Raspberry Angel Dome1 box angel food cake mix2 envelopes Knox unflavored gelatine1/2 cup granulated sugar1 (12 ounce) can frozen raspberry juice concentrate, thawed2 cups water2 cups whipping cream, divided1 cup fresh raspberries, optional3/4 cup flaked coconu

Peach Cobbler1 (29 ounce) can sliced peaches, drained, juice reserved 1 large box peach flavored gelatin 1 (18.5 ounce) box yellow cake mix 1/2 cup butter 1/2 cup waterPreheat oven to 350 degrees F (175 degrees C).Place peaches in bottom of 9 x 13 inch cake

Pina Colada Trifle1 (18.25 ounce) box butter yellow cake mix1 cup sour cream1/2 cup vegetable oil1/2 cup light rum1/4 cup granulated sugar1/4 cup water or coconut milk4 eggsPlace all ingredients except rum in mixing bowl and beat for 4 minutes. Pour into 3

Rhubarb Trifle1 recipe stewed rhubarb1 (18.25 ounce) box yellow cake mix, prepared1 recipe basic soft custard1 1/4 cups cream sherry3/4 cup walnut pieces (reserve 6 to 8 pieces for garnish)1 cup whipping cream1/2 teaspoon vanilla extract2 tablespoons granulate

Chocolate Heath Trifle1 (18.25 ounce) box chocolate cake mix2 large boxes instant chocolate pudding2 regular or 1 large size container Cool Whip6 Heath barsBake chocolate cake as directed. Break cake into large pieces. Use half for bottom layer. Mix pudding as directed

Peppermint Pound Cake3 cups granulated sugar1 1/2 cups (3 sticks) butter or margarine (not low fat)6 eggsPinch of salt3 cups flour1 cup milk1 teaspoon vanilla extractPeppermint candy sticksBlend sugar and butter together well. Add the eggs one at a time

Arkansas Black Walnut Pound Cake1 cup butter1/2 cup shortening3 cups granulated sugar5 eggs1 teaspoon rum (optional)1 teaspoon vanilla extract3 cups flour1 teaspoon baking powder1 cup milk1 cup chopped black walnutsBeat butter, shortening and su

Cardamom Walnut Pound Cake2 cups all purpose flour1 tablespoon ground cardamom1/2 teaspoon salt2 cups finely chopped walnuts1 cup unsalted butter (at room temperature)2 cups granulated sugar1 tablespoon vanilla extract7 eggs1/2 cup milk1 1/2 cups confe

Georgia Peach Pound CakeuCake/u3 cups flour1/4 teaspoon baking soda1/2 teaspoon salt1 cup butter, softened3 cups granulated sugar6 eggs (at room temperature)1 teaspoon vanilla extract1/2 teaspoon almond extract1/2 cup sour cream2 cups chopped,

Lemon Pound Cake3/4 cup granulated sugar1/3 cup butter or margarine, softened1 cup sour cream3 egg whites1 tablespoon lemon juiceGrated rind of 1 lemon2 1/2 cups all purpose flour1 teaspoon baking sodaA grating of fresh nutmegLemon SyrupBeat the

Apricot Rum Pound Cake3 cups granulated sugar1 cup butter7 large eggs1 cup sour cream1/2 cup apricot Brandy1/2 teaspoon rum extract1/2 teaspoon almond extract1/2 teaspoon lemon extract1 teaspoon orange extract1 teaspoon vanilla extract3 cups sifted

Butterscotch Pound Cake3 cups unsifted all purpose flour2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt1 cup unsalted butter2 cups firmly packed brown sugar3 eggs, lightly beaten1 cup milk1 teaspoon vanilla extractHave all ingredi

Amaretto Pear Upside Down CakesSource: California Pear Advisory BoardMakes 6 servings10 tablespoons butter, divided 1/2 cup packed brown sugar 2 tablespoons honey2 large ripe Bartlett pears, peeled and cored 2 eggs 1/2 cup granulated sugar 1 teaspoon

Gingerbread Peach Upside Down CakeMakes 6 servings4 cups peeled, coarsely chopped ripe peaches 2 tablespoons light brown sugar1 tablespoon lemon juice 1 1/2 cups unbleached all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sa

Pineapple Upside Down Mini Bundts6 maraschino cherries, coarsely chopped 1 (20 ounce) can crushed pineapple, drained, syrup reserved (divided)1/3 cup packed brown sugar3 tablespoons melted butter1 (16 to 17 ounce) box pound cake mix1 teaspoon lemon peel1 teaspoon

Deep Dish Apple Pie Upside Down CakeSource: Recipe by: "Mrs. Smith"1 Mrs. Smith`s Deep Dish Apple Pie, baked    according to package directions and cooled 1 (18.25 oz.) box yellow pound cake mix 1 1/2 cups caramel sauce 3 tablespoons butter

Banana Walnut Upside Down CakeSource: Bon Appetit March 1996Serving size: 8uTopping /u1 cup golden brown sugar, packed 1/4 cup unsalted butter 3 tablespoons pure maple syrup 1/4 cup walnuts, coarsely chopped4 large ripe bananas, peeled and cut diag

Pumpkin Upside Down Cake with Spiced Cream3 eggs 1 cup granulated sugar 3 1/2 cups pumpkin puree 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 12 ounce evaporated milk 1 (18.25 ounce) box yellow

Banana Chocolate Chip Upside Down CakeYields: 9 servingsuTopping/u1/3 cup plus 2 tablespoons firmly packed dark brown sugar 2 tablespoons water 3 ripe, medium size bananasJuice of 1/2 lemonuCake/u1 1/2 cups all purpose flour 1 teaspoon baking

Blueberry Upside Down CakeSource: iThe Midwest Gardener`s Cookbook/i1/2 cup butter 1 cup brown sugar, loosely packed 2 cups fresh or frozen blueberries 2 teaspoons grated lemon peel 1 (18.25 ounce) box white cake mixMelt butter in a 9 x 13 inch glass bak

Buttery Upside Down Cake with Fresh Mango and Candied GingerSource: American Butter Institute12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups pitted, peeled, and (3/4 inch) cubed    ripe mango (about 2 mangoes) 1 1/2s cup pee

Coffee Buttercream Frosting3/4 cup milk6 large egg yolks1 cup granulated sugar4 teaspoons instant coffee powder1 tablespoon vanilla extract2 cups unsalted butter, softened (no substitutes)Heat milk in medium saucepan over medium heat just to boiling.Whis

Butter Custard Filling2 1/2 cups milk1/2 cup granulated sugar1/2 cup flour1/4 teaspoon salt2 teaspoons vanilla extract1 cup butterHeat milk in double boiler. Stir hot milk gradually into the sugar, flour and salt mixed together. Return to boiler; cook about 10

Peanut Butter FrostingYield: Will frost one 9 x 13 inch sheet cake or a double layer cake.2/3 cup butter, softened 1/3 cup peanut butter 4 cups confectioners` sugar 4 to 5 tablespoons milk 1 cup miniature semisweet chocolate chips 1/2 cup chopped salted peanuts

Red Earth Frosting1 (16 ounce) box confectioners` sugar1 teaspoon vanilla extract4 tablespoons cocoa powder1 teaspoon red food coloring 4 tablespoons brewed coffee1/2 cup (1 stick) butter, softenedCream butter and sugar; add remaining ingredients and mix well.

Tart Lemon Frosting1 teaspoon grated lemon rind4 tablespoons butter 3 cups confectioners` sugar, sifted 3 tablespoons lemon juice 1 dash saltAdd lemon rind to butter; cream well. Add part of sugar gradually, blending after each addition. Add remaining sugar alterna

Whipped Cream Frosting5 tablespoons flour 1 cup milk 1 cup granulated sugar 1 cup butter, softened1 teaspoon vanilla extractIn a saucepan dissolve flour with milk. Cook until a thick paste forms (this will look like wallpaper paste). Remove from heat and cover with

Caramel Fluff Frosting1 1/2 cups brown sugar6 tablespoons cold water3 egg whites1/4 teaspoon saltCombine all ingredients in top of double boiler. Beat constantly with electric mixer until mixture forms soft peaks.This will frost the top and sides of three (8 inc

Fluffy Bakeshop Icing1 1/2 cups milk2 tablespoons cornstarc/2 cup vegetable shortening1/2 cup margarine (no butter)1 cup granulated sugar1 teaspoon vanilla extract1 teaspoon almond extractMix milk with cornstarch. Cook until thick, stirring constantly. Se

Whippy IcingSource: older Fannie Farmer cookbookIn a small saucepan, cook until thick:1 cup milk 4 tablespoons all purpose flourSet aside until cool.Combine:1/2 cup (1 stick) butter 1/2 cup shortening 1 cup granulated sugarBeat for 4

Caramel Butter Nut Icing1/3 cup buttermilk1/2 cup butter1 cup light brown sugar2 cups confectioners` sugar1 cup pecans, finely chopped1/4 cup pecans (optional)Heat buttermilk and butter. Add sugars. Bring to a boil and continue boiling until the soft ball stage

Caramel Frosting3 cups granulated sugar3/4 cup evaporated milk, undiluted3/4 cup margarine1 tablespoon white corn syrup1 teaspoon vanilla extractBrown 1/2 cup of the sugar in heavy skillet. Add remaining ingredients. Cook 5 minutes. After mixture begins to boil, re

Caramel Icing1 teaspoon baking soda2 cups granulated sugar3/4 cup butter1/2 cup buttermilk1 tablespoon light corn syrup12 large marshmallows1 teaspoon vanilla extractMix first 5 ingredients together in heavy pot and place over low heat, stirring until compl

Amaretto Butter Frosting2/3 cup butter, softened6 cups sifted confectioners` sugar1/4 cup Amaretto1 to 2 tablespoons milk1 teaspoon vanilla extractCream butter. Gradually add confectioners` sugar, beating until smooth. Add Amaretto and milk, beating until mixture r

Chantilly Cream Filling3/4 cup heavy cream1/4 cup confectioners` sugar1 egg white1/2 teaspoon vanilla extractPlace chilled cream in ice cold bowl and beat until stiff. Add sugar, white of egg beaten stiff and vanilla extract. After cake or pastries are filled, keep coo

Chocolate Brandy Frosting3 cups confectioners` sugar5 tablespoons butter2 tablespoons light cream3 tablespoons brandy3 tablespoons strong coffee1/2 cup grated sweet chocolateCombine all ingredients in double boiler and cook, stirring until well blended. If nece

Chocolate Butter Icing3 tablespoons butter, melted2 tablespoons milkConfectioners` sugar2 tablespoons cocoa1/4 teaspoon vanilla extractCombine butter and milk. Beat in enough confectioners` sugar to create a good spreading consistency (about 1/2 cup). Add cocoa and

Chocolate Buttercream Frosting1/4 cup dry any style cocoa (for light flavor)   or 1/2 cup (for medium flavor)   or 3/4 cup (for dark flavor)1 (16 ounce) package confectioners` sugar6 tablespoons butter or margarine, softened4 to 5 tablespoons milk

Chocolate Fudge Icing2 cups granulated sugar1/2 cup cocoa1/2 cup milk6 tablespoons margarine2 tablespoons light corn syrup1 teaspoon vanilla extractMix sugar, cocoa, milk, margarine and corn syrup. Slowly bring to a full boil. Let boil for 1 minute. Add vanilla

Chocolate GlazeMelt 2 squares sweet or semisweet chocolate with 1/2 teaspoon butter. When cool, drizzle over Marshmallow Frosting or plain cake.