My mother wants cake... any ideas?

Question

Its gotta be easy, and yummy.... a light cake nothing chocolaty...

Answer 1

Pumpkin Crunch Dump Cake



1- 15 ounce can pumpkin

1- 12 ounce can evaporated milk

3 eggs

1 teaspoon nutmeg*

1/2 teaspoon ginger*

1/2 teaspoon cloves*

1/2 teaspoon salt

3/4 cup sugar

----

1- 18.25 ounce yellow cake mix

1 cup walnuts

3/4 cup or 1-1/2 sticks butter, melted



Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake 50 minutes. Cool and cut in squares.



* Or use 4 teaspoons Pumpkin Pie Spice or Mixed Spice.

Answer 2

Pudding Poke Cake



1 box cake mix - any flavor (recommend white)

2 boxes pudding - any kind (recommend cream cheese)

1 cup powdered sugar

4 cups cold milk



make cake as instructed on box and let cool



mix pudding and powdered sugar - add milk and meat 1 minute (no longer)



poke holes in cake (a little wider than a pencil - I use the handle of a table knife)



pour 1/2 of the pudding mix into holes



let pudding mix cool in fridge for about 10 minutes and than pour it over the entire cake



chill and serve



(this can be done with a lot of different flavor combos so mix it up and experiment - and enjoy)

Answer 3

MOIST YELLOW CAKE

This is my favorite recipe in the book. I use this cake more than 85% of the time. It's always delicious. The Soft as Silk brand of cake flour gives best results.

Ingredients

3 cups (330 g) cake flour

1 Tbsp baking powder

1/2 tsp salt

1 cup (8 oz or 230 g) unsalted butter, room temperature

2 cups (454 g) granulated sugar

5 large eggs

2 tsp vanilla extract

1 1/4 cups (10 fl oz or 300 ml) buttermilk







1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.

2. In a medium bowl, sift together the flour, baking powder, and salt.



3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.



4. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.



5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.



6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.



7. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.



Note: Let the cake cool in the pan. Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

Yield: Two 8-inch (20-cm) cakes

Answer 4

Orange Apple Cake



Original recipe yield: 1 -10 inch tube pan.



INGREDIENTS:

3 apples - peeled, cored and sliced

5 tablespoons white sugar

2 teaspoons ground cinnamon



3 cups all-purpose flour

3 teaspoons baking powder

2 cups white sugar

4 eggs

1 cup vegetable oil

1/2 cup orange juice

2 1/2 teaspoons vanilla extract

1/2 teaspoon salt



DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.

Mix the flour, eggs, 2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.

Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.

Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.





Zucchini Chocolate Orange Cake



"Very moist and different."

Original recipe yield: 1 Bundt pan.



INGREDIENTS :

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon round cinnamon

3/4 cup butter

2 cups white sugar

3 eggs, beaten

2 teaspoons vanilla extract

1/2 cup orange juice ( or milk )

3 cups grated zucchini

1 tablespoon orange zest

1 cup chopped walnuts



1 1/4 cups confectioners' sugar

1/4 cup orange juice

1 teaspoon vanilla extract



DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.

In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.

Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.

To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.

Answer 5

Here are two great choices for you : ENJOY!!!!!



Best Orange Dreamsicle Cake



**"CLICK" ON THE WEBSITE BELOW FOR A PICTURE OF THE "DREAMSICLE CAKE".



If you love the taste of orange cream popsicles you'll love this cake. I made this for a cookout in the summer and there was no leftevers to go back home.



15-20 servings 45 min 15 min prep



1 (18 1/4 ounce) box orange cake mix

1 (3 ounce) box orange Jell-O

1 cup boiling water

1 (3 1/2 ounce) box instant vanilla pudding

1 cup milk

1 teaspoon vanilla extract

1 teaspoon orange extract

1 (8 ounce) container Cool Whip



Set out Cool Whip to thaw.

Prepare cake mix according to directions for a 9x13 pan,.

After the cake is done and you bring out of oven.

Poke holes thought out the cake with a fork.

Prepare Orange jello with 1 cup of boiling water and pour over the cake.

Allow to cool in pan for 30 minutes.



Frosting:



In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1.

cup milk.

Stir in orange and vanilla extracts.

Mix well.

Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.



------------------AND...



Root Beer Angel Cake Recipe

Cakes



Ingredients:

1 pkg.(15 or 16 oz.)angel food cake mix

Root Beer-flavored carbonated beverage



Root Beer Glaze:

1/3 c. butter

2 c. confectioners' sugar

1/4 c. finely crushed root-beer flavored hard candies

2-4 Tbsps. root beer-flavored carbonated beverage



Directions:

Prepare angel food cake mix as directed except--substitute root beer-flavored carbonated beverage for the water. Cool. Pour or spoon small amount of Root Beer Glaze at a time on cake and spread, allowing some to drizzle unevenly down side.



Root Beer Glaze: Melt butter or margarine in saucepan. Remove from heat. Blend in confectioners' sugar and crushed root beer-flavored candies. Stir in root beer 1 tablespoon at a time, until glaze is of proper consistency.



-----------DON'T FORGET THIS "COTTON CANDY CAKE"...



Variation: Cotton Candy Angel Cake: Substitute strawberry-flavored soda for the root beer-flavored carbonated beverage. In the glaze, omit crushed hard candies and use water or strawberry-flavored soda.

Answer 6

Make an Angel Food cake from a box or buy on at the store.

Answer 7

Personally I would go with angelfood and strawberries.



Apple Buttermilk Cake

Almond Crumb Topping:

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/3 cup chopped blanched almonds

1/2 teaspoon ground cinnamon

1/4 cup (1/2 stick) butter or margarine

Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup (1/2 stick) butter or margarine

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1/2 cup buttermilk

2 cups cored and finely chopped Granny Smith apples

1 teaspoon grated lemon zest

Lemon frozen yogurt (optional)

Prepare Almond Crumb Topping: In medium bowl, combine flour, brown sugar, almonds and cinnamon. Mix in softened butter or margarine until mixture is crumbly; set aside.

Heat oven to 375° F. Grease and flour a 9-inch square baking pan.

In small bowl, combine 1 1/2 cups flour, the baking powder, and salt; set aside.

In large bowl, beat butter and both sugars until blended; beat in egg. Add buttermilk and flour mixture alternately, mixing just until blended.

Toss apple with remaining 1/2 cup flour; add to batter with lemon zest. Spread batter in baking pan. Top with Almond Crumb Topping.

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely.

Makes 10 servings.



Protein: 5g;Fat: 12g; Carbohydrate: 50g; Fiber: 2g; Sodium: 276mg; Cholesterol: 46,g; Calories: 325.

Answer 8

OLGA's ANGEL FOOD CAKE

1 1/2 cups egg whites (10 to 12 large eggs)

1 1/2 cups sifted powdered sugar

1 cup sifted all-purpose flour

1 1/2 teaspoons cream of tartar

1 teaspoon vanilla

1 cup sugar

Step 1: Bring the egg whites to room temperature, this will take about an hour.

(Room temperature egg whites beat up fuller and fluffier, which results in a higher cake) Preheat the oven to 350 degrees. Sift powdered sugar and flour together 3 times. In a 3-quart or larger bowl beat egg whites, cream of tartar and vanilla on medium speed till soft peaks form. (tips curl) Gradually add sugar, about 2 tablespoons at a time, beating on high speed till stiff peaks form. (tips stand straight)

Step 2: Sift about one-fourth of the flour mixture over the beaten egg whites. Lightly and gently fold the flour mixture into the beaten egg whites. Repeat the sifting over and folding in of the remaining flour mixture by fourths. (Depending on the size of your bowl and the volume of egg white mixture you get, you may find the bowl gets too full as you're folding in the flour mixture. If so, transfer the mixture to a larger bowl)

Step 3: Pour the batter into an ungreased 10-inch tube pan. Use a metal spatula or knife to cut through the batter and release any large air pockets. Place cake on the lowest rack of the preheated oven. (This not only gives you room for the cake to rise, but also puts the top of the cake in the center of your oven---the best place to do any baking) Bake for 40 to 45 minutes or until the top springs back when lightly touched. (The crust of the cake will be golden and slightly cracked) Immediately invert cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. (leave the cake in the pan) Cool the cake thoroughly. Loosen the sides of the cake from the pan; remove the cake. To serve, use a serrated knife to slice the cake into wedges.



STRAWBERRY SPARKLE CAKE:

1 Angel Food Cake

1 package (3 oz.) strawberry-flavored gelatin

1 cup boiling water

1 package (1 lb.) frozen sliced strawberries

1/2 pint (1 cup) whipping cream

2 Tablespoons sugar

Red food coloring

Place cake, widest side down, on a serving plate. Cut a 1-inch layer from the top and set aside. Cut around cake 1-inch from outer edge to 1-inch from bottom. Then cut around cake 1-inch from inner edge to 1-inch from bottom. Gently remove the section of cake between cuts, tearing it into small pieces; set aside.

Dissolve gelatin in water and add frozen block of strawberries, stirring to break up and mix berries. Fold cake pieces into strawberry mixture and pour it into cake shell. Place cake layer on top. Whip cream until thick peaks form. Stir in sugar and add a few drops of red food coloring until pink. Spread sweetened whipped cream over top and sides of cake.

Decorate with whole strawberries if desired. Refrigerate until served, at least one hour.

Answer 9

how about take white bread add strawberries whip cream and have strawberry short cake

or make pilsbury angel food cake and add strawberry whip cream

or get a ice cream cake small one

Answer 10

here is something i always thought was weird, but it is amazingly good. instead of oil in your cake mix, use apple sauce. crazy? yeah. good? oh hell yeah! so any cake will be awesome if you try this. good luck. hope it turns out well. oh yeah! add jello mix to it as well, that is good too.

Answer 11

spice cake nothing beats that

Answer 12

aannggeell ffoooodd ccaakkee

yummyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy