Cakes, Cookies and More

Who can deny the simple pleasure of cake? This almond-filled cookie cake is a delight for anyone interested in an evening of pure, exquisite culinary heaven. As the bitter almond bite gives way to a zest lemon appeasement you’ll find yourself having to reopen your eyes in order to take another bite. 

Almond-filled Cookie Cake
325˚ 55 to 60 minutes.	Grease a 9- or 10-inch Springform Pan
all-purpose or unbleached flour	2 2/3 cups		Lightly spoon into measuring cups and level off.
sugar	1 cup
unsalted butter or margarine	1 1/3 cups		(2 sticks plus 5 1/3 TBSP) very soft
salt	1/2 teaspoon
slightly beaten egg	1
Blend all crust ingredients at low speed of mixer until dough forms. It will be sticky. Therefore, chill dough until of a consistency you prefer for handling. Divide the dough in half. Spread half in the bottom of the prepared Springform Pan  Set aside the other half of the crust dough.
FILLING
almonds	1 cup, finely chopped
sugar	1/2  cup
lemon peel	1 teaspoon, grated
egg	1, slightly beaten
Blend the filling ingredients. Spread over crust in the springform pan to within ½-inch of the sides of the pan. Do not allow filling to touch the sides of the pan. Between sheets of lightly sprayed waxed paper, roll the remaining dough into a 9- or 10-inch circle. Remove the top sheet of the Wax Paper and invert the crust over the filling in the pan.
whole almonds		6, for top decoration
Arrange almonds on top crust. Bake. Let sit in pan 15 minutes before removing sides of the springform pan..
This cake is a rich, buttery delicacy. It should be thinly sliced. Suggestion: Serve with good quality chocolate and coffe, tea.

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 Banana pudding cake… need I say more?

Banana Pudding Cake
Grease and flour a Bundt cake pan, tube pan, or 13x9x2” baking dish. Bake 350˚; 60-70 minutes for Bundt pan; 50-55 minutes for baking dish.
ripe bananas	1 or 2 small; 1 large	Slice into electric mixer bowl; beat until well mashed.
yellow cake mix	1 box without pudding	Be sure oven is preheated. Add all ingredients to the bananas.  Blend on low, and then beat at medium speed for 2 minutes. Pour into prepared pan. Sprinkle nuts on top, if desired, and bake. Let cool in the pan 15 minutes before removing to rack. Sprinkle with powdered sugar when cool, if desired.
banana crème or vanilla instant pudding & pie filling	1 small box
eggs	4
water	1 cup
canola oil	¼ cup
confectioners’ sugar (optional) finely chopped nuts (optional)

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Coconut sour cream layer cake is always an interesting desert. Flavorful and masterful, everyone who loves coconut and loves cake will be delighted to go back for seconds when you present them with this piece of work.

Easy Coconut-Sour Cream Layer Cake
(Refrigerate 3 days in an airtight container before serving.)
butter-flavored cake mix		1 box without pudding	Follow directions on box for (2) 8-inch layers.
Cool completely before continuing.  When cake layers are cool, split layers in half horizontally, making 4 layers.
sugar	2 cups		Blend together well. Set aside 1 cup of the mixture. Spread remaining mixture in thirds between the four layers.
sour cream	16 ounces (2 cups)
frozen coconut	12-oz package, thawed
Cool Whip	1½ cups (Thaw overnight in refrigerator.)		Blend with reserved 1 cup of sour cream mixture. Spread on top and sides of cake. Sprinkle with additional coconut (optional).

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If you’re trying to top off the perfect evening with a desert so fantastic that you’ll feel guilty for even tasting it, then this Cream Cheese Cake is your guilty pleasure. The rich, smooth texture melts away on your tongue and every bite makes your taste buds writhe in ecstasy. You only live once… you shouldn’t go your entire life without tasting this desert.   

Cream Cheese Cake
Have ingredients at room temperature. Spray well and flour  Bundt Cake Pan or tube pan.  *To make (1) loaf cake, follow directions that follow recipe.
butter/margarine	2 sticks (1 cup)	Cream together.
cream cheese	(2) 8-ounce pks.
sugar	2½ cups	Gradually add to creamed mixture, beating until light and fluffy.
eggs	6	Add one at a time, beating well after each addition.
flour	3 cups	In another bowl, stir together. Add to creamed mixture gradually, stirring just to mix.
baking powder	3 tsp (1 Tbsp)
vanilla extract	2 teaspoons	Stir into batter. Spoon into prepared pan. Bake. Cool in pan 10 minutes. Remove from   pan to rack and cool completely.
lemon extract	½ teaspoon
*To make (1) large loaf cake, use these amounts: ½ c. butter, (1) 8-ounce cream cheese; 1½ c. sugar; 4 eggs; 1¾ c. flour; 1½ tsp baking powder; 1 tsp vanilla;  ¼ tsp lemon extract.

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 Sometimes we just don't have the patience to create a masterful cheese cake from scratch. If you want the wonderful results but don't want to put in the time it takes to make it then this recipe is for you!

Cheese Cake (Easy)
Chill 8 hours. Make a graham cracker pie crust, or use an already-prepared graham cracker crust.
lemon Jello	1 small  box (4-servings)	Dissolve Jello in boiling water. Cool, then refrigerate. Do not let set.
boiling water	1 cup
cream cheese	(2) 8-oz packages , room temperature	Cream together with cold Jello until light.
sugar	1 cup
evaporated milk	(1) 15½ -ounce can, very cold	In a separate bowl, whip very cold milk until fluffy. (You may want to try 1 pint heavy whipping cream instead.)
vanilla	1 teaspoon	Add to fluffy milk.
Combine the fluffy milk with the cream cheese mixture.  Add vanilla. Pour into crust. Refrigerate at least 8 hours.

Chocolate Cake
Bake in a preheated 350˚ oven for 25-35 minutes (depending on whether you make cupcakes, a round (9-inch pans) cake, or a cake in an oblong pan.) Spray and flour pans.
sugar	2 cups	Combine in a mixer bowl.
flour	1¾ cups
cocoa powder	¾ cup
baking powder	1½ tsp   (½ Tbsp)
baking soda	1½ tsp   (½ Tbsp)
salt	1 tsp
eggs	2, at room temperature	Add to dry ingredients.
milk	1 cup, at room temperature
canola oil	½ cup
vanilla	2 tsp
Fill greased and floured pans or cupcake liners. Bake anywhere from 25 to 35 minutes, depending on size of pans. Let stand in pans 10 minutes before inverting onto rack to cool.

Chocolate Lovers’ Cake
Spray and flour a 9 X 13 Baking Dish         Bake at 350˚ for 30 minutes.
flour	1 cup	Sift together.
baking powder	1 tsp.
salt	1/8 tsp.
butter, softened	1 stick	Cream butter. Add sugar slowly and beat until creamy.
sugar	1 cup
eggs	4	Add eggs one at a time. Alternately, add flour mixture and syrup. Add vanilla. Bake. Cool before icing.
Hershey’s syrup	16-oz can
vanilla	1 tsp.
sugar	1 cup	evaporated milk	1/3 cup
butter	1 stick	vanilla	1/2 tsp
chocolate chips	1/2 cup	Cool icing a bit before putting on cake.
ICING:  In a saucepan, boil all except vanilla 3 minutes, stirring constantly. Remove from heat. Add vanilla. Beat until thick.

Chocolate Raspberry CakeI
Grease and flour (or use baking spray)  (3) 8-inch round cake pans Preheat oven to 350˚.  Bake cake just 18 minutes
Swiss chocolate cake mix without pudding	(1) 18.25-ounce box	Beat at medium speed of electric mixer 2 minutes, scraping sides occasionally if needed. Spoon into cake pans.
eggs	3 large
canola oil	½ cup
water	1 1/3 cups
Bake until a wooden toothpick inserted in the center of the cake comes out clean. Cool cakes in pans on racks 10 minutes. Remove from pans and cool completely on wire racks before frosting.
seedless raspberry jam	(1) 10-ounce jar		Spread between layers.
whipping cream	½ cup (4 oz)		Microwave on HIGH 1 minute.
semi-sweet chocolate morsels	1 cup		Add and stir until melted and blended.
Pour chocolate mixture over top of cake. Use a spatula to spread to sides of cake. Chill. Garnish with whipped cream and/or mint sprigs, if desired.

One of the World’s Best Cakes
Spray and flour tube or Bundt pan. Bake at 350˚ 1 hour.
butter cake mix, no pudding	1 box	Mix everything together well except chocolate chips and nuts. Fold in chips and nuts last. Bake. Let cool 10 minutes before removing to rack.
instant vanilla pudding	1 small box
eggs	4
canola oil	½ cup
water	½ cup
sour cream	8 ounces
chocolate chips	6 oz. (1 cup)
nuts (optional)	½ cup

Coconut Cake (Quick, easy, and moist)
Needs to be refrigerated overnight. Use a greased and floured 9 X 13 Baking Dish
yellow cake mix with pudding			1 box, or use your own recipe			Prepare according to package directions.
Cool cake 15 minutes. Poke holes down through the cake with a fork to allow milk/sugar mixture (follows) to seep through.
milk		1½ cups		Bring to a boil (use ½ cup coconut). Reduce heat and simmer 1 minute. Carefully spoon over warm cake.
sugar		½ cup
sweetened, shredded coconut		2 cups, divided (½  c., ½ c., 1 c.)
Cool Whip	8-ounce container (3½ cups)				Cool cake completely. Refrigerate. When it is time to serve, combine Cool Whip and ½ cup coconut. Spread on cake. Top with remaining cup of coconut.
thawed overnight in refrigerator	(Cool Whip/coconut mixture may be put on cake right away and refrigerated instead of waiting until the time the cake is served.)

Delicious Pineapple Cake
Spray a  9 X 13 Baking Dish Bake at 350˚ for 45 minutes. Cool before topping.
shortening	2/3 cup		Cream with electric mixer.
eggs	2		Add, one at a time.
vanilla extract	1 Tbsp		Add.
crushed pineapple	20-ounce (1 pound, 4 ounces), undrained		Stir in.
flour	2½ cups, sifted		Stir together. Add to pineapple mixture. Pour into prepared baking dish. Bake. Cool before topping.
sugar	1 cup
baking powder	3 tsp (1 Tbsp)
salt	½ tsp
TOPPING
brown sugar		2/3 cup		Bring to a boil. Pour over cooled cake. Cool before eating.
butter or margarine		6 Tbsp (3/4 of 1 stick)
flaked coconut		1 cup
pecans or walnuts		1 cup, chopped

Four Layer Strawberry Cake
Spray an oblong baking dish. Bake bottom layer at 325˚, 20-25 minutes, or until brown
Bottom Layer:
butter or margarine	1½ sticks (12 Tbsp, ¾ cup), melted	Mix together. Spread in bottom of oblong baking dish. Bake; let cool.
flour	1½ cups
chopped pecans	1 cup
Second Layer:
cream cheese	1 or 2 ounces, softened	Mix together. Spread over cooled bottom layer.
confectioners’ sugar	1½ cups, sifted
Cool Whip	8 ounces, thawed in refrigerator overnight
Third Layer:
sugar	1 ½ cups	Mix together in large saucepan. Cook over medium heat until thick, stirring constantly. Let cool before pouring over second layer.
water	1 ½ cups
cornstarch	3 heaping tablespoon
red food coloring	1 teaspoon
strawberry Jello	3 tablespoons
Fourth Layer:
fresh strawberries	1 quart, sliced	Cover third layer with the sliced strawberries.
Cool Whip	8 ounces, thawed in refrigerator overnight	Spread on top. Refrigerate.

Fruitcake (old recipe)
Makes 2 loaves.   Grease and flour 2 loaf pans.
butter or margarine	1½ sticks (3/4 cup)	Cream together the butter and sugar. Add eggs and cream.
sugar	1 cup
eggs	3
dark molasses	¼ cup	Mix in molasses and red wine or brandy.
red wine or brandy	½ cup
flour	2 cups	Stir together flour, baking powder, cinnamon, nutmeg, and salt. Add to butter/sugar/eggs.
baking powder	½ teaspoon
cinnamon	½ teaspoon
nutmeg	½ teaspoon
salt	½ teaspoon
Dry fruits:
mixed fruit	nuts	Add remaining ingredients. Batter will be stiff.
raisins	colored pineapple
currants	colored cherries
pitted dates
Spoon the batter into prepared loaf pans and bake at 300˚ for 2 hours. Let cool in pans. Remove from pans and wrap in cheesecloth. Place in wooden or plastic boxes. Soak with red wine or brandy (whichever was used in the recipe). Allow fruitcakes to sit for several days before giving as gifts or serving.

Mandarin Orange Cake
(3) 9-inch greased and floured cake pans Thaw 9 ounces Cool Whip in refrigerator overnight.
Bake at 350˚ for 20 minutes.  Chill at least 2 hours before serving.
yellow cake mix	1 box without pudding	Combine in bowl of electric mixer. Beat at highest speed for 2 minutes. Reduce speed to low and beat 1 minute more. Pour in prepared 9” cake pans. Bake at 350˚ for 20 minutes. Let cool 5 minutes before turning onto racks.
mandarin oranges	(1) 11-ounce can, undrained
eggs	4
canola oil	1½ cups
Cool Whip	9-ounce container, thawed	Beat Cool Whip, pudding, and pineapple juice  2 minutes at medium speed of electric mixer. Stir in pineapple. Let stand 5 minutes. Spread between cake layers and on top. Chill at least 2 hours before serving. Keep refrigerated.
instant vanilla pudding	(1) small box (4 serving size)
crushed pineapple	(1) 15¼-ounce can, drained. Reserve liquid.

Dump Cake
cherry pie filling	2 cans	Spread evenly in bottom of baking dish.
pineapple (in its own juice)	(1) 15-ounce can, chunks or crushed	Drain. Arrange over pie filling.
white or yellow cake mix (without pudding)	1 box	Sprinkle over all.
butter or margarine	1 cup (2 sticks; ½ pound)	Melt. Pour over cake mix.
flaked coconut	1 cup	Top with coconut and nuts.
pecans or walnuts	1 cup, chopped
Pour into a sprayed 13x9x2-inch baking dish. Bake at 350˚ for 1 hour.

Pound Cake (Mountain Pound Cake)
Grease and flour a 10-inch tube pan or Bundt pan. Have all ingredients at room temperature.
butter/margarine	½ lb (2 sticks; 1 cup)	flour	3 cups
Crisco (only)	½ cup	milk	1 cup
sugar	3 cups	baking powder	½ tsp
eggs	5	vanilla extract	1½ tsp
Cream together butter, Crisco, and sugar. Add eggs, one at a time. Beat well after each.  Add flour in thirds alternately with milk, added in halves. Before adding the last third of the flour, stir the baking powder into the flour. Add vanilla. Bake at 350˚ for 1 hour 15 minutes. Do not open door while baking. Let stand 10 minutes before removing from pan.

Cinnamon Pound Cake
Grease and flour a tube pan or Bundt pan.  Bake at 350˚ for 1 hour.
yellow cake mix, no pudding	1 box	Mix together all ingredients but brown sugar and cinnamon at medium speed for 4 minutes. Pour half the batter into the pan.
water	1 cup
eggs	4
instant vanilla pudding	1 small box
canola oil	¼ cup
brown sugar	6 Tbsp.	Mix the brown sugar and cinnamon together well.
cinnamon	3 Tbsp.
Swirl half of the cinnamon/brown sugar into the batter in the pan. Don’t overdo it. Pour the rest of the batter on top of the batter in the pan, and swirl the rest of the cinnamon/brown sugar into the batter. Bake.

Peach Pound Cake
Have everything at room temperature. Grease and flour 10” tube or Bundt cake pan. Bake 350˚ 70-80 minutes.
butter/margarine	2 sticks (1 cup), softened	Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
sugar	3 cups
eggs	6
flour	3 cups	Stir together flour, soda, salt.
baking soda	¼ tsp.
salt	¾ tsp.
fresh peaches	2 cups, peeled, finely chopped	Stir together the peaches and sour cream. Add flour mixture (in thirds) alternately with peaches (in halves) to the creamed mixture.
sour cream	½ cup
vanilla extract	1 tsp.	Add extracts. Bake. Turn onto a rack to cool. When completely cool, dust with powdered sugar.
lemon or almond extract	1 tsp.

Chocolate Pound Cake
Have everything at room temperature.           Bake:  350˚ 45 minutes. Grease and flour 10” tube or Bundt pan.
yellow cake mix	1 box	Mix cake mix and pudding mix together.
instant vanilla pudding	3-oz box
milk	1 cup	Add milk, oil, vanilla, and eggs; beat well.
canola oil	½ cup
vanilla	1 tsp.
eggs	4
Baker’s German chocolate	8-oz bar	Grated chocolate. Stir in. Pour batter into pan.
small chocolate chips	6 oz	Top with chocolate chips. Bake. Leave in pan to cool.

Raw Apple Cake
350˚; 1 hour                                            Grease a Bundt cake pan well.
sugar	1½ cups	Beat together until well blended.
canola oil	1 cup
eggs	2, well-beaten
flour	3 cups	Stir dry ingredients together. Add to the batter.
salt	½ tsp
baking powder	½ tsp
baking soda	1 tsp
salt	½  tsp
cinnamon	1 tsp
apples	3 cups, sliced	Peel, core, and slice apples.  Add apples and walnuts to the batter.
walnuts (optional)	½ cup
Pour into well-greased or sprayed Bundt pan or tube pan. Bake at 350˙ about 1 hour.
If cake is cooking too fast (smells hot), lower the temperature a bit, to about 325˙. Heavy batters are tricky.
Serve with lemon sauce or vanilla sauce, if desired.

Magic Cherry Cake
Spray a 13”x9” pan.
cherry pie filling	1 can	Spread in bottom of pan.
white cake mix (no pudding)	1 box	Pour over filling.
butter	1½ sticks	Melt the butter. Drizzle over cake mix in the pan. Bake.

Shenandoah Valley Apple Cake with Caramel Topping
Spray a 13x9x2-inch baking dish, tube, or Bundt pan. Preheat oven to 350. *Bake 35 to 40 minutes.
canola oil	1/3 cup		Beat together oil, sugar, and eggs.
sugar	2 cups
eggs	3
flour	2 cups		Stir together dry ingredients. Stir into eggs mixture. Mix well.  Bake. **Cool in pan.
salt	1 tsp
baking soda	1 tsp
*If using tube or Bundt pan, bake 60-70 minutes at 325˚. **Let stand 10 minutes before turning out onto a rack to cool.
TOPPING  (optional)
butter or margarine	½ cup (1 stick)	Bring to a boil, stirring. Gently boil 3-4 minutes without stirring. Cool before spreading on cake.
brown sugar	1 cup
milk	¼ cup

strawberry Cake
350˚, 35-40 minutes; let cake cool on racks before icing. Grease and flour (2) 9-inch cake pans.
frozen strawberries, thawed		(1) 6-oz box		Reserve liquid for icing.
white cake mix (no pudding)		1 box		In a large mixing bowl, combine ½ of the strawberries and the rest of the ingredients.
eggs, at room temperature		4 large
canola oil		¾ cup
water (		¼ c.
Beat at medium speed until well mixed; then at high speed for 2 minutes. Bake. Cool 5 minutes before turning out onto racks to cool..
ICING
confectioners’ sugar	1 box, sifted		butter or margarine		1 stick
Mix with remaining strawberries until of spreading consistency. Add strawberry liquid as needed. Cool cakes completely before icing.

Tanya’s Sour Cream Coffee Cake
Grease and flour tube pan or Bundt cake pan. Bake at 350˚, 50 minutes to an hour
butter/margarine	2 sticks, softened	Cream together.
sugar	2  cups
eggs	2	Break eggs into creamed mixture one at a time. Mix well.
sour cream	½ pint (1 cup)	Beat into creamed mixture.
vanilla	1 Tbsp
baking powder	1 tsp	Mix dry ingredients together. Add to creamed mixture and mix well.
salt	½ tsp
flour	2 cups
pecans (optional)	½ cup, chopped	Combine pecans, sugar, and cinnamon.
sugar	2 Tbsp
cinnamon	1 Tbsp
Spread half of batter in pan. Sprinkle half of the pecan mixture over cake. Spread other half of the batter in the pan. Sprinkle remaining nuts over batter. Cool baked cake in pan15 minutes before removing to rack.
Be careful with heavy batters. If your oven runs hot (you can usually tell because baked goods start smelling hot or even burned before they should) You may have to adjust the temperature to 325˚ or so.