Chocolate Chip Cookie Cake

• 1 cup butter
  
• 1/2 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour, plus 4 Tbsp
• 1 tsp salt
• 1 tsp cream of tartar
• 1 tsp baking soda
• 2 cups semi-sweet chocolate chips

1. Best butter and sugars together.
2. Add eggs and vanilla.
3. Mix flour, salt, baking soda and cream of tartar.
4. Add dry ingredients to the batter and mix until well blended.
5. Stir in chocolate chips.
6. Seared dough into a 15 1/2 inch round pan.
7. Bake for 20 mins at 350 degrees.

 

Recipe via food.com

 

Cherry Dump Cake

• 1 Can Cherry Pie Filling (you could really use any kind you like)
• 1 Can Crushed Pineapple
• 1 box yellow cake mix
• 4 Tbsp Butter or margerine

1. Preheat oven to 350 °
2. Dump…yes, I said dump Cherry pie filling and crushed pineapple into 13×9 baking dish.
3. Mix around a little with a spatula.
4. In a seperate bowl, crumble together butter and cakes mix until it gets crumbly. Sprinkle over the Cherry mix.
5. Place in oven for 40 to 50 minutes.
6. Let cool and serve.

Recipe via A Few Short Cuts

Frosted Banana Cake

Cake:

• 2 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 4 Tbsp. unsalted butter, at room temperature
• 2 Tbsp. canola oil
• 3/4 cup sugar
• 2 large eggs plus 1 large egg white, at room temperature
• 1 tsp. vanilla extract
• 4 large ripe bananas
• 1/4 cup milk

Frosting:

• 4 oz reduced-fat creame cheese, at rom temperature
• 1/2 tsp. vanilla extract
• 1 1/2 cups confectioners' sugar
• 2 Tbsp. chopped toasted walnuts, optional

1. Make cake: Preheat oven to 375 degrees F. Mist an 8 inch square pan with cooking spray. Mix flour, baking powder and salt. With an electric mixer beat butter, oil and sugar. Beat in eggs and egg white, then vanilla. Mash bababas with milk. 
2. Stir half of dry ingredients into butter mixture, then stir in banana mixture. Mix in remaining dry ingredients. Pour batter into baking pan. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cake cool in pan on a wire rack.
3. Make frosting: With an electric mixer, beat cream cheese and vanilla. Reduce speed and gradually beat in confectioners' sugar. Spread cake with frosting and sprinkle with walnuts, if desired.

Recipe via All You Magazine

Layered Ice Cream Cake

Makes a 9x13 inch pan

• 24 icecream sandwiches
• 8 oz. Cool whip
• 1 Hershey's chocolate syrup bottle
• 1 Smuckers caramel syrup bottle
• 2 king size Butterfinger candy bars, chopped up

1st layer--12 icecream sandwiches
2nd--half of whipped cream
3rd--half of Butterfinger bars, squeeze 1/2 of caramel and chocolate over that
4th--rest of ice cream sandwiches
5th--Cool Whip
6th--rest of Butterfinger, caramel and chocolate

You can freeze this and eat as desired!

Strawberry Coffee Cake

First things first, preheat oven to 350 degrees.

Strawberry Stuff

• 1 overflowing cup sliced strawberries
• 1/3 cup sugar
• 2 TBSP Cornstarch
• 2 tsps. Water

Directions

Combine Strawberries, 1/3 cup sugar, water, and cornstarch in a small saucepan.

Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thick, and strawberries are soft and broken down. Set aside to cool.

Crumble Topping

• 3 Tbsps. Cold Unsalted Butter cut into little cubes
• ½ cup all-purpose flour
• 3 ½ tbsp. sugar

Directions

Combine all of the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set Aside

Cake

• ½ cup butter, softened (1 stick)
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 8 ounces (1 cup) sour cream
• 1 tsp. vanilla

Directions

Grease and flour (or use Baking spray with flour) a square pan that is at least 8×8. You could use 9×9 or 10X10.

Cream together the Butter and sugar until light and fluffy.

Add eggs 1 at a time, beating well after each addition. Add vanilla.

Sift together dry ingredients. Add the dry ingredients to the creamed butter in 3 parts alternating with the sour cream in 2 parts. You will want to start and end with the flour. Beat just until combined.

Add some of the Flour first.

Then add some of the Sour Cream (repeat)

This is what it will look like

You will spoon 2/3 of the batter into the prepared pan.

Spread the cooled Strawberry mixture on the batter. It is easier to drop it by spoon.

Spoon the remaining batter onto the strawberries and spread evenly.

Top with the streusel topping, and bake in the upper third of the oven.

Bake for 50-60 minutes, or until a knife inserted in the center comes out clean!

Recipe via afewshortcuts.com

Strawberries and Cream Gooey Butter Cakes

Cake

• 1 Box Strawberry Cake Mix
• 1 egg
• ½ cup (1 stick) melted butter

Filling

• 8 oz. package cream cheese softened
• 2 eggs
• 1 tsp. vanilla
• 16 oz. pkg confectioners’ sugar
• ½ cup (1 stick) melted butter

Directions

(1) Preheat Oven to 350 degrees

(2) Lightly grease a 13×9 baking dish

(3) In a bowl mix cake mix, eggs, and melted butter until dough forms.

(4) Pat mixture into the bottom of the 13×9 pan; set aside.

(5) Use your mixer and beat cream cheese until smooth; add eggs and vanilla.

(6) Dump in confectioners’ sugar and beat well.

(7) Reduce speed and slowly pour in butter.

(8) Pour the finished filling onto the cake mixture and spread evenly.

(9) Bake for 40 minutes

(10) Cool and cut into bars. Make 20 to 24 bars


Recipe via afewshortcuts.com

Pear Upside Down Cake

• 3 fresh pears (could also use canned pear halves in light syrup)
• ¾ cup butter or margarine
• ¼ cup brown sugar
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 tsp baking powder
• ½ tsp salt
• 1 2/3 c All Purpose Flour
• ½ cup milk

Directions

Peel, Halve, and core the pears; set aside. (Use a melon baller to core…great trick!)

Preheat oven to 350 degrees.

Put ¼ cup of the butter into a 10 x 6 x ¾ inch glass pan. Place into over while it preheats to melt. ( You could also use a square pan, but a 13×9 would be too big!)

Sprinkle brown sugar evenly over melted butter.Sorry it is hard to see because the pan is brown!

Arrange Pears over brown sugar, cut side down.

Cream the remaining ½ cup butter with the sugar, egg, and vanilla.

In a separate bowl mix baking powder, salt, and flour.

Alternate adding the flour and the milk to the creamed sugar mixture; blending well.

Pour mixture over pears evenly.

Bake for 45 minutes or until toothpick inserted in the center comes out clean. I almost forgot to tell you to flip the cake onto a serving plate! (I need to go to bed!)

Pour sauce (recipe below) over the cake. …after you flip it!

Serve by itself or with vanilla ice-cream!

Sauce

In a small saucepan heat 2 TBSP Butter with 2/3 cup brown sugar over medium heat. Stir constantly until butter and sugar melt together to make caramel sauce. Pour over finished cake!

Recipe via afewshortcuts.com

Now and Later Pound Cake

• 2½ cups sugar

• 1 cup stick margarine or Butter softened
• 1 tsp vanilla extract
• 5 large eggs
• 3 cups flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup milk or evaporated milk

—————————————

1. Preheat oven to 350° Grease bottoms and sides of pans, and lightly flour. I use baking spray. It already has the flour in it! Major time and mess saver!
2. Beat Sugar, Margarine, eggs, and vanilla with mixer on low speed for 30 seconds. Then, on high speed for 5 minutes. It is important to let beat the entire 5 minutes!
   
3. While mixture is beating, place flour, baking powder and salt in a bowl. Measure out milk .
4. Take turns adding some of the Flour mix and the Milk to the batter in the mixer on low speed.
5. After everything is mixed together. Scrape mix into pans.
6. Bake Bundt Pan for 1 hour 10 minutes or loaf pans 50-60 minutes, or until toothpick inserted in the center comes out clean.
7. Remove from pans and place on a cooling rack. Cool completely before serving.

I always make to loaf pans. I wrap one up really well when it is cool and I put it in the freezer. They are great for dessert when you don’t want to make a mess in the kitchen.

Now for the shortcake.

It is so easy! You could use any kind of berry, but Strawberry is my favorite!

Just wash and cut the tops off the berries. Cut the berries into bite size pieces and toss with sugar. The amount is up to you. The sugar pulls the moisture from the berries and creates that wonderful juicy sauce for your short cake.

I suggest cleaning the berries when you put the cake in the oven. That way they have about an hour to sit in the sugar and get all juicy.

Slice your cake. Top with berries and juice, add whipped cream or cool whip and there you have it!


Recipe via afewshortcuts.com

Cherry Dump Cake

• 1 Can Cherry Pie Filling (you could really use any kind you like)
• 1 Can Crushed Pineapple
• 1 box yellow cake mix
• 4 Tbsp Butter or margerine

——————————————-

Preheat oven to 350 °

Dump…yes, I said dump Cherry pie filling and crushed pineapple into 13×9 baking dish.

Mix around a little with a spatula.

In a seperate bowl, crumble together butter and cakes mix until it gets crumbly.

Sprinkle over the Cherry mix.
Place in oven for 40 to 50 minutes.
Let cool and serve.

Recipe via afewshortcuts.com

Spice Cake with Creme Cheese Frosting

Prep: 35 mins
Bake: 25 mins
Chill: 2 hours
Serves: 8

Cake:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground ginger
  
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. allspice
• 1/2 tsp. ground cloves
• 16 Tbsp. (2 sticks) unsalted butter
• 2 cups packed light brown sugar
• 4 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 1 cup sour cream, at room temperature

Frosting:

• 16 oz. cream cheese, at room temperature
• 8 Tbsp. (1 stick) unsalted butter, at room temperature
• 5 cups confectioners' sugar, sifted
• 1 tsp. vanilla extract

1.) Preheat oven to 350 degrees F. Grease 3 9-inch round cake pans, line bottoms with parchment paper and grease parchment.

2.) Make cake: Sift together flour, baking powder, baking soda, salt and spices. In a large bowl, using an electric mixer on medium speed, cream butter and brown sugar until fluffy. Beat in eggs one at a time. Stir together milk and sour cream. Beat half of flour mixture into butter mixture until just combined, then stir in sour cream mixture. Stir in remaining flour mixture until just combined, do not overmix. Divide batter among pans and bake until a toothpick inserted in center of cake comes out clean, about 25 minutes. Cool pans on wire racks for 10 minutes, then turn cakes out and cool completely.

3.) Make frosting: Beat cream cheese and butter until fluffy. Slowly add confectioners' sugar, beating until well combined and smooth. Beat in vanilla. If frosting is too soft, set it in refrigerator for 15 to 20 minutes to firm up, then beat it again before icing cake.

4.) Assemble cake: Place 1 cake layer on a serving platter and spread with frosting. Add second layer and spread with more frosting. Top with third cake layer. Frost top and sides of cake. Chill approximately 2 hours before serving.

Per serving: 977 Cal., 40g Fat (24g Sat.), 221mg Chol., 1g Fiber, 12g Pro., 145g Carb., 620mg Sod.

Recipe via All You Magazine

Upside-Down Apple Gingerbread

Prep: 15 mins
Bake: 45 mins
Serves: 8

1.) Preheat oven to 350 degrees F; grease an 8-inch round cake pan. In a skillet over medium heat, melt 2 Tbsp. unsalted butter. Add 3 peeled, cored Golden Delicious apples (cut into 8 wedges each); sprinkle with 2 Tbsp. packed light brown sugar. Saute 5 minutes, until softened. Pour liquid into cake pan and arrange apple wedges in a single layer.

2.) Sift 1 1/2 cups all-purpose flour, 3/4 tsp. baking soda, 1/4 tsp. salt, 1 tsp. cinnamon, 1 tsp. ground ginger and 1/4 tsp. ground cloves. Beat 6 Tbsp. unsalted butter and 1/2 cup sugar until fluffy. Beat in 1 large egg and 1/2 cup light molasses. Beat in 1/3 cup of flour mixture and 1/2 cup hot water until smooth; repeat twice. Pour batter into pan; spread evenly over apples.

3.) Bake for about 45 minutes, until a toothpick inserted in center of cake comes out clean. let cool on a rack for about 10 minutes. Run a knife around pan edge to loosen, then invert cake onto a serving plate. Let cool to room temperature before serving.

Per serving: 330 Cal., 12g Fat (8g Sat.), 57mg Chol., 2g Fiber, 4g Pro., 53g Carb., 234mg Sod.

Recipe via All You Magazine