White Almond Sheet Cake

A few weeks ago I wrote about a chocolate sheet cake by the Pioneer Woman, which you must make now if you haven't tried it yet. Anyways, my husband is not a huge chocolate fan and saw this recipe for a white sheet cake in the cookbook my mom gave me before I got married. He's been begging me to make it ever since so today I whipped it up and I am sharing it with you.

• 1 cup butter (two sticks)
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 1/2 cup milk
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon almond extract

In a saucepan, melt butter and add water and bring to a boil. Meawhile, place flour, sugar, milk, eggs, salt, baking soda, and almond extract in a large mixing bowl. Mix until combined. Add butter mixture and mix until batter is smooth. The batter will be very runny - this is normal. Pour batter into a greased jelly roll pan (10x15 inch pan). Bake 20-25 minutes at 350. Wash the saucepan and mixing bowl as you will need it for the icing.

When the cake is almost done baking, mix up the icing.

• 1/2 cup butter (one stick)
• 1/4 cup milk
• 1/2 teaspoon almond extract
• 4 cups powdered sugar

In a saucepan melt the butter and add the milk. Bring to a boil and remove from heat. Add to the mixing bowl with powdered sugar and almond extract. Beat until smooth. Spread over warm cake after removed from the oven. Try to drizzle the icing over the entire cake so that it keeps a smooth finish as it cools. Attempt to spread as little as possible as it is not as smooth looking as a finished product. The icing is runny when warm but firms as it cools.

The Best Chocolate Sheet Cake

This cake truely is the best cake in the world. It involves basic ingredients so you do not have to make a shopping trip to the grocery store just to pick up the ingredients. I found this recipe in Pioneer Woman's cookbook. Not familiar with Pioneer Woman? Visit her here and get her recipe for her cake and make it today. The icing is absolutely the best part of the cake. Once cooled, the icing forms a glaze that is the best thing you will ever put in your mouth. Since this recipe makes such a huge amount, I either bring the cake with me to work (where it has recieved rave reviews) or I cut it into individual serving sizes, wrap in plastic wrap and freeze so that it can be packed in lunches. I usually do not put the nuts in as I'm not a huge fan of nuts.  You can also make these into cupcakes, although I have never tried it but have read about in my cookbook. Also, if you are making this for a special occasion, you can decorate with sprinkles before the frosting hardens. Go ahead, give this cake a try today!

Light Pumpkin Cake

This is so good! Perfect for fall! I made it for friends over the weekend. This is best made the day you are going to serve it and is maybe good for one day after. The cake is so moist that it gets soggy after a couple days. Bring this to any fall event and you are sure to bring none home with you!

• 1 yellow cake mix
• 1 can (15 oz.) pumpkin (NOT pumkin pie mix)
• 2 eggs
• 2 teaspoons pumpkin pie spice

Mix all ingredients and pour into a greased 9 x 13 inch pan. Bake at 350 for 30-35 minutes or until toothpick in center comes out clean. Cool completely before adding glaze.

• 1 cup powdered sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1-2 Tablespoons milk (start with one and gradually add until you have a workable consistency)

Whisk all ingredients together and pour evenly over cooked cake. Refridgerate if you like. (I did.)

Mandarin Pineapple Cake

I have made this cake twice in the last week and a half. I made it the first time for a night with my dear friends from Camp Geneva and the second time for my mother-in-law's birthday. Both times it was a complete hit. If possible, I like to make it the day before because then the flavors of the cake and topping blend together and give the cake a soft texture. This cake can be made in a 9x13 inch pan or two round cake pans, depending on how fancy you want to be. I personally usually go for the 9x13 inch pan as lately my layer cakes have been splitting. This cake is a perfect summer cake as it has a light taste and does not sit heavy. It transports well so you can bring it to a potluck, family get-together, or friend fun night. You can find pictures of this very cake at http://thepioneerwoman.com/cooking/2011/01/pig-cake/ . Why does she call it Pig Cake? I don't know! I just know this is a fabulous cake!

• 1 yellow cake mix (18.25 ounce box)
• 1 stick margarine (not butter) softened
• 1 can (14 ounce) mandarin oranges, drained, reserve 1/2 cup
• 4 eggs
• 1 teaspoon vanilla

Combine the cake mix, margarine, reserved mandarin orange juice, eggs, and vanilla. Mix with a mixer for about two minutes until everything is well combined. Add the oranges and mix until they are all small and broken apart. Pour the batter into your pan of choice (for me, the 9x13). Bake at 350 for 25-30 minutes. Let it cool completely. I am getting so excited about this cake; I may have to make it a third time!

• 1 package (4 serving box) vanilla instant pudding mix (you can use sugar-free if you want)
• 1 can (20 ounce) crushed pineapple, reserve juice
• 1/2 cup powdered sugar
• 4 ounces (1/2 of an 8 ounce tub) Cool Whip (I always use a little more! :-) )

Mix reserved pineapple juice with the vanilla pudding mix. Once again, I use a mixer. Once it's smooth, add powdered sugar and continue to beat. Then fold in the Cool Whip. Add the drained pineapple. Spread over your cake. Refridgerate overnight.

Easy Peasy Cake!

I love cake. It is probably my favorite food so you may see a few cake recipes before too long! I love this cake because it is so easy and so good. The fun thing about this cake is you can try many different combinations of cake mixes and puddings. This cake is so heavenly that my husband and I may or may not have eaten the entire thing in 36 hours. I have not made it since. It's addicting. I also like this cake because it does not have frosting on it. Much less guilt involved with eating. My favorite is chocolate so that is the one I will post for you today.

• 1 chocolate cake mix
• 1 can Thank You chocolate pudding (you can find it at Meijer in the baking aisle by the pudding mixes on the bottom shelf. I'm sure they have it other places too but I always buy it at Meijer).
• 2 eggs

Mix the cake mix, pudding, and eggs. Spray a 9x13 inch pan and pour batter in to pan. Sprinkle with:

• 1/2 cup sugar
• 1 cup chocolate chips
• 1/2 cup nuts (optional)

Bake at 350 for 30 minutes.

Other delicious combinations:

• Strawberry cake mix, vanilla pudding, white chocolate chips
• Yellow cake mix, vanilla pudding, your choice of chips
• Lemon cake mix, vanilla pudding, white chocolate chips
• Yellow cake mix, butterscotch pudding (can be difficult to find in stores), chocolate chips
• Chocolate cake mix, vanilla pudding, chocolate chips (this is not as rich as the recipe above)

Have fun creating your cake combination! Let me know what you try out!