The Cookbook


Monday, August 16, 2010


Flourless Chocolate Cake

8 oz. bittersweet chocolate (not unsweetened)

1 C. butter

1 ½ C. sugar

6 large eggs

1 C. unsweetened cocoa powder

Preheat oven to 375º. Line bottom of a 10” spring pan with a round of parchment paper and butter paper.

Melt chocolate with butter in a bowl in the microwave. Cook and stir every 30 seconds on until chocolate is melted and smooth. Whisk sugar into chocolate mixture. Add eggs and whisk well. Add cocoa powder to chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 35-40 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Serve with vanilla ice cream and it’s even better.

Lynn’s Kitchen Adventures, July 2010

If your not a fan of Lynn’s Kitchen Adventures you should be. She has some great easy recipes and best of all their FREE, just like my blog!

Hot Milk Cake

2 C. flour

2 tsp. baking powder

1 tsp. salt

½ C. butter

1 C. milk

2 tsp. vanilla

4 eggs

2 C. sugar

Preheat oven to 325º. Grease and flour a bundt pan. In a bowl whisk flour, baking powder and salt. Set aside. Heat butter and milk in a saucepan until butter melts and mixture is hot but not boiling. Stir in vanilla.

In a separate bowl beat eggs and sugar with an electric mixer until tripled in volume. This take about 6 minutes. Then slowly add hot milk until well incorporated. Add flour mixture beating just until incorporated. Pour into prepared pan and bake for 50 to 60 minutes or until toothpick inserted comes out clean. Cool cake about 10 minutes then turn out onto rack and finish cooling. Slice and serve.

Lynn’s Kitchen Adventures, July 2010

If your not a fan of Lynn’s Kitchen Adventures you should be. She has some great easy recipes and best of all their FREE, just like my blog!

Coconut Cake

1 box yellow, white or French vanilla cake mix

1 can Baker’s Angel Flake Coconut

1 tub Cool Whip

1 can Eagle Brand Milk

1 can Coco Lopez (it’s a drink mixer for Pina Coladas)

Mix cake as directed on package. Add ½ can coconut. Bake in 13x9 pan as directed.

Mix Eagle Brand milk and Coco Lopez. Poke holes in top of cake while still hot and pour mixture over it. I only used half because it is a lot and would probably make it soggy if you used all of it.

Let cake cool completely and ice with Cool Whip. Sprinkle remaining coconut on top. Keep refrigerated.


Neiman Marcus Cake

1 box yellow cake mix with pudding

2 eggs

1 stick butter

Mix and spread in bottom of 9x12 pan.

2 eggs

1 tsp. vanilla

8 oz. cream cheese

1 ½ C. pecans

1 lb. powdered sugar

Mix and pour on top of mixture in pan and bake at 350º for 45 minutes.

Susan Eason, 2000

Gooey Butter Cake


1 – 18.25 oz. pkg. yellow cake mix

1 egg

8 T. butter, melted


1 – 8 oz. pkg. cream cheese, softened

2 eggs

1 tsp. vanilla

8 T. butter, melted

1 – 16 oz. box powdered sugar

Preheat oven to 350º.

  • Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9” baking pan. Prepare filling.
  • In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and butter and beat together.
  • Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 5 minutes. Make sure not to over bake as the center should be a little gooey.

Paula, May 2010

Cold Oven Pound Cake and Strawberries

3 C. cake flour

½ tsp. baking powder

1 tsp. salt

1 C. milk

2 tsp. vanilla

2 ½ sticks softened butter

2 ½ C. sugar

6 large eggs

You’ll need a 16-cup tube pan or angel food cake pan for this recipe; if not using a nonstick pan, make sure to thoroughly grease a traditional pan.

Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder and salt in bowl. Whisk milk and vanilla in measuring cup.

With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325º and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes. This took 85 minutes in my oven, so it may take longer in yours also.

Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)

Lynn’s Kitchen Adventures

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