Mango-Strawberry Sorbet Torte Cake 1 box Betty Crocker® SuperMoist® white cake mixWater, vegetable oil and egg whites called for on cake mix box1 pint (2 cups) mango sorbet, softened1 pint (2 cups) strawberry sorbet, softened Frosting 1 1/2 cups whipping cream1/2 cup powdered sugar1 teaspoon grated lime peel2 tablespoons lime juiceGarnish, if desiredLime peel twistsFresh strawberries 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray waxed paper. 2. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour. 3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm. 4. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices. High Altitude (3500-6500 ft): Make cake batter following High Altitude directions on box. Bake 20 to 30 minutes.
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Caramel Nut Cake in a Jar Ingredients:2 C. packed brown sugar 2/3 C. white sugar 1 cup butter, softened 4 eggs 2/3 C. milk 1 T. vanilla extract 3 1/2 C. all-purpose flour 1 t. baking powder 2 t. baking soda 1 t. salt 1 C. chopped walnuts 6 straight-sided wide-mouth pint canning jars with lidsDirections: Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325° F. Dry jars and let them come to room temperature. Grease insides of jar well.  In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.  In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well. Add flour mixture and blend with a large spoon. Gently fold in nuts.  Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325° F. for 50 minutes or until toothpick inserted deep into center of cake comes out clean.  Make sure jar rims are clean. (If they’re not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to “ping” as they seal. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed. 
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Applesauce Cake in a Jar  Ingredients: 2 2/3 C. shortening 2 2/3 C. sugar 4 eggs 2 C. applesauce 1/3 C. water 3 1/3 C. all-purpose flour, sifted 1/2 t. baking powder 2 t. baking soda 1 1/2 t. salt 1 t. cinnamon 2 t. cloves 2/3 C. walnuts, chopped (optional)  Directions: Cream together the shortening and sugar. Beat in the eggs, one at a time until the mixture is light and fluffy. Add the applesauce & water; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend the dry ingredients into the applesauce mixture. Fold in the nuts.  Sterilize pint (wide mouth jam/jelly) jars, lids and rings. (keep the lids & rings in the hot water until ready to use). Grease the insides of the jars with shortening, (do not use Pam). Fill jars half full. Place the jars on a cookie sheet. Preheat oven to 325° F. Bake in preheated oven for about 45 minutes or until pick inserted in the center (deep) of each cake comes out clean.  Remove jars from the oven one at a time, wipe rim of jar clean; put on a lid and ring. Screw on tightly. Jars will seal as the cakes cool. You’ll hear a “plinking” sound which means that the jars have sealed. If you’re not sure, push down on the lids after the cakes have cooled, the lids should not be lose or it is not sealed. Note: I am not sure how many jars this will make, I have not tried this recipe and it does not say.
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Frozen Chocolate-Covered Cappuccino Crunch Cake Ingredients:1 (10 3/4 oz.) frozen pound cake, thawed3/4 cup heavy whipping cream1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels4 cups (1 quart) coffee  ice cream, softened1 cup frozen whipped topping, thawed1 3/4 cups coarsely crushed malted milk ballsFrozen whipped topping, thawed (optional)Coarsely crushed malted milk balls, (optional) Directions: Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form pan; press down firmly. Set remaining slices aside. Bring cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set. Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; Freeze until ice cream is firm, about 2 hours. Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.
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Cereal Wedding Cake INGREDIENTS: 2/3 cup butter or margarine14 cups large marshmallows (from three 10-oz bags large marshmallows)20 cups Trix® cereal (from two 14.8-oz boxes)2 boxes (5 oz) Betty Crocker® Fruit Roll-Ups® Blastin’ Berry Hot Colors® chewy fruit snacks, if desired DIRECTIONS: 1. Line 6x2-inch, 8x2-inch and 10x2-inch round cake pans with foil, leaving edges of foil hanging over sides of pans. Spray with cooking spray. 2. Place 1/3 cup butter in 4-quart microwavable glass bowl. Microwave uncovered on High about 1 minute or until melted. Add 7 cups marshmallows; toss to coat. Microwave about 2 minutes, stirring after each minute, until marshmallows are completely melted and mixture is well blended. Add 10 cups cereal; mix well. 3. Press firmly into 10-inch foil-lined cake pan. Repeat step 2 with remaining butter, marshmallows and cereal. Divide cereal mixture between 6- and 8-inch foil-lined cake pans; press firmly. Allow cake layers to cool completely, about 1 hour. 4. To assemble, remove cereal layer from each pan; remove foil. On cake plate, place 10-inch layer, top side up. Top with 8-inch layer, top side up. Top with 6-inch layer, top side up. Decorate with fruit snacks and additional cereal, if desired. 5. To serve, use a serrated knife to cut. Starting with the top layer, cut and serve the cake layer by layer.
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Royal Blue Velvet Cake INGREDIENTS: Cake1 box Betty Crocker® SuperMoist® white cake mix1 1/4 cups buttermilk1/3 cup vegetable oil3 eggs1 tablespoon unsweetened baking cocoa2 teaspoons royal blue paste food color1 toothpickful violet paste food color Frosting1 jar (7 oz) marshmallow creme1 cup butter or margarine, softened2 1/2 cups powdered sugar1/8 teaspoon salt DIRECTIONS: 1. Heat oven to 325°F. Grease bottom and sides of three 8-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour. 2. In large bowl, beat all cake ingredients with electric mixer on low speed about 30 seconds or until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. 3. Divide batter evenly among pans. Bake 23 to 28 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely. 4. In large microwavable bowl, microwave marshmallow creme uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth. 5. If necessary, trim rounded tops of two cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting.
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Frozen Chocolate Granola Cream Cake Recipe INGREDIENTS: 2 cups whipping cream1/4 cup sugar1 teaspoon vanilla1 box (6 oz) Nature Valley® dark chocolate granola thins, unwrapped1 cup Cocoa Puffs® cereal DIRECTIONS: 1. Line 8x4-inch loaf pan with foil. In large bowl, beat cream, sugar and vanilla with electric mixer on high speed until stiff peaks form. 2. Spread 3/4 cup of the whipped cream evenly in bottom of pan. Place 3 granola thins, chocolate side up, on top of cream. Top with 3/4 cup whipped cream. Sprinkle 1/2 cup of the cereal evenly over top. Spread 3/4 cup of the whipped cream over cereal. 3. Repeat layering with 3 granola thins and 3/4 cup whipped cream. Top with remaining 1/2 cup cereal, 3/4 cup whipped cream and 3 granola thins. Cover loosely with plastic wrap. Freeze until firm, at least 4 hours or up to 2 days. 4. To serve, let cake stand at room temperature 5 minutes. Remove plastic wrap. Place serving platter upside down over pan; turn platter and pan over. Remove pan and foil. Break remaining granola thin into pieces; sprinkle over top. With sharp knife, cut crosswise into 1-inch-thick slices.
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Chai-Spiced Crumb Coffee Cake, from The Baking Bites Cookbook with permission of Nicole Weston:Cinnamon is the standard spice for topping a crumb coffee cake. This coffee cake keeps the crumb topping and spices it up a little more by using some of the same flavors that are found in chai, including cinnamon, ginger, cardamom and allspice. These spices really help to make the coffee cake memorable - and they also make you want to come back for a second slice.Note: the only change I made to the recipe was to fill my baking pan with half the batter, sprinkle some of the topping and add the remaining batter and topping.Topping:1/3 cup sugar1/3 cup brown sugar1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground cardamom1/2 teaspoon ground allspice1/4 teaspoon salt1 1/2 cups all purpose flour1/2 cup butter, melted and cooled slightlyCake:1 3/4 cups all purpose flour3/4 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2/3 cup butter, room temperature1 cup sugar2 large eggs1 1/2 tsp vanilla extract2/3 cup sour cream, full or low fatPreheat oven to 350F. Line a 9-inch square baking pan with parchment paper or lightly greased aluminum foil.Make the Topping: In a medium bowl, combine all topping ingredients except butter. Whisk to blend.Gradually stir in the melted butter, using a large fork or spatula to mix. When all the butter has been incorporated and the mixture looks like wet sand, squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape. Set aside.Make the Cake: In another medium bowl, whisk together flour, baking powder, baking soda and salt.In a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer set on a low speed (or by hand), alternately add in flour and sour cream in two or three additions. When no streaks of flour remain, pour into prepared pan. Top evenly with crumb mixture.Bake at 350F for about 45 minutes, or until a toothpick inserted into the center comes out clean.Cool on a wire rack before slicing.Serves 9-12
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Agave Sweetened White Cake Ingredients 3 egg whites 1/2 cup light agave syrup 3 tbsp butter 1 cup flour 1/4 tsp salt 1 1/2 tsp baking powder 1/4 cup water 2 tsp vanilla extract Directions Preheat the oven to 325. Grease and flour a 6 inch round cake pan. Beat the eggs and agave in a mixing bowl on med speed.  Meanwhile, melt the butter being careful not to brown it, and add it to the eggs slowly. Let the mixer continue to beat the egg mixture while, in a medium bowl, you measure out and combine the dry ingredients (flour, salt, baking powder). Turn down the mixer to the lowest speed and slowly add the dry ingredients. Turn the mixer back up to medium speed once the dry ingredients are moistened and continue to beat, while measuring and adding the water and vanilla extract. Beat until well combined; it will look like thinned out mayonnaise, kind of. Pour the batter into your pan; pan should be about half full. Bake for 35-40 minutes or until a cake tester inserted in the middle of the cake comes out clean. Remove from the oven and let cool on a rack for 10 minutes. Turn cake out of pan, and let cool completely. Source: Evil Cake Lady Vanilla Buttercream Frosting Ingredients 3 cups confectioners’ sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
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Instant Chocolate Cake Ingredients: 1/4 cup flour 5 tbsp sugar 2 tbsp cocoa powder 1 egg 3 tbsp milk 3 tbsp vegetable oil vanilla extract salt Directions Whisk flour, sugar, cocoa powder, egg, milk, vegetable oil and a dash of vanilla extract and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.
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Double Chocolate Layer Cake w/ Raspberry Filling Makes 12-14 servings. Recipe from Epicurious via Smitten Kitchen. INGREDIENTS: For cake layers:3 ounces fine-quality semisweet chocolate such as Callebaut1 1/2 cups hot brewed coffee3 cups sugar2 1/2 cups all-purpose flour1 1/2 cups unsweetened cocoa powder (not Dutch process)2 teaspoons baking soda3/4 teaspoon baking powder1 1/4 teaspoons salt3 large eggs3/4 cup vegetable oil1 1/2 cups well-shaken buttermilk (for dairy free variation: mix 1 1/2 cups soymilk with 1 tablespoon cider vinegar and set aside to curdle)3/4 teaspoon vanilla For ganache frosting: (halve this if filling with raspberry or other filling)1 pound fine-quality semisweet chocolate such as Callebaut1 cup heavy cream (or soy creamer)2 tablespoons sugar2 tablespoons light corn syrup1/2 stick (1/4 cup) unsalted butter (or margarine) For raspberry filling: (optional)2 10-ounce bag frozen raspberries, thawed1/2 cup sugar2 tablespoons cornstarch DIRECTIONS: Make cake layers:Preheat oven to 300°F and grease two 10” cake pans, or three 8” or 9”. Line bottoms with rounds of wax paper and grease paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans (pans should only be half full - if you use 8” pans you will have some batter leftover) and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. Make frosting:Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly. Make filling:Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken. Let cool. Spread filling between cake layers, assemble, and spread ganache over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
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Pineapple Upside-Down CakeAdapted from Gourmet, February 2000 The original recipe for this cake had three teaspoons of cardamom in it, alternately loved and loathed by recipe reviewers. Having no interest in a chai-flavored cake — or chai-flavored anything, ever –I took it out and was left with the most flawless and easy go-to upside down cake, something I look forward to making every summer. Topping:1/2 medium pineapple, peeled, quartered lengthwise, and cored3/4 stick unsalted butter3/4 cup packed light brown sugar Batter:1 1/2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt3/4 stick unsalted butter, softened1 cup granulated sugar2 large eggs1 teaspoon vanilla1 tablespoon dark rum1/2 cup unsweetened pineapple juice2 tablespoons dark rum for sprinkling over cake Special equipment: A well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan. (I used a 9″ cake pan in the pictures above.) Preheat oven to 350°F. Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly. Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.) Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack. Serve cake just warm or at room temperature. Do ahead: Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.
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