Servings 9

INGREDIENTS:

1 3/4 cups sugar, divided

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

2 large apples, peeled and chopped

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9-inch baking pan.

In a medium bowl beat 1-1/2 cups sugar with  cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes).

Add eggs one at a time beating well after each addition; set aside.

In a small bowl combine the flour with baking powder, and salt; add to the creamed mixture beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon.

Toss 2 tablespoons of the cinnamon mixture with the chopped apples in a bowl; stir apple mixture into batter.

Pour batter into the pan then sprinkle with remaining cinnamon mixture.

Bake for 1 hour and 5-10 minutes or until cake pulls away from the sides of pan.

Cool cake completely.

You will also find this recipe on Recipezazz.com

Servings 9

INGREDIENTS:

Streusel Topping:

1/3 cup firmly packed dark brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons butter, melted

2 cups chopped pecans

Cake:

2 cups all-purpose flour

3/4-1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup firmly packed dark brown sugar (have a sweet tooth? use 1 cup)

2/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

INSTRUCTIONS:—————————————–

For the streusel; combine the brown sugar, flour and cinnamon, then mix in melted butter, then the nuts; set aside.

For cake; preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9-inch square baking pan.

In a mixing bowl using an electric mixer on medium speed beat butter with  dark brown sugar, and white sugar until combined.

Add eggs one at a time beating until blended after each addition.

Add vanilla beating until blended.

Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition.

Pour batter into pan; sprinkle evenly with the prepared streusel topping.

Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.

Serve warm or at room temperature.

You will also find this recipe on www.recipezazz.com

Taken from my Favorites folder!

I most always make this using blueberries and cranberries, this is one of my favorite cakes, in place of the cinnamon/sugar topping a white glaze can be drizzled on top

This cake stays moist for days but don’t worry it won’t last that long, yes it is that good!

Servings 12

INGREDIENTS:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

zest from one lemon

1 (8 ounce) package cream cheese, softened

1/2 cup butter, melted

2 to 2-1/4 cups sugar (sweet tooth use 2-1/4 cups)

2 teaspoons vanilla (can use up to 1 tablespoon)

2 large eggs

2-1/2 cups fresh or frozen unthawed blueberries

1/3 cup sugar

2 teaspoons ground cinnamon

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F (set oven rack to second lowest positions).

Grease a 13 x 9-inch baking pan.

In a small bowl combine the flour with next 3 ingredients.

In a medium mixing bowl beat melted butter with cream cheese, sugar and vanilla until combined (about 2 minutes).

Add in eggs; beat for 3 minutes.

Mix in the flour mixture on low speed until just combined.

Using a wooden spoon mix in the blueberries (the mixure will be very thick!).

Spread into baking pan.

In a small bowl combine 1/3 cup sugar with cinnamon, then sprinkle over the batter.

Bake for 50-60 minutes or until cake tests done.

You will also find this recipe on Recipezazz.com

For chocolate option use chocolate ice cream and chocolate flavor Cool Whip topping

INGREDIENTS:

1 gallon vanilla ice cream (softened but not melted, just soft enough to mix)

1-1/2  (20 ounce) packages chocolate Oreo sandwich cookies

1 (12 ounce) container frozen Cool Whip whipped topping, thawed

Servings 12

INGREDIENTS:

1 (18-1/4 ounce) package white cake mix  (do not use pudding added cake mix for this)

1 to 2 tablespoons grated lemon zest (can omit)

1 (3-1/2 ounce) package instant lemon pudding mix

3/4 cup vegetable oil

3 large eggs

1 cup carbonated lemon-lime beverage

1 cup confectioners’ sugar

2 tablespoons lemon juice

INSTRUCTIONS:—————————————

1. Preheat oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking dish.
4. In a mixing bowl combine cake mix, lemon zest, oil and eggs; using an electric mixer beat at medium speed for about 1 minute.
5. Add in soda and beat until thoroughly combined.
6. Transfer the batter to prepared baking dish.
7. Bake for about 40-45 minutes or until cake tests done.
8. In a small bowl combine the confectioners sugar with lemon juice until smooth, then carefully spread over the warm cake.
9. Cool on a wire rack.

You will also find this recipe posted on Recipezazz.com

INGREDIENTS:

3/4 cup white sugar

1/2 cup light corn syrup

3 tablespoons water

1 pinch salt

1/3 cup heavy (35%) whipping cream ( unwhipped)

1-1/2 teaspoons vanilla

1-1/2 cups pecans, chopped

This is a must have in your pantry,  it’s cheaper to use and works even better than any cooking spray with  no chemical fumes and will not leave burnt on black residue on the edges of your pans like cooking spray and it will and will keep forever in your cupboard

For baking recipes using chocolate you may use 1/2 cup unsweetened cocoa powder in place of white flour or 1/4 cup each cocoa powder and flour

This may be increased or decreased sucessfully just make certain that all the three ingredients are the same amounts or the mixture will not work as well

INGREDIENTS:

1/2 cup corn oil OR 1/2 cup canola oil OR 1/2 cup vegetable oil

1/2 cup vegetable shortening, room temperature (Crisco shortening is good)

1/2 cup all-purpose flour

INSTRUCTIONS:————————————————

Place all ingredients in a mixing bowl.

Using an electric mixer beat until mixture has increased in volume slightly and resembles marshmallow cream.

Place in a container with a lid and store on the counter or in a cupboard (in hot weather it may be refrigerated).

The mixture tends to separate slightly upon sitting in your cupboard or refrigerator so mix before using, then brush pans using a pastry brush or a clean paper towel.

Servings 14-16

INGREDIENTS:

1 (18-1/4 ounce) package chocolate cake mix with pudding

1-1/4 cups sugar

1-1/4 cups light cream (such as half and half)

30 large white marshmallows

2 teaspoons coconut extract

1-1/2 (14 ounce) bags sweetened shredded coconut

Chocolate Glaze:

1-1/2 cups sugar

1 cup evaporated milk

1/2 cup butter, cubed

2 cups semi-sweet chocolate chips

INSTRUCTIONS:————————————

Prepare cake according to package directions.

Grease two 13-inch x 9-inch baking pans.

Line bottom and sides of one pan with waxed paper, then spray with cooking spray.

Divide batter into the pans (there will be only a small amount of batter in each pan so do not bake to long).

Bake at 350 degrees F for about 15-17  minutes or until cakes tests done; cool to room temperature.

For the filling; In a large saucepan combine 1-1/4 cups of sugar and  1-1/4 cups light cream; bring to a boil then reduce heat to medium and stir in coconut extract then the marshmallows until smooth.

Mix in the shredded coconut.

Spread over one of the cakes in the pan.

Using waxed paper remove second cake from pan and carefully invert on top of filling; carefully peel off waxed paper.

Cool completely.

For chocolate glaze; in a  saucepan bring the sugar, milk and butter to a boil.

Remove from heat, stir in the chocolate chips until smooth.

Pour over cake; cool to room temperature.

Cover and refrigerate for 8-24 hours.

Servings 12-14

INGREDIENTS:

2 cups all-purpose flour

2 cups sugar

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

4 large eggs

1-1/4 cups canola oil

2 teaspoons vanilla

3 cups finely shredded carrots, packed

Yield  2 dozen cupcakes

INGREDIENTS:

3/4 cup butter flavor Crisco shortening

1-1/4 cups sugar

2 large eggs

2 teaspoons vanilla

1-3/4 cups all-purpose flour

1/2 cup baking cocoa (for best flavor use a good quality baking cocoa)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 cup miniature chocolate chips

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Line muffin cups with paper.

In a large mixing bowl, beat shortening and sugar until light and fluffy.

Add in eggs and vanilla, beat well.

Sift together flour, cocoa, baking soda and salt.

Add flour mixture alternately with milk to shortening mixture, beating well after each addition.

Stir in mini chocolate chips.

Fill muffin cups 3/4 full with batter.

Bake for 20-25 minutes, or until cupcakes test done.

Remove from pans to wire rack and cool completely before icing.