lemon cake

1 box Duncan Hines lemon cake mix
1 pkg. lemon instant pudding mix
1 c. water
1 c. oil
4 eggs
1 Tbsp. key lime juice

Mix all ingredients together and bake at 325 degrees for 45 minutes or til cake is done.

Icing:

2 c. powdered sugar
1/3 c. key lime juice

Mix well and pour over cake.

{This cake is so moist and YUMMY}

Chocolate Cream Angel Food Cake

{one of my friends introduced me to this site...yummy treats! this cake was soooo yummy! i loved the chocolate whipped cream frosting!}

Chocolate Cream Angel Food Cake

1 Angel Food cake, baked and cooled completely

3 cups heavy whipping cream
2/3 cup powdered sugar
½ cup cocoa

1/2 cup toasted, slivered almonds

In a large glass bowl, beat the heavy whipping cream until it begins to thicken. Carefully add the powdered sugar and cocoa gradually and continue whipping. I find the best way to do this is to place the bowl in the kitchen sink and whip with a hand mixer so that when it splatters, it doesn't get the entire kitchen messy. The cocoa will look like it is separating and lumpy but continue to beat until stiff peaks form and by then, the cocoa should be evenly combined. (If you are worried about lumps you can sift in the cocoa and powdered sugar with a fine mesh sieve.) The frosting should be thick and spreadable - but not overly whipped or it will look a bit curdly. Just beat to stiff peaks.

When the angel food cake has been baked and cooled completely, cut the cake in half to form two round circles. Lay the top half to the side and gently remove pieces of the angel food cake to form a ditch in the bottom portion of the cake (taking care not to dig all the way to the bottom of the cake, you want a layer of cake on the bottom underneath the ditch). Spoon frosting into the ditch you made and lay the top circle of cake back on top. Frost the sides, top and middle of the cake. Top with toasted almonds. Refrigerate until time to serve. A serrated knife works best to cut the cake into slices.

Recipe Source: My Kitchen Cafe (melskitchencafe.com)

red velvet cake {frosting}

so, i always just use good 'ole
DUNCAN HINES RED VELVET CAKE MIX
for the cake part.
{why reinvent the wheel, right}
when i try to make this cake from scratch it always tastes bitter
b/c of all the red coloring you have to put in it.

just follow directions on the box and let cool before frosting

then i add this frosting:
{my grandma salmon makes it every valentine's day}

over med. heat, mix together
1 Cup milk
1/2 Cup flour
stir constantly until it forms a pudding-like texture
let cool to room temp

beat in separate bowl cream together:
1/2 C up softened butter
1 Cup powdered sugar
1 tsp. vanilla

slowly add pudding mixture
and whip until all combined
{i sometimes add more powdered sugar to thicken it up}


{the frosting isn't my fav by itself...but oh so yummy on this cake!}

French Banana Cake

I love this cake. And, it's a great alternative to banana bread when you need to get rid of those brown bananas! It is VERY moist and is even better the day after you make it!

This is the first time I have put Walnuts on top and it was pretty, and yummy too!

2/3 cup water

1 tablespoon vinegar

1 teaspoon making soda

1 package white cake mix

2 eggs

1 1/4 cups very ripe bananas

2/3 cup walnuts, optional

Mix water, vinegar, and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed. Pour into greased and floured 9x13 pan. Bake at 350º for 35 minutes (or until toothpick comes out clean). Frost, when cool with creamy butter frosting.

I generally used Anne's butter frosting recipe and it is yummy!

*recipe from Ivory Favorites cookbook