Sinfully Good Cake Recipes

There are just some desserts that are big hits at get-togethers. A sinfully good cake is always a hit.

I've shared a few of my favorite recipes with you that work well at family reunions and office parties. Now, I'm going to share some of my sinful cake recipes. I've had these for years, so long I don't even remember who gave them to me, but they're handwritten on scraps of paper.

I made the Italian Cream Cake just recently for an office birthday party and everyone loved it. If you don't like coconut or nuts you can leave them out, but to me, it just isn't the same without them.

If you're counting calories these are definitely not the best choices.

This is a really rich chocolate cake that gets better each day. I've made it several times and it is gone in just a day or two.

• 8 oz. semi-sweet chocolate (like Baker's)
• 1 pkg (2 layer size) chocolate or Devil's Food cake mix
• 1 pkg (3.9 oz) chocolate instant pudding
• 4 eggs
• 1 cup sour cream
• 1/2 cup oil
• 1/2 cup water
• 1 tub (8 oz) whipped topping (like Cool Whip)
• Cooking spray

Heat oven to 350 degrees.

Chop 2 oz of chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in a large bowl with a mixer until blended. Stir in the chopped chocolate. Pour the batter into 2 9-inch round cake pans sprayed with cooking spray.

Bake 30-35 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans and invert onto wire racks. Let cakes cool completely.

Microwave whipped topping and remaining chocolate in a microwaveable bowl on high for 1 1/2 minutes or until chocolate is completely melted and mixture is well-blended by stirring part way through. This mixture will be pretty watery and no longer resemble Cool Whip at all. Let it stand for 15 minutes to thicken.

Stack one layer on the plate and pour some of the icing over the layer. Add the next layer and coat the top layer with the remaining icing letting it run down the sides.

For the Cake:

• 5 eggs, separated
• 1/2 cup shortening
• 1 stick butter or margarine, softened
• 2 cups sugar
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 cups flour
• 2 teaspoons vanilla

For the Frosting:

• 8 ounces cream cheese, softened
• 1 stick butter or margarine, softened
• 1 box powdered sugar
• 2 teaspoons vanilla
• 1 cup pecan pieces
• 1 cup coconut

Preheat the oven to 350 degrees Fahrenheit. Beat egg whites in a small mixing bowl until stiff. Set aside. Without washing the mixer beaters, go ahead and cream together the shortening, butter or margarine, and sugar. Add egg yolks all at one time and beat until smooth. Combine baking soda and buttermilk in a cup. Alternating, add the buttermilk mixture and flour, beginning and ending with the buttermilk. Fold in the stiff egg whites, using the lowest setting on your mixer. Add vanilla and mix. Pour batter into a lightly greased 3 x 9 inch baking dish. Bake for 35-40 minutes or until cake is light golden brown and begins to pull away from the sides of the pan. Cool and ice with the frosting.

For the frosting, cream together the cream cheese, butter or margarine and powdered sugar until smooth. Using the lowest setting on the mixer, add vanilla, pecans and coconut. Continue beating until well mixed. The icing makes a very generous amount so enjoy licking the bowl.

For the cake:

• 1-1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups sugar
• 1/2 cup baking cocoa
• 1 cup butter or margarine, melted
• 4 eggs, beaten
• 1 teaspoon vanilla extract
• 2 cups miniature marshmallows

For the icing:

• 1/4 cup butter or margarine
• 1/3 cup baking cocoa
• 2/3 cup milk
• 16 ounce box powdered sugar, sifted

Stir together flour, salt, sugar and cocoa in a large bowl. Add melted butter, eggs, and vanilla. Stir until smooth. Spread batter into a lightly greased 9 x 13 inch pan. Bake at 325 degrees Fahrenheit for 30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle hot cake with mini marshmallows.

For the icing:

Combine the butter, cocoa and milk in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a wire whisk, and continue to boil for one minute. Remove from heat and add powdered sugar, mixing well. Pour the hot mixture over the the marshmallows. Let the cake cool before cutting into squares.

Makes about 16 servings.

For the cake:

• 1 box Pineapple Upside Down cake mix
• 1 small box orange jello (reserve 1 tablespoon of the powder for frosting)
• 2/3 cup vegetable oil
• 1 can citrus fruit salad (orange/grapefruit)
• 3 eggs

Combine all ingredients in a large mixing bowl. Pour into a lightly greased 9 x 13 inch pan. Bake at 350 degrees Fahrenheit until a toothpick inserted in the center comes out clean.

For the frosting:

• 1 cup powdered sugar
• 2 tablespoons melted margarine
• 2 tablespoons milk
• 1 tablespoon orange jello powder (reserved from the cake recipe above)

Mix all ingredients until smooth. Add more powdered sugar and/or milk to get the consistency that you desire. Pour directly onto the cooled cake.