Peach Cake

CAKE:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

Lemon Cake

Best Lemon Sheet Cake ~ MOIST too, serve warm, or cold

Ingredients
1 Duncan Hines moist deluxe lemon cake mix
1 c buttermilk
1 3oz. lemon instant pudding mix (dry)

ICING~
4 cups confectioner's sugar
1/3 cups bottled lemon juice
3 Tbsp vegetable oil
3 Tbsp water


Directions
1 In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.


2 ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is require

Pumpkin Cake

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

Carrot Cake

Ingredients

2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
pinch of nutmeg
pinch of ground ginger
5 tbsp cold butter, diced
2/3 cup Sargento whole milk ricotta cheese
2/3 cup whole milk
3/4 cup shredded raw carrots

Instructions

Preheat the oven to 375F. Grease a bundt pan with butter and sprinkle with flour. Dust off the flour excess. In a food processor add the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Pulse to mix. Now add the diced butter and pulse few times until it resembles fine breadcrumbs. Add the ricotta cheese, milk and carrots and pulse to combine. Spoon the batter into the prepared baking pan and bake in preheated oven for about 33 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and leave for few minutes in the pan before turning it on a wire rack to cool completely. Dust with powder sugar. Slice and enjoy!


Read more at http://www.roxanashomebaking.com/eggless-ricotta-carrot-cake-recipe/#ZzqP0roxP0d4839r.99

Wacky Cake

3 c. flour
2 c. sugar
6 tbsp cocoa
2 tsp baking soda
1 tsp salt
.

2 tbsp vinegar
10 tbsp melted shortning
2 tsp vanilla
2 cups cold water



Place dry ingredients in a large bowl and mix well. With a spoon, make three holes in the mixture--two small holes and one large hole. In one small hole, put vinegar. In the second small hole, put vanilla. In the large hold, put melted shortening. Pour cold water in bowl and stir well. Pour into a greased and floured 9" x 13" baking pan. Bake at 350' for 30-35 minutes or until toothpick comes out barely clean. Do not overbake.

This is called a wacky cake because it doesn't have any milk or eggs in it. Yet the cake turns out fluffy and moist.