• 1 box white cake mix with pudding in the mix
    1/2 cup oil
    3 whole eggs
    1 cup water
    1 teaspoon vanilla
    2 1/2 cups crushed Oreos.  (Take the frosting out of about 8 of the Oreos)

    Preheat oven to 350ºF and line two pans of cupcake pans with liners.

    In a mixing bowl, beat together the cake mix, oil, eggs, water and vanilla.  Beat for about 2 minutes, or until nice and creamy.  Add the Oreo crumbs and beat until well combined.

    Divide the batter amongst 24 cupcake liners.

    Bake for about 20 minutes, or until lightly browned, and a toothpick inserted in the middle comes out clean.

    Allow to cool for 5 minutes in the pan before removing to racks to cool completely before frosting.

    To  make a layer cake, divide the batter between two pans and adjust the cooking time to 25-30 minutes.

  • bundt2 1/4 cups all purpose flour
    1/2 cup ground walnuts
    1 teaspoon baking powder
    1 teaspoon salt
    2 sticks plus 2 teaspoons unsalted butter, room temperature
    3 ounces bittersweet chocolate
    1/4 cup coffee
    1 teaspoon espresso powder
    1 3/4 cups sugar
    4 large eggs, room temperature
    2 teaspoons vanilla extract
    1 cup milk, room temperature


    Preheat oven to 350 degrees F. Butter a 9 to 10 inch bundt pan, dust inside with flour, and tap out the excess.

    Whisk flour, ground walnuts, baking powder, and salt together in a medium bowl.

    Combine 2 tablespoons butter, chocolate, coffee, and espresso powder in a metal bowl. Place over a pot of simmering water and stir until melted and combined. Remove from heat.

    Combine remaining 2 sticks of butter and sugar in a stand mixer and beat with paddle attachment on medium speed for about 3 minutes until smooth and creamy.

    Add in eggs one at a time, beating well after each addition.

    Add in vanilla extract.

    Add in flour mixture and milk in five alternating additions, starting and ending with the flour mixture. Mix on low speed after each addition just until combined.

    Scrape just under half of the batter into the bowl with the melted chocolate and fold gently to combine.

    Pour the vanilla batter into the bottom of the bundt pan. Pour the chocolate batter on top. Use a knife to lightly marble the batter.

    Bake for 65-70 minutes until a thin knife inserted in the center comes out clean. Cool on wire rack for about 10 minutes before un-molding.

  • from Country Cooking

    1/2 cup shortening
    1 cup sugar
    1 egg
    Juice and grated zest of 1 large orange
    2 cups flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup sour milk
    1 cup raisins


    Cream together the shortening and the sugar.  Add egg and orange juice and rind.

    Sift flour with baking soda, baking powder, and salt and add to creamed mixture alternately with sour milk.

    Stir in raisins.

    Place in greased 9 x 13 pan and bake at 350ºF for 35 minutes.  Let cool before cutting and removing from pan.

    Makes 3 to 4 dozen squares.

  • from The Taste of Home Cookbook

    1 cup baking cocoa
    1 cup boiling water
    1 cup butter, softened
    2 1/2 cups sugar
    4 eggs
    2 teaspoons vanilla extract
    3 cups cake flour
    2 teaspoons baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 cup sour cream
    2 cups semisweet chocolate chips
    1/2 cup butter
    1 cup sour cream
    1 teaspoon vanilla extract
    4 1/2 cups confectioners’ sugar
    1. Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture; beat well.
    2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    3. In a heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Remove from the heat; cool for 5 minutes. Place in a large mixing bowl; add sour cream and vanilla; beat until blended. Add confectioners’ sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator.
  • from Baking, From My Home To Yours by Dorie Greenspan

    2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/4 teaspoon freshly grated nutmeg
    1/4 teaspoon ground ginger
    1/4 teaspoon salt
    1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
    1 1/2 cups sugar
    2 large eggs
    1 cup store-bought apple butter- spiced or plain
    2 medium apples, peeled, cored and grated
    1 cup pecans or walnuts, chopped
    1/2 cup plump, moist raisins (dark or golden)
    Confectioners’ sugar for dusting (optional)
    For the Icing (optional):
    1/3 cup confectioners’ sugar
    About 2 tablespoons fresh orange or lemon juice 

    Center a rack in the oven and preheat to 350ºF.  Butter a 12 inch Bundt pan.  If your pan is not nonstick, dist the interior of the pan with flour and tap out the excess.  Don’t place the pan on a baking sheet- you want the oven’s heat to circulate through the inner tube.

    Whisk together the flour, baking powder, baking soda, spices, and salt.

    Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick and pale.  Add the eggs one at a time, beating for 1 minute after each addition; you’ll have a light, fluffy batter.  Reduce the mixer speed to low and beat in the apple butter- don’t worry if it curdles the batter.  Still on low, add the grated apple and mix completely to blend.  Add the dry ingredients, mixing only until the disappear into the batter.  Using a rubber spatula, fold in the nuts and raisins.  Turn the batter into the bundt pan and smooth the top of the batter with the rubber spatula.

    Bake for 50-55 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.  Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake to room temperature.  If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors.

    If you’re not going to ice the cake, you can dust it with confectioners’ sugar just before serving.

    To make the optional icing: Put the confectioners’ sugar in a small bowl and stir in a squirt or two of either orange or lemon juice.  Keep adding the juice a little at a time until you have an icing that falls easily from the tip of a spoon.  Drizzle the icing over the top of the cake, letting it slide down the curves of the cake in whatever pattern it makes.  Let the cake stand until the icing dries, a matter of minutes, before slicing.

  • 1 cup flour
    1/2 cup plus 2 tablespoons sugar
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1 pinch salt
    1/2 cup plain yogurt
    1/4 cup oil
    zest of 1 orange
    1 tablespoon orange juice 
    1 egg
    1/2 teaspoon vanilla
    Additional orange juice and powdered sugar for glaze (optional)

    Preheat oven to 350ºF.  Grease an 8-inch or 9-inch cake pan with cooking spray.

    In a small bowl, combine the flour, sugar, baking powder, baking soda and salt.  Whisk to combine.

    In a second bowl combine yogurt, oil, zest, orange juice, egg, and vanilla.  Mix well.  Add wet ingredients to dry ingredients and fold together.  Batter will be quite thick.

    Spread the batter in the prepared pan.  Bake at 350ºF for 20-25 minutes, depending on the size of your cake pan.  The cake is done when it is a golden brown and a toothpick inserted near the middle comes out clean.

    Allow to cool for 5 minutes in the pan, and then invert onto a cooling rack.  Dust with powdered sugar or glaze to serve.  Can be served warm, at room temp, or chilled.

    To make a glaze, combine about 1 cup of powdered sugar with 2-3 teaspoons of orange juice.  Stir to combine, adding more orange juice if too thick, or adding more powdered sugar if too thin.  Spread over the cake and garnish with additional orange zest if desired.

  • from King Arthur Flour’s Baker’s Companion

    12 tablespoons butter (I used margarine very successfully)
    1 3/4 cups granulated sugar
    1/2 teaspoon salt
    1 1/2 teaspoons baking soda
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    3/4 cups natural cocoa powder
    4 large eggs
    1 1/2 cups milk or water (I used rice milk)

    Preheat the oven to 350ºF.

    In a large mixing bowl, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy- about 5 minutes.

    Whisk together the flour and cocoa- sieve if necessary to remove lumps.

    Add the eggs to the butter mixture, one at a time, beating well after each egg until completely combined before adding the next one. Slowly, blend one-third of the flour mixture into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and the remaining flour. be sure to mix well after each addition, and to scrape the sides and bottom of the bowl occasionally throughout the process.

    Grease and flour two 9-inch round cake pans (or three 8-inch pans, or 24 cupcake papers). Divide the batter evenly. Bake the cakes for 30-35 minutes, or until a cake tester inserted near the middle comes out clean. Cupcakes will take about 20 minutes to bake. Remove from the oven and allow to cool for 5 minutes before removing from the pans to cool completely.

  • 4 (1 ounce) squares unsweetened chocolate
    1/2 cup hot water
    1/2 cup white sugar
    1/2 cup butter
    1 1/4 cups white sugar
    3 eggs
    2/3 cup milk
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt

    1. Preheat oven to 350. Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside.
    2. In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.
    3. Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well.
    4. Divide batter into two 9 inch pans. Bake at 350ºF for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
  • from The Pioneer Woman Cooks

    2 C whole milk
    1/2 C vegetable oil
    1/2 C sugar
    2 1/4 teaspoons active dry yeast (or 1 packet)
    4 C flour
    1/2 C flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tbsp salt
    1 C melted butter
    3/4 C sugar
    1/2 C cinnamon (or more depending on preference)
    1/2 bag powdered sugar
    1/4 C milk
    1 tsp vanilla
    2 tbsp melted butter
    1 pinch salt

    Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm. Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour. Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.

    Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Drizzle melted butter over dough. Sprinkle with sugar and cinnamon. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Cover the rolls and let sit for 30 minutes. Bake at 400 for 15 to 18 minutes.

    Combine all frosting ingredients in a bowl and mix thoroughly. Generously drizzle frosting over warm mrolls after they come out of the oven.

  • From Baking From My Home To Yours
    by Dorie Greenspan

    For the Cake:

    2 cups all-purpose flour
    2 tsp. baking powder
    2 tsp. baking soda
    2 tsp. ground cinnamon
    3/4 tsp. salt
    3 cups grated carrots (About 9 carrots; I grate them in a food processor fitted with a shredding blade)
    1 cup coarsely chopped walnuts or pecans
    1 cup shredded coconut (sweetened or unsweetened)
    1/2 cup moist, plump raisins (dark or golden) or dried cranberries
    2 cups sugar
    1 cup canola or safflower oil
    4 large eggs

    For the Frosting

    8 ounces cream cheese, at room temperature
    1 stick (8 Tbs.) unsalted butter, at room temperature
    1 pound (3 3/4 cups) confectioners’ sugar, sifted
    1 Tbs. fresh lemon juice or 1/2 tsp. pure lemon extract
    1/2 cup shredded coconut (optional)

    Getting Ready – Position the racks to divide the oven into thirds and preheat the oven to 325° F. Butter three 9×2 inch round cakes pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another.

    To Make the Cake – Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.

    Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans.

    Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and un-mold them. Invert and cool to room temperature right side up.

    To Make the Frosting – Working with the stand mixer, preferably fitted with paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

    If you would like coconut in the filling ,scoop out about half of the frosting and stir in the coconut into this portion.

    To Assemble the Cake – Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer. Use an offset cake spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting. Top with the last layer, right side up, and frost the top. Refrigerate the cake for 30 minutes, just to set the frosting before serving.

About The Recipe Trove

February 2018
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