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Cupids Chocolate Cake 1 cup butter or margarine, softened 2-1/2 cups sugar 4 eggs 2-1/2 teaspoons vanilla extract, divided 2-3/4 cups all-purpose flour 1 cup baking cocoa 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups water 1 cup whipping cream 1/4 cup confectioners' sugar 4 cups butter cream frosting of your choice |
| In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in 1-1/2 teaspoons of vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Pour into three greased and floured 9-in round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a mixing bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla. Place bottom cake layer on serving plate; spread with half of the filling. Repeat. Place top layer on cake with buttercream frosting. Store in refrigerator. Makes 12-14 servings. |
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Cookies-and-Cream Cake 1 package (18-1/4 ounces) white cake mix 1-1/4 cups water 1/3 cup vegetable oil 3 egg whites 1 cup coarsely crushed Oreos (about 8)
Frosting: 4 to 4-1/2 cups confectioners' sugar 1/2 cup shortening 1/4 cup milk 1 teaspoon vanilla extract Additional Oreos, halved and/or crushed, optional |
| In a large mixing bowl, combine cake mix, water, oil and egg whites. Beat on low speed until moistened; beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two greased and floured 8-in round cake pans. Bake at 350 for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire rack to cool completely. In a mixing bowl, beat sugar, shortening, milk and vanilla until smooth. Frost cake. If desired, decorate the top with cookie halves, and the sides with crushed cookies. Makes 12 servings. |
