This 7-up cake will never go out of style the 7-up cake can be a pound cake THE BOLD ONE people just love the favor of this wonderful cake. It's the true Lemon taste.
Leah Williams sells her pound cakes at the 32nd Street Farmers Market.
Leah Williams’ display of carefully wrapped slices of plain,lemon, and 7-Up pound cake. Since I’d never heard of using 7-Up in a cake, I had to investigate. Apparently, the 7-Up acts as the leavening agent. Happily, the cake did not taste like a can of soda; the 7-Up imparted a lemony flavor, and the slice was dense, moist and delicious.
Mrs William knew how to bake that cake. Great Job! Goes Out To her.
You can bake this pound cake in so many ways
1. slice it long
2. Make a single round layer
3. The round way with glazy
4.The Round way Plain
5. With Shapes
Try this pan when you bake your next pound cake
7-Up Cake Or Pound Cake Recipe
3 sticks of butter, room temperature
3 cups sugar
5 eggs, room temperature
2 tablespoons lemon extract
3 cups sifted all-purpose flour
3/4 cup 7-Up
Powdered sugar, for dusting
Preheat the oven to 325 degrees. Grease a 12-cup tube pan or Bundt pan.
In a heavy-duty mixer, beat together the butter and sugar for 20 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon extract.
Add the flour to the butter mixture alternately with the 7-Up, beginning and ending with flour. Pour the batter into the pan. Bake for 1 to 1-1/2 hours, until a toothpick inserted near the center comes out clean.
Invert the cake onto a platter and let it sit until the cake drops out of the pan. When cool, dust with powdered sugar.
Lemon cake is one of my favorite cake. Key Lime pie is one of my favorite too! But I wanted to try in a cake...So knowing the person I am. I found one and tried it. So I am sharing this with you.
1/2 cup butter 1 (8 ounce) package cream cheese 3 tablespoons fresh lime juice 4 cups confectioners' sugar
Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8-inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
Make Key Lime Cup Cake
INGREDIENTS
KEY LIME CUPCAKES
1 cup all purpose flour 3/4 cup self-rising flour 1/2 cup (1 stick) unsalted butter, room temperature 1 1/4 cup sugar 2 large eggs 2 1/2 tablespoons fresh lime juice 1 tablespoon finely grated lime peel 1/4 teaspoon neon-green food coloring 3/4 cup buttermilk
CUPCAKES
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
FROSTING
FROSTING
1 8-ounce package cream cheese, room temperature 1 1/2 cups powdered sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon finely grated lime peel 1/2 teaspoon vanilla extract
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
It’s buttery yet lemony, and nearly every granule of sugar has been countered by fresh lemon taste. It keeps well, travels wells and if you make it in pound cake form, you even have an extra that you should feel in no way obliged to share.
Lemon Cake
Adapted from ‘Barefoot Contessa Parties!’WOW!!! so much love favor you will enjoy like the sun shine.
Yield: 2 loaf cakes (or one bundt)
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted.
1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
Coconut Pecan Cake
Great after church cake on a hot day...just because it kept in the ice box because the icing is make up with cool whip and sour cream.
1 box Duncan Hines Classic Yellow Cake Mix for a highest cake uses two boxes or uses a yellow cake recipes of your choice. Bake cakes and let cool.
Icing
1 16 oz tub cool whip 1 8 oz sour cream 1 cup sugar ( extra fine) 1/2 cup chop pecan 2 teaspoon coconut flavor mix cool whip and sour cream together adding sugar and pecan. next add coconut flavor.blend well until smooth. when icing the cake place a lot on that bottom layer and than icing the top layer. keep cold
Creamy Coconut Cake
Directions
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Sock-It-To-Me-Cake
A fall in love cake it is so easy...try to serve warm with that warm streusel melting in each bite and that icing so sweet! my grandmother always said if you going to bake something sweet..".Make it sweet" 1 box yellow butter cake mix (Reserve 1 Tbsp. dry cake mix for the streusel) 1 c. sour cream 4 eggs 1/2 c. canola oil 1/4 c. sugar 1 tsp. pure vanilla extract
Streusel: 2 tsp. ground cinnamon 2 Tbsp. light brown sugar 2 Tbsp. melted unsalted butter 1 tsp. pure vanilla extract 1 c. chopped pecans/walnuts 1 Tbsp. dry cake mix
Icing: 1/2 c. confectioner sugar 1 Tbsp. fresh lemon juice 2 Tbsp. evaporated milk
In a large mixing bowl, mix all cake ingredients together using a hand held electric mixer on low-speed. Butter and flour a 9" bundt pan. Pour half of batter in bundt pan. Mix together the streusel ingredients and spoon mixture on top of cake batter, covering with remaining half of batter. Bake at 300° F for 60 minutes or until done. Let cool in pan on wire rack. When cool, mix icing ingredients together and drizzle over cake.
Italian Creme Cake
I had my first piece Italian Creme Cake bought at a supermarket. When a co-worker had it at work for potluck.I did not like it at first so I never try it again for many years... until a friend of my made the cake homemade. WOW!!! The fresh taste and the moist of it all just made me fell in love. It's that taste! the creamy buttermilk and walnuts >>> should I go on?
Being the person that I am...I got my own recipe for this Wonderful Cake." I like a tall cake so" I like using two 10 inch by 3' tall cake pans.
INGREDIENTS: 2 stick Butter (real Butter) no margarine 3 1/2 cups cake flour 2 1/2 cups sugar 2 cup buttermilk 2 small can flaked coconut one can for frosting 10 egg whites, stiffly beaten 1 cup butter crisco 10 egg yolks 2 teaspoon baking soda 3 teaspoon vanilla 2 cup chopped walnuts (only) 1/2 cup for frosting . Frosting: 1 package (8oz) cream cheese softened 1 box confectioners sugar 1/2 stick butter softened 2 teaspoon vanilla 1 small can coconut Mix butter and cream cheese together add coconuts and vanilla blend together until smooth. start adding powder sugar blending until very smooth. Than add chop walnuts.
Cake: Cream butter and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites.
Pour into 2 greased 10 inch and floured cake pans; bake at 350 degrees for 25 to 30 minutes. Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
Classic Southern Caramel Cake
Caramel Cake: Adapted from Cook’s Country's Illustrated....Good People!
I have no recipe for this cake. I tried this recipe and it is one tasty cake. The caramel frosting has a crystallized, almost maple candy-like outer shell and a creamy, caramel-flavored interior. The yellow cake is moist and delicious. The combination is a perfect bite.
This is a hard cake to make. Caramel frosting is tricky stuff and you need to make a sturdy cake to handle such a heavy frosting.
I suggest that if you make this cake you stick with the recipe (at least the first time you bake it).
We adapted the recipe (barely) from a Cook’s Country recipe. Cook’s Country is Cook’s
The key technique is to beat extra butter into the frosting just before you apply it to the cake. Butter does make everything better, and if it makes the frosting easier to work with, then we are all for it. The bigger challenge will be keeping your fingers out of the frosting. It tastes so good, you can lose quite a bit as it makes its way to the cake. But we do encourage a little patience. When you combine the frosting with the cake, it is even better.
Caramel Cake: (Adapted from Cook’s Country)
Ingredients: (Makes 1, 2-layer cake) Cake:
1/2 cup buttermilk
4 large eggs at room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened
Frosting:
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
2 cups dark brown sugar, packed
1/2 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted
Assemble:
For the cake, place a rack in the middle of the oven and preheat to 350 degrees. Grease and flour 2, 9-inch cake pans and then line the bottom with parchment paper.
Whisk the buttermilk, eggs and vanilla together in a small bowl or measuring cup.
In the bowl of your mixer, whisk together the flour, granulated sugar, baking powder, baking soda and salt. Then, with you mixer on slow speed, beat in the butter one piece at a time until the butter is in pea-sized pieces. Pour in half of the liquid mixture an and beat at medium speed until light and fluffy, about a minute. Then slowly add the rest of the liquid to the bowl and beat until incorporated, about 15-20 seconds.
Scrape the batter into the pans, smooth the tops and lightly tap to release any air bubbles. Place the cakes into the oven and cook until a tester or toothpick inserted into the center comes out clean, 20-25 minutres. Let the cakes cool in the pan for 10 minutes, then run a knife around the edges and turn out the cakes onto a wire rack. Let the cakes cool completely, at least 2 hours, before frosting.
For the frosting, heat 8 tablespoons of the butter, brown sugar and salt together in a large saucepan over medium heat until small bubbles form around the edge of the pan, 4-8 minutes. Whisk in the cream and cook until the bubbles reappear, 1-2 minutes. Take the pan off the heat and whisk in the vanilla.
Transfer the hot frosting mixture to the bowl of your mixer. Then, at low speed, slowly mix in the confectioners’ sugar until incorporated. Increase the speed to medium and beat until the frosting is pale brown and just warm, 4-5 minutes. Then add the remaining 4 tablespoons of butter, one piece at a time, and beat until light and fluffy, about 2 minutes.
Line the edges of a cake stand (if you have one, otherwise use a plate) with strips of parchment. Place one of the cake layers on the stand. Spread 3/4 cup of the frosting on top of the cake and spread to the edges. Place the second cake on top and press lightly. Then frost the sides and top of the cake. Remove the parchment paper from under the cake. Slice and serve.
I Have Another Classic Southern Caramel Cake That Maybe A Little Easy
1 cup butter 2 sticks 2 cups sugar 4 eggs 3 cups flour, self-rising 1 cup buttermilk 2 teaspoons vanilla
Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake.
Southern Caramel Frosting 2 cups sugar 1 cup buttermilk ½ cup Crisco ½ cup butter 1 teaspoon baking soda
Mix all ingredients in a 3-4 quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread. No thermometer? Do the cold water test: Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it. If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.
Pineapple Upside Down Cake
When company is coming and you need a quick dessert...I got one for you. A pineapple upside down cake. It's is one of the easy cake to fix for your guess who coming to dinner?
I like a warm sweet tart cake sometime and this cake fix the bill. I have a wonderful friend who love this cake so much.she can eat is every other day.( I think she like the candy pineapple).
Now let me show you how easy...
1 box Super Moist yellow cake mix or your best recipe for yellow cake Follow the cake mix instruction, instead of water use the pineapple juice from the pineapples.
You Will Need Pineapple rounds in a can Crushed Pineapple Maraschino red cherries without stems.If it xmas time use green and red ones Light brown sugar (Not dark) if you used dark the syrup with be dark and the pineapple will look burn.
Melt 1 stick butter in case iron pan. place a cup and 1/2 light brown sugar spreading over the butter and add cup crushed pineapple spreading over the brown sugar and butter add pineapple rounds on top. in each hole of the pineapple place a cherry.
Pour Batter on top
Bake 30 mins
Wait about 5 mins and place serving plate on top and turn over
Please serve warm.
Sweet Potatoe Cake Recipe
1 cup butter, softened 2/3 cup white sugar 2/3 cup brown sugar 3 eggs 1 teaspoon vanilla extract 2 cups all purpose flour 1 cup cake flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 1/3 cups milk 1 medium sweet potato, peeled, cubed, boiled, and mashed. 1/3 cup maple syrup
Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.
In a separate bowl add the flours, baking powder, and salt and whisk to combine.
In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.
When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.
Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.
When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.
New York Style Cheese Cake (Martha Stewart Living)
CHOCOLATE CAKE
CHOCOLATE CAKE
Everyone love a chocolate cake and I am truly one that love the icing and the rich chocolate taste that it bring to your mouth.that creamy taste of moist chocolate cake is very unforgivable. my kids will always say mum please make a chocolate cake. and I just could not say no because it was my favorite too.
Ingredients
2¼ cups all-purpose flour
¾ cup natural unsweetened cocoa powder
1¾ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 large eggs
1½ cups sugar
1¼ cups mayonnaise
1 tablespoon vanilla extract
Frosting
12 oz. bittersweet chocolate, chopped
¾ cup sugar
1 tablespoon light corn syrup
1 cup heavy cream
1½ cups (3 sticks) butter, room temperature
¾ teaspoon salt
Cake: Preheat oven to 325°. Lightly coat cake pans with nonstick spray and line bottoms with parchment
paper; spray again.
Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Using an electric mixer on high speed, beat eggs and sugar until pale and doubled in volume, about 4 minutes.
Add mayonnaise and vanilla and beat until just combined.
With mixer on low speed, add dry ingredients in 3 additions, alternating with 1⅓ cups lukewarm water in 2 additions, beginning
ending with dry ingredients.
Scrape batter into pans, dividing evenly.
Bake cakes, rotating halfway through, until a tester inserted into the centers comes out clean, 25-30 minutes. Transfer pans to wire racks and let cool 20 minutes before turning out onto racks. Let cool completely.
Frosting
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
Directions
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporate milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Pumpkin Cheese Cake
Let try something else for that Thanksgiving Dessert. A Pumpkin Cheese cake will go very well and no worry about the dark round circle on the Pumpkin Pie.Pumpkin is a must for Thanksgiving so let's put it on the table and serve it proudly.
Recipes
How to make Graham Cracker Crust
Making a graham cracker crust is so simple and quick that there is hardly ever a reason to buy store-bought. Just crush the crackers into crumbs, mix with melted butter, and bake. No fuss, no muss! You can even freeze the baked crusts so you have one on-hand for those times when you don't want to heat up the kitchen.
Graham Cracker Crust
Makes one 9-inch pie crust
What You Need
Ingredients 1 3/4 graham crackers 1/2 teaspoon cinnamon 1 stick butter 3 tablespoon brown sugar Equipment Food processor OR a rolling pin and a plastic bag 9-inch spring pan
Instructions
1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs. 2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens. 3. Press into a Pie Pan: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides. 4. Bake the Crust: If you are making a no-bake pie, like Ice Cream Pie, pre-bake the crust for 8 to 10 minutes until dry and fragrant. Cool completely before proceeding with the recipe. For a baked pie, like pumpkin or custard pie, fill the pie and bake according to the recipe instructions. Additional Notes: • In place of graham crackers, you can use ginger snaps, nilla wafers, chocolate wafer cookies, chocolate graham crackers, cinnamon grahams, or any other cookie or cracker that is dry and crumbles easily. • This crust can also be baked in ramekins, muffin cups, cake pans, or tart pans. • Baked crusts can be wrapped in foil and frozen for up to three months. No need to thaw before filling - the crust will be thawed and perfect by the time you set the pie on the table.
FILLING:
Place 3 boxes 8 oz cream cheese, 3 eggs and one yoke, 3 tablespoon flour, 1 1/2 cups sugar,1 can 15 oz pumpkin, and 1/4 cup sour cream. mix well together.
NEXT: ADD SPICE: 1 teaspoon vanilla, 1/8 teaspoon nutmeg. 1/8 teaspoon clover and 1 teaspoon cinnamon mix in mixture.
Add to spring pan
Bake 1 hour let rest in pan for 15 mins
German Chocolate Cake
My Dear Sister Marlyn Went To Live With The Lord This Month November 4 2013. She Will Always Be A Part Of Me In Cooking And Sharing Recipes. Times With Her Was Treasure Moments. One Of The Moments Our Family Share. Is An Unforgettable Moments Of Her In The Kitchen Cooking The Holidays Dinner With Our Mother.
This Will Remind In My Heart Forever. My Dear Sister Marlyn Bake The German Chocolate Cake For Our Holiday Meals. I Am Dedicating This Recipe To Her With All My Love. .
Cake Ingredients
This recipe calls for:
1 (4-oz.) package of Baker's Sweetened Chocolate (No other will do).
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
4 eggs whites
1 teaspoon Vanilla
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Melting Chocolate
Take one package of Baker's sweetened chocolate and mix it with 1/2 cup of boiling water. You are done mixing the chocolate once it is all dissolved (as seen in the lower left picture). Let this cool before adding it to the mixture in step four.
You will want to go ahead and preheat the oven to 350F so it will be ready when you need it.
Mixing Butter
Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich. This should not take but a few minutes.
Add Egg Yolks
Slowly add in your egg yolks while beating the mixture. Once no more streaks, or spots of yellow remain they have been mixed in well enough.
Add Melted Chocolate
Add Chocolate liquid and 1 teaspoon vanilla after the egg yolk is completely mixed in to the batter.
Sift Flour
It is important to sift the flour in order to remove all the lumps. This is the time when you add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour. You may want to do step nine now so that you don't have your cake batter sitting out of the oven too long
Adding Milk and Flour
Add the milk and flour to the mixture at the same time, but alternating between the two (milk, flour, milk, flour...) Don't stop mixing as you do this. Once you are done beating in the milk and flour, make sure that it is smooth.
Egg Whites Fluffy Egg Whites
Beating Egg Whites
If you have never beaten egg whites before; it can be tricky, so pay close attention.
Take your four egg whites and beat them at a high speed. When you lift the beater out of the bowl it should have a peak, or pointed tip at the end of it. This means they are done being whipped. They should look exactly like the ones in the lower left picture of this step. This process should take about 5 minutes.
You will want to move quickly on to the next step to keep the egg white fluffy.
Make sure that there is no egg yolk mixed into your egg whites.
Now fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN!! This would ruin the cake! Marking Wax PaperCutting Wax PaperFloured Cake Pan
Cake Pan
Use a knife, or a pen to mark a sheet of wax paper around the exterior of the pan. Then cut on the line you just drew. Coat the inside of the pan with shortening. Then put flour on the inside and shake it till the sides and bottom are cover.
Do this for each of the three cake pans.
Pouring Cake Batter in Pans
Pour Cake Batter
Pour equal amounts of batter into each 8 inch cake pan.
Cake in Oven
Step Eleven: Baking German Chocolate Cake
Put the cakes in the oven for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time, if you do it will fall in the middle. Stick a tooth pick in your cake after baking. If it comes out clean your cake is done, if it comes out gooey then it needs another five don't over bake keep checking.
Cake Layers
Cake Flipping
Once your cake layers have cooled for 15 minutes you will need to remove them from their cake pans. Using a knife cut the cake away from the sides of the cake pan. Then flip it over on a cooling rack and remove the wax paper from the bottom.
For The Frosting:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (roasted)
Mix the following ingredients on a stove set on medium heat for 12 minutes:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
Once you are done stirring in the above ingredients add the coconut and roasted pecans
Adding Coconut
Adding Pecan
This is the finish product let it cool
frosting your cake
You can frosting you cake many ways
Or
And With Chocolate
Here A Piece To You My Dear Sister Rest In Peace.
Red Velvet Cake Recipe
Red Velvet Cake is a great Christmas Cake...I don't like making it homemade. I like using a cake mix.it turn out the same to me.When you uses the homemade icing it really make it taste wonderful without the fuss in the kitchen. I like using Duncan Hines.
When it ask for a 1 cup water,,I add half buttermilk and half water to the mix.
I like a tall cake this will serve more people so I get two boxes that mean everything is double.
I fill up three 9 inch cake pans
some overage make cupcakes
Sometime I just use two cake mix to make a big cake in Two 10 inch pans
Cream Cheese Icing
2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
I Found Some Really Good Recipes....I Try Them! And These Recipes Need To Be Share. So Here! Try Them. And Good Job Yall!!!
Three rich layers of coconut cake are held together by homemade coconut pudding and crushed pineapple, and topped with a light, fluffy coconut frosting. This cake takes some time, but is well worth the effort. You can easily spread out the various steps across an afternoon while preparing any other dishes. Prepare one to two days in advance.
Prep: 2 hour 30 min
Chill: 2 hours
Cook: 45 min
Total: About 5 hours 15 min
Serves 16
Two Hours Before Starting
8 large eggs, room temperature
1 cup whole milk, room temperature
Two hours before you plan on making the cake, remove eggs and milk from fridge and let come to room temperature.
1 pound (4 sticks) butter
Place butter on a plate and let rise to room temperature to soften.
Cake Pan and Oven Prep
vegetable shortening
flour
parchment or wax paper
Adjust oven rack to lower-middle position and heat oven to 350°F. Generously grease three 9 inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
Batter
½ cup pineapple juice (from can of crushed pineapple)
Drain a can of crushed pineapple. Reserve crushed pineapple for cake assembly. Put juice in a small saucepan and cook over medium-high heat until reduced in half, about 6 minutes.
½ cup shredded coconut
Pour reduced pineapple juice into a small bowl or measuring cup and add coconut. Mix until coconut is evenly coated. Set aside.
reserved eggs
reserved milk
3 teaspoons vanilla extract
2 teaspoons coconut extract
In a small bowl, whisk together eggs, milk, vanilla, and coconut. Set aside.
21 ounces (3 cups) sugar
14 ounces (3 ½ cups) cake flour
4 teaspoons baking powder
2 teaspoons salt
In a large bowl, whisk together sugar, cake flour, baking powder, and salt.
reserved butter
Add butter and use a pastry blender to cut the butter into small, pea-sized pieces with the flour.
1 ½ cups of reversed egg-milk-vanilla mixture
Add 1 ½ cups of reserved egg-milk-vanilla mixture and mix at lowest speed with a hand mixer until incorporated, 5 to 10 seconds.
remaining egg-milk-vanilla-mixture
Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute.
Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer.
reserved coconut-pineapple mixture
Add reserved coconut-pineapple mixture and mix with a spatula to combine.
Baking
Pour equal amounts of batter (about 2 cups) into three prepared cake pans. Spread batter to sides of pan and smooth with rubber spatula.
Bake until top of cakes turn golden brown and a toothpick inserted in center comes out clean, about 25 minutes. Cakes may rise in center slightly but will level when cooled.
Remove pan from oven and cool on rack for 10 minutes. Run a knife around the perimeter of the pan to loosen. Invert cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely before decorating.
Coconut Pudding (for Filling)
1 ½ cups heavy cream
½ cup milk
⅔ cup sugar
pinch of salt
In a medium saucepan, whisk heavy cream, milk, sugar and salt. Cook over medium-low heat, whisking occasionally, until mixture just begins to steam, about 10 mins.
½ cup heavy cream
3 tablespoons cornstarch
In a separate bowl or measuring cup, combine cornstarch and heavy cream. Whisk until smooth and there are no lumps.
Add cornstarch mixture to saucepan and cook, stirring occasionally, until pudding starts to thicken and barely reaches a boil, about 5 minutes.
Immediately reduce heat to very low and stir for 5 minutes or so until thickened.
½ tablespoon coconut extract
Remove from heat and stir in coconut extract
Pour pudding into a 1-quart dish. Cover tightly with plastic wrap directly on the surface to prevent skin from forming.
Refrigerate until chilled, about 2 hours.
Coconut Frosting
5 tablespoons flour
1 cup milk
In a small saucepan, whisk flour and milk.
Cook over medium-high heat, stirring constantly, until it it is as thick as brownie batter, about 3 to 5 minutes. (Once it gets hot enough, mixture will thicken in about 30 seconds so be sure to keep stirring and remain by the stove.)
1 teaspoon coconut extract
Stir in coconut extract once mixture has thickened.
Remove from heat and let it cool to room temperature. The thickened milk mixture must be cooled completely before you continue.
1 cup butter (2 sticks)
1 cup granulated sugar (not powdered sugar!)
While the mixture is cooling, use an electric hand mixer to cream the butter and sugar together in a medium bowl until light and fluffy, about 3 minutes.
Add cooled milk mixture to creamed sugar mixture. Using an electric hand mixer, beat the frosting until it is very light and fluffy, about 5 minutes. Stop periodically and scrap down the sides of the bowl.
Assembly and Decorating
reserved coconut pudding
½ cup crushed pineapple
Once completely cool, place one layer of cake a plate or serving platter. Top cake with about half of the coconut pudding. Sprinkle and spread ½ cup of crushed pineapple on top of the pudding.
reserved coconut pudding
½ cup crushed pineapple
Place another layer of cake on top of the pudding and top with most of the remaining pudding and an additional ½ cup of pineapple. Depending on how much filling you want, you may have leftover pudding that someone will have to eat (oh the horror).
reserved coconut frosting
½ cup shredded coconut, or more as desired
Place final layer of cake on top and decorate cake with frosting. Sprinkle top of cake with shredded coconut as desired..
Serve immediately or refrigerate until ready to serve. Leftover cake will keep for up to a week in the fridge.
MakeBetterFood.com
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/coconut-pineapple-cake/).
Next One I Found .....http://stefaniescookingspot.blogspot.com/
Pineapple Cake
Stefaniescookingspot.blogspot.com
Pineapple Cake 1 yellow cake mix 1 small box vanilla pudding mix 4 eggs 1/3 cup oil 20 oz. can crush pineapple, divided
Glaze ¼ cup butter ¾ cup crushed pineapple 2 cups powder sugar
Preheat oven to 350⁰F. Grease and flour Bundt pan or angel food cake pan. Set aside ¾ cup of crushed pineapple for glaze. In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean. For glaze; in small sauce pan melt butter add the ¾ cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.
2. Make a single round layer
4.The Round way Plain
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1 (18.25 ounce) package lemon cake mix
Great after church cake on a hot day...just because it kept in the ice box because the icing is make up with cool whip and sour cream.
A fall in love cake it is so easy...try to serve warm with that warm streusel melting in each bite and that icing so sweet! my grandmother always said if you going to bake something sweet..".Make it sweet"
I have no recipe for this cake. I tried this recipe and it is one tasty cake. The caramel frosting has a crystallized, almost maple candy-like outer shell and a creamy, caramel-flavored interior. The yellow cake is moist and delicious. The combination is a perfect bite. 
I suggest that if you make this cake you stick with the recipe (at least the first time you bake it).
We adapted the recipe (barely) from a Cook’s Country recipe. Cook’s Country is Cook’s 
The key technique is to beat extra butter into the frosting just before you apply it to the cake. Butter does make everything better, and if it makes the frosting easier to work with, then we are all for it. The bigger challenge will be keeping your fingers out of the frosting. It tastes so good, you can lose quite a bit as it makes its way to the cake. But we do encourage a little patience. When you combine the frosting with the cake, it is even better.
When company is coming and you need a quick dessert...I got one for you. A pineapple upside down cake.
Pour Batter on top
Bake 30 mins
Wait about 5 mins and place serving plate on top and turn over
Please serve warm.
1 cup butter, softened
CHOCOLATE CAKE 
paper; spray again.
ending with dry ingredients.
Making a graham cracker crust is so simple and quick that there is hardly ever a reason to buy store-bought. Just crush the crackers into crumbs, mix with melted butter, and bake. No fuss, no muss! You can even freeze the baked crusts so you have one on-hand for those times when you don't want to heat up the kitchen.
Add to spring pan
Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich. This should not take but a few minutes. 
Adding Pecan
This is the finish product let it cool
frosting your cake
You can frosting you cake many ways
Or
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