Strawberry Cake

1 package white cake mix (or 1 recipe for homemade white cake)
1 8-ounce package cream cheese, softened
2 cups powdered sugar
1 cup whipping cream, whipped until it holds stiff peaks
Strawberry Danish dessert
Fresh sliced strawberries

Make cake mix as directed on the box or according to a homemade recipe. Split the batter in half. Pour each half into a greased 9x13 pan. Cook according to box or recipe. Let cool.

Beat together powdered sugar and cream cheese. Fold in whipped cream. Spread on top of cooled cake. Spread Danish on top of that, then decorate with sliced strawberries. Chill.

Moist Chocolate Cupcakes

Notes: this recipe is really fast and easy, but comes out incredibly moist and light. 
Makes about 2 dozen cupcakes.

2 cups sugar
1 3/4 cups AP flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Line muffin tins with paper lines. Pre-heat oven to 350 degrees F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for one minute. Stir in boiling water. Batter will be thin.

Fill liners 2/3 full with batter. Bake in pre-heated oven for 17-21 minutes, until cooked through. Cool completely on wire racks before frosting.

Funfetti Cupcakes

Notes: this is the best white cake recipe I have tried, and could easily be made without the sprinkles for a plain white cupcake. It would be excellent as a rainbow chip cupcake as well, using the recipe for homemade rainbow chips found here.

Makes 2 dozen cupcakes. 
From annie-eats.com.

1 cup whole milk, divided
6 large egg whites
1 tablespoon vanilla extract
¼ teaspoon almond extract
2¾ cups  cake flour, sifted
1½ cups sugar
1 tablespoon plus 1 teaspoon baking powder
¾ teaspoon salt
12 tablespoon unsalted butter, at room temperature
½ cup multi-colored sprinkles 
Buttercream Frosting 

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  

In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts.  Whisk to blend.  

In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt.  Mix briefly on low speed until combined.  Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.  Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more.  With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition.  Scrape down the bowl as needed.  Fold in the sprinkles.

Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 16-18 minutes.  Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.

The Best Chocolate Sheet Cake

Notes: this cake is amazingly moist and not overwhelmingly chocolatey. It is rich though and does serve a lot.

Serve 24. 

Cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
4 tablespoons cocoa powder
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1/2 cup finely chopped pecans
1-3/4 sticks butter
4 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb (minus 1/2 cup) powdered sugar--this equals about 3 1/2 cups

Preheat oven to 350 degrees F. Grease a large (18in x 13in) sheet pan.

In a large mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add in cocoa and stir. Add boiling water, and allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into the butter/chocolate mixture. Pour into prepared pan. Bake for 20 minutes.

While cake is baking, make the frosting. Melt butter in a saucepan. Add cocoa and stir until combined. Remove from heat. Add milk, vanilla, and powdered sugar and stir together. Add the pecans. Pour over warm cake.

Dr. Pepper Oatmeal Cake with Pecan Coconut Icing

Notes: root beer can be substituted for the Dr. Pepper. This cake would also be great with a cream cheese frosting.

Serves 16.
From The Homesick Texan. 

Cake:
1 1/4 cups Dr Pepper (not diet)
1 cup rolled oats (not instant)
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs, beaten
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
1/4 teaspoon kosher salt

Icing:
1/2 cup butter, melted
1/2 cup brown sugar
1/4 cup buttermilk or half and half
1/4 teaspoon ground cinnamon
Pinch of salt
1 cup shredded coconut
1 cup roughly chopped pecans

Preheat the oven to 350 degrees F. and grease a 9x9 cake pan. 

Pour the Dr Pepper over the oats and let it sit for 10 minutes or until the oats are hydrated.

Cream together the butter, granulated sugar and brown sugar until well blended. Add the beaten eggs and vanilla and stir until fluffy. Sift together the flour, baking soda, cinnamon, allspice, nutmeg and kosher salt. Add flour mixture and Dr Pepper and oatmeal to the creamed butter and eggs, and stir until a thick batter is formed.

Pour the cake batter into the pan, and bake uncovered for 35-45 minutes, or until an inserted knife comes out clean.

Ten minutes before the cake is done, make the icing. On low heat, melt the butter, and then stir in the brown sugar, buttermilk, cinnamon, salt, coconut and chopped pecans.

When the cake is done, turn on the broiler. While still warm, spread on top of the cake the icing, and place the iced cake under the broiler for 15-30 seconds are until lightly browned.

Carrot Cupcakes with Dulce De Leche Cream Cheese Frosting

Makes about 32 cupcakes.

Cupcakes:

4 eggs

¾ cup vegetable oil

½ cup applesauce

2 teaspoons vanilla extract

1 cup white sugar

1 cup brown sugar

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

2 ½ teaspoons ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

3 cups grated carrots

½ cup shredded coconut

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F.  Line muffin tins with cupcake liners.

In a large bowl, beat together eggs, oil, applesauce, sugars, and vanilla. Mix in flour, baking soda, baking powder, and spices. Stir in carrots and coconut. Fold in nuts, if using. Pour into prepared muffin tins.

Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Frosting:

1 ½ cups butter, softened (3 sticks)

2 cups powdered sugar

4 ounces cream cheese, softened

3/4 cup dulce de leche

3 Tablespoons heavy cream

½ teaspoon vanilla

Beat together butter and cream cheese. Add heavy cream, vanilla, and dulce de leche and beat until well combined. Gradually beat in powdered sugar.