Devils Food Skillet Cake

Devils Food Skillet Cake

Funfetti Cotton Candy Cupcakes

Funfetti Cotton Candy Cupcakes 

Skillet Coffee Cake

Skillet Coffee Cake

Apple Oatmeal Skillet Cake

 

As you can see …. I love this skillet so much that I made another skillet cake.  You will be seeing more of my skillet cake creations in the future.  The cake is a breeze to get out of the pan.  With the new excitement for this pan maybe you will see me post more ;)

Sweet Potato Skillet Cake

Last weekend we were in Northern Georgia for a wedding.  While the weather was not great we had a wonderful time spent with family. 

Black Cherry Rum Cake

I put a twist on my Mother-in-laws yummy Rum Cake.  I tried making a rum cake and it was a total fail.... way too strong.  This recipe is awesome as regular rum cake or the jazzed up Black Cherry Rum Cake.

Pumpkin Spice Cake

This cake has become a fall favorite in my house.  I baked one last week and it was eaten before I could even take pictures of it.  As you can see this one is also about gone :)

Baby Food Spice Cake

Here is my Taste of the Unexpected dish of the day for 2016.  I won 4th place with my Baby Food Spice Cake

Amanda's Birthday Cake

We helped celebrate our Future Daughter-in-Laws birthday yesterday.  As part of Cally's birthday gift to Amanda she made her this lovely birthday cake.  Just wait until you see the inside :)

Sea Salt Caramel Cake

The cake was awesome all alone but add the Sea Salt Browned Butter Cream Cheese Frosting and it is over the top awesome!

Christmas Kentucky Butter Cake

Merry Christmas.  I hope you all had a wonderful day!  Oh how sweet and buttery this cake is.  The cake is a pound cake with the addition of the sweet butter sauce being poured over it as it cools in the pan.

Pumpkin Oatmeal Cake with Browned Butter Pumpkin Icing

It is time for my favorite season... Fall!  I love fall weather and fall baking.  Cool mornings and warm afternoons.  Football and bonfires.

Devils Food Cake with Raspberry Filling

I don't usually pick chocolate cake.  I am more of a white cake girl but this Devils Food cake is fabulous with the buttercream icing!

My favorite Buttercream Icing

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I have been trying different recipes to find the best Buttercream icing to decorate with.  I wanted a buttercream that would crust (get a little stiff) well but still taste buttery.  I have used an icing to decorate with that takes all crisco but I just did not care for the film it seemed to leave in the roof of my mouth.  I changed and started using half crisco and half salted butter and the new recipe I have come up with is dreamy good!

It also works well to decorate with.  These rose swirls were really easy to do and easy to keep them the same shape and size.  This will be my go to icing from now on,  If you wish to make these roses I used Wilton Large cake tip 1M

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Buttercream Icing

1 C crisco
1 C salted butter, softened
2 t almond extract
2 t vanilla
3/4 C whipping cream
2 lbs powdered sugar

Whip together the crisco and butter until well combined.  Add the almond extract and vanilla and mix well.  Gradually add about half of the powdered sugar and then half of the whipping cream.  Add the remaining powdered sugar and whipping cream.  Whip until light and fluffy.

You might also like: Click picture or title under the picture to go to the recipe

Homemade Devils food cake with raspberry filling

Lemon Pound Cake

I am a lucky girl ....... Billy and Cally are both home from College this weekend.  For lunch on Friday, Cally and I went to a place we had never been before.  It was Tea Berries.  Tea Berries is a cute little tea room.  They serve lunch daily.  I had a cup of loaded potato soup and a half ham croissant. Cally had a turkey bacon wrap and a cup of loaded potato soup.  The loaded potato soup was super delicious.  It was cream of potato soup with cheese and bacon on top.  Next time I make potato soup I am going to make the loaded version.  Our soup cups were served on a plate with a paper doily under them, it was such a girly lunch.  We loved it!

Tea Berries is know for their Orange Bread.  I had heard a lot about the bread but until Friday had not tasted it.  We brought home a loaf to share with the guys.  The bread was really good and reminded me more of cake than a loaf of bread.  It was real similar to my Iced Orange Pound Cake.

Lemon Pound Cake 
Duncan Hines

Cake:
I package Duncan Hines Lemon Supreme Cake Mix
1  (3.4oz) instant lemon pudding
4 large eggs
1 C water
1/3 C oil

Glaze:
1/2 C Duncan Hines Lemon Creamy home-style frosting

Preheat oven to 350 degrees.  Grease and flour 2 loaf pans

Combine cake mix, pudding mix, eggs, water and oil in large bowl.  Beat at medium speed with electric mixer for 2 minutes.  Pour into pans

Bake 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes our clean.  Cool in pans for 25 minutes.  Invert onto heat resistant serving plate.  Cool completely.

For Glaze
place frosting in microwave safe bowl.  Microwave on high power for 10 to 15 seconds.  Stir until smooth.  Drizzle over cake.

7 UP Cream Cheese Cake

7-Up Cream Cheese Cake
 Ingredients:
3 cups sugar 1 ¼ cups margarine or butter, softened 8 ounce cream cheese, softened 2 teaspoons Vanilla 1 teaspoon Lemon extract 1 teaspoon Almond extract ¾ cup 7-Up 1/8 teaspoon Salt 6 eggs 3 cups cake flour 2/3 cup Powdered sugar 1 tablespoon Lemon Juice

Directions:
Heat oven to 325 degrees. Grease and flour tube pan, 10x4 inches. Beat sugar, margarine, and cream cheese in large bowl on medium speed until fluffy. Beat in vanilla, lemon extract, almond extract, 7-Up, and salt. Beat in eggs, one at a time. Add cake flour, beat until smooth. Spread butter in pan. Bake tube pan about 1 hour 30min.; remove from pan and cool completely on wire rack.  
Glaze: Mix 2/3 Cup powder sugar with 1 Tablespoon lemon juice, pour over cake

 Source: Jasmine Davis

Warm Lemon Pudding Cake

This cake was out of this world good.  After baking I let it sit for about a half hour before we ate it.  The warm lemon pudding was so yummy on a cold winter night.

Warm Lemon Pudding Cake
source  Mandy's recipe box


1 pkg yellow cake mix 
Ingredients called for on back of cake box
2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water
2 Tbsp. powdered sugar (for dusting)

Heat oven to 350 degrees. Prepare cake as directed on package. Pour into a greased 9x13 pan. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread it.  Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Strawberry Champagne Cake

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Last week I found 2 new favorite blogs, This Gal Cooks and Frugal Foodie Mama.  While exploring their blogs I signed up for a  Spiked Recipe Challenge.  In this months challenge you have to use Champagne in your entry.

 

I decided I was going to do a desert.  Strawberries and Champagne just seem to go together.  After that thought, I decided to make a cake.  I started with the idea of making my cake like the sunsational cake I have made in the past.  I knew I wanted a white cake mix and strawberry jello.  When shopping for my champagne I picked a blush champagne, that just seemed more like it would go with strawberries.  I always like to add pudding to my cakes as it seems to just make them a little fluffier. Since it was called a Strawberry Champagne Cake I felt it should actually have some strawberry puree in the cake instead of just the strawberry jello flavoring.

The icing I put on the cake was adapted from Cally's graduation cake.  The Dream Whip icing is scrumptious.  What could be better than a butter cream icing with the addition of Champagne...yummy!  I found the idea to make a strawberry flower on my cake from another of my favorite blogs , Lick the Bowl Good.......Thanks Monica !

Stay tuned and I will let you know how I do with my entry in the Spiked Recipe Challenge.

Strawberry Champagne Cake

1 box white cake mix
1 small box strawberry jello
3/4 C champagne
1/2 C oil
1/2 C crushed strawberries
1 small box white chocolate instant pudding
4 eggs



Mix together and beat for 3 minutes

Pour into 2 greased and floured 9 inch round pans.

Bake in preheated 350 degree oven for 30 minutes.

Cool cake completely on cooling racks before icing.


Champagne Dream Whip Icing

1 oz Dream Whip
1/2 C cold champagne
2 tsp vanilla extract
1 1/2 t almond extract
1 T butter, softened
3 T heavy whipping cream
2 C shortening
2 lbs powdered sugar

Strawberries for decorating the top

Combine dream whip, champagne, vanilla extract and almond extract with a mixer on low until combined, increase speed to high and whip until mixture begins to look fluffy (about 4 minutes)

Add shortening, whipping cream and butter.  Combine with mixer on low speed, scrapping sides of bowl as needed.  Once combined, mix on high for about 2 minute.  It should look like frosting.  Add powdered sugar, 1 C at a time, mixing on low after each addition.


Decorating tip:

I used an egg slicer to slice my strawberries.  Then I start at the edge of the cake going around the cake until I come to a little hole in the center where I placed a whole strawberry.

Cherry Lime Margarita Sunsational Cake

Our household was not too happy today.  The Reds choked and lost the last 3 games to the Giants.  We have been sick about it.  We are dedicated fans who either watches or listens to every game possible.  Bill and I have been all excited for the playoffs.  It all ended today and now we will have to wait until next year :o(

The Milk glass cake stand in the picture was my birthday present from my Mother in law and Father in law.  I had mentioned that I loved Milk Glass Cake plates a few weeks ago while looking at a cook book with my Mother in law and she started shopping for one for my birthday.  I absolutely love it.  My favorite part of the plate is the ruffle on the edge.  If you look close you can see the clear glass on the edge of the ruffle.

I had to make a cake so I could share my birthday present with you so here I have a Cherry Lime Margarita Sunsational Cake.  This cake was really moist and tart.  This is one of Bill's favorite cakes.  I have made different flavors of this cake and posted them on my blog before.  This summer I happened to find Margarita jello and bought a box and it has been sitting in my cupboard waiting to be used.  A flavor that I have taking a liking to this summer is Cherry Lime.  I have in the fridge a carton of Minute Maid Cherry Limeade.  I decided to make a Cherry Lime Margarita Sunsational Cake.  Next time I make it I am going to use a cherry cake mix.  I think it will give it more of a tart cherry taste.  Also if I can not find margarita jello I will use lime jello.

Cherry Lime Margarita Sunsational Cake

1 Box White Cake Mix 
1 small box margarita jello
3/4 C Minute Maid Cherry Limeade
3/4 C oil
4 eggs

Mix together and beat for 3 minutes

Pour into a greased and floured bundt pan

Bake 350 degrees for 34 to 40 minutes

When cake is done poke holes in the top and sides with a fork.  Pour glaze over the cake.

Glaze: 4 T Cherry Limeade and enough powder sugar to soupy consistency.  Pour over cake.

Oatmeal Cake

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Oatmeal Cake is one of my favorite cakes that my Mom makes.  It is like having a soft chewy oatmeal cookie and dipping it in whipped cream ..... yummy   The Strawberries in the picture came out of our strawberry patch, we are going to have strawberries coming out of our ears.  I am going to make strawberry freezer jam and more strawberry desserts also to come.

Today was the Senior and Junior Powder Puff  Football Game.  It is really fun to watch the girls play football.  Of course they play flag football but it still gets pretty ruff out there.  Cally is complaining of a sore neck tonight after playing today.  It is also complete with boy cheerleaders.  I had a blast getting to go watch and take pictures and oh yea......SENIORS WIN 28-21

Oatmeal Cake
from Mom

1 1/4 C boiling water
1 C oats
1/2 C butter
1 C white sugar
1 C brown sugar
2 eggs
2 tsp vanilla
1 1/4 C flour
1 tsp soda
1 tsp salt
3/4 Tbsp cinnamon
1/4 tsp nutmeg
whipped cream or cool whip for garnishing

Pour boiling water over oats and let stand for 20 minutes.  In a mixing bowl cream the oleo and the sugars until fluffy.   Blend in vanilla and the eggs.  Stir in the oats.  Mix in flour, soda, salt, cinnamon and nutmeg until well blended.  Pour into a greased and floured 9 inch square pan.  Bake 350 degrees for 50 to 55 minutes.  Cool cake and serve with whipped cream or cool whip