Archive for the 'Cake' Category

Buttercream Frosting

1/2 cup butter, softened

1/2 cup shortening

1 tsp clear vanilla

2 pounds confectioners’ sugar

3 tbsp milk

Cream butter & shortening until smooth.  Add vanilla.  Sift in confectioners’ sugar 1 cup at a time, frosting will appear dry when complete.  Add milk 1 tbsp at a time until desired consistency.

Kahlua Cupcakes



1 (18 ounce) box devil’s food cake mix
4 eggs
1 cup sour cream
3/4 cup oil
1 cup Kahlua
1 cup semi-sweet chocolate chips

Preheat oven to 350°F.

Mix all ingredients except the chocolate chips with mixer until smooth.

Fold in chips.

Bake for 20 minutes or until toothpick inserted in center comes out clean.

Margarita Cupcakes

margcake1 margcake2

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

2/3 cup orange juice

1/4 cup lemon juice

1/4 cup tequila

2 tablespoons triple sec liqueur

2-3 cups confectioners’ sugar

1/4 cup butter

1 tablespoon tequila

2 tablespoons triple sec liqueur

2 tablespoons lime juice

Preheat oven to 350 degrees F (175 degrees C). Prepare muffin pans.

In a large bowl combine cake mix, pudding mix, eggs, oil, orange juice, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.

Pour batter into prepared muffin cups. Bake in the preheated oven for approx 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes; remove to rack and cool completely before frosting.

To make the frosting: In a small bowl, combine butter and confectioners’ sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth. Add more confectioners’ sugar if you want it to be thicker.

Rum Chata Cupcakes

1/2 cup butter (1 stick at room temp)

1 1/2 cups sugar

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup Rum Chata

1 tsp vanilla extract

1 tsp cinnamon

4 egg whites

Pre heat oven to 350 degrees.  Combine sugar & butter, beat until fluffy.  Mix together flour, baking powder, salt & cinnamon, set aside.  Mix Rum Chata and vanilla, set aside.  Alternating, add the flour mixture & Rum Chata mixture into the butter & sugar.  Start and end with flour mixture.    In clean bow, beat egg whites until soft peaks form.  Fold egg whites into batter (be very gentle while doing this part, if you mix to vigorously, your cupcakes may fall in the center).  Fill cupcake cups, bake 20 minutes.

Rum Chata Frosting

12 oz cream cheese at room temp

1/2 cup butter

1/2 tsp vanilla

5 tbsp Rum Chata

2 lbs confectioners’ sugar

beat butter & cream cheese until smooth, add vanilla, slowly add sugar, mix in Rum Chata (use more or less based on desired consistency of frosting)

Beer Cake

  • 2 cups sugar
  • 2/3 cup margarine
  • 2 squares unsweetened baking chocolate (melted)
  • 2 eggs
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1 cup beer
  • 3/4 cup buttermilk
  • 8 oz maraschino cherries (cut up)
  • 1/4 cup cherry juice
  • 1/2 cup nutmeats

Cream sugar and margarine. Add melted chocolate and eggs and continue beating.  Sift together flour and soda.

Alternately add flour mixture, buttermilk and beer in that order – at least 4 times, always ending up with the beer.  Add the cut up cherries, juice and nuts.

Bake greased 9×13 inch pan at 350 degrees for 40 minutes.

Lemon Poppy Seed Cake

  • 1 package yellow cake mix
  • 1 package lemon pudding mix
  • 3/4 cup oil
  • 1 cup water
  • 4 eggs
  • 1/2 cup poppy seeds

Mix all ingredients together. Pour into sprayed/greased loaf pan. Bake 350 degrees for 45 minutes or until toothpick comes out clean.

Death By Chocolate

2 cups Sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey™s Cocoa or Hershey™s Special Dark Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water1 jar Hot Fudge ice cream topping
2 containers whipped chocolate frosting
1 large Hershey™s Milk Chocolate Bar
1 large Hershey™s Special Dark Chocolate Bar

1. Heat oven to 350 degrees F. Grease and flour two 9-inch round pans or one 13—9×2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30-35 minutes for round pans, 35-40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)

Carefully cut each round into 2 layers, so there are 4 cake layers altogether. Use half jar of Hot Fudge on bottom layer of cake, add next cake layer- frost with whipped frosting, add third cake layer- use remaining Hot Fudge, add last cake layer. Frost top and sides with whipped frosting.

Take vegetable peeler and shave both chocolate bars. Carefully coat top and sides of cake.