Best Cake Recipes Blog

1 cup butter
2 cups white sugar
3 eggs, separated
4 cups sifted all-purpose flour
4 teaspoons baking powder
1 1/3 cups milk
2 teaspoons vanilla extract

1/2 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1/2 cup vegetable oil
3 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1 cup chopped walnuts
1/2 cup semisweet chocolate chips

1/2 cup flaked coconut
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups white sugar
1 1/2 cups vegetable oil
3 eggs
3 teaspoons vanilla extract
1 cup blueberries
2 diced bananas
1 (8 ounce) can crushed pineapple
1 cup chopped pecans

1 prepared angel food cake (from 10 oz. package)
1/2 cup boiling water
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
1 1/2 cups COOL WHIP Whipped Topping
1 cup chopped strawberries, divided

Cake:
1 (18.5 ounce) package yellow cake mix
2 eggs
2 cups eggnog
1/4 cup melted butter
1/2 teaspoon ground nutmeg
1/2 teaspoon rum flavored extract
Filling:
1 (3.4 ounce) package instant vanilla pudding mix
2 cups eggnog
1/2 teaspoon rum flavored extract
Whipped Topping:
1 tablespoon unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
1 1/4 cups sugar
1 pinch salt
1/2 teaspoon rum flavored extract

Centers:
2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/4 cup heavy cream

Cakes:
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 cup unsalted butter, cut into pieces
2 large whole eggs
2 large egg yolks
1/3 cup granulated white sugar
1/2 teaspoon pure vanilla extract
1/4 cup cake flour
Raspberries for garnish
Whipped cream for garnish

4 cups chopped apples
2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup vegetable oil
2 eggs, beaten
2 teaspoons vanilla extract
1 cup chopped walnuts

2 cups all-purpose flour
1 1/2 cups brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup margarine
1 cup water
1/4 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1/3 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

1/4 cup margarine
1/4 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
2/3 cup sweetened condensed milk
1 cup confectioners’ sugar
1 cup slivered, toasted almonds

1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter

1/3 cup butter or margarine, melted
1/2 cup packed brown sugar
1 (29 ounce) can peach halves, drained
1/4 cup flaked coconut
2 eggs
2/3 cup sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt