Cake Recipes - Anna

Banana-Chocolate Chip Coffee Cake
Ingredients
Coffee Cake
2 cups Original Bisquic mix
1cup mashed ripe bananas (about 2 medium)
cup miniature semisweet chocolate chips
cup granulated sugar
1/3 cup milk
2 tablespoons butter or margarine, softened
teaspoon ground cinnamon
1 egg
Glaze
1cup powdered sugar
1 tablespoon milk
teaspoon vanilla
Directions
1 Heat oven to 375F. Spray 8-inch square pan with cooking spray. In medium bowl, stir all coffee cake
ingredients with wire whisk or fork until blended. Spread in pan
2 Bake 26 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30
minutes.
3 In small bowl, mix all glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a
time, until thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm.
Coconut Cake with White Chocolate Frosting
Ingredients
1 can (14 oz) coconut milk (not cream of coconut)
1 box white cake mix
cup water
3 egg whites
cup flaked coconut
1 cup white vanilla baking chips (6 oz)
1 cups powdered sugar
1/3 cup butter or margarine, softened
teaspoon vanilla
Directions
1 Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking
spray with flour. Reserve 1/3 cup coconut milk for frosting.
2 In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with
electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Stir in 1/2 cup of the coconut until well combined. Pour into pan.
3 Bake as directed on box for 13x9-inch pan. Cool completely; about 1 hour.
4 Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High about 30 seconds or
until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all
chips are melted. Stir in powdered sugar, butter, reserved 1/3 cup coconut milk and the vanilla. Cover;
refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered on High 10 to
15 seconds to soften; stir until smooth.)
5 Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered.
Peanut Butter Marble Cake
Ingredients
2 cups all-purpose flour
1 cups granulated sugar
cup peanut butter
1 cups milk
3 teaspoons baking powder
1 teaspoon salt
1teaspoon vanilla
3eggs
3tablespoons unsweetened baking cocoa
1/8 teaspoon baking soda
cup hot fudge topping, if desired
Peanut Butter Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 easpoons vanilla
cup milk
cup peanut butter
Directions
1 Heat oven to 350F. Grease bottom and sides of 13x9-inch pan, two 9-inch round cake pans or three 8-inch round
cake pans; lightly flour. In large bowl, beat flour, granulated sugar, 1/2 cup peanut butter, 1 1/4 cups milk, the baking
powder, salt, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high
speed 3 minutes, scraping bowl occasionally.
2 Pour two-thirds of batter (about 3 cups) into pan(s). Stir cocoa and baking soda into remaining batter. Drop
chocolate batter by generous tablespoonfuls randomly in mounds onto peanut butter batter. Pull knife through batters
in S-shaped curves in continuous motion for marbled design. Turn pan one-fourth turn; repeat marbling.
3 Bake 13x9-inch pan 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 20 to 25 minutes, or until
toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 13x9inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely,
about 1 hour.
4 In medium bowl, mix powdered sugar and butter in medium bowl. Stir in vanilla, 1/4 cup milk and 1/4 cup peanut
butter; beat until smooth and spreadable. Spread frosting over 13x9-inch cake or fill and frost cake rounds. Drop hot
fudge topping by teaspoonfuls randomly over top; pull knife through frosting in S-shaped curves in continuous
motion for marbled design.
Cookies and Cream Cake
Ingredients
Cake
1 cup all-purpose flour
cup sugar
cup sour cream
cup butter or margarine, softened
cup water
teaspoon baking soda
teaspoon baking powder
1 egg
8 creme-filled chocolate sandwich cookies, coarsely chopped
Sweetened Whipped Cream
cup whipping cream
2tablespoons sugar
Directions
1 Heat oven to 350F. Grease and flour bottom and side of 8- or 9-inch round cake pan. In large bowl,
beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl
constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in cookies. Pour into pan.
2 Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes.
Remove cake from pan to cooling rack. Cool completely, about 1 hour.
3 In chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until stiff
peaks form. Spread whipped cream over cake. Garnish with additional cookies if desired.
Frozen Smores Crunch Cake
Ingredients
1 box Crunchy Granola Bar
6 tablespoons butter, melted
1/3 cup sugar
3 cups whipped topping
1 (16 ounce) container marshmallow fluff
1 (8 ounce) block cream cheese, softened
1cup thick hot fudge sauce (or chocolate hazelnut spread)
Directions
1 Unwrap granola bars and place in a food processor. Pulse until fine crumbs form. Add melted
butter and sugar, pulse to combine.
2 Pour half of the crumb mixture into the bottom of an 8x8-inch baking dish. Press flat.
3 In a stand mixer fitted with a beater attachment, mix together whipped topping, marshmallow
fluff, and softened cream cheese until light and whippy. Spoon half of this mixture on top of the
crumb crust in the baking dish. Spread hot fudge sauce on top of this layer, then layer with
remaining marshmallow fluff and top with remaining crumb crust.
4 Cover with tin foil or plastic wrap. Place in freezer for 2 hours until frozen. Serve by slicing
into squares.

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Cake Recipes - Anna

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Banana-Chocolate Chip Coffee Cake

Coconut Cake with White Chocolate Frosting

Peanut Butter Marble Cake

Cookies and Cream Cake

Frozen Smores Crunch Cake

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