Posts tagged: cake

Davey’s 2nd Birthday

By , August 26, 2010 at 11:59 pm

We celebrated Davey’s 2nd birthday today.  Carolyn made a balloon cake at Davey’s request, and we managed to find him some helium balloons which were a blast.  He’s been pretty excited about his birthday for the last few weeks and knows that he’s turned “two.”  We sang through Happy Birthday a few times and Davey blew the candle out more than once.  In the end the candle got back at him and singed some of his eyelashes but Davey didn’t seem to mind.  So we begin with the terrible twos ;-).  Click the collage for a bigger version, videos of the birthday celebration are forthcoming.

English Trifle

By , November 23, 2008 at 9:10 pm

1 yellow or white cake mix
1 large (6 oz.) strawberry jello
2 cups boiling water
1 (16 oz.) package frozen strawberries partially thawed
about 10 fresh strawberries sliced
1 large (6 oz.) vanilla instant pudding
2 cups milk
whipped cream or cool whip

First layer:
Prepare the cake mix as directed on package. Bake in 2 well greased round baking pans. After cake is cooled, break one round cake into 2-3 inch pieces (save the other cake round to make a 2nd trifle or additional layers if desired). Place cake in bottom of large glass bowl.

In a sauce pan, dissolve strawberry jello in 2 cups of boiling water. Cool. Refrigerate until think and syrupy (about 20-30 minutes). Stir in semi-thawed strawberries. Pour over cake pieces. Refrigerate for about 1 hour or until firm. Cover with fresh strawberry pieces.

Second layer:
Prepare vanilla pudding using only 2 cups milk. Pour over jello and strawberries. Regrigerate 30 minutes or until firm.

Third layer:
Spread whipped cream or cool whip over top of first two layers. Top with fresh fruit or nuts of choice.

Keep refrigerated until served.

We had this at a get together the other night and it was so tasty. I like the ones with chocolate cake and chocolate pudding as well, so you can be kindof creative with this recipe too. When I stirred in the frozen strawberries, it made my jello all lumpy. I think next time I just might add them when they are almost completely room temperature or before I let the jello set. Then maybe some of the jello I pour over my cake might run into the cake instead of clump all around it. Granted the dessert still tasted great with clumpy jello. :)

Acquired by Carol McMaster

Carrot Cake

By , August 5, 2008 at 11:05 pm

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

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. 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.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

My alterations: I halved the recipe (from lack of eggs), substituted apple sauce for the oil, 1/2 wheat 1/2 white flour, and no nuts – I’m not too big of a nut fan. For the frosting I only used 1/2 of the required powdered sugar and fat free cream cheese. Let me know if you try the recipe (Can’t claim it as my own…I got it from

Strawberry Jello Cake

By , August 5, 2008 at 11:03 pm

*Box of yellow cake mix
*2 (3oz.) boxes of strawberry Jello
*1 can (12oz.) strawberry soda
*1 box (3oz.) instant vanilla pudding mix
*1 1/2 cups milk
*Carton of Cool Whip

Cake- Mix up your yellow cake mixture and bake according to the directions on the box in a 9×13 cake pan. Let it cool 20 minutes and then poke holes into it with a knife to allow for all the liquid to work into the cake.

Take 2 small (3oz.) boxes of strawberry jello and mix with 1 1/2 cups of boiling water. Add a can of strawberry soda and pour over the cake.

Cake Topping- In a bowl, combine 1 box of instant vanilla pudding mix and add 1 1/2 cups of milk. Mix until thick. Fold in a medium carton of cool whip into the pudding mix. Spread over the cake and refrigerate at least 8 hours before serving.

(I didn’t prepare enough ahead of time and we only refrigerated it for like 4 hrs and it was still great).

Rochester, MN local paper submission

Coconut Lime Cake

By , July 29, 2008 at 8:17 pm

1 cup shredded coconut
Juice of 2 limes (or more)

Spread coconut on a plate, juice limes over the coconut and allow them to sok up the juice for a couple of hours.

3/4 cup sugar
1 1/4 cup flour
1 1/2 tsp baking powder
3 large eggs, slightly beaten
3/4 cup butter, room temperature

Sift flour, sugar and baking powder; stir in eggs, butter and coconut with lime juice, bet until just combined. Spread batter evenly between 2 greased floured 8″ cake pans; bake for 30-35 minutes at 325 degrees. Cool in pans 10 minutes; remove and cool completely on cooling racks before frosting.

Cream Cheese Frosting:

6 oz cream cheese
1/2 cup butter, room temperature
2 tsp vanilla
2 cup powdered sugar

Beat cream cheese till fluffy; beat in butter and vanilla, then powdered sugar. Spread over bottom layer of cake, then add top layer and frost top and sides of cake. Garnish with lime peel.

Acquired by Elaine Allred


By , July 17, 2008 at 3:00 pm

3 eggs
1 stick real butter
1 1/2 cups milk
3/4 tsp. baking powder
3 cups regular bisquick
1 cup sugar
3 heaping Tbsp. yellow cornmeal

Beat eggs. Add milk and melted butter. Mix all dry ingredients together and stir into liquid ingredients. Place into greased 9×13 pan. Bake at 350ºF for 35 minutes.

Acquired by Jen Gladwell

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