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Nutella® Swirl Banana Bread
Bread & Baking American

Nutella® Swirl Banana Bread

Prep
15 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
  2. 2 Cream sugar and butter together in a bowl. Add bananas and eggs; mix well. Sift 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt into the butter mixture and stir to combine. Add chocolate chips and vanilla extract. Pour 1/2 the batter into the prepared pan.
  3. 3 Add chocolate-hazelnut spread to the pan and spread it out. Add remaining batter evenly on top. Swirl a knife through the mixture.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes, depending on your oven.
  5. 5 Let banana bread cool in the pan for 5 minutes. Transfer to a plate and let it cool another 10 to 15 minutes before serving.

By Carla Maria

Glazed Lemon Zucchini Bread
Bread & Baking American

Glazed Lemon Zucchini Bread

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking powder, and salt together in a bowl until well mixed. Set aside.
  3. 3 Beat eggs in a large bowl. Stir in sugar and oil until well blended. Stir in ½ cup buttermilk, 2 tablespoons lemon juice, and lemon zest until well blended. Fold in zucchini until incorporated. Stir in flour mixture until well combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes.
  5. 5 Meanwhile, combine confectioners' sugar, 2 tablespoons lemon juice, and 1 tablespoon milk in a small bowl until smooth; spoon glaze over bread. Set loaf aside until glaze set ups.

By Kathy

Genoise Sponge
Dessert Italian

Genoise Sponge

4.8

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
  2. 2 Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
  3. 3 Cream butter and 1 cup sugar in a large bowl with an electric beater until light in color. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter; fold in. Gently fold in egg whites. Pour batter into prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

By Carol

Lemon Ricotta Cake
Dessert Italian

Lemon Ricotta Cake

4.9

Prep
20 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a tube cake or Bundt pan.
  2. 2 Mix cake flour, baking powder, baking soda, and salt into a large bowl.
  3. 3 Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
  5. 5 Meanwhile, mix powdered sugar, lemon juice, and lemon zest together. Add more lemon juice if the glaze is too thick, or more powdered sugar if it's too thin. Drizzle the glaze over the cooled cake.

By Yoly

Cassata Cake
Dessert Italian

Cassata Cake

4.5

Prep
30 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
  2. 2 Sift flour, baking powder, and salt together in a bowl.
  3. 3 Separate the eggs and set egg whites aside. Beat egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add ½ cup of cold water. Add 1 ¼ cups of white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of vanilla. Add flour mixture to egg yolk mixture and fold in.
  4. 4 Beat egg whites and cream of tartar together until stiff peaks form. Fold into egg yolk mixture; divide the cake batter between the prepared pans.
  5. 5 Bake cakes in the preheated oven for 25 minutes. Cool on wire rack for 10 minutes; invert and cool completely. While the cakes are cooling, you can make the ricotta filling and rum syrup.
  6. 6 To make the ricotta filling: Beat ricotta cheese well and add confectioner's sugar and cinnamon. Add 1 ½ teaspoons of vanilla and 2 ounces of grated chocolate. Stir in candied lemon peel and mix. Chill filling until ready to use.
  7. 7 To make the rum syrup: Place 1/3 cup of sugar and water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add rum. Cool syrup to room temperature.
  8. 8 Cut each cooled cake in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the rum syrup.
  9. 9 Spread 1 ½ cups of the filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the remaining piece of cake. Chill cake in the refrigerator for at least 4 hours.
  10. 10 To make the chocolate glaze: Melt 6 ounces of chocolate and cream together in a microwave-safe bowl in the microwave; whisk until smooth. Add butter and whisk until dissolved. Cool mixture until spreadable.
  11. 11 Spread over the top of the chilled cake.

By Kevin Ryan

Italian Christmas Cream Cake
Dessert Italian

Italian Christmas Cream Cake

4.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.
  2. 2 Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total.
  3. 3 Place coconut in a blender and grind into a fine powder.
  4. 4 Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl.
  5. 5 Beat sugar, butter, and shortening until fluffy.
  6. 6 Add eggs, one at a time.
  7. 7 Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans.
  8. 8 Divide batter between the pans.
  9. 9 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes.
  10. 10 Remove cakes from pans and cool on wire racks, at least 20 minutes.
  11. 11 Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined.
  12. 12 Place 1 cooled cake on a serving platter and spread frosting all over.
  13. 13 Place the other cake on top; coat with remaining frosting.
  14. 14 Press remaining pecans around and on top of the cake to garnish.

By Yoly

Yellow Clooney Cake
Dessert

Yellow Clooney Cake

4.2

Prep
20 min
Cook
35 min
Total
115 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper, then grease the parchment paper. Sift together the cake flour, baking powder, baking soda, and salt in a bowl.
  2. 2 Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes, then run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

By alicia101584

Boiling Water Pastry

Boiling Water Pastry

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place shortening into a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
  2. 2 Mix together flour and salt in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to the sides of the bowl. Refrigerate pastry before rolling it out.

By phaylock

The Best Blondies
Dessert

The Best Blondies

4.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Adjust oven rack to lowest position; heat to 325 degrees. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Fit a12-by-18-inch piece of heavy-duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan; coat foil with cooking spray.
  2. 2 Whisk flour, baking powder and salt in a small bowl. Then, heat butter and brown sugar in a large pan until bubbling hot. Whisk eggs and vanilla in a large bowl. Slowly whisk hot sugar mixture, then dry ingredients, into eggs. Stir in optional add-ins (if using chocolate, let batter cool slightly first).
  3. 3 Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes. Remove from oven and let cool for five minutes. Pull blondies from the pan using foil handles and set on a wire rack. Cool completely before cutting into 24 pieces.

By USA WEEKEND columnist Pam Anderson

High Altitude Layer Cake
Dessert

High Altitude Layer Cake

3.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
  2. 2 In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
  3. 3 Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.

By Mt Harvard

Fraser Shortbread
Dessert

Fraser Shortbread

3.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place butter (not softened) in a large mixing bowl. Add flour, sugar and corn starch. Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal. It will be very lumpy.
  3. 3 Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan. Add dough until the thickness is about 1/2 inch thick.
  4. 4 Place in oven and bake until edges are golden brown. Remove from oven and use a fork to create perforations. Shortbread will break easily when cooled. Remove from pie pan by placing a plate to cover, then flipping over - shortbread will fall out in one piece.

By Margaret Fraser

Lychee Muffins

Lychee Muffins

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. 2 Mix cake flour and baking powder together in a large bowl.
  3. 3 Strain lychees into a bowl, reserving canning liquid. Pat lychees dry with a paper towel; cut into small pieces. Add 3/4 of the pieces to the flour mixture; toss lightly.
  4. 4 Whisk sugar and egg together in a bowl until sugar is dissolved, about 1 minute. Stir in 5 tablespoons of the reserved canning liquid, butter, and vanilla extract. Add flour mixture; stir batter until just moistened.
  5. 5 Spoon batter into the prepared muffin tin, filling each liner 3/4 full. Scatter remaining lychee pieces on top.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

By Jessie

High-Altitude Angel Food Cake
Dessert

High-Altitude Angel Food Cake

4.1

Prep
10 min
Cook
28 min
Total
38 min

Instructions

  1. 1 Preheat the oven to 330 degrees F (165 degrees C).
  2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
  3. 3 Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

By AMYK

Dinette Cake
Dessert

Dinette Cake

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C), grease and flour an 8x8 inch pan.
  2. 2 Sift flour, sugar, baking powder and salt into a large bowl. Add shortening and milk. Mix until smooth, then add vanilla and egg. Mix well.
  3. 3 Pour into an 8x8 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.

By Karen Moran

Lemon Gold Cake
Dessert

Lemon Gold Cake

4.5

Prep
Cook
Total

Instructions

  1. 1 Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Measure sifted flour, baking powder, and salt; sift together three times.
  3. 3 Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
  4. 4 Bake for 25 to 30 minutes. Cool on wire racks.

By Carol

Silver White Cake
Dessert

Silver White Cake

3.8

Prep
30 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.
  2. 2 In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
  3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  4. 4 Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

By Ginger

Mother's Pecan Squares
Dessert

Mother's Pecan Squares

3.9

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  2. 2 Cream the butter and 1 cup of the dark brown sugar together until light and fluffy. Mix in 1 beaten egg then add the flour and until well combined. Pour batter into the prepared pan and spread evenly.
  3. 3 Cover the batter with the remaining well-beaten egg. Sprinkle 1/2 cup of the dark brown sugar over the surface then sprinkle with the chopped pecans and top with the remaining 1/2 cup of dark brown sugar.
  4. 4 Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool for 30 minutes then cut into squares.

By Millin Moscoso

Pecan Puffs II
Dessert

Pecan Puffs II

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
  3. 3 Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.

By Millie Kae

Moist Lemon Poppy Seed Cake
Dessert

Moist Lemon Poppy Seed Cake

4.1

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Sift together flour, 1 1/8 cup white sugar, and salt. Mix in lemon peel, poppy seeds, and butter. Beat in eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
  4. 4 In a saucepan over low heat; cook and stir 3/4 cup white sugar and lemon juice together until sugar is dissolved. Let cool to just warm or to room temperature.
  5. 5 Remove cake from the oven and place the pan on a wire rack. Place a cookie sheet underneath the rack. Prick the top of cake several times with a toothpick. Brush top of cake with warm or room temperature syrup, allowing lots of syrup to run down and soak into the sides and bottom of cake. Cool slightly in the pan before removing cake to a wire rack to cool completely. When completely cooled, wrap cake in foil or plastic wrap and let cake rest at least one day before serving.

By MARBALET

Yellow Pound Cake
Dessert

Yellow Pound Cake

4.4

Prep
Cook
Total

Instructions

  1. 1 Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
  2. 2 In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.
  3. 3 Bake for 90 minutes at 325 degrees F (165 degrees C).

By Carol

Banana Cake IX
Dessert

Banana Cake IX

4.3

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  2. 2 In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Caroline

Great Grandma's Nut Butter Balls
Dessert

Great Grandma's Nut Butter Balls

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
  3. 3 Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

By Kit

Jelly Roll
Dessert

Jelly Roll

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
  2. 2 Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
  4. 4 Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
  5. 5 Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

By BARB MAXWELL

Western Pound Cake
Dessert

Western Pound Cake

3.8

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
  2. 2 Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the chocolate and walnuts.
  3. 3 Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.

By Sheri Ketarkus

Macaroons I
Dessert

Macaroons I

3.3

Prep
Cook
Total

Instructions

  1. 1 Cover cookie sheets with parchment paper or aluminum foil.
  2. 2 In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
  3. 3 Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
  4. 4 Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.

By Veronica

Caramel Nougat Cake II
Dessert

Caramel Nougat Cake II

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
  2. 2 Sift cake flour and combine with baking powder, and salt. Set mixture aside.
  3. 3 With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
  4. 4 Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
  5. 5 Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.

By Carol

Chocolate Butterfinger Brownies
Dessert

Chocolate Butterfinger Brownies

Prep
10 min
Cook
31 min
Total
71 min

Instructions

  1. 1 Preheat oven to 325 degrees F. Line 13 x 9-inch baking pan with foil.
  2. 2 Combine flour, baking powder and salt in large bowl; stir well.
  3. 3 MIcrowave chocolate and butter in large, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave an additional 30 seconds; stir until smooth and melted. Microwave at additional 15-second intervals as needed. Whisk in sugar. Add eggs one at a time, whisking after each addition. Whisk in vanilla extract. Gradually stir in flour mixture. Stir in half of chopped Butterfinger. Spoon into prepared pan.
  4. 4 Bake for 30 to 35 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Cool on wire rack for 5 minutes; sprinkle top with remaining chopped Butterfinger. Cool completely before cutting into 2-inch squares.

By Butterfinger

Easy Peasy Easter Cake (Egg and Milk Free!)
Dessert

Easy Peasy Easter Cake (Egg and Milk Free!)

3.8

Prep
10 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease and flour an 9x9-inch cake pan.
  3. 3 Whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the middle of the dry ingredients
  4. 4 Whisk water, vegetable oil, vinegar, and vanilla extract in a separate bowl until thoroughly combined; pour the wet ingredients into the well in flour mixture.
  5. 5 Stir until batter is smooth. Pour into prepared cake pan.
  6. 6 Bake in preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes.
  7. 7 Cool in pan on wire rack for 15 minutes before removing cake to finish cooling on rack.

By amber52

Spritz Cookies IV
Dessert

Spritz Cookies IV

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C).
  2. 2 Cream together the butter and the sugar. Add the 3 beaten egg yolks and one teaspoon of almond extract. Mix until well blended.
  3. 3 In a separate bowl, mix together the flour, baking powder and salt. Gradually sift into the butter mixture and stir well.
  4. 4 Chill until firm (2 - 3 hours).
  5. 5 Using a cookie press, press out cookies onto a cookie sheet. Bake for 10 minutes.

By Christina