Apple Spice Cake with Brown Sugar Icing

2 1/4 C. Flour, spooned and leveled
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. cloves
2/3 C. vegetable oil
2 eggs
3/4 C. brown sugar, packed
3/4 C. granulated sugar
1/2 C. sour cream
1 tsp. pure vanilla
2-3 large honey crisp apples, grated not diced (about 1.5 C.)

Brown Sugar Icing
1/4 C. salted butter
1/2 C. dark brown sugar, packed
2 Tbls. heavy cream
1/2 tsp. pure vanilla

1 C. powdered sugar

Preheat oven to 350*. line a 9*9-inch nonstick pan with parchment paper and set aside. In a large mixing bowl, whisk together the dry ingredients. In another bowl whish together oil, eggs, brown sugar, sour cream, vanilla and granulated sugar.  Combine the wet with dry ingredients and then fold in grated apples. Bake for 35-40 minutes or until toothpick comes out clean. Allow to cool in pan fo 10 minutes, then move to a wire rack.  To make the glace, melt the butter, brown sugar and cream.  Whisk until combined, bring to a gentle boil. Remove from heat and whisk in vanilla and powdered sugar, Pour over the top of the cake. Enjoy

Recipe from: Apple Spice Cake with Brown Sugar Icing • Kroll's Korner

Keto Chocolate Cake

 2 1/2 C. almond flour, sifted.
1 C. Cocoa Powder, sifted.  
1 Cup allulose
1 tsp. baking powder
1/2 C. butter
8 large eggs
1 tsp. vanilla
2 C. keto frosting

Preheat oven to 350*.  Grease two 9-inch pans, lay parchment circles on bottom.  In a large bowl mix together eggs, and softened butter, add vanilla.  slowly add in cocoa, almond flour, baking powder and allulose. Transfer batter to pans and bake for 27 minutes.  Remove from oven and let cool in pan, once cool flip onto plates and add the frosting in layers.  Store cake covered in refrigerator, or place slices in containers to freeze.  

makes 12 slices; each serving contains 184 cal, 17g fat, 3g fiber, 6g carbs, 6g protein, 

Italian Lemon cream cake

Cake batter

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup buttermilk

Lemon Cream Filling:
1 cup heavy cream
1/2 cup powdered sugar
1/2 cup lemon curd
Frosting:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and butter until creamy. Add eggs, vanilla extract, and lemon zest, mixing well.
Gradually add the flour mixture, alternating with buttermilk, beginning and ending with flour.
Divide the batter evenly between the pans and bake for 20-25 minutes.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the lemon cream filling, whip heavy cream until stiff peaks form, then gently fold in powdered sugar and lemon curd.
For the frosting, beat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
To assemble, place one cake layer on a serving plate, spread lemon cream filling, top with second cake layer, and frost with cream cheese frosting.

Chocolate Cheesecake

 12 oreos, finely crushed
1 1/2 cups cream cheese
1 c. sugar
1 c. cottage cheese
1/4 c. plus 2 Tbls cocoa powder
1/4 c. flour
1 tsp. vanilla
1/4 tsp. salt
1 egg
2 Tbls. mini chocolate chips

{reheat oven to 300*.  Sprinkle Oreos into the bottom of an 8 inch springform pan, set aside.  Blend in all ingredients but the mini chocolate chips.  fold those in last.  Slowly pour mixture over crumbs, bake for 50-60 minutes.  let cool on wire rack.  Cover and chill for at least 8 hours.  Remove sides of pan, and cut.

Better than Brad Pitt cake

 1 box German chocolate cake mix

1 can sweetened condensed milk

1 jar your choice of caramel, butterscotch, fudge ice-cream topping

1 large tub whipped cream

1 lg bag heath bar pieces

Mix cake according to directions and bake.  Cool about 10 minutes, poke holes in cake with handle of spoon, pour entire can condensed milk over cake.  Cool completely. Cover with entire jar of ice cream topping of your choice.  Just before serving cover with whipped cream and sprinkle with heath bar pieces.

Warm Gingerbread Cake with Caramel Sauce

9 Tbls. butter, softened
1/3 C. Sugar

1 C. molasses

1 egg

2 1/4 C flour

1 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/4 tsp. salt

3/4 C. water

Caramel Sauce

1 C. brown sugar

1 Tbls. cornstarch

1 C. cold water

1/4 C. butter

1 tsp. vanilla

Preheat oven to 325*.  Grease a 9" pan.  In a kitchen aid mixer, cream butter and sugar til fluffy.  Beat in molasses and egg.  Combine the flour, baking soda, ginger, cinnamon and salt.  Add the water slowly.  Pour the cake batter into the pan and bake for 35-40 minutes.  Let cool on wire rack.

Caramel Sauce: In a medium pan, combine brown sugar and cornstarch, add the water and bring to a boil until the sauce starts to thicken, about 2 minutes.  Remove from heat and stir in butter and vanilla, whisk til smooth.  Serve over cake, top with Whipped cream if desired.

Maple Walnut Coffee Cake

Streussel 

• 1/4 cup  all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup  finely chopped California walnuts
• 1/2 teaspoon ground cinnamon
• 3 tablespoons  unsalted butter, melted
• 
  

Coffee Cake:

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon  salt
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup maple syrup
• 1/2 cup  vegetable oil
• 1/4 cup whole milk
• 2 large eggs, beaten
• 1 teaspoon maple extract (optional)
• 8 ounces sour cream, at room temperature

Topping:

• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• 
  

1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

1. In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a small bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
2. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

1. In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.

Lemon Velvet Cake + Lemon Cream Cheese Frosting

 Cake
1½ cups all purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1¾ cups granulated sugar
3/4 cup vegetable oil
1/4 cup butter-flavored shortening
2 eggs
1-2 teaspoons pure vanilla extract
1 tablespoon pure lemon extract
1 heaping teaspoon lemon zest (from 1-2 lemons)
1 cup buttermilk
1/2 teaspoon white distilled vinegar
1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
4-6 drops yellow food coloring

Lemon Cream Cheese Frosting
2 (8 oz) cream cheese room temperature
8 tablespoons unsalted butter room temperature
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure lemon extract
1 ½ heaping teaspoons lemon zest (from 2 lemons)
4-5 cups powdered sugar sifted
1-2 teaspoons lemon juice (if needed)
4-5 drops yellow food coloring

Instructions
Preheat oven to 325 F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set aside.
In a large bowl sift together flour, baking soda, baking powder and salt. Set aside.
In a large bowl mix together sugar ,oil and shortening.
Mix in eggs one at a time.
Mix in vanilla extract, lemon extract and lemon zest.
Combine dry ingredients into wet ingredients, alternating with the buttermilk.
Mix together the distilled vinegar and lemon water and mix into the batter.
Mix in the food coloring until your desired shade of yellow is reached.
Pour batter evenly into prepared pans and shake pans to release any trapped air bubbles.
Bake for 25-30 minutes, checking it at the 25 minute mark and adjusting the time if needed. 
When moist crumbs cling to a toothpick inserted into the center of the cake, remove cake from oven. Let cakes rest in the pans until pans are cool enough to touch. The cake will continue to cook as it cools. Once cooled, carefully remove cakes from pan and place on a cooling rack to cool completely.

Lemon Cream Cheese Frosting
In a large bowl, mix together cream cheese and butter.
Mix in vanilla extract, lemon extract, and lemon zest.
Mix in powder sugar until creamy, adding lemon juice to thin it out if needed.
Stir in food coloring if using.
Place frosting in the fridge to allow it to firm up a bit before frosting.
Stir the frosting until it's creamy and spreadable and frost the cakes.
Garnish with additional lemon zest if desired.

Vanilla bowl cake

 

¼ cup plus 1 ½ tsp. all-purpose flour
2 Tbsp sugar
¼ tsp. baking powder
dash of salt
2 Tbsp unsalted butter
3 Tbsp milk
½ ts.p vanilla extract
1 tsp candy sprinkles

Nutella frosting:
1/2 cup powdered sugar
2 Tbls. Nutella
1 tsp. Milk

Mix ingredients for cake in a medium bowl, bake in microwave for 70 seconds. Flip over onto plate, cool slightly and than frost.

Ugly Duckling Cake

1 yellow cake mix
16 oz canned fruit
2 1/2 c sweetened coconut
2 eggs
1/2 c. Butter
1/2 c. Sugar
1/2 c. Canned evaporated milk

Preheat oven to 325*, spray a 9*13 pan. With electric mixer add cake mix, fruit with syrup, 1 cup coconut and eggs. Mix for 2 minutes. Pour into pan sprinkle with brown sugar bake for 45 minutes. While cake is cooking make frosting. Heat bitter, sugar and milk on medium/low stirring occasionally. Once it boils, boil 2 minutes, remove add coconut, and pour over hot cake when removed from oven.

Gooey Microwave Lava Cake

• 3 Tablespoons / Melted Butter
• 3 Tablespoons of Sugar
• 4 Tablespoons of  Flour
• 2 tablespoons of Unsweetened Cocoa
• Pinch of Salt
• 3 Tablespoons of Milk
• 1 Egg
• 1/2 a Teaspoon of Baking Soda
• Chunks of your favorite Chocolate or chocolate candies

1. Use a glass bowl for this recipe and it will serve two. 
2. Melt the butter in the mug about 20 seconds. . Using a fork, add the sugar, flour, baking soda, cocoa and salt. Stir through until it starts to combine.
   Spoon in the milk. Crack in an egg. .
   Stir well until l smooth.
3. Drop on the chocolate in and around the top of the batter and allow to drop naturally down.. Spoon  a Tbls of water over the uncooked cake..
4. Place in the microwave for 1 minute 20 seconds.
   Remove once cooked and the top of your lava cake should be slightly moist when you touch it with your finger.  Dig in!

Tornado Pineapple Cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 cups sugar
• 2 eggs
• 1 tsp vanilla extract
• 20 oz can crushed pineapple, undrained

CREAM CHEESE FROSTING:

• 4 oz. Cream cheese
• 3 Tbls butter 
• 2 1/4 C powdered sugar
• 1 tsp. Vanilla
• 1 cup coconut shredded

Mix all cake ingredients in kitchensid. Pour into sprayed 9x13 inch pan and bake in 350• oven for 35  minutes or until center of the cake is done.

Blend frosting ingredients and spread when cake is cool. Keep covered. 

Melanies Buttercream

1 lb 6 oz unsalted butter, softened
1 lb 11 1/2 oz. confectioners sugar
1/2 cup whole milk
3/4 tsp pure vanilla extract

• Allow the abutter to come to room temperature
• using a paddle attachment, mix the butter on low speed for one minute
• With the mixer running on low speed, begin adding the sugar
• Once 2/3 of the sugar is in add the milk and vanilla
• promptly add the remaining sugar
• stop mixing when the ingredients are roughly blended. The frosting may be very lumpy and broken looking at this stage.
• using a rubber spatula, transfer half of the frosting into a food processor fitted with a standard chopping blade, process the buttercream for 3 minutes, or until perfectly smooth
• scrape the sides of the bowl down and process for 30 sec. more.
• Store buttercream in a sealed container or a  bowl covered in plastic wrap. Best held at room temperature in a cool place. Can last for 10 days or more at room temp.

Gingerbread cake

• 1/2 cup white sugar
• 1/2 cup butter
• 1 egg
• 1 cup molasses
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup hot water

1. Preheat oven to 350 degrees. Greased and flour (important!) one 9 inch square pan. 
2. Cream together the sugar and butter. Add egg, and beat well. Mix in the molasses. 
3. Whisk together the flour, baking soda, salt, cinnamon, ginger and clove. Add dry ingredients to the creamed mixture; add the hot water, and mix well. 
4. Pour batter into pan and bake for one hour, more or less. Start checking with a toothpick in the centre around 50 minutes. The top tends to darken quickly, so I always put a piece of foil tented over the top during baking. Allow to cool in pan and serve with whipped cream.

Cranberry Orange Bundt Cake

Cake
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon grated orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
1 cup unsalted butter, soften
2 cups sugar
4 large eggs
1 cup dried cranberries
Orange Glaze
2 cups powdered sugar
3 to 4 tablespoons orange juice

heat oven to 350F. Generously grease and flour a 10-inch bundt pan.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, orange zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Fold in dried cranberries.
Pour the mixture into the prepared bundt cake pan and spread evenly.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.
To make the orange glaze, whisk together powdered sugar and orange juice, a tablespoon at a time, until it becomes thick and smooth. Pour over cake.

Brownie Frosting

1/3 Cup milk
1/3 Cup butter
1 1/4 Cup white sugar
1 tsp. Vanilla
1 Cup chocolate chips

Boil milk butter and sugar for 1 minute. Remove from heat, add vanilla and chocolate. Whisk, dump onto cooled brownies. Let rest for about 3 hours.

Chocolate Sour Cream Frosting

1 12-ounce package chocolate chips
1/2 C. butter
1 8-ounce carton Sour Cream
4 1/2 C. Powdered Sugar

In microwave safe bowl melt chocolate chips and butter.  Cool for a few minutes.  Add in sour cream.  Add powdered sugar beating til smooth.  Store in refrigerator.

(I have always loved this recipe for the frosting on my birthday cakes, yum!

Chocolate Cake and Frosting

Sift Together into a large bowl:

2 cups flour
2 cups sugar
1 tsp salt
1 tsp. baking soda

Put in saucepan:

1 cup butter
3 Tbls. cocoa
1 cup water

cook over low heat and stir until smooth and boiling.
pout hot mixture over flour mixture.
IMMEDIATELY ADD:

1/2 cup. buttermilk
2 eggs
1 Tbls. vanilla
1 tsp. cinnamon, optional

pour into a 9*13 pan, bake for 30 minutes at 350*

FROSTING
Put into saucepan, stir and bring to a boil:

1/2 cup butter
3 Tbls. cocoa
3 Tbls. milk

Add:
5 cups powdered sugar
1 Tbls. vanilla

Mix.  It will be slightly runny.  Pour immediatley over hot cake.  Add nuts additionaly if desired.

Better than Boxed Cake

1 box devil's food cake mix
1 small box Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
½ cup milk
1 tsp vanilla
2 cups mini chocolate chips

Instructions
Preheat oven to 350 degrees F. Spray baking dish with nonstick cooking spray.
In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Then stir in the chocolate chips.
Pour batter into cake pan of choice (I normally use two 9-inch round pans). For cooking time, I use the cooking times on the back of the cake box as a guide. Then I do the toothpick check, and if it's not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch round pans.

Lava Cake

Photo from : https://gotnomilk.files.wordpress.com/2007/12/chocolate-lava-cake2.jpg
Ingredients:
1/2 cup butteR
6 oz. semi-sweet baking chocolate
1 cup + 2 Tablespoons powdered sugar
2 whole eggs
2 egg yolks
6 Tablespoons flour

Directions:

Preheat oven to 425 degrees. Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are smooth. Add 1 cup powdered sugar then stir until smooth. Add eggs and egg yolks then stir until smooth. Add flour then stir until just combined.
Spray 4 custard cups very well with non-stick spray then place onto a baking sheet. Pour chocolate batter evenly into cups then bake for 12 minutes, or until the sides are set but center is still soft. Let cool for 2 minutes. Dust with powdered sugar