Cake Recipes

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Key Lime Cake
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Chocolate Delight Cake

Ingredients

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Pour batter evenly into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Recipe and photograph provided courtesy of The Hershey Company, Copyright ©1995-2005.

Carrot Cake Supreme

Ingredrients

5 large eggs, beaten
2 cups granulated sugar
1 1/2 cups vegetable oil
3 cups self rising flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup raisins
3 cups finely grated carrots
1/2 cup crushed pineapple
1/2 cup sweetened flaked coconut
1 cup chopped pecans.

Directions

Blend eggs, sugar and oil. Sift flour, soda, cinnamon and salt. Add to egg mixture. Fold in raisins, carrots, coconut, pecans and pineapple.
Pour batter into two 9-inch cake pans.

Bake at 350*F (175*C) for about 40 minutes, check with wooden pick to test if done. Cool before icing.

12 servings

Carrot Cake Icing

1 (1-pound) package powdered sugar
1 (8-ounce) package cream cheese softened
1 1/2 cups butter, softened
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup crushed pineapple, drained
1 cup sweetened flaked coconut

Blend the first 4 ingredients, then stir in remaining ingredients.

Spread between the layers and on top of cake.

Heavenly Light Chocolate Mint Cake

Ingredients

2/3 cup all-purpose flour
1 1/2 cup granulated sugar, divided use
1/3 cup unsweetened cocoa
1/4 teaspoon salt
12 large egg whites
2 teaspoons vanilla extract
1 1/2 teaspoons cream of tarter

Directions

Creamy Mint Glaze (recipe follows)

Sift together flour, 3/4 cup of the sugar, cocoa, and salt. Set aside. In a large mixing bowl, beat egg whites with vanilla and cream of tarter at high speed until foamy. Add remaining sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Sift about 1/4 cup of the reserve flour mixture over egg whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture, 1/4 cup at a time.
Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with a metal spatula.

Bake in preheated 400*F oven until top springs back when touched lightly with fingers, about 30 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. Loosen cake from pan with narrow spatula or knife and gently shake onto serving plate.

Drizzle with Creamy Mint Glaze.

Makes 12 servings.

Creamy Mint Glaze

3/4 cup confectioners'(powder) sugar
1/4 teaspoon mint extract
About 1 tablespoon milk

Stir all ingredients together until well blended, using enough milk to make mixture of drizzle consistency.

Recipe provided courtesy of Iowa Egg Council.

Key Lime Cake

Ingredients

Cake:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, softened
3 tablespoons vegetable oil
1 cup granulated sugar
2 large eggs, lightly beaten
1 1/2 teaspoon grated key lime zest
1 tablespoon fresh key lime juice
2/3 cup buttermilk

Syrup:

1 cup powdered sugar
1/2 cup fresh key lime juice

Directions

Preheat oven to 350*F (175*C). Grease a 9-inch spring form tube pan and set aside.

In a small mixing bowl, stir together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together butter and oil with a mixer until well blended. Gradually add sugar and beat until blended. Beat in the eggs, lime zest, and juice.

Alternately stir into the creamed mixture the flour mixture and buttermilk. Mix well.

Pour batter into the pan and bake for about 50 minutes or until wooden pick inserted in center comes out clean.

To make the syrup, whisk together the powdered sugar and the lime juice.

While the cake is still warm, poke holes in it using the tines of a serving fork. Spoon the lime syrup evenly over the cake. Cool completely and dust with additional powdered sugar.

Makes 10 to 12 servings.

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Cake Recipes

Delicious Cake Recipes

Contents at a Glance

Contents at a Glance

Chocolate Delight Cake

Carrot Cake Supreme

Heavenly Light Chocolate Mint Cake

Key Lime Cake

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