Make your own free website on

Let Them Eat Cake
Cooking For Fun

I've placed some pictures and recipes
here for a few special cakes!

Texas Sheet Cake
1 cup butter, melted
1 cup water
4 tbsp cocoa
2 cups sugar
2 cups flour
1/2 tsp salt
1 tsp baking soda
2 eggs
1 tsp vanilla
1/2 cup sour cream

Grease and flour a 9 x 13" pan. Preheat oven to 350 F. Mix butter, water and cocoa in a saucepan and bring to a boil. Remove from heat. Mix together sugar, flour, salt and baking soda. Add dry mixture to wet mixture. Add the eggs, vanilla and sour cream. Mix. Bake for 30 to 40 minutes and ice while warm with Texas Frosting.

CFF Shared by Pat

Texas Frosting
1/2 stick butter, melted
2 tbsp cocoa
3 tbsp milk, evaporated or fresh
1 3/4 cup powdered sugar
1 tsp vanilla
1 cup chopped pecans

Mix and bring to a boil first 3 ingredients. Add sugar and vanilla and beat until smooth. Add chopped nuts, or these can be sprinkled on top of iced cake.

CFF Shared by Pat

Turtle Cake
1 box German chocolate cake mix
3/4 cup (1-1/2 sticks) butter
1/2 cup evaporated milk
1 bag (14 oz) caramels
1 cup chopped pecans
1 cup chocolate chips

Mix cake mix according to package directions. Pour half of the batter into 13x9 inch floured and greased pan. Bake 15 minutes at 350 F. Melt caramels with milk and butter. Pour over cake, sprinkle pecans and chocolate chips. Pour remaining cake batter over top. Bake 20 minutes more at 350 F. May be frosted.

CFF Shared by Pat

Carrot Cake
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour*
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/4 tsp ground nutmeg
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts

Heat oven to 350 F. Grease bottom and sides of rectangular pan, 13×9×2-inch, or 2 round pans (8×1-1/2 or 9×1-1/2-inches), with shortening; lightly flour.

Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat 1 minute. Stir in carrots and nuts. Pour into pan.

Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Frost rectangle or fill and frost layers with your favorite Cream Cheese Frosting.

NOTES : *If using self-rising flour, omit baking soda and salt. Lighter Carrot Cake: For less fat and fewer calories per serving, substitute 1/2 cup unsweetened applesauce for 1/2 cup of the oil and 1 egg plus 4 egg whites for the eggs. Decrease the chopped nuts to 1/2 cup.

CFF Shared by Sandy

Pineapple-Coconut Cake
1 (3.4-oz) pkg French vanilla instant pudidng mix
1 (18.25-oz) pkg white cake mix
1 (20-oz) can crushed pineapple, drained well
1 cup flaked coconut
1 cup chopped pecans or macadamia nuts -- toasted
1 (8-oz) container frozen whipped topping, thawed

Prepare pudding according to package directions; chill one hour.
Bake cake according to package directions in a 13x9-inch pan; cool in pan on a wire rack. Spread pudding over cake. Spoon pineapple over pudding.  Sprinkle with coconut and half of pecans. Spread with whipped topping, and sprinkle with remaining half of pecans. Cover and chill 8 hours. Southern Living Mag spring 2000.

CFF Shared by Pat

Honey Cake with Honey Cream Cheese Frosting
Recipe By: Martha Stewart Living Magazine 2000 Gardening Issue
1 cup unsalted butter (plus more for pan), room temperature
2 cups sifted all-purpose flour, plus more for pan
1/4 tsp salt
1/4 tsp ground nutmeg
5 lg eggs, room temperature
1 1/2 tsp pure vanilla extract
3/4 cup sugar
1/2 cup honey
Honey Cream-Cheese Frosting:
1 (8-oz) pkg cream cheese, room temperature
1/4 cup honey

1. Heat oven to 325 F with rack in center. Butter an 8x8x2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla and set aside.

2. In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.

3. Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.

4. Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.

5. Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.

6. Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.

The cake can be made several days in advance; store, covered, at room temperature.  Frost the cake just before serving. Experiment with different types of honey.

Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes.  Add honey, and beat until smooth, about 1 minute.  Use immediately or refrigerate, covered, until needed. This frosting can be made in advance and kept refrigerated until needed. Before using, bring frosting to room temperature.

CFF Shared by Pat

Catherine's Applesauce Cake
3 cups warm unsweetened applesauce
4 tsp baking soda
3 cups brown sugar
1 cup shortening
2 tsp baking powder
3 cups flour
2 eggs
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp salt

Add baking soda to warm applesauce and stir gently to blend. (The applesauce will "foam" when the baking soda is added, so use a slightly bigger container than 3 cups.) Set aside. In large mixing bowl, cream together brown sugar and shortening. Sift together baking powder, flour, cinnamon, cloves, nutmeg and salt. Add eggs to dry ingredients and beat until blended. Gently add in applesauce/baking soda mixture. Mix until combined. Pour into lightly greased bundt or tube pan and bake at 350 F for 1 hour. Serve each slice topped with warm Lemon Sauce (recipe below).

This cake is even better the second day and after being refrigerated. But it can also be served warm or room temperature. From the kitchen of my Great-Aunt Catherine Lindsey.

Lemon Sauce
1/2 cup sugar
1 cup boiling water
2 tbsp butter
1-1/2 tbsp lemon juice
1 tbsp cornstarch
1/8 tsp salt
1/8 tsp nutmeg or more to taste

Mix sugar, cornstarch, salt and nutmeg. Gradually add water and cook over low heat until thick and clear. Add butter and lemon juice; blend.  Serve over Catherine's Applesauce Cake.

CFF Shared by Leilani

Blueberry Honey Cake
1 cup fresh or frozen blueberries
1/3 cup honey
1/3 cup water
1 tbsp cornstarch or arrowroot
1 tbsp water
1-1/2 cups whole-wheat flour
1 tsp baking powder
1 cup 2% milk
1/3 cup honey
1 tbsp vegetable oil

Preheat oven to 350 F. Prepare a 9-inch cake round sprayed with baking spray. In a saucepan combine blueberries, honey and 1/3 cup water; bring to a boil over medium heat. Stir together cornstarch and 1 tbsp water; add to simmering blueberry mixture. Cook, stirring constantly, until thickened. Remove from heat; set aside.

In a large bowl, stir together flour and baking powder. In another bowl, whisk together milk, honey and oil until smooth; add to flour mixture, stirring to combine. Pour into prepared pan. Pour blueberry mixture on top of batter. Bake 25 to 35 minutes or until tester inserted in center comes out clean. Recipe source: Jimmy Lesage's New Life Spa, Vermont. Serves 6 to 8. (3 gms fat per serving, 176 calories per serving.)

CFF Shared by Leilani

Chocolate Angel Food Cake
1 cup cake and pastry flour
1/4 cup cocoa
1-1/3 cups granulated sugar
12 egg whites, at room temperature
1/2 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp almond extract
Strawberry puree or sliced strawberries

Preheat oven to 375 F. Prepare a 10-inch tube pan sprayed with baking spray. Into a bowl, sift together flour, cocoa and 1/3 cup of the sugar; set aside. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. In two additions, gently fold cocoa mixture into egg whites until well-blended. Fold in vanilla and almond extracts. Pour batter into prepared pan.

Bake 35 to 40 minutes or until cake springs back when lightly touched. Turn pan upside down and place over a bottle or an inverted funnel. Cool cake completely before removing from pan. Serve with strawberry puree or sliced strawberries.

CFF Shared by Leilani

Please sign our guestbook.

Stop by J & L Designs to see more beautiful graphics!

Webpage designed and maintained by Leilani Devries.