Cake Recipes Collection
Quick & Easy Recipe
- Decadent Chocolate
6 oz Chocolate chips -- Semi-sweet
3/4 c Pecans -- chopped
1 pk Chocolate butter cake mix
Or 1 pk German sweet chocolate mix
4 Eggs
1/2 c Oil
1/4 c Water
1 ts Vanilla
3 1/2 oz Instant pudding mix -- Chocolate
8 oz Sour cream
Toss chocolate chips and pecans in 1 T cake mix, set aside. Beat remaining
ingredients together for 3 minutes; fold in the chips and nuts. Pour into
greased & floured bundt pan. Bake at 359 for 50 minutes. Topping: Mix 1/2
cup butterscotch topping with 1/4 c cream. Make holes in top of cooled cake,
and pour the topping over the cake. When ready to serve, top the piece of cake
with whip cream, butterscotch, and Heath bar bits.
Chef's Chocolate
Cake
1 c Boiling water
3 oz Unsweetened chocolate
1/2 c Sweet butter
1 ts Vanilla extract
2 c Sugar
2 Eggs, separated
1 ts Baking soda
1/2 c Sour cream
2 c Less 2 tablespoons flour
1 ts Baking powder
Icing: 2 tb Butter 1/4 c Semi-sweet chocolate chips 6 tb Heavy cream 1 1/4 c
Powdered sugar 1 ts Vanilla extract.
Chop up chocolate, butter and put them in boiling water. meltting them. add
vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream. fold
in egg whites. put in tube pan. bake at 350 degrees for 40-50 minutes. put on
icing. icing: combine all ingredients and put on low heat. stir constantly.
cool. it will thicken. put on topof cake and let drizzle down sides.
Death By Chocolate
Recipe
4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar
Beat eggs, sour cream, water,and oil together in a large bowl until
thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in
chocolate chips. Pour into Bundt or tube pan and bake at 350 F for 1 hour. When
cool, sift powdered sugar on top of cake. Variation: Replace 1/4 cup water with
Grand Marnier.
Chef's Recipe for Low Fat
Carrot Cake
2 c Flour, all purpose
2 ts Cinnamon
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 ts Nutmeg
1 Crushed pineapple (8 oz can)
3 tb Vegetable oil
1 ts Vanilla
3 c Carrots, shredded
3 ea Large egg whites
1 pn Cloves
1 1/2 c Sugar
Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with
vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar,
pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients
until just combined. Stir in carrots. Beat egg whites in small mixer bowl to
stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour
batter into pan. Bake 40 min. or until toothpick comes out clean. Cool in pan
on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16
pieces.
Zucchini Pineapple
Cake
3 Eggs
2 c Sugar
1 c Oil
2 ts Vanilla
3 c Flour
2 ts Baking soda
1 ts Salt
1/2 ts Baking powder
1 1/2 ts Cinnamon
1 ts Nutmeg
1 1/2 c Zucchini; grated, unpeeled
8 oz Pineapple, crushed; drained
1/2 c Raisins
1 c Pecans; chopped
1 pk Instant vanilla pudding
Preheat the oven to 350 F. In a large bowl, beat the eggs, sugar, oil, and
vanilla until foamy. In a separate bowl, sift the flour, soda, salt, baking
powder, cinnamon, and nutmeg together. Combine with the egg mixture; stir in
the zucchini, pineapple, raisins, pecans, and pudding. Pour into two greased
and floured 9"x5"x3" loaf pans. Bake one hour or until a
toothpick inserted in the center comes out clean. This cake can also be baked
in a large tube pan at 325 F. for about 1- 1/2 hours.
Recipe for Sponge Cake
1/2 c milk
1 c Sifted, all-purpose flour
1 1/2 ts Baking powder
2 ts Grated lemon peel
1 ds Salt
3 Eggs
3/4 c Sugar
In small saucepan, heat milk until bubbles form around edge of pan. Be
careful not to scorch or burn. Remove from heat. Set aside.
Preheat oven to 350. Sift flour with baking powder and salt. Set aside. In a
small bowl, mix at high speed, eggs, until thick and lemon colored. Gradually
add sugar, beating until mixture is smooth and well blended...about 5 min. At
low speed, blend in flour mixture until smooth. Add warm milk and peel, beating
until combined. Immediately pour batter into ungreased, 9-inch angel food pan.
Bake 30 min., or until cake tester inserted in center, comes out clean. Invert
pan over neck of bottle. Let cool completely.
Banana Cake - German
Chocolate
CAKE
1 pk German chocolate cake mix
1 c Ripe bananas; sliced
1 c Water
1/3 c Oil
3 Eggs
FROSTING
1 cn Coconut, Almond OR Pecan - ready to spread frosting
1/4 c Bananas; mashed
GLAZE
1 oz Unsweetened chocolate, melted
1/2 c Powdered sugar
1 1/2 ts Water
Heat oven to 350F. Grease and flour 13x9" pan. In large bowl, combine
cake mix, bananas, water, oil and eggs. Beat at low speed until moistened; beat
2 minutes at highest speed. Pour batter into prepared pan. Bake for 30-40
minutes or until tested done. Cool completely. In small bowl, combine frosting
and mashed bananas. Spread over cooled cake. In small bowl, combine melted
chocolate and powdered sugar. Add water until desired consistency, blending
until smooth. Drizzle over frosting. Store in refrigerator.
Chef's Recipe for Banana
Loaf
1/4 c Sour cream
1 ts Baking soda
1/4 c Butter, softened
1 1/2 c Sugar
2 Eggs
1 Large banana, mashed
1 ts Vanilla extract
1 1/2 c Flour
FROSTING
2 tb Butter, softened
1 c Confectioners' sugar
1 tb Milk
1 tb Lemon juice
Preheat oven to 350F. Grease 9-inch loaf pan; dust with flour. Combine sour
cream and baking soda in large bowl; let stand for 5 minutes.
Mix butter, sugar, and eggs together in separate bowl; stir into sour cream
mixture. Add mashed banana; mix well. Gradually add vanilla and flour; mix well
after each addition. Pour batter into prepared loaf pan; bake for 1 hour. Cool
in pan on wire rack for 10 minutes, then turn out onto rack; cool completely
before frosting.
To make frosting, cream butter and sugar together well in mixing bowl. Stir in
milk and lemon juice, beating well until frosting is of spreading consistency.
Frost sides and top of cooled cake.
Apple Cake Supreme Recipe
3 c Flour
2 c Sugar
1 c Oil
3 ts Baking powder
4 Eggs
1/3 c Orange juice
2 1/2 ts Vanilla
1/2 ts Salt
5 lg Cooking apples, peeled/slicd
1/2 c Sugar
1 ts Cinnamon
Streusal topping:
1/2 c Butter
1/2 c Brown sugar
1 c Flour
Sift flour and baking powder and add all other ingredients except apples,
1/2 cup sugar and cinnamon. Beat with an electric mixer at medium speed for 10
minutes. Combine sliced apples with the sugar and cinnamon.
Alternate layers of batter and apples in a greased and floured tube or bundt
pan until pan is filled. Combine strueasl crumb ingredients with a pastry
blender until crumbly and sprinkle over unbaked cake. Bake in pan at 325
degrees for 1 1/2 hours or tested done. let cool in pan 15 minutes before
removing.
Recipe for Dutch Apple
Cake
1 c All purpose flour
5 tb Sugar
1 ts Baking powder
2 tb Low fat margarine
2 ea Egg whites, slightly beaten
1/4 c Skim milk
1/2 ts Vanilla extract
4 c Sliced peeled apples
1 ts Ground cinnamon
Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing
bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2
knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until
smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit
pan. Arrange apple slices, overlapping, in 2 concentric circles to cover
batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple
slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving.
Chef's Easy Cake - Apple
4 Lg Apples, peeled and sliced
1/4 c Sugar
1/2 ts Cinnamon
1/2 c Sugar
2 tb Soft Butter or Margarine
1 Egg
1/4 ts Vanilla
1 c Flour
1 ts Baking Powder
Preheat oven to 350 deg F. Mix together 1/4 cup sugar and 1/2 t cinnamon.
Place a layer of apples in greased baking dish, sprinkle with half the
sugar-cinnamon mixture, cover with remaining apples and cover with remaining
sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix
well. Stir in flour and baking powder and spoon over apples, spreading it as
best as you can. Bake 30 minutes Serve warm, with vanilla ice cream.
American Coffee Cake
Recipe
4 1/2 c Flour
4 ts Baking powder
1 ts Salt
4 tb Sugar
2 tb Butter
2 Eggs
1 1/3 c Milk
Topping
1 ts Cinnamon
1 tb Butter
1/2 c Flour
1/2 c Sugar
Preheat oven to 350F. Sift flour, add baking powder, salt, sugar. Sift three
times. Chop butter in with spoon. Beat up whites until stiff. Add egg yolks,
beat. Add milk. Beat all together, turn into 2 square pans and spread with the
topping mixture. Bake 40 - 45 mins or until toothpick comes out dry and clean
(use a toothpick to test doneness).
Apple Cinnamon Coffeecake
APPLE FILLING AND TOPPING
2 tb Cinnamon
5 tb Sugar
5 To 6 cups sliced apples
THE CAKE2 c Sugar
1 c Oil or 1 c Applesauce
4 ts Vanilla
1/2 c Orange juice
1 pn Salt
4 Eggs Lightly beaten
3 c Unbleached all-purpose Flour
1 tb Baking powder
1 ts Nutmeg
Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam.
Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples
with remainder and set aside.
For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and eggs.
Combine flour, baking powder, and nutmeg and fold into sugar mixture. Spoon a
little more than one third of the batter into prepared pan. Cover with half of
apple mixture, then spoon in remaining batter and apple slices. Sprinkle top
lightly with the reserved cinnamon-sugar. Bake in preheated oven for 1 hour or
until done. Loosen sides with a butter knife, then invert cake onto a plate for
serving.
Quick & Easy Recipe for
Coffee Cake
2 c All-purpose flour
4 tb Cocoa
1 c Cold coffee
1 ts Vanilla
1 c Sugar
2 ts Baking soda
1 c Mayonnaise
Preheat oven to 350 degrees. Mix all the dry ingredients. Blend in the
coffee, mayonnaise and vanilla. Grease and flour an 8-inch round cake pan. Pour
in the batter and bake in preheated oven for 45 minutes. Test to see if it's
done by inserting a knife in the middle. If it comes out clean, that means the
cake is done. Remove from oven and cool on a wire rack. Slice and serve.
Muffin
Recipe Collection
Recipe for Best Bran
Muffins
1 1/4 c All purpose flour
1 c Shredded wheat bran cereal
2 1/2 ts Baking powder
1 Egg, beaten
3/4 c Skim milk
1/4 c Dark molasses
3 tb Vegetable oil
Vegetable Cooking Spray
Combine dry ingredients in a medium bowl; make a well in center of mixture.
Combine egg, milk, molasses, and oil; add quickly to dryingredients, stirring
until moistened. Spoon into muffin pans coated with cooking spray, filling 2/3
full. Bake at 400F for 20 minutes.
Chef's Bran-Raisin Muffin
Recipe
1 1/2 c Shreds of wheat bran cereal
1/2 c Raisins
1/2 c Boiling water
1 Egg
1 c Buttermilk
1/4 c Vegetable oil
1 1/4 c All-purpose flour
2/3 c Sugar
1 1/4 ts Baking soda
1/4 ts Salt
1/4 ts Ground nutmeg
Heat oven to 400F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1
1/4 inches, or line with paper baking cups. Mix cereal, raisins and water; let
stand 2 minutes. Beat egg in 2 1/2-quart bowl; stir in buttermilk, oil and
cereal mixture. Stir in remaining ingredients, all at once, just until flour is
moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until
golden brown, about 20 minutes. Immediately remove from pan. About 1 dozen
muffins.
Muffins - Apple Bran
1 1/4 c Bran
1 c Whole wheat pastry flour
2 1/2 ts Baking powder
3/4 ts Nutmeg
1/4 ts Ground cloves
1/3 c Milk
2 Eggs
3/4 c Maple syrup
1/4 c Butter
1 c Apples, green are best, Chopped
1 c Raisins (opt)
Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream
together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir in
apples and raisins. Pour into oiled muffin tins, and bake at 350 degrees until
tops split, 15 to 25 minutes.
Quick & Easy Applesauce
Muffins
2 c Bisquick
1/4 c Sugar
1 ts Cinnamon
1/2 c Applesauce
1/4 c Milk
1 Egg
2 tb Cooking oil
TOPPING
1/4 c Sugar
1/4 ts Cinnamon
2 tb Butter or margarine, melted
Preheat oven to 350F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon
cinnamon. Add applesauce, milk, egg amd oil, and beat vigorously for 30
seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool
slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of
muffins in melted butter, then in sugar-cinnamon. Makes 12.
Banana Blueberry Muffins
1 c Pureed Overripe bananas
1/2 ts Baking Soda
1/2 ts Salt
6 tb Butter
1/2 ts Lemon Peel, Grated
6 tb Brown Sugar
1 c Frozen Blueberries,rinsed : and drained
1 Egg
1 1/2 c All-Purpose Flour
1/2 ts Baking Powder
Preheat the oven to 375F. Cream the butter and brown sugar until light and
fluffy. Mix in the banana and egg. Combine the flour, baking powder, baking
soda, salt and lemon peel. Blend into the banana mixture by hand until just
moistened. Do not over blend. Gently fold in the blueberries. Line LARGE muffin
cups with paper liners. Coat the liners lightly with vegetable spray. Fill each
cup a little more than half full. Bake until muffins test done with a wooden
toothpick (20-25 minutes)
Muffins - Chef's
Banana
2 c Sifted flour
2 ts Baking soda
2ts Baking powder
1/8 ts Salt
1 3/4 tb Sugar
1 ea Beaten egg
1 c Milk
3 tb Oil
3/4 c Mashed bananas
In a bowl combine flour,baking powder,soda,salt and sugar. In another bowl
combine egg, milk and oil. Add egg mixture to flour mixture. Blend in bananas.
Grease 2 muffin tins liberally. Pour in batter to fill 2/3 of each cup. Bake at
375Ffor 35 minutes.Use a toothpick to test for doneness. Remove tins to rack.
Let stand for 5 min. With a greased knife cut around each cup. Invert tap to
remove muffins. Serve immediatly with softened butter.
Recipe for Blueberry
Muffins
1 c Blueberries
1 c Whole Wheat flour
1/2 ts Salt
1/2 ts Cinnamon
1/2 c Wheat germ or oat bran
3 tb Applesauce
1/4 c Brown sugar
1 egg
3/4 c milk
1 3/4 ts Baking powder
Preheat oven to 375F Grease a 12-cup muffin tin. Wash and drain berries. In
a bowl mix all ingredients together except for blueberries and baking powder.
When well mixed, add remaining ingredients and mix again. Spoon into muffin
cups and bake for 15 to 20 minutes.
Carrot Muffins
1 1/2 c White sugar
1 1/4 c Corn oil
3 Eggs
3 c Flour
2 ts Baking powder
1 1/2 ts Baking soda
1/4 ts Salt
2 ts Cinnamon
2 c Grated carrots
Preheat oven to 345 F. Cream sugar and oil, add eggs one at a time, beat
well after each. Add dry ingredients and mix well. Stir in carrots, pour into
prepared pans and bake 20 -25 minutes or until center springs back when
touched.
Carrot Pineapple Muffins
8 1/4 oz Pineapple; Crushed 1 Cn
Milk
2 c Whole Wheat Flour
1 1/3 c Brown Sugar; Packed
1 tb Baking Powder
1/2 ts Salt
2 tb Sugar
1/2 ts Cinnamon
3/4 c Carrots; Grated
1/3 c Vegetable Oil
1 Lg egg, beaten
1/2 ts Vanilla
Drain the Pineapple, reserving the juice. Add enough milk to the juice to
make 3/4 cup of liquid, then set aside. Combine the next 7 ingredients in a
large bowl, stirring until the carrots are well coated. Make a well in the
center of the mixture. Combine the milk mixture, oil, egg and vanilla; then add
to the dry ingredients. Stir until just moistened and no flour streaks remain.
Spoon into muffin tins that have been coated with a non-stick spray, filling
each cup 2/3rds full. Bake at 375F. for 20 to 25 minutes or until done.
Zucchini Muffins
1 1/2 c Whole-wheat flour
1 ts Salt
1 1/2 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1 1/2 c Natural bran
1 c Grated zucchini
2 ea Eggs
1/4 c Vegetable oil
1 1/2 c Skim milk or orange juice
2 tb Vinegar
1/2 c Honey
1/4 c Molasses
1/2 c Raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food
processor, 4 to 5 seconds. Pour into large mixing bowl. Process zucchini until
pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds
and add to bowl along with the milk, vinegar, honey, molasses, and raisins.
Stir with a wooden spoon until just blended; do not overmix. Spoon the batter
into paper-lined muffin tins and bake at 375F for 20 to 25 min.
Easy Corn & Cheese
Muffins
2 pk 8 1/2-oz corn muffin mix
1 c Nonfat milk
1 c Low-fat cottage cheese
2 lg Eggs
1/2 c Shredded cheddar cheese
Preheat oven to 400F. Line 12 standard-size muffin cups with paper liners.
Combine muffin mix, milk, cottage cheese and eggs in large bowl. Using electric
mixer, beat until well combined. Mix in cheddar cheese. Let stand 5 minutes.
Spoon batter into prepared cups, dividing equally. Bake until muffins are brown
on top and tester inserted into center comes out clean, about 30 minutes. Let
muffins cool to room temperature.
Recipe for Chef's Corn
Muffins
1/3 c Unbleached Flour
1/3 c Yellow Cornmeal
2 tb Sugar
1 1/2 ts Baking Powder
1/4 ts Salt
1 ea Large Beaten Egg
1/4 c Milk
4 ts Cooking Oil
Yellow Corn Meal
In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,
baking powder, and salt. Make a well in the center of the dry ingredients. Stir
together beaten egg, milk and cooking oil. Add all at once to the dry
ingredients, stirring just till moistened. Line four 6-oz custard cups with
paper baking cups. Fill 2/3rds full. Sprinkle a little additional cornmeal atop
muffins. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till done,
rearranging twice.
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