Applesauce Cake

contributed by Laura Thompson

1 and 1/2 cup sugar

3/4 cup shortening ( I have no idea if you could sub butter–I went ahead and used shortening)

2 eggs

2 c applesauce

1/2 tsp baking soda

3 c flour

1/2 t ground cloves

1 t cinnamon

1 t salt

1 t vanilla

1 c nuts (optional, I didn’t use them)

DIRECTIONS:

Cream sugar and shortening together

add eggs and beat until blended

add applesauce alternately with the dry ingredients until well blended

bake at 350 for 25-30 minutes, depending on the GREASED pan you use. (I did 2 9 inch rounds, and I should have only left them in for 25 min…I did 30 and it was just a tad bit too much)

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Earthquake Cake

contributed by Alison Alves

1 cup chopped pecans
1 cup flaked coconut
1 German Chocolate cake mix
1 stick butter ( softened)
1 lb. Powdered sugar
1 8oz. cream cheese, softened several hours
 Spray 9 x13 inch pan w/ Pam.(i used crisco and flour)
Sprinkle nuts, then coconut in bottom of pan.
Prepare cake mix as directed on the box.
 Pour over nuts and coconut. Set aside.
 In small bowl, mix margarine, cream cheese and powdered sugar until it looks like frosting.
Drop by teaspoon on top of cake batter.
Keep away from sides of pan.
 Do Not spread mixture.
Place in oven.
Bake 350 degrees for 50 to 55 minutes.
 Let cool on rack for 2 hours.
 Do Not use light cream cheese or margarine
Alison’s notes: It is very VERY important to follow the directions. Do not spread the frosting(bad things do happen) do not omit any ingredients. do not substitute any ingredients and let it cool before consuming. it is important. Then, grab your spoon and the pan and enjoy!

King’s Cake

contributed by Christina Lunsford

Dough:

1/4-ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar (I used sugar and splenda mix)

1/3 cup butter or shortening

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour (I used 1 & 1/2 all purpose and 2 cups whole wheat)

Filling:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan (mixed brown sugar and splenda)

2 tablespoons ground cinnamon

3/4 cup raisins, walnuts, or pecans, optional (i left these out)

Glaze:

4 tablespoons butter

2 cups powdered sugar

1 teaspoon vanilla extract

3 to 6 tablespoons hot water (4 tbs was too runny for me…)

Directions:

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl mix milk that has cooled down to luke warm, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth.

Add yeast mixture.

Mix in remaining flour until dough is easy to handle (I used all flour).

Knead dough on lightly floured surface for 5 to 10 minutes.

Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.

Roll out on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over dough.

Mix sugar and cinnamon and sprinkle over buttered dough.

Sprinkle with walnuts, pecans, or raisins if desired.

Beginning at the 15-inch side, role up dough and pinch edges together to seal forming a large O.

I stretched the ring out (very carefully) to make sure the hole in the middle was big.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place big O on the pan and let rise until dough is doubled, about 45 minutes.

Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla.

Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.

If desired, separate into 3 sandwich bags and add food color to make purple, yellow, and green.

Store in fridge while O is baking.

Then cut TINY slit in a corner of each bag and squirt all over the slightly cooled big O…

Cake Mix Coffee Cake

contributed by Alison Alves

‎1  box yellow cake mix

1 small box instant vanilla pudding

1 cup sour cream

4 whole eggs

1/2 cup vegetable oil

1/2 cup milk

Blend cake mix and pudding. Add rest of ingredients.

Beat all together for 10 minutes at medium speed with electric mixer. (yes, 10 minutes. It will get very thick. This is ok.)

Topping

3 teaspoons cinnamon

1/4 cup granulated sugar

1 tablespoon flour

Nuts or chocolate chips (optional but walnuts rock!)

Mix together topping.

Pour half of the batter in a greased angel food pan.(i use bundt) Sprinkle half of the topping on the batter; cut topping in to batter slightly with knife

add remaining batter and sprinkle with the remaining topping on cake.

Bake at 350 degrees F for 50 minutes or until toothpick comes out clean

Gooey Pumpkin Butter Cake

,
CAKE:
1 18 oz yellow cake mix
1 egg
8 tbl butter, melted
FILLING
1 15 oz can pumpkin
1 8 oz pkg cream cheese softened

8 tbs butter, melted
3 eggs
1 tsp vanilla
1 16 oz box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350 degrees and grease a 9×13 pan
To make the cake: combine cake ingredients and mix well. Pat into greased 9×13
Prepare Filling:
In a large bowl, beat the cream cheese and pumpkin till smooth. Add the eggs, vanilla and butter beat together. Next add the powdered sugar cinnamon and nutmeg mix well. Spread pumpkin mixture  over cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey.

“Cheater” German Chocolate Cake

Contributed by Sharon Brening

CAKE:

1 white cake mix

1 box of instant chocolate pudding

2 c. water

2 eggs.

mix and bake according to package directions

Coconut Pecan Frosting

3 egg yolks

1 c. sugar

1 small can evaporated milk

cook until thickened on stovetop,  then  stir in:

1 c coconut

1/2 c chopped pecans

Bananas and Cream Bundt Cake

contributed by Alison Alves

1/3 cup shortening

1 1/4 cups sugar

2 eggs

1 1/4 cups mashed ripe bananas

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream (can also use banana yogurt!)

3/4 cup chopped walnuts

confectioners’ sugar

            Directions

  1. In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners’ sugar before serving.

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