I love cake. I think dinner should start with dessert so you can make sure you have room for it. Actually, I love all kinds of dessert, but that's another topic for another day. When you make baked goods, make sure you are using regular butter or margarine. If not, the cake will be drier and crack. I learned this the hard way. Something else I started doing is to make the cake in 2 layers and freeze one layer for later use. If you make a bundt cake, cut it in half and freeze it. This gives you a quick dessert for another time and it also keeps you from having sweets sitting around the house too long. Wrap the cake in plastic wrap while it's still warm and put it directly into the freezer. This causes the moisture to be frozen into the cake so it will be moist when it thaws. If the cake needs to be frosted, frost it while it's still frozen. This keeps crumbs from getting into your icing and traps the moisture in the cake as it thaws. With that being said, here are some good cake recipes.
Chocolate-Peanut Butter Cake
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) Cream Cheese, softened
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 pkg. (8 oz.) Cool Whip , thawed, divided
6 squares Semi-Sweet Chocolate
Prepare cake batter and bake in 13x9-inch pan as directed on package; cool completely. Beat cream cheese and sugar in large bowl with mixer until well blended. Add peanut butter; mix well. Blend in 1 cup Cool Whip; spread onto cake. Melt chocolate as directed on package. Mix with remaining Cool Whip; spread over cake. Refrigerate 1 hour.
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