Time 3h Yield 15 Number Of Ingredients 6 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Bake 31 to 36 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
Time 1h10m Yield 12 servings. Number Of Ingredients 17 Steps:
In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the carrots, pineapple, coconut, pecans and raisins just until blended. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Add the confectioners’ sugar, ice cream topping and enough milk to achieve desired consistency. Spread frosting between layers and over the top and sides of cake. Store in the refrigerator.
Time 1h20m Yield 1 cake, 8-10 serving(s) Number Of Ingredients 13 Steps:
A well greased and floured bunt pan ready for cake batter. First 8 ingredients into a pot bring to boil then simmer for 5 minutes. Cool mixture and set aside. Next 5 ingredients sift and dump into the cooled mixture blend together. Pour ingredients into bunt pan. Into the oven @ 375 degree’s for 50 minutes. Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.
Time 4h15m Yield 12 Number Of Ingredients 15 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of four 8-inch round cake pans with shortening. In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each). Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour. In large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. Beat in 1/4 cup caramel sauce and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy. Frost cake using 2/3 cup between layers. Frost sides with a thin layer of frosting so sides are covered but still showing through. Spread remaining frosting on top. Refrigerate uncovered at least 2 hours. When ready to serve, carefully pour and spread 1/3 cup caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.
Time 1h Yield 12 servings. Number Of Ingredients 19 Steps:
Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners’ sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Time 2h30m Yield 10 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350°F Grease and flour 9-inch round pan. Mix together flour, cinnamon, baking powder, and salt. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour into prepared pan. Bake cake until top springs back when lightly touched, about 40 minutes. Cool in pan on wire rack for 10 minutes. Turn cake out onto rack to cool completely. To prepare icing, beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioner’s sugar until well blended. To prepare topping, mix together nuts and brown sugar. Place cake on serving plate. Spread icing over top and sides. Sprinkle with nut mixture.
Time 1h40m Yield 24 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To Make Frosting: In a medium bowl, combine confectioners’ sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Time 1h30m Yield 16 Number Of Ingredients 21 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside. In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners’ sugar. Beat well, then gradually beat in the remaining confectioners’ sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.
