This article originally appeared in Mature Living Magazine. The following recipes are in celebration of National Cake Day on November 26.
Sweet Strawberry Cake
1 box white cake mix
1 box strawberry Jell-O®
1 cup canola oil
1/2 cup milk
4 eggs
1 cup mashed, sweetened strawberries
1 pound powdered sugar
1 stick butter, melted
1/2 cup mashed strawberries, drained
Preheat oven to 350º. Grease 9-by-13-inch baking dish with cooking spray. In a large bowl, combine cake mix, Jell-O, and oil. Beat on medium speed and gradually add milk, eggs, and 1 cup mashed strawberries. Continue beating until fully combined. Pour into baking dish. Bake for 35-40 minutes or until toothpick comes out clean when inserted in the center. Remove from oven and allow to cool. Beat together powdered sugar, butter, and drained mashed strawberries until fully combined. Pour frosting over cooled cake and smooth.
Chocolate Oreo® Cake
2 cups flour
1 1/2 teaspoons vanilla
2 cups sugar
1 cup boiling water
3/4 cup Hershey’s Special
1 1/2 cups butter
Dark Cocoa powder
1 1/2 cups shortening
2 teaspoons baking soda
8 cups powdered sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
3 cups Oreo crumbs (about 30 Oreos)
1 cup buttermilk
1 cup vegetable oil
6-7 tablespoons water or milk
Preheat oven to 300º. Put parchment paper in bottom of three 9-inch cake pans; grease pans. Combine flour, sugar, cocoa, baking soda, and salt in large bowl. Add eggs, buttermilk, and oil; mix well. Add 1½ teaspoons vanilla to boiling water; add to mixture. Mix. Pour into pans. Bake 25-28 minutes or until toothpick comes out with a few crumbs. Cool 10 minutes, remove to racks to cool completely. Beat butter and shortening until smooth. Slowly add half of powdered sugar; mix until smooth. Add vanilla and Oreo crumbs; mix until smooth. Add remaining sugar; mix until smooth. Add tablespoons (one at a time) water or milk until consistency is smooth. Place one cake on cake plate. Spread icing in smooth layer on top. Repeat with other cakes and icing. Finish by icing the sides of the three-layer cake. Top with chopped Oreos, if desired.
Apricot Nectar Cake
1 box lemon cake mix
1/2 cup sugar
1 cup apricot nectar
1/2 cup vegetable oil
4 eggs
1 cup powdered sugar
1/4 cup lemon juice or juice from one lemon
Preheat oven to 350º. Combine cake mix, sugar, apricot nectar, oil, and eggs, and mix on medium speed for two minutes. Oil and flour a bundt pan. Pour batter into pan. Bake 45-50 minutes. Remove from oven, and let cool in pan 15 minutes. Turn cake onto plate. Make glaze: Combine powdered sugar and lemon juice. Add more of either for taste. Pour over warm cake
Coconut Cake
1 box white cake mix
1 1/2 cups sugar
3 large eggs
1/2 cup water
1 cup milk
4 egg whites
½ cup oil
1/2 teaspoon cream of tartar
1 small box coconut cream
1/8 teaspoon salt
instant pudding
6 large marshmallows, cut into small pieces
1 teaspoon vanilla
10 ounces cream of coconut
sweetened coconut flakes
14 ounces sweetened condensed milk
Preheat oven to 350º. Spray 9-by-13-inch pan with cooking spray. Combine cake mix, eggs, milk, oil, pudding, and vanilla until smooth. Pour into pan. Bake 32-35 minutes or until toothpick comes out clean. Mix cream of coconut and condensed milk in a bowl. Poke holes in hot cake with straw or end of a wooden spoon, and slowly pour mixture over cake. Cool. Combine sugar and water in saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, until syrup reaches soft ball stage or candy thermometer registers 240ºF. While syrup cooks, beat egg whites at low speed until foamy. Add cream of tartar and salt; beat at medium speed until soft peaks form. Increase to high speed, add hot syrup in a stream. Add marshmallows, a few at a time. Beat until stiff peaks form and thick enough to spread. Spread over cake. Top with coconut. Refrigerate before serving.