Blue Ribbon Carrot Cake [with Buttermilk Glaze]

Ingredients

Buttermilk glaze

• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 cup buttermilk
• 1/4 cup butter ( one half stick butter)
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Cake

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 (8 ounce) cans crushed pineapple, drained
• 2 cups grated carrots
• 3 1/2 ounces shredded coconut
• 1 cup seedless raisin
• 1 cup coarsely chopped walnuts

Frosting

• 1/4 cup butter ( 1 half stick butter)
• 1 (8 ounce) packages cream cheese, room temperature
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1 teaspoon freshly squeezed orange juice
• 1 teaspoon grated orange peel

Directions

1. For Buttermilk Glaze:.
2. In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
3. Bring to a boil.
4. Cook 5 minutes, stirring occasionally.
5. Remove from heat and stir in vanilla.
6. Set aside until cake is baked.
7. For cake:.
8. Preheat oven to 350.
9. Generously grease a 9x13 baking dish or 2 9" cake pans.
10. Sift flour, baking soda, cinnamon and salt together.
11. Set aside.
12. In large bowl, beat eggs.
13. Add oil, buttermilk, sugar and vanilla and mix well.
14. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
15. Pour into prepared pan.
16. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
17. Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
18. Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
19. For Frosting:.
20. In large bowl, cream butter and cream cheese until fluffy.
21. Add vanilla, powdered sugar, orange juice and orange peel.
22. Mix until smooth.
23. Frost cake and refrigerate until frosting is set.
24. Serve cake chilled.

Homemade Yellow Cake and Variations

Ingredients

• 3 1/2 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups sugar
• 1 (3 1/2 ounce) packages instant vanilla pudding
• 6 tablespoons butter, softened
• 6 tablespoons butter flavor shortening
• 1 1/2 cups milk
• 1 tablespoon vanilla extract
• 1/2 cup sour cream
• 4 eggs

Directions

1. Cream together butter, shortening, sugar, and pudding.
2. Add eggs in one at a time.
3. Add in sour cream and vanilla. Mix well.
4. Sift together flour, baking powder, and salt.
5. Add flour mixture into butter mixture alternately with milk starting and finishing with flour mixture.
6. Pour into well greased and floured 13x9 pan.
7. Bake at 350 for 40-50 minutes.
8. Variation for White Cake: Use 4 egg whites instead of the 3 whole eggs.
9. Variation for Spice Cake: Add 1-1/2 teaspoons cinnamon, 1/4+1/8 teaspoon ground allspice, 1/4+1/8 teaspoon ground cloves to the flour mixture.
10. Variation for Chocolate Cake: Use chocolate pudding mix and 1/3 cup cocoa. (I then up the milk a little.).

Ooey Gooey Butter Cake

What You'll Need:

• 1 (16.25-ounce) package yellow cake mix
• 3/4 cup (1-1/2 sticks) butter, melted, divided
• 3 eggs, divided
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 (16-ounce) package confectioners' sugar

 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large bowl, with an electric mixer, beat cake mix, 1/2 cup butter, and 1 egg. Lightly press mixture into baking dish.
3. In a medium bowl, beat cream cheese, 2 eggs, the vanilla, and remaining butter. Slowly beat in confectioners' sugar until thoroughly mixed. Spread mixture over batter.
4. Bake 45 to 50 minutes, or until golden on top. Make sure not to overbake; center should be a little gooey.