Fresh Strawberry Cake brought by Katie

1 pkg. white cake mix
1/2 c. water
1 pkg. strawberry jello
2 heaping Tbsp. flour
3/4 c. vegetable oil
2 C. fresh strawberries or 1 (10 oz.) pkg. frozen strawberries
4 eggs

Mix dry ingredients together. Add water, eggs, oil and berries. Reserving 3 Tablespoons of berries for the icing. Beat 3 min. at moderate speed. Bake in 9 x 13 for 35 min or until done. Do not overbake.

Icing
1/2 C. soft margarine
1 Ib. pkg. powdered sugar
3 Tbsp. thawed strawberries
1/2 tsp. vanilla
Dash of salt.

Beat until smooth. After iced, refrigerate. Does make a lot of frosting.

Lemon Poppy Seed Cake with Strawberries brought by Angela

INGREDIENTS

White Chocolate Frosting
21⁄2 cups cold heavy cream
6 oz white chocolate, chopped

Cake
2 1⁄4 cups cake flour
1 1⁄2 tsp baking powder
2 Tbsp poppy seeds
1⁄4 tsp salt
1 1⁄2 cups sugar
1 1⁄4 sticks (1⁄2 cup plus 2 Tbsp) unsalted butter, softened
1 1⁄2 Tbsp grated lemon zest
2 Tbsp lemon juice
Whites from 3 large eggs plus 1 whole egg
1 cup whole milk
8 Tbsp strawberry jam
1 lb strawberries (reserve 4 small whole berries for garnish), hulled and sliced

PREPARATION
1. Frosting: Pour 1 cup of the cream into a 4-cup glass measure; bring to a simmer in microwave, about 2 minutes; add white chocolate. Let stand 2 minutes. Whisk until smooth; refrigerate while making cake.

2. Cake: Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans with parchment or wax paper; coat pans and paper with nonstick cooking spray.

3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.

4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.

5. To finish the frosting: In large bowl, beat chilled white-chocolate mixture with remaining 1 1⁄2 cups cold cream until stiff peaks form.

6. To assemble cake: With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting. Decorate with reserved berries.

Southwest Georgia Pound Cake brought by Britney

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Chocolate Sourcream Cake brought by Emily

2 oz chocolate
1/2 c oil
1/2 c water

1 c sugar
1 c flour
1/2 tsp salt
3/4 tsp baking soda

1 egg
1/2 c sour cream
1 tsp vanilla

Melt chocolate, oil, and water in a saucepan on low heat. Then add sugar, flour, salt, and baking soda. Let the mixture cool and then add egg, sour cream, and vanilla. Pour into a well greased pan and bake at 350 for 30-35 min.

Mountain Dew Cake brought by Erin

1 box lemon cake mix
1 box lemon pudding mix
1 12 oz can mountain dew
3/4 c oil
4 eggs

Preheat oven to 325. Lightly grease and flour a 10 cup Bundt pan.
In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at med speed until smooth. Pour batter into pan and bake for 45-50 min or until toothpick comes out clean. Let cool in pan for 10 min. Remove from pan and let cool completely on a wire rack.

Britney's Green Apple Caramel Cake

Britney Grover makes this amazing cake. I have wanted the recipe for a while and finally got it from her. Thanks again Britney. I thought I would post it here for anyone that is interested. Here it is-

1 1/3 cup vegetable oil
3 cups flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups sugar
3 eggs
3 granny smith apples
1 tsp vanilla

mix oil, sugar, and eggs on high until yellow. Add dry ingredients(sifted) to wet ingredients. Add peeled and sliced apples and then add vanilla very last. Put in bundt pan. Bake at 350 degrees for 65 min.

Caramel sauce:
1 cup brown sugar
1 stick butter
1/4 cup evaporated milk
1 tsp vanilla
1 tbsp karo syrup
pinch of salt

stir until just melted and pour over each piece. Serve with vanilla ice cream.

Key Lime Coconut Cupcakes with White Chocolate Frosting

For the cupcakes:

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar

2 eggs, at room temperature

1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt

1/2 cup buttermilk

1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
Add the vanilla extract, key lime zest and juice and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
Fold the coconut into the cupcake batter.
Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size.
Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean.
Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
While the cupcakes are cooling you can make the frosting.

For the Frosting:

5 ounces good quality white chocolate, chopped into small chucks

1/2 cup (1 stick) unsalted butter, room temperature

3 1/2 cups powdered sugar, sifted

Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream

Finely grated key lime zest, for garnish

In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate.
Remove from heat and let cool until just slightly warm.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy.
With the mixer on low, gradually add the powdered sugar until well combined.
Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth.
Add the melted white chocolate and mix just until incorporated.
Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

Makes
12 to 14 cupcakes