One Bowl Apple Cake

I can just smell it baking! Cinnamon, and apples in a cake tastes so good. I don't care what you put it in, it is delicious! A friend showed me this recipe that was on Gabrieles Skinny Fiber Facebook Page. You can join the group and you will receive inspirations each day. The recipe is inspiring me to go the store and get some apples. See ya! Gotta go!

One Bowl Apple Cake

One Bowl Apple Cake - This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

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How To Make Ganache - Haven't you always wanted to know how?

I love cakes that have Ganache icing on them. It just tastes so good! OK - I just love cakes! Although I am a mature woman (will not tell her age unless pressed for it), I have always been apprehensive about making Ganache icing. 

Well guess what! I found a recipe that looks so easy on Little Delights Cakes Blog . Now this does looks easy and I plan to try it. I wonder if you could use peanut butter chips - what do you think?

 

Here is my favorite ganache recipe:

1 cup heavy whipping cream
3/4 cup semi sweet chocolate chips
2 TBL unsalted butter
 
Place the chocolate chips in a bowl then warm 1 cup heavy whipping cream and 2 tbl butter until you start to see little bubbles on the edges but not to a full boil. You can do this on the stove or in the microwave in increments of 45 seconds, stirring in between. Pour the warm cream over the chocolate chips and let it sit for 5 minutes. Then stir until the chocolate is completely melted, at this point you can add some vanilla to taste if you like.
If you want your cake to keep its glossy look make sure it is the temperature it will stay until served before you pour the ganache over the cake. (Ie: If you need to keep your cake refrigerated make sure the cake is cold when you pour the chocolate on it.)

Orange Sherbet Cake - 3 ingredients

I just love cakes and this one looked so good that I had to try it. I couldn't find the sugar free yellow cake mix at my Walmart so I chose the regular orange cake mix. I used the Diet Orange Soda and the Lite frozen whipped topping. When I put the soda in the cake mix, it really did froth up. This cake was so GOOD!!! You have to try it. It is so refreshing! I saw the recipe on It's On The Tip Of My Tongue Blog so I included what Sarah wrote about this recipe and her pictures. Thanks Sarah!
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I’ve seen lots of variations of this recipe, but this is the one I chose. Click on the picture below for the original source. There were many similar recipes. I omitted the eggs in this recipe (because I didn’t have any) and that did not effect the outcome.

I chose sugar free yellow cake mix (made with Splenda and reduced in calories by about 50 calories a slice when compared to the original cake mix), diet Crush, and lite frozen whipped topping.

142K+

Measure out 12 ounces of diet soda.

Pour the soda into the cake mix. Whisk for 30 seconds.

Bake according to the directions on the box. Let the cake cool (if you have the patience for that sort of thing). Top with thawed whip cream. Put on a paper plate. What? Ok, fine, I was too excited to try the cake to even be thinking about photographing in a nice way. You can put it on a nice plate if you’re in to that type of thing and don’t have half of the neighborhood kids waiting for this cake to be done.

On a scale of 1-10 on the diet dessert recipes index, this yummy cake earns a 10 from me! A six-year-old neighbor boy even asked me to write the recipe down for his mom because it was the best cake he’d ever had!

Happy Birthday to me!!!!

Happy Birthday to me!!! Hooray!!!

Alex's Mocha Melted Ice-Cream Cake with Chocolate Marshmallow Frosting

Looks like I am taking an interest in recipes ;-), especially deserts! This just looked so good!!

Incredible Melted Ice-Cream Cake
by Anne Byrn

1 package (18.25 ounces) plain white cake mix (one without pudding in the mix!)
2 cups melted ice cream, your choice of flavor (I used Häagen-Dazs coffee)
1 tablespoon instant coffee or espresso powder
3 large eggs
2/3 cup mini chocolate chips
Chocolate Marshmallow Frosting (see below)

Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. (Or just use Pam with Flour - I love this stuff!)

Place the cake mix, melted ice cream, instant coffee, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Add chocolate chips and mix just until it's best combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.

Meanwhile prepare the Chocolate Marshmallow Frosting: Slide the cake onto a serving platter and pour the warm frosting over the cake (you will have a little extra). Let it stand for at least 10 minutes before serving. 

Marshmallow Frosting
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows or 3/4 cup marshmallow fluff
4 tablespoons (1/2 stick) butter
1/4 cup whole milk or whipping cream
1 teaspoon pure vanilla extract

Sift the sugar and cocoa powder together into a large mixing bowl.

Set aside. Place the marshmallows, butter, and milk/cream in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 2 to 3 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.

Use at once to frost the top of the cake of your choice.For the garnish, I used marshmallow fluff to "glue" on chocolate covered coffee beans.

Here is the link: Alex's Mocha Melted Ice-Cream Cake with Chocolate Marshmallow Frosting

Creamy Orange Cake

When I saw the picture of this cake, I just knew that I wanted to make it! It is a great cake to make in the summertime! Orange just seems so refreshing. I can't wait to make it!

Ingredients
1 (18.25 ounce) package orange cake mix
1 (3 ounce) package orange flavored gelatin mix
1 cup boiling water
1 (3.4 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 ounce) container frozen whipped topping, thawed

Directions

• Prepare and bake cake mix according to package Directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
• In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
• In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.

Here is the link: Tricks Chefs Site

This cake sounds so good and it is healthy!!! It uses a box cake mix (makes it faster). What more could you want?

Photo by: Taste of HomeLemon Cake Recipe

Lemon Cake Recipe

Prep: 20 min. Bake: 25 min. + cooling
Yield: 15 Servings
Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1 package (3 ounces) lemon gelatin
• 1 cup plus 2 tablespoons water
• 4 egg whites
• 1/3 cup unsweetened applesauce
• 1 tablespoon canola oil
• 1 teaspoon lemon extract
• 4 drops yellow food coloring, optional

LEMON GLAZE:

• 1-1/2 cups confectioners' sugar
• 1/3 cup lemon juice

Directions

• In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
• Meanwhile, for glaze, in a small bowl, combine confectioners' sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely. Yield: 15 servings.

Nutritional Analysis:1 piece equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 266 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.

Originally published as Lemon Cake in Light & Tasty April/May 2005, p27

Pineapple Upside Down Cake

I made this cake yesterday with a few modifications and it was just so good! I used a 13X9 glass cake pan. I used pineapple chunks - that way everyone gets some pineapple. Since I used a different pan, I did not bake it for 1 hour. After 35 minutes, a beautiful pineapple smell enticed me to look at how the cake was doing. It was getting brown on top, actually a dark brown, so I put a sheet of aluminum foil on top so it would not burn. I waited about 5-10 minutes longer, put a toothpick in the middle and took the cake out of the oven. The toothpick came out clean (it was done!) so I inverted the cake on a cookie pan. This cake was just so good! My husband ate so many pieces that I had to put it away. You just have to try it!

Here is the recipe from Duncan Hines :

Hands-On Time: 10 minutes
Total Time: 1 hour and 15 minutes
Servings: Makes 16 to 20 servings.
Rating: 5 stars

Ingredients:
Topping:

· 1/2 cup (1 stick) butter or margarine

· 1 cup firmly packed brown sugar

· 1 (20 oz) can pineapple slices

· Maraschino cherries

Cake:

· 1 pkg Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix

· 1 (3.4 oz) pkg vanilla instant pudding and pie filling

· 4 large eggs

· 1 cup water

· 1/2 cup oil

Baking Instructions

1. Preheat oven to 350°F.

2. For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside.

3. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.

4. Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.

Copyright © 2012 Pinnacle Foods Corp. LLC. All Rights Reserved.

Flower Power Cake Recipe

This cake just looks so pretty and the recipe is easy! I think I might just try it for Easter!

 

Flower Power Cake Recipe

Makes: 12 to 16 servings
Prep: 30 mins

Cool: 10 mins

Bake: 350°F 30 mins

ingredients
1 2-layer-size package lemon cake mix
1 16 ounce can white frosting
Small gumdrops
Candy-coated fruit-flavored pieces
Sour fruit-flavored straw candy

directions

1.Preheat oven to 350 degrees F. Prepare and bake cake mix according to package directions using two 8- or 9-inch round baking pans. Cool on wire racks for 10 minutes. Remove from pans. Cool completely.

2.Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Frost top and side of layers with frosting.

3.To decorate cake with flowers, slice small gumdrops in half horizontally to form flower petals. Use candy-coated fruit-flavored pieces for flower centers. Flatten gumdrops and cut into leaf shapes for leaves. Snip sour straws to desired lengths and use for flower stems.

Here is the link: http://www.bhg.com/recipe/layer-cakes/flower-power-cake/