Lemon Custard Cake

Another great option for summertime treats, this lemon custard cake it great alone, with just a sprinkling of powdered sugar, or topped with juicy berries (my personal preference).

Do not be alarmed by the runny consistency of the batter - that is exactly how it is supposed to be.   The cake firms up quite a bit once cooked and cooled.

Lemon Custard Cake

Recipe from Give Recipe

4 eggs, room temperature

1 tsp. vanilla

1 c. sugar

1/2 c. butter (1 cube)

3/4 c. flour

2 c. milk, lukewarm

2 tsp. finely grated lemon zest (1 Tbsp. lemonaide powder)

Separate egg whites and egg yolks.

Beat whites in a bowl until stiff and put aside.

Whisk egg yolks, vanilla and sugar until creamy.

Add melted butter and mix for half a minute.

Add the flour and mix with a spatula until well incorporated.

Continue beating as you add the milk gradually.

Gently fold in the egg white, one third at a time.

Fold in the grated lemon zest.

Pour very runny batter into a greased 8x11" baking dish.

Bake at 320 degrees for 60 minutes.

Let cool.

Dust with powdered sugar or top with fresh fruit.  I ended up putting mine face down on a platter first, but you can't really go wrong here.

Strawberry Yogurt Cake

Strawberries are officially in season (as far as my backyard garden is concerned), and this is the perfect summer treat to take to parties and potlucks.

Strawberry Yogurt Cake

Recipe from A Spicy Perspective

1 c. butter, softened

2 c. sugar

3 large eggs

3 Tbsp. lemon juice, divided

zest of 1 lemon (or use a lemon substitute)

2 1/2 c. flour, divided

1/2 tsp. baking soda

1/2 tsp. salt

8 oz. plain or vanilla Greek yogurt

12 oz. fresh strawberries, diced

1 c. powdered sugar

Sift together 2 1/4 c. flour, baking soda and salt.

Min in the lemon zest and set aside.

Cream together the butter and sugar until light and fluffly.

Beat in the eggs, one and a time.

Add 1 Tbsp. lemon juice.

Alternate adding the flour and yogurt mixture, mixing after each addition, just until incorporated.

Toss strawberries with the remaining 1/4 c. flour.

Gently fold into batter.

Preheat oven to 375 degrees.

Grease and flour a 10" bundt cake pan, and pour in the batter.

Place in the oven, and reduce the temperature to 325 degrees.

Bake for 60 minutes, or until a toothpick comes out clean.

Remove from oven and allow to cool at least 20 minutes in the pan, then turn onto a wire rack to cool completely.

Once cooled, whisk together remaining 2 Tbsp. of lemon juice and the powdered sugar.

Drizzle over the top of the cake.

Dutch Oven Cobbler

As summer approaches, I thought I'd share one of my all time favorite dutch oven desserts: COBBLER.

This recipe is SO EASY, making it perfect for camping or backyard BBQ's.  Fill with whatever fruit you desire (peaches and raspberries below), top with a sprinkling of cake mix, butter, and sprite.  Delicious!  The best part about this recipe is that you can't really mess it up.  Don't worry so much about proportions and measuring; just dump it in and put the lid on.  You wont be disappointed!

Dutch Oven Cobbler

Recipe from Sandy Bishop

6-8 c. chopped fruit of choice (I almost always use 2 quarts of bottled peaches)

1 boxed cake mix; white, yellow, chocolate, whatever you prefer.

1/4 c. butter

1 can sprite or 7-up

In a 12" dutch oven, layer the bottom with fruit (drained, if using canned).

Open a boxed cake mix and sprinkle the contents over the fruit (do not make the cake as directed, just use the powder in the mix).

Cut thin strips of butter and layer pieces over the cake mix.

Carefully pour 1/2 - 1 full can of sprite over everything.  You want it to be moist on the bottom, and dry on the top.

For Briquette cooking: 

10 coals on the bottom

14 coals on the top

Bake for 30-45 minutes, until fruit is bubbling up in places and the cake is browned on the top.

Or you can bake it in a 350 degree oven for 30-45 minutes.

Mandarin Lemon Cake with Pineapple Pudding Whipped Topping

This is the perfect recipe for taking a collection of pre-made packages and creating something that tastes homemade.  Not only does it take a regular boxed cake mix to the next level, it comes together quickly and definitely makes an impression.

Mandarin Lemon Cake with Pineapple Pudding Whipped Topping

1 boxed Lemon cake mix

Ingredients required on cake box

1 can mandarin oranges, drained

20oz. can crushed pineapple, undrained

6oz. package vanilla pudding

8oz. cool whip

1/2 c. coconut

chopped pecans

Prepare cake batter according to package directions.

Gently fold in drained mandarin oranges.

Bake according to package directions.

Mix vanilla pudding with crushed pineapple until blended.

Fold in whipped topping and coconut.

Frost cake and top with chopped pecans.

Keep refrigerated.

3-2-1 Cake Mix

A completely easy and fool proof quick dessert recipe.  And I mean quick.

Without thinking I apparently told my oldest that he could have cake for dessert.  So not like me.  I had meant to make cupcakes with him, but life happened and it slipped my mind.

  During dinner I remembered, slightly panicked, and then hoped that he would forget all about it.  He usually does.  But not this time.

It was 20 minutes from bedtime, and I was praising Pinterest, yet again, for saving my menu.

I whipped this up in no time (seriously, like 5 minutes total).

I'm pretty sure I won the mom of the day award.

3-2-1 Cake Mix

Recipe from The Hidden Pantry

1 box Angel Food Cake Mix

1 box Cake Mix (any flavor - I chose chocolate)

In a large bowl, thoroughly combine the two cake mixes (just the dry stuff - don't add anything else).

They fit and store perfectly in a quart ziplock bag.

To make each serving:

3 Tbsp. cake mix

2 Tbsp. water

1 minute in microwave

Mix water and cake mix in a pint size jar or mug.

Microwave for 1 minute.

For added mom coolness, drizzle on chocolate syrup or caramel sauce, preferably in the initial of your kiddo's name.

Enjoy!

Mint Chocolate Roll Cake

My oldest just turned 7.  SEVEN!  How did that sneak up on me so fast...

There were several debates on the cake.  The morning before the big day he finally decided on a #7 cake decorated with M&M's.

It was heavily persuaded upon him, but I think it turned out great!

I looked at this tutorial to see how to make any number out of a cake.

Then I noticed #7 needed a roll cake.  I had never made one of those before.

It was obviously more work than a regular 9x13, but nothing too hard.

The original idea came from Bakers Royal - her chocolate peppermint roll has been on my desserts pinboard forever.  I switched up the frosting a bit to make it less "Christmas-y", but otherwise followed directions exactly.

It was delicious!

Mint Chocolate Roll Cake

Chocolate Genoise Cake

Recipe from Martha Stewart

5 Tbsp. butter, plus more for parchment and pan

2/3 c. sifted cake flour (not self-rising)

1/3 c. sifted cocoa powder, plus more for dusting

pinch baking soda

6 large eggs

3/4 c. sugar

2 tsp. vanilla extract

Butter a 10.5x15.5x1" jelly-roll pan.

Line pan with parchment; and butter and flour the paper, tapping out excess flour.

Sift flour, cocoa, and baking soda together twice into a medium bowl, and set aside.

In a medium glass bowl whisk together eggs and sugar.

Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved, 3-4 minutes. 

Remove from heat, and beat on high speed until mixture is thick and pale and has TRIPLED in bulk and creates 'ribbons' when you move the beater around (this took FOREVER - at least 10 minutes).

In a small saucepan over low heat, melt butter.

Skim off white foam, if any.

Preheat oven to 350 degrees.

In three additions, sift flour mixture over egg mixture, folding in gently with a spatula.

While folding in the last addition, dribble melted butter over the batter and fold in (pour in only the clear yellow butter - leave out and discard the white liquid butter on the bottom of the pan.

Spread batter evenly into the jelly-roll pan.

Tap pan on counter to remove air bubbles.

Bake until cake springs back when touched in center, 15-20 minutes.

Do not overbake or cake will crack.

Let sit in pan on a wire rack until cook enough to handle.

Once cooled, dust surface with cocoa powder.

Cover with a sheet of waxed paper, and top with a damp dish towel.

Invert onto a work surface, and peel off parchment, dusting that side with cocoa as well.

Starting from one long end, carefully roll up cake in towel.

Wrap in plastic, and refrigerate until ready to use.

Mint Buttercream Frosting

Recipe modified from Bakers Royal

12 Tbsp. butter

5 Tbsp. heavy cream

2 c. powdered sugar

1/2 c. mini chocolate chips

green food coloring

2-3 drops Peppermint essential oil (or peppermint extract to taste)

Place all ingredients except chips in a bowl and beat until smooth.

Fold in chocolate chips.

Chocolate Pouring Sauce

Recipe modified from Bakers Royal

1/3 c. milk chocolate chips

1/3 c. semi-sweet chocolate chips

2 Tbsp. heavy cream

1/4 c. powdered sugar, sifted

4-5 Tbsp. water, warm

Place chocolate chips and cream in microwave safe bowl and heat, stirring after 30 second intervals, until melted.

Add powdered sugar and mix to combine.

Add water, 1 Tbsp. at a time, until desired consistency is reached.

Set aside and let sauce cool to warm.

Assembly:

Unroll Genoise cake and spread filling evenly over everything.

Roll filled cake from end to end.

Trim ends as needed for a clean finish.

Decorating:

Divide M&M's into individual colors.
Place fully assembled roll on a serving plate.
Pour warm Chocolate sauce into a piping bag (or ziplock bag) with a small circle tip.
Squeeze a single line of chocolate dipping sauce on the cake, and arrange with one color of M&M's, squishing them into the chocolate sauce to hold them in place.
Continue steps above, until entire cake is coated.
The chocolate sauce will harden as it sets, but I was able to "frost" the entire cake before it hardened in my piping bag.

Hot Fudge Pudding Cake

A warm chocolate cake topped with gooey hot fudge... all baked into one dish.  This is just as delicious as it sounds, and is extremely easy to make.

Hot Fudge Pudding Cake

Recipe from Hershey's

1 1/4 c. granulated sugar, divided
1 c. flour
1/2 c. cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. butter, melted
1 1/2 tsp. vanilla
1/2 c. brown sugar
1 1/4 c. hot tap water

Combine 3/4 c. granulated sugar, four, 1/4 c. cocoa, baking powder and salt.

Stir in milk, butter and vanilla.

Beat until smooth.

Pour batter into an ungreased 8 or 9" baking pan.

Stir together remaining sugar, cocoa and the brown sugar.

Sprinkle this mixture evenly over the batter.

Pour the hot tap water over the sugar/cocoa mixture - DO NOT STIR.

Bake at 350 for 35-40 minutes, or until the center is almost set.

Let stand 15 minutes before serving.

Scoop out cake and spoon the sauce from the bottom of the pan over the top.

Hostess Cupcakes

This post contains some seriously good cupcakes, people!

Faux Hostess Cupcakes

Recipe from Frosted!

1 box chocolate cake mix of your choice.

Creme Filling (recipe below)

Chocolate Ganache (recipe below)

Prepare cake mix according to package directions and bake cupcakes.

Set on wire racks to cool completely.

While cupcakes are cooling, prepare chocolate ganache.

Chocolate Ganache

for 24 cupcakes

1 c. semi-sweet chocolate chips

1/2 c. heavy whipping cream

1 Tbsp. butter

In a small saucepan, over low heat, combine chocolate and cream.

Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy.

Remove saucepan from heat and stir in butter.

Let cool at least 20 minutes until it is warm to the touch.

Meanwhile, prepare creme filling

Creme Filling

for 24 cupcakes

1/2 c. butter

1/2 c. shortening 

1 c. sugar

3 Tbsp. flour

2/3 c. milk

1 tsp. vanilla

Cream butter and shortening until light and fluffy.

Add sugar, flour, milk, and then vanilla.

Whip until sugar is all dissolved (very important).

While filling is mixing, use a knife (or a cupcake corer) to remove the center of each cupcake (reserving the cut out pieces).

Put whipped filling in a pastry bag (or a ziplock with a cut corner) and pipe into center of cupcakes.

Replace center of cupcake that was removed, pressing down so it is flush with the top again.

Take stuffed cupcakes, and individually dip them into the Ganache, up to the top of their liners.

Pull cupcake out of Ganache and let any excess drip back into the saucepan.

Place dipped cupcakes on a wire rack to let Ganache dry.

Once tops have dried, you can add the signature 'swirl' to the tops using the extra Creme Filling.

Chocolate Cake

Don't get me wrong, my pantry is stocked with all sorts of premade cake mixes.

I just have a strange desire to have a recipe for everything.

Tha,t and this is SO MUCH BETTER than what comes in a box.

Chocolate Cake

Recipe from Hershey's Kitchens

2 c. sugar

1 3/4 c. flour
3/4 c. cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water

Heat oven to 350°F.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pan(s).

Bake (times are listed below) until wooden pick inserted in center comes out clean.

Variations:
- 13x9" pan: bake 35 to 40 minutes. Cool completely. Frost.
- (3) 8" rounds: bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- Bundt Cake: bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
- (30) cupcakes: fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost.

Spiced Carrot Cake with Caramel Cream Cheese Frosting

I realize that this isn't the best photo, but this cake is super moist and delicious.  And the icing is to die for!

Spiced Carrot Cake with Caramel Cream Cheese Frosting

Recipe modified from Taste of Home

Cake

1 package spice cake mix

3.4 oz. package instant vanilla pudding mix

4 eggs

3/4 c. water

1/2 c. applesauce

1/4 c. canola oil

1 c. shredded carrots

8 oz. can crushed pineapple, drained

1/2 c. flaked coconut

In a large bowl, combine the cake mix, pudding mix, eggs, water, applesauce and oil; beat on low speed for 30 seconds, then on medium for 2 minutes.

Fold in the carrots, pineapple and coconut until just blended.

Pour into greased 9x13" cake pan.

Bake at 350 for 30-35 minutes, or until toothpick comes out clean.

Cool completely.

Frosting

1/2 c. butter, softened

4 oz. cream cheese, softened

3 c. powdered sugar

1/4 c. caramel ice cream topping

1 Tbsp. milk

Beat butter and cream cheese until fluffy.
Add sugar, ice cream topping and milk, mixing thoroughly.
Add more milk if necessary to reach the desired consistency.
Spread frosting over cooled cake.

Store cake (covered) in the refrigerator.

Coffee Cake (Cinnamon Swirl)

I have no idea why this is called coffee cake.

It doesn't contain coffee.

It isn't even served with coffee.

I guess it could be... just never at our house.

Or anyone elses that I know of for that matter.

Truthfully, we make this for breakfast.

I like it topped with warm applesauce.

Coffee Cake

Recipe from Lyn Denna

Mix and spread in 9x13” pan:

3 c. flour
5 tsp. baking powder
1 ½ c. sugar
1 ½ tsp. salt
2 eggs
½ c. shortening
1 ½ c. milk

Mix, sprinkle on batter and gently swirl into batter:
¾ c. brown sugar
¾ c. nuts
3 tsp. cinnamon
3 Tbsp. melted butter

Bake at 375 for 35-40 minutes.

Cobbler Cake (Peach)

Cobbler always reminds me of camping.

That was pretty much the only thing my mom would make in a dutch oven.

This recipe can be made indoors... and all year round.

It is one of Tate's favorites.

Cobbler Cake
8 c. fresh fruit of choice (in the off season we used bottled peaches)

½ c. brown sugar
3 Tbsp. butter
cinnamon
1-2 Tbsp. sugar

BATTER:
1 egg, beaten
1 c. flour
¾ c. sugar
1 tsp. baking powder
½ c. rich cream

Peel and chop fruit into bite sized pieces.
Mix butter with brown sugar and add to fruit.
Grease a 9x13" baking dish and pour fruit inside.
Sprinkle with cinnamon and sugar, depending on the tartness of the fruit.
For the batter: beat egg and sugar until thick and creamy.
Add flour and baking powder.
Add cream.

Cover fruit with batter and bake at 350 for 30-40 minutes.
Sprinkle warm cake with extra cinnamon and sugar.
Serve with whip cream or ice cream.

Reeses Peanut Butter Cupcakes (and) Chocolate Peanut Butter Frosting

Some foods are love at first sight for me.

I don't even have to make it - I already know I'm going to love every bite.

This recipe was one of those...

Reese's Peanut Butter Cupcakes

Recipe from Mindika Moments

8 ounces cream cheese (about 1 cup), softened

2 egg whites

1/4 cup vegetable oil

1 box chocolate fudge cake mix

1 cup water

36 mini Reese’s Peanut Butter cups

Preheat the oven to 350 degrees F.

Line two 12 count muffin tin with paper liners.

In a large bowl combine the cream cheese, egg whites and vegetable oil.

Using a mixer, beat the ingredients until combined and creamy.

Add the cake mix and water and mix until smooth, about 3 minutes.

Fill the muffin cups about ¾ full.

Place 1 mini Reese Peanut Butter Cup on top of the batter.

Do not put the cup down into the batter, just set it on top.

Bake about 18 to 20 minutes

The Reese’s will settle down into the cupcake as they bake.

Remove from the oven and let cool slightly in the tin, then transfer the cupcakes to a wire rack.

When cool, frost with Chocolate Peanut Butter frosting. Then top each cupcake with a mini peanut butter cup sliced in half.

Chocolate Peanut Butter Frosting

1 c. smooth peanut butter

½ c. butter

3 Tbsp. coco powder

3-4 c. powdered sugar
1-3 Tbsp. milk

Beat the peanut butter and butter with a mixer until smooth.

Add the coco powder and mix well.

Add the powdered sugar 1 cup at a time until desired thickness of frosting.

If you need to thin it out a little, add a couple tablespoons of milk.

Strawberry Meringue Cake

I have had this recipe sitting in my "recipes to try" pile for about 9 years (literally).

Because of that, I have absolutely no recollection of where I got it.

However, it was delicious (as most cakes are),

and is definately sweet enough without gobs of frosting.

The recipe said to double layer, but the meringue made it pretty unstable.

Next time I would just make 2 seperate cakes,

but it was still good!

Strawberry Meringue Cake

1 pkg. yellow cake mix

4 eggs seperated

1 c. sugar

1 1/3 c. orange juice

1 1/2 tsp. orange zest

1/4 tsp. cream of tartar

1 pint fresh strawberries

8oz. cool whip

1 lb. strawberries

Combine cake mix, yolks, orange peel and juice; beat 4 minutes at medium speed.

Pour into 2 greased and floured 9" round cake pans.

Beat 4 egg whites with cream of tartar to soft peaks.

Gradually add sugar, beating to stiff peaks.

Spread meringue evenly over batter in cake pans.

Bake at 350 for 35 minutes; cool.

(The meringue will not look that wonderful, don't worry).

Let the cakes cool, and remove from the pans, meringue side up.

Mash 1/2 of the strawberries, and fold in cool whip.

Spread 1/2 of the mixture on top of one cake.

Slice the remaining strawberries, and layer half of them evenly over the cool whip.

Repeat with the other cake, OR layer the cake on top and repeat.

Store leftovers in fridge.

Eclair Cake

This is a great 'cold' cake for those hot summer nights.

Eclair Cake
Recipe from Sandy Bishop

DOUGH:
1 c. water
1 stick butter
1 c. flour
1/4 tsp. salt
4 eggs

Boil water and butter.  Add salt and flour.
Stir until dough leaves the sides of the pan.
Cool slightly.
Add eggs, 1 at a time, stirring after each one.
Spread onto greased jelly roll pan or large cookie sheet.
Bake at 400 for 25-30 minutes, checking periodically to break bubbles with a fork.
Remove from oven and cool.

FILLING:
2 small pkgs. (or 1 large) instant vanilla pudding
1 pkg. cream cheese, softened
2 c. cold milk
12 oz. cool whip

Mix cream cheese, vanilla pudding and milk for 15 minutes, until smooth, alternating pudding and milk slowly.
Put pudding mixture on crust, and let set for 10 minutes in fridge.
Spread cool whip on top of pudding.
Drizzle with Icing.

ICING:
1/4 c. milk chocolate chips
1/2 Tbsp. butter
1/2 c. powdered sugar
1 Tbsp. + milk

Melt chips and butter.
Add sugar and milk, till drizzling consistency.

Store leftovers in fridge.
** This is also delicious with fresh fruit on top instead of the chocolate icing.

Ice-Cream Sandwich Cake

Ice-Cream Cakes are always a bit hit.  It's a good thing they are so easy to make!

Ice-Cream Sandwich Cake
1 box chocolate cake mix
1 carton ice-cream (I used Cookies n' Cream)

Prepare cake according to package directions, baking them in two 8 or 9" round pans.
Once cake has cooled completely, cut off rounded tops to make them straight.
Using one of the round pans as a mold, fill it with the carton of ice-cream - be sure that it is soft enough to fill all of the space and smooth out nicely on top.

Next, layer cake, ice cream, and cake (be sure that the cut side of the cake touches the layer of ice-cream.
To loosen the ice-cream from the round, fill your sink with 1/4" hot water and place the pan in it.

Smooth out t the sides, and put in freezer until very firm (I prefer overnight).
Decorate and return to freezer to harden completely.
Remove from freezer and let sit at room temperature for 20 minutes prior to cutting.

Click here for tips on how to decorate this cake:

Death by Chocolate

My husband taught me how to make this... something he picked up on the mission.  Which is really odd, considering he doesn't like dessert, especially cake.  But anyway, it is SO good!  And one of the easiest things to make!

Death by Chocolate
1 chocolate cake mix
1 (5.8oz) pkg. choclate pudding mix
1 8oz. container cool whip
3 Tbsp. skor candy chips

Prepare cake according to package directions and let cool completely.
Once cooled, cut cake into 1" pieces.

Prepare pudding according to package directions.

In a trifle bowl, dump half of the cake pieces into the bottom.
Smash cake pieces down with a spoon, compacting as much as possible.
Pour half of the pudding over the cake.
Spread half of the cool whip over the pudding.
Repeat with the remaining layers, smashing down the cake pieces again.

Cover with plastic wrap and refrigerate for 12-24 hours.  Top with skor candy chips just before serving.

- The longer it sits, the more the cake with absorb the pudding, creating a moist, DELICIOUS texture.  Don't skip this part... it is much too dry and not as satisfying if you eat it right away.
- Also, the skor chips will start to dissolve into the whip cream, making them soggy, so be sure to add them just before you serve.