Mocha Chocolate Cake with Butter Mocha Frosting

Makes 12 servings

Ingredients:
MOCHA CHOCOLATE CAKE
Crisco® Original No-Stick Cooking Spray
1 (18.25-ounce) package Pillsbury® Devil's Food Cake
1-1/4 cups Folgers Classic Roast® Coffee, brewed strong*, cooled to room temperature
1/2 cup Crisco® Pure Vegetable Oil
3 large eggs

BUTTER MOCHA FROSTING
1 (1-pound) package powdered sugar (about 3-3/4 cups)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup Folgers Classic Roast Coffee, brewed strong*, cooled to room temperature
1 teaspoon vanilla extract
3 to 4 teaspoons milk

Directions:
1. Heat oven to 350° F. Coat two 9-inch round cake pans with no-stick cooking spray.
2. Combine cake mix, 1-1/4 cups brewed coffee, oil, and eggs in a large bowl with an electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
3. Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
4. Combine powdered sugar, cocoa, and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla, and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.

* To make 1-1/2 cups strong brewed coffee: Measure 1/2 cup Folgers Classic Roast ground coffee and 2 cups cold water into a drip coffeemaker. Brew as directed and cool to room temperature.

I am glad we use Folger's

German Apple Cake

Description:
JUST 3 INGREDIENTS!!!!

Ingredients:

1 box German Choc. Cake Mix
(I use D.Hines)
3 large eggs
2 cups Apple Pie filling
(1 can thank you pie filling)

Directions:

Lightly grease & flour pan

Beat eggs first. Add cake mix and apple pie filling. Beat with electric mixer for 2 minutes.

Bake 40-45 mins. at 350
in 9 X 13 pan

Frosting?
Cream Cheese, German Choc. Frosting, your choice!!

PS

Try this with a choc cake mix & cherry pie filling
or a white cake mix and any of your favorite pie filling.

So far the The German Apple Cake is the hit in our home with our family and friends!

EASY German Apple Cake

Ingredients:
1 box German Choc. Cake Mix
(i use D.Hines)
3 large eggs
2 cups Apple Pie filling
(1 can thank you pie filling)

Directions:
Lightly grease & flour pan

Beat eggs first. Add cake mix and apple pie filling. Beat with electric mixer for 2 minutes.

Bake 40-45 mins. at 350
in 9 X 13 pan

Frosting?
Cream Cheese, German Choc. Frosting, your choice!!

Cherry Angel Food Dessert

Cherry Angel Food Dessert
8-10 servings

1/2 Angel food cake, torn in pieces
1 pkg. 3 oz. cherry jello
1 pkg. dream whip, whipped (use your imagination w/ frozen cool whip
1 c. cherry pie filling

Dissolve jello in 1 c. hot water; add 1/2 c. cold water. Chill until cold but not thickened. Place layer of cake in large pan 9x12. Pour 1/2 jello over the cake. Add 1/2 of cool whip. Repeat layers. Dot with cherry pie filling for flavor & color.
Variation: Orange jello with mandarin oranges and coconut.

From Donald Fitzgerald

Lemon Custard Cake

Lemon Custard Cake
Serves 12-16

1 Angel Food Cake (10") torn into bite size pieces.
1 pkg. (3.4 oz) instant lemon pudding mix or vanilla (we like vanilla)
1 1/2 c. cold milk
1 c. sour cream
1 can (21 oz) cherry or strawberry pie filling

Place cake pieces in 13x9x12 pan. In a mixing bowl combine pudding mix, milk & sour cream. Beat until thickened about 2 min. Spread over cake. Spoon pie filling on chop. Chill.

From Donald Fitzgerald

Chocolate Bourbon Cake

Ingredients:
1 pack chocolate cake mix, with pudding
3 Eggs
½ cup Bourbon whiskey
½ cup Water; cold
½ cup Vegetable oil

Frosting:
1 pint Whipping cream
½ cup Unsweetened cocoa powder
½ cup powdered sugar
1 tbsp vanilla
½ cup Bourbon
1 cup Nuts; chopped

Instructions:
1. Butter and flour two 9" round cake pans.
2. Combine cake mix, eggs, bourbon, cold water and vegetable oil in large
bowl of mixer.
3. Beat for 2 minutes on high speed until very light. Pour into pans.
4. Bake at 350 degrees F for 30 minutes or until tests done.
5. Cool in pans 10 minutes.
6. Remove. Cool completely.
7. Split layers in half horizontally. Spread the frosting over each cake
layer. Sprinkle with walnuts. Stack layers. Cover sides with frosting.
Chill at least 2 hours.

Frosting:
In large mixing bowl, combine whipping cream, cocoa, powdered sugar and
vanilla.
Beat until stiff then fold in the bourbon

I got this recipe from the recipe book in the banner below!

Kahlúa Chocolate Cake

Oh yes one of my favorites!

3 eggs, separated
¾ cup granulated sugar
¼ cup butter
1 cup light brown sugar
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
¾ cup strong, cold coffee
¾ cup Kahlúa

Preheat oven to 350° F. Grease & flour two 9-inch cake pans.
Beat egg whites until frothy, then beat in sugar until stiff peaks form.
Set aside.

Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time.
Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa; blend well. Fold egg whites into batter.

Pour into prepared pans. Bake 30-35 mins. or until done. Cool 10 mins.

Invert on wire rack and remove pans.
Serves 10-12.

Kahlúa Frosting

In a large bowl, cream 6 tbsp. butter and 1 lb. sifted powdered sugar. Add 3 tbsp. unsweetened cocoa powder, 3 tbsp. Kahlúa, and 2-3 tbsp. hot coffee. Beat until smooth.

When cake cools, frost.

Lemon Cake with Lemon Meringue Frosting

Ingredients
Cooking Spray
Flour for dusting
1 (1/2 pint) raspberries
1 tablespoon sugar

Cake:
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lowfat buttermilk
1/3 cup vegetable oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 large eggs
1 large egg white
1 1/4 cups sugar
Frosting:
3/4 cups sugar
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract

Directions
Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.

Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.

Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.

Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.