Marshmallow Caramel Boooom Cake

1 (16 ounce) package miniature marshmallows
20 caramels
1/4 cup butter, cubed
10 cups popped popcorn
1 1/2 cups salted peanuts
1 cup M&Ms plain chocolate candies (the red, white and blue ones if you can find them)

Place the marshmallows, caramels and butter into a large saucepan. Place pan over low heat and cook until all the ingredients have melted and is smooth.  Place the popcorn in a 9X13 cake pan.  Pour the marshmallow mixture over the popcorn.  Use a rubber spatula to mix all together being sure to coat the popcorn well.  You will have to do this quickly before the caramels start to harden again.  Add the peanuts and M&M’s.  Spread out evenly.  Cool until firm.

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Funnel Cake

Our Funnel Cake Recipe will remind you of the funnel cakes you used to eat at the fair when you were a kid.

3 to 4 cups of flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar for topping
vegetable oil for deep frying – heat to 375 degrees

Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture. Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!

Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round. Turn it when the bottom becomes golden brown.

When both sides are done, remove with tongs and let it drip on a paper towel.

Dust with powdered sugar.

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Lucious Yellow Cake

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla

Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. Fill 2 greased and floured layer cake pans or a 13×9x2-inch baking pan with the batter. Bake at 375 degrees for 25 to 35 minutes, or until cake springs back when lightly touched near center.
Frost as desired.

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German Chocolate Cake

1 (4 oz.) pkg. German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 1/2 tsp. pure bourbon vanilla extract
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites. Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes

Coconut Pecan Frosting

3 egg yolks
1 c. evaporated milk
1 c. sugar
1 T. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. pure bourbon vanilla extract

Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until mixture thickens. Remove from heat; add coconut, pecans, and vanilla. Beat until cool and of spreading consistency. Frost between layers, top, and sides.

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Pineapple Upside Down Cake

Melt the following in a large cast iron frying pan:

1/2 c. butter
1 c. brown sugar

Layer the following on top of melted butter:

Pecan halves
1 – can pineapple rings or chunks

Beat the following ingredients until thick:

2 eggs
1 c. sugar
1 tsp. pure vanilla
1 c. sifted flour
1 tsp. baking powder
Pinch of salt

Add:

1/2 c. scalded milk
1 tbsp. butter

Then…mix egg mixture thoroughly and pour over butter, pineapples, and pecans. Place over low heat and bake until done, about 35 minutes. During the last 5 minutes tilt cover to aid in drying top of cake. Turn upside down on large plate. Serve plain or with whipped cream.

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Chocolate Pudding Cake Recipe

1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons melted butter
3/4 cup chopped pecans
3/4 cup brown sugar
1/4 cup cocoa
1 1/4 cups boiling water

Combine the flour, baking powder, sugar, salt and 2 tablespoons of cocoa into a 1-1/2 quart baking pan or casserole dish. Stir together the melted butter, water, and vanilla. Pour into dry ingredients, add the nuts and mix well. Add the 1/4 cup of cocoa powder remaining to the brown sugar and combine, then sprinkle over the batter mixture. Slowly pour the boiling water over the top of the batter in a thin stream. It is important not to stir at this point. Bake in a pre-heated 350 degree oven for 40 to 45 minutes.

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Simple Lemon Cake Recipe

1 (3 oz.) pkg. lemon flavored jello
1 c. boiling water
1 (18 1/2 oz.) box lemon cake mix
3 eggs
3/4 c. vegetable oil
1 T. lemon juice

Icing:

1 c. 3x powdered sugar
1 1/2 T. lemon juice
lemon zest (optional)

Dissolve jello in water. Cool. Then combine cake mix, eggs, vegetable oil, lemon juice and gelatin. Beat until smooth. Pour into greased 9×13x2 inch baking pan. Bake at 350 degrees for 30 to 35 minutes.

Combine icing ingredients. Pour over cake. Then return cake to oven for 2 additional minutes. This is a very good cake and easy to make.

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Easy Red Velvet Cake Recipe

1 box yellow or butter cake mix
1 Tbsp. cocoa
1 tsp. pure vanilla extract
1 c. buttermilk
1 bottle red coloring
1 stick butter
3 eggs
1 tsp. soda
2 tsp. vinegar

Mix cake mix and cocoa. Add vanilla, color, butter, eggs and milk, blend until moistened. Then beat for 2 minutes. Mix in small cup soda and vinegar. Add to cake batter and beat 1 1/2 minutes at medium speed. Bake at 350 degrees for 25 to 30 minutes.

NOTE: You may frost this cake with a store bought cream cheese or white frosting. If you want to make your own frosting…we have included a cream cheese frosting recipe.

Cream Cheese Frosting:

1 box powdered sugar
8 oz. pkg. cream cheese
1/2 stick butter
1 tsp. pure vanilla extract
2 tbsp. cream, if needed for easy spreading

Slice cake layers in half and frost, stacking cut sides against baked sides. (I find it easier to slice layers if I put in freezer for about 5 to 6 minutes.) Frost tops and sides.

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Chocolate Coconut Cake Recipe

3 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
4 large egg whites, at room temperature
2 cups sugar
1 cup butter
1-1/2 teaspoon pure bourbon vanilla
2 teaspoons pure coconut extract
1 cup canned unsweetened coconut milk
1 cup shredded sweetened coconut

Chocolate Frosting Ingredients:

3/4 cup heavy whipping cream
1 1/2 tablespoon butter
11 ounces good dark chocolate, broken into pieces

Grease two 9-inch round cake pans and line bottoms with parchment paper. Grease the paper. Dust with flour.

Sift together flour, baking powder and salt. Beat egg whites with an electric mixer on medium speed until foamy, then gradually add 1/4 cup sugar. Gradually increase speed until whites are stiff but not dry. Scrape the egg whites on the beater into the bowl and return the beater to the mixer.

In another bowl with the same beater, cream the butter, remaining sugar and extracts. At lowest speed, alternately add the coconut milk and flour mixture, beating just until incorporated. By hand, stir in 1 cup egg whites to lighten the batter. Fold in remaining whites and the coconut with a rubber spatula.

Pour batter into the pans. Bake at 350 degrees for about 35 minutes, until the cakes are golden and start to pull away from sides of pan. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

Frosting Directions:

Heat the cream almost to a simmer. Pour over butter and chocolate in a bowl. Let stand 5 minutes. Stir until smooth. Cool to room temperature. Chill until frosting thickens but is still soft enough to dent with your finger. Beat with a mixer until creamy.

Assembling Cake:

Place one cake layer flat-side (bottom) up on a cake plate. Spread some of the frosting on cake. Top with other layer, flat side down. Frost top and sides of cake. Decorate with toasted sliced almonds.

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Easy Boston Cream Cake Recipe

1 box yellow cake mix
2 boxes (3 1/8 ounce) vanilla pudding mix, not instant

Chocolate Frosting Ingredients:

1/2 cup sugar
1 1/2 tablespoon cornstarch
3 tablespoons cocoa
1/2 cup water
2 tablespoons butter
1/2 teaspoon vanilla
1 dash salt

Make cake according to directions on box. Let cool. Split each layer to form 2 layers each, four total. Make pudding according to directions on box. Let cool until set. Divide into thirds.

Place one cake layer on cake plate. Top with 1/3 pudding. Cover with another cake layer and top with pudding. Repeat with third layer; top with pudding. Add fourth layer. Top this and rest of cake with chocolate frosting.

For Frosting: Mix dry ingredients together. Add water. Cook over medium heat until mixture thickens. Remove from heat and add butter and vanilla. Add more water if needed to make frosting thin enough to pour over cake. Chill cake several hours before serving.

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