Olive Garden Lemon Cream Cake

This is a recipe of my mom's that I completely recommend. It is truly to die for.

Cake:

1 Betty Crocker cake mix

1 1/4 cup water

1/3 cup vegetable oil

3 egg whites

Lemon Cream Filling:

8 oz cream cheese softened

2 cups powered sugar

3 Tablespoon lemon juice

1 cup heavy whipping cream

Vanilla Crumb Topping:

1/2 cup all-purpose flour

1/2 cup powdered sugar

1/4 cup cold butter

1/2 teaspoon vanilla extract

Garnish:

Powdered sugar

1. Make white cake following the directions on the box. Pour batter into a greased 10" cake pan or springform pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.

2. Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.

3. Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks Fold cream cheese mixture with whipped cream. Stir gently by hand until blended.

4. Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it.

5. When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.

6. Spread the remaining 1/2 cup of the cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

7. Now chill the cake for at least 3 hours before you serve it. When you are ready to dig in, slice cake into 12 slices. Serve each slice topped with powered sugar tapped through a strainer.

Coconut Cream Cake with Raspberry

My visiting teacher made this cake for our ward's Relief Society Birthday dinner and it was so good. It was the only cake gone by the end of the night. I made it the other night for our family and I am making it again this week for my parents and sisters. I hope they like it as much as I do, but if they don't then there will be more for me. :)

1 box of white cake mix
1 can sweetened condensed milk
1 can coconut milk/ or cream of coconut(usually found in the mixed drink isle)
1 bag of shaved coconut (flaked will work too)
1 container of Cool Whip
1 can of raspberry pie filling or topping
Imitation coconut extract

Mix cake according to package directions, then add 2tsp coconut extract and about half a bag of shaved coconut.(You can use a 9x13 or 8x13). Bake cake according to the box.

Mix I can of sweetened milk and coconut milk together with 1tsp coconut extract. As soon as cake comes out of oven poke holes in cake and pour half of the liquid evenly over top of cake. Then let cake completely cool. Refrigerate.

Add ½ can-1 can of raspberry sauce(depending on how much raspberry you like), and then top with Cool Whip and shaved coconut on top


Cake taste best when chilled over night.

Orange Pineapple Cake

I started making a variation of this several years ago.  I found a recipe yesterday that I made for dinner.  Very yummy!  Instead of non-dairy topping I just whipped up whipping cream.  I added the pineapple juice to the pudding, whisked it up then added it plus the pineapple to the cream.


Orange-Pineapple Cake

1(11-ounce) can Mandarin orange sections
1 (18.25-ounce) package yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 (16-ounce) can pineapple chunks, crushed
1 (3.5-ounce) package instant vanilla pudding mix

1. Drain mandarin orange sections, reserving the liquid.
2. Combine the orange sections, yellow cake mix, eggs, and cooking oil in a large mixer bowl. Add the reserved liquid and an equal quantity of water; mix well and beat for 2 minutes.
3. Pour into a greased 13 x 9-inch cake pan and bake at 350°F (175°C) for 30 minutes. Remove from the oven and cool completely.
4. Meanwhile, combine non-dairy whipped topping, crushed pineapple chunks (undrained), and instant vanilla pudding mix. Spread on cake. Refrigerate until served.

Makes 12 servings.

Peach Crunch Cake

Thought I'd try this yummy Peach Crunch Cake that Bakerella shared. It was super easy. I used our frozen fresh peaches which were tasty. Jimmy said he would have liked more peaches so next time I'll probably use twice as much fruit. I liked the brown sugar with the pecans (I didn't have walnuts). It was more moist than I expected, but it was very much like a cobbler. Give it a try... plus, it will make your home smell yummy. ... that cozy home-cookin' feeling.


Peach Crunch Cake (Bakerella)

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

Layer ingredients in a 13 X 9 dish, in order starting with the peaches.

Bake for about 40 minutes.

Serve warm or cold… with or without ice cream.

Zucchini Cakes

We have had an abundance of zucchini's in our garden this year and so I have been in search for fun new ways to use it up. These are tasty. Here's the link from pioneer woman (I love her).

Zucchini Cakes

1 Large Zucchini

1 TBSP garlic

1/2 - 3/4 cup bread crumbs

1/2 cup cheese (Italian (this is what I used), Parmesan or Romano)

2 eggs

Kosher salt

Pepper

Olive Oil

Wash and cut the ends of the Zucchini, shred it using a cheese grater. Squeeze the shredded zucchini in a towel until you have removed as much liquid as possible.

Put zucchini in a medium sized bowl. Add garlic, bread crumbs, cheese, eggs, salt and pepper. Stir with a fork till well mixed.

Heat olive oil (about 1/4 in deep in skillet) over medium heat. When the oil is hot enough drop a glob of batter into the skillet and flatten it a bit. After about 2 min flip the cakes over (they should be nice golden brown). Cook on the other side for about 2-3 minutes.

Serve with dipping sauce (we used ranch. - yum!) Enjoy!

Paula Deen's Key Lime Cake with White Chocolate Frosting

I am not a big fan of cake but I liked this one. I also think this cake would be good with a key lime frosting to bring out more of the lime flavor. The white chocolate frosting was good I just really like limes.

Ingredients
3/4 cup butter, softened
1 3/4 cups sugar
2 tablespoons key lime zest
3 eggs
1/4 cup key lime juice, fresh
3 cups cake flour
1 teaspoon baking soda
1 1/2 cups buttermilk

White Chocolate Frosting
6 (1 oz) white chocolate baking squares
1/2 cup heavy whipping cream
3/4 cup butter, softened
1 tea. vanilla
5 cups confectioners sugar

1. Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
2. In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
3. In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Pour evenly into prepared pants, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
5. White Chocolate Frosting:.
6. In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
7. In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.
   

White Chocolate Cheesecake Cupcakes

These were made up using a vanilla cake mix and an easy white chocolate glaze. I had seen a photo that was just darling and thought I'd have a go...

1 vanilla cake mix
1/4 cup cream cheese, softened
1/4 cup oil
2 eggs
1 1/4 cup water

Start by beating the cream cheese, then add other ingredients and beat well. Bake as cupcakes for 18-20 minutes.

After cooling, top with this glaze:
1/2 cup white chocolate chips, melted and stirred smooth
1 Tablespoon butter, melted with chips
2-3 Tablespoons evaporated milk, room temp
2-3 cups powdered sugar
1/2 teaspoon vanilla

Beat smooth, cool for a few minutes to thicken up a little bit, then spoon over cupcakes, garnishing with extra chips as desired.

These weren't amazing, but if you bake just right and have super moist cupcakes, they would be great (as far as non-dark chocolate treats go!).

Pina Colada Pound Cakes

1 box Betty Crocker SuperMoist white cake mix
3 eggs
1 can 14 oz. coconut milk (not cream of coconut)
1/2 cup flaked coconut
1 can 8 oz. crushed pineapple, drained, 3 tablespoons juice reserved
3/4 cup powdered sugar

Heat oven to 325 degrees. Spray bottoms only of 2 (8x4-inch) loaf pans with baking spray with flour.

In large bowl, beat cake mix, eggs, and coconut milk with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.

In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife.

Bakerella

I came across this lovely little baking blog via Pioneer Woman's cooking spot (did you make those cute PW Chocolate Candy Cane Cookies? I want to. They look so yum!).

Anyhoo... {Bakerella} has a darling site of cakes and cupcakes and such. If you don't want to make any of those goodies, at least take a peek on her site because her photos are so gorgeous - especially with her festive holiday treats and this pink frosted yellow cake.

Streusel Coffee Cake

This Streusel Coffee Cake recipe used to be on the back of the Bisquick box. A friend made this for us so we looked up the recipe and made it this morning for breakfast.

Streusel Coffee Cake

Cinnamon Streusel
1/3 cup Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine

Coffee Cake
2 cups Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg

1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.

2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.

3. Bake 18 to 22 minutes or until golden brown.

High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.

These were some suggestions in the reviews:
(suggested 1/4 cup sugar in batter)
(suggested 1 tsp vanilla in batter)
(suggested double topping and use knife to swirl into batter)
(suggested add 1/4 cup unsweetened applesauce to batter to help moisten the cake)
(suggested add cinnamon to batter)

I just added a little more sugar in the batter, a little vanilla, a little cinnamon in the batter, and 2 Tbsp applesauce.  The reviews indicated that the original recipe was a little dry.  I did not follow High Altitude directions.

Boston Cream Cupcakes

My obsession with cupcakes continues . . . this time with a cream filling that, frankly, I could eat plain. But then I'd miss out on the Sinful Chocolate Ganache frosting. And we can't have that . . . .

Makes 24 cupcakes

1 box yellow cake mix
1 3.4-ounce box instant vanilla-flavored pudding mix
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/2 cup milk
1/4 cup sour cream
Sinful Chocolate Ganache (recipe follows) (don't you love the name of the frosting??)

Prepare cake mix following cupcake directions. Let cupcakes cool completely.

In a large bowl, combine pudding mix, cream, powdered sugar, milk, and sour cream. Beat at medium speed with an electric mixer until stiff peaks form. Spoon pudding mixture into a squeeze bottle that has a long narrow tip (or a decorating bag with a small tip). Insert tip into top of cupcake and squeeze about 1 tablespoon pudding mixture into center of cupcake. (When adding filling, you'll see the cupcake expand. If you add too much filling, the top of the cupcake will start splitting open which is quite easy to disguise with Sinful Chocolate Ganache frosting.) Repeat procedure with remaining filling and cupcakes. Spread Sinful Chocolate Ganache evenly over each cupcake. Store covered in refrigerator.

Sinful Chocolate Ganache
Makes about 2 cups

6 1-ounce squares semisweet chocolate
3/4 cup heavy whipping cream
2 cups powdered sugar

In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Gradually whisk in powdered sugar until smooth. Let mixture cool until it reaches a spreadable consistency (about 30 minutes).

Lemon Cream Cupcakes

Since I'm obsessed with cupcakes, I've been trying all kinds of new recipes. We recently found this one and love the moist texture and light lemon taste. So perfect for spring!!

Yield: 30 Cupcakes

1 cup margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups (16 ounces) sour cream

FROSTING:
3 tablespoons margarine, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 to 2 tablespoons milk

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 21 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectioners' sugar in a small mixing bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

Lemon Curd Cake

You know how the Nelson's are with anything lemon so I knew this recipe would be a winner; however, I used lime curd instead b/c it's what I had. My oven wasn't working well when I made this so half the cake didn't cook. I ended up cutting the cooked part of the cake into cubes and layering it with the whip cream icing in a casserole dish. It was very very good!

1 white cake mix
1 11.3 jar lemon curd (reserve 1/3 cup)

Mix cake mix according to package directions, mixing in remaining lemon curd. Bake in bundt pan as directed.

Icing:
1 pint whipping cream
1/2 cup powdered sugar
1/3 cup lemon curd

Whip cream until peaks form. Add powdered sugar and lemon curd. Spread over cake.

Chocolate Cupcakes

My roommate Mary McMullin made this recipe yesterday, and I have to say....it makes a world of difference!!!

* Chocolate cake mix (Mary recommends the Devil’s food)
* 4 eggs
* 1/2 c. warm water
* 1/2 c. oil
* 1 c. sour cream
* Chocolate chips

Mix Mix, bake according to package directions. Cover with the most amazing frosting of your choice. (I don't even think the frosting is needed. Unless it's buttercream frosting from Cake Love.) :)

Chocolate Truffle Cake

1 chocolate cake mix
8 oz chocolate instant pudding mix
5 eggs
1 stick of butter, melted
16 oz sour cream
1 bag of chocolate chips

Pre-heat oven to 350
Combine cake and pudding mixes then create a well in the middle of a large bowl. Dump the sour cream, melted butter and eggs in the well.
Use a large spoon (this is so thick that your mixer will fry) mix all of the ingredients together. Pour the entire bag of chocolate chips in and mix again.
Spray bundt pan with some pam and put the batter in it.
Bake 50 - 55 minutes. Once it is done baking let it cool for 10 minutes then flip the cake out.
This cake does not need any frosting, but some fresh whipped cream or ice cream makes it yummy. You can eat it right away but it is REALLY REALLY so much better if you let it sit for a day. It really makes all the difference.

Pumpkin Cake

Most of you probably have this, but I wanted to post it for any friends who might just need a scrumptious Autumn Treat. Carol always finds such awesome recipes. Thanks Carol!

Pumpkin Cake (Carol Reed)

2 cups sugar
2 cups pumpkin
4 eggs
1 cup oil
1 tsp baking powder
2 tsp cinnamon
2 cups flour
½ tsp salt
1 tsp baking soda

Mix oil, eggs, pumpkin and sugar. Sift and add all remaining ingredients. Pour into greased jellyroll pan. Bake at 350 for 30 minutes. Cool and frost with cream cheese frosting:

¾ cup margarine
1 tsp vanilla
1 tsp milk
4 ounces cream cheese
3 ½ cups powdered sugar

Combine ingredients and beat thoroughly. Add additional powdered sugar until the right consistency.

Sour Cream Banana Bars

Have some ripe bananas and don't want to just make plain banana bread? Try this yummy banana cake that is moist and not too sweet (but just sweet enough!). I got this recipe from my friend Beth Raber in Florida.

Sour Cream Banana Bars

1 1/2 c. sugar
1 c. sour cream
1/2 c. margarine/butter
2 eggs
1 1/2 c. mashed banana (about 3 bananas)

Cream together first 4 ingredients for 1 minute. Add mashed bananas. Mix well for 30 seconds.

Add:
2 tsp vanilla
1 tsp salt
1 tsp baking soda
2 c. flour

Mix well for 1 minute. Pour into greased jelly roll pan. Bake @ 375 for 20-25 min. Cool and top with Brown Butter Frosting.


Brown Butter Frosting
1/4 c. butter, brown slowly.
Add:
2 c. powdered sugar,
1 tsp vanilla
3 Tblsp. Milk

Mix until smooth. Pour on cake.

Picnic Cake

My mom tried to post but she couldn't so she left this under the comments:

Here is the recipe for the Picnic Cake. It is a recipe of an old neighbor who lived across the street when we first moved to Idaho.


Picnic Cake

Mix in bowl and let cool.
1 cup dates (I have also used raisins)
1 tsp. baking soda
1 1/2 cups boiling water

Mix in together:
1 cup sugar
3/4 cup shortening
1/2 tsp. salt
2 eggs
1 tsp. vanilla

Add egg mixture to dates
add:
1 3/4 cup flour
1 tsp cinnamon

Put in 9X13 cake pan and cover with 1 cup brown sugar, 6 ounces package of chocolate chips and 1/2 nuts. Bake at 350 for 45 mins.

Tropical Carrot Cake

I tried this for our Easter dinner. Overall it was well liked. I didn't serve it cold because I didn't make it early enough, but it is defienitely a cake that is so good cold. I got this out of the Cook's Country magazine.

Tropical Carrot Cake

Serves 12

You'll need one 14-ounce bag of sweetened shredded coconut for this recipe. To toast the coconut for the frosting, spread it on a rimmed baking sheet and bake in a 325-degree oven, stirring often, until golden brown, about 15 minutes.

Pineapple Pudding
1	pound frozen pineapple chunks , thawed
1/2	cup frozen pineapple juice concentrate, thawed
6	tablespoons cornstarch
Cake
2 1/2	cups all-purpose flour
1	tablespoon baking powder
4	teaspoons pumpkin pie spice
3/4	teaspoon ground ginger
1/2	teaspoon salt
3/4	pound carrots (about 6 medium), peeled and cut into 1-inch chunks
1	cup sweetened shredded coconut
1 1/4	cups granulated sugar
1/2	cup packed light brown sugar
4	large eggs
1 1/2	cups vegetable oil
Cream Cheese Frosting
12	tablespoons unsalted butter , softened
3	cups confectioners' sugar
16	ounces cream cheese , cut into 8 pieces and softened
	Pinch salt
3	cups sweetened shredded coconut (see note)

1. For the pudding: Process pineapple chunks and concentrate in food processor until smooth. Transfer to medium saucepan and whisk in cornstarch until smooth. Bring to simmer over medium heat and cook, stirring constantly, until thickened, about 2 minutes. Transfer to bowl and refrigerate until cold, at least 1 1/2 hours.

2. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch cake pans with cooking spray. Line pans with parchment and spray parchment with cooking spray. Whisk flour, baking powder, pumpkin pie spice, ginger, and salt in large bowl.

3. Process carrots in food processor until finely ground. Transfer to large bowl and wipe processor bowl dry. Process coconut with granulated sugar until coconut is finely chopped. Add brown sugar and eggs and blend until mixture is smooth, about 1 minute. With machine running, slowly pour in oil and process until combined.

4. Transfer mixture to bowl with carrots. Add flour mixture and 3/4 cup pudding mixture and stir until no streaks of flour remain. Pour into prepared pans and bake until toothpick inserted into center of cake comes out clean, 30 to 35 minutes, rotating pans halfway through baking time. Cool cakes in pans 10 minutes, then turn out onto rack, peel off parchment, and let cool completely, about 2 hours.

5. For the frosting: With electric mixer at medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, and beat until incorporated. Beat in remaining 1 cup pineapple pudding and salt. (Mixture will appear slightly grainy.) Refrigerate until ready to use.

6. When cakes are cooled, spread 2 cups frosting on 1 cake. Top with second cake and spread top and sides with remaining frosting. Refrigerate for 15 minutes. Sprinkle toasted coconut on top and press into sides of cake. Cover and refrigerate until ready to serve, up to 2 days.

* I only refridgerated the pineapple pudding for about 20-30 minutes and it seemd fine. I also made this as a sheet cake and cooked it at 350* for 20 minutes. I didn't put coconut on top of the frosting either, but I bet that would make it killer.

Lemon Bundt Cake

This cake looks like nothing special, but it is so moist and dreamy. (So remember, it's not looks that count . . . it's what's on the inside. Who knew there would be life lessons on the recipe blog?)

Cake Ingredients:
1 pkg. yellow cake mix
1 small box instant lemon pudding
4 eggs
2/3 c oil
3/4 c water

Glaze Ingredients:
10 T fresh lemon juice
2 c powdered sugar

Directions:
Combine cake ingredients. Mix for 10 minutes. Pour into well-greased bundt pan. Bake 30-35 minutes at 375 degrees. Turn out immediately. Brush with glaze and then again after 10 or 15 minutes.