Texas Sheet Cake

Cake:
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 TB unsweetened cocoa powder


Preheat oven to 350. Grease and flour jelly roll (10x15") pan.

Combine flour, sugar, soda, and salt. Beat in sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add water and cocoa. Bring mixture to a boil and remove from heat. Allow to cool a little, then stir into egg mixture, mix until blended. Pour batter into pan. Bake for 20 minutes or until toothpick comes out clean.

Frosting:
6 TB milk
5 TB unsweetened cocoa powder
1/2 cup butter
4 cups powdered sugar
1 tsp vanilla
1 cup chopped nuts (optional)


In large saucepan, combine milk, cocoa and butter. Bring to a boil and remove from heat. Stir in powdered sugar and vanilla. Fold in nuts, if using. Mix until well blended.

Frost cake while warm.

Banana Cake with Peanut Butter Glaze

Ingredients:

2 tablespoons lemon juice 2/3 cup milk 2 large very ripe bananas, mashed 1 (18.25 ounce) package butter cake mix

1 teaspoon baking soda 1/2 cup butter, softened 3 eggs 1 teaspoon vanilla extract

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a desired pan (9x13, bundt, 24 cupcakes). Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
2.	In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
3.	Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack

Glaze:

1/4 cup softened butter
1/2 cup peanut butter
1-2 TB milk
1 tsp vanilla
2-3 cups powdered sugar

Blend peanut butter and butter until smooth. Add 1 TB milk and vanilla. Add powdered sugar a little at a time until desired consistency is reached. I like it so it's thin enough to drip but thick enough to not soak into the cake.

*cake recipe if from allrecipes.com

Red Velvet Ice Cream Cake with Cream Cheese Frosting

1 Red Velvet Cake Mix (mixed according to package directions)
Chocolate Chip Ice Cream
Cream Cheese Frosting - recipe below
Hot Fudge (optional)

Bake 1/2 cake mix in the bottom of a greased 8 or 9" spring-form pan. Allow to cool for about 10 minutes before removing from pan carefully to cooling rack. Bake other half of cake mix. Leave this half in the pan and allow to cool completely. While it's cooling take the ice cream out and allow it to soften. You dont want it melted, just soft enough to spread.

Spread ice cream (make it as thick as you want, i usually use about 1/2 of a 1/2 gallon) over cake in pan. Then top with other half and smash together slightly like a sandwich.

Freeze overnight or until hard.

Remove from freezer and remove edge of pan. Frost with cream cheese frosting. It's best to decorate at this stage since after the frosting is frozen nothing will stick to it.

Place frosted cake back in freezer.

Serve! Drizzle slices with hot fudge (optional).

As you can tell you can use ANY type of ice cream/cake/frosting combination you like. Get creative. And thanks Rachel for all the tips :)

Cream Cheese Frosting: 
Ingredients:

2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened

3 cups sifted confectioners' sugar 2 teaspoons vanilla extract

Directions:

1.	In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Sock it to Me Cake

 

1 (18.25 oz) package butter cake mix

1 cup sour cream

1/2 cup vegetable oil

1/4 cup white sugar

1/4 cup water

4 eggs

1 cup chopped pecans (optional)

 2 TB brown sugar

2 TB cinnamon

1 cup powdered sugar

2 TB milk

Preheat oven to 375. Grease and flour desired pan (usually a regular bundt/10 inch tube pan).

In a large bowl, mix cake mix, sour cream, oil, white sugar, water and eggs. Beat at high speed for 2 minutes.

Pour 2/3 of the batter into prepared pan.

Combine pecans, brown sugar and cinnamon. Sprinkle mixture over batter in pan. Spread remaining batter evenly over filling mixture.

Bake at 375 for 45-55 minutes. (cake should spring back when touched lightly)

Mix together powdered sugar and milk. Drizzle cake with glaze. (Drizzle while warm if you like your glaze soaked into the cake, drizzle after it's cooled if you like the white-looking glaze)

Quick Banana Cake

Whip together:
¼ cup butter or margarine
1 cup sugar

Add:
1 egg
3 ripe bananas (mashed)
2 cups flour
½ tsp salt
1 tsp soda
Nuts if desired

Grease 9” square or round pan. Bake 350 for 40-50 minutes. Glaze if desired.

Glaze:
2 tbls butter
1 ½ cups powdered sugar
A little milk and lemon juice to consistency

Banana Split Cake

Ingredients:
2 1/2 cups all-purpose flour, stir or sift before measuring
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/2 cup butter
1/4 cup caramel sauce
3 eggs
1 teaspoon vanilla
Banana Filling, below
Chocolate Frosting, below

PREPARATION:
Grease and floured bottoms of two 9-inch layer cake pans. Sift together the 2 1/2 cups flour, sugar, baking powder, salt and soda. Add to sifted ingredients the 1 cup milk, 1/2 cup butter, and caramel sauce. Spoon into the prepared cake pans. Bake at 350° for 25 to 30 minutes. Fill with Banana Filling and Frost.

Banana Filling:
3/4 cup powdered sugar
1/4 cup flour
1/2 cup milk
5 tablespoons butter
2 ripe but firm bananas, sliced
1 teaspoon vanilla extract

Combine powdered sugar, flour, and milk in a saucepan; cook, stirring, until smooth. Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly. Beat butter into the chilled mixture, a tablespoon at a time. Fold in sliced bananas and vanilla.

Chocolate Frosting:
1 cup semisweet chocolate chips
1/2 cup caramel sauce
2 tablespoons butter
1 1/4 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a saucepan, combine chocolate chips, caramel sauce, and butter. Cook over low heat until chocolate is melted; blend in confectioners' sugar and vanilla. If necessary, thin frosting with a little milk. Pour over cooled cake.

***My cake came out a little dry (but I used cake flour instead of regular flour). Good luck and let me know how it turns out!!

Lowfat Bundt Cake

1 cake mix (Devils’ Food works best, but I’ve used others)
1 sugar free cherry pie filling
½ cup egg beaters

Mix and pour into Bundt pan. Bake at 350 for 35 min.

Variations:
Spice cake with apple pie filling (with the apple pie filling, the cake falls apart, so I chop up the apples into small pieces and that solved the problem).

Yellow cake mix with Peach filling (1 tsp almond extract).

Yellow cake mix with Cherry filling (1tsp almond extract).

White Cake mix with Blueberry filling.

Chocolate cake mix with cherry pie filling.


Serve with fat free Cool whip.

Makes 16 servings (2 points per slice)