Lifesaver Cake Recipes

LIFESAVER CAKE

Lifesaver Cake image

Inspired once again by Anne Byrn the Cake Mix Doctor I have come up with a cake that tastes like a roll of lifesaver fruit candies. This is a moist sweet cake and serving it with a quality vanilla ice cream only enhances the flavor another notch! If you're having trouble locating the various extracts, contact your local Watkins dealer and I can assure you they will have them. In the meantime prepare yourself for sheer indulgence!

Provided by HOUSEMANAGER Charle

Categories Frozen Desserts

Time 1h18m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

vegetable oil cooking spray, for misting the pan
flour, for dusting the pan
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
8 tablespoons butter, melted (1 stick)
4 large eggs
1 cup milk
1 teaspoon pure vanilla extract
1 cup sugar
1/2 cup hot water
8 tablespoons butter, cut up (1 stick)
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 teaspoon rum extract
1 teaspoon coconut extract
1 teaspoon butter flavor extract
1 teaspoon pineapple extract

Steps:

PREHEAT oven to 350 F; lightly spray a Bundt pan with vegetable spray and dust with flour.
COMBINE cake mix, pudding mix, melted butter, eggs, milk, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; pour into prepared pan.
BAKE until golden brown, approximately 60 minutes; meanwhile prepare the butter glaze.
COMBINE sugar, hot water and butter in a small saucepan; cook over medium heat just until the butter melts and the sugar dissolves; stirring constantly, 2 to 3 minutes; remove pan from heat and stir in all the extracts.
REMOVE Bundt pan from oven and place on a wire rack to cool for 15 minutes; carefully invert onto a cake plate right side up.
POKE holes in the cake with a straw or use a cake syringe filled with the glaze slowly pouring or injecting the glaze directly in to the cake (depending on which method you use you may have glaze run-off, just soak up with a paper towel and discard) You want the cake to soak up as much as possible of the glaze; allow the cake to cool to room temperature before serving.
STORE in a glass dome at room temperature for up to 1 week.

WACKY CAKE VIII

Wacky Cake VIII image

This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.

Provided by Mary Knipe

Categories Desserts Cakes Chocolate Cake Recipes

Yield 10

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 35.5 g, Fat 8.7 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 243.1 mg, Sugar 20.1 g

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