Funfetti Sheetcake

This sheet cake can be made and frozen (undecorated) ahead-of-time, cut while partially frozen, and decorated with buttercream and sprinkles before serving!

2 sticks real butter, MELTED
2 cups all purpose flour
2 cups cake flour, sifted
1 tsp. baking soda
1-1/2 tsp. baking powder
3/4 tsp. salt
1-1/2 cups sour cream, room temp
1/2 cup whole milk, room temp
2 cups granulated sugar
1/4 cup + 1 Tbl. brown sugar, lightly packed
4 large eggs, room temp
1 Tbl. vanilla
3/4 tsp. almond extract
3/4 cup rainbow jimmie sprinkles

Preheat oven to 350 degrees. Prepare sheet cake pan by lining with parchment (up over sides) and spraying with non-stick spray. 

Whisk together two kinds of flour, baking soda, baking powder, and salt. Set aside.

Whisk together sour cream and whole milk. Set aside.

In stand mixer with paddle attachment, mix melted butter with two kinds of sugars. Mix on medium speed for 2 minutes, until light and creamy. Add eggs, one at a time, scraping down sides. Add vanilla and almond extracts. Mix on medium-high speed until light and fluffy, about 3 minutes. Alternate adding wet and dry ingredients, mixing just until combined. Scrape down sides. Don't overmix. Fold in sprinkles and pour batter into prepared pan. Bake 25+ minutes until center is done...don't take out too early. 

White Chocolate Cream Cheese Buttercream:
Heat 1/4 cup heavy cream in microwave until bubbly.
Add 6-8 oz. white chocolate chips. 
Stir until melted. Set aside to cool.
Cream together well:
3 cubes real butter
1/2 - 2/3 bar cream cheese
Slowly add:
6 cups powdered sugar
white chocolate-cream mixture
1 tsp. clear vanilla (or regular is fine)
Mix for several minutes at high speed until fluffy.

Carrot Cake Sheetcake

Spray a sheet cake pan with non-stick spray. Line with parchment and spray again.

Pre-heat oven to 350 degrees.

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups flour
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. nutmeg
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
11 oz. finely grated carrots

Mix sugar and oil together. Beat in the eggs. Add the dry ingredients and mix until combined. Fold in the grated carrots. Spread in prepared pan and bake for 20-25 min. Frost with cream cheese buttercream.

Red Velvet Sheetcake

383 g cake flour
1-1/2 tsp. salt
1-1/2 tsp. baking soda
3 Tbl. unsweetened dark cocoa powder
3/4 cup (1-1/2 cubes) real butter, room temperature
2-1/4 cups sugar
3 large eggs, room temp
6 Tbl. (3 oz.) liquid red food coloring (not gel)
1-1/2 tsp. vanilla extract
1 cup sour cream, room temp
1/2 cup milk, room temp
1-1/2 tsp. cider vinegar

Heat oven to 350 degrees.
Spray a sheet cake pan with non-stick spray. Line with parchment paper and spray again. Set aside.
In small bowl, whisk cake flour, salt, baking soda, and dark cocoa powder together.
In separate bowl, whisk together vanilla, sour cream, milk, and cider vinegar.

In mixing bowl, beat butter for a couple of minutes until it is light and fluffy. And eggs and beat plenty. Add food coloring. Alternate adding dry ingredients with wet ingredients, but don't beat too much...just until incorporated enough. 

Pour into prepared pan and bake until done and edges barely start pulling away from sides.

Frost with cream cheese frosting or white buttercream. 

Chocolate Ganache

2/3 cup heavy cream
1 Tbl. butter
1 cup semi-sweet chocolate chips
1 Tbl. corn syrup

Heat heavy cream in microwave until it starts to bubble around the edges. Remove from microwave and add other ingredients. Slowly stir until chocolate is melted. Can also use an immersion blender for a smoother ganache. 

Chocolate Oreo Sheet cake

Spray and Line a baking sheet/jellyroll sheet cake pan with parchment and spray again.

In food processor,
Crush 25 Oreo cookies
with 4 Tbl. melted butter and
1/2 tsp. salt

Press into bottom of sheet pan. (No baking necessary)

With mixer, combine the following:
1 box chocolate fudge cake mix (15-18 oz.)
1 cup flour
1 cup sugar
3/4 tsp. salt
2 Tbl. cocoa powder
1-1/3 cups water
2 Tbl. oil
1 tsp. vanilla
1 cup sour cream
4 eggs

Pour batter into pan and bake at 350 degrees for about 25 minutes or until done.

Cool completely before adding ganache or frosting. 

Ganache:
2/3 cup heavy cream
1 Tbl. butter
6 oz. (1 cup) semi-sweet chocolate chips
1 Tbl. corn syrup
Heat cream to boiling in microwave. Add chocolate chips, corn syrup, Pour/Spread over cooled cake.  Freeze cake with ganache for easier cutting later.

Oreo-White Chocolate-Cream Cheese Buttercream:
Make white chocolate ganache first:
1/4 cup heavy cream, heated to boiling in microwave
Add 8 oz. white chocolate chips or melts and stir until smooth.
Allow to cool

In stand mixer, cream together for a few minutes:
3 cubes real butter
1/2 bar cream cheese

Slowly add:
6 cups powdered sugar
Cooled white ganache mixture
1 tsp vanilla (regular or clear)
Allow to beat for several minutes until it is light and fluffy.
Mix in 6 crushed Oreos (fine sand texture)

Chocolate Buttercream Frosting

Make a ganache and allow it to cool:
Bring 1/3 cup heavy cream to barely boiling in microwave or on stovetop
Add 1-1/2 cups semi-sweet chocolate chips 
Allow to sit for a minute in the hot cream. Stir with a spatula until smooth and there are no lumps of chocolate left. You may have to microwave it just a bit to continue the melting.

In stand mixer, whip 1 lb. (four cubes) real butter for a long time.
Add:
Cooled ganache
5 cups powdered sugar
1 Tbl. vanilla

Mix all together, scraping down the sides occasionally. Continue to mix for a long time until it is fluffy! Use a rubber spatula to stir it a bit to get out the air bubbles before frosting.
Freezes well! After freezing, allow it to come to room temperature. Re-whip to light and fluffy again before using.

Chocolate Wedding Cupcakes

 This makes about 42 cupcakes.

1 box chocolate fudge (or Devil's Food) cake mix
1 cup flour
1 cup sugar
3/4 tsp. salt
3 Tbl. cocoa powder
1-1/3 cups water
2 Tbl. vegetable oil
1 tsp. vanilla
1 cup sour cream
4 eggs

Preheat oven to 325 degrees. Mix all ingredients. (Perfect amount per cupcake liner: 1 regular scoop batter PLUS one mini scoop)  Bake for 16 min.

Marshmallow Creme

This marshmallow creme is used easily in a variety of recipes! 

Use for a filling in cupcakes, in fudge, honey butter, fruit dip, or brownies!

3 large egg whites (about 90 grams)
1-3/4 cup light corn syrup
1/2 tsp. salt
2-1/2 cups powdered sugar
2 tsp. vanilla (clear or regular)

Combine egg whites and corn syrup and beat on high for about 8 minutes until thick with whisk attachment. Switch to beater attachment and add salt, powdered sugar and vanilla.  Beat on low until combined. Don't over-beat.  Can be frozen for use later!

Almond Joy Earthquake Cake

1 cup sweetened flake coconut, divided
1/2 cup slivered almonds (adjust to desired amount)
1 box Chocolate Fudge Cake Mix
3/4 cup sour cream
1/4 cup milk
3 eggs
1/3 cup oil or melted butter
8 oz. cream cheese, softened
1 cube butter, softened
1/2 tsp. pure almond extract
2 cups powdered sugar
1-1/4 cups milk chocolate chips

Preheat oven to 350 degrees. Spray 9x13" baking dish with non-stick spray.

Sprinkle 1/2 cup coconut into the bottom of the baking dish.

With mixer, combine cake mix, sour cream, milk, eggs, and melted butter (or oil). Pour the batter over the top of the coconut in the dish. Sprinkle slivered almonds over the top. Don't stir.

Mix together cream cheese, butter, and almond extract, beating well. Add powdered sugar and beat well. Mix in 1/2 cup coconut.

Drop the creamed mixture by scant tablespoons over the top of the cake batter. Use a knife to gently swirl through the batter. Don't mix in fully.

Sprinkle the top of the cake batter with the chocolate chips.

Bake for 45-50 min until the cake-portion looks almost done. (Other parts will still look gooey.)  Cool to room-temperature before serving.  Great the next day too! 

Glazed Donuts

This recipe makes 12-18 doughnuts...similar to Krispy Kreme!

1 Tbl. yeast
2 Tbl. warm water
3/4 cup warm milk
1/4 cup sugar
1/2 tsp. salt
1 egg
1/4 cup shortening
2-1/2 cups flour
oil for frying

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and half the flour.  Mix with mixer.  Stir in remaining flour with wooden spoon.  Knead on floured counter.  Put in greased bowl. Cover and let rise until double...at least an hour.

Punch down and turn out dough on floured countertop and roll out 1/2" thick.  Cut with doughnut cutter.  Separate cut doughnuts and doughnut holes on lightly floured surface, so they don't stick together or stick to the countertop while they rise.  Cover with light towel and let rise.

Heat oil to 350-375 degrees...use a thermometer.  Carefully place risen donuts and holes in oil, a few at a time.  Turn when golden.  Watch temperature carefully and adjust as needed.

When golden, remove from oil and place on a cooling sheet (over a cookie sheet).  While still warm, dip both sides in glaze.

Glaze Recipe:
1/3 cup butter, melted
2 cups powdered sugar
1-1/2 tsp. vanilla
4-6 Tbl. hot water, as needed to thin

Chocolate Sheetcake

This sheet cake is different than Texas sheetcake.  This can be made ahead and frozen or wrapped.  Frost fresh when ready to serve!

1 box chocolate fudge cake mix (15-18 oz.)
1 cup flour
1 cup sugar
3/4 tsp. salt
2 Tbl. cocoa powder
1-1/3 cups water
2 Tbl. oil
1 tsp. vanilla
1 cup sour cream
4 eggs

In large bowl, whisk together cake mix, flour, sugar, and salt.  Add rest of ingredients and mix for at least 2 min. with hand mixer.  Prepare sheet pan with grease and flour.  Pour batter into pan and bake at 350 degrees for about 25 minutes.

Cool completely before adding ganache or frosting. 

Ganache:
2/3 cup heavy cream
1 Tbl. butter
6 oz. (1 cup) semi-sweet chocolate chips
1 Tbl. corn syrup
Bring cream to boil over med-low, stirring. Pour over chips, corn syrup, and butter in a small bowl.  Let it sit for 5 min and whisk until chocolate is melted.  Cool a bit and spread over cooled cake.  Freeze cake with ganache for a little bit, so ganache won't smear when adding chocolate frosting.

Top with:
Chocolate Frosting and use sprinkles or shaved chocolate, as desired. 

White Raspberry Sheetcake

1 box white cake mix (16-18 oz.)
1 cup flour
1 cup sugar
3/4 tsp. baking soda
3/4 tsp. salt
1-1/3 cups water
3 Tbl. vegetable oil
1 tsp. vanilla
1 cup sour cream
4 large egg whites
1/2 tsp. almond extract

In large bowl, whisk together cake mix, flour, sugar, and salt.  Add rest of ingredients and mix for at least 2 min. with hand mixer.  Prepare sheet pan with grease and flour.  Pour batter into pan and bake at 350 degrees for about 25 minutes (or until slightly golden).  

Cool cake completely.

Spread 1 cup best raspberry jam over sheet cake and freeze for a while so jam will set. (If you don't freeze it, the jam will smear when you frost it.)

Meanwhile, make frosting:
6 oz. cream cheese
6 Tbl. Blue Bonnet margarine
3/4 tsp. vanilla
Beat this until light and smooth.
Add 3 cups powdered sugar and beat until smooth.

In a separate bowl, beat 1 cup heavy cream until peaks form.
Slowly add dollops of cream cheese mixture to whipped cream one-at-a-time and beat slowly to incorporate it all.  

Spread frosting over frozen jam layer.  Refrigerate cake until ready to serve.

Carrot Cake

3/4 cup vegetable oil

1 cube real butter, room temp
2 cups sugar
1/4 cup brown sugar

4 eggs, room temperature

1 tsp. vanilla
20 oz. fresh coarsely-grated carrots
2-1/4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 cup chopped pecans

Preheat oven to 350 degrees.  Prepare 2-9" circle pans by spraying with non-stick spray and lining the bottom with parchment, then spray again.

Carrots can easily be grated in a food processor with grater attachment...or use manual grater. Set aside.

Whisk together flour, baking soda, baking powder, salt, and spices. Set aside.  

With  mixer, combine oil, butter, and sugars until mixture is lighter and noticeably thickened. Add eggs and vanilla. Trade off adding carrots and dry ingredients a bit at a time, pulsing mixer. Don't overmix. Fold in pecans.

Divide mixture evenly between the two pans. Bake for 30 minutes and check for doneness. Cake should be pulling away from sides and spongy in the middle, not gooey.  Let cool on wire racks.  When somewhat cooled, use a knife to loosen edges and turn out onto racks (removing parchment) to cool completely.  Frost with cream cheese frosting and store covered in fridge.  Great made the day before!

Cream Cheese Frosting:
8 oz. cream cheese
1 cube (1/2 cup) Blue Bonnet margarine

1 cube real butter
1 tsp. vanilla
1-1/2 lb. powdered sugar.

Beat cream cheese, butter and margarine together until fluffy and smooth.  Add vanilla and powdered sugar and mix until creamy.  Spread plenty between layers of cake as well as on the outside!

Chocolate Malt Cupcakes

Although these are a fun Easter treat made with malted Robin Eggs, they could also be yummy at any time of the year with a Whopper candy topping each one!  This recipe makes about 3 dozen cupcakes.

Chocolate Cupcakes:
2 cups sugar
1-3/4 cups flour
3/4 cup cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
3 eggs
1/2 cup whole milk
1/2 cup sour cream
1/2 cup vegetable oil
2 tsp. vanilla
1/2 cup very hot water

Preheat oven to 350 degrees.  In a mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt.  With mixer, add in eggs, milk, sour cream, oil, and vanilla.  Beat for a minute until well-combined.  Mix in hot water until combined.  Batter will be runny.  Pour batter into cupcake liners--only half full.  Bake 18-21 min.

Chocolate Malt Frosting:
3/4 cup malted milk powder
1/4 cup heavy cream
1 cup (2 cubes) real butter, softened a bit but still cold
1/3 cup cocoa powder
1 tsp. vanilla
3-1/2 - 4 cups powdered sugar

In a small bowl, stir together malt powder and heavy cream to make a paste.  Set aside.  In a heavy mixer, beat butter for a minute until smooth.  Add cocoa powder and blend well.  Add 1 cup of powdered sugar, beating well.  Add the malt powder/cream mixture and blend well.  Add vanilla. Continue to beat in powdered sugar until the frosting is smooth, thick, and fluffy.
Decorate cupcakes, using sprinkles and malted candies as desired!

Chocolate Lava Cakes

6 oz. good quality semi-sweet chocolate (a little less than 1 cup chips)
1/2 cup (1 cube) real butter
1/4 cup flour
1/2 cup powdered sugar
Pinch of salt
2 large eggs
2 large egg yolks

Butter and flour 4 6-oz. ramekins...or you can butter them and use sifted cocoa powder to coat them, so you don't get a white "crust" on the finished product!  Make sure to bang out any extra powder.  
Preheat oven to 425 degrees.
Melt butter and add chocolate chips, stirring until melted and smooth.  I did this in a double-boiler...not too hot.
In separate bowl, sift together flour, powdered sugar and salt.
In separate bowl, with mixer, mix eggs and egg yolks on high for 1 minute.  Slow the speed and stir in chocolate mixture and flour mixture.
Pour about 1/2 cup mix into prepared ramekins.  Place on baking sheet.  Bake for 13-16 min...tops will still look soft, but not wet.
After removing from oven, allow to sit for 3 minutes.  Carefully run a knife around top edge of cake before inverting serving plate on top to turn out carefully.  Sprinkle with powdered sugar and immediately serve with whipped cream or ice cream.  

Can make ahead and leave unbaked in ramekins in fridge.  Allow batter to come to room temperature before baking.

White Wedding Cupcakes

This makes a lot of cupcakes...so have a party!

1 box white cake mix (16-18 oz.)
1 cup flour
1 cup sugar
3/4 tsp. baking soda
3/4 tsp. salt
1-1/3 cups water
3 Tbl. vegetable oil
1 tsp. vanilla
1 cup sour cream
4 large egg whites
1/2 tsp. almond extract

In large bowl, whisk together cake mix, flour, sugar, and salt.  Add rest of ingredients and mix for at least 2 min. with hand mixer.  Use a scoop to fill cupcake liners 2/3 full...you can make regular-size cupcakes and mini cupcakes too!  Bake at 325 degrees: Regular sized for 20-23 min. and mini cupcakes for 15-18 min.  Take them out when the top begins to turn a light golden.

Buttercream Frosting
1 cube real butter
1 cube Blue Bonnet margarine
4 oz. cream cheese
2 lbs. powdered sugar MINUS 1 cup
1 tsp. vanilla
1-2 Tbl. milk or cream
Food coloring, as desired

In heavy mixer, cream butter, margarine, and cream cheese for a minute on high speed until creamy.  Add powdered sugar a cup at a time.  Add vanilla and milk, as needed to desired consistency.  Mix in food coloring.  Put in piping bag and decorate as desired.

Cinnamon Pecan Breakfast Bundt

Nut Mixture:
1 cup chopped pecans
1/3 cup sugar
2 tsp. cinnamon

Cake:
2 cubes margarine
2 cups sugar
4 eggs
3 cups flour
1-1/4 tsp. baking powder
1-1/4 tsp. baking soda
1/4 tsp. salt
1-1/2 cups sour cream
1-1/2 tsp. vanilla
Powdered sugar for dusting

Combine the ingredients for the nut mixture and set aside.
Preheat the oven to 325 degrees.
Grease and flour a bundt cake pan and set aside.
With mixer, combine margarine and sugar and mix well.  Add eggs.  Add sour cream and vanilla.  In separate bowl, whisk together flour, baking powder, baking soda, and salt.  Slowly add this to the butter mixture and mix on low speed until combined.
Spoon 1/3 of the batter into the bottom of the prepared bundt pan.  Spread evenly.  Using the back of a spoon, make a well around the center of the spread mixture. Sprinkle half of the prepared nut mixture into the well, being careful not to let it go to the edges of the pan.  Spread half of the remaining cake mixture over the nut filling.  Sprinkle the remaining nut mix around the center of the pan, being careful not to touch the pan.  Spread remaining cake batter over the top.  
Bake on the center rack of the 325 degree oven for 70 or more minutes, checking after 60 min.  Remove from oven when there is no gooey or wet-look left in the cracks that form on the top.  Allow to remain in the pan for 10 minutes before removing.  Use a knife to loosen edges from sides of pan.  Turn out onto cake rack or serving platter.  Sprinkle with powdered sugar before serving.  Also yummy drizzled with the same cream cheese frosting as is used for cinnamon rolls!

German Chocolate Frosting

1 whole egg
1 egg yolk
1 cup evaporated milk
1 cup sugar
1/3 cup butter or margarine
1-3/4 cups coconut
3/4 cup chopped pecans

In a medium-sized saucepan (still cold), whisk together whole egg, egg yolk, evaporated milk, and sugar.  Add butter/margarine and turn heat to medium.  Set timer for 15 minutes.  Whisk on medium heat the whole time.  It will begin to look foamy and sputter.  Continue to cook until thickened and bubbly.  Remove from heat; stir in coconut and chopped pecans. Cover and cool completely before spreading on cake.

If desired, cake can also be frosted with chocolate frosting.

Lemon Zucchini Bundt Cake

1-1/2 cups sugar
3/4 cup oil
3 large eggs
1 Tbl. lemon zest
1/4 cup fresh lemon juice
1 tsp. lemon extract
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1-1/2 cups finely shredded zucchini (don't squeeze out liquid)

For glaze:
1-1/2 cups powdered sugar
2 Tbl. fresh lemon juice
Milk to thin

Preheat oven to 325 degrees.  Prepare a bundt pan with shortening and flour.
Beat sugar, oil and eggs until well-blended.  Add lemon zest, lemon juice, and lemon extract. Mix well. Add flour, baking soda, baking powder, and salt.  Beat for 2 min.  Fold in shredded zucchini.  Pour into prepared pan.  Bake for 55-60 min. on middle rack of oven.  Allow to cool for a few minutes in the pan before removing.  Cool completely before glazing.

For the glaze: Whisk ingredients together to desired consistency.  Drizzle over cooled cake.

Gingerbread Banana Trifle

Gingerbread Cake:
1/2 cup sugar
1/2 cup butter or margarine (1 cube)
1 egg, beaten
1 cup molasses
1/2 tsp. salt
2-1/2 cups flour
1-1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 cup very hot water

Cream sugar and butter well.  Add eggs and molasses.  Beat well.  Mix in dry ingredients.  Add hot water and beat until smooth (batter will be very thin).  Pour into a 9X13 pan lined with parchment paper.  Bake at 350 degrees for about 40 min.

Cool cake completely.  Using parchment, lift cake out of pan.  Peel back parchment and cut cake into one-inch cubes...I use an electric knife!

For Trifle:
Mix together:
2 small pkgs. cheesecake instant pudding or white chocolate instant pudding
1-1/2 cups milk
8 oz. whipped topping
8 oz. sour cream

Layer 1: Lay some cake cubes in bottom of trifle bowl
Layer 2: Whisk pudding, milk, whipped topping and sour cream together.  Pour 1/3 mixture onto first layer of cake.
Layer 3: Treat 1 or 2 sliced bananas in some orange juice so they don't brown.  Drain well and lay these over the pudding layer.

Repeat layers using more cake, topping mixture, and bananas 'til bowl looks good.

Stir some additional whipped topping into the last layer of pudding mixture.  This will add a layer of fluff to the top of the dessert.  Refrigerate for a few hours.
Right before serving, top with some fresh, sliced (un-treated) bananas.