Buttercream Calla Lily Cake

Link to all my videos: www.youtube.com Facebook: www.facebook.com I think this is one of the most delicious cakes I've ever made, this WILL be my birthday cake :D It's just my yellow cake: www.youtube.com but with a few changes. I used a 20 oz. can of crushed pineappple, drained the pineapple and saved the juice, then chopped it even more because I didn't want the chunks to sink. I added a tsp. of coconut extract but I think I'll skip that next time since I made coconut buttercream. Anyway, I used the juice from the pineapples for my liquid (got about a cup) and milk for the rest of the amount needed. I folded the finely chopped pineapple in at the end and baked same as normal. I made my regular buttercream but subbed out half the vanilla for coconut extract. Didn't want it to be overpowering, just like a hint of coconut. It's a little sweet from the pineapples so I would up the salt to maybe 1 1/2 tsp. next time, or see if I can pineapples in juice, NOT in heavy syrup. Music: You're so cool-True Romance Soundtrack Out of Shadow-Halo 2



http://www.youtube.com/watch?v=dqPMjdcgorc&hl=en

Easy Cinnamon Carrot Cake With Buttercream Frosting and a Chocolate Earthquake Cake

This carrot cake recipe is a little different and easier than some. You start with a yellow boxed mix, add water, butter, and egg along with carrots and cinnamon. Instead of the usual cream cheese frosting we see on carrot cake, this cake is iced with a butter cream frosting. Don't like carrot cake? We still a cake for you. Try the Earthquake Cake which is made with a Swiss Chocolate Cake Mix.

CINNAMON CARROT CAKE

9 oz pkg yellow cake mix
1/2 cup water
1/4 cup butter, melted
1 egg
1 cup shredded carrots
1 tsp ground cinnamon

Preheat oven to 350 degrees.

In a large mixing bowl, combine the boxed mix, water, butter, and egg. Mix as directed on cake mix package. Stir in the carrots and cinnamon. Pour batter into prepared pan and bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely before frosting.

FROSTING:

2 cups powdered sugar
1/4 cup butter, softened to room temperature
3 tbsps milk
1/2 tsp vanilla

Combine all ingredients in a large mixing bowl. Using an electric mixer, beat at medium speed scraping down the sides of the bowl frequently, until creamy. Spread over cooled cake.

Note: For variations you may add 1/4 cup raisins and/or 1/4 cup chopped walnuts to the cake batter.

EARTHQUAKE CAKE

1 box Swiss Chocolate Cake Mix (can be hard to find, usually available by Duncan Hines)
1 cup chopped pecans
1 cup coconut
1 lb powdered sugar
8-oz cream cheese
1 stick butter
1 tbsp vanilla

Preheat oven to 350 degrees.

Mix cake according to the package directions. Set aside.

Spray bottom only of a 9 x 13-inch baking pan with nonstick cooking spray. Spread pecans in bottom of the pan. Sprinkle the coconut over the pecans. Pour the cake mix mixture over the pecans and coconut. Mix powdered sugar, cream cheese, softened butter, and vanilla. Spoon powdered sugar mixture over the top of the cake mix, one spoonful at a time. Bake at 350 degrees for 45 to 60 minutes.

Caution: Cake must be completely cooled before cutting. If cut while warm, cake will be runny.

Enjoy!