Pumpkin Crunch Cake

Made this pumpkin dessert yesterday.  It was pretty good so I thought I'd share!

1 box yellow cake mix (or spice cake mix)
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-60 minutes.

http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

Black and White Chocolate Cupcakes

1 ½ cups all-purpose flour

1 cup granulated sugar

1 cup and 2 tablespoons dark chocolate cocoa

1 ½ teaspoons baking soda

1 teaspoon salt

½ cup sour cream

3 eggs

¾ cup ready-to-eat chocolate pudding

½ cup butter, melted

1 cup semisweet chocolate chips

Preheat oven to 350 °F. Line 24 cupcake pan cups with paper liners.

In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined.

Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute. Stop mixer and fold in chocolate chips.

Fill the prepared cupcake liners with batter 3/4 full. Bake about 15–18 minutes in the preheated oven, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

White Chocolate Frosting

8 ounces cream cheese, softened

¼ cup butter, softened

1 cup white chocolate chips or 6 ounces white chocolate, melted

1 teaspoon vanilla

2 1/3 cups powdered sugar

To make the frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional minute. Add powdered sugar gradually, beating until light and fluffy after each addition.

Spread the frosting on the chocolate cupcakes. Garnish with fresh raspberries, mini chocolate chips, or chocolate sprinkles.

**Courtesy of BYU Magazine Summer 2012

Buttermilk Cake

This is a cake my friend Alice June brought after mom passed away:

3 Cups Flour
2 Cups Sugar
1/3-1/2 Cup Cocoa
1 tsp salt
Mix Together
Add:
2 Eggs
1 Cup Buttermilk
1 Cup Oil (or 1/3 cup applesauce and the rest oil)
Mix Together
Then:
Sprinkle 1 tsp soda on top
Pour 1 Cup Boiling Water
1 tsp Vanilla
Mix together.
Bake 350 degrees
Can be cooked in a:
Bunt Pan about 40 minutes
9x13 Pan about 35 minutes
or a Sheet Cake about 25 minutes
Just watch to make sure!

Carrot Cake - a family favorite

2 cups flour
2 cups sugar
1 tsp soda
1 tsp b. powder
1 tsp cinnamon

Mix together and add:

1 cup vegetable oil (can cut in half and add 1/2 applesauce)
1 tsp vanilla
4 eggs - one at a time
4 cups grated carrots

Bake at 350 degrees for 20 minutes (I am not sure of that time, so check)

Frosting:
1 cube butter
1 8oz pkg cream cheese
1 lb powdered sugar
1 tsp vanilla

Tim's Chocolate Cake

This recipe was given to me by Tim Morganson. He is a GENIUS! He and his brother owned a restaurant for a lot of years. This recipe is the closest thing I've tasted to Magleby's chocolate cake. So delicious!

Tim makes this cake in a full sheet, but I only have 9x13 pans, so this is a recipe for 9x13. The frosting is for the full sheet, hence his note by that recipe.

CAKE

Preheat oven to 350 degrees

Blend the following ingredients together:

2 cups sugar

1-3/4 cups flour

3/4 cup cocoa

1-1/2 Teaspoons baking soda

1-1/2 Teaspoons baking powder

3/4 Teaspoon salt

Stir in:

1/2 cup melted salted butter

2 large eggs

1 cup buttermilk

3 Teaspoon vanilla extract

Beat on medium speed until well incorporated then turn mixer to slowest speed and add:

1 cup boiling water

Pour into buttered and floured 9 x 13 baking pan.

Bake until done? (Tim's note: I have never done one this small. I would guess about 30 min. If you gently insert a wooden tooth pick and it comes out clean it is done. Don't be alarmed if the cake appears to fall just a bit, that is normal and can be filled with frosting. You know my motto when it comes to cake. "A cake is only as good as its frosting is thick!") Cool cake completely before frosting.

FROSTING

(Tim's note: I use this recipe to frost the one of the cakes I usually make. If you make it all up you can save what you don't use in a plastic bag refrigerated for along time. Good for brownies, sugar cookies, graham crackers, and some of us consider it finger food.)

Gently blend together

2 pounds powdered sugar

3/4 cup cocoa

In small pieces add:

1/2 pound (2 squares) softened butter

Add:

3 Teaspoon vanilla extract

1-1/2 to 2 cups of heavy whipping cream (This will depend on the thickness of the cream.)

Turn to high speed and whip for approx. 3 minutes.

Colorado Cake (best ever Coffee Cake)

Here's a recipe from my college days. I had three roommates from southern Colorado and they would make this coffee cake almost every Sunday. It soon became a favorite amongst us roommates and pretty much everyone else who knew us. After a few Sundays this coffee cake became known as the Colorado Cake.


Colorado Cake (Best ever Coffee Cake)
Erica Gilleland

Batter:
1 1/2 C Sugar
1/2 C butter
2 eggs
1 C buttermilk
3 C flour
2 tsp baking powder
1 tsp salt

Topping:
1 C chopped nuts
1 C brown sugar
4 TB flour
4 TB melted butter
4 tsp cinnamon
4 tsp water

Combine sugar, butter and eggs and blend well.Add dry ingredients alternately with milk.Spread half of batter in greased cake pan. Put 1/2 topping on top, swirl, repeat with remaining batter and topping.Swirl.Bake 30 minutes at 375. Let cool slightly and pour glaze over.

Glaze:
1/2 C sugar
1/4 C buttermilk
1/4 C butter
1/4 tsp soda
1 tsp vanilla

(substitute for buttermilk: Add 1 TB vinegar to milk and let stand a couple of minutes.)

Chocolate Chip Chocolate Bundt Cake

This recipe is from a lady in my ward, Julee Bateman. It is TO DIE for. Anyhoo...

1 chocolate pudding cake mix (any choc cake mix will do)

1-4oz. chocolate pudding mix

10 oz sour cream

4 eggs

1/2 cup oil

1/2 cup warm water

12 oz pk chocolate chips

Mix all together and pour into a greased and floured bundt pan and cook for 50-60 minutes on 350 degrees.  It is pretty moist so it needs to be cooked all the way through. You can put powdered sugar on top, or drizzle chocolate sauce, or for Christmas chopped candy cane.

Enjoy!

Better Than "Anything" Cake

A popular chocolate cake with loads of chocolate, caramel topping, candy bars and whipped topping. This is perfect when you don't have a lot of time.
INGREDIENTS:
• 1 German chocolate or other chocolate cake, baked, 13x9x2-inch
• 3/4 cup fudge topping
• 3/4 cup caramel or butterscotch topping
• 3/4 cup sweetened condensed milk
• 6 chocolate covered toffee bars
• 1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk
PREPARATION:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next.

Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!
Serves 12

Tip: I like to make things pretty... so i pour fudge sauce in a zip lock back or a piping bag and drizzle it out zig zag style all the way across the cake. and then do the same for the caramel but zig zag the other direction. (it looks like a grid)

Pumpkin Sheet Cake (Pumpkin Bars)

OK. This is seriously DE-LISH. I could eat the whole dang thing!

Cake:

2 c. sugar

1 c. oil. (Can also do 1/2 c oil and 1/2 apple sauce and it’s just as good)

1 pinch salt

1 tsp. cinnamon

2 tsp. baking soda

2 c. flour

4 eggs

1/2 tsp allspice

1/2 tsp pumpkin pie spice

1 16-oz can pumpkin

Mix together (I do dry ingredients first, then wet, and a wire whisk does the job great for mixing). Bake @ 350 for 20-22 min in large greased baking sheet. Cool completely before frosting. store in refrigerator.

Frosting:

3 c. powdered sugar

3/4 stick margarine or butter (softened to rm temp)

1 pinch salt

4 oz cream cheese (softened to rm temp)

1 tsp. vanilla

1 Tbs. milk (as needed)

cream butter, salt, cream cheese, vanilla and milk. Add powdered sugar. I use a hand mixer.

Texas Sheet Cake

Cake:

1 c, (2 sticks) butter/marg

1 c. water

4 Tbs cocoa

2 c. flour

2 c. sugar

1/2 tsp salt

2 eggs

1 tsp soda

1/2 c soured milk (add 1 1/2 tsp vinegar to milk & let stand 5 min)

Bring to boil margarine, water, and cocoa. Remove from heat. Add to medium mixing bowl with flour, sugar, salt. Beat in 2 eggs, soda and milk.  Bake in greased cookie sheet for 20-22 min (23-25 in high altitude) at 375 F. 

Frosting:

1/2 c. (1 stick) butter/marg

4 tsp. cocoa

6 Tbs milk

3 1/2 c. powdered sugar

1 tsp vanilla

Bring to boil margarine, cocoa, and milk.  Remove from heat.  Add to mixing bowl with vanilla and powdered sugar.

spread on cake immediately after it comes out of the oven.  Enjoy!