Chocolate Banana Cake with Mocha Buttercream

This is such an easy delicious recipe.  I am hooked on this!  Starting with a chocolate cake mix prepare as directed and add two very ripe bananas before mixing.  Bake as directed on the box. I like using a Bundt Cake pan.
For the Icing:
2 1/2 cups powdered sugar
2/3 cup real butter
1/2 cup cocoa
1 single serving pkg instant coffee
1 tsp vanilla
1/4 cup strongly brewed coffee

Beat butter, cocoa, and vanilla then slowly add the powdered sugar and coffee alternately until all combined.
Allow cake to completely cool before icing.
This is even better the next day - warm it up in the microwave and have Cake for breakfast!  Delicious!

Carrot Cake

Carrot cake is my brother's favorite cake, or one of them anyway! I made this for the holiday weekend. I hope you enjoy it.
When baking this cake you can make it as cupcakes and bake it at 350 for 25-30 minutes.  Or if making it into a 13x9 you will need to bake it for much longer.  Your times will vary depending.  Always just check the center of the cake with a toothpick to see if it comes out clean.

3 1/2 cups Grated Carrots
1 cup oil
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 cups sugar
4 eggs
1 cup of chopped walnuts
1 20 oz  can of DRAINED Pineapple

Mix all together and Bake at 350 until done!

Cream Cheese Frosting:
1/2 stick of butter
8 oz cream cheese
1 Tablespoon Vanilla
2 Cups of Powdered Sugar

Blend this all together and frost the cake after completely cooled.

This is a very runny batter.  That is normal for this recipe.

Spice Cake

Here at the Hungry Momma we apparently LOVE cake!  So many recipes here!
This is for my Daddy - He LOVES LOVES LOVES this spice cake.

Mix together these dry ingredients:
2 cups of Flour
1 cup of Sugar
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp cloves
3/4 tsp cinnamon

Beat together for 2 minutes:
2/3 cup shortening
3/4 cup brown sugar
1 cup Buttermilk

Add and beat 2 more minutes:
3 Eggs

Combine the wet and dry ingredients. 
Nuts *optional

 Bake at 350 - about 35 minutes (possibly less depending on your oven)


Icing:
1/2 - 3/4 cup Butter
1/4 - 1/2 cup of Shortening
Pinch of Salt
1 lb Powdered Sugar
Vanilla and enough half and half to make it spreadable - add it a Tablespoon at a time.

Fresh Orange Italian Cream Cake

Blame it on her roots that my oldest who just turned 10 wanted a Fresh Orange Italian Cream Cake. She likes to eat grown up foods like this - it isn't something most kids would choose for a birthday cake. Her friends were less than impressed that I had worked forever on it.
I will tell you that this cake is a labor of love.  The first time I ate it was at my sweet Friend Leah's house.  Leah is one of the biggest givers I know.  She wanted our time together to be special so she slaved over this cake for us to eat when we were passing through Oklahoma one time.  I had never had it before and was so delighted with my very first bite.  It was like I had died and gone to heaven.  Why does cake make you feel this way?  Good cake anyway?
You will also need to pull up the post Fresh Orange Curd, Glazed Pecan Halves, and Toasted Pecan Cream Cheese Frosting.

You will need to start this cake a day ahead because the Fresh Orange Curd must chill for 8 hours.
Yeild: Makes 12 - 16 servings
Ingredients:
1/2 cup butter softened
1/2 cup shortening
2 cups of sugar
5 large eggs separated
1 Tbs vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1 cup sweetened flaked  coconut
Fresh Orange Curd
3 cups Toasted Pecan Cream Cheese Icing
1/2 cup sweetened flaked coconut lightly toasted (optional)
Glazed Pecan Halves (optional)

Beat butter and shortening at medium speed with an electric mixer until fluffy.

Gradually add sugar, beating well.

Add Egg yolks one at a time, beating until blended after each addition.
Add Vanilla; beat until blended. 

Combine flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Stir in one cup of Flaked Coconut.








Beat the egg whites until stiff peaks form; fold into batter. 

Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.

Spread 3/4 cup chilled Fresh Orange Curd between each layer.

Spread the remaining Fresh Orange Curd on top of the Cake. (The Fresh Orange Curd layer on the top of cake will be very thick.)
If desired, loosely cover cake and chill 8 hours.  Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting.





Spread 3 cups Toasted Pecan - Cream Cheese Frosting on the sides of cake

reserving remaining frosting for another use. 

Sprinkle Toasted coconut over the top of the Fresh Orange Curd.
Arrange Glazed Pecan Halves around the top edge of Cake. If desired store in the refrigerator until you are ready to serve.

Fresh Orange Curd

This Recipe Goes with Fresh Orange Italian Cream Cake which was passed on to me by a dear friend Leah.  She made this for me while I was expecting my third child, and I thought that I had died and gone to Heaven.  My oldest is turning 10 this week has requested this 2 years in a row now for her Birthday cake.  To say that she has adult taste buds is no understatement!   (Yes, she comes by it honest loving food from the time she was born! Its in her blood!) 

Yield: makes about 3 cups



Ingredients:
1 Cup Sugar
1/4 cup cornstarch
2 cups fresh orange juice (about 4 pounds navel oranges)
3 Eggs, lightly beated
1/4 cup butter
1 Tablespoon grated orange rind

*you can substitute reconstituted orange juice for fresh; however, squeezing navel oranges only takes about  15 minutes and can male all the difference in this cake's fresh flavor. (so please just do it right and let it be a labor of love for whoever you are cooking it for and juice those babies!)

Juice your Oranges!

 Lightly beat your eggs.

Measure out your Sugar, Corn Starch, Butter, and Orange Rind

 Combine Sugar and Cornstarch in a 3 qt sauce pan.

 Gradually whisk in Fresh Orange juice.

 Whisk in lightly beaten eggs.

 Bring to a boil (5-6 minutes) Over medium heat whisking constantly.

 Cook whisking constantly 1 to 2 minutes or until mixture reaches a pudding like thickness.

 Remove from heat and whisk in butter and grated orange rind.

Cover placing plastic wrap directly on curd and chill for 8 hours.

The curd that is left over from the cake is delicious on a biscuit or toast the next morning!

Old Fashioned German Apple Cake

Here it is! The cake that says "fall"!

Old Fashioned German Apple Cake
by Lorraine Branham

2 Cups flour
1 teaspoon salt
2 eggs, slightly beaten
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon soda
2 teaspoons baking powder
1 Tablespoon lemon juice
2 Cups sugar
4 Cups sliced apples
1 Cup oil
1 teaspoon vanilla
1/2 cup pecans, chopped

Mix: Cinnamon, nutmeg, and lemon juice with sugar. Pour over apples and let stand 15 minutes.
Beat eggs slightly, then add oil and vanilla. Add the sugar/apple mixture, then add flour and soda and baking powder. Stir in pecans. Bake in a bundt pan or a 9x13 baking dish, or 2 loaf pans that have been well greased. Bake at 350 or 45 minutes. Freezes well. (We love to sprinkle salt over the top after it's baked! This enhances the favor)

Pumpkin Bars

I have tried so many pumpkin bar recipes, and none quite touch this one. Its tried and true delicious and just in time for the holidays. 

Pumpkin Bar Recipe
By: Lori Jacobs

Combine:

2 cups sugar
4 eggs
1 cup vegetable oil
2 cups pumpkin

Add:
2 cups flour
1 tsp. baking soda
2 tsp cinnamon
2 tsp. baking powder
½ tsp. salt

Mix well. Pour into greased 10 x 15
Pan. Bake at 350 for 20-25 minutes.
Cool and frost with cream cheese frosting.

_____________________________

Cream Cheese Frosting:

4 oz. cream cheese
1 TBSP milk
1 stick butter (softened)
2 cups powdered sugar
1 tsp vanilla

Raspberry Cake

submitted by Becky Hansen

Raspberry Cake

1 white cake mix
1 pkg Raspberry Danish Dessert (follow pie filling recipe)
1-2 pkgs frozen raspberries
8 oz. cream cheese
16 0z. cool whip
1 1/2 C. powdered sugar

bake cake as directed-let cool completely

mix cream cheese & sugar until smooth, add in cool whip
spread evenly on top of cake

Boil raspberries & Danish Dessert - allow to cool slightly- pour on top of white topping

(hint-you will want to use a deep cake pan or a a 13x10 inch pan, otherwise the toppings tend to overflow)

Koehler Buttermilk Cake

submitted by Lorraine Branham

2 Cups sugar
3/4 cup shortening
3 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/8 teaspoon salt
1 cup buttermilk
1 Tablespoon Almond flavoring
1 teaspoon vanilla

Cream sugar and shortening together. Beat in eggs one at a time. Sift dry ingredients and add alternately with buttermilk.

Bake in greased Bundt pan at 350 for 45-50 minutes.

Butterfinger Cake

submitted by Dara's Aunt Lorna Gundaker of Arkansas



One Box Devils Food Cake Mix
One can of Caramel topping
One can of condensed milk
One large tub of cool whip
One large Butterfinger candy bar
Prepare cake according to pkg directions. Immediately after removing cake from the oven poke several wholes into the top of the cake with a fork. Mix sweetened condensed milk and caramel together. Pour over the hot cake and spread as evenly as possible. Chill well. After cake has cooled completely spread cool whip over the top. Place Butterfinger in a large plastic zip lock bag and break into crumbs. Spread the Butterfinger bar all over the top!