Taken from my “Favorites” Folder!

I made  my own white cake recipe using 1-1/2 teaspoons vanilla in place of the white cake mix with 1/2 cup of sour cream and vanilla, then baked it in a tube pan..

Kitten’s  white cake recipe

Servings 8-10

INGREDIENTS:
1 (18.25 ounce) package Duncan Hines white cake mix (with addition of 1/2 cup sour cream and 1-1/2 teaspoons vanilla)

1 (18.25 ounce) package Duncan Hines lemon cake mix

juice of 1 large lemon

zest of half a lemon

1 cup heavy 35% whipping cream, unwhipped

1 (8- ounce) package Mascarpone Cheese ((do not use cream cheese, it must be Mascarpone cheese which is a soft Italian sweet Italian cheese)

1 cup sifted confectioners sugar

yellow food coloring (optional)

1/4 cup melted butter

INSTRUCTIONS:——————————————

Grease one round 10-inch cake pan or a 10-inc tube pan.

Prepare the white cake according to the package directions on the box, adding in the sour cream and vanilla.

Transfer to baking pan.

Bake until cake tests done, then cool the cake completely.

For the lemon cream filling; in a bowl  mix the Mascarpone cheese with confectioners sugar, lemon juice,  lemon zest and whipping cream, mix until creamy and smooth (add in yellow food coloring if using).

For lemon crumb topping; in a bowl combine 3/4 cup of the lemon cake mix with 1/4 cup melted butter to make a crumb topping.

To assemble the cake: using a serrated knife slice the cooled white cake in half.

Save a small amount of lemon cream filling for the top of the cake, then spread the remaining lemon cream filling on bottom part of cake, then top with remaining half of cake.

Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping on top.

Refrigerate cake until ready to use and refrigerate any leftovers.

You will also find this recipe on Recipezazz.com

Do not use frozen strawberries for this and make sure to allow the strawberries to sit in sugar for at least one or more hours to release their juice

Servings 12

INGREDIENTS:

3 cups crushed fresh strawberries

3 tablespoons sugar (do not use Splenda)

1 (6 ounce) package strawberry flavored gelatin mix

3 cups miniature marshmallows

1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Yield two 8-inch round cakes

INGREDIENTS:

1-1/2 cups room temperature butter (no substitutes)

2-1/2 cups sugar

5 large eggs, room temperature

1 tablespoon vanilla

3 cups all-purpose flour (or can use 2 cups all-purpose and 1-1/4 cups cake flour)

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup half and half cream (or can use milk)

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F

Set oven rack to second-lowest position.

Grease two 8-inch round baking pans.

Using an electric mixer cream butter and sugar on high speed until light and fluffy.

In seperate bowl whisk the flour with salt, and baking powder; set aside.

On medium speed add eggs one at a time and the vanilla to the butter mixture; once all eggs are added continue beating for about 3-4 minutes.

Add flour mixture and cream or milk to the wet ingredients.

Pour into your greased and floured pans.

Bake at 350 for about 35 minutes or until cakes test done.

Allow to cool in pans for 5 minutes, then turn them out onto wire racks to cool.

Taken from my “Favorites” folder!

You can use two 19.5-ounce packages brownie mix prepared according to package directions in place of the first 8 ingredients, stir in chopped nuts then bake 350 degrees F for 25-30 minutes then proceed with marshmallows and frosting

No mixer is required to make this all you need is a whisk! this cake is even better the next day so prepare a day in advance if desired

Servings 15

INGREDIENTS:

1 cup butter, melted

1-1/2 cups white sugar

1/2 cup brown sugar, packed (or can use 2 cups white sugar)

1/2 cup unsweetened cocoa

4 large eggs, lightly beaten

2 teaspoons vanilla

1/8 teaspoon salt

1-1/2 cups all-purpose flour

1-1/2 cups coarsely chopped pecans, toasted

1 (10.5-ounce) bag miniature marshmallows

Servings 9-12

INGREDIENTS:

6 medium apples, peeled, cored and sliced

1/4  to 1/3 cup white sugar

1/2 teaspoon nutmeg (optional)

1 cup apple juice or orange juice (or can use water)

1 (18.25 ounce) package yellow cake mix

1 cup packed brown sugar

1 teaspoons ground cinnamon, divided

1/2 cup butter, melted

Taken from my “Favorites” folder!

It is not recommended to bake these in dark metal pans or the edges will over brown, glass Pyrex will work great, I use disposable foil pans, make certain to use room temperature eggs

Yield 3 (8 x 4-inch) loaves

INGREDIENTS:

1 cup salted butter, room temperature (no substitutes)

3 cups sugar (for a less sweeter taste reduce to 2-3/4 cups)

1 tablespoon vanilla

1 cup sour cream

6 large eggs, room temperature

3 cups all-purpose flour

1/2 teaspoon baking soda

INGREDIENTS:———————————————

Preheat oven to 325 degrees F.

Set oven rack to second-lowest position.

Generously grease three 8 x 4-inch loaf pans (I use the disposable foil loaf pans).

In a large mixing bowl cream the butter with sugar and vanilla together until well combined (about 2 minutes)

Add the sour cream until combined.

Beat in eggs until well combined (about 3 minutes, no sugar granules should remain).

In a medium bowl sift the flour with baking soda;  add to the creamed mixture beating on low speed until combined.

Divide the batter evenly between loaf pans (batter will be quite thick, all three pan should be about 3/4 full)

Bake for 1 hour or until loaves test done.

Cool 15 minutes then remove to a wire rack.

Servings 12

INGREDIENTS:

1 box Devil’s food cake mix

1 (4-serving) size instant chocolate pudding mix

1 cup room temperature diet cola (or can use water)

3/4 cup vegetable oil

2 teaspoons vanilla

4 large eggs

Filling:

1 (8-ounce) package cream cheese, softened

1/2 plus 2 tablespoons sugar

1 large egg

1/3 cup semi-sweet chocolate chips (can use more)

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a large bowl beat cake mix with next 5 ingredients for about 2 minutes; pour into baking pan.

For the filling; in a medium bowl beat the cream cheese with 1/2 cup plus 2 tablespoons sugar and 1 egg until smooth and well combined; stir in mini chocolate chips.

Dollup the cream cheese filling by spoonfuls over the cake batter.

Using a butter knife swirl filling through the cake batter.

Bake for about 40 minutes or until the cake tests done.

Cool to room temperature the frost with chocolate frosting.