Cake Recipes - Annette's Sweet Treats

Sugar Free Cheesecake

July 27, 2015 Leave a Comment

Sugar Free Cheesecake

This recipe, Sugar Free Cheesecake, is from Diabetic Connect. Cheesecake is one of the best dessert options if you’re looking to keep your carb-count low. This classic recipe delivers sweet satisfaction with only 8g of carbs.

Sugar Free Cheesecake Recipe

Sugar Free Cheesecake

1 grapeseed oil cooking spray

4 eggs, separated

2 egg whites

½ cup SPLENDA No Calorie Sweetener, granulated

1 tsp. fresh lemon juice

1 pinch salt

3 cups Cream Cheese, light, classic (or RICOTTA CHEESE, Drained)

½ tsp. fresh lemon peel, grated

1/3 cup sour cream

2 Tbsp. SPLENDA No Calorie Sweetener, granulated

2 tsp. vanilla

Preheat oven to 400 F. Line the bottom of a 9 inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.

Separate eggs and beat egg whites with salt until stiff.

Beat together Splenda for Baking and the egg yolks until thick. Add lemon juice. Next, with the mixer on low-medium setting, beat cream cheese, a little at a time, until incorporated and fluffy.

Add a small amount of the egg whites, plus grated lemon peel, and mix in gently. Next, gently fold the cream cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make level.

Bake for 10 minutes at 400 F; reduce temperature to 300 F. and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the door closed. Allow to cool for another hour in the oven.

Whisk together topping ingredients (sour cream, SPLENDA No Calorie and vanilla). Spread on top of the cheesecake.

(Recipe for Sugar Free Cheesecake, Diabetic Connect, 2015)

Filed Under: Cake Recipes Tagged With: eggs & whites, fresh lemon juice, grapeseed oil cooking spray, light cream cheese, sour cream, Splenda No Calorie Sweetener

Berry Dream Cake

April 9, 2015 Leave a Comment

Berry Dream Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It’s so festive-looking. Top it with whatever fruit you like!

Margaret McNeil Germantown, Tennessee

Berry Dream Cake Recipe

Berry Dream Cake

1 package white cake mix (regular size)

1 ½ cups boiling water

1 package (3 oz.) cherry gelatin (any flavor)

1 package (8 oz.) cream cheese, softened

2 cups whipped topping

4 cups fresh strawberries, coarsely chopped (or fruit that matches the gelatin)

Prepare and bake cake batter according to package directions, using a greased 13 x 9 inch baking pan.

In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes.

In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving. 15 servings

* You can use any flavor of gelatin, just pick fruit that would go with the color of gelatin you’re using.

(Recipe for Berry Dream Cake was in www.tasteofhome.com, 2015)

Filed Under: Cake Recipes Tagged With: cherry gelatin, cream cheese, fresh strawberries, whipped topping, white cake mix

Graham Streusel Coffee Cake

March 22, 2015 Leave a Comment

Graham Streusel Coffee Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Quick and easy to make, I use this sweet coffee cake recipe often.

Blanche Whytsell Arnoldsburg, Wyoming

Graham Streusel Coffee Cake Recipe

Graham Streusel Coffee Cake

1 ½ cups graham cracker crumbs

¾ cup packed brown sugar

¾ cup chopped pecan

1 ½ tsp. cinnamon

2/3 cup butter, melted

1 package yellow cake mix (regular size)

½ cup confectioners’ sugar

1 Tbsp. milk

In a small bowl, combine the cracker crumbs, brown sugar, pecan and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions.

Pour half of the batter into a greased 13 x 9 inch baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture.

Bake at 350 F. for 40 – 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine confectioners’ sugar and milk; drizzle over the coffee cake. 12-16 servings

(Recipe for Graham Streusel Coffee Cake was in www.tasteofhome.com, 2015)

Filed Under: Cake Recipes Tagged With: chopped pecans, confectioners' sugar, graham cracker crumbs, packed brown sugar, yellow cake mix

Citrus-Raspberry Coffee Cake

March 18, 2015 Leave a Comment

Citrus-Raspberry Coffee Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Orange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch.

Pat Harlow Cataldo, Idaho

Citrus-Raspberry Coffee Cake Recipe

Citrus-Raspberry Coffee Cake

3 cups flour

2 cups sugar

3 tsp. baking powder

1 tsp. salt

4 eggs

1 cup canola oil

½ cup orange juice

1 tsp. lemon extract

2 cups fresh or frozen unsweetened raspberries

Confectioners’ sugar

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir into dry ingredients just until moistened.

Pour half of the batter into a greased and floured 10 inch fluted tube pan. Sprinkle with raspberries. Top with remaining batter. Bake at 350 F. for 55-65 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. 16 servings

(Recipe for Citrus-Raspberry Coffee Cake was in www.tasteofhome.com, 2015)

Filed Under: Cake Recipes Tagged With: baking powder, canola oil, Eggs, flour, frozen unsweetened raspberries, lemon extract, orange juice

Gingerbread Cake Mix

January 5, 2015 Leave a Comment

Gingerbread Cake Mix

Gingerbread Cake Mix Recipe

Gingerbread Cake Mix

Mix:      6 2/3 cups flour

1 ½ cups sugar

¾ cup plus 1 Tbsp. nonfat dry milk powder

¼ cup baking powder

1 Tbsp. salt

2 ½ tsp. PENZEYS CINNAMON

2 tsp. CREAM OF TARTAR

½ – 1 ¼ tsp. GROUND CLOVES (the original recipe calls for 1 ¼, but our cloves are super strong)

1 ¼ tsp. POWDERED GINGER

1 ½ cups shortening

CAKE:       1 egg

½ cup water

½ cup molasses

(HIGHLIGHTED – are found in PENZEYS SPICES)

In a large bowl, combine the dry ingredients; mix well. Cut in the shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months.

                                5 batches (10 cups total)

To prepare the cake: Preheat oven to 350 F. In a mixing bowl, lightly beat the egg, water and molasses. Add 2 cups of the cake mix; beat until well blended. Spread into a greased 8 inch square baking pan. Bake at 350 F. for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.        9 pieces per cake

(Recipe for Gingerbread Cake Mix was in Penzeys Spices catalog)

Filed Under: Cake Recipes Tagged With: cinnamon, cloves, cream of tartar, molasses, nonfat dry milk powder, powdered ginger, shortening

Lemony White Chocolate Cheesecake

December 30, 2014 Leave a Comment

Lemony White Chocolate Cheesecake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It’s always a hit!

Marlene Schollenberger Bloomington, Indiana

Lemony White Chocolate Cheesecake Recipe

Lemony White Chocolate Cheesecake

1 ¼ cup flour

2 Tbsp. confectioners’ sugar

1 tsp. grated lemon peel

½ cup cold butter, cubed

Filling: 4 packages (8 oz. each) cream cheese, softened

1 ¼ cups sugar

10 oz. white baking chocolate, melted and cooled

2 Tbsp. flour

2 Tbsp. heavy whipping cream

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 tsp. vanilla extract

4 eggs, lightly beaten

White chocolate curls and lemon peel strips, optional

Preheat oven to 325 F. Place in a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely warp foil around pan; set aside.

In a small bowl, combine the flour, confectioners’ sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.

Place pan in a large baking pan; add 1 inch of hot water to large pan. Bake 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath. Cool on wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired. 12 servings

(Recipe for Lemony White Chocolate Cheesecake was in www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: cold butter, confectioners' sugar, cream cheese, Eggs, grated lemon peel, heavy whipping cream, white baking chocolate

Gingerbread Cheesecake

December 18, 2014 Leave a Comment

Gingerbread Cheesecake

This recipe for Gingerbread Cheesecake came from the “cooking club” magazine. It’s the perfect cheesecake for this time of year. Anytime in the month of December, I think, would be fine.

Gingerbread Cheesecake Recipe

Gingerbread Cheesecake

Crust:          2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:        4 (8 oz. each) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:         1 cup whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired

Heat oven to 300 F. Line outside of 9 inch springform pan with heavy-duty foil. Combine crust ingredients in medium bowl. Press onto bottom and halfway up sides of pan. Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy. Add eggs, one at a time, pulsing after each addition. Add all remaining filling ingredients; pulse to combine. Pour into crust.

Place pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack 1 hour. Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form. Beat in rum until firm but not stiff peaks form. Spread over top of cake. Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.

(Recipe for Gingerbread Cheesecake was in cooking club magazine, winter 2014)

Filed Under: Cake Recipes Tagged With: cinnamon, cloves, cream cheese, Eggs, ginger, ground gingersnaps, heavy whipping cream, light brown sugar, molasses, rum, sour cream

Slow Cooker Chocolate Lava Cake

December 2, 2014 Leave a Comment

Slow Cooker Chocolate Lava Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Everyone who tries this dessert falls in love with it. Using a slow cooker liner makes cleanup a breeze.

Latona Dwyer Palm Beach Gardens, Florida

Slow Cooker Chocolate Lava Cake Recipe

Slow Cooker Chocolate Lava Cake

1 package devil’s food cake mix (regular size)

1 2/3 cups water

3 eggs

1/3 cup canola oil

2 cups cold 2 % milk

1 package (3.9 oz.) instant chocolate pudding mix

2 cups (12 oz.) semi-sweet chocolate chips

In a large bowl, combine the cake, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4 quart slow cooker.

In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm. 12 servings

(Recipe for Slow Cooker Chocolate Lava Cake was in www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: devil's food cake mix, Eggs, instant chocolate pudding mix, semi-sweet chocolate chips

Dark Chocolate and Pumpkin Swirl Cake

November 15, 2014 Leave a Comment

Dark Chocolate and Pumpkin Swirl Cake

This recipe, Dark Chocolate and Pumpkin Swirl Cake, was in the November issue of Better Homes and Gardens. With Thanksgiving only weeks away, it might be something that you will add to your dessert table.

Dark Chocolate and Pumpkin Swirl Cake Recipe

Dark Chocolate and Pumpkin Swirl Cake

1 ¾ cups flour

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 large eggs

1 ¼ cups sugar

½ cup unsalted butter, melted

½ cup buttermilk

2 tsp. vanilla

1 cup canned pumpkin

3 oz. dark chocolate, melted

2 Tbsp. unsweetened cocoa powder

1 ½ cups powdered sugar

1 tsp. finely shredded orange peel

2 to 3 Tbsp. milk or orange juice

Preheat oven to 350 F. Coat a 9×5 inch pan with nonstick cooking spray. Line pan with parchment; coat with nonstick cooking spray; set aside.

In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together eggs and sugar. Add butter, buttermilk and vanilla. Whisk until combined. Fold in pumpkin.

Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.

Divide batter in half. Add melted chocolate and cocoa powder to half to batter; stir to combine.

Alternately add batters to pan. Using a knife, swirl through batter. Bake 55 to 65 minutes until cake has risen and cracked, and a toothpick inserted near center comes out clean. Remove; let cool 20 minutes. Invert onto wire rack; cool completely.

For orange glaze, in a small bowl stir together powdered sugar, orange peel and orange juice. Spoon over cooled cake. 12 servings

(Recipe for Dark Chocolate and Pumpkin Swirl Cake was in www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: buttermilk, canned pumpkin, dark chocolate, orange juice, pumpkin pie spice, shredded orange peel, unsalted butter, unsweetened cocoa powder

Sugar Free Cheesecake

Berry Dream Cake

Graham Streusel Coffee Cake

Citrus-Raspberry Coffee Cake

Gingerbread Cake Mix

Lemony White Chocolate Cheesecake

Gingerbread Cheesecake

Slow Cooker Chocolate Lava Cake

Dark Chocolate and Pumpkin Swirl Cake

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