$100 Cake

2 c flour

1 c sugar

2 t baking soda

4 T cocoa

1 c mayonnaise

1 c water 

1 t vanilla

Soft together the flour, sugar, baking soda and cocoa. Add the mayonnaise, water and vanilla. Stir together. Put in greased cake pan and bake 350 degrees for 30-35 minutes.

Frost with your favorite icing.

Lemon Pound Cake

3 cups all-purpose flour 1 Tbsp baking powder 3/4 tsp salt 3 cups sugar 1 cup unsalted butter, room temperature 1/2 cup shortening, room temperature 5 large eggs 1 cup whole milk 6 Tbsp lemon juice 1 lemon, zested Preheat oven to 350F Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl.   Set aside. Using an electric mixer, cream together butter, shortening and sugar.   Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk,  beginning and ending with flour mixture.  Beat at low speed just until blended after each addition. Mix in lemon juice and zest. Pour batter into prepared pans.   Bake cakes until tester inserted into center comes out clean, about 55 minutes.   Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.

Chocolate Peppermint Cake

1 devils food cake mix
1 jar Smuckers hot fudge sauce
1 can sweetened condensed milk
1/4 t. Peppermint extract
8 oz cool whip
1 bag Andes peppermint crunch baking chips

Bake cake according to directions in 9x13 pan. While cake is baking, mix milk, fudge sauce and extract together. When cake is done and still warm, poke holes with a fork. Pour milk mixture over cake. Let cool completely. Sprinkle half the peppermint chips over cake, then spread cool whip on top. Sprinkle rest of chips on top of cool whip. Chill.

Honeybun Cake

1 box Yellow cake mix
4 eggs
1 c. sour cream
3/4 c. vegetable oil
1 c. light brown sugar
2 t. cinnamon
2 c. powdered sugar
6 T. milk
1 t. vanilla extract

Preheat oven to 325 degrees. By hand, blend the cake mix,eggs, sour cream and oil until well incorporated. The mixture may have a few lumps, but that is ok. Set aside.

In a seperate bowl, mix together the brown sugar and cinnamon until well blended; set aside.

Pour half of the cake batter in a greased 9X13 pan, spreading the batter out into a thin layer. Add half the swirl mixture to cover top. Pour the rest of the batter on top and spread until the batter is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter. Place the cake into the oven and bake for 45-50 mins.( mine was a little less time, depending on oven).

While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk and vanilla until glaze is of desired consistency. When the cake comes out of the oven,immediately pour glaze onto hot cake, I poked a few holes in the cake and tilted it so the glaze would spread evenly over the cake. Let the cake sit a few mins. so the glaze can set and serve warm or at room temp.

Pink Lemonade Pound Cake

1 box lemon cake mix

1 3oz pkg. instant lemon pudding mix

4 eggs

1/3 c vegetable oil

1/2 c milk

1/2 c pink lemonade concentrate

4 drops pink or red food color,optional

Preheat oven to 350. Grease and flour bundt pan. Combine cake mix, pudding mix,eggs,oil 1/2 c pink lemonade concentrate and milk. Mix until smooth. Pour batter into the prepared pan. Bake for 50 - 60 minutes. . Let cake sit in pan for 10 minutes then remove to serving platter and top with glaze.

Glaze:

1 c frozen pink lemonade concentrate, thawed

1/2 c sugar ( I used quite a bit more)

Chocolate Mayonaise Cake with Caramel Frosting

If you want a super moist chocolate cake, this is it!

Chocolate Mayonnaise Cake

2 c. flour, unsifted

2/3 c. unsweetened cocoa

1 1/4 t. baking soda

1 1/4 t. baking powder

3 eggs

1 2/3 c. sugar, minus 1T.

1 t. vanilla

1 c. mayonnaise

1 1/3 c. water

Grease and flour two 9-inch pans. In medium bowl mix flour, cocoa, baking soda, and baking powder. In large bowl mix on high, eggs, sugar and vanilla for 3 minutes or until light and fluffy, scraping occasionally. Reduce to low and beat in mayonnaise until blended. Add flour mixture alternately with water. Begin and end with flour. Pour into prepared pans. Bake at 350 degrees for 30 minutes or until pick comes out clean. Cool 10 minutes. Remove from pans.

Easy Caramel Frosting

1/2 c. butter

1 c. brown sugar

1/4 c. milk

About 2 c. sifted powdered sugar

1 t. vanilla

Melt butter in saucepan, stir in brown sugar. Cook and stir over low heat 2 minutes. Add milk,continue stirring until boiling. Remove from heat. Cool to lukewarm. Put into small mixer bowl,add sugar and vanilla while beating on medium speed,then beat on low speed for one minute.

Pumpkin Cake

a family favorite for years!

2 c. sugar

1 1/2 c. oil

4 eggs

1 1/2 c. pumpkin

2 t. baking soda

1 t. salt

1 t. cinnamon

2 c. flour

Mix in order given. Do not use whole can of pumpkin. Bake in greased and floured bundt pan at 350 degrees for one hour.

Icing

1 stick of oleo,softened

8 oz. cream cheese,softened

1 box powdered sugar

1 t. vanilla

1 c. chopped pecans

Mix together and spread on cooled cake

Orange Cake

1 orange flavored cake mix
1 small box instant vanilla pudding
3 T orange flavored jello mix
1/4 c. fresh orange juice

Preheat oven to 325. Spray bundt or tube pan. Mix cake mix according to package directions, adding the vanilla pudding mix, jello mix and orange juice in addition. Bake 40-45 minutes or until cake is done. Let cool in pan 10-15 minutes. While cake is cooling,prepare glaze.

Glaze:
1 c. powdered sugar
3 T. milk
1 T fresh orange juice

With a wire whisk, mix the above ingredients together. Drizzle over warm cake, once it is removed from pan.

Easter Bunny Cake

This is a fun bunny cake that my kids and I made together for Easter each year. This Easter, Ashley, Avery and I made one together. We wanted to start the tradition for Avery.


First you bake 2 round cakes and cut one into three sections as shown above
And place the pieces like this on a covered board or cookie sheet

Next, you put white icing on the cake. We just used the canned icing but homemade would be good also

Then the fun part. Sprinkle white coconut on the cake. We colored some pink for the ears and bowtie. We used jelly beans for the eyes and nose and twizzlers for the mouth and whiskers. We outlined the ears and bowtie with chocolate chips.

We colored some of the coconut green and placed around the cake as grass and sprinkled jelly beans around

Fresh 'N Easy Banana Pound Cake

1 pkg. yellow cake mix
4 eggs(room temperature)
1/3 c. salad oil
1/2 c. water
1 1/3 c. (4 medium) mashed bananas
1 ( 3 3/4 oz.) pkg. instant vanilla pudding mix
1/2 t. cinnamon
1/2 t. nutmeg

Combine all ingredients in large bowl. Mix until blended,then beat at medium speed for 4 minutes. Turn batter into greased and lightly floured 10 inch tube pan. Bake in 350 degree oven for 1 hour, or until cake tester inserted in cake comes out clean. Cool in pan 10 minutes,then turn out onto rack and cool completely. If desired,dust with confectioners sugar before serving.

Angel Food Cake with Pineapple Filling

I've made this cake several times. Its a great summer dessert.

1 pkg. Jello Vanilla Instant Pudding
1 (20oz.) can crushed pineapple;in it's own juice,undrained
1 c. ( 4oz.) thawed cool whip
1 prepared angel food cake
berries on top

Mix Jello and pineapple with juice. Gently fold in cool whip. Cut cake into 3 layers. Top bottom layer with 1/3 of pineapple mixture. Repeat with each cake layer. Top with berries. Put in fridge for 1 hour.

Buttermilk Brownie Cake

Cake:
2 c. sugar
2 c. all-purpose flour
1/4 c. cocoa powder
1/2 c. oil
1/2 c. butter
1/2 c. buttermilk
1 t. baking soda
2 eggs,lightly beaten
1 t. vanilla

Preheat oven to 4oo degrees. Grease a 15x10 baking pan. Combine sugar,flour,and cocoa;mix well. Combine 1 c. water with oil and butter in a medium saucepan. Bring to a boil;add to flour mixture and mix well. Add buttermilk,baking soda,eggs and vanilla. Beat well by hand and pour into pan. Bake 20-25 minutes,until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.

Frosting:
1/2 c. butter
1/4 c. cocoa powder
1/3 c. buttermilk
1 lb.(1 box) powdered sugar
1 t. vanilla

Combine butter,cocoa,and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in powdered sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies.

Serves 48

Mountain Dew Cake

This is a very moist and delicious cake! It was gone in 2 days!!

1 Box lemon cake mix
1 (3.4oz) box lemon flavored instant pudding mix
1 (12oz) can Mountain Dew soda
3/4 c. vegetable oil
4 large eggs

Preheat oven to 325 degrees. Lightly grease and flour bundt pan.

In a large bow, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at medium speed with an electric mixer until smooth. Pour batter into prepared pan, and bake for 45-50 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

The last time I made this cake, I decided to add a citrus glaze to it and it made it even yummier! I just mixed a cup of powdered sugar with some fresh squeezed lemon juice.