Yummyyummycake Recipes

YUMMY YUMMY CAKE

Steps:

• Place a rack in center of oven and preheat to 350F.
• Generously grease two 9-inch round cake pans.
• Dust with powdered cake mix.
• Shake excess into mixing bowl.
• Set the pans aside.
• Blend cake mix, mandarin oranges with juice, melted butter, oil, and eggs in a large mixing bowl with electric mixer on low speed for 1 minute.
• Scrape down sides of bowl.
• Beat at medium speed 2 to 3 minutes longer.
• Divide the batter between the two pans and place pans in oven side by side.
• Bake until golden brown and top springs back when lightly pressed with your finger- 24 to 27 minutes.
• Remove racks from oven and cool on wire rack for 10 minutes.
• Run a dinner knife around the edge and invert each cake onto a rack, then invert them again onto a plate so they are right side up.
• While they are still warm, poke hole in the top of each layer with a wooden skewer.
• Pour the pineapple juice over the layers so that the cake soaks up all the juice.
• Let the layers cool for 30 minutes.
• Meanwhile, prepare the frosting.
• Put all frosting ingredients in a large mixing bowl.
• Stir until well combined and pudding is dissolved.
• Place one cake layer, right side up, onto a serving platter.
• Spread the top with frosting.
• Place second layer, right side up, on top of the first.
• Frost the top and sides of the cake.
• Store this cake, lightly covered in wax paper, in refrigerator, up to one week.

YUM YUM CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan.
• Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking.
• In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.

YUMMY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. 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. If desired, garnish with chocolate curls.

YUMMY YUMMY FRUITCAKE

Steps:

• Mix together softened shortening, brown sugar, white sugar, rum flavoring, water and eggs.
• Mix well.
• Add flour, baking powder, baking soda, salt, cloves, cinnamon.
• Mix well.
• Add glazed fruit mix and shelled walnuts.
• Mix well.
• Bake in 350 degree oven until a tooth pick inserted in the center comes out clean.
• Baking time depends upon size of pans you use.
• Let cakes cool about 5 minutes before removing them from the pans.
• Place them on waxed paper and put waxed paper over them to prevent them from becoming dry.
• I then cover them with a heavy towel until they are cold then wrap them in saran wrap to keep them moist.