Pineapple Orange Cake

   I love pineapple and orange together, so when I saw this cake, I had to give it a try. It is so easy to make and even more delicious! An added bonus is that it is lighter than most cake recipes.

Pineapple Orange Cake
Ingredients:
   1 package (18.25 oz.) yellow cake mix
   1 (11 oz.) can mandarin oranges, undrained
   4 egg whites
   ½ cup unsweetened applesauce
   1 (20 oz.) can crushed pineapple, undrained
   1 (1 oz.) pkg. sugar-free instant vanilla pudding mix
   1 (8 oz.) reduced-fat whipped topping
In a large bowl, beat the cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes. Pour into a 13"x9" baking dish coated with cooking spray.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over the cake. Refrigerate for at least 1 hour before serving.
   This is also really beautiful when made in a bundt pan. Baking time will need to be adjusted for bundt pan. See the baking instructions on your cake mix to determine bake time for bundt pans.

Apricot Almond Torte

   This is truly one of the best homemade cakes I've ever made. It is a little time consuming, but very much worth the extra effort. It truly tastes as good as it looks!

Apricot Almond Torte
Ingredients:
   3 eggs
   1 ½ cups sugar
   1 teaspoon vanilla extract
   1 ¾ cups flour
   1 cup ground almonds, toasted
   2 teaspoon baking powder
   ½ teaspoon salt
   1 ½ cups heavy whipping cream, whipped

Frosting:
   1 package (8 oz.) Cream cheese, softened
   1 cup sugar
   ⅛ teaspoon salt
   1 teaspoon almond extract
   1 ½ cups heavy whipping cream, whipped
   1 jar (10 to 12 oz.) Apricot preserves
   ½ cup slivered almonds, toasted
In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with whipped cream.
Transfer to two greased and floured 9-inch round baking pans. Bake at 350̊ for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
Cut each cake horizontally into two layers. Place bottom layer on serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half of the preserves. Repeat layers. Frost sides of cake; decorate top edge with remaining frosting. Sprinkle with almonds.

Chocolate Zucchini Cake

   I found a recipe for a chocolate zucchini cake, but I modified the recipe slightly by omitting the nutmeg and using white flour instead of wheat. This cake is very moist! As you can see, I barely got a picture of it before my family ate it up! We didn't even frost it!

Chocolate Zucchini Cake
Ingredients:
   ½ cup brown sugar
   ¼ cup sugar
   ¼ cup butter
   ¼ cup oil (or applesauce)
   2 eggs
   1 tsp vanilla
   ¼ cup buttermilk
   1¼ cup flour (can use whole wheat)
   ½ teaspoon cinnamon
   ½ teaspoon salt
   2 teaspoons baking soda
   ¼ cup cocoa
   2 cups zucchini, grated
   ½ cup nilk chocolate chips

Preheat oven to 325 degrees. Cream sugars, butter, and oil together in a large bowl. Add eggs, vanilla, and buttermilk. Mix well. In a separate bowl, mix the remaining dry ingredients together. Add to sugar mixture. Fold in zucchini. Pour into greased & floured 8" x 11" (or 9" x 9") baking dish. Sprinkle the top of the cake with the chocolate chips. Bake for 30-40 minutes or until inserted toothpick comes out clean.

If you don't have any buttermilk, here is a great substitute:
   Combine 1 cup milk and 1 Tbsp lemon juice.
   Let sit for 5 minutes.

If you double this recipe... use an 11" x 14" pan.