BANANA PUDDING BUNDT CAKE


1 (18.25-ounce) box yellow cake mix
1 (3-ounce) package instant banana pudding mix
4 large eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed banana
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup walnuts, finely chopped

1. Preheat oven to 350*F (175*C). Grease and flour bundt pan and set aside.

2. In large bowl combine cake mix, pudding mix, eggs, water, vegetable oil and banana. Beat with electric mixer for 2 minutes. Pour into prepared bundt pan.

3. Bake for 50 to 55 minutes or until cake tests done. Cool cake on a wire rack for 15 minutes. Remove cake and continue to cool on rack.

4. To Make Glaze: Beat together powdered sugar, milk and vanilla in a bowl until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake. Sprinkle chopped nuts over icing, if desired.

Makes 1 bundt cake.

rECIPE BY: Cooking with Haggermaker

Sock It To Me Cake

1 butter recipe cake mix, 18-1/4 oz box (I use Duncan Hines)
1 cup dairy sour cream (8-oz tub)
1/2 cup Crisco Oil
1/4 cup granulated sugar
1/4 cup water
4 eggs
Filling:
1 cup chopped pecans
2 Tablespoons brown sugar
2 teaspoons ground cinnamon

Preheat oven to 375°. Grease and flour 10-inch tube pan, set aside. In a large bowl blend cake mix, sour cream, oil, granulated sugar, water and eggs. Beat at high speed with mixer for 2 minutes. Pour 2/3 of the batter in pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over batter in pan. Spread remaining batter evenly over filling mixture. Bake for 45-55 minutes, or until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Glaze: blend 1 cup confectioners' sugar and 2 Tablespoons milk. Drizzle over cake.

CHOCOLATE FUDGE CAKE

Great cake (dessert or treat) for picnics, parties & family gatherings . . . delicious as is - NO FROSTING NEEDED.

Ingredients

1 Box - Chocolate Fudge Cake Mix
1 Small Box - Instant Chocolate Pudding
1/2 Cup Hot Water
1/2 Cup Oil
12 oz Chocolate Chips
4 Eggs
8 oz Sour Cream
2 tsp Vanilla
3 Tbsp Mayonnaise

Directions
- Spray a 9 X 13 inch Cake Pan with PAM or other baking no-stick coating. - Place all ingredients in a large bowl - Mix well . . . then pour in cake pan - Bake at 350 degrees for 40 minutes - Serve cooled and cut into 2 inch squares - It is rich and a little goes a long way to satisfy any chocolate lover.

COCONUT CAKE

Makes two 10-inch round cakes

Nonstick cooking spray with flour

1 pound unsalted butter
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
Directions
Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

HEART'S DELIGHT TORTE

From Quick Cooking

Cherry pie filling dresses up homemade chocolate cake layers in this impressive dessert. "

1/3 cup shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cans (21 ounces each) cherry pie filling
1 cup whipped topping
2 tablespoons semisweet chocolate chips

In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture.
Pour into a greased 9-in. heart-shaped or round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use). Yield: 10-12 servings

RUM CAKE

This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long.

INGREDIENTS:
---Cake---
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup barcardi dark rum
---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
PREPARATION:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan.


bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

CINNAMON BUNDT CAKE

This Cinnamon Bundt Cake is lighter than most Bundts and the glaze tastes like the inside of a cinnamon roll.

INGREDIENTS:

18 ounce yellow or white cake mix
4 serving size instant vanilla or French vanilla pudding
4 eggs
3/4 cup vegetable oil
3/4 cup milk or water
1 tablespoon cinnamon
----
Glaze
----
1/3 cup water
1/2 cup sugar
6 tablespoons butter
1 tablespoon cinnamon
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour Bundt or tube pan.
Combine cake ingredients. Mix for 2 minutes. Place batter in cake pan. Bake for 50 minutes to 1 hour.

Remove from oven and cool cake in pan on wire rack for 10 minutes.

Combine glaze ingredients over low to medium heat, stirring occasionally, until sugar and butter are melted.

Carefully dump cake onto serving place.

ORANGE CRANBERRY SHEET CAKE

I BOX WHITE CAKE MIX
1/3 CUP ORANGE JUICE
1 ¼ TABLESPOONS ORANGE ZEST

TOPPING:

2¼ CUP CRANBERRIES
¼ CUP BUTTER
3/4 CUP BROWN SUGAR (LIGHT)
1/2 TEASPOON CINNAMON OR NUTMEG
1 TABLESPOON LIGHT CORN SYRUP
PREHEAT OVEN 350º
SPRAY PAN WITH PAM
MELT BUTTER, STIR IN SUGAR, CINNAMON, CORN SYRUP
COOK UNTIL SUGAR MELTS.
POUR MIXTURE INTO PREPARED CAKE PAN.
ADD CRANBERRIES IN BOTTOM OF PAN.
PREPARE CAKE MIX AS DIRECTED ON BOX .SUBSTITUTE 2/3 CUP
ORANGE JUICE FOR WATER IN RECIPE.
ADD ORANGE ZEST AND MIX.
POUR CAKE BATTER ON TOP OF CRANBERRIES.
BAKE 45 MIN IN 350º OVEN

WHEN DONE REMOVE AND LET COOL.

MINI OREO CHEESECAKES

Place paper liners in muffin tin. Set an Oreo cookie on bottom of each muffin liner. Beat together 3 pkg. (8 oz. ea.) softened cream cheese and 3/4 cup sugar until smooth. Add 3 eggs, one at a time, and mix until just blended. Spoon mixture over each cookie. Bake 350 degrees for 15 - 20 min. or until center is almost set. Cool completely, then refrigerate 1 hr. or overnight. Drizzle with melted chocolate and a dollop of whipped topping.

RECIPE BY: Tona in Bama

ORANGE SUNSHINE CAKE # 2

1 cup unsalted butter
3 cups granulated sugar
5 large eggs, well beaten
3 cups all-purpose flour
1/2 tsp baking powder
1 cup milk
1 Tbsp pure orange extract
1 Tbsp vanilla

FROSTING:
1/3 cup butter
2 Tbsp freshly squeezed orange juice
1 tsp freshly grated orange zest
2 cups powdered sugar

Preheat the oven to 325º. Grease and flour a 10-inch tube pan, 12-cup Bundt pan, or 12-cup angel food cake pan. Cream the butter and sugar until light and fluffy in a large bowl. Add the beaten eggs and mix well. Sift the flour and baking powder in small amounts into the butter mixture, alternating with the milk, making sure to start and end with the milk. Stir in the flavorings. Bake in the preheated oven for 50 to 60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 10 minutes. Remove from the pan and let cool on a wire rack. Once the cake has cooled slightly, mix the frosting by blending all of the ingredients until smooth. Drizzle the frosting over the cake. Yield: 12 servings.

RECIPE BY: www.cooks.com

CHOCOLATE MINT LAYER CAKE

1 cup Mint-Chocolate Chips Nestles
1-1/4 cups ;water -- divided
2-1/4 cups Flour -- Unbleached
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1-1/2 cups Brown Sugar -- Firmly Packed
1/2 cup Butter -- Softened
3 Eggs -- Large

CHOCOLATE MINT FROSTING
1/2 cup Mint-Chocolate Chips -- Nestles
1/4 cup Butter
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3 cups Confectioners' Sugar
6 tablespoons Milk

GARNISHES
Chocolate Leaves
Chocolate Curls
Chocolate Gratings

CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy.

Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.

Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.

CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)

GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.

To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.

MINT CHOCOLATE CHIP CAKE

1, 2 layer, box devils cake mix without pudding
3 eggs
1/2 cup oil
1-1/4 cup water
1, 4 serving, instant chocolate pudding
1, 6 oz., pkg. mint chocolate chips

Combine all ingredients in a 9"x13" pan and bake at 350º for 45 minutes or until middle is set.

1, 8 oz. pkg. cream cheese, softened
3 eggs
1/2 cup sugar
1/8 teaspoon salt
1, 6 oz., pkg. mint chocolate chips
1-1/2 cup water
1, 2 layer, pkg. devils food cake mix, if cake mix doesn't have pudding in you can add 1 small pkg. of chocolate pudding

Combine cheese, 1 egg, sugar and salt; beat well. Stir in mint chocolate chips; set aside. Prepare cake mix using remaining eggs and water according to directions on the package. Line an ungreased tube pan with brown paper, like from grocery store. Pour ½ of cake mixture, then all of the cheese mixture then rest of cake mixture. Bake 1 hour at 350ºF. Cool right side up for 20 minutes in pan. Remove from pan.


rECIPE BY: Susie Indy (Nancy's Kitchen)

PINEAPPLE ORANGE CAKE

1, 2 layer, pkg. yellow cake mix
1/2 cup oil
4 eggs
1, 11 oz., can mandarin oranges, undrained
1, 20 oz., can crushed pineapple, undrained
1 tablespoon sugar
1, 10-1/2 oz., pkg. cheesecake filling mix, Jello brand leaving out the crust mix
1, 8 oz., carton sour cream
1, 9 oz., carton Cool Whip

Combine cake mix, oil, oranges and eggs. Bake in 3 greased and floured 9" cake pans for 15 to 20 minutes at 325ºF. Cool layers.

Icing: Combine 20 oz., can pineapple, undrained; 1 tablespoon sugar; cheesecake filling mix; and sour cream. Then fold in Cool Whip. Ice the cake and refrigerate. Cake can be decorated with mandarin orange slices.

ORANGE SUNSHINE CAKE # 1

1, 2 layer, box yellow cake mix
1 can mandarin orange segments, including juice, reserve 5 segments for decoration
1/2 cup oil
4 eggs

Mix as usual. Pour into 3 prepared 8" round cake pans. Bake at 350ºF for 25 to 30 minutes.

Frosting
1, 9 oz., carton Cool Whip
1, 15 oz., can crushed pineapple, drained
1, 6 oz., vanilla instant pudding

Frost cake as usual, arrange reserved orange segment, pinwheel fashion, in center of cake top. Refrigerate until ready to serve.

DIED AND GONE TO HEAVEN CAKE

1 chocolate cake mix
8 oz. cream cheese
1 cup powdered sugar
12 oz. Cool Whip
1 (3 oz.) pkg. EACH instant vanilla & chocolate pudding

Bake cake as directed in 9 x 13 inch pan.

Cool.

Cream 8 ounces cream cheese, 1 cup powdered sugar and 1 1/2 cups Cool Whip.
Spread on cake.
Mix chocolate and vanilla pudding together with 3 cups cold milk.
Let set until thick.
Spread pudding on top of cheese mixture.
Spread remaining whipped topping on top of pudding.
Let refrigerate at least 6 hours before serving.

HONEY BUN CAKE

1 box yellow cake mix
4 eggs
3/4 c. cooking oil
2/3 c. water
1 c. sour cream
1 c. brown sugar
3 tsp. cinnamon

Mix cake mix, eggs, oil, water and sour cream. In separate bowl mix
brown sugar and cinnamon. Pour half of batter in pan, sprinkle half of
sugar mixture over batter and swirl it in. Pour remaining batter in
pan and sprinkle rest of sugar mixture in and swirl it in. Bake in
9x13 cake pan at 325 degrees for 40 minutes.

GLAZE FOR HONEY BUN CAKE:

4 tbsp. milk
2 c. confectioners sugar
1 tsp. vanilla

Combine together and pour over hot cake.

PINEAPPLE CAKE

3 eggs
1 15 ½ oz can pineapple chunks - undrained
1 18 oz box yellow cake mix
¼ tsp Watkins Nutmeg #60398
In a mixing bowl, beat eggs for 1 minute or till foamy. Dump in pineapple with juice and beat on low speed, breaking up pineapple a bit. Dump in dry cake mix and nutmeg and beat until batter is smooth. Spread batter in greased 9 x 12 pan. Bake at 350º about 35 minute or until toothpick inserted comes out clean. Cool in pan before applying the special pineapple cake frosting.

Frosting
8 oz pkg cream cheese, soft
1 container lemon flavored frosting
7 oz flaked coconut
10 oz jar red maraschino cherries, drained
Beat cream cheese and lemon frosting until smooth. Spread over cooled cake. Sprinkle with coconut evenly. Arrange cherries so that when you cut the cake into squares a cherry will be centered atop each piece. Makes 12 servings

Recipe from Nancy's Kitchen

OUT OF THIS WORLD CAKE

2 Sticks butter
4 eggs
2 cups sugar
1 cup milk
1 t. baking powder
1 lb. graham cracker crumbs
1 cup coconut (I use fresh frozen)
1 cup chopped nuts (pecans)

Cream butter and sugar. Add eggs and beat.
Add cracker crumbs, nuts, coconut, baking
powder and milk. Beat and bake in three
9 inch cake pans at 350º for 40 to 45 minutes.

Submitted by Church Cookbook

APPLE CRISP CAKE

BLEND:
1½ cups wesson oil
3 cups sugar
3 eggs
Add to above mixture:
3 cups flour
1 t. soda
1 t. salt
Spices according to your taste.
Then add to batter and stir just to mix
3 cups raw chopped apples
2 t. vanilla
1 cup nuts

Bake in preheated oven at 325º for 1 hr. in a tube pan
or less time in a sheet pan.This cake will be crispy
on top.

CHOCOLATE CAKE (Shiloh United Methodist Church Cookbook)

2 sticks butter - less 1 T.
2 cups sugar
4 eggs
1 t. vanilla
1 small amt.of yellow food color
3 cups self-rising flour (Red Band)
1 cup butter milk

Melt butter, add sugar, eggs, vanilla and
food coloring and beat. Add flour and milk
and beat until smooth. Makes 4 layers (9 inch).

CHOCOLATE FUDGE FROSTING

2 cups sugar
1 cup cocoa
pinch of salt
½ cup milk (sweet)
1 stick butter
1 t. vanilla

Combine sugar, salt, cocoa and milk. Cook until it comes
to a boil. Boil one minute. Add butter, cool and add
vanilla. Beat until smooth, and thick enough to spread
on cake. Makes enough frosting for tops and sides of
4 layers.

Cake & Frosting Recipe by: TINA COOK