Lemon Cake Recipe

Lemon Cake


This is a moist and rich lemon cake recipethat combines the tart taste of lemon with the traditionally sweet taste of cake.

Frost with lemon buttercream frosting for a fresh, tangy treat.

Lemon Cake

Ingredients:

1/2 cup butter, softened
1-3/4 cups sugar
6 egg yolks
2-1/2 cups sifted cake flour
2-1/2 teaspoons baking powder
1 cup plus 3 Tablespoons milk
1 Tablespoon grated lemon rind


Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.

2. In a mixer, cream the butter then add the sugar, beating well.

3. Reduce speed to medium and add the egg yolks, one at a time, beating well after each addition.

4. In a separate bowl, combine the flour and baking powder.

5.  Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Stir in the lemon rind.

6. Pour batter into prepared cake pans, and bake for 25 to 30 minutes or until cake tests done with toothpick or cake tester.

7. Cool layers in pans for 10 minutes. Remove from pans, and cool completely before frosting.

 


Lemon Buttercream Frosting:


Frosting Ingredients:

1/2 cup butter, softened
1 egg yolk
1-pound box (3-3/4 cups) confectioners sugar
1 teaspoon grated lemon rind
5 to 6 Tablespoons fresh lemon juice

 

Directions:

1. Cream the butter until light and fluffy.

2.  Add the egg yolk, beating well, and gradually beat in the sugar with the lemon juice until desired spreading consistency is reached.

3. Spread frosting between layers and on top and sides of cake layers.

 

 

 

Dump Cake Recipe

Dump Cake


The name may sound unappealing, but this very moist and very easy dump cake is also known as an easy way to make delicious cobbler. Dump cake gets it's name because all you do is dump the ingredients into one bowl, mix and bake, and you have a delicious cake! The easy preparation time makes dump cake a great recipe to make with younger kids.

Dump Cake

Ingredients:

1 package yellow cake mix, non-pudding type
1 can cherry pie filling
1 can crushed pineapple, undrained
2 sticks butter, melted
Coconut (optional)
Pecans, crushed (optional)

 

Directions:

1. Spread the pie filling into a large pan, then spoon the pineapple on top.

2. Evenly sprinkle the yellow cake mix over the pineapple. Pour melted butter on top of the cake mix.

3. Sprinkle nuts and coconut on top of everything. (optional)

4. Bake in a 325 degrees F oven for 1 hour.

 

 

Apple Cake Recipe

Apple Cake Recipe


This is an oldie but goodie, a tasty apple cake recipe filled with the flavor of apples for when pie isn't what you want and cake seems too sweet. It's the perfect blend of fruit and dessert in one cake.

Apple Cake

Ingredients:

6 apples (chopped, peeled and cored)
1 Tablespoon cinnamon
5 Tablespoons sugar
2 3/4 cups flour, sifted
1 Tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs

 

Directions:

1. Preheat oven to 350 degrees F. Grease a tube pan.

2. Combine apples with cinnamon and sugar, coating well. Set aside.

3. Stir together flour, baking powder and salt in a large bowl.

4. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Combine this mixture with the dry ingredients, then add eggs, one at a time. Mix well.

5. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.

6. Bake for about 1 1/2 hours, or until a toothpick inserted in the center comes out clean.

 

 

 

Strawberry Cake Recipe

Strawberry Cake


This is a light and moist strawberry cake recipe sure to delight the strawberry lovers for dessert. The strawberry cream cheese frosting is perfect, not too sweet yet not too bland for the strawberry flavor of the cake. It can be frosted with chocolate fudge frosting instead of the cream cheese frosting, for those who love chocolate covered strawberries in cake form.

Strawberry Cake

Ingredients:

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting (recipe follows)
Garnish: sliced fresh strawberries

 

Strawberry Cake Directions:

1. Preheat oven to 350 degrees F. Lightly grease 2 round 9-inch cake pans.

2. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.

3. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean.

4. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

5. Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

 


Strawberry Cream Cheese Frosting

Ingredients:

1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar

 

Directions:

1. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy.

2. Beat in 1/4 cup strawberry puree, reserving remaining for another use. Beat in extract.

3. Gradually add confectioners' sugar, beating until smooth.

 

 

 

Coffee Cake Recipe

Coffee Cake Recipe


Every great cup of coffee deserves a moist slab of coffee cake to go with it. Whether for breakfast or an afternoon refueling, this recipe is buttery and absolutely delicious!

Coffee Cake

Ingredients:

2 cups brown sugar, packed
2 cups all-purpose flour
1/8 teaspoon salt
1 large egg
4 ounces butter, cold, cut in pieces
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla

 

Directions:

1. Preheat oven to 350 degrees F. Grease and flour an 8-inch square baking pan.

2. Combine flour, brown sugar, and salt in a mixing bowl; cut in butter until the mixture coarse crumbs form. Take out 1 cup of crumbs and put aside.

3. Combine egg, buttermilk, baking powder, baking soda and vanilla, whisk until smooth; stir into the remaining crumbs in bowl. Spread in the prepared baking pan.

4. Sprinkle reserved crumbs evenly over the batter. Bake for 30 minutes.

 

 

Coconut Cake Recipe

Coconut Cake Recipe


This vintage southern coconut cake recipe is a luscious sweet treat for any gathering. It performs like a star as the cake for birthdays or special occasions, and shines for coffee and cake between friends.

Coconut Cake

Coconut Cake Ingredients

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup shortening
2 cups sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract


Directions for cake:

1. Preheat oven to 375 degrees F.

2. Sift together the flour, baking powder and salt. Set aside.

3. Cream the shortening and sugar, beating well at medium speed of electric mixer.

4. Add the eggs, one at a time, beating well after each addition.

5. Beginning and ending with dry ingredients, add dry ingredients to creamed mixture alternately with milk and vanilla and almond extracts.

6. Pour into 3 greased and floured 9-inch pans.

7. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling.

 

Coconut Cake Frosting Ingredients:

3 cups sugar
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup Water
8 egg whites, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups flaked coconut (or more according to your preference)


Coconut Cake Frosting Directions:

1. Combine sugar, cream of tartar, salt and water in heavy saucepan.

2. Cook over medium heat, stirring constantly, until mixture is clear. Without stirring, continue cooking until mixture reaches 240 degrees on a candy thermometer (soft ball stage).

3. Beat egg whites until soft peaks form. Let mixer continue to run and slowly pour the hot sugar mixture in a thin stream down the side of the mixer bowl (don't let the sugar mixture come into contact with the beaters.

4. Add the vanilla and almond extracts. Continue beating until stiff peaks form and frosting thickens to desired consistency.


Assembling the Coconut Cake

1. Level each layer by carefully slicing off with a serrated-edge knife any high spots. If your layers are fairly level, you can skip this step. (Slicing is easier if layers are placed in the freezer for an hour or so.)

2. Remove any crumbs from the layers.

3. Center one layer, upside down, on the serving platter. Tuck waxed paper strips under the cake to protect platter from frosting. These will be removed later.

4. Spread the first layer with frosting.

5. Place the second layer, upside down, on the first layer.

6. Spread the second layer with frosting.

7. Place the third layer, right side up, on the second layer.

8. Frost the sides of the cake liberally. Spread remaining frosting on top of cake, making sure cake is uniformly covered.

9. Keep a glass of hot water on hand and dip spatula into it to ease spreading the frosting. (You may not need it.)

10. Sprinkle top of cake with coconut. Lightly press coconut to sides of cake so that it adheres.

11. Remove waxed paper strips.

 

 

Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake


This Pineapple Upside Down Cake recipe brings back nostalgic memories of fancy desserts. In the 1950's when kitchen appliances made baking easier, the presentation of food became more of a focus. Placing fruit on a cake in perfect symmetry made dessert look as great as it tasted. With a revival of nostalgic baking, Pineapple Upside Down Cake is a wonderful recipe to create new memories with.

Pineapple Upside Down Cake

Ingredients:

2 cups packed light brown sugar
1 1/2 sticks butter
1 can sliced pineapple, undrained (reserve the juice)
maraschino cherries
3 eggs
1 cup white sugar
1 teaspoon vanilla
2 teaspoons baking powder
1 1/2 cups flour
1/4 teaspoon salt

 

Directions:

1. Using a 10 inch round skillet, melt the butter over low heat. Remove from heat and mix in the brown sugar.

2. Combine 8 slices of pineapple with the butter and brown sugar mixture. Place a maraschino cherry in the middle of each pineapple slice.

3. In a large bowl, separate the eggs. Reserve the egg whites, place the yolks in another bowl. Beat the egg yolks until lightly fluffy, set aside.

4. In a separate bowl, combine 1/2 cup pineapple juice, the white sugar and vanilla. Mix until sugar is dissolved.

5. Slowly add this mixture to the egg yolks, mixing well.

6. Sift the baking powder, flour, and salt into the egg yolk mixture. Combine well.

7. Beat egg whites until stiff then fold into the egg yolk mixture.

8. Add this mixture to the butter, pineapple, and sugar mixture.

9. Bake at 350 degrees F for 35 minutes. Let cool for 10 minutes, then turn upside down onto a plate.

 

 

German Chocolate Cake Recipe

German Chocolate Cake


This German chocolate cake recipe is simply delicious, and easy to make. Contrary to the name, German Chocolate Cake is not of German origin.

The first published recipe for German's chocolate cake recipe showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. The resulting spike in German's Sweet Chocolate sales put General Foods (which then owned Baker's Chocolate) on alert; the company quickly sent copies of the recipe and photos of the cake to newspapers across the nation.

Everywhere the recipe was published, food editors were swamped with requests for information on where to buy the chocolate. In a year, sales jumped 73%. Readers who missed the recipe asked that it be reprinted. In no time at all, German Chocolate Cake was on most every table.

German Chocolate Cake

Ingredients:

4 ounces Baker's German Sweet Chocolate
1/2 cup boiling water
1-3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1 cup butter
2 cups sugar
1 cup buttermilk
1-1/2 teaspoons vanilla extract
12 ounce bag of semi-sweet chocolate chips (optional for cake sides)

 

Directions:

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans, then line them with waxed paper, cut to fit.

2. Grease and flour the waxed paper or spray with baking spray. This is necessary.

3. Melt the chocolate in the boiling water. Set aside.

4. Sift together the flour, baking soda and salt. Set aside.

5. Beat the egg whites until stiff peaks form; refrigerate.

6. In the large bowl of an electric mixer, cream butter and sugar, allowing mixer to run for 5 minutes.

7. Add egg yolks, one at a time, beating well after each addition. Let mixer run an additional 2 minutes.

8. With mixer running, add vanilla and chocolate/water mixture.

9. Add dry ingredients alternately with the buttermilk, combining well. Gently fold the stiffly beaten egg whites into cake batter.

10. Pour the batter into the three prepared cake pans.

11. Bake at 350 degrees F for 30 to 35 minutes or until a cake tester comes out clean. Cool on racks.

12. Frost top and fill between layers with Coconut-Pecan Frosting. If using, press semi-sweet chocolate chips into sides of cake (for decoration and more chocolate flavor).

 

Coconut-Pecan Frosting

Ingredients:

1-1/2 cups evaporated milk
1-1/3 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter
2 teaspoons vanilla extract
2 cups shredded coconut
1-1/2 cups chopped pecans

 

Frosting Directions:

1. Combine the evaporated milk, sugar, egg yolks, butter and vanilla.

2. Cook and stir over medium heat until thickened, about 12 to 15 minutes.

3. Add coconut and chopped pecans. Cool until thick enough to spread, beating occasionally. Makes about 3 cups of frosting.

 

 

 

Dirt Cake Recipe

Dirt Cake


Kids love this dirt cake recipe. It looks like dirt, but it tastes scrumptious with its rich, chocolate cookie flavor.

Use your imagination and have fun with this. Cut gummi worms in half and have them "crawling" out of the dirt, serve with a garden trowel, or bury some of the worms for little ones to find by digging with their spoons. This is a cake that's as entertaining as it is delicious!

Dirt Cake

Ingredients:

1 large bag chocolate sandwich cookies
1 (8 oz.) package cream cheese
1/2 stick butter or margarine
2 cups milk
2 large boxes of vanilla instant pudding
1 (8 oz.) container non-dairy whipped topping
8 inch flower pot
Artificial flower (for decoration)

 

Directions:

1. Crush the cookies in a blender or food processor and set aside.

2. Cream together the butter and cream cheese.

3. In large bowl, mix the vanilla pudding and milk.

4. Add cream cheese mixture and the non-dairy whipped topping. Beat together until thoroughly mixed.

5. Line the flower pot with foil. In the flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, ending with the cookie mixture (to resemble dirt).

6. Add the flower to the top.

 

 

Cheese Cake Recipe

Cheese Cake Recipe


This smooth and creamy cheese cake that is filled with the luscious taste of perfectly sweetened cream cheese. This is a very rich, heavenly dessert that will dazzle for dessert. We also have many more Cheesecake Recipes to make the perfect dessert this week.

Cheese Cake

Cheese Cake Crust Ingredients:

1/3 cup powdered sugar
4 Tablespoons butter or margarine
1 1/2 cups graham cracker crumbs

 

Directions for cheese cake crust:

1. Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan to form bottom and sides of crust.

 

Cheese Cake Filling and Topping Ingredients:

3 (8 oz.) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1/4 cup heavy cream
4 eggs
1 pint sour cream mixed with 1 Tablespoon sugar and 1 teaspoon vanilla

 

Directions for cheese cake filling:

1. Mix cream cheese, sugar, vanilla, and heavy cream until smooth. Add eggs, one at a time, mixing well after each addition.

2. Pour mixture into springform pan. Bake at 350 degrees F for approximately 50 minutes. Do not turn off the oven.

3. Remove the cheesecake and spread the sour cream mixture on top. Return to the oven for another 5 minutes.

4. Cool in pan for 5 minutes. Run a knife around the edge to loosen. Remove side of springform pan and refrigerate.

 

 

Banana Cake Recipe

Banana Cake Recipe

Banana cake has always been my youngest son's favorite cake, so he agreed to help create the ultimate recipe. This banana cake recipe is the best, the one he and I tested in our little kitchen until it was perfect.

We tried different amounts of some of the ingredients, different timing while preparing, and adjusted the baking time. We made three cakes that day, and this recipe is the result of persistence in baking until we got the perfect banana cake.

It's the authentic, trusted delicious banana cake recipe that won't have you worrying about the end result. It's our very own moist banana cake with cream cheese frosting, the cake to serve at the end of memorable meals.

A luscious banana puree keeps it moist, and the sinfully delicious cream cheese frosting envelops the golden hued cake.

The aroma of vanilla and bananas will permeate your kitchen, tempting you to eat dessert first. Don't give in! This is one cake that's worth getting through a meal for. Don't settle for imitations, this is the best Banana Cake Recipe.

Banana Cake

Ingredients:

1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk
1/4 teaspoon vanilla
3/4 teaspoon baking soda (add to pureed bananas)
3 pureed bananas, very ripe

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

 

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13" baking pan or two 9" layer cake pans.

2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.

3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).

4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.

5. Bake layer cakes (9") for 25-30 minutes, oblong (9x13") for 35-40 minutes.

Frosting Directions:

1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

 

 

 

Pound Cake Recipe

Pound Cake


Pound cake is the comfortable buddy of the cake family. If you have pound cake, you can whip up a fantastic dessert with cake topped with berries, jam, fudge, whipped cream or just about any other of your favorite sweet treats. This is a buttery pound cake recipe that we've used for picnics, holidays and as a coffee break treat.

Pound Cake

Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups sugar
1 1/4 cups butter, softened
1 teaspoon vanilla extract
5 eggs
1 cup evaporated milk

 

Pound Cake Directions:

1. Heat oven to 350 degrees F. Grease and flour a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.

2. Mix flour, baking powder and salt; set aside.

3. Beat sugar, butter, vanilla extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.

4. Beat on high speed 5 minutes, scraping bowl occasionally.

5. Beat in flour mixture alternately with milk on low speed. Pour into pan.

6. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.

7. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.

 

 

Red Velvet Cake Recipe

Red Velvet Cake


This is the legendary ruby colored red velvet cake with heavenly creamy rich frosting. This recipe makes an elegant cake or chic cupcakes , moist and delicious with a wonderful chocolatey taste.

Red Velvet Cake Recipe

Ingredients:


Cake Ingredients:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda


Frosting Ingredients:

3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

 

Directions:

Red Velvet Cake Directions:

1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

 

Frosting Directions:

1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together sugar, butter, and vanilla until fluffy.

5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

 

 

 

Funnel Cake Recipe

Funnel Cake


This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat. Funnel cake doesn't have to be a once a year treat...make it a County Fair night by serving all the fair favorites for dinner!

Funnel Cake

Ingredients:

1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

 

Funnel Cake Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

 

 

Carrot Cake Recipe

Carrot Cake


This is the classic moist and thick carrot cake recipe with a wonderfully nutty flavor. It's the carrot cake recipe from the local coffee shop, and it gets rave reviews.

Make sure to frost it with the decadent cream cheese frosting for a luxurious dessert experience.

Carrot Cake

Ingredients:

Cake:

4 eggs
2 teaspoons baking powder
2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

 

Directions:

Carrot Cake Directions:

1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.

2. Mix until just blended and then add the carrots and pecans.

3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.


Frosting Directions:

1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

 

 

Chocolate Cake Recipe

Chocolate Cake Recipe


This is a wonderfully rich chocolate cake recipe that has been passed through generations of family members. It is absolutely luscious, and very easy to make.

Frost with the homemade chocolate frosting recipe for a cake that will become everyone's favorite for any occasion.

Triple Layer Chocolate Cake with Chocolate Frosting

Cake Ingredients:

1 cup cocoa powder
2 cups boiling water
1 cup (2 sticks) butter, softened
2-1/2 cups sugar
4 eggs, at room temperature
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract

 

Chocolate Cake Directions:

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.

2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.

3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.

4. At medium speed of an electric mixer, cream the butter and sugar  for 4 to 5 minutes.

5. Add the eggs, one at a time, beating well after each addition.

6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.

7. Stir in the vanilla, and do not over-beat.

8. Pour an equal amount of batter into each of the three prepared pans.

9. Bake for 20 to 25 minutes or until a cake tester comes out clean.

10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.

 

Chocolate Frosting Ingredients:

1 6-ounce package semi-sweet chocolate chips
1/2 cup half-and-half
3/4 cup butter (1-1/2 sticks)
2-1/2 cups sifted confectioners' sugar

 

Chocolate Frosting Directions:

1. Combine the chocolate chips, half-and-half and butter in a heavy saucepan.

2. Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.

3. Gradually add the confectioners' sugar, stirring well.

4. Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.

 

 

Easter-Bunny-Cake

Easter-Bunny-Cake-Template-for-Cutting

Easter Bunny Cake

This Easter, make a dessert the kids will have just as much fun making as they will eating.

Ingredients:

2 1/2 cups coconut, divided
green food coloring
2 baked 9-inch round cake layers, cooled
3-4 cups buttercream or vanilla frosting
assorted jelly beans and/or other candies for decorating

Directions:

1. Tint 1/4 cup of the coconut green using green food coloring.

2. Leave one layer whole (A in the diagram), this will be the bunny's head/face

3. Cut 1 cake layer as a half circle shape on each side of the cake (for the ears - B in the middle of the diagram at the left) leaving a bow tie shape in the center of the cake. The bow tie shape should be about 1 1/2" wide at the widest part (C in the diagram at left).

4. Place the whole cake layer (A) in center of cake platter (we used a sturdy piece of cardboard covered in heavy foil).

5. Place the half circle shapes (pieces B) on the top pointing up for the bunny's ears.

6. Place the remaining piece (piece C) at the bottom of the whole cake layer to make a bow tie. Your assembled cake should look like the right third of the diagram on the left.

7. Frost all pieces with buttercream or vanilla frosting.

8. Decorate center of bunny's ears and outline of bowtie with candies. Sprinkle coconut generously over bunny's head and outer edge of ears and bowtie.

9. Decorate with candies for eyes, nose, mouth and whiskers.