Peanut Butter Chocolate Éclair Cake

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Raspberry limoncello cake

 (makes 8 generous or 12 small slices)

• 2 eggs
• 1 cup plain yogurt (I used Greek yogurt, but any kind will do)
• 1 cup sugar
• 1/3 cup oil (canola or another neutral-tasting oil)
• zest of 1 lemon
• 5 Tbsp limoncello liqueur, divided
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 2 6-oz containers fresh raspberries
• 1/2 cup powdered sugar

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello. In another bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ones and mix with a rubber spatula. Do not overmix or the cake will be tough.

Spray a 9-inch cake pan with cooking spray and pour the batter in. Smooth the top and arrange the raspberries on top, pushing them down a little into the batter. If you're a little OCD like me your raspberries will end up in perfect concentric circles. If not, you're probably happier overall, and your cake will still turn out beautiful.

Bake about 45 minutes, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for 2 minutes, then pop out the cake and put it on a rack, underneath which you've put some newspaper.

While the cake is cooling, mix the powdered sugar with the remaining limoncello in a small bowl and stir until smooth. Spoon this glaze over the warm cake and spread with the back of the spoon (now you know the newspaper is there to catch drips). The glaze will set in just a few minutes.

BUTTER CAKE WITH RUM SAUCE

2 cups sugar

4 eggs

2 sticks butter, softened

2 teaspoons rum or vanilla flavoring

1 cup buttermilk

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

In a large bowl cream sugar, eggs, butter, and buttermilk together with mixer.  Add flour, salt, baking powder, baking soda, and vanilla or rum and mix.  Pour batter into a well-sprayed bundt pan or pan of your choice.  Bake in a preheated 325 degree oven for 55 to 60 minutes until done.  Let cool in the pan at least 30 minutes before removing. 

Rum Sauce                                                                          

3/4 cup sugar

1/3 cup butter

3 tablespoons water

2 teaspoons rum or vanilla flavoring (can use more rum if you want)

Combine all ingredients in a saucepan and cook over medium heat until fully melted.  Do not boil!   Pour over cake.  (Note:  I take a skewer and poke holes in the cake, then use a turkey baster to put sauce into holes but you can just pour it over the cake)  The cake will soak up the sauce.   YUMMY!   Enjoy!

BLUEBERRY CREAM CHEESE BUTTER CAKE

1 box Lemon  Cake Mix

3 eggs

2/3 cup evaporated milk

1 1/2 sticks butter or margarine, melted

3.5 ounce box Vanilla Instant Pudding and Pie Filling

1 (8 ounce) package cream cheese, softened

1/3 cup water

1 cup fresh blueberries                      

1 cup walnut pieces                                           

 

In a mixing bowl combine cake mix, pudding mix, and eggs. Mix
well with mixer.  Add milk and melted margarine, cream cheese and water
and continue mixing.  Batter will be thick. Fold in blueberries and
walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees
oven for 55 to 60 minutes until center is cooked.  Let stand for 15 to
20 minutes before removing from pan. 

Glaze:

 1/2 cup lemon juice

2 teaspoons vanilla

3 cups (more or less) confectionery sugar

 Mix ingredients in a small pan over low heat on the stove

stirring with a whisk until melts and desired consistency.  Punch holes
in cake with toothpick and pour glaze over cake. Use any remaining glaze
to pour over individual pieces.

 

Enjoy

PUMPKIN NUT CAKE

3 eggs

1 (15 ounce) can pumpkin

3/4 cup oil

1 1/2 cups sugar

1 teaspoon vanilla flavoring

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

1 cup walnut pieces

 

Cream eggs, pumpkin,  oil, sugar, and vanilla with mixer.  Whisk together flour, salt, baking powder and cinnamon and add to pumpkin mixture mixing well with mixer.  Fold in nuts.  Spray a 9 x 13 baking dish, add cake mixture. Bake in preheated 350 degree oven 35 to 40 minutes until cake is done in center.  Let cool before frosting. 

Nutmeg Frosting

1 (8 ounce) package cream cheese, softened

1 stick butter or margarine, softened

2 cups confectionery sugar

1 teaspoon nutmeg

1 teaspoon vanilla flavoring

Beat with mixer until spreading consistency.  Spread on cooled cake.

 

I promise you, if you like pumpkin, you will love this moist, delicious cake!

 

Poppy Seed Bundt Cake

1 box yellow cake mix
1 box instant vanilla pudding
1/2 tsp. baking powder
2 Tbsp. poppy seeds
3/4 c. vegetable oil
4 eggs
1 c. hot water
1 tsp. almond extract

Mix dry ingredients; add oil. Blend in eggs, one at a time. Add hot water and extract. Bake in greased and floured Bundt pan at 300 degrees Fahrenheit for about 50 minutes.

Zucchini Coffee Cake

1 ½ cups whole wheat pastry flour
1 ¼ cups oats
1 cup sugar
1t baking soda
1t cinnamon
½ t salt
2 cups shredded zucchini
½ cup butter, softened
¼ c yogurt
1t vanilla
2 eggs

Topping:
¾ cup brown sugar
½ cup whole wheat pastry flour
½ cup oats
½ t cinnamon
¼ cup butter, softened


This is a very easy coffee cake to make. Combine all of the cake ingredients into your Kitchen Aid or Bosch bowl (or use a mixing bowl and a hand mixer) and blend until it is well combined. The batter will be thick. Spoon and spread this into a 9x13 pan that has been sprayed with non-stick spray. Combine the dry ingredients for the topping and use a fork or your (clean) hands to mix in the butter until it is crumbly. Sprinkle the topping over the cake. Bake at 350 for 35 to 40minutes.

Zucchini Cake

2 cups sugar
3 eggs
1 cup olive oil
2 cups peeled and grated zucchini
1 T vanilla
3 cups whole wheat pastry flour
1 t baking soda
1 t salt
½ t baking powder
1 T cinnamon

Preheat oven to 350.  Spray a 9x13 inch pan with non-stick spray.   With a mixer beat eggs until foamy.  Add oil and sugar, zucchini and vanilla.  Blend well. Add flour, soda, salt, baking powder and cinnamon.  Pour into pan and bake for 1 hour.

While still warm spread a powdered sugar glaze over the top.

Paula Deen's Rum Pound Cake

 

1 cup butter
1/2 cup shortening
3 cups sugar
5 large eggs
3 1/2 cups flour
1/2 teaspoon baking powder
1/2 tsp salt
1 cup whole milk
1/4 cup dark rum (you could probably replace with rum flavoring if you are opposed to spirits in your dessert, but I wouldn't know the replacement amounts, certainly not 1/4 cup)
1 teaspoon vanilla extract
1/2 cup chopped pecans

Rum Glaze

1 cup sugar
1/2 cup butter
1/4 cup water
1/4 cup rum

Preheat oven to 325°F

Grease entire 12-cup tube pan and line bottom with parchment paper. In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour and baking powder. In a small bowl, combine milk, rum and vanilla. Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition. Pour batter into prepared pan; sprinkle evenly with chopped pecans. Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean. Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake. Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up. Rum Glaze:. In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.

Kahlua Cake

1 box yellow cake mix
1 package instant chocolate puding
4 eggs
1 c. oil
1/4 c. Kahlua
3/4 c. water

Mix all ingredients for 3 minutes. Pour into 9x13 inch pan. Bake at 350 degrees Fahrenheit for 50 minutes or until done.

Topping:

1/2 c. powdered sugar
1/4 c. Kahlua
1 tsp. instant coffee, powdery texture

Mix and let sit. Prick cake before pouring over top of cake.

Pennsylvania Dutch Coffee Crumb Cake

Ingredients:

• 
  4 cups unsifted flour
• 1 teaspoon baking powder
• 2/3 cup shortening
• 1/2 teaspoon salt
• 2 1/2 cups granulated sugar
• 1 teaspoon cinnamon
• 2 eggs , prebeaten
• 1 1/2 cups buttermilk
• 1 teaspoon baking soda
• 1 cup brown sugar
• 1/2 cup coconu
  t

Directions:

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
3. 3
   In separate bowl, mix the eggs, buttermilk and baking soda together.
4. 4
   Then blend the remaining portion of the original crumb mixture, stirring thoroughly.
5. 5
   There will be some small lumps in the batter.
6. 6
   Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier.
7. 7
   Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.
8. 8
   Sprinkle topping equally on top of batter in all 3 pans.
9. 9
   Bake at 350° for 35 minutes.
10. 10
    Makes 3-8" coffee cakes.