Category Archives: Cakes

Mom’s Yellow Angel Cake

Mom's Yellow Angel Cake
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Mom's Yellow Angel Cake
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Ingredients
Instructions
  1. Beat eggs and ice water 15 minutes.
  2. Add sugar one spoonful at a time. Then add flavors.
  3. Sift dry ingredients 5 times, add to eggs.
  4. Bake in ungreased angel pan in cold oven raise to 325° and bake 1 hour.
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White Texas Sheet Cake

White Texas Sheet Cake
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White Texas Sheet Cake
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Ingredients
Frosting
Instructions
  1. In large saucepan, bring butter and water to a boil.
  2. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.
  3. Pour into a greased 15x10x1-inch jelly roll baking pan.
  4. Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.
  5. Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl.
  6. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans.
  7. Pour and spread over warm cake.
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Texas Sheet Cake with Frosting

Texas Sheet Cake with Frosting
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Texas Sheet Cake with Frosting
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Ingredients
Frosting
Instructions
  1. Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
  2. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well.
  3. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes.
  4. Spread frosting over hot cake and sprinkle with chopped pecans.
Frosting
  1. Combine butter, cocoa, and milk in a saucepan; bring to a boil.
  2. Add remaining ingredients and mix well with electric mixer.
  3. Spread over the hot sheet cake then sprinkle with chopped pecans.
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Silver White Cake

Silver White Cake
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Silver White Cake
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Ingredients
Instructions
  1. Heat oven to 375˚.
  2. Put all ingredients except egg whites into mixing bowl. Mix 30 seconds on low. Increase speed to high and beat for 2 minutes.
  3. Add egg whites all at once and continue beating for 2 additional minutes.
  4. Pour into 9 inch greased/floured pans and bake 35-40 minutes.
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Pumpkin Gooey Butter Cakes

Pumpkin Gooey Butter Cake
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Pumpkin Gooey Butter Cake
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Ingredients
Crust
Filling
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer.
  3. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  4. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
  5. Add the eggs, vanilla, and butter, and beat together.
  6. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
  7. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
  8. Serve with fresh whipped cream.
Variations
  1. For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
  2. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
  3. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Recipe Notes

Recipe courtesy Paula Deen

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Pineapple Upside down Cake

Pineapple Upside down Cake
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Pineapple Upside down Cake
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Ingredients
Instructions
  1. Heat oven to 350°F.
  2. In 9-inch square pan, melt butter in oven.
  3. Sprinkle brown sugar evenly over melted butter.
  4. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  5. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
  6. Beat on high speed 3 minutes, scraping bowl occasionally.
  7. Pour batter over pineapple and cherries.
  8. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  9. Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
  10. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
  11. Serve warm. Store cake loosely covered.
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Pineapple Upside Down Cake (Mix)

Pineapple Upside Down Cake (Mix)
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Pineapple Upside Down Cake (Mix)
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Ingredients
Instructions
  1. Preheat oven to 350°. Chop nuts, set aside.
  2. Melt butter in 12” oven-proof skillet. Remove from heat, stir in brown sugar and stir until well blended.
  3. Drain pineapple reserving juice, set aside.
  4. Arrange pineapple slices over sugar mixture. Place a cherry half in center of each slice. Sprinkle with nuts.
  5. Add enough water to pineapple juice to make 1 1/3 cups liquid.
  6. In bowl combine cake mix, liquid, eggs and oil; whisk until well blended and smooth.
  7. Pour over pineapple in skillet. Bake 35-40 minutes.
  8. Remove from oven Cool 5 minutes, loosen edges of cake and invert onto large serving plate. Cool slightly. Top with cool whip and serve.
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Ooey-Gooey Peanut Butter-Chocolate Brownies

Ooey-Gooey Peanut Butter-Chocolate Brownies
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Ooey-Gooey Peanut Butter-Chocolate Brownies
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Ingredients
Instructions
  1. Preheat oven to 350°.
  2. Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff).
  3. Coat bottom of a 13 x 9-inch baking pan with cooking spray.
  4. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
  5. Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer.
  6. Carefully drop remaining batter by spoonfuls over marshmallow mixture.
  7. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
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Mississippi Mud Cake

Mississippi Mud Cake
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Mississippi Mud Cake
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Ingredients
Frosting
Instructions
  1. Cream butter and sugar. Add eggs one at a time, beating well, add vanilla.
  2. Mix flour and cocoa, add to batter. Mix.
  3. Fold in coconut and pecans.
  4. Pour into greased and floured 9”x13” pan.
  5. Bake at 350° for 40 minutes.
  6. Remove from oven and immediately spread marshmallow cream.
  7. Top with frosting.
Frosting
  1. Mix butter, cocoa and milk in saucepan. Heat until melted.
  2. Beat in sugar and vanilla.
  3. Pour icing over marshmallow cream and swirl to make marbled effect.
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Milky Way Cake

Milky Way Cake
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Milky Way Cake
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Ingredients
Icing
Instructions
  1. Melt Milky Ways with 1 stick butter. Remove from heat and let cool completely (lukewarm) – if not, you will not get a light cake.
  2. Cream remaining 2 sticks of butter with sugar.
  3. Add eggs and cooled chocolate candy mixture.
  4. Mix flour and soda together and add alternately with buttermilk, blending well. Add vanilla and nuts.
  5. Bake in greased/floured 13”x9” pan at 325° for 50-55 minutes.
Icing
  1. Combine ingredients except pecans, using enough evaporated milk to make creamy and spreadable.
  2. Add pecans, mix and spread on cooled cake.
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