7 Up Cake

 3 cubes of butter ( 1 1/2 cups)

3 Cups sugar

5 eggs

3 Cups flour

2 TBS lemon juice

3/4 Cups 7-up

Mix all the above ingredients together.   Pour into a well-greased and floured bundt pan. Bake at 325 for 55-65 minutes or until very golden brown.  Turn out onto a cake plate and sprinkle with powdered sugar.

White Texas Sheet Cake

Ingredients

•  1 cup butter
• 1 cup water
•  2 cups flour
•  2 cups sugar
• 2 beaten eggs
•  1/2 cup light or regular sour cream
•  1 1/2 tsp. almond extract not imitation
•  1 tsp. salt
•  1 tsp. baking soda

Frosting

•  1 cup butter
•  1/4 cup milk heaviest
•  4 1/2 cups powdered sugar
• 1 tsp almond extract

Instructions

• Place butter and water in saucepan and bring to a boil
• Let it cool a bit.
• In a large bowl, combine flour, sugar, beaten eggs, sour cream, almond extract, salt and baking soda. Mix to combine
• Add in water mixture. Stir to combine.
• Spray a 15″ x 10″ jelly roll pan with cooking spray, bake at 375 degrees for 20-25 minutes just until lightly brown
• Let cool 30 minutes

Frosting:

• Combine and bring to boil: butter and milk
• Then add 4 1/2 cups powdered sugar and 1 tsp. almond extract Stir until smooth
• Frost cake and eat!
  Image and recipe from Your Home Based Mom
  

Texas Sheet Cake

 3/4 Pound (3 cubes) Butter

4 TBS Cocoa

1 Cup Water

2 Cups Flour

2 Cups Sugar

1/2 Cup buttermilk

2 Eggs

1 tsp baking soda

1 tsp vanilla

Icing:

1/2 Cup butter

4 TBS cocoa

6 TBS milk

1 lb powdered sugar

1-1 1/2 Cups pecans chopped

1 tsp vanilla

Melt and bring to boil butter, cocoa and water.  Sift together flour and sugar.  Pour hot mixture into sugar mixture then add buttermilk, eggs, baking soda and vanilla.  Mix well.  Pour into 1/2 Sheet Pan and bake at 375 for 20 minutes.  Prepare icing while cake bakes.  In sauce pan bring to boil butter, cocoa, and milk; add powdered sugar and beat in; add pecans and vanilla.   Pour over cake as soon as it comes out of the oven.  Let cool and serve.

Chocolate Cheesecake Cake

 

Cookie Crust

25 Oreo cookies, finely ground 

4 Tbsp. unsalted butter, melted 
1/2 tsp. salt 

Filling

8 oz. cream cheese 
3/4 c. granulated sugar 
1 Tbsp. cornstarch 
1 Tbsp. milk 
1 whole egg 
1 egg yolk 
1/2 c. mini chocolate chips 
1/4 tsp. salt 

Cake

2 c. all-purpose flour 
1 3/4 c. sugar 
3/4 c. dark cocoa powder 
2 tsp. baking soda 
1 tsp. salt 
1 c. buttermilk, room temperature 
1/2 c. vegetable oil 
3 eggs, room temperature 
1 tsp. vanilla extract 
1 c. hot water 

Buttercream Frosting

1 1/4 c. unsalted butter, room temperature 
1 c. powdered sugar, sifted 
3/4 c. dark cocoa powder 
3/4 c. light corn syrup 
2 tsp. vanilla extract 
10 oz. dark or semisweet chocolate, melted and slightly cooled 
1/2 tsp. salt 

Preheat oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray. Line bottoms with parchment paper and spray again. Set aside. 

Combine all crust ingredients in a food processor and pulse to combine. Mixture should resemble wet sand. Evenly divide crumbs between the three pans and firmly pat into an even crust. Set aside. 

Mix dry cake ingredients on low speed until combined. In another bowl, combine buttermilk, oil, eggs, water, and vanilla. Slowly add wet ingredients to the dry, mixing constantly. 

Pour batter over prepared cookie crusts. Bake 25–30 minutes, or until an inserted toothpick comes out nearly clean.

For cheesecake filling, preheat oven to 325. Spray 8 x 8 baking pan with nonstick spray. Set aside.

In a medium bowl, beat sugar and cream cheese until smooth. In a small bowl, whisk together milk, cornstarch, and salt. Add milk mixture to sugar mixture and combine. Pour into prepared baking pan. Bake 20–25 minutes, or until slightly set around edges and soft in the middle. Let cool completely, then fold in mini chocolate chips.

To make buttercream frosting, heat semisweet chocolate chips in microwave for one minute. Stir until smooth and silky.

In food processor combine butter, powdered sugar, cocoa, and salt. Mix until smooth. Add corn syrup and vanilla; mix until just combined. Add melted chocolate. Pulse until mixture is smooth.

Place first cake layer top-side-up in the middle of cake board. Pipe a rim of buttercream around edge of cake, then evenly spread about 1 c. of cheesecake filling inside the rim. Place second cake layer on top and repeat with buttercream and cheesecake filling. Place final cake layer top-side-down on second layer of filling.

Apply a thin coat of frosting around entire cake to lock in crumbs. Freeze 10–15 minutes. After crumb coat sets, finish frosting and decorating cake with remaining buttercream.

Texas Sheet Cake

3/4 LB butter

4 TBS cocoa

1 Cup water

2 Cups flour

2 Cups sugar

1/2 Cup buttermilk

2 eggs

1 tsp baking soda

1 tsp vanilla

ICING:

1/2 Cup butter

4 TBS cocoa

6 TBS milk

1 lb powdered sugar

1-1 1/2 Cups pecans chopped

1 tsp vanilla

 Melt and bring to boil butter, cocoa and water.  Sift together flour and sugar.  Pour hot mixture into sugar mixture then add buttermilk, eggs, baking soda and vanilla.  Mix well.  Pour into long cookie sheet with sides and bake at 375 for 20 minutes.  Prepare icing while cake bakes.  In sauce pan bring to boil butter, cocoa and milk; add powdered sugar and beat in; add pecans and vanilla.  Pour over cake as soon as it comes out of the oven.  Let cool and serve.

Triple Coconut Cake

Ingredients

• For the Cake:
• 16 ounces plain or toasted Sugar (about 2 1/4 cups; 455g)
• 4 1/2 teaspoons baking powder
• 2 1/4 teaspoons kosher salt
• 1 stick unsalted butter  soft but cool
• 4 ounces virgin coconut oil
• 3 large eggs room temperature
• 1 TBS vanilla extract
• 2 2/3 Cups all-purpose flour
• 2/3 Cups coconut flour
• 18 ounces ( 2 1/4 Cups) unsweetened, full-fat coconut milk well stirred, leftovers reserved for ganache
•  
• To Finish:
• 1 recipe creamy coconut frosting below
• 1 recipe caramelized white chocolate ganache below  
• 7 ounces (195g) sweetened coconut flakes, lightly toasted

Mini Glazed Lemon Cake

Cakes
2 T butter, softened & divided
2 T sugar
2 small lemons, divided
1 pkg (9 oz.) yellow cake mix
1 egg
1 8 oz. container sour cream

Glaze
2 T lemon juice (from lemon used for cakes)
2 T butter
1/4 C sugar

1. For cakes, brush 6 Prep Bowls with 1 T butter; sprinkle with sugar. Thinly slice one of the lemons. Remove any seeds from the lemon slices and place one slice in the bottom of each bowl; set bowls aside.

2. Zest remaining lemon and measure 1 T of zest; set lemon aside for glaze. Place remaining 1 T butter into microwavable bowl; microwave on high 15-20 seconds or until melted. Add lemon zest, cake mix, egg, and sour cream; whisk 1 minute or until smooth (batter is pretty thick). Scoop batter evenly into prepared bowls. Place bowls in circle on microwave turntable. Microwave on high 4-5 minutes or until wooden pick inserted in centers comes out clean (cake still looks slightly wet). Carefully remove cakes from microwave; cool in bowls for 5 minutes.

3. Meanwhile, for glaze, juice reserved lemon to measure 2 T juice. Melt butter. Stir in lemon juice and sugar; microwave on high 30-60 seconds or until boiling.

4. To serve, gently tap sides of bowls to release cakes. Transfer to serving plates and drizzle glaze over cakes.

We had these at Bennett's blessing. I can't even find a comparable picture. They were delicious and so quick - but you need to have the right dish - pampered chef sells them.

Crock Pot Cake

1 Chocolate Cake Mix
1 Brownie Mix
1 Cup oil
3 Cups water
7 eggs
2 Cups sour cream
1 pkg instant chocolate pudding
2 cups chocolate chips

Mix together. Put in crock pot sprayed with pam. Cook on high for around 4 to 6 hours. Watch it - you want it a little runny. This also is from Sister Owen.

Roseann's Peach Cake

2 - 14 oz cans sliced peaches
1 stick margarine, softened
1 pkg yellow cake mix
1 pt (16 oz) sour cream
1 egg
2 tsp sugar
1 1/4 tsp cinnamon - divided
1 TBS cornstarch
1/2 tsp vanilla
Preheat oven to 350 degrees. Drain peaches well, reserving juice. Mix margarine and cake mix with mixer. Press firmly into 9 x 13 pan. Bake 10 minutes.
Spread peaches over crust. Mix sour cream and egg and spread over peaches. Top with mixture of 2 tsp sugar and 1 tsp cinnamon. Bake 30 minutes.
Glaze: Thicken reserved juice with cornstarch in pan over low heat. Add vanilla and 1/4 tsp cinnamon. Cook till thick and spread over cake. Serve warm with a scoop of vanilla ice cream.

Paul Deen's Chocolate Gooey Butter Cake

Ingredients

• 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
• 1 (18.25-ounce) package chocolate cake mix
• 1 egg, plus 2 eggs
• 1 (8-ounce) package cream cheese, softened
• 3 to 4 tablespoons cocoa powder
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped nuts

Directions

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Cream Cheese Pound Cake

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 bar (8 ounces) cream cheese, room temperature
• 3 cups sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons salt
• Nonstick cooking spray

Directions

1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
2. Generously coat two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Cookie Dough Ice Cream Cake

I meant to post this after Sarah's birthday. We made her an ice cream cake for her birthday. Start by making two yellow round cakes. When they are cool remove them from the pan. We made homemade cookie dough ice cream by mixing chunks of cookie dough in vanilla ice cream. Reserve some dough to put clumps on top. Press ice cream in the same cake pans that you cooked the cakes in - line them with plastic. Assemble. (It might be good to also freeze the cake. This will help the icing not melt when you put it on.) When the ice cream is frozen solid in the pans and your cakes are very cold, mix together cool whip and vanilla ice cream to make the frosting. Then put cake, ice cream, cake, ice cream and then frost with ice cream cool whip mixture. Top with cookie dough and you can also put some cookie crumbs around the bottom of the cake. Refrigerate overnight.

Easy Streusel Coffee Cake

1 Box yellow cake mix
1 box vanilla instant pudding mix (4 serving)
1/3 Cup vegetable oil
4 eggs
1 Cup sour cream
Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and sour cream together until no lumps.
Grease and flour a bundt pan. Put 1/2 of the batter in pan. Sprinkle 2/3 of streusel mix over batter and top streusel with remaining batter then the rest of the topping. Bake at 350 for 50 minutes.
Streusel:
1/2 Cup flour
1/2 Cup brown sugar
2 tsp cinnamon
2 tsp melted butter.

Daffodil Cake

.
Another cake for Hannah's wedding.
1 Cup cake flour
1 1/4 cups sugar
12 egg whites
1 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp salt
6 egg yolks
3 TBS fresh lemon juice
3 tsp grated lemon zest
1 Cup confectioners sugar, sifted
Preheat the oven to 350. Have an angel food tube pan ready. Sift the cake flour and 1/4 cup of the sugar in a small bowl. Beat eggs white until foamy, about 2 minutes. Add the cream of tartar, vanilla, and salt. Beat in the remaining 1 cup of sugar 2 TBS at a time until stiff peaks form.
Sift one quarter of the flour mixture over the egg-white mixture and with a large rubber spatula gently fold in the flour mixture just until blended. Repeat with the remaining flour mixture one quarter at a time. Transfer half the batter to another large bowl.
In another bowl, beat the egg yolks until thick about 5 minutes. Fold in 1 TBS of the lemon juice and 2 tsp of the lemon zest. Gently fold the yolk mixture into the batter in one of the bowls. Alternately spoon the white and yellow batters into the pan. Gently run a thin-bladed knife through the batter to marbleize. Immediately place in the oven and bake until the cake springs back when touched lightly - 35-40 minutes. Invert onto a bottleneck or inverted metal funnel and cool completely 2-3 hours. Remove from pan and frost with glaze.
GLAZE
1 TBS lemon juice
1 tsp lemon zest
1 Cup powdered sugar
Mix to make a glaze and pour over the cake.

Stake Visitor's Cake

(
I made this cake for Hannah's wedding reception. It is her favorite.
1 Cup uncooked oatmeal
1 1/2 Cup boiling water
1 Cup brown sugar
1 Cup white sugar
1/2 Cup margarine
2 eggs, beaten
1 tsp soda
1/2 tsp salt
1 TBS cocoa
1 1/2 Cups flour
1 Cup chocolate chips
1/2 Cup chopped nuts.
Pour boiling water over oatmeal; leave 10 minutes. Add sugars, margarine, beaten eggs. Beat well. Add dry ingredients which have been sifted together and 1/2 cup of the chocolate chips. Pour into 9 x 13 pan (greased and floured). Sprinkle with remaining 1/2 cup chocolate chips and nuts. Bake at 350 for 30-40 minutes. Quick to mix - doesn't need frosting and good.

Cream Cheese Pound Cake

1 1/2 cups butter (3 sticks)
1 8-ounce package cream cheese
3 cups sugar
6 eggs
3 cups all purpose flour
1 TBS vanilla
Remove butter and cream cheese from refrigerator and cut into small cubes. Allow to soften at room temperature. Thoroughly grease a 10-inch tube pan. Preheat oven to 325 degrees. Beat butter and cream cheese with electric mixer until thoroughly creamy. Gradually add the sugar, beating until light and fluffy (3 to 5 minutes - rub a small bit between your fingers; you should not feel any sugar grains).
Beat in the eggs one at a time. Add flour, stirring only until incorporated. Stir in vanilla. Pour batter into prepared pan and bake 1 hour and 45 minutes until cake tests done. Makes 16 serving.