Ugly Cake Recipes

Steps:

• Beat all cake ingredients together for 4 minutes.
• Pour into greased and floured 9x13-inch pan.
• Sprinkle coconut and brown sugar over top.
• Bake at 325° for about 45 minutes.

Steps:

• Preheat oven to 350°F Lightly grease a 9"X13" baking pan.
• Stir together the cake mix, eggs, water, and oil until combined.
• Set aside.
• Combine marshmallows and brown sugar.
• In another bowl, combine cocoa and 2 cups hot water.
• Now combine marshmallow and cocoa mixtures and pour into the greased 9"X13" pan.
• Spoon prepared cake mix evenly over all.
• DO NOT MIX TOGETHER.
• Bake at 350F for 45 minutes.
• Cool completely in pan.
• Flip onto a platter.
• Your cake will have a wonderfully rich layer of chocolate sauce on top.

Steps:

• Mix the ingredients for the first layer and press into a 9 x 12 greased pan.
• Beat the ingredients for the second layer with a mixer and pour over first layer.
• Bake at 350°F for 35 minutes.

Steps:

• FIRST PART: Mix 1st part well and press into greased and floured 9x13 pan.
• SECOND PART: Cream cheese and add eggs, 1 stick butter and powdered sugar.
• Pour on top of first part and bake 300 for about 1 hour.

Steps:

• Remove the cake from the pan and place bottom-side up on a platter.
• Put 1 container of plain frosting in a piping bag with an X-shaped nozzle or in a resealable bag with the bottom corner snipped. Add green coloring to each of the other 2 containers of frosting and mix until they are a consistent green.
• Using an offset spatula, spread the green frosting evenly over the top and sides of the cake. Pipe the plain frosting in a Y shape to make it look like a sweater V-neck and front fastening. Decorate with cake decorations and holiday candies--use any design you like and make it your own.
• Preheat the oven to 350 degrees F.
• In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
• In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.
• Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into a rimmed half sheet pan and bake until an inserted toothpick comes out clean, about 20 minutes. Let cool, then cut the finished cake in half so it is the size of a quarter sheet pan.

Steps:

• Combine cake mix, undrained fruit, 1 cup coconut and eggs.
• Blend; beat at medium speed for 2 minutes and pour into a greased 9 x 13 inch pan.
• Sprinkle with brown sugar and nuts. Bake at 325 degrees F (165 degrees C) for 45 minutes. Bring butter, sugar and milk to a boil. Boil 1 minute. Stir in 1/2 cup coconut. Spoon over warm cake. Top with prepared whipped topping, if desired.

Steps:

• Set ½ cup brown sugar aside to sprinkle on cake before you bake. (I have used both dark and light, either is yummy.).
• Mix all ingredients except brown sugar and pour into a 9 x 13 greased and floured cake pan.
• Sprinkle brown sugar on top of cake batter.
• Bake at 350 degrees for about 40 minutes or until toothpick comes out clean.
• Cool 15 minutes and pour glaze over top of warm cake.
• Enjoy!
• NOTES: My friend preferred brown sugar when making the glaze, and she said she used about 1/2 of a 12-oz. can of evaporated milk when making the glaze.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
• In a large bowl, stir together the sugar, flour, baking soda, salt, and cinnamon. Make a well in the center, and pour in the oil, eggs and vanilla. Mix until well blended. Fold in the raisins and apples. Spread evenly in the prepared pan.
• Bake for 1 1/2 hours in the preheated oven, until firm and lightly browned.

Steps:

• Sift together flour, 1 cup sugar, salt, and baking soda. Beat 2 eggs and pour over dry mixture. Add fruit cocktail. Stir together.
• Grease and flour pan. Bake at 325 degrees F (165 degrees C) for 45 minutes.
• Over low heat, cook together 1 cup sugar, 1 cup milk, 1/2 cup butter or margarine and coconut. Pour over cake while still hot.

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 1/2 teaspoon of the green food color. In another small bowl, place 1 1/4 cups of the batter; stir in 1/2 teaspoon of the red food color. Pour remaining cake batter in bottom of pan. Drop tablespoonfuls of each colored batter in random pattern over top; pull table knife through batter to make swirls.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
• In medium bowl, place 1 1/2 cups of the frosting; tint with remaining 1 1/2 teaspoons green food color. In small bowl, place 1/3 cup of the frosting; tint with remaining 1/2 teaspoon red food color. Spoon into small resealable freezer plastic bag; partially seal bag. Cut off small corner of bag; set aside. Spoon 2/3 cup untinted frosting into another small resealable freezer plastic bag; partially seal bag. Cut off small corner of bag; set aside.
• Place cake, top side up, on serving platter. Spread green frosting on top and sides of cake. Using untinted frosting, pipe an upside-down triangle for the V-neck of the sweater in center of cake. Pipe 2 thick lines of untinted frosting lengthwise in center of cake. Pipe 2 red lines horizontally on either side of center line.
• Using photo as a guide, decorate as directed below: Buttons: Place 4 peppermint candies on center line for buttons. String of Lights: Pipe a line using cookie icing, place 2 of each color (blue, red, orange and yellow) chocolate candies on line. Candy Canes: Place 2 miniature candy canes crossed in center into frosting. Gumdrop Flowers: For each flower, place 6 halved pieces in a circle with 1 yellow chocolate candy placed in center. Santa Claus: Pipe a circle of untinted frosting for face, beard and brim of hat. Using red frosting, pipe a triangle for hat, and top with a small dab of untinted frosting for pom pom. Place 2 candy eyes in center of circle. Add a red cinnamon candy for a nose. Christmas Tree: Place 14 green chocolate candies to make a triangle, place 1 yellow chocolate candy on top of triangle for star, place 2 brown chocolate candies for trunk. Reindeer: Place Peanut Butter Cup top side down into frosting. Squeeze small amount of untinted frosting to attach 2 candy eyes and milk chocolate for nose, place halved pretzel for antlers.
• Cut cake in 4 rows by 3 rows. Store loosely covered at room temperature.