1 (8 oz) pkg. cream cheese
1 c. white sugar
⅛ tsp. salt
1 tsp. vanilla extract
1 ½ c. heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
from: allrecipes
Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Saturday, July 11, 2020
Tuesday, April 18, 2017
Texas Sheet Cake
Cake:
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
Frosting:
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly.
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
Frosting: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
from: Allrecipes
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
Frosting:
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly.
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
Frosting: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
from: Allrecipes
Monday, April 3, 2017
Cheesecake
Crust:
2 2/3 c. Nilla Wafers, crushed
1/4 c. granulated sugar
1/4 c. melted butter
Mix together and press into a spring form pan that has been coated with cooking spray. Bake at 350° for 8-10 minutes. Let cool while mixing the cheesecake ingredients.
Cheesecake:
4 pkgs cream cheese, softened in microwave (1-2 min)
4 eggs
1 small carton sour cream
3/4 c. powdered sugar
3/4 c. granulated sugar
1 t. vanilla
In a stand mixer, whip the cream cheese for a minute, then add the eggs and beat on high for 4-5 minutes. Add remaining ingredients and mix well, you want it to be completely smooth without any lumps.
Pour cream cheese mixture over crust and bake at 350° for 45-50 minutes. You know it's set when the center still jiggles, but the top is opaque about 2 1/2" around the outside edges. Allow the cake to cool in the pan at room temp for 10-15 minutes, then place in refrigerator to finish cooling.
When it's completely cool, you can run a table knife around the edges to release the cake from the pan if necessary.
Great with your choice of toppings: whipped cream, fruit sauce, caramel/chocolate...it's all good!
adapted from: Whatever
2 2/3 c. Nilla Wafers, crushed
1/4 c. granulated sugar
1/4 c. melted butter
Mix together and press into a spring form pan that has been coated with cooking spray. Bake at 350° for 8-10 minutes. Let cool while mixing the cheesecake ingredients.
Cheesecake:
4 pkgs cream cheese, softened in microwave (1-2 min)
4 eggs
1 small carton sour cream
3/4 c. powdered sugar
3/4 c. granulated sugar
1 t. vanilla
In a stand mixer, whip the cream cheese for a minute, then add the eggs and beat on high for 4-5 minutes. Add remaining ingredients and mix well, you want it to be completely smooth without any lumps.
Pour cream cheese mixture over crust and bake at 350° for 45-50 minutes. You know it's set when the center still jiggles, but the top is opaque about 2 1/2" around the outside edges. Allow the cake to cool in the pan at room temp for 10-15 minutes, then place in refrigerator to finish cooling.
When it's completely cool, you can run a table knife around the edges to release the cake from the pan if necessary.
Great with your choice of toppings: whipped cream, fruit sauce, caramel/chocolate...it's all good!
adapted from: Whatever
Friday, October 11, 2013
Chocolate Mug Cake
2 tablespoons flour
1 teaspoon of sugar (or to taste)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk (or almond milk)
1 tablespoon oil
handful of mini chocolate chips
1 Tbs peanut butter (or caramel, jam, nutella, almond butter, etc)
In a small mug combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain. Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don't get pockets of dry flour. Mix in the chocolate chips. Drop the peanut butter into the chocolate mix and push it down to submerge. Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets.
(Makes a small cake, about 1/2 mug)
from: Made from Scratch
1 teaspoon of sugar (or to taste)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk (or almond milk)
1 tablespoon oil
handful of mini chocolate chips
1 Tbs peanut butter (or caramel, jam, nutella, almond butter, etc)
In a small mug combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain. Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don't get pockets of dry flour. Mix in the chocolate chips. Drop the peanut butter into the chocolate mix and push it down to submerge. Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets.
(Makes a small cake, about 1/2 mug)
from: Made from Scratch
Monday, April 15, 2013
Favorite Chocolate Frosting
2 3/4 c. powdered sugar
5 T. cocoa powder
6 T. butter, softened
5 T. coffee creamer
1 t. vanilla
Sift sugar and cocoa together, set aside
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with creamer. Blend in vanilla. Beat until light and fluffy. Add more creamer or sugar to adjust consistency if needed.
adapted from: Allrecipes
5 T. cocoa powder
6 T. butter, softened
5 T. coffee creamer
1 t. vanilla
Sift sugar and cocoa together, set aside
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with creamer. Blend in vanilla. Beat until light and fluffy. Add more creamer or sugar to adjust consistency if needed.
adapted from: Allrecipes
Monday, July 23, 2012
Quick Caramel Frosting
8 tablespoons (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Mix together until fluffy.
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Mix together until fluffy.
Friday, May 4, 2012
Niles' Nana's Chocolate Cake
2 c. sugar
2 1/2 c. flour
2 t. soda
1 t. salt
1/4 c. cocoa
3/4 c. vegetable oil
1 c. buttermilk or sour milk (add 1 t. vinegar to milk)
1 c. boiling water
2 eggs
Bake at 350 for 30 mins or 325 for 55 mins.
Frosting:
1/2 cube butter
1/4 c. milk
3-4 T. cocoa
add powdered sugar to desired consistency
from: Cammi
2 1/2 c. flour
2 t. soda
1 t. salt
1/4 c. cocoa
3/4 c. vegetable oil
1 c. buttermilk or sour milk (add 1 t. vinegar to milk)
1 c. boiling water
2 eggs
Bake at 350 for 30 mins or 325 for 55 mins.
Frosting:
1/2 cube butter
1/4 c. milk
3-4 T. cocoa
add powdered sugar to desired consistency
from: Cammi
Saturday, November 12, 2011
Pumpkin Spice Glazed Cupcakes
Cupcakes:
1 spice cake mix
1 15 oz. can pumpkin puree
Mix together, fill cupcake liners just a bit more than 1/2 full (batter puffs a lot). Bake at 350 for 16-18 minutes. Makes 24 cupcakes.
Apple Cider Glaze:
1 c. powdered sugar
1 T. pumpkin pie spice (scant)
3 oz. cream cheese
1-2 T. butter
3-4 T. apple cider
Mix all ingredients together, spread thinly on cupcakes...this glaze recipe will frost 48 cupcakes.
from: Amy M.
1 spice cake mix
1 15 oz. can pumpkin puree
Mix together, fill cupcake liners just a bit more than 1/2 full (batter puffs a lot). Bake at 350 for 16-18 minutes. Makes 24 cupcakes.
Apple Cider Glaze:
1 c. powdered sugar
1 T. pumpkin pie spice (scant)
3 oz. cream cheese
1-2 T. butter
3-4 T. apple cider
Mix all ingredients together, spread thinly on cupcakes...this glaze recipe will frost 48 cupcakes.
from: Amy M.
Sunday, June 5, 2011
Cheese Cake for a Crowd
1 box white cake mix
2 8-ounce packages cream cheese softened
2 TBS milk
4 cups powdered sugar
1 pint whipping cream (do NOT use cool whip)
1 package Danish dessert
2 pints frozen (or fresh) raspberries/strawberries/huckleberries, thawed
Make and bake cake mix. Whip together the cream cheese and milk. Then add powdered sugar and mix. In another bowl whip cream until stiff and add to the cheese mixture. Set aside.
Make the Danish Dessert recipe using 2 cups water and cool. Add berries to cooled Danish Dessert. Cool cake completely, spread cheese mixture on top of cake, then put fruit mixture on top. Refrigerate before eating.
If you don't have Danish Dessert mix on hand, you can make your own:
2 tablespoons cornstarch
2 cups water
1 cup sugar
1 package jello
Combine cornstarch and sugar; add water and bring to boil. Remove from heat; add jello (strawberry or raspberry depending on your berries) and stir until dissolved.
from: Renae
2 8-ounce packages cream cheese softened
2 TBS milk
4 cups powdered sugar
1 pint whipping cream (do NOT use cool whip)
1 package Danish dessert
2 pints frozen (or fresh) raspberries/strawberries/huckleberries, thawed
Make and bake cake mix. Whip together the cream cheese and milk. Then add powdered sugar and mix. In another bowl whip cream until stiff and add to the cheese mixture. Set aside.
Make the Danish Dessert recipe using 2 cups water and cool. Add berries to cooled Danish Dessert. Cool cake completely, spread cheese mixture on top of cake, then put fruit mixture on top. Refrigerate before eating.
If you don't have Danish Dessert mix on hand, you can make your own:
2 tablespoons cornstarch
2 cups water
1 cup sugar
1 package jello
Combine cornstarch and sugar; add water and bring to boil. Remove from heat; add jello (strawberry or raspberry depending on your berries) and stir until dissolved.
from: Renae
Sunday, November 7, 2010
Super Moist Chocolate Bundt Cake
1 milk chocolate cake mix
1 4-serving instant chocolate pudding mix
4 large eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup vegetable oil (I use canola)
1 1/2 cups milk chocolate chips
Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (i.e. greased and floured) bundt pan. Bake 45-50 minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter.
adapted from: My Kitchen Cafe
1 4-serving instant chocolate pudding mix
4 large eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup vegetable oil (I use canola)
1 1/2 cups milk chocolate chips
Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (i.e. greased and floured) bundt pan. Bake 45-50 minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter.
adapted from: My Kitchen Cafe
Saturday, October 9, 2010
Billikaye's Pumpkin Cake
1 yellow cake mix (15.25 oz. + 3 oz. more mix or flour)
1 small instant vanilla pudding
1 t. cinnamon
1/2 t. cloves
1/4 t. baking powder
1/2 t. ginger
1 c. water
15 oz. can pumpkin
2 eggs
Preheat oven to 350 degrees. Beat all ingredients together for 4 minutes, pour into greased sheet cake pan. Bake for 25-30 minutes.
Topping:
Whip 1 pint whipping cream, fold in 1/2 c. brown sugar & 1 c. Cool Whip. Spread on cooled cake and enjoy!
from: Billikaye :)
1 t. cinnamon
1/2 t. cloves
1/4 t. baking powder
1/2 t. ginger
1 c. water
15 oz. can pumpkin
2 eggs
Preheat oven to 350 degrees. Beat all ingredients together for 4 minutes, pour into greased sheet cake pan. Bake for 25-30 minutes.
Topping:
Whip 1 pint whipping cream, fold in 1/2 c. brown sugar & 1 c. Cool Whip. Spread on cooled cake and enjoy!
from: Billikaye :)
Thursday, June 18, 2009
Chocolate Chip Crunch Cake
Cake:
2 c. flour
1 T. baking powder
1/2 t. salt
1 c. sugar
2 eggs
1/2 c. butter or margarine
1 c. milk
1 t. vanilla
Topping:
3/4 c. brown sugar
4 1/2 T. melted butter or margarine
1 c. nuts, chopped
1 c. chocolate chips
Mix cake ingredients together and spread in a 9 x 13 cake pan or big cookie sheet. Mix topping together and sprinkle over cake batter. Bake at 350 degrees for 25-30 minutes.
Audrey's little note: This cake bakes for about the same amount of time in either size pan. Watch it closely at the end--it's best if it's just done but not golden around the edges.
from: Preston family favorites
2 c. flour
1 T. baking powder
1/2 t. salt
1 c. sugar
2 eggs
1/2 c. butter or margarine
1 c. milk
1 t. vanilla
Topping:
3/4 c. brown sugar
4 1/2 T. melted butter or margarine
1 c. nuts, chopped
1 c. chocolate chips
Mix cake ingredients together and spread in a 9 x 13 cake pan or big cookie sheet. Mix topping together and sprinkle over cake batter. Bake at 350 degrees for 25-30 minutes.
Audrey's little note: This cake bakes for about the same amount of time in either size pan. Watch it closely at the end--it's best if it's just done but not golden around the edges.
from: Preston family favorites
Saturday, April 18, 2009
Pioneer Woman's Chocolate Sheet Cake
Combine in a mixing bowl:
2 c. flour
3/4 c. sugar
1/4 t. salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping T. cocoa. Stir together.
Add 1 c. boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add 2 beaten eggs
1 t. baking soda
1 t. vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 c. pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping T. cocoa, stir to combine, then turn off heat.
Add 6 T. milk
1 t. vanilla
1 lb minus 1/2 c. powdered sugar, stir together.
Add pecans, stir together, and pour over warm cake.
adapted from: Pioneer Woman
2 c. flour
3/4 c. sugar
1/4 t. salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping T. cocoa. Stir together.
Add 1 c. boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add 2 beaten eggs
1 t. baking soda
1 t. vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 c. pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping T. cocoa, stir to combine, then turn off heat.
Add 6 T. milk
1 t. vanilla
1 lb minus 1/2 c. powdered sugar, stir together.
Add pecans, stir together, and pour over warm cake.
adapted from: Pioneer Woman
Friday, January 9, 2009
Oatmeal Cake
cake:
1 c. oatmeal
1 1/2 c. boiling water
1 cube margarine
2 beaten eggs
1 c. brown sugar
1 c. white sugar
1 1/3 c. flour
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
topping:
1/2 c. melted butter or margarine
1/2 c. sugar
1/4 c. cream or evaporated milk
1 c. coconut
1 t. vanilla
1 c. nuts, chopped
Pour boiling water over oatmeal and 1 cube margarine, let stand until melted and soaked through. Add all other cake ingredients and mix well. Pour into a greased 9x13 pan and bake at 350 for 30-35 minutes.
When cake is done, mix the melted butter and sugar together, then add the remaining topping ingredients. Spread on hot cake, and broil (I use the middle rack) until the topping is lightly toasted and golden (watch it closely and don't overdo it--scorched topping is yucko).
from: Gloria's repertoire
1 c. oatmeal
1 1/2 c. boiling water
1 cube margarine
2 beaten eggs
1 c. brown sugar
1 c. white sugar
1 1/3 c. flour
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
topping:
1/2 c. melted butter or margarine
1/2 c. sugar
1/4 c. cream or evaporated milk
1 c. coconut
1 t. vanilla
1 c. nuts, chopped
Pour boiling water over oatmeal and 1 cube margarine, let stand until melted and soaked through. Add all other cake ingredients and mix well. Pour into a greased 9x13 pan and bake at 350 for 30-35 minutes.
When cake is done, mix the melted butter and sugar together, then add the remaining topping ingredients. Spread on hot cake, and broil (I use the middle rack) until the topping is lightly toasted and golden (watch it closely and don't overdo it--scorched topping is yucko).
from: Gloria's repertoire
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