Recipe(tried): Favorite Cake Recipes (6)

FAVORITE COFFEE CAKE
"This cake looks very attractive and has a baked-in gooey filling!"

1/2 cup margarine or shortening
3/4 cup white granulated sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 cup sour cream
FOR THE FILLING (mix together in a small bowl until smooth):
1/3 cup margarine
3 tsp. cinnamon
1 cup brown sugar

Preheat oven to 350 degrees F. Grease a bundt pan well, then dust with flour, shaking out the excess.

Cream margarine and sugar together, beat in eggs, one at a time, until well mixed. Add baking soda, baking powder and half of the flour, beat well. Next add 1/2 of the sour cream mixing well, then half the flour and repeat with the rest of the sour cream and then mix in the rest of the flour.

Put 1/2 of the batter into the prepared cake pan, the spoon in half of the filling, add the rest of the batter and top off with the remainder of the filling.

Bake for approximate 50 minutes or until a toothpick comes out clean, when inserted into the cake. Cool in pan for 10 minutes, then turn out onto a cake rack to cool.

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ULTIMATE RIPPLE CAKE
This is a CRISCO recipe.

"This bundt cake is always a success, looks and tastes impressive!"

1 cup Crisco vegetable shortening or margarine
2 cups sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt
2 tsp. baking soda
3 1/4 cups flour
2 cup plain yogurt or buttermilk
FOR THE RIPPLE:
1/2 cup sugar
2 Tbsp. unsweetened cocoa powder
2 tsp. cinnamon

Preheat oven to 350 degrees F. Grease a bundt pan well, then dust with flour, shaking out the excess.

Cream crisco and sugar together with mixer. Add eggs one at a time, beating well after each, add vanilla. Beat in baking powder, salt and baking soda, making sure there are no lumps in the soda. With the mixer on low, add 1 cup of flour, mix well, then add 1 cup of yogurt and mix, follow with more flour, mix in remaining yogurt, then the last of the flour, combine well, but don't overbeat.

Mix the ripple ingredients together in a small bowl until no lumps remain.

Pour half the batter into the prepared pan. Spoon ripple mixture on top of the batter, then top with remaining batter. To swirl filling, insert knife into batter, straight up and down and make 'S' movements gently though the batter.

Bake in 350 degree F oven for 60 - 70 minutes or until a toothpick inserted comes out clean.

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CHOCOLATE APPLESAUCE CAKE

"This cake looks like a cake mix cake, even and rises well!"

1/2 cup margarine or butter, room temperature
1 1/4 cups sugar
1 cup apple sauce
4 squares (1 ounce each) unsweetened chocolate, melted
1 tsp. cinnamon
1 1/2 tsp. vanilla
4 eggs
2 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 cup buttermilk
1 cup chocolate chips
Chocolate Caramel Frosting (recipe follows)

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and dust with flour.

Beat butter and sugar until fluffy. Beat in apple sauce, vanilla and eggs, one at a time. Stir in baking powder, baking soda, half the flour, then stir in milk; then the rest of the flour and choc. chips. Pour into pan, smooth evenly. Bake 35 - 40 min. until it tests done with a toothpick. Cool completely in pan. Spread with frosting and serve. Store in fridge, covered.

CHOCOLATE CARMEL FROSTING
"This frosting came with the recipe, it looks great, but was very chocolatey. I personally found it to be a bit too sweet, however it spread smoothly over the cake. Maybe try it with coconut mixed in and less or no chocolate."

1 cup brown sugar
4 Tbsp. butter
1/2 cup heavy cream (whipping cream)
1 cup chocolate chips

Combine all of the ingredients for the frosting in a saucepan and heat over medium heat. Bring to a boil. Reduce to a simmer and cook 3 minutes. Cool in freezer or fridge, and spread on cake.

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EXTRA SPECIAL RAISIN CAKE

1 lb. raisins
2 cups cold water
1 1/2 cups chopped apples, peeled
1/2 cup butter or margarine
2 c. sugar
1/2 tsp. salt
1 Tbsp. cinnamon
1/4 tsp. cloves
1 tsp. soda dissolved in a little water
1 tsp. nutmeg
1 c. cold water
Cream Cheese Frosting (recipe follows)

Combine the raisins, apples and 2 cups of water in a saucepan and simmer for 10 minutes. Cool mixture.

Cream together the butter and sugar, add to the cooled raisins along with the other ingredients,blend thoroughly; then add 4 cups flour. Combine well and pour into large greased and floured tube pan or Bundt pan.

Bake at 325 degrees F for 1 hour or until done.

CREAM CHEESE FROSTING

8 oz. cream cheese, room temperature
1/2 cup butter or margarine
2 tsp. vanilla
several cups powdered sugar, as needed

Cream butter and cream cheese together, stir in vanilla, then beat in icing sugar until of spreading consistency.

Store frosted cake in frige.

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BLUEBERRY-LEMON BUNDT CAKE

1 1/2 cups fresh blueberries
2 Tbsp. flour
1 (2-layer) lemon cake mix
1 cup sour cream
4 large eggs

Grease and flour Bundt pan.

Sprinkle flour over blueberries; set aside.

Combine dry cake mix and sour cream. Add eggs, one at a time, beating at low speed.
Beat at medium speed until smooth. Gently fold in blueberries.

Bake at 350 degrees F for 45 minutes. Cool on rock for 15 minutes. Remove from pan.

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BANANA SOUR CREAM COFFEE CAKE

1/2 cup butter or margarine
1 cup sugar
2 eggs
1 cup mashed bananas
1/2 tsp. vanilla
1/2 cup sour cream
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup finely chopped walnuts or pecans
1/4 cup sugar
1 tsp. cinnamon

Preheat oven to 350 degrees F.

In a bowl, cream butter until light; gradually beat in 1 cup sugar. Beat in eggs one at a time; add mashed bananas, vanilla and sour cream; set aside.

Mix together flour, baking powder, baking soda and salt. Fold into the creamed mixture, stirring just to blend.

In a bowl, combine chopped nuts, 1/4 cup sugar and cinnamon. Use as filling. Spoon half of batter into well greased and floured bundt or tube pan. Sprinkle half of the filling mixture, then remaining batter and rest of filling on top.

Bake for 45 minutes or until done. Cool in pan for 10 minutes then invert and cool on rack.