Glorious Sponge Cake

Tres Leches 'Three Milks'

Buttermilk Pound Cake II

Ingredients

5 1 1 1 1 1 1 1 3 1 1 eggs cup white sugar cup self-rising flour teaspoon vanilla extract (14 ounce) can sweetened condensed milk (12 fluid ounce) can evaporated milk cup milk tablespoon vanilla extract egg whites cup white sugar teaspoon vanilla extract

Ingredients

3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter 3 cups white sugar 6 eggs 1 teaspoon lemon extract 1 teaspoon vanilla extract 1 cup buttermilk

Ingredients

6 eggs 1 cup white sugar 1/4 cup water 1 teaspoon lemon extract 1 teaspoon lemon zest 1 cup cake flour 1/2 teaspoon cream of tartar 1/4 teaspoon salt

Directions
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Directions
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Directions
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Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

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Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C). Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake. To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.

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Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Black Magic Cake

Double Pineapple UpsideDown Cake

Angel Food Cake

Ingredients:

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

6 tablespoons butter 1 cup brown sugar, packed 20 ounce can pineapple slices marachino cherries 1 yellow cake mix 3 eggs 1/3 cup vegetable oil or melted and cooled butter 20 ounce can crushed pineapple - UN-DRAINED Preparation: Preheat oven to 350 degrees F. Melt 6 tablespoons butter in 9 x 13 pan in oven. Remove pan from oven and sprinkle bottom with brown sugar. Decoratively arrange pineapple slices. Fill in spaces with cherries. In a bowl, combine cake mix, eggs, oil and crushed pineapple. Mix for 2 minutes. Pour over pineapple slices. Bake for 40 minutes or until done. Remove from oven. Very carefully invert onto serving platter. Serve warm or room temperature topped with whipped cream.

Ingredients:

12 egg whites 1 cup cake flour, sifted or stirred before measuring 1 cup sugar, divided 3/4 teaspoon cream of tartar 1/4 teaspoon salt 1-1/4 teaspoon vanilla extract

Preparation: Preheat oven to 350 degrees F. With a wire whisk, combine the flour and 1/2 cup of sugar in small bowl. Set aside. In a stand mixing bowl or regular bowl, beat the egg whites until foamy. Add the cream of tartar and salt. Continue beating until soft peaks form. Add 1/2 cup sugar and beat until firm peaks form. Sprinkle flour mixture over egg mixture. With a rubber spatula, in the figure eight fashion, carefully stir. Only stir until just mixed. Scoop batter into UN-GREASED angel food cake pan. Bake for 40 to 45 minutes. Top will be lightly browned. Cool completely inverted on legs of pan or on glass bottle inserted into whole in pan. Store cake in airtight container. Cake may be frozen for 3 months if kept in airtight

Directions
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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.

Graham Cracker Cake

1 14-ounce box graham crackers, crushed 2 cups sugar 5 eggs, beaten 1 cup milk 1 cup coconut 1 cup pecans, lightly toasted and chopped 2 teaspoons baking powder 1 teaspoon vanilla 1-1/2 cups butter, softened, divided 1 8-ounce can crushed pineapple 1 pound box powdered sugar

3 eggs 2-1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 tablespoons grated lemon peel 2 tablespoons lemon juice Lemon Glaze 1-1/2 cups powdered sugar 1/4 cup butter, melted enough fresh lemon juice to make glaze spreadable lemon zest to taste, optional Preparation: Preheat oven to 325; grease and flour a Bundt pan. Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly. Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a "perfect" batter. Put your lemon zest and lemon juice in last. Mix well. Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the "toothpick" test to make certain it is done but don't overcook !! And trust your nose ie. when you can smell it, it's done !! Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again (carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze (below) all over it.

Flan Cake

Ingredients:

Preparation: Grease and flour a tube or Bundt Cake pan. Mix crackers, sugar, eggs, milk, coconut, pecans, baking powder, vanilla and 1 cup of butter together. Do not use electric mixer. Pour into prepared pan. Bake for 1-1/2 hours at 300 degrees F. Do not preheat the oven. While cake is baking, mix remaining butter, pineapple and powdered sugar. Pour over warm cake.

1 box of yellow cake mix, with ingredients as directed by box 3 eggs two 14 ounce cans evaporated milk 15 ounce can sweetened condensed milk 1 teaspoon vanilla Leche Quemada (Cajeta Caramel)* 1/2 cup chopped and lightly toasted pecans

Preparation: Preheat oven to 350 degrees. Set a small bake-proof pan of water** inside. Make cake as directed on the box and set aside. Flan: Add eggs, milk and vanilla to a blender. Blend together until well blended. In a bundt pan, spray with non-stick spray and flour it. Cover the bottom and the sides with the Cajeta. Sprinkle bottom of pan with nuts. Add flan mixture. On top of this add the cake mixture. Cook for 45-60 minutes. Notes from Turptoo: *One can find the leche quemada at any Hispanic store or bakery. It is a thick caramel sauce. I have used regular caramel and it didn't come out the same. (Coronado Cajeta Quemada comes in a 23 ounce bottle.) **The pan of water is important so that the flan doesn't overcook. Also, the pan of water needs to be preheated to ensure even temperature in the oven while baking.

Lemon Poke Cake

Ingredients:

1-1/2 cups sugar 1/2 cup butter, softened

Coconut Cake
Ingredients:

One 18-1/4 ounce white cake mix, prepared as directed One 14 ounce can of sweetened condensed milk 12 ounces Cream of Coconut 8 ounces non-dairy whipped topping 1 cup shredded coconut jelly beans, optional

Preparation: While the cake is still hot, poke holes in cake with fork. Mix sweetened condensed milk with Cream of Coconut, and pour over cake, making sure it goes into poked holes. Cool completely (overnight). Spread non-dairy whipped topping over top of cake. Sprinkle with coconut. Decorate with jelly beans.