Carrot Bundt Cake with Cream Cheese Filling

I found this recipe on shugarysweets.com and made it for Easter. It tasted really yummy, though it stuck to my bundt pan. Not sure if that is due to the altitude or if I didn't use enough cooking spray. She used nuts in hers, but I don't like my cakes to be crunchy, so I left them out. Here's the recipe I followed:

Ingredients

For the Cake:
• 2 cup granulated sugar
• 1 cup canola oil
• 4 large eggs
• 2 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 2 cup shredded carrots
• 
  
• For the Filling:
• 1 package (8oz) cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
For the frosting:
• 4oz cream cheese, softened
• 3 Tbsp milk
• 2 cup powdered sugar
• 
  Instructions

1. Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
2. In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.
3. For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
4. To assemble, fill bottom of sprayed bundt pan with about 3/4 of the batter. Spoon the cream cheese into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer. It's okay if it doesn't cover completely.
5. Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. (I waited 10 minutes, but it was still pretty hot. I think next time, I will wait a little longer for the cream cheese filling to cool down and then hopefully it will all come out in one piece.)
6. Cool completely before frosting.
7. For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour over cake. ENJOY!

Submitted by: Gina

Mickey and Minnie Oreo Cupcakes

I got this recipe from a friend in my class, but as I was looking over it, I realized that the recipe for the cupcakes is the same recipe for Triple Chocolate Bundt Cake.  You just bake them for 20 minutes at 325.  The icing I used is just a block of cream cheese, softened, a tub of Cool Whip, and five crushed Oreos.  To make them look like Mickey and Minnie, I just used one big Oreo for the head and two mini Oreos for the ears.  Add a bow for Minnie and Voila! Finito!  We LOVE them!

Submitted by Gina

Peanut Buttercup Cake

Can you believe I haven't even tried to make this one yet? I am going to cash in on my birthday!

Bake 1 box choco cake mix. When its cool poke holes {if you have some aggression to get out this is a great way or to supply little children with some fun in the kitchen}
Prepare peanut sauce like this: On low heat add 1 C white corn syrup, 1/2 C CRUNCHY peanut butter, 1/4 C butter, until all melted. Remove from heat & add 1 tsp. vanilla. Pour sauce over cake. Top w/ as much whipped topping & chopped up Reese's Cups as your craving desires.

Posted by Colleen

Orange-Yogurt Cake

Taken from Martha Stewart.

unsalted butter, softened, for pan
1 cup all-purpose flour, sifted
1/2 cup plus 3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
1/2 cup plain whole-milk yogurt
1/4 cup vegetable oil
1 teaspoon grated orange zest, plus 1 tablespoon orange juice
1 large egg
1/2 teaspoon pure vanilla extract
2 large oranges (1 zested into thin strips, both segmented)
confectioners' sugar, for dusting

1.  Preheat oven to 350 degrees.  Butter an 8-inch round cake pan.  Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl.  Pour into pan.  Bake until a cake tester comes out clean, about 25 minutes.  Let cool on a wire rack.
2.  Place zest strips in a bowl.  Stir in segments and remaining tablespoon sugar.  Garnish cake with some segments; serve with the rest.  Dust with confectioners' sugar.

Note: Nana made two of these for her birthday cake, which we layered in a bowl as a trifle/punch bowl cake. We layered it with vanilla pudding, mandarin oranges, strawberries, and the cake. Topped it off with whipped cream. It turned out fantastic.

Submitted by Nana

Mooncrater Cake

Crust:
1 ¼ cup water
½ cup butter/margarine
1 ¼ cup flour
5 eggs
Bring water & butter to a boil. Add flour all at once. Stir. Cool and then add eggs one at a time spread on a 11X14 pan. Bake at 400 for 30 minutes
Topping: 1 8 oz cream cheese (softened), 3 ½ cups of milk, 2 3oz pkgs vanilla instant pudding, 1 8oz Cool Whip tub, and chocolate syrup. Mix pudding and milk together. Add softened cream cheese to pudding mixture. Then spread on top of crust. Spread Cool Whip on top of pudding. Then drizzle chocolate syrup on top.

Coleman Recipe Book 2006,
Submitted by Debra

Whole Wheat Carrot Cake

4 eggs
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1 t vanilla
1 1/2 cup whole wheat flour
1/2 cup flour
1 cup chopped walnuts
1 t baking soda
1 t baking powder
1 t salt
1 t cinnamon
1 t all spice
3 cups finely shredded carrots.
Heat oven to 350. Grease and flour 9x13 pan. Beat eggs, sugars, oil, and vanilla. Stir in flours, baking soda, baking powder, salt, cinnamon, and all spice. Mix in carrots and walnuts. Pour into pan. Bake until light brown and top springs back when touched lightly in center, 50-55 minutes. Cool; frost with cream cheese frosting. Frosting: Beat together 3 oz. cream cheese, 1 t vanilla, dash salt, and 2 1/2 cups powdered sugar.

Coleman Recipe Book 2006,
Submitted by Nana

Crazy Fudge Cake

3 cups flour
6 T cocoa
2 cups sugar
1 t salt
2 t baking soda
2 T vinegar
2 cups water
10 T oil
2 t vanilla
Put dry ingredients in bowl and stir well. Add liquid ingredients and mix well. Pour into 9x13 pan. Bake at 350 for 35-40 minutes. Cool and frost with butter icing.

Coleman Recipe Book 2006,
Submitted by Nana

Triple Chocolate Bundt Cake

1 chocolate cake mix
1 small pkg chocolate pudding
4 eggs
1/2 cup oil
1/2 cup water
8 oz. sour cream
2 cups chocolate chips
Blend all ingredients together with hand mixer. Pour into a greased bundt pan. Bake at 350 for 50-55 minutes.

Coleman Recipe Book 2006,
Submitted by Nana

Chocolate Cherry Cake

1 pkg. chocolate cake mix
1 can cherry pie filling
2 eggs
1t. almond extract
Mix ingredients. Bake at 350 degrees 30-35 minutes in greased pan.

Coleman Recipe Book 2006,
Submitted by Mandy

Pistachio Nut Cake

Classic Coleman Recipe

1 box white or yellow cake mix with pudding in the mix
1 packet Dream Whip
1 small box instant pistachio pudding mix
1 cup vegetable oil
1 cup club soda
4 eggs
1/2 cup Hershey's chocolate syrup
Mix all ingredients (except chocolate syrup) together. 30 seconds on slow speed, 2 minutes on high. Reserve 1 cup batter and pour the rest into a greased fluted pan. Mix the chocolate syrup with reserved batter and pour over batter in pan. Bake at 350 for 50-55 minutes. Let cool in pan 10 minutes, then invert onto plate.

Note:  Nana says this explodes in the oven with the higher elevation in Colorado. May need to make some adjustments!
Note 2:  Nana figured out the adjustments for the high elevation!  Add 1/4 cup flour, and reduce oil to 3/4 cup, and raise temperature of oven to 375 and bake for 45 minutes. Yay!

Cookies 'n Cream Cake

This is from the Pampered Chef Delightful Desserts cookbook.  We made it for Dan's and Paul's birthday this year.

Cake
12 creme-filled chocolate sandwich cookies, coarsely chopped
1 package (18.25 oz) white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 tablespoon vegetable oil

Icing
6 creme-filled chocolate sandwich cookies, coarsely chopped
1 1/2 cups powdered sugar
1/4 cup sour cream
3 tablespoons butter or margarine, softened

1. Preheat oven to 325*F. Spray Fluted Pan with nonstick cooking spray. For cake, coarsely chop cookies using Crinkle Cutter; set aside. Combine cake mix, water, sour cream, egg whites and oil in Classic Batter Bowl; mix according to package directions.

2. Pour half of batter into pan. Sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.

3. Bake 50-55 minutes or until Cake Tester inserted near center of cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto Stackable Cooling Rack; remove pan. Cool completely.

4. For icing, coarsely chop cookies; set aside. Combine powdered sugar, sour cream and butter in Small Batter Bowl; beat until smooth. Ice top of cake allowing some to flow down the sides. Sprinkle top with cookies. Let stand until icing is set. Cut into slices. Store leftover cake, covered, in refrigerator.
Yield: 16 servings

Posted by Gina