A Sort of Raspberry Cheesecake

This is very delicious, and VERY easy. You can half it and it still works pretty well.

1 pkg. white cake mix (sometimes I use cherry chip or even have used chocolate)
2 8-oz. pkg. cream cheese, softened at room temperature
4 c. powdered sugar
1 pint whipping cream, whipped
2 16-oz. cans raspberry pie filling

Preheat oven to 350. Grease and flour two 9x13 pans. Prepare cake according to pkg. directions. Pour half cake batter in each pan. Bake for 20 mins or until done. Remove and cool.

In a med. bowl, whip cream cheese and powdered sugar together until fluffy. Whip whipping cream separately, then add to cream cheese mixture. Divide the mixture and spread half on to each cake. Then spread one can pie filling on top of each cake. Refrigerate until ready to serve.

Tres Leches

I loved this cake, but it is a cake that some might love and some might hate. It's called "three milks" cake because of the three different types of milk. The longer it refrigerates the better, so I try to make it the night before or in the morning before I serve it (I've made it twice--cinco de mayo and with the pork barbacoa recipe). It tastes delicious with fresh fruit. This is a really gross looking picture, but I ate it too quickly and forgot to take pictures.

INGREDIENTS
5 eggs (large)
1 t baking powder
1 c white sugar
1/2 t vanilla extract
1 1/2 c all-purpose flour
1/2 c unsalted butter
2 c milk
1 (14 oz) can sweetened condensed milk
1 (12 fluid oz) can evaporated milk
1 1/2 c heavy whipping cream
6 T powdered sugar
1 t vanilla extract


DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.

Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

Combine the milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.

Whip on high whipping cream, 1 teaspoon vanilla, and 6 T of the powdered sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Lemon Poppy Seed Cake

I guess I've been craving cakes lately. I've been trying to make ones that aren't quite as sinful. This one I topped with an easy powdered sugar and lemon juice glaze, but it's good without.

INGREDIENTS
1/8-1/4 cup poppy seeds (depending on preference)
1/4 cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs


DIRECTIONS

Soak poppy seeds in milk for 2 hours (opt). Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.

Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Dump Cake

This is an easy and delicious cake for those nights when you just need a quick and yummy treat. And, it can't be THAT bad for you, right?

1 lg. can of cherry pie filling and/or 1 lg. can pineapple
1 pkg. yellow cake mix
1/2 c. butter

Pour the can(s) into a 9x13 pan. Evenly sprinkle cake mix directly on fruit and cut up butter over the top. Bake at 350 for about 40-45 minutes. Top with ice cream or whipped cream.

Chocolate Cake with German Chocolate Frosting

I needed chocolate last weekend, so I made this delicious cake. The cake is extremely moist (a reason I don't usually like cakes) and stands well on its own. You won't be needing ice cream or milk to go with this cake--it's awesome. The frosting is really good too, but you can put whatever frosting you want on this cake. I used 3/4 c. coconut and maybe 1/2 c. of crushed walnuts when I made the frosting, since that's all I had. Oh, and I went ahead and used the whole can of evaporated milk and it worked fine.

INGREDIENTS for cake

3 c. packed brown sugar
1 c. butter or margarine, softened
4 eggs
2 t. vanilla extract
2 2/3 c. all-purpose flour
3/4 c. baking cocoa
1 T. baking soda
1/2 t. salt
1 1/3 c. sour cream
1 1/3 c. boiling water

DIRECTIONS

1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla.

2. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.

3. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

INGREDIENTS for frosting

1 c. evaporated milk
1 c. white sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 c. margarine
1 t. vanilla extract
1 c. chopped pecans
1 c. flaked coconut

DIRECTIONS

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let the frosting sit for 30 mins or so to thicken up before spreading.

Angel Food Cake

This was AMAZING! Seriously try it. It's way better than store bought--I can't stop eating it! It calls for 12 eggs, but all you'll end up needing are the egg whites (1 1/2 c. worth). I buy egg whites in a carton (they're usually next to the eggs at the store), and that's a lot easier to measure out. I made fresh whipping cream:

1 c. whipping cream

3 T. powdered sugar

1/2-1 t. vanilla

Beat on high speed until stiff peaks form

ANGEL FOOD CAKE

Ingredients:
12 eggs
1 1/4 c. confectioners' sugar
1 c. all-purpose flour
1 1/2 t. cream of tartar
1 1/2 t. vanilla extract
1/2 t. almond extract
1/4 t. salt
1 c. sugar

Directions

1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan (I used a bundt pan). Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.