The Great Canadian Ketchup Cake

  2 cups flour

2 tsp. Magic Baking Powder

1 tsp. baking soda

1-1/2 tsp. ground cinnamon

1/2 tsp. each ground ginger and nutmeg

1/2 cup each Heinz Tomato Ketchup and water

2 Tbsp. red food colouring

8 1-1/2 cups butter, softened, divided

1-1/2 cups packed dark brown sugar

2 eggs

175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1 tsp. vanilla

4 cups icing sugar

Heat oven to 350ºF.

Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment.

Combine flour, baking powder, baking soda and spices. Mix ketchup, water and food colouring in separate bowl until blended.

Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.

Beat cream cheese, vanilla and remaining butter in separate large bowl with mixer until creamy. Gradually beat in icing sugar until mixture is light and fluffy.

Stack cake layers on plate, filling and frosting with cream cheese icing.

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Oreo Cake Filling

1 (8oz) pkg cream cheese, softened
1/2 C sugar
2 C cool whip, thawed
12 Oreo's, coarsely crushed

Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip and crushed cookies. Use to fill chocolate cakes.

Chocolate Cookie Dough Cupcakes

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

INGREDIENTS:

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract

GARNISH:
additional mini chocolate chips
12 mini Chips Ahoy cookies

DIRECTIONS:

1. Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.

3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

TIPS:

*You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.

Source: RecipeGirl.com (cupcakes from this recipe, frosting adapted barely from T

Banana Chocolate Crater Cake

From: Lauren at Servingfromhome.com

1 cup butter
 2 cups sugar
 2 eggs beaten
1 tsp. vanilla
3 ripe bananas
3 cups flour
 2 tsp. baking powder
2 tsp. baking soda
 1 cup sour cream
 1 tsp.cinnamon
 1/2 cup brown sugar
 1 1/2 cups (or more) chocolate chips

Cream together butter and sugar.  Add beaten eggs and beat until smooth.  Add vanilla and mashed bananas.  Mix until smooth >Sift flour, baking powder and soda and add to banana mixture, alternating with sour cream.  End with dry ingredients. 

Pour half the batter into a greased 9 X 13 pan.  Combine cinnamon and brown sugar.  Sprinkle half of mixture over batter in pan.Top with half the chocolate chips.  Repeat.  Bake at 350 for forty-five to fifty minutes or until toothpick inserted comes out clean

Lemon Loaf

Another knock off Starbucks recipe, but this one is "not from scratch" as it uses a cake mix.

Ingredients

Cake
• 1 box yellow cake mix OR lemon cake mix (if using lemon, omit 6 T freshly squeezed lemon juice)
• 5.1 ounce (large/family size) instant Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion/extract)
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 8 ounces sour cream
• 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)* omit this is using a lemon cake mix
Lemon Topping
• 1/4 C butter, room temperature
• 2 cups powdered sugar
• 4 tbsp lemon juice
• 1 tsp lemon emulsion/extract
• 
  

Instructions

Make Lemon Loaf
1. Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
2. Combine all the wet ingredients and whisk until well combined.
3. Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
4. Divide batter evenly between two loaf pans.
5. Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
6. Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
Make Icing
7. Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
8. Spread evenly on top of both cakes.
9. Allow the glaze to harden up before slicing.
10. This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).

German Chocolate Cupcakes

German Chocolate Cupcakes

Yield: 24 Cupcakes

Ingredients

Chocolate Cake:

1 box Devil’s Food Cake Mix

3 eggs

½ cup oil

1 teaspoon vanilla extract

¾ cup buttermilk

1 cup sour cream

German Chocolate Frosting:

1 cup evaporated milk

1 cup sugar

3 egg yolk, lightly beaten

1/2 cup butter

1 ½ teaspoon vanilla extract

1 ½ cup chopped pecans

1 ½ cup flaked coconut

Chocolate Buttercream:

4 ounces cream cheese

½ cup butter

2/3 cup unsweetened cocoa

3 cups powdered sugar

2 teaspoons vanilla extract

1 tablespoon milk or cream (if needed)

Directions

1. Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.

2. In a large bowl, gently combine oil, eggs and vanilla extract.

3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.

4. Add Buttermilk and stir until combined.

5. Add another third of the cake mix (again, sifting for easy stirring).

6. Add sour cream, then final third of cake mix.

7. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.

8. German Chocolate Frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.

9. Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

10. Pipe Chocolate Buttercream around the edge of the cupcakes tocreate a barrier, and scoop a small amount of cooled German Chocolate Frosting into the center.

Copyright © YourCupofCake

Vanilla Cake

5 egg whites, at room temp
1 whole egg
1 C whole milk, at room temp
2 1/4 t vanilla extract
3 C cake flour
2 C white sugar
1 T + 1 t baking powder
3/4 t salt
12 T unsalted butter, cold and cut into 24 even pieces

Preheat oven to 350.

In a bowl combine egg whites, egg, 1/4 C milk and vanilla, set aside.

In the bowl of an electric mixer, combine all dry ingredients on a low speed for 30 sec.

Add the cold butter, once pc at a time, about every 10 sec. Continue to mix on low until the mixture is a fine crumbly texture.

Add milk, and mix on low speed until just moistened. Increase to medium speed and mix for 3 minutes. Scrape sides and begin to add egg mixture in 3 batches. Beat on med. speed for 20 seconds between each addition.

Divide batter between 8" rounds.

Check cake at 20 mins, and every 5 mins after that, do not over bake.

NOTE: To make cake flour from all purpose and cornstarch - click here