Eddy's Cake Recipes

Angel Food Cupcakes

noreply@blogger.com (Eddy) — Sat, 29 Sep 2007 14:37:00 +0000

"These come out very well, and are great with strawberries on top. Pretty too."

INGREDIENTS

* 1 (18.25 ounce) package angel food cake mix

the mix made 29 cupcakes

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
2. Prepare batter as directed on the box. Fill muffin cups 2/3 full.
3. Bake for 15 to 20 minutes, or until done.

"One of my friends had suggested to fill the cupcake holders all the way full so make a bigger cupcake. I don't recommend this. I did it with my first batch and it was too much cake mix. The tops of the cupcakes ballooned out and ran into each other. I had to use a knife to seperate them from each other and then had to chisel the cupcakes off the muffin pan to get them out. The rest I filled at 3/4 full and they turned out perfect. Bigger than the 2/3 suggested in the recipe but smaller than filling them all the way and I had no problem getting them out of the muffin pan..
Hope you all like it.."

Classic Tiramisu

noreply@blogger.com (Eddy) — Mon, 12 Feb 2007 16:21:00 +0000

"Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan."

INGREDIENTS
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

DIRECTIONS

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers.
Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 575
Total Fat: 32.1g
Cholesterol: 388mg
Sodium: 113mg
Total Carbs: 59.9g
Dietary Fiber: 0.8g
Protein: 9.9g

Sugar Free Blueberry Coffee Cake

noreply@blogger.com (Eddy) — Mon, 22 Jan 2007 17:16:00 +0000

"A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful."

Original recipe yield:1 - 9x13 inch pan
PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min

INGREDIENTS
3/4 cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 1/2 cups granular sucrolose sweetener (eg. Splenda™)
2 teaspoons baking powder
3 cups all-purpose flour
1 3/4 cups fresh or frozen blueberries

1 1/2 cups malitol brown sugar substitute
3/4 cup flour
2 teaspoons ground cinnamon
1/2 cup butter, softened

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 377
Total Fat: 21.3g
Cholesterol: 107mg
Sodium: 319mg
Total Carbs: 44.7g
Dietary Fiber: 1.8g
Protein: 6.6g

Google Results

noreply@blogger.com (Eddy) — Mon, 22 Jan 2007 15:16:00 +0000

Moist Carrot Cake

noreply@blogger.com (Eddy) — Sun, 14 Jan 2007 17:19:00 +0000

"This cake was made and brought to me at work. It is the moistest carrot cake I have ever had.

DecoOriginal recipe yield:
1 - 9x13 inch pan

PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 20 Min
rate with Cream Cheese Frosting."

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 eggs
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped walnuts
1 cup flaked coconut

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 571

Total Fat: 36.1g
Cholesterol: 71mg
Sodium: 441mg
Total Carbs: 58.6g
Dietary Fiber: 2.7g
Protein: 6g

Chocolate Surprise Cupcakes

noreply@blogger.com (Eddy) — Wed, 20 Dec 2006 18:42:00 +0000

"Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes."

Original recipe yield:24 cupcakes
PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min

INGREDIENTS

3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2/3 cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup white sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

NUTRITION INFORMATION

Servings Per Recipe: 24
Amount Per Serving
Calories: 265
Total Fat: 12g
Cholesterol: 19mg
Sodium: 259mg
Total Carbs: 38.4g
Dietary Fiber: 1.4g
Protein: 3.2g

Orange Slice Cake

noreply@blogger.com (Eddy) — Wed, 20 Dec 2006 18:27:00 +0000

"A wonderful holiday cake made with candy orange slices."

INGREDIENTS

1 cup butter, softened
2 cups white sugar
4 eggs
1/2 cup buttermilk
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 pound dates, pitted and chopped
1 pound orange slices candy, chopped
2 cups chopped pecans
1 1/3 cups shredded coconut
1 cup orange juice
2 cups confectioners' sugar

DIRECTIONS

Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.

NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 939
Total Fat: 34.6g
Cholesterol: 113mg
Sodium: 333mg
Total Carbs: 155.8g
Dietary Fiber: 6.1g
Protein: 9.3g

Black Magic Cake

noreply@blogger.com (Eddy) — Tue, 19 Dec 2006 15:22:00 +0000

"Super spooky dark chocolate cake. Suitable for all your black magic get-togethers."

Original recipe yield:1 - 9x13 inch or 2 - 9 inch round pans
PREP TIME
15 Min
COOK TIME
35 Min
READY IN
1 Hr

INGREDIENTS

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Christmas Cake

noreply@blogger.com (Eddy) — Tue, 19 Dec 2006 13:44:00 +0000

"This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock."

Original recipe yield:1 - 8 inch square fruit cake
PREP TIME
30 Min
COOK TIME
3 Hrs 30 Min
READY IN
6 Hrs

INGREDIENTS

2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice

DIRECTIONS

In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

Chocolate Cookie Cheesecake

noreply@blogger.com (Eddy) — Mon, 18 Dec 2006 16:47:00 +0000

"I don't know what to say about this recipe other then it is decadent and addictive."

Original recipe yield:14 servings
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
11 Hrs

INGREDIENTS

2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 1/4 cups white sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups chocolate sandwich cookie crumbs
16 ounces sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract

DIRECTIONS

Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Maple Pumpkin Cheesecake

noreply@blogger.com (Eddy) — Mon, 18 Dec 2006 16:33:00 +0000

"For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast."

Original recipe yield:1 - 9 inch cheesecake
PREP TIME
25 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 40 Min

INGREDIENTS

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (15 ounce) can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans
whipped cream (optional)
pecan halves (optional)

DIRECTIONS

Preheat oven to 325 degrees.
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans (optional). Pass remaining sauce. Store leftovers covered in refrigerator.
Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

Yogurt Chocolate Cake

noreply@blogger.com (Eddy) — Fri, 15 Dec 2006 11:18:00 +0000

"This is a great chocolate cake made with yogurt. My girlfriend loves it and can't stop eating it. I hope you enjoy it too."

Original recipe yield:1 - 9 inch square pan
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr

INGREDIENTS

1/2 cup vanilla yogurt
1 cup white sugar
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking powder
4 (1 ounce) squares unsweetened chocolate, melted
3 fluid ounces sweetened condensed milk
3 tablespoons milk

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan. Sift together the flour and baking powder. Set aside.
In a large bowl combine together yogurt, sugar, eggs, oil and vanilla., Beat on medium speed for 2 minutes. Beat in flour mixture until smooth.
Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
To make the Frosting: In a medium bowl combine the melted chocolate and sweetened condensed milk. Beat for 2 minutes. Pour in 3 tablespoons milk and beat until creamy.
Frost cake while still warm.

Chocolate Cream Cake

noreply@blogger.com (Eddy) — Thu, 14 Dec 2006 10:09:00 +0000

"Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes."

INGREDIENTS

1/2 cup butter
4 (1 ounce) squares bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup white sugar
2 teaspoons all-purpose flour

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
Beat the eggs, egg yolks and sugar together until light colored and thick.
Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined. Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

NUTRITION INFORMATION

Servings Per Recipe: 4
Amount Per Serving
Calories: 480
Total Fat: 37.5g
Cholesterol: 276mg
Sodium: 271mg
Total Carbs: 29.9g
Dietary Fiber: 2.2g
Protein: 6.8g