Raspberry Cake Filling

Ingredients:

3 C fresh or frozen Raspberries (can do other berries or fruit)

1/3-1/2 C Sugar

1 tsp Lemon Juice

2 Tbsp Corn Starch

2 Tbsp Cold Water

1 Tbsp Raspberries Syrup Flavoring (optional - to give it extra raspberries flavor)

Directions:

1. Wash and drain the raspberries.
2. In a medium sauce pan place raspberries, sugar and lemon juice and bring to a boil over medium heat.
3. Reduce heat and simmer for 3-5 minutes.
4. Use an immersion blender to break up the berries completely. 
5. Taste for sweetness and add the raspberry syrup flavoring if needed.  
6. Use a mesh sieve over a bowl to strain out some or all of the raspberry seeds. Use the back of a large spoon to press all the juice and pulp out of the seeds.  
7. Return to the sauce pan and bring back to a simmer. (This is optional)
8. Mix the corn starch and water together to make a slurry.
9. Mix the slurry into the berries and continue to simmer for another minute stirring constantly.
10. If it is not think enough you can make more slurry and add to it one table spoon at a time and cook for one more minute.
11. Remove from heat and pour into a heat resistant container. 
12. Let cool uncovered then store in the refrigerator for up to 3 days or in the freezer for 3 months.

From: https://shanissweetart.com/recipe/raspberry-cake-filling-recipe/ 

Old Fashioned 14 Layer Chocolate Cake

1 C                  Shortening

4                      Eggs

2 C                  Flour

2 Tbsp            Baking Powder

2 ½ C              Whole Milk

1 Tbsp            Vanilla Flavoring

1 Tbsp            Butter Flavoring

2 C                  Sugar

Thin Chocolate Frosting

3 C                  Sugar

6 Tbsp            Cocoa

1 C                  Butter

1 can              Evaporated Milk

Instructions                3 hours

1.     Make frosting first and set aside to cool.

a.     Melt butter in a 4 quart saucepan.

b.     Mix cocoa, sugar, evaporated milk. Bring to a rolling boil stirring constantly while cooking. Then reduce heat and cook 2 minutes.

c.      Remove from heat and cool.  It will be thin.

2.     Sift flour and baking powder then set aside.

3.     Cream shortening and sugar until fluffy. Then add 1 egg at a time and beat well.

4.     Add flour mixture alternate with milk. Beat until well blended.

5.     Stir in vanilla and butter flavoring.

6.     Grease a 9 inch pan with shortening and sprinkle with flour.  Be sure to wash pans after each layer to prevent a build up in the pans. 

7.     Spread ½ cup of batter in pans and bake in a preheated oven at 375 until lightly brown.

8.     You can put layers on a wire rack or clean towels until cool.

9.     Build cake layer by layer and spread a generous amount of frosting between layers on top and sides of the cake.

Hopefully this is like Nannie Mae's recipe

Lemon Blueberry Cake with Whipped Lemon Cream Frosting

Cake:

• 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
• 1 3/4 cups (13 ounces) granulated sugar
• 1 tablespoon fresh lemon zest
• 4 large eggs (7 ounces), room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (storebought or homemade)
• 1/2 cup fresh lemon juice (from about 3 lemons)
• 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
• 2 tablespoons all-purpose flour

Whipped Lemon Cream Cheese Frosting:

• 12 ounces cream cheese, softened to room temperature
• 1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
• 4 1/2 cups (18 ounces) powdered sugar
• 1 to 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons heavy cream

Garnish:

• Fresh lemon slices
• Fresh blueberries

Directions:

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days (I’ve made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

Notes:

Zest the lemon(s) before juicing them (it will cut down on the number of lemons you need to use). Speaking of number of lemons, you’ll need about 4-5 lemons for this recipe, plus more if you want to garnish the cake with lemon slices.

As stated in the ingredients list, frozen blueberries work well in this cake. The baked cake is slightly wetter around where the blueberries bake into the cake but it’s not too noticeable, in my opinion. Remember not to thaw them first. I’ve actually noticed that the blueberries don’t sink to the bottom of the cake as often with frozen blueberries – I think it’s because the flour adheres to the blueberries better, helping them cling to the batter. I’ve never tried it but I suppose you could try just barely misting fresh blueberries with a bit of water (maybe 1/2 teaspoon max!) before tossing with the flour to help prevent sinkage. To be honest, it doesn’t really bother me if the blueberries tend to gravitate toward the bottom of the cake but if you are more particular, there’s an idea for you.

Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

I’ve often spread the batter into 3 8-inch pans (with at least 2-inch sides) but find more often, I simplify and bake it in 2 9-inch layers.

From Mels Kitchen Café
https://www.melskitchencafe.com/lemon-blueberry-cake-with-whipped-lemon-cream-frosting/

Earthquake Cake

*Spray the pan!*

1st Layer:

-1 Cup Chocolate Chips

-1 Cup Coconut

2nd Layer:

-German Chocolate Cake Mix

 

Prepare as directed on box. Pour over 1st layer

3rd Layer: 

Melt together in a sauce pan

- 1 cup butter

- 8 oz Cream Cheese

-1 lb Powdered Sugar

Pour over (around) first 2 layers

Bake 350 degrees 45-50 minutes.  May overflow in oven (put down foil in bottom of oven). 

Skor Cake

Ingredients:

1 box of Devils Food Cake (and ingredients to make the cake)

1 tub of Cool Whip

1 Can of sweetened condensed milk

14 oz of caramel sundae syrup

2-3 Skor or Heath bars

Directions:

Bake the Devils Food Cake as directed on the box in a 9 x 13 pan.  While the cake is baking combine the milk and caramel.  Right after you take the cake out of the oven use a wooden spoon to poke holes in the cake.  Only push the spoon down about a half an inch, don't push it all the way down in the cake. Then poor the milk/caramel mixture all over the cake allowing it to soak in.  Once the cake is completely cooled spread cool whip over the top.  (I usually don't use the whole tub, but you can if you like a lot of cool whip on your cake).  Crush the Skor or Heath bar into small pieces and sprinkle on top of the cake.  You can also drizzle caramel and or chocolate syrup on the top if desired.  Store in the refrigerator.  

Triple Chocolate Fudge Cake with Coconut Cream Filling

Coconut Frosting

Ingredients:

6 oz.       Evaporated Milk

2/3 C      Sugar

1/4 C      Butter/margarine

1             Egg (beat egg very well before adding!)

               Dash of Salt

1 tsp       Vanilla

1 1/3 C   Flaked Coconut

1/4 C      Pecans, finely chopped (optional)

Preparation:

In a sauce pan combine: milk, sugar, butter, egg and a dash of salt.  Cook and stir over medium heat until mixture thickens and bubbles (about 12 minutes).  Add Vanilla, Coconut and Pecans then cool. 

 Note: This is enough to frost the top of a 13x9x2 inch cake or two 8 inch layers.

Coconut Cream Filling

Coconut frosting (from above)

Whipped Cream

Preparation:

Take 1/3 of the coconut frosting and fold in whipped cream until you get a nice consistency (don’t add more than 2 cups).  This will be your filling in between your layers.

Fudge Chocolate Ganache (*I prefer this Ganache*)

1 C         Powdered Sugar            

1/2  C     Cocoa Powder

1/4 tsp    Salt                                                                  

1/3  C     Boiling water

1/3  C     Butter, softened                                               

1  tsp      Vanilla

Preparation:

Combine powdered sugar, cocoa, and salt.  Then add water and butter.  Blend well then add vanilla and stir.

Chocolate Ganache

1 Cup of Chocolate Chips

½ Cup Cream

Preparation:

Put in the microwave for 20 seconds then stir, repeat till melted and smooth.

(Note: Cut the amount in half. This does make a thin ganache to make thicker use less cream)

Cake & Frosting

1 Devils Food Box Cake

1 Chocolate Frosting

Preparation:

Make your favorite chocolate cake or use a Devil’s food box cake in round cake pans.

Make your favorite chocolate frosting or buy a fudgy chocolate frosting.

(Note: Make your cake in a 6 inch or 8 in pan.  The 9 inch makes the cake to thin.)

Assemble Cake as Follows:  

(Note: Assembling the cake works best after you have made all of the above.)

1)      Frost bottom layer entirely with your chocolate frosting.

2)      Pipe the chocolate frosting around the edge on the top of the first layer.

3)      Fill the coconut cream filling on the top of the first layer.

4)      Drizzle the chocolate ganache on top of the first layer.

5)      Place second cake layer on top of the first.

6)      Frost entire cake with chocolate frosting.

7)      Spread the coconut frosting in a circle on top of the cake.

8)      Use the chocolate ganache around the top edge of the cake to and drip down the sides of the cake.  Then make a lattice design on top. 

9)      Use the remaining chocolate frosting to decorate cake – optional.

Strawberry Nutella Chocolate Cake

Cake Ingredients:

·         2 sticks Butter

·         4 Tablespoons (heaping) Cocoa Powder

·         1 cup Boiling Water

·         2 cups Flour

·         2 cups Sugar

·         1/4 teaspoon Salt

·         1/2 cup Buttermilk

·         2 whole Eggs

·         1 teaspoon Baking Soda

·         1 teaspoon Vanilla

·         1-1/2 cup Nutella

 Strawberries:

·         2 pints Strawberries, Hulled And Sliced

·         1/4 cup Sugar

·         1 teaspoon Vanilla (optional, I prefer without)

Whipped Cream Or Use Cool Whip

·         1 cups Heavy Cream

·         1/4 cup Powdered Sugar

Preparation Instructions:

·         Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.

·         In a large mixing bowl, mix together the sugar, flour, and salt.

·         In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside

·         In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.

·         

·         Stir in the hot chocolate mixture into the flour mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.

·         Pour the batter into the pans and bake them for 20-25 minutes (start with 20 and check, you don't want to over cook), until they're just set. Remove them from the pans and set them aside to cool completely.

·         Prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.

·         Whip the cream with the powdered sugar.

Note: Don't assemble more than an hour before serving

·         To assemble: Cut the top of each cake off so it is flat. Turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread a thin layer of whipped cream (half or less) and top with half the strawberries Place the second layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!