Cake Recipes

Angel Food Cake
INGREDIENTS:

• 1 cup cake flour
• 1 1/2 cups white sugar
• 12 egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt

DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.

In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Carrot Cake
INGREDIENTS:

• 3 cups grated carrots
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup golden raisins
• 1 1/4 cups confectioners' sugar
• 1 (3 ounce) package cream cheese
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract

DIRECTIONS:
Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.

Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.

To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

Banana Split Cheesecake
INGREDIENTS:

• 2 1/2 cups graham cracker crumbs
• 3/4 cup melted butter
• 4 cups confectioners' sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) can crushed pineapple, drained
• 3 medium bananas, quartered
• 1 (12 ounce) container frozen whipped topping, thawed
• 8 maraschino cherries, halved
• 1/4 cup chocolate syrup
• 1/2 cup pecan halves

DIRECTIONS:
Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.

Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

Basic Cheesecake
INGREDIENTS:

• 1 cup graham cracker crumbs
• 1/4 cup finely chopped walnuts
• 3 tablespoons brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 5 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 cup sour cream
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 eggs

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.

Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

Carmel Pecan Cheesecake
INGREDIENTS:

• 1 cup graham cracker crumbs
• 1/2 cup ground pecans
• 3 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice
• 1/2 teaspoon ground nutmeg
• 1/4 cup margarine, melted
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel ice cream topping
• 1 cup chopped pecans

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch spring form pan.

In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.

Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

Chocolate Cake
INGREDIENTS:

• 1 (18.25 ounce) package dark chocolate cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (16 ounce) container sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup coffee flavored liqueur
• 2 cups semisweet chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Ice Cream Cake
INGREDIENTS:

• 1 (10 inch tube pan) angel food cake
• 2 quarts strawberry ice cream, softened
• 4 cups confectioners' sugar
• 8 ounces cream cheese
• 1/2 pint fresh strawberries

DIRECTIONS:
Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.

Mix cream cheese and confectioner's sugar until light and fluffy.

About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

Ice Cream and Cookie Cake
INGREDIENTS:

• 1 gallon vanilla ice cream
• 1 (20 ounce) package sandwich cookies with cream filling
• 1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS:
Soften ice cream. Crush cookies by placing them in a large zip lock bag and crush. Mix softened ice cream and crushed cookies together. Fold in the whipped topping and pour into one 9x13 inch glass pan. Freeze for 2 hours then serve.

No Bake Cheesecake
INGREDIENTS:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese
• 2 teaspoons lemon juice
• 1 pint heavy whipping cream
• 1/3 cup white sugar
• 1 (21 ounce) can cherry pie filling

DIRECTIONS:
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch spring form pan. Chill until firm.

In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the spring form pan.

No Bake Chocolate Pudding Cake

• 1 (10 inch) angel food cake
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (5 ounce) package non-instant chocolate pudding mix
• 1 (1.55 ounce) bar milk chocolate

DIRECTIONS:
Tear Angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.

Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.

Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
Chill until ready to serve, at least one hour.

No Bake Dirt Cake
INGREDIENTS:

• 1 (20 ounce) package chocolate sandwich cookies
• 1/2 cup butter, melted
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 3 cups milk
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:
Using a blender or food processor, crush 2/3 of the cookies. Stir in the melted butter, then press into a 9x13 inch baking pan.

In a medium bowl, stir together instant pudding and milk. chill in freezer until thickened. Using an electric mixer, beat the cream cheese into the pudding. Fold the dessert topping into the pudding mixture by hand.

Spread over the prepared crust. Crush the remaining cookies in the blender, and sprinkle over the top of the pudding layer. chill for at least 4 hours or until serving time.

No Bake Chocolate Turtle Cheesecake
INGREDIENTS:

• 1 (9 inch) prepared chocolate cookie crumb crust
• 1/2 (14 ounce) package caramel candy
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans
• 2 (3 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1 1/4 cups milk
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup chocolate fudge topping

DIRECTIONS:
Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.

In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.

Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.

Sour Cream Pound Cake
INGREDIENTS:

• 1/2 cup butter
• 1 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2/3 cup water
• 1 (8 ounce) container sour cream
• 1 (18.25 ounce) package yellow cake mix
• 1 cup all-purpose flour

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Pound Cake
INGREDIENTS:

• 1 1/2 cups butter
• 6 eggs
• 3 cups all-purpose flour
• 2 1/2 cups white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 3/4 cup milk

DIRECTIONS:
Grease and flour a tube or Bundt pan. Do not preheat oven.
In a medium bowl, mix flour, baking powder and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla.

Add flour mixture alternately with milk. Beat until smooth. Pour batter into tube or Bundt pan.
Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Pound Cake II
INGREDIENTS:

• 1 cup butter
• 3 cups white sugar
• 6 eggs
• 3 cups cake flour
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes. Add eggs one at a time, beating well with each addition.

Add flour alternately with whipping cream beginning and ending with flour. Stir in vanilla and almond extract.

Spoon into prepared 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes.

Turn out on cotton dish towel and place on cooling rack.