Preheat oven to 375. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form. Add the vanilla, then gradually add the sugar, beating until stiff. Sift the flour over the whites in two batches. Mixing briefly with the mixer after each addition, only until blended.
Bake in an ungreased 10-inch tube pan for 40-45 minutes, until a straw comes out clean. Invert the pan on a rack and let the cake cool completely before removing from the pan.
In a large bowl, combine oil, applesauce, sugar, eggs and vanilla; beat with an electric mixer at medium speed until smooth. Sift together baking powder, cake flour and salt. With the mixer on low, add the flour mixture in batches and beat to combine. Stir in the apples and nuts, by hand, until just combined.
Pour into a greased and floured bundt pan. Bake for 1 hour at 350.
2005, 2020, 2021
Preheat oven to 350 degrees. Spray a 9-inch square baking pan with Cooking Spray.
In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.
In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to pan and smooth top.
Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar before serving.
Preheat oven to 350Â°F.
In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.
Preheat to 400Â°F. Butter and flour a 9-inch round cake pan.
In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk together, and set aside.
In the bowl of a standard electric mixer, beat together the butter and 2/3 cup of sugar at medium speed until light and fluffy. Beat in the vanilla, followed by the egg, beating well after each addition.
Reduce the mixer speed to low, and add the flour mixture in three batches, alternating with the buttermilk (beginning and ending with flour), and mix until just combined. Do not over mix. Gently fold in 1/4 cup of blueberries.
Spoon the batter into the cake pan, and smooth the top with a rubber spatula. Gently scatter the remaining blueberries over the top of the cake, and sprinkle with the remaining 1 tablespoon of sugar.
Bake until cake is golden and a toothpick inserted into center of the cake comes out clean, 25 to 30 minutes. Cool in pan 10 minutes before transferring the cake to a rack to cool completely. Invert the cake onto a plate before serving.
2012, 2013, 2014, 2018
Preheat oven to 350Â°.
Coat an 8-inch square baking pan with cooking spray. Drizzle caramel over bottom of pan. (Caramel will not completely cover bottom of pan.) Arrange apple slices over caramel, overlapping slices slightly.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, wheat germ, cinnamon, and salt in a large bowl, stirring with a whisk. Combine buttermilk and baking soda in a medium bowl, stirring with a whisk. Stir in applesauce and remaining ingredients. Add buttermilk mixture to flour mixture; stir just until blended. Pour batter over apple slices in prepared pan. Bake at 350Â° for 35 minutes or until a wooden pick inserted in center of cake comes out clean. Cool 10 minutes in pan on a wire rack. Place a plate upside down on top of cake; invert onto plate. Serve warm.
To make filling, combine cream cheese, sugar, egg and salt; beat until creamy. Stir in 1/2 C chocolate chips and set aside.
Preheat oven to 350. Melt over hot (not boiling) water, remaining 1/2 C chocolate chips; stir until smooth. Remove from heat; set aside.
In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine sugar, vegetable oil, egg and vanilla extract; beat well. Stir in melted morsels. Gradually beat in flour mixture alternately with water.
Spoon 1/2 of batter into 16 paper-lined cupcake pans. Spoon 1 slightly rounded tablespoon filling over batter. Spoon remaining batter over filling. Bake at 350 for 23-25 minutes. Cool 5 minutes; remove from pans. Cool completely on wire racks. Sprinkle with powdered sugar.
Preheat oven to 350.
Pour melted butter into the bottom or a 13x9-inch pan coated with cooking spray. Roughly chop cranberries in a food processor; pour into a medium bowl. Add both sugars and walnuts to cranberries and stir to combine. Pour cranberry mixture evenly over melted butter.
Follow the directions on the box to prepare the yellow cake mix and pour it over everything. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes. Then, with a knife, loosen the cake from edges of the pan and turn the pan over on a plate. Serve with whipped cream or ice cream.
2010, 2011, 2021
Heat oven to 350Â°F. Grease and flour two 9-inch round baking pans, a 9x13-inch pan or line 28 to 30 muffin cups with paper bake cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
'ESPECIALLY DARK' CHOCOLATE FROSTING.
Start with a warm bowl and warm the milk before adding. Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
2014, 2015, 2016, 2017, 2021
Prepare cake mix according to package directions substituting diet soda for water, oil and eggs. Pour prepared batter into a 13x9-inch baking pan coated with cooking spray. Bake according to package directions.
When cake has cooled, poke holes in cake with a large-tined fork. Mix Jell-O with boiling water until dissolved. Add the cold water, mix well, then pour entire mixture over cake. Refrigerate for at least 2-3 hours.
Combine vanilla pudding mix with milk and vanilla in bowl of an electric mixer. Mix well. Fold in thawed whipped topping and use this mixture to frost cake. Keep cake refrigerated.
Preheat oven to 350Â°F (or 325Â°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with non-stick spray.
In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.
2011, 2013, 2014, 2015, 2019
For Cake: Preheat oven to 350. Butter 12-cup bundt pan. Mix flour, baking soda and salt in medium bowl. Combine butter, chocolate and brewed espresso in heavy medium saucepan. Stir over low heat until chocolate and butter melt (mixture may look curdled). Remove from heat. Add sugar and bourbon. Whisk until sugar dissolves and mixture is smooth. Using electric mixer, beat eggs and vanilla in large bowl until blended. Gradually beat in chocolate mixture. Add flour mixture and stir just until blended. Transfer batter to pan; smooth top.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 45 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack; cool completely.
For Glaze: Stir butter, golden brown sugar and instant espresso powder in small saucepan over medium heat until butter melts. Stir in cream. Simmer 1 minute. Remover from heat. Gradually add powdered sugar, whisking until smooth. Mix in bourbon. Cool slightly.
Place cake atop rack on baking sheet. Slowly drizzle glaze over cake, allowing glaze to run down sides of cake and cover as much of cake as possible. Spoon any glaze drippings from baking sheet over cake. Let stand 30 minutes. (Can be prepared 2 days ahead. Cover with cake dome. Let stand at room temperature.)
Serve cake with vanilla ice cream.
For cake: Pour boiling water over the oats and 1/2 cup margarine. Cover and let stand 20 minutes. Combine the remaining cake ingredients and mix well with the oats. Pour into a greased 13x9-inch pan and bake for 35 minutes at 350.
For topping: Mix all topping ingredients together and spread on top of baked cake. Place under a broiler until browned. Watch closely - topping will burn fast.
Preheat oven to 325. Butter and flour 12-cup angel food cake pan with removable bottom. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lemon peel, vanilla extract and salt. Beat in eggs 1 at a time. Add flour in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cut around center tube and pan sides to loosen cake. Remove pan sides. Cool cake completely.
2001, 2006, 2010, 2011, 2015, 2017, 2018, 2019, 2020
Preheat oven to 350.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
Combine sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
Combine flour, baking powder and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.
To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices.
Preheat oven to 375.
To prepare cake, coat a 15x10-inch jelly roll pan with cooking spray; dust with 2 teaspoons flour.
Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk.
Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, vanilla and eggs; beat well.
Pour batter into prepared pan; bake at 375 for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare icing, combine 6 tablespoons butter, milk and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat; gradually stir in powdered sugar, pecans and vanilla. Spread over hot cake. Cool completely on wire rack.
You can also make this recipe in a 13x9-inch baking pan. Bake at 375 for 22 minutes.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or until cheesecake is set. (For an 8-inch pan, bake for 45-50 minutes.) Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.
In medium bowl, combine chocolate wafers and 1/4 C margarine; mix well. Press in bottom and up sides of 10-inch springform pan; refrigerate.
In a medium bowl, combine the white chocolate chips and whipping cream, and warm until chips are melted. Set aside to cool. In large bowl, beat cream cheese and softened butter until smooth. Gradually add sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition. Add vanill and white chocolate mixture; beat until smooth. Pour into crust-lined pan.
Bake at 325 for 55 to 65 minutes or until edges are set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Center of cheesecake will be soft. Turn oven off; let cake stand in oven for 30 minutes with door open at least 4 inches. Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.
To prepare sauce, drain raspberries and set aside; reserve syrup. Add water to syrup to make 3/4 C. In small saucepan, combine syrup mixture and cornstarch; mix well. Stir in jelly. Cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve with cheesecake. If desired garnish with white chocolate. Store in refrigerator.
2000, 2006, 2008, 2022
If you can't find red current jelly, you can substitute strawberry jelly.