Cakes and Frostings

Lemon Bundt Cake

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This lemon bundt cake is by far one of the favorites in my family. For sure we have it atleast three or four times a year. (This is THE birthday cake for my grandma, husband, brother, and often times my mom) It is so easy, but tastes super impressive. Your guests will never know that it’s a jazzed up cake mix!

Lemon Bundt Cake 

Ingredients

Cake:
Duncan Hines Lemon Supreme Cake Mix
¾ cup oil
4 eggs
1 large or 2 small boxes lemon jello
1 cup cold water
1 grated lemon rind (finely grated) (at least 1 tsp)

Glaze:
1 cup powdered sugar (sift so there are no lumps) ¼ cup lemon juice stir until smooth

Directions
1. Mix according to cake mix directions.
2. Pour into well greased and floured Bundt Pan.
3. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
4. Turn out unto serving plate.
5. Poke holes in cake with skewer and pour glaze slowly over cake while cake is still warm. I actually cover the entire cake surface using icing on the back of a spoon or after all these years use a pastry brush and brush it on!!

 *** MUST spray bundt pan with Baker’s Joy or grease and flour! *** It will stick in the pan if you just use Pam!

Source: My momma!

Wet Coconut Cake

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This is 5 ingredients of deliciousness.

Ingredients:

1 box yellow cake mix
1 14 oz. can condensed milk
1 8 oz. can of cream of coconut milk
12 oz. cool whip
1 7 oz. can coconut

Directions:

1.  Mix cake according to package directions.  Bake in a 9×13 pan.

2.  While cake is still warm, poke holes in cake with fork.

3.  Combine condensed milk and coconut milk, pour over warm holes punctured in the cake.

4.  Let cool in the refrigerator 2 to 3 hours.

5.  Cover with cool whip and sprinkle with coconut.

Source:  cooks.com

Pumpkin Bars

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I know, I know it isn’t Halloween yet. BUT we all want it to be right?  I make these bars year round, in fact my husband’s work asks for them for every work gathering.  It feeds a big crowd and you will love them!!!

1 c. oil (I use coconut oil)
2 c. sugar
4 eggs
2 c. pureed pumpkin (or squash/sweet potatoes)

Mix together then add:

2 c. flour (whole wheat works well!)
2 t. baking powder
1 t. baking soda
1/4 t. salt
2 t. cinnamon
1 t. pumpkin pie spice (cinnamon, nutmeg, and clove)

Mix together well and bake at 350 for 20-25 minutes in a greased cookie sheet.

Frosting:
*frost when cooled
3 oz. cream cheese
6 T. softened butter
1 t. vanilla
2 c. powdered sugar
1 t. (or more) milk

Source: Honica Smith

Oreo Puddin’ Poke Cake

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Ingredients:

1 box chocolate cake mix
Ingredients needed to make cake (usually eggs, oil and water)
2 (4 oz.) packages of Instant Oreo pudding
4 cups milk (2 % or higher)
crushed Oreo cookies

Directions:

1.  Make cake mix according to directions and bake in a well-greased 9×13 pan.
2.  Just before cake is done, start making pudding.  In a medium bowl, begin to add milk to pudding mix and continue to whisk until most of the lumps are removed.  Let pudding mixture sit for about 2 minutes.  You want it to thicken slightly so it isn’t runny but not fully thickened into pudding.

3.  When cake is finished, while still warm, poke holes all over cake (about 1 inch) intervals using a wooden spoon handle or a straw.  Pour pudding mixture over warm cake.  Spread it out with a spoon, gently pushing the pudding down into the holes.

4.  Put cake in the refrigerator and allow it to cool completely, about an hour.  Once it is set, top with crushed Oreo cookies.  The cake needs to be refrigerated.

Source:  www.thecountrycook.net

Mayonnaise Chocolate Cake

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I know, I know, the picture doesn’t really show the deliciousness of the cake….but it does show the most creative birthday cake I have ever made (thanks to Julie Finlayson)!  This is my go to cake recipe.  It is always yummy and it is really easy.

2 cups flour
1 cup sugar
1/4 cup cocoa powder
1/2 tsp. salt (I usually do a little less)
1 tsp. baking soda

Mix above ingredients together then add:

1 cup mayonnaise
1 cup hot water
1 tsp. vanilla

Mix together well and bake in a greased and floured 9X13 pan at 350 degrees for 30-40 minutes.  I often times (as in the above cake) will 1 1/2 times the recipe and bake it as a sheet cake, when doing this the baking time will decrease by about 5 minutes.

Source: My husband’s grandma Mary Smith

Strawberry Shortcake Ice Cream Cake

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Here’s a twist on traditional strawberry shortcake that is super easy and one of those great make-ahead recipes that saves you time in the kitchen.  I made it for my daughter’s birthday since she loves strawberry shortcake.  Try it, you’ll like it!

Ingredients:

2 packages of Hostess Shortcake Cups (8 cakes)*
1/2 gallon vanilla bean ice cream
15-20 ripe, fresh strawberries**
1/4 cup plus 3 T. vanilla sugar
whipped cream and chocolate syrup for adornment

Directions:

1.  Grease an 8 (or 9 inch) springform baking pan.

2.  Tear shortcakes into 1 inch pieces and lightly press into the bottom of your baking pan.

3.  Press slightly room temperature ice cream evenly over shortcake, smooth.

4.  Freeze for 4 hours before removing the springform pan.

5.  Top each slice of ice cream cake with strawberry sauce and whipped cream.

Strawberry Topping Instructions:

1.  Clean and cut stems from the strawberries.

2.  Cut into 1/2 inch chunks and place into flat bottom dish.

3.  Coat with 1/4 cup vanilla sugar and stir.

4.  Wait 30 minutes, then crush strawberries with a potato masher.

5.  Sprinkle remaining vanilla sugar over strawberries and stir.

*I used 3 packages (18 cakes) of the dessert spongecakes that you find in the produce section by the strawberries.

**I used regular sugar.

Source:  foodfamilyfinds.com

Fresh Strawberry Yogurt Cake

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I found this recipe on Pinterest and thought it looked yummy.  I was correct.  My cake, however, did not look as pretty as the one I re-pinned.  I need to find out how she baked her cake without it browning on the outside. Either way, it tastes great.  If  you like the recipe and try it yourself and can get a “blonde” cake like the one I am talking about, please let me know how you pulled that off.

Ingredients:
1 cup butter, softened
2 cups sugar
3 eggs
3 T. lemon juice, divided
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 t. baking soda
1/2 t. salt
8 oz. plain or vanilla Greek yogurt (I used vanilla)
12 oz. fresh strawberries, diced
1 cup powdered sugar

1.  Preheat oven to 325 F.  Grease and flour a 10-inch Bundt pan (10-15 cup)–I used baking spray that includes flour because it gets better coverage in all those little creases in the Bundt pan.

2.  Sift together 2 1/4 cups of the flour along with the baking soda and the salt.  Mix in the lemon zest and set aside.

3.  With an electric mixer, cream the butter and sugar together until light and fluffy.  Beat in the eggs one at a time, then stir in 1 T. of the lemon juice.

4.  Alternate beating in the flour mixture and the yogurt, mixing until just incorporated.

5.  Toss the strawberries with the remaining 1/4 cup of flour.  Gently mix them into the batter. 

6.  Pour the batter into the pan.  Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

7.  Allow the cake to cool at least 20 minutes in the pan–I would go 30-35 minutes.  Turn out onto a wire rack and cool completely.  Whisk together the remaining lemon juice and 1 cup powdered sugar and drizzle over cake.




Source:  Baking With Blondie, who sites a re-pin from A Spicy Perspective.

Boston Cream Poke Cake

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 I love easy desserts that taste great. I also loooove Boston Cream Pies. (and Boston Cream donuts, who am kidding?!) This is one that is sure to impress, but is super easy to make.

How simple are these ingredients? I’m sure you have these in your pantry…

Simply make the yellow cake according to the directions. Once cool, take one of your wooden spoons (since I’m a southerner – I have a few!!) and take the handle and poke the cake, make sure there are plenty of pokes – so that each piece will have some pudding goodness.
Take the pudding (that you prepared and chilled while the cake was baking) and pour onto cake, making sure that it gets into the pokes. Spread evenly. 
Then, warm up your tub icing in the microwave until pour-able. Then pour that yummy goodness over the cake. 
Spread the icing evenly over the cake… then enjoy!

Boston Cream Poke Cake

Ingredients:
1 box yellow cake mix
2 small boxes of vanilla pudding
1 tub chocolate icing

Directions:
1. Prepare yellow cake according to the directions on the box. Allow to cool. Poke cake with the end of the wooden spoon.
2. While cake is baking, prepare pudding and allow to chill in the refrigerator.
3. After cake is cool, spread pudding over cake, making sure it gets into the pokes.
4. Microwave the icing in 30 second increments until it is soft and pour-able. Pour over cake and smooth out.
5. Serve and enjoy!

Because this cake has pudding, make sure to refrigerate any leftovers.

**Also, if you are trying to watch your calorie, carb, or sugar intake, I’ve made this with all sugar-free ingredients (cake mix, pudding, icing) and it tasted great!

Source: My mom!!

My Favorite Carrot Cake!

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This is the best carrot cake I have ever had! Even people who think they do not really like carrot cake LOVE this one! 

My mom is famous for this cake! Her co-workers always request this for their birthday, and she is asked to bring it to family and church activities all the time. This is a picture of the one she made for our family Christmas party. I wish there was a “scratch and sniff” and a way you could have a little nibble. The texture is so amazing…mmmmm…and the flavor is just perfect! It’s very dense and so moist, and I love the nuts in it! But it’s the icing that I dream about!

Mom’s Famous Carrot Cake

2 1/2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 cups white sugar
1 cup oil
2 tsp vanilla
2 eggs
2 cups shredded carrots (I like fine shreds)
1/2 cup drained crushed pineapple (this is what makes it extra amazing!)
1/2 cup chopped pecans (optional – I like lots!)
1/2 cup raisins (optional – you’ll never find them in MY cake!)

1. Preheat oven to 350 degrees. Grease and flour (or spray) a 9 x 13 pan.

2. In medium bowl, combine flour, baking soda, salt and cinnamon. Set aside.

3. In large mixing bowl, combine sugar, oil, vanilla and eggs. Beat well. Stir in flour mixture, then carrots, pineapple, nuts (and raisins if you insist.)

4. Pour into prepared pan. Bake for 50 – 60 minutes or until done in center.

Icing for Cake
(People have actually requested that my mom make an extra bowl of frosting, just so they can eat it by itself! This icing is AMAZING!!)

8 oz cream cheese, softened
2 1/2 cups powdered sugar
6 TBSP butter
2 tsp vanilla
1/2 cup chopped pecans 
1 cup shredded coconut 

1. In medium bowl, combine all ingredients and beat until smooth. Then stir in nuts and coconut. Spread over cooled cake. It’s sooooooo good! You are going to love it!

Notes:
Because this cake is so dense and moist, it might be difficult to make it into a 2 layer cake. Mom always keeps it one layer, which I think is perfect!


Source: My cute little mom, Brenda Joyner.

Mistaken Chocolate Brownie Cake

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So, I have never said that I was a great cook.  Never.  I try.  But, you know what, I walk away from the oven and help someone with homework, or I have to get a band aid for someone, or I have to run upstairs and take the clothes out of the washer and put them in the dryer.  You know you can’t be distracted when your cooking.  Everyone knows this. I know it,  I just choose to multi-task 😉  This cake was a big mistake!  It turned out Delicious but it wasn’t even supposed to be a cake!!!  I was attempting to make a dessert to take over to friend’s home for a “get-together”  and like I always do, I tried a new recipe at the last minute.  I was trying The Pioneer Woman’s Knock You Naked Brownies, but, um, I didn’t make the brownies.  I mixed the cake mix like the box said then I added all of the ingredients from the brownie recipe.  It was very wet.  I wasn’t sure if I could even bake it. But, I put it aside and made the brownies and then went back to the mess I made. I just stared at it.  It had a lot of stuff in it.  Ingredients that I didn’t want to waste.  So I dumped it into a bundt pan and cooked it. Then I made my homemade chocolate frosting and it was Delicious!  Very moist and chocolaty and just good!  So, that mistake turned out well.
 
Cake:
1 box of Betty Crocker Cake Mix
(the ingredients needed on the box)
1 cup chopped pecans, or less, or none!
1/3 cup evaporated milk
1/2 cup butter, melted
 
Preheat oven to 350 degrees. Spray your bundt pan with cooking spray really generously.
In a large bowl, mix the cake mix together like you normally would.  Leave it in the mixing bowl. Add the following to the mixture, pecans, evaporated milk, butter.  Mix these into the cake batter.  Pour into the bundt pan, and bake for at least 30 minutes.  You may need to let it cook a bit more, but check it with a toothpick .  Let it cool completely before frosting.
 
Frosting:
3/4 bag powder sugar
1/2 cup Hershey’s baking cocoa
1/8 cup milk
1/2 stick butter, room temperature (don’t melt it, let it set out and soften)
 
This is the starter mix for the frosting.  You may need to add a tad more milk, add only a Tablespoon at a time. Taste it, and go from there. More chocolate if it needs to be more chocolaty for you.  More powder sugar, if it needs to be thickened or sweetened.
 
 Adapted from The Pioneer Woman.