Type what you have

Ingredients

• ✓ vegetable oil
• raisin
• tea
• self-rising flour
• sugar
• allspice
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
2. 2 Combine raisins and tea in a bowl. Steep for about 30 minutes.
3. 3 Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By NigellaLawless

Ingredients

• ✓ vegetable oil
• sugar
• egg
• yogurt
• orange
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the batter into a greased 9-inch baking pan.
3. 3 Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

By Allrecipes Member

Ingredients

• ✓ vegetable oil
• oat
• brown sugar
• corn syrup
• salt
• vanilla extract
• semisweet chocolate chip
• nut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Generously grease an 8 or 9 inch square pan.
2. 2 In a large bowl, stir together vegetable oil and oats. Mix in brown sugar, corn syrup, salt, and vanilla. Press mixture into prepared pan.
3. 3 Bake for 12 minutes in preheated oven. Set aside to cool.
4. 4 Cut into 4 large squares to remove from pan. Cover with melted chocolate, and sprinkle with nuts, if desired. Allow the chocolate to cool, and then cut each square into 9 pieces.

By JEESH999

Ingredients

• ✓ vegetable oil
• fudge brownie mix
• irish cream liqueur
• egg
• butter
• irish cream liqueur
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 ½ x 15 ½-inch jelly roll pan.
2. 2 Make the brownies: Empty both brownie mix packages into a large bowl. Add Irish cream liqueur, oil, and eggs; beat with an electric mixer until smooth. Spread batter into the prepared pan.
3. 3 Bake in the preheated oven until brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.
4. 4 Remove from the oven and allow to cool completely, 20 to 30 minutes.
5. 5 While the brownies are cooling, make the frosting: Beat butter in a large bowl until smooth. Add Irish cream liqueur and beat until creamy. Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness.
6. 6 Spread frosting on cooled brownies. Cut into 30 squares.

By Chris Dufreche

Ingredients

• ✓ vegetable oil
• milk
• all-purpose flour
• baking powder
• sugar
• butter
• confectioners' sugar

Instructions

1. 1 Line baking sheets with waxed paper or parchment paper, and sprinkle with flour.
2. 2 Heat the milk just to the boiling point in a saucepan. Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough.
3. 3 Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes. Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces. Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough. Cover the pieces with a cloth, and let the dough rest for about 20 minutes.
4. 4 Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter. Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes.
5. 5 Fold each circle in half, then in half again. With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake. Carefully open the circle back up, revealing the pattern. Stack the cut snowflakes between sheets of waxed paper on a flat surface.
6. 6 Heat oil in a deep skillet to 375 degrees F (190 degrees C). The oil should be about 2 inches deep.
7. 7 Carefully lay a snowflake into the hot oil, keeping it flat. Allow it to fry until golden brown and crisp, about 1 minute per side. Gently flip the snowflakes over with a tongs to prevent breakage. Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.

By RMEG58

Ingredients

• ✓ vegetable oil
• egg
• sugar
• orange juice
• vanilla extract
• all-purpose flour
• baking powder
• fruit preserves

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. 2 Combine eggs and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in oil, orange juice, and vanilla. Combine flour and baking powder; stir into batter to form a stiff dough, adding more flour if needed.
3. 3 Turn dough out onto a lightly floured surface and roll out into a 1/2-inch thickness. Cut into circles using a cookie cutter or the rim of a drinking glass; place 2 inches apart onto the prepared cookie sheets.
4. 4 Spoon about 1 to 2 teaspoons of preserves into center of each cookie. Pinch edges to form three corners.
5. 5 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on the cookie sheets for 1 minute; transfer to a wire rack to cool completely.

By Sharon D

Ingredients

• ✓ vegetable oil
• egg
• white sugar
• vanilla extract
• all-purpose flour
• cinnamon
• baking soda
• salt
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
2. 2 Beat oil and eggs in a large bowl with an electric mixer until creamy. Add sugar and vanilla extract; beat until well combined.
3. 3 Sift flour, cinnamon, baking soda, and salt together in a medium bowl.
4. 4 Gradually stir flour mixture into oil-egg mixture until just combined; batter will be very thick. Fold in apples using a wooden spoon or spatula.
5. 5 Spread batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted in center comes out clean, about 45 minutes. Cool cake on a wire rack before slicing.

By Barbara

Ingredients

• ✓ vegetable oil
• egg yolk
• sour cream
• sugar
• vanilla extract
• whiskey
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
3. 3 Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.

By Dianne B

Ingredients

• ✓ vegetable oil
• egg yolk
• egg white
• salt
• white sugar
• whipping cream
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Mix together egg yolks, egg white, salt, sugar and cream. Gradually stir in flour until dough becomes stiff enough to roll out.
2. 2 Roll out paper thin and cut into triangles. (Grandma would cut a slit in the middle of each and twist a corner through the slit to make them look fancier.)
3. 3 Put enough oil in a pot to cover cookie. Heat oil until a small amount of dough placed in oil begins to fry. Deep fry each cookie in hot oil until light brown. Remove cookie from oil and drain excess oil on paper towels. Sprinkle with confectioner's sugar.

By Kathi K

Ingredients

• ✓ vegetable oil
• egg
• sugar
• salt
• all-purpose flour
• milk
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs, sugar, and salt together in a large bowl. Add flour, milk, and vanilla extract; beat until smooth.
3. 3 Heat about 2 inches of oil in a large, deep skillet to 375 degrees F (190 degrees C). Place a wire rack over paper towels.
4. 4 Heat the rosette iron in hot oil for 2 minutes. Lift the iron and let excess oil drain. Dip the iron in batter to 1/4 inch from the top of the iron, then dip the iron immediately into hot oil.
5. 5 Fry rosette in hot oil until crisp and lightly golden, about 30 seconds.
6. 6 Lift the iron out; tip upside down to drain. Use a fork to push rosette off the iron onto the prepared wire rack.
7. 7 Reheat the iron in hot oil for 1 minute; cook remaining batter. Sprinkle rosettes with confectioners' sugar.
8. 8 Enjoy!

By Pat Kersteter

Ingredients

• ✓ vegetable oil
• egg
• white sugar
• shortening
• brandy
• anise seed
• salt
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
2. 2 On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
3. 3 Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
4. 4 Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
5. 5 Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.

By Rosina

Ingredients

• ✓ vegetable oil
• all-purpose flour
• egg yolk
• sour cream
• white sugar
• butter
• rum
• salt
• confectioners' sugar

Instructions

1. 1 Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
2. 2 Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
3. 3 Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
4. 4 Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

By jacekf

Ingredients

• ✓ vegetable oil
• egg white
• buttermilk
• all-purpose flour
• butter
• sugar
• baking powder
• baking soda
• salt

Instructions

1. 1 Beat egg whites in a clean glass or metal bowl with an electric mixer on high speed until stiff peaks form. Set aside.
2. 2 Beat egg yolks, buttermilk, flour, melted butter, sugar, baking powder, baking soda, and salt together in a large bowl until well combined. Gently fold in egg whites.
3. 3 Heat an aebleskiver pan over medium heat. Add about 1 tablespoon vegetable oil to the bottom of each cup.
4. 4 Pour about 2 tablespoons batter into each prepared cup. When bubbles appear around edges, quickly flip (Danish cooks use a long knitting needle, but a fork will work). Continue turning the ball to keep it from burning until cooked through.

By Lisa G

Ingredients

• ✓ vegetable oil
• egg yolk
• egg
• white sugar
• whiskey
• salt
• vanilla extract
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Whisk egg yolks, egg, sugar, whiskey, salt, and vanilla together in a bowl. Stir in 2 cups flour. If dough is sticky, stir in remaining 1/2 cup flour. Knead dough on a lightly floured surface for 5 minutes. Divide into thirds and cover with plastic wrap.
2. 2 Heat 1 inch oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Working with one piece of dough at a time, roll on a lightly floured surface until paper-thin. Cut into parallelograms (long diamonds); use a sharp paring knife to cut a slot in the center of each, and pull one point of the diamond through the slot. Repeat to make remaining cookies.
4. 4 Fry two to four pieces at a time, depending on the size of your pan, until crisp but not browned, 5 to 10 seconds per side. Drain on paper towels and dust with confectioners' sugar when cool.

By Sue Peters

Ingredients

• ✓ vegetable oil
• fresh yeast
• milk
• all-purpose flour
• salt
• egg
• currant
• raisin
• granny smith apple
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Break up compressed yeast and stir into warm milk. Let stand for a few minutes to dissolve.
3. 3 Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Fold in currants, raisins, and apple.
4. 4 Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour.
5. 5 Heat oil in a deep fryer or heavy pot to 375 degrees F (190 degrees C).
6. 6 Use two metal spoons to shape scoops of dough into 12 balls.
7. 7 Drop them carefully into the hot oil and fry until golden brown, about 8 minutes. Remove doughnuts with a slotted spoon and drain on paper towels.
8. 8 Dust warm doughnuts with confectioners’ sugar, transfer to a serving platter, and sprinkle with more sugar just before serving.

By FlourGirl

Ingredients

• ✓ vegetable oil
• cooking spray
• yellow cake mix
• vanilla pudding mix
• walnut
• irish whiskey
• milk
• egg
• butter
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease six mini loaf pans with cooking spray.
2. 2 Combine cake mix, pudding mix, and 1/2 cup walnuts in a large bowl.
3. 3 Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool for 5 minutes.
5. 5 While the loaves are cooling, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining 1/2 cup walnuts, 1 tablespoon of the remaining 1/2 cup whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in all remaining whiskey.
6. 6 Remove cakes from the pans and invert onto a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

By Deepseer

Ingredients

• ✓ vegetable oil
• water
• active dry yeast
• white sugar
• all-purpose flour
• egg
• butter
• salt
• milk
• raisin

Instructions

1. 1 Dissolve yeast in warm water; add sugar and 2 cups flour. Mix to combine, cover bowl with plastic, and let rise about 1 hour.
2. 2 Mix in remaining flour, eggs, butter, salt, milk, and raisins until fully combined. Cover bowl and let rise again for 1 hour.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Drop dough by tablespoonfuls in hot fat and cook until brown on both sides. Cookie usually flips over when done on the first side. Be sure fat isn't too hot or your cookie may be raw inside when dark on the outside. Drain on paper towels. Sprinkle with granulated or powdered sugar, if desired.

By Marc

Ingredients

• ✓ vegetable oil
• white sugar
• milk
• egg
• all-purpose flour
• baking powder
• salt
• cranberry
• all-purpose flour
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
2. 2 Stir together sugar, milk, vegetable oil, and egg in a large bowl until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared pan and sprinkle cranberries over the top.
3. 3 Make topping: Combine flour, sugar, and butter in a medium bowl; mix until crumbly. Sprinkle over cranberries in the pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

By shogren

Ingredients

• ✓ vegetable oil
• instant coffee granule
• water
• egg
• white sugar
• honey
• all-purpose flour
• baking powder
• baking soda
• salt
• clove
• allspice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8-inch square pans.
2. 2 Mix coffee and hot water in a bowl. Cool.
3. 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until creamy. Add oil and then honey, beating well after each addition.
4. 4 Combine flour, baking powder, baking soda, salt, cloves, and allspice in a separate bowl. Add flour mixture, alternating with coffee mixture and honey mixture, stirring batter briefly after each addition.
5. 5 Beat egg whites in a glass, metal, or ceramic bowl until stiff. Fold in three batches into batter. Pour into prepared pans.
6. 6 Bake in preheated oven until a toothpick inserted into the middle of cake comes out clean, 35 to 40 minutes.

By Suzanne Stull

Ingredients

• ✓ vegetable oil
• cooking spray
• flour
• pecan
• yellow cake mix
• vanilla pudding mix
• egg
• irish cream liqueur
• water
• sugar
• butter
• water
• irish cream liqueur

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.
2. 2 Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.
4. 4 While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
5. 5 Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.

By Sue Haser

Ingredients

• ✓ vegetable oil
• butter
• confectioners' sugar
• cornstarch
• almond paste
• vanilla extract
• salt
• egg yolk
• egg white
• white sugar
• all-purpose flour
• semisweet chocolate

Instructions

1. 1 Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler.
2. 2 In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
3. 3 In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.
4. 4 Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean.
5. 5 In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.

By Kevin Ryan

Ingredients

• ✓ vegetable oil
• cocoa powder
• cream cheese
• confectioners sugar
• egg
• irish cream liqueur
• chocolate cake mix
• instant chocolate pudding mix
• egg
• irish stout beer
• butter
• sugar
• irish whiskey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
3. 3 Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
4. 4 Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
5. 5 Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
6. 6 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
7. 7 Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
8. 8 While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
9. 9 Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

By SNOWBABIEFAN

Ingredients

• ✓ vegetable oil
• sorghum flour
• almond flour
• rice flour
• tapioca flour
• xanthan gum
• cinnamon
• baking soda
• baking powder
• salt
• white sugar
• egg
• apple
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour.
2. 2 Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl.
3. 3 Whisk sugar, vegetable oil, and eggs together in a separate bowl; stir into flour mixture until incorporated and batter is thoroughly combined. Fold in apples and walnuts. Pour and press batter into the prepared pan.
4. 4 Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.

By Ann

Ingredients

• ✓ vegetable oil
• egg
• white sugar
• all-purpose flour
• baking soda
• cinnamon
• salt
• vanilla extract
• apple
• walnut
• cream cheese
• butter
• confectioners sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Mix flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.
2. 2 Combine eggs, oil, and sugar in a large bowl; beat with an electric mixer until lighter in color. Add flour mixture and beat well. Add vanilla and stir in chopped apples and walnuts. Pour cake batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 to 50 minutes. Allow cake to cool.
4. 4 To make the frosting: Combine cream cheese, softened butter, confectioners sugar, and 1 teaspoon vanilla in a medium bowl; beat until smooth. Spread on cooled cake.

By Michele Starkel

Ingredients

• ✓ vegetable oil
• irish stout beer
• milk
• vanilla extract
• egg
• sour cream
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• cocoa powder
• irish stout beer
• butter
• cream cheese
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
3. 3 Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
5. 5 Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.

By Rebecca Lamb

Ingredients

• ✓ vegetable oil
• all-purpose flour
• baking powder
• margarine
• margarine
• sugar
• vanilla extract
• egg
• cocoa powder
• tart cherry
• cornstarch
• white sugar
• milk
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. 2 To make the cake layers: Sift flour and baking powder together into a bowl; set aside. Beat 1 cup plus 2 tablespoons butter with an electric mixer in a large bowl until light and fluffy. Beat in white sugar, vanilla extract, and 5 egg yolks. Stir in flour mixture until just combined.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy; continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
4. 4 Gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. Add the remaining egg whites, folding just until incorporated.
5. 5 Pour half of the batter into a separate bowl. Sift cocoa powder into one bowl of batter; stir until just combined.
6. 6 Pour white cake batter into the prepared baking dish, then spread chocolate cake batter on top. Pat cherries dry with paper towels, and sprinkle them evenly on top.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes; set aside to cool.
8. 8 To make the custard filling: Whisk cornstarch and 1/2 cup sugar together in a small bowl. Heat milk in a small saucepan just until hot but not boiling. Whisk in cornstarch mixture until smooth; bring mixture to a boil, whisking constantly, until mixture is thick and easily coats the back of a spoon, about 2 to 3 minutes. Remove from heat and stir in vanilla.
9. 9 Spread custard filling over cooled cake; press a piece of plastic wrap directly onto the surface of the custard filling so it doesn't form a skin. Refrigerate until set, at least 2 hours to overnight.
10. 10 To make the chocolate glaze: Place chocolate chips in a microwave-safe bowl. Heat at 30 second intervals, stirring each time, until just melted and smooth. Stir in oil until glossy.
11. 11 Spread chocolate glaze over chilled custard layer. When the glaze has set slightly, about 10 minutes, drag a fork lightly across the surface in wavy lines to create a wave pattern on the chocolate.
12. 12 Let glaze set completely before slicing cake into squares. Enjoy!

By CobaltSerenity

Ingredients

• ✓ vegetable oil
• all-purpose flour
• white sugar
• cocoa powder
• baking powder
• baking soda
• salt
• egg
• milk
• vanilla extract
• sour cherry
• sugar
• cornstarch
• vanilla extract
• heavy cream
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill before using it to whip the cream.
3. 3 Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.
4. 4 Add eggs, milk, oil, and vanilla; beat until combined.
5. 5 Pour cake batter into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.
7. 7 While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan.
8. 8 Cook, stirring constantly, over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.
9. 9 To make the frosting: Combine whipping cream and confectioners' sugar in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
10. 10 Split each cake layer in half horizontally using a long serrated knife.
11. 11 Tear one layer into crumbs; set aside.
12. 12 Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 ½ cups of frosting for piping decorations on cake; set aside.
13. 13 To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.
14. 14 Top with second cake layer; repeat layers of frosting and cherry topping.
15. 15 Top with third cake layer and frost sides of cake.
16. 16 Pat reserved cake crumbs onto sides of cake.
17. 17 Spoon reserved 1 ½ cups frosting into a pastry bag fitted with a star decorator tip. Pipe around top and bottom edges of cake.
18. 18 Spoon remaining cherry topping on top of cake.
19. 19 Store covered in the refrigerator until ready to serve. Enjoy!

By Linda Greer

Ingredients

• ✓ vegetable oil
• lemon zest
• water
• lemon juice
• honey
• almond
• raisin
• almond
• coffee
• honey
• white sugar
• egg
• allspice
• cinnamon
• baking soda
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
2. 2 Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.
3. 3 Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.
4. 4 Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.
5. 5 To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.

By Sandy in Baltimore

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• egg
• white sugar
• all-purpose flour
• baking powder
• salt
• white sugar
• milk

Instructions

1. 1 Heat oil to 365 degrees in a deep fryer or heavy saucepan.
2. 2 In a medium bowl, beat the egg, 1/4 cup sugar and 1 teaspoon oil until light. combine the flour, baking powder and salt, stir in alternately with the milk until well blended.
3. 3 Drop by teaspoonfuls into the hot oil and fry on both sides until golden. Drain on paper towels and roll in 1/2 cup white sugar while still warm.

By Enaid

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• all-purpose flour
• water
• sugar
• rose water
• saffron
• pistachio
• almond

Instructions

1. 1 Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
2. 2 Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.

By Noahsmommy