Bring to boil: 1 stick of butter 1 c water 4 T Cocoa Remove from heat and add to: 2 c flour 2 c sugar 1 t salt 1 t baking soda Beat in : 2 eggs 1/2 c sour cream Pour into large greased 15.5" x 10.5" pan.Bake 20 mins 350 degrees.Let cool 10 mins and then ice cake. Icing recipe: Bring to boil: 4 T cocoa 6 T milk 1 stick butter Remove from heat and add: 1 box powdered sugar 1 t vanilla 1 c pecans (optional) Pour over cake and spread. Enjoy!!
https://onourweightohealth.wordpress.com/2014/02/05/texas-sheet-cake/

Chocolate Crazy Cake Recipe

Chocolate Crazy Cake Recipe

Ingredients 1 1/2 Cups flour (all-purpose) 3 Tbsp. cocoa (unsweetened) 1 Cup white sugar 1 tsp. baking soda 1/2 tsp.  salt 1 tsp. white vinegar 1 tsp.  pure vanilla extract 5 Tbsp. vegetable oil  1 Cup water  Directions Preheat oven to 350 degrees F. Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth. Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting.  Enjoy! Note:  Oven cooking times may vary, be sure to check your cake to make sure you do not over bake. TIPS You can double this recipe, just use a 9x13 baking pan. You can also mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  Don't forget to grease your pan.  You can also make cupcakes - be sure to adjust baking time.  Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful!  This is a great tip from someone that made the cake using a GF mix -  "...the mix I use is 1c. brown rice flour, 1c. white rice flour, 1/3 c. tapioca starch, 2/3 c. potato starch, 1tsp. xanthan gum. I've used it in everything from bread to cookies to cakes, and I love it. I do add just a bit more leavening agent *usually baking soda* than the recipe calls for.  For instance, in this recipe I just added 1/2 of what it called for more. So the recipe called for 1 tsp, so I added 1 1/2.  And it was SO good. Hubby didn't even know it was vegan.  And he's a full on man lol. Meat, potatoes, you get it."  She also added another note for this GF mix - "I only increase the leavening on cakes and bread. cookies are fine."   A big thank you goes out to the sweet reader for being so helpful and sharing this tip with all of us!  Head here for a GF Crazy/Wacky Cake recipe - Bob's Red Mill Gluten-   Free Wacky Cake Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top!   This cake is also a great activity to do with kids! A sweet reader, Lesley, shared photos of her Layered Crazy Cake and Cupcakes.  Thank you, Lesley, so thoughtful for you to share with all of us! For the layered cake, she greased her pan and used baking paper (parchment paper) on the bottom.  She didn't double the recipe, just cut the cake into a layer.     For the cupcakes, she made a dozen using her muffin tin and cupcake liners.  The cupcakes were baked at 350 degrees F for 13 mins.  (Oven cooking times vary)

Fresh apple cake

Saucy In The Kitchen

FRESH APPLE CAKE RECIPE:
1 c vegetable oil
2 c sugar
3 eggs
3 c flour...
1 tsp baking soda
2 tsp vanilla extract
1 c chopped pecans
3 c peeled and chopped apples

Preheat oven to 350 degrees. Grease a 9 x 13" pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.

Frosting

1/2 c butter
1 c brown sugar, packed
1/4 c evaporated milk
1/2 tsp vanilla

Boil all ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.

Peach cake

Trish Payne

Peach cake:

 1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar............
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.
ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

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OLD-FASHIONED OATMEAL CAKE

OLD-FASHIONED OATMEAL CAKE

I just did a little research and found a form of this recipe on Pillsbury, but we ate it through our growing up days, thinking it was our own. :)

 

1 1/2 c. boiling water

1 c. brown sugar

1 c. white sugar

1/2 c. shortening

1 c. oatmeal

2 eggs

1 tsp. baking soda

1 tsp. cinnamon

1 1/2 c. flour

1/2 tsp. salt

 

Topping: (I usually 1 1/2 times this part)

1/2 c. butter, melted

1/2 c. brown sugar

1/4 c. cream or evaporated milk

1 c. chopped walnuts

1 c. coconut

1 tsp. vanilla

 

Preheat oven to 350 degrees Fahrenheit.  In the bowl of an electric mixer, mix together sugars, shortening and eggs.  In a separate bowl, stir together flour, baking soda, cinnamon and salt.  Pour boiling water over oatmeal in a separate bowl and let stand for 10 minutes.  Add flour mixture to sugar mixture and mix until combined.  Add oatmeal and mix until combined.  Pour into a greased 13" x 9" cake pan and bake for 30-35 minutes, or until toothpick inserted into center comes out clean.

 

Let the cake cool, and then prepare the topping: Stir all ingredients together in a sauce pan over medium heat until butter is melted and mixture is well-combined.  Pour over cake and spread evenly.  Put cake under a broiler and broil until coconut is brown, but not burned.  I set the timer for one minute and keep checking it so it doesn't burn.  The broiling is crucial and lends a wonderful flavor

Egg Yolk Sponge Cake

Egg Yolk Sponge Cake

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg yolks
1 egg
1 1/2 cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
1/2 teaspoon lemon extract
3/4 cup boiling water
Preheat oven to 325 degrees F (165 degrees C).
Sift together twice: flour, baking powder, and salt. Pour back into sifter.
In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

Recipe by Vicki Faircloth

Sugar free/gluten free bean cake and frosting recipe

Bean Cake from Trim, Healthy Mama
1 can black beans, drained and rinsed

2 eggs

4 egg whites or 2/3 cup from 100% egg whites carton

4 tbs cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

2 tbs coconut oil or butter

2 tsp vanilla

1/3 cup ricotta or cream cheese

4 T. coconut palm sugar or truvia or other sugar substitute
Put everything in a blender. Blend for 3-5 minutes. Bake in greased pan at 350 for 30-35 minutes.



Cream Cheese Frosting from Bubblecrumb.com
2 (8 oz) package cream cheese, softened

1/2 cup butter, softened

1 tsp vanilla extract

2 cups sifted powdered sugar
Cream the cheese and butter. Mix in vanilla. Beat in sugar slowly at medium speed until creamy. Frost cake. Can store extra in refrigerator.


For gingerbread taste, use white beans, no cocoa powder, 2 tsp ground ginger, 2 tsp ground cinnamon, 1/4 tsp ground clove, 1/4 tsp nutmeg.

Spice cake recipe

•3/4 cup butter or shortening


•1 cup brown sugar

•1 egg

•1/2 cup raisins

•1/4 teaspoon salt

•1/4 teaspoon ground cloves

•1/4 teaspoon nutmeg

•1/4 teaspoon allspice

•1/4 teaspoon cinnamon

•2 cups all-purpose flour

•1/2 teaspoon baking soda

•1 cup buttermilk

•2 teaspoons baking powder

Preheat oven to 375°F.

Cream together the butter, brown sugar and egg until light and fluffy. Stir in the raisins, salt and spices. Mix well. Add half the flour. Blend in the baking soda and milk. Stir in the remaining flour and baking powder.
For layer cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 375°F for 25 to 30 minutes or until top springs back when touched, or test with cake tester. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling before frosting.

For Sheet Cake: Pour into greased and floured 9x13-inch pan. Bake at 350°F for 40 to 45 minutes or until top springs back when touched, or test with cake tester. Frost in pan.

Source:  http://www.texascooking.com/news/recipe/nov2012b.htm

Elvis Presley Cake by Pamela Cassada

ELVIS PRESLEY CAKE

9x13 inch pan

Ingredients:

1 white cake mix

1 (8 ounce) can crushed pineapple with juice

... 1 cup white sugar

1 (8 ounce) package cream cheese

1/2 cup butter, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions:

Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Make holes in cake with fork. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.

In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. Spread cream cheese frosting over cake.See more

Chocolate Mayonnaise Cake by Pamela Cassada

Chocolate Mayonnaise Cake


Ingredients:

2 cups flour

1 cup sugar

1 1/2 tsp. baking powder

... 1 1/2 tsp. baking soda

4 heaping Tbsp. cocoa

1 cup water

1 cup mayonnaise

2 tsp. vanilla

Directions:

Add all ingredients in a large bowl and mix well. Pour into 9x13 pan and bake at 350 degrees for about 35 minutes.

Frost cake when cooled with your favorite icing. I use Cream Cheese Frosting.

Cream Cheese Frosting:

8 ounces cream cheese

1 stick unsalted butter

2 teaspoons vanilla extract

4 cups confectioners' sugar

Beat together til creamy

Homemade cake mix-bulk

INGREDIENTS:


8 cups all-purpose flour

5 cups sugar

1/4 cup baking powder

1 tablespoon salt

2 cups solid shortening (that does not require refrigeration)
DIRECTIONS:

In a large bowl stir together the flour, sugar, baking powder, and salt. With pastry blender, cut in shortening until mixture resembles very fine crumbs.
Divide mix into 5 equal portions (about 19 oz. or 3-1/2 cups each). Place in airtight containers; label. Store in a cool, dry place up to 6 weeks.


One batch makes five cakes.
To use:
Yellow Cake:
1/5 recipe Basic Cake Mix; 3/4 cups milk; 2 eggs; 1 teaspoon vanilla;


Preheat oven to 350 degreesF. Grease and lightly flour two 8 x 1-1/2 inch round cake pans. Set aside. In mixer bowl, combine the Basic Cake Mix and the milk. Beat at low speed of electric mixer till moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly in prepared pans.
Bake for about 20 minutes or till wooden pick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes.

Remove from pans; cool thoroughly on wire rack. Frost as desired.


Yield: 12 servings.
recipe source:  http://www.cdkitchen.com/recipes/recs/126/Homemade-Cake-Mix106026.shtml

Cake Balls

1 pkg. of Oreos ( crushed to powder)


1 pkg. soft cream cheese (8oz)

Mix both items together really well.

Roll into balls - normally half dollar size which ever size you prefer. Poke a sucker stick in them.  Then put then in the fridge to firm up.

While you wait.... Soften up the chocolate Almond bark (ready to dip). Sprinkle which your choice of toppings! Then cool again and enjoy!

Recipe by Christina Derixson

3.2.1. Cake

Ingredients:


1 box Angel Food Cake Mix

1 box Cake Mix - Any Flavor

2 Tbsp Water




Directions:

In a ziploc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake! Keep remaining cake mixture stored in the ziploc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.


Helpful Tips:

This recipe is called 3, 2, 1 Cake because all you need to remember is "3 tablespoons mix, 2 tablespoons water, 1 minute in the microwave!" Try various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!

source: http://cake.betterrecipes.com/3-2-1-cake.html

Snack Cake Recipes

1 2/3 cups all purpose flour
1 cup packed brown sugar
¼ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
½ teaspoon vanilla

Mix dry ingredients. Stir in liquid ingredients completely. Pour into an ungreased 8-inch square pan. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Dust with powdered sugar just before serving.

Applesauce Cake: Omit cocoa and vanilla. Stir 1 ½ teaspoons ground allspice into the flour mixture. Reduce water to ½ cup and stir in ½ cup applesauce.

Chocolate Chip: Omit cocoa and vanilla. Stir in 1/3 cup chopped nuts into flour mixture. Sprinkle 1/3 cup mini chocolate chips over the batter in pan.

Double Chocolate: Sprinkle ½ cup semi-sweet chocolate chips over the batter in pan.

Maple Nut: Omit cocoa and vanilla. Stir ½ cup chopped pecans into the flour mixture and ½ teaspoon maple extract in with the water.

Recipe submitted by Christine, Lawrence 1st Ward, Topeka, KS Stake.

source: http://www.mormonchic.com/recipe/recipebox/pages/foodstorage.asp
I have been wanting recipes for small cakes. When I make a regular 9x13 cake much of it goes bad before we can get it eaten.

Cinnamon Cake

2 Cups Sugar
2 Cups Milk
4 Cups Flour
1/4 Cup butter or margarine (cut into small pieces)
2 teaspoons baking powder

Mix everything and pour in a 9×13 greased and floured baking dish. Sprinkle with cinnamon and sugar. Bake for 50 minutes at 350* or until a toothpick inserted in the center comes out clean.

This is great as a dessert or my family actually loves it for breakfast warm with a little margarine/butter on top. This is referred to as the poor mans cake. Enjoy!

source: http://www.hillbillyhousewife.com/category/recipes/dessert/cake

Spice Cake

2 cups of flour self-rising
2 cups of sugar
Jar of apple blue berry baby food
cup of walnuts (I would probably leave this out because I rarely use nuts in cooking)
3 eggs
cup of oil
2 teaspoons of cinnamon

Mix together and bake at 350 until knife comes out clean.

I thought this recipe was interesting because it uses baby food fruit. I had just seen another recipe for fruit frosting using baby food fruit and powdered sugar so this caught my eye. I bet you could make the frosting with more baby food fruit.


source: http://www.hillbillyhousewife.com/category/recipes/dessert/cake

Homemade yellow cake mix

*Makes enough for two 9-inch layer cakes (bake according to recipe), or one 9X13-inch cake (bake for 30 to 35 minutes), or one 12-cup bunt pan (bake for 40 to 45 minutes), or 24 cupcakes (bake for 18 to 20 minutes)

*Note: the recipe calls for cake flour, which I never have on hand so I substituted 2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons cornstarch for the three cups of flour called for in the recipe. It worked beautifully.

2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons butter (2 sticks), cut into 1/2-inch pieces and chilled
1 tablespoon vanilla extract


DIRECTIONS:
Process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, baking powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this much finer than, say, a pie crust). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.

To make the cake, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Grease and flour your pan of choice (see the note above the recipe).

With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes for two 9-inch layer cakes. See the note above the recipe for alternate cooking times with other baking pans. Cool the cake(s) in pan(s) for 10 minutes, then turn out onto a wire rack. Cool completely.

Recipe Source: adapted slightly from Cook’s Country April/May 2010
http://www.melskitchencafe.com/2010/06/homemade-yellow-cake-mix.html

I needed a recipe for a dry cake mix because I want to make my easy peach cobbler for supper and I am trying to eat less stuff that comes in packages.

To make my easy Peach Cobbler all I do is this:
Take one or two cans of peaches and pour into a pan juice and all if using two cans use a 9x13 pan.
Sprinkle dry cake mix over top, either white or yellow cake mix. If I use this recipe I will not be adding the 16 T. of butter and then more butter. I will just dot it with the butter the recipe calls for next.
Dot with butter using about one stick.
Bake at 350 degrees until brown and bubbly. This is super easy recipe and tastes great.

WWII~Coffee Cake

WORLD WAR II COFFEE CAKE
Printed from COOKS.COM

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Read more about it at www.cooks.com/rec/view/0,191,139179-232206,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 c. sugar
1 egg
1 c. sour milk
2 c. flour
1 tsp. cinnamon
Cinnamon-sugar-butter mixture to sprinkle on top

Cup of fresh milk can be "soured" by adding to it 1 tablespoon lemon juice or vinegar.
Cream together first four ingredients. Add flour and cinnamon. Pour into a small round cake pan. Sprinkle topping mixture over batter. Bake in a 375 degree oven for 15 to 20 minutes.

WWII recipes~Red Devils Food Cake

While watching the canner I was online looking at WWII recipes. I thought maybe they would be good because sugar was rationed and many good recipes came about using less sugar. Here is the first one in my insallment of WWII recipes. Courtsy of cooks.com

RED DEVIL'S FOOD CAKE (WORLD WAR II RECIPE)
Printed from COOKS.COM

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Read more about it at www.cooks.com/rec/view/0,191,147167-242205,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1/2 c. shortening
1 1/2 c. sugar or syrup
2 eggs
1 7/8 c. flour
1 tsp. baking soda
1 tsp. vanilla
4 tbsp. cocoa
1 tbsp. hot water or coffee
1 tsp. red coloring
1 c. sour milk or buttermilk (or 1/2 c. milk if syrup is used)

Beat sugar and shortening. Add 1/2 cup flour. Add eggs, cocoa mixture and flour and soda with sour milk. Bake at 325 degrees for 25-30 minutes.

http://www.cooks.com/rec/doc/0,196,147167-242205,00.html

Crazy cake recipe

Crazy cake

3 cups all-purpose flour

2 cups white sugar

1 teaspoon salt

2 teaspoons baking soda

1/2 cup unsweetened cocoa powder

3/4 cup vegetable oil

2 tablespoons distilled white vinegar

2 teaspoons vanilla extract

2 cups cold water

Directions

Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.

This is a depression era cake recipe. It sounded good so I thought I would post it for a later time.

source:http://community.tasteofhome.com/forums/t/44025.aspx