I believe there are certain cakes you cannot replace with a mix such as Carrot, Spice, Applesauce and other unusual flavored cakes, such as the following. Please enjoy the following cake recipes; these recipes have been enjoyed by customers, family, friends and students for many years.
White Chocolate Cake
6 oz. white chocolate
1/2 cup hot water
1 cup butter
1 cup sugar
4 egg yolks
1 tsp. vanilla
2-1/2 cups sifted cake flour
1 tsp. soda
1 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten
1 cup flaked coconut, process in food processor to make coconut finer
1 cup chopped pecans or walnuts
Melt white chocolate in the 1/2 cup hot water; set aside to cool. Cream together the butter and sugar until fluffy. Beat in the egg yolks, one at a time, and beating well after each addition. Add the cooled melted chocolate mixture and vanilla. Sift the flour, soda and salt together and add alternately with the buttermilk. Do not over beat! Fold in the stiffly beaten egg whites. Gently stir in the pecans and coconut.
Bake in three 9" layer greased and floured or paper lined cake pans in 325 degree oven for 25 to 30 minutes or until done. Do not over bake. Cool the layer completely before frosting.
Tomato Soup Spice Cake
"Bet you can't guess the secret ingredient in this extra moist and rich spice cake - perfect with your favorite cream cheese frosting for the sweetest of endings!"
1/2 cup vegetable oil (or) butter, melted
2/3 cup brown sugar, packed
2/3 cup white sugar
2 eggs
1/4 cup milk
1 (10.75 ounce) can Condensed Tomato Soup *See Note
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Preheat oven to 325 degrees. Prepare 2 – 8” round cake pans (or) 9 x 13 size pan.In large mixing bowl combine shortening and sugar until well blended; add eggs milk and tomato soup, mix well. In seperate bowl sift together flour, baking powder, soda, cinnimon, allspice, cloves and nutmeg in bowl; add to wet ingredient mixure, blend on low speed until mixed, continue to beat on medium speed 4 minutes. Pour into prepared pans of your choice.
Bake 40-50 minutes or until done. Cool in pan on wire rack; frost completely cooled cake with cream cheese frosting.
*Note - For a different twist on the recipe, substitute same amounts of Pumpkin Pie Mix or Applesauce for the Tomato Soup.
Carrot Cake
4 eggs
1 1/4 cups vegetable oil
1 cups white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 cups grated carrots
1 cup walnuts (or) pecans, chopped
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon and cloves. Stir in carrots. Fold in nuts.
Pour into prepared pan. Bake in the preheated oven for 40 to 50 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.
~Doctored Cake Mix Recipes~
I have doctored cake mixes since I started, almost 30 years ago. I have never followed the recipe on the box of cake mix. I have always substituted buttermilk, milk, coffee, espresso, liquid coffee creamers and liquors as liquid in the mix; I add melted sweet butter in place of oil, use extra large eggs, dry instant pudding, ground chocolate chips, nuts, melted chocolate, candy pieces, coconut, etc. These techniques have given my cakes a simple gourmet flair.
Not only do I doctor the cakes, I make all my own flavored simple syrups, ganache, fillings and mousse to achieve a gourmet cake without the fuss of making the basic flavors from scratch. Most people cannot tell if the cake is a doctored mix or from scratch.
I believe you cannot replace a applesauce, carrot, spice or unusual flavor cake with a mix, these are best when made from scratch.
Please enjoy the following cake recipes; these recipes have been enjoyed by many customers, family, friends and students for many years.
Chocolate Kahlua Cake
1 package (18.25 ounces) plain devil's food cake mix
1/4 instant Chocolate Fudge Pudding, Dry Mix
1/2 cup ground chocolate chips (ground with metal blade of food processor)
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup butter, melted
4 large eggs
Place a rack in the center of the oven and preheat the oven to 325 degrees. Prepare 2 - 8-inch round cake pans, (*Note- See “Confectionary Hints,” on how to prepare pans and baking instructions) set the pans aside.
Place the cake mix, dry pudding, Kahlua, buttermilk, butter, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes or longer if oven is turned down. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Frost with Kahula Frosting, recipe found under "Frosting Recipes."
~Helpful Websites for Cake Recipes~
The following websites are a great asset, when searching for new and old family recipes. These sites have wonderful cake recipes from scratch and using cake mixes.
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