Butterscotch Pound Cake

1 pkg yellow cake mix (straight from the box)
1 c sour cream
1 sm instant vanilla pudding mix (straight from the box)
1/2 c vegetable oil
4 eggs
1 pkg butterscotch chips

Caramel whipped Cream Cake

For the caramel cake


2 3/4 cups cake flour


1 1/2 teaspoons baking power


1/2teaspoon salt


4 large eggs


2 1/2 cups sugar
1

1 cup canola or corn oil

2 teaspoon s vanilla extract


1 cup milk


1 cup Caramel Sauce, warmed until pourable





Adding a dose of batter gives this cake a rich ,


caramel color and deep caramel flavor.














For the Caramel whipped cream:





2 cups cold heavy (whipping) cream


1 cup Caramel Sauce, cold but pourable


1 teaspoon vanilla extract


For the cake: Preheat the oven to 350 degrees. Oil the bottom and sides of two 9-inch cake pans 2-inches deep. Line the bottom of each pan with parchment or wax paper and oil the paper. Sift the cake flour, baking power and salt together. Set aside.

Beat the eggs and sugar in the large bowl of an electric stand mixer on medium speed for about 2 minutes until the mixture is fluffy, thick and lightened to a cream color.

On low speed, slowly mix in the oil, vanilla and milk. Mix in the flour mixture just until it is

incorporated. Stir the Caramel Sauce into the batter. Pour the batter into the prepared pans.

Bake in the preheated oven for about 55 minutes, or until a tooth-pick inserted in the center of cake comes out clean.

Cool the layers for 5 minutes in the pans, then invert the layers onto a wire rack to cool completely. Discard the paper lining the cake bottoms



For the Caramel whipped cream:

Beat the cream, Caramel Sauce and vanilla in the large bowl of an electric stand mixer on a low speed until they are blended. Beat on medium speed until firm peaks form, about 2 minutes.

Assemble cake: Spread a generous 1 cup of the caramel cream over the top of 1 cake layer.

Top with the second layer. Spread the remaining caramel cream over and side of the cake, swirling the top. Refrigerate for up to 2 days. serve cold

Bananas cake recipe

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

a carrot cake idea

Tiva's Carrot Cake

3 medium sized Carrots, peeled
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts (Cream Cheese Frosting)
4 ounces cream cheese soften
3 tablespoons butter,soften
1 1/2 cups power sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup shredded coconut
(sweetened variety)
3/4 cup canned crushed pineapple, (drained)

1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender,
about 10 minutes. Drain and puree in a food processor or blender. Set aside.
2. Grate the remaining carrot; reserve.
3. Preheat the oven to 350 F.Grease a 9x13 inch baking pan.
Line the bottom with waxed paper and grease the paper.
4. Sift the flour, sugar, baking soda and cinnamon to a large bowl. Add the oil, eggs and vanilla;
beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
5. Pour the batter into the prepared pan. Cook about one hour, inserted a toothpick in the center to see if it is done well.
6. Cool the cake in the pan for 10 minutes.when cake is cool completely
prepare the frosting
7. Mix the cream and butter together in a bowl. Slowly put power confectioners' sugar then stir in vanilla, lemon juice. now frost the cake.