Scandinavian Almond Cake
Preheat oven to 350º.
Grease 4x8 loaf pan with Pam.
Cut a strip of parchment paper 8” wide and 16” long. Lay in the pan so that the bottom is covered and the strip sticks out in little “ears” on the long sides of the pan. (This makes for easy removal after your cake is baked.) This will leave the two short sides of the pan uncovered, but that’s okay. Press the paper down and then spray it again with Pam.
1 stick salted butter
1 ¼ C. sugar
1 egg
½ tsp. baking powder
1 ½ tsp. almond extract
2/3 C. cream or half ‘n half
1 ¼ C. flour
¼ C. sliced almonds (optional)
Sprinkle a few in the bottom of your paper-lined loaf pan.
Place the stick of butter in a one-cup measuring cup. Zap it for 40 seconds on HIGH, or until it’s melted. (You can also do this in a small saucepan on the stove.) Pour the melted butter through a fine-mesh strainer, the kind you’d use for tea (or a larger mesh strainer lined with a double thickness of cheesecloth.) After the melted butter has dripped through, dump the milk solids that have gathered in the strainer in the garbage. What you have left is clarified butter. Let cool.
Mix the sugar with the egg in a medium sized bowl, or in the bowl of an electric mixer. Beat them together until they’re light and fluffy.
Add the baking powder and the almond extract. Mix well.
Cup your hands around the bowl with the butter. If you can hold it comfortably and it’s not so hot that it might cook the egg, add it to your bowl now and mix it in. If it’s still too hot, wait until it’s cooler and then mix it in.
Add half of the cream and mix it in.
Add half of the flour and mix it in.
Now add the rest of the cream, and mix.
And then add the rest of the flour, and mix thoroughly.
Pour the batter into the loaf pan you’ve prepared and smooth the top with a spatula.
Bake the cake at 350º, for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then loosen the cake from the short sides of the pan (the non-papered sides) with a metal spatula or a knife.
Tip the cake out on a pretty platter and remove the parchment paper. Let it cool and then dust the top with powdered sugar if you wish.
Susan Cox, July 2010
Banana Sour Cream Cake
2 C. sugar
¼ # margarine
2 eggs
4 bananas (mashed)
1 C. sour cream
2 tsp. baking soda
2 C. sifted flour
1 tsp. vanilla
1 tsp. salt
½ C. nuts
Cream sugar, margarine, eggs and bananas. Add flour alternating with sour cream (with baking soda added to sour cream). Add vanilla, salt and nuts. Bake in 10" tube pan (greased) for 1 hour at 350º.
Michele Cox, Carrollton, March 1992
Sour Cream Pound Cake
3 C. sugar
2 sticks oleo
6 eggs (separated)
3 C. flour
2 tsp. butter flavor
1 C. sour cream
¼ tsp. soda
1 tsp. vanilla
1 tsp. almond extract
1 tsp. lemon extract
Cream sugar and oleo. Add egg yolks, sift flour 3 times, mix soda and sour cream. Add to sugar mixture flour and sour cream. Blend in flavorings. Beat egg whites stiff - fold in batter. Bake at 350º for 1 ½ hours.
Karon Elder, Kilgore, March 1992
Black Russian Cake
1 Delux yellow cake mix
1 pkg. Choc. instant pudding
4 eggs
1 C. oil
¾ C. water
½ C. sugar
¼ C. Vodka
¼ C. Kahlua
Dump in mixer and beat on low speed for 1 minute and then beat on medium for 4 minutes. Cook in greased bundt pan at 350º for 60 to 70 minutes. Poke holes in cake and glaze as follows.
GLAZE:
½ C. powdered sugar
¼ C. Kahlua
Blend well and spoon over warm cake. You may sprinkle with powdered sugar. All I can say is YUMMY!!
Susan Cox, April 1992
Better Than Sex Cake
1.German Chocolate cake mix, bake as directed.
2.Poke holes all over cake, pour caramel sauce or topping (or caramel-butterscotch) over cake.
3.Top with cool whip & shaved chocolate candy bar (Symphony or Heath Bars are good). Very good!!
Gary & Diane Clay, May 1992
Dirt Cake
1 large pkg. (20 oz., 3 rows) Oreo cookies, crushed
½ stick butter
3 ½ C. milk
8 oz. cream cheese 1
C. powdered sugar
2-3 oz. pkgs. French Vanilla Instant Pudding
12 oz. Cool Whip
Crush 1 row of cookies at a time and put in 3 different bowls
Cream together in bowl 4: butter, cream cheese, powdered sugar
In bowl 5: mix milk, pudding and fold in Cool Whip
Mix the butter mix. into pudding mixture and do your layering ending with cook crumbs on top with gummy worms here and there. Place new spade to serve dessert in top of the flower pot with silk ivy arrangement to look like a potted plant.
Jean Wren, September 1991
Million Dollar Pound Cake
1 # butter
6 eggs
4 C. flour
3 C. sugar
¾ C. milk
1 tsp. almond extract
1 tsp. vanilla
Bake 1 hr. 40 min. at 300º.
Jan Scogin, October 1992
Fudge Ribbon Cake
1 chocolate cake mix, regular
2 T. margarine, softened
1 (8 oz.) pkg. cream cheese
1 T. cornstarch
1 (14 oz.) can sweetened condensed milk
1 egg
1 tsp. vanilla
Mix cake mix according to package directions. Pour batter into well greased and floured 10-in. Bundt pan. In small bowl beat cream cheese, margarine and cornstarch until fluffy. Gradually beat in condensed milk, then egg and vanilla. Pour evenly over cake batter. Bake 50-55 min. at 350º or until toothpick comes out clean. Cool ten minutes and remove from pan. Cool thoroughly. Frost with chocolate buttercream frosting.
Frosting:
6 T. softened margarine
½ C. cocoa
1/3 C. milk
2 2/3 C. powdered sugar
1 tsp. vanilla
Mrs. Tremann says that you may have to add milk to make correct spreading consistency.
Karon Elder, Kilgore, June 1991
Chocolate Chip Cake
1 box Delux Yellow Cake mix
1 sm. box chocolate instant pudding
1 small box vanilla instant pudding
4 eggs
½ C. oil
1 ½ C. water
Mix until smooth and add 6 oz. bag of chocolate chips and fold into batter. Bake in greased bundt pan or muffin tins at 350º for 55 minutes for cake.
Karon Elder, 1990
German Chocolate Upside-Down Cake
1 C. or more chopped pecans
1 stick butter
1 C. or more coconut
1 box powdered sugar
1 box German chocolate cake mix
3 T. or more water
8 oz. cream cheese
1 tsp. vanilla
Spray bottom of 9x13 or slightly larger cake pan with Pam. Spread nuts and coconut on bottom. Mix cake mix as directed and spread over pecans and coconut. Cream the cream cheese and butter together. Add powdered sugar, water and vanilla. Spoon over cake mix and smooth. Bake 1 hour at 350º.
Susan Cox, August 1992
German Chocolate Upside-Down Surprise Cake
1 C. or more chopped pecans
1 stick butter
1 C. or more coconut
1 box powdered sugar
1 box Pillsbury Plus German chocolate cake mix
1 ¼ C. water
8 oz. cream cheese, softened
3 eggs
1/3 C. oil
1 tsp. vanilla
Heat oven to 375º. Grease a 13 x 9 pan. Sprinkle coconut and pecans evenly over bottom of greased pan. In large bowl. combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Spoon batter evenly over coconut and pecans. In another large bowl, combine powdered sugar, margarine, vanilla and cream cheese; beat until smooth and creamy. Spoon evenly over batter to within 1 inch of edges.
Bake at 375º for 43 to 53 minutes (don’t ask me, I just type ‘em), or until toothpick inserted in center comes out clean. Cool completely. Cut into squares. Invert each square onto individual plates. Serve warm or cool. Store in refrigerator. Makes 12 to 15 servings.
Susan Cox, October 1992
Pumpkin Cake
1 box Spice Cake Mix
1 can Borden's Condensed milk
1 can pumpkin
2 eggs
½ C. oil
¼ C. milk (if too thick)
Mix cake mix, condensed milk, eggs, and oil. Add pumpkin and milk. Pour into oiled floured bundt pan and bake for 35-40 minutes at 375º.
Connie Hill, November 1992
Mississippi Swirl Cake
Cream:
1 C. oleo
2 C. sugar
4 egg yolks
1 T. vanilla
1 tsp. butter flavoring
Sift:
1 ½ C. flour
½ C. cocoa
½ tsp. salt
Fold:
Into batter sifted ingredients with 1 C. pecans and 3 ½ oz. can coconut.
Beat:
Egg whites until stiff and add ½ tsp. cream of tartar then fold into batter and bake in 9x13 pan at 325º for 40 minutes.
Spread:
9 oz. jar marshmallow cream with back of spoon dipped in hot water.
Brown:
in small skillet ½ C. oleo and add and blend well 3 T. carnation milk, ¼ C. cocoa(sifted) and 2 C powdered sugar(sift) and 1 tsp. vanilla. Lace over cake and swirl with spoon.
Susan Cox, June 1994
Butter Rum Cake
¾ # butter
1-8 oz. pkg. cream cheese
3 C. sugar
6 eggs, add 1 at-a-time
1 T. vanilla
1 T. combined rum, butter
3 C. flour (last) & almond extracts
Just beat until smooth, don't over beat. Bake for 1 hour and 15 minutes at 325º in greased bundt pan.
Susan Cox, April 1993
Mexican Wedding Cake
2 C. sugar
2 C. flour
2 eggs (slightly beaten)
2 tsp. baking soda
1 large can pineapple with juice
Mix well and pour into greased 9 x 13 pan. Bake at 350º for 30-45 minutes.
Glaze:
1 box powdered sugar
8 oz. cream cheese
6 T. butter
1 tsp. vanilla
Ann Ryberg Landers, February 1993
Prune Cake
Mix and beat together:
2 ½ C. flour
2 C. sugar
1 C. oil
4 eggs
1 C. buttermilk
1 tsp. each salt, ground cloves, nutmeg & cinnamon
Add:
1 C. cooked, chopped prunes
1 tsp. baking soda
Bake approximately 1 ½ hours at 325º in greased and floured bread pans.
GLAZE:
Mix in saucepan:
1 C. sugar
½ stick butter
½ C. buttermilk
¼ tsp. baking soda
Bring to a light boil and cook 1 minute. Punch holes in cake with toothpicks and pour glaze all over. Let stand until cool.
Jane Mears, December 1992
Rum Cakes
Cream:
1 stick soft butter or oleo
1 C. white sugar
Add:
2 eggs
1 C. apple sauce
2 T. cocoa
1 tsp. each cinnamon, allspice, & cloves
Mix in another bowl:
2 C. flour
½ tsp. salt
1 C. raisins
1 C. chopped walnuts
Dissolve 1 tsp. soda in 1 T. rum and mix with ½ C. rum. Alternating with the flour, salt, raisins, nuts mixture. Add the rum mixture to the first mixture of butter, sugar, eggs, apple sauce until rum and flour mixtures are gone. Fill 24 greased muffin tins ¾ full and bake for 15 minutes at 375º.
ICING:
½ stick soft butter or oleo
½ box confectioners sugar
Add enough rum for spreading consistency.
Connie Hill, November 1992
Richest Chocolate Cake
1 ½ cups flour
1 ¼ cups granulated sugar
3 T. cocoa
1 T. baking soda
½ tsp salt
4 eggs
½ cup milk
½ cup coffee flavored liqueur
1/3 cup vegetable oil
1 T. white vinegar
1 tsp vanilla extract
1 pkg. (6 oz.) semi-sweet choc. pieces
2 pkgs (3 oz. each) cream cheese, softened
Frosting:
2 oz. unsweetened baking chocolate
2 T. butter or margarine
1 ½ cups sifted confectioners sugar
1 tsp vanilla extract
3 T. + 1 tsp hot water
For Cake:
Preheat oven to 350º. Line bottom of a 9" springform tube pan with waxed paper. Grease and flour the paper and pan. Set aside. In large bowl, stir together first 5 ingredients. In a medium bowl, whisk together next 6 ingredients. Stir until well blended. In a medium bowl, stir cream cheese and chocolate together until well blended. Beat cream cheese mixture into batter. Pour batter into prepared pan. Bake 45-50 minutes, testing for doneness with a toothpick. Cool in pan 10 minutes; remove sides of pan and cool completely. Invert onto a serving plate. Remove wax paper.
For Frosting:
Melt chocolate and butter in a small saucepan over low heat, stirring constantly, until smooth. Remove from heat; add sugar and vanilla. Stir until crumbly. Add water and stir until smooth. Spread frosting on sides and top of cake.
Karon Elder, March 1993
Banana Split Cake
6 bananas
3 sticks of butter
2 C. graham cracker crumbs
2 eggs
1 lg. carton cool whip
2 C. powder sugar
1 lg. can crushed pineapple
1 small bottle cherries
1 C. pecans
Melt 1 stick butter and mix with graham cracker crumbs, press into 9 x 13 cake pan (bottom only). Drain pineapple till dry. Mix in mixer - 2 sticks butter, 2 eggs, and 2 cups powdered sugar (mix about 15 minutes). Spread over graham crust slice 6 bananas over mixture, put pineapple over bananas and cover with cool whip, top with cherries & pecans. Refrigerate over night.
Karen Myers, September 1993
Chocolate Sheet Cake
Sift together:
2 C. flour
2 C. sugar
Mix in pan:
2 sticks oleo
4 T. cocoa
1 C. water
Bring to a rapid boil. Pour over flour & sugar mixture. Mix until well blended.
Add:
½ C. buttermilk
1 tsp. soda
2 eggs slightly beaten
1 tsp. vanilla
Mix well and pour into greased sheet pan. Bake 20 min. at 400º oven.
ICING:
Melt together and bring to boil:
1 stick oleo
4 T. cocoa
6 T. milk
Remove from heat and add 1 box sifted confectioners sugar and 1 tsp. vanilla. Stir and pour over cake while cake is still hot.
Susan Cox, August 1993
Lemon Cake Squares
Mix together - pat into 9x13 greased pan:
1 box lemon cake mix
1 egg
1 stick butter melted
Topping:
1 box powdered sugar
2 eggs
8 oz. cream cheese
Mix together and pour over top of mix. Bake at 350º for 35 minutes.
Susan Zepeda, September 1993
Pig Picking Cake
1 Duncan Hines Yellow cake mix
¾ C. oil
1 can mandarin oranges (undrained)
4 eggs
Mix well and pour into two greased and floured cake pans. Bake at 350º, 15-20 minutes.
Frosting:
1 large container cool whip, 1 large can (undrained) pineapple, 1 pkg. vanilla instant pudding.
When cake is cool, remove from pans and later cut in half each layer (with string) so that you have four layers. Frost cake and refrigerate.
Susan Zepeda, September 1993
Ugly Duckling Cake
The Secret: Coconut, fruit cocktail, eggs and a simple cake mix make a crumbly looking cake that turns absolutely beautiful at the first succulent bite.
The Recipe:
1 pkg. yellow cake mix
½ C. firmly packed brown sugar
1 can (16 oz.) fruit cocktail
½ C. butter
2 1/3 C. coconut
½ C. granulated sugar
½ C. evaporated milk
2 eggs
Combine cake mix, fruit cocktail with syrup, 1 C. of the coconut and the eggs in large mixer bowl. Blend; then beat at medium speed for 2 minutes. Pour into greased 13 x 9 pan. Sprinkle with brown sugar. Bake at 325º for 45 minutes, or until cake springs back when lightly touched. Bring butter, granulated sugar and milk to a boil in small saucepan; boil 2 minutes. Remove from heat; stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.
Susan Zepeda, September 1993
Rum Butter Pound Cake
1 box butter cake mix
1 pkg. (3 oz.) instant vanilla pudding
¾ C. oil
¾ C. water
4 eggs
¼ chopped pecans
Combine all ingredients, except pecans, in mixer bowl and beat at medium speed of electric mixer until well blended. Grease a tube pan and lightly flour pan. Sprinkle chopped pecans over bottom of pan, then add cake batter. Bake in preheated 350º oven for 45 minutes, or until cake test comes out clean.
Rum Butter Icing:
1 C. confectioners' sugar
½ stick butter
3 T. water
¼ C. rum
½ C. chopped pecans
Combine first three ingredients in sauce pan and when mixture is bubbly and sugar is dissolved, add rum and chopped pecans. As soon as cake is taken out of the oven, pour this hot mixture over the cake. Let cake set about 10 minutes in the tube pan, then turn out on waxed paper, as icing will be absorbed if paper toweling is used.
Susan Zepeda, September 1993
Mayonnaise Cake
2 C. flour
¼ tsp. salt
1 tsp. soda
1 C. mayonnaise
1 C. water
2 tsp. vanilla
Grease & flour pan. Bake 350º for 30 minutes or until it shrinks from sides of pan and springs back when lightly touched.
Lisa Wessels, from Jane Mears June 1994
Rare Reviews Coconut Cake
1 pkg. yellow cake mix with pudding
4 eggs
1 small pkg. instant vanilla pudding
¼ C. oil
1 1/3 C. water
2 C. coconut
1 C. chopped pecans
Blend eggs, mix, pudding, water, and oil in a large bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour batter into 3 greased and floured cake pans. Bake at 350º for 35 minutes. Cool 15 minutes.
Frosting:
4 T. butter
2 tsp. milk
2 C. coconut
3 ½ C. powdered sugar
1 (8 oz.) pkg. cream cheese
½ tsp. vanilla
Melt butter, 2 T., in a skillet. Add coconut and stir. Lightly brown the coconut and spread on a paper towel and cool. Cream 2 T. of butter with cream cheese and milk. Beat in vanilla, stirring in coconut. Spread on cake.
Memorial Church of Christ Cookbook, April 1994
Bourbon Cake
1 yellow cake mix (not pudding)
1 pkg. instant vanilla pudding
½ C. Wesson oil
½ C. water
½ C. bourbon (or rum)
4 eggs
½ C. choppsed nuts – put into bottom of well greased bundt pan.
Mix ingredients, pour over nuts and bake about one hour at 325º. While hot and still in bundt pan, punch holes in top of cake and pour glaze.
Glaze:
1 C. sugar
1 stick butter
¼ C. water
Boil 1 minute and add 1 jigger of bourbon. Cool and turn out cake.
Doris Heard, April 1994
Because You Are You Cake
Bake a Duncan Hines yellow cake mix according to directions, using a 9x13 pan.
When cake is done, while still hot, prick top of cake with fork and spread one large can of crushed pineapple, with juice over top of cake. Cover with Saran wrap and place in refrigerator until completely cool.
Mix one pkg. of instant vanilla pudding mix with 1 C. milk, then mix with one medium size dream whip. Spread on top of cooled cake and sprinkle pecans on top.
Jane Mears, June 1994
Milky Way Cake
6 Milky Way Bars
4 eggs
2 C. sugar
2 ½ C. flour
1 tsp. salt
1 C. buttermilk
½ tsp. soda
1 C. margarine
2 tsp. vanilla
2 C. pecans, chopped
Melt candy in top of double boiler. Cream sugar and margarine; add eggs one at a time, beating after each. Add candy mixture and beat well. Add dry ingredients alternately with buttermilk. Stir in pecans and vanilla. Pour into a greased bundt pan. Bake at 325º for 1-1 ½ hrs.
Lisa Wessels, from Jane Mears, June 1994
Chocolate Icing
In small saucepan:
1 C. sugar
3 T. cocoa
¼ C. margarine
¼ C. milk
Mix and bring to a full boil - boil 1 minute stirring. Add 1 tsp. vanilla - cool and beat till thickened (may put pan in cool water to cool faster).
Pour over cake - may add nuts and/or coconut.
Lisa Wessels, from Jane Mears, June 1994
Cherry Delicious Cake
4 oz. instant chocolate pudding
1 pkg. cream cheese, softened
2 T. sugar
2 T. milk
1 pkg. whipped topping mix or 8 T. Cool Whip
1-16 oz. can dark sweet cherries
1 T. cornstarch
2 T. sugar
¼ C. water
¼ C. burgundy
Prepare cake mix with pudding (½ oil, 4 eggs, 1 C. water). Mix cream cheese, add sugar and milk. In another bowl prepare topping mix according to directions! Fold cream cheese into topping. Mix cornstarch and sugar together, add cherry juice and water. Cook until bubbly, add cherries. Remove from heat. Slice piece of cake, put 1 T. cream cheese mixture on top, then cherries.
Mary Kay Jezek, from Jane Mears, June 1994
Brown Sugar Icing
1 stick butter
1 C. brown sugar
boil over low heat, stir constantly
Add ¼ C. milk - bring to boil stirring constantly - cool to lukewarm - add 1 ¾ to 2 C. powdered sugar.
Jane Mears, June 1994
Oatmeal Cake
Pour 1 ¼ C. boiling water on 1 C. of 3 minute oatmeal, let stand 20 minutes.
Cream:
1 stick oleo
1 C. white sugar
1 C. brown sugar
2 eggs, one at a time
Sift and add:
1 1/3 C. flour
1 tsp. soda
½ tsp. cinnamon
½ tsp. salt
Bake 35 minutes at 350º oven.
TOPPING:
Mix well - spread over cake as it comes form even and toast golden brown.
6 T. melted butter
¼ C. canned milk
½ C. sugar
1 tsp. vanilla
1 C. coconut
1 C. nuts
Jebyna McLauchlin, from Jane Mears, June 1994
Carrot Cake
1 ½ C. oil
½ tsp. baking soda
2 ½ C. sugar
¼ tsp. salt
4 egg yolks
1 tsp. nutmeg
5 T. hot water
1 tsp. cinnamon
2 ½ C. sifted flour
1 tsp. ground cloves
1 ½ tsp. baking powder
1 ½ C. grated raw carrots
1 C. chopped nuts
4 egg whites
Preheat oven 350º. Grease 9" tube pan and dust lightly with flour. Cream oil and sugar until well mixed. Beta in egg yolks one at a time, beating well after each addition. Beat in hot water. Sift together flour, baking powder, baking soda, salt and spices; beat into egg mixture. Stir grated carrots into butter; add nuts. Beat egg white until soft peaks form; fold into batter. Turn into prepared pan. Bake 60 to 70 minutes.
Jane Mears, June 1994
Deep Dish Chocolate Cake
Mix:
1 ¾ C. flour
2 C. sugar
¾ C. cocoa
1 ½ tsp. soda
1 ½ tsp. baking powder
1 tsp. salt
2 eggs
1 C. milk
½ C. vegetable oil
2 tsp. vanilla
1 C. boiling water
Grease and flour pan, bake at 350º for 35-40 minutes.
Virginia Roberts, June 1994
Quick Cake
1 box Devil's Food Cake mix
1 T. water
1 stick melted oleo
1 tsp. vanilla
1 egg
1 C. chopped pecans
8 oz. cream cheese
1 tsp. vanilla
2 eggs
1 box powdered sugar
Mix first 6 ingredients together. Dough will be stiff. Press into greased and floured pan. Mix last 4 ingredients together and pour over first mixture. Bake at 350º for 30-40 minutes.
Susie Zepeda, August 1994
Black Forest Cake
1 chocolate cake mix
2-3 oz. pkg. chocolate instant pudding
12 oz. Cool Whip
1 can cherry pie filling
Crumble cake, sprinkle with Cherry Brandy. Mix pudding with 3 C. cold milk and add Cool Whip.
Put a layer of cake crumbs in bottom of glass bowl, add a layer of pudding, a layer of cake crumbs, layer of pudding, and layer of cake crumbs, then top with the cherry pie filling. Refrigerate at least 2 hours before serving.
Connie Hill, September 1994
Lemon Pound Cake (Cholesterol-free)
1 ¾ C. sifted cake flour
2 tsp. baking powder
¼ tsp. salt
¾ C. sugar
½ C. vegetable oil
¼ C. Realemon juice
¼ C. orange juice
4 egg whites, stiffly beaten
Spray bottom and sides of an 8 ½ x 4 ½ x 3" loaf pan with cooking spray. Combine flour and next 3 ingredients, add oil and juices. Beat until smooth. Add 1/3 of the egg whites, mix, fold in remainder. Pour batter into prepared pan and bake at 350º for 45 minutes. When cool, spread a lemon glaze, made by mixing powdered sugar with a little lemon juice over the cake.
Connie Hill, November 1994
Apple Strudel
1 C. sugar
1 egg
¼ C. shortening
1 C. flour
4 fresh apples-diced
1 tsp. cinnamon
1 tsp. soda
¼ tsp. salt
1 tsp. vanilla
¾ C. chopped pecans
Mix sugar, shortening, egg and vanilla. Add flour, soda, salt and cinnamon. Then add 1 T. of water. Bake 45 minutes at 350º. Garnish with whipped cream.
Bea Cox, Corinth, February 1995
Poppy Seed Cake
1 T. poppy seeds
¼ tsp. soda
½ C. boiling water
1/8 tsp. salt
1 C. shortening
1 C. buttermilk
3 C. sugar
1 tsp. each vanilla, butter, & almond flavoring
6 eggs
3 C. flour
Soak poppy seeds in water. Cream shortening and sugar and add eggs one at a time. Sift flour, soda and salt and add to egg mixture with buttermilk. Add drained poppy seeds and flavoring. Bake for 1 hour 15 minutes at 325º.
Topping:
1 T. lemon juice
1 tsp. vanilla
1 tsp. butter flavoring
1 ½ C. powdered sugar
Martha Rushing, Center, February 1995
Myra’s Brown Sugar Pound Cake
½ C. softened butter or oleo
1 C. shortening
1 C. sugar (½ C. will do)
1 # light brown sugar
5 eggs
3 ½ C. flour, sifted 2 times
½ tsp. baking powder
½ tsp. salt
1 C. evaporated milk
1 C. flake coconut
1 C. chopped pecans
1 ½ tsp. vanilla
Bake in well-greased large tube pan at 325º for 1 ½ hours or until tests done with toothpick. It may take a little longer. Let cool in pan about 10 minutes and remove to plate.
Glaze:
1/3 C. butter or oleo
¼ C. evaporated milk
1 C. firmly packed brown sugar
1 tsp. vanilla
Cook butter, sugar and milk over low heat until sugar is melted and all are blended. Add vanilla and pour over cake.
Karon Elder, February 1995
Simple Orange-Lemon Pound Cake
1 box lemon cake mix
½ C. oil
2 (4 oz.) pkgs. instant vanilla pudding (unprepared)
4 large eggs
1 C. orange juice
Preheat oven to 350º. Place cake mix, pudding, oil, eggs and orange juice in a large bowl. Blend according to directions on cake mix package. Pour batter into 2 greased and floured loaf pans. Bake about 25 minutes, or until brown and center springs back when touched.
While warm, remove from pans. Store in self-locking plastic bags in the refrigerator. The flavor will improve after 2 to 3 days.
Pat Bennett, July 1995
Hawaiian Banana Cake
1 7/8 C. flour
¾ C. oleo
1 ½ C. sugar
1 ½ C. bananas
¾ tsp. salt
3 eggs, well beaten
1 ½ tsp. baking soda
*1 C. pecans, optional
Mix flour, sugar, salt & soda; add oleo and combine as you would in making pie crust. Add bananas to flour and oleo, along with eggs. Fold liquid ingredients into dry ingredients very quickly, do not over mix. Spoon into 3 buttered and floured 11" round pans. Put pans down with a thump to remove air holes. Bake at 350º for 45 minutes or until it tests done with a cake tester.
Karon Elder, The Texas Epicurean Cookbook, August 1995
Dream Cake
1 pkg. cake mix (white, yellow, chocolate, etc.)
4 eggs
1 packet Dream Whip
1 C. cold water
Beat all ingredients for 1 minute. Pour into greased and floured cake pan. Bake at 350º for 30 minutes.
Yum Yum Frosting:
8 oz. cream cheese, softened
1 pkg. instant pudding (coconut cream
1-1 ½ containers Cool Whip
Beat cream cheese and dry instant pudding till blended and smooth. Fold into Cool Whip. Put on cooled cake and keep refrigerated till ready to eat.
Sandy Decker, September 1995
Fresh Apple Cake
3 C. flour
1 tsp. soda
½ tsp. salt
2 C. sugar
2 tsp. vanilla
2 eggs
1 C. oil
1 C. pecans
3 C. fresh apples
Bake for 45 minutes at 350º.
Icing:
8 oz. cream cheese, soft pecans
½ stick melted oleo
powdered sugar until thick
Susan Cox, October, 1995
Small Pound Cake
2 ¼ C. sugar
2 C. flour
1 C. butter
1 tsp. vanilla
6 eggs
Mix well and bake about 1 hour at 350º or until done.
Susan Cox, October 1995
Italian Cream Cake
1 stick oleo
2 C. sugar
½ C. Crisco
5 egg yolks
1 C. buttermilk
1 tsp. vanilla
2 C. flour
1 tsp. soda
1 C. chopped nuts
1 small can coconut
5 egg whites, well beaten
Cream oleo and Crisco; add sugar; beat smooth, add egg yolks and beat well, combine flour, soda and add to mixture. Alternate with milk; stir in vanilla, add coconut and nuts; fold in egg whites. Bake in three greased 8” pans at 350º for 25 minutes. Frost.
Cream Cheese Frosting:
1 (8 oz.) cream cheese, soft
½ stick oleo
1 box powdered sugar
1 tsp. vanilla
chopped nuts
Beat cream cheese and oleo until smooth, add sugar. Mix well, add vanilla, beat until smooth. Spread on cake and sprinkle top with nuts.
Olvie Shaw, Kilgore, TX, April 1976
Mama Cammie’s Pound Cake
2 sticks butter
1 stick margarine
2 ½ C. sugar
3 C. flour
7 eggs
1 tsp. lemon flavoring
Cream butter, margarine, sugar. Add eggs, one at a time, beating well; add flour, 1 cup at a time. Bake in a bundt pan which has been greased and floured - 300º for 70 minutes.
Karon Elder, October 1995
Sour Cream Coffee Cake
1 C. margarine, soft
1 C. sugar
3 eggs
1 tsp. vanilla
½ tsp. salt
½ tsp. baking soda
1 C. sour cream
3 C. flour
Mix in large bowl: margarine, sugar and eggs -- add other ingredients and mix until well blended.
In a small bowl mix: ½ C. sugar, 2 tsps. cinnamon, ½ C. chopped nuts.
Grease a 10" angel food tin. Place a layer of batter and sprinkle with nut mixture; add another layer of batter and sprinkle with nut mixture, end with layer of batter. Bake at 350º for 1 hour.
Sally Starr, Dallas, TX, October 1995
Sour Cream Coffee Cake
butter
1/8 tsp. salt
8 pecan halves
1 C. sour cream
1 C. butter
½ tsp. vanilla
2 C. sugar
½ C. chopped pecans
2 eggs
2 T. sugar
2 C. sifted flour
1 tsp. cinnamon
1 tsp. baking powder
Generously coat a 12 C. bundt pan with butter. Place a little extra butter in each notch of pan. Press a pecan half into each notch. Preheat oven to 350º.
Cream butter and sugar in a large mixing bowl. Beat in eggs. Sift flour, baking powder and salt. Add gradually to creamed mixture, blending well. carefully fold in sour cream and vanilla.
Combine chopped pecans, sugar and cinnamon. Sprinkle 2 T. in bottom of prepared pan. Cover with 1/3 of cake batter. Repeat layer twice, ending with pecan mixture. Bake 55 to 60 minutes or until a pick inserted in thickest part of cake comes out clean. Cool 10 minutes in pan, then out on serving plate
Jan Scogin, November 1996
Yum Yum Cake
2 eggs
2 C. flour
2 C. sugar
2 ½ tsp. baking powder
2 C. crushed pineapple, undrained
Preheat oven to 350º. Grease and flour a 13x9x2" cake pan. Beat together eggs and sugar. Stir in crushed pineapple. Add flour and baking powder and mix thoroughly. Bake 25 to 30 minutes.
Topping:
1 C. sugar
1 C. coconut
1 stick oleo
1 C. chopped pecans
1 (5 ½ oz.) can evaporated milk
½ tsp. lemon juice
1 tsp. vanilla
Boil sugar, margarine and evaporated milk 3 or 4 minutes. Stir in coconut, pecans, vanilla, and lemon juice. Make holes in top of cake with toothpick. Pour over hot cake.
Karon Elder, March 1996
Apple Cake
2 C. flour
2 C. sugar
½ C. margarine
4 C. diced and peeled apples
2 eggs
2 tsp. baking soda
½ tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
1 C. chopped nuts
Cream sugar and margarine; add beaten eggs and vanilla. Sift flour and dry ingredients together; add nuts to dry mixture. Add apples and dry ingredients alternately to sugar, butter and eggs. When well mixed, bake in 350º oven about 25 to 30 minutes.
Nancy Volmer, December 1997
Oatmeal Cake (my personal favorite)
Add 1 cup oatmeal to 1 ½ cups boiling water. Stir and set aside.
Cream:
1 stick butter or margarine
1 C. sugar
1 C. brown sugar
add 2 eggs; beat well
Combine:
1 ½ C. flour
½ tsp. salt
1 tsp. soda
1 tsp. cinnamon
Add dry ingredients and oatmeal to creamed mixture. Bake in 13" x 9" greased and floured pan, at 350º for 25-30 minutes, or till tests done.
Topping:
A few minutes before cake is done, combine in saucepan:
1 stick butter
½ C. milk
1 C. brown sugar
1 C. coconut
½ C. chopped nuts
Bring to a boil, and pour over hot cake. Put cake under broiler for 2-3 minutes. Watch carefully to keep from burning! Eat and enjoy!
Tammy Fowler, January 1997
Chocolate Eclair Cake
Takes about 26 hours to finish.
Cake:
1 box graham crackers
2 pkg. instant vanilla pudding mix
3 C. milk
1-8 oz. Cool Whip
Butter bottom of pan, line with crackers. Prepare pudding with 3 cups milk, beating at medium speed until well blended. Carefully fold in whipped topping. Pour half of mixture over graham crackers, cover with next layer of crackers and repeat. Put crackers on top layer. Refrigerate for at least 2 hrs.; frost with icing; then refrigerate for 24 hours.
Icing:
4-1 oz. unsweetened chocolate
4 tsp. light corn syrup
4 tsp. vanilla
6 T. softened butter
3 C. sifted confectioners sugar
6 T. milk
Beat all till smooth.
Maudie Dokken, October 1997
Decadent Fudge Cake
1 C. butter or margarine, softened
1 ½ C. sugar
4 eggs
½ tsp. baking soda
1 C. buttermilk
2 ½ C. flour
1 ½ C. semi-sweet chocolate
1/3 C. chocolate syrup
2 (4 oz.) bars sweet baking chocolate,mini-morsels, divided melted and cooled
4 oz. white chocolate, chopped
2 tsps. vanilla extract
Chocolate & white chocolate leaves
2 T. plus 2 tsps. shortening, divided (optional)
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate syrup, and vanilla, stirring just until blended. (Do not overbeat.)
Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300º for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely.
Combine 4 oz. chopped white chocolate and 2 T. shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining ½ C. mini-morsels and 2 tsps. shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves.
Leanna Bridgett, December 1996
No Depression Cake
1 C. sugar
½ tsp. cloves
2 C. firmly packed brown sugar
2 tsp. salt
2 C. water
4 C. flour
1 C. shortening
2 ½ tsp. baking powder
1 C. seedless raisins
2 C. chopped nuts
1 tsp. cinnamon
1 tsp. nutmeg
Powdered sugar, to decorate
Preheat oven to 350º (grease a 13x9 baking pan). In a large saucepan, combine sugars, water, shortening, raisins, spices and salt. Boil together 3 minutes; cool.
Sift together flour, baking powder and baking soda; add to saucepan, along with nuts. Mix well and pour into prepared pan. Bake for 45 minutes.
Remove from oven. Let cool for 10 minutes, then turn onto a cake plate. When thoroughly cool sprinkle with a little powdered sugar, or mix lemon juice and grated lemon rind into powdered sugar for frosting.
Dottie Walters, from Chicken Soup for the Soul Cookbook, February 1999
Orange Swirl Cake
1 pkg. Super Moist Yellow Cake
Mix 1 pkg. (4-serving size) orange flavored gelatin
½ tsp. orange extract powdered sugar
Heat oven to 350º. Grease and flour 12 cup bundt cake pan. Prepare cake mix as directed on package. Remove 1 ½ cups of the batter and set aside. Pour remaining batter into pan. Stir gelatin (dry) and extract into the 1 ½ cups batter. Drop orange batter by generous tablespoons randomly in 6 or 8 mounds onto batter in pan. Cut through batter with knife in S-shaped curves in one continuous motion for swirled effect. Bake 42 to 47 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn upside down onto heatproof serving plate; remove pan. Cool cake completely. Sprinkle with powdered sugar. (I put a glaze frosting on the one I served at Jefferson.)
Nancy Volmer, September 1999
Cream Cheese Pound Cake
2 sticks margarine
1 stick butter
8 oz. of cream cheese (soft)
3 C. sugar
3 C. flour
6 eggs
3 tsp. vanilla
Cream margarine, butter, cream cheese and sugar together until smooth. Add flour and eggs alternately, mixing well after each addition. Sir in vanilla. pour batter into a greased tube pan. Place in a cold oven and bake @ 300º for 1 ½ to 2 hours.
Karolyn Gephart, September 1999
Pineapple-Orange Sunshine Cake
To make a multilayer cake, bake the batter in tow 9-inch cake pans for about 25 minutes or until it tests done. Split cooled layers in half horizontally, spread with frosting, and stack.
Cake:
1 box Sweet Rewards yellow cake mix
¼ C. applesauce
1 can (11 oz.) mandarin oranges in light syrup
4 eggs
Preheat oven to 350º. In a large bowl, stir together all cake ingredients until moist. Beat by hand for 2 minutes.
Coat a 9x13 cake pan with nonstick spray. Pour batter into pan. Bake 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Frosting:
1 container (8 oz.) light whipped topping
1 small pkg. instant vanilla pudding
1 can (15.5 oz.) crushed pineapple in juice
In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refrigerator. Serves 16.
Karolyn Gephart, June 1999
Spiced Apple Cake
2 C. sugar
2 C. flour
4 tsp. ground cinnamon
1 tsp. salt
2 tsp. baking soda
2 eggs
1 C. oil
¼ C. freshly squeezed orange juice
4 C. Granny Smith apples, peeled, cored and finely chopped (about 4 to 6 apples)
1 C. walnuts
Preheat oven to 325º. Butter and flour a 10” cake pan. Combine dry ingredients and set aside. Whip eggs until frothy, about 3 to 4 minutes then add oil and orange juice and mix thoroughly. Add dry ingredients and beat with whip at low speed until thoroughly combined.
Fold in apples and walnuts and pour into prepared cake pan. Bake at 325º for 1 hour or until firm on top. Cover with aluminum foil if top gets too brown. Cool on rack 5 minutes, then invert onto rack and cool completely. Serve with guava cream cheese topping spread over the top.
Guava cream cheese topping:
¼ C. guava jam
1 T. freshly squeezed lime juice
5 oz. cream cheese, room temperature
Mash all ingredients in a bowl with a fork until light and fluffy.
Karen Capps, January 2000
Neiman-Marcus Cake
First Layer
1 box yellow cake mix
2 eggs
1 stick margarine, melted
Second Layer
1 (8 oz.) pkg. cream cheese
1 lb. box powdered sugar
2 eggs
1 C. chopped pecans
Mix ingredients for first layer together and press into bottom of 9x13” pan.
Cream the cream cheese. Add rest of ingredients for second layer and pour over top of first mixture. Bake at 350º for 30-35 minutes or until done.
Kathy Nichols
Chocolate Chip Pound Cake
1 yellow cake mix (cheap one)
4 eggs
1 small box instant pudding mix
small carton sour cream
½ C. sugar small pkg. chocolate chips
¾ C. water
Mix well all ingredients except chocolate chips. Fold in chocolate chips. Grease well tube or bundt pan. Bake 45 minutes at 350º. This is an ugly cake but good.
Imogene Cox, July 1994
Buttermilk Pound Cake
Blend together:
1 C. margarine or Crisco
2 C. sugar
1 tsp. vanilla
1 tsp. lemon extract
4 eggs
Sift together:
3 C. flour
½ tsp. baking powder
½ tsp. soda
½ tsp. salt
1 C. buttermilk
Alternately add flour and buttermilk to cream mixture. Grease and flour tube pan. Bake one hour at 350º
Imogene Cox, July 1994
Carrot Cake
3 C. carrots (peel and grate)
4 eggs
3 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
2 C. sugar
1 ½ C. oil
2 tsp. soda
3 C. flour
Cream sugar, oil and eggs; sift flour, salt, soda and cinnamon and add to the mixture. Fold in carrots; add vanilla. Bake at 350º for 50 to 60 minutes. Use cream cheese icing.
Chyrel Storey, October 2000
New York Crumb Cake
2 T. canola oil, plus more for pan
4 C. flour, plus more for dusting pan
½ C. sugar
2 ½ tsp. baking powder
½ tsp. salt 1
large egg
½ C. milk
2 tsp. vanilla
1 C. light brown sugar, firmly packed
1 ½ tsp. ground cinnamon
1 C. unsalted butter, melted & cooled
Confectioners sugar for dusting
Place rack in center of oven and heat to 325º. In medium bowl sift together 1 ½ cups flour, sugar, baking powder, and salt. Set aside. In second bowl, whisk together egg, milk, canola oil, and vanilla using a rubber spatula. Fold dry ingredients into mixture.
Spread batter evenly into prepared pan. Set aside. In medium bowl, combine remaining 2½ cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture and toss with a rubber spatula until large crumbs form.
Sprinkle crumbs over batter and bake rotating pan after 10 minutes. Continue baking until cake test comes out clear, about 10 minutes more.
Transfer baking pan to a wire rack to cool. Dust with confectioner sugar. Cut into 3” squares. Store in an airtight container for up to 3 days.
Martha Stewart, April 2000 (WW program)
Piña Colada Cake "In a Jar"
(Makes 8 Pint Jars)
2 ¾ C. sugar
1 stick butter
4 eggs
2/3 C. drained pineapple juice
1 T. coconut extract
3 ½ C. flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
20 oz. can crushed pineapple, drained
1 C. flaked coconut
In large bowl, cream sugar and butter; add egg and mix well; add juice and extract, mix. Place dry ingredients in large bowl and blend with whisk. Add creamed ingredients to dry ingredients mix with whisk or spoon. Gently stir in pineapple and coconut. Place 1 scant cup batter in 8 well greased 1 pint jars. Bake 325º for 45 minutes. Seal as below.
Wendie Nanninga, December 1997
Kahluá Cake "In a Jar"
(Makes 6 pint jars)
1 yellow cake mix
1 small chocolate instant pudding
4 eggs
1 C. oil
½ C. water
¾ C Kahluá
Place mix, pudding in large bowl and blend with whisk. Add eggs, oil, water, and Kahluá. Mix with electric mixer for 2 minutes. Place 1 scant cup of batter in each of 6 well greased 1 pint canning jars (wide-mouthed). Bake 325º for 45 minutes. Place hot sterilized seals and rings on hot jar.
Wendie Nanninga, December 1997
Amaretto Cake "In a Jar"
(Makes 6 pint jars)
1 white cake mix
1 small vanilla instant pudding
4 eggs
1 C. oil
½ C. water
¾ C. Amaretto
Same directions as above.
Wendie Nanninga, December 1997
Piña Colada Cake
1 box white cake mix
1 large Cool Whip
1 can Eagle Brand milk
1 can coconut
1 can coconut de creme
1 C. chopped pecans
Mix and bake cake mix according to directions on box. Bake in a 13x9" pan. Punch holes with fork until full of holes immediately after taking it out of the oven. Take Eagle Brand and coconut de creme, mix and pour over cake covering all the holes. Set in refrigerator to cool. Mix Cool Whip, coconut and chopped pecans, spread over cake and refrigerate.
Susan Cox, December 1997
Chocolate Cake
2 C. flour
¾ C. buttermilk
2 C. sugar
2 eggs
½ C. cocoa
1 tsp. vanilla
1 ½ tsp. baking soda
¾ C. hot water
½ C. shortening
Sift together; flour, sugar, cocoa and baking soda; add shortening and buttermilk; blend well. Add eggs, one at a time and vanilla. Stir in hot water. pour in greased cake pan and bake at 350º for 35 to 40 minutes.
Susan Cox, December 1997
Strawberry and Cream Cake
Cooking Spray
2 ½ tsp. baking powder
1 ½ C. sliced strawberries, divided
1 ¼ C. low-fat milk
½ C. sugar
1 ½ tsp. vanilla, divided
6 T. butter, softened
1 ½ C. frozen whipped topping, thawed
1 (3 oz.) package strawberry Jell-O
2 T. sugar
3 large eggs
½ tsp. vanilla
2 ¼ C. flour
1 ½ C. quartered strawberries
Preheat oven to 350º.
To prepare the cake, coat 2 (9”) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
Place ¾ C. sliced strawberries in a blender; process until smooth.
Place 2 C. sugar, butter and gelatin in a large bowl; beat with a mixer at medium speed until blended (about 5 minutes); add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and baking powder, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in pureed strawberries and 1 tsp. vanilla.
To prepare filling, combine whipped topping, 2 T. sugar and ½ tsp. vanilla in a small bowl.
Pour the batter into prepared pans; sharply tap pans once on counter to remove any air bubbles. Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. While cakes are baking, prepare frosting.
Cool cakes in pans 10 minutes on a wire rack, then remove from pans. Peel off wax paper and cool completely.
Place 1 cake layer on a plate; spread with ¾ cup filling. Arrange ¾ cup sliced strawberries over the filling; top with remaining cake layer. Spread the remaining filling over top of cake. Spread the frosting over sides of cake. Arrange quartered strawberries on top of cake. Store cake loosely cover in refrigerator.
Frosting:
1 - 8 oz. cream cheese (fat free)
¼ C. butter, softened
¼ tsp. vanilla
1 C. powdered sugar
To prepare the frosting, beat cream cheese, butter and vanilla in a medium bowl with a mixer at low speed just until well-blended (do not overbeat).
Hazel Johnson, from the Houston Chronicle, April 2001
Butter Cake
1 box yellow cake mix
2 eggs
1 stick melted butter
Mix together and spread in 9 x 13 pan.
Then mix:
2 eggs
1 - 8 oz. pkg. cream cheese, soft or sour cream
1 - 17 oz. box powdered sugar
Spread over mixture in pan. Bake at 350º for approximately 55 minutes. Do not overbake.
Cathy Erminger, April 2001
Hummingbird Cake
Mix together:
3 C. flour
¾ C. oil
2 C. sugar
3 eggs
1 ½ tsp. cinnamon
1 tsp. soda
salt
Add:
1 ¾ C. mashed bananas
1 - 8 oz. can crushed pineapple
1 C. pecans
Pour into 3 greased (8 or 9”) pans. Bake at 350º for approximately 25 minutes.
Icing:
8 oz. pkg. cream cheese
1 stick butter
1 tsp. vanilla
1 box powdered sugar
Cindy Walker, November 2000
Pumpkin Praline Cake
1-18 oz. yellow cake mix w/out pudding
1 C. mashed pumpkin (canned)
½ C. vegetable oil
¾ C. brown sugar
¼ C. water
1 tsp. cinnamon
¼ tsp. each nutmeg, cloves, allspice (you can double spices)
4 eggs
Combine all ingredients and mix 5 minutes at medium speed. Pour into a well greased bundt pan. You can use a normal 9x13 pan greased. If you prefer bundt, add praline mix on top 1 - 1½” circle in the middle not touching the sides. When using the 9x13 you can double the nuts and brown sugar and omit the butter completely allowing the topping to remain on top.
Praline Mix for Topping:
Combine ½ C. chopped nuts, 1/3 C. brown sugar, 1/3 C. soft butter and sprinkle on top. (Butter for bundt or omit butter for 9x13 and double.)
Bake at 350º for 45 minutes or until done. Cool 10 minutes then remove pan if using bundt. May need to scrape praline mix from bottom of pan and place on top of cake. Freezes well.
Michelle Zoghbi, November 2001
Lemon Cake
Mix together thoroughly and make a well in center:
1 box lemon flavored cake mix
1 small box lemon Jell-O
Add and mix thoroughly:
¾ C. Wesson Oil
¾ C. water
Add, mixing each into batter:
4 eggs, one at a time
Beat with electric mixer 4 minutes or by hand 300-400 strokes. Pour into greased rectangular cake pan or casserole dish. Bake at 325º for 40 minutes.
Remove from oven and while still hot, prick cake all over with long fork. Drizzle over top of hot cake a mixture of 2 C. powdered sugar and ½ C. lemon juice.
Unknown, October 2001
Orange Pound Cake
1 box yellow cake mix
1-3 oz. box lemon Jell-O
4 eggs
½ C. orange juice
½ C. vegetable oil
½ C. sugar
½ C. water Confectioner’s Sugar (optional)
Preheat oven to 350º. Grease bundt pan. In large mixing bowl, combine cake mix, eggs, oil, water, and gelatin. Beat with mixer until smooth.
Pour batter into prepared pan. Bake 50 mintes. The cake may be a bit sunken in the middle. Allow to cool. slightly, remove from pan and place on cake platter.
While cake is cooling, in a samll saucepan, combine orange juice and sugar. Stir constantly until sugar dissolves. Drizzle with topping while cake is still warm. If desired, sprinkle powdered sugar over cake to decorate.
Houston Chronicle, Hazel Johnson, October 2001
German Chocolate Surprise
Bake a German Chocolate Cake Mix (Supermoist) according to package directions. Bake in 9x13 pan and cook at 350º.
Let cake cool completely.
Poke holes in cake with a wooden spoon (space at least ½” apart) and pour 1 can of Eagle Brand Milk over the cake filling the holes
Pour a 17 oz. jar of caramel syrup (1 ½ - 12 oz. jars) over the cake filling the holes.
Let cool for two hours (or over night).
Top with a large container of Cool Whip over entire surface of cake.
Sprinkle with crushed English Toffee bits or Heath bars that have a chocolate coating.
Chill till ready to serve or freeze and serve later.
Jodi Blessitt, January 2002
Strawberry Heaven
1 Tube Angel Food Cake
1 (12 oz.) Cool Whip Lite Whipped
1 pint strawberries, crushed
1 T. Milk
1 pint strawberries, sliced
Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Stir crushed strawberries and milk into 1 ½ cups of the whipped topping in large bowl. Spread ½ of strawberry mixture on cake layer. Arrange ½ of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping Refrigerate at least 1 hour or until ready to serve. Decorate top and sides with strawberry fans.
Karolyn Gephart, January 2005
East Texas Pound Cake
3 C. sugar
1 C. Crisco
3 C. flour - take out 6 level T. flour & add 6 level T. of cornstarch
1 T. lemon flavor
6 eggs separated, beat whites
1 C. buttermilk
¼ tsp. soda
¼ tsp. salt
Cream sugar and Crisco; add flour = alternating with part of the buttermilk; add egg yolks and remaining ingredients; fold in beaten egg whites.
Bake in bundt pan 1 ½ hours at 300º.
Jeri Merryman, December 2005
Georgia Cornbread Cake
1 C. sugar
1 C. brown sugar
4 eggs, beaten
1 C. vegetable oil
1 ½ C. self-rising flour
1 tsp. vanilla
2 C. finely chopped pecans
Preheat oven to 350º. Lightly grease and flour a 9x13 baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes. Can be served with a dollop of Cool Whip.
Houston Chronicle (Jolly Ayrhart gave this to me), January 2006
Sunshine Cake
Beat until smooth:
1 box lemon cake mix
1 box lemon instant pudding
1 C lemon-lime soda
¾ C. vegetable oil
4 large eggs
Frosting, combine the following:
1 tub vanilla icing (slightly melt in microwave)
1-8 oz. can crushed pineapple, drained
1 ½ C. coconut
Jolly Ayrhart, February 2006
Inside Out Cake
1 Butter Cake Mix (or you can use chocolate)
1 C. water
½ C. oil
4 eggs
1 Coconut Pecan Icing (ready to use)
Beat cake mix, water, oil and eggs for 3 minutes. Add the icing to the batter and beat until smooth. Bake in greased and floured angel food or bundt pan at 350º for 55 – 60 minutes. (no icing)
Sherry Green, November 2006
Coconut Pound Cake with 7-Minute Frosting
2 C. (4 sticks) butter, softened
2 C. sugar
2 C. Flour
6 eggs
1 – 7 oz. pkg. sweet. flaked coconut (2 2/3 C.)
1 tsp. Vanilla
Glaze:
1 C. sugar
1 tsp. Coconut extract
7-minute frosting
Preparation:
Preheat oven to 350º. Generously grease and flour a 10-inch spring form tube pan.
Cream butter and sugar with a mixer. Add 1 cup of flour and mix well. Add the eggs, one at a time, and mix. Add the coconut with the remaining cup of flour and mix well. Add the vanilla and blend.
Pour batter into the prepared pan. Bang the pan on the counter a couple of time to get rid of any air bubbles. Bake the cake for 1 hour and 15 minutes.
Remove the cake from the oven and set aside to cool for about 10 minutes. Meanwhile, make the glaze: in a small saucepan, simmer the sugar with ½ cup water until the sugar has dissolved, about 10 minutes. Stir in the coconut extract.
Run a knife around the outside edge of the cake. Remove the outer rim from the tube pan. While the cake is still hot, prick the top. Cool the cake on a wire rack.
Run the knife around the inner tube of the pan and under the bottom of the cake to loosen it. Take a plate and invert the cake onto it. Remove the bottom of the pan, then turn the cake back over so that the glazed part is on top. When completely cool, you can ice with 7-minute frosting. Store in a airtight container and serve at room temperature.
7-Minute Frosting
2 egg whites
2 tsp. Light corn syrup
dash of salt
1 tsp. Vanilla extract
1/3 C. toasted coconut, for garnish
Place the egg whites, corn syrup, salt and ½ cold water into the top of a double boiler. With a handheld electric mixer, whip the ingredients for 1 minute. Cook over gently boiling water, beating with the electric mixer on high speed, until the frosting forms stiff peaks, about 7 minutes. Remove the top of the double boiler and add the vanilla to the frosting. Continue beating the frosting for 2 minutes more, until the frosting reaches spreading consistency. Frost the top and side of the cooked coconut cake, then sprinkle with the toasted coconut.
Goddess Cake
2 sticks butter or margarine
2 C. sugar
½ C. milk
12 oz. vanilla wafers crushed (one box)
7 oz. coconut
1 C. pecans, chopped
6 eggs
Cream butter and sugar. Add eggs one at a time, beating after each one. Beat in milk. Add vanilla wafers, coconut, and pecans. Pour into greased angel food cake pan. Bake at 325º for 1 ½ hours. Yum, yum!!
Diana Bradshaw, September 2008
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