Caramel-Soaked Carrot Cake with Cream Cheese Frosting

Above is a photo of the layers after being drizzled with the buttermilk caramel.  It soaks in and makes the layers moist and YUMMAY!!

Before I post this recipe I need to say a couple of things that I would do differently if I made it again.  1. I didn't see that the recipe calls for THREE 9-inch cake pans.  I may try three pans next time, but it worked fine doing two, I just baked them for the maximum time.  At a lower elevation it may take a little more bake time.  2. I didn't have a fine grater and I would definitely grate the carrots more finely if I did it again.  Nobody mentioned it though, they were too busy eating, so it's probably a matter of personal taste - mine!  3. The recipe says to pour the caramel over the layers while they are in the pans.  Unless you have springform pans, I wouldn't do that again.  It was a mess getting them out!  So I'll change the instructions on this recipe accordingly.

Cake:

2 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

3 large eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 tsp. vanilla extract

2 cups grated carrots

1 (8oz) can crushed pineapple, drained

1 (3 1/2 oz) can flaked coconut (I used toasted)

1 cup chopped pecans or walnuts (optional)

Line 3 (9-inch) round cake pans with wax or parchment paper; lightly grease and flour wax paper. Set pans aside.

Stir together flour, soda, salt and cinnamon. Set aside.

Beat eggs and sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add the flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and nuts. Pour batter into prepared pans.

Bake at 350 degrees for 30-40 minutes or until wooden pick inserted in center comes out clean.

Buttermilk Glaze:

1 cup sugar

1 1/2 tsp. baking soda

1/2 cup buttermilk

1/2 cup butter or margarine

1 Tbsp. light corn syrup

1 tsp. vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring constantly, for 4 minutes. Remove from heat and stir in vanilla.

After taking cake out of oven, cool in pans on wire racks 10 minutes.  Remove from pans and set bottom layer on serving plate.  Set other two, face down, on wire racks.  Drizzle buttermilk glaze evenly over baked layers.  Let cool.

Cream Cheese Frosting:

3/4 cup butter or margarine, softened

1 (8oz) pkg. Cream cheese, softened

1 (3oz) pkg. Cream cheese, softened

3-4 cups sifted powdered sugar

1 1/2 tsp. vanilla extract

Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.  Spread Cream Cheese Frosting between layers and on top and sides of cake.

I froze the layers so they were easier to frost and it worked out perfectly.

Coconut Cream Cake

If you love coconut like me this one will knock your socks off!

1 pkg white cake mix

amount of water listed on the cake mix box (I think 2/3 c)

3 eggs

1/3 c vegetable oil

1/2 tsp coconut extract

1/2 of 14 oz coconut cream (cream of coconut)

1/2 of 14 oz can sweetened condensed milk

1 c heavy whipping cream

1 TBSP white sugar

1 c flaked coconut

Preheat oven to 350 F. Grease and flour 9X13 pan.

In large bowl mix cake mix, eggs, oil, water and coconut extract. Beat for 2 min then pour into prepared pan. Bake for 30 min or until toothpick comes out clean.

In a med bowl combine coconut cream and sweetened condensed milk until smooth. **You can make 2 cakes if you want to use all the milk and coconut cream**

When cake comes out of oven poke holes into it in even rows using chopstick or large fork. Pour milk mixture over it and allow it to soak into cake. Refrigerate several hours or over night.

In large bowl whip cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cake. Top with flaked coconut. Keep refrigerated.

Guava Cake

1 Strawberry Cake Mike

1 small box instant vanilla pudding mix

1 large tub Cool Whip

2 cans frozen Hawaii's Own Guava juice (can be combined with other flavors like strawberry guava)

Mix the cake mix and pudding together and then make as instructed on box only instead of the water use the juice from 1 can guava juice mixed up as instructed on can equal to what the water should be.

Bake cake as usual. Cool.

For frosting take the other can of frozen concentrate. Melt in saucepan. Take some out and mix in a separate bowl with some cornstarch until lumps are gone. Add back to juice in pan and cook until thickened about the thickness of a gel. You can frost the cake with cool whip and then pour the gel over the cool whip (photo shows this way) or let it cool and then add to the cool whip until thoroughly mixed. Frost cake. Keep refrigerated.

Texas Chocolate Cake

Yum, yum and triple yum.

Grease and flour 1x12x18 pan (jelly roll pan, cookie sheet)
In a large pot bring to boil:
1/2 pound margarine (I used butter)
4 Tablespoons cocoa
1 cup water

Remove from cooktop and add:
2 cups flour
2 cups sugar
1/2 teaspoon salt

Add:
2 eggs (slightly beaten)
1 teaspoon baking soda mixed with 1/2 cup milk
1 teaspoon vanilla

Bake 350 degrees for 15 minutes

Frosting
In medium saucepan boil:
1 stick of margarine (I used butter)
6 Tablespoons milk
4 Tablespoons cocoa

Add one pound powdered sugar (4 cups)
Whisk it until smooth
Add 1/2-1 cup nuts (optional)
Spread on cake while hot.

Cookies 'N' Cream Cake

I made this cake for Tim for Valentine's Day. It was really yummy!


Cake:
1 ¾ c. flour
2/3 c. cocoa
1 ½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¾ c. unsalted butter, softened
1 ½ c. sugar
1 tsp. vanilla extract
3 large eggs, at room temperature
1 ¼ c. buttermilk

Filling:
4 ounces cream cheese softened
½ cup unsalted butter, softened
16 ounces confectioner’s sugar
3 to 4 tablespoons milk

Frosting:
1 ½ c. heavy cream
1/4 c. sugar
1 tsp. vanilla extract
3 cups Crushed oreos

Heat oven to 350°. Coat two 8 inch round cake pans with nonstick cooking spray and dust with flour. Shake out any excess flour.

Cake: In a medium sized bowl, mix flour, cocoa, baking soda, baking powder and salt together until well blended, set aside.

In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.

On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350° for about 36 minutes or until toothpick inserted in centers come out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then milk. Beat for 2 minutes or until light and fluffy.

When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.

Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.

Luscious Lemon Cake

Hello all-
I know I've been bad and haven't contributed any recipes yet, so here goes. I hope you enjoy it!

1 package white cake mix
1 cup water
1/4 cup sugar
2 eggs beaten
2 tbsp. cornstarch
2 tbsp. sugar
Zest of 1 lemon
1 tbsp. butter
3 tbsp. fresh lemon juice
1 pint sweetened whipping cream (I just used cool whip)
1/4 cup white chocolate shavings

Grease and flour 2 9inch cake pans. Set aside. Preheat oven and make cake according to package directions on cake mix. When cake is done, put on cake racks and cool completely. While cake is cooling prepare lemon filling.

Put water, 1/4 cup sugar, and beaten eggs in a small saucepan. Mix cornstarch and 2 tbsp. sugar together in a small bowl. Slowly add to mixture in pan. Cook on medium heat, stirring constantly until thickened. When thickened add lemon zest, butter, and lemon juice. Stir until butter is melted and mixture is well mixed and smooth. Remove from heat and let cool. Cover with plastic wrap while cooling. When cake is cool, cut each layer in half to make 4 slices. Place a layer on a serving plate and spread with 1/2 of cooled lemon filling. Add second layer of cake and spread with whipped cream. Add third layer of cake and spread with the remaining half of the lemon filling. Top with fourth layer of cake. Frost sides and top of cake with whipped cream. Garnish with white chocolate shavings. Refrigerate until ready to serve. Serves 12 to 16.