Black Forest Cake - The Easy Way!

Chocolate and cherry is a favorite flavor combination for my son. When I saw this recipe, I knew I had to keep it on hand and share with you.

Vegetable oil spray a 9 x13-inch baking dish. I like using the glass, Pyrex type. No such pan in your kitchen? Use a couple of layer cake pans or even a tube cake pan. Just adjust the time for the changes.

Preheat oven to 350 degrees.

1 box chocolate cake mix - your choice.
20-ounce can of cherry pie filling
3 large eggs
1 teaspoon vanilla extract
Pinch of cinnamon
Grated zest of one orange (optional)

Combine all the ingredients in your mixing bowl and mix on medium speed until the mixture is just combined. Pour mixture into prepared pan(s). Bake for 40-45 minutes (depending on size you used for pans). Test cake  by inserting a toothpick in the center of the cake. It should come out 'clean' with no wet batter.

Cool completely and serve with freshly whipped cream.

1 pint heavy whipping cream
1/4 cup granulated sugar
3 tablespoons sour cream
1 teaspoon almond extract
1/2 teaspoon vanilla extract

Place all the ingredients in a mixer bowl and beat until stiffened and fluffy. Don't over beat as you aren't looking for making butter here!

You can either frost your cold cake with the whipped cream or serve it along side a generous slice. The whipped cream holds up well for about three days in the refrigerator.

Easy Street Cake

Another easy cake that takes minutes to get into the oven and will provide a treat for the family during the approaching holiday season. The cake can be dressed up with a fancy icing or served with whipped cream or a scoop of ice cream. Need something more 'portable', bake them as cupcakes.

Easy Street Cake
*1 box cake mix (your choice!)
*1 small package instant pudding mix
3 large eggs
*/2 cup chopped nuts (your choice!)
1/2 cup oil
1 teaspoon vanilla extract
1 cup club soda

This recipe is good for a bundt pan but can easily be a sheet cake or cupcakes. Vegetable oil spray your pans of choice or line cupcake wrapper in a muffin tin. Set aside while you prepare the batter.

Mix together thoroughly all the ingredients except the club soda. Then, quickly mix in the club soda to incorporate and pour into prepared pan(s).

Bake at 350 degrees for 45 to 50 minutes depending on type of pan(s) you used. Cool in pan for 15 minutes before removing.

The fun of this recipe is that you can mix and match your cake mixes, instant pudding mix, and choice of nuts. I always watch for cake mix sales, especially around the holiday seasons, and stock up just for this sort of occasion.

Frugal Cake - Spicy Tomato Cake

I like this recipe because it is easy, I usually have what I need on hand, and it is always enjoyed. People tend to ask for the recipe and are always surprised at the inclusion of tomatoes. A great cake to whip up while you put up the tree or come back from a busy day of shopping.

Spicy Tomato Cake

1 1/2 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Pinch of salt
Freshly grated zest of one orange
3/4 cup brown sugar (You can use granulated sugar if that’s what you have on hand)

 

1 cup, canned diced tomatoes, drained and pureed to measure one cup
1/2 cup vegetable oil
3 tablespoons cider vinegar
1 teaspoon vanilla extract

 Vegetable oil and spray either an 8x8-inch or 9x9-inch pan. Preheat oven to 350 degrees

 Combine all the dry ingredients including the zest in a bowl. In another bowl, mix the wet ingredients until well combined.

 Add the dry ingredients to the wet ingredients and mix until just combines. Do not beat or over mix the ingredients. Pour into prepared pan. Bake at 350 degrees for approximately 30 minutes or until the top springs back when lightly touched or a toothpick inserted in the middle comes out clean of wet crumbs.

Cool on a rack and then think about icing with a lemon or orange glaze!

Holiday Suggestion - Christmas Snacking Cake

Even enjoyable work, like decorating the house for Christmas, can get everyone hungry for a little something to sustain energy and Christmas Spirit. This is an easy cake with lots of scope for personal changes and touches.

Christmas Snacking Cake
1/2 cup butter, softened
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
Grated zest of one lemon
Pinch ground nutmeg
Powdered sugar

Preheat oven to 400 degrees.

Line a 9 x 13-inch baking pan with parchment paper and spray lightly with vegetable oil spray.

Cream together the butter, sugar, salt in a large mixing bowl. Add eggs, one at a time and beat until light and fluffy. In another bowl, mix the flour and baking powder. Add to the butter mixture along with the milk and mix to combine. Add the vanilla, zest, and nutmeg and stir to mix. Beat for one minute then pour into prepared baking pan.

Bake for approximately 30 minutes or until the center is set and bounces back when touched gently. Cool for 15 minutes then ice with lemon glaze (recipe to follow). Sprinkle with toasted nuts, tiny Christmas candies, or leave plain. Cut into squares and provide to your hungry workers as needed.

Lemon Glaze
1 cup powdered sugar
1 teaspoon lemon extract
enough fresh lemon juice to form a glaze

Ideas . . .
Chocolate Glaze - 1 cup powdered sugar, 1/4 cup cocoa, milk to form a glaze
Cinnamon & Sugar Combine 1/4 cup sugar and 1 teaspoon cinnamon and sprinkle on warm cake

Bundt Cake - Gluten-Free Style!

Since we've gone gluten-free for the benefit of my husband's health, I'm always looking for ways to either adapt my own recipes or find ones that serve my purposes in the kitchen. This recipe just showed up on my Facebook account. I reviewed it and it doesn't ask for anything exotic and it seems that it could end up being my go-to recipe. I think you could easily add some nuts or coconut to the batter as well as just enjoy it as the recipe is written. I haven't tried it, yet, but plans are being processed in my mind and I foresee it appearing at our dinner table in the near future.

Enticed to bake yet? The recipe is here --> http://www.thebakingbeauties.com/2013/10/gluten-free-vanilla-bundt-cake.html

Tipsy Beer Cake

Here is my take on an interesting recipe. I like cooking/baking with beer as it adds an interesting level to the finished product. Just make sure you use a good brand so the outcome is just as tasty!

Tipsy Beer Cake
1 1/2 cups granulated sugar
2/3 cup shortening
2 large eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 3/4 cup all-purpose flour
12 ounce can of beer
1 cup mashed banana
1 cup finely diced dates
1/2 cup toasted walnuts, finely chopped
1 tablespoon finely grated lemon zest
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Vegetable oil spray an oblong baking pan or pans to accommodate batter. Batter should fill the pans 2/3rds full.

Stir together the salt, soda, spices, and flour together in a separate bowl.

Cream together sugar, shortening, and eggs. Add beer, bananas, dates, nuts, zest, and vanilla to creamed mixture. Add the dry ingredient and mix to combine well.

Pour bather into prepared pan(s). Bake for approximately 45 minutes depending on size of pans used. Use a toothpick to test for doneness - no wet batter should be evident.

Let cool and ice with a lemon glaze. Keeps well . . . if it lasts that long!

The ancient Orange Kiss-Me Cake!

My husband needed something to take to his office pot luck and it reminded me of a favorite, quick recipe that tastes like one went to a whole lot more trouble that it really does. My mother made this when I was growing up and the muddled slip of paper with the recipe followed me into my marriage. For me, this recipe practially goes back to the Stone Age! Given my day has been hectic with unexpected uses of my time, this was the best idea that came to mind.

Orange Kiss-Me Cake
3/4 cup frozen orange juice concentrate, thawed
2 cups flour
1 cup sugar
1 teaspoon soda
1 teaspoon salt
1/2 cup shortening
1/2 milk
2 eggs
2 teaspoons vanilla extract
1/2 cup raisins (optional)
1/3 cup chopped walnuts
(Like to put both the walnut and the raisins in the food processor and grind them up together a bit)

Preheat oven to 350 degrees. Vegetable oil spray a 13x9 pan. Combine 1/2 cup of the orange juice concentrate with remaining ingredients in a large mixing bowl. Blend at the lowest speed for 30 seconds, then increase to medium speed for 3 minutes. Pour into pan. Bake for 30 to 40 minutes, or until a toothpick comes out clean. Drizzle remaining orange juice  concentrate over warm cake; sprinkle with topping.

Sugar-Nut Topping-
Combine in a small bowl.
1/4 cup sugar
1/4 cup chopped walnuts
2 teaspoons cinnamon
1 teaspoon vanilla power or add liquid vanilla extract to the remaining orange concentrate.

Sour Cream Apple Cake

I was looking for a recipe to use up some sour cream left over from Thanksgiving. I finally found one but . . . my husband can't eat nuts and the recipe needed the pecans to work well. It called for using a Bundt pan and mine is ancient and always sticks. I did like the basic cake part of the recipe so improvised! Since it turned out good, I'm sharing it with you! I was the first to make it  and you can now be the second one to enjoy it warm from the oven! The first sour cream cake recipe I posted was good but I might like this one even better.

Sour Cream Apple Cake
1 cup butter (NOT margarine!), softened
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
2 teaspoons baking powder
1 teaspoon baking soda
1 cup full-fat sour cream

Filling
2 large apples, peeled and diced
1 tablespoon brandy
Zest and juice of one lemon

Crumb Topping
1 cup all purpose flour
1/2 cup brown sugar
1 teaspoon vanilla extract
1/4 cup butter
1/4 cup solid shortening

Prepare the apples and set aside for now. Blend together the ingredients for the Crumb topping. It should be crumbly. Set aside.

Preheat oven to 350 degrees. Vegetable oil spray an approximately 13x9-inch baking pan or two smaller ones. You could also do this recipe as cupcakes, too.

Cream together the butter and sugar until light and fluffy. Add the eggs and beat well. Beat in the extracts. Add the dry ingredients and the sour cream and blend well without over beating.  Spread the batter into the prepared baking pan(s). Top with the apple mixture. Sprinkle the crumb topping over that. Depending on the size pan(s) you used, bake for approximately 45-60 minutes. Test with a toothpick for doneness. If wet batter sticks to it, give it a few more minutes.

The cake tastes good hot with a scoop of ice cream or at room temperature with a generous serving a freshly whipped cream.

You can add 1/4 cup of ground nuts to the topping mixture, if you wish.

Fresh Apple Cake

I used this recipe for cupcakes today but it would work for a sheet cake, too. I like that it can be mixed in one bowl and in the oven quickly. There is a little prep work for the apples but isn't that what teenage children are for??

Fresh Apple Cake . . . or Cupcakes

1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup milk
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons vanilla extract
1 tablespoon freshly grated lemon zest

3 heaping cups of peeled and diced apples
1 tablespoon brandy
1 teaspoon cinnamon
1 tablespoon brown sugar

Preheat oven to 350 degrees. Either line cupcake pans with papers or vegetable oil spray and line the bottom of a 11 x 13-inch (or there abouts!) with parchment paper.

Place all of the first group of ingredients in a mixing bowl. Mix until just combined. If the batter is too dry, add drops of milk until it reaches the proper consistency.

In another bowl, combine the second group of ingredients. Fold the apple mixture into the batter and put into your prepared pan(s).

Depending on the pan(s) used, baking for approximately 15-25 minutes or until golden and the top springs back when lightly pressed. Cool in a wire rack.

The cake goes well with whipped cream or a scoop of vanilla ice cream. If you want it simple, ice with a thin lemon glaze.

B is for Broccoli? Are we still doing Christmas recipes?

I felt challenged today so researched for a recipe using . . .  broccoli . . . but not as a vegetable or savory side dish but in a cake! I have made cakes with tomato, with garbanzo beans, carrots and thought about how one with broccoli would turn out.

I actually found a couple of recipe but ended up putting together my own version and as I type, it is baking in the oven so I can't give you a final verdict on the experiment yet!

Broccoli-Carrot Cake
8 ounces steamed and pureed carrots (can use baby food, too)
1 cup all-purpose flour
1 cup finely shredded carrots
1/3 cup finely shredded raw broccoli
1/2 cup packed brown sugar
1/2 cup ground walnuts
1/4 cup vegetable oil
2 teaspoons vanilla extract
Zest and juice of two limes
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 large egg

Preheat oven to 350 degrees. Vegetable oil spray a round 8 x 1 1/2-inch cake pan or whatever works for you.

Put all the ingredient in a large mixing bowl and with a wooden spoon thoroughly mix until just blended.  Spread into prepared pan and bake for approximately 25-30 minutes.

My cake just exited the oven and it smell very good and looks pretty with the bits of orange and green peeking through the golden crust. The cake isn't light but it rose enough to be tender. I'll have to get the final verdict from my panel of 'experts' as in family! My daughter is on a health kick and downing all kinds of green drinks so she should be game to try my low-fat 'vegetable' cake.

Sour Cream Chocolate Cake

Just discovered this recipe on the Taste of Home Magazine site. I like the combination of sour cream and chocolate as they seem to work together well and adds a tang to the overall flavor. I just printed it out to try this weekend and thought I'd share!

http://www.tasteofhome.com/Recipes/Sour-Cream-Chocolate-Cake/Print

Next on my list of things to bake . . .

Two peach pies are cooling on the counter . . . right next to two, huge bowls of fresh tomatoes from the garden. It gave me an idea . . . Use the search engine on the computer to see if anyone has come up with a recipe for sweet tomato cake and one showed up immediately. The blogger mentioned the same problem, a surplus of beautiful tomatoes so she devised this recipe. She is into healthy so you don't need eggs or butter in it and her picture reflect a very successful outcome. I plan to put this recipe to good use . . . as soon as the peach pies are gone!

http://www.lovefoodeat.com/sweet-tomato-cake-with-olive-oil-cinnamon/

Cool Summer Lemon Cake

Of all the flavors, I think lemon beats out chocolate for me. This recipe incorporates all that lemon flavor and is kept cold so makes a cool slice a perfect ending to a meal on a warm evening.

Cool Summer Lemon Cake
1 package lemon cake mix
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla
2 - 14-ounce cans sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 teaspoon lemon extract
2 cup frozen whipped topping, thawed

Grease or vegetable oil spray two 8-9-inch round cake pans. Preheat the oven to 350 degrees.

Prepare the cake mix according to box directions with the addition of the lemon zest and vanilla extract. When the cake is baked and completely cooled, slice each layer in half to form four layers.

In a bowl, mix the two cans of sweetened condensed milk with the lemon juice and lemon extract. Use half the lemon/milk combination to ice between the layers. With the remaining half, fold in the whipped topping and frost the entire cake. This needs chilling overnight before serving.

You could probably do this with orange, too, but I haven't tried it, yet, but am considering it!

Oatmeal Coconut Banana Chip Cake

I like cake mix redo recipes. It is great to bake from scratch but we all have those days when the faster we can get something done, the better it is for our tempers and sanity. This is a good example and is open to variations.

Oatmeal Coconut Banana Chip Cake
1/2 stick butter
1 container prepared coconut pecan frosting
1 cup rolled oats
1 cup sour cream
4 eggs
2 very ripe bananas
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup mini chocolate chips
1 box yellow cake mix

Preheat oven to 350 degrees.

Vegetable oil spray either a Bundt pan or a 10-inch tube cake pan.

In a cooking pot, melt the butter and stir in the frosting mix. Add the oats until the mixture becomes crumbly. In a large mixing bowl, place the sour cream, eggs, bananas, vanilla, and cinnamon. Blend until very smooth. Beat in the cake mix and stir in the chocolate chips.

In the prepared cake pan of your choice, spread about 1/3rd of the batter. Sprinkle in 1/3rd of the crumb mixture. Repeat   ending with crumbs on top.

Bake for about 60 minutes or until a toothpick inserted towards the middle of the cake comes out clean of moist crumbs/batter. Cool for approximately 20 minutes before turning out of the pan onto
a serving plate.

Ideas . . .
Adding 1/2 cup of ground nuts would make it a bit denser but tasty.
Butterscotch chips instead of chocolate?
Try this with a chocolate or spice cake mix?

Tomato Spice Cake

It is amazing what you can use in a cake and still get rave reviews from your family. The trick is to serve it, first, and tell them afterwards! This is such a cake and my brood loved it and went back for seconds . . . even after finding out the 'secret' ingredient.

Tomato Spice Cake
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
1 cup vegetable oil
2 1/2 cups granulated sugar
2 cups pureed fresh tomatoes
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup ground walnuts

Preheat oven to 350 degrees.

Mix together the dry ingredients. In another bowl, beat the eggs with the vanilla, sugar, oil, and spices. Add the flour mixtures and the pureed tomatoes. Mix well and then fold in the walnuts. Pour batter into a 9x13 baking pan or two smaller ones. Bake at 350 degrees for approximately 35-45 minutes depending on your oven.

Cool and drizzle with a lemon icing.

Fruit Cake in a Flash

This sounds like an easy solution when you need a fast dessert and don't have time to fuss. And, it certainly lends itself to lots of creativity.

Fruit Cake in a Flash
1 15-22-ounce can of fruit (peaches, apricots, plums, pineapple - your choice!)
1 box yellow cake mix
1 cup melted butter - not margarine
3/4 cup chopped nuts - your choice

Vegetable oil spray the bottom of a 9x13 baking pan. Preheat oven to 350 degrees.

Spread the fruit (don't drain it!) over the bottom of the baking pan. Sprinkle half of the cake mix over the fruit. (You can either save the other half of the cake mix for another time or make two, different fruit desserts!) Sprinkle the chopped nuts over the top of the cake mix. Drizzle the melted butter over the whole thing.

Bake for approximately 30-45 minutes. Eat warm or cold. Whipped cream or ice cream would certainly not go amiss when serving this!

Ideas . . .
Use chocolate cake mix which goes particularly well with crushed pineapple for the fruit layer.
A spice cake mix with canned apples is a treat.
Using peanuts with an apple fruit layer and yellow cake mix is sort of a caramel apple taste.

Chocolate Cake in Minutes . . .

Okay, it won't be baked in minutes but you can have this dessert in the oven quickly to bake while you go on with your other meal chores.

Chocolate Cake in Minutes
1 cup all-purpose flour
1 cup granulated sugar
1 large egg
1/2 cup baking cocoa
1/2 cup vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup hot water

Combine all the ingredient in a mixing bowl and whisk to form a smooth batter. Spread into an 8x8-inch baking pan and bake in preheated 350 degree oven for approximately 25 minutes or until top springs back when gently touched.

Ideas . . .
-Serve warm with vanilla ice cream and a drizzle of caramel sauce.
-Cool thoroughly and frost your your favorite homemade or store-bought icing.
-Scatter white and chocolate chips over the top of the cake when it comes out of the oven. When they melt, gently swirl to form a marbled icing.

Almond Sour Cream Pound Cake

For anyone still wondering what to bake for their loved one on Father's Day, this recipe looks extremely good and not complicated. As always, I plan to try it but will tweak it a bit for my own tastes but have to admit, that just as written, it sounds pretty good.

http://www.cooking.com/recipes-and-more/recipes/Almond-Sour-Cream-Pound-Cake-recipe-

Basic Cake, Basic Frosting, Rave Reviews?

Yellow cake always seemed so dull to me when I was growing up. It has come to be my go-to cake as it lends itself to many versions. It is even a good recipe for pineapple upside down cake, crumb-topped, cupcakes, chocolate chip cake, etc. What I also like about it is that you are almost assured of having the needed ingredients on hand. You can bake it early in the day and it will be cool and ready for frosting by dinner time. Makes a good base for sliced strawberries and whipped cream, too!

Basic Yellow Cake
2 cups all-purpose flour, sifted
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
1 cup milk
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 teaspoon ground nutmeg
2 eggs

Preheat oven to 350 degrees. Vegetable oil spray or line with parchment paper a 9x13 baking pan or two 8-inch round ones if you want a layer cake.

In a large bowl mix flour and sugar, baking powder and salt. Add the butter, milk, extracts, and nutmeg. Either by hand or with a mixer, beat to combine and smooth out the batter. Add the eggs and beat until they are well incorporated.

Spread batter into prepared pan(s). Bake 25 to 30 minutes or until cake springs back when lightly touched..

Cool in pans on wire racks 10 minutes. If you went with the sheet cake, finish the cooling in the pan and frost. If you are going for a layer cake presentation, remove from pans and cool completely before frosting.

Basic Frosting
1 stick softened butter
½ cup shortening
4-5 cups of powdered sugar
1 teaspoon vanilla extract
Milk to form spreadable frosting.

Beat the butter and shortening together until light and fluffy. Add about four cups of the powdered sugar and vanilla extract. Add milk in very small increments and continue beating until you have a fluffy and spreadable frosting. At this point, you can add food coloring if you want to be more festive.

Ideas . . .
I like to keep aside ½ cup of the finished frosting, add 2-3 tablespoons of toasted walnuts and use that for the filling. If you have walnut extract, you can add that, too. Frost the outside of the cake with the ‘plain’ frosting.

Keep aside 1/4 cup of the finished frosting. Divide into two small dishes and color each a different color. Once you finish frosting the cake with the basic frosting, you can take dabs of the colored frosting and swirl dabs of it all over the cake for a confetti look.

Not your mother's boxed cake mix recipe . . .

As you can tell by now, I prefer to bake from ingredients not from prepackaged mixes, however, I do stock up on boxed cake mixes when they go on sale for a dollar or less. I need a quick batch of cupcakes, they are in the oven fast. There are also recipes for using the boxed mixes for cookies. Of course, there is lots of room for personal creativity so most people don't realize when I've taken advantage of a shortcut.

 

This recipe is one of those quick fixes that doesn't taste like a cake mix and will suprise your family on an evening when they thought you were too rushed or stressed to spoil them with an after-dinner treat.

 

Coconut Walnut Apple Cake

 

1 yellow cake mix, your choice

1/2 cup of butter, diced (butter should be cold)

1/2 cup of coconut, toasted

1/2 cup  chopped walnuts, toasted

3 large green apples, peeled, cored, and thinly sliced

Juice of half a lemon and lemon zest

1/2 cup dark brown sugar, packed

2 teaspoons cinnamon

1/4 teaspoon ground cloves

Pinch of ground nutmeg

1 teaspoon vanilla extract

1 egg

1 cup regular sour cream

 

Preheat oven to 350 degrees. Vegetable oil spray an oblong baking pan approximately 9x13-inches or a comparable-sized pan.

 

Place your coconut on one side of a baking sheet and the walnuts on the other. Toast in the oven until fragrant. Be careful to avoid burning! Set aside to cool before using.

 

Combine the apples, lemon juice, zest, sugar, and spices.

 

Roughy blend together the cake mix,  butter, coconut, and walnuts.  Mixture should be lumpy. Spread mixture into the baking pan and press down. Bake for ten minutes and then remove from oven. Arrange your prepared apples over the cake layer. Beat together the egg, sour cream, and vanilla. Spoon over the apples to cover. Bake for approximately 20-25 minutes.

 

This goes great, warm from the oven, with a scoop of vanilla ice cream!