Strawberry Shortcake

Ingredients 1 1/2 pounds strawberries, stemmed and quartered 5 tablespoons sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 3/4 teaspoon salt 1 1/2 cups heavy cream Whipped Cream, recipe follows Whipped Cream: 1 1/2 cups heavy cream, chilled 3 tablespoons sugar 1 1/2 teaspoons vanilla extract 1 teaspoon freshly grated lemon zest
Directions Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve. Whipped Cream: Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Old Fashioned Butter Cake

2 cups all-purpose flour, sifted

1  1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Preheat oven to 350*F.  Grease and flour two 8 inch x 2 inch baking pans and set aside.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.

Add butter, milk, and vanilla.  

With a hand mixer, beat for  2 minutes, occasionally scraping down the sides of the bowl.  

Add eggs and beat for 2 minutes more.

Directions

Pour batter into prepared pans, dividing equally between the pans.  Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven.

Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.

Frost with your favorite frosting.  I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.  

 Chocolate Frosting

1 stick (1/2 cup) butter or margarine

2/3 cup Hershey's cocoa

3 cups powdered sugar (confectioners' sugar)

1/3 cup milk  (plus an additional few drops to make a nice consistency)

1 teaspoon vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed.  Stir in vanilla.  About 2 cups frosting.  Best Cake ever.

Pineapple Upside Down Cake

CAKE MIX PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

1 (18 ounce) box yellow cake mix

3 eggs (or as called for by your cake mix)

1/3 cup oil (or as called for by your cake mix)

1 1/3 cups water (or as called for by your cake mix)

1 cup dark brown sugar

1/4-1/2 cup butter

1 (20 ounce) can pineapple slices

1 (8 ounce) jar maraschino cherries (optional)

walnut halves (optional)

Directions:

1

Follow instructions on cake box for making an oblong single layer cake.

2

Prepare cake batter and set aside.

3

Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.

4

Sprinkle brown sugar generously over the butter.

5

Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.

6

Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.

7

Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).

8

Pour cake batter on top of the pineapple/cherry/nut mixture.

9

Place in oven and bake as directed on cake box.

10

As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.

11

If you wait too long the sugar will harden and be difficult to remove.

12

Note: Peaches may be used in place of pineapple.

MOIST CHOCOLATE CAKE FROM SANDRA

2 c plain flour

2 c sugar

3/4 c cocoa

2 tsp. baking soda

1 tsp. baking powder

pinch salt

1/2 c oil

1 c milk

1 c hot coffee

2 eggs

Put all in a bowl and mix. Pour into greased baking pans and bake at 350 for 35

CHOCOLATE EXPLOSION CAKE

Nonstick cooking spray 

1 cup shredded sweetened coconut 

1 cup chopped walnuts or pecans 

1 package German chocolate cake mix 

10 bite-size coconut candy bars, chopped, such as Almond Joy 

One 8-ounce package cream cheese, at room temperature 

1/2 cup (1 stick butter), at room temperature 

2 cups confectioners' sugar 

Chocolate Pecan Glaze, recipe follows...

Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray. 

Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box, but use 4 eggs instead of 3...and use MILK in place of water, and add 1 tsp. vanilla. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them. 

Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. Pour the warm Chocolate Pecan Glaze over the cake. Slice and enjoy. 

Chocolate Pecan Glaze: 

1/2 cup (1 stick butter) 

1/4 cup milk (more if a thinner consistency is desired) 

2 tablespoons cocoa powder 

1 teaspoon vanilla extract 

1 1/2 to 2 cups confectioners' sugar 

1 cup pecans, chopped

In a saucepan over medium-high heat, combine the butter, milk, cocoa powder and vanilla extract. Once the butter is melted, remove from the heat. Add the sugar and stir until smooth. Stir in the pecans.

Sponge Cake

Ingredients

6 egg whites

3 egg yolks

1-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar, divided

2 teaspoons hot water

1/2 cup orange juice, warmed

1-1/4 teaspoons vanilla extract

3/4 teaspoon grated orange peel

1/4 teaspoon grated lemon peel

3/4 cup reduced-fat whipped topping

Directions

Let egg whites and egg yolks stand at room temperature for 30 minutes. Sift together the flour, baking powder and salt; set aside.

In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and pale yellow. Blend in the orange juice, vanilla and orange and lemon peels. Add reserved flour mixture to egg yolk mixture.

In another bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.

Spoon batter into an ungreased 10-in. tube pan. Bake on the lowest rack at 350° for 25-30 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Serve with whipped topping. Yield: 12 servings.

Strawberry Poke Cake

Ingredients

1 package (18-1/4 ounces) white cake mix

1-1/4 cups water

2 eggs

1/4 cup canola oil

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

2 packages (3 ounces each) strawberry gelatin

1 carton (12 ounces) frozen whipped topping, thawed, divided

Fresh strawberries, optional

Directions

In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.

Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.

Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 10-12 servings. 

Old-Fashioned Fudge Cake Recipe

INGREDIENTS
1/4 cup shortening
1 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
4-1/2 teaspoons baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk
1/2 cup boiling water

FROSTING:
3/4 cup sugar
1/4 cup half-and-half cream
2 tablespoons butter
1/3 cup miniature marshmallows
1/4 cup semisweet chocolate chips

DIRECTIONS
In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.

Coke Cola Cake

Ingredients

• 1 cup butter 
• 1/3 cup cocoa
• 1 cup cola soft drink
• 2 cups all-purpose flour 
• 1 1/3 cups sugar 
• 1 teaspoon baking soda 
• 2 large eggs 
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract 
• 1 1/2 cups miniature marshmallows 
• Preparation

• Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
• Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
• Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.

Note:

Prepare the icing during the last 10 minutes of baking so it is ready to spoon onto the warm cake.

Ingredients For Frosting

• 1/2 cup butter 
• 1/4 cup cocoa
• 1/3 cup cola soft drink
• 3 cups powdered sugar
• 1/2 teaspoon vanilla extract 
• 1 cup chopped pecans 

Preparation

• Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; stir in powdered sugar, vanilla, and pecans. Spoon immediately over warm cake.