CAKE POPS

(These cake pops are really fun and SO tasty good) You will love them.... I made mine like a chocolate balls, I didn’t have any lollipop sticks so I just dipped the balls in chocolate and let them sit until they were set. S...o good, it’s hard to eat only one.

1 cake baked in a 13x9 pan (I made a chocolate cake from a cake mix... chocolate and me, go hand in hand)
1 tub of frosting, or about 2 cups (again I used chocolate frosting)
12 ounces of candy coating (and again I used chocolate and some white chocolate candies)
lollipop sticks

Begin by breaking up the cake into fine crumbs. This recipe is really flexible, and you can actually use any flavor of cake, or even substitute muffins or quick breads instead. Whatever you use, work the cake until it's entirely crumbled.
Take your frosting, and again you can use any flavor you like, and mix it in. you can use a spoon, but I think it's easier, although messier, just to use my hands. I reserve a little of the frosting because I don't always need it. The exact amount needed will depend on the moistness of the cake.
You want the final mixture to be fairly moist and to easily hold itself together when you shape it into a ball, but not so moist that it's soggy or gooey.
Roll the cake into small balls, using a teaspoon or a small cookie scoop. You should get between 3-4 dozen balls depending on how large you make them. Set them on a lined cookie sheet.
Once they're all formed, put them in the freezer to harden for about an hour to make them easier to dip.
While you're waiting for the cake balls to harden, melt the candy coating in the microwave and stir until it's entirely melted and smooth.
After an hour, remove the cake balls from the freezer. Use a skewer or a toothpick to poke holes in the balls, then dip the end of a lollipop stick into the melted coating, and stick it into the hole you just created. The melted coating will help hold the stick in the cake pop.
Once all of the cake balls are on sticks, it's time to dip them. Hold one end of the lollipop stick and submerge the cake pop completely in the melted coating. Take it out and gently tap it and swirl it upside down to remove excess coating--if you don't it will drip down the stick and look really terrible.
Now you can just stick them upside down on a baking sheet to set, but this does give them flat tops.
So if you want rounded shapes, you'll need to find some Styrofoam or florist foam to stick your cake pops in while they dry.
Continue dipping them until all of your cake pops are covered with candy coating. If it starts to get too stiff from the cold pops, re-warm it briefly.
If you want to decorate them, you can drizzle them with melted white chocolate, or add sprinkles or chopped nuts while the coating is still wet.

BOSTON CREAM POKE CAKE

I'm always thinking of ways to make poke cake, especially fun cakes that can be made with cake mix.
And this is a fun, easy and yummy cake. So well worth making.... and the best part is, you will love it.

1 box y...ellow cake mix (ingredients needed to make cake; eggs, oil and water)
2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk
1 tub Chocolate Frosting

Make cake mix according to directions and bake in a well-greased 9x13 pan.

When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.

In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
Let pudding mixture sit for about 2 minutes. You want it to thicken just slightly so it isn't overly runny but
not fully thickened into pudding (it should still be pourable).

Pour pudding on top of warm cake.

Take a spoon and spread it out making sure pudding goes into the holes and spread it all the way to the sides.

Put cake in fridge and allow to cool completely before adding the frosting.
When cake is cooled, you can then add frosting.
Remove the lid and foil covering from the tub of chocolate frosting.
Pop it in the microwave on high for about 15-20 seconds.
Stir with a spoon. It should now be pourable but not bubbly hot.
Pour chocolate frosting on top of pudding.

Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.

Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
This cake needs to be kept refrigerated. Enjoy!

GRASSHOPPER FUDGE CAKE

 1 box Betty Crocker SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box
2 tsp mint extract
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired.

1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

 2 Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

 3 Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.

 4 Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

 5 Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

STRAWBERRY SHORTCAKE

 

(this is the cake my mom use to make when I was little, and it was always one of my favorite... so good)

*Strawberries
1 quart of strawberries
1/2 cup sugar

*Cake Batter
1 1/4 cup flour
3/4 cup sugar
1/3 cup butter
2/3 cup milk
2 eggs
2 1/2 tsp. baking powder
1/2 tsp. salt

*Sweetened Whip Cream
1 pint heavy whipping cream
1/4 cup sugar

Preparation:
Early in the day, prepare the strawberries. Wash and cut or pull tops off of strawberries.
Make at least two slices from from top to bottom of each strawberry.  

Put in a covered container. Pour sugar over top, cover and put in the refrigerator. During the day, shake the container occasionally.

Preheat oven to 400 degrees.
Grease and flour 9" square pan.
In small mixer bowl combine all cake ingredients.
Beat at medium speed, scraping bowl often, until well mixed, about 2 minutes.
Spread into prepared pan.
Bake for 20 to 25 minutes. Cool completely in pan.

Just prior to serving, whip cream and sugar.

Cut cake into nine squares. Slice each square horizontally. Place both halves on serving plate.
Spoon strawberries on cake.
Dollop whipped cream on top and then ladle clear strawberry juice over cream.

AWARD WINNING PEANUT BUTTER CAKE

2 cups sugar
1 cup vegetable oil
2 eggs

1 tsp vanilla extract
3 cups flour
3/4 cup cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 cup coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup buttermilk

FROSTING
8 oz cream cheese, room temperature
1 cup peanut butter, creamy
1/2 cup powdered sugar
1/2 tsp salt
12 oz non-dairy whipped topping, thawed (I used the regular whipped topping)
1/2 cups chocolate sandwich cookie crumbs
2 cups chopped peanut butter cups
1/4 cups prepared fudge frosting (any brand)

Preheat oven to 350 degrees.
Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside.
Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.
Cool for 5 minutes and carefully remove from pan(s).
Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.
Using a spatula, gently fold in whipped topping until smooth.
Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs.
Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.

FLUFFY BUTTERCREAM FROSTING

(RECIPE POSTED BY CHANTAL MASSEY)

 2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 egg white
1/2 tablespoon water
3 tablespoons butter, softened

Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.

HOW TO MAKE A HEART SHAPED CHOCOLATE CAKE

DUMP CAKE

(RECIPE POSTED BY ROBIN HENRY)
"This cake is just as easy as dumping ingredients in a pan."

Yield 1 - 9x13 inch cake  

Ingredients
1 (21 ounce) can cherry pie filling/ or blueberry pie filling if you prefer
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts ( nuts are optional and you can use pecans if preferred)
1/2 cup butter

Directions
In a 9x13 inch pan mix cherries and pineapple.
Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined.
Then sprinkle walnuts over top.
Drizzle top with melted butter or margarine.
Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

CHOCOLATE YULE LUG

(recipe I've made often, came from my friend Johanne Jackpine from Thunder Bay)

1 cup flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
1/2 cup water
1 tsp vanilla

Frosting:
2 cups icing sugar
1/2 cup cocoa
1 cup butter or margarine at room temperature
1 whole egg
1 1/2 tsp vanilla
2 egg yolks

Preheat oven to 375F.
Line a greased 15X10-inch jellyroll pan with parchment, grease and lightly dust with flour. Set aside.
Combine flour, cocoa, baking powder and salt.
In a medium bowl, beat eggs with an electric mixer until thick and light coloured, about 5 minutes.
Add sugar gradually and continue beating until light and fluffy. Stir in water and vanilla. Blend in dry ingredients at lowest speed on mixer.
Spread batter into prepared pan.
Bake at 375F for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges and invert cake onto a tea towel dusted with cocoa powder; peel off paper.
Roll up cake and towel together, starting at short end. Cool on wire rack, seam-side down, fill and frost.
Refrigerate 3 hours before serving.

Frosting:
Make frosting by sifting icing sugar and cocoa together. Cream butter until light, beat in icing sugar and cocoa mixture and vanilla. Add whole egg and egg yolks one at a time, beating well after each addition.
Unroll cooled cake and use (frosting) 1/2 for filling and 1/2 for frosting.

EGGNOG RUM CAKE

1/2 cup butter, softened
1 cup eggnog
1/4 cup rum or use 1/4 cup more of the eggnog with 1 teaspoon rum flavoring
1 tsp ground nutmeg
2 tsp vanilla
3 large eggs
1 package (18.25 ounces) white cake mix

Grease and flour a 12-cup Bundt cake pan.
Heat oven to 325°.
Beat butter until light; beat in eggs and eggnog and rum or rum flavoring.
Add vanilla, nutmeg, and cake mix; beat slowly to combine, then beat on high speed for 2 minutes.
Spoon into the prepared baking pan.
Bake for 35 to 45 minutes, or until a cake tester or wooden pick comes out clean when inserted in the middle of the cake.
Cool in the pan on a rack for 15 minutes.
Invert the cake onto a serving tray and cool completely before frosting or dusting with powdered sugar.

GRAMMA’S RASPBERRY MOUSSE CAKE

(RECIPE POSTED BY MANON VEILLEUX) looks really good. :))

4 cups mini marshmallows
1 cup whipped cream
1 Angel Food cake, cut in small pieces
1 bag (600g) frozen raspberries
1 box (170g) Jell-O
3 cups boiling water

Melt 3 cups of marshmallows in boiling water and Jell-O.
Cool.
Incorporate the remaining cup of marshmallows, whipped cream, cake and raspberries.
Pour into a wreath cake pan. Refrigerate.
Unmould and serve.

CARROT CAKE WITH CREAM CHEESE ICING

(RECIPE POSTED BY THEODORE ALTON MCELROY)

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

CHOCOLATE TURTLE CAKE

(this recipe was sent to me by my cousin's wife Manon V., she's an amazing cook and this cake looks really good. :)) tx Manon.

1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 oz) semisweet chocolate chips (1 cup) Ice cream or Whipped cream, if desired
Caramel and chocolate toppings, if desired
Chopped pecans, if desired

Heat oven to 350°F (325°F for dark or nonstick pan).
Grease or spray bottom of 13x9-inch pan.
Make cake batter as directed on box.
Pour half of the batter into pan.
Bake 22 minutes. Refrigerate remaining batter.
Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans.
Pour caramel mixture over warm cake in pan.
Sprinkle with chocolate chips.
Spread with remaining batter.
Bake 25 to 28 minutes or until cake springs back when lightly touched.
Run knife around sides of pan to loosen cake.
Cool at least 30 minutes.
Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

FAVORITE FRUITCAKE

3 cups flour
1 1/2 cups sugar
2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 cup orange juice
1 cup oil
4 eggs
1/4 cup dark corn syrup

2 cups golden raisins
1 pound candied mixed fruit
2 cups pecan halves

Preheat oven to 275 degrees.
Line two loaf pans with foil and spray with cooking spray.
Combine all ingredients (EXCEPT FRUITS AND NUTS) in a large mixing bowl. Mix on low until combined then beat for 3 minutes on medium-high, scraping bowl occasionally.
Stir in fruits and nuts.
Divide mixture into prepared pans.
Bake 2 1/2 - 3 hours or until toothpick inserted comes out clean. Cover with foil the last hour of baking to prevent over-browning, if necessary.
Brush with glaze. (Recipe follows)
Wrap in plastic wrap and store in the refrigerator.

Glaze: (optional)
1/2 cup sugar
1/2 cup water

Boil sugar and water together about 10 minutes. Cool then brush over cooked fruitcakes.

PINEAPPLE COCONUT CAKE

Fast, simple, easy and delicious. :))

1 box yellow cake mix
1 can crushed pineapple
1 large box instant vanilla pudding
1 bag coconut
1 small container of cool whip.

Bake cake according to package...while baking heat pineapple on low till hot.
After cake is removed from oven use a wooden spoon and poke holes all through cake and then pour the pineapple all over cake.
Sprinkle with coconut.
Make pudding per package instructions and then put on top of the coconut.
Top that with cool whip
Sprinkle coconut on the top if you would like.

CANDY CANE COFFEE CAKES

(RECIPE POSTED BY CAROLE WESTLAKE)
 I use one for centrepiece and others as host gifts)

 (Makes 3 canes)

2 c sour cream
2 pkg active dry yeast
1/2 c warm water
1/4 c softened butter
1/3 c sugar
2 tsp salt
2 eggs
6 c flour
1 1/2 c drained, finely chopped maraschino cherries
1 1/2 c finely chopped dried apricots
soft butter

THIN ICING
2 c icing sugar
2 tbsp water

Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 c butter, sugar, salt, eggs, and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured counter - knead until smooth, about 10 mins. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double in size - about 1 hour. Heat oven to 375 degrees. Punch down dough and divide into 3 equal parts. Roll each into rectangles; 15 x 6" and place on greased baking sheet. With scissors, make 2" cuts at 1/2" intervals on long sides of rectangles. Combine apricots and cherries and spread 1/3 of mixture down center of each rectangle. Crisscross strips over filling. Stretch dough to 22". Curve to form cane. Bake 10-15 mins or until golden brown. While warm brush on butter and drizzle canes with thin icing. If desired can decorate with cherry halves or pieces.

CREAMSICLE CAKE

nice and easy and yummy!!! :))

1 orange cake mix
8 oz. cool whip
1 /2 C powdered sugar
16 oz. sour cream
1 small box orange jello

Prepare cake mix as directed. I use two (2) round cake pans when I make mine.
Mix powdered sugar and sour cream and ice middle of the cake.
To the remaining icing mix, add the jello and frost the remainder of the cake.
Keep icing cool, will soften up very quickly. Enjoy

ULTIMATE COFFEE CAKE

(This recipe and pic is from Paula Deen, I tried it the other day and it was simply HEAVEN in a pan.) :))

16-24 frozen dinner rolls (I put in 18 rolls in the bundt pan)
1 (3 oz.) butterscotch pudding mix NOT INSTANT
1/2 cup packed brown sugar
1/2 cup pecans chopped if want
1/2 cup melted butter

The night before place rolls in greased bundt pan and sprinkle pudding mix over the rolls evenly, then the sugar, the pecans and then pour melted butter over it all. Cover with a damp cloth or towel and let it rise for 8-10 hours. Place in a pre heated 350 oven for 30 mins......HEAVEN

CARAMEL APPLE UPSIDE DOWN CAKE

YUMMY!!! very good cake :))

Caramel & Apples:
3/4 cup packed dark brown sugar
1/4 cup unsalted butter, softened
2 tablespoons honey
1 lb. apples (2 to 3), peeled, sliced (1/4 inch)

Cake:
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup unsalted butter, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
1/4 cup whole milk

Heat oven to 350°F.
Spray 9x2-inch round baking pan with cooking spray. Line bottom with parchment paper.
Heat brown sugar, 1/4 cup butter and honey in medium saucepan over medium heat until sugar dissolves, stirring frequently. Increase heat to medium-high; bring to a boil. Boil 2 minutes, stirring occasionally. Pour into pan.
Arrange apple slices over caramel mixture in 2 overlapping concentric circles to cover bottom of pan, starting on outside edge.
Whisk flour, baking powder, cinnamon and salt in medium bowl. Beat 3/4 cup butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture alternately with milk just until incorporated and smooth, beginning and ending with flour mixture.
Carefully spread batter over apple slices.
Bake 45 to 50 minutes or until cake is golden brown and pulls slightly away from sides and toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan on wire rack 5 minutes. Invert onto wire rack; remove parchment.
Serve warm or at room temperature.

BANANA CAKE

(recipe from my friend Linda B.)

1/2 cup margarine, softened
2 cups sugar
3 eggs
1 1/2 cups mashed banana (about 3)
1 tsp. vanilla
2 cup flour
1 tsp. baking soda
Salt

Cream margarine and sugar.
Beat in eggs, bananas and vanilla extract.
Combine flour, baking soda and salt. Add to creamed mixture and mix well. Pour into greased 15 x 10x 1” pan. Bake at 350'F for 25 minutes.

FROSTING:
1/4 cup margarine, softened
4 oz. (1/2 pkg.) cream cheese, softened
2 cups icing sugar
1 tsp. vanilla
Cream margarine and cream cheese. Add icing sugar and vanilla. Mix well. Spread over cake.