Apple Walnut Cake

Becky from Baking and Cooking, A Tale of Two Loves posted her recipe for Apple Walnut Cake.? I was so impressed with it that I had to give it a try while making just a few changes of my own. I eliminated the use of baking soda and used self rising flour.? I added buttermilk and water.? I also mixed dry and wet ingredients together.? The icing for this was what I really wanted to try.? Yes I made a change there too but not with the ingredients.? I changed the timing of adding the soda.? All-in-all, whether you do it my way or Becky’s way, this is a wonderful cake.? My testers have requested that I make it again.? See my full recipe by going to Martha’s Recipe Cabinet .?

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Apple Walnut Cake

7-Up Pound Cake

When I first saw this recipe I almost rejected it because I found no leavening.? What will make it rise?? I then found that the ingredient 7-Up would make it rise.? So today I gave it a try.? Of course I did make a couple of changes and will point them out along the way.? So here is a wonderfully delicious recipe for a 7-Up Pound Cake. 3 cups sugar 2 sticks margarine (I used butter softened) 1/2 cup shortening (I used butter flavored Crisco) 5 eggs 1 tsp. coconut extract (I had imitation so I used 1 Tbsp.) 1 tsp. lemon extract (Didn’t have this ingredient so left it out) 1 tsp. vanilla extract 1 tsp. lemon juice (I used 1 Tbsp as a replacement for the lemon extract) 1/4 tsp. salt 1 cup 7 Up (Measure this 1/2 cup at a time due to foaming) 3 cups sifted all purpose flour Do not preheat oven.? Cream sugar, margarine and shortening.? Add eggs, one at a time, beating after each addition.? Add extracts, lemon juice and salt.? Add flour and 7-up alternately, beginning and ending with flour.? Pour batter into a greased and floured Bundt pan.? (I used baking non-stick spray which has the flour mixed in.? I also used an Angle food pan.? Place in a cold oven.? Set oven to 325 degrees.? Bake about 1 hour.? Test for doneness.? Cool in pan 10 minutes.? (I ended up baking mine for 1 1/2 hrs. so the timing will depend on your oven.? If you find the top is browning too quickly, place a loose sheet of foil over the top.? You probably won’t have that problem with this low of a setting.)? This cake is so good.? It’s moist and by using the butter and butter flavored Crisco you get a strong butter flavor.? This cake can easily be made using vanilla flavoring if you don’t have the lemon and coconut extracts.? This is a cake I really want to play around with using different soda/cola flavors.? I see this as a basic recipe that

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7-Up Pound Cake

Root Beer Float Cake

Ok, here is the recipe for the Root Beer Float Cake that I made for my Hormel Christmas party.? 1 yellow cake mix (18 1/4 oz.) 1 1/2 cups root beer (I used Uncle Scott’s Root Beer) 1 tsp. vanilla 1/4 cup vegetable oil 3 large eggs Preheat oven to 350 degrees.? Combine all ingredients and beat with electric mixer until smooth.? Pour into your choice of pans that have been sprayed with non-stick spray.? (I used 2 small rectangle pans making 2 small sheet type cakes but you can use a Bundt pan.? Just make sure you adjust the cooking time for the pan.? You can find use the suggested time listed on the cake mix box.) Icing: 1 carton (7 oz.) marshmallow cream 1/4 cup root beer Mix together until smooth.? I iced my cakes while they were barely warm allowing a little of the icing to soak into the cake.? Refrigerate until ready to serve. This recipe was sent to me by Suzanne Ramsey from Uncle Scott’s Root Beer.? The only change I made was to the icing.? Her icing called

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Root Beer Float Cake

Apple Pie Cake

Just in time for Apple Season!? This pie/cake is actually made with a cake mix and comes out giving you the best of both.? It’s so simple to make and so, so good. ? Changes – change the cake mix to carrot or spice cake.? Change the fruit to pears.? This is delicious served with a scope of ice cream drizzled with caramel. View the full recipe by going to Martha’s Recipe Cabinet

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Apple Pie Cake

Banana Cake with Chocolate Frosting

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So we can all do with another way to use up over ripe bananas right?

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Banana Cake with Chocolate Frosting

Dark Chocolate and Bacon (yes, bacon) Cupcakes

I have so many things that I have made and kept meaning to post.? You know like the perfect popsicle, or salad and then you get distracted by a play date by the pool, or a trip to the beach, or a lengthy vacation?? Well that’s exactly how my summer went.? So better late then never here are some cupcakes that I made for Tony’s birthday by special request.? I won’t even tell you when his birthday was but I will tell you that he loved these things!? For me it was really the novelty of it and I really didn’t like the smokiness with the chocolate but truth be told I am not a huge smoky flavor lover.? Really none of that mattered anyway.? It was his birthday and these are what he wanted… Dark Chocolate and Bacon Cupcakes ( allrecipes.com ) Ingredients 12 slices bacon 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 cups white sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon sea salt 2 eggs 1 cup cold, strong, brewed coffee 1 cup buttermilk 1/2 cup vegetable oil 1 tablespoon unsweetened cocoa powder, for dusting Directions Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

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Dark Chocolate and Bacon (yes, bacon) Cupcakes

Angel Pudding Cake

1 loaf angel food cake, cut into cubes 1 pkg (4 oz.) pudding mix (your favorite flavor) 1 pkg (8 oz. frozen whipped topping, thawed Spray a 9 x 13 inch pan or glass dish with non-stick spray. Evenly arrange cake cubes in pan. Mix pudding according to package directions and spread evenly over cake cubes. Spread whipped topping evenly over pudding. Refrigerate 6 hrs. Cut into squares to serve. This is so simple and delicious. You can make it any flavor you like just by changing the pudding flavor…. chocolate, banana, coconut, lemon, etc. Plus you can decorate it according to the pudding flavor… chocolate – shaved chocolate; banana – sliced bananas; coconut – shredded coconut; lemon – lemon zest.

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Angel Pudding Cake

Black Forest Cake

1 box (19 oz.) brownie mix 1 can (21 oz.) cherry pie filling 1/4 cup almond slivers Preheat oven to 350 degrees. Prepare brownie mix according to package. Divide dough in half and spread over the bottom of 2 8″ round cake pans sprayed with non-stick spray. Bake 30 minutes. Cool in the pans for 10 minutes. Remove from pans and let cool completely. Place 1 brownie layer on a cake plate. Spoon half of the pie filing evenly over the top. Place the second layer over the filling and top with the remaining cherry pie filling. Sprinkle with almonds. This is so simple and so tasty. And if you want to make it really pretty, when serving top each slice with a little whipped topping, drizzle with chocolate and top it all off with a cherry.

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Black Forest Cake

Colored Sugar

Cookie & Cake Decoration: Keep a small amount of sugar in small glass jars, add a few drops of food coloring and shake jar. Keep several colors on hand. This is great to use when decorating cookies and cakes this Easter.

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Colored Sugar

Banana Cinnamon Coffeecake

The original recipe was called Cinnamon Coffee Cake.? I decided to Think With My Taste Buds and change it up a bit.? I had 3 bananas that were ripe and needed to be used, I had some Ricotta cheese that needed to be used and for cinnamon type toppings I prefer brown sugar.? The recipe called for sour cream but I wanted to use up my ricotta which is dryer than sour cream but I thought that adding the bananas and 1/2 cup of water would make up for the moisture that would come from the sour cream.? Plus, I have used ricotta before in cakes and they have always come out moist.? And using the brown sugar instead of regular sugar in my topping worked out perfect.? For changes – add coconut, of course.? Change the spice from cinnamon to allspice, cloves, etc.? All-in-all, this came out perfect and I was able to use up some ingredients that may have gone bad before they were used.? I do think I’ll use a few more nuts in the future making but it’s still good as it is. View the recipe by clicking on Martha’s Recipe Cabinet

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Banana Cinnamon Coffeecake

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