Lemon Cake

Quick link to a recipe that looked yummy.

Tres Leches Cake, Potluck Style

This is a variation of Betty's Recipe. It is best to make it a day in advance so the milks can soak in .

1 box white or yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 can evaporated milk, coconut milk, or 1 cup whole milk

For topping
2 cups heavy whipping cream
¼ cup sugar
2 tsp vanilla

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of a 13 x 18 jelly roll pan. (Also known in my house as a cookie sheet)
  
• In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 18 to 20 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with a serving fork, wiping fork occasionally to reduce sticking.
• In large bowl, stir together sweetened condensed milk, and evaporated milk. Carefully pour evenly over top of cake. Cover; refrigerate at least 1 hour, or overnight when possible to allow mixture to be absorbed into cake.
• Frost with whipped cream or Cool whip frosting
  
• Top with toasted coconut, fresh fruit, or cinnamon.
  

Used the vanilla pudding, milk and whipped topping frosting and served with fresh strawberries

Orange Bundt Cake

Preheat oven to 325° F. Carefully grease and flour Bundt pan. Or save some effort and use pan spray with flour, like Baker's Joy. Turn pan over to drain any puddled spray

Combine ingredients in a good size bowl:
1 box white or yellow cake mix
1 cup milk
3 oz cream cheese, softened (the foil has measurements on the side, like butter)
2 teaspoons grated orange peel (avoid grating down to the white pith, it'll taste bitter)
3 eggs

Mix on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes.
Pour carefully into pan, tapping edges when finished to remove air pockets.

Combine all ingredients and mix for 2 minutes. Carefully pour or spoon batter into pan. (Fill no more than ¾ full) Tap on countertop to remove any air bubbles. Bake for 40-45 minutes. Cool cake in pan on wire rack for precisely 10 minutes. Lift pan and shake from side to side. You should hear the loose cake shifting from back and forth. Then put on serving plate on top of pan and flip over to easily place it. Make sure it is where you want it, after it cools it may be stuck on the plate pretty well. Remove pan. Cool completely, about 1 hour.

Thanks Betty Crocker!

Yummy Cream Cheese Glaze

4-5 ounces cream cheese, softened (The rest of the 8 oz brick from the cake recipe)
1 Tablespoon butter, softened
2 ½ cups confectioners' sugar
1 teaspoon grated orange peel
2 Tablespoons milk

Blend well, color as desired, and pour over cooled cake.

Cinnamon Bundt Cake

18 ounce vanilla, yellow, or white cake mix
4 serving size instant vanilla pudding
4 eggs
3/4 cup applesauce
3/4 cup milk
1 tablespoon cinnamon

Preheat oven to 350° F. Carefully grease and flour Bundt pan. Or save some effort and use pan spray with flour, like Baker's Joy. Turn pan over to drain any puddled spray.

Combine all ingredients and mix for 2 minutes. Sprinkle bottom of pan with toasted walnuts (optional) Carefully pour or spoon batter into pan. (Fill no more than ¾ full) Tap on countertop to remove any air bubbles. Bake for 50 minutes to 1 hour. Cool cake in pan on wire rack for precisely 10 minutes. Lift pan and shake from side to side. You should hear the loose cake shifting from back and forth. Then put on serving plate on top of pan and flip over to easily place it. Make sure it is where you want it, after it cools it may be stuck on the plate pretty well.

Caramel Sauce
In a saucepan combine:
½ cup butter or margarine
1 cup brown sugar
¼ cup milk

Melt together over medium heat, bring to boil, stir constantly while boiling for 2 minutes.

Stir in 1 tsp vanilla. Let frosting cool to room temperature. Beat in ¼ cup powdered sugar for sauce type consistency. Increase powdered sugar to 1 ½ -2 cups to create frosting.

Carefully remove cake from pan directly onto serving plate. Evenly pour glaze over top, using a spoon or pastry brush to reach undersides and crannies until cake is completely covered. Garnish with toasted walnuts, if desired.

Cool completely before covering.

Shawna's Carrot Cake

Mix
1 ½ cups sugar
½ cup oil
¾ cup applesauce

Add
2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon

4 eggs
2 cups grated carrot (2 large)
1 20-oz can crushed pineapple, drained

Bake for 35 minutes at 350 degrees.

CREAM CHEESE FROSTING
8 oz cream cheese
½ stick margarine
½ bag powdered sugar
1 tsp vanilla
Raisins
Nuts

Zucchini Brownie Cake

1 ½ cup sugar
½ cup applesauce
2 eggs
2 tsp vanilla
2 cups grated zucchini
2 cups flour ( I substitute 1/2 cup flour with wheat flour)
1 ½ tsp soda
¼ cup cocoa
1 tsp salt
½ cup nuts (optional)

Cream sugar and applesauce. Mix in eggs and vanilla. Then add zucchini and dry ingredients.
Grease and flour cookie sheet. Bake at 350 for 20 minutes.

Chocolate Frosting

1/4 cup butter
3 Tbs milk
2 Tbs cocoa
1 tsp vanilla
½ lb powdered sugar

Mix all ingredients, adding powdered sugar till soft peaks form.

Double Batch (For sheet cake)

1/2 cup butter
6 Tbs milk
4 Tbs cocoa
2 tsp vanilla
1 lb powdered sugar