Microwave cakemix cake

Pour Cake mix into large mixing bowl

Mix as directed on package

Spray a 2 quart round dish thoroughly. I use a straight sided round dish to make a traditional looking layer cake, but a rounded casserole dish works too.

Pour batter into dish

Put dish in microwave on the edge of the turntable, not the center to ensure the cake cooks through the middle.

Cook on high for 8-9 minutes in 1000w microwave.

It will puff up.

Run knife along edge to loosen cake, overturn onto cooling rack and allow to cool.

If you want a layer cake, you don't want to omit this next step.

Empty store bought can of frosting into a mixing bowl and use an electric mixer to mix the frosting. This adds air and makes it fluffy, and most importantly, it stretches it out to make enough for a layer cake.

When cake is cooled, cut the cake into half horizontally.

Spread half the frosting onto the bottom layer, place the top layer on it, then spread the other half of the frosting on the second layer.

Enjoy

#cake #microwave 

Watermelon Cake

Watermelon Cake with Whipped cream icing and fresh fruit

Cola Cake

Cola Cake

Cake:

2 cups sugar

2 cups AP flour

1 1/2 cups small marshmallows

1/2 cup butter or margarine

1/2 cup vegetable oil

3 T cocoa

1 cup Coca-Cola

1 tea baking soda

1/2 cup buttermilk

2 eggs

1 tea vanilla 

Frosting:

1/2 cup butter

3 T cocoa

6 T Coca-Cola

1 box (16 oz) confectioners' sugar

1 tea vanilla

1 cup chopped pecans

Preheat oven to 350 degrees.  In a bowl, sift sugar and flour.  Add marshmallows.  In saucepan, mix butter, oil, cocoa and coke.  Bring to a boil and pour over dry ingredients; blend well.  Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla, mixing well.  Pour into a well greased 9x13 pan and baking 35-45 minutes.  Remove from oven and frost immediately.

To make frosting, combine butter, cocoa and coke in a saucepan.  Bring to a boil and pour over confectioners' sugar, blending well.  Add vanilla and pecans.  Spread over hot cake.  When cool, cut into squares and serve.

Chcolate Cherry Bars

This is so easy.  Always moist.

Chocolate Cherry Bars

• 1 Devils Food Cake Mix
• 1-21 oz. cherry pie filling
• 1 t. almond extract (or vanilla extract if you don't have almond on hand.)
• 2 eggs, beaten
• 1/4 c. water
• 1 container chocolate fudge frosting or make the following frosting
• Frosting:
• 1 cup sugar
• 5 Tbsp. margarine or butter
• 1/3 cup milk
• 1/2 cup chocolate chips

Combine almond extract, eggs and water. Stir into cake mix. Gently stir in pie filling. Pour mixture into a greased and floured, 9×13 inch pan.
Bake at 350° for 25-30 minutes.
Cool completely before frosting.

Frosting:
To prepare frosting, combine sugar, margarine, and milk in a saucepan. Bring to a boil and boil for 1 minute. Remove from heat and add chocolate chips. Beat until smooth and creamy.

Orange Zucchini Cake

Orange Zucchini Cake
1 1/2 cups canola oil
1 1/2 cups sugar
3 eggs
1/4 cup orange liqueur, such as Grand Marnier
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups coarsely grated peeled zucchini
1 cup chopped, toasted pecan halves
1 cup chopped dates
Orange Cream Cheese Frosting (see recipe below)
Preheat oven to 350 degrees. Lightly coat a 13-x 9- x 2-inch baking pan with non-stick cooking spray. Set aside.
In a large mixing bowl, use an electric mixer to beat oil and sugar together until well blended. Add eggs, one at a time, beating well after each addition. Add orange liqueur, orange zest and vanilla extract and mix well.
Sift together flour, baking soda, baking powder, salt and cinnamon. Add to the mixing bowl all at once and beat at low speed until just incorporated. Stir in zucchini, pecans and dates. Batter will be thick.
Dump the batter into the prepared baking pan and spread evenly. Bake in preheated 350-degree oven for 35 to 40 minutes or until a wooden pick inserted into the middle of the cake comes out clean. Allow to cool completely in pan on a wire rack. Spread frosting on cooled cake. Yields 12 to 15 servings.
Orange Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter, room temperature
3 to 3 1/2 cups sifted powdered sugar
2 tablespoons orange liqueur, such as Grand Marnier
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
Beat butter and cream cheese with an electric mixer in a large bowl until smooth. Add powdered sugar and remaining ingredients. Beat until frosting is smooth.
Tips from Sue Doeden
--Raisins or dried cranberries are nice alternatives to the dates.
--Toast pecan halves on a baking sheet in a preheated 350-degree oven for about 8 minutes or until fragrant. Cool before using.
--If you don’t care to use orange liqueur in the cake and frosting, use frozen orange juice concentrate that has been thawed
--This cake freezes well. Once the cake has cooled completely, cover tightly and store in freezer for up to a month.
--The zest of an orange is the thin, colored part of the skin. Avoid the white bitter pith just beneath the thin zest.

Rhubarb Coffee Cake

Rhubarb Coffee Cake

In order given, mix together ½ cup butter or margarine, 1½ cups sugar, 1 egg, 1 cup sour milk, 1 teaspoon vanilla, 1 teaspoon soda, ½ teaspoon salt, 2½ cups flour and 3 cups cut-up rhubarb (Carol notes that she usually uses more). Put in 9- by 13-inch pan and sprinkle with ½ cup brown sugar and optional nuts (Carol uses pecans).

For sauce, mix together ½ cup butter or margarine, 2/3 cup sugar and 1 small can evaporated milk; boil 3 minutes. Remove from heat and add 1 teaspoon vanilla. Beat for a few minutes and pour over sliced cake. Serve warm.

Diet Pop Cake

1 (18 oz) box yellow cake mix
1 (12 oz) can diet lemon lime soda
1 1/2 cups fat free whipped topping, thawed, divided

Preheat oven to 350 degrees F. for a 9 x 13 inch recangular metal baking pan or 325 for a glass pan.

Add cake mix to a large bowl.  Break up lumps with fingers.  Fold in pop gradually with a large spatula just until mixed.

Pour batter into sprayed baking pan and smooth evenly with spatula.

Bake for 30 minutes or until toothpick inserted in center comeus out clean.  Cool on wire rack.

Garnish each piece with 1 Tablespoon whipped topping.

Tip:  Warm 1/2 cup sugar free red raspberry preserves or jam and drizzle 1 teaspoon on top of whipped topping.  Adds only 6 calories.

7-Up Bundt Cake Recipe

• 1 1/2 cups butter
• 3 cups sugar
• 5 eggs
• 3 cups flour
• 2 tablespoons lemon extract
• 3/4 cup 7-up or other carbonated lemon-lime beverage

1. Cream sugar& butter together until light& fluffy.
2. Add eggs, one at a time, and beat well.
3. Add flour and mix in.
4. Beat in lemon extract and 7-UP.
5. Pour batter into well-greased and floured Bundt pan.
6. Bake at 325 degrees for 1 to 1-1/4 hours.
7. When cool, ice with a powdered sugar/lemon juice glaze, and garnish with long"curls" of lemon zest.

Paul & Bev's Carrot Cake

Carrot Cake
2 c. flour
2 c. sugar
1 tsp. salt
1/2 tsp. cinnamon
1 c. oil
1 tsp. soda
2 c. carrots (grated)
3 eggs
Mix flour and sugar, then add remaining ingredients.  Bake in 9 inch cake pans for 30-35 minutes at 350 degrees.

Icing:
1/4 lb. butter (1 stick)
8 oz. cream cheese
1 c. pecans
1 box powdered sugar
1 tsp. vanilla
Mix until smooth and spread on cake.

Carrot Cupcakes with Cream Cheese Icing

Carrot Cupcakes with Cream Cheese Icing
From Everyday Food

Ingredients

Makes 12.

• 1 cup sugar
• 1/3 cup vegetable oil
• 2 tablespoons orange juice
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons flour
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/4 cup shredded coconut, plus more for garnish
• 8 ounces cream cheese, room temperature
• 3/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper cups. In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract. Whisk until smooth.
5. Frost cupcakes, and garnish with shredded coconut.

Rachael Ray Show - Paula Deen's Pumpkin Gooey Butter Cakes

Paula Deen's Pumpkin Gooey Butter Cakes

Ingredients

• For the cake:
• 1 18.25-ounce box yellow cake mix
• 1 egg
• 1/2 cup (1 stick) melted butter
• For the filling:
• 1 8 ounce package cream cheese, softened
• 1 15 ounce can pumpkin pie filling
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 16-ounce box confectioners’ sugar
• 1/2 cup (1 stick) melted butter

Yields: 20-24 small squares

Preparation

Preheat oven to 350°F. Lightly grease a 13 x 9 x 2 inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg and butter, and mix well. Pour into the bottom of prepared pan and set aside.

In the mixer, beat cream cheese until smooth; add pumpkin pie filling, eggs and vanilla. Dump in confectioner’s sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling on top of cake mixture and spread evenly. Bake 40-50 minutes (You want the center to be a little gooey; so don’t bake past that point!). Remove from oven and allow to cool completely before cutting into squares.