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Banana Upside- down Cake


Ingredients
  • 4 tablespoons butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 4 bananas, sliced
  • 1 (18.25 ounce) package yellow or white  cake mix
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour13X9  pan. Combine butter and brown sugar, divide and spread evenly in the pan. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
  2. Prepare cake mix according to package instructions.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cake upside down on a cookie sheet lined with foil, gently tap bottom and carefully remove pan, replacing caramel mixture that sticks to pan.

This is so good!!

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Best Ever Chocolate Cake


Ingredients:

  • Vegetable oil spray for misting the pan
  • Flour for dusting the pan
  • 1 package (18.25 ounces) plain devil’s food or dark chocolate fudge cake mix
  • 1 package (3.9 ounces) chocolate instant pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup warm water
  • ½ cup vegetable oil
  • 1 ½ cups semisweet chocolate chips

Directions:

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm.

*Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Serves 16

Texas Sheet Cake


It had been so long since I made this cake that I was actually wondering if it was as good as I remembered.  I made it yesterday and let me tell you, it is every bit as good as I remembered.  Takes a little bit of work, but the results are well worth it!

Cake:

  • 2  cups flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream ( I didn’t have any sour cream so I added 2 teaspoons of lemon juice to milk to equal 1/2 cup, also you could use white vinegar)
  • 2 eggs
  • 1 cup butter
  • 1 cup water
  • 5 tablespoons unsweetened cocoa powder

Icing:

  • 6 tablespoons milk
  • 5 tablespoons unsweetened cocoa powder
  • 4 cups confectioner’s (powdered) sugar
  • 1 teaspoon vanilla extract (I am really picky about his and only use pure vanilla extract)
  • 1 cup chopped walnuts
  1. Preheat oven to 350 degrees.  Grease and flour a 10X15 inch pan.
  2. Combine the flour, sugar, baking soda and salt in a large bowl.  Beat in the sour cream and eggs and set aside.
  3. Melt the 1 cup butter in a saucepan over low heat.  Add the 1 cup of water and the 5 tablespoons cocoa.  Bring mixture to a boil and immediately remove from heat.  Allow to cool slightly, then stir mixture into the first mixture, mixing till well blended.
  4. Pour batter into prepared pan.  Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center come out clean.
  5. For the icing:  In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter.  Bring to a boil, then remove from heat.  Stir in the confectioner’s sugar and vanilla, then fold in the nuts, mixing until blended.  Spread frosting over warm cake.

Bourbon Bundt Cake


  • 1 cup butter or margarine, softened
  • 1 (8 ounce package) cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 6 tablespoons cocoa
  • 1/2 cup packed brown sugar
  • 1 cup white sugar
  • 4 tablespoons bourbon
  • 4 eggs
  • 2 & 1/2 cups all purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1/4 cup butter or margarine,
  • 1/4 cup cocoa
  • 3/4 cup packed brown sugar
  • 1 tablespoon bourbon
  • 1 cup toasted pecan pieces
  • 1/4 cup cocoa
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter  or margarine, softened
  • 4 – 6 tablespoons hot hot water

Directions:

  1. Preheat oven to 325 degrees.  Grease and flour one 10 inch bundt or tube pan.
  2. Cream 1 cup of the butter or margarine, cream cheese, 1 teaspoon of the vanilla, 6 tablespoons of the cocoa, 1/2 cup of the brown sugar, white sugar and the 4 tablespoons of the bourbon.  Add eggs one  at a tune mixing well after each use.
  3. Mix together flour and baking powder and mix into the batter.  Beat on medium speed about 3 minutes.  Spread half of the batter in the bottom of the prepared pan and place teaspoons  of filling around the center of batter.  Cover with the remaining batter.
  4. Bake in the preheated oven for 70 – 75 minutes or until a toothpick comes out clean.Let cool slightly and then invert to a plate.
  5. To make the filling:  Blend 1/4 cup of the butter or margarine. 1/4 cup of the cocoa,  3/4 cup brown sugar and 1 tablespoon of the bourbon together.  Fold in the toasted pecans.
  6. To make the glaze:  Blend 1/4 cup of the cocoa, 1 cup confectioner’s sugar, 1 teaspoon vanilla, 1 tablespoon of the butter or margarine, and starting with 4 tablespoons of the water, then adding more if needed for desired consistency.  Spoon over the top of cooled cake.

This recipe takes a bit more time,  Just follow the directions carefully.  I make the filling (# 5)and set it aside before I start the cake batter.

Streusel Coffee Cake


From the Taste of Heaven Cookbook, First United Methodist Church, O’Fallon, Illinois

  • 2 cups flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup margarine or butter, softened
  • 1 cup milk
  • 1 egg

Heat oven to 350 degrees.  Prepare streusel (below); set aside.  Beat flour, sugar, baking powder, salt, butter, milk and egg in large mixer bowl on low speed for 30 seconds.  Beat on medium speed, scraping bowl occasionally, for 2 minutes,  Spread half of the batter in greased 13X9 pan; sprinkle with half of the streusel mixture.  Spread remaining batter and top with remaining streusel.  Bake until wooden pick inserted in the center comes out clean, 35 – 40 minutes.

Streusel

  • 1/2 cup chopped nuts
  • 1/3 cup packed brown sugar
  • 1/4 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoons firm margarine or butter

Mix all ingredients till crumbly.

Variations: 

  • Blueberry – Add 1 cup fresh blueberries
  • Banana – add 2 mashed bananas and a dash of cinnamon
  • Orange – substitute 1/2 cup of orange juice for the milk and add 2 teaspoons grated orange peel
  • Pineapple – after sprinkling with streusel, spread add 1 cup well drained pineapple over top
  • Raisin  – beat in 1 teaspoon cinnamon into the batter and stir 1/2 cup raisins into the batter.

~ Kathy Dice ~

Mandarin Orange Cake


  • 1 white or yellow cake mix
  • 1 small can mandarin oranges, (do not drain)
  • 4 eggs
  • 1/2 cup oil

Mix all of the above ingredients together with mixer for 4 or 5 minutes.  Bake in 2 layer pans in a pre-heated 350 degree oven for 30 to 40 minutes.  Check with a toothpick in center for doneness.  Let cool and frost with:

  • 1 small can crushed pineapple (do not drain)
  • 1 9 ounce container whipped topping
  • 1 box vanilla instant pudding

Mix all ingredients together.  Frost 1 cake layer, add the top layer and frost top and sides.

Store cake in the refrigerator.

Mother’s Old fashioned Coffee Cake


From the Creve Coeur American Legion Cookbook.

  • 2 cups light brown sugar (packed)

  • 1/2 cup butter or margarine (softened)

  • 2 cups flour

  • 1 cup nuts (chopped)

  • 1 egg, beaten

  • 1 cup buttermilk

  • 1 teaspoon soda

  • 1 teaspoon vanilla

  • 1 teaspoon cinnamon

Combine sugar, butter, flour and nuts.  Set aside one cup for topping.  Add the beaten egg, milk, baking soda, cinnamon and vanilla.  Mix ingredients and place batter in a buttered 9 X 13 pan.  Sprinkle with the reserved topping.  Bake in a preheated 350 degree oven for 30 minutes.

~ Dorothy Johnson ~