Divine Cheesecake

Ingredients:

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoons butter, melted
  • 3 packages cream cheese, room temperature
  • 2 teaspoons grated lemon peel
  • 5 eggs
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups sour cream
  • 2 tablespoon sugar
  • 1/2 teaspoon vanilla

Directions:

  1. Combine cracker crumbs, sugar and cinnamon in a bowl.
  2. Pour melted butter over and stir until mixture comes together.
  3. Lightly grease sides and bottom of a nine inch springform pan.
  4. Press crumbs on bottom and two inches of sides of the pan.
  5. In a mixer, combine cream cheese, lemon peel, eggs, sugar and salt and beat until blended.
  6. Once blended beat the mixture for 10 minutes until mixture is smooth, creamy and pale.
  7. Pour into prepared pan.
  8. Cook 50 minutes in an oven heated to 350 degrees until cake is set and top feels firm.
  9. Let cake sit in pan on a wire rack for 20 minutes.
  10. The cake will continue to set and may crack on top.
  11. While the cake is cooling mix together the sour cream, sugar and vanilla until well blended.
  12. Pour topping over the cheesecake and bake another 10-12 minutes.
  13. Refrigerate until cold.

Peach Pound Cake

Ingredients:

  • 3 sticks butter, at room temperature
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 ounce container sour cream
  • 2 teaspoon vanilla
  • 2 cups fresh peaches, diced

Directions:

  1. Cream the butter in a stand mixer.
  2. Add the sugar and beat until fluffy, about 5 minutes.
  3. Add the eggs in one at a time, until the yolks are combined.
  4. In a bowl, whisk together the flour, salt and baking soda.
  5. Add half of the flour mixture to the mixer.
  6. Add the sour cream and vanilla.
  7. Add the rest of the flour mixer.
  8. Stir in the peaches,
  9. Grease and flour a bundt pan.
  10. Pour batter into the pan.
  11. Bake at 325 for about 1 hour 30 minutes (start checking about 1 hour 20 minutes).
  12. Let cool in the pan 15 minutes.
  13. Turn out on a cake plate and let cool completely.

Source:  http://www.gonnawantseconds.com/2015/07/peach-pound-cake/

Death by Chocolate Cake

Ingredients:

  • 4 eggs
  • 8 ounce container of sour cream
  • 1/2 cup oil
  • 1/2 water
  • 1 box chocolate cake mix
  • 1 small box chocolate pudding
  • 1 cup semi-sweet chocolate chips

Directions:

  1. In a mixer, beat together eggs and sour cream.
  2. When well combined, mix in the oil and water.
  3. Add cake mix and pudding and mix.
  4. Add chocolate chips.
  5. Pour into a prepared bundt pan.
  6. Bake at 350 for 45 minutes.

Source:  http://www.livecrafteat.com/eat/death-by-chocolate-bundt-cake/

Banana Pudding Cake

Ingredients:

  • 2 very ripe bananas, mashed
  • 1 box yellow cake mix
  • 1 small package Jello instant banana pudding
  • 4 eggs, beaten
  • 1 cup water
  • 1/4 cup oil

Directions:

  1. Preheat oven to 350.
  2. Grease and flour a bundt pan.
  3. In a large bowl, whisk together cake mix and pudding to remove large lumps.
  4. Add eggs, water and oil.
  5. Whisk until just combined.
  6. Using a spatula, fold in the bananas.
  7. Pour into the prepared bundt pan.
  8. Bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool completely in the pan.
  10. When cool, run a knife around the edges to loosen.
  11. Invert onto a serving platter.

Source:  http://www.chewoutloud.com/2014/05/01/banana-pudding-cake/

Angel Food Cake with Pineapple Frosting

Ingredients:

  • 1 box of Angel Food cake mix or your favorite recipe
  • 1 large package instant vanilla pudding
  • 16 ounce container Cool Whip
  • 1 large can crushed pineapple, drained

Directions:

  1. Bake the cake according to directions and cool completely.
  2. In a large bowl combine the remaining ingredients and fold together.
  3. Frost the cake, including the inner portion.

Source:  Marks family recipe

 

Magic Custard Cake

Ingredients:

  • 4 eggs, separated, at room temp
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1 stick butter, melted
  • 3/4 cup all purpose flour
  • 2 cups milk, lukewarm
  • powdered sugar for dusting cake

Directions:

  1. Preheat oven to 325.
  2. Grease and line 8 inch x 8 inch baking dish with parchment.
  3. Separate eggs.
  4. Add the egg whites to a mixer and to stiff peaks and set aside.
  5. Beat the egg yolks and sugar until light.
  6. Add butter and vanilla and beat for two mins.
  7. Add the flour and mix it in until fully incorporated.
  8. Slowly start adding the milk and beat until everything is well mixed.
  9. Add the egg whites, a third at a time, gently folding them in using a spatula.
  10. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
  11. Cool and dust heavily with powdered sugar.

Source:  http://hugsandcookiesxoxo.com/2014/04/magic-custard-cake.html

Olive Oil Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 3/4 cup sugar
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cup extra-virgin olive oil
  • 1 1/4 cup whole milk
  • 3 large eggs
  • 1 1/2 tablespoon grated orange zest
  • 1/4 cup fresh orange juice
  • 1/4 cup Grand Marnier

Directions:

  1. Heat oven to 350 and spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
  3. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
  4. Add the dry ingredients; whisk until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
  6. Transfer the cake to a rack and let cool for 30 minutes.
  7. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Source:  http://food52.com/recipes/26709-maialino-s-olive-oil-cake

Pecan Sour Cream Pound Cake

Ingredients:

  • 1/4 cup chopped pecans
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners’ sugar
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 300.
  2. Grease and flour a 10 inch Bundt or tube pan.
  3. Sprinkle pecans on bottom of pan; set aside.
  4. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  5. In a large bowl, cream butter and white sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla.
  7. Add flour mixture alternately with sour cream.
  8. Pour batter over pecans in prepared pan.
  9. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  11. To prepare the glaze: In a small bowl, combine confectioners’ sugar, orange juice and 1 teaspoon vanilla.
  12. Drizzle over cake while still warm.

Source:  http://allrecipes.com/recipe/pecan-sour-cream-pound-cake/detail.aspx

 

Old Dominion Pound Cake

Ingredients:

  • 2 1/4 cups sifted flour
  • 1 1/4 cups sugar
  • 1/4 tsp. baking soda
  • 1 1/2 cups butter, softened
  • 2 tbsp. lemon juice
  • 2 1/4 tsp. vanilla
  • 8 eggs, separated
  • 1/8 tsp. salt
  • 1 cup sugar
  • 1 1/2 tsp. cream of tartar
  • 1 cup ground walnuts (optional)

Directions:

  1. Preheat oven to 325 and spray a 12 cup Bundt pan with Pam for Baking (or your favorite non stick baking spray).
  2. In large bowl blend flour, 1 1/4 cup sugar and baking soda.
  3. In a stand mixer cream the butter, lemon juice and vanilla then mix in the flour mixture.
  4. At a low speed beat in egg yolks one at a time until blended.
  5. Add nuts (optional).
  6. In separate bowl, beat egg whites till frothy.
  7. Next, add salt and cream of tartar then gradually add the 1 cup of sugar, beating well after each addition.
  8. Continue beating the egg whites until soft peaks form.
  9. Gently fold in beaten egg whites into cake batter, about a third at a time.
  10. Pour into the prepared pan.
  11. Bake for 1 1/2 hours or until cake tests done.
  12. Do not open oven for the first hour of baking.
  13. Now turn off oven and leave cake in oven for 15 minutes, remove to cool in pan for 15 minutes then turn out onto wire rack or serving plate to finish cooling.
  14. Sprinkle with confectioner’s sugar.

Source:  Marks family recipe

 

Sour Cream Chocolate Chip Cake

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350.
  2. Grease and flour a 9 inch pan.
  3. In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
  4. In a large bowl, cream butter and sugar until light.
  5. Add eggs and mix thoroughly.
  6. Add sour cream and mix well.
  7. Add flour mixture and mix thoroughly.
  8. Pour batter into 9 inch pan and bake for 30 minutes or until golden brown and springy on the top.

Source:  http://allrecipes.com/recipe/sour-cream-chocolate-chip-cake-i/detail.aspx