Orange Sour Cream Poppy Seed Cake

Most of my holiday cooking consists of traditional dishes that my family requests from year to year, but I like to slip in a new recipe among the old favorites to add some variety. This year I baked up this Orange Sour Cream Poppy Seed Cake as a new addition to the dessert table. This is an easy cake to make ahead with a wonderful orangey glaze that soaks into the warm cake.

Print Recipe

Recipe adapted from Land O'Lakes

Orange Sour Cream Poppy Seed Cake

1 cup sugar

1/2 cup butter, softened

1 cup light sour cream

1 egg

2 teaspoons freshly grated orange zest

2 cups all purpose flour

1 tablespoon poppy seed

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt
1/3 cup orange juice

Glaze

6 tablespoons powdered sugar

1 tablespoon orange juice

Preheat oven to 350 degrees F. Prepare an 8-inch square baking pan by greasing or with nonstick cooking spray (I used a small Bundt pan). Combine sugar and butter in mixing bowl. Beat at medium speed of electric mixer until creamy. Add sour cream, egg, and orange zest. Continue beating until well mixed. In a separate bowl combine flour, poppy seed, baking soda, baking powder, and salt. Reduce the mixer to low speed and gradually add the flour mixture to the butter mixture alternately with the orange juice. Spread the mixture into the prepared pan and bake for 45 - 50 minutes or until toothpick inserted in the center comes out clean.

Glaze - Combine powdered sugar and orange juice in a small bowl, beat together until smooth. Drizzle glaze over warm cake. Cake can be served warm or cool.

This recipe suggested an 8-inch square baking pan for the cake, but I had a new Bundt pan and just couldn't wait to try it out. My SIL Karen is a pottery hobbyist and made a beautiful Bundt pan for me to use in my baking.

This was my first experience in baking with a pottery piece, so I had to do a little research in advance. I found that is best not to expose these pieces to any extremes in temperatures. The information that I read suggested that ingredients should be at room temperature, and that the oven should not be preheated prior to baking. One other instruction that I found about baking with pottery was not to use cooking spray, but to grease the piece with oil. I'm no expert, as I've only baked in my piece once, but all went well with this cake. One thing I noted was that it did seem to take much longer for the cake to release from the pan after baking than with a metal pan.

The sour cream, orange juice, and orange zest all combine to make this a flavorful cake, but I think the orange juice glaze is what puts it over the top.





This post was shared with:
Arkansas Women Bloggers

Most of my holiday cooking consists of traditional dishes that my family requests from year to year, but I like to slip in a new recipe among the old favorites to add some variety. This year I baked up this Orange Sour Cream Poppy Seed Cake as a new addition to the dessert table. This is an easy cake to make ahead with a wonderful orangey glaze that soaks into the warm cake.

Print Recipe

Recipe adapted from Land O'Lakes

Orange Sour Cream Poppy Seed Cake

1 cup sugar

1/2 cup butter, softened

1 cup light sour cream

1 egg

2 teaspoons freshly grated orange zest

2 cups all purpose flour

1 tablespoon poppy seed

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt
1/3 cup orange juice

Glaze

6 tablespoons powdered sugar

1 tablespoon orange juice

Preheat oven to 350 degrees F. Prepare an 8-inch square baking pan by greasing or with nonstick cooking spray (I used a small Bundt pan). Combine sugar and butter in mixing bowl. Beat at medium speed of electric mixer until creamy. Add sour cream, egg, and orange zest. Continue beating until well mixed. In a separate bowl combine flour, poppy seed, baking soda, baking powder, and salt. Reduce the mixer to low speed and gradually add the flour mixture to the butter mixture alternately with the orange juice. Spread the mixture into the prepared pan and bake for 45 - 50 minutes or until toothpick inserted in the center comes out clean.

Glaze - Combine powdered sugar and orange juice in a small bowl, beat together until smooth. Drizzle glaze over warm cake. Cake can be served warm or cool.

This recipe suggested an 8-inch square baking pan for the cake, but I had a new Bundt pan and just couldn't wait to try it out. My SIL Karen is a pottery hobbyist and made a beautiful Bundt pan for me to use in my baking.

This was my first experience in baking with a pottery piece, so I had to do a little research in advance. I found that is best not to expose these pieces to any extremes in temperatures. The information that I read suggested that ingredients should be at room temperature, and that the oven should not be preheated prior to baking. One other instruction that I found about baking with pottery was not to use cooking spray, but to grease the piece with oil. I'm no expert, as I've only baked in my piece once, but all went well with this cake. One thing I noted was that it did seem to take much longer for the cake to release from the pan after baking than with a metal pan.

The sour cream, orange juice, and orange zest all combine to make this a flavorful cake, but I think the orange juice glaze is what puts it over the top.





This post was shared with:
Arkansas Women Bloggers

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Gingerbread Bundt Cake

Ginger has long been touted to be an effective anti-inflammatory and most recently has been shown in studies to also relieve arthritis pain. Because I celebrated yet another birthday this week, I thought it only fitting that I bake something with a little ginger added, considering my age and all.  I wanted a birthday cake, but I didn't want to go to a whole lot of trouble, and I didn't want anything too sweet. I like a plain cake that goes with coffee or tea, so I baked a Gingerbread Bundt Cake using a yellow cake mix for the big occasion this year.

Print Recipe

Gingerbread Bundt Cake

1 box yellow cake mix

1 cup water

1/2 cup vegetable oil

1/4 cup molasses

3 eggs

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon lemon extract

Preheat oven to 350 degrees F. Prepare a Bundt pan with cooking spray. In a large mixing bowl, combine cake mix, water, oil, molasses, eggs, ginger, cinnamon, and lemon extract. Beat at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into prepared pan and bake for about 35 minutes, or until cake tests done. Cool in pan on wire rack for 15 minutes. Remove cake from pan and garnish with powdered sugar and lemon zest, if desired.

Some of the extras to add to the yellow cake mix are molasses, ground ginger, ground cinnamon, and lemon extract.

This cake is simple, not too sweet, but with a bold flavor.

I don't know if Gingerbread Bundt Cake can give me a pain-free day, but the cake was good and the birthday was happy!



This recipe was shared with:
Arkansas Women Bloggers
Weekend Potluck

Ginger has long been touted to be an effective anti-inflammatory and most recently has been shown in studies to also relieve arthritis pain. Because I celebrated yet another birthday this week, I thought it only fitting that I bake something with a little ginger added, considering my age and all.  I wanted a birthday cake, but I didn't want to go to a whole lot of trouble, and I didn't want anything too sweet. I like a plain cake that goes with coffee or tea, so I baked a Gingerbread Bundt Cake using a yellow cake mix for the big occasion this year.

Print Recipe

Gingerbread Bundt Cake

1 box yellow cake mix

1 cup water

1/2 cup vegetable oil

1/4 cup molasses

3 eggs

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon lemon extract

Preheat oven to 350 degrees F. Prepare a Bundt pan with cooking spray. In a large mixing bowl, combine cake mix, water, oil, molasses, eggs, ginger, cinnamon, and lemon extract. Beat at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into prepared pan and bake for about 35 minutes, or until cake tests done. Cool in pan on wire rack for 15 minutes. Remove cake from pan and garnish with powdered sugar and lemon zest, if desired.

Some of the extras to add to the yellow cake mix are molasses, ground ginger, ground cinnamon, and lemon extract.

This cake is simple, not too sweet, but with a bold flavor.

I don't know if Gingerbread Bundt Cake can give me a pain-free day, but the cake was good and the birthday was happy!



This recipe was shared with:
Arkansas Women Bloggers
Weekend Potluck

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How to Make Delicious Bundt Cakes Without Any Hassle?

Most of the people love Bundt cakes, not just because these cake recipes are moistest and delicious, but because they are easy to make and require little or no decoration. They can use any one of the fancy bundt pans available on the market and make impressive bundt cakes without putting any major efforts. Bundt pans are special cake pans meant to bake up traditional ridged round cakes. Due to their ridged or fluted designs, they can easily give an attractive shape to the finished cake. The bundt pans have a hole in the center which helps circulate the hot air around and across the cake and make it bake evenly. The pans now come in so many creative designs but with the more complex styles people face the problem of cake getting stuck in the pan. They need to use the right tools and some useful tips to remove the cake properly from the pan. The tips are as follows:

Use a non-stick cooking spray. Sprinkle some non-stick vegetable oil on the bundt pan. You can also use a non-stick cooking spray like Bakers Joy for good results. Then, brush the sprayed oil into the grooves of the pan with the help of a pastry brush and keep the pan facing downward on a paper towel so that the excess oil can drain away. You need to avoid using a spray containing lecithin as it may build up on the baking pan over time.After greasing, dust or flour your cake pan and make it ready for baking. After greasing the pan with small amount of vegetable shortening, you must dust it lightly with flour. Just drop a tablespoon of flour into your greased pan, gently shake it and tap the pan multiple times with your palms, until the flour is distributed evenly over all surfaces. Once you finish, turn the pan upside on your work surface to remove extra flour.Or dust your bundt cake pan with finer bread crumbs instead of flour. You can also dust the pan with finer bread crumbs. The dry bread crumbs will work better than flour.Bake the cake and let it cool for 10 minutes before taking out of the pan. Pour the batter slowly into the pan and put it in an oven. Bake it for the specified time and allow it to cool 10 minutes or more if required. Use hot pads to lift the pan and mildly shake it to loosen the cake from all sides. You can also run a plastic knife or rubber spatula around the edge of the cake to help it loosen from the sides of the pan.Invert the cake, continue cooling and drizzle or dust. Invert the baked cake onto a cooling rack or plate and continue with cooling. Dust the cake with finely powdered sugar or drizzle some chocolate or caramel sauce over the top.

You are likely to get the compliments as you serve the perfectly prepared bundt cakes to your friends and family. Even better, you can shop for these tasty cakes at reputed bakery stores online. Apart from bundt cakes, they trade in baby shower cupcakes, birthday cakes, wedding cakes and many more. Even though you don't know how to make cake, they would let you enjoy a wide range of cake recipes at reasonable price.

Jacob Reed has been associated with gourmet and baking business for several years. He specializes in providing exclusive tips on making and purchase of bundt cakes , birthday cakes and baby shower cupcakes . Rate this Article

How to Make Delicious Bundt Cakes Without Any Hassle?Not Rated Yet

Jacob Reed has published 20 articles. Article submitted on October 31, 2012. Word count: 555

Most of the people love Bundt cakes, not just because these cake recipes are moistest and delicious, but because they are easy to make and require little or no decoration. They can use any one of the fancy bundt pans available on the market and make impressive bundt cakes without putting any major efforts. Bundt pans are special cake pans meant to bake up traditional ridged round cakes. Due to their ridged or fluted designs, they can easily give an attractive shape to the finished cake. The bundt pans have a hole in the center which helps circulate the hot air around and across the cake and make it bake evenly. The pans now come in so many creative designs but with the more complex styles people face the problem of cake getting stuck in the pan. They need to use the right tools and some useful tips to remove the cake properly from the pan. The tips are as follows:

Use a non-stick cooking spray. Sprinkle some non-stick vegetable oil on the bundt pan. You can also use a non-stick cooking spray like Bakers Joy for good results. Then, brush the sprayed oil into the grooves of the pan with the help of a pastry brush and keep the pan facing downward on a paper towel so that the excess oil can drain away. You need to avoid using a spray containing lecithin as it may build up on the baking pan over time.After greasing, dust or flour your cake pan and make it ready for baking. After greasing the pan with small amount of vegetable shortening, you must dust it lightly with flour. Just drop a tablespoon of flour into your greased pan, gently shake it and tap the pan multiple times with your palms, until the flour is distributed evenly over all surfaces. Once you finish, turn the pan upside on your work surface to remove extra flour.Or dust your bundt cake pan with finer bread crumbs instead of flour. You can also dust the pan with finer bread crumbs. The dry bread crumbs will work better than flour.Bake the cake and let it cool for 10 minutes before taking out of the pan. Pour the batter slowly into the pan and put it in an oven. Bake it for the specified time and allow it to cool 10 minutes or more if required. Use hot pads to lift the pan and mildly shake it to loosen the cake from all sides. You can also run a plastic knife or rubber spatula around the edge of the cake to help it loosen from the sides of the pan.Invert the cake, continue cooling and drizzle or dust. Invert the baked cake onto a cooling rack or plate and continue with cooling. Dust the cake with finely powdered sugar or drizzle some chocolate or caramel sauce over the top.

You are likely to get the compliments as you serve the perfectly prepared bundt cakes to your friends and family. Even better, you can shop for these tasty cakes at reputed bakery stores online. Apart from bundt cakes, they trade in baby shower cupcakes, birthday cakes, wedding cakes and many more. Even though you don't know how to make cake, they would let you enjoy a wide range of cake recipes at reasonable price.

Jacob Reed has been associated with gourmet and baking business for several years. He specializes in providing exclusive tips on making and purchase of bundt cakes , birthday cakes and baby shower cupcakes . Rate this Article

How to Make Delicious Bundt Cakes Without Any Hassle?Not Rated Yet

Jacob Reed has published 20 articles. Article submitted on October 31, 2012. Word count: 555

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Cinnamon Chip Coffee Cake

After I had baked this cake, I discovered that today is National Coffee Cake Day. I had no idea that coffee cake was commemorated on the calendar, but in my opinion, every day is a good day to enjoy a coffee cake. This recipe for Cinnamon Chip Coffee Cake comes from my Hershey's 4 in 1 Cookbook (2011).  Be sure to stock up on the cinnamon chips that are featured in this recipe when you can find them, as they are often sold seasonally in many areas.

Print Recipe

Cinnamon Chip Coffee Cake

1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
3/4 cup applesauce
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups (10 ounce package) cinnamon chips
1 cup chopped pecans

Glaze
3/4 cup powdered sugar
1 to 2 tablespoons warm water

Preheat oven to 350 degrees F. Prepare a 12-cup fluted tube pan by greasing and flouring or use cooking spray. In the bowl of an electric mixer, beat butter and sugar at medium speed until well blended. Beat in eggs and vanilla, then add applesauce. Stir together the flour, baking soda, and salt; gradually add to the butter mixture, beating until well blended. Stir in cinnamon chips and pecans. Spread in prepared pan. Bake for 45 to 50 minutes or until cake tests done with a wooden pick. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely. Stir together powdered sugar and water to make a smooth glaze; drizzle over cake. Serve at room temperature or while slightly warm.

I really can't say which is better - the taste of the cinnamon chips or the wonderful smell of the cake as it bakes!

Spread the batter into the prepared Bundt pan and bake for 45 - 50 minutes.

Cool in the pan for 15 minutes, then invert onto a wire rack.

Happy National Coffee Cake Day!




This recipe was shared with:
Jam Hands Recipe Sharing Monday

After I had baked this cake, I discovered that today is National Coffee Cake Day. I had no idea that coffee cake was commemorated on the calendar, but in my opinion, every day is a good day to enjoy a coffee cake. This recipe for Cinnamon Chip Coffee Cake comes from my Hershey's 4 in 1 Cookbook (2011).  Be sure to stock up on the cinnamon chips that are featured in this recipe when you can find them, as they are often sold seasonally in many areas.

Print Recipe

Cinnamon Chip Coffee Cake

1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
3/4 cup applesauce
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups (10 ounce package) cinnamon chips
1 cup chopped pecans

Glaze
3/4 cup powdered sugar
1 to 2 tablespoons warm water

Preheat oven to 350 degrees F. Prepare a 12-cup fluted tube pan by greasing and flouring or use cooking spray. In the bowl of an electric mixer, beat butter and sugar at medium speed until well blended. Beat in eggs and vanilla, then add applesauce. Stir together the flour, baking soda, and salt; gradually add to the butter mixture, beating until well blended. Stir in cinnamon chips and pecans. Spread in prepared pan. Bake for 45 to 50 minutes or until cake tests done with a wooden pick. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely. Stir together powdered sugar and water to make a smooth glaze; drizzle over cake. Serve at room temperature or while slightly warm.

I really can't say which is better - the taste of the cinnamon chips or the wonderful smell of the cake as it bakes!

Spread the batter into the prepared Bundt pan and bake for 45 - 50 minutes.

Cool in the pan for 15 minutes, then invert onto a wire rack.

Happy National Coffee Cake Day!




This recipe was shared with:
Jam Hands Recipe Sharing Monday

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Sweetened Condensed Milk Pound Cake

Pound Cake has always been a favorite of mine because it is such a versatile dessert. Some pudding and sliced fruit will turn an ordinary pound cake into a fancy Trifle, or some strawberries and whipped cream can transform a pound cake into a Strawberry Shortcake. I might have even had pound cake once with coffee for breakfast, but don't tell.

I have several different pound cake recipes that I like, but I came across a recipe for a Sweetened Condensed Milk Pound Cake, and I just knew it would be something special. I'm adding this one to my keepers collection.

Recipe adapted from Food.com

Print Recipe

Sweetened Condensed Milk Pound Cake

1 1/4 cups butter, softened

2 1/2 cups sugar

1 can (12 ounces) sweetened condensed milk

6 eggs

3 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons vanilla

Preheat oven to 350 degrees F. Prepare a Bundt pan by spraying with a non-stick cooking spray with flour (like Baker's Joy). In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add sweetened condensed milk and beat until well blended. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture one cup at a time, mixing until blended well. Add vanilla extract, mix until blended.

Spoon cake batter into prepared pan. Bake for about 1 hour and 20 minutes, or until cake tests done. During the last 30 minutes of baking time, lay a piece of aluminum foil over the top of the cake to prevent over browning. Allow cake to cool for 30 minutes before removing from pan.

A can of sweetened condensed milk is the ingredient that sets this recipe apart.

You can top this pound cake with whipped cream, ice cream, or fruit of any kind, but it's our secret if you have it plain for breakfast with a cup of coffee!




This recipe was shared with:
Full Plate Thursday
Sweets for a Saturday
Weekend Potluck
Crazy Sweet Tuesday
Jam Hands Recipe Sharing Monday
Stonegable on the Menu Monday

Pound Cake has always been a favorite of mine because it is such a versatile dessert. Some pudding and sliced fruit will turn an ordinary pound cake into a fancy Trifle, or some strawberries and whipped cream can transform a pound cake into a Strawberry Shortcake. I might have even had pound cake once with coffee for breakfast, but don't tell.

I have several different pound cake recipes that I like, but I came across a recipe for a Sweetened Condensed Milk Pound Cake, and I just knew it would be something special. I'm adding this one to my keepers collection.

Recipe adapted from Food.com

Print Recipe

Sweetened Condensed Milk Pound Cake

1 1/4 cups butter, softened

2 1/2 cups sugar

1 can (12 ounces) sweetened condensed milk

6 eggs

3 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons vanilla

Preheat oven to 350 degrees F. Prepare a Bundt pan by spraying with a non-stick cooking spray with flour (like Baker's Joy). In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add sweetened condensed milk and beat until well blended. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture one cup at a time, mixing until blended well. Add vanilla extract, mix until blended.

Spoon cake batter into prepared pan. Bake for about 1 hour and 20 minutes, or until cake tests done. During the last 30 minutes of baking time, lay a piece of aluminum foil over the top of the cake to prevent over browning. Allow cake to cool for 30 minutes before removing from pan.

A can of sweetened condensed milk is the ingredient that sets this recipe apart.

You can top this pound cake with whipped cream, ice cream, or fruit of any kind, but it's our secret if you have it plain for breakfast with a cup of coffee!




This recipe was shared with:
Full Plate Thursday
Sweets for a Saturday
Weekend Potluck
Crazy Sweet Tuesday
Jam Hands Recipe Sharing Monday
Stonegable on the Menu Monday

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White Chocolate Chip Pound Cake

Last week when I made the Creeper cake for my son's birthday I also made this White Chocolate Chip Pound Cake so that I would have an alternative dessert for his party. I guess I was just a little paranoid that not everyone would trust the Creeper. This cake is one of those wonderful recipes that begins with a cake mix and has some extra ingredients added to turn it into a real delight. This recipe comes from Amanda at My Heart's Desire.

Print Recipe

White Chocolate Chip Pound Cake

1 box yellow butter cake mix

1 large box instant white chocolate pudding mix

1/2 cup oil

1/2 cup water

4 eggs

1 (8 ounce) carton sour cream

1 1/2 cups white chocolate morsels

Baker's Joy spray

Preheat oven to 350 degrees F. Prepare a Bundt pan by spraying well with Baker's Joy spray. 

In a large bowl, combine cake mix, pudding mix, oil, water, and eggs; mix until all are combined with an electric mixer. Blend in sour cream, then add white chocolate morsels. Pour batter into prepared pan, bake for 55 - 60 minutes until cake tests done with a toothpick. Remove from oven and invert onto a cake plate. Allow to cool completely before cutting.

The sour cream, white chocolate pudding mix, and white chocolate morsels are the extra ingredients to add to the butter cake mix to turn this into a pound cake. I could not find the large box of white chocolate pudding mix at my grocery store, so I used the small box with good results.

Bake in a Bundt pan for 55 - 60 minutes. Allow cake to cool completely before cutting.

This is a moist, rich, delicious pound cake! The top can be sprinkled with powdered sugar for little dress up, if desired.




This recipe was shared with:
Sweets for a Saturday
Country Momma Cooks Link and Greet
My Turn Freedom Fridays
Petals to Picots Friday Link Party
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link it Up Thursday
Miz Helen's Full Plate Thursday
A Little Nosh Tastetastic Thursday
Domesblissity Thriving on Thursday
Cast Party Wednesday
NY Melrose Family Whimsy Wednesday
Bizzy's Recipe Box
Naptime Creations Tasty Tuesday
Crazy for Crust Crazy Sweet Tuesday

Last week when I made the Creeper cake for my son's birthday I also made this White Chocolate Chip Pound Cake so that I would have an alternative dessert for his party. I guess I was just a little paranoid that not everyone would trust the Creeper. This cake is one of those wonderful recipes that begins with a cake mix and has some extra ingredients added to turn it into a real delight. This recipe comes from Amanda at My Heart's Desire.

Print Recipe

White Chocolate Chip Pound Cake

1 box yellow butter cake mix

1 large box instant white chocolate pudding mix

1/2 cup oil

1/2 cup water

4 eggs

1 (8 ounce) carton sour cream

1 1/2 cups white chocolate morsels

Baker's Joy spray

Preheat oven to 350 degrees F. Prepare a Bundt pan by spraying well with Baker's Joy spray. 

In a large bowl, combine cake mix, pudding mix, oil, water, and eggs; mix until all are combined with an electric mixer. Blend in sour cream, then add white chocolate morsels. Pour batter into prepared pan, bake for 55 - 60 minutes until cake tests done with a toothpick. Remove from oven and invert onto a cake plate. Allow to cool completely before cutting.

The sour cream, white chocolate pudding mix, and white chocolate morsels are the extra ingredients to add to the butter cake mix to turn this into a pound cake. I could not find the large box of white chocolate pudding mix at my grocery store, so I used the small box with good results.

Bake in a Bundt pan for 55 - 60 minutes. Allow cake to cool completely before cutting.

This is a moist, rich, delicious pound cake! The top can be sprinkled with powdered sugar for little dress up, if desired.




This recipe was shared with:
Sweets for a Saturday
Country Momma Cooks Link and Greet
My Turn Freedom Fridays
Petals to Picots Friday Link Party
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link it Up Thursday
Miz Helen's Full Plate Thursday
A Little Nosh Tastetastic Thursday
Domesblissity Thriving on Thursday
Cast Party Wednesday
NY Melrose Family Whimsy Wednesday
Bizzy's Recipe Box
Naptime Creations Tasty Tuesday
Crazy for Crust Crazy Sweet Tuesday

reade more... Résuméabuiyad

Hummingbird Bundt Cake

This Hummingbird Cake is an old favorite that is typically baked as a layer cake, but in the February 2012 issue of Southern Living magazine it is featured as a Bundt cake. I love baking in a Bundt pan, so I wanted to try the Hummingbird Cake baked this way. This super moist fruit-filled delight reminds me a bit of a carrot cake, but no carrots, just lots of good fruit and cream cheese glaze!

Print Recipe

Hummingbird Bundt Cake
1 1/2 cups chopped pecans, toasted
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 ounce) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoons vanilla extract

Glaze
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Prepare a 14-cup Bundt pan by greasing and flouring or use cooking spray. Preheat oven to 350 degrees F. Spread pecans on a parchment paper lined sheet pan; bake for 8 to 10 minutes, or until toasted and fragrant, stirring halfway through.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Stir in eggs, mashed bananas, pineapple, oil, and vanilla. Mix just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans in the prepared Bundt pan, then spoon batter over the pecans. Bake in preheated oven for 60 to 70 minutes or until cake tests done. Cool cake in pan on wire rack for 15 minutes; remove from pan to wire rack and cool completely.
To prepare glaze: In the bowl of a food processor, combine the cream cheese, powdered sugar, vanilla, and 1 tablespoon milk until well blended and smooth. Add the remaining milk 1 teaspoon at a time if needed for glaze consistency. Pour glaze over cooled cake, then sprinkle with remaining 1/2 cup of toasted pecans.

You'll need about 4 bananas and a small can of crushed pineapple for this cake.

Sprinkle 1 cup of the toasted pecans in the prepared pan first.

Pour the cake batter over the pecans.

Bake for 60 - 70 minutes.

Pour the glaze over the cooled cake and top with the remaining toasted pecans.

If you are a fan of cakes filled with fruit and nuts, this is a cake you'll want to try!



This recipe was shared with:
These Peas Taste Funny Link it Up Thursday
Miz Helens Full Plate Thursday
Bake with Bizzy
Tastetastic Thursday
Something Swanky Sweet Treats Thursday
Cast Party Wednesday
Thriving on Thursdays
This Chick Cooks
Newlyweds Recipe Linky
Mrs. Fox's Sweet Party
Shady Porch Rock n Share
Whats Cooking Wednesday
Crazy Sweet Tuesday
Your Cozy Home Party
Your Recipe My Kitchen
Mix it Up Monday
Melt in Your Mouth Monday
Makin You Crave Monday
Sweet Indulgences Sunday

This Hummingbird Cake is an old favorite that is typically baked as a layer cake, but in the February 2012 issue of Southern Living magazine it is featured as a Bundt cake. I love baking in a Bundt pan, so I wanted to try the Hummingbird Cake baked this way. This super moist fruit-filled delight reminds me a bit of a carrot cake, but no carrots, just lots of good fruit and cream cheese glaze!

Print Recipe

Hummingbird Bundt Cake
1 1/2 cups chopped pecans, toasted
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 ounce) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoons vanilla extract

Glaze
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Prepare a 14-cup Bundt pan by greasing and flouring or use cooking spray. Preheat oven to 350 degrees F. Spread pecans on a parchment paper lined sheet pan; bake for 8 to 10 minutes, or until toasted and fragrant, stirring halfway through.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Stir in eggs, mashed bananas, pineapple, oil, and vanilla. Mix just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans in the prepared Bundt pan, then spoon batter over the pecans. Bake in preheated oven for 60 to 70 minutes or until cake tests done. Cool cake in pan on wire rack for 15 minutes; remove from pan to wire rack and cool completely.
To prepare glaze: In the bowl of a food processor, combine the cream cheese, powdered sugar, vanilla, and 1 tablespoon milk until well blended and smooth. Add the remaining milk 1 teaspoon at a time if needed for glaze consistency. Pour glaze over cooled cake, then sprinkle with remaining 1/2 cup of toasted pecans.

You'll need about 4 bananas and a small can of crushed pineapple for this cake.

Sprinkle 1 cup of the toasted pecans in the prepared pan first.

Pour the cake batter over the pecans.

Bake for 60 - 70 minutes.

Pour the glaze over the cooled cake and top with the remaining toasted pecans.

If you are a fan of cakes filled with fruit and nuts, this is a cake you'll want to try!



This recipe was shared with:
These Peas Taste Funny Link it Up Thursday
Miz Helens Full Plate Thursday
Bake with Bizzy
Tastetastic Thursday
Something Swanky Sweet Treats Thursday
Cast Party Wednesday
Thriving on Thursdays
This Chick Cooks
Newlyweds Recipe Linky
Mrs. Fox's Sweet Party
Shady Porch Rock n Share
Whats Cooking Wednesday
Crazy Sweet Tuesday
Your Cozy Home Party
Your Recipe My Kitchen
Mix it Up Monday
Melt in Your Mouth Monday
Makin You Crave Monday
Sweet Indulgences Sunday

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Countdown to 2012: Best Dessert Recipes of 2011

Today as 2011 comes to an end, I will be sharing my favorite dessert recipes from the past year. All this week I have been joining SnoWhite at Finding Joy in My Kitchen for the Countdown to 2012 New Year's Party. Here's a sampling of the most viewed desserts from my kitchen this year:


 1. No-Bake Cookie Balls

 
 
2. Lemon Cookies

3. Blueberry Cream Cheese Pound Cake

4. Rocky Road Cheesecake

5. 14-Karat Cake

6. Coconut Cream Pie

7. The Rose Cake

**For more dessert recipes visit the Countdown to 2012 New Year's Party at Finding Joy in My Kitchen.**

Happy New Year!

This post was shared with:

Sweets for a Saturday
Sweet Indulgences Sunday

Today as 2011 comes to an end, I will be sharing my favorite dessert recipes from the past year. All this week I have been joining SnoWhite at Finding Joy in My Kitchen for the Countdown to 2012 New Year's Party. Here's a sampling of the most viewed desserts from my kitchen this year:


 1. No-Bake Cookie Balls

 
 
2. Lemon Cookies

3. Blueberry Cream Cheese Pound Cake

4. Rocky Road Cheesecake

5. 14-Karat Cake

6. Coconut Cream Pie

7. The Rose Cake

**For more dessert recipes visit the Countdown to 2012 New Year's Party at Finding Joy in My Kitchen.**

Happy New Year!

This post was shared with:

Sweets for a Saturday
Sweet Indulgences Sunday

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Apple Coffee Cake

I have a "made from scratch" recipe for Fresh Apple Cake that I love and have used for many years, so when I came across a recipe for an Apple Coffee Cake in Taste of Home Almost Homemade Cookbook I looked it over carefully. Their recipe used the conveniences - spice cake mix and apple pie filling, and with a few adaptations the recipe produced a cake similar to my "from scratch" cake.

Print Recipe

Apple Coffee Cake

1 package (18.25 ounces) spice cake mix

3 eggs

3/4 cup sour cream

1/4 cup water

2 tablespoons canola oil

1 teaspoon almond extract

1 1/2 teaspoons ground cinnamon

1 can (21 ounces) apple pie filling

1 cup chopped walnuts

Glaze

2/3 cup confectioners' sugar

2 -3 teaspoons milk

Preheat oven to 350 degrees F. Prepare a 10-inch fluted tube pan by coating with cooking spray. In a large bowl, combine the cake mix, eggs, sour cream, water, oil, and almond extract; beat on low speed of mixer for 30 seconds. Add pie filling; beat on medium speed for 2 minutes. Stir in walnuts. Pour batter into prepared pan; bake for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool the cake for 10 minutes in the pan, then remove from pan to a wire rack to continue cooling.

To prepare glaze, combine confectioners' sugar and milk in a small bowl, mix until smooth. Drizzle over cooled cake.

Spice cake mix and apple pie filling are two convenience items that many cooks keep in the pantry.

This Apple Coffee Cake is easy and quick to make, but don't be surprised if someone thinks you have baked a "homemade" cake when they taste it!





This recipe has been shared with:
Naptime Creations Tasty Tuesday
Crazy Sweet Tuesday
These Chicks Cooked
The Shady Porch Rock and Share Wednesday
Newlyweds Recipe Linky
Bake with Bizzy
Miz Helens Full Plate Thursday
Talking Dollars and Cents Sweet Temptations
Something Swanky Sweet Treats Thursday
Its a Keeper Thursday
A Little Nosh Tastetastic Thursday
Not Your Ordinary Recipes Foodie Friday
Bacon Time with the Hungry Hypo Anything Goes Friday
MomTrends Friday Food
Sweet as Sugar Cookies

I have a "made from scratch" recipe for Fresh Apple Cake that I love and have used for many years, so when I came across a recipe for an Apple Coffee Cake in Taste of Home Almost Homemade Cookbook I looked it over carefully. Their recipe used the conveniences - spice cake mix and apple pie filling, and with a few adaptations the recipe produced a cake similar to my "from scratch" cake.

Print Recipe

Apple Coffee Cake

1 package (18.25 ounces) spice cake mix

3 eggs

3/4 cup sour cream

1/4 cup water

2 tablespoons canola oil

1 teaspoon almond extract

1 1/2 teaspoons ground cinnamon

1 can (21 ounces) apple pie filling

1 cup chopped walnuts

Glaze

2/3 cup confectioners' sugar

2 -3 teaspoons milk

Preheat oven to 350 degrees F. Prepare a 10-inch fluted tube pan by coating with cooking spray. In a large bowl, combine the cake mix, eggs, sour cream, water, oil, and almond extract; beat on low speed of mixer for 30 seconds. Add pie filling; beat on medium speed for 2 minutes. Stir in walnuts. Pour batter into prepared pan; bake for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool the cake for 10 minutes in the pan, then remove from pan to a wire rack to continue cooling.

To prepare glaze, combine confectioners' sugar and milk in a small bowl, mix until smooth. Drizzle over cooled cake.

Spice cake mix and apple pie filling are two convenience items that many cooks keep in the pantry.

This Apple Coffee Cake is easy and quick to make, but don't be surprised if someone thinks you have baked a "homemade" cake when they taste it!





This recipe has been shared with:
Naptime Creations Tasty Tuesday
Crazy Sweet Tuesday
These Chicks Cooked
The Shady Porch Rock and Share Wednesday
Newlyweds Recipe Linky
Bake with Bizzy
Miz Helens Full Plate Thursday
Talking Dollars and Cents Sweet Temptations
Something Swanky Sweet Treats Thursday
Its a Keeper Thursday
A Little Nosh Tastetastic Thursday
Not Your Ordinary Recipes Foodie Friday
Bacon Time with the Hungry Hypo Anything Goes Friday
MomTrends Friday Food
Sweet as Sugar Cookies

reade more... Résuméabuiyad

Mandarin Orange Tea Cake

I love the scent of orange zest and the taste of mandarin oranges, and this cake has both. This beautiful cake starts from a pound cake mix, is filled with sweet mandarin oranges, and is topped with a delicate orange juice glaze.

This recipe is from the Favorite Brand Name Cake Mix Cookbook.

 Print Recipe

Mandarin Orange Tea Cake
1 package (16 ounces) pound cake mix
1/2 cup orange juice
2 eggs
1/4 cup milk
1 can (15 ounces) mandarin orange segments in light syrup, drained

Glaze
2 tablespoons orange juice
3/4 cup powdered sugar
grated zest of 1 orange

Preheat oven to 350 degrees F. Prepare a 9-inch Bundt pan by greasing or spray with nonstick cooking spray.
Beat cake mix, orange juice, eggs, and milk in a large bowl with an electric mixer at medium speed for 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan.
Bake for 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack; cool completely.
For glaze, combine powdered sugar, orange zest, and 2 tablespoons orange juice in a small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.

By adding eggs, milk, orange juice, and mandarin oranges to this mix, a simple pound cake becomes a special dessert.

Allow cake to cool before drizzling glaze over the top.

This Mandarin Orange Tea Cake is a dessert the whole family will love!



This recipe was shared with:
Cupcake Apothecary A Themed Bakers Sunday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday

StoneGable On the Menu Monday
Jam Hands Recipe Sharing Monday 
Naptime Creations Tasty Tuesday 
Crazy for Crust Crazy Sweet Tuesday
This Chick Cooks These Chicks Cooked
Lady Behind the Curtain Cast Party Wednesday
Miz Helens Country Cottage Full Plate Thursday
Bake with Bizzy
Everyday Tastes Its a Keeper Thursday
Talking Dollars and Cents Sweet Temptations 
Something Swanky Sweet Treats Thursday 
Not Your Ordinary Recipes Foodie Friday 
Mangoes and Chutney Fat Camp Friday 
Jane Deere Fusion Friday
Sugar Bananas Sweets This Week
Sweet as Sugar Cookies Sweets for a Saturday
Bacon Time with the Hungry Hypo Anything Goes Linky
A Well Seasoned Life Sweet Indulgences Sunday

I love the scent of orange zest and the taste of mandarin oranges, and this cake has both. This beautiful cake starts from a pound cake mix, is filled with sweet mandarin oranges, and is topped with a delicate orange juice glaze.

This recipe is from the Favorite Brand Name Cake Mix Cookbook.

 Print Recipe

Mandarin Orange Tea Cake
1 package (16 ounces) pound cake mix
1/2 cup orange juice
2 eggs
1/4 cup milk
1 can (15 ounces) mandarin orange segments in light syrup, drained

Glaze
2 tablespoons orange juice
3/4 cup powdered sugar
grated zest of 1 orange

Preheat oven to 350 degrees F. Prepare a 9-inch Bundt pan by greasing or spray with nonstick cooking spray.
Beat cake mix, orange juice, eggs, and milk in a large bowl with an electric mixer at medium speed for 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan.
Bake for 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack; cool completely.
For glaze, combine powdered sugar, orange zest, and 2 tablespoons orange juice in a small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.

By adding eggs, milk, orange juice, and mandarin oranges to this mix, a simple pound cake becomes a special dessert.

Allow cake to cool before drizzling glaze over the top.

This Mandarin Orange Tea Cake is a dessert the whole family will love!



This recipe was shared with:
Cupcake Apothecary A Themed Bakers Sunday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday

StoneGable On the Menu Monday
Jam Hands Recipe Sharing Monday 
Naptime Creations Tasty Tuesday 
Crazy for Crust Crazy Sweet Tuesday
This Chick Cooks These Chicks Cooked
Lady Behind the Curtain Cast Party Wednesday
Miz Helens Country Cottage Full Plate Thursday
Bake with Bizzy
Everyday Tastes Its a Keeper Thursday
Talking Dollars and Cents Sweet Temptations 
Something Swanky Sweet Treats Thursday 
Not Your Ordinary Recipes Foodie Friday 
Mangoes and Chutney Fat Camp Friday 
Jane Deere Fusion Friday
Sugar Bananas Sweets This Week
Sweet as Sugar Cookies Sweets for a Saturday
Bacon Time with the Hungry Hypo Anything Goes Linky
A Well Seasoned Life Sweet Indulgences Sunday

reade more... Résuméabuiyad

Great Pumpkin Cake

Someone may have to take my new Kraft Philadelphia Classic Recipes cookbook away from me. I have so many pages marked to try, and I want to try them all at once. I chose a seasonal one today, and I had a great time baking the Great Pumpkin Cake.

Print Recipe

Great Pumpkin Cake

1 package (18.25 ounces) cake mix, any flavor

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

4 cups powdered sugar

Wilton orange and leaf green icing colors

1 ice cream cone

Prepare cake batter and bake in a 12-cup fluted tube pan as directed on package. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool cake completely.

Meanwhile, beat cream cheese and butter in medium bowl with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in a small bowl. Add green food coloring; stir until well blended. Spread half the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.

Add orange food coloring to remaining white frosting; stir until well blended. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.

The mix I used was a Duncan Hines butter golden cake. I put my cake in the freezer for a while before I frosted it.

Frost the ice cream cone with the green frosting, then frost the cake with the orange-tinted frosting. I used a #3 tip to make the green lines down the sides of the pumpkin. The frosted ice cream cone should be inserted upside down into the hole in the center of the cake to represent the stem.

Here's the Great Pumpkin Cake right out of the pumpkin patch! Add this cake to the Creepy Popcorn Hands for part of your Halloween party menu.





Shared with:
Momnivore's Dilemma Halloween Link Party
Miz Helen's Full Plate Thursday
Something Swanky Sweet Treats Thursday

Bake With Bizzy
It's a Keeper Thursday 
Talking Dollars and Cents Sweet Temptations 
Not Your Ordinary Recipes Foodie Friday
Jane Deere Fusion Friday
Sugar Bananas Sweets This Week
Sweet as Sugar Cookies Sweets for a Saturday
Lady Behind the Curtain Cast Party Wednesday
A Well Seasoned Life Sweet Indulgences Sunday 
Mrs. Happy Homemaker Makin' You Crave Monday
Jam Hands Recipe Sharing Monday
Naptime Creations Tasty Tuesday 
Crazy for Crust Crazy Sweet Tuesday 
EveryDay Sisters Sharing Sunday
Bacon Time with the Hungry Hypo Halloween and Fall Recipes and Crafts
Newlywed Blog Pumpkin Link Up

Someone may have to take my new Kraft Philadelphia Classic Recipes cookbook away from me. I have so many pages marked to try, and I want to try them all at once. I chose a seasonal one today, and I had a great time baking the Great Pumpkin Cake.

Print Recipe

Great Pumpkin Cake

1 package (18.25 ounces) cake mix, any flavor

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

4 cups powdered sugar

Wilton orange and leaf green icing colors

1 ice cream cone

Prepare cake batter and bake in a 12-cup fluted tube pan as directed on package. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool cake completely.

Meanwhile, beat cream cheese and butter in medium bowl with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in a small bowl. Add green food coloring; stir until well blended. Spread half the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.

Add orange food coloring to remaining white frosting; stir until well blended. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.

The mix I used was a Duncan Hines butter golden cake. I put my cake in the freezer for a while before I frosted it.

Frost the ice cream cone with the green frosting, then frost the cake with the orange-tinted frosting. I used a #3 tip to make the green lines down the sides of the pumpkin. The frosted ice cream cone should be inserted upside down into the hole in the center of the cake to represent the stem.

Here's the Great Pumpkin Cake right out of the pumpkin patch! Add this cake to the Creepy Popcorn Hands for part of your Halloween party menu.





Shared with:
Momnivore's Dilemma Halloween Link Party
Miz Helen's Full Plate Thursday
Something Swanky Sweet Treats Thursday

Bake With Bizzy
It's a Keeper Thursday 
Talking Dollars and Cents Sweet Temptations 
Not Your Ordinary Recipes Foodie Friday
Jane Deere Fusion Friday
Sugar Bananas Sweets This Week
Sweet as Sugar Cookies Sweets for a Saturday
Lady Behind the Curtain Cast Party Wednesday
A Well Seasoned Life Sweet Indulgences Sunday 
Mrs. Happy Homemaker Makin' You Crave Monday
Jam Hands Recipe Sharing Monday
Naptime Creations Tasty Tuesday 
Crazy for Crust Crazy Sweet Tuesday 
EveryDay Sisters Sharing Sunday
Bacon Time with the Hungry Hypo Halloween and Fall Recipes and Crafts
Newlywed Blog Pumpkin Link Up

reade more... Résuméabuiyad

Chocolate Chip Rum Cake

Today's dessert is a beautiful, rich cake that looks and tastes like something you would spend a lot of time on, but it's one of those simple, start-with-a-cake-mix recipes that I love to bake. I have used this recipe for several years, and it always gets compliments. The recipe was published in the Mary Kay cookbook called And Stirred With Love, and it was submitted to that cookbook by Monique Todd.

Print Recipe

Chocolate Chip Rum Cake

1 box (18.25 ounces) yellow cake mix without pudding

1/4 cup all purpose flour

1 box (3.9 ounce) instant chocolate pudding

1 cup vegetable oil

1 cup sour cream

4 eggs

1 tablespoon vanilla extract

1 tablespoon rum extract or 5 tablespoons rum

1 cup semi-sweet chocolate chips

1/4 cup powdered sugar

Preheat oven to 325 degrees F. Prepare a Bundt pan by spraying with nonstick cooking spray. 

In a large bowl, combine cake mix, flour, pudding mix, oil, sour cream, eggs, vanilla extract, and rum extract. Mix together with an electric mixer for 5 minutes. Remove from mixer and stir in chocolate chips. Pour into prepared pan, bake in preheated oven for 60 minutes. Cool in pan for 10 minutes, then remove from pan to wire rack. When completely cooled, sift top with powdered sugar.

This combination of yellow cake mix with chocolate pudding mix and sour cream makes a creamy light chocolate batter.

Cool in the pan for 10 minutes, then remove from pan and continue cooling.

When cake is completely cooled, sprinkle with powdered sugar. This cake is very special with the light chocolate flavor, vanilla and rum extracts, and the added surprise of chocolate chips inside.

This recipe was shared with:
A Themed Bakers Sunday
Lady Behind the Curtain - Cast Party Wednesday
This Chick Cooks
Full Plate Thursday
Something Swanky Sweet Treats Thursday
It's A Keeper Thursday
Sweet Temptations
Bake With Bizzy
Sugar Bananas 
Fat Camp Friday 
Sweets for a Saturday
Sweet Indulgences Sunday
Jam Hands Recipe Sharing Monday 
Crazy for Crust Crazy Sweet Tuesday
Big Bears Wife This Weeks Cravings 

Today's dessert is a beautiful, rich cake that looks and tastes like something you would spend a lot of time on, but it's one of those simple, start-with-a-cake-mix recipes that I love to bake. I have used this recipe for several years, and it always gets compliments. The recipe was published in the Mary Kay cookbook called And Stirred With Love, and it was submitted to that cookbook by Monique Todd.

Print Recipe

Chocolate Chip Rum Cake

1 box (18.25 ounces) yellow cake mix without pudding

1/4 cup all purpose flour

1 box (3.9 ounce) instant chocolate pudding

1 cup vegetable oil

1 cup sour cream

4 eggs

1 tablespoon vanilla extract

1 tablespoon rum extract or 5 tablespoons rum

1 cup semi-sweet chocolate chips

1/4 cup powdered sugar

Preheat oven to 325 degrees F. Prepare a Bundt pan by spraying with nonstick cooking spray. 

In a large bowl, combine cake mix, flour, pudding mix, oil, sour cream, eggs, vanilla extract, and rum extract. Mix together with an electric mixer for 5 minutes. Remove from mixer and stir in chocolate chips. Pour into prepared pan, bake in preheated oven for 60 minutes. Cool in pan for 10 minutes, then remove from pan to wire rack. When completely cooled, sift top with powdered sugar.

This combination of yellow cake mix with chocolate pudding mix and sour cream makes a creamy light chocolate batter.

Cool in the pan for 10 minutes, then remove from pan and continue cooling.

When cake is completely cooled, sprinkle with powdered sugar. This cake is very special with the light chocolate flavor, vanilla and rum extracts, and the added surprise of chocolate chips inside.

This recipe was shared with:
A Themed Bakers Sunday
Lady Behind the Curtain - Cast Party Wednesday
This Chick Cooks
Full Plate Thursday
Something Swanky Sweet Treats Thursday
It's A Keeper Thursday
Sweet Temptations
Bake With Bizzy
Sugar Bananas 
Fat Camp Friday 
Sweets for a Saturday
Sweet Indulgences Sunday
Jam Hands Recipe Sharing Monday 
Crazy for Crust Crazy Sweet Tuesday
Big Bears Wife This Weeks Cravings 

reade more... Résuméabuiyad

Strawberry Pound Cake

Today I baked a big beautiful Strawberry Pound Cake -  and let's keep this our little secret - one of the ingredients is a cake mix. This is one of those recipes that starts with that basic cake mix then adds some good ingredients, in this case, instant pudding, extra eggs, and mini chocolate chips, and the end result does not resemble a boxed cake mix at all. I also tried a glaze product that is new to me that I will talk more about later.

My recipe was adapted from a cookbook called Easy Bake Sale Recipes. Have I mentioned that I love cookbooks? I can read them for pleasure.

Print Recipe

Strawberry Pound Cake

1 package (18.25 ounce) strawberry cake mix

1 package (3.4 ounce) instant vanilla pudding

4 eggs

1 cup water

1/3 cup vegetable oil

1 cup miniature semisweet chocolate chips

Topping

1 (10 ounce) Chocolate Amazing Glazes

Preheat oven to 350 degrees F. Grease and flour or use nonstick cooking spray to prepare a 10-inch Bundt pan.

Combine cake mix, pudding mix, eggs, water, and oil in a large mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into prepared pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Invert onto cooling rack. Cool completely. Drizzle glaze over top of cooled cake.

A few extra ingredients can turn a cake mix into a pound cake.

After baking, cool cake in pan for 25 minutes, then invert on cooling rack until completely cooled.

I'm not sure how long this product, Amazing Glazes, has been around, but I had not tried it until today. I saw it at the grocery store and decided to use it to glaze the pound cake. It was very easy to use. You just uncap the bottle and heat in the microwave for 35 seconds, then recap and shake. That's really all the prep there is to this glaze, and it's ready to pour on the cake. It was smooth and drizzled very well. I used about half the bottle today, and the directions say to refrigerate and reheat the leftovers in the bottle to use again.

Oh, and the most important part, it has a good chocolate taste!

I did the taste test myself.




This recipe was shared with:
It's a Keeper Thursday
Bake with Bizzy 
Something Swanky Sweet Treats Thursday
Fat Camp Friday
Sugar Bananas 
Fresh Food Friday 
Sweet as Sugar Cookies Sweets for a Saturday 
Jam Hands Recipe Sharing Monday 
Melt in Your Mouth Monday 
On the Menu Monday
Naptime Creations Tasty Tuesday
Delectable Tuesday
Foodie Friday

Today I baked a big beautiful Strawberry Pound Cake -  and let's keep this our little secret - one of the ingredients is a cake mix. This is one of those recipes that starts with that basic cake mix then adds some good ingredients, in this case, instant pudding, extra eggs, and mini chocolate chips, and the end result does not resemble a boxed cake mix at all. I also tried a glaze product that is new to me that I will talk more about later.

My recipe was adapted from a cookbook called Easy Bake Sale Recipes. Have I mentioned that I love cookbooks? I can read them for pleasure.

Print Recipe

Strawberry Pound Cake

1 package (18.25 ounce) strawberry cake mix

1 package (3.4 ounce) instant vanilla pudding

4 eggs

1 cup water

1/3 cup vegetable oil

1 cup miniature semisweet chocolate chips

Topping

1 (10 ounce) Chocolate Amazing Glazes

Preheat oven to 350 degrees F. Grease and flour or use nonstick cooking spray to prepare a 10-inch Bundt pan.

Combine cake mix, pudding mix, eggs, water, and oil in a large mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into prepared pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Invert onto cooling rack. Cool completely. Drizzle glaze over top of cooled cake.

A few extra ingredients can turn a cake mix into a pound cake.

After baking, cool cake in pan for 25 minutes, then invert on cooling rack until completely cooled.

I'm not sure how long this product, Amazing Glazes, has been around, but I had not tried it until today. I saw it at the grocery store and decided to use it to glaze the pound cake. It was very easy to use. You just uncap the bottle and heat in the microwave for 35 seconds, then recap and shake. That's really all the prep there is to this glaze, and it's ready to pour on the cake. It was smooth and drizzled very well. I used about half the bottle today, and the directions say to refrigerate and reheat the leftovers in the bottle to use again.

Oh, and the most important part, it has a good chocolate taste!

I did the taste test myself.




This recipe was shared with:
It's a Keeper Thursday
Bake with Bizzy 
Something Swanky Sweet Treats Thursday
Fat Camp Friday
Sugar Bananas 
Fresh Food Friday 
Sweet as Sugar Cookies Sweets for a Saturday 
Jam Hands Recipe Sharing Monday 
Melt in Your Mouth Monday 
On the Menu Monday
Naptime Creations Tasty Tuesday
Delectable Tuesday
Foodie Friday

reade more... Résuméabuiyad