Cake Recipe #5 - Chocolate Football Cake

Are you getting ready for Sunday's big game? Be in charge of dessert at the party and bring this football-shaped chocolate cake. Easy to make-easy to eat!

Ingredients: 1 package cake mix of choice (I used Triple Chocolate). Frosting (laces): 3/4 cup confectioners' sugar, 2 tablespoons shortening, 1 tablespoon cold water, 1 tablespoon non-dairy powdered creamer, 1/4 teaspoon vanilla extract, dash of salt; 1 container chocolate frosting. In place of the chocolate frosting I made this one: 1 cup whipping cream, 1/4 cup cocoa, 1 small package instant chocolate pudding. For grass: 3/4 cup flaked coconut, green food coloring. For laces: either pre-packaged tube of decorator white frosting or make your own.

Instructions: Preheat oven to 350 degrees. Following directions on box, prepare cake and pour evenly into 2 8 or 9-inch round greased cake pans. Bake according to times set on box; remove from oven and allow to cool on wire racks for 10 minutes. Gently flop cakes in pans to loosen sides and bottom and transfer to plates-return to wire racks to cool completely.

Make frostings. For white: combine confectioners' sugar, shortening, water, non-dairy powdered creamer, vanilla extract and salt in small bowl. Beat at medium speed of electric mixer for 2 minutes. Add more confectioners' sugar to thicken or water to thin frosting as needed.(I made mine a little too thin so my laces ran a little; be sure it's thick enough). For chocolate: Place whipping cream in chilled bowl (chill beaters, also); whip on high speed about 2 minutes or until soft peaks form. Add in cocoa and pudding and continue to beat until well mixed and stiff peaks form.

Cut a 2-inch wide piece from center of each cake. Place 2 halves together on platter, forming a football. Frost top of cake with chocolate frosting. Either place other 2 halves on top of first cakes forming a layered football or simply make 2 single layer football cakes. Use remaining chocolate frosting to completely cover top and sides of cake.

Place white frosting in decorator bag fitted with a basketweave tip and make laces on top of the football cake(s). In a small container with a removable lid, place coconut and a few drops of green food coloring. Replace lid and shake numerous times until coconut is green. Sprinkle around bottom edges of cake to resemble grass.

Now you are ready to watch the game and EAT CAKE!!

I found this recipe at favoritebrandrecipes.com and made a few variations of my own.

"Let's Bake a Cake!"

Cake Recipe #4 - Candy Bar Poke Cake

This is definitely NOT a low calorie cake, but oh-so-good, you won't care about the fat content. A few simple additions to a pre-packaged cake mix makes a wonderful dessert.

Ingredients: 1 package yellow cake mix, 10 or more "fun size" Milky Way candy bars, divided use (I used the dark chocolate ones, of course), 14-ounce can sweetened condensed milk, 12-ounce jar chocolate, caramel (or a mixture of the two) ice cream topping, 12-ounce container Cool Whip, thawed (or 1 cup whipping cream, whipped).

Instructions: Prepare and bake cake as instructed on the cake package, in a greased 9x13-inch pan. Chop the candy bars into small pieces; set aside.

When cake is done, remove from oven and immediately sprinkle with half of the chopped candy bars. Cool on wire rack for 10 minutes.

Poke 20 or more holes in cake with end of a wooden spoon. Pour condensed milk over cake and cool for 10 more minutes.

Pour ice cream topping over cake and cool completely. Spread Cool Whip, or whipped cream over completely cooled cake, spreading evenly. Sprinkle with remaining chopped candy bars. Cover and refrigerate until ready to delight your guests (or just yourself).

*Note: Try this with other candy bars such as Snickers and sprinkling peanuts over top.

Serves 12-15.

I had cut this out of our local newspaper, "The Mercury News", but I don't have the date on it, only the person who shared it, Pat Gerard.

"Let's Bake a Cake!"

Cake Recipe #3 - Streusel Coffee Cake

This easy-to-make cake is a great companion for a steamy cup of coffee, not only for breakfast. I used to make this quite often when I worked in the kitchen of a college in Florida many years ago. When the students were dismissed for their morning break, they had something sweet and usually still a little warm to help carry them through to lunch. A well-drained can of crushed pineapple may be added to the top before baking for a fruity addition.

Ingredients: Streusel: 1/2 cup chopped nuts, 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, 1/2 teaspoon cinnamon, 3 tablespoons firm butter. Cake: 2 cups all-purpose flour, 1 cup granulated sugar, 3 teaspoons baking powder, 1 teaspoon salt, 1/3 cup butter, softened, 1 cup milk, 1 egg. Glaze: 1/2-3/4 cup powdered sugar, enough milk to make of drizzling consistency (add 1 tablespoon at a time).

Instructions: Preheat oven to 350 degrees. Spray a 13x9-inch baking pan with cooking spray. Prepare streusel: In small bowl, mix nuts, brown sugar, flour, and cinnamon. Add in butter, cut into small pieces, until crumbly; set aside.

For cake: In large mixing bowl, combine flour, sugar, baking powder, and salt. Add in butter, milk and egg and mix well. Spread 1/2 of the batter into prepared pan; sprinkle 1/2 of the streusel over batter. Top with remaining 1/2 of batter and end with remaining 1/2 of streusel. If using the well-drained pineapple, add this to the very top.

Bake in preheated 350 degree oven for 40-45 minutes or until top is lightly browned and toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely.

Make glaze: In small bowl, mix powdered sugar and 1-2 tablespoons milk. Stir until smooth, adding more milk as necessary to make of drizzling consistency. Drizzle in desired design over cooled cake.

"Let's Bake a Cake!"

Cake Recipe #2 - Chocolate Cake with Coconut Cream

This recipe is made from scratch, but is simple to throw together. Chocolate cake wrapped in a white whipping cream and sour cream frosting and sprinkled with a coat of chewy coconut is a delightful dessert.

Ingredients: 1 3/4 cups all-purpose flour, 3/4 cups unsweetened cocoa, 1 1/2 cups granulated sugar, 1/2 cup packed brown sugar, 1 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 cup whole milk, 1/2 cup canola oil, 2 large eggs, 2 teaspoons vanilla extract, 3/4 cup boiling water, 1 1/2 cups heavy cream, 1/2 cup reduced-fat sour cream, 1/4 cup confectioners' sugar, 2 cups unsweetened coconut.

Instructions: Preheat oven to 350 degrees. Coat two 8x2-inch round cake pans with nonstick spray. Line bottoms with wax paper; spray the paper. Dust with flour. Turn tea kettle on so boiling water will be ready when you need it. Place a large glass bowl and mixer beaters in the freezer while you are preparing the cake.

In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt. In a small bowl, whisk together milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated.

Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35-40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

After cake is completely cooled, make the frosting. Remove bowl and beaters from freezer. Put heavy cream, sour cream and confectioners' sugar in the chilled bowl and mix with chilled beaters until stiff peaks form (chilling bowl and beaters assists in the stiff peaks process).

Place one cake on a serving plate and spread 1 cup of the frosting over the top. Place second cake on and frost top and sides with remaining frosting. Gently pat the coconut all over the cake (could also sprinkle some coconut on top of the middle layer before placing second cake on top).

Serve immediately or refrigerate.

This could also be made in a 13x9" cake pan (may have to increase oven time) or 24 cupcakes (reduce oven time).

I found this recipe featured on the front page of "Woman's Day" magazine, Avenue of the Americas, New York, NY, January 2011.

"Let's Bake a Cake!"

Cake Recipe #1 - Aunt Jane's Pig Pickin Cake

I remember my Mom making this recipe for many years. I don't know where it came from or who "Aunt Jane" is; there are no pigs involved, but pickin at and nibbling on the cake will bring a smile. I believe there are other names for it, also. My mom always used Cool Whip in her frosting, but I prefer to use heavy whipping cream; either one works.

Ingredients: 1 yellow cake mix (18.25 ounce), 1/2 cup cooking oil (vegetable, canola, etc.), 4 eggs, (1) 11-ounce can mandarin oranges, UNdrained. Frosting: (1) 3 3/4 ounce package instant vanilla pudding, (1) 8-ounce container Cool Whip, thawed OR 1 cup heavy whipping cream, 1 small can crushed pineapple, well drained.

Instructions: Preheat oven to 350 degrees. Grease either 2 8 or 9-inch round cake pans or a 13x9-inch cake pan; set aside. In a large mixing bowl, combine cake mix, oil, eggs, and mandarin oranges, along with the mandarin orange juice. Mix well for 2 minutes. Pour evenly between the 2 round cake pans or pour into the 13x9 pan.

Bake in preheated 350 degree oven for 20-25 minutes for the round pans; 35-40 minutes for the rectangular pan or until a toothpick inserted in center comes out with only a few dry crumbs. Transfer to wire racks to cool.

If using the round pans, allow to cool about 5 minutes, then pick up each pan and gently shake up and down a little to loosen cake around the edges, rotating and continuing to shake until all edges are loose (a rubber spatula slid around the edges helps also). Allow to cool about 15 more minutes, do the shaking thing again until the complete cake is loosened. Place a plate, top-side down, on top of each loosened cake and flip over so cake pops out onto plate. Place another plate, top side down, on top of the flipped out cake and flip over once more. I have found this the easiest way to get a cake out of a pan (hopefully in one piece). Allow to cool completely.

Make frosting: If using Cool Whip, combine the Cool Whip, pudding, and pineapple in medium bowl and stir until thoroughly mixed. If using whipping cream, prefreeze bowl and batters for a few minutes. Remove from freezer, pour in whipping cream and beat until beginning to foam (1-2 minutes). Add pudding and continue beating until thickened and of spreading consistency. By hand, mix in drained pineapple and stir well.

Spread evenly over 13x9 cake or spread 1/3 of frosting over one round cake; top with second cake and spread another 1/3 frosting. Carefully spread the finall 1/3 frosting around edges until cake is completely covered.

*Note: could be topped with some candied orange peel for a little more color.

Makes 1 13x9-inch pan or 1 8 or 9-inch layer cake.

"Let's Bake a Cake!"