Coconut Cupcakes

Cupcake Ingredients:
1 box white cake (Betty Crocker)
3-4 tsp coconut extract

Directions:  Follow cake directions, making cupcakes.

Frosting Ingredients:

1 stick butter, softened
4 oz cream cheese (half bar)
1 jar marshmallow creme
1/2 tsp vanilla extract
1 cup powdered sugar (can use more to your liking)
Sweetened shredded coconut for topping

Directions:

Blend on low speed, med speed, adding sugar last.

Frost cupcakes once they have cooled and lightly sprinkle with sweetened shredded coconut.

*Personal Note:Cupcakes are better than cake. I tried making a cake, not quite the
same.
Rachael Moore made these for Sarah Ziegler's baby shower.  Delicious.  Made them for Travis and Haley and they absolutely love them. 

Submitted by: Kusha Keenan

Cinnamon Walnut Coffee Cake

*Note: double the recipe if you want to use a Bundt cake/ring mold - you won't end up using all the batter, but if you don't double it, it won't fill up the mold enough.


Ingredients for topping:
2/3 cup flour
1/3 cup packed brown sugar
1/3 cup sugar
2 tsp pumpkin pie spice
1/8 tsp salt
6 Tbsp cold butter in pieces
1 and 2/3 cups chopped walnuts

Ingredients for cake filling:
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
6 Tbsp butter room temp
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup buttermilk

Ingredients for icing:
1 cup confectioners sugar
1-2 Tbsp milk

Directions:
*Heat the oven to 350 F

**For the topping:
*Mix the first five dry ingredients together, then cut butter into the dry mixture, and stir in walnuts

**For the cake:
*Mix together the first five dry ingredients, set aside.
*Beat butter and both sugars until creamy and blended.
*Beat in eggs
*Add vanilla
*Beat until smooth.
*On low speed, beat in flour mixture, alternating with buttermilk.
*Spoon half of batter into prepared pan
*Sprinkle half of topping over batter
*Put rest of batter in, then the rest of topping on last.
**Note: If using a Bundt cake/ring mold, only fill the mold 2/3 full to let it rise. Can also make in any cake pan or casserole dish)

*Bake for 50-60 min until cake tester inserted is clean

*Cool on wire rack


**For the Icing:
*In a small bowl, mix confectioners sugar with enough milk to make it drizzly.
*Pour in a light drizzle over the finished cake while barely warm

Source: "My Momma"


Submitted by: Michelle Meadows Turner

Dirt Cake

Ingredients
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened (i used reduced fat)
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk (I use skim)
1 (12 ounce) container frozen whipped topping, thawed ( i use fat free)
32 ounces oreo chocolate sandwich cookies with cream filling (dont buy double stuff...although they are delicious you need more cookie crumb than cream in this recipe)
Gummi worms

Directions:
*Chop cookies very fine in food processor. (The white cream will disappear)
*Mix butter, cream cheese, and sugar in bowl.
*In a large bowl mix milk, pudding and whipped topping together.
*Combine pudding mixture and cream mixture together.
*Layer in flower pot, starting with cookies then cream mixture.
*Repeat layers. (you can also use a triffle bowl)
*Chill until ready to serve.
*Add artificial flowers and gummi worms. Enjoy!

Submitted by: Annie Distelzweig

Crème de Menthe Cake

Ingredients:
1 box Pillsbury white cake mix
¼ cup crème de menthe syrup
1 jar Hershey chocolate fudge
1 small carton cool whip
2 TBSP crème de menthe syrup
Green food coloring (optional)
Directions:
*Prepare cake batter, adding ¼ cup crème de menthe
*Bake according to directions
*Poke holes in top of warm cake (before cooling) and pour all of fudge over top of cake
*Allow to cool
*Add 2 TBSP crème de menth (and green food coloring, if desired) to cool whip and spread on top
*Refrigerate

Submitted by:  DeAnne Anderson

Personal Notes:  This dessert is great ANY time of the year, but especially fun for St. Patrick's Day!

Paul Newman Cake

Ingredients:
Devil’s Food Cake mix (Pillsbury brand is best in my opinion) - - but you can also use Duncan Hines or Betty Crocker (whatever you can find)
Small can sweetened condensed milk
Jar of caramel sauce (or you can use butterscotch sauce or hot fudge sauce)
Small container of Cool Whip
Heath Bar bits (you can usually find a bag on the baking aisle - otherwise, you can buy 1 or 2 Heath bars and crush them up yourself.

Directions:
*Bake the cake according to directions
*While the cake is still hot, punch holes in the cake, approximately every 3 inches, using a wooden spoon handle
*Pour the sweetened condensed milk over the cake
*Next, pour the caramel (or butterscotch or fudge) on top.
*Let the cake cook completely (go ahead and stick in refrigerator) and when cooled, add the Cool Whip
*Sprinkle heath bar bits on top.
*Keep refrigerated and ENJOY!!!!

Submitted by: DeAnne Anderson
 
This is P's FAVORITE dessert

Kahlua Bowl Cake

Ingredients:
1 chocolate cake, 13 x 9-inches, cooled, cut in cubes
1/2 cup Kahlua
1 package chocolate instant pudding, prepared
12 ounces Cool Whip
1 chocolate toffee candy bar (Skor or Heath)

Directions:
Assemble in a 2-quart bowl:
*Put half of the cake cubes in the bottom of the bowl
*Pour half of the Kahlua over the cake.
*Spread half of the pudding over top
*Spread half of the Cool Whip over the pudding.
*Repeat layers
*Break the Skor bar up and sprinkle pieces over the top.

Submitted by: DeAnne Anderson

Lemon Love Cake

Ingredients:
1 Lemon Supreme Cake mix (Duncan Hines)
1 (4 serving) Lemon Instant Pudding
4 eggs
1 cup oil
One cup water

Glaze Ingredients:
2 cups powdered sugar
1/3 cup OJ (no pulp)
2 tablespoons vegatable oil

Beat with a wisk until smooth

Directions:
*Mix and bake in a 9x13 pan for 35 minutes
*Poke lots of holes in the cake with a fork while it is still warm and pour glaze over cake (use it all!!! it is so yummy b/c it all soaks into the cake)

Submitted by:  Annie Distelzweig

Kahlua Chocolate Cake

Ingredients:

1 pkg Duncan Hines Devils Food Cake Mix (no pudding in the mix)
16 oz sour cream
1 small pkg instant chocolate pudding
½ c oil
½ c kahlua
3 eggs
6 oz chocalte chips

Directions:
*Pour all ingredients into prepared bundt pan and bake according to the box directions.
*Frost when cool. (**this cake freezes really well**)

Frosting Ingredients:
1 stick softened butter
1 (8oz) brick cream cheese softened
1 t vanilla
Cream all together, then add up to one box powdered sugar.

Submitted by: Annie Distelzweig

*Personal Notes: This recipe is a favorite of te 62nd FS Spikes

Lemon-Lime Cake w/Pineapple Curd

Pineapple Curd Ingredients:
1 can (15.25 oz.) crushed pineapple packed in juice, undrained
1 stick butter, cut into small pieces
3 large eggs
1 Tbsp. flour
1/2 cup sugar
1 Tbsp. fresh lemon juice

Lemon Cake Ingredients:
1 package plain lemon cake mix (I use Betty)
1 pkg. (3.4 oz.) vanilla instant pudding mix
4 large eggs
3/4 cup vegetable oil
1 can (12oz.) 7-Up (or other lemon lime soda). Yes, you can use Diet or “Zero”

Directions:
*Combine the pineapple curd ingredients in a non-reacitve saucepan.
*Cook the mixture, stirring constantly, without boiling for 6-8 minutes, or until thickened. (I had to cook for the full 8 minutes. It was about the consistency of pudding when I stopped. Be careful to stir the corners of the pan so that it doesn’t curdle)
*Pour the curd into a bowl and immediately cover with plastic wrap – pushing the plastic wrap on top of the curd to prevent a skin from forming.
*Put the curd in the refrigerator to chill completely (at least one hour).
*Can be made up to 4 days in advance. Stir before using.
*Grease and flour three 9inch cake pans. (I use 2 8in square pans for bigger layers)
*Preheat the oven to 350degrees.
*Put all cake ingredients into a mixing bowl and mix on low for one minute.
*Scrape the bowl and continue beating for another 2-3 minutes on medium.
*Divide the batter evenly into the three pans.
*Place the pans in the oven. Bake 20-25 minutes, or until the cake springs back when lightly touched. *Remove the pans from the oven and cool in the pan for 10 minutes.
*Run a butter knife around the edges and then turn

Source: The Cake Doctor

Submitted by: Ashley Butler

*Personal Notes:  I don’t actually do the pineapple curd, but I'm sure its tasty!

Cake Balls (The Cheaters' Version)

Ingredients:
1 Box White Cake Mix (red velvet, chocolate, lemon, strawberry etc)
1 Jar Vanilla Frosting (chocolate, lemon…you get the idea)
2 Boxes Semi Sweet Bakers Chocolate

Directions:
*Bake your cake per the instructions on box.
*Once you take it out of the oven cut it down the middle so it cools quicker.
*Once the cake has cooled, crumble into a large bowl.
*When your cake is crumbled, add HALF of the frosting of your choice.
*Stir the mixture until it looks combined. (If you add too much frosting, the balls will be too gooey)
*Some people dont like that b/c of the texture, so I suggest starting w/ just half frosting. (The frosting acts as a glue so if the cake still looks like you cant roll into balls, add more.)
*Now roll your mixture into balls and place onto a cookie sheet.
*Once you are done rolling, place cookie sheet into freezer for about 30 minutes.
*In a glass bowl melt 6 cubes of bakers chocolate at a time. Using a fork, dip your balls. 

Submitted by:  Ashley Butler

*Personal Notes: Be creative with these…use chocolate or strawberry cake. Red Velvet is always a hit! You can also do different flavors or frosting to give it a little somethin’ somethin’. Just make sure you have plenty of time to do these as they are quite laborious. BUT SOOOOOOOO WORTH IT!

Boston Crème Pie Cupcakes

Ingredients:
1 pkg yellow cake mix
1 C cold milk
1 pkg jell-o vanilla flavor instant pudding
1 ½ cups thawed cool whip topping, divided
4 squares Baker’s semi-sweet chocolate

Directions:
*Preheat oven to 350 degrees
*Prepare cake batter and bake in 24 greased cupcake cups as directed on package.
*Cool in pan 10 minutes.
*Place on wire racks to cool completely.
*Beat milk and dry pudding mix with wire whish for 2 minutes or until well blended.
*Let stand 5 minutes.
*While you’re waiting, use a serrated knife to cut cupcakes horizontally in half.
*Gently stir ½ cup of the whipped topping into pudding.
*Spoon about 1tbsp of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
*Microwave remaining 1 cup whipped toping and the chocolate in sm bowl on high 1 ½ min or until chocolate is almost melted, stirring after 1 minute.
*Stir until chocolate is completely melted and mixture is blended. Let stand 15 minutes to thicken.
*Spread onto cupcakes.
*Refrigerate at least 15 minutes before serving.

Submitted by: Ashley Butler

Better Than Sex Cake

Ingredients:

1 box triple chocolate fudge cake mix (Betty Crocker)
Water, eggs and oil called for with cake mix *or 1 can of Diet Coke in place of all water, eggs and oil
1 12 oz jar Caramel Sauce (I use sugar free)
1 can sweetened condensed milk (I use fat free Bordens)
1 Butterfinger Bar, crushed
1 Skor Bar, crushed
1 tub coolwhip, thawed (I used sugar free)
1 cup mini chocolate chips.

Directions:
*Bake cake according to package directions for a 9x13in pan until a few crumbs come out on a toothpick.
*After removing cake from oven, use the back of a wooden spoon and poke several holes in the cake, making sure not to go all the way to the bottom of the pan. (If that happens, the caramel and milk will pool and stick to the pan making it hard to serve.)
*Stir together in a bowl the caramel sauce and sweetened condensed milk. (You can heat caramel slightly in the microwave to make it easier to mix.)
*Evenly pour mixture over the entire cake making sure to pour some into the holes you poked.
*Sprinkle the crushed candy evenly over the cake.
*Cover and refrigerate until ready to serve. (Best if allowed to chill overnight. )
*When ready to serve, frost cake with coolwhip and sprinkle with mini chocolate chips.

Source: Martha Stewart
Submitted by: Ashley Butler

Personal Note: Be creative with this and use different candy

German Sweet Chocolate Cake

Ingredients: 4 oz. Baker's German Semi-Sweet Chocolate
2 1/3 cups sifted cake flour
1 1/2 cups sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter
1 cup buttermilk
1 tsp. vanilla
2 eggs

Coconut Pecan Frosting Ingredients:
1 cup evaporated milk
1 cup sugar
3 egg yolks, beaten
1/2 cup butter
1 tsp. vanilla
1 cup chopped pecans
1 1/3 cups coconut

Directions:
*Melt chocolate in small saucepan over low heat. Cool.
*Sift flour with sugar, soda, baking powder, and salt.
*Stir butter in mixer to soften, then add flour mixture, 3/4 cup of the buttermilk, and vanilla.
*Beat 2 minutes at medium speed.
*Add melted chocolate, eggs, and remaining (1/4 cup) buttermilk and beat for 1 minute.
*Divide batter into 3- 8" layer pans lined with parchment paper.
*Bake at 350 (F) for 35 minutes.
*Cool for 15 minutes, then cool on wire racks.

Frosting Directions:
*Combine milk, sugar, egg yolks, butter and vanilla in saucepan - cook until thick (12 min).
*Add coconut and pecans, cool, stirring occasionally.
*Spread filling on each layer and stack, then cover outer edges and top with rest of frosting.

Submitted by: Michelle Meadows Turner
(One of my mom's recipes!)

Gooey Butter Cake

Ingredients:
1 box yellow cake mix
2 eggs
1 stick softened butter
1 tsp vanilla

Directions:
*Mix together and spread in greased and floured 9x13 pan. Pat down.

Frosting Ingredients:
1 8oz package cream cheese
2 eggs
¾ box powdered sugar

Directions:
*Mix together and pour over cake.
*Bake 40-50 minutes in 350 degree oven (do not over bake…top should barely be brown but make sure the middle is fully cooked).
*Dust top of cake with powdered sugar.

"You are now a crack addict."
Submitted by: Laurie Clark
Personal Notes: When I met Matt’s family a decade ago, I quickly learned that Gooey Butter Cake was a Clark family favorite. I always assumed it was kind of like a Clark family secret recipe, only to discover that Gooey Butter Cake is well known in the St. Louis area (where the Clarks are originally from). It is unbelievably delicious and has been called ‘crack’ by some dear Spangdahlem friends. Enjoy!!

Carrot Cake with Cream Cheese Frosting

Carrot Cake Ingredients:
2 c. Flour
2 c. sugar
2 t. baking soda
2 t. cinnamon
1/2 t. all-spice
1 c. oil
1 t. vanilla
3 eggs, beaten with fork
1 c. drained, crushed pineapple
2 c. grated carrots
1 c. nuts

Directions:
*In large mixing bowl, mix dry ingredients. Make a well in the center. Add oil, eggs, and vanilla. Mix lightly, add pineapple, carrots, and nuts. Mix together well.
*Pour into greased and floured 9 x 13" pan. Bake at 350 degrees for 45 minutes to 1 hour

Frosting Ingredients:
1-8 oz package cream cheese
1 lb. powdered sugar
1 stick butter
1 tsp. vanilla

Directions:
*Soften cream cheese and butter and whip together with electric mixer. Add powdered sugar, vanilla, and continue beating until smooth consistency.

Submitted by: Amanda Dawson