Category: layer cake

kitty litter cake

Kitty Litter Cake

1 (18.25 ounce) box spice or German chocolate cake mix
1 (18.25 ounce) white cake mix
1 package white (vanilla) sandwich cookies
1 large box vanilla instant pudding mix
Green food coloring
12 small Tootsie Rolls
1 new kitty litter box
1 new kitty litter box liner*
1 new pooper scooper

* Buy the "unperfumed" kind

Prepare cake mixes and bake according to directions, and bake in any size pans.

Prepare pudding mix according to package directions and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in jar.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won’t need all of the pudding. Mix it with the cake and feel it; you don’t want it soggy, just moist. Gently combine.

Line a new, clean kitty litter box. Put mixture into litter box.

Put three unwrapped Tootsie Rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie Rolls and bury in mixture.

Sprinkle the other half of cookie crumbs over top. Scatter green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter.

Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Or, only spread 5 of the remaining Tootsie Rolls over the top. Take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs.

Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.

Mocha Sheet Cake with Pecans

Mocha Sheet Cake with Pecans

1 cup unsalted butter, divided
1 cup strong brewed coffee or 1 tablespoon instant
    coffee, dissolved in 1 cup hot water
3/4 cup unsweetened cocoa powder, divided
1/2 cup vegetable oil
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract, divided
6 tablespoons milk
1 pound confectioners’ sugar
1 cup chopped pecans, toasted

Preheat oven to 400 degrees F. Lightly grease a 15 1/2 x 10 1/2 x 1-inch jellyroll pan.

Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy, small saucepan over medium heat until smooth. Remove saucepan from heat.

Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture.

Whisk buttermilk, eggs and 1 teaspoon vanilla extract in medium bowl until blended. Add to flour mixture and blend well. Spread batter in prepared pan.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.

Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy, medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.

Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.

Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.

Makes 16 to 20 servings.

Miracle Whip Chocolate Cake

Miracle Whip Chocolate Cake

2 cups all-purpose flour
1 cup granulated sugar
4 tablespoons cocoa
Dash of salt (optional)
1 1/2 teaspoons baking soda
1 cup Miracle Whip
1 cup cold water
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease an 11 x 7-inch glass baking pan.

Sift together dry ingredients. Gradually add liquid ingredients, mixing well. Bake for about 20 to 25 minutes. Let cool completely before frosting.

Moist Pumpkin Sheet Cake

Moist Pumpkin Sheet Cake

1 (15 ounce) can solid pack pumpkin
2 cups granulated sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees F.

In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15 x 10-inch baking pan. Bake for 25 to 30 minutes or until cake tests done. Cool.

Frosting
3 ounces cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners’ sugar
3 to 4 teaspoons milk
Chopped nuts, as needed

Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Kentucky Cream Cake

Kentucky Cream Cake

From the kitchen of Judy/AZ

1/2 cup shortening
1/2 cup margarine
2 cups granulated sugar
5 egg yolks
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup coconut
2/3 cup chopped nuts (pecans)
5 egg whites, beaten

Cream shortening, margarine and sugar. Add egg yolks, one at a time, beating after each addition. Add flour and baking soda, alternately with buttermilk. Add vanilla, coconut and nuts. Beat egg whites until stiff and fold into batter. Bake in 2 or 3 (8 x 8 x 2-inch) layers in preheated 350 degree F oven for 35 to 40 minutes.

Kentucky Cream Cake Frosting
8 ounces cream cheese
4 tablespoons margarine
1 (1 pound) box powdered sugar
1 teaspoon vanilla extract
Chopped nuts (pecans)

Cream the cream cheese, margarine, sugar and vanilla extract. Frost cake with this and sprinkle with chopped nuts.

LuAnn’s Coconut-Cherry Cake with Cherry-Coconut Frosting

LuAnn’s Coconut-Cherry Cake with Cherry-Coconut Frosting (T&T)

Source: Loosely adapted from Taste of Home magazine and Betty Crocker cookbook.

This moist, flavorful cake is indescribably delicious! It’s been well-received wherever I’ve shared it!

Yield: 1 (13 x 9 x 2-inch) frosted cake

Cake
3/4 cup butter or margarine, softened
1 1/2 cups granulated sugar
3 eggs
1 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup plus 6 tablespoons flour
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 (10-ounce) jar maraschino cherries (reserve juice),
    chopped and well drained

Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 teaspoon almond extract
2 tablespoons reserved maraschino cherry juice, or as needed
    to yield desired consistency
2 tablespoons well-drained, finely chopped maraschino cherries
2 drops red food color
1/2 cup each toasted chopped pecans and coconut, completely cooled

To make the cake:

1. Preheat the oven to 350 degrees F. Spray a 13 x 9 x 2-inch baking pan with no-stick cooking spray; set aside. (I have also baked mine in a 15 x 10 x 1-inch pan, for a more bar-like snack cake).

2. In an electric mixer, cream the butter or margarine, and sugar. Beat in the eggs, one at a time. Beat in the extracts. Add the flour, beat just until blended. Fold in the coconut, nuts and cherries. Spread the batter evenly into the prepared pan.

3. Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Place pan on a wire rack to cool. Meanwhile, toast the coconut and pecans for the frosting right away, so they’ll have time to cool also. Prepare the frosting.

To make the frosting:

1. In an electric mixer, cream together the powdered sugar, butter or margarine, and almond (or vanilla) extract. Add enough maraschino cherry juice to yield the desired consistency. Fold in the chopped maraschino cherries.

2. When the cake has completely cooled, spread with the prepared frosting. Sprinkle with cooled, toasted pecans and coconut.

lemon balm cake

Lemon Balm Cake

24 lemon balm leaves
6 extra large eggs
4 extra large egg yolks
2 cups granulated sugar
2 1/2 cups unbleached white flour
1/2 teaspoon salt
16 tablespoons unsalted butter, melted
Zest from 1 lemon

Preheat oven to 375 degrees F and generously butter and lightly flour a 13 x 9-inch baking pan. Arrange part of the lemon balm leaves in the bottom of the baking pan, reserving the remaining leaves for the cake.

Combine eggs, yolks and sugar in the bowl of an electric mixer and beat until pale yellow and very thick. Sift the flour with the salt three times. Slowly fold the flour into the egg mixture, a third at a time. Carefully fold the melted butter into the batter in thirds. Fold in the lemon zest and reserved lemon balm leaves. Bake the cake in the center of the oven until the top is a pale golden brown and a cake tester comes out clean, about 35 to 40 minutes. Do not overbake.

Cool the cake completely before removing from the pan. Sprinkle the inverted cake lightly with vanilla sugar

Serve plain or with whipped cream if desired. Garnish with lemon balm and lemon slices.

Mamoo’s Soggy Coconut Cake

Mamoo’s Soggy Coconut Cake

Source: Knoxville News-Sentinel – September 23, 1979

1 scant cup Crisco
1 teaspoon salt
2 cups granulated sugar
3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
6 egg whites, beaten stiff

The scant cup of Crisco is important – it is a scant and not a full cup. Pile the Crisco up on the cup and level it off, then take a spatula and dig out a little rim of Crisco to make a scant cup.

Beat Crisco well with sugar and salt, making it very, very fluffy. Sift flour with baking powder; add about a third of this to the sugar mixture and mix it well. Add about 1/2 cup of milk; add little more flour, rest of the milk, ending with flour. Then add vanilla; mix well and fold in stiffly-beaten egg whites. Mix well and pour into two pans greased and floured (or three 8-inch round pans). Bake at 350 degrees F, until a straw (wooden pick) comes out clean, about 25 to 30 minutes. Don’t let cake brown. Turn out onto cake racks to cool.

Filling-Frosting
Fresh coconut
2 1/2 cups coconut juice (add enough
    water to make the 2 1/2 cups)
3 cups granulated sugar
1/2 cup white corn syrup
Pinch salt
3 or 4 egg whites

Combine coconut juice, sugar, syrup and salt in a pan. Put it on early to let the sugar start dissolving.

When ready to make icing, don’t stir this up around the sides of the pan because the sugar granules will get back into the syrup as it cooks. Carefully stir from the bottom, turn the heat on and let it come to a slow boil. As the sugar dissolves, take a spoonful or two of the syrup and put it on the layers of the cake. Put the pan back on the stove,and let it cook a little more. Pour a few drops off the end of a spoon into a cup of cold water to see if you can gather the little sample around the finger; take another spoonful or two and put on the layers of the cake.

Beat 3 large egg whites or 4 small ones. As the syrup collects and makes an almost soft ball, slowly start to add a little bit of the syrup to the egg whites that have formed soft peaks. Then, beating constantly, when the syrup forms a nice soft ball, slowly add the syrup to the egg whites and beat, beat, beat, beat.

This should be a good fluffy-bodied egg white mixture. Let it get cold and add several handsful of freshly grated coconut.

This is used as both filling and icing. It may ooze and slide off the cake, but just keep spooning it up and piling it back on top. When ready to serve or when cake has as much filling and icing as it will hold, sprinkle the rest of the coconut on top and pat it around the side.

NOTE: You can shorten the process by using a white cake mix and making three layers. For the frosting-filling, spoon canned cream of coconut (in drink mix sections of supermarkets) over it and top with Seven-Minute Frosting. Keep spooning the icing back over the cake several times during the day.