Mother's day Cakes Recipes

Mother's Day Chocolate Cake

      2 c  Flour; Unbleached, Sifted
     1/2 c  Cocoa; Baking
     2 1/4 ts Baking Soda
     3/4 ts Salt
     3/4 c  Shortening; Vegetable
     1/3 c  Sugar
     1 1/2 c  Corn Syrup; Dark
     3 ea Eggs; Large, Separated
     1 1/2 ts Vanilla Extract
      1 c  Coffee; Cooled
 
Preheat oven to 350 degrees F.
Sift together the flour, cocoa, baking soda and salt; set aside.

Cream together the shortening and sugar in a mixing bowl until light and
  fluffy.  Blend in the corn syrup and egg yolks. Beat in vanilla.

Add dry ingredients alternately with coffee to creamed mixture, beating well after each
addition.

Beat egg whites in another bowl until stiff peaks form; fold egg whites into cake batter.

Pour batter into a greased 13x9x 2-inch baking pan.

Bake for about 45 minutes or until cake tests done.

Cool in pan on rack.

 

Banana Chocolate Pudding Cake

  • 3/4 c Cake flour
  • 1/3 c Nonfat dry milk powder
  • 1 Env. (4 svgs) chocolate pudding mix
  • 1 ts Baking powder
  • 4 Eggs, separated
  • 2 tb Sugar
  • 1/2 c Evaporated milk
  • 1/2 ts Vanilla
  • 1 ds Salt
  • 1/2 c Thawed cool whip
  • 2 md Bananas
  • 1 tb Lemon juice

Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam.

Sift together the flour, milk powder, pudding mix, and baking powder; set aside.

In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture, and evaporated milk; add vanilla. Beat a med-high til mixture is combined.

In separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites.

Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean.

Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.

Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip.

Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces.

 Cappucino Pound Cake

  • 3/4 c Oil
  • 1/2 c Honey
  • 4 Eggs
  • 1/2 c Milk
  • 1/2 c Sour cream
  • 1 tb Creme de Cacao
  • 1 tb Kahlua
  • 2 c Flour
  • 1 c Sugar
  • 1/2 c Cocoa
  • 2 ts Baking powder
  • 1 ts Baking soda
  • 1 tb Instant coffee
  • 2 ts Cinnamon
  • 1/4 ts Nutmeg
  • 1/4 ts Cloves
  • Coffee Kahlua Cream Glaze:
  • 1 c Cream
  • 1 ts Instant coffee
  • 2 tb Sugar
  • 1 tb Kahlua

Mix together the oil, honey, eggs, milk, sour cream, Creme de Cacao, and Kahlua and beat for 4 minutes with electric mixer.

Mix together the flour, sugar, cocoa, baking powder, baking soda, instant coffee, cinnamon, nutmeg, and cloves and add to wet mixture, mix well.

Spread into greased and floured tube pan. Bake at 325 degrees F. for 1 hour 10 minutes.

Coffee Kahlua Cream Glaze:
Beat together the cream, instant coffee, sugar, and kahlua and spread over cooled cake.

 

Funny Mother's Day Cake

    1 c  Sugar
    1/2 c  Cocoa
    2/3 c  Hot water
    1/2 ts Vanilla
    1/2 c  Butter
      1 c  Sugar
      2 ea Egg whites
      2 c  Flour
      2 ts Baking powder
    3/4 c  Milk
    1/4 c  Lemon juice
    1/2 ts Vanilla
 
Preheat oven to  at 350 degrees F.
Mix sugar, cocoa and hot water; add vanilla, mix well.  Pour into 9 inch pastry shell.
Cream together butter and sugar; beat in egg whites till fluffy.
Whisk together the flour and baking powder.
Add milk, lemon juice, and vanilla. Add dry ingredients; beat well.
Spoon into the pastry shell.
Bake about 40 minutes.

 

Berry Lemon Cake

  • 18 1/4 oz Lemon cake mix
  • 1 ts Baking powder
  • 1 c Blueberries
  • 8 oz Fat-free sour cream, at room temperature
  • 4 Egg whites -- whipped
  • 1 tb Oil
  • 1 ts Lemon peel -- grated

Preheat oven to 350. Prepare a 12-cup Bundt pan with cooking spray and flour; set aside.
In a mixing bowl combine cake mix and baking powder; set aside.
In another mixing bowl, combine blueberries, sour cream, egg whites, oil, and lemon peel. Mix dry ingredients with wet ingredients just until moistened.
Pour batter into prepared pan. Bake for 40 minutes.
Serve warm or cool with powdered sugar or whipped cream.

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