Norwegian Sour Cream Cake

This is actually a King Arthur Flour recipe that I found through Pinterest. I have always wanted a really good pound cake recipe and for me this is exactly what I've been looking for. The cake is moist and dense with an amazing butter and sour cream flavor. My family loves this cake and thinks it should be served as a coffee cake and a dessert cake. -Sarah

1 cup butter
2 cups sugar
2 eggs
1 t. salt
2 t. baking powder
2 t. vanilla
4 cups flour
1 1/2 cups sour cream

• Preheat oven to 350 degrees. Grease a bundt pan, 10 inch tube pan, or angle food pan. 
• In a large bowl beat together the butter and sugar until well combined. 
• Add the eggs one at a time, beating well after each.
• Stir in the salt, baking powder and vanilla.
• Add the flour, alternating with the sour cream.
• Starting with flour, add about 1 cup, alternating with 1/2 cup sour cream. Mixing at medium speed and combining well after each addition. Batter will be very thick when finished.
• Scoop into prepared pan, leveling dough with spatula. 
• Bake for about 60 minutes, checking with a tooth pick. Turn cake out onto a plate. 

Carrot Cake

I have been searching for the perfect carrot cake recipe and got this one from a friend.  It is delicious, not dry and not soggy...and the frosting is amazing!  -Kristin

2 cups sugar

4 eggs

1 cup vegetable oil

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon nutmeg

2 1/2 cups grated carrots

1 small can of crushed pineapple

1 cup coconut or chopped walnuts (optional)

FROSTING:

1 stick of butter, soft

8 ounce cream cheese, softened

1/2 teaspoon vanilla

2 cups powdered sugar

• Mix the sugar, eggs and vegetable oil well.
• Mix in remaining ingredients.
• Bake in a lightly greased 9x13 pan at 350 for 45-55 minutes.
• Cool completely.
• For frosting:  Beat the butter first until smooth.
• Then add the softened cream cheese and beat until smooth.
• Add the vanilla and powdered sugar and beat until smooth.
• Frost completely cooled cake.

 

Chocolate Wacky Cake

I found this recipe in an old family cookbook. My grandma had submitted it. I've made it many times over the years. I love that it's quick and easy to whip up and makes a smaller cake when you don't want tons of leftovers.-Sarah

In a 8x8 pan mix together:
1 1/2 cups flour
3 T. baking cocoa
1/2 t. baking soda
1 cup sugar
1/2 t. salt

Make 3 holes in the flour mixture and pour one ingredient into each hole:
1 T vanilla
1 T. vinegar
5 T. oil

Pour 1 cup warm water over all and mix well. Bake at 350 degrees about 30 minutes. We like ours frosted with 5 minute chocolate frosting!

Fluffy White Frosting aka 7 Minute Frosting

This is the frosting my mom made a lot through my childhood years.  This frosting is very fluffy and marshmallow like.  The recipe calls for egg whites and they get cooked when the hot syrup is poured into them.  This frosting is also great on angel food cake.  -Kristin

1 cup sugar
1/3 cup water
1/3 teaspoon cream of tarter
1/3 cup egg whites
1 1/2 teaspoon vanilla

• In a saucepan combine the sugar, water and cream of tarter.  Heat to 242 degrees.  
• While syrup is cooking beat the egg whites until stiff enough to hold a point.
• Pour hot syrup very slowly in a steady, thin stream into stiffly beaten egg whites; beating constantly.
• Add the vanilla.
• Beat until frosting holds shape.  About 7 minutes :)!!  

Cool Cake

I found this recipe on the internet and it will be a favorite for lemon lovers! It was light and refreshing and fun to make.-sarah

1 box of lemon cake
6 oz. lemon jello
6 oz. instant lemon pudding
2 cups milk
8 oz. Cool Whip

• Prepare and bake cake according to directions in a greased 9x13 pan.
• Dissolve jello powder with 3 cups boiling water.
• After cake is baked poke all over and pour jello evenly over cake. Cover and refrigerate until completely cool.
• Mix pudding with milk, it will be very thick. Spread over cake and top with Cool Whip.

Whipped Vanilla Frosting

I have always wanted a really delicious creamy white frosting that I could count on when needed. This recipe was a great find. It went perfectly on the white cake I made, and I can't wait to use it again I found this recipe on kitchensimplicity.-Sarah

1 cup butter, softened
2 cups powdered sugar
2 T. milk
1 t. vanilla

• Beat butter until pale and creamy, about 6 minutes.
• Add remaining ingredients and beat about 6 more minutes.

White Cake

I found this recipe on allrecipes when I was looking for a delicious white cake to bake. It got great reviews so I thought I'd give it a try. I was really happy with the results and would make this again!-Sarah

1 boxed white cake mix
1 cup flour
1 cup sugar
3/4 t. salt
1 1/3 cups water
1 cup sour cream
2 T. oil
1 t. almond extract
1 t. vanilla extract
4 egg whites

• Preheat oven to 325 degrees. Stir together the cake mix, flour, sugar and salt until well combined.
• Pour in the water, sour cream, oil, extracts and egg whites. 
• Beat with mixer on low until well combined, about 4 minutes.
• Pour into greased and floured pan. I used 2, 9" round cake pans.
• Bake about 20 minutes.

Strawberry Shortcake

This recipe for shortcake is from Taste of Home.  A good, easy recipe to enjoy topped with sweetened strawberries and whipped cream.  -Kristin

2/3 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cup flour 
2 teaspoons baking powder 
1/2 cup milk

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. 
• Combine dry ingredients and add alternately with milk to the creamed mixture. 
• Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes.
• Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream.

Chocolate Cherry Cake

This is another delicious recipe from my mom. I remember loving this cake when I was younger and haven't had it in years. When I came across the recipe I knew I had to make it. It was as good as I remembered! Surprisingly there isn't a cherry flavor in the cake, you don't even notice them until you have a bite with a cherry in it. The frosting is awesome too, it's the consistency of a soft fudge.-Sarah

1 boxed chocolate cake mix

3 eggs

1 can cherry pie filling

• Stir eggs and pie filling into dry cake mix. Making sure to combine well without any dry lumps remaining.
• Spread into a greased 9x13 pan. Bake at 350 degrees about 30-35 minutes. Cool before frosting.

1 cup sugar (not powdered)

5 T. butter

1/3 cup milk

1 cup chocolate chips

• Bring sugar, butter and milk to a boil in a small saucepan. Boil for 1 minute, remove from heat and stir in chocolate chips until smooth. Quickly pour over cake and smooth. (This will set pretty quickly once it touches the cake)

Cream Filling or Frosting

This is a recipe that I've been wanting for a long time. I've tried different filling recipes and none have been as good as this one! It's an amazing, fluffy white frosting that has more of a filling texture to me. I've used it to fill cupcakes and it would be a great cake filling. Try it, you might just want to frost something with it. -Sarah

1 cup milk
5 T. flour
1 t. vanilla
-Combine milk and flour in a small saucepan with a whisk until combined. Heat over medium heat stirring until mixture is thickened. Remove from heat, stir in vanilla. Cool.

1 cup butter
1 cup sugar (not powdered sugar)
-Beat butter and sugar until very well combined. Add the thickened mixture, making sure it's completely cooled! Beat until light and fluffy, making sure not to over beat. It will resemble whipped cream.

Oatmeal Spice Cake

This cake is so unique and yummy! I got the recipe off of a blog that we follow tammysrecipes.com. The cake is delicious and the topping incredible...the combo will make you crave more and more! -Kristin

Cake Ingredients:
1 1/2 c. flour
1 c. oatmeal
1 c. brown sugar
1/2 c. sugar
1 1/2 t. cinnamon
1 1/2 t. baking soda
1/2 t. salt
1/2 t. nutmeg
1/2 c. butter, melted
1 c. water
2 eggs
2 T. molasses

Topping Ingredients:
1/4 c. butter, melted
2/3 c. brown sugar
1/2 c. coconut
1/2 c. chopped pecans
3 T. half and half or milk

• Measure all cake ingredients into a large mixing bowl.
• Beat with mixer until well combined.
• Pour into a greased 9x13 baking pan and bake at 350 for 35-45 minutes; or till done.
• Cool cake slightly.
• Place butter and brown sugar in a small saucepan and heat till sugar is mostly dissolved.
• Remove from heat and mix in the rest of the topping ingredients and spread over cake.
• Place in broiler for 2-3 minutes until topping is bubbly and browned.

Pineapple Zucchini Cake with Cream Cheese Frosting

I got this recipe off of Pioneer Woman's site. It is the most delicious, moist, heavenly tasting cake ever!!!! -Kristin

1 c. all-purpose flour

1/2 c. whole wheat flour (you can use all white flour)
1 1/4 c. sugar

1/2 c. shredded coconut

2 t. baking soda

1 t. salt

2 t. ground cinnamon

1/4 t. ground nutmeg

1/8 t. ground ginger

3 T. canola oil

2 eggs

1 (20 oz) can crushed pineapple, drained reserving juice

2 c. grated zucchini

2 T. softened butter

8 oz. package softened cream cheese

2 c. powdered sugar

2 t. vanilla

chopped pecans, optional

• Preheat oven to 350 and grease a 9 x 13 pan; set aside.
• Combine all the dry ingredients; set aside.
• In a bowl combine the remaining ingredients in the first column and then add to the dry ingredients. Mix well. If the batter is too thick add a little bit of the reserved pineapple juice.
• Spread into baking dish and bake for 33-38 minutes until done.
• Beat the frosting ingredients adding a bit of the reserved pineapple juice if needed.
• Spread frosting on completely cooled cake.
• Sprinkle with chopped pecans if desired.

Lemon Sour Cream Cake

This is delicious. I posted the frosting recipe I made it with, and it is awesome, but I also think this cake would be awesome with pudding frosting made with lemon pudding. (recipe on blog) -Kristin

1 box lemon cake mix
1 c. sour cream
3/4 c. water
3/4 c. oil
4 eggs
1 small package lemon instant pudding

1 c. butter, softened
4 c. powdered sugar
1/4 c. fresh lemon juice (juice from one lemon)
1 t. packed grated lemon zest

• Preheat oven to 350 and grease 2 cake rounds or a 9x13 pan.
• Mix together all ingredients on first row and beat on medium speed for 2 minutes.
• Pour batter into cake pans and bake for 25-30 minutes being careful to not over bake.
• Remove from oven, set aside and let cool completely.
• Beat softened butter and 4 c. of the powdered sugar; beat well and add remaining ingredients. If you want thicker frosting, add more powdered sugar till desired consistency. I thought 4 cups was perfect.


• Frost when cake is completely cooled.


• Garnish with raspberries if desired.

Chocolate Pudding Cake

This is a recipe that we figured out together and it's always a hit when we share it. We've been making it for years and years!-Sarah

1 chocolate cake mix
1 box instant chocolate pudding
2 cups milk
8 oz. Cool Whip

• Bake cake according to directions in a greased 9x13 pan.
• Poke the crap out of it with a the end of a wooden spoon.
• Mix pudding mix with milk and spread over cake, pushing the pudding into the holes.
• Top with Cool Whip.

Pudding Frosting

I think this recipe came from Kristin's mother in law years ago. It's a great alternative to regular frosting because it's light and fluffy and not too sweet. There are so many different cake and pudding flavor combinations to try.-Sarah

2 boxes instant pudding
2 cups milk
8 oz. Cool Whip

-Mix pudding and milk with a whisk until thickened. Fold Cool Whip into pudding.

One of my favorite ways to use this cake is on a pudding cake. I bake a regular cake mix in a 9x13 pan and cool it completely. Then poke holes in the cake with the end of a wooden spoon. I spread a small box of instant pudding, made according to the directions, over the cake and spread it over and into the holes of the cake with a spatula. Then chill completely.

Jello Cake

Jello cake is summer to me, it is so easy, refreshing and just so delicious! -Kristin

1 box white or yellow cake mix
2 small boxes of jello (flavor of choice)
2 cups boiling water
8 oz. Cool Whip

• Mix and bake cake as directed.
• As soon as the cake is out of the oven, poke holes all over using the bottom of a wooden spoon.
• Mix jello into boiling water and pour evenly over cake.
• Refrigerate immediately until cooled.
• Top with Cool Whip.

Lemon Cake with Lemon Frosting

My oldest son requested a lemon cake for his birthday and my mother in law combined a few recipes to come up with this delicious treat. We agreed that it had an old fashioned taste and texture, much better than a lemon cake mix. -Sarah

Lemon Cake
3 cups cake flour
1 1/2 t. baking powder
1 t. salt
1/2 t. baking soda
1 cup butter, softened
2 1/2 cups sugar
5 eggs
1 1/2 t. vanilla
1/4 cup lemon juice
3/4 cup buttermilk

Lemon Frosting
6 T. butter, softened
1/2 t. lemon zest
1-2 T. fresh lemon juice
2 1/3 cups powdered sugar

• Spray 2, 8 inch round cake pans.
• Sift dry ingredients into a bowl. Mix buttermilk and lemon juice.
• Beat butter and sugar until light and fluffy. Add eggs, one at a time. Beat in vanilla.
• With mixer on low add dry ingredients in thirds, alternating with buttermilk mixture.
• Divide batter between pans.
• Bake at 350 degrees 45-50 minutes.
• Split cake in halves, if desired to make a 4 layer cake. Fill with lemon curd or lemon frosting. Frost entire cake with lemon frosting.
• To make frosting, beat ingredients together using as much lemon juice as needed for desired consistency.

Heavenly Angel Food Cake

This is a recipe from my neighbor and friend. Our family has had this twice at her house and we just love it! This is hands down, way better than the box angel food cake. -Kristin

2 1/2 c. sugar
1 1/2 c. flour
1/4 t. salt

2 1/2 c. egg whites (16-18 egg whites)
1 t. cream of tarter
1 t. vanilla
1 t. lemon juice

Optional Toppings:
cut up strawberries
cool whip
ice cream

• Sift together the sugar, flour and salt and set aside.
• In a very large bowl beat egg whites and cream of tarter at high speed until stiff peaks form.
• Gradually fold in sugar mixture 1/8 c. at a time; folding until just blended after each addition.
• Fold in lemon juice and vanilla.
• Spoon into either an ungreased angel food cake pan or a 9x13 pan that is covered in aluminum foil with foil going 3 inches over sides of pan.
• Bake at 375 for 35-45 minutes on the lowest rack in the oven. Make sure that a toothpick inserted in center comes out clean.
• Take out of oven and if baked in a 9x13 pan place upside down on a greased wire rack. If baked in an angel food cake pan place upside down.

Peach Cake

I love this cake and it is a real hit every time I have brought it somewhere. It couldn't be easier! -Kristin

3/4 c. cold butter
1 pkg. yellow cake mix
2 egg yolks
2 c. sour cream
1 (29 oz) can sliced peaches, drained
1/2 t. cinnamon
8 oz. Cool Whip

• In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into greased 9x13.
• Beat egg yolks and then add sour cream; mix well.
• Set aside 6-8 peaches for the top. With remaining peaches cut into 1 inch pieces and then stir into sour cream mixture.
• Spread over crust and sprinkle with cinnamon.
• Bake at 350 for 25-30 minutes until edges are brown.
• When cooled, spread Cool Whip over top.

Pumpkin Sheet Cake

This is another recipe from my Aunt Yvette, when I first had it I loved it so much I had to have the recipe. I've made it many times and it turns out awesome every time! This is truly my favorite pumpkin dessert! -Sarah

Cake:
2 cups sugar
4 eggs
1 cup oil
2 cups flour
1/4 t. cinnamon
1/4 t. cloves
1/4 t. ginger
2 t. baking soda
1/2 t. salt
2 cups pumpkin

Cream Cheese Frosting:
18 oz. cream cheese, softened
1 stick butter
1 t. vanilla
3 cups powdered sugar
-Beat cream cheese till smooth, add remaining ingredients and beat to spreading consistency.

• Cream sugar and eggs, add oil and beat for 3 minutes.
• Combine dry ingredients and add to creamed mixture.
• Add pumpkin, stir until smooth.
• Pour into greased and floured jelly roll pan.
• Bake at 350 degrees 25-30 minutes.
• Cool and frost with cream cheese frosting.