A cross between a cake and a brownie so moist rich and delicious it really doesn’t even need any frosting!… no eggs or milk added to this cake, throw in some nuts if desired!

Servings 12

Ingredients:

1/2 cup vegetable oil (can use canola oil)

1-1/2 cups white sugar

1 tablespoon vanilla

2 cups all-purpose flour

1/2 cup unsweetened coco powder

1-1/2 teaspoons baking soda

1/2 teaspoon cinnamon, optional (cinnamon lovers add it in)

1 teaspoon salt

2 cups shredded zucchini

Instructions:——————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a large bowl combine oil with sugar and 1 tablespoon vanilla; mix/whisk until well blended.

In another bowl combine the flour with cocoa powder, baking soda, cinnamon (if using) and salt; stir into the wet mixture just until combined.

Transfer/spread into the baking pan.

Bake for 25-30 minutes.

Posted on recipezazz.com

I call this marshmallow because it has the flavor and texture of marshmallow fluff or meringue.. light and fluffy this makes the perfect frosting for angel food cakes and the perfect frosting for people who are watching their fat intake this is completely fat free.!..add in some food coloring is you like

This frosting requires a longer beating time so have patience!

Ingredients:

3/4 cup white sugar

1-1/2 teaspoon vanilla (can increase to 2 teaspoons or use almond extract)

1/4 teaspoon cream of tartar

3 large egg whites, room temperature

1/4 cup boiling water

Instructions:—————————————–

In a glass or stainless steel mixing bowl combine sugar, cream of tartar, vanilla and egg whites.

Add in boiling water and beat on high speed of an electric mixer until soft peaks form similar to meringue or marshmallow fluff (beating time will take about 6-7 minutes to reach the perfect consistancy).

A wonderful easy moist cake with extreme lemon flavor,  perfect to serve at a larger get together, baby shower or to take to a potluck.. top with your favorite white or lemon frosting

Servings 24

Ingredients:

1 (18-1/4 ounce) Duncan Hines Moist Deluxe Supreme Cake Mix (white or lemon flavor)

2 tablespoons grated lemon zest

4 large eggs

1 (21 ounce) can lemon pie filling (I use E.D. Smith brand… do not substitute lemon pudding or jell-o)

Instructions:

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Line the bottom of  a 15 x 10-inch baking sheet with parchment paper (or you may grease the baking sheet).

In a large bowl using an electric mixer at medium speed beat eggs for 1 minute.

Add in the cake mix and the lemon zest continue beating for 2 minutes.

Mix in the lemon pie filling just until combined.

Transfer/spread the batter into the baking pan.

Bake for 20-22 minutes (this cake will not take long to bake so keep close watch on it).

Cool and frost as desired.

I prefer a sweeter shortcake so I use about 1/3 cup of sugar but you may of coarse use as much as you wish after you make these a few times you will know the amount of sugar that you like, make certain to remove some of the larger lumps from the Bisquick mix before starting you will have a lighter textured shortcake…  add in some chopped fresh strawberries or fresh blueberries if desired just mix into the dry ingredients

If desired you may slice in half  layer with fresh strawberries and strawberry glaze top with remaining crust and whipped cream

Notes from our test kitchen; this recipe was tested using original Bisquick baking mix I cannot promise the same results using a clone/copycat mix

Yield 8 shortcakes (the addition of fresh fruit will yield more)

Ingredients

2-1/3 cups original Bisquick Baking Mix

1/4 to 1/3 cup sugar

1/2 teaspoon cinnamon, optional

1/2 cup light cream or milk

3 tablespoons melted butter (no substitutes)

Instructions:—————————————–

Preheat oven to 400 degrees F.

Set oven rack to second-lowest position.

Generously grease a baking sheet.

In a large mixing bowl combine the baking mix with sugar and cinnamon (breaking up the large lumps in the baking mix using a fork you do not have break all of them).

Drizzle the melted butter and the cream or milk over the mixture; toss gently using a wooden spoon until just combined (small lumps in the mixture are okay).

Using a heaping tablespoonfuls drop the dough onto the baking sheet allowing about 2-inches between the dough.

Bake for about 10-12 minutes.

An easy cake for lemon-lovers! you will need three whole lemons to make the cake and glaze

Servings 12

Ingredients:

CAKE:

1 (18-1/2 ounce) package yellow cake mix (I use Duncan Hines)

1 (3-ounce) package lemon flavor Jell-O gelatin

4 eggs

juice of 1whole lemon plus water to make 3/4 cup

3/4 cup cooking oil (such as vegetable or canalo oil)

GLAZE:

2 cups sifted confectioners sugar

juice of 2 whole lemons plus the lemon zest

Instructions:——————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

For the cake; in a bowl combine all cake ingredients; beat on medium speed for 3 minutes or until smooth.

Transfer to baking pan.

Bake for about 30 minutes or until cake tests done.

In the meantime prepare the glaze; in a bowl whisk the juice and zest of 2 whole lemons with the sifted confectioners sugar until smooth.

When the cake comes out of the oven  poke holes all over using a fork.

Immediately drizzle the glaze over the top of the hot cake.

Serve cake warm or cold.

This makes a wonderful moist coffee cake with very little effort, a family favorite that goes back years!

Servings 12

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup cooking oil (such as vegetable or canola oil)

1 large egg

1 cup buttermilk

1/2 to 3/4 cup raisins or chopped walnuts

CINNAMON FILLING:

1/2 cup cugar

2 teaspoons cinnamon

Instructions:

Preheat oven to 350 degrees F.

Grease a loaf pan.

In a small bowl combine the filling ingredients.

In a large bowl combine flour, baking soda, sugar, cinnamon and salt; add in oil, egg and buttermilk; beat until well combined.

Mix in the raisins or nuts.

Pour 1/2 of the batter into the loaf pan, then sprinkle 1/3 of the cinnamon/sugar mix over the batter.

Repeat two more times (ending with the cinnamon/sugar mixture on top)

Bake for 50-60 minutes.

Cool in pan for about 8-10 minutes then remove to a wire rack to cool completely.

Drizzle with vanilla glaze if desired.

You will also find this recipe on Recipezazz.com

No one will ever guess this is made with a cake mix!

My extra cream version of my  cream cheese frosting works great for this

Servings 10-12

Ingredients:

1 (18-1/4 ounce) package Duncan Hines yellow cake mix

3 large eggs

1 cup water

1 cup canned pumpkin puree

1 teaspoon cinnamon (cinnamon lovers use 1-1/2 teaspons)

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Instructions:

Preheat oven to 350 degrees F.

Generously grease then flour two 9-inch round cake pans.

In a large mixing bowl all ingredients; beat on low speed for 30 seconds, then on high speed for 2 minutes stopping and scraping down the sides of the bowl a few times during mixing.

Divide batter evenly between the two pans.

Bake for 25-30 minutes or until the cake test done.

Cool for 10 minutes before removing to wire racks.

Frost as desired.