cakes, icings, and cheesecakes

8/4/2019 Cakes, Icings, and Cheesecakes

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Acknowledgements

I would like to thank God for giving me the talents to share to you, the reader. I wouldalso like to thank my family for all they have done for me, which is to love me, and

encourage me.

I absolutely love writing, and baking. And I hope you will enjoy this book as well.

Thank you.

Sincerely,

Gail N. Gerald

Gail N. Gerald


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Chapter One

Cakes


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Nut Cake

Ingredients:

6 cups self-rising or cake flour4 cups sugar

2 tsp. nutmeg

1/2 tsp curry powder4 eggs

1 tsp each vanilla and butter-almond extract

2 cups softened butter (2 cups = 4 sticks of butter)1 cups sour cream

1 cups water

2 cups each almonds, walnuts, and pecans (3 packages of unsalted mixed nuts will alsodo)

Directions:Preheat oven to 350. In a large bowl, combine first five ingredients in an electric mixer

and after mixing, set bowl aside. In a small bowl, soften two cups of butter, or margarinein the microwave. Set microwave on high for approximately 20 seconds; oven

temperatures will vary. For margarine, set on high for approximately 10-15 seconds.

Make sure butter does not melt. Add butter, sour cream, extracts, and water to the dryingredients; mix at low speed. Increase speed; slowly add eggs. Increase to high speed

and mix until smooth. Fold in nuts. When batter is well-mixed, pour it in two 10" bundt

pans. Bake for at least an hour. Insert a toothpick or a knife into the cake. If it comes outclean, then it is done. Let cakes cool for 45 minutes at room temperature. Serves 12

people per cake.


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Pink Rose Cake

Ingredients:

4 cups self-rising or cake flour

1 Tbsp. red food color3 cups sugar

3 eggs

1 cup water1 tsp. vanilla extract

1/3 cup oil

1/2 cup sour cream

Directions:

Preheat oven to 350. Combine flour, water, sugar, and oil. Beat at medium speed until

smooth. Decrease speed to low and slowly add eggs. Then slightly increase speed backmedium and add vanilla extract. Beat for 45 seconds or until batter is smooth. Fold in

sour cream until it is well-integrated into batter. Add food color and mix at medium speed

increasing to high speed until batter is smooth. Pour batter into two 8" or 9" greased andslightly floured pans. Bake for at 30-60 minutes. Using a toothpick or knife, insert cake inthe center. If toothpick or knife comes out clean, then the cake is done. Then cool cake

for approximately 20 minutes at room temperature. Once cooled, frost cake with

Strawberry, Raspberry, or Vanilla or Cream Cheese Frosting with red food color. If youwish, decorate your cake with icing. Using piping, you can make roses, vines, or any

other design you wish. Makes an excellent birthday or Valentines Day cake. Serves 12.


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Orange Chocolate Cake

Ingredients:


4 eggs

1 tsp. vanilla extract2 tsp. orange extract

1/3 cup oil

1 cup water

Directions:

Preheat oven to 350. In a large bowl, combine the flour and sugar, then add in the rest of

ingredients, slowly adding in the eggs last. Using an electric mixer, beat at medium speedfor 5 minutes or until smooth. In two 8" or 9" lightly greased and floured pans, slowly

pour in batter. Bake for at least 35 minutes. Insert toothpick in the center of the cake; if itcomes out clean, then it is done. Once done, cool for 30 minutes at room temperature.

Frost cooled cake with Chocolate Frosting.


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Lemon Cake

Ingredients:


4 cups sugar4 eggs

2 tsp. lemon extract

1 tsp. vanilla extract1/3 cup oil

1 cup water

1/8 cup sour cream

Directions:




Frost cooled cake with Lemon or Vanilla Frosting.


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Blue Velvet Cake

Ingredients:


4 cups sugar1 tsp vanilla extract

2 cups water

4 eggs3/4 cup sour cream

1/2 cup oil, or 1 stick softened butter or margarine

6 Tbsp. blue food coloring

4 cups chopped walnuts1 cup each chopped pecans and almonds

2 pkgs. instant vanilla pudding

Directions:Preheat oven to 350. Microwave the butter in a small bowl at high speed for 8 seconds

until softened. Then set it aside. In a large bowl, combine flour and sugar. Then add the

softened butter, vanilla extract, sour cream, and eggs. Slowly add food coloring. Mix athigh speed. For filling (pudding), follow instructions as written on the box. Oil and

slightly flour two 8" or 9" baking pans. Halfway fill each pan with batter, then add filling,

and fill pan with batter. Bake for at least 45-60 minutes. Insert toothpick or knife incenter of cake. If tootpick or knife comes out clean, then it is done. Cool, then frost. This

would take about 20-30 minutes. Frost cake with vanilla, sour cream, or cream cheese

frosting. Cover each layer with chopped walnuts, pecans and almonds. Then cover

frosted cake with remainder of chopped nuts. Serves 8.

For butter, place in a microwave bowl for 15-20 seconds. Ovens may vary so keep aconstant watch so that the butter will not melt. This is only if you dont have any oil

available.


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Hazelnut Mocha Creme Cake

Ingredients:

Cake Batter4 cups self-rising or cake flour

16 oz. bittersweet chocolate1/3 cup sour cream

1 cup softened butter or margarine

4 eggs

3 cups granulated sugar1 cup milk

1/2 cup instant coffee

1 tsp. vanilla extract

Creme

2 cups heavy whipping creme

1 cup powdered sugar

1/4 cup softened cream cheese1 tsp. each lemon and vanilla extract

2 cups hazelnut paste (2 cups roasted hazelnuts, 1 Tbsp. milk, 1 tsp. whip cream)

Glaze/Frosting

10 oz. melted semi-sweet chocolate

1 cup powdered sugar1/8 cup milk

1 tsp. corn syrup (light or dark)

Garnish

a mixture of hazelnuts, almonds, pecans , raisins, and walnuts, all chopped

Directions:Preheat oven to 350. To cut down on time, first make the glaze and creme. To make the

glaze, melt chocolate over low heat, stirring often. Then add powdered sugar, milk, and

corn syrup. Stir in all ingredients until thickened, then set aside to cool. For the creme,combine first four ingredients until mixture is fluffy. Fold in hazelnut paste and mix well.

Set creme aside. To make the cake, first melt chocolate in a saucepan over low heat.

When fully melted, set the saucepan aside. In a medium bowl, combine softened buter,sour cream, eggs, and sugar. Using an electric mixer, beat at low speed until mixture is

fluffy. In a large bowl, combine the chocolate and the sour cream mixture and beat at

medium speed. While still beating, add instant coffee, milk, and vanilla extract; beat untilsmooth. Fold in flour; once well folded in, this time beat at high speed until smooth. In


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two floured and lightly greased 8" or 9" baking pans, pour in batter. Bake for at least 30-

60 minutes. Using a toothpick or knife, insert into center of cake. If it comes out clean,

then cake is done. Cool cake for 30 minutes at room temperature. Once cooled, frost topof bottom layer of cake with a thin layer of creme. Place top layer of cake, then

refrigerate for an hour to set. Then frost cake with glaze/frosting. Finally garnish with

nuts and raisins. Serves 12.


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Butter Mint Cake

Ingredients:

Cake

3 cups flour2 cups sugar

3 eggs

1 tsp each vanilla and mint extract1/2 cup sour cream

2 cups softened butter or margarine

1 cup milk or water

Cake Directions:Preheat oven to 350. Combine first four ingredients; mix at medium speed. Set aside. Ina medium bowl, combine sour cream and butter. Manually beat until fluffy. Pour sour

cream mixture into batter, then beat at low speed until fluffy. Add milk (or water) andbeat mixture at high until batter is smooth. Pour batter in two 8" or 9" baking pans. Bakefor at least 45-60 minutes. When done, cool cake for 30 minutes at room temperature. Set

cake aside for frosting and decoration.

Frosting:1 package vanilla frosting

1 package butter mint candies

4 drops yellow food color

Frosting Directions:In a blender, crush butter mint candies until they are of a powdery consistency. Then add

the frosting. Blend at high speed until frosting is creamy. Then pour frosting into a

medium sized pour and frost cake. After frosting, refrigerate cake.

Icing

2 packages cream cheese

1 package food color

1 cup whip topping.5 cup butter


1.5 tsp mint extractIcing Directions:

In a large bowl, mix ingredients, except for the food color at high speed until icing is

fluffy. Use as much and whatever food coloring is desired for decoration. Use molds oricing bags to decorate cake. Refrigerate cake.


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Red Velvet Cake

Ingredients:


4 cups sugar2 tsp. vanilla extract

2 cups water

4 eggs2 cups sour cream

4 Tbsp. red food color

1/4 cup canola or vegetable oil

4 cups mixed nuts, chopped2 Tbsp. mayo or Miracle Whip salad dressing

1 cup softened butter

Directions:Preheat oven to 375. In a medium bowl, combine sour cream , mayo, softened butter,

eggs, sugar, and vanilla extract until smooth and creamy. Set aside. In a large bowl,

combine flour, water, and oil and beat manually or using an electric mixer , beat atmedium speed until batter is well-mixed . Fold in sour cream mixture. Finally, add food

color and beat batter once more until smooth. Lightly grease and flour two 8" or 9"

baking pans . Pour batter in both pans and bake for at least 30-45 minutes. Constantlycheck the cake by putting a knife or toothpick in the middle. If it comes out clean, it is

done. But also do the same thing with other areas of the cake to see if the knife or

toothpick comes out clean. Cool at room temperature for 20-30 minutes. Frost layers

with sour cream or vanilla frosting. After frosting each layer, coat with mixed nuts.Serves 8.


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Raisin Cake

Ingredients:


2 cups sour cream3 packages raisins

6 eggs

4 cups softened butter

2 tsp. vanilla extract3.5 cups water

2 Tbsp. cinnamon

1 tsp. nutmeg

Directions:In a large bowl, combine flour and raisins. Make sure raisins are well covered. Thereason for this is because when baking, the raisins wont sink to the bottom. Then add in

sugar and fold in sour cream and butter. While still mixing add eggs and vanilla extract.

Add cinnamon and nutmeg. Beat until smooth. Pour batter in a 9" deep dish baking pan.

Bake for at least an hour. Serve when still warm or cooled.


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Petit Four Cake

Ingredients:


4 cups sugar4 eggs

1 cups powdered cocoa

2 Tbsp. red food coloring


1 tsp. mint extract

1/3 cup oil

1 cup water

Directions:

Preheat oven to 350. In a large bowl, combine the flour and sugar, then add in the rest ofingredients, slowly adding in the eggs last. In a second bowl, use a third of the batter and

add the powdered cocoa; mix until blended. In a third bowl, use another third and addthe food color with mint extractUsing an electric mixer, beat at medium speed for 5

minutes or until smooth. In two 8" or 9" lightly greased and floured pans, (2 bread (or

any squared or rectangular) pans would be more than sufficient.) slowly pour in batter athin layer of batter, about an inch thick. Bake each for at least 5-10 minutes. Insert

toothpick in the center of the cake; if it comes out clean, then it is done. Once done, cool

each layer for 5-15 minutes at room temperature. Frost top of each layer of cooled cakewith whatever frosting you wish. Once all of the layers have been cooked, cooled, and

frosted, except the top layer, frost outside of cake with whatever frosting you wish.

Serve.


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Cinnamon Roll Cake

Ingredients:

Cake Batter

4 cups self-rising or cake flour3 cups sugar3 eggs

1/4 cup canola or vegetable oil

1 tsp. vanilla extract1 cup cinnamon

1 tsp. nutmeg

1 cup water

Yeast mix

2 packages yeast

1/3 cups warm water

Cinnamon Sugar1 cup sugar

1/2 cup cinnamon

Glaze2 sticks of butter or margarine

1 cup maple syrup

1 cup brown sugar2 Tbsp. cinnamon

2 Tbsp. water

Glaze


3 Tbsp milk

Directions:

Preheat oven to 375. Prepare yeast mix as instructed on the package. Then set yeast mixaside for the time being. In a large bowl, combine flour, sugar, cinnamon, and nutmeg.

Then add water. Blend at medium speed until mixed thoroughly, then add vanilla extract

and oil. Once mixed in, slowly add eggs. Once the eggs are mixed in, add the yeast mix.

Mix at low speed until well blended. Add enough flour to make a dough; let it sit forabout an hour for In a deep dish pan, heavily grease and flour pan since glaze will stick.

Another tip is to place a large pan of water under the cake to make a water bath. Let


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Orange Cake

Ingredients:


1 cup Tang powder1.25 cup orange juice

2 cups sugar

2 eggs1/2 tsp. each orange and vanilla extract

1/2 cup oil or softened butter or margarine

1/4 cup sour cream

Directions:

Preheat oven to 350. In a large bowl, mix flour and sugar manually. Add powder and

orange juice to the mixture. Using an electric blender, mix at low speed; fold in sourcream and oil. (If you decide to use butter, microwave in a small microwave-safe bowl

and set on high for approximately 20 seconds. If you are using margarine, microwave in

a small microwave-safe bowl and set on high for approximately 8 seconds depending onthe oven. Keep checking; dont let the butter or margarine melt.) Slowly increase speedand add both extracts; slowly add eggs. Increase speed to medium and mix until smooth.

Oil and slightly flour two 8" or 9" baking pans; pour in batter. Bake for at least 45

minutes. Using a toothpick or knife, insert in the middle to see it is done. An indicationthat it is done is when the toothpick or knife comes out clean. When cake is done, cool at

room temperature for 20 minutes. Frost with Chocolate, Orange, or Vanilla frosting.

Serves 8.


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New Years Cake

Ingredients:6 cups self-rising or cake flour

4 cups sugar

4 eggs1 tsp. vanilla extract

1/3 cup oil

1 cup coconut milk

2 cans vanilla frosting

Directions:Preheat oven to 350. In a large bowl, combine the flour and sugar, then add in the rest of

ingredients, slowly pouring in coconut milk, then adding in the eggs last. Using an

electric mixer, beat at medium speed for 5 minutes or until smooth. In two 8" or 9"

lightly greased and floured pans, slowly pour in batter. Bake for at least 35 minutes.Insert toothpick in the center of the cake; if it comes out clean, then it is done. Once

done, cool completely for at least 30 minutes at room temperature. Frost each layer ofcooled cake with one can of vanilla frosting, then decorate with icing and sprinkles.


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Chocolate Wine Cake

Ingredients:

1 cup red wine

2 cups self-rising or cake flour2 eggs

16 oz. semi-sweet chocolate

2 cups sugar1/4 cup sour cream

1 cup softened butter

Directions:Preheat oven to 350. In a large saucepan, melt chocolate over low heat. Once melted, set

saucepan aside. In a large bowl, combine flour and sugar. Microwave butter in a small

microwave-safe dish for approximately 10 seconds (oven temperatures vary) until butteris softened. Do not let the butter melt. Then slowly add sour cream and butter. Using an

electric mixer, blend at low speed. Slowly add eggs. Then increase speed to medium and

slowly pour in wine. Add to dry ingredients. Mix until batter is smooth. Fold in meltedchocolate. Using electric mixer again, mix at high speed until batter is all one color andsmooth. In a lightly greased and floured Bundt pan, pour in batter. Bake for at least an

hour. Using a knife or toothpick, gently insert; if it comes out clean, then it is done. Once

cake is done, cool cake for approximately 30 minutes at room temperature. In amicrowave oven, in a small bowl, slightly warm frosting. This should take no more than

5-10 seconds depending on the oven you use. Then frost cooled cake using Milk

Chocolate or White Chocolate Frosting.


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Fruitcake

Ingredients:6 cups self-rising or cake flour

4 cups sugar

4 eggs2 tsp. vanilla extract

1/2 cup sour cream

1 jar maraschino cherries3 packages dried fruit

1 box raisins

2 tsp. nutmeg

1 tsp. cinnnamon3 cups softened butter or margarine

1 cup each dates and figs

2 cups milk or water

Directions:

Preheat oven to 375. In a large bowl, combine flour, sugar, water, and butter. Beat atmedium speed. While mixing, slowly add eggs one at a time. Then add extract, sourcream, cinnamon, and nutmeg; beat until smooth. Then fold in dried fruits, raisins, dates,

cherries, and figs. In a separate bowl, make sure the raisin were fully coated in flour as

the raisins will sink to the bottom while baking. Mix all ingredients thoroughly. In twodeep dish pans or 2 large Bundt pans, pour in batter. Bake for at least 60 minutes.


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Double Dutch Cake

Ingredients:

6 cups self-rising flour

1 16oz package sour cream4 cups sugar

2 cups semi-sweet chocolate

1 cup softened butter or margarine4 eggs

Filling:

1 pkg. instant chocolate pudding

1/2 cup milk1 pkg. cream cheese

1 tsp vanilla extract

Directions:

Preheat oven to 350. To save time, first make the filling. To make the chocolate pudding,

follow instructions as written in the package. Then add the cream cheese and vanilla

extract. Mix thoroughly at low speed and set aside. To make the cake, first melt thechocolate over low heat stirring consistently. After it is melted, set aside. In a large bowl,

combine the flour, sour cream, sugar, butter, and slowly add eggs; beat at medium speed

utnil smooth. Finally, add chocolate to the batter and mix thoroughly at low speed. In twolightly floured 8" or 9" baking pans, fill pans halfway with batter, then pour in filling,

then pour in batter to fill the pan. Bake for at least 60 minutes. Insert knife or toothpick

near the edge of the layer; it is done when it comes out clean. When done, cool cake atroom temperature for 25 minutes. Once cooled, frost cake with Dutch Cocoa or other

chocolate flavored frosting such as Milk Chocolate or Dark Frosting.


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White Cake

Cake

2.5 cups self-rising or cake flour

1 tsp each almond and vanilla extract.5 cup sour cream

.3 cup softened butter or shortening

3 eggs1 cup water

2 cups sugar

Glaze

Melted Vanilla Frosting or 1 cup powdered sugar, .5 cup whipped toppingGarnish (optional)

chopped walnuts and almonds

Directions:

Preheat oven to 375. In a large bowl, combine all ingredients for the cake batter. Using anelectric mixture, beat at medium speed until batter is smooth. Pour batter in Bundt pan.

Bake for at least 60 minutes. When done, cool for 20 minutes at room temperature. Then

pour glaze over cake and let sit at room temperature for 10 minutes. Garnish with amixture of chopped walnuts and almonds.


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Valentines Day Cake

Ingredients:


4 eggs

1 package coconut shreds1 tsp. vanilla extract

2 tsp. red food coloring1/3 cup oil

1 cup water

Directions:Preheat oven to 350. In a large bowl, combine the flour and sugar, then add in the rest of



Frost cooled cake with chocolate frosting, then surround with whipped cream and top

with strawberries.


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Strawberry Shortcake

Ingredients:2 cups self-rising flour

3/4 cup butter or shortening

3/4 cup milk1 tsp vanilla extractextra flour

1 cup sugar

1 pint strawberries1 package whipped topping or 1 can whipping cream

Directions:Preheat oven to 450. In a large bowl , add shortening to flour and shortening mixture

and knead together with hands. Using a fork or spoon, slowly add milk and vanilla

extract; mix together well. The dough will be sticky. On a cutting board, sprinkle cutting

board with the extra flour, adding enough flour to make dough pliable enough to knead.But dont add too much flour or knead too long for the biscuits will be tough when they

come out. Then roll out dough, sprinkle more flour and with a glass, cut out a dozenbiscuits. In a lightly greased and floured baking pan, bake for 10-15 minutes until golden

brown. Once they are ready, cut biscuits open and add strawberries. You can also use

strawberry filling for this. Then top off with whipped topping, or whipped cream.


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Sour Cream Cake

Ingredients:


3 cups sugar1 tsp. vanilla extract

2 tsp lemon extract

1 cup lemon juice1 cup sour cream

1/2 cup oil or softened butter or margarine

2 eggs

Directions:Preheat oven to 375. In a large bowl, mix together flour and sugar. Set bowl aside. In a

small microwave-safe bowl if you are using butter instead of oil, set microwave on highfor 20 seconds. (For margarine 7 seconds will be sufficient.) Make sure it does not melt.In another medium-sized bowl, mix butter or oil, lemon juice and sour cream; mix at low

speed. Increase speed and add extracts. Slowly add eggs. Blend at medium speed until

smooth. Add that mixture to the dry ingredients, flour and sugar. Then mix until smooth.Make sure there are no lumps. Oil and slightly flour Bundt pan ; slowly pour in batter.

Bake for at least 60 minutes or until done. Constantly check the cake being careful not to

let it fall. Once the outside of the cake is brown, use a toothpick or knife to test and see ifit is done. If the knife or toothpick is clean, then it is done. Allow the cake to cool for

half an hour. To make the glaze for the cake, microwave a can of frosting in a small

microwave-safe dish. Set on high for 15-20 seconds depending on the oven you are

using. Use either cream cheese, sour cream, lemon, or vanilla frosting, or you cansubstitute frosting with a glaze made of 1 tsp. lemon extract, 1/2 cup powdered sugar, and

1/4 cup softened sour cream. Slowly pour glaze over cake. Let the glaze cool. Serves

between 8 to 12 people depending on the size of the Bundt pan.


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Coconut Cake

Ingredients:


4 eggs

1 package coconut shreds1 tsp. vanilla extract

1/3 cup oil

1 cup water

Directions:




Frost cooled cake with Vanilla Frosting, then cover cake with coconuts.


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Butter-Nut Cake

Ingredients:


4 cups sugar2 tsp. nutmeg

2 cups coconuts

1/2 tsp curry powder4 eggs

1 tsp each vanilla and butter-almond extract

2 cups softened butter (2 cups = 4 sticks of butter)

1 cups sour cream1 cups water

2 cups each almonds, walnuts, and pecans (2 cups of unsalted mixed nuts will also do)

1 package dried fruits (1 package trail mix will also do)

Directions:

Preheat oven to 350. In a large bowl, combine first five ingredients in an electric mixerand after mixing, set bowl aside. In a small bowl, soften two cups of butter, or margarinein the microwave. Set microwave on high for approximately 20 seconds; oven

temperatures will vary. For margarine, set on high for approximately 10-15 seconds.

Make sure butter does not melt. Add butter, sour cream, extracts, and water to the dryingredients; mix at low speed. Increase speed; slowly add eggs. Increase to high speed

and mix until smooth. Fold in nuts, coconuts, and dried fruits. When batter is well-mixed,

pour it in two 10" bundt pans. Bake for at least an hour. Insert a toothpick or a knife intothe cake. If it comes out clean, then it is done. Let cakes cool for 45 minutes at room

temperature. Optional: Frost cooled cakes with Vanilla, German Chocolate, or Cream

Cheese Frosting. Serve with Butter Almond, Vanilla, or Butter Pecan Ice Cream. Pourhoney or Caramel Syrup on Ice Cream. Garnish with Cinnamon. Serves 12 people per

cake.


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Blueberry Cake

Ingredients:


1 cup softened butter or margarine2.5 cups blueberries

1 cup sour cream

1 tsp. vanilla extract1 cup plain tea

3 eggs

Directions:Preheat oven to 375. In a small microwave-safe bowl, set butter or margarine at high

speed for 8-20 seconds depending on the oven used. For margarine, it will take an

average of 8 seconds. For butter, it will take approximately 15-20. Make sure it does notmelt. Combine the rest of the ingredients in a large bowl except blueberries. To that

mixuture, add the butter or margarine. Blend at medium speed until smooth. Fold in

blueberries. In two 8" or 9" baking pans or one 9" deep dish baking pan, pour in batter.Bake for at least 30-60 minutes. Using a toothpick or knife, insert cake in the center.When toothpick or knife are clean, the cake is done. When done, cool cake at room

temperature for approximately 20 minutes. Then frost cake with Vanilla frosting. Serves

8.


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Chocolate Cake

Ingredients:


4 cups sugar4 eggs


1/3 cup oil1 cup water

Directions:

Preheat oven to 350. In a large bowl, combine the flour and sugar, then add in the rest ofingredients, slowly adding in the eggs last. Using an electric mixer, beat at medium speed

for 5 minutes or until smooth. In two 8" or 9" lightly greased and floured pans, slowly


Frost cooled cake with Chocolate frosting.


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Chocolate Torte Cake

Ingredients:


2 cups sugar2 eggs

1 cup cocoa powder1 tsp. vanilla extract

1/3 cup oil

1 cup water

1 can chocolate frosting

Directions:Preheat oven to 350. In a large bowl, combine the flour, cocoa powder, and sugar, then

add in the rest of ingredients, slowly adding in the eggs last. Using an electric mixer, beatat medium speed for 5 minutes or until smooth. In one 8" or 9" lightly greased and

floured pan, slowly pour in batter. Bake for at least 35 minutes. Insert toothpick in thecenter of the cake; if it comes out clean, then it is done. Once done, cool for 30 minutes

at room temperature. Microwave frosting for 15-20 seconds. Oven temperatures may

vary. Pour warmed frosting over cooled cake.


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Candy Bar Cake

Ingredients:


2 cups sugar3 eggs

1 cup sour cream

1 pkg. white chocolate pudding1 pkg. chocolate powder

1 pkg. brown sugar

1 cup honey

1 pkg. melted caramel1 tsp. vanilla extract

2 cups softened butter or margarine

3 cups ( or 2 pkg.) finely chopped nuts

Directions:

Preheat oven to 375. To frost, "center" layer of cake, in a large bowl, mix nuts, brownsugar, caramel, and honey; set aside. In another large bowl, mix flour, sugar, eggs, sourcream, pudding, extract, and butter. Blend at high speed until smooth. In two 8" or 9"

greased and slightly floured pans, pour in batter. Bake for at least 45 minutes. Using a

toothpick or or knife, insert center of cake to see if it is done. If the toothpick or knifecomes out clean, then it is done. When done, cool cake at room temperature for about 20

minutes. When cooled, frost top of bottom layer with caramel mixture. Frost rest of the

cake with Chocolate Frosting. Serves 8.


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Caramel Cake

Ingredients:


2 cups sugar3 eggs

1 tsp each, butter and vanilla extract

1/2 cup oil1 cup water

1/4 cup honey

Directions:Preheat oven to 350. In a large bowl, combine flour and sugar and set aside for a

moment. In another bowl, combine the sugar and the eggs and beat until smooth. Then

add the honey and beat until smooth. Add mixture to the dry ingredients. Add water andoil; beat at medium speed until the batter is smooth. Pour batter in two 8" or 9" lightly

floured baking pans. Bake for at least 35 minutes. Using a toothpick or knife, insert in the

center. If it comes out clean, then it is done. When done, cool for 20 minutes at roomtemperature. Frost cooled cake with Caramel or German Chocolate Frosting.


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Chapter Two

Icings and Frostings


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Cream Cheese Frosting

Ingredients:One Box Powdered Sugar

1 package softened cream cheese

1 tsp. vanilla extract1/3 cup milk1 stick softened margarine

Directions:In a medium microwave-safe bowl, add the butter and place in the microwave oven. Set

the microwave on high for 8 seconds. This is an average temperature as ovens vary.

Constantly check to see if the butter softens, making sure it does not melt. Take themargarine out of the oven and set aside. On a sidenote, butter can be used, but make sure

to follow the same instructions as before. Follow the same instructions with the cream

cheese. The average time it will take approximately 20 seconds as time will vary

depending on the oven. In that same bowl, briskly whisk or stir the margarine and creamcheese mixture until creamy. To that you slowly add the powdered sugar until it is

empty. Then add the milk and drink powder. Stir until icing is fluffy. Set aside or placein refrigerator. Or if the cake is already done and cooled, frost cake. Refrigerate unused

frosting.


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Orange Icing


1/2 Cup Tang Orange Flavor Drink Powder

1/3 cup milk1 stick softened margarine

Directions:

In a medium microwave-safe bowl, add the butter and place in the microwave oven. Setthe microwave on high for 8 seconds. This is an average temperature as ovens vary.

Constantly check to see if the butter softens, making sure it does not melt. Take the

margarine out of the oven and set aside. On a sidenote, butter can be used, but make sureto follow the same instructions as before. The average time it will take approximately 20

seconds as time will vary depending on the oven. In that same bowl, briskly whisk or stir

the margarine until creamy. To that you slowly add the powdered sugar until it is empty.

Then add the milk and drink powder. Stir until icing is fluffy. Set aside or place inrefrigerator. Or if the cake is already done and cooled, frost or decorate cake with icing.

Perfect for chocolate, vanilla, orange, or even lemon for a citrus cake. This cake will gogreat with sherbet or ice cream.


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Chocolate Icing


1/2 Cup Powdered Cocoa


Directions:






Then add the milk and powdered cocoa. Stir until icing is fluffy. Set aside or place inrefrigerator. Or if the cake is already done and cooled, frost or decorate cake with icing.

Perfect for chocolate or a devils food cake. This cake will go great with ice cream.


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Vanilla Icing


2 Tbsp. vanilla extract


Directions:






Then add the milk and vanilla extract. Stir until icing is fluffy. Set aside or place inrefrigerator. Or if the cake is already done and cooled, frost or decorate cake with icing.

Perfect for a birthday or even a coconut cake. This cake will go great with sherbet or icecream.


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Chocolate Glaze


1/2 cup cocoa powder

1/3 cup milk

Directions:

In a medium bowl, briskly mix all of the ingredients. Set aside or place in refrigerator.

Or if the cake is already done and cooled, frost or cake. Refrigerate unused glaze.


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Vanilla Glaze



1/3 cup milk

Directions:




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Chocolate Glaze


1/2 cup cocoa powder

1/3 cup milk

Directions:




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Chapter Three

Cheesecakes


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Lemon Pudding Cheesecake

Ingredients:2 packages softened cream cheese

1 package of whipped topping

1 package lemon pudding1 tsp. vanilla extract3/4 cup milk

3 eggs

1 1/2 cups sugar2 graham cracker pie crusts

Directions:Preheat oven to 375. In a large microwave-safe bowl, soften 2 packages of cream cheese

set on high for 20-30 seconds, depending on the oven as oven temperatures vary. Once

softened, set aside and let cool. In a separate bowl, mix pudding mix and milk. Follow

the instruction on the package. To that mixture, add eggs, sugar, and vanilla extract.Lower the speed to medium and add softened cream cheese. Beat until fluffy. Then fold

in the whipped topping. Combine until thoroughly mixed. Pour batter in pie crusts andbake for about an hour until browned. Set aside to cool at room temperature for half an

hour. Then set in refrigerator for at least an hour until well set. Once well set, you may

garnish with lemons. Serves 8.


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Fruitcake Cheesecake




3 eggs

1 1/2 cups sugar2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ground cloves1/4 cup chopped walnuts or lightly salted mixed nuts

1/2 cup raisins

1/2 cup trail mix

1/4 cup chopped maraschino cherries1/2 bag coconuts

2 graham cracker pie crusts

Directions:

Preheat oven to 375. In a large microwave-safe bowl, soften 2 packages of cream cheese

set on high for 20-30 seconds, depending on the oven as oven temperatures vary. Oncesoftened, set aside and let cool. In a separate bowl, mix pudding mix and milk. Follow

the instruction on the package. To that mixture, add eggs, sugar, and vanilla extract.

Lower the speed to medium and add softened cream cheese, cinnamon, cloves, andnutmeg. Beat until fluffy. Then fold in the whipped topping. Combine until thoroughly

mixed. Then fold in raisins, trail mix, cherries, and walnuts. Pour batter in pie crusts andbake for about an hour until browned. Set aside to cool at room temperature for half anhour. Then set in refrigerator for at least an hour until well set. Once well set, top with

coconuts.


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Strawberry Cheesecake



1 tsp. vanilla extract3 eggs1 1/2 cups sugar

1 can strawberry filling or 1 jar warmed strawberry jam


Directions:

Preheat oven to 375. In a large microwave-safe bowl, soften 2 packages of cream cheeseset on high for 20-30 seconds, depending on the oven as oven temperatures vary. Once

softened, set aside and let cool. Follow the instruction on the package. To that mixture,

add eggs, sugar, and vanilla extract. Lower the speed to medium and add softened cream

cheese. Beat until fluffy. Combine until thoroughly mixed. Pour batter in pie crusts andbake for about an hour until browned. Set aside to cool at room temperature for half an

hour. Then set in refrigerator for at least an hour until well set. Once well set, slowlypour strawberry filling on top of cheesecake, refrigerate for another hour. If you are

using strawberry jam, warm jam by microwaving in a small bowl for about 20 seconds,

yet oven temperatures may vary. Let set in the refrigerator for another hour. To garnish,

top with strawberries.


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Orange Icing Cheesecake



1 package vanilla pudding1 tsp. vanilla extract3/4 cup milk

3 eggs



1/2 Cup Tang Orange Flavor Drink Powder

1/3 cup milk

1 stick softened margarine





in the whipped topping. Combine until thoroughly mixed. Pour batter in pie crusts and

bake for about an hour until browned. Set aside to cool at room temperature for half anhour. Then set in refrigerator for at least an hour until well set. Once well set, frost with

orange icing. To make that, combine all four ingredients until smooth. Serves 8.


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Lemon Cheesecake



1 package lemon pudding1 tsp. vanilla extract1 tsp. lemon extract

1 1/2 cups sugar

1 cup lemon juice2 graham cracker pie crusts

Directions:In a large microwave-safe bowl, soften 2 packages of cream cheese set on high for 20-30

seconds, depending on the oven as oven temperatures vary. Once softened, set aside and

let cool. In a separate bowl, mix whipped topping and lemon juice. To that mixture, add

, sugar, and both extracts. Lower the speed to medium and add softened cream cheese.Beat until fluffy. Pour batter in pie crusts and allow it to set in the freezer for about an

hour or in the refrigerator for at least 2 hours. Once well set, you may garnish withlemons.


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Vanilla Cheesecake



1 package vanilla pudding1 Tbsp. vanilla extract3/4 cup milk

1 1/2 cups sugar


Directions:



the instruction on the package. To that mixture, add sugar, and vanilla extract. Lower the

speed to medium and add softened cream cheese. Beat until fluffy. Then fold in thewhipped topping. Combine until thoroughly mixed. Pour batter in pie crusts and set in

the refrigerator for at least two hours or until well set. If you wish, you can set in thefreezer for an hour until set, then serve. Serves 8.


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Turtle Cheesecake

Ingredients:

Cheesecake Filling

2 packages softened cream cheese1 package of whipped topping1 tsp. vanilla extract

3 eggs


Topping1 package chocolate chips

1/2 package toffee chips

1/3 cup chopped pecans

1/4 warmed caramel mix



softened, set aside and let cool. To that mixture, add eggs, sugar, and vanilla extract.

Lower the speed to medium and add softened cream cheese. Beat until fluffy. Then foldin the whipped topping. Combine until thoroughly mixed. Pour batter in pie crusts and

bake for about an hour until browned. Set aside to cool at room temperature for half an

hour. Then set in refrigerator for at least an hour until well set. Once well set, top withthe Topping ingredients. To warm caramel, set in a small microwave-safe bowl on high

for approximately 20 seconds, as oven temperatures vary.


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Thanksgiving Cherry Cheesecake



1 tsp. vanilla extract3 eggs1 1/2 cups sugar

1 can cherry filling


Directions:


softened, set aside and let cool. Follow the instruction on the package. To that mixture,

add eggs, sugar, and vanilla extract. Lower the speed to medium and add softened cream

cheese. Beat until fluffy. Combine until thoroughly mixed. Pour batter in pie crusts andbake for about an hour until browned. Set aside to cool at room temperature for half an

hour. Then set in refrigerator for at least an hour until well set. Once well set, slowlypour cherry filling on top of cheesecake, refrigerate for another hour.


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Cinnamon Cheesecake




1/2 cup cinnamon

Dash of nutmeg3 eggs

1 1/2 cups sugar


Directions:

Preheat oven to 375. In a large microwave-safe bowl, soften 2 packages of cream cheese

set on high for 20-30 seconds, depending on the oven as oven temperatures vary. Oncesoftened, set aside and let cool. In a separate bowl, mix pudding mix and milk. Follow


in the whipped topping. Combine until thoroughly mixed. Slowly add in the cinnamon,

but as you are stirring, do not stir blend into the mix. In other words, allow the cinnamon

to make a swirl but do not mix or blend thoroughly. Pour batter in pie crusts and bake forabout an hour until browned. Set aside to cool at room temperature for half an hour.

Then set in refrigerator for at least an hour until well set.


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Chocolate Cheesecake



1 tsp. vanilla extract1/2 cup sugar1 cup cocoa


Directions:

In a large microwave-safe bowl, soften 2 packages of cream cheese set on high for 20-30

seconds, depending on the oven as oven temperatures vary. Once softened, set aside andlet cool. In another bowl, add whipped topping, sugar, cocoa, and vanilla extract. Lower

the speed to medium and add softened cream cheese. Beat until fluffy. Pour batter in pie

crusts and set in the refrigerator for at least 2 hours or in the freezer for at least 30

minutes. After being set, you may serve plain or topped with chocolate syrup.

cakes, icings, and cheesecakes

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