Best Everything But The Kitchen Sink Cake Recipes

EVERYTHING BUT THE KITCHEN SINK CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bundt pan, I use Bakers Joy baking spray.
• Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
• Then beat on medium speed for 4 minutes.
• Fold in all other ingredients until well mixed.
• Pour into prepared bundt pan.
• Bake for 50 minutes or until toothpick inserted into cake comes out clean.
• Cool in pan on wire rack for 15 minutes.
• Invert and remove cake from pan onto wire rack.
• Cool completely.
• Dust with confectioners sugar.

KITCHEN SINK COOKIES

Steps:

• In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

KITCHEN SINK CAKE (CARROT)

Steps:

• Soak raisins in hot water for 30 minutes; drain and pat dry.
• Meanwhile, grease and flour a 9"x13"x2" baking pan.
• Preheat oven to 350 degrees Fahrenheit for metal pan or 325 degrees Fahrenheit for glass pan.
• In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
• In a large mixer bowl, beat vegetable oil, white sugar, brown sugar, and eggs on medium speed until combined.
• Whisk in carrots, pineapple, and bananas.
• Add dry ingredients to wet ingredients, one third at a time, until incorporated.
• Fold in pecans and raisins with a spatula.
• Pour batter into prepared pan and spread evenly.
• Bake 40 to 45 minutes or until tester in center of cake comes out clean.
• Cool to room temperature.
• FROSTING:.
• Beat cream cheese, powdered sugar, and cinnamon if using, in a medium bowl until smooth.
• Spread frosting over cake.

KITCHEN SINK CHOCOLATE BUNDT CAKE...

Steps:

• Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
• In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
• In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
• Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
• Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
• Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
• Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.

KITCHEN-SINK CHRISTMAS COOKIES

Steps:

• Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
• Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.