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Jan's Recipes

Cakes

Carrot cake, a Kahlua bundt, cheesecakes and a frosting that stays soft.

5 recipes · each with a printable PDF

Chocolate-glazed layer cake on a cake stand
Photo: Anna Tukhfatullina / Pexels
Favorite!

Carrot Cake

From Carole Sharp
PDF

Ingredients

  • 4 eggs
  • 1 1/2 cup oil
  • 1 1/2 cup sugar
  • 3 cups grated carrots (4-6 large carrots)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 1/4 cup flour

Instructions

Combine eggs, sugar, oil. Beat until well mixed. Add carrots. Combine dry ingredients. Put in mix. Pour into 2 or 3 cake pans. Bake at 350 degrees for 40 minutes. Check at 35 minutes.

Frosting: Mix 1 pound softened cream cheese, 1/2 pound softened butter and 1/2 cup honey until blended.

Favorite!

Chocolate Kahlua Cake

From Debbie Goodson
PDF

Ingredients

  • 1 package chocolate cake mix
  • 1 small package instant chocolate pudding mix
  • 1/3 cup Kahlua
  • 1/2 cup oil
  • 3 eggs
  • 2 cups sour cream
  • 6 ounces chocolate chips

Instructions

Mix and pour into a greased bundt pan. Bake at 350 degrees for 50 minutes to 1 hour (depending on oven). Cool - remove and sprinkle with powdered sugar.

**Notes: This cake keeps well -- freezes well -- and takes 10 minutes to make!

Favorite!

Extra Good Frosting

PDF

Ingredients

  • 2 2/3 cups sifted powdered sugar
  • 1/2 cup shortening
  • 1 egg, beaten well
  • 1 teaspoon vanilla
  • 4 tablespoons granulated sugar
  • 2 tablespoons water
  • 2 tablespoons cocoa (optional)

Instructions

Mix granulated sugar and water together and just bring to boil. (Do not boil). Add to remaining ingredients. Beat with mixer fast and well. If chocolate is desired, add 2 tablespoons cocoa to hot mixture. This frosting stays soft.

Favorite!

Fluffy Cheesecake

From Shirley A Larsen
PDF

Ingredients

  • 1 small package lemon Jell-O
  • 1 cup hot water
  • 1 cup sugar
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon vanilla
  • 1 can evaporated milk
Crust
  • 2 cups graham crackers
  • 1/2 stick butter, melted
  • A little sugar

Instructions

Mix Jell-O and hot water and let cool to the consistency of thick jelly.

Cream together sugar, cream cheese and vanilla.

Put evaporated milk in freezer for about 10 minutes. This makes it easier to whip. Add a little of the canned milk to the cream cheese mixture so it will be smooth. Whip 1 large can evaporated milk. Whip Jell-O mixture, then add to cream cheese mixture.

Mix crust ingredients and press into a 9x13" pan. Pour filling into crust. Sprinkle some of the graham crackers on top.

Untried, but looks interesting

Miniature Cheesecakes

From Pam Nagao
PDF

Ingredients

  • 24 cupcake liners
  • 24 vanilla wafers
  • 2 packages (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 can (~21 ounce) Wilderness peach, blueberry or sweet cherry filling
  • 1/2 cup sliced nuts, optional

Instructions

Line cupcake pans with liners. Place a vanilla wafer in bottom of each liner. In small bowl beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.

Fill the liners 3/4 full with cheese mixture. Bake in preheated 375 degree oven for 15 to 20 minutes or until set. Top each with a spoonful of filling and 1 teaspoon of nuts. Chill. Serves 24.

What the ratings mean

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