Sunday May 31, 2009 Week #12

Earthquake Cake

WOW!  If you like german chocolate cake and toffee you will love this!!  Mark said there is "nothin' wrong with this cake!"  Susan Frye gave me this recipe and a bunch others and if the others are as good as this, we're in for a real treat!  

On the bottom of a 9 x 13 dish place 1 1/2 cups chopped pecans and 1 cup of coconut.

Mix 1 german chocolate cake mix according to direction. Pour on top of the nuts and coconut.

Then on the stove in a pan, melt  1 stick of butter, 1 -8 oz cream cheese and add one box (1 lb) confection sugar.  Be careful as this can scorch.  When it is melted pour over the cake batter mixture. Do not stir.

Bake at 350 degrees for 45 minutes.

I'm not going to tell you what happens or how the cake looks when done...it's part of the surprise.  But I will say, I would have put foil below the cake when I baked it!  So fun!!!

Sunday, May 24, 2009 Week #11

Aunt Maryann's Banana Cake

For those who love Bananas!!  Very delicious!!!!

My cousin, Susan Trader, gave me this recipe and told me her Mom would make this when the parish priest came over for dinner!

A box yellow cake mix

1 large jar banana baby food

3 not too ripe bananas for slicing

1 pint whipped cream

1/3 - 1/2 c sugar

Follow package directions and add baby food.  Cook in 2 layers.

Whip cream  with sugar. Refrigerate.

Slice bananas and arrange on first layer.  Layer whipped cream over bananas. Repeat for second layer and frost sides.

The cake was very, very moist.

I made the cake in the afternoon and didn't want to let the cake sit out nor did I want to refrigerate the iced cake so I decided to put it together right after dinner.  I did not frost the edges because I didn't have enough whipped cream,  but there was enough between the layers.  It was very pretty, too!  Kids loved it!

Sunday May 17, 2009 #10

Elna Justice's Oklahoma Orange Cake Delight

Cake:

1 box orange cake mix

2 eggs

1 can peach pie filling

1/2 cup sour cream

Icing:

1 8 oz package cream cheese, room temp

1 20 oz can crushed pineapple, with juice

1 small  package vanilla pudding, instant or regular

9 oz Cool Whip

With a fork mix the ingredients for the cake until well blended...a cpouple of minutes.  Pour in an ungreased 9 x 13" rectangular cake pan.  Bake for 30-35 minutes at 350.  When done, cool cake completely.

Mix all ingredients for icing and ice cake.  Put in the fridge until ready to serve.

Yummy!!!  What a unique tasting cake,  cool and refreshing and great for the summer.  The indgredients were a little difficult to track down but well worth the effort and it's easy to make!!!  Thanks to Grammy and Pap's good friend Elna Justice for adding to our cake task!!!  Fifty Thank you's!!!

Sunday May 10, 2009 #9 Happy Mother's Day

Texas Sheet Cake

Preheat oven to 375.
Coat a 15X10-inch jelly roll pan*** with cooking spray and 2 t flour.

Cake:
Combine
2 C all purpose flour
2C granulated sugar
1 t baking soda
1 t cinnamon
1 t salt
Set aside.

Combine in a sauce pan:
3/4 C water
1/2 C butter
1/4 C unsweetened cocoa
Bring to a boil, stirring frequently. Remove from heat and pour into flour mixture. Beat with a mixer at medium speed until well blended.
Add:
1/2 C low fat buttermilk
1 t vanilla
2 large eggs
Beat well.
Pour batter into prepared pan and bake at 375 for 17 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack.

To prepare icing: in a sauce pan combine:
6 T butter
1/3 C low fat milk
1.4 C unsweetened cocoa
Bring to a boil stirring constantly. Remove from heat and gradually stir in
3 C powdered sugar
1/4 C roasted pecans
2 t vanilla
Spread over hot cake, cool completely
Yields 20 servings.

***You can also bake this in a 13X9-inch baking pan. 375 for 22 minutes.

Two things. The cake, when baked, totally filled the pan so when you ice it some of the icing flows over the sides so set the cake on a big tray or foil or waxed paper to catch the spills. Secondly, cinnamon in a chocolate cake is an interesting taste. Some people liked it, some did not.

This recipe came from Cooking Light Magazine, I don't know which year or issue but it was on page 196! (I tore it out of the magazine years ago!!)

Sunday, May 4, 2009 #8

Mexican Fruit Cake

This is one weird cake. Maybe I wrote it down wrong from my Mom, ...here goes:

1 20 oz can crushed pineapple
2 C flour
2 t baking soda
2 eggs
1 C nuts

Combine ingredients, bake 350 for 45 minutes.

Icing
1 8 oz cream cheese
1 stick butter
1 t vanilla
2 C powdered sugar

Allow ingredients to reach room temperature. Whip together and frost cooled cake.

Did anyone notice there is no sugar in this cake??? The icing sure made up for it!!!