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Butter Pecan Layer Cake

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract


Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Apple Pie Cupcakes
with Cinnamon Buttercream Topping

1 package yellow cake mix (regular size)
2 tablespoons butter
4 medium tart apples, peeled and finely chopped (about 4 cups)
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon water
1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
Thinly sliced apples, optional


Prepare and bake cake mix according to package directions for cupcakes.
In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely.
Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture.
In a large bowl, combine all frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

Pumpkin/Carrot Cake
with Brown Sugar Icing

1 pkg. (2-layer size) carrot cake mix
1 cup hot water
1 cup canned pumpkin
1/4 cup oil
3 eggs
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup packed dark brown sugar
2 cups thawed Cool Whip Whipped Topping
2 cinnamon sticks
Heat oven to 350ºF.
Mix contents of carrot/raisin packet from cake mix package with hot water in large bowl; let stand 10 min. Add cake mix, pumpkin, oil and eggs; beat with mixer until blended. Pour into 2 greased and floured 9-inch pans.
Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool cakes completely.
Beat cream cheese and sugar in large bowl with mixer until blended. Whisk in Cool Whip. Stack cake layers on plate, filling and frosting layers with cream cheese icing. Garnish with cinnamon sticks.
Apple/Oatmeal Muffins


1 1/2 cups all-purpose flour
1 cup quick-cooking oats
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 large eggs
1 stick unsalted butter, melted and cooled
1/2 cup whole milk
1 Macintosh apple, peeled and cut into 1/4-inch dice (1 1/4 cups)
Crumb Topping for Muffins (optional)



Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Maple Walnut Coffee Cake

1/2 cup (100 grams) light brown sugar
1/4 cup (32 grams) all-purpose flour
1/4 cup (27 grams) finely chopped California walnuts
1/2 teaspoon ground cinnamon
3 tablespoons (43 grams) unsalted butter, melted

Coffee Cake:

2 cups (254 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (100 grams) light brown sugar
1/2 cup (54 grams) chopped California walnuts
1/2 cup (170 grams) maple syrup
1/2 cup (100 grams) vegetable oil
1/4 cup whole milk
2 large eggs, beaten
1 teaspoon maple extract (optional)
8 ounces (227 grams) sour cream, at room temperature


1/2 cup (63 grams) powdered sugar, sifted
2 tablespoons maple syrup


Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a small bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

Make the topping:

In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.

Cinnamon Apple Cider Muffins
4 tablespoons butter, softened
1/3 cup plain or vanilla yogurt
1/3 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 cup white whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce (sweetened or unsweetened)
1/3 cup apple cider
1 teaspoon vanilla extract
1 cup peeled, cored and chopped apple (about 1 large apple)
cinnamon/sugar topping
2 tablespoons granulated sugar
1/2 teaspoon cinnamon


Preheat the oven to 375 degrees. Lightly grease a 12-cup muffin tin with cooking spray, or use paper liners. Set aside.
In a large mixing bowl, or stand mixer, beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well.
In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt.
Add the dry ingredients to the batter. Mix until just combined. It's ok if there are a few dry spots. Mix in the applesauce. Stir in the apple cider and vanilla. Gently fold the apples into the muffin batter.
Divide the batter evenly among the 12 muffin cups. They will be nearly full.
Sprinkle 1/2 teaspoon of cinnamon and sugar mixture on top of each muffin cup.
Bake for 17-20, minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time).
Let the muffins rest in the pan for about 5 minutes and then move to a wire rack to cool completely.

Applesauce Raisin Cake

For the cake
1 cup raisins
1/2 cup fresh orange juice
1/4 cup apple brandy
3 cups flour, plus more for the pan
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
2 teaspoons baking soda
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for the pan
2 cups granulated sugar
2 large eggs
2 cups homemade or best-quality store-bought plain, no-sugar-added, smooth or chunky applesauce
1 teaspoon vanilla extract

For the icing
1 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh orange juice


For the cake: Combine the raisins, orange juice and brandy in a small saucepan over medium-low heat; cook until the liquid begins to bubble slowly. Turn off the heat and let sit for 30 minutes. Drain and discard the liquid from the raisins.

Meanwhile, combine the flour, cinnamon, nutmeg, baking soda and salt in a mixing bowl.

Preheat the oven to 325 degrees. Use some butter to grease a 10-inch tube pan, then add enough flour to coat, shaking out any excess.

Combine the butter and granulated sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for 3 or 4 minutes, until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla extract. Stop to scrape down the bowl.

Sift the flour mixture over the wet batter, then add the raisins, stirring gently until evenly distributed.

Pour the batter into tube pan; bake (middle rack) for about 70 minutes, or until a cake tester inserted into the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, make the icing: Sift together the confectioners’ sugar and cinnamon into a small bowl. Dribble in the citrus juices, stirring constantly to form a smooth icing.

Drizzle the cake with icing. Let it set before serving or storing.

Pumpkin S'mores Cupcakes

For the Graham Cracker Crusts:
18 graham cracker sheets
1/2 cup butter, softened
For the Cupcake:
1 box yellow cake mix (dry mix, not including the other ingredients)
15 ounce can pumpkin puree (NOT pumpkin pie filling)
For the Filling:
approximately 3/4 cup marshmallow cream
For the Toppings:
1 cup milk chocolate chips OR chocolate baking melts
1.5 ounces of heavy cream OR 1/2 cup Cool Whip
approximately 15 large marshmallows
optional: more graham cracker crumbs for topping


Preheat oven to 350ºF. Line a muffin tin with cupcake liners.
For the Crusts:
In a food processor, crush the graham crackers. Add the butter and continue to blend until mixed well.
Press heaping tablespoons of the graham cracker crust mixture into each of the lined cups of the prepared muffin tin.
For the Cupcakes:
In a large mixing bowl, mix together the pumpkin and the cake mix (it may seem too dry at first, but keep mixing and a batter will come together).
Scoop 1/4 cup of batter into each cup over the graham cracker crust.
Bake for 20-22 minutes, until toothpick inserted comes out clean.
Let cool completely before proceeding to remaining steps.
For Topping:
Make the ganache: in a medium-sized mixing bowl, heat the whipping cream or Cool Whip by microwaving for 1 minute. Stir the chocolate into the warm liquid; the chocolate should melt a little from contact with the warm bowl and cream. Return to the microwave for 30 seconds. Stir until chocolate is melted and smooth.
Let cool until it reaches a nearly spreadable consistency (it won't take long).
Meanwhile, scoop out a small hole from the top of the cupcakes.
Use a large zip top back to pipe the marshmallow cream into each hole.
Spoon and spread the ganache over the tops of the cupcakes, covering the marshmallow cream completely. Optional: sprinkle more graham cracker crumbs over the chocolate ganache.
Place 12-15 large marshmallows on a lined and lightly greased baking sheet. Broil the marshmallows until golden brown (this won't take more than a minute, so don't go far!).
Immediately place a toasted marshmallow on top of each cupcake.

Sweet Potato Cake

2 cups sugar
1 cup unsalted butter, softened
4 large eggs
1 (21-ounce) can mashed sweet potato
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1⁄2 teaspoon ground ginger


Preheat oven to 350°. Spray 
2 (8-inch) cake pans with baking spray with flour. Set aside. In a large bowl, beat sugar and butter at low speed with a mixer until smooth. Add eggs, one at a time, beating well after each addition. Beat in sweet potato and vanilla.
In a medium bowl, stir together flour, baking powder, salt, cinnamon, allspice, and ginger; add to sweet potato mixture, stirring just until combined. Divide batter between prepared pans, smoothing tops with an offset spatula.
Bake until a wooden pick inserted in center comes out clean, approximately 30 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Cover and refrigerate up to 
2 days. Garnish with toffee just before serving.
Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 tablespoon vanilla extract
71⁄2 cups confectioners’ sugar


In a large bowl, beat cream cheese and butter at medium speed with a mixer until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until smooth.
Garnish: with toffee bits

Magic Custard Cake

1 cup milk (lukewarm)
1/2 cup APF/ Maida
2 eggs separated
1/4 cup or 75 gms butter
75 gms 2/3 cup sugar
1 tspn vanilla extract
Sugar to sprinkle on top (powdered of granulated)
1) Beat the egg whites until they are stiff and hold shape. Set aside
2) In a large bowl, beat the sugar, eggs and butter until it is mixed well
3) Add the vanilla extract and gradually add the APF while beating.
4) Now add the milk in steady stream and keep beating it to blend well
5) Now add the egg whites using a spatula and fold it in gently until all of it is mixed well.
6) Preheat the oven at 170c.
7) Pour the mixture in a greased 7 inch tin. This will be very liquid like batter.
8) Now bake this for 45- 50 min until the center is set
9) Remove and let it cool down completely. Invert it on a plate.
10) You should be able to see 3 distinct layers- crust, sponge and pudding like
Dust with sugar and decorate as you like

German Chocolate Cake
For the Chocolate Cake:

2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract

1 cup boiling water

For the Coconut Frosting:

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans

1 cup shredded sweetened coconut

For the Chocolate Frosting:

1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk

1 teaspoon vanilla extract


Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For the Cake:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the coconut frosting:

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Frosting:

Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

Place one of the cake rounds on your serving stand or plate.
Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
Spoon remaining coconut frosting on top of the cake.

Boston Cream Cheesecake

Cheesecake Layer:

Nonstick cooking spray

One 1/4-ounce packet unflavored powdered gelatin

Two 8-ounce packages cream cheese, at room temperature

1 cup confectioners' sugar

1/2 cup sour cream

Juice of 1/2 lemon

2 teaspoons pure vanilla extract

Kosher salt

1/2 stick (4 tablespoons) unsalted butter, at room temperature, plus more for greasing

1 1/3 cups all-purpose flour, spooned and leveled, plus more for dusting

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cups granulated sugar

1/4 cup vegetable oil

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

1/2 cup milk
Chocolate Ganache:

4 ounces semisweet chocolate, finely chopped

1/3 cup heavy cream

1 tablespoon unsalted butter

Make the cheesecake: Line a 9-inch springform pan with parchment and spray with nonstick cooking spray. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of kosher salt, and beat on medium-high speed until incorporated and smooth, about 1 minute.
Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and refrigerate until set, about 2 hours.
Meanwhile, make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of a 9-inch cake pan; dust with flour and tap out the excess.
Whisk together the flour, baking powder and fine salt in a medium bowl. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla, until combined.
Reduce the mixer speed to low and alternate adding in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan and bake until golden on top and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes, and then turn out onto a wire rack to cool completely, about 2 hours.
To assemble: Evenly cut the cake in half horizontally with a serrated knife so you have two cakes that are the same height. Remove the sides of the springform pan. Place the bottom layer cake upside down on top of the cheesecake and flip it over so that the cheesecake is now on top of the cake. Remove the parchment paper from the top of the cheesecake and place onto a cake plate or cake stand. Top with the second cake layer and place in the fridge while you make your ganache.
Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let it stand for 5 minutes. Stir until completely melted and smooth.
Remove the cake from the fridge and pour the ganache over the top of the cake, smoothing out the top with a small offset spatula and letting it drip over the sides. Refrigerate until the chocolate sets, about 20 minutes. Slice and serve.


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