Yummy Yummy Cake Recipes

YUMMY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.

EXTRA-YUMMY FLUFFY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
• Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

YUMMY, EASY CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Mix bananas and baking soda together in a bowl. Add cake mix; stir to create a thick batter. Spread into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

YUMMY YUMMY CAKE

Steps:

• Place a rack in center of oven and preheat to 350F.
• Generously grease two 9-inch round cake pans.
• Dust with powdered cake mix.
• Shake excess into mixing bowl.
• Set the pans aside.
• Blend cake mix, mandarin oranges with juice, melted butter, oil, and eggs in a large mixing bowl with electric mixer on low speed for 1 minute.
• Scrape down sides of bowl.
• Beat at medium speed 2 to 3 minutes longer.
• Divide the batter between the two pans and place pans in oven side by side.
• Bake until golden brown and top springs back when lightly pressed with your finger- 24 to 27 minutes.
• Remove racks from oven and cool on wire rack for 10 minutes.
• Run a dinner knife around the edge and invert each cake onto a rack, then invert them again onto a plate so they are right side up.
• While they are still warm, poke hole in the top of each layer with a wooden skewer.
• Pour the pineapple juice over the layers so that the cake soaks up all the juice.
• Let the layers cool for 30 minutes.
• Meanwhile, prepare the frosting.
• Put all frosting ingredients in a large mixing bowl.
• Stir until well combined and pudding is dissolved.
• Place one cake layer, right side up, onto a serving platter.
• Spread the top with frosting.
• Place second layer, right side up, on top of the first.
• Frost the top and sides of the cake.
• Store this cake, lightly covered in wax paper, in refrigerator, up to one week.