Cake Recipe #44 - Chocolate Cavity Maker Cake

This is a simple-to-make chocolate cake that will keep family and friends asking for more.

Ingredients: 1 (18.25 ounce)package dark chocolate cake mix, 1 (3.9 ounce)package instant chocolate pudding mix, 1 (16 ounce)container sour cream (I used 8 ounces), 3 eggs, at room temperature, 1/3 cup vegetable (I used canola)oil, 1/2 cup coffee-flavored liquer, (I used Bailey's)(non-alcoholic: chocolate milk), 2 cups semisweet chocolate chips (I used mini).

Instructions: Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt cake pan. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liquer. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Just before serving, sprinkle with confectioners' sugar. I made a glaze for mine using the remainder of a can of chocolate frosting left over from the Cake Balls made earlier in the month (Cake Recipe #40). I thinned it with a couple of tablespoons of Bailey's and then mixing in some milk until thin enough to drizzle over the top of the cake. Sprinkle with a few mini chocolate chips.

Found this at one of my favorite websites: allrecipes.com.
This recipe was submitted by Caitlin Koch.

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Cake Recipe #43 - Carrot Cupcakes with White Chocolate Cream Cheese Icing

These delicious cupcakes are more like muffins with frosting. They are full of carrots, pineapple and crunchy walnuts and the addition of white chocolate to the cream cheese icing makes them extra special.

Ingredients: 2 eggs, lightly beaten, 1 1/8 cups granulated sugar, 1/3 cup brown sugar, packed, 1/2 cup vegetable oil (I used canola), 1 teaspoon vanilla extract, 2 cups shredded carrots(3-4 large), 1/2 cup (8 ounces)crushed pineapple, drained, 1 1/2 cups all-purpose flour, 1 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1 cup chopped walnuts. Icing: 2 ounces white chocolate, 1 (8 ounce)package cream cheese, softened, 1/2 cup unsalted butter, softened, 1 teaspoon vanilla extract, 1/2 teaspoon orange extract, 4 cups confectioners' sugar, 2 tablespoons heavy cream.

Instructions: Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.

In a large bowl, beat together the eggs, granulated sugar, and brown sugar. Mix in the oil and vanilla. Fold in carrots and pineapple, mixing well. In a separate bowl, mix the flour, baking soda, salt, cinnamoon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moistened. Fold in 1/2 cup of the walnuts. Pour into muffin cups about 2/3 full.

Bake in preheated 350 degree oven for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks.

Make icing: In a small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream and beaat well. Spread a generous amount atop each cupcakes and sprinkle with remaining chopped walnuts.

Presented by Bakerama at allrecipes.com.

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Cake Recipe #42 - Pumpkin Cake

Getting alot of use out of my bundt cake pan although this could be baked in a 9x13 pan or even as cupcakes. Nice pumpkiny flavor topped with a powdered sugar sprinkling-not overly sweet. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients: 1 cup vegetable oil (I used canola), 3 eggs, beaten, 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, 2 1/2 cups granulated sugar, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/4 teaspoon salt, 1/4 cup chopped nuts (optional).

Instructions: Preheat oven to 350 degrees. Grease and flour a 10-inch bundt cake pan. In large mixing bowl, cream oil, beaten eggs, pumpkin and vanilla together. In another bowl, sift the flour, sugar, baking soda, nutmeg, allspice, cinnamon, cloves and salt. Add the flour mixture to the pumpkin mixture and mix just until combined. If desired, stir in nuts. Pour batter into prepared pan.

Bake at 350 degrees for 1 hour or until a toothpick inserted in the middle comes out clean. Place on wire rack to cool for 10 minutes. Invert onto serving plate and allow to cool completely. Sprinkle with confectioners' sugar.

Presented by D. Adams on allrecipes.com.

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Cake Recipe #41 - Philadelphia-Style Apple Cake

Living in Philadelphia or being Jewish are not required to enjoy this cinnamony-sweet and apple-filled cake. The "Kathy" version has an orange juice glaze flowing down the sides and is topped with a sprinkling of cinnamon and sugar.

Ingredients: 6 cups peeled and thinly sliced Granny Smith apples (about 3-4 large), 1 1/2 cups, plus 5 tablespoons, granulated sugar, divided, 4 teaspoons cinnamon, 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 4 eggs, 1/2 cup light brown sugar, 1 cup vegetable oil, 1/2 cup orange juice, 2 1/2 teaspoons vanilla extract. Glaze: 1 cup powdered sugar, 1/2 teaspoon vanilla extract, enough orange juice to make of drizzling consistency, 1/2 teaspoon cinnamon, 1 teaspoon granulated sugar.

Instructions: Preheat oven to 350 degrees. Grease, sugar and flour a 10-inch Bundt pan. In medium bowl combine the 5 tablespoons granulated sugar and the cinnamon; add apples and toss well; set aside.

In small bowl combine flour, baking powder and salt; set aside. In large mixing bowl beat eggs with the 1 1/2 cups granulated sugar and the brown sugar. Add oil, orange juice and vanilla; beat well. Gradually blend in flour mixture and mix until well blended, about one minute.

Pour one third of the batter into the prepared pan. Top with half of the apple slices, draining off any liquid. Pour in half of the remaining batter and top with remaining apples slices. Top with remaining batter, making sure the apples are covered.

Bake 55-60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean Let cool 10 minutes in pan on wire rack. Turn out onto the wire rack and let cool completely.

If desired, make the glaze: In small bowl place powdered sugar; add vanilla. Stir in orange juice, one teaspoon at a time, and stir until smooth and of drizzling consistency. Drizzle over cake top allowing glaze to flow down the sides, inside and out. Mix the sugar and cinnamon together and sprinkle over glaze.

Serves 16 and freezes well.

"Relish magazine", September 2010 edition, Publishing Group of America, Franklin, TN.

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Cake Recipe #40 - Cake Pops

These are fun to make and can be decorated however you like. Try different cake and frosting combinations; kids (of all ages) will love them!

Ingredients: 1 box (18.25 ounces)cake mix, 1 container (16 ounces)prepared frosting, 48 paper lollipop sticks, candy coating, OR chocolate, white chocolate or peanut butter chips, sprinkles, chopped nuts, coconut, etc.

Instructions: Bake cake as directed on the box, using a 13x9x2-inch cake pan. Let cool completely.

Once cake is cooled, crumble into a large mixing bowl by cutting cake into 4 equal sections. Remove a section at a time, break it in half and rub the two pieces together over the bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break apart any larger pieces. Repeat with each section until cake is crumbled into a fine texture. You should not see any large pieces of cake.

Add 3/4 of the container of frosting. Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. Do not use the whole can of frosting; cake balls will be too moist if you do. (Indulge! eat the rest of the frosting directly out of the can!)

Roll mixture into 1 1/2-inch balls, placing them on a wax paper-covered baking sheet. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.

Have ready a styrofoam block, the lollipop sticks, and the assortment of sprinkles and/or toppings.

Melt candy coating or 1 cup of chocolate (white chocolate, peanut butter) chips and 1 teaspoon of shortening in a tall container (I used coffee mugs)in the microwave, stirring after 30 seconds, until completely melted and smooth.

Remove a few balls at a time (5 or 6)leaving remainder in refrigerator. One at a time, dip about 1/2 inch of the tip of a lollipop stick into the melted chips, and insert the stick straight into a cake ball, pushing it no more that halfway through. Dip the cake pop into the melted chips, and tap off any excess coating by rotating the pop and gently tapping your wrist with your other hand. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time (then lick your fingers!)

Holding the dipped cake pop over a bowl, sprinkle toppings of choice until covered. Carefully place end into styrofoam block and continue with remainder cake balls. Allow to harden or place in the refrigerator for a few minutes.

Makes 48 cake pops.

Family Circle, October 17, 2011, pg. 114, Meredith Corporation, NY.

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