Glazed Lemon Chiffon Cake

This cake looks too good to resist! :) Enjoy!

Ingredients:

• 2 cups sifted cake flour
• 1- 1/2 cups granulated sugar
• 1 TBSP baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 8 eggs, separated
• 1/4 cup lemon juice
• 1/4 water
• 2-1/2  TBSP grated lemon zest
• 1/2 tsp cream of tartar

Glaze:

• 6 TBSP butter, melted
• 1 TBSP grated lemon zest
• 2 cups confectioners' sugar
• 3 TBSP lemon juice
• 1 tsp pure vanilla

Directions:
Preheat oven to 325*.
In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Folk 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined: do not over mix or batter will deflate. Pour into un -greased pan; tap gently on counter to release air pockets.
Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.
 For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula... glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.

Stepheny

Chocolate Candy Bar Explosion Cheesecake

A small slice of this rich and creamy cheesecake will satisfy your sugar craving. Don't let the long recipe daunt you. It's really not that hard.

Ingredients:

For the Crust:
10 graham crackers
1 Tablespoon sugar
6 Tablespoons butter, melted
3 1.4-oz Heath English toffee candy bars

For the Cheesecake:
8 oz Hershey's Milk Chocolate bar(s)
4 8-oz packages cream cheese (full fat) at room temperature
1 2/3 Cups sugar
1/3 Cup corn starch
1 Tablespoon pure vanilla extract
2 large or extra-large eggs
3/4 Cup heavy or whipping cream

For the Top Decoration:
1/3 Cup sugar
3 Tablespoons unsweetened cocoa powder
1 Cup cold heavy or whipping cream
1 teaspoon pure vanilla extract
4 1.4-oz Heath English toffee candy bars

Assorted chocolate candies, for example: Chocolate chips, Hershey's Hugs, Kit Kat pieces, Hershey's Special Dark Chocolate Nuggets, Snickers, Twix Bars, etc... We went with a caramel theme.

Directions:

1) While you prepare the crust, remove all the ingredients for the cheesecake so they can come to room temperature. Preheat the oven to 350 F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil. To make the crust, crush the graham crackers by placing them in a plastic bag and crushing them with a rolling pin. Combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. Press the crumbs into the bottom of the pan. Bake for 8 minutes. Cool to room temperature.

2) While the crust cools, chop the 3 Heath bars into small pieces and sprinkle over the cooled crust. Melt the 8-oz chocolate bar in the microwave carefully, so as not to burn it (15-20 seconds at a time). Set it aside to cool. Place the first package of cream cheese along with 1/3 cup of sugar and cornstarch in a large bowl. Beat on low with an electric mixer until creamy - about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheeses. Beat in the remaining 1 1/3 cups of sugar, then the vanilla. Blend in the eggs, one at a time until combined completely. Beat in the melted chocolate until combined. Blend in the cream, stirring it by hand, until just completely blended. Don't over-mix! Gently spoon the batter over the crust.

3) Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges look baked and the center appears set, about 1 hour, 15 minutes. Remove the cake from the water bath, transfer to a wire rack, and run a greased knife around the sides of the cheesecake to separate it from the sides of the pan. Let cool for 2 hours (just walk away - don't move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

4) At some point during this process, make the ganache by whipping the cream with an electric mixer on high until the cream thickens and soft peaks just begin to form. Add the sugar and cocoa, then the vanilla. Continue beating until the cream turns a light-chocolate color and stiff peaks form. Don't over-beat it. Refrigerate for 1 hour or up to one day.

5) Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Frost the top and sides of the cake with the ganache with a metal spatula. Press the candy crumbs into the sides and arrange the chocolates on the top. Use lots of chocolates, so you completely cover the top of the cake! Refrigerate until ready to serve (do not cover at this stage). Slice with a sharp straight-edge knife, not a serrated one. Cover any left-over cake and refrigerate or freeze up to 1 month.

Key Lime Cake

Ingredients:

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil

4 eggs

1 (3 oz) package lime flavored gelatin mix

3/4 cup orange juice

1/2 cup butter

1 (8 oz) package cream cheese

3 tablespoons fresh lime juice

4 cups confectioners' sugar

Preparation Instructions:

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

To make frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well. 

Sour Cream Pumpkin Bundt Cake

Ingredients:
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract

Preheat oven to 350̊F. *Grease and flour 12-cup Bundt pan.
Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

**To assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

Glaze:
Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

*I have also used 2 springform pans.
**I just layered batter, streusel, batter, streusel. This recipe makes enough for two springform pans. And you need more steusel so I made more!

Simple White Cake Recipe

This cake is probably the simplest cake recipe (that's not from a box) that I have ever used! And it is so good.. it's not too sweet so you could even use this recipe for muffins. I thought about Maybe putting some blueberries in the mix. Anyway, I got it from Allrecipes.com-- I LOVE this site. You can find almost any easy, quick recipe here. Any recipes I've gotten off of here have been awesome, and have become family favorites!
I hope you enjoy!

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

Directions:

1. Preheat oven to 350*. Grease and flour a 9x9" 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.

*NOTE* **You may have to double or triple this recipe according to your needs. We had to triple it because we were making it for a party and this recipe is only for a 9x9" pan.**

Apple Cake

2 c. flour
2 c. brown sugar
1/2 c. butter, softened
1 c. chopped nuts
2 1/2 c. peeled and chopped apples
1/2 c. sugar
2 eggs, well beaten
1 c. sour cream
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt

Combine first 3 ingredients with mixer on low speed until crumbly. Stir in nuts, press 2 3/4 c. mixture into 9x13 pan. Reserve remaining mixture. Sprinkle apples with sugar. Blend eggs, sour cream, cinnamon, baking soda, salt and remaining crumb mixture-add apples. Spoon over crust. Bake at 350 for 35 to 40 minutes or until toothpick comes out clean. Serve with vanilla ice cream, whipped cream or just plain!

Farm Birthday Cake

Last week I made a fun birthday cake for my little 4-year-old brother. It was pretty easy to make.

The cake is just a yellow cake mix baked in a 9x13 pan and frosted with sky blue and red frosting to make it look like a barn. I used white frosting to outline the doors and window and to create the spider and spiderweb. Chocolate chips form the "X's" of the door and roof. The pig and chick cupcakes are made from a chocolate cupcake mix.

The pigs are frosted pink and have marshmallows for a snout and mini M and M's for nostrils and eyes. The ears are Mike and Ike's.

The chicks are yellow icing stars piped on with a #21 tip for the body and wings and head and mini M and M's for eyes and a Mike and Ike for the beak.

For the sun, I spread yellow icing all over it and used mini M and M's and Mike and Ike's for the face and rays.

Spring Cake
This is a cake I made a few days ago! It was a lot of fun, and I thought you all would enjoy it!
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Grandma’s Moist Chocolate Cake
2 cups flour
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Baking soda
3/4 cups cocoa
2 cups sugar
1 cup oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp. Vanilla
Mix Well. 325 degrees, 25-30 minutes.
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I think everyone in my family agrees that this is the BEST chocolate cake you could ever make! We make it for most all of our birthdays... And it is just FABULOUS!
We also put this on top...
Fabulous Frosting
½ cup shortening
1/4 cup margarine
3/4 cup sugar
1 tablespoon vanilla
3 ½ tablespoons flour
3/4 cup milk
Cream first four ingredients. In a saucepan, combine flour and milk. Heat and stir until thickened. When thick, remove from heat. Add thick mix, 1 tablespoon at a time, to creamed mixture. Chill before icing cake.
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Then we put it in the fridge for a while till its really cold.. And that is one of the best cakes to make! Enjoy!
-Emily

Turtle Dessert

Ingredients:
17 ice-cream sandwiches

1 (12 1/4 ounce) jar caramel topping
1 1/4 cups chopped pecans, toasted
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup hot fudge topping, heated

Directions:
Place 8 1/2 ice cream sandwiches in a 13 x 9 inch baking dish.
Spread evenly with caramel topping, and sprinkle with 1 cup pecans.
Top with 2 cups whipped topping and remaining ice-cream sandwiches.
Spread remaining whipped topping evenly over sandwiches.
Sprinkle with remaining 1/4 cup pecans.
Cover and freeze at least 2 hours.
Let stand 5 minutes before serving; cut into squares and drizzle with additional fudge topping.
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This is a delicious dessert for all you cooks out there! It is very easy to make! You can have kids help too! I hope you all enjoy this as much as I did!

Strawberry Whipped Sensation

Prep Time:20 min
Total Time:6 hr 20 min
Makes:12 servings
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Ingredients:
4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
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Directions:
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
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This is a fun summer dessert! I just got to make it a couple weeks ago, and everyone loved it! It is actually quite easy to make! If you want to see a video on how its done and what it looks like visit http://www.kraftfoods.com/kf/recipes/recipedetail.htm?adv=gadget_view&recipe_id=109477
Yes, it is from Kraft foods! :) That is all for now! Oh also I think I might try it with blueberry! I wonder if it will work?!?
-Emily

Flag Cake

1 cake mix, white or yellow

1-8 oz. pkg. whipped topping

2 pints strawberries

1 1/3 c. blueberries

Prepare cake according to package directions in a 9x13 pan. When cool, spread whipped topping evenly over top. Halve strawberries. Arrange strawberries and blueberries in a flag shape. Enjoy!

Dad and Mom made this for my birthday, and it was one of the best cheesecakes I've ever had! Dad thought that the texture was especially good, And we were talking about how it would be really good with some fresh fruit on top! So try what you want with it! We only ate half of the cake that afternoon, because you really only need a small piece! :) -Emily
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Citrus Cheesecake

Ingredients:
1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon peel
FILLING
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup heavy whipping cream
TOPPING
1-1/2 cups (about 12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll one half dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. Place on a baking sheet. Bake at 400° for 6-8 minutes or until light browned. Cool completely on a wire rack. Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal. For filling, in another large mixing bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight. Remove sides of pan. Enjoy! Refrigerate leftovers.

Sour Cream Coffee Cake

2 sticks margerine

1 1/2 cups sugar

3 eggs

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

1 cup sour cream

1 tsp. vanilla

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Topping: 1 cup brown sugar

----------- 2 tsp. cinnamon

----------- 1/2 cup nuts

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Cream margerine and sugar. Add eggs. Stir dry ingredients and altenate with sour cream. Add vanilla. Grease 9x13 inch pan.

Layer 1/2 dough, 1/2 topping, 1/2 dough, 1/2 topping!

Bake at 350 for 40-45 minutes.

Enjoy warm with glass of milk, coffee, orange juice, Whatever!! :)

Summer Celebration Ice Cream Cake

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INGREDIENTS:
1 cup sugar
3 tablespoons butter melted
3 tablespoons orange yogurt
1 egg
1 teaspoon grated orange peel
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup baking cocoa
1 cup (6 ounces) semisweet chocolate chips
1-3/4 quarts vanilla ice cream, softened
4 to 6 squares (1 ounce each) semisweet chocolate
1 tablespoon shortening
Mixed fresh berries
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DIRECTIONS:
Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange peel and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips. Spread into prepared dish. Bake at 325 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Spread ice cream over cake. Cover and freeze for 3 hours or until firm. Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate. Yield: 9 servings.
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This is the picture of the example piece of cake. I did not make this piece...



And this is the one I made for Jack's Birthday...


Also I doubled the recipe to make the cake pictured above.

Believe me, it does not need to be doubled. It is very rich!

The crust is like a rich fudge! It was very yummy though! :)

Fun Cake Ideas!
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Well... I thought that I would put on these pics, because I have really enjoyed making a couple of them and hope that some time I can make the ones that I haven't made! Hope you like them!

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Flip-Flops Cake
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(Kaity and I made these one time.)
1 cake mix
Frosting

Any kind of candy you want for decorations.
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Heat oven to 350°(325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
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Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.
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Panda Bear Cake

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4 cups vanilla frosting
1 box cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 16x10 inches, covered with foil
1/2 cup flaked coconut
8 chocolate wafer cookies, about 2 inches in diameter
1 large marshmallow
2 chocolate-covered candies
1 small black or red gumdrop
Black shoestring licorice
1/3 cup flaked coconut
1 teaspoon baking cocoa
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Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of one 8-inch round pan and one 9-inch round pan. Make cake batter as directed on box. Pour into pans.
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Bake and cool as directed. Cut 9-inch round as shown in diagram. Arrange pieces on tray to make panda as shown in diagram.
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Frost cake, attaching pieces with small amount of frosting. Sprinkle body with 1/2 cup flaked coconut, pressing gently to stick. Press 2 cookies into top of head at 45-degree angle for ears. Place 2 cookies for background of eyes and 4 on body for paws, placing bottom 2 cookies at 45-degree angle on bottom edge of cake.
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Cut marshmallow crosswise in half; place each half on a cookie for eyes. Place chocolate candies on marshmallow halves for pupils; fasten with small dab of frosting if necessary. Use small gumdrop for nose and shoestring licorice for mouth and outline of legs. Toss 1/3 cup coconut and the cocoa; carefully sprinkle within outlines of legs and on bottom portion of body. Store loosely covered at room temperature.

Hat Cake

1 cake mix, frosting, ribbons and flowers.

Heat oven to 350°F (325°F for dark or nonstick pan). Bake and cool cake as directed on box--except use one 8-inch round pan and one 9-inch round pan.
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Cut 6-inch circle out of waxed paper; place on 8-inch layer. Cut cake around circle with small knife to make 6-inch round layer; place on 9-inch layer, attaching pieces with small amount of frosting.
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Frost cake. Trim hat with ribbon and flowers. Store loosely covered in refrigerator.

Purse Cake

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1 cake mix, frosting, and assorted candy.
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Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
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Bake as directed on box for 9-inch round cake pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
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Use serrated knife to cut one-fourth off each cake to form a straight edge about 7 inches long as shown in diagram (discard small pieces of cake or save for another use). Spread about 2 tablespoons frosting on bottom side of 1 cake. Place bottom side of other cake on frosting, matching cut edges. On serving plate or tray, stand cake, cut side down. Cover; freeze 1 hour or until firm.
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In small bowl, mix remaining frosting and food color until desired shade. Frost cake.
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Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse as desired with assorted candies. Store loosely covered at room temperature.

Building Blocks Cake

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1 cake mix, frosting, 12 large marshmellows.

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Heat oven to 350°F (325°F for dark or nonstick pan.) Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.
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Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
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Using serrated knife, cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. On tray, place cake pieces. Cover; freeze 1 hour or until firm.
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In small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white.
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Frost top and sides of 1 square cake with blue frosting. Frost 4 marshmallow halves with blue frosting; place in square design on cake. Frost remaining square cake and 4 marshmallow halves with white frosting; arrange marshmallows on top of cake. Frost 1 rectangular section of cake and 8 marshmallow halves with yellow frosting; arrange marshmallows on top of cake. Frost remaining section of cake and remaining marshmallows with red frosting; arrange marshmallows on top of cake. Store loosely covered at room temperature.

Snowman Cake

1 box cake mix

Water, vegetable oil and eggs called for on cake mix box
Large tray or cardboard covered with foil
1 container Betty Crocker® Whipped fluffy white frosting
1 cup flaked or shredded coconut
1 large black gumdrop
1 large green gumdrop
3 pieces red shoestring licorice
4 semisweet chocolate chips
2 chocolate wafer cookies
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Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans, or use one 8-inch round pan and one 9-inch round pan.
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On tray, arrange cake rounds as pictured. Frost with frosting. Sprinkle with coconut, pressing gently so it sticks.
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Carefully cut black gumdrop for nose and eyebrows, cut green gumdrop for eyes, use licorice for mouth and mufffler and chocolate chips for buttons. Place cookie on each side of head for earmuffs; attach across top of head with licorice. Store loosely covered.

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I know which one is my favorite, but the question is what is yours??

Enjoy! -Emily McDonnell