Taken from my “Favorite Cakes” folder… the chocolate chips may be increased

Servings 12

Ingredients:

CRUMB TOPPING:

1 tablespoons all-purpose flour

1/2 cup brown sugar, packed

1/2 teaspoon cinnamon (optional)

2 tablespoons soft butter

1/2 cup chopped walnuts

1 cup semi-sweet chocolate chips

3/4 cup semi-sweet chocolate chips

CAKE:

2 cups all-purpose flour

1 teaspoon powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

2 teaspoons vanilla (I use maple extract)

3 large eggs

1 cup sour cream

1/2 to 3/4 cup semi-sweet chocolate chips (or can use chopped nuts or a mixture of both)

Instructions:————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

For the crumb topping; in a bowl combine 1 tablespoon flour with 1/2 cup brown sugar, 1/2 teaspoon cinnamon and 2 tablespoons soft butter; mix until combined, then mix in 1/2 cup chopped nuts and 1 cup chocolate chips; set aside.

For the cake; in a small bowl combine flour with baking powder, baking soda and salt.

in a large bowl cream butter with 1 cup sugar and 2 teaspoons vanilla until light and creamy.

Add in eggs and beat until thoroughly blended.

Add in the flour mixture alternately with sour cream  beating on low speed until just combined.

Fold in 1/2 to 3/4 cup chocolate chips or nuts.

Spread the batter into prepared baking pan.

Sprinkle the topping evenly over the top.

Bake 45 minutes or until cake tests done.

Cool and slice from the pan.

Taken from my “Favorites Cakes” folder!.. really this cake is so moist it doesn’t need any frosting but if you should want to this recipe will work well with the addition of the Cool Whip, see my cream cheese frosting posted HERE

This recipe with reviews may also be found HERE

Notes from our test kitchen; it is recommended to make this cake a day ahead

Yield two 9-inch cakes

Ingredients:

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

4 large eggs

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

2 teaspoons vanilla

3/4 cup sugar

2/3 cup light brown sugar, packed

1/2 cup orange marmalade

1/2 cup orange juice (preferably fresh)

2 cups grated carrots, lightly packed

1 cup toasted chopped walnuts

Instructions:—————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Butter and flour two 9-inch round cake pans.

In a medium bowl sift together flour with baking soda, baking powder, salt and cinnamon.

In a medium mixing bowl using an electric mixer at medium speed beat the eggs with oil, vanilla, both sugars, marmalade and orange juice for about 3 minutes or until well blended scraping down the sides of the bowl a few times during mixing.

Using a wooden spoon mix in the dry ingredients until combined.

Fold in the shredded carrots and nuts.

Divide the batter between the two pans.

Bake for 40-45 minutes or until cakes test done.

Transfer to racks to cool for 15 minutes.

Turn cakes onto racks to cool completely.

Frost as desired.

An  easy delicious one-bowl cake that’s so moist you might not want to even to frost it!… this may be baked in a 13 x 9-inch pan or two round 8 or 9-inch pans, baking times will be according to the package directions

Servings 12

Ingredients:

1 (21-ounce) package chocolate cake mix (I use Duncan Hines cake mix)

1 cup mayonnaise

1 cup water

3 large eggs

Instructions:————————————

Preheat oven to 350 degrees F.

Grease desired size baking pan/s.

In a bowl beat all ingredients until thoroughly blended (about 2 minutes).

Transfer to baking pan/s.

Bake according to the package directions.

I have only made this cake using the original Bisquick baking mix so I cannot promise you will get good results using a Bisquick clone

Servings 12

Ingredients:

2-1/2 cups original Bisquick baking mix

1 cup brown sugar, packed

1-1/2 teaspoons cinnamon

3 ripe bananas, mashed  (about 1-1/2 cups)

3/4 cup milk

1 large egg

1/4 cup vegetable oil

1/2 cup chopped nuts (walnuts or pecans)

TOPPING:

1/2 cup brown sugar, packed

1/4 cup melted butter

1/2 teaspoon cinnamon

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl combine the Bisquick baking mix with 1 cup brown sugar and 1-1/2 teaspoons cinnamon.

Add in mashed banana, milk, egg and oil; mix to combine.

Transfer to prepared pan.

In a small bowl combine all topping mixture until small clumps form, then sprinkle over the top of the batter.

Bake 30 minutes or until golden brown and the cake tests done.

Cool then slice from the pan.

Posted on www.recipezazz.com

For this moist cake the crushed pineapple and brown sugar takes the place of frosting!

Yield 9 squares

Ingredients:

1 (8-ounce) can crushed pineapple, undrained

1-1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup sugar

1/3 cup milk

1/2 cup melted butter

2 large eggs

1 teaspoon vanilla

1/3 cup brown sugar, packed

Instructions:————————————–

Preheat oven to 350 degrees F.

Grease a 9-inch baking pan.

Drain the crushed pineapple reserving 1/3 cup of the juice.

In a medium mixing bowl combine the flour with baking powder, salt and sugar.

Add in the reserved pineapple juice, milk, melted butter, eggs and vanilla; using a wooden spoon stir until just moistened (do not over mix).

Transfer to baking pan.

Spoon the crushed pineapple over the batter, then sprinkle the brown sugar over the top.

Bake for 25-30 minutes.

Cool in the pan.

You will also find this recipe on Recipezazz.com

A layer of blueberries in between two layers of moist buttery cake topped with a sweet streusel

One cup of sour cream may be substituted for the cream cheese and 1-1/2 teaspoons almond extract for the vanilla, this cake is at it’s best when served warm with vanilla ice cream

Servings 12

INGREDIENTS:

3 cups all-purpose flour

1 teaspoon baking powder (use a semi-heaping teaspoonful)

1 teaspoon baking soda (use a semi-heaping teaspoonful)

1-1/4 cups sugar

2 teaspoons vanilla

1 cup butter, softened (no substitutions)

2 large eggs

1/4 cup milk

3 tablespoons heavy (33-35%) whipping cream

1 (8-ounce) package cream cheese, softened

3 cups blueberries, fresh or  frozen unthawed

Topping;

3/4 cup sugar

1/4 cup all-purpose flour

1/2 to 1 teaspoon cinnamon

3 tablespoons soft butter

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a bowl sift the flour with baking powder and baking soda (no salt added to this recipe) set aside.

In a small bowl mix the milk with heavy cream; set aside.

In a large bowl using an electric mixer at medium speed cream the butter with sugar and vanilla for 3 minutes or until fluffy.

Beat in eggs and continue beating for about 3-4 minutes (no less that 3 minutes).

Beat in cream cheese until well blended.

Alternately mix in the flour mixture with the heavy cream mixture mixing at low speed until just combined.

Spread half of the batter into baking pan, then sprinkle the blueberries evenly over the top.

Spread the remaining batter over the blueberries.

For the topping; in a small bowl combine the sugar with flour and cinnamon; using fingers mix in the soft butter until blended, then sprinkle over the cake batter.

Bake for 45-50 minutes or until cake tests done.

I have  many favorite coffee cakes this one is high on my list and when you make it you will see why!

Servings 16-20

Ingredients:

1 cup butter, softened

2 cups sugar

1 tablespoon vanilla

4 large eggs

3 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups sour cream

STREUSEL:

3/4 cup sugar

2 tablespoons cinnamon

3/4 cups chopped walnuts

Instructions:

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 10-inch tube pan.

In a large bowl beat the butter with sugar until light and fluffy (about 3 minutes).

Add in vanilla and eggs; continue beating for about 4 minutes (beat no less than 4 minutes).

In a small bowl combine the flour with baking powder, baking soda and salt; alternately add in with the sour cream beating until just combined.

Spoon one-third of the batter into the pan.

In a bowl combine the streusel ingredients together; sprinkle one-third over the batter in the pan.

Repeat layers two more times.

Bake for about 60-70 minutes or until the cake tests done.

Cool 10 minutes then remove from pan onto a wire rack to cool completely.