Red Velvet Sheet Cake and Frosting

The Cake recipe cake from a wonderful Blog called "The Pioneer Woman" - you can click HERE for the recipe.  Take a look at her blog it is lots of fun with lots of good information!!  The frosting came from AllRecipes, and was submitted by Tom.  It is light with the taste of cream cheese that goes so well with so many cakes and cupcakes -  and here it is:

Whipped Cream Cheese Frosting

Ingredients

1 (8 oz) package of cream cheese (room temp)

1 C White Sugar

1/8 Teas Salt

1 teas Vanilla Extract

1 1/2 C Heavy Whipping Cream

Directions

1 - Cool bowl and beater in the freezer for at least a half hour before you make this - it will help.  Beat whipping cream in cold bowl until very stiff peaks form; set aside.

2 - In a large bowl combine cream cheese, sugar, salt and vanilla.  Beat until very smooth, then fold into the whipped cream. Spread over baked cake.

Keep iced cake in the refrigerator.

Jewish Coffee Cake

This recipe came from AllRecipes.com and was posted by Angie.  

What makes it Jewish is beyond me.  It comes together very quickly and tastes super.

Ingredients

1/2 C Butter

1 C White Sugar

2 Eggs - room temp

2 C AP Flour

1 Teas Baking Soda

1 Teas Baking Powder

1 C Sour Cream

1 Teas Vanilla Extract

1 C Chopped Walnuts

1/2 C Icing Sugar - I used Brown Sugar

2 Teas Cinnamon

1 Teas Nutmeg - I added this

2 Tbls Butter, melted

Directions

1 - Preheat oven to 350 degrees.  Grease and flour a 9x9 inch pan (I used an 8x8 and it worked OK).  Combine flour, soda, and baking powder, sift and set aside.

2 - In a medium bowl, cream together the white sugar, butter and eggs until smooth.  (This will be on the soupy side).  Add the flour mixture a little at a time and beat until smooth (this will be on the thick side).  Finally, stir into the batter the sour cream and vanilla.  In a separate bowl combine the nuts, brown sugar, cinnamon and nutmeg.

3 - Spread half the batter into the prepared pan.  Sprinkle a layer of half the brown sugar mixture, then spread the remaining batter on top.  Then top with the rest of the brown sugar mixture.  Spread the melted butter over the top (I sort of sprinkled the butter as spreading was not going to work).

4 - Bake for about an hour or so in the preheated oven.  Since I had a smaller pan than what was called for I actually had the oven at about 325 and baked it for about an hour an 15 mins, with checking at about an hour and then every 5 mins until it got done.

5- When done remove form oven and cool in the pan.

Apricot Nectar Cake

This super easy "cake mix" cake is tasty and goes over really well.

Ingredients

1 Yellow cake mix (I used a lemon cake mix)

1/3 C white sugar

1/2 C Vegetable oil

1 C Apricot Nectar

4 Eggs - room temp

1 C Icing Sugar

2 Tlbs Lemon Juice

Directions

1 - Grease and flour a 10 inch tube pan.  Preheat oven to 325 degrees.

2 - Combine cake mix with sugar, oil and nectar.  Beat for at least 2 mins.  Add eggs, one at a time and beat  for 30 seconds after each addition.  Pour batter into prepared pan.

3 - Bake for 50 to 60 mins  - test with a toothpick to tell if done.  Cool in pan for 10 mins before turning out onto a plate.

4 -In a small bowl, mix lemon juice with icing sugar until reaching desired consistency.  I make mine very thick so I use more sugar.  Drizzle glaze over top and sides of warm cake.