Birthday cakes

I had to make 3 birthday cakes back in May and they were all for the same day.Daniel wanted a skateboard, Steven a race car, and Taylor wanted the flip flops again. Well, you can see for yourself how they all turned out.

TOILET CAKE

This was so fun to do!! A neighbor just turned 44 yesterday and his wife wanted to surprise him with a special cake....well this is it..

16 LAYER CHOCOLATE CAKE

1 box chocolate cake mix
2 sticks butter, softened
7 eggs
1 1/2 c. water
1 c. plain flour

ICING:

1 box confectioners' sugar
1 stick butter
2 tbsp. cocoa
1 tsp. vanilla

Mix cake ingredients and bake in 350 degree oven. Grease and flour pans, bake in thin layers for a few minutes.
Let butter soften. Mix icing ingredients until smooth. Spread on warm cake.

OLD FASHION THIN LAYER CHOCOLATE CAKE

1 box yellow cake mix

CHOCOLATE FROSTING:

2 c. sugar
5 tbsp. cocoa
1 (12 oz.) can evaporated milk
1 tsp. butter

Prepare cake mix according to package directions. Pour batter into 4 greased and floured pans. Dip 2 serving spoons of batter in each pan. Bake 2 layers at a time at 350 degrees until brown. Repeat process with remaining layers. Bake only a few minutes as the layers will be thin.
Prepare frosting by mixing all ingredients in a medium saucepan. Let come to a boil, stirring constantly. Boil for about 3 minutes. Turn heat down and let simmer. Cool. Stack cake layers like pancakes, spreading frosting between each layer. Spread remaining frosting on sides and top of cake.

SPECIAL BUTTERCREAM FROSTING

Servings: 36

"Ideal buttercream for frosting and borders."

Ingredients:
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons clear imitation vanilla extract
6 fluid ounces heavy cream

Directions:
1.Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2.Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

BROWN BUTTER ICING

Ingredients:
1/2 cup butter
3 cup sifted powdered sugar
1 teaspoon vanilla
3 to 4 tablespoon water

Directions
In a small saucepan heat 1/2 cup butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

Yield: Enough to ice 5 dozen cookies

ST. PATRICKS DAY PISTACHIO CAKE

1 white cake mix
1 c. oil
1 c. water
3 eggs
1 pkg. instant pistachio pudding mix

Mix well. Bake at 350 degrees for 30 minutes in 9 x 13-inchpan.

FROSTING:

8 oz. Cool Whip
1 pkg. pistachio pudding mix
1 c. milk

Mix well. Spread over cooled cake.

MAMA'S POUND CAKE

This has become my favorite pound cake recipe. I borrowed it from Paula Deen.

1/2 lb (2 sticks) butter,plus more for the pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fne salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350* F

With a mixer, cream butter and shortening together. Add sugar, a little at the time. Add eggs, 1 at the time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with flour and ending woth flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center comes out clean.

I have made a butter and powdered sugar icing and topped it with that and it was so good.

ALMOND JOY CAKE

1 box Duncan Hines chocolate cake mix


FILLING:

1 cup evaporated milk
1 cup sugar
24 large marshmellows
1 7oz angel flake coconut

Combine milk and sugar: add marshmellows and heat until melted. Add coconut. Pour over cake while hot.

TOPPING:

1 1/2 cup sugar
1/2 cup evaporated milk
1/2 cup butter ( 1 stick)
1 1/2 cups chocolate chips
1 cup pecans (I use sliced almonds too)

Mix sugar, butter, and milk. Bring to a boil and add chips. Stir until melted. Add nuts. Pour over cake. Just like an Almond Joy candy bar.

RED VELVET CAKE AND ICING

This is my favorite recipe. I do this in small and large heart shaped pans and top with white icing and am going to use fondant this time.

1 1/2 cups sugar
2 eggs
1/2 cup butter flavored cooking oil (I use butter flavored Crisco)
1 cup (2 sticks) butter or margarine
1 1ounce bottle red food coloring plus 1 bottle buttermilk or water
1 teaspoon vanilla
2 1/2 cups all purpose flour
2 teaspoons cocoa
1 teaspoon salt
1 teaspoon soda
1 cup buttermilk

Cream sugar and eggs together. Add cooking oil and margarine. Mix. Add red food coloring and fill bottle with buttermilk or water and add to above mixture with vanilla. Mix well. Sift flour,cocoa,salt, and soda together. Add alternately with 1 cup buttermilk to above mixture. Pour into 3 square cans which have been greased and dusted with flour. Bake at 350 * for 25 to 30 minutes.

ICING:

1 box confectioners' sugar
1 8oz cream cheese
1 stick butter
1/2 cups walnuts or pecans, chopped
1 teaspoon vanilla

Cream together and ice cake after it has cooled. Refrigerate after first day.

(I personally haven't tried the icing. I like to use different icing.)

WEDDING CAKE

This is my first Fondant cake. It happened to be a wedding cake for a friend that we had four days notice to do. We had to match the lace on the dress with the ribbons on the cake without seeing the dress beforehand. I think it turned out really nice. The bride and family was very pleased with it and that's all that mattered to me.

SUNSHINE CAKE FOR CHRISTMAS

Also on the menu...

2 sticks margarine
2 cups sugar
2 teaspoons baking powder
5 eggs
1 can Angel Flake coconut
1 cup pecans, chopped
1 pound package(4 cups) graham cracker crumbs
2 teaspoons vanilla

Cream margarine and sugar until well blended. Add eggs,one at the time, beat thoroughly after each. Combine crumbs and baking powder. Add to first mixture. Mix well. Add coconut, nuts, and vanilla. Pour into 3 well greased 9 inch pans with waxed paper. bake at 350 degrees for 35 minutes.

PINEAPPLE ICING

1 stick margarine
1 small can crushed pineapple
1 package confectioners' sugar
Gumdrops

Cream sugar and margarine: add pineapple. Mix well. Spread between layers and on top and sides of cake. Garnish cake by spreading chopped red and green gumdrops on top.

ICE BOX CAKE

This is one that I am going to prepare for Christmas. I will have to post the outcome later.

1 cup real butter
3 egg yolks
1 cup nuts,chopped
1 large can crushed pineapple
1 pound vanilla wafers
2 cups sugar
1 teaspoon salt
Whipped cream

Cream buttetr: add sugar gradually. Beat until light and fluffy.Add unbeaten egg yolks one at the time. Add pineapple and juice, salt and vanilla. Mix well. add nuts. Roll wafers fine and place 1/2 in bottom of 9x9x2-inch Pyrex dish. Cover with butter mixture and pack down.Place in refrigerator overnight and serve with whipped cream. Serves 16.

HOMEMADE CHOCOLATE CAKE

Printed from COOKS.COM

3 1/2 c. flour
2 eggs
2 tsp. vanilla
3 tbsp. cocoa
1/2 c. sugar
1 c. milk

Mix all ingredients. Bake at 350 degrees for 30-45 minutes.

HOT CARAMEL TOPPING:
1 stick butter
1 1/2 c. sugar
1 1/2 c. white Karo syrup

Bring to a boil. Pour over cake.

FOOD CRITIC REPORT: TOO MUCH CHOCOLATE CAKE

Straight from the horses mouth..."that was damn good", "when you gonna make the next one". This dessert is to die for. It is very rich and "chocolately". The sour cream adds a smoothness and the pudding adds a fluffiness. I guess you can call it that. There are so many words to describe it. You just have to try it for yourself. Ummmm!! good with a tall glass of cold milk (and I don't even like milk).

Also good with a scoop of vanilla ice cream, which I had with mine. I also didn't dust with powdered sugar because it really doesn't need any more sugar.

STRAWBERRY-ANGEL DESSERT

1 (6 oz) pkg strawberry gelatin
1 cup boiling water
2 (10 oz) carton frozen strawberries with juice
2 (8 oz) carton whipping cream, whipped
1 large angel food cake
Dissolve gelatin in 1 cup boiling water and mix well. Stir in strawberries. Cool in refrigerator until mixture begins to thicken. Fold in whipped cream. Break cake into pieces and place in a 13x9-inch dish. Pour strawberry mixture over cake. Refrigerate overnight. Cut into squares to serve.

MAYONNAISE CAKE

This recipe came from my sister in law and mom in law. It is good. I have made it twice now in the past two weeks.The first time I made a peanut butter chocolate frosting for it and this time we didn't want icing.

2 cups all purpose flour

2 tsp baking soda

3 level Tbsp baking cocoa

Mix all these up. In another bowl, mix:

1 cup sugar

1 cup mayonnaise

1 cup cold water

1 tsp vanilla

Mix it up a little and then beat in dry ingredients until smooth.

Put into cake pan and bake at 350* for 30-35 minutes.

Frost with your choice of frosting. Peanut butter chocolate or cream cheese frosting are good options.

BETTER THAN SEX CAKE AND ICING

1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted

Add each ingredient in the order above, blend thoroughly between each.
Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.

ICING FOR B-T-S CAKE

1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut

Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.

Cherry Dump Cake

Now, this one is tried and true. My family and friends love this one and I
have been making it for years.



1 or 2 cans cherry pie filling

1 box of yellow cake mix

1 or 2 cans pineapple tidbits or crushed pineapple

butter



1. Dump cherry pie filling in 13x9 glass pan.

2. Drain juice from pineapple and set juice aside. Dump pineapple in pan.

3. Dump dry cake mix on top of pie filling and pineaple.

4. Drop pats of butter on top of cake mix and cover with the pineapple juice you set aside.

5. Bake at 350* until golden on top (may be about 45 minutes to 1 hour).


May be eat hot or cold.

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.