Best Cake Recipes Blog

1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry flavored gelatin
4 eggs
1/2 cup vegetable oil
1 cup blackberry wine

1 cup cake flour
1/2 teaspoon salt
1 teaspoon baking powder
3 eggs
1 cup white sugar
1 tablespoon lemon juice
1/2 teaspoon lemon extract
6 tablespoons hot milk

3 cups biscuit/baking mix
3/4 cup sugar
2 eggs, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 cups fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
GLAZE:
1 cup confectioners’ sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract

1 cup butter, softened
2 cups white sugar
6 eggs
3 1/3 cups self-rising flour
1 cup milk
1 tablespoon vanilla extract
1 tablespoon lemon extract
2 cups dates, pitted and chopped
2 cups chopped pecans

2 cups orange juice
3 1/2 cups confectioners’ sugar

2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups white sugar
3 egg whites
2/3 cup milk
1 (10 ounce) jar maraschino cherries
1/2 cup chopped pecans
3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
6 drops red food coloring
1 1/2 teaspoons vanilla extract
1 (4 ounce) jar maraschino cherries

1 (18.25 ounce) package yellow cake mix
2 tablespoons poppy seeds
1 cup fat-free sour cream
3/4 cup egg substitute
1 (6 ounce) can frozen orange juice concentrate, thawed
1/3 cup water
1/4 teaspoon almond extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
GLAZE:
1 3/4 cups confectioners’ sugar
2 tablespoons fat-free milk
1 tablespoon orange juice

1/2 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
FILLING:
2 (3 ounce) packages cream cheese
2 tablespoons confectioners’ sugar
2 tablespoons lemon juice
CINNAMON-NUT TOPPING:
1/4 cup finely chopped pecans
2 tablespoons sugar
1/2 teaspoon ground cinnamon

1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
2 eggs
1/2 cup chopped walnuts
1 (16 ounce) can pitted sour red pie cherries
1/3 cup white sugar
1 tablespoon cornstarch

1/3 cup PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
3/4 cup sugar, divided
2 egg whites
2 teaspoons lemon zest
1 cup flour, plus
2 teaspoons flour, divided
1/2 teaspoon baking soda
1/3 cup BREAKSTONE’S FREE or KNUDSEN FREE Fat Free Sour Cream
3 cups mixed fresh blueberries and raspberries, divided
1 1/2 cups thawed COOL WHIP FREE Whipped Topping

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans