Lemon-Poppy Seed Cake

I made this for Easter and it was so yummy. Too many desserts @ the Bartlett Easter that not a whole lot of it got eaten so I ended up eating most of it haha!

Lemon-Poppy Seed Cake
Makes 16 servings

1 Box Betty Crocker SuperMoist Lemon Cake Mix
1 Cup Water
1/2 Cup Olive Oil
3 Eggs
2 Tablespoons Poppy Seed
1/2 Cup Betty Crocker Rich & Creamy Lemon Frosting

1. Heat oven to 325*F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.

2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir poppy seeds into batter. Pour into pan.

3. Bake 38-42 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour. Store loosely covered.

4. In microwavable bowl, microwave frosting uncovered on Medium 15 seconds. Spread over top of cake (I used a knife and drizzled it on so it looked nicer), allowing some to drizzle down the sides. Store loosely covered.

Chocolate Chip Pound Cake

I've had this recipe for awhile now but never made it until a couple weeks ago. I am used to the pound cake that you buy at the store that is moist but this recipe makes a dry type pound cake. My mom and Grandma said that it was normal and good so here's the recipe.

Chocolate Chip Pound Cake
Makes 24 Slices
Prep Time: 10 Minutes
Bake at 325* for 1 hour, 12 minutes

3 1/2 Cups All-Purpose Flour, plus more for dusting pans
1/2 Teaspoon Salt
4 Eggs
4 Egg Yolks
1 Tablespoon Vanilla
1 1/2 Cups (3 Sticks) Unsalted Butter, softened
2 Cups Sugar
1 Bag (12 Ounces) Semisweet Chocolate Chips

1. Heat oven to 325*. Coat two 9x5x3 inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.

2. Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.

3. Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-highand beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.

4. Divide batter between prepared loaf pans and smooth tops. Bake at 325* for 1 hour, 12 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.

Pumpkin Angel Food Cake

This was a hit over Thanksgiving also. I called for whipped topping but I didn't do this part. It was good without it.

Pumpkin Angel Food Cake
Prep Time: 10 Minutes
Start to Finish: 3 Hour
Makes: 12 Servings

1 Box (1 lb) White Angel Food Cake Mix
1 Tablespoon All-Purpose Flour
1 1/2 Teaspoons Pumpkin Pie Spice
3/4 Cup (from 15 oz can) Pumpkin (not pumpkin pie mix)
1 Cup Cold Water

Directions:
1. Move oven rack to lowest position; heat oven to 350*F. In extra large glass or metal bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food cake pan.

2. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle (I didn't do this part). Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

**I don't have a picture of this made but next time I make it I will add one.**