Holly's Strawberry Cream Cake

Yellow cake- prepare per directions & pour in pan

add:

4-6 cups frozen strawberries
1 cup sugar
1 pint heavy cream

Layer in pan in above order; don't stir

Bake @ 350 till toothpick comes out clean. 

Mounds Cake

This is a personal favorite!!

1 (18.25-ounce) package yellow cake mix without pudding, such as Duncan Hines brand
1 (3.4-ounce) package white chocolate or French vanilla Instant pudding mix
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1 4-ounce) carton sour cream (or plain yogurt)
8 snack-size (or 4 regular-size) Mounds candy bars, chopped
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 cup flaked coconut
Confectioners' sugar, optional

Preheat the oven to 350 de¬grees. Grease and flour a 12-cup fluted tube pan or bundt pan.

In a large mixing bowl, combine the cake and pudding mixes, oil, water and eggs. Stir until most of the lumps are gone. Stir in the sour cream, then the candy bars, chocolate chips, nuts and coconut.

Pour the batter into the prepared pan. Bake 60 to 65 minutes, or until a toothpick inserted near the center comes out clean. Cool the cake in the pan for about 15 minutes before removing to a wire rack. Cool completely.

Before serving, dust with sifted confectioners' sugar, if desired. Or you can serve it with non-dairy whipped topping or vanilla ice cream. 12 servings

Buttermilk Chocolate Bundt Cake

Combine and set aside:
2 cups flour
1 tsp. baking soda
2 cups sugar
½ tsp. salt
4 TBSP. cocoa
1 tsp. cinnamon

Bring to boil and let cool slightly:
1 cube butter
1 cup water
½ cup oil

Add 2 eggs, slightly beaten, ½ cup buttermilk and 1 tsp. vanilla. Combine all ingredients and mix well. Batter will be runny. Spray Bundt pan well with vegetable oil spray. Bake 40 minutes to 1 hour at 350.

Frosting for this cake:
1 lb. of powdered sugar
1 cube butter
4 – 6 TBSP. cocoa
1 tsp. vanilla
6 TBSP. milk and/or buttermilk
1 cup chopped nuts

Mix it all together for a scrumptious bumpy frosting.

Texas Chocolate Sheet Cake

Sift together in large bowl:
2 cups sugar
2 cups flour

Mix in saucepan and bring to boil:
1 cube margarine
½ cup shortening
4 TBSP. cocoa
1 cup water
Pour boiled mixture over dry ingredients and mix.

Add and mix well:
½ cup buttermilk
2 eggs
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
Bake in greased 13x9 or 11x17 pan, at 400 for 20 minutes.

ICING. Start 5 minutes before cake is done. Melt and bring to boil:
1 cube margarine
4 TBSP. cocoa
6 TBSP. milk

After bringing to boil add:
1 box of powdered sugar
1 tsp. vanilla
1 cup pecans, chopped.

Mix and spread on cake while warm.

Apple Cake

4 cups diced apples 2 eggs
2 cups sugar ½ cup oil
2 tsp. baking soda ½ tsp. salt
1 tsp. vanilla 2 tsp. cinnamon
2 cups flour 1 cup each; chopped nuts and raisins

Batter will be thick. Mix together thoroughly; eggs, sugar, apples and oil. Then add soda, salt, vanilla, cinnamon and flour. Mixing well again, add nuts and raisins. Grease Bundt pan or 13x9 cake pan. Bake at 350 for 45 60 minutes.

Molten Chocolate Cake

1 stick unsalted butter (plus a little additional for greasing ramekins)
½ lb. bittersweet chocolate, coarsely chopped
4 ea. large eggs, room temperature
1 ea. egg yolks, room temperature
¼ tsp. vanilla extract
¼ tsp. kosher salt
½ cup granulated sugar
1/8 cup all purpose flour

Preparation:

Preheat oven to 450 degrees. Melt butter or soften to room temperature. Grease molds or baking cups with butter and sprinkle with flour. Shake to coat entire surface with flour, turn upside down, and tap to remove excess flour. (may want to put parchment paper on bottom of medium/large pans as some sticking may occur)

Place butter and chocolate over a double boiler and heat slowly until melted. Stir occasionally with a rubber spatula.

Place eggs, egg yolks, salt and sugar into a mixing bowl and whisk or beat with an electric mixer until doubled in volume and lemon colored. Several minutes.

When chocolate is melted, slowly add to the egg mixture while continuously stirring. Do not add too fast or the eggs might cook or break. When combined, add vanilla extract and 1/8 cup flour. Fold together until combined.

Place mixture in baking molds and fill only about ½ to 2/3 of the way. Bake at 400 degrees for 6-10 minutes, depending on the thickness of the cake. Cakes will rise slightly and form a shell on the outside, should be "liquidy" in the center still.

To remove from tin, cool for 2 minutes. If it looks like cake is still adhering to sides of mold, then run a small knife around edges, trying not to pierce the cake. Invert a plate over the mold and flip plate and mold over together. Gently lift mold off of plate.

Drizzle with chocolate sauce (caramel sauce), whipped cream and any other desired toppings and serve warm. However this cake is rich enough by itself!

To prepare ahead. Simply fill molds and refrigerate until about an hour prior to baking time.