Bonnies Diet Cake Recipes

BONNIE BUTTER CAKE

Steps:

• Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
• Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
• Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
• TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.

BONNIE'S LEMON CAKE

Steps:

• Preheat oven to 350 degrees.
• In the bowl of electric mixer, add the cake mixture and instant pudding and set side.
• In a measuring cup, add the lemon juice and enough cold water to make 2/3 cup. Add the eggs, lemon water, and lemon extract to the dry ingredients and combine. Pour in the oil, and beat at medium speed for 6 minutes or until smooth.
• Lightly oil bundt pan, pour in the mixture, and bake for 45 minutes or until the top is golden and cake is springy to the touch. While the cake is baking, prepare the glaze. In a small bowl, whisk the lemon lemon juice, zest, lemon extract, and confectioners until smooth. Set aside.
• When the cake is done, cool down for 5 minutes, invert and unmold. Using a poultry needle or toothpick, pierce the top of the cake with 1-inch deep holes. Spoon the glaze over the cake and cool. Serve with fresh berries. Serve 10

BONNIE'S AWESOME CHERRY SURPRISE CAKE AND ICING

Steps:

• Preheat oven to 350°F.
• Lightly grease and flour the bottom of the pan.
• Combine flour, salt and baking powder.
• Beat together butter and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition; stir in vanilla.
• Alternately stir flour mix and milk into butter mixture. Mix until smooth batter forms. Pour batter into pans and bake for 30 minutes. Cool on wire rack.
• After cool, run knife around the side of the pan. Turn one cake out on serving tray. Spread pie filling over cake. Place second cake on top and ice all over with cherry icing.
• Icing Directions: Run 1/4 cup cherry pie filling in food processor for 1 to 2 seconds. Dissolve gelatin in 1/4 cup hot water. Mix all ingredients until light and fluffy.

BONNIE'S NUTTY POPCORN CAKE

Steps:

• Grease a large tube or angel food pan, or a bundt cake pan with 2 teaspoons of the oil. (I prefer the angel food pan) Set aside. Pop the corn, don't use microwave corn. Exclude in unpopped kernels. In a large bowl, mix the popped corn with the gummi bears or gum drops, and the nuts and set aside.
• In a large buttered bowl, mix the popcorn, gum drops or gummi bears, brazil nuts, pecans and walnuts.
• In a medium saucepan, melt the butter, corn syrup, and the marshmallows over medium-low heat, stirring occasionally. When melted, pour marshmallow mixture over the popcorn mixture. Stir to combine.
• Spoon mixture into the prepared cake pan. Using your hands or the back of a spoon, press firmly so that the mixture is compacted.
• Cover with aluminum foil to keep moist. Let sit for about 3 to 4 hours, or until firm and set. Enjoy!
• To serve, invert the cake pan onto a large plate or platter. Shake gently to release the cake. Serve at room temperature. YIELD: 1 cake, serving 12 to 16