Cream Cheese Pound Cake

From Southern Living November 2001

Ingredients:
* 1-1/2 cups butter, softened at room temp
* 1 (8oz) package cream cheese, softened at room temp.
* 3 cups sugar
* 6 large eggs
* 3 cups all-purpose flour
* 1/8 tsp salt
* 1 Tbspn vanilla extract

Directions:
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Do not overbeat.

2. Gradually add sugar, beating well.

3. Add eggs, 1 at a time, beating until combined.

4. Sift 3 cups flour, and combine with salt. Gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.

5. Pour batter into a greased and floured 10-inch bundt pan. Smooth out the top and bake at 300 for 1 hour and 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in a pan on a wire rack for 10-15 minutes before turning over onto the wire rack to cool completely.

Red Velvet Layer Cake

I got this recipe out of The Nest magazine back in 2008 and it is a DELICIOUS and beautiful cake!

CAKE Ingredients:
* 3/4 cup (1-1/2 sticks) unsalted butter, softened
* 2-3/4 cups sugar
* 3 large eggs, at room temperature
* 6 Tblsp red food coloring
* 3 Tblsp unsweetened cocoa
* 1-1/2 tsp vanilla extract
* 1-1/2 tsp salt
* 1-1/2 cups buttermilk
* 3-1/3 cups cake flour (not self-rising), sifted
* 1-1/2 tsp cider vinegar
* 1-1/2 tsp baking soda

CAKE Directions:
* Preheat oven to 350 degrees. Grease and lightly flour 3 (9x2-in) round cake pans and line bottoms with waxed paper.
* In a large bowl, cream butter and sugar with electric mixer until fluffy. Add eggs one at a time; beat well.
* In a small bowl, whisk food coloring, cocoa and vanilla. Add to batter and beat well.
* In a measuring cup, stir salt into buttermilk. Add to batter in three parts, alternating with flour.
* In a small bowl, stir together cider vinegar and baking soda. Add to batter and mix well.
* Divide batter among 3 pans. Bake for 30-40 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool for 1 hour. Remove from pans and frost.

VANILLA FROSTING Ingredients:
* 1-1/2 cup (3 sticks) unsalted butter, softened
* 8 to 10 cups confectioners' sugar
* 3/4 cup milk
* 1 Tblsp vanilla extract

VANILLA FROSTING Directions:
* Place butter in a large mixing bowl; then add 4 cups sugar, milk and vanilla.
* Using an electric mixer, beat for 3-5 minutes. Add remaining sugar, 1 cup at a time, beating well after each addition, until it's a good consistency for spreading.

Chocolate Amaretto Cake: Carla's Most Favorite Cake

I haven't had the opportunity to make this yet, but Carla sent the recipe to me and it looks SCRUMPTIOUS...so I figured I'd just go ahead and post it, knowing it was going to be good. Carla's a baking partner from way back, so I totally trust her on this one. I look forward to making it some cold winter day.

She says: "Instead of taking the time to make it into a layer cake I usually use a trifle dish, alternating cake and frosting. It's VERY chocolatey, so I like to add a layer home-made whipped cream in the middle and on top. It also makes the cake prettier."

Ingredients:
* Nonstick vegetable oil spray
* 1 18.25-ounce package devil's food cake mix
* 1 1/3 cups water
* 3 large eggs
* 1/2 cup vegetable oil
* 12 tablespoons amaretto liqueur
* 3/4 teaspoon almond extract
* 3 cups semisweet chocolate chips (about 18 ounces)
* 1/4 cup (1/2 stick) unsalted butter
* 1/4 cup whipping cream
* 2/3 cup sour cream1 cup powdered sugar

* 1 cup slivered almonds, toasted

Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.

Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.

Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)

Mom and Brian's Wedding Cake (Carrot Cake)

This wedding cake was made by mom's coworker and family friend, Beth Rydberg and was delicious!

Ingredients:

* 1-1/4 cup oil
* 2 cups sugar
* 3 jumbo eggs
* 2 cups flour
* 2 cups shredded carrots
* 1 cup coconut
* 2 teaspoons baking soda
* 2 teaspoons cinnamon
* 2 teaspoons vanilla
* 1 teaspoon salt
* 1 small can pineapple

Mix all ingredients in a large bowl by hand, mixing only until well mixed. Pour into a greased and floured 9X13 pan and bake at 350 degrees for 50-60 minutes. Frost with cream cheese frosting.

Chocolate Chip Bundt Cake

I believe this recipe originally came from a church cookbook that my grandma had. It has become the only birthday cake I ever wanted ever since I first had it. It is DELICIOUS! (If you like chocolate, that is...) This is a really easy recipe to make and it gets more moist in the first couple days after it's made, too.

Ingredients:
* 1 package devils food cake mix --> NOT with pudding in the mix
* 3-3/4 oz. package chocolate fudge instant pudding mix
* 1/2 cup oil
* 4 eggs
* 1 cup boiling water
* 1/2 cup sour cream
* 12 oz. package semi-sweet chocolate chips

Directions:
* Mix the first five ingredients at slow speed with a mixer. Add the sour cream and chocolate chips; mix thoroughly.

* Grease and flour a 12 cup bundt pan. Pour batter into pan and bake at 350 degrees for 45 minutes. Test with a toothpick for doneness - but keep in mind that the chocolate chips melt, so may come off on the toothpick a little. Let set up a little bit before flipping over onto a tray or plate. This cake definitely doesn't need frosting.