Moms Easy Cake Food

MOM'S CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet.
• For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!)
• Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
• Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving.

MOM'S EASY CAKE RECIPE

Steps:

• CAKE:
• Preheat oven to 350°F. Place chocolate and butter in top of double boiler or in bowl over a pot of simmering water; heat until chocolate is completely melted. Stir in vanilla. Remove from heat. Mix flour, granulated sugar, cream of tartar, baking soda and salt in large bowl. Add chocolate mixture, milk, eggs and sour cream; mix well. Pour into greased 9-inch square baking pan.
• Bake 30 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove cake from pan; cool completely.
• FROSTING:
• Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add powdered sugar gradually, beating until well blended after each addition.
• Cut cake horizontally in half. Spread bottom layer with half of the cream cheese mixture. Cover with top of cake; spread with remaining frosting. Sprinkle with coconut. Melt chocolate in microwave as directed on package. Sprinkle top of cake with almonds. Drizzle with chocolate. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

MOM'S CAKE

Steps:

• Cook the pudding according to the package directions.
• Add the dry cake mix to the cooked pudding and mix well.
• Pour into a greased and floured 8x12 inch pan.
• Pour chips and nuts over the top.
• Bake at 350 degrees for 1/2 hour I have also made this using a white or yellow cake mix and butterscotch pudding.
• Use butterscotch chips for the top.
• I also omit the nuts if I make it for my family, as 2 of us are allergic to nuts.

MOM'S REFRIGERATOR COCONUT CAKE (EASY)

Steps:

• Prepare cake mix and bake in 9x13 pan.
• Poke holes in cake.
• On stove top, heat sugar, milk, 1/2 of the coconut until the sugar is melted. Pour over warm cake.
• When the cake is cooled, frost with thawed whipped topping and the remaining coconut.
• Refrigerate.
• It tastes better if it is made 1-2 days ahead of time.

MOM'S EASY COCONUT CAKE

Steps:

• prepare cake according to package directions.
• Combine milk, sugar or Splenda,and 1/2 cup coconut in saucepan . Bring to a boil, reduce heat and simmer for 1 minute.
• Poke holes in cake with a fork.
• Spoon mixture over warm cake and allow to cool completely.
• Fold half of the remaining coconut into whipped topping and spread over cake. top with the remaining coconut and refrigerate.

MOM'S EASY RED VELVET CAKE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients and pour the batter into 2 8 or 9-inch round cake pans.
• Time and bake cakes according to the cake mix directions.
• Let cakes cool and icing layers with the cream cheese frosting then sprinkle the top with the crushed pecans or the walnuts.
• Enjoy!
• Note: If you use a yellow or white cake mix the red color of the cake is more intense, but I use chocolate for the flavor.

MOM'S POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange juice, vanilla and salt. Beat in the flour. Pour batter into prepared pan.
• Bake in the preheated oven for 70 to 80 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.

MY MOM'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.