Sour Cream Spice Cake

Ingredients:
1/2 cup butter, softened
1 1/2 cups packed brown sugar
3 eggs, separated
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup sour cream

FROSTING:
1 cup packed brown sugar
1/3 cup water
2 egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract

Directions:
1. In a large mixing bowl, cream butter and brown sugar. Beat in the egg yolks and vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream. In a small mixing bowl, beat egg whites until stiff; gently fold into batter.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For frosting, in a heavy saucepan, bring brown sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add hot sugar mixture; beat on high for 7 minutes or until stiff peaks form.
4. Add vanilla; continue beating until frosting reaches desired consistency, about 2 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers.

Review: Super soft and moist. The frosting sets, so make sure to work semi-quickly when frosting.-it should be at a consistency such as meringue- you can make pretty peaks if you desire. My cake however was for a birthday party (hence why it has decoration on the top).

"Ooh Ooh Aah Aah" Monkey Bread

Ingredients:
3 cans buttermilk biscuits (7.5oz each)
1/2 cup sugar
2 tsp cinnamon
1/2 cup butter
1/2 cup brown sugar

Directions:
1.Preheat oven to 350 degrees. Grease one 9 or 10 inch tube pan
2.Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange 1/2 of the pieces on the bottom of the prepared pan.
3.Melt 1/4 cup of butter and pour over the biscuit pieces. Add remaining pieces onto and pour the remaining 1/4 cup of butter on top.
4.Sprinkle the left over sugar mixture on the top
5..Bake for 40 minutes and then let bread cool in pan for 10 minutes, then turn out onto a plate. no need to cut, the bread just pulls apart.

Rating:
Because I used a bundt pan that is in 2 parts some of the butter leaked out causing the sides of my monkey bread to have a more buttery edge-if you make this as directed with a closed pan this will not happen and your bread should be perfect ;) it turns out my family likes the buttery edge monkey bread better...so it turned out for the best. This bread is easy to make, and kids especially love it because they get to just pull off the little pieces. enjoy!

Flag Cake

Ingredients:
2 small loafs butter pound cake, cut into slices
1 pint strawberries
1 cup blueberries
12oz cool whip

Directions:
1.line bottom of a 12x8 pan with slices of pound cake. (if there are spaces around the edges cut some of the slices in half to fit) Top with 1/2 of the cool whip and spread evenly.
2.Slice strawberries and arrange on cool whip in one layer.
3.Top strawberries with another cake slice layer and top with the remaining cool whip.
4.Place strawberry halves and blueberries in a flag pattern to finish.

Rating:
This recipe has become a 4th of July tradition. My family always asks for the 'flag cake' ;) Very refreshing, light, and perfect after a big bbq.

Oreo & Fudge Ice Cream Cake

Ingredients:
1/2 cup fudge ice cream topping, warmed
1 tub (8oz) whipped topping, thawed
1 pkg. (4-serving size) Jello chocolate flavor instant pudding & pie filling
8 Oreo chocolate sandwich cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

Directions:
1.pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

2.arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

3.Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Rating:
I made this for fathers day and it was such a hit that there were *gasp* no left overs! Such an easy icecream cake to prepare that taste and looks wonderful. 2 thumbs up from me ;)

(recipe originally from krafts foods magazine)

Grandma's Carrot Cake

Ingredients:
2 cups granulated sugar
2 cups flour
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 1/2 cups vegetable oil
4 eggs
1 tsp vanilla extract
3 cups grated carrot
1 cup crushed pineapple (or one small can), drained
1 cup shredded coconut
1 cup chopped walnuts

icing:
8 oz cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla extract
1 pound powdered sugar

Directions:
cake-
1.Heat oven to 350 degrees. sift together sugar, flour, soda, salt and cinnamon in a large bowl. Stir in the oil. Add eggs one at a time mixing well after each addition. Add vanilla.
2.Place in coconut, pineapple and nuts, fold into batter. Gradually fold in carrot
3.Pour into 2 greased and floured 9-inch round pans. bake for 30 minutes.
4.While cake is cooling prepare icing

icing-
1.Beat together cream cheese and butter until smooth.
2.Blend in vanilla. Sift powdered sugar and gradually beat into the cream cheese mixture.

Rating:
some may question the addition of pineapple and coconut-but with that along with the carrot, this cake comes out super super moist and so flavorful. Even those that weren't huge fans of carrot cake really loved this cake, when I recently served it at a family members birthday party. Also the icing is always an important aspect to a good carrot cake...and this one really is creamy, not too overpowering, and of course really yummy. ;) so try it!

PB Chocolate Bundt Cake

My State Fair blue ribbon winning recipe:

Ingredients:
1 package devils food chocolate cake mix
1 (5.9) box chocolate pudding mix
1/2 cup vegetable oil
1/2 cup warm water
4 eggs
1 cup sour cream
2 big tbsp peanut butter
1/2 bag of chocolate chips

Directions:
1.Preheat oven to 325 degrees and grease bundt pan
2. In a large bowl mix together the cake and pudding mixes, oil, sour cream, and water. Once throughly combined add each egg in one at a time.
3.Add in peanut butter and chocolate chips and stir until evenly spread
4.Pour batter into greased 12 cup Bundt pan
5.Bake for 45-55 minutes or until tooth pick comes out clean. Let the cake cool for at least 40 minutes before removing.
6.Drizzle with chocolate or a dusting of powder sugar if desired

Rating:
This is a big big hit in my family. Its really moist and has a great chocolate taste. (10/10)

Spice Applesauce Cake

Ingredients:
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
3 teaspoons baking soda
1/2 cup butter
2 cups packed brown sugar
2 eggs, beaten
3 cups unsweetened applesauce
1/2 cup raisins (and/or walnuts)

Directions:

1.Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.
2.Cream together 1/2 cup butter or margarine and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour into greased and floured tube pan.
3.Bake at 300 degrees F (150 degrees C) for 1 1/2 hours, or until done. Cool.

Rating:
Moist, great flavor, and makes the whole house smell of fall (9/10)

Banana Fudge Layer Cake

Ingredients:
1 package yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 cup mashed ripe banana (about 3 medium)
1 container chocolate frosting

Directions:
1.Preheat oven to 350 degrees F. Grease and flour 2 9-inch round cake pans
2.Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat at low spead until thourghly combined then stir in banana
3. Pour into prepared pans, batke for 28-31 minutes or until toothpick comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely
4.Fill an frost cake with frosting. Garnish as desired

Rating:
If you like bananas and chocolate then you will love this moist yummy cake. (9/10)

Coconut cake with homemade coconut cream cheese icing

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup cream of coconut
2 cups flaked coconut
1 cup chopped walnuts

icing=
4 tablespoons butter, melted
2 tablespoons cream of coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 1/2 cups confectioners' sugar

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x8(or 9x9) inch pans. In a large bowl, combine cake mix, pudding mix, water, eggs and cream of coconut. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Evenly distribute batter into both greased pans.
Bake for 30-45 minutes. Allow to cool.
2.to brown coconut: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel.
3.frosting:Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla and cream of coconut.
4.Spread Icing on cake and sprinkle with browned coconut.

Rating/comments-not too coconutty and the browned coconut on top makes a big difference. (9.5/10)