Pistachio Pudding Cake Recipe

Ingredients 1 package yellow cake mix (regular size) 1 package (3.4 ounces) instant pistachio pudding mix 4 eggs 1 cup club soda 1/2 cup canola oil 1/2 cup chopped walnuts ICING: 1 cup cold heavy whipping cream 3/4 cup cold 2% milk 1 package (3.4 ounces) instant pistachio pudding mix 2 teaspoons confectioners' sugar 1/2 cup chopped walnuts Directions In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving. Yield: 12 servings. Tasteofhome.com

Key Lime Bundt Cake

Ingredients 3 Eggs 1 {6 oz} Key Lime Yogurt 2 Yogurt Cups of Sugar 3 Yogurt Cups of Flour 1½ tsp. Baking Soda 1 Yogurt Cup of Vegetable Oil 2 tsp. lime zest 1 Tb lime juice 1 {3oz.} Box of Lime Jello 1 Pillsbury Creamy Supreme Key Lime Frosting Instructions In a medium size bowl mix the eggs, sugar, oil and yogurt together using a hand mixer. Add the flour, the lime Jell-o powder, baking soda, lime zest and lime juice to the mixture and blend everything together. Bake at 350º and let it cool for five minutes before placing the cake on a platter. Open the Creamy Supreme frosting and warm it up in the microwave for 15 seconds or until it is lightly melted. Pour the frosting on top of the cake and sprinkle some more lime zest on top of it. Notes Use the yogurt container to measure the flour, sugar and oil. Author: Desiree @ the36thavenue.com

Angel Food Cake with Strawberry Whipped Cream Frosting

1 box of Angel Food Cake Mix 1 packet of Knox Gelatin 16 oz container of Strawberries 1 pint container of Heavy Whipping Cream 3/4 to 1 cup of Powdered Sugar 1 tsp pure vanilla Make and bake angel food cake mix according to the box. While cake is baking, wash, cut, and dice strawberries. Take a potato masher and crush the strawberries until they're all the same texture. Add the box of gelatin to the strawberries, mix, and let set. In a medium size bowl, mix the heavy whipping cream with a mixer until formed. Add vanilla and then add powdered sugar to the whipping cream until desired taste. Add strawberries and gelatin mixture to whipped cream in 1/2 cup increments, fold into the whipping cream, and continue until all the strawberries are folded into the whipped cream. Place the strawberry whipped cream into fridge. Take angel food cake out of pan and place onto a cake stand or plate. Cut the cake horizontally in the middle, take off top layer and put onto a separate plate. Take strawberry whipping cream and frost the middle and exterior of the cake. Once done, add the second layer of cake on top and continue to frost the rest of the cake. Don't forget to frost inside the middle hole. Place back in refrigerator when done to help set the whipping cream. Enjoy! Note: This cake doesn't do extremely well in the heat. I recommend you to not let it sit out in the heat for a period of time because the frosting will start to melt and the cake will collapse frysauceandgrits.com

Elvis Presley's Favorite Whipping Cream Pound Cake

Today would have been Elvis Presley's 78th Birthday. • Prep Time: 15 mins • Total Time: 1 hrs 25 mins • Serves: 8-12, Yield: 1.0 Ten inch tube or Bundt cake "This recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the newspaper who printed it promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them." Ingredients o 3 cups sugar o 1/2 lb butter, softened o 7 eggs, room temperature o 3 cups cake flour, sifted twice o 1 cup whipping cream ( heavy cream) o 2 teaspoons vanilla extract

Directions 1. Butter and flour a 10 inch tube or bundt pan. 2. Thoroughly cream together sugar and butter. 3. Add eggs 1 at a time, beating well after each addition. 4. Mix in half the flour, then the whipping cream, then the other half of the flour. 5. Add Vanilla. 6. Pour into prepared pan. 7. Set in COLD oven and turn heat to 350ºF. 8. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean. 9. Cool in pan 5 minutes. 10. Remove from pan and cool thoroughly. 11. Wrapped well, this cake will keep for several days. 12. Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake

Apple Cake

Yield: 8-10 servings Ingredients: 3-4 very ripe Red Delicious apples, peeled and cored 1 cup all-purpose, unbleached flour 2 tsp baking powder 2 large eggs, plus one yolk ¾ cup granulated sugar zest of one orange 1 tsp pure vanilla extract ½ cup extra-virgin olive oil 2 tbsp golden brown sugar powdered sugar, for dusting fresh mint sprigs, for garnish (optional)

Method: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round springform pan. In a food processor, pulse apples until pureed but still chunky (the apples will oxidize, turning brown, but it's perfectly fine.). You should have about 3 cups of apple puree. Set aside. In a small bowl, mix flour and baking powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, add eggs, sugar, and beat on medium until incorporated. Add orange zest and vanilla and beat on low speed, increasing to medium, then high, until the eggs are foamy and light-yellow in color. Reduce speed to low and gradually add the olive oil in a steady stream. Add pureed apples and mix until combined. Gradually add the flour mixture. Scrape down the sides of the bowl with a rubber spatula, and mix again on low speed until all ingredients are evenly incorporated into the batter. Do not over-mix. Transfer batter to the prepared springform pan. Sprinkle the top with brown sugar for a crunchy crust. Bake for 1 hour, then cool in the pan for 10 minutes. To serve, remove the sides of the pan and place on a platter. Dust with powdered sugar and garnish with a mint sprig. MANGIA Recipe by Fabio Viviani

Gingerbread Cake

• Prep Time:15 minutes, • Cook Time: 60 minutes, • Total Time: 1 hours, 15 minutes, Ingredients • 3 3/4 cup all purpose flour • 1 1/2 teaspoons ground cinnamon • 3/4 teaspoons ground cloves • 1 1/2 cups unsulfured dark molasses • 1 1/2 cups granulated sugar • 1 1/4 cups canola, vegetable or peanut oil • 1 1/2 cups water • 1 tablespoon baking soda • 2/3 cup packed, peeled and minced ginger • 3 large eggs, beaten

Preparation 1. 1. Preheat oven to 350°F. Butter and flour a 10-inch bundt pan. 2. 2. In a large bowl, sift together the flour, cinnamon and cloves. In a separate large bowl, whisk together the molasses, sugar and oil. 3. 3. In a small pot, bring the water to a boil. Remove pot from the heat and stir in the baking soda. Whisk the water into the molasses mixture and then whisk in the ginger. 4. 4. Gradually add the flour mixture to the molasses mixture, and stir just until the flour is absorbed. Whisk in the beaten eggs. Pour the batter into the prepared bundt pan. 5. 5. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan before removing.

Molten Caramel Apple Cake

• 2 tablespoons cinnamon graham cracker crumbs • 2 eggs • 1/4 cup packed brown sugar • 1/3 cup caramel ice cream topping • 3 tablespoons flour • 1 small apple peeled and chopped • Powdered Sugar

Heat oven to 450°F. Spray bottoms and sides of 2 custard cups or ramekins with baking spray. Sprinkle cracker crumbs onto bottom and around side of each cup. In large bowl, beat eggs with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides. Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully—cakes can over bake quickly. Remove from cookie sheet. Let stand 3 minutes. Run small knife along sides of cakes to loosen. Immediately place plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm. Yield 2. adaped from Betty Crocker

Crock-Pot Pumpkin Angel Food Cake with Caramel Topping

Prep Time: 10 mins Cooke Time: 4 hours

Serves: 8-10 Ingredients • 1 cup canned pumpkin • 1 teaspoon vanilla extract • 1 1/2 tsp Pumpkin Pie spice • 1 package (16 ounces) angel food cake mix • 1 Can sweetened condensed milk Directions 1. Preheat Crock-pot on high. 2. Prepare the angel food cake mix according to package. 3. In a separate bowl mix together pumpkin, spice, & vanilla. 4. Fold pumpkin mix into angel food mix until well incorporated. 5. Place clean paperless sweetened condensed milk can in the center of a 5 qt or larger crock-pot. Spray the entire crock-pot and can with baking spray to avoid sticking. 6. Pour cake mix into crock-pot around can, cover, and let cook on high for 2 hours. 7. After two hours check cake with a toothpick to make sure it is cooked through, it should also be pulling away from the sides of the crock-pot. 8. Carefully remove the can and gently flip the cake out on to a baking rack to cool. 9. Return the can and 2 cups of water to the crock-pot for the caramel to continue to cook for 2 hours while the cake cools. 10. When done remove the can and allow to cool. Carefully open to reveal the carmel. Serve with the cake. momswithcrockpots.com

Autumn Pumpkin Raspberry Bundt Cake

Ingredients CAKE INGREDIENTS: - 3 c all purpose flour - 2 tsp baking soda - 1 tsp salt - 2 tsp ground cinnamon - 2 c white sugar - 1 1/2 c vegetable oil - 2 tsp vanilla extract - 8 oz sour cream - 1 c canned pumpkin - 4 eggs - 1 c chopped walnuts - 3/4 c raspberries cut in half - 1/4 c raspberries whole FROSTING INGREDIENTS: - 4 oz cream cheese - 1 3/4 c confectioners' sugar - 8 oz frozen whipped topping, thawed - red and yellow food coloring

Directions 1. Preheat oven to 350 degrees. Grease and flour 12 x18 inch Bundt Pan. Sift together the flour, baking soda, salt and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla, sour cream and pumpkin. Beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Fold in halved Raspberries. Spread batter into prepared pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Then Frost with Cream Cheese Frosting and decorate with whole Raspberries and fall foliage as desired. 2. In a large bowl, beat cream cheese and sugar until smooth with enough drops of Red and Yellow Food coloring to make it the orange color you want. Fold in whipped topping by Liz Owen

Coke Cake-Cracker Barrel Style

Ingredients Cake o 2 cups all-purpose flour o 2 cups granulated sugar o 1 teaspoon baking soda o 1 cup butter o 1 cup cola, beverage o 5 tablespoons unsweetened cocoa powder o 1/2 cup buttermilk o 2 eggs o 1 teaspoon vanilla First Frosting o 7 ounces marshmallow cream Second Frosting o 1/2 cup butter o 3 tablespoons unsweetened cocoa powder o 9 tablespoons cola, this should be the remaining cola left in a 12oz can o 1 teaspoon vanilla o 4 cups confectioners' sugar

Directions Cake:. 1. Preheat oven to 350°F. 2. Spray a 9x13 glass pan with nonstick spray. 3. Combine flour, granulated sugar and baking soda in mixing bowl. 4. In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts). 5. Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily. 6. Add buttermilk, eggs and vanilla. Mix well. 7. Pour into prepared 9x13 pan. 8. Bake for 40 minutes. 9. During last 10 minutes of baking prepare frosting. Prepare Second Frosting:. 10. Place 5 cups confectioners' sugar in a mixing bowl. 11. In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling. 12. Remove from heat, stir in 1 teaspoon vanilla. 13. Pour over 4 cups confectioners' sugar. 14. Mix well with a whisk. 15. Assembly:. 16. Remove cake from oven. 17. Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily. 18. Slowly pour warm coco-cola frosting over marshmallow fluff. 19. It's best to let this cake cool for about an hour before cutting into it.

Chocolate Angel Food Cake

Ingredients • 1-1/2 cups egg whites (about 10) • 1 cup cake flour • 2 cups sugar, divided • 1/2 cup baking cocoa • 1 teaspoon cream of tartar • 1 teaspoon vanilla extract • 1/4 teaspoon salt • GLAZE: • 1/2 cup semisweet chocolate chips • 3 tablespoons half-and-half cream

Directions • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together the flour, 1 cup sugar and cocoa twice; set aside. • Add the cream of tartar, vanilla and salt to the egg whites. Beat on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. • Bake on the lowest oven rack at 350° for 40-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. • Run a knife around side and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave-safe bowl, melt chocolate chips and cream. Stir until smooth. Drizzle over cake. • Yield: 12 servings.

Strawberry Fluff Angel Food Cake

Serves: 10-12 Ingredients • 1 Angel Food Cake (baked according to pkg. directions) • 2 – 3 oz. Pkgs. Strawberry Flavored Gelatin • 1 – 16 oz. Container Frozen Whipped Topping (thawed)

Instructions 1. Bake angel food cake according to package directions, using a tube pan/angel food pan. Allow to cool. 2. While cake is cooling, mix both packages of strawberry flavored gelatin with two cups of hot water in large mixing bowl. Stir until gelatin is dissolved. Place in refrigerator and allow to chill. 3. When gelatin is about ¾ of the way set, add container of thawed whipped topping to bowl and mix with electric mixer. Combine well. 4. Take angel food cake and cut in half horizontally to create two layers. Spread gelatin and whipped topping mixture on bottom layer. Replace top layer and cover entire cake with remaining gelatin/whipped topping combination. Store finished cake in refrigerator You can also use your favorite flavored gelatin like orange or black cherry for a yummy dessert

Italian Cream "Mug" Cakes

Serves: 8 Ingredients • CAKE MIX: • 1 (18.25-ounce) package white cake mix • 1 (4-serving) package instant vanilla pudding mix • 1 cup flaked sweetened coconut • 3/4 cup chopped pecans • GLAZE MIX: • 3 cups confectioners' sugar

Instructions 1. In a large bowl, combine dry cake and pudding mixes; blend well with a whisk. Stir in coconut and pecans. 2. Divide cake mix evenly into 8 small plastic bags, about 1/2 cup each; seal and label "Cake Mix." Do the same with confectioners’ sugar, packing about 1/3 cup mix in each bag; seal and label "Glaze Mix." 3. Make individual microwave Italian Cream “Mug” Cakes (below). Making an Italian Cream “Mug” Cake: Spray the inside of a microwave-safe mug generously with cooking spray. Pour prepared bag of cake mix into mug. Add 1 egg, 1 tablespoon vegetable oil, and 1 tablespoon milk. Mix until all ingredients are combined. Microwave at 100% power for 2 minutes. Meanwhile, place prepared bag of glaze mix in a small bowl and add 1-1/2 teaspoons milk; mix well then pour glaze over mug cake immediately after removing it from microwave. Serve cake warm in the mug.

Chocolate Zucchini Cake

INGREDIENTS: 2 medium zucchinis 7 Tbls cocoa powder 2 Tbls butter, softened 3 eggs 2 c sugar 1 1/2 c applesauce 1 Tbls vanilla extract 1 1/2 all purpose flour 1/2 c wheat flour 1 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 1 c semi-sweet mini chocolate chips DIRECTIONS: Preheat the oven to 350 degrees. Grate the zucchinis. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2-3 cups is perfect. Combine sugar, eggs, applesauce, zucchini, butter, and vanilla in a large bowl. Combine the chocolate chips with a couple tablespoons of the flour to keep them from sinking to the bottom while the cake is baking. Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips. Stir until all ingredients are thoroughly combined. Pour the batter into a well-greased Bundt pan. Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.

Chocolate Glaze INGREDIENTS: 3/4 cup semisweet chocolate chips 3 tablespoons butter 1 tablespoon light corn syrup 1/4 teaspoon vanilla extract DIRECTIONS: Combine butter, chocolate chips, and corn syrup in a microwaveable dish. I use my Pyrex glass measuring cup because it makes it easy to drizzle the glaze over the cake. Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted. Pour over cake and enjoy! MomOnTimeout.com

Slow Cooker Chocolate Lava Cake

Cake 1box Betty Crocker® SuperMoist® triple chocolate fudge cake mix 1 1/4cups milk 1/2cup vegetable oil 3eggs Topping 1box (4-serving size) instant chocolate pudding and pie filling mix 2cups milk 1bag (12 oz) milk chocolate chips (2 cups)

1. Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker. 2. In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top. 3. Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake. Makes 8 servings To make your chocolate lava cake boozy, replace 1/4 cup of the milk in the cake batter with coffee- or chocolate-flavored liqueur. To prevent the lava cake from burning around the edge, line the slow cooker with cooking parchment paper.

AMERICAN FLAG PULL APART CUPCAKES

INGREDIENTS For the Cake: • One box of store bought devils food cake mix, or your favorite devils food cake recipe Icing and Decoration: • 1 cup (2 sticks) unsalted butter, room temperature • 6 to 8 cups confectioners' sugar • 1/2 cup milk • 1 teaspoon pure vanilla extract • 1 pint strawberries • 1 cup blueberries Makes 48 mini cupcakes

PREPARATION Instructions For The Cake: Preheat oven to 350 degrees and line mini muffin tins with paper liners. Note: this recipe yields 48 mini cupcakes so you will need two 24-cup mini muffin tins or have to bake them in batches using whatever size mini muffin tins you have. Mix cake according to package/recipe instructions. Once batter comes together, fill each prepared muffin cup ¾ of the way full with batter. Bake cupcakes until a toothpick inserted into the center comes out clean, about 18-20 minutes. Cool on wire rack while you prepare the icing and fruit topping. For The Icing/Decoration: Dry berries thoroughly. It is important that they be super dry or else they will slide off of the cake. Hull and slice strawberries in half, then cut the half’s into thin slices, this will be the “stripes” in the American flag. Gently blot the strawberries with paper towel to remove any excess juice from the berries. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups of sugar, milk, and vanilla and mix until light and fluffy. If the icing is a little too soft, add in remaining 2 cups sugar to reach a stiff frosting. Generously pipe icing onto each cupcake. You want to be generous because when the cupcakes are sitting next to each other, extra icing will fill in the gaps and make the cake look more like a flag. Note: you can spread instead of pipe but piping always looks neater. Find a large rectangular platter, slightly bigger than you think you will need for 48 cupcakes and place each cupcake side by side touching each other, making six rows of 8 cupcakes. Place the blueberries or “stars” in the upper left side corner of the cake, approximately, eight rows of eleven blueberries. Then take your strawberries and set them on their side into rows to fill in the rest of the cake. Keep cake refrigerated until guests arrive because icing will melt if left out in the heat.

Trisha Yearwood's Key Lime Cake

■1 3-oz package lime-flavored gelatin ■1⅓ cups granulated sugar ■2 cups sifted all-purpose flour ■½ tsp salt ■1 tsp baking powder ■1 tsp baking soda ■5 large eggs, slightly beaten ■1½ cups vegetable oil ■¾ cup orange juice ■1 Tbsp lemon juice ■½ tsp vanilla extract ■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes) ■½ cup confectioners’ sugar 1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans. 2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. 3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing. CREAM CHEESE ICING ■½ cup (1 stick) butter, room temperature ■1 (8-oz) package cream cheese, room temperature ■1 (1-lb) box confectioners’ sugar (I used lime zest & lime juice in my icing) 1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

Gingerbread Bundt Cakes with Cinnamon Glaze

makes 24 mini cakes 2 1/4 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 teaspoon cocoa powder 1 teaspoon ground cinnamon 2 teaspoons ground ginger 1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature 3/4 cup dark molasses 3/4 cup sugar 1 large egg 1/2 cup buttermilk 1/2 cup whole milk Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees Fahrenheit. In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger. In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined. Slowly beat in the milk and buttermilk. It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients. In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined. Fill each bundt pan cup about 3/4 the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely Cinnamon Glaze 1 cup powdered sugar 3-4 tablespoons milk (this will depended on how thick or thin you want your glaze) 1/4 teaspoon cinnamon Mix powdered sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine. Dip the tops of each bundt cake in the glaze and let dry on a cooling rack If you are freezing the cakes, do so before you glaze them. Cakes can be stored at room temperature or in the refrigerator for a few days. They may get a bit soggy though, they will still taste great

Red Velvet Cake & Cream Cheese Frosting from the Cake Boss

Ingredients • 1 1/4 cups vegetable shortening • 2 cups sugar, plus more for sprinkling the parchment paper • 1 tablespoon unsweetened Dutch-process cocoa powder • 4 1/2 teaspoons (2 tubes) red food coloring gel • 3 cups cake flour, plus more for flouring the cake pans • 1 1/4 teaspoons fine sea salt • 1 1/4 teaspoons pure vanilla extract • 1 1/4 teaspoons baking soda • 1 1/4 teaspoons distilled white vinegar • 3 extra-large eggs • 1 1/4 cups buttermilk • Unsalted butter (about 2 tablespoons), nonstick spray or vegetable oil, for greasing the cake pans Yields: two 9 inch cakes or 24 cupcakes Preparation Position a rack in the center of the oven, and preheat to 350˚F. Put shortening, sugar, cocoa, food coloring, flour, salt, vanilla, baking soda and vinegar in the bowl of a stand mixer fitted with the paddle attachment. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning.) Mix to combine, starting at low speed, then raise the speed to low-medium and mix for about 1 minute. Add the eggs one at a time, mixing for 1 minute after each is absorbed into the mixture. Add the buttermilk in two portions, stopping to scrape the sides of the bowl between additions. Grease two 9-inch cake pans (2 inches deep) with the butter, and flour them. Divide the batter evenly between the two pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cakes begin to pull from the sides of the pans and are springy to the touch, 35-40 minutes. Remove cakes from the oven and let cool for at least 30 minutes, preferably 1 hour. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, sprinkle with sugar, and one at a time, turn the pans over and turn the cakes out onto the parchment; the sugar will keep them from sticking. Refrigerate or freeze until ready to decorate with Cream Cheese Frosting.

Buddy Valastro’s Cream Cheese Frosting Ingredients • Two 8-ounce packages cream cheese • 1/2 cup (1 stick) unsalted butter, softened • 1 teaspoon pure vanilla extract • 2 cups powdered (10X) sugar, sifted Yields: about 3 cups, enough to fill and ice one 9-inch cake Preparation Place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until creamy, approximately 30 seconds. With the motor running, pour in the vanilla and mix for 30 seconds. Add the sugar, a little at a time, and mix until smooth, approximately 1 minute after the last addition. Use right away, or refrigerate in an airtight container for up to 2 days.

Yummy Chocolate Cake

16 Servings Prep: 20 min. Bake: 15 min. + cooling Ingredients • 1 package (18-1/4 ounces) chocolate cake mix • 1 package (2.1 ounces) sugar-free instant chocolate pudding mix • 1-3/4 cups water • 3 egg whites • FROSTING: • 1-1/4 cups cold fat-free milk • 1/4 teaspoon almond extract • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed • Chocolate curls, optional

Directions • In a large bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. • • Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. • • For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. • Frost cake. Garnish with chocolate curls if desired. Yield: 16 servings. Taste of Home