Applesauce Cake

1 2/3 cup flour
1 cup brown sugar
1 1/2 teaspoons allspice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce
1/2 cup chopped walnuts
1/2 cup water
1/3 cup vegetable oil
1 teaspoon vinegar

Sauce Ingredients
1/2 cup brown sugar
1/4 cup butter
1/4 cup apple cider or juice
2 tablespoons cream

1. Heat oven to 350.
2. Mix flour, sugar, allspice, baking soda and salt.  Mix in applesauce, nuts, water, oil and vinegar and pour into greased 8x8 baking pan.
3. Bake until toothpick inserted in center comes out clean, about 35-40 minutes.  Cool slightly while preparing sauce.
4. Heat all sauce ingredients until boiling in a medium saucepan.  Boil for 3 minutes, stirring frequently.
5. Cut cake into squares and serve with sauce.

Peach Cobbler

2 bottles peaches, drained; save juice

Almond flavoring, optional

¼ C. butter

Cinnamon

1 cake mix

1 egg

Juice from peaches

Place peaches in bottom of dutch oven stir in almond flavoring if desired.  Cut butter in thin slices, place over peahces, sprinkle with cinnamon.  Mix cake mix, egg and enough juice to make muffin consisency.  Spoon over peaches.  Cook  with Approx. 8 coals on top and 16 on bottom for 30-45 min.

From Mom

Caramel Chocolate Trifle

1 pkg. devil’s food cake mix

2 pkgs (3.9 oz. each) instant chocolate pudding mix

1 12 oz. Cool Whip thawed

1 jar (12 ¼ oz.) caramel ice cream topping

1 pkg. English toffee bits, or crushed up candy bars

Prepare cake mix as directed.  Cool.  Prepare pudding according to package directions.  Cut half cake into 1 ½ in. cubes.  Set the rest aside to eat later.  Place half of the cake cubes in 3 qt. trifle bowl or large bowl.  Press lightly down to fill gaps.  Top with half each of the whipped topping, pudding, caramel topping and toffee bits.  Repeat layers.  Cover and refrigerate.

Orange Sponge Cake

8 eggs, separated

¼ tsp. salt

1 tsp. cream of tartar

1 ⅓ C. sugar

Grated rind from one oprange

¼ C. orange juice

1 C. plus 2 Tbsp. flour, sifted

 In a mixer bowl beat egg whites and salt until foamy; add cream of tartar and beat until stiff, but not dry.  Add ⅔ C. sugar gradually, beating after each addition.  In a separate bowl beat egg yolks until very thick and lemon colored; add remaining ⅔ C. sugar, orange rind, and orange juice.  Fold the two mixtures together and fold in flour.  Bake for 1 hour in an ungreased 10-in. angel cake pan at 325º  Remove from ovenand invert for one hour.  Glaze with Orange butter Glaze.

Orange Butter Glaze

1 ½ Tbsp. milk

1 Tbsp butter

1 ¼ C. powdered sugar

1 Tbsp orange juice

½ tsp. grated orange rind

Heat milk and butter together in a small saucepan.  Stir in powdered sugar and mix until smooth.  Add orange juice and rind.  Beat until shiny.  Add a drop or two more liquid if needed to make desired spreading consistency. 

From Lion House Desserts 

Strawberry Tunnel Cake

1 pkg. (16 oz.) angel food cake mix

6 oz. cream cheese softened

1 can (14 oz.) sweetened condensed milk

⅓ C. lemon juice

¼ tsp almond extract, optional

6 drops red food coloring, optional

1 C. sliced fresh strawberries

1 carton (12 oz.) cool whip, thawed, divided

Prepare, bake and cool cake according to package directions.  Slice the top fourth off the cake; set aside.  To make tunnel, use a sharp knife to carefully hollow out bottom of cake, leaving a ½ in. shell.  Tear removed cake into 1 in. cubes.

           

In a large mixing bowl, beat the cream cheese until fluffy.  Beat in milk and lemon juice until smooth.  Stir in extract and food coloring if desired.  Stir in cake cubes and strawberries.  Fold in 1 C. whipped topping.  Spoon into tunnel; replace cake top.  Spread remaining whipped topping over top and sides of cake.  Refrigerate 4 hours or over night. 

From Taste of Home 

Chip Lover’s Cupcakes

1 package (18-1/4 ounces) white cake mix

1/4 cup butter, softened

1/4 cup packed brown sugar

2 tablespoons sugar

1/3 cup all-purpose flour

1/4 cup confectioners' sugar

1/4 cup miniature semisweet chocolate chips

BUTTERCREAM FROSTING:

1/2 cup butter, softened

1/2 cup shortening

4-1/2 cups confectioners' sugar

4 tablespoons milk, divided

1-1/2 teaspoons vanilla extract

1/4 cup baking cocoa

18 miniature chocolate chip cookies

Prepare cake batter according to package directions; set aside. For filling, in a small mixing bowl, cream the butter and sugars. Beat in flour and confectioners' sugar until blended. Fold in chocolate chips.

   

Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

   

For frosting, in a large mixing bowl, cream butter, shortening and confectioners' sugar. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting.

   

Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert #21 star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen

From Taste of Home

Chocolate Cake

2 C. sugar

1 ¾ C. flour

¾ C. cocoa

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. salt

2 eggs

½ C. oil

2 tsp. vanilla

1 C. boiling water

 Mix together sugar, flour, cocoa, baking powder, and baking soda.  Add eggs, milk, oil, and vanilla.  Mix for 2 min.   Add boiling water.  Pour into greased and floured 9x13 pan. Bake on 350º for 30-35 min.  Cool and frost.

From Stephanie

Better-than-Almost-Anything Cake

1 Chocolate cake mix

Ingredients listed on mix

1 can (14 oz.) sweetened condensed milk

1 jar (17 oz.) caramel or butterscotch topping

1 container (8 oz.) Cool Whip, thawed

1 bag (8 oz.) toffee chips or bits

 Preheat oven to 350º. Bake cake as directed in 9x13 pan.  Cool 15 min. Poke top of warm cake every ½ in. with handle of wooden spoon, wiping handle occasionally to reduce sticking.  Drizzle sweetened condensed milk evenly over cake; let stand until milk has absorbed.  Drizzle with topping.  Cover and refrigerate about 2 hours.  Spread Cool Whip over cake, and sprinkle with toffee chips.  Refrigerate remaining cake. 

Hot Fudge Pudding Cake

1 C. flour

¾ C. sugar

2 Tbsp. cocoa

2 tsp. baking powder

¼ tsp. salt

½ C. milk

2 Tbsp. oil (or melted butter or shortening)

1 C. brown sugar

¼ C. cocoa

1 ¾ C. hot water

Mix flour, sugar, 2 Tbsp. cocoa, baking powder, and salt.  Stir in milk and oil.  Spread batter in greased 9x9 pan.  Mix brown sugar, and ¼ C. cocoa.  Sprinkle over batter.  Pour hot water over.  Bake 45 min. on 350º.  Serve hot and upside down with ice cream.

From Mom

Fudge Ribbon Cake

1 chocolate cake mix

8 oz. cream cheese

2 Tbsp. butter

1 Tbsp. cornstarch

1 can sweetened condensed milk

1 egg

1 tsp. vanilla

Chocolate frosting

Mix cake mix as package directs, pour into greased pan.  Beat cream cheese, butter and cornstarch, until smooth.  Add milk, egg, and vanilla, stir until combined.  Pour over cake batter.  Bake at 350º for

                                                            30-35 min. for three 8 in. rounds

                                                            20 min. for 10x15 or 36 cupcakes

                                                            50-55 min. for bunt pan

Cool and frost.

Mint Fudge Ribbon Cake

            Omit vanilla, add 2 Tbsp. each green crème de menthe and green food coloring to cream cheese mixture.

From Stephanie

Cream Cheese Pound Cake

3 stick butter, softened

8 oz. cream cheese, softened

3 C. sugar

1 tsp. salt

6 eggs

2 tsp. vanilla

3 C. flour

 Combine butter and cream cheese, beat well.  Add sugar and salt, beat well.  Add eggs one at a time, beating well between.  Add vanilla with last egg.  Stir in flour all at once.  Pour into two greased loaf pans or one bunt pan.  Bake at 325º for 60 min. or until toothpick comes out clean.  Let sit for 20 min then remove from pan.

From Stephanie