Strawberry Cake

I have had a few requests for this recipe -- So I thought I'd share it with one and all. This is a favorite at my house the kids devour it and well lets say that Cord has a few small pieces too.

Base layer
1 white cake mix
Prepare according to package directions. Bake in a jelly roll pan for 15 minutes or until done.

Middle layer
1 package (8oz) cream cheese softened
1/2 cup sugar
1 small tub Cool Whip

With your mixer beat the cream cheese and the sugar together until smooth. Add the cool whip and gently combine . Spread this layer on top of the cooled cake.

Top layer
3-4 pints of strawberries sliced
2 packages of strawberry Junket or other purchased strawberry pie glaze --(feel free to make your own as well)

Prepare the Junket and when cooled stir in the sliced strawberries. Spread this strawberry mixture of top of the cream cheese mixture and chill about 1 hour.

Enjoy!!

Texas Sheet Cake

My friend Shauna requested this recipe so I thought I'd post it here. This is the cake we make for Cord's birthday every year -- it is so easy and so, so good! (the picture is from Stormy's blog)


Bring to boil:
1 cup butter
1 cup water
4 Tbs coco powder

In a large mixing bowl combine:
2 cups flour
2 cups sugar

Pour the chocolate mixture over the flour & sugar and mix.

Add:
2 eggs
1 tsp. soda dissolved in 1/2 cup milk
1 tsp vanilla

When the batter is smooth pour into a greased jelly roll pan and bake for 25-30 minutes @ 350 degrees.

Icing
1/2 cup butter
6 Tbs milk
4 Tbs coco powder
3 1/2 cups powdered sugar

In a sauce pan melt the butter with the milk and simmer. Add the coco powder & powdered sugar. Mix until smooth. Cool slightly and pour on the cake. When the frosting has set the cake is ready to enjoy!

Ina's Lemon Cake

I love this lemon cake. The lemon syrup makes it so moist and gives it extra zing. This cake is divine when served with fresh raspberries! This recipe make 2 8-inch loaves.

Ingredients:
1/2 pound butter @ room temp.
1 1/2 cups sugar
4 large eggs @ room temp.
1/3 cup grated lemon zest
3 cups flour
1/2 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup fresh lemon juice
3/4 cup buttermilk @ room temp.
1 tsp vanilla

Directions:
Preheat oven to 350. Grease & flour two loaf pans (or use cooking spray).

Cream butter & 2 cups of the sugar for about 5 minutes. Add the eggs, one at a time, and the lemon zest.

Sift together the dry ingredients in a medium bowl and set aside. In another bowl combine 1/4 cup of the lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops and bake for 45 minutes to 1 hour, until a toothpick comes out clean.

Combine the remaining 1/2 cup sugar with the remaining 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a cookie sheet, and spoon the lemon syrup over the cakes. Allow to cool completely.

Glaze
2 cups powdered sugar
3/ 1/2 Tbs lemon juice

Combine sugar & lemon juice and mix with a whisk until smooth. Pour over tops of cakes and let drizzle down the sides

Banana Cake

Symonie gave me the Silver Palate Cookbook several years ago for Christmas and I love so many recipes in it. This is one of our families favorites. Cord especially loves it the next day chilled.

INGREDIENTS
2 sticks butter
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1/2 tsp salt
2/3 tsp baking soda
5 Tbs buttermilk
1 tsp vanilla
cream cheese frosting
1 1/2 to 2 firm but ripe bananas
1 1/2 cup walnuts chopped

PREPARATION
Grease & flour two 9" layer cake pans and preheat oven to 350°.

Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed bananas and mix thoroughly.

Sift dry ingredients and add to butter/egg mixture. Stir until flour is incorporated. Add buttermilk and vanilla. Mix for one minute.

Pour batter into prepared pans and bake for 25-30 minutes or until toothpick comes out clean.

Cool on rack for 10 minutes, unmold and cool on rack for 2 hours.

When cooled frost the bottom layer with cream cheese frosting. If desired arrange slices of banana over the frosting and place the second layer on top (I usually just put the bananas on top of the slice as it is served so I don't have brown bananas in the left over cake). Frost the rest of the cake

Cover the sides of the cake with chopped nuts, holding nuts in palm and pressing firmly to sides of cake. Dust top with powdered sugar.

ENJOY!

Orange Cream Poppyseed Cake

This cake was served at our Chinese New Year/Family birthday party this month. It was the first time I had made it, but it was super easy and turned out very moist. We loved it! The chocolate sticks poking out of it are called "pocky" and are found in the Chinese section of the grocery store—they were used for decoration only.

INGREDIENTS
1 package yellow cake mix
1 small box instant vanilla pudding
2 T. poppyseeds
1 cup orange juice (made from concentrate)
1/2 oil
4 eggs
zest of one orange

Orange Glaze:
juice of one orange
powdered sugar
pinch salt
zest of one orange

PREPARATION
1. Preheat oven to 350°. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, stir together cake mix, pudding mix and poppyseeds. Make a well in the center and pour in orange juice, oil, and eggs. Beat on low speed until blended. 3. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
4. Bake in the preheated oven for 50 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.
5. Whisk glaze ingredients together and drizzle orange glaze over the top and sides.