40 make brown sugar cakes Recipes

dark brown sugar, granulated sugar, all-purpose flour, cake flour, non-fat powdered milk, baking powder, salt, ground cinnamon, ground nutmeg, unsalted butter, cut into 1/2-inch pieces and chilled (2 sticks), vanilla extract

apples, flour, whole wheat flour, brown sugar, margarine or 3/4 cup softened butter, baking soda, salt, vanilla, egg, sour cream

cake makes 1 8-inch 3-layer cake, cocoa powder, sour cream, all-purpose flour, plus more for pans, baking powder, baking soda, salt, unsalted butter, softened, plus more for pans, vegetable shortening, granulated sugar, dark brown sugar, eggs, pure vanilla, caramel with salt, caramel ganache icing, fleur de sel, for garnish, caramel with salt makes enough for two to three 8-inch 3-layer cake, sugar, light corn syrup, heavy cream, fleur de sel, sour cream, caramel ganache icing makes enough for 1 8-inch 3-layer cake, dark chocolate, chopped, sugar, light corn syrup, heavy cream, butter , cut into tbsp-sized pieces, softened but still cool

easy n wonderful pineapple upside down cake, brown sugar, pineapple , 20 oz, crushed pineapple , 20 oz, maraschino cherries, ground pecans, butter (i use no trans-fat margarine), boxed yellow cake mix, melt the butter and blend with the brown sugar, smooth into the bottom of a 9x13 baking dish, lightly sprayed with pam., arrange pineapple rings onto bottom of pan ., place a cherry in the center of the ring., sprinkle with the pecans. smooth the crushed pineapple over all., make cake according to box., spread batter over pineapple mixture ., bake at 350 degrees for 40-60 minutes., oven temperatures vary ., use toothpick test ., when done immediately invert onto plate ., serve with whipped cream ., if it looks like it s browning too much , lower temperature to 325 degrees.

butter, softened, white sugar, eggs, carton sour cream, all-purpose flour, baking powder, baking soda, ground nutmeg, salt, brown sugar, chopped pecans, ground cinnamon

cottage living magazine ), level : intermediate to advanced, caramel cake with caramel cream cheese frosting, makes 1 (9-inch) 2-layer cake, cake flour, baking powder, salt, granulated sugar, light brown sugar, divided, butter, softened and divided, eggs, vanilla extract, milk, evaporated milk, caramel cream cheese frosting, light brown sugar, butter, divided, heavy whipping cream, cream cheese, softened, vanilla extract, salt, powdered sugar, pecan praline (topping ), sugar, water, pecans, chopped

grated fresh carrots (should be 4 carrots), whole eggs, granulated sugar, golden raisins or 1 cup drained crushed pineapple, all-purpose flour, salt, cinnamon, baking powder, ground nutmeg, baking soda, canola oil or 1 cup vegetable salad oil, vanilla extract, chopped walnuts, melted butter, brown sugar, carnation evaporated milk, chopped walnuts, i usually make 1 and a half times the topping with nuts, chopped fine the cake can take that much, using a wooden spoon to poke holes almost to the bottom, water, salt, instant coffee granules, butter, powdered icing sugar

butter, brown sugar, pineapple slices, dry slices and save juice, maraschino cherries, cake, yellow cake mix, vanilla instant pudding and pie filling, flaked coconut, eggs, enough water and pineapple juice to make 1 cup, oil

butter, granny smith apples, peeled, cored, quartered and sliced crosswise into 1/4-inch slices (tart apples work best), dark brown sugar, cinnamon, salt, raisins (see plumping instrustions in description), pecan pieces, toasted and chopped, cream cheese, vanilla extract, salt, sugar, beaten egg (save the other half egg to make the egg wash for the cake), cream cheese (1/4 of an 8-oz package), butter, at room temperature (1/2 stick), vanilla extract, salt, powdered sugar , sifted, milk, divided, active dry yeast, sugar, divided, eggs , egg (use the remaining half egg leftover from the cream cheese filling), beaten egg, divided (use the remaining half egg leftover from the cream cheese filling), butter, at room temperature (1 stick plus 2 tablespoons), bread flour, plus more for dusting (15.75 oz), salt, apple, filling (recipe included), cream cheese, filling (recipe included), cream cheese glaze (recipe included), colored sugar sprinkle , for decorating (purple, green and yellow )

fresh corn or 2 cups frozen corn (if using frozen corn, make sure to drain it well to avoid soggy cakes), all-purpose flour, baking powder, minced red chili peppers, egg, brown sugar, scallions or 1 green onion, minced (i use 2 cause i like green onions), chopped cilantro (you can use parsley if you can tsp find fresh cilantro), fish sauce (simply seasoning sauce or nam pla), oil (for cooking , as needed), malt vinegar, chopped cilantro, minced red chili peppers, soy sauce, brown sugar, fish sauce (seasoning sauce)

flour, sugar, salt, baking powder, shortening, egg, milk, brown sugar, cinnamon

cake batter, butter, sugar, cream cheese, all-purpose flour , sifted, eggs, vanilla extract, baking powder, salt, buttermilk, cream together sugar , butter and cream cheese, add eggs, blending well after each egg. blend flour , baking powder, and, salt alternately with buttermilk, blend in vanilla extract. pour, into three prepared cake pans. bake in a preheated oven at 350, degrees for 30 minutes or till toothpick come out clean. turn, layer out of pans to cool completely before frosting., cream cheese filling;( optional,but very good !), sugar, cream cheese, vanilla extract, blend cream cheese and sugar together well then add vanilla, caramel frosting, butter, brown sugar, whipping cream, powdered sugar, vanilla extract, melt butter in saucepan , add brown sugar, cook over low heat, stirring constantly , until sugar dissolves.(do not boil). remove, heat, stir in whipping cream . and powdered sugar and, vanilla. beat at high speed with electric mixture until frosting, is spreading consistency, (can double recipe ), note -can make cake in tube pan and use icing on top

chocolate (recommend: baker s german sweet ), water, cake flour, baking soda, salt, unsalted butter, room temperature, pure vanilla extract, granulated sugar, brown sugar, eggs, separated, buttermilk, filling, recipe follows or whatever you prefer, favorite chocolate frosting, for the sides, evaporated milk, egg yolks, slightly beaten, granulated sugar, brown sugar, vanilla extract, butter, flaked coconut, toasted pecans

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.

since overly ripe peaches will make the cake soggy , look for barely ripe, peaches that give slightly to the touch. serve this cake with lightly, sweetened whipped cream or a scoop of vanilla ice cream., peaches, granulated sugar, ground cinnamon, peaches , peeled, pitted, and each cut into 8 wedges, cake, all-purpose flour, baking powder, salt, granulated sugar, light brown sugar, unsalted butter (1 stick), softened, eggs, sour cream, vanilla extract, dried peaches or apricots, chopped fine

spice cake ( makes two small layers of cake, 8 or 9 inch layers), fruit cocktail, brown sugar, cream cheese frosting, chopped nuts (pecans or walnuts) for garnish

toll house bundt cake, flour, baking soda, salt, vinegar and enough milk to measure 1 cup. (to make sour milk), soft butter, brown sugar , firmly packed, vanilla extract, eggs, chocolate chips, in small bowl combine flour , salt and baking soda; set aside., place vinegar in a 1 cup measuring cup; fill with milk; set aside ., in a large mixing bowl combine butter , brown sugar and vanilla extract; beat till light and fluffy. add eggs on low speed. add flour mixture alternately with milk. fold in the chocolate chips., nut topping, soft butter, sugar, nuts, chopped, spoon batter into pan and put on topping. refrigerate for 30 minutes to 1 hour to set before baking. bake at 375* f. for 50 minutes.

butter , sweet of course, dark brown sugar, pineapple reserve juice. (you can use slices or crushed, i use crushed ), maraschino cherries, pillsbury plus yellow cake mix, reserved juice & enough water to make 1 cup liquid, up oil, eggs