Lemon Raspberry Whipped Cream Cake

Lemon Raspberry Whipped Cream Cake
By: Rosanna Thomas

White Cake Mix and ingredients to make cake

Lemon Drizzle:
¼ cup water
2 Tablespoons lemon extract
*Mix together gently in a small bowl

Cream Filling:
1 (8oz) cream cheese, softened
1 (8oz) Cool Whip whipped topping, thawed
¾ cup granulated sugar
*Mix cream cheese and sugar together until smooth. Gently fold in whipped topping.

3 cups fresh raspberries
Additional: 1 (8oz) Cool Whip whipped topping, thawed

Prepare white cake mix as directed on packaging. Pour into (2) 9 inch round cake pans that have been greased and floured. Bake according to package directions. Remove from oven. Cool in pans for 10 minutes, then transfer to cooling racks to cool completely. Once the cakes have cooled cut each cake in half horizontally, giving you 4 thin layers.

Place one cake layer, cut side up, on a serving plate. Using a pastry brush, brush the cake with lemon drizzle. Spread a thin layer of cream filling on the layer. Arrange 1 cup of raspberries over the cream. Place another cake layer on top of the berries and repeat brushing, spreading cream filling, and arranging berries until the cake is completely filled. Place the last layer cut side down.

Frost the top and sides of the cake with (8oz) Cool Whip whipped topping. Garnish with raspberries and lemon zest if desired.

Refrigerate, covered, until ready to serve. Serve chilled.

Serves 10

Chocolate-Covered OREO Cookie Cake

Chocolate-Covered OREO Cookie Cake
By: Kraft Philadelphia

1 pkg (2-layer size) devil’s food chocolate cake mix
4 squares BAKER’S semi-sweet chocolate
¼ cup (1/2 stick) butter
1 pkg (8oz) cream cheese, softened
½ cup granulated sugar
2 cups thawed COOL WHIP topping
12 OREO cookies, coarsely crushed

Heat oven to 350 degrees

Prepare cake batter and bake in 2 (9 inch) round pans as directed on the package. Cool cakes in pans 10 minutes. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

Microwave chocolate and butter in a small microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

***Note: If the chocolate glaze becomes too thick, microwave 20-30 seconds or until desired consistency.

Makes 16 servings

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
By: Gourmet Magazine October 2009

For Cake:
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon vanilla
2 large eggs
1 ½ cups unsweetened applesauce

For Frosting:
8oz cream cheese, softened
3 Tablespoons unsalted butter, softened
¼ teaspoon vanilla
1 cup confectioners’ sugar
½ teaspoon cinnamon

Preheat oven to 350 degrees

Butter 8x8 glass square baking dish.

Make Cake:
Whisk together flour, baking powder, baking soda, salt and spices.

Beat butter, brown sugar and vanilla with an electric mixer at high speed until pale and fluffy, about 2-3 minutes. Add eggs, 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture just until combined.

Spread batter evenly in prepared pan and bake until golden brown and wooden pick inserted into center comes out clean, about 45 minutes. Cool in pan for 15 minutes. Run a knife around edges of cake to loosen, then invert onto a plate. Reinvert cake onto a rack and cool completely.

Make frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Stir in confectioners’ sugar and cinnamon, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake.

Serves 6

Hawaiian Cake

Hawaiian Cake
By: Rosanna

1 box Butter Recipe Yellow Cake Mix
½ cup canola oil
4 eggs
15oz can mandarin oranges, with juice

Icing:
2pkgs (3.4oz each) instant vanilla pudding
20oz crushed pineapple, with juice
1 tub (8oz) Cool whip topping, thawed

Mix cake ingredients: cake mix, oil and eggs, then add the mandarin oranges with juice. Bake in 2 (9-inch) cake pans (sprayed with flour cooking spray to prevent sticking) at 350 degrees for 30 minutes. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.

To make cake:
Take one cake layer and place it on a cake platter. Mix vanilla pudding with crushed pineapple and juice, then gently mix in cool whip. Place half of icing mixture on cake layer. Top with second cake layer, and frost with remaining icing. Cover and refrigerate at least 2 hours before serving.

Serves 12

Simple Boston Cream Pies

Simple Boston Cream Pies
By: Chocolate Lover’s Collection

***Makes 2 cakes***

1 package Duncan Hines Moist Deluxe Yellow Cake Mix (For a richer flavor, substitute Butter Recipe Golden Cake Mix)
4 containers (3 ½ oz each) ready-to-eat vanilla pudding cups
1 container Duncan Hines Creamy Homestyle Chocolate Frosting

Preheat oven to 350 degrees

Grease and flour two 8 or 9 inch round pans.

Prepare, bake and cool cake following package directions for basic recipe.

To assemble, place each cake layer on serving plate. Split layers in half horizontally. Spread contents of 2 containers of containers of vanilla pudding on bottom layer of one cake. Place top layer on filling. Repeat for second cake layer.

Discard lid and foil top of chocolate frosting container. Heat in microwave at High 25-30 seconds. Stir. (Mixture should be thin.) Spread half the chocolate glaze over top of each cake. Refrigerate until ready to serve.

Makes 12 to 16 servings

Chocolate-Chocolate Cake

Chocolate-Chocolate Cake
By: Chocolate Lover’s Collection

*You would think by the title that this cake is too rich, but on the contrary. It holds its shape beautifully, yet the cake itself is moist and fluffy. Just enough chocolate. Yummy with a scoop of vanilla bean gelato. The powdered sugar dusted on top gives it a nice touch*

1 package (8oz) cream cheese, softened
1 cup sour cream
½ cup hot coffee or water
2 eggs
1 package (2-layer size) dark chocolate cake mix
1 package (4 serving size) chocolate flavor instant pudding and pie filling
1 cup semi-sweet chocolate chips

Mix cream cheese, sour cream, hot coffee (or hot water), and eggs with an electric mixer on medium speed until well blended. Add cake mix and pudding mix; beat until well blended. Fold in semi-sweet chocolate chips. (Batter will be stiff.)

Pour into greased and floured 12-cup fluted tube or bundt pan.

Bake at 325 degrees for 1 hour and 5 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar before serving. Garnish with fresh raspberries if desired.

Makes 10 to 12 servings

Italian Cream Cake

Italian Cream Cake
By: Rosanna adapted from Phyllis Thomson

½ cup “Crisco” shortening
½ cup butter (1 stick)
1 2/3 cups granulated sugar
6 eggs, separated
1 cup buttermilk
¾ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
½ cup quartered maraschino cherries (approx 15 cherries)
¼ teaspoon cream of tarter

Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time and beat well after each addition. Add buttermilk alternating with dry ingredients, ending with flour. Stir in vanilla, coconut, and cherries. Beat egg whites with cream of tarter until stiff. Fold into cake mixture. Bake in 3 greased 9 inch layer pans at 350 degrees for 30 minutes or until done. Cool 10 minutes, remove from pan.

Frosting:
1 cup butter (2 sticks), at room temperature
2 (8oz) packages of cream cheese, softened
6 cups powdered sugar
1 teaspoon vanilla

Cream butter and cream cheese. Gradually add sugar and vanilla. Beat until smooth and creamy. Frost cooled cake.

To Layer Cake:
Place on layer of cake on serving platter. Frost with 1/3 frosting. Layer again with another 1/3 frosting. Place last layer on top and frost top and sides with remaining frosting. Press additional coconut into frosting is you desire. Top each individual slice with a maraschino cherry! Store, covered, in refrigerator until ready to slice and serve. Yummy!

Chocolate Mocha Cream Cake

Chocolate Mocha Cream Cake
By: Rosanna adapted from Anna Ginsberg

Cake:
2 cups flour
1 cup granulated sugar
1 cup packed brown sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt

1 cup mayonnaise
3 Tablespoons canola oil

1 cup hot brewed coffee (if you don’t want to use coffee substitute with 1 cup of prepared hot chocolate)
2 teaspoons vanilla

1/3 cup semisweet chocolate chips

Mocha Cream:
¼ cup hot brewed coffee (use ¼ cup hot chocolate as substitute)
1 (7oz) jar marshmallow crème
1 (8oz) container of Cool Whip, thawed
1/3 cup Hershey’s syrup (optional)

Preheat oven to 350 degrees.

Spray 9x13 glass baking pan with Flour Pam spray to prevent sticking.

To prepare cake: Mix flour with next 6 ingredients (through salt) in a large bowl in an electric mixer. Add mayonnaise and oil, beat at low speed until blended. Slowly add brewed coffee and vanilla, beat with mixer at low speed 1 minute or until well blended. Stir in chocolate chips. Pour batter into prepared pan and bake for 30 minutes.

*Cake will be slightly sunken in the middle at 30 minutes (this is normal). While cooling on the rack the center will sink slightly more; don’t be alarmed this is to hold the topping!*

Cool cake in pan completely on wire rack.

To prepare mocha cream: Combine ¼ cup coffee with marshmallow crème in electric mixer fitted with whisk attachment on low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with Hershey’s syrup (optional). Chill in refrigerator until ready to serve.

Yields: 16 servings

Lemon-vanilla Pound Cake

Lemon-vanilla Pound Cake
By: Gale Gand with Lisa Weiss

12 Tablespoons (1 ½ sticks) unsalted butter
1 cup whole milk
4 large eggs
2 ¼ cups sugar
2 teaspoons vanilla
1 teaspoon lemon extract
Grated zest of 1 lemon
2 cups flour
2 teaspoons baking powder
Juice of 1 lemon

Melt 4 Tablespoons of the butter. Generously brush a 10-inch tube pan or decorative Bundt pan with the melted butter and refrigerate it for a few minutes. Once the butter has hardened, brush it again to cover any spots you missed the first time. Set the pan aside.

Preheat the oven to 350 degrees.

Bring the milk and remaining 8 Tablespoons of butter just to a boil in a medium saucepan. Set aside.

In an electric mixer fitted with the whisk attachment, whip the eggs on medium-high speed until light and fluffy, 5-7 minutes. Reduce the speed to medium and stir in 2 cups of the sugar, the vanilla, lemon extract, and lemon zest. On low speed, gradually mix in the flour. Pour the hot milk mixture, then add the baking powder, and stir until the batter is thoroughly combined. Pour the batter into the buttered pan and bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.

While the cake is baking, blend the lemon juice with the remaining ¼ cup sugar in a small bowl and set aside.

Remove the cake from the oven and let it cool in the pan for 5 minutes. Invert the cake onto a cooling rack. Place the rack over a rimmed baking sheet and brush the warm cake all over with the lemon syrup, letting the syrup soak in as you go. Wrap the cake in plastic wrap and set at room temperature until ready to serve.

8-10 servings

Banana-Sour Cream Cake

Banana-Sour Cream Cake
By: Kraft Philadelphia Holiday Desserts

1 package yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup sour cream
¼ cup canola oil
1 package (8oz) cream cheese, softened
½ cup (1 stick) butter, softened
16oz powdered sugar
1 cup finely chopped nuts (optional)

Heat oven to 350 degrees

Beat first 5 ingredients with an electric mixer on low speed just until moistened, stopping frequently to scrape down bottom and sides of bowl. Beat on medium speed 2 minutes. Pour into greased and floured 9x13 pan.

Bake 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.

2 options to assemble:
Easy:
Cover cooled cake with cream cheese frosting, slice and serve.
More elaborate:
Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides (optional).

Keep in refrigerator.

*How to neatly frost the cake: Freeze cake layers about 20 minutes before frosting. This helps to set the crumbs on the cut edges of the cake layers so they don’t pull up into the frosting. Add don’t worry if the frosting does not look perfect on the sides of the cake- the nuts will cover any imperfections.*

Makes 16 servings

Jill’s Orange Shortcake

Jill’s Orange Shortcake
(adapted from a recipe from Red Rock Recipes, Eloise Carleton)
Serves 8

Ingredients:

1 cup all purpose flour (cake flour works best, add an extra 2 Tbs.)
1 tsp. baking powder
¼ tsp salt
½ cup milk
2 Tbs. butter
2 eggs
1 cup white sugar
1 tsp vanilla
1 tsp orange zest
1 pint heavy cream, whipped and sweetened to your taste, (or use cool whip)
1 large can mandarin orange slices, drained and rinsed


Directions:

1) Preheat oven to 350, butter and flour two 8 inch round cake pans. Place a circle of parchment paper in the bottom of each pan, buttered. This cake is very sticky, and likes to adhere to the pans!!
2) Sift together the flour, baking powder, and salt in a small bowl.
3) In a small saucepan, heat milk and butter; keep hot, but do not boil.
4) In a medium bowl, beat eggs at high speed until frothy and thickened, about 3 minutes.
5) Add sugar to eggs gradually, beating constantly at medium speed for 4-5 minutes.
6) Fold the sifted ingredients into the egg mixture until no streaks remain.
7) Add hot milk mixture, vanilla, and orange zest to the bowl and blend well, but no more than 2 minutes. Mixture will be thin.
8) Split batter evenly between the two pans and bake for 15-20 minutes, only until cake is just golden and springs back when touched. Do not overbake.
9) Cool cake halves partially, about 15 minutes, then remove to wire rack to cool completely. While cakes are cooling, prepare whipped cream if using.
10) Once cakes are cool, carefully peel off parchment paper, and layer with sweetened whipped cream and orange slices, reserving half the slices and cream for decorating the top. Do not frost sides, but allow the cake to show through. Serve chilled.

Traditional 1-2-3-4 cake with lemon filling and frosting

Traditional 1-2-3-4 cake with lemon filling and frosting
By: Linda West Eckhardt

4 large eggs
3 cups sifted cake flour
1 Tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) soft, unsalted butter
2 cups granulated sugar
1 teaspoon vanilla
1 cup milk

Prepare to Bake: Arrange the rack in the middle of the oven and preheat it to 400 degrees. Spritz two 8-inch round cake pans with Baker’s joy. Place the unbroken eggs into a bowl of hot tap water.

Make the Batter: Sift the flour, baking powder, and salt into the bowl of a stand mixer, then, with the mixer running, pinch off pieces of the butter and add them one at a time. Add the sugar, a Tablespoon at a time, then the eggs, one at a time. Then add the vanilla and milk. Beat on high speed just until well mixed.

Bake the Cake: Pour the batter into the prepared pans and bake until wooden pick comes out clean, about 15-20 minutes. Cool in the pans on a rack for 5 minutes, then flip the layers out onto racks, removing the pans, and cool thoroughly.

Lemon Curd Filling:
3 large lemons
1 cup granulated sugar
5 large egg yolks
½ cup (1 stick) unsalted butter

Make the lemon curd: While the cake is baking, in a medium heavy saucepan over medium heat, combine the grated lemon zest from 2 of the lemons with the sugar. Add the egg yolks and lemon juice to the sugar mixture and stir. Add the butter and stir until melted. Cook and stir until thick. Set aside to cool with a piece of wax paper set against the surface of the curd. Use to fill the cooled cake, spreading it generously between the layers.

Lemon Cream Cheese Frosting:
8oz cream cheese, softened
½ cup (1 stick) butter, soft
1/8 teaspoons salt
Juice and grated zest of 1 lemon
¼ cup sifted confectioners’ sugar, or to taste
Make the frosting: While the cake is baking and cooling, combine the cream cheese, butter, salt juice, zest and sugar. Beat until stiff. Cover with a piece of wax paper, pressing it down against the top of the frosting. When the cake is cool, transfer one layer to a cake stand. Add one layer, top with curd, and smooth it with an offset spatula. Add the second layer, secure with toothpicks if needed, and then frost the sides and top of the cooled cake. Store covered.