Italian Cream Cake

Italian Cream Cake

5 eggs
1/2 cup real butter , softened
1/2 cup vegetable shortening
2 cups sugar
1 tsp baking soda
1 cup buttermilk
2 cups all-purpose flour, sifted twice
1 cup coconut
1 cup chopped nuts
2 tsp Vanilla Extract

Cream Cheese Frosting:
1 package (8oz) cream cheese, softened
1/2 cup butter or margarine, softened
1 package (16 oz) powdered sugar
1 tsp Vanilla Extract


Separate eggs and beat egg whites until stiff; set aside. Cream butter, shortening, and sugar. Add egg yolks, one at a time, beatin well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well; add coconut, nuts, and extracts. Fold in stiffly beaten egg whites. Pour into 3 bottom-greased and floured 9 inch cake pans, using 2 cups batter for each pan. Bake at 350 degrees for 25 minutes. Makes 16 servings.

Flourless Chocolate Cake

An amazing rich and dense and chocolate cake with no flour. Simple to make and decadent.


1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
8 squares bittersweet chocolate
3/4 bag Semi Sweet Chocolate Chips
1 cup unsalted butter
6 eggs

Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate and chocolate chips. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Kentucky Butter Cake

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs

3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.


Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Honey Bun Cake

My favorite cake right now is a Honey Bun Cake. This is the recipe that we use.


1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon

2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

Mocha Cream Cake

Mocha Cream Cake
2 cups flour
1 cup sugar
1cup packed brown sugar
3/4 cup unsweetened cocoa
1 1/2 tsp.baking soda
1/2 tsp salt
1 cup mayo
3 tbsp.oil
1 cup brewed, hot, strong coffee
2 tsp vanilla
1/3 cup semisweet chocolate morsels
Preheat oven to 350. Combine first six ingredients. Add mayo and oil; beat with mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat at low speed 1 minute or until well blended. Stir in chocolate chips. Pour batter into a 13x9 inch pan coated with cooking spray. Bake at 350 for 30 minutes. Cool completely.


Mocha Cream
1/2 cup brewed, hot, strong coffee
1 (7 oz.) jar marshmallow cream
1 (8 oz.) container cool whip
1/3 cup chocolate syrup (Hersheys)

Combine coffee and marshmallow cream; beat with mixer at low speed until smooth. Fold in whipped topping. Spread over cooled cake; drizzle with chocolate syrup. Chill until ready to serve.

Golden Rum Cake or Uh-uh Cake

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Banana Cake

Are your bananas starting to turn black? Here is a wonderful way to use them. This banana cake is super moist and very delicious.

1 1/4 cups white sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon baking soda
1/4 cup sour cream
1 cup mashed bananas (very over ripe)
1 1/2 cups cake flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well.
Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.

Mexican Vanilla Kaluaha Cake

1 box Betty Crocker French Vanilla
2/3 cup whole eggs (approx 3)
2/3 pound sour cream (10 oz or 1-1/2 cup)
½ cup Wesson oil
1 tsp vanilla
1 tsp Cinnamon
¼ cup Kahalua (coffee liquor)

Add cake mix and cinnamon and mix together. Add eggs, sour cream, oil and vanilla. Start slow then turn up the speed and mix thoroughly for about 2 minutes. Add in Kahalua and stir just until blended well but DO NOT OVERBEAT. Remove from mixer fill pans ½-3/4 full and bake at 325 until done

Shaped or 3D Cake Recipe

This recipe is best for making shaped cakes or 3D cakes. It is very durable and moist.


1 Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream


Preheat oven to 350 Incorporate all ingredients together one by one on low speed. Make sure to mix thoroughly between each ingredient. Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes. Bake at 350 for 30 - 35 minutes

Apricot Nectar Cake

1 box Duncan Hines yellow cake mix
1/2 c. sugar
3/4 c. oil
1 small can apricot nectar
4 eggs
1/2 c. powdered sugar

Glaze:
1/2 c. powdered sugar
1 can apricot nectar

Preheat oven to 350°. Grease and flour a Bundt cake pan. Beat together cake mix, sugar, oil, eggs and 1 can apricot nectar. Pour into prepared Bundt cake pan. Bake for 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean. Allow to cool for 5 minutes in the cake pan then turn out onto cake plate. While cake is cooling, prepare glaze by mixing 1/2 c. powdered with 1 can apricot cake. Drizzle over cake while still slightly warm.

Apple Spice Cake

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting


Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

Hummingbird Cake

This is the best hummingbird cake recipe that I have found. It is a triple-layer treat that is very dense and rich. It includes mashed bananas, pecans and crushed pineapple, and cream-cheese icing that's smeared top to bottom. Some people also refer to this cake as a bumblebee cake. This in one cake that your family is sure to enjoy.

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans
2 cups diced bananas
1/2 cup chopped pecans
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan.
Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans.
Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.