The Chocolate Cola Cake

Mix:
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon

In a saucepan over medium heat stir this up good until it boils:
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup coca cola (from bottle is best to me.)
1/2 cup buttermilk (I make my own:  1 1/2 tsp of vinegar to 1/2 cup of milk. Stir it & let stand 5 min.)

Now take off heat and add that to the flour mix & whisk until combined.

Then add:
2 eggs 1 tsp vanilla extract

Mix & put in 9x13 greased pan. Preheat oven to 350*. Bake for about 30 minutes. Don't OVERBAKE it!

When cake is nearly done, make the glaze by mixing in a saucepan:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola

Once that boils, remove and slowly stir in 4 cups powdered sugar until nice and smooth, then add in about a cup of chopped pecans (optional), and give it a stir.

Once cake is done and out of oven (toothpick should come out clean), pour the warm glaze right over the top of the hot cake!

Now, let it sit! Let it cool for a few minutes!

* I have very few words for this cake because when eating it, I can't stop shoving it in my mouth to speak. It's absolutely mouth watering scrumptious! It's probably the moistest cake I have ever eaten. I don't know anyone who has said they don't like this. No, it doesn't taste like coke. It's more live chocolate heaven!

* Recipe from No Rules, Just Happy Crafting

Lemonade Bundt Cake

For the cake:
1 (18.25 oz.) package lemon cake mix
1 (3 oz.) package instant lemon pudding mix

4 eggs

1 cup sour cream

1/2 cup vegetable oil
3/4 cup water

 

For the glaze:

1 (6 oz.) can frozen lemonade concentrate, thawed  (Most cans are 12oz so either use half or double the powdered sugar.)
1 to 1 1/2 cups powdered sugar

Preheat oven to 350 degrees.  Grease and flour a 10 inch bundt pan.  Combine the cake mix, lemon pudding mix, eggs, sour cream, vegetable oil and the water. Mix until smooth. (I did 30 seconds on low then 2 minutes on medium and it was perfect.) Pour the batter into the prepared pan.  Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Let cake cool for 10-15 minutes on a wire rack while you make the glaze.  Combine the lemonade concentrate and 1 cup of the powdered sugar.  Stir in additional powdered sugar until glaze reaches desired consistency.  Spoon the glaze over the cooled cake.  Dust with additional powdered sugar, if desired.

* This has the best lemon flavor! It has a huge burst of spring in every bite! The cake was so moist and flavorful and the glaze adds the perfect pop of lemon to it. I love the look of the extra dusting of powdered sugar on top. My husband and I were so impressed with this cake!

Recipe from Let's Dish

The BEST German Chocolate Cake

1 yellow cake mix
1 instant chocolate pudding mix
2 cups milk
2 eggs

Mix and bake at 350* for 35 minutes.

Frosting:
6 Tablespoons butter
1/4 cup + 1 Tablespoon evaporated milk
1/2 cup brown sugar
1 cup coconut
1 cup chopped walnuts

Cook for 5-10 minutes over medium heat. Pour over cake.

* This is the BEST German chocolate cake I have had and the easiest to make! I got this recipe from an old friend's brother who was a culinary chef. It's always best to double the frosting recipe so that it spreads more evenly across the cake. I love it cold out of the fridge. Enjoy!

Pumpkin Pie Cake

Bottom Layer:

1 pkg. yellow cake mix (reserve 1 cup)
1 egg
1/2 cup butter, softened

Mix and press with hands into a 9 x 13 pan.

Middle Layer:

1 1/2 cups pumpkin
2 eggs
3/4 cups sugar
1 cups evaporated milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon ginger

Mix and pour over cake.

Top Layer:

The 1 cup reserved cake mix
1/2 cup sugar
1 teaspoon cinnamon
2 Tablespoons butter, softened

Mix and sprinkle over cake. Bake at 325 degrees for one hour. Serve with cool whip or vanilla ice cream.

* I had never heard of pumpkin pie cake until my sister served it to me and I was hooked after the first bite. Love the flavor and I love how easy the recipe is!

From Jane Ketcheside

Death By Chocolate Cake

1 Duncan Hines Devil's Food cake mix

1 3.9 oz. package instant chocolate pudding

1 cup melted butter

2 cups (1 16 oz. container) sour cream

5 eggs

1 tea vanilla

1 bag mini chocolate chips

Combine all ingredients except chips and mix for 1 min. on low, and 2 min. on medium. Then fold in mini chips (optional: save about 1/8 cup to sprinkle on the top). Bake in a well greased bundt pan at 350 for 60 minutes. Let cool in the pan for 10 minutes before removing to a wire rack.

Frosting

1/4 cup butter

1/4 cup whole milk

3/4 cup + 1 TB granulated sugar

3/4 cup + 1 TB semi sweet chocolate chips.

Combine butter, milk and sugar over medium heat and cook for 4 or 5 minutes, or until the sugar is completely dissolved. Remove the pan from the heat and stir in chocolate chips gradually until it is smooth. Immediately pour over cake. Garnish with reserved mini chips or shaved chocolate.

*A few notes: This is very thick batter, I don't suggest trying to mix by hand. Also, don't try to cut the fat out of this cake, it will ruin it. If you are looking for a lower calorie cake, pick another recipe.

Luscious Four Layer Pumpkin Cake

2 layer size yellow cake mix
15oz pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 teaspoon pumpkin pie spice, divided
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cool whip, thawed
1/4 cup caramel topping
1/4 cup chopped pecans

Preheat oven to 350*. Grease and flour 2 9" round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoon of the pumpkin pie spice in large bowl with mixer on medium until well blended. Pour evenly into prepared pans.
Bake 28-30 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.
Beat cream cheese in small bowl with mixer on medium until creamy. Add sugar, remaining pumpkin and remaining 1/2 teaspoon pumpkin pie spice; mix well. Stir in cool whip.
Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with pecans. Store leftover cake in refrigerator.

Angel Lush with Pineapple

1 pkg vanilla flavor instant pudding
20 oz crushed pineapple in juice, undrained
1 cup thawed cool whip
10 oz prepared round angel food cake
seasonal berries

Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping. Let stand 5 minutes.
Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on serving plate.
Spread 1 1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with your favorite seasonal berries.

Serves 10

Apple Pudding Cake

Cream together:
1/2 cup butter
2 cups sugar

Add:
2 eggs
4 cups shredded apples

Add:
2 cups flour
1 teaspoon salt
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda

Mix well, pour into dripper pan. Bake at 350* for 45-50 minutes.

Sauce:
2 cups sugar
1 cup butter
1 cup cream
1 teaspoon vanilla
dash nutmeg

Mix ingredients together, cook over low heat until well blended. Serve hot over cake.

Cherry Fudge Cake

1 fudge cake mix
1 teaspoon almond extract
2 eggs
21 oz can cherry pie filling
2 Tablespoons oil (vegetable or canola)

Mix ingredients together well. Spread mixture into 15"x10"x1" pan. Bake at 350* for 25-30 minutes or until done.

Spice Cake

2 1/2 cups flour
1 cup sugar
3/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 1/3 cup buttermilk
1/2 cup margarine
3 eggs

Preheat oven to 350*
Cream margarine and both sugars.
Add eggs.
Add baking powder, salt, soda, and all the spices.
Alternate flour and buttermilk, ending with flour.
Beat for 3 minutes.
Bake 35-45 minutes.

Cherry Crunch Cake

1/2 cup margarine
1 can cherry pie filling
8 oz can crushed pineapple
1 pkg yellow cake mix
1/2 cup chopped nuts
melted butter

Melt margarine. Spread filling in 9"x13" baking dish. Top with undrained pineapple then sprinkle with dry cake mix and nuts. Drizzle with melted butter.
Microwave uncovered 14-16 minutes until bubbly.
OR
Bake in oven at 325* for 50 minutes

Serve warm with ice cream or cool with whipped cream.

Chocolate Chip Cake

1 pkg yellow cake mix
1 small pkg instant chocolate pudding mix
1 small container sour cream
1/2 cup milk
1/2 cup oil
4 eggs
1 teaspoon vanilla
1 pkg chocolate chips

Mix ingredients together, mixing in chocolate chips last. Bake at 350* for 1 hour in a bundt pan or regular 9"x13" pan.

Favorite Apple Cake

4 cups grated apples
2 cups sugar
1 cup nuts, chopped
2 cups flour
3 eggs
2 Tablespoons cinnamon
2 Tablespoons vanilla
1 Tablespoon salt
1/2 cup oil
2 Tablespoon soda

Bake at 350* for 45 minutes in a 9"x13" pan.

Carrot Cake

(1) Mix:
2 cup sugar
1 cup oil

(2) Add:
3 eggs (beaten)
2 cups shredded carrots
1 small can crushed pineapple (drained)

(3) Mix in:
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups flour

(4) Add:
2 teaspoon vanilla
1 cup raisins
1 cup chopped nuts

Pour into greased 9"x13" pan. Bake at 350* for 45 minutes. Cool completely then frost.