I made this cake to share with my monthly Bunco group. I found this recipe on tastykitchen.com. It had been submitted by "Heather". This was so, so, so good! I'll definitely be making this again...if even just for me to eat! :)
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 18
Difficulty: Easy
1/3 cup water
1 can pureed pumpkin (15oz)
2 eggs
1 Tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 box yellow cake mix (18oz)
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cups walnuts, chopped
4 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
Preheat oven to 350 degrees.
In a large bowl, mix together the water, pumpkin, eggs, 1 Tablespoon vanilla extract, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9x13 pan with butter and pour batter into pan.
In a small bowl, mix together 1/2 cup of brown sugar, flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup of brown sugar, granulated sugar, 1 teaspoon vanilla extract, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Tuesday, November 22, 2011
Chocolate Mayonnaise Cake
Yes, mayonnaise! Who knew? I served this cake at a party. It was super moist and really good. This recipe was included in a magazine ad for Best Foods Real Mayonnaise.
Serves: 12
Prep time: 10 minutes
Cook time: 30 minutes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar, and vanilla extract for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar.
Serves: 12
Prep time: 10 minutes
Cook time: 30 minutes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar, and vanilla extract for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar.
Grandma's Zucchini Cake
I had a lot of zucchini grow in my garden this summer. This is one of the recipes I made. I LOVE this cake! I've already made it twice and it comes out so moist and delicious! I found this recipe on simplyrecipes.com.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Makes about 20 pieces.
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3 to 4 regular-sized zucchini) grated, unpeeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350 degrees. Butter a 9x12 or 9x13 baking pan (I personally used a bundt pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins, if using.
Pour mixture in the baking pan. Bake at 350 degrees for 40 to 45 minutes (1 hour if using a bundt pan). Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Makes about 20 pieces.
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3 to 4 regular-sized zucchini) grated, unpeeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350 degrees. Butter a 9x12 or 9x13 baking pan (I personally used a bundt pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins, if using.
Pour mixture in the baking pan. Bake at 350 degrees for 40 to 45 minutes (1 hour if using a bundt pan). Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
Sunday, November 6, 2011
Poppy Seed Cake
I got this recipe from my mom.
4 eggs
1 cup sugar
1 cup butter
1 teaspoon vanilla
2 cups sifted flour
1/2 pint (8-oz) sour cream
2 tablespoons poppy seeds
1 teaspoon baking soda
Separate eggs. Cream together egg yolks, sugar, and butter. Add sour cream, poppy seeds, and vanilla. Mix well. Add flour and baking soda. Mix well.
Beat egg whites with clean beaters until stiff, but not dry. Fold into butter.
Pour into ungreased tube pan.
Bake at 350 degrees for one hour. Invert pan until cool, then remove.
4 eggs
1 cup sugar
1 cup butter
1 teaspoon vanilla
2 cups sifted flour
1/2 pint (8-oz) sour cream
2 tablespoons poppy seeds
1 teaspoon baking soda
Separate eggs. Cream together egg yolks, sugar, and butter. Add sour cream, poppy seeds, and vanilla. Mix well. Add flour and baking soda. Mix well.
Beat egg whites with clean beaters until stiff, but not dry. Fold into butter.
Pour into ungreased tube pan.
Bake at 350 degrees for one hour. Invert pan until cool, then remove.
Cinnamon Apple Cake
This is the other dish I made from the apples I picked. This cake was delicious! I found this recipe on the Spice Islands website.
Prep time: 40 minutes
Cook time: 50-60 minutes
Makes: 12 servings
Cake
2 cups granulated sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs, beaten
4 cups finely chopped unpeeled apple
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
Combine granulated sugar, flour, baking soda, salt, and cinnamon in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil, and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick.
Pour cake batter into a greased 13x9-inch pan. Sprinkle with brown sugar and cinnamon.
Bake in preheated 350 degree oven for 50-60 minutes, or until a toothpick inserted in center comes out clean.
Prep time: 40 minutes
Cook time: 50-60 minutes
Makes: 12 servings
Cake
2 cups granulated sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs, beaten
4 cups finely chopped unpeeled apple
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
Combine granulated sugar, flour, baking soda, salt, and cinnamon in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil, and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick.
Pour cake batter into a greased 13x9-inch pan. Sprinkle with brown sugar and cinnamon.
Bake in preheated 350 degree oven for 50-60 minutes, or until a toothpick inserted in center comes out clean.
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