Blackberry Cake with Raspberry Frosting

Blackberry Cupcakes with Raspberry Frosting

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My husband had this cake at work once and quickly brought the recipe home so that he could have it again :)

Ingredients

White cake mix

1 3oz package raspberry gelatin

1 10oz package frozen blackberries (thawed)

4 eggs

1/2 cup vegetable oil

1/4 cup hot water

1 12oz container cool whip (thawed)

1 10oz package frozen raspberries (thawed and sweetened)

Directions

In a large bowl combine cake mix and gelatin powder. Add blackberries with juice, eggs, oil and water. Beat until well blended. Pour into greased 13x9" pan and bake for 35-40 minutes and 350. When I made the cupcakes I baked 12 at a time and they took about 18 minutes.

For the frosting fold raspberries into the cool whip lightly smashing the berries to release the juices. Spread over cooled cake and refrigerate for 2 hours.

Note: This really gets better the longer you let it sit. We love it best the next day :)

Cassy

Simple white cake

Simple White Cake

From all recipes 

Makes 12 cupcakes or 1 9" round cake

Ingredients:

1 cup white sugar 1/2 cup butter 2 eggs 2 teaspoons vanilla extract

1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2.	In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3.	Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

hershey's perfect chocolate cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
   
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
   
   VARIATIONS:
   ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
   
   THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
   
   BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
   
   CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 

I use this recipe for almost every birthday we have and it always turns out perfectly. LOVE it.

red velvet cake balls

I've also made them heart shaped for Valentine's Day!

Red Velvet Cake Balls
from Bakerella

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)