Find Recipes Instantly! (Type the Recipe name or any Ingredient) Butterfly Cake 1) Bake one 91/2 by 13 cake. Ensure that your pan is greased and floured, so the cakes remove from the pan easily. Cool 2) Cut a 1 1/2 inch piece off the side. Cut from corner to corner diagonally from both top corners. See diagram below. 3) Arrange pieces in shape of butterfly. Apply your favorite icing and color. Use licorice as antennas. Decorate creatively using candies and sprinkles. Coconut can also be used. Kitty Cat Cake Instructions: 1) Bake two round 9 inch cakes. Ensure that your pans are greased and floured, so the cakes remove from the pan easily. Cool 2) Cut the cake as illustrated below (using a plate to follow the curves really helps) 3) Arrange pieces in shape of cat. 4) Frost or apply icing - cover with candies. Use licorice for the paws, eyes and whiskers. Use decorative candies as the collar. Apply sprinkles in the middle of the ear. Marble Cake II Ingredients: 1 cup shortening 3 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup buttermilk 3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 (5.5 ounce) can chocolate syrup Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together the flour, baking soda and salt. Set aside. 2 In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour half of the batter into prepared pan. Blend chocolate sauce with remaining batter. Pour chocolate mixture over top of other batter and fold in gently with spatula for a marble effect. 3 Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Almond Joy Cake Ingredients 1 (18.5 ounce) package devil's food cake mix 1 (12 fluid ounce) can evaporated milk 2 1/2 cups white sugar 25 large marshmallows 14 ounces flaked coconut 1/2 cup butter 2 cups semisweet chocolate chips 3 ounces toasted almonds Directions 1 Mix cake mix and bake as directed for one 9x13 inch cake. 2 In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake. 3 In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before. Cake in a Mug "Cake mix in a mug that can be made in the microwave. Use any flavor of cake mix and corresponding flavor of pudding mix. For the glaze, Use a corresponding flavor of powdered mix, such as lemonade for lemon, cocoa for chocolate, etcetera." 1 (18.5 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 2 2/3 cups confectioners' sugar 1/4 cup powdered lemonade mix Directions 1 Check your coffee mugs to make sure each one holds 1 1/2 cups water. 2 Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 to 4 1/2 cups of dry mix and will make 8 coffee cup cake mixes. Divide mix into 8 small plastic bags (about 1/2 cup each). Place mix into a corner of each bag and tie it there with a twist tie. 3 Make glaze mix: in a medium bowl, combine confectioners sugar with powdered flavoring mix. Divide into 8 small plastic bags and close bag with a twist tie. Attach each glaze mix to the cake mix bags with a twist tie. Place one of each bag into each cup. 4 Attach the following instructions to each cup: Generously spray inside of cup with cooking spray. Empty contents of cake mix packet in cup. Add 1 egg, 1 tablespoon of oil, 1-tablespoon water to dry mix. Mix 15 seconds, carefully mixing in all dry mix. Microwave on full power for 2 minutes. While cake is cooking, place ingredients from Glaze mix into a very small container and add 1 1/2 teaspoon water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm. Apple cake 1/4 c. butter(No substitutes)softened 1 c. sugar 1 egg 1 tsp. vanilla extract 1 c. all purpose flour 1 tsp. baking soda 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/4 tsp. ground nutmeg 2 med. tart apples, peeled and grated 1/2 c. chopped walnuts BUTTER SAUCE: 1/2 C. Butter 1/2c.sugar 1/2 c. packed brown sugar 1/2 c. half and half cream In mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to the creamed mixture. Stir in apples and walnuts. Pour into a greased 8 in square baking dish. Bake at 350'for 40-45 min or till toothpick inserted near center comes out clean. Meanwhile in saucepan, melt butter. Stir in sugars and cream. Bring to a boil over med. heat stirring constantly. Reduce heat, Simmer uncovered for 15 min. Stirring occasionally. Serve over warm cake. YIELD: 9 SERVINGS. Carrot Cake 2 cups white sugar 2 cups all-purpose flour 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 1/2 cups vegetable oil 4 eggs 3 cups grated carrots 1 cup chopped walnuts 1 (3 ounce) package cream cheese 1/4 cup heavy whipping cream 1 teaspoon vanilla extract 2 1/2 cups sifted confectioners' sugar Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan. 2 Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan. 3 Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9-inch layer cake pans just change the baking time to 40 minutes. 4 To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake. Coconut Sour Cream Cake 1 (18.25 ounce) package white cake mix 1 teaspoon almond extract 2 cups sour cream 1 3/4 cups white sugar 1 (16 ounce) container frozen whipped topping, thawed 2 cups flaked coconut Directions 1 Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally. 2 To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. Reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake. 3 Refrigerate from 1 to 3 days before serving. Elvis Presley Cake 1 (18.25 ounce) package white cake mix 1 (8 ounce) can crushed pineapple with juice 2 cups white sugar 1 (8 ounce) package cream cheese 1/2 cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans Directions 1 Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. 2 Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake. 3 In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. 4 Spread cream cheese frosting over cake. Kitty Litter Cake Serving Size: 24 Ingredients: 1 (18 oz.) box spice or German chocolate cake mix 1 (18 oz.) box white cake mix 1 pkg. white sandwich cookies 1 large box vanilla instant pudding mix 12 small tootsie rolls 1 litter box (preferably a NEW one!) 1 plastic scoop green food coloring Preparation: Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.