2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting (below)

1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

1/4 cup oil
2 eggs
1/2 cup water
21 oz cherry pie filling
1 dark Chocolate Cake Mix
8 oz Cool Whip

Put oil in 9 x 13 pan.
Add the cake mix, eggs and water and mix with a fork. Batter will be lumpy.
Pour cherry pie filling over the top and bake 350 for 35 - 45 minutes.

Frost with the Cool Whip.

Streusel
1/4 cup packed brown sugar
1/4 cup old-fashioned oats
2 tablespoons chopped walnuts
1 tablespoon butter

Coffee Cake
1 box (15.3 oz) Betty Crocker® Fiber One apple cinnamon muffin mix
3/4 cup water
2 tablespoons vegetable oil
2 eggs

Glaze
1/4 cup powdered sugar
1 teaspoon water

1.Heat oven to 400°F.
Spray bottom only of 9-inch round cake pan with cooking spray. In small bowl, mix all streusel ingredients except butter.
Cut in butter with fork until mixture is crumbly; set aside.

2 tablespoons melted unsalted butter, for brushing loaf pan
1/2 lb unsalted butter, at room temperature
1/2 tablespoon pure vanilla extract
1/2 lb granulated sugar
4 large cage-free eggs
1/2 lb cake flour
1/8 teaspoon salt

1. Preheat the oven to 350ºF.

2. Brush the inside of a 9 x 5 x 3 inch loaf pan with half of the melted butter. Cut parchment paper to fit the bottom & sides of the pan, then line the pan with it, brushing again with the remaining butter. Set aside.

1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
1 (18 1/4-ounce) box white cake mix
1 teaspoon finely grated lemon zest
2 teaspoons vanilla extract
3 tablespoons sweetened pink lemonade drink powder
1 pound confectioners' sugar
5 tablespoons frozen pink lemonade concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

Prepare the cake batter according to the package directions.

1 cup sugar
1 cup flour
1/4 cup butter
1 tsp. baking soda
1 tsp. almond extract
1 egg
2 apples, peeled, cored and quartered
1 tsp. cinnamon

Combine sugar, flour, butter, baking soda, almond extract and egg. Mix until blended.
Pat dough evenly into the bottom of a greased 9-by-13-inch (or slightly larger) baking pan. Thinly slice apple quarters.
Overlapping the slices, arrange in lengthwise rows on top of cake batter. Sprinkle with cinnamon and a little sugar.

Bake at 350 F for 25 minutes.

Topping:
1/4 cup butter
1/4 cup sugar
1 egg

Cooking spray, for the pan
3/4 cup(s) all-purpose flour
3/4 cup(s) packed light brown sugar
1 teaspoon(s) ground cinnamon
6 tablespoon(s) butter, melted
1 cup(s) walnuts, chopped
3/4 cup(s) dried cherries, chopped
1/4 cup(s) canola oil
1/4 cup(s) water
3 large eggs
1 cup(s) reduced-fat sour cream
2 teaspoon(s) pure vanilla extract
1 box(es) (18.25 oz) yellow cake mix

1.Heat oven to 375ºF. Spray a 10-in. tube pan with cooking spray.

1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water

Makes 1 serving.

Directions In a ziploc bag combine the two cake mixes together and mix well. For each individual cake serving take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute and you have your own instant individual little cake!

1 cup chopped pecans
1 cup coconut
1 German chocolate cake mix
1 lb. powdered sugar
1 8oz. pkg. cream cheese, softened
½ cup margarine, softened

Grease and flour a 9 by 13 pan.
Pour pecans and coconut in bottom of pan. Mix the cake according to the directions on the box.
Pour on top of coconut and pecans in pan.
Mix cream cheese, butter, and sugar and drop by spoonfuls on top of cake mix.
Bake at 350 for 45 minutes.

(You might want to place the cake pan on a cookie sheet as it could run over while cooking

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear

Topping:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.

Sponge Cake:
Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites

Filling:
1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur

To make the Sponge Cake:

Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.

Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot water until light and foamy.

Crust:
1-1/4 cups chocolate wafer crumbs (about 18 wafers)
2 tbsp. sugar
3 tbsp. melted butter or margarine

Filling:
2 (250 g or 8-oz) packages cream cheese
1 (125 g or 4-oz) package cream cheese
1 cup sugar
1/4 cup cocoa
2 tsp. vanilla
1 cup whipping cream
3 medium eggs
1 (19-oz.) can cherry pie filling
2 tbsp. chocolate cherry liqueur (optional)
2 tbsp. sugar
1/2 tsp. vanilla
1/4 oz. grated semi-sweet chocolate

Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter.
Press into bottom of 9 inch spring form pan.

Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar

Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides.

1 pkg chocolate cake mix with pudding in the mix
1 cup Hellmans Mayonnaise
1 cup water
3 eggs

Grease and flour 2 (9) layer cake pans. In large bowl with mixer at low, blend all ingredients 30 seconds.
Beat at medium speed 2 minutes. Pour into prepared pans. Bake at 350 F 30 to 35 minutes.
Cool in pans 10 minutes.
Remove, cool in wire racks.

Frost as desired.

1 lb. margarine
2 cups sugar
6 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 lb. (2 1/2 cups) white raisins
1 lb. (3 1/4 cups) chopped pecans
4 T. (2-oz. bottle) lemon extract

Cream margarine and sugar; add eggs one at a time, beating after each addition. Sift flour and measure.
Sift flour again with salt and baking powder. Coat raisins and nuts with small amount of flour mixture and set aside.
Add dry ingredients to creamed mixture. Add raisins and nuts; mix well. Stir in lemon extract.

Bake in 10-inch tube pan at 350 degrees for 1 hour 15 minutes.

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted

For the decoration:

1 Micowave safe 12 ounce or larger mug
1 Cake mix any flavor
1 - four serving size, instant pudding mix

Throughly mix dry ingredients together put 1/2 cup of dry mix in mug

Flavor Ideas:
Yellow cake mix/pistachio pudding
Devils food cake mix/ chocolate pudding
Butterscotch cake mix/ butterscotch pudding
Spice cake/banana instant pudding
Lemon cake mix/ lemon pudding
Yellow cake mix/ vanilla pudding or french vaniila

Spray or grease mug and add
1/2 C. Mix,
1 tablespoon egg white
1 tablesppom oil
1 tablespoon water
Mix with a fork

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 C. Wesson oil
3/4 C. water
4 eggs
1 tsp. vanilla

Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease!
Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture.
Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar.
Place remaining 1/3 of batter in pan.

Bake at 350 degrees for 1 hour or more

1/2 cup flour
1/4 cup sugar
1/2 tsp. ground cinnamon
2 Tblsp. unsalted butter

For the cake:
1 egg
1 cup milk
1/4 cup unsalted butter, melted
2 cups flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground mace
1 cup fresh or frozen blueberries

Preheat oven to 350.
Butter a 9 inch cake pan. To make topping, in small bowl, mix flour, sugar and cinnamon.
Blend in butter, using your fingertips or a pastry blender until mixture is crumbly.
Set aside.

To make the cake, in large bowl, beat together egg, milk and butter.

3 1/2 C flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2 eggs, beaten
1 C. mayonnaise
1 jar (16 oz.) unsweetened applesauce
1 C sugar
1 1/2 tsp. vanilla
1 C. chopped walnuts

Cinnamon Icing:

1 pkg. (8 oz.) cream cheese, softened
1/4 C melted butter
1 box (16 oz.) confectioners' sugar, sifted
1 tsp cinnamon

Heat oven to 350 degrees. Grease two 8-inch layer cake pans.
Sift together flour, baking soda, cinnamon, salt and nutmeg.

6 eggs,separated
1/2 C. orange juice,or cold water
1 1/2 C granulated sugar
1 tsp. vanilla
1 1/4 C flour,plus 1 tablespoon
3 Tblsp. corn starch
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cream of tartar

Beat the yolks until creamy, add orange or cold water & sugar; beat well. Add vanilla & set aside.
Sift together flour, baking powder & salt; add to yolk mixtur3e & beat at full speed; set aside.
Beat egg whites & ceam of tartar until stiff. Fold into batter & put in ungreased angel food pan.

2 C flour + 3 TBSPN,sifted
5 Tblsp. corn starch
1 1/2 C sugar
3 1/2 tsp. salt
2/3 C. shortening
3/4 C. milk
3 eggs
1/2 C.milk
1 tsp. lemon extract
1 tsp. butter extract

Stir tgether into large mixer bowl flour, sugar, baking powder & salt. Add shortening & the 1/4 cu milk. Beat 2 minutes on medium speed. Add eggs, remaining milk & extracts, beat 2 more minutes at medium speed.

Pour into 2 greased and floured 8 in round cake pans.

Bake in 350 oven 25-30 minutes or until done. Cool on rack 10 minutes.
Remove from pan; cool completely. Frost.
-

4 eggs, separated
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup cake flour
1/4 cup baking cocoa
3/4 teaspoon baking powder
1/4 teaspoon salt
3 cups ice cream, softened

In a large mixing bowl, beat egg yolks on high for 3 minutes or until light and fluffy. Gradually add sugar and vanilla, beating until thick and lemon-colored.

Combine flour, cocoa and baking powder; gradually add to egg yolk mixture. Beat on low until well mixed (mixture will be thick).

Butter the cake pan of your choice, then press wax paper over the bottom of the pan.

If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full.
Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this.
Set in freezer until frozen.

Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan.
Return to the freezer and freeze until very hard.

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1/2 gallon chocolate ice cream,softened

Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
Use ice cream that comes in a rectangular carton.
Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.

Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.