Fresh Peach Cupcakes

Ripe peaches

1 lemon

cake mix - yellow, white or even lemon would be tasty

ultragell or similar thickener you don't have to cook

powdered sugar

butter

peel and puree 3-4 peaches depending on the size.

Stir in about a tsp fresh lemon juice. Set aside.

1 box mix made according to directions on the box except subsitute the oil for peach puree. Cook according to directions and then let cool. pinch out a little of cupcake in the middle to make room for filling.

Filling:

take about a tsp of ultra gell and maybe about a Tablespoon of powdered sugar. Mix very well. Wisk dry mixture into about a cup of peach puree till blended evenly. If you need to add more ultra jell then you will need to add a little more powdered sugar for it to incorporate evenly without lumping. Be sure to mix the gell and sugar very well beforehand.

pipe filling into cupcakes

Frosting:

use your basic recipe for buttercream, except substitute the milk for about a 1/4 c. peach puree. you may want to add a little more lemon juice too till it tastes right.

Frost cupcakes and eat immediately. If there are any left, keep cupcakes in the fridge.

Tomato Carrot Spice Cake

Serves: 16
Ingredients:
2 3/4 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (10 3/4 ounces) Condensed Tomato Soup
3/4 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 cup golden raisins
1/2 cup walnuts, chopped
1 cup heavy cream
2 teaspoon grated orange peel
2 tablespoon orange-flavoring

Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan. Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl. Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots. Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.

*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com

Tomato Soup Spice Cakes

1 box (about 18 ounces) spice cake mix
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup water
2 eggs
Cream Cheese Frosting

Directions:Heat the oven to 350°F. Place liners into 24 (2 1/2-inch) muffin-pan cups. Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely. Frost with your favorite cream cheese frosting. After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.

*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com

Chocolate Zucchini Country Cake

3/4 cup (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
2 1/2 cups flour, stirred and measured
1 teaspoon salt
2 teaspoons cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1/3 cup cocoa
1/2 cup milk
2 teaspoons vanilla
2 cups peeled or unpeeled zucchini, grated
1 cup nuts, broken

Prepare 10-inch tube pan by lining bottom of pan with waxed paper, then greasing paper and dusting with flour. Cream together butter and sugar. Add eggs; beat well. Sift together dry ingredients and add to batter alternately with combined milk, vanilla and grated zucchini. Beat well. Stir in nuts. Bake at 350 degrees F. for 1 hour. If desired, drizzle with Butter Cream Frosting or Chocolate Butter Cream Frosting.

NOTE: Coconut or grated orange rind may be added to batter before baking.

(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266)

Honest Cherry Cake

This is one of my dad's favorite cakes. His mother used to make it for him. I remember my mother making it for our family. Delicious!

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon clove
1 teaspoon nutmeg
1 cup chopped nuts
3/4 cup shortening
1 1/4 cups sugar
3 eggs, beaten
1/2 cup milk, OR 1/4 cup milk and 1/4 cup cherry juice
1 bottle home-bottled Bing cherries

Sift flour and remaining dry ingredients. Cream sugar and shortening. Add eggs to the creamed mixture and beat. Add flour mixture and the liquid alternately. Add cherries and nuts. Bake in 9 x 13-inch pan about 45 minutes at 350 degrees F. Frost with chocolate frosting.

Peppermint Angel Food Dessert

3/4 cup crushed red and white peppermint stick candy
1/2 cup milk
1 1/2 teaspoons unflavored gelatin (1/2 envelope)
2 teaspoons water
1 pint whipping cream, whipped until stiff
1 angel food cake, sliced into 3 horizontal layers
1/2 cup chocolate syrup

Put candy in milk; heat and stir until dissolved. Soften gelatin in water and add to milk and candy mixture. Chill until it starts to set. Fold into whipped cream. Spread cream mixture over bottom layer of cake. Drizzle chocolate syrup over whipped cream mixture. Place another layer of cake and repeat. Repeat with third layer. Cover outside of cake with whipped cream mixture. Chill and serve. Makes 12 servings.

(Source: Lion House Recipes, pg. 88)

Jello Cake

This is Mandy's request for her birthday cake this year.

1 pkg. white or yellow cake mix

Follow instructions on package of cake mix. Bake in 9x13-inch cake pan. When done, make holes with fork over entire cake. Cool.

Dissolve:
1 small pkg. jello (any flavor)
3/4 cup boiling water
1/2 cup cold water

Pour over cake and place in refrigerator until set. Top with whipped cream or Cool Whip. Refrigerate until ready to serve. Store leftovers in refrigerator (if you're that fortunate to have leftovers.)

Wacky Cake

1-1/2 c. flour
1 c. sugar
3 Tbsp cocoa
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. vinegar
6 Tbsp. oil
1 c. cold water
1 tsp. vanilla
chocolate chips (optional)

Mix flour, sugar, cocoa, salt and baking soda together in a square baking pan. Add vinegar, oil, cold water and vanilla, stir well. If desired sprinkle the top with chocolate chips and bake at 350 degrees for 30 minutes. EASY CLEANUP!

Skor Cake

1 German chocolate cake mix
1 (21 oz.) jar Mrs. Richardson's Caramel fudge sauce
1 can sweetened condensed milk
1 (12 oz.) container Cool Whip
6 Skor candy bars, crushed

Make cake as directed. With handle of wooden spoon, poke holes in done cake. Pour condensed milk in holes and over cake. Microwave fudge sauce so it will pour easily. Pour over cake. Refrigerate until cool. Just before serving, spread Cool Whip on top. Sprinkle crushed candy bars on top.

Variation: You can make a yellow or white cake and top with caramel or butterscotch topping.

Strawberry Delight Sheet Cake

1 white cake mix
2 cups powdered sugar
1 package Danish dessert
8 oz. cream cheese, softened
8 oz. Cool Whip
2 packages frozen strawberries

Make white cake as directed on package. Pour into greased and floured sheet cake pan. Bake as directed. Whip together the cream cheese and powdered sugar, then whip in the Cool Whip. Make it smooth enough to spread. Spread evenly over cooled cake clear to the edges. Make the Danish dessert for the pie filling. Add the 2 packages frozen strawberries. Mix until melted. Pour over cream cheese mixture. Chill before serving.

Easy and Moist Pineapple Cake

1 yellow cake mix
1 pkg. Vanilla pudding (either size)
1 (20 oz.) can crushed pineapple
1 (8 oz.) package cream cheese
Whipped cream for topping

Bake cake according to package directions. Mix pudding, pineapple and cream cheese together. Spread on top of cooled cake. Top with whipped cream. Refrigerate one hour before serving.

Eclair Sheet Cake

1/2 cup butter, softened
1 cup flour
1 Tbsp. sugar
1 cup water
1/2 tsp. salt
4 eggs

Melt butter and water in saucepan and bring to boil. Remove from heat. Add flour, salt, sugar. Stir until a soft ball forms. cool 5 min. Add eggs one at a time and mix well with a fork. Spray large cookie sheet with cooking spray. Spread mixture on sheet. Bake at 400 degrees for 30 min. (I baked mine for 20 min.) The crust will have high and low spots, do not pop the air bubbles. Cool completely.

8 oz. cream cheese, softened
3 cups milk
2 small packages French vanilla pudding
12 oz. cool-whip
chocolate syrup or hot fudge

Mix a small amount of milk with the softened cream cheese. Add powdered pudding mixes and the rest of the milk. Mix well. Lightly add in the cool whip and mix. Spread over the crust. Just before serving, drizzle the chocolate syrup or hot fudge on top. Refrigerate until serving.

Variation: Instead of mixing the cool whip into the pudding mixture, spread it on top after spreading on the pudding mixture.

Variation: Use 8 x13 pan and bake at 400 degrees for 40 minutes.

Heather's Oatmeal Cake

1 cup quick oats
1 1/4 cup boiling water
1/2 cup butter
2 eggs, beaten
1 cup brown sugar
1 cup white sugar
1 1/3 cup flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla

TOPPING
6 tablespoons melted butter
2/3 cup brown sugar
1 cup coconut
1 cup nuts
1/4 cup evaporated milk
1 teaspoon vanilla

Pour boiling water over quick oats. Add butter. Let stand until melted. Add eggs, brown sugar, and white sugar; stir. Mix together flour, soda, cinnamon, nutmeg, and salt. Add to oat mixture. Add vanilla. Bake in 9x13-inch pan at 350 degrees F. for 35 minutes.

While cake is baking, mix topping ingredients together. Spread topping on cake while cake is still hot and cook under broiler for about 3 minutes or light brown and bubbly.

Grandma's Cake

Growing up, this was the cake my mom would make for Strawberry Shortcake (without the Coconut Frosting).

4 eggs
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons shortening

Beat eggs until thick. Gradually add sugar. Beating constantly add vanilla. Sift together dry ingredients; add to first mixture and mix well.

Heat milk and shortening to boiling point. Add all at once to mixture (turn bowl several times) mix well. Don't add any more flour even though batter may be thin.

Bake in 9x13-inch baking pan at 350 degrees F. for about 30 minutes or until done. Test with toothpick. While hot, spread with the following mixture.

COCONUT FROSTING
6 tablespoons butter, melted
6 tablespoons brown sugar
4 tablespoons evaporated milk or cream
1 cup coconut
chopped nuts (if desired)

Combine ingredients. Spread over hot cake. Broil until lightly brown.

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda

FROSTING
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts (optional)

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until cake is golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes.

Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil. Remove form the heat; add sugar and extract and mix well. Stir in walnuts; spread over warm cake. Yield: 16-20 servings.

Chocolate Sheet Cake

You may substitute buttermilk with 1/2 tablespoon vinegar plus 1/2 cup milk. Let sit for 5 minutes.

2 cups sugar
2 cups flour, stirred and measured
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup (2 sticks) butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla

In a large mixing bowl stir together sugar, flour, soda and cinnamon. In medium saucepan combine butter, cocoa and water; bring to boil over medium heat, cooking until butter is melted. Add to sugar-flour mixture; blend. Whip together buttermilk and eggs; blend into batter thoroughly. Stir in vanilla. Pour into greased and floured 15.5x10.5-inch jellyroll pan and bake at 375 degrees F. for 15 to 20 minutes or until done.

CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
1/4 cup cocoa
1/3 cup milk
3 1/2 cups (1 lb.) powdered sugar
1 teaspoon vanilla

In medium saucepan combine butter, cocoa and milk. Bring to boil; simmer about 3 minutes. Remove from heat. Stir in remaining ingredients, blending until smooth. Spread immediately over hot cake.

Bonnie's Cherry Chocolate Cake

This cake is very rich!

1 pkg. chocolate cake mix
1 (21 oz.) can cherry pie filling
2 eggs
1 teaspoon almond extract

Combine cake mix, pie filling, eggs, and extract in a large bowl. Mix with spoon. Pour batter into 9x13-inch pan. Bake for 30 minutes at 350 degrees F.

FROSTING:
1 cup sugar
1/3 cup milk
5 tablespoons butter
1 (6 oz.) pkg. chocolate chips
1 teaspoon vanilla or almond flavoring

Combine sugar, milk, and butter in a 2-qt sauce pan and place on medium heat. (Or use microwave and use a glass bowl.) Bring to a boil, stirring. Boil 1 minute. Add chocolate chips and flavoring. Beat until glossy. Frost cake while warm but not hot.

Coconut Fudge Cake

Growing up, this cake was often chosen by me and my siblings for our "birthday" cake. I think the filling is my favorite part!

2 cups sugar
2 eggs
3/4 cup cocoa
2 teaspoons baking powder
1 cup hot water
1 cup *buttermilk
1 teaspoon vanilla
1 cup cooking oil
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/2 cup chopped nuts

In large bowl combine sugar, oil, and eggs. Beat one minute at high speed. Sift dry ingredients and add alternately with combined hot water and sour milk or buttermilk. Stir in chopped nuts. Generously grease and lightly flour 10-inch tube pan or Bundt pan. Pour 1/2 batter into prepared pan. Carefully spoon prepared filling over batter. Top with remaining batter. Bake at 350 degrees F for 70 to 75 minutes. (Check at 50 to 55 minutes) or until top springs back when lightly touched in center. Cool. To serve, top with chocolate icing, if desired.

*In place of buttermilk, you may use 1 tablespoon lemon juice or vinegar added to milk to equal one cup, stir. Let sit 5 minutes.

FILLING:
1/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
1 cup semi-sweet or milk chocolate pieces

Beat cream cheese until fluffy. Add sugar, vanilla, and egg and continue to beat until well blended. Stir in coconut and chocolate pieces. Use as directed above.

Yummy Cake

It's yummy!

1 pkg. yellow cake mix
1/2 cup oil
4 eggs
4 tablespoons flour
1 cup water

Mix altogether and bake 350 degrees F. for 35 minutes or until done.

Icing:
2 cups powdered sugar
2 tablespoons water
1/3 cup orange or pineapple juice
2 tablespoons melted butter

When cake is done prick hot cake well with fork and drizzle icing over so it sinks in fork pricks. Broil slightly.

Hot Fudge Pudding Cake

Sift together into bowl:
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 Tbsp. cocoa
Stir in:
1/2 cup milk
2 Tbsp. oil
1 cup chopped nuts (optional)
Spread into a 9" square pan and sprinkle with 1 cup brown sugar mixed with 4 Tbsp. cocoa. Pour 1 3/4 cups hot water over mixture. Bake 350 degrees F. for 45 minutes. Serve with ice cream or whipped cream.