Blueberry Coffee Cake

Blueberry Coffee Cake

2 Cups Flour, 1 Cup sugar, 3 Teaspoons Baking Powder, 1 Teaspoons salt, 1/3 Cup Softened Butter, 1 Cup Milk, 1 Cup Blueberries

Struezel Topping

1/2 Cup Chopped Walnuts, 1/3 Cup Brown Sugar, 1/4 Cup Flour, 1/2 Teaspoon Cinnamon, 3 Teaspoons Softened Butter

Glaze

1 Cup Powdered Sugar, 2 Tablespoons Milk, 1/4 Teaspoon Vanilla

(Drizzle over cake)

Preheat oven to 350'. Grease 9x13 or 9x9 pan. Spread half batter in pan, sprinkle 1 cup blueberries over batter, top with rest of batter and struezel topping and bake for 40 minutes. Pour Glaze over cake after cake has come out of the oven.

Fluffy White Frosting

This is a variation of Pioneer Women's frosting and is so delish. Light and fluffy and not too sweet. I think it would make a great dip for strawberries as well.

In saucepan put
1 cup of milk (I used evap) and add
5 Tbsp flour
1 Tbsp sugar

Whisk together and cook over low heat till thick. Don't overcook. Add 1 tsp of vanilla and let cool completely.

In large bowl cream together
1 cube butter (1/2 cup)
1/2 cup shortening
1 cup sugar minus 1 Tbsp

Add flour mixture to shortening mixture and cream till light and fluffy and the granules of sugar have dissolved. Even after beating the frosting might be a bit grainy but will dissolve after about an hour.

Serve with Pioneer Women's Best Chocolate Sheet Cake.

*You can substitute brown sugar for banana cake or zuchinni bread.

Rocky Road Dessert Pie (it's more like cake)

1 pkg. chocolate fudge cake mix
2/3 cup water
3 tablespoons vegetable oil
2 eggs
1 and 3/4 cups whipping cream (heavy cream)
2/3 cup miniature marshmallows
2/3 cup chopped walnuts
1/2 cup semisweet chocolate chips
Chocolate glaze

Oven 350 degrees. Grease a 9 inch pie plate with shortening. Dust with sugar. Reserve 1 and 2/3 cups lightly packed cake mix (dry). Beat remaining cake mix, the water, oil and eggs in a bowl on low speed for 30 second, medium speed for 2 minutes. Spread in the pie plate. Bake for 30-35 minutes or until the cake springs back when touched in the center. Cool completely. Beat heavy cream and reserved cake mix until stiff. Fold in marshmallows, nuts and chips. Spread over cake. Prepare glaze; immediately drizzle over top. Refrigerate at least 2 hours before serving. Refrigerate leftovers.
Chocolate glaze: Heat and stir 1 Tablespoon heavy cream, 1 teaspoon margarine, and 1 0z. chopped semisweet chocolate over medium heat until smooth.

Pineapple-Mandarin Orange Cake

Yellow Cake Mix
3/4 Cup of oil
4 eggs
1 small can of mandarin oranges (drain 1/2 of the juice off, then pour into mix)
1 Large can of crushed pineapple (pour 1/2 of the can into mix. Save the other half for topping)

Mix all ingredients in a large bowl with a mixer. Then pour into pan or glass dish. Bake at 350 degrees for 35-40 minutes. As soon as cake comes out of pan, put it in the refrigerator for 20 min. (refrigeration is optional, you can just allow it to cool)


ICING:

One 12 oz. carton of cool whip
One package of instant vanilla pudding (do not prepare, put it in the bowl like it is.)
Drain the rest of the pineapple and put all ingredients into the bowl and mix with mixer. When the cake is cool put the icing on cake. The cake should then be refrigerated if you have any left overs.

Lemon Cheese Coconut Cake

I made this up today and it was delicious!

Grease 13by9 cake pan. Sprinkle coconut in bottom of pan.

Mix a white cake mix as box recommends and pour into pan.

Combine one container of lemon frosting with 1 block of cream cheese. (I defrosted the cream cheese in the microwave to make it softer) Thoroughly combine and spoon over top of cake. Marble with knife. Bake until nice and brown and done in center.

I am looking forward to trying this with other variations. Chocolate Cream Cheese sounds wonderful.

Easy Coffee Cake

1 cup flour
1 cup shortening
1 cup sugar (brown is best, or a mixture of brown and white or whatever you have will do)

Yellow or White Cake Mix
Ingredients called for on box of cake

Mix together flour, shortenings and sugar with pastry cutter or hands. Mixture will be crumbly. You can add more flour if you like. Set aside for topping. Prepare cake batter as box says and pour into prepared pan. Top with topping and bake per directions on box or toothpick inserted comes out clean.

Serve with Whip Cream or Cool Whip

Orange Creamsicle Cake

1 box Duncan Hines lemon supreme cake mix
1 (6 oz.) box orange gelatin

Bake cake according to directions on box. Let cool. Mix gelatin with 1/2 cup cold water and 1/2 cup hot water. Poke holes in top of cake and pour gelatin mixture over cake. Refrigerate for 1 hour.

ICING:

1 (8 oz.) container whipped topping
1 tsp. vanilla
1 (3 oz.) box instant vanilla pudding
1 1/2 c. milk

Mix ingredients together with beater. Add red and yellow food coloring to make icing orange. Spread on cake.

Banana-Chocolate Ripple Cake

This is delicious!! you can use this for a decorative cake pan or even use in muffin pans as well

1/2 cup butter or margarine
1 1/2 cups granulated sugar
1 cup (2 medium) mashed, very ripe bananas
1 tsp vanilla extract
2 eggs, separated
1/2 cup sour cream
2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1 1/2 cups semi-sweet chocolate morsels, melted
confectioners' sugar, for garnish.

1. Preheat oven to 350 degrees. Lightly grease a 10 inch tubular cake pan. In a large bowl, beat together butter and 1 cup sugar until smooth. Stir in bananas, sour cream, vanilla and egg yolk.
2. In a medium bowl, combine flour, baking soda and baking powder. Stir into banana mixture. In a msall bowl, beat egg whites to stiff peaks; gradually beat in remaining sugar. Fold into batter.
3. Pour one third of the batter into prepared cake pan. Place melted chocolate in plastic bag with small hole. Swirl chocolate on top of batter. Top with remaining batter.
4. Bake cake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool the cake on a rack. Using a strainer, sprinkle the cooled cake with confectioners sugar.

NOTE: if you want to make this cake with more chocolate and nuts you can add a bag of chocolate morsels and nuts to go with it into the batter. I like it better this way. YUM

Hot Chocolate Cake

This is so so good. I havent made it in years but I think I need to! It is a bit labor intensive but so worth the effort.

2 Tbsp sugar
8 ounces cream cheese
6 squares (6 ounces) semi sweet chocolate chopped coursely
1/2 cup milk (whole, skim or evap milk ok)
4 large eggs, seperated
1/2 cup sugar mixed with 2 tsp cornstarch

350 oven. Lightly butter an 8 inch springform pan and coat with the 2 Tbsp of sugar. Wrap outside of pan with foil molding to prevent seepage. Microwave cream cheese and chocolate 45 seconds stirring till blended, heating more if neccesary. Gradually stir in milk. Beat egg whites in large bowl with mixer till soft peaks form when beaters are lifted. Gradually beat in sugar/cornstarch mixture. Beat 5 more minutes till stiff. Stir about 1/3 of the beaten whites into chocolate mixture. Gently fold in remaining whites till just blended. Do not overmix or whites will deflate. (The recipe says you can freeze this now and bake later but I have not tried that) Bake for one hour or till cake feels equally firm when pressed near the edge and in center. Top might crack. Cool in pan on rack 5 minutes. Run a knife around edge to loosen before removing pan sides. Enjoy!

Mandarin Orange Cake

1 package white cake mix prepared as according to directions.

Cook cake. In a bowl combine and spread over cake.

1 can mandarin oranges undrained
8 ounces Cool Whip
1 can crushed pineapple undrained
1 package instant vanilla pudding mix- prepared as directed on box.

I would do this a tad different- I would pour the fruit and juices over the cake, then spread pudding on top of the cake then top with cool whip. Just my personal preference.

Hot Fudge Pudding Cake

This bakes up to make a chocolate cake floating in chocolate sauce. Great served with ice cream or stands alone.
Cake portion-
3/4 cup sugar
3 Tbsp cocoa (unsweetened powder baking kind)
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup butter or marg melted
1 1/2 tsp vanilla extract

Preheat oven to 350. Combine sugar, flour, cocoa, baking powder, and salt. Blend in milk, melted butter and vanilla. Pour batter into 9 by 9 pan.

In small bowl combine-
1/2 cup packed brown sugar
1/2 cup sugar
4 Tbsp cocoa (same kind as above)
1 1/4 cup hot water

Preheat oven to 350. In medium bowl combine 3/4 cup sugar, flour 3 Tbsp cocoa, baking powder and salt. Blend in milk, melted butter and vanilla. Beat till smooth. Pour batter into a 8by8 pan or 9by9 that has been greased. In small bowl combine remaining 1/2 cup sugar, brown sugar and remaining 4 Tbsp cocoa. Pour water/chocolate mixture over top of cake and do not stir. Bake 40 minutes till center is almost set. Let stand 15 minutes Spoon into dessert dishes spooning remaining sauce on top. Great hot and with ice cream.

Double for 13by9 pan

Apple Cake

This is so yummy and one of the best of the best-

4 cups chopped apples (baking apples are best so they dont get mushy)

Mix together in bowl and set aside-
2 cups flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt

Cream together sugar and oil. Add eggs mixing well and remaining ingredients.
2 cups white sugar
1/2 cup oil
2 eggs beaten
2 tsp vanilla extract

Combine dry and wet ingredients and fold in-
1 cup chopped walnuts- optional

The dough will be very dry but the juice from the apples will get into the dough. Bake 350 45-60 minutes or till done in center when tested with toothpick. Dust with powdered sugar or serve with whip cream.

Elaine's Carrot Cake with Cream Cheese Frosting

I dont know if she reads my blog (she has a mugshot of me holding a many digit number under my chin from Hawaii with a look of terror on my face) but this is your recipe Elaine and I thank you for it!) BTW, Carrott Cake is da bomb with pineapple in it.

1 pound carrots (about 2 large)
1 cup oil
1 1/2 cup sugar
4 eggs lightly beaten
2 cups flour
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1 can crushed pineapple, drained
1/2 cup chopped nuts
1/2 cup raisins

Preheat oven to 350. Peel carrots and boil till soft and mash or puree, In a bowl combine oil, sugar and eggs. Beat well. Sift together flour, baking soda, baking powder, salt and cinnamon. Stir dry ingredients into wet. Fold in crushed pineapple, cinnamon and nuts. Pour into a greased 13 by 9 pan. Bake approximately 45 minutes till tested with toothpick for doneness.

Frosting-
1 package cream cheese- 8 ounce
1/2 cup butter softened
1 1/2 cup sifted powdered sugar
1 1/2 tsp vanilla

Mix cream cheese together and butter till well mixed. Add powdered sugar and vanilla and mix till blended. Add milk if mixture is too thick.

Millionare Cake

1 yellow cake mix prepared according to directions on box

8 ounces cream cheese
1 cup milk
3 3/4 ounce vanilla pudding
20 ounce crushed pineapple- undrained
12 ounce Cool Whip

Mix cup of the milk and cream cheese. Add dry pudding and mix well. Spread over cooled cake. Spread pineapple over cream cheese mixture. Spread Cool Whip over top.

Mystery Pudding Cake

1 1/4 cup flour
1 cup sugar
1 tsp baking soda
1/4 tsp salt
1 egg beaten
1 can (17 ounce) fruit cocktail undrained
1 tsp vanilla
1/2 cup brown sugar
1/2 cup chopped nuts

Combine flour, sugar, soda and salt in bowl. Combine egg, fruit cocktail and vanilla in another bowl. Add wet ingredients to dry and mix till dampened. Pour into greased 8 inch pan. Mix brown sugar and nuts and sprinkle on top. 350 for 45 minutes or until brown.

Cream Cheese filled Cake

Blend 8 ounces cream cheese and add 1/4 cup sugar. Mix in one egg.
Mix up your favorite kind of box cake mix according to package directions and pour into pan. Pour half of batter in pan. Dollop cream cheese mixture over batter and then top with rest of batter. Bake as you would making sure center comes out clean. Very nice in a Bundt type cake pan.

Better then Anything Cake

1 chocolate cake mix prepared as per directions
Poke top of cake with wooden spoon handle
Drizzle with one can sweetened condensed milk. (I have used caramels before) Sprinkle with toffee chips or nuts. Top with Cool Whip.

Pumpkin Praline Dessert

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box yellow cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine
Whipped Cream, if desired
Additional pumpkin pie spice, if desired.

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.

Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes
To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice.

Earthquake Cake

Another great recipe from Debbie.

1 cup chopped pecans
1 can coconut ( I use coconut in the bag but I forgot exactly how much. I will post back and correct the amount next time I make this- I believe it is one cup of coconut)
1 box German Chocolate Cake mix-
8 ounce cream cheese
1 stick margarine
1 box confectioners sugar (10X)

Grease 13 by 9 pan. Spread pecans and coconut in bottom of pan. Mix cake mix according to the directions and pour into pan. Melt together cream cheese, margarine, and confectioners sugar and pour on top of cake batter.

Bake 350 for one hour till good and brown.

Triple Fudge Cake

More like a sponge cake then an ordinary cake I would say. Quick and Easy

3 ounce chocolate pudding mix ( Quick cooking but I have used instant)
2 cups milk
1 pkg devils food cake box mix
1/2 cup semi sweet chocolate chips
1/2 cup walnuts

Prepare pudding mix with milk. Remove from heat. Blend dry cake mix into hot pudding mix. Mixture will be VERY thick and spongy. You might have to use your hand to mix batter/dough. Pat down/pour into greased 13 by 9. Sprinkle with nuts can chips. Bake 350 for 35 minutes.