Snickerdoodle Cheesecake Bars

Not sure how to rate these.... I was wanting a bar type cookie, but instead, this is a coffee CAKE!!! These are NOT BARS!! (I was really wanting bars) That said... it was a very moist and delicious cake.

The first time I made these, I put cinnamon in the batter, but I prefer a white cake, so the next time I made these, I left the cinn out of the batter and made a topping of sugar, cinn, nutmeg, walnuts and finely shredded coconut. It turned out delish! Also, in a 9x13 pan, the cook time is longer than the stated 10-15 minutes. I believe mine took about half an hour.. but I can't remember... I just took it out when the toothpick inserted in center came out clean.

Read the recipe here >> Snickerdoodle Cheesecake Bars @ shugarysweets.com

German Chocolate Cake

Although Germany is famous for tall, multi-layered torten with alternating layers of cream, cake, fruit, nuts, beer, sausages, etc…German Chocolate Cake is decidedly the result of good-old American ingenuity. Deep, dark chocolate cake is layered with a rich filling of toasty coconut and pecans, then glazed with a slick, bittersweet chocolate icing. It’s based on a recipe using Bakers™ Chocolate, a company which employed Samuel German in 1852, hence the name. The first version of German’s Chocolate Cake—of which the apostrophe is part of the original name, was created in the mid 1950′s.

This is the best version of this classic dessert by far. It’s a slight variation of the fine recipe from Veronicascornucopia.Com

Recipe >> German Chocolate Cake @ Veronicascornucopia.Com

Kentucky Butter Cake

I just made this cake and it is very yummy. I couldn’t wait until tomorrow to try it, and actually it is a tad warm still, LOL! A tip for using baking spray with flour is to spray pan really well and then go ahead a sprinkle flour in the pain really good as well. That has saved me. I did have one little spot that stuck with this cake even with doing that, but it was the sugar had not gotten quite loose yet. It is very delicate, soft and delicious!

Recipe >> Kentucky Butter Cake @ cookiesandcups.com

Raspberry Lemon Loaf Cake

I made this for my mom’s birthday (she loves lemons and raspberries). Thought she’d be the only one to eat it because the rest of the family doesn’t really like lemons….boy was I wrong! This went so quickly and I am making it instead of pumpkin pie for Thanksgiving! :)

Recipe >> Raspberry Lemon Loaf Cake @ confessionsofabakingqueen.com

Revelatory Caramel Cake

 This cake is awsome...the most delicious, light, moist cake I have ever made..

Revelatory Caramel Cake

Servings: Makes one 8-inch layer cake

Ingredients:

CAKE:

•     3 cups sifted cake flour
•     4 teaspoons baking powder
•     4 large egg whites, at room temperature
•     2 1/4 teaspoons pure vanilla extract
•     1 cup whole milk
•     1 1/2 sticks unsalted butter, cut into tablespoons, softened
•     1 1/2 cups sugar
•     3/4 cup heavy cream
•     3/4 teaspoon salt

ICING:

•     1 1/2 cups whole milk
•     1/2 cup heavy cream
•     3 tablespoons light corn syrup
•     1 teaspoon pure vanilla extract
•     1 stick unsalted butter, softened
•     3 cups sugar

Directions:

Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Tip:

This cake is even better the day after it's made.

Lemon Raspberry Cheesecake Squares

Someone brought this cheesecake to a potluck and I haven't been able to stop wanting more. It was so creamy, tangy and sweetly divine. She also added a raspberry glaze to the top. The glaze was with half a bag of frozen raspberries, some sugar, some corn starch, and then some water when it got too thick. She heated all of this on the stove and then poured it over the cheesecake then cooled the whole concoction.

Recipe >> Lemon Raspberry Cheesecake Squares @ livewellbakeoften.com

The Best White Cake Recipe (ever)

I just made this cake this morning in a 13x9x2 pan. I lowered the temp to 325 degrees and it took about 50 minutes to bake. I kept checking it every 5-10 minutes after the 25 minute mark. I filled the pan halfway – thank goodness I did! The cake is up to the top of the pan.

I had a little extra batter so I made 4 cupcakes. They rose really high and then stuck to the top of the pan. Messy but yummy!

I just took the cake out of the oven and it looks good – although the edges and top have a crunchy crust.


Recipe >> The Best White Cake Recipe (ever)  @ addapinch.com

Peaches and Cream Cake

I made this cake with perfectly ripe, sweet white peaches and it was absolutely divine. It received high praise from everyone., particularly regarding the texture and flavor of the custard. I might add that I thought it tasted out-of-this-world when I warmed it and topped it with fresh whipping cream. No modification is needed.

Recipe >> Peaches and Cream Cake @ seasonsandsuppers.ca

Nanny's Famous Coconut-Pineapple Cake

This coconut pineapple cake recipe is sure to please family and friends, with its surprising blend of flavors and a "secret" ingredient: lemon-lime soft drink. 

Nanny's Famous Coconut-Pineapple Cake

Ingredients:

• 1 (15 1/4-ounce) can crushed pineapple in juice, undrained
• 1 1/2 cups butter or margarine, softened
• 3 cups sugar
• 5 large eggs
• 1/2 cup lemon-lime soft drink*
• 3 cups cake flour, sifted
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• Pineapple Filling
• Cream Cheese Frosting
• 1 (6-ounce) package frozen flaked coconut, thawed
• Garnish: fresh mint sprig

Directions:

Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper. Grease and flour wax paper.

Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on wire racks.

Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe border around top, if desired. Sprinkle with coconut. Garnish, if desired.

*For lemon-lime soft drink, we used 7-Up. Its specific level of carbonation makes the layers rise beautifully.

Classic Whipping Cream Pound Cake

I made this pound cake today and all I can say is it’s super YUMMY .. A total Delish! It was fluffy which is the first think I want in a pound cake. Was worried about the egg flavor in it but it didn’t taste anything like eggs. It’s very puffy and not too dense. Easy directions and most of all it is really really GOOD! I will be making it again.

Recipe >> Classic Pound Cake Recipe  @ ruchiskitchen.com

Orange Creamsicle Cake

If you Love the taste of Orange Creamsicle Popsicles, you’ll Love this cake! And nothing says that warmer weather is on the way than the bright taste of citrus!

Orange Creamsicle Cake

Ingredients

• 1 Pkg Yellow Cake Mix
• 2 Pk Orange Gelatin
• 1 Pk Vanilla Instant Pudding
• 1 Cup 2% Milk
• 2 Large Eggs
• 2 Tsp Vanilla
• 1 Tub Whipped Topping
• orange slices for garnish

Instructions:
Bake the cake as directed in a 9×13″ pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours.
Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
Notes

For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9″ cake pans. Bake cakes as directed and let cool. Then, make the orange gelatin as directed on the package — but with this version, you’ll let

Lemon Blueberry Pound Cake

I have made this twice in a Bundt pan, and both times it has stuck to the pan when I tried to remove it. The blueberries did sink to the bottom, so I will try it again using the suggestion to toss the blueberries with flour, and maybe leaving it sit in the pan longer than 15 minutes. It didn’t matter, I just scraped the cake out of the pan and glued it all together with the glaze. I took it to a friends house, and we decided to call it “Blueberry Bob,” so people wouldn’t think it was a disaster! It still tasted amazing and was a big hit :)

Recipe >> Lemon Blueberry Pound Cake @ chef-in-training.com

The Best Chocolate Cake

This is seriously the best chocolate cake I have ever made from scratch! I wanted to do something different for my 35th birthday (Jan 9th, 2015) and so I found this recipe and my dad opted to make it for me. I wanted to help cause I like baking and so we made it together.

We used all the ingredients except for King Arthur Flour Black Cocoa. Also, we didn’t have buttermilk on hand and so I looked up on the computer how to replicate buttermilk. It said to use Homogenized milk (same amount as you would buttermilk) and then add 2 tablespoons of white vinegar to it, let it sit for 5 minutes or until thick and then it’s good to use for the batter. We also cooled the coffee until it was luke warm before adding it into the mixture as it didn’t specify if it should be poured in hot or not. We did exactly that and this cake turned out phenomenal!

The cake was everything you’d want: Moist, rich, the perfect amount of dense and fluffy, and the best part, chocolatey! I thought adding the coffee would make the cake mocha flavoured, but it didn’t.

At the end of January, there was another birthday in the house and I made the cake again as requested by the birthday boy (who is 56 haha). He loved it so much he wanted it again!

Recipe >> The Best Chocolate Cake @ mybakingaddiction.com

Lemony White Chocolate Cheesecake

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit!

Lemony White Chocolate Cheesecake

Yield: 12 servings.

Ingredients:

•     1-1/4 cups all-purpose flour
•     2 tablespoons confectioners' sugar
•     1 teaspoon grated lemon peel
•     1/2 cup cold butter, cubed

  
FILLING:

•     4 packages (8 ounces each) cream cheese, softened
•     1-1/4 cups sugar
•     10 ounces white baking chocolate, melted and cooled
•     2 tablespoons all-purpose flour
•     2 tablespoons heavy whipping cream
•     2 tablespoons lemon juice
•     2 teaspoons grated lemon peel
•     2 teaspoons vanilla extract
•     4 eggs, lightly beaten
•     White baking chocolate curls and lemon peel strips, optional

Directions:

1.     Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2.     In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
3.     In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4.     Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
5.     Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired.

The Best Chocolate Sheet Cake..Ever..

I made this cake yesterday for my father’s birthday get together at his work. I have never been a big fan of sheet cakes, maybe because my mom made them alot when I was a child and she didn’t do a very good job! This cake was good, but HUGE. I couldn’t imagine making it for just my family. Also, I checked the cake at 18 min. at 350 and the toothpick came out perfectly clean. So it was probably done at 17 min. If I make it again, I will start checking around 15-16 min. I think the cake would be even more moist with less time in the oven. I love to make this cake as a layer cake and use a rich chocolate buttercream frosting inside and on outsides and then put a chocolate ganache on top…….really decadent and sexy!

Recipe >>  The Best Chocolate Sheet Cake @ thepioneerwoman.com

Butter Cake with Salted Caramel Buttercream Frosting Recipe

The cake was incredible! I’d give it a pretty high difficulty level, because if you’ve never baked from scratch before, this cake can be daunting. However, the flavor is a solid 1,000,000/10. The cake is a great supporting role to the creamy, buttery, ever so daintily salted caramel iced star. My frosting came out almost the texture of modeling chocolate. I absolutely loved the ease of spreading, verses the age old Wilton buttercream (which obviously pales in comparison in flavor as well!) All in all, the extra effort was definitely worth the extra flavor, and smiles on my family’s faces as they enjoyed it this Easter Sunday!

Recipe >> Butter Cake with Salted Caramel Buttercream Frosting Recipe @ addapinch.com

Trisha Yearwood Key Lime Cake

I've been wanting to make this cake for quite awhile.  Today was the day.  The cake was delicious but it didn't wow me like I thought it would.  I liked it enough that I would make it again.  It's REALLY easy to throw together. Whenever a cake involves oil instead of butter, it's so simple.  This one uses no butter in the cake - all oil.  This cake is ULTRA moist.  It was moist even before you pour a mixture of lime juice & powdered sugar over the hot cake.  One thing I was surprised about is the subtle lime flavor.  I thought it would be "in your face" lime!  Like POW!  No, it's a lot more subtle.  Definitely lime but not strong.   I made a double recipe and it made 3 nice size layers of the cake. I don't see how a single recipe can result in layers that are thick enough.  Maybe a double layer cake with a single recipe. I made the cream cheese icing but added lime zest to it and some big squeezes of lime juice.

This would be a wonderful cake for a summer barbeque. I can just imagine the nice light crisp lime flavor in the heat of summer.  If you do not bake often or don't consider yourself a very talented baker, this might be a good cake for you to make. Seriously, this is about as easy as a cake mix.

Trisha Yearwood Key Lime Cake

■1 3-oz package lime-flavored gelatin
■1⅓ cups granulated sugar
■2 cups sifted all-purpose flour
■½ tsp salt
■1 tsp baking powder
■1 tsp baking soda
■5 large eggs, slightly beaten
■1½ cups vegetable oil
■¾ cup orange juice
■1 Tbsp lemon juice
■½ tsp vanilla extract
■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
■½ cup confectioners’ sugar

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

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

■½ cup (1 stick) butter, room temperature
■1 (8-oz) package cream cheese, room temperature
■1 (1-lb) box confectioners’ sugar
(I used lime zest & lime juice in my icing)

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

The Best Homemade Cheesecake

What makes it so great? It is super light and fluffy. How does it get that way? The egg yolks are beaten in with the cream cheese and then the whipped egg whites are folded into the batter. That makes all the difference.

The Best Homemade Cheesecake

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 5 Tbsp sugar
• 1/3 cup melted butter

Filling:

• 3 (8oz) cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs, separated
• 1 Tbsp lemon juice
• 1 tsp vanilla

Preheat oven to 325 degrees.

Crust: Combine all ingredients and press against sides and bottom of 9-inch springform pan. (I use a measuring cup to do this - works great!)

Filling: In the bowl of an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.

In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in springform pan.

Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.

Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw.

Read more at http://www.plainchicken.com/2015/01/the-best-homemade-cheesecake.html#XYJ40r7frpBRYW3O.99

Simple White Cake

This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes."

Simple White Cake

makes 12 cupcakes or 1- 9x9 inch pan

Ingredients:

•     1 cup white sugar
•     1/2 cup butter
•     2 eggs
•     2 teaspoons vanilla extract
•     1 1/2 cups all-purpose flour
•     1 3/4 teaspoons baking powder
•     1/2 cup milk

Directions:

1.     Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2.     In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3.     Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Decadent Italian Cream Cake

This is my Mama’s recipe and this luscious cake was always part of our Thanksgiving and Christmas dessert lineup. Many holiday memories are tied to this rich, creamy, decadent cake.

Decadent Italian Cream Cake

Ingredients

    CAKE BATTER:

•     ½ cups Butter, Room Temperature, No Substitutes
•     ½ cups Good Shortening
•     2 cups Sugar
•     5 Large Eggs, Separated
•     1 cup Buttermilk
•     1 teaspoon Good Vanilla
•     2 cups All-purpose Flour
•     1 teaspoon Baking Soda
•     1 teaspoon Salt
•     1 cup Shredded Or Flaked Sweetened Coconut
•     1 cup Chopped Pecans

    _____
    FOR FROSTING:

•     1 stick Butter, Softened
•     1 package Cream Cheese (8 0z.), Softened
•     1 teaspoon Good Vanilla
•     1 pound Powdered Sugar
•     Chopped Pecans For Garnish

Directions:

Preheat oven to 325 degrees.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla.

Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand.

In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans.

Bake 20-25 minutes at 325 degrees, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans.

While layers are cooling, prepare frosting. Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting, then place the last layer. Frost the cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it’s just not the same.

Keep cake refrigerated.