7-UP® CAKE

Cake:
1 small box vanilla instant pudding
1 (18.25 ounce) box white or yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (10 ounce) 7-Up®

Combine pudding mix, cake mix and vegetable oil. Add eggs, one at a time, beating well after each addition. Blend 7-Up® into batter. Pour into three 9-inch cake pans that have been greased and floured. Bake at 350 degrees F for 20 minutes. Remove from oven; let stand for 10 minutes. Remove layers from pans and cool on racks. Place Filling between layers and on top of cake.

Variation: Use lemon cake mix and instant pineapple pudding mix.

Filling:
1 1/2 cups granulated sugar
2 tablespoons flour
2 eggs
1/2 cup (1 stick) butter or margarine
1 (8 ounce) can crushed pineapple, drained
1 (4 ounce) can coconut
1/2 cup nuts

Mix sugar and flour. Add slightly beaten eggs and butter or margarine. Place in top of double boiler and cook until consistency of syrup. Add remaining three ingredients.


BAILEY'S IRISH CREAM BUNDT CAKE

1 (18.25 ounce) box yellow or chocolate cake mix
1 (3.4 ounce) box instant vanilla or chocolate
pudding and pie filling mix
4 eggs
1/2 cup vegetable oil
3/4 cup Bailey's Irish Cream liqueur
Sifted confectioners’ sugar, Bailey’s Irish Cream Glaze or Bailey’s Cream Cheese Frosting (for garnish)

Preheat oven to 350 degrees F. In a large bowl, combine cake mix, pudding mix, eggs, and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan. Bake for about 50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling. Turn Bundt cake upside-down and tube cake, right-side-up or upside down as desired; sift confectioners’ sugar over top of cake or drizzle Bailey’s Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey’s Cream Cheese Frosting. Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.

Bailey's Irish Cream Glaze:

About 1/2 (16 ounce) package confectioners’ sugar, sifted
1 tablespoon butter (at room temperature)
3 to 4 tablespoond Bailey’s Irish Cream liqueur

In a deep small bowl, beat confectioners’ sugar together; gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.


BANANA RUM CAKE

1 (18.25 ounce) box yellow cake mix
1/8 teaspoon baking soda
2 eggs
1/3 cup finely chopped pecans
2/3 cup light rum
2/3 cup water
1 mashed very ripe banana

Preheat oven to 350°F. Grease and flour 2 (9-inch) cake pans. Combine all ingredients in a large bowl. Blend well. Pour into pans and bake for 25 to 30 minutes.

Frosting:

1/2 cup butter
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons rum

Combine butter and confectioners' sugar and blend well. Stir in vanilla extract and rum. Beat well and spread on cake.


CAPPUCCINO CAKE

1/3 cup semisweet or milk chocolate chips
1/3 cup chopped hazelnuts, pecans or walnuts
1 (18.25 ounce) box yellow cake mix
2 teaspoons cinnamon
1 1/4 cups water
1 large egg
1/2 cup egg substitute
1/3 cup double-strength coffee or espresso, cooled (can use decaf)
2 tablespoons instant coffee powder, espresso roast (can use decaf)
Garnish: powdered sugar and ground cinnamon (optional)

Preheat oven to 325 degrees F. Coat 10-inch (12-cup) Bundt or tube pan with canola cooking spray or canola oil and sprinkle lightly with flour. Sprinkle chocolate chips and nuts evenly into bottom of prepared pan. In large mixing bowl, combine cake mix and cinnamon. Add water, egg, egg substitute, and cooled coffee. Beat with electric mixer at low speed until dry ingredients are moistened. Beat at medium speed 2 minutes. Stir in instant coffee powder gently to make a swirl effect. Pour batter over topping in pan. Bake 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pan. Place cake, fluted side up, on serving plate. Cool completely. Dust with powdered sugar and additional ground cinnamon if desired.

NOTE: You can make 24 cappuccino cupcakes instead; just use 2 muffins pans in place of the Bundt pan and bake about 15 to 20 minutes instead of 35 to 45 minutes.