Cake Recipes
Barbara Young's Lemon Cake
Ingredients:
1 package lemon cake mix
1 can (6 ounces) frozen lemonade concentrate, thawed
1 can (14 ounces) sweetened condensed milk
1 container (8ounces) cool whip, thawed
Yellow food coloring (optional)
Directions:
1. Prepare cake per directions in a 13x9x2-inch pan.
2. Cool in pan 15 minutes. Invert onto cooling rack to cool completely. Split cake in half horizontally *(see below).
3. Combine lemonade concentrate and sweetened condensed milk in medium bowl. Fold in cool whip (and food coloring if using). Blend well.
4. Place bottom cake on serving plate. Spread one-third frosting on top. Place top cake layer on frosting. Frost sides and top with remaining frosting. Refrigerate until ready to serve.
12 to 16 servings
Strawberry Push Cake
White or yellow cake scraps (approximately 8 cups)
8 ounces cream cheese
1 large container of whipped topping
1/2 cup powdered sugar
2 small packages flavored gelatin
2 cups boiling water
2 small packages frozen strawberries
Mash cake into bottom of 1/4 sheet cake pan. Mix together cream cheese, whipped topping, and powdered sugar. Spread on top of cake. Dissolve gelatin in boiling water and add strawberries. Mix and pour on top of cream cheese layer. Chill until gelatin is set. Variations: Use peach gelatin and frozen peaches, or any frozen fruit and gelatin combination.
Poppy-Seed Cake
1 yellow cake mix (your favorite)
1 pak instant vanilla pudding
1/2 cup vegetable oil
4 whole eggs
1 teaspoon almond extract
2 Tablespoons poppy seeds
1 cup hot water
Blend cake and pudding mixes, then beat, adding one egg at a time. Add extract, seeds, and water. Mix, then pour into two loaf pans or I BundtTM pan. Bake at 350 for 40-45 minutes. Let stand 10 minutes before removing from pan. Glaze while warm.
Glaze
1 cup powdered sugar vanilla extract
Combine powdered sugar with enough vanilla extract to make it spreadable.
Champagne Cake
from Jean Lettenmeir
1 white cake mix (your favorite)
Omit oil, and substitute 7Up for water
4 whole eggs
2-3 teaspoons champagne flavor
Pink food color to your specifications
Bake at 325 degrees until done.
Poppy Seed Cake
1 yellow cake mix (your favorite)
1 pak instant vanilla pudding
1/2 cup vegetable oil
4 whole eggs
1 Tablespoon almond extract
2 Tablespoons poppy seeds
1 cup hot water
Blend cake and pudding mixes, then beat, adding one egg at a time. Add extract, seeds, and water. Mix, then pour into 2 loaf pans or 1 Bundt pan. Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes before removing from pan. Glaze while warm. Combine 1 cup powdered sugar with enough vanilla extract to make it spreadable.