Cake/Dessert Recipes 

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From MasterCook

Chocolate Lava-Lava  Cake with Espresso Whipped Cream

1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee
powder
1 1/2 teaspoons baking powder
1 cup salted butter -- (2 sticks) melted
1 cup sugar
1 cup golden brown sugar -- (packed)
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
12 tablespoons semisweet chocolate chips (about 4 1/2
ounces)
1 cup chilled whipping cream
3 tablespoons powdered sugar

Sift flour, cocoa powder, 5 teaspoons espresso powder and baking powder into
medium bowl. Place butter in large bowl; add both sugars and whisk until
well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts.
Whisk in dry ingredients.
Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cups in
each). Top each with 2 tablespoons chocolate chips. Gently press chips into
batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in
medium bowl; whisk until peaks form. Chill up to 1 hour.
Position rack in center of oven and preheat to 350:F. Let mugs with batter
stand at room temperature 5 minutes. Bake uncovered until cakes are puffed
and crusty and tester inserted into center comes out with thick batter
attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with
espresso whipped cream and serve.


Description: These Individual soft-centered cakes are baked 

Eggnog Cake

1/2 cup butter, softened
1 cup sugar, divided
2 eggs, separated
3/4 cup orange juice
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
EGGNOG FILLING:
5 tablespoons all-purpose flour
1 1/4 cups store-bought eggnog
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
CHOCOLATE FROSTING:
2 ounces unsweetened chocolate, melted
3 cup confectioners' sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons butter, softened
2 tablespoons whipping cream
2 to 3 tablespoons hot water

Cream butter and 3/4 cup sugar. Add yolks, one at a time, beating well after
each. Combine orange juice, peel and vanilla. Combine dry ingredients; add
to creamed mixture alternately with juice mixture, beating well. In another
bowl, beat whites until foamy; gradually add remaining sugar, beating until
soft peaks form. Fold into batter. Line two greased 9-in. round cake pans
with waxed paper; grease paper. Pour batter into pans. Bake at 350'F for 20
minutes or until cake tests done. Cool 5 minutes; remove to wire rack. Peel
off paper; cool. For filling, combine flour and a small amount of eggnog in
a pan; stir until smooth. Stir in remaining eggnog; bring to a boil,
stirring constantly. Cook and stir 2 minutes. Cool completely. Cream butter
and sugar; add vanilla and nutmeg. Gradually beat in eggnog mixture. For
frosting, mix chocolate, sugar, cinnamon and nutmeg. Beat in butter and
cream. Add water until frosting drizzles slightly. Split cakes in half;
spread filling on three layers. Stack with plain layer on top; frost the
top.
Yield: 14 servings.

PUMPKIN DUMP CAKE

1 large can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch 
pan. In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, 
cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour
pumpkin mixture into the prepared pan. Sprinkle the yellow cake mix over the 
pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. 
Bake in the preheated oven for 55 minutes, or until the edges are lightly 
browned. Allow to cool. Start watching this after 45 minutes, and don't let it 
get too over baked.

Easy Pecan Pie

1 single refrigerated pie crust 
4 Tbsp butter 
3/4 cup sugar 
3/4 cup dark corn syrup 
1/4 cup maple syrup 
2 eggs 
1 tsp flour 
1/4 tsp salt 
3/4 tsp vanilla 
2 cup pecan halves

Position rack in the middle of the oven. Preheat the oven to 350 degrees F. 
Fit the crust into an 8- or 9-inch glass pie plate; fold under the edge that 
protrudes beyond the pan and crimp by pinching at about 1-inch intervals 
between your thumb and forefinger. Cut up the butter and put it in a large 
glass bowl. Microwave at medium for about 2 minutes, until the butter is 
melted (or melt in a small pan on top of the stove, then place in bowl). Add 
the sugar, corn and maple syrups (use all corn syrup if you wish) and beat 
together with a whisk or electric hand blender. Add the eggs, flour, salt and 
vanilla and beat until smooth. Coarsely chop about half of the pecans and 
stir into the mixture. Pour the filling into the prepared crust. Spread the 
remaining pecan halves over the filling, pushing them down gently but letting 
the rounded tops show. Bake until the crust is brown (cover loosely with foil if
it browns too quickly) and the filling has puffed up, about 1 hour. Remove to a
cooling rack and cool completely. Refrigerate if not to be served the same 
day; bring to room temperature before serving. Top with whipped cream if 
desired.

(Frozen crusts in aluminum pans are not recommended for this recipe.)

Chocolate Bread Pudding
(Betty Crocker Picture Cookbook, 1950)

2 cups milk
4 cups coarse bread crumbs
1/4 cup butter, melted
1/2 cup sugar
2 eggs, slightly beaten
1/4 tsp. salt
1/2 cup seeded raisins
1 tsp. cinnamon or nutmeg 
EITHER: 2 squares. unsweetened chocolate (2 oz.) or 2/3 cup cocoa

Preheat oven to 350. Heat milk to scalding. If using unsweetened chocolate, 
melt chocolate in the milk. Pour over the bread. Cool milk/bread mixture and 
then add butter, 1/2 cup sugar (if using cocoa, mix with the sugar) eggs, 
salt, raisins and cinnamon or nutmeg. Pour it all into a buttered 1 1/2 qt. 
casserole (7 1/2 inches). Bake until a knife inserted in the pudding comes 
out clean. Serve it warm, with or without whipped cream. Serves about 6, bake 
40 to 45 minutes. 

Coconut Poke Cake

1 (18.25-ounce) box white cake mix
1 (16-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) container whipped topping
1 (8-ounce) bag sweetened flaked coconut

Prepare and bake white cake mix according to package directions in a 13 x 9
x 2-inch baking pan.
Remove cake from oven and while still hot, using a utility, fork poke holes
all over top of the cake.
Mix coconut milk and sweetened condensed milk together. Pour over the hot
cake. Cool completely then frost with the whipped topping and sprinkle with
the flaked coconut. Cover and store in refrigerator.
Serves 12.

Better Than Sex Cake II

1 Box Devil's Food Cake Mix

1/2 box of Banana Pudding

1 container of Cool Whip

1 jar of Caramel topping

2 Skor Bars

1 small can of sweetened condensed milk

Follow cake mix directions- add banana pudding. Bake cake as directed. Cool cake 

for a few minutes then punch holes in cake and spread caramel and sweetened condensed milk in holes of cake, allow to cool completely.

When cooled spread Cool Whip as frosting and garnish crumbled Skor candy bar over top. Makes one 8" or 9" cake.

Decadent!

Apple Pie Cake

1/4 cup butter
1 cup sugar
1 egg
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg 
1 teaspoon baking soda
1 cup flour
1/2 cup chopped nuts, optional
2 1/2 cups diced apples
1 teaspoon vanilla
2 tablespoons hot water

Combine ingredients in order given. (Batter will be thick). Bake
in a greased 9-inch pie plate for 45 minutes at 350F. Serve warm
with whipped cream or vanilla ice cream.

Yum!

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