Cake anyone?
08-09-2011, 01:03 PM
#131
Senior Member
Join Date: Oct 2009
Location: Morganton, Ga
Posts: 944
My Mom used to make a cake called Prince of Wales Cake. It is a light spice cake with soft raisens. The texture is light, like a regular layer cake. The frosting is a 7 minute made with brown sugar to give it a pale beige color. We decorate it with chopped pecans and cherries.
08-09-2011, 02:27 PM
#136
Super Member
Join Date: Nov 2010
Location: Beautiful Briery Mountain in WV
Posts: 2,551
Chocolate Bavarian with dark, sweet cherries and real whipped cream. :thumbup: The groom's cake for DS&DDIL's wedding.
That's my favorite LAYER cake.
14 Carrot Cake from the Farm Journal Cookbook.
That's my favorite SHEET cake.
Lazy Daisy Oatmeal Cake originally from Quaker Oats box.
My favorite no-fail, easy to mix, put-the-topping-on-hot, cake
That's my favorite LAYER cake.
14 Carrot Cake from the Farm Journal Cookbook.
That's my favorite SHEET cake.
Lazy Daisy Oatmeal Cake originally from Quaker Oats box.
My favorite no-fail, easy to mix, put-the-topping-on-hot, cake
08-09-2011, 02:49 PM
#139
Senior Member
Join Date: Jul 2011
Location: Las Vegas, NV
Posts: 946
Hummingbird Cake
Ingredients
1 package yellow cake mix with pudding (2 layer size)
(If you can’t find pudding cake, add 1 small pkg. vanilla pudding mix)*
1 (8 ounce) can crushed pineapple with juice (undrained)
1 cup mashed ripe banana (2-3 medium sized)
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup chopped pecans, toasted and divided
Cream Cheese frosting
8 ounces cream cheese, softened at room temp
1/2 cup butter, softened at room temp
3 3/4 cups sifted powdered sugar
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees.
2 (If you haven’t toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan or 9 x 13 pan.
3 I n a large mixing bowl, mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon. (and pudding mix if used)
4 Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
5 Stir in by hand the 1/2 cup nuts.
6 Batter will be thick and fruit well blended.
7 Pour into prepared pan.
8 Bake on middle rack for 50-60 minutes.
9 Cake will be golden and spring back when touched.
10 Cool in pan for 20 minutes then cool completely.
11 Make the cream cheese frosting.
12 Mix the cream cheese and butter on low 30 seconds.
13 Add the powdered sugar, slowly still at low speed until well blended.
14 Add vanilla, increase to medium and beat 1 minute.
15 Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
16 Store in the refrigerator up to one week.
NOTE: If you can’t find a cake with pudding mix in it, just add 1 small pkg. instant Banana or Vanilla pudding mix to cake mix
Ingredients
1 package yellow cake mix with pudding (2 layer size)
(If you can’t find pudding cake, add 1 small pkg. vanilla pudding mix)*
1 (8 ounce) can crushed pineapple with juice (undrained)
1 cup mashed ripe banana (2-3 medium sized)
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup chopped pecans, toasted and divided
Cream Cheese frosting
8 ounces cream cheese, softened at room temp
1/2 cup butter, softened at room temp
3 3/4 cups sifted powdered sugar
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees.
2 (If you haven’t toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan or 9 x 13 pan.
3 I n a large mixing bowl, mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon. (and pudding mix if used)
4 Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
5 Stir in by hand the 1/2 cup nuts.
6 Batter will be thick and fruit well blended.
7 Pour into prepared pan.
8 Bake on middle rack for 50-60 minutes.
9 Cake will be golden and spring back when touched.
10 Cool in pan for 20 minutes then cool completely.
11 Make the cream cheese frosting.
12 Mix the cream cheese and butter on low 30 seconds.
13 Add the powdered sugar, slowly still at low speed until well blended.
14 Add vanilla, increase to medium and beat 1 minute.
15 Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
16 Store in the refrigerator up to one week.
NOTE: If you can’t find a cake with pudding mix in it, just add 1 small pkg. instant Banana or Vanilla pudding mix to cake mix
08-09-2011, 03:42 PM
#140
Super Member
Join Date: Oct 2010
Location: Kilgore Tx
Posts: 1,883
I don't bake anymore, we don't need to be eating sweets. On occasion I take something to church or other special occasion and my favorite is Hershey Bar Cake. Chocolate cake mix with an incredible icing with cream cheese, cool whip in it.
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