Recipe Swap: Cake walk: Fancy twists on box cake mix

Sometimes our daughter comes up with the cutest comments. Last week she asked what she could have for breakfast and I replied with several options. After thinking for a few seconds she said "I would really love to have a big piece of Italian Coconut Cream Cake." I went looking for a recipe using a cake mix to be a little easier for her to make and found myself having fun looking through many recipes using cake mixes as a start to a great cake. I have included a few of those here today for you to clip and file away for just the right occasion when you need to make a cake.

Easy Italian Coconut Cream Cake

1 box white cake mix

1 small box instant vanilla pudding

1 1/3 cups water

4 eggs

1/2 cup vegetable oil

1 cup chopped pecans

2 cups coconut

Frosting:

4 tablespoons butter, softened

8 ounces cream cheese, softened

3 tablespoons canned milk

3 1/2 cups confectioners' sugar

2 cups coconut

Combine cake mix, pudding mix, water, eggs and oil and beat on low speed for 4 minutes. Stir in nuts and coconut then pour into well greased and floured rectangular cake pan. Bake at 350 for 40 minutes. Combine all frosting ingredients and spread on cooled cake.

Strawberry Cake with Strawberry Cream Cheese Frosting

1 box white or yellow cake mix (18 to 21 ounces)

1 cup vegetable oil

4 large eggs

1 cup flaked coconut

1 (3-ounce) package strawberry-flavored gelatin

1/2 cup milk

1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)

1 cup chopped pecans

Strawberry Cream Cheese Icing:

1 (8-ounce) package cream cheese, room temperature

1/2 stick margarine (2 ounces), room temperature

1 teaspoon vanilla

1/2 cup chopped pecans

1/2 cup strawberries, mashed (drain and reserve juice)

5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)

Mix cake mix with strawberry flavored gelatin. Add oil, eggs, coconut, gelatin and milk. Beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350 degrees for 35 minutes, or until cake tests done -- lightly touch cake in the center with a finger; if it springs back, the cake is done.

To make the frosting, cream together cream cheese and butter. Mix in vanilla and powdered sugar until firm but spreadable. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing. Ice sides and top. Store cake in an airtight container or wrapping. Refrigerate.

Chocolate Raspberry Sour Cream Cake

1 package (2-layer size) devil's food cake mix

1/4 cup water

1/3 cup vegetable oil

4 large eggs

2 cups sour cream, divided usage

1 tub cream cheese frosting, divided usage

1/2 cup seedless red raspberry jam

2 tubs chocolate frosting

Fresh raspberries, optional

Preheat oven to 350 degrees. Grease and flour two 8-inch round pans. Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour into pans. Bake and cool cake according to package directions. To assemble, place 1 cake layer on serving platter. Spread 3/4 cup cream cheese frosting on top of layer. Spread jam on top of cream cheese frosting. Top with remaining layer. Frost top and sides of cake with chocolate frosting. To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 tablespoons of sauce in center and fresh raspberries. Place 2 tablespoons sauce on center of each serving plate, and top with a slice of cake. Garnish with fresh raspberries if desired. Makes 12 servings.

Pecan Pie Cake

1 yellow cake mix

1 egg

1/2 cup melted butter

1 1/2 cups white Karo syrup [light corn syrup]

3 eggs

1/2 cup dark brown sugar, packed

1 teaspoon vanilla

1 to 2 cups chopped pecans

Mix cake mix, 1 egg, and melted butter well. Reserve 2/3 cup of this batter. Spread the rest into a greased and floured 9-by-13 inch pan and bake at 325 degrees for 15 minutes or until lightly browned. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans. Pour this filling on top of crust and cook about 50 to 60 minutes at 325 degrees. Frost as desired or dust with powdered sugar.

Chocolate Orange Jubilee Cake

1 package devil's food cake mix

3 eggs

2/3 cup orange juice

2/3 cup water

1/3 cup vegetable oil

1 tablespoon grated orange zest

1 1/2 cups butter, softened

2 tablespoons orange juice

1 tablespoon grated orange zest

4 cups confectioner's sugar, sifted

2 egg yolks

Chocolate curls or shaved chocolate

Orange slices, candied or fresh

Preheat oven to 350 degrees. In a large mixer bowl, combine cake mix, eggs, orange juice, water, oil and zest. Beat on medium speed for 2 minutes. Spread batter in three prepared 8- or 9-inch round cake pans, dividing evenly. Bake 20 to 30 minutes. Cool 10 minutes in pans on a wire rack then remove layers and cool completely. With a long, sharp knife, cut each layer horizontally in half to make 6 layers. In a large mixer bowl, beat butter, orange juice and zest on medium speed until creamy. Gradually add confectioner's sugar and egg yolks, beating until smooth and fluffy. Spread buttercream between each layer, placing one on top of the other on a serving plate. Frost sides and top of cake, reserving for decoration. Decorate top of cake with rosettes of buttercream, chocolate curls, and orange slices. Chill until serving. If using fresh orange slices, place on cake just before serving.

The next time you need to take a cake to a pot luck dinner or have guests in your home, you might want to give one of these recipes a try. Have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.