Dream Cake Recipes

Steps:

• To make the bottom layer, mix the flour and sugar together.
• Cut in the butter until crumbly.
• Pack into an ungreased 9" x 13" pan.
• Bake in a 350 degree F oven for about 10 minutes or until golden.
• To make the top layer, stir all five ingredients together in a bowl.
• Spoon over the bottom layer and spread.
• Bake in a 350 degree F oven for about 25 to 30 minutes or until set and golden in colour.
• Cool.

Steps:

• Preheat oven to 350°F. Place all ingredients in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes or until well blended.
• Pour into greased and floured 10-inch tube or fluted tube pan.
• Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; loosen cake from side of pan with spatula or knife. Gently remove cake from pan; cool completely on wire rack.

Steps:

• 1.Preheat oven to 350F Grease a 13 x 9 inch baking pan.
• 2.Combine cake mix, vegetable oil, eggs and sour cream in a large bow. Beat two minutes with a mixer at low speed, scraping sides of bowl frequently.
• 3. Mix sugar, cinnamon and pecans in a medium bowl.
• 4. Spread half the batter in pan. Sprinkle half the pecan mixture over top. Repeat with remaining batter and pecan mixture.
• 5. Bake 40-45 minutes, or until a wooden toothpick inserted in the center comes out clean. Serves 20.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
• To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Steps:

• Preheat the oven to 375°F. Prepare a 9-inch springform or round cake pan, greased and lined with baking parchment.
• In the bowl of a stand mixer, whisk the eggs, granulated sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
• Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug/pitcher and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.
• Bake in the preheated oven for 35-40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).
• To make the topping, put all the ingredients in a saucepan and gently melt together.
• Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 400°F and bake for a further 5 minutes.
• Leave cake to cool before eating, if you can (we are well aware it's hard to do that).

Steps:

• Set out Cool Whip to thaw.
• Prepare cake mix according to directions for a 9x13 pan,.
• After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
• Prepare Orange jello with 1 cup of boiling water and pour over the cake.
• Allow to cool in pan for 30 minutes.
• In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk.
• Stir in orange and vanilla extracts, mix well.
• Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

Steps:

• Prepare cake mix according to directions on package or box.
• Only pour half of the prepared cake mix into a 9x13 inch pan.
• Bake cake as directed, watching carefully.
• It will not take as much time as usual.
• Let cool.
• In a medium mixing bowl, mix pudding and cream cheese on low speed.
• Add milk until the mixture becomes spreadable and no longer lumpy.
• Spread over cooled cake.
• Spread softened whipped topping over the pudding mixture and enjoy.
• So simple and yet so good!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.