tag:blogger.com,1999:blog-25146548657662738862024-03-08T14:13:22.976-08:00Easy Cake RecipeHi and Welcome to my Blog. This Blog is all about Cake, Coffee Cake, Chocolate Cake, Birthday Cake, Homemade Cake, strawberry Cake and Banana Cake Recipe.Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-2514654865766273886.post-74468819887346143932011-12-06T02:39:00.000-08:002011-12-06T02:39:48.610-08:00Strawberry Coffee Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-f4AVT0FayVo/TrUfSnIfywI/AAAAAAAAA2s/OTF-dT_S2r0/s1600/0016.Strawberry+Coffee+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-f4AVT0FayVo/TrUfSnIfywI/AAAAAAAAA2s/OTF-dT_S2r0/s320/0016.Strawberry+Coffee+Cake+Recipe.jpg" width="320" /></a></div>Preparation time: <b>25 min</b> Cooking time: <b>30 min</b> Ready in: <b>55 minutes</b><br />
<br />
Original recipe yield 9 servings<br />
<br />
<b>Ingredients:</b><br />
1 cup all-purpose flour<br />
Cup sugar 1 / 2<br />
2 c. teaspoon baking powder<br />
Teaspoon salt 1 / 2<br />
1 egg<br />
Cup milk 1 / 2<br />
2 tablespoons melted butter<br />
1 1 / 2 cups sliced fresh strawberries<br />
Filling:<br />
1 / 2 cup all-purpose flour<br />
Cup sugar 1 / 2<br />
1 / 4 cup cold butter<br />
1 / 4 cup chopped pecans<br />
<br />
<b style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14px; line-height: 22px; text-align: left;">Preparation:</b><br />
<div style="text-align: justify;">In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg, milk and butter. Stir in dry ingredients just until moistened. Pour batter into a greased 8-in. square baking dish. Garnish with strawberries.For the topping, combine flour and sugar in a bowl, cut in butter until crumbly. Stir in pecans, if desired, sprinkle on strawberries. Bake at 375 degrees F for 30-35 minutes or until toothpick inserted in center comes out clean. Cut into squares and serve hot.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Reference: Allrecipes.com</div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-35736088001181492782011-11-29T03:19:00.000-08:002011-11-29T03:19:01.511-08:00Dirt Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zuumHIk0NCQ/TrUfSWjHJjI/AAAAAAAAA2s/7fixWE6OZ2I/s1600/0015.Dirt+Cake+I+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-zuumHIk0NCQ/TrUfSWjHJjI/AAAAAAAAA2s/7fixWE6OZ2I/s320/0015.Dirt+Cake+I+Recipe.jpg" width="320" /></a></div>Original recipe to produce an average size of the pot<br />
<br />
<b>Ingredients:</b><br />
Cup butter 1 / 2, softened<br />
1 (8 ounces) cream cheese, softened<br />
1 / 2 cup confectioners sugar<br />
2 (3.5 ounce) package instant vanilla pudding mix<br />
3 1 / 2 cups milk<br />
1 (12 ounces) frozen whipped topping, thawed<br />
32 oz chocolate sandwich cookies with cream filling<br />
<br />
<b>Preparation:</b><br />
<div style="text-align: justify;">Chop cookies very fine in a food processor. White cream will disappear. Mix butter, cream cheese and sugar in a bowl. In a bowl, combine the milk and milk big, and whipped cream together. Combine pudding mixture and cream mixture. Layer flower pot cookies, then the cream mixture. Repeat the layers. Refrigerate until ready to serve. Add artificial flower and trowel. Enjoy!</div><br />
<b>Nutritional Information:</b><br />
Amount Per Serving Calories: <b>827</b> | Total fat: <b>44.6g</b> | Cholesterol: <b>56mg</b><br />
<br />
Reference: Allrecipes.comSohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-40125826232467006332011-11-26T02:05:00.000-08:002011-11-26T02:05:12.961-08:00Mini Coffee Cakes Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bAgwd0JpaKY/TrUfIiR7rOI/AAAAAAAAA2s/po-NuQ-MsH4/s1600/0006.Mini+Coffee+Cakes+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-bAgwd0JpaKY/TrUfIiR7rOI/AAAAAAAAA2s/po-NuQ-MsH4/s320/0006.Mini+Coffee+Cakes+Recipe.jpg" width="320" /></a></div>Preparation time: <b>10 min</b> Cooking time: <b>20 min</b> Ready in: <b>30 min</b><br />
<br />
Original recipe yield 12 servings<br />
<br />
<b>Ingredients:</b><br />
1 / 3 cup butter, softened<br />
Sugar 1 / 4 cup<br />
1 egg<br />
1 1 / 2 cup all-purpose flour<br />
1 (3.4 oz) package instant pudding mix and vanilla<br />
1 tablespoon baking powder<br />
Tsp salt 1 / 4<br />
1 1 / 4 cups milk<br />
1 / 2 cup chopped walnuts<br />
<b>Filling:</b><br />
1 / 2 cup chopped walnuts<br />
1 / 3 cup packed brown sugar<br />
2 tablespoons melted butter<br />
1 / 4 teaspoon ground cinnamon<br />
<br />
<b style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14px; line-height: 22px; text-align: left;">Preparation:</b><br />
<div style="text-align: justify;">Bowl, butter, cream and sugar. Beat the egg. add the flour, pudding mix, baking powder and salt, add to cream mixture alternately with milk. Whisk until blended. Mix the walnuts. Fill muffin cups lined with paper two thirds. Combine topping ingredients and sprinkle the dough. Bake at 375 degrees for 20-25 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes, remove the pan on the rack.</div><div><br />
</div><div>Reference: Allrecipes.com</div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-25136537113505042202011-11-24T01:45:00.000-08:002011-11-24T01:45:49.463-08:00Eclair Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lNXXBfgm6q0/TrUfQXWebMI/AAAAAAAAA2s/iAXtzqNWJGs/s1600/0013.Eclair+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-lNXXBfgm6q0/TrUfQXWebMI/AAAAAAAAA2s/iAXtzqNWJGs/s320/0013.Eclair+Cake+Recipe.jpg" width="320" /></a></div>Preparation time: <b>25 min</b> Ready for: <b>4 hours 25 minutes</b><br />
<br />
Original recipe yield 1 - 13x9-inch pan<br />
<br />
<b>Ingredients:</b><br />
2 (3.5 ounce) package instant vanilla pudding mix<br />
1 (8 ounce) container frozen whipped topping, thawed<br />
3 cups milk<br />
1 (16 ounce) graham cracker squares<br />
1 (16 ounce) package prepared chocolate frosting<br />
<br />
<b>Preparation:</b><br />
<div style="text-align: justify;">In medium bowl, mix pudding mix, whipped topping, and milk. Arrange a layer of cracker boxes of 13x9-inch baking pan at the bottom of Graham. The pudding mixture evenly half of biscuits. On top of another layer of cookies and remaining pudding mixture. Top with final layer of crackers Graham. Spread the frosting over the cake to the edge of the pan. Cover and refrigerate at least 4 hours before serving.</div><br />
<b>Notes:</b><br />
Icing will be easier to spread if the cake is covered and refrigerated for about 30 minutes before spreading.<br />
<br />
<b>Nutritional Information:</b><br />
Amount Per Serving Calories: <b>395</b> | Total fat: <b>14.2g</b> | Cholesterol: <b>4mg</b><br />
<div><br />
</div><div>Reference: Allrecipes.com</div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-60132899212209154642011-11-22T03:03:00.000-08:002011-11-22T03:03:09.858-08:00Jewish Coffee Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mMvAXfqNu8Y/TrUfPPBi0AI/AAAAAAAAA2s/QlT_SsiBNsA/s1600/0012.Jewish+Coffee+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://1.bp.blogspot.com/-mMvAXfqNu8Y/TrUfPPBi0AI/AAAAAAAAA2s/QlT_SsiBNsA/s320/0012.Jewish+Coffee+Cake+Recipe.jpg" width="320" /></a></div>Original recipe yield 1-9x9-inch pan<br />
<br />
<b>Ingredients:</b><br />
1 / 2 cup butter<br />
1 cup white sugar<br />
2 eggs<br />
2 cups all-purpose flour<br />
1 teaspoon of baking soda<br />
1 teaspoon baking powder<br />
1 cup sour cream<br />
1 teaspoon vanilla extract<br />
1 cup chopped walnuts<br />
1 / 2 cup confectioners sugar<br />
2 teaspoons ground cinnamon<br />
2 tablespoons melted butter<br />
<br />
<b style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14px; line-height: 22px; text-align: left;">Preparation:</b><br />
<div style="text-align: justify;">Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch baking pan. Combine the flour, baking soda and baking powder and set aside. In a medium bowl, cream sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, mix sour cream and vanilla. In another bowl, mix walnuts, powdered sugar and cinnamon. Distribution medium batter 9x9 inch pan. Sprinkle a layer of walnut mixture, then spread to the rest of the mixture of dough and nuts on another. Spread melted butter on top.</div><div style="text-align: justify;">Bake for 1 hour in the preheated oven. Until cake springs back in touch.</div><br />
<b>Nutritional Information:</b><br />
Amount per serving Calories: <b>366</b> | Total Fat: <b>21.2g</b> | Cholesterol: <b>70 mg</b><br />
<div><br />
</div><div>Reference: Allrecipes.com</div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-28832100879408579042011-11-18T04:05:00.000-08:002011-11-18T04:05:12.869-08:00Pumpkin Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-76812zeP5l4/TrUfOyD6MiI/AAAAAAAAA2s/nlaGVTLL3qo/s1600/0011.Pumpkin+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-76812zeP5l4/TrUfOyD6MiI/AAAAAAAAA2s/nlaGVTLL3qo/s320/0011.Pumpkin+Cake+Recipe.jpg" width="320" /></a></div>Preparation time: <b>30 min</b> Cooking time: <b>30 minutes</b> Ready in: <b>1 hr</b><br />
<br />
Original recipe yield 1 - 12x18 inch pan<br />
<br />
<b>Ingredients:</b><br />
2 cups white sugar<br />
1 1 / 4 cup vegetable oil<br />
1 teaspoon vanilla extract<br />
2 cups canned pumpkin<br />
4 eggs<br />
2 cups all-purpose flour<br />
3 teaspoons baking powder<br />
2 c. teaspoon baking powder<br />
Tsp salt 1 / 4<br />
2 teaspoons ground cinnamon<br />
1 cup chopped nuts (optional)<br />
<br />
<b>Preparation:</b><br />
<div style="text-align: justify;">Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 12x18 inch pan. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.</div><div style="text-align: justify;">In a large bowl combine sugar and oil. Mix the pumpkin and vanilla, then beat the eggs one at a time. Gradually beat flour mixture. Stir in nuts. Spread batter into prepared pan 12x18 cm.</div><div style="text-align: justify;">Bake for 30 minutes, or until a toothpick inserted in center of cake comes out clean. Allow to cool.</div><br />
<b>Nutritional Information:</b><br />
Amount per serving Calories: <b>384</b> | Total Fat: <b>21.3g</b> | Cholesterol: <b>60mg</b><br />
<div><br />
</div><div>Reference: Allrecipes.com</div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-87386535668490408012011-11-14T01:33:00.000-08:002011-11-14T01:33:47.893-08:00Rhubarb Coffee Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ya60_CgHTxM/TrUfRKw1EDI/AAAAAAAAA2s/SjH4FeXzqUg/s1600/0014.Rhubarb+Coffee+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-ya60_CgHTxM/TrUfRKw1EDI/AAAAAAAAA2s/SjH4FeXzqUg/s320/0014.Rhubarb+Coffee+Cake+Recipe.jpg" width="320" /></a></div>Preparation time: <b>15 min</b> Cooking time: <b>40 min</b> Ready in: <b>55 min</b><br />
<br />
Original recipe yield 18 doses<br />
<br />
<b>Ingredients:</b><br />
Shortening 1 / 2 cup<br />
1 1 / 2 cup packed brown sugar<br />
1 egg<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
Teaspoon salt 1 / 2<br />
1 cup sour cream<br />
2 cups diced fresh or frozen rhubarb, thawed<br />
<b>Filling</b>:<br />
1 / 2 cup brown sugar<br />
1 / 2 cup chopped walnuts<br />
1 tablespoon butter or margarine, melted<br />
1 teaspoon cinnamon<br />
<br />
<b style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14px; line-height: 22px; text-align: left;">Preparation:</b><br />
<div style="text-align: justify;">In a bowl mix cream shorter and brown sugar. Beat the egg. Combine flour, baking soda and salt, add to creamed mixture alternately with sour cream. Add the rhubarb. Pour into two greased 8-in. square baking sheets. Combine filling ingredients and sprinkle over dough. Bake at 350 degrees F for 40-45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. It can be frozen for 6 months.</div><div><br />
</div><div>Reference: Allrecipes.com</div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-82644344967231015272011-11-10T01:38:00.000-08:002011-11-10T01:38:58.914-08:00Easy Rum Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DGMs-aU-Yk0/TrUfOFlBukI/AAAAAAAAA2s/omk0HLJxg80/s1600/0009.Easy+Rum+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-DGMs-aU-Yk0/TrUfOFlBukI/AAAAAAAAA2s/omk0HLJxg80/s320/0009.Easy+Rum+Cake+Recipe.jpg" width="320" /></a></div>1 Bundt cake recipe made the original<br />
<br />
<b>Ingredients:</b><br />
1 cup chopped walnuts<br />
1 (18.25 oz) package yellow cake mix<br />
1 / 2 cup dark rum<br />
4 eggs<br />
1 / 2 cup water<br />
Vegetable oil 1 / 2 cup<br />
1 (3.5 ounce) package instant vanilla pudding mix<br />
Freeze<br />
Butter 1 / 2 cup<br />
1 / 8 cup water<br />
1 / 2 cup of white sugar<br />
Ron 1 / 4 cup<br />
<br />
<b>Preparation:</b><br />
<div style="text-align: justify;">Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle pecans in bottom of pan. Mix cake mix, 1 / 2 cup dark rum, eggs, water 1 / 2 cup oil and mix vanilla pudding. Pour batter over nuts in a skillet. Bake for 1 hour. Cool, and invert the cake onto a plate. Prick top of cake.</div><div style="text-align: justify;">For Glaze: Melt the butter in a saucepan. Mix cup 1 / 8 of water and 1 / 2 cup of sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat and stir in 1 / 4 cup of rum. Drizzle and smooth evenly over top and sides.</div><br />
<b>Nutritional Information:</b><br />
Amount Per Serving Calories: <b>454</b> | Total fat: <b>23.5g</b> | Cholesterol: <b>92MG</b><br />
<div><b><br />
</b></div><div>Reference: Allrecipes.com</div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-76507264239073414492011-11-08T23:00:00.000-08:002011-11-08T23:00:21.850-08:00Blueberry Coffee Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-i8vxV5mhhB0/TrUfOR-CW1I/AAAAAAAAA2s/fNFDpJLPk3Q/s1600/0010.Blueberry+Coffee+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="http://4.bp.blogspot.com/-i8vxV5mhhB0/TrUfOR-CW1I/AAAAAAAAA2s/fNFDpJLPk3Q/s320/0010.Blueberry+Coffee+Cake+Recipe.jpg" width="320" /></a></div>Preparation time: <b>10 min</b> Cooking time: <b>40 min</b> Ready in: <b>50 min</b><br />
<br />
Original recipe yield 6 servings<br />
<br />
<b>Ingredients:</b><br />
1 / 4 cup butter, softened<br />
Cup sugar 2 / 3<br />
1 egg<br />
1 1 / 8 cup all-purpose flour, divided<br />
1 / 2 teaspoon baking powder<br />
1 / 4 teaspoon salt<br />
Cup milk 1 / 2<br />
1 cup fresh or frozen blueberries<br />
1 (3 oz) cream cheese, cubed<br />
<b>Coating:</b><br />
2 tablespoons all-purpose flour<br />
2 tablespoons sugar<br />
1 tablespoon cold butter<br />
<br />
<b style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14px; line-height: 22px; text-align: left;">Preparation:</b><br />
<div style="text-align: justify;">If the dough in a large bowl, cream butter and sugar. Beat the egg. Combine 1 cup flour, baking powder and salt Gradually add cream to the mixture alternately with milk. Throw the blueberries and the remaining flour. Stir in the blueberries and cream cheese in cream mixture (batter is thick). Transfer to a greased 8-in. Square baking pan. Topping, in a small bowl, combine the flour and sugar. Cut the butter until crumbly. Sprinkle the dough. Bake at 375 degrees F 40-45 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.</div><br />
<b>Notes:</b><br />
Editor's Note: If using frozen blueberries, do not thaw before adding to batter.<br />
<div><br />
</div><div><b>Reference: Allrecipes.com</b></div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-27904803086189324202011-11-08T03:40:00.000-08:002011-11-08T03:42:10.059-08:00Black Magic Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FBWubS5MqUI/TrUfMg5W49I/AAAAAAAAA2s/137J_6riF-w/s1600/0007.Black+Magic+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="http://4.bp.blogspot.com/-FBWubS5MqUI/TrUfMg5W49I/AAAAAAAAA2s/137J_6riF-w/s320/0007.Black+Magic+Cake+Recipe.jpg" width="320" /></a></div>Preparation time: <b>15 min</b> Cooking time: <b>35 min</b> Ready in: <b>1 hour</b><br />
<br />
Original recipe yield 1 - 9x13 inch or 9.2 inch round pans<br />
<br />
<b>Ingredients:</b><br />
1 3 / 4 cup all-purpose flour<br />
2 cups white sugar<br />
3 / 4 cup unsweetened cocoa powder<br />
2 teaspoons of baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
2 eggs<br />
1 cup of strong coffee<br />
1 cup buttermilk<br />
Vegetable oil 1 / 2 cup<br />
1 vanilla extract<br />
<br />
<b>Preparation:</b><br />
<div style="text-align: justify;">Preheat oven to 350 degrees F (175 degrees C). Grease and flour two cake pans or a 9-inch springform pan 9x13 inches. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a slit in the middle. Add eggs, coffee, butter, oil and vanilla. Beat 2 minutes at medium speed. Batter is thin. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, then unmold and cool on wire rack. Fill and frost as desired.</div><br />
<b>Nutritional Information:</b><br />
Amount per serving: Calories: <b>155</b> | Total Fat: <b>5.5 g</b> | Cholesterol: <b>18mg</b><br />
<div><br />
</div><div>Reference: Allrecipes.com</div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-44826191329196353422011-11-07T03:36:00.000-08:002011-11-07T03:36:00.014-08:00Incredible Pecan Coffee Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Weixpttqcck/TrUvoT_Y2zI/AAAAAAAAA3M/bSa-mQYYsG8/s1600/0036.Amazing+Pecan+Coffee+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-Weixpttqcck/TrUvoT_Y2zI/AAAAAAAAA3M/bSa-mQYYsG8/s320/0036.Amazing+Pecan+Coffee+Cake+Recipe.jpg" width="320" /></a></div>Preparation time: <b>20 min</b> Cooking time: <b>30 min</b> Ready in: <b>50 min</b><br />
<br />
Original recipe yield 1 - 9x13 inch pan<br />
<br />
<b>Ingredients:</b><br />
2 cups flour<br />
Tsp salt 1 / 4<br />
1 tablespoon baking powder<br />
1 cup butter, softened<br />
1 cup sour cream<br />
1 1 / 2 cups white sugar<br />
2 eggs<br />
1 tablespoon vanilla extract<br />
1 / 2 cup of brown sugar<br />
1 cup chopped walnuts<br />
1 teaspoon ground cinnamon<br />
2 tablespoons melted butter<br />
<br />
<b style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14px; line-height: 22px; text-align: left;">Preparation:</b><br />
<div style="text-align: justify;">Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with foil and grease with a little vegetable oil or cooking spray. Sift together flour, baking powder and salt and set aside. In a large bowl the butter, cream until light and fluffy. Gradually stir in sour cream, then beat in sugar. Beat the eggs one at a time, then stir in vanilla. Instead, fold the flour mixture, mixing until incorporated. Spread batter into prepared pan.</div><div style="text-align: justify;">At the end of Pecan Topping: In medium bowl, mix together brown sugar, cinnamon and pecans. Mix the melted butter until crumbly. Sprinkle cake batter in pan-European. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then unmold onto a rack and remove foil.</div><br />
<b>Nutritional Information:</b><br />
Amount Per Serving Calories: <b>485</b> | Total fat: <b>29.5g</b> | Cholesterol: <b>89mg</b><br />
<div><br />
</div><div>Reference: Allrecipes.com</div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-70859619309128133462011-11-06T02:00:00.000-08:002011-11-06T02:00:51.143-08:00Irish Cream Bundt Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PweabkPi7IQ/TrUfLU1yHEI/AAAAAAAAA2s/HtzocDDO1ws/s1600/0005.Irish+Cream+Bundt+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="http://2.bp.blogspot.com/-PweabkPi7IQ/TrUfLU1yHEI/AAAAAAAAA2s/HtzocDDO1ws/s320/0005.Irish+Cream+Bundt+Cake+Recipe.jpg" width="320" /></a></div>Preparation time: <b>15 Min</b> Cooking time: <b>1 hr</b> Ready in: <b>1 h 30 min</b><br />
<br />
Original recipe yields 1 to 10-inch tube pan<br />
<br />
<b>Ingredients:</b><br />
1 cup chopped walnuts<br />
1 (18.25 ounce) package yellow cake mix<br />
1 (3.4 oz) package instant pudding mix and vanilla<br />
4 eggs<br />
1 / 4 cup water<br />
Vegetable oil 1 / 2 cup<br />
3 / 4 cup Irish cream liqueur<br />
Butter 1 / 2 cup<br />
1 / 4 cup water<br />
1 cup white sugar<br />
1 / 4 cup Irish cream liqueur<br />
<br />
<b>Preparation:</b><br />
<div style="text-align: justify;">Preheat oven to 325 degrees F (165 degrees C). Butter and flour a Bundt pan 10 inches. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix the eggs, 1 / 4 cup water, 1 / 2 cup oil and 3 / 4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour the mixture over the nuts in a skillet. Bake for 60 minutes, or until a toothpick inserted comes out clean the cake. Cool in pan for 10 minutes, then turn onto a serving plate. Prick top and sides and a cake. Spoon glaze over top and brush the sides of the cake. Allow to absorb glaze repeat until all glaze is used up. For the glaze: In saucepan, combine butter, cup water 1 / 4 cup sugar and 1. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat and add 1 / 4 cup Irish cream.</div><br />
<b>Nutritional Information:</b><br />
Amount per serving Calories: <b>527</b> | Total Fat: <b>23.6g</b> | Cholesterol: <b>92 mg</b><br />
<br />
Reference: Allrecipes.comSohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-18212142182597684252011-11-05T05:28:00.000-07:002011-11-05T05:49:26.730-07:00Overnight Coffee Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iu8uTmI2yEY/TrUfGrlEoGI/AAAAAAAAA2s/dr1F82IfqWo/s1600/0004.Overnight+Coffee+Cake+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iu8uTmI2yEY/TrUfGrlEoGI/AAAAAAAAA2s/dr1F82IfqWo/s320/0004.Overnight+Coffee+Cake+Recipe.JPG" width="320" /></a></div>Preparation time: <b>15 min</b> Cooking time: <b>35 min</b> Ready for: <b>50 min</b><br />
<br />
Original recipe yield 12 servings<br />
<br />
<b>Ingredients:</b><br />
3 / 4 cup butter, softened<br />
1 cup of sugar<br />
2 eggs<br />
2 cups all-purpose flour<br />
1 teaspoon of baking soda<br />
1 teaspoon of nutmeg<br />
1 / 2 teaspoon salt<br />
1 cup sour cream<br />
3 / 4 cup packed brown sugar<br />
1 / 2 cup chopped pecans or walnuts<br />
1 teaspoon cinnamon<br />
1 1 / 2 cups powdered sugar<br />
3 tablespoons milk<br />
<br />
<b style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14px; line-height: 22px; text-align: left;">Preparation:</b><br />
<div style="text-align: justify;">In a large bowl, cream butter and sugar. Add the eggs one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt is added to cream mixture alternately with sour cream. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. In a small bowl, combine brown sugar, pecans and cinnamon, sprinkle over coffee cake. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before cooking. Bake uncovered at 350 degrees for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners 'sugar' and milk, drizzle over warm coffee cake.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Reference: Allrecipes.com</div>Sohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-27880172526733399152011-11-05T05:19:00.000-07:002011-11-05T05:20:49.548-07:00Golden Rum Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lL1IrASmFj4/TrUfHdM6g8I/AAAAAAAAA2s/PZpQQhddYMk/s1600/0003.Golden+Rum+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://2.bp.blogspot.com/-lL1IrASmFj4/TrUfHdM6g8I/AAAAAAAAA2s/PZpQQhddYMk/s320/0003.Golden+Rum+Cake+Recipe.jpg" width="320" /></a></div>Preparation time: <b>30 min</b> Cooking time: <b>1 hr</b> Ready in: <b>1 hour 30 minutes</b><br />
<br />
Original recipe yields 1 to 10-inch tube pan<br />
<br />
<b>Ingredients:</b><br />
1 cup chopped walnuts<br />
1 (18.25 oz) package yellow cake mix<br />
1 (3.4 ounce) package vanilla pudding mix and instant<br />
4 eggs<br />
1 / 2 cup water<br />
Vegetable oil 1 / 2 cup<br />
1 / 2 cup dark rum<br />
1 / 2 cup butter<br />
Water 1 / 4 cup<br />
1 cup white sugar<br />
1 / 2 cup dark rum<br />
<br />
<b>Preparation:</b><br />
<div style="text-align: justify;">Preheat oven to 325 degrees F (165 degrees C). Butter and flour a Bundt pan 10 inches. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Combine eggs, water 1 / 2 cup oil and a cup of rum 1 / 2. Mix well. Pour batter over chopped nuts in a pot. Bake in preheated oven for 60 minutes or until a toothpick inserted in cake comes out clean. Let stand for 10 minutes in the pan, then unmold onto a serving plate. Brush glaze over top and sides. Allow the cake to absorb glaze and repeat until all glaze is used. For frosting: In saucepan, combine butter, 1 / 4 cup water and 1 cup of sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1 / 2 cup of rum.</div><br />
<b>Nutritional Information:</b><br />
Amount per serving: Calories: <b>562</b> | Total Fat: <b>29.9g</b> | Cholesterol: <b>92 mg</b><br />
<br />
Reference: Allrecipes.comSohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-54557217921051654392011-11-05T05:12:00.000-07:002011-11-05T05:13:16.172-07:00Easy-Platz Coffee Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xnpB0CJ_DZg/TrUfD3RRYWI/AAAAAAAAA2s/vOZa2MtuRjg/s1600/0002.Easy+Platz+Coffee+Cake+Recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="http://2.bp.blogspot.com/-xnpB0CJ_DZg/TrUfD3RRYWI/AAAAAAAAA2s/vOZa2MtuRjg/s320/0002.Easy+Platz+Coffee+Cake+Recipe.JPG" width="320" /></a></div>Preparation time: <b>10 minutes</b> Cooking time: <b>25 minutes</b> Ready in: <b>35 min</b><br />
<br />
Original recipe yield 1-9 inch square pan<br />
<br />
<b>Ingredients:</b><br />
• 2 cups all-purpose flour<br />
• 1 1 / 2 cups white sugar<br />
• 2 teaspoons baking powder<br />
• 1 teaspoon salt<br />
• margarine 2 / 3 cup<br />
• 2 eggs, beaten<br />
• Milk 2 / 3 cup<br />
• 1 cup blackberries<br />
<br />
<b>Preparation:</b><br />
<div style="text-align: justify;">Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch square pan.In a large bowl, combine flour, sugar, baking powder and salt. Cut in margarine until mixture is crumbly. Set aside 3 / 4 cup crumb mixture for use as a topping on the cake. Mix egg and milk and mix in the remaining mixture in bowl. Spread batter into prepared pan. Sprinkle evenly with blackberries. Sprinkle reserved crumb mixture over fruit. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean.</div><br />
<b>Nutritional information:</b><br />
Amount per serving Calories: <b>381</b> | Total Fat: <b>15.1g</b> | Cholesterol: <b>48 mg</b><br />
<br />
Reference: Allrecipes.comSohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.comtag:blogger.com,1999:blog-2514654865766273886.post-90351574547901426022011-11-05T05:02:00.000-07:002011-11-05T05:04:26.498-07:00Rainbow Clown Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5iG55oQ1QvU/TrUfEFQc1FI/AAAAAAAAA2s/4vFASkEl3cU/s1600/0001.Rainbow+Clown+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-5iG55oQ1QvU/TrUfEFQc1FI/AAAAAAAAA2s/4vFASkEl3cU/s200/0001.Rainbow+Clown+Cake+Recipe.jpg" width="199" /></a></div>Preparation time: <b>30 minutes</b> Cooking time: <b>30 min</b> Total Time: <b>1 hour</b><br />
<br />
Original recipe yield 1 August inch pie<br />
<br />
<b>Ingredients:</b><br />
• 3 egg whites<br />
• 1 (18.25 ounce) package white cake mix<br />
• 1 1 / 3 cups water<br />
• 2 tablespoons canola oil<br />
• red food coloring paste<br />
• paste food color orange<br />
• yellow food paste<br />
• green color paste food<br />
• blue pasta<br />
• purple pasta<br />
<br />
<b>Preparation:</b><br />
<div style="text-align: justify;">Preheat oven to 350 ° F (175 degrees C). Butter and flour two 8 inch round cake pans. Beat egg whites with electric mixer until fluffy, about 1 minute. Add oil, cake mix, water and canola oil, continue beating for 2 minutes at medium speed. Divide the dough into six separate containers. Use a toothpick to pick up some food coloring in a bowl and mix the dough, add food coloring if necessary to achieve the desired tone. Repeat with other colors and pasta dishes. Scoop tablespoons of dough prepared pans, alternating colors. Use a toothpick and swirl the marble color effect. Bake cake until a toothpick inserted comes clean, about 30-35 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.</div><br />
<b>Notes:</b><br />
<div style="text-align: justify;">Gels and food coloring pastes are more concentrated than liquid food coloring and are necessary for this cake. They are available in craft stores and specialty food stores.</div><br />
<b>Nutritional information:</b><br />
Amount Per Serving Calories: <b>309</b> | Total fat: <b>10.5g</b> | Cholesterol: <b>0mg</b><br />
<br />
Reference: Allrecipes.comSohail Iqbalhttp://www.blogger.com/profile/14626215519213499612noreply@blogger.com