Diabetic Chocolate Sponge Cake

Ingredients:

• 1 1/3 c eggs at room temperature
• 1/2 c sugar
• 1/4 c all-purpose flour
• 1/4 c unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• dry sugar substitute equal to 1/2 c sugar
• 1 tsp vanilla extract
• 1 tsp chocolate flavoring (optional)
• 3 tbsp vegetable oil
• 2 tbsp powdered sugar

*Chocolate flavoring is optional

How to prepare Diabetic Chocolate Sponge Cake:

1. Place eggs and sugar in a mixer bowl and mix at high speed, using a whip, until mixture holds a crease when you remove the whip.
2. Stir flour, cocoa, baking powder,salt and dry sugar substitute together to blend well. Add flour mixture slowly to egg mixture while whipping at slow speed.
3. When the flour is almost absorbed, slowly pour flavorings and oil into mixture, beating at slow speed. Pour batter into a 9 x 13-inch cake pan that has been sprayed with pan spray or greased with margarine, lined with wax paper (which should hang over the pan a little), and then greased again.
4. Bake at 350 degrees for 25 to 30 minutes, or until cake springs back when touched in the center.
5. Turn cake out onto a wire rack immediately, removing the wax paper right away if you have used it. Sprinkle with powdered sugar. Cool to room temperature.

Butterscotch Cake

Ingredients:

• 2 cups Cake Flour (Sifted)
• 1/2 cup Butter or Margarine (Softened)
• 1-1/2 cup Brown Sugar
• 1 cup Milk
• 3 tsp Baking Powder
• 1 tsp Vanilla Extract
• 1/2 tsp Salt
• 2 Eggs

For Butter Frosting:

• 1/4 cup Butter or Margarine
• 2 tbsp Cream
• 1/2 tsp Vanilla Extract
• 2 cups Powdered Sugar
• 1 tbsp Hot Water

How to make Butterscotch Cake:

1. Take a bowl and put cake flour, baking powder and salt into it. Mix them well.
2. Add brown sugar, butter or margarine, milk (2/3 cup) and vanilla extract to the mixture.
3. Beat the mixture for about 2 minutes at an average speed.
4. Now add eggs yolk and rest of the milk to the mixture. Again beat it for about 2 minutes.
5. Pour the mixture into 8-inch greased cake pan.
6. Preheat the oven at 350 F for 5 minutes.
7. Bake the mixture at the same temperature for about 25-30 minutes.
8. To prepare butter frosting, put the butter over low heat in a pan.
9. As the butter starts turning brown, add the other ingredients of frosting to it. Keep stirring the mixture till it gets smooth. Cool down the mixture.
10. After due time, take out the cake from the oven. Let it cool and now frost the cake with butter frosting.
11. Butterscotch Cake is ready to serve.

Peach Cake

Ingredients

• 1 1/2 cup cooking oil
• 2 cups sugar
• 3 eggs
• 2 tsp. vanilla
• 3 cups self-rising flour
• 3 cups peaches, peeled and diced
• 1 cup chopped nuts
• 1 cup coconut
• Frosting:
• 1 pkg. cream cheese { 3oz. }
• 1 1/2 cup confectioners sugar
• 6 tsp. peach juice puree from 1 fresh peach {in blender}

How to Prepare Peach Cake:

1. Preheat oven to 350 degrees.
2. Mix all ingredients together in order listed {cooking oil, sugar, eggs, vanilla, flour, peaches, nuts and coconut.}
3. Pour into lightly greased and floured Bundt pan and bake for 1 hour. or tested done
4. Remove from oven; let stand in pan for 10 minutes, then place on cooling rack.
5. Cool completely.
6. Mix frosting ingredients together and spoon over top of cake, letting it drizzle over sides
7. Chill leftovers.

Caramel Cake

Ingredients:

• 3 Cups, sifted cake flour
• 1-3/4 Cups white sugar
• 3 tsp Baking powder
• 1/3 Cup hot water
• 1/2 tsp Salt
• 1 tsp Vanilla extract
• 2/3 Cup milk
• 3/4 Cup butter
• 3 Eggs

How to make Caramel Cake:

1. Preheat the oven to 350 degrees F.
2. Line two 9 inch pans with parchment paper and sift flour, baking powder and salt together 3 times, keep aside.
3. For caramel syrup heat 1/2 cup of the sugar in a heavy skillet, keep stirring.
4. Continue to cook and stir till melted sugar turn into dark brown.
5. Remove it from the fire. Add hot water to it and stir till dissolved, keep aside to cool.
6. In a large bowl, cream shortening with rest of the sugar till light and fluffy.
7. Add eggs one at a time to it, beating thoroughly.
8. Combine vanilla and 3 tbsp caramel syrup.
9. Add flour mixture and milk alternately to it and beat till soft.
10. Pour the mixture into two 9 inch pans.
11. Bake it in the preheated oven for about 25 to 30 minutes till a toothpick inserted into the cake comes out clean.
12.  

Pineapple Cake

Ingredients:

• 1-1/2 cup Flour
• 1 cup Pineapple juice
• 1 cup White sugar
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/2 tsp Vanilla
• 1 tbsp White vinegar
• 5 tbsp Vegetable oil

For Icing

• 2-1/2 Cup flour
• 1/4 Cup crushed pineapple
• 1 Cup icing sugar
• 1/8 tsp Powdered ginger
• 1/2 Cup milk
• 1/4 Cup butter
• 1/2 Cup cream cheese
• 1/4 tsp Salt

How to make Pineapple Cake:

1. Preheat the oven at 350 F for 10 minutes.
2. Mix flour, baking powder, baking soda, salt and sugar in a bowl.
3. Heat the pineapple juice in a saucepan to lukewarm temperature.
4. Put a small quantity of crushed pineapple in pineapple juice.
5. Add vegetable oil, vanilla and vinegar to the mixture of flour, baking powder, baking soda, salt and sugar.
6. Pour lukewarm pineapple juice into the above mixture immediately.
7. Now beat the whole mixture.Pour the whole batter into a pan.
8. Heat it for 30 minutes at 350 F.

For Icing:

• Mix flour, powdered ginger and milk in a saucepan.
• Cook the mixture at medium heat, stirring it constantly.
• Heat the mixture until it converts into thick paste.
• Let the mixture cool to lukewarm.
• Mix butter, cream and crushed pineapple in a bowl.
• Put the lukewarm paste, salt and icing sugar in the mixture of butter, cream and crushed pineapple.
• Beat it until it becomes fluffy.
• Refrigerate it for an hour for firming up the icing.
• Keep the icing now on the cooled cake.
• Pineapple cake is ready

Almond Butter Christmas Cake

Ingredients:

• 3 cup - Cake Flour (sifted)
• 3 tsp - Baking Powder
• ½ tsp - Salt
• ¾ cup - Butter or shortening
• 1 ½ cup - Sugar
• 3 - Eggs
• ½ cup - Almonds (finely chopped)
• ½ cup - Raisins (finely cut)
• 1 cup - Milk
• 1 tsp - Vanilla
• Lemon Butter Frosting
• Things to decorate with

Method:

1. Sift flour once.
2. Add baking powder and salt to it and sift together thrice.
3. Cream butter thoroughly while adding sugar gradually until light and fluffy.
4. Add eggs, one at a time, beating thoroughly.
5. Add nuts and raisins and beat well.
6. Add flour, alternately with small amount of milk, beating after each addition until smooth.
7. Add vanilla.
8. Bake in two greased 9-inch layer pans at 375 oF for 25 minutes.
9. Spread frosting between layers and on top and sides of cake.
10. Decorate top of cake with wreath of holly, maraschino cherries or red cinnamon candies can be used as berries and slices of angelica or citron can be used as leaves and stems.
11. Alternatively, decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.

White Christmas Cake

Ingredients:

• 1/2 cup water
• 4 ounces white confectioners coating or vanilla chips
• 1 cup butter or margarine, softened
• 2 cups sugar
• 4 eggs, separated
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup flaked coconut
• 1 cup chopped pecans

FROSTING:

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 teaspoon vanilla extract
• 3 3/4 cups confectioners' sugar
• 1 tablespoon milk

How to prepare White Christmas Cake:

1. In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes.

2.Meanwhile, in a mixing bowl, cream butter and sugar.Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk.Mix well.

3.Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8-in. square baking pans.

4.Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely.

5.Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake

Coca-Cola Cake

Ingredients:

• 1 cup Coca-Cola
• 1/2 cup buttermilk
• 1 cup butter or margarine, softened
• 1 3/4 cups sugar
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1 1/2 cups miniature marshmallows
• Coca-Cola Frosting
• Garnish: 3/4 cup chopped pecans, toasted

How ro prepare Coca-Cola Cake:

1.Combine Coca-Cola and buttermilk; set aside.

2.Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.

3.Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

4.Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan.

5.Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes.

6.Pour Coca-Cola Frosting over warm cake.Garnish, if desired.

CupCake

Ingredients:

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

How to prepare Cupcake :

1.Preheat oven to 350 degrees. Line cupcake pans with paper liners.

2.Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

3.Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

4.Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely.

5.Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Coconut cake

Ingredients:

• 230 g butter
• 350 g sugar
• 5 medium eggs
• 1 tsp baking soda
• 250 g flour
• 1 tsp baking powder
• 240 ml buttermilk
• 1 tsp coconut flavoring or almond extract
• 1 tsp vanilla extract
• 150 g coconut, grated

How to prepare Coconut Cake:

1. Preheat oven to 180°C.
2. Cream together butter and sugar until smooth, about 5-8 minutes. Then add eggs, beating wellafter each addition.
3. In another bowl sift together dry ingredients. Then mix with creamed mixture alternately withbuttermilk. Mix well and stir in vanilla and coconut flavoring.
4. Pour batter into greased and floured cake pans. Bake for about 25 minutes.
5. Cool and then frost with your favorite basic frosting and sprinkle with coconut.

Banana Cake

Ingredients:

• 1 cups granulated sugar
• 1 cup butter
• 2 eggs
• 1/2 cup buttermilk
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• 2 cups sifted all-purpose flour
• 1 cup rolled oats
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 (6 oz. pckg. semi sweet chocolate chips)
• 1/2 cup chopped nuts

How to prepare Banana Cake:

1. Preheat oven to 350 degrees.
2. Grease the pans well
3. Combine sugar, butter, eggs and mix well;Stir in buttermilk, bananas, and vanilla; blend well.
4. Stir in flour oats baking soda and salt; mix well. Stir in chocolate chips.
5. Spread the batter in pans and sprinkle with chopped nuts if desired. You can also add the nuts to the batter.
6. Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
7. Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
8. Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.

Pumpkin cake

Ingredients:

• 2 eggs
• 2/3 cup of sugar
• 3/4 cup mashed pumpkin
• 1 teaspoon vanilla extract
• 3/4 cup of flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

How to prepare Pumpkin cake:

1. Preheat the oven to 375 degrees.
2. Beat eggs at high speed until they are foamy.
3. Add sugar a little bit at a time beating in between sugar additions.
4. Beat until thick and pale.
5. Combine the flour and the remaining ingredients.
6. Add to pumpkin mixture
7. Mix well
8. Pour into cake pan.
9. Bake for 20 minutes

Blueberry Cake Recipe

Ingredients:

• 3/4 cup unsalted butter
• 1/2 cup of VIRGIN olive oil
• 1 1/2 cups sugar
• 4 eggs
• 1 tsp of vanilla
• 1/2 tsp of almond extract
• 1 3/4 cup all purpose flour
• 1 1/2 tsp. baking powder
• zest of two lemons grated
• zest of 2 oranges grated
• zest of half a lime grated
• 3/4 cup heavy cream ( yes, you can use a milk if you must :-) )
• 1 1/2 cups of fresh blue berries

Blueberry Cake Recipe Procedure:

1. Pre-heat oven to 350 F. Grease the cake pan. Set aside.
2. Beat eggs and sugar. You want it light yellow in color.
3. Add butter, olive oil, cream, and the vanilla and almond extracts. Sift the flour, baking powder and salt together. Mix well.
4. If you feel you want salt add a pinch here at this step. Stir in all the zests.
5. Spoon half of the batter into the prepared cake pan.
6. Drop 1/3 of the blue berries evenly on top of the batter.
7. Cover with the remaining batter.
8. Bake for 15 minutes.
9. Sprinkle the remaining blue berries on the top. Press them into the batter so you only see a little bit of the tops.

Diabetic raisin cake

Ingredients:

• 1 cup of water
• ¾ cup of black raisins
• ½ cup diet softened margarine
• ½ teaspoon vanilla essence
• 1 cup of sugar substitute
• 1 cup of allpurpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of cooking soda
• ½ teaspoon of grounded cinnamon
• ¼ cup of fresh orange juice

How to prepare Diabetic raisin cake:

1.Preheat oven to 350 degree F (175 degree C). In the meantime grease the baking dish and set aside. Now place the raisins in a bowl and pout the boiling milk over it. Leave it aside for about five minutes. Then in a large bowl beat the margarine with the electronic beater till it becomes fluffy.

2.Add the vanilla essence and stir well. Add the sugar substitute and beat the mixture, till it is smooth. Set aside and in a separate wide bowl mix together the flour, baking powder, cooking soda and cinnamon. Add this to the margarine mixture and beat it for a minute till all the ingredients blend in.

3.Then add the orange juice and blend it into the mixture. And finally add the milk and raisins mixture. Then pour this into the baking dish. Place it in the oven and bake for about 30 minutes.

Chiffon cake

Ingredients:

• 2-1/2 cups cake flour, sifted
• 3/4 cup sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup oil (vegetable oil or corn oil)
• 7 egg yolks, at room temperature
• 3/4 cup cold water
• 1 tsp. vanilla
• 7 egg whites, at room temperature
• 1/2 tsp. cream of tartar
• 3/4 cup sugar

How to prepare Chiffon cake:

1. Preheat oven to 350°F. Prepare 10-inch ungreased tube pan.

2. Sift together the flour, sugar, baking powder and salt in a bowl.

3. Make a well at the center and add oil, egg yolks, water and vanilla. Beat until smooth and no lumps occur. Set aside.

4. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Add sugar very gradually and continuously beating until meringue is glossy and stiff.

5. Gently fold the egg yolk mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.

6. Pour into prepared ungreased tube pan.

7. Bake until golden and middle springs back when touched for about 45 minutes.

8. Invert onto the neck of a bottle.

9. Cool completely upside down.