[CAKE-RECIPE] LAYERED BANANA CRUNCH CAKE
LAYERED BANANA CRUNCH CAKE 1 c. sour cream 4 eggs 2 bananas 1 box yellow cake mix 1 c. pecans (chopped) 1 c. coconut 1 c. brown sugar, packed 1 c. oatmeal 1/2 c. butter, melted Beat sour cream, eggs and bananas together. Add cake mix and beat 2 minutes. Set aside. Mix nuts, coconut, sugar, oatmeal and butter. Alternate layers of first batter with the crunch mix in a 10 inch tube pan. Bake for 1 hour at 350 degrees. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Gingerbread Muffins
Gingerbread Muffins Ingredients 1/2 cup sugar 2-1/2 cups all-purpose flour 1-1/2 tsp baking soda 1 tsp each cinnamon, ginger 1/2 tsp salt 1/4 tsp nutmeg 1 cup each chopped nuts, molasses, buttermilk 1 egg 1/2 cup melted butter or margarine Directions Heat oven to 350º F. (175º C) Butter muffin tins Combine sugar, flour, baking soda, cinnamon, ginger, salt, nutmeg and nuts in a bowl. In a separate bowl, mix egg, molasses, buttermilk and melted butter; add to dry ingredients. Stir until just blended. Spoon into muffin tins. Bake 20 - 25 minutes. Test with a toothpick; muffins are done when it comes out clean. Can also be served warmed with whipped cream or ice cream as a dessert. Makes 12 muffins Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] COCONUT PECAN POUND CAKE
COCONUT PECAN POUND CAKE 1/2 lb. butter 3 c. sugar 6 eggs 1 c. sour cream 3 c. sifted all purpose flour 1/2 tsp. baking powder 1 tsp. vanilla extract 1 tsp. coconut extract 1 c. toasted coconut 1 c. chopped pecans Start with room temperature ingredients. Preheat oven to 325 degrees. Grease and flour 1 bundt pan or 2 loaf pans. Cream butter, adding sugar slowly. Add eggs 1 at a time, beating after each. Add sour cream. Sift flour and baking soda together. Add to mixture, stirring only until well moistened. Add vanilla and coconut extracts. Now coconut and pecans. Bake at 325 degrees for 1 1/2 hours or until toothpick comes out clean. Cool in pan for 15 minutes. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] STRAWBERRY PECAN COCONUT CAKE
STRAWBERRY PECAN COCONUT CAKE 1 box white cake mix 1 box strawberry Jello 1 c. Wesson oil 1/2 c. milk 4 eggs 1 c. frozen strawberries 1 c. coconut 1 c. chopped pecans ICING: 1 stick melted butter 1 lb. box powdered sugar 1/2 c. drained strawberries 1/2 c. chopped pecans 1/2 c. coconut Red food coloring Mix cake mix and Jello; blend. Add Wesson oil, eggs (one at a time), thawed strawberries, coconut and pecans. Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 25 minutes. Let set in pans 10 minutes and then cool on wire rack. For Icing, ream butter, sugar and remaining ingredients. Add a few drops of red food coloring; mix well and spread on cake. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] CHOC-COCONUT POUND CAKE
CHOC-COCONUT POUND CAKE 6 eggs, separated 1 c. Crisco 1 stick butter 3 c. sugar 1 c. evaporated milk 3 c. sifted cake flour 2 c. fresh or 12 oz. frozen coconut 1 tbsp. vanilla or coconut flavoring 4 tbsp. cocoa Separate eggs, beat white until stiff and set aside. Cream Crisco and butter and sugar. Add egg yolks one at a time beat well. Put flavoring in milk and stir in sifted flour and cocoa. Add alternately with milk. Add coconut. Blend in egg whites into batter last. Bake 2 hours at 300 degrees. ICING: 1 (8 oz.) cream cheese 1 stick butter 1 box confectioners' sugar 1 tbsp. vanilla 1/2 c. cocoa, minus one tablespoon Mix and spread on cold cake. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Earthquake Cake
Earthquake Cake Ingredients 1 cup each coconut, chopped pecans 1/2 cup white chocolate chips 1 pkg (18.25 oz,) devil's food cake mix 1 pkg (8 oz.) softened cream cheese 1/2 cup (1 stick) butter or margarine 1 box (1 lb.) confectioners' sugar 1 tsp vanilla Directions Heat oven to 350º F. (175º C) Sprinkle coconut, pecans and white chocolate chips evenly in bottom of a lightly greased 9x13" baking pan. Mix cake according to pkg. directions, and pour over mixture in pan. In medium bowl, thoroughly blend cream cheese, butter, confectioners' sugar, and vanilla. Drop by spoonfuls onto cake mixture, covering entire surface, but do not stir. Bake 40 - 45 minutes. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Rose Petal Cupcakes
Rose Petal Cupcakes Ingredients Cupcakes 1 box (18.25 oz) French vanilla cake mix 1-1/2 cups light unsweetened coconut milk 3 large eggs 1/4 cup canola oil 1-1/2 tsp each coconut, vanilla extract Frosting, Decoration For Rose Petal Cupcakes: canned vanilla frosting; red liquid or gel food color; pastry bag with large star tip; light corn syrup; clean artist's brush; small fresh pink roses, rinsed and patted dry; granulated sugar Directions Heat oven to 350° F. (175º C) Prepaire 24 regular-size muffin cups with paper or foil liners. Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth. Divide among muffin cups. Bake 20 - 22 minutes, until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcakes to rack to cool completely. Rose Petal Cupcakes: Tint frosting pastel pink and pipe a swirl on top of cupcakes. Thin some corn syrup with water; lightly brush on rose petals. Toss in sugar. Arrange petals on top of frosting swirl Plan ahead: You can bake cupcakes up to 2 days ahead; store covered at room temperature. Decorate, cover and refrigerate up to 1 day ahead. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] PREACHERS STRAWBERRY CAKE
PREACHERS STRAWBERRY CAKE 1 box white cake mix 1 lg. container Cool Whip 2 (10 oz.) pkgs. strawberries, drained (reserve juice) 1 lg. pkg. Jello gelatin (strawberry) Mix and bake cake according to package directions for a 13x9-inch cake. While cake bakes, mix Jello according to directions, using reserved strawberry juice as part of the liquid. After cake bakes, leave in the pan and prick well all over with a fork. Pour Jello over cake. Chill several hours. Just before serving, spread strawberries on cake; top with Cool Whip. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Mississippi Mud Cake
Mississippi Mud Cake Ingredients 1 cup butter or margarine 4 eggs 1-1/2 cups flour 3-1/2 cups coconut 2 cups sugar 1 tsp vanilla 1/3 cup cocoa 1 cup nuts 1 tub (7 oz.) marshmallow cream Frosting 1/2 cup each melted butter or margarine, milk 1/3 cup cocoa 1 tsp vanilla 1 lb confectioners sugar Directions Heat oven to 350º F. (175º C) Cream butter, sugar, eggs and vanilla. Add rest of the ingredients except marshmallow cream. Blend well. Batter will be stiff. Pour into a greased and floured 9x13" cake pan. Bake for 25 minutes. Remove from oven and immediately spread jar of marshmallow cream over top. Cool thoroughly. Mix all frosting ingredients together. Frost cake and place in refrigerator. Note This cake must be stored in refrigerator. Remove and cut right before serving. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] PEACHES AND CREAM CAKE
PEACHES AND CREAM CAKE 1 box yellow cake mix 1 vanilla instant pudding 1/3 c. oil 1 c. water 4 eggs 1 lg. can peaches 16 oz. cream cheese 3/4 c. sugar Mix cake mix, pudding, oil, water, and eggs; pour in greased 9x13 inch pan. Drain peaches and save 5 tablespoons of the peach juice. Lay peaches on cake batter mix. Mix cream cheese, sugar, and peach juice. Spread over peaches and bake at 350 degrees for 50 minutes. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] PEACH BRANDY POUND CAKE
PEACH BRANDY POUND CAKE 3 c. sugar 1 c. butter, softened 6 eggs 3 c. all-purpose flour 1/4 tsp. soda 1/2 tsp. lemon extract 1/2 c. peach brandy Pinch of salt 1 c. sour cream 2 tsp. rum 1 tsp. orange extract 1/4 tsp. almond extract 1 tsp. vanilla Combine sugar and butter; cream until light and fluffy. Add eggs, one at a time, beating well. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in remaining ingredients. Pour batter into a well greased and floured bundt pan or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Creamy Orange Cake
Creamy Orange Cake Ingredients Cake 1 pkg (18-1/4 oz.) white cake mix 1 pkg (3 oz.) orange gelatin 1 env (1-1/2 oz.) dessert topping mix 4 eggs 3/4 cup mayonnaise 1 tbsp grated orange zest 3/4 cup orange juice Glaze 1 cup confectioners sugar, sifted 1 tsp grated orange zest 1 tbsp orange juice Directions Heat oven to 350º F. (175º C) Grease and flour a 10" bundt or tube pan Cake: In a large mixer bowl, combine cake mix, gelatin mix, topping mix, eggs, mayonnaise, orange zest and juice. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes. Spread batter evenly or until a pared pan. Bake 40 - 50 minutes or until a tester inserted in center comes out clean. Cool in pan on a wire rack for 25 minutes, then remove from pan and place on rack set over waxed paper to cool. Glaze: In a bowl, combine confectioners' sugar, orange zest and juice, mixing until smooth. Drizzle over cooled cake. Let glaze set before cutting cake. Makes 10-12 servings Notes: Two to three oranges will yield 3 tbsp. grated zest and 1 cup juice Variation: Try pineapple orange gelatin for a more mellow flavor. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Double Chocolate Layer Cake
Double Chocolate Layer Cake Ingrediens 1 pkg (18.25 oz.) French vanilla cake mix 4 oz white chocolate, melted 1 can (16 oz.) cream cheese frosting 1 cup butter or margarine 2 cans (16 oz. each) milk chocolate frosting Directions Heat oven to 35Oº F. (175º C). Prepare cake mix according to pkg. directions. In bowl, combine 1 cup batter and melted chocolate. Pour into remaining batter, stir 1 minute. Divide among 4 greased 9" round cake pans. Bake 25 minutes. Freeze 10 minutes. Remove from pans and place 1 layer on plate, spread with 1/2 cup cream cheese frosting, top with second layer and 1/2 cup chocolate frosting, top this with third layer and 1/2 cup cream cheese frosting, then finish with final layer, coat cake with remaining chocolate frosting. Place remaining cream cheese frosting in pastry bag with star tip. Pipe rosettes around edge of cake. Makes 6-8 servings. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] PETER PAUL COCONUT MOUND CAKE
PETER PAUL COCONUT MOUND CAKE 1 box devil's food cake mix 1 box regular chocolate pudding mix 1 pkg. Dream Whip FILLING: 1 c. sugar 1 c. sweet milk 1 stick butter 3/4 lb. angel flake coconut 20 lg. marshmallows Cook sugar, milk, and butter until thick. Remove from heat, stir coconut and marshmallows until melted. Put between cold cake layers. If layers are thick, split them. ICING: 1 (8 oz.) pkg. cream cheese 1 stick butter 1 tsp. vanilla 1 box confectioners' sugar Mix with mixer until smooth. Add melted chocolate or liquid chocolate to flavor. Add 1 teaspoon milk if stiff or more sugar if not stiff enough to spread. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] FRENCH APPLESAUCE CAKE
FRENCH APPLESAUCE CAKE 1 pkg. yellow cake mix 1 pkg. (4 serving) Jello French vanilla or vanilla flavored instant pudding & pie filling 4 eggs 1/4 tsp. ground nutmeg 1/3 c. oil 1/3 c. sour cream 1 c. applesauce 1 c. finely chopped raisins 1/2 tsp. ground cinnamon Blend all ingredients. Beat 4 minutes at medium speed. Pour into greased and floured Bundt pan. Bake for 50-55 minutes at 350 degrees or until cake springs back when lightly pressed and pulls away from sides of pan. Do Not Underbake. Cool in pan for 15 minutes; remove and cool on rack. Top with glaze. Glaze: Stir about 1 tablespoon hot milk or water into 1 cup confectioners' sugar. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cherry Cheese Coffee Cake
Cherry Cheese Coffee Cake Ingredients 1 pkg (8 oz.) cream cheese, softened 1/3 cup confectioners' sugar 1 egg, separated 1/2 tsp vanilla or almond extract 2 pkg refrigerated crescent rolls 1 cup canned cherry pie filling Glaze 1/2 cup confectioners'sugar 2 - 3 tsp milk Directions Heat oven to 350º F Coffee cake: Combine cream cheese, confectioners' sugar, egg yolk and vanilla in large bowl; mix until smooth. Set aside. Unroll crescent dough; set aside 2 rectangles. Separate remaining dough into 12 triangles; arrange on greased 14" pizza pan with points toward center. Pat dough with fingers to cover pan, pressing seams together to seal. Using 3" biscuit cutter, cut out center of circle; discard. Spread cream cheese mixture over dough to within 1/2" of edges; top with pie filling. Pat out reserved dough with fingers to form 7x6" rectangle; cut lengthwise into 12 strips. Twist strips; place in spoke-like fashion over filling. Brush strips with lightly beaten egg white. Bake 25 - 30 minutes or until golden brown; cool slightly. Glaze: Stir confectioners' sugar and milk in small bowl until smooth. Drizzle over coffee cake. Makes 12 servings. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] PECAN STREUSEL COFFEE CAKE
PECAN STREUSEL COFFEE CAKE 1 c. chopped nuts 2/3 c. packed brown sugar 2 tbsp. butter, melted 1 1/2 tsp. ground cinnamon 1 (27 1/4 oz.) pkg. cinnamon streusel cake mix 1/2 c. sour cream FOR TOPPING: In a mixing bowl stir together pecans, brown sugar, butter and cinnamon; set aside. Prepare the cake mix batter according to the package directions except stir the sour cream into the prepared batter. Spread 2/3 (about 4 cups) of the batter into a greased and floured 13"x9"x2" baking pan. Sprinkle batter with the streusel mix from the package. Carefully spread with the remaining batter. Sprinkle with reserved nut topping. Bake in oven at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool slightly in pan. Meanwhile, prepare glaze from the cake mix according to package directions. Drizzle glaze over warm coffee cake. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] SCHNAPPS CAKE
SCHNAPPS CAKE 1 yellow cake mix with pudding 2/3 c. oil 4 eggs 1/2 c. peach schnapps 1/2 c. orange juice Combine all ingredients and mix well, pour into greased and floured tube pan and bake at 325 degrees for 40 to 45 minutes or until done. GLAZE: 1 c. 10x sugar 2 1/2 tsp. orange juice 2 1/2 tbsp. schnapps Mix ingredients and spoon over warm cake. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Re: CRANBERRY DESSERT CAKE
Sorry dont know what I was thinking when I typed that recipe in. Here is the Butter sauce again BUTTER SAUCE: 2 c. sugar 1 c. butter 1 c. whipping cream or half 'n half coffee cream 1 tsp. vanilla extract In small saucepan, combine sugar, butter and whipping cream. Bring to a boil; simmer over low heat for 3 minutes, stirring constantly. Remove from heat, stir in vanilla extract. Serve warm over cake. Linda --- In CAKE-RECIPE@yahoogroups.com, Jeannie Pelletier <[EMAIL PROTECTED]> wrote: > > How much butter do you use for the Hot Butter Sauce? > > > On Nov 12, 2008, at 6:11 AM, linda_baker_2006 wrote: > > > CRANBERRY DESSERT CAKE > > > > > > 1 c. sugar > > 1/4 c. butter > > 2 c. flour > > 3 tsp. baking powder > > 1/2 tsp. salt > > 1 c. milk > > 1 tsp. vanilla > > 2 c. raw whole cranberries > > > > > > Cream sugar and butter. Add dry ingredients alternately with > > milk. Stir in vanilla and cranberries. Spread in well > > greased 9"x9" pan. Bake about 35 minutes at 400 degrees. > > Serve with Hot Butter Sauce: 3/4 c. light cream 1 c. sugar > > > > > > Melt butter, browning slightly. Add sugar and cream; mix > > well. Cook 3 to 4 minutes, stirring constantly. > > > > > > > > > > > > > > Yahoo! Groups Links > > > > > > > Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] COSTA RICAN CREAM CAKE
COSTA RICAN CREAM CAKE 1 (18.5 oz.) pkg. pudding included yellow cake mix 1 c. water 1/3 c. cooking oil 3 eggs SAUCE: 1 c. whipping cream 1/3 c. rum (or 1 tsp. rum extract) 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) evaporated milk TOPPING: 1 c. whipping cream 1/3 c. coconut, toasted 1/3 c. Macadamia nuts, chopped Grease 13 x 9-inch baking dish. To make cake: In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Turn into greased baking dish. Bake in preheated 350 degree oven 25 to 35 minutes, or until toothpick inserted in center comes out clean. To make sauce: In large bowl, combine all sauce ingredients; blend well. Remove cake from oven; cool 5 minutes. Using long tined fork, pierce hot cake in dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of sauce mixture.) To make topping: Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with coconut and Macadamia nuts. Store in refrigerator. Makes 15 servings Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] CRANBERRY DESSERT CAKE
CRANBERRY DESSERT CAKE 1 c. sugar 1/4 c. butter 2 c. flour 3 tsp. baking powder 1/2 tsp. salt 1 c. milk 1 tsp. vanilla 2 c. raw whole cranberries Cream sugar and butter. Add dry ingredients alternately with milk. Stir in vanilla and cranberries. Spread in well greased 9"x9" pan. Bake about 35 minutes at 400 degrees. Serve with Hot Butter Sauce: 3/4 c. light cream 1 c. sugar Melt butter, browning slightly. Add sugar and cream; mix well. Cook 3 to 4 minutes, stirring constantly. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Coconut & Lime Macadamia Cake
Coconut & Lime Macadamia Cake Ingerdients Cake 7 oz macadamia nuts 1/3 cup self-rising flour pinch salt 6 eggs, separated 3/4 cup sugar zest 1 lime, finely grated 1/2 cup dried coconut Icing 1 cup confectioners sugar, sifted 2 tbsp lime juice 1 tsp finely grated lime zest Directions Heat oven to 350° F Place nuts, flour and salt in bowl of a food processor and process until nuts are ground. Place egg yolks and sugar in a bowl and beat 3 minutes, or until mixture is pale and creamy. Fold zest and coconut into egg mixture and do same with nut mixture. Place egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold lightly into nut batter. Spread batter evenly into a 9" greased or non-stick springform cake tin. Bake 40 minutes, or until cake is lightly golden. Remove from oven and let sit for 10 minutes in tin. Icing Combine all ingredients in a bowl and mix until smooth and glossy. Assemble: Turn cake out onto a serving plate. Spread lime icing over warm cake, allowing it to drizzle down sides. Garnish with additional lime zest if desired. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH AND CARAMEL
GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH AND CARAMEL 1 pkg. German chocolate cake mix 1 jar of butterscotch caramel ice cream topping 1 can sweetened condensed milk 12 oz. Cool Whip 3 or 5 Heath Bar candy bars Prepare German chocolate cake mix according to package directions. While cake is in the oven mix the following: the butterscotch/caramel ice cream topping and the sweetened condensed milk. As soon as you take the cake out of the oven - poke holes in the cake (lots of holes, I used wooden spoon handle) and pour the above mixture over the cake and refrigerate immediately. When cake is completely cool; top with Cool Whip and crushed Heath Bar candy. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Rich Caramel Cake
Rich Caramel Cake Ingredients 1 pkg (18.25 - 18.5-oz.) chocolate cake mix 1 can (14 oz.) Eagle Brand sweetened condensed milk (not evap) 1/2 cup butter or margarine 1 pkg (14 oz.) caramels, unwrapped 1 cup coarsely chopped pecans Directions Heat oven to 350° F Prepare cake mix as pkg directs. Pour 2 cups batter into greased 13x9" baking pan, and bake 15 minutes. In heavy saucepan over low heat, melt caramels and butter. Remove from heat, add condensed milk, mix well. Spread caramel mixture evenly over cake, spread remaining cake batter over caramel mixture. Top with nuts. Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired. Store leftovers covered at room temperature Makes 12 servings Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] BLACKBERRY WINE CAKE
BLACKBERRY WINE CAKE 1 pkg. Duncan Hines white cake mix 2 sm. or 1 lg. pkg. blackberry Jello 4 eggs 1/2 c. Puritan oil 1 c. blackberry wine (Manischewitz) 1/2 tsp. baking powder 3/4 c. chopped pecans (optional) 1/4 c. wine 1/3 c. sugar Mix all ingredients together. Follow cake directions for beating time. Bake in a greased and floured bundt pan at 350 degrees for 1 hour. If pecans are used they should be laid in the bottom of the pan. Cool in pan for 25 minutes. Remove and glaze. 1/4 cup wine and 1/3 cup sugar. Heat until dissolved. Drizzle over warm cake. This glaze is optional but makes it much better. This glaze is also good dribbled over plain yellow cake. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] PEACHES AND CREAM CAKE
PEACHES AND CREAM CAKE 2 (16 oz.) or 1 (29 oz.) can sliced peaches, drained (save 8 tbsp. liquid) 1 pkg. yellow cake mix 4 eggs 1 c. water 1/3 c. oil 1 sm. pkg. instant vanilla pudding 16 oz. cream cheese, softened 8 tbsp. peach juice 3/4 c. sugar Drain peaches and save 8 tablespoons of juice. Mix cake mix, eggs, water, oil and pudding. Spread batter into 9"x13" greased pan. Mix cream cheese, peach juice and sugar and spread over cake mixture. Put peaches on top. Bake at 350 degrees for 45 to 50 minutes. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ITALIAN LOVE CAKE
ITALIAN LOVE CAKE 1 box fudge marble cake mix 2 lbs. ricotta cheese 1/4 c. sugar 4 eggs 1 tsp. vanilla 1 (3 3/4 oz.) box instant chocolate pudding 1 c. milk 1 (8 oz.) Cool Whip for topping Mix cake as directed on box. Pour into greased and floured 9 x 13 inch pan. In separate bowl combine ricotta, sugar, eggs and vanilla; mix well. Spoon over unbaked cake top. Bake at 350 degrees for 1 hour. Cool. Mix pudding with milk, fold in whipped topping (Cool Whip). Spoon over cake and refrigerate. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] BUTTER PECAN BANANA CAKE
BUTTER PECAN BANANA CAKE 1 box Duncan Hines yellow cake mix 1 box butter pecan instant pudding 4 eggs 1/2 c. water 3/4 c. oil 1 c. chopped nuts 2 lg. bananas or 3 sm. (smash) Use bundt pan. Bake at 350 degrees for 50 minutes. No icing. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] AMARETTO GOOEY BUTTER CAKE
AMARETTO GOOEY BUTTER CAKE 1 pkg. yellow cake mix 1 stick butter, melted 2 eggs LAYER 2: 8 oz. Philadelphia cream cheese 1 lb. powdered sugar (3 1/2 c. packed) 2 eggs Extract vanilla or almond amaretto to taste Layer 1: Beat eggs and butter together, then add cake mix. Add dash of amaretto. Pour into greased and floured cake pan. Layer 2: Mix cream cheese (softened) powdered sugar and extract. Set aside. Beat eggs. Add to cream cheese sugar mixture. Add good dash of amaretto. Pour on top of layer 1. Bake at 350 degrees for 40 minutes. Sprinkle powdered sugar and amaretto over warm cake. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] DELICIOUS LEMON CAKE
DELICIOUS LEMON CAKE 1 pkg. yellow deluxe cake mix, Duncan Hines 1 pkg. lemon instant pudding mix, Jello brand 5 lg. eggs 3/4 c. oil, Crisco oil 3/4 c. milk 2 tsp. vanilla Sauce to pour over cake, see directions Use: 10 inch tube pan Oven: 350 degrees Grease and flour cake pan. Start oven preheating. Mix together in large mixer bowl the cake mix, pudding mix, eggs, oil, milk, and vanilla. Beat on speed indicated on your mixer for cake mixes (usually medium) for 10 to 12 minutes, scraping bowl sides frequently with rubber scraper. Turn batter into prepared pan. Bake about 45 minutes or until wooden pick stuck half way between pan tube and side comes out clean. Set cake out of oven (leave oven heat on). While cake is baking combine sauce: Mix together five tablespoons (scant one third cup) fresh orange juice, three tablespoons fresh lemon juice and two cups confectioners sugar. Mix just a little leave lumpy. Holding two toothpicks firmly together, side by side, punch holes all over cake as deeply as you can. Pour sauce mixture all over cake and return cake to oven; heat five minutes longer. Remove from oven and let cool in pan 30 minutes before removing cake to serving plate. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] TOASTED COCONUT CAKE AND FROSTING
TOASTED COCONUT CAKE AND FROSTING 1 box yellow cake mix 1 pkg. vanilla instant pudding mix 1 1/3 c. water 4 eggs 1/3 c. oil 2 c. coconut 1 c. chopped walnuts or pecans Blend cake mix, pudding mix, water, eggs and oil in large bowl. Beat at medium speed with electric mixture for 4 minutes. Stir in coconut and nuts. Pour into greased and floured 13"x9" pan. Bake at 350 degrees for 35 minutes. Cool in pan 15 minutes; top with coconut cream cheese frosting. FROSTING: 1 box powdered sugar 1 (8 oz.) pkg. cream cheese 1 tsp. vanilla 2 tbsp. butter 1/4 c. milk Mix all ingredients, spread over cool cake. Then, melt 2 tablespoons butter in skillet. Add 2 1/2 cups coconut, stir constantly over low heat until golden brown. Let cool, sprinkle over cake. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] CHOCOLATE CREAM OF COCONUT CAKE
CHOCOLATE CREAM OF COCONUT CAKE 1 box German Chocolate cake mix 1/2 of (15 oz.) can cream of coconut 1 can (14 oz.) sweetened condensed milk 8 oz. Cool Whip 1 c. coconut Bake cake mix according to package directions. Bake in 9 x 13-inch pan. Immediately poke holes in cake with fork. Mix together cream of coconut and sweetened condensed milk. Pour mixture over warm cake. Refrigerate to blend flavors. To serve, top with Cool Whip and coconut. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] French Christmas Cake
French Christmas Cake 1 cup butter (not margarine) 2 cups sugar 6 eggs 1 box vanilla wafers (12 oz.) finely crushed in blender 1 7oz. can of coconut 1-1/2 cups of broken pecans 1/2 cup milk Cream butter and sugar. Beat until smooth. Add eggs, one at a time. Add vanilla wafers and milk alternately, beating well after each addition. Stir in pecans and coconut. Pour into a greased and floured tube pan or bundt pan. Bake at 350º for about 1 1/2 hours. Check before 1-1/2 hours because if you use a dark teflon pan, it may cook quicker and also ovens differ in temperature. Don't overcook. Let cake cool before removing from pan.It breaks very easily if removed while still warm. A rolling pin and plastic bag work well for crushing the vanilla wafers. Once the wafers are crushed, the rest is easy to put together. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] CHRISTMAS CAROL CAKE
CHRISTMAS CAROL CAKE 1 c. oil 2 c. white sugar 3 eggs (add one at a time) 2 c. flour 2 tsp. vanilla 1 1/2 tsp. cinnamon 1 tsp. soda 3 apples, diced well 1 c. chopped walnuts 3/4 c. raisins Preheat oven to 325 degrees. Spray 12 cup bundt pan with Baker's Joy. Combine ingredients in order listed; blend well after each. Pour into pan. Bake 1 hour and 10 minutes or until toothpick comes out clean. Cool 45 minutes. Invert on platter. Glaze and decorate. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] CRANBERRY CHRISTMAS CAKE AND SAUCE
CRANBERRY CHRISTMAS CAKE AND SAUCE 3 tbsp. butter 1 c. sugar 2 c. flour 1 c. milk 3 tsp. baking powder 1/4 tsp. salt 3 c. cranberries BUTTER SAUCE: 1 c. sugar 1 tsp. flour 1/2 tsp. butter 2/3 c. cream or half and half 1 tbsp. vinegar 1 tsp. vanilla Beat cake ingredients all together, except for the cranberries. Then fold in cranberries. Spread batter in a greased 8 or 9 inch square pan. Bake 35-40 minutes in a 350 oven. Serve warm with butter sauce. BUTTER SAUCE: Mix flour and sugar. Place all ingredients, except the vanilla, in saucepan. Heat, stirring well until hot and bubbly. Add vanilla and serve warm over Christmas Cake. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] COCONUT ORANGE RUM CAKE
COCONUT ORANGE RUM CAKE 1 pkg. yellow cake mix Grated rind of 2 lg. oranges 1 c. orange juice 3 eggs 1 c. shredded coconut 1/4 c. golden rum Confectioners' sugar glaze Fruit or orange peel for garnish (optional) Preheat oven to 325 degrees. Grease and flour 10 x 4 inch fluted cake pan or bundt pan. Combine cake mix, orange rind, orange juice and eggs in large bowl. Beat at low speed until combined, then beat at medium speed for 3 minutes. Stir in coconut. Turn batter into prepared pan. Bake 55 to 65 minutes or until done. Cool in pan 15 minutes. Remove cake from pan. Poke holes in cake with fork. Pour on rum. Cool to room temperature. Cover cake and store overnight to mellow. Pour confectioners' sugar glaze over top of cake. Garnish with fruit or orange peel, if desired. GLAZE: 1 c. confectioners' sugar 1 to 2 tbsp. milk Place confectioners' sugar in small bowl. Gradually stir in milk until the glaze is smooth and thick, but of pourable consistency. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] LEMON CHEESE FILLED CAKE
LEMON CHEESE FILLED CAKE 1 pkg. yellow cake mix 3/4 c. apricot nectar 1/4 c. butter 3 egg FILLING: 8 oz. cream cheese 1/2 c. sugar 2 tbsp. lemon juice 1 c. coconut (optional) Grease and flour 10 inch tube pan. Mix above items separately. Pour batter into pan. Spoon filling over batter, careful not to touch sides of pan. Bake 50 to 55 minutes at 350 degrees or until top springs back. DO NOT INVERT. Cool 1 hour. Remove and pour glaze. GLAZE: 1 c. powdered sugar 1 tbsp. lemon juice 1 tbsp. apricot nectar Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] CHOCOLATE CREAM OF COCONUT CAKE
. CHOCOLATE CREAM OF COCONUT CAKE 1 box German Chocolate cake mix 1/2 of (15 oz.) can cream of coconut 1 can (14 oz.) sweetened condensed milk 8 oz. Cool Whip 1 c. coconut Bake cake mix according to package directions. Bake in 9 x 13-inch pan. Immediately poke holes in cake with fork. Mix together cream of coconut and sweetened condensed milk. Pour mixture over warm cake. Refrigerate to blend flavors. To serve, top with Cool Whip and coconut Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] APPLE CHRISTMAS CAKE
APPLE CHRISTMAS CAKE 1 1/2 c. cooking oil 2 c. sugar 3 eggs Beat well above ingredients. Combine and sift three times: 2 c. flour 2 tsp. cinnamon 1 tsp. salt 1 tsp. soda Add to above mixture: 3 c. sliced, peeled apples 1 c. pecans 2 tbsp. vanilla Bake in a greased and floured tube pan. TIP: Put a small pan of water in the oven so the top won't become too crusty. Very good for the freezer. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] PECAN CHRISTMAS CAKE
PECAN CHRISTMAS CAKE 2 c. butter (1 lb.) 2 c. sugar 6 eggs 1 tbsp. lemon juice 1 tsp. grated lemon peel 1 tbsp. vanilla 1 1/2 c. golden raisins 4 c. chopped pecans 3 c. sifted flour 1/4 tsp. salt 1 tsp. baking powder Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add lemon juice, peel, and vanilla. Mix raisins, nuts and 1/4 cup flour. Sift remaining dry ingredients. Alternately fold nuts and raisins and dry ingredients into creamed mixture. Spoon into a greased, paper-lined 10-inch tube pan; bake in slow oven (300 degrees) about 1 hour and 50 minutes. Cool, then remove from pan. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] White Christmas Cake
White Christmas Cake 1 cup butter or margarine, softened 2 cups sugar 4 eggs 4 ounces white candy coating, melted 1 tsp almond extract 1 tsp vanilla extract 2 1/2 cups cake flour 1 tsp baking powder 1 cup buttermilk 1 cup flaked coconut White Frosting Of Choice In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add candy coating and the extracts. Beat well. Combine the flour and baking powder. Add to creamed mixture alternately with buttermilk. Stir in coconut. Pour into two greased 9 inch round baking pans. Bake at 350 F for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost between layers. Frost top and sides of cake. Yield: 12 servings Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] LEMON CREAM CAKE
LEMON CREAM CAKE 1 c. flour 1/2 c. butter 1 tbsp. sugar 1/2 pt. heavy whipping cream 1 env. whipped dessert topping 8 oz. cream cheese 1 c. confectioners' sugar 1 (3 oz.) box lemon pie filling Combine flour, butter and sugar. Mix as for pie crust. Pat into 9"x13" pan. Bake at 350 degrees for 25 minutes. Mix dessert topping according to directions. Cream together softened cream cheese and confectioners' sugar and add to dessert topping. Spread on cooled crust. Mix pie filling according to package directions. When cool, spread over cream cheese layer. Top with whipped cream and refrigerate. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] DOUBLE CARAMEL CAKE
DOUBLE CARAMEL CAKE 1/3 c. granulated sugar 1/4 c. boiling water 3/4 c. butter 1 1/4 c. sugar 3 eggs, unbeaten 3 c. sifted cake flour 3 1/2 tsp. baking powder 1 tsp. salt 1 c. milk 1 tsp. vanilla Melt the 1/3 cup sugar in heavy skillet, stirring constantly until deep brown syrup is formed (caramelized). Remove from heat and slowly stir in boiling water. Set syrup aside to cool. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in 4 tablespoons cooled syrup. Sift together dry ingredients and add alternately with combined milk and vanilla, beginning and ending with dry ingredients. Beat until smooth. Pour into 2 (9 inch) layer pans lined with greased and floured brown paper. Bake at 375 degrees for 25 minutes. Let stand in pans a few minutes, then remove to turn out. Peel off paper and cool on racks. Frost when cool. CARAMEL FROSTING: 3 c. brown sugar, firmly packed 1 c. and 2 tbsp. light cream or half and half 1/2 stick butter 1 tsp. vanilla Mix sugar and cream and cook over low heat to soft-ball stage (235 degrees on candy thermometer). Remove from heat, add butter and cool. Add vanilla and beat until frosting is spreading consistency. A little cream may be added if frosting becomes too thick. Spread between layers, on top and sides of cake. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cracker Barrel Double Fudge Coca Cola Cake
Cracker Barrel Double Fudge Coca Cola Cake Ingredients Cake: 1 cup (225 ml) Coca-cola 1/2 cup (125 ml) oil 1/4 lb (.1 kg). margarine 3 Tbsp (45 ml). cocoa 2 cups (475 ml) sugar 2 cups (475 ml) flour 1/2 tsp (2 ml). salt 2 eggs 1/2 cup (125 ml) buttermilk 1 tsp (5 ml). baking soda 1 tsp (5 ml). vanilla Frosting: 1/4 lb (.1 kg). margarine 3 Tbsp (45 ml). cocoa 6 Tbsp (90 ml). cream or milk 1 tsp (5 ml). vanilla 1/2 to 1 cup (225 ml) pecans chopped 1 lb (.5 kg). confectioners sugar Cake: In a sauce pan, bring Coca-Cola, oil, margarine, and cocoa to a boil. Mix the sugar, flour and salt. Pour in the boiling liquid and beat well. Add the eggs, buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees (175 C.) for 20-25 minutes. Frosting: In a saucepan, combine the butter cocoa, and milk and heat until the butter melts. Beat in the remaining ingredients, and spread on the hot cake. Cool and cut. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] COCONUT CAKE DELUXE
COCONUT CAKE DELUXE 1 3/4 c. sugar 2 eggs 1 1/2 tsp. vanilla 1/4 tsp. coconut flavoring 3 c. sifted cake flour 2 1/2 tsp. baking powder 1 tsp. salt 1 1/4 c. milk 1/3 c. plus 3 tbsp. coconut Cream butter; add sugar gradually, creaming until light. Add eggs, vanilla and coconut flavoring; beat until fluffy. Sift together flour, baking powder and salt; add dry ingredients to creamed mixture alternately with milk, beating after each addition. Beat 1 minute. Stir coconut into batter. Pour batter into two greased and lightly floured 9 x 1 1/2 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes, then remove from pans and continue cooling. Makes 12-16 servings. GOLDEN BUTTER FROSTING: 1/2 c. (1 stick) butter, softened 1 egg yolk 2 tbsp. buttermilk or milk 1/2 tsp. vanilla 3 c. sifted confectioners' sugar Coconut (for top and sides of frosted cake) Place first 5 ingredients in small mixing bowl in order listed. Blend together with electric mixer, beating at medium speed for 3 minutes. If frosting is too soft, beat in a little extra sifted confectioners' sugar to obtain desired spreading consistency. Spread frosting on cooled cake, then sprinkle frosted cake with coconut. Frosts tops and sides of two 8 or 9-inch layers, or top of a 9x13 inch cake. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] CREAM CHEESE AND VANILLA POUND CAKE
CREAM CHEESE AND VANILLA POUND CAKE 2 full cups butter or 1 pound (use only pure butter) 2 (8 oz.) pkgs. cream cheese 4 lg. eggs 3 heaping tbsp. vanilla pure extract 3 cups powdered sugar, sifted 3 1/2 cups cake flour, sifted Preheat oven to 325°F degrees. Leave cream at room temperature 30 minutes before using, or soften for 15-20 seconds in microwave. Cream butter with sugar until light and fluffy. Add cream cheese and beat with electric mixer for 1 minute. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Turn mixture to low speed. Gradually add sifted flour until texture is smooth. Do not beat for very long after flour has been added or cake will be tough - just beat long enough to combine ingredients. Spoon into a tube or bundt baking cake pan, or bake in a cake mold. Bake at 325°F for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool on wire rack before serving. Makes one pound cake (approximately 12 to 15 servings) per cake. Serve with your favorite topping. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] COCONUT BUTTER CAKE
COCONUT BUTTER CAKE 2 c. sugar 1 c. butter, room temperature 4 eggs 2 c. flour 1 tsp. soda 1/2 tsp. salt 1 c. buttermilk 1 tbsp. vanilla Preheat oven to 325 degrees. Cream sugar and butter. Separate egg whites from yolks. Beat yolks and add to sugar mixture, mix flour, soda and salt. Add alternately, butter, milk and vanilla, which have been mixed. Beat egg whites until stiff, fold into cake mixture. Bake in two 9 inch pans. Bake 35-40 minutes. ICING: 1/4 c. butter 1 (8 oz.) pkg. cream cheese 1 tbsp. vanilla 1 lb. box powdered sugar 1 tbsp. cream Cream butter and cream cheese, add powdered sugar, mix well. Spread on top and sides. Put coconut on top and sides. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] STRAWBERRY CREAM CAKE
STRAWBERRY CREAM CAKE 1 box yellow cake mix (2 layers) 1 pkg. (12 oz.) frozen strawberries (thawed) 2 cartons whipped dessert topping (10 oz. each Dream Whip) Bake in 2 (9 inch) layer cake pans according to package directions. When cool slice each layer in two (4 layers). Mix strawberries with 1 carton Dream Whip. Spread half the mixture on one cake layer. Add second cake layer, spread with custard filling, add third cake spread with remaining strawberry mixture. Add top cake layer. Frost entire cake with remaining carton Dream Whip. Refrigerate overnight. CUSTARD FILLING: 1/3 c. sugar 1 tbsp. corn starch 1/8 tsp. salt 1 tsp. vanilla 2 egg yolks (beaten) 1 tbsp. butter 1 c. milk Combine sugar, cornstarch and salt in a saucepan. Stir in milk. Cook and stir over medium heat until thick and bubbly. Stir 1 tablespoon hot mixture in egg yolks. Return mixture to pan stirring constantly. Cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Refrigerate until chilled covered with waxed paper. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] BUTTERY APPLE CAKE
BUTTERY APPLE CAKE 1/3 C. softened butter or margarine 1 3/4 C. firmly packed brown sugar 1 egg 1 tsp. vanilla 2 C. shredded or grated unpeeled Golden delicious apple 1 1/2 C. all-purpose flour, unsifted 1 tsp. baking soda 1/4 tsp. salt 1/4 C melted butter 1/2 tsp. ground cinnamon 1/2 C. chopped walnuts Cream together softened butter and 1 C. of the brown sugar until well combined; then beat in the egg and vanilla. Mix in apple. Combine flour, soda and salt and stir into the butter mixture. Spread the batter in a greased 9"x13" baking dish. Evenly pour over the melted butter, then sprinkle evenly with the remaining 3/4 C sugar, cinnamon and walnuts. Bake in a 350° oven 35 to 40 minutes or until edges of cake begin to shrink from sides of pan and a toothpick inserted in center comes out clean. Cool, then cut into squares. Makes 12 servings. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] BUTTERY APPLE CAKE
BUTTERY APPLE CAKE 1/3 C. softened butter or margarine 1 3/4 C. firmly packed brown sugar 1 egg 1 tsp. vanilla 2 C. shredded or grated unpeeled Golden delicious apple 1 1/2 C. all-purpose flour, unsifted 1 tsp. baking soda 1/4 tsp. salt 1/4 C melted butter 1/2 tsp. ground cinnamon 1/2 C. chopped walnuts Cream together softened butter and 1 C. of the brown sugar until well combined; then beat in the egg and vanilla. Mix in apple. Combine flour, soda and salt and stir into the butter mixture. Spread the batter in a greased 9"x13" baking dish. Evenly pour over the melted butter, then sprinkle evenly with the remaining 3/4 C sugar, cinnamon and walnuts. Bake in a 350° oven 35 to 40 minutes or until edges of cake begin to shrink from sides of pan and a toothpick inserted in center comes out clean. Cool, then cut into squares. Makes 12 servings. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
