Best Cake Recipes Blog

4 eggs
1 cup butter
4 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups white sugar
1 1/2 cups self-rising flour
1 cup chopped pecans
1 (16 ounce) package miniature marshmallows
4 tablespoons butter, melted
4 cups confectioners’ sugar
4 tablespoons unsweetened cocoa powder
1/2 cup evaporated milk

2 cups shredded potatoes
1 cup shredded yellow squash
1/2 cup chopped onion
1 egg
4 tablespoons self-rising flour
1/4 teaspoon garlic salt
salt and pepper to taste
1/4 cup cooking oil

1 (18.25 ounce) package lemon cake mix with pudding
1/2 cup butter
3/4 cup milk
2 eggs
FILLING:
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon grated lemon rind
TOPPING:
1/2 cup chopped walnuts

1 (18.25 ounce) package white cake mix
1 cup shortening
1 (2 pound) package confectioners’ sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Blue and red food coloring

1/2 cup shortening
1 3/4 cups white sugar
1 egg yolk
2 teaspoons vanilla extract
4 eggs
2 cups sifted all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup cold water
1/2 cup sour cream

COCONUT MACAROON FILLING:
1 egg white
1/4 cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

VANILLA GLAZE:
2 cups sifted confectioners’ sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

1 (18.25 ounce) package devil’s food cake mix
1 1/2 cups milk
3 eggs
3/4 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix

1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup confectioners’ sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

1/3 cup chopped walnuts
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 (16 ounce) can whole berry cranberry sauce, divided
GLAZE:
3/4 cup confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

2 eggs
1 1/2 cups white sugar
1/2 cup shortening
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

7 egg whites
1/4 cup brown sugar
1/4 cup fructose (fruit sugar)
1/2 teaspoon salt

4 egg yolks
1/4 cup brown sugar
1/4 cup fructose (fruit sugar)
3/4 cup all-purpose flour
1/4 cup fresh lemon juice

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1/2 cup sugar
1/2 cup warm milk (110 to 115 degrees F)
1/4 cup vegetable oil
1 1/2 teaspoons salt
2 eggs
4 cups all-purpose flour
FILLING:
1 cup chopped dates
2/3 cup water
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon lemon juice
1/2 cup apricot preserves
ICING:
1 1/2 cups confectioners’ sugar
3 tablespoons butter, softened
2 tablespoons boiling water
1/2 teaspoon vanilla extract