Cakes

Cakes always seem to be a favorite dessert for celebrations. Today's six cake recipes include Peanut Butter Chocolate Cake and Dense and Delicious Chocolate Cake. Enjoy!

CHERRY-COLA DUMP CAKE

This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"

Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9

To view this online, click here.

Ingredients

1 jar (16 oz) maraschino cherries with juice (without stems)

1 box Betty Crocker™ Super Moist™ devil’s food cake mix

1 cup cola-flavored carbonated beverage

Directions

Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.

In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.

Expert Tips

Serve with whipped cream and additional cherries.

You could substitute cherry pie filling in place of the maraschino cherries and juice.

TOMATO SOUP CAKE

This came from Carroll Pellegrinelli on The Spruce Eats. She wrote, “Tomato Soup Cake you say? Yuk. That’s what I thought about this cake. It’s not like that at all. First of all, you can’t even taste or smell any tomatoes. Secondly, if you enjoy spice cakes, you’ll enjoy this one too. The cream cheese frosting makes it taste even better.”

Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 24 pieces (24 servings)

To view this online, click here.

Ingredients

For the Cake:

2 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

1 1/3 cups sugar

1 teaspoon cinnamon*

1/2 teaspoon cloves*

1 1/2 teaspoon allspice*

1 10 ounce can tomato soup

1/2 cup butter (melted or vegetable oil)

2 eggs

1/2 cup milk (or water)

For the Frosting:

1 pound cream cheese (room temperature)

1/2 cup/4 ounces butter (room temperature)

1/4 cup milk

1 tablespoon vanilla

4 cups powdered sugar (sifted)

Directions

Gather the ingredients.

Preheat the oven to 350 F. (325 degrees F. for a dark or glass pan). Grease an 13 x 9 baking pan. Mix flour, baking powder, baking soda, sugar, cinnamon, ground cloves, and ground all spice in a large bowl with a wire whisk. Set the bowl aside. In a medium bowl, combine the tomato soup, melted butter, eggs and milk. Mix completely. Add the soup mixture to the flour mixture and mix until completely combined. Carefully, pour the cake batter into the prepared baking pan. Bake the cake for at least 40 minutes or until it is tested done. Cool the cake in the pan on a wire rack.

Once the cake is completely cool, make the frosting. Beat the cream cheese until it’s fluffy. Add the butter until the mixture is even fluffier. Slowly add the milk. Be sure to mix each time the milk is added. Add the vanilla and continue to mix the frosting. Slowly add the powdered sugar. Continue to add the sugar until all of it is used. If the frosting seems too dry, add a tablespoon of milk at a time. Frost the cake with the cream cheese frosting. If you don’t want that much frosting, the excess can be frozen for a later use.

*Feel free to substitute nutmeg for one of the spices you don't happen to have.

STRAWBERRY-RHUBARB DUMP CAKE

This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"

Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12

To view this online, click here.

Ingredients

6 cups sliced strawberries

2 cups sliced rhubarb

1/3 cup sugar

1 tablespoon cornstarch

1 box Betty Crocker™ Super Moist™ yellow cake mix

10 tablespoons butter, melted

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.

Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

Expert Tips

May use fresh or frozen fruit. If using frozen, do not thaw before using.

Make sure to spread out cake mix so there are no large mounds on top of cake.

DENSE AND DELICIOUS CHOCOLATE CAKE

This is from the October 2006 issue of Vegetarian Times (page 31), and begins, “Wow the chocolate lovers in your life with this fudgy creation that’s as easy to whip up as a cake mix.” Makes 10 servings.

To view this online, click here.

Ingredients

Chocolate Cake

1 cup all-purpose flour

1 cup sugar

1/2 tsp. baking soda

1/4 cup low-fat buttermilk

1 large egg

2 tsp. vanilla extract

1/2 cup brewed espresso or strong coffee

1/2 cup cocoa powder

1/2 cup (1 stick) unsalted butter, cut into small pieces

Fudge Glaze

2 Tbs. low-fat buttermilk

2 Tbs. cocoa powder

2 Tbs. unsalted butter

1/2 cup confectioners' sugar

1 tsp. vanilla extract

Preparation

Preheat oven to 400F. Coat 9-inch round springform pan with cooking spray. Combine flour, sugar, and baking soda in bowl. Whisk together buttermilk, egg, and vanilla in separate bowl.

Combine espresso and cocoa in large saucepan. Add butter, and bring to a boil over medium-high heat, whisking constantly. Remove from heat, and stir in dry ingredients. Add buttermilk mixture, and whisk until smooth.

Pour batter into prepared pan, and bake 15 to 20 minutes, or until top looks dry but toothpick inserted in center comes out moist.

Meanwhile, make Fudge Glaze: Combine buttermilk, cocoa powder, and butter in medium saucepan, and bring to a boil, stirring constantly. Remove from heat, and stir in sugar and vanilla.

Pierce holes all over cake with skewer or fork. Spread glaze over cake with spatula. Let stand 5 minutes before unmolding, and serve.

APPLE SPICE CAKE

This recipe comes from Publix.

Servings: 8; Total Time: 4 hours, 15 minutes; Active Time: 15 minutes

To view this recipe online, click here.

Ingredients

1/2 cup butter, melted

3 eggs, beaten

1 (21-oz) can apple pie filling

1 (15.25-oz) box yellow cake mix

1 tablespoon apple pie spice

Cooking spray

2 tablespoons flour

1/4 cup caramel sauce

1/2 cup whipped topping

Directions

Melt butter. Whisk eggs and apple pie filling into butter until blended and apples break into small pieces. Whisk cake mix and pie spice in large bowl until blended, then gently stir in wet ingredients until combined.

Coat bowl of slow cooker with spray, then sprinkle flour on bottom and sides until coated. Pour batter into slow cooker; cover and cook on HIGH for 3–4 hours or until center is cooked through.

Let cake stand 10 minutes. Turn cake out onto a platter; drizzle with caramel and serve warm with whipped topping.

PEANUT BUTTER CHOCOLATE CAKE

This recipe comes from Publix.

Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

Butter-flavor cooking spray

1 (15.25-oz) box devil's food cake mix

2 cups water, divided

2 large eggs

3/4 cup creamy peanut butter

1 (4-oz) semisweet chocolate bar (or morsels)

1/4 cup peanuts, chopped

8 tablespoons whipped topping

Directions

Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.

Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.

Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.