Cake Recipes



  • 7 Up Cake
  • Banana Split Cake
  • Chocolate Cherry Mini Cakes
  • Dump Cake
  • Irish Coffee Torte
  • Milky Way Cake
  • Mountain Dew Cake
  • Tomato Soup Cake
  • Tomato Soup Cake #2


    
                         *  Exported from  MasterCook  *
    
                                     7UP CAKE
    
    Recipe By     : 
    Serving Size  : 1    Preparation Time :0:00
    Categories    : Cakes
    
      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
       1      box           yellow cake mix
       1      small   box   instant vanilla pudding
       4                    eggs
         3/4  cup           vegetable oil
      10      ounces        7UP
    
    Mix everything but 7UP in a large bowl.  Beat until light and fluffy.  
    Add 7UP, mixing on low speed until well blended.  Pour into lightly 
    greased 9x13 inch pan.  Bake at 350 degrees F for 40 minutes or until 
    it tests done.
    
    Ice immediately with 7UP Cake Topping.
    
    7UP Cake Topping:
    
    2 eggs 
    1 1/2 cup sugar 
    1 Tbsp flour 
    1/2 cup butter or margarine 
    small can crushed pineapple, undrained 
    1 cup shredded coconut
    
    In saucepan, over medium heat, beat 2 eggs with fork.  Add sugar, 
    flour, butter, pineapple and juice, stirring constantly until thick.  
    Add coconut.  Prick cake with fork and pour topping over cake.
    
    Converted by MC_Buster.
    
    

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Split Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces sweet cooking chocolate 1/4 cup water 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon soda 3/4 cup shortening 1 1/2 cups sugar 2 eggs 2 reserved egg whites 1 cup mashed ripe bananas 1 teaspoon vanilla 1 cup buttermilk 3/4 cup chopped nuts ***FILLING (FOR BANANA SPLIT CAKE)*** 3/4 cup sugar 3/4 cup evaporated milk 2 eggs -- separated (reserving whites for cake) 3 tablespoons butter or margarine 3/4 cup chopped nuts 1/4 cup mashed ripe banana 1 teaspoon vanilla ***GLAZE (FOR BANANA SPLIT CAKE)*** 1 sq unsweetened -- (3 oz.) chocolate 2 tablespoons butter or margarine 3 tablespoons milk -- (3 to 4) 1 cup powdered sugar 1/2 teaspoon vanilla chopped nuts Heat oven to 375 degrees. Grease and flour three 8-inch round cake pans. In small saucepan, melt chocolate and water over very low heat, stirring constantly. Remove from heat. Lightly spoon flour into measuring cup. Level off. In medium bowl, combine flour, soda and salt. Set aside. In large bowl, cream shortening gradually. Add sugar. Blend in eggs and reserved egg whites. Beat well. Stir in 1 cup mashed bananas, vanilla and chocolate. Add flour mixture and buttermilk alternately; blend well. Stir in chopped nuts. Pour batter evenly into prepared pans. Bake for 25 to 30 minutes. Cool 5 minutes. Remove from pans and cool completely. Place cake layers on serving plate. Spread 1/2 of filling over cake. Repeat with second layer. Top with third layer. Spoon glaze over top, allowing to drizzle down sides of cake. Sprinkle with chopped nuts, if desired. Refrigerate leftovers. Makes 16 servings. Filling Instructions: In medium saucepan, combine sugar, evaporated milk, egg yolks and butter. Cook over medium heat, about 10 to 14 minutes, until thickened, stirring constantly. Add 3/4 cup nuts, 1/4 cup mashed bananas and vanilla; cool to spreading consistency, stirring occasionally. Glaze Instructions: In small saucepan, combine unsweetened chocolate, butter and milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Add powdered sugar and vanilla. Beat until smooth.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cherry Mini Cakes Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups flour 1 cup oats 1/2 cup sugar 1/3 cup mini chocolate chips 1/4 cup unsweetened cocoa 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup lf buttermilk 3 tablespoons vegetable oil 1 egg -- lightly beaten 1/2 teaspoon vanilla 8 ounces cherry preserves or fruit spread 1. Heat oven to 400F. Spray 12 med muffing cups or heart-shaped muffin cups with cooking spray. 2. In large bowl, combine flour, oats, sugar, chips, cocoa, baking powder, soda, and salt. Mix well. 3. In small bowl, combine buttermilk, oil, egg, and vanilla. Blend well. Add to dry ingredients all at once and stir just until dry ingredients are moistened (do not overmix). 4. Fill muffin cups half full. Spoon 1 tsp cherry preserves in center of each and top with remaining batter. Bake 16-19 mins or until tops spring back when lightly touched. Do not overbake. 5. Cool in pan on rack for 5 mins. remove from pan. 6. Meanwhile, heat remaining cherry preserves in saucepan and spoon, warm, over cakes and serve with a scoop of ice cream of frozen yogurt, if desired.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dump Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can crushed pineapple -- (20 oz) 1 can cherry pie filling 1 yellow cake mix 1/2 cup butter -- melted 1 ct cool whip Mix undrained pineapple with cherry pie filling. Spread mixture on bottom of 9x13 pan. Sprinkle dry cake mix on top of fruit mixture. Drizzle melted butter over the top. Bake at 350 for about 30 minutes. Serve topped with Cool Whip.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Coffee Torte Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unsalted butter 1 cup sugar 3/4 cup strong hot coffee 1/4 cup irish cream liquor 16 ounces semi-sweet dark chocolate 6 eggs -- room temp 6 egg yolks -- room temp 1. Position rack in centre of oven and preheat to 325F. Generously butt er 8" springform pan and line bottom with parchment or waxed paper. Butter and flour the paper. 2. Melt butter with sugar, coffee and liquor in heavy 3-quart saucepan over med-low heat, stirring until sugar dissolves. Add chocolate and stir until smooth. Remove from heat. 3. With electric mixer, whisk eggs and yolks in a large bowl until triple in volume and form ribbons when lifted. Whisk into chocolate mixture. Pour batter into prepared pan. Place pan on heavy baking sheet. Bake until edges puff and crack slightly, but center is not completely set (about 1 hr). Do not overbake (cake will set as it cools). Transfer to rack and cool. Cover and refrigerate overnight. 4. Run small sharp knife around cake pan sides to loosen. Carefully release sides. Place on platter and serve in small portions.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Milky Way Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 2.1 oz. milky way candy bars 1/2 pound butter 2 cups sugar 4 eggs -- large 1 cup buttermilk 2 1/2 cups flour -- unbleached, sifted 1/4 teaspoon baking soda 2 teaspoons vanilla extract 1 cup pecans -- coarsely chopped Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat the oven to 350 degrees F. Cream remaining butter with sugar. Add eggs, one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into a greased and floured bundt pan. Bake 1 hour or until cake tester comes out clean. Cool 15 minutes in the pan and then turn out on rack to finish cooling. NOTE: Serve this cake with scoops of ice cream on top of each slice for a taste delight.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * MOUNTAIN DEW CAKE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box orange or lemon cake mix 1 box instant vanilla pudding 1 cup oil 4 eggs -- beaten 10 ounces 7-up -- Mt. Dew, or Sprite Bake at 350 degrees for 20-25 minutes. Cool completely. Topping 1 20-oz. can crushed pineapple 1 cup sugar 3 Tbsp. corn starch Cook until thick. Take off heat. Add: 1/2 stick butter 1 cup coconut and pour over cake. Converted by MC_Buster.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Soup Cake Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cakes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour or 1 3/4 c. sifted -- all-purpose flour 1 cup sugar 3 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 cup hydrogenated shortening 1 can 10 1/2 oz. condensed tomato -- soup 2 eggs Preheat oven to 350 degrees. Grease and flour 2 (8 inch) round layer pans. Sift dry ingredients together into large bowl. Add shortening and 1/2 can soup. Beat on medium speed of electric mixer 2 minutes (150 strokes per minute by hand). Add remaining soup and eggs. Beat 2 minutes more, scraping bowl frequently. Pour into pans. Bake 30 to 35 minutes. Let stand in pans 10 minutes; remove and cool on rack. Frost with Cream Cheese Frosting or use your favorite white frosting. Variations: DATE AND NUT: Fold 1 1/2 cups chopped dates and 1 cup chopped walnuts into batter after mixing. Pour into greased and floured pan (9 x 5 x 3 inches). Bake in a 350 degree oven for about 1 hour. NUT OR RAISIN: Fold 1 cup chopped nuts or 1 cup chopped raisins into batter after mixing. Pour into 2 greased and floured 8-inch round layer pans. Bake in a 350 degree oven for 30 to 35 minutes.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Soup Cake #2 Recipe By : Family Serving Size : 12 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 cup sugar 1 1/2 cups flour 1 tea baking soda 1 cup raisins, preferably yellow -- scalded and dried 1 cup nuts -- chopped 1 cup canned tomato soup Cream butter and sugar. Sift dry ingredients together; add nuts and raisins. Add this mixture alternately with the tomato soup to the butter and sugar. Grease a loaf pan, 10 x 5 x 3 inch, very well, and line bottom with wax paper. Bake one and half hours in a 275 oven. DON'T PEEK- just let it bake. Frost with a vanilla butter cream frosting.

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