Category: Cakes

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Zucchini Chocolate Cake

Zucchini Chocolate Cake

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Ingredients
  

  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3/4 cup oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 tsp vanilla
  • 2 cups grated zucchini (peeled or unpeeled take out seeds)
  • 1/2 cup milk
  • 3 eggs
  • 1 cup chopped nuts optional
  • 3 tsp orange peel optional – I don’t use

Instructions
 

  • Blend dry ingredients.
  • Grease Bundt cake pan.
  • Beat oil, sugar and eggs.
  • Add vanilla and zucchini.
  • Add dry ingredients alternately with milk.
  • Bake at 350ºF for one hour.
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White Christmas Cheesecake

White Christmas Cheesecake

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Ingredients
  

  • 1/2 cups graham wafer crumbs
  • 6 tbsp butter melted
  • 3 pkgs Philadelphia Brand Cream Cheese softened, 250g each
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 3 tbsp dark rum
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 3 eggs
  • 6 squares Banker’s white chocolate melted

Instructions
 

  • Mix crumbs and butter; press onto bottom and 1” up sides of a 9” springform pan.
  • Bake 10 minutes at 325ºF.
  • Beat cream cheese and sugar until smooth.
  • Beat in flour, rum, vanilla and nutmeg.
  • Beat in eggs, one at a time, just until blended.
  • Stir in chocolate; pour over crust.
  • Bake at 325ºF for 50 minutes or until set.
  • Run knife around rim of pan to loosen cake. Cool.
  • Refrigerate overnight.

Notes

Serving Tip – Place paper doily on cheesecake. Sprinkle with cinnamon; remove doily. Place white chocolate curls in centre.
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Watergate Gate (Pistachio)

Watergate Gate (Pistachio)

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Ingredients
  

Cake

  • 1 in Duncan Hines white cake mix without the puddingthe mix
  • 1 pkg pistachio instant pudding 106g
  • 3 eggs
  • 1 cup oil
  • 1 cup 7-Up
  • 1/2 cup walnuts

Icing

  • 2 pkgs Dream Whip
  • 1 pkg pistachio instant pudding
  • 1 1/2 cups milk
  • 1/2 cup walnuts

Instructions
 

  • Combine all ingredients except walnuts and beat together.
  • Add walnuts last.
  • Bake at 350ºF for 40-60 minutes in a large pan (bundt pan is best).

Icing

  • Combine all ingredients except walnuts and beat till thick.
  • Add walnuts.
  • Keep in fridge
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Tomato Soup Cake

Tomato Soup Cake

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Ingredients
  

  • 1 cup white sugar
  • 1/2 cup butter
  • 1 egg
  • 1 10 oz can tomato soup
  • 1 1/2 cups flour
  • 1 cup raisins
  • 1/2 cup walnuts
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 tsp baking soda

Instructions
 

  • Mix well.
  • Bake at 350ºF for 40 minutes
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Pumpkin Spice Cake

Pumpkin Spice Cake

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Ingredients
  

  • 2 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1 1/2 cups brown sugar
  • 1/2 cup soft margarine
  • 3/4 cup cooked pumpkin
  • 1/4 cup milk
  • 2 eggs

Instructions
 

  • Mix ingredients.
  • Turn batter into a greased 13x9x2” pan.
  • Bake at 350ºF for 35-40 minutes.
  • Cool in pan and ice.
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Pumpkin Marble Cheesecake

Pumpkin Marble Cheesecake

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Ingredients
  

Crust

  • 2 cups gingersnap cookie crumbs
  • 1/2 cup finely chopped pecans
  • 6 tbsp butter or margarine melted

Filling

  • 3 oz pkg Cream Cheese softened, 8each
  • 1 cup sugar divided
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Dash ground cloves

Instructions
 

Crust

  • Mix crumbs, pecans and butter; press onto bottom and 2 inches up side of 9” springform pan.

Filling

  • Mix cream cheese, ¾ cup of the sugar and vanilla with electric mixer on medium speed until well blended.
  • Add eggs, mixing on low speed just until blended.
  • Reserve 1 ½ cups batter.
  • Add remaining ¼ cup sugar, pumpkin and spices to remaining batter; mix well.
  • Spoon ½ of the pumpkin batter over crust; top with spoonfuls of plain batter.
  • Repeat layers.
  • Cut through batter with knife several times for marble effect.
  • BAKE at 325ºF for 55 minutes or until center is almost set if using a silver springform pan. (Bake at 300ºF for 55 minutes if using a dark non-stick springform pan.)
  • Run knife around rim of pan to loosen cake; cool before removing rim of pan.
  • Refrigerate 4 hours or overnight.
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Preacher’s Cake

Preacher's Cake

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Ingredients
  

  • 2 cups sugar may cut to 1-11/2 as it is very sweet
  • 2 cups all-purpose flour
  • 2 eggs
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 1/2 cup walnuts or pecans
  • 1 can pineapple 20 oz, in its own juice undrained

Frosting

  • 1 pkg cream cheese softened 8 oz
  • 1 3/4 cup powdered sugar
  • 1/4 cup butter
  • 1/4 tsp salt
  • 1/2 cup nuts walnuts or pecans
  • 2 tsp vanilla

Instructions
 

Cake

  • Combine dry ingredients; add remaining ingredients and mix by hand.
  • Bake in a 9x13 prepared pan at 350°F for 30-45 minutes.
  • Do not over bake or it will be rubbery, but still delicious.

Frosting

  • Mix well and spread on cake.
  • If you would like to save calories instead of using the frosting just sprinkle top of cake with a bit of powdered sugar and enjoy.

Notes

There is no milk, butter, or oil in the cake.
You may add other fruits or coconut if you like: some suggestions are dried cranberries, raisins, currants, tub of mixed dried fruit and even fresh blueberries.
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Old Fashioned Spice Cake

Old Fashioned Spice Cake

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Ingredients
  

Cake

  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 1/4 cups milk
  • 2 1/4 cups sifted all-purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1 tsp vanilla

Cinnamon Crunch Topping

  • 3/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1/3 cup flour
  • 1/4 cup melted butter
  • 1 cup chopped nuts
  • 1/4 cup milk or cream

Instructions
 

Cake

  • Place shortening in bowl, sift together flour, granulated and brown sugar, baking powder, salt and spices into bowl.
  • Add milk and vanilla.
  • Beat 2 minutes, then scrape bowl and spoon.
  • Add eggs and beat an additional 2 minutes.
  • Pour batter into greased 9x13” pan.
  • Bake at 375ºF for about 30 minutes.

Topping

  • Combine brown sugar, cinnamon and flour
  • Stir in melted butter, nuts and milk
  • When cake has been removed from oven, spread lightly with topping
  • Place under broiler about 3 minutes
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Mystery Cake

Mystery Cake

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Ingredients
  

Cake

  • 2 cups flour
  • 1 3/4 cup sugar
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1 tbsp baking soda
  • 1 egg
  • 2/3 cup salad oil
  • 1 cup sour milk place 1 tbsp vinegar in sweet milk
  • 1 cup strong boiling coffee

Frosting

  • 2 tbsp ½flour
  • 12 cup milk
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1/2 cup soft butter
  • 2 tbsp cocoa

Instructions
 

Frosting

  • Cook to a smooth paste 2 ½ tbsp. flour and 12 cup milk.
  • Refrigerate until cold.
  • Combine with chilled paste, and blend together 5 minutes

Cake

  • Stir dry ingredients together.
  • Add egg, oil and milk. Mix well.
  • Stir in coffee. Mixture will be thin.
  • Bake 40 minutes at 350ºF in a well-greased 9x13” pan.
  • Frost cooled cake.
  • Store in refrigerator
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Miracle Whip Chocolate Cake

Miracle Whip Chocolate Cake

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Ingredients
  

  • 1 cup Miracle Whip
  • 1 cup cold water
  • 1 cup white sugar
  • 1 tsp vanilla
  • 2 cups of flour
  • 1/2 cup cocoa
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt

Instructions
 

  • Mix dry ingredients then add Miracle Whip and cold water.
  • Pour into a 8" or 9" round pan and bake at 350°F for 35mins
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