Whats your Favorite recipe? Swap - Page 2

This is everyone favorite...
White Chocolate Cheesecake
2 D.H. French Vanilla Cake Mix
1 3 oz. package each of White Chocolate &
Cream Cheese
2/3 cup.sugar 8 Large Eggs
1 1/3 cup flour 2 tsp b.p
1/2 cup oil 2 sticks Butter,melted
2 1/2 cups milk 8 oz.sour cream
2 tsp.almond extract
2 tsp.Bakery Flavoring (order form King Arthur Flour Site)
Sift all dry ingreadients,melt butter add all wet together wisking eggs a little..add to dry mixing about 2 min.'s.
This will fill a 9 x 13 character pan,3 9" pans..or a 12x 18 sheet and a 8 inch pan.
Preheat at 350..BAKE at 325...watch and test.About 30 min.

Here's my favorite cake recipe. It can be made with oranges or lemons both are so yummy.

1 pkg white cake mix
1small pkg white chocolate instant pudding
1 tsp almond extract
1/2 C butter softened
4 egg whites
1/2 C milk
1/2 C lemon or orange juice (fresh squeezed)
zest of two lemons or one orange

Mix all ingredients together, dump into prepared cake pans and bake at 325 until toothpick inserted in center comes clean.

This recipe is super yummy if you substitute orange or lemon juice for teh liquid in your buttercream, use almond extract to flavor the buttercream and add some zest to it for the filling and if you plan on covering with fondant, I use MMF, you can put zest in the buttercream you ice the cake with as well.

I discovered this one years ago on the Internet and everyone that has tasted it begs for more.

STRAWBERRY TALL CAKE

Ingredients:

1 Yellow Cake Mix Moist or with Pudding in the Mix
3 Eggs
1/3 cup vegetable oil
1-1/4 cups water
2 cups strawberries
1 package or a jar of strawberry glaze
1 package (8 oz) original cream cheese
½ cup sugar
10 oz container cool whip
1 cup confectioners sugar (powdered sugar)

CAKE:

Assemble cake as directed on package. Pour into 3 round greased and floured cake pans (8 or 9). Let cool.

GLAZE:

Slice strawberries and mix into glaze.

ICING:

Beat with electric mixer cream cheese, sugar, whipped topping and confectioners sugar until well blended.

ASSEMBLY:

Put down 1 cake (upside down) and spread cream cheese mixture on top, followed by strawberry glaze. Put other cake on top of first cake (upside down) and spread with cream cheese mixture, followed by strawberry glaze. Take last cake and put on top of other two layers (right side up) and spread remaining cream cheese mixture on top and sides of cake. You can also add a couple of strawberries on top of cake for decoration or even all over top. Place in refrigerator and let cool for about 2 hours. Keep refrigerated.


Christina

What a great topic! It's nice to have some "tried and true" recipes. I'm always looking for recipes on CC, but a lot of them don't have 5 stars and I can't seem to figure out if there is a way to review the comments to see why someone gave it less than 5 stars (or how many people brought the rating down). Sooo, I don't try a lot of them because I hate to spend the time/money on something that may not be good. With these recipes from you guys, I will definitely try them out! Here's my recipe for Pastel de Tres Leches or "Three Milk Cake":

Pastel de Tres Leches

Cake:
1 C. Flour
2 tsps. Baking powder
3 large eggs (separated)
1 C. sugar
¼ c. milk

Milk Sauce:
1 c. heavy cream
1 12 oz. can evaporated milk
1 14 oz. can sweetened condensed milk

Preheat oven to 350 degrees. Grease 9x9 pan. Sift together flour and baking powder. Set aside. In a large bowl, beat 3 egg whites on medium speed until soft peaks form. Continue beating and gradually add sugar, then beat in 3 egg yolks, one at a time.

Add flour mixture little by little while continuing to beat at low speed or stirring with spatula just until mixed. Add milk and continue beating until smooth.

Pour into pan and bake 25-30 minutes until browned and top springs back. Let cool in pan on rack for 10 minutes.

While cake is cooling, combine all ingredients for milk sauce in a bowl and beat just until well-mixed. Leave cake in the pan and prick cake at 1 intervals with a toothpick (toothpick holes should pierce through to the bottom of the cake). Pour milk sauce slowly over cake. The cake absorbs the sauce as you pour it on so you may need to wait between pours for the sauce to fully absorb).

Refrigerate the cake for at least one hour (ideally overnight).

I make this a lot for holidays and everyone always loves it. I have never frosted it because the recipe as written makes the cake very soggy. I'm usually no fan of soggy stuff but this recipe is the exception because the sauce is so yummy. I usually make it in a corningware "bowl" and then prick it and pour the sauce in and serve it that way (sometimes with sprinkles). I've also baked it in a square pan and it has turned out fine. If you want to frost it, whipped frosting would probably taste best but I would say reduce the liquid by at least half and take cake out of pan before adding liquid. Wait awhile between pours so that the cake can completely absorb the liquid and it doesn't come out the bottom. This cake is best served cold....

My husband is from Mexico and I'm from the US and both of our families like this cake.

This is a great thread. Its making my mouth water. I can not wait to try the recipies.

this is soooo simple! and only three ingredients......

Cherry Crisp

Take 1 can cherry pie filling and pour in the bottom of a 9x13 pan

In a separate bowl:

Melt 1 stick margarine
Mix in one box white cake mix (just the cake mix...no eggs, etc) till its a nice crumb mixture

Then just crumble the mixture by hand on top of the cherry pie filling

Bake at 350 for aprx 30 mins or until the top is golden brown

Yummy.....you can also use a yellow or coconut cake mix in place of the white......

I always keep these 3 things in my pantry......it has saved me several times when I've had unexpected guests!!!

Donna

Euphoriabakery, can you omit the almond and add vanilla for your orange/lemon cake???? Just wondering for those allergic to nuts. If not, any other orange/lemon cakes out there???

Here is my favorite chocolate cake recipe:

2 cups flour
2 cups sugar
2 eggs - room temp
1 t. vanilla
2 t. baking soda
1 t. baking powder
1 t. salt
1 stick of butter - softened

Mix all of the above in your mixing bowl.
Boil 2 cups of water on a pot on the stove. When it boils, add 1 Cup of cocoa powder. Boil and stir with a whisk until thick
Add to mixing bowl, pour slowly because mixture is very hot. Mix until well combined.
I usually use a strainer when pouring in the pans, sometime because of the hot mixture, everything doesn't combine well.
Pour into two 9 inch well greased pans. I use my own pan release.
Bake at 325 until done. Completely cool in pans before inverting onto a cooling rack

Sure, I personally like the combo of citrus with lmond extract, but am sure it would still be pretty good with vanilla.

Jackie, I made your chocolate cake doctored recipe and my family loved it! My 4 year old polished off two pieces in about 3 minutes. My 10 y/o did the same and asked for a third. My DH who is SUPER picky about chocolate cake loved it too and said it was very "moist" - his main complaint about most chocolate cakes is that they are too dry.

Thanks again! Can't wait to try the other recipes on this thread!

PeaceofCake

This is my Great Aunt's recipe and has been a family favorite for years. It is very versitile and delicious.

Roberta's Cobbler

1 20 oz. can pie filling (apple, cherry & peach are great)
1 stick of butter or margarine (1/4 lb)
1 c. flour
1 c. sugar
2 tsp baking powder
3/4 c. milk
1 tsp salt

Melt butter in 9" x 13" casserole dish. Mix flour, sugar, milk, baking powder, and salt in a bowl. Pour mixture over the butter. Spoon fruit filling over this and sprinkle with sugar. Bake 40-50 minutes until nice and crispy on the edges. Great with ice cream!