Banana Split Dessert

My daughter Ariel is having a baby! My first grandchild! Her name is Marley Kay, what a cute name! I can’t wait to meet her!

I bet you can’t tell that I am a little excited. Ariel’s due date is May 26. She has been dealing with contraction since the being of April; I think that Marley can’t wait to meet me just as much as I can’t wait to meet her!

On Saturday Brandy and I threw Ariel a baby shower. It was so much fun!

 

 Our guest sign in table.

I found the idea for these cute little monkeys on Pinterest!

We played alot of games!

We had so much fun with our family and friends!

 

I decided not to serve cake for dessert, I wanted something different. If you can’t tell already we had a monkey theme. I want a dessert to match that theme. I remember my Aunt Roda making this dessert when I was younger but I never got the recipe. So I Goggled it and this was the first site that popped up. The Brown Eyed Baker so I decided to use her recipe because the others used eggs in a way I just couldn’t handle. You can always goggle it yourself if your curiosity gets the best of you.

I did changed one thing on the recipe I added 2 tablespoon of sugar to the crust, other than that I left it the same, oh and I changed the name.
It was a big hit and everyone wanted the recipe!

 

Banana Split Dessert

Crust:
2 cups graham cracker crumbs
2 tablespoons sugar
½ cup butter, melted

Filling:

12oz cream cheese
¼ cup sugar
1 (8 oz) container Cool Whip Whipped Topping

Toppings:

3 to 4 bananas, sliced
1 (20oz) can crushed pineapple, drained
2 cups of sliced fresh strawberries
1 (8oz) container Cool Whip Whipped Topping
½ cup chopped walnuts
Chocolate syrup
Maraschino cherries

Directions:
In a medium size bowl combine the graham cracker crumbs, 2 tablespoons sugar and melted butter. Pour into a greased 9x13 inch greased baking dish and press evenly into the bottom of dish, set aside.
In a mixing bowl mix together the cream cheese and ½ cup; on medium speed until light and fluffy, about 3 minutes. Fold in whipped topping until combined. Carefully spread mixture over graham cracker crust.
Top the cream cheese filling with a layer of sliced bananas, and then add a layer of crushed pineapple, and then add a layer of sliced strawberries.
Cover the strawberries with the last container of cool whip, sprinkle with the chopped walnuts, and then drizzle with as much as the chocolate syrup as your heart desires; last but not least top with cherries.
Refrigerate for 4 hours or overnight.

 

 

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Pineapple Angel Food Cake

One of the best things about Weight Watchers is that you don’t have to give up sweets; you just need to make sure you count your points. That is why I love the program so much.

I have been making this cake for years; it is one of my family’s favorites. One of the most important things to remember is that you don’t use any water just the cake mix and the can of crushed pineapple, it is just that simple. And make sure that you do not grease the pan or the cake won’t rise.

Pineapple Angel Food Cake

1 box of Angel Food cake mix
1 (20 oz) can crushed pineapple

In a large bowl mix the ingredients together until well blended. Pour into ungreased pan. Bake according to the direction on the box for the size pan that you are using.

 Serves 12, 4 points eachPin It

Peanut Butter Texas Sheet Cake

Better get the milk ready for this one! Because if you love peanut butter and I know you do. Then this cake is just what you need.

This cake is going to church with me tomorrow, because if I keep this in my house I know for a fact I will be eating the whole thing! I already had two slices and I am thinking about having a third!

Peanut Butter Texas Sheet Cake

2 cups flour
2 cups sugar
½ teaspoon salt
1 teaspoon baking soda
1 cup butter
1 cup water
¼ cup peanut butter
2 eggs
1 teaspoon vanilla
½ cup milk

In a large bowl combine flour, sugar, salt and baking soda; set aside. In a saucepan combine butter, water and peanut butter; bring to a boil over medium heat. Add to flour mixture mixing well. Combine eggs, vanilla and milk; add to peanut butter mixture in bowl. Spread mixture into a grease 15x10 jelly roll pan. Bake for 15 to 20 minutes in a 350⁰F degree oven.

Peanut Butter Icing

½ cup butter
¼ cup peanut butter
1/3 cup milk
4 cups powder sugar
1 teaspoon vanilla

In a saucepan combine butter, peanut butter and milk; bring to a boil. Remove from heat and stir in powder sugar and vanilla. Spread over warm cake.

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Peanut Butter Cake with Chocolate Buttercream Frosting

What a great combination peanut butter and chocolate! This is another cake that doesn’t last long in my house and that is saying a lot when there are only three people living here.

It is so moist and the frosting is so creamy, you will defiantly need a tall glass of milk with this one! I loved it so much that I had it for my supper last night. That the beauty of not having any one home to cook for once and awhile. I get to eat anything I want and that is just what I did! Here’s to Cake for Supper!

Peanut Butter Cake

with Chocolate Buttercream Frosting

1 Box yellow cake mix

1 1/3 cups water

1/2 cup peanut butter

1/3 cup vegetable oil

3 eggs

1 teaspoon vanilla

Preheat oven to 350⁰F. Lightly grease 2 9- inch round cake pans, then dust with flour. Set aside. Place the cake mix, water, peanut butter, oil, eggs, and vanilla in a large mixing bowl. Blend on low speed for 30 seconds. Increase speed to medium and beat 2 minutes more, scraping down sides of bowl when needed. Divide batter between prepared pans. Bake for 23 to 28 minutes. Or until toothpick inserted in center comes out clean. Cool on rack for 10 minutes. Remove from pans to cool. When cooled frost with Chocolate Buttercream frosting.

Chocolate Buttercream Frosting

1 cup butter, softened

1 teaspoon vanilla
¾ cup cocoa powder
4 cups powder sugar
¼ cup milk

In large mixing bowl cream butter; gradually add cocoa powder and powder sugar alternately with milk. Beat on medium speed until light and fluffy.  

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Fresh Peach Cake

It’s peach time! When I was letting the dogs out into the back yard yesterday I notice that there were a few peaches on the ground under the tree. And I said to myself the peaches must be getting rip. So this morning I went out to check and sure enough some were.

Ok so what goodies am I going to make with these peaches?  Why not a cake I thought I have never made a peach cake before, so I took my apple cake recipe and changed it up a bit and this is what I came up with.

When Ariel got home from work she asked me it the cake that I just got finished taking a picture of was her piece. I told her she could have it. She said this is so good I am going to have another piece. I might just eat the whole thing before dad get home. That way he can’t have any. If you remember in my last post how they fought over the Pineapple pie. I guess the feud is still going on!
And just so you know as I am writing this post out for you I have already thought of a way to improve this cake. So stay tuned for my next version!

Fresh Peach Cake

4 cups peaches, peeled and diced

2 eggs
1 ½ cups sugar
½ cup brown sugar
2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla
1 cup oil

In a large bowl mix together by hand, diced peaches, eggs and sugars. Add flour, cinnamon, nutmeg, salt, baking soda, vanilla and oil. Mix well by hand. Batter will be thick. Spoon batter into a greased and floured Bundt pan or angel food cake pan. Bake at 350⁰ for 45 to 50 minutes or until toothpick inserted comes out clean.

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Enticing Blueberry Coffee Cake

This is another great recipe giving to me by my friend Mary, who also gave me the Scandinavian Almond Bars recipe. She served this coffee cake at a brunch at her house last year. It looked so beautiful and yummy that I just had to have the recipe. The original recipe didn’t call for a glaze so I added that and I change the name. I added the word enticing, because that's what it does.

 I am so grateful for people like Mary who love to share their recipes. So many people try to keep them a secret. I will never understand why some people take their recipes with them to their graves. I believe so many great family recipes are lost that way. Remember that is why I started this blog in the first place because my daughters Brandy and Ariel wanted to know how to prepare all the great dishes that I have been making for them all these years.
And now because of this blog and all the work that I have put into it this blog and my recipes will live on way after I am gone.   And for those of you that are stilling holding on to your recipes so tight, I say let them go so that your recipes will also live on forever!

Enticing Blueberry Coffee Cake

1½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup butter, soften
½ cup sugar
1 egg
2/3 cup milk
½ teaspoon vanilla
2 cups blueberries (frozen or fresh)

Crumb Topping
1/3 cup sugar
2 tablespoons flour
½ teaspoon cinnamon
2 tablespoons butter, melted

Glaze

½ cup confectioners’ sugar, sifted
2 teaspoons milk

 Preheat oven to 375⁰F. Grease a 9-inch baking pan.

Sift together flour, baking powder and salt; set aside.
In a large bowl, cream together butter and sugar with a spoon or spatula until light and fluffy. Mix in egg, milk and vanilla. Add dry ingredients to wet ingredients blend until smooth. Spread batter into the prepared baking pan. Top with blueberries; set aside
To prepare crumb topping mix together 1/3 cup sugar, flour, cinnamon and butter in a small bowl with a fork until crumbly. Sprinkle over the blueberries in baking pan.
Bake 25 to 30 minutes. Cool 5 to 10 minutes on a wire rack before serving.
For glaze: In a small bowl combine confectioners’ sugar and milk, blend with a spoon until smooth drizzle over cake and serve.

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Italian Love Cake

My friend Tammy posted on Facebook that she was going to be making dinner for some special friends tonight and that she was going to also be making an Italian Love cake for dessert. I thought that is nice of her, she is always doing nice things for people. But what is an Italian Love cake. I just had to find out.

So I looked it up on the net, and there were a lot of hits. The recipe was the same on every web-site, but I figure that the recipe first came fromDuncan Hines, because it calls for a marble cake mix.

What we are looking at here is two cakes in one. Bottom half is a cheese cake in the middle is a chocolate marble cake and they are both topped off with a chocolate mousse frosting. And that’s a whole lot of cake to love!
And thanks Tammy for bring this great cake recipe to my attention.

Italian Love Cake

1 box fudge marble cake mix
2 pounds ricotta cheese
4 large eggs
3/4 cup sugar
1 tsp vanilla extract
1 small box (3 1/2 to 4 0z.) instant chocolate pudding mix.
1 cup milk
1 8 ounces carton whipped topping, defrosted

Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch baking pan
Prepare cake mix as directed on package. Pour batter into prepared pan and set aside.
In another bowl combine ricotta, eggs, sugar and vanilla, mixing well. Spoon the ricotta mixture over unbaked cake batter in pan.
Bake 350⁰F for 45 to 50 minutes.
Cool in pan on rack.
Mix pudding with milk; fold in whipped topping. Spread over cooled cake and refrigerate.Pin It

Hershey’s “Perfectly Chocolate” Chocolate Cake

When I woke up the morning I was thinking today would be a good day the bake a chocolate cake. Will to tell you the truth any day is a good day for chocolate cake! I have always wanted to try the cake recipe off the back of the canister of Hershey’s cocoa powder. I am glad that I did. This cake is super moist and the frosting is so creamy and chocolaty. I will defiantly be making this cake again!

Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups sugar
1¾ cups all-purpose flour
¾ cup Hershey’s Cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water

Heat oven to 350⁰F. Grease and flour two 9-inch baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla, beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with “Perfectly Chocolate Frosting”.

“Perfectly Chocolate” Chocolate Frosting
1 stick ( ½ cup) butter
2/3 cup Hershey’s Cocoa
3 cups powder sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powder sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.

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Macaroon Cake

My husband Richard signed up last week to bring dessert for this week’s bible study. I asked him what he wanted to bring, he said someone brought a cobbler like thing this past week and something like that would be good. Ok so you want me to make a cobbler? I said. Either that or maybe a cake. He replied. So I went looking through my recipes for something that I haven’t made in awhile for something that wasn’t already on my blog. I decided on this great recipe, I don’t remember where this recipe came from, but I do know that I have been making it for over 10 years.

If you love the taste of coconut and chocolate together then you will love this cake.

Macaroon Cake
2 egg whites (save the yolks for later)
Pinch salt
1/3 cup sugar
2 tablespoons all-purpose flour
1 ¾ cups flaked coconut
1 box chocolate cake mix
1 small box chocolate instance pudding mix
2 eggs
1¼ cups water
1/3 cups oil

Beat egg whites with salt until foamy. Gradually add sugar and continue beating until mixture forms stiff peaks. Blend in flour and coconut.

Combine cake mix, pudding mix, eggs, plus saved yolks, water and oil in a large bowl. Blend together then beat on medium speed for 2 minutes. Pour 1/3 of the batter into greased and floured Bundt pan. Spoon coconut mixture around center of batter in pan being careful not to touch sides of pan. Top with remaining cake batter.

Bake at 350⁰ for 50 to 55 minutes. Remove to wire rack and cool completely. Frost cake with your favorite frosting or glaze.

Satiny Chocolate Glaze
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, and then add vanilla. Spread warm glaze over top of cake letting it drizzle down the sides.

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Butterscotch Pumpkin Cake

Who would have thought that butterscotch and pumpkin would make a good combination? Not me for sure, but to my surprise it does! I bought a bag of Nestle Toll House butterscotch chip to make oatmeal cookies with and saw this recipe on the back of the bag; I just had to give it a try. I change the recipe just a little; I added the second cup of chips to the batter instead of making the butterscotch sauce that the recipe calls for.

You need to give this cake a try and if you want to serve it with the butterscotch sauce you can also find this recipe on the back of the bag of morsels or on the Very Best Baking web-site.

Butterscotch Pumpkin Cake
1 (11 oz. pkg.) Nestle Toll House butterscotch flavored morsels, divided
2 cups flour
1 ¾ cups sugar
1 tablespoon baking powder
1 ½ teaspoons cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup Libby’s 100% pure pumpkin
½ cup vegetable oil
3 eggs
1 teaspoon vanilla
3 tablespoons powder sugar

Preheat oven 350⁰F. Grease 12-cup Bundt pan.
Microwave 1 cups morsels in small, uncovered, microwave bowl on medium-high power for 1 minute; stir. If necessary, microwave at additional 10- to 15- second intervals, stirring just until melted. Cool to room temperature.
Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla in large bowl with wire whisk. Stir in flour mixture and remaining morsels. Spoon batter into prepared Bundt pan.
Bake for 40 to 50 minutes or until wooden toothpick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powder sugar.

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Chocolate Chip Cake

 
This cake recipe is a twist on my famous Death by Chocolate. I wanted to make a new cake that would become another favorite for my family, and I succeed. Ariel says that this is now her favorite cake, and I believe what she say’s because after she ate one piece she had to have another and she plans on having another later. So maybe this cake should come with a warning sign that says, Warning this cake may causes spontaneous consumption!

Chocolate Chip Cake
4eggs
1 cup sour cream
½ cup water
½ cup oil
1 box yellow cake mix
1 package vanilla instant pudding mix
12 oz. bag semisweet mini chocolate chips, divided

Divide a 12 oz. bag of mini chocolate chips three ways, ¾ cup for the glaze recipe, ¼ cup for sprinkling over glaze and the remainder of the bag is to be mixed into the cake batter about 1 ½ cups. Set aside.

Beat eggs, sour cream, water, and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir, in the remaining chocolate chips, about 1 ½ cups. Pour into Bundt or tube pan bake at 350⁰ for 1 hour. When cool top with glaze; recipe follows, and then sprinkle the ¼ cup of mini chocolate chips over the top of glaze.

Satiny Chocolate Glaze
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, and then add vanilla. Spread warm glaze over top of cake letting it drizzle down the sides.

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Pineapple Cake

I was at work the other day and I started thinking about cake recipes it’s not surprising I’m always thinking of either baking or cooking something. Will any ways the reason I was thinking about a pineapple cake recipes is because my co-worker were talking about pineapples that they bought at the flea market and I started thinking about my grandma’s pineapple cake with seven minute frosting, it was one of my favorites next to her chocolate marble cake. Oh wait a minute there is few more favorites her coconut cake and her red velvet cake. Now you know why I love to bake I love cake. And I think my grandma Annie Mae Whitley made the best cakes. This is not her pineapple cake recipe that recipe left this world when she passed away; she never wrote any of her recipes down she kept them all in her head. I wonder if my grandma was alive in this computer world of ours would she also have a cooking blog.

Pineapple Cake
1 yellow cake mix
1 small box vanilla pudding mix
4 eggs
1/3 cup oil
20 oz. can crush pineapple, divided

Glaze
¼ cup butter
¾ cup crushed pineapple
2 cups powder sugar

Preheat oven to 350⁰F. Grease and flour Bundt pan or angel food cake pan. Set aside ¾ cup of crushed pineapple for glaze.
In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean.
For glaze; in small sauce pan melt butter add the ¾ cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

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Create Your Own Bundt Cake

This recipe I found many years ago on the Nortic Ware web-site, when I was looking for a recipe for one of their baking pans. What I like most about this recipe is that it is a very versatile you can mix and match the cake mix with the pudding mix and any combination that you like. Today I mixed a vanilla cake mix with vanilla pudding mix, I was look for a nice simple pound cake to serve with the strawberries that I bought today at the road side stand on the way home. I happen to think we grow the beat strawberries here in California; Watsonville has nothing on the strawberry growers here in Merced County. Watsonville holds a strawberry festival every year, but I think we should hold one here instead.

Create Your Own Bundt Cake
1 (18-1/2 oz.) package cake mix
1 (3-3/4 oz.) package instant pudding mix
4 eggs
½ cup vegetable oil
1 cup water

To create your own cake, choose cake mix and pudding flavor of your choice. Combine all ingredients together; beat 3-4 minutes. Pour batter into greased and floured pan (see below) and bake at 350⁰. Cool cake in pan 5 -10 minutes. Turn out on wire rack to complete cooling. Experiment with different glazes and toppings or sprinkle confectioners’ sugar over the top for a festive look.Pin It

Nutella Self-frosting Cupcakes

If you have never heard of Nutella then you are in for a treat. Here in the USA with love our peanut butter, but in Italy they love their Nutella. Will Nutella in a chocolate and hazelnut spread; you can find it on the same shelf right next to the peanut butter. When my daughter Brandy was home for Easter last week she was looking through my pantry and found my Nutella (she loves Nutella just as much as I do) she said I can’t believe that you haven’t’ eating all your Nutella yet. I just love to eat it with a spoon just like most people love to eat peanut butter. I told her I was saving it to make a Nutella pound cake recipe that I found on a web-site. Will today I decided to make the pound cake when I found this recipe on GroupRecipes.com and I just had to give it a try. When you make these cupcakes and I know you will, here is a hint for swirling the Nutella into the batter make sure to hold the paper liners with your finger tips.

Nutella Self-frosting Cupcakes
10 tbsp. butter, softened
¾ cup white sugar
3 eggs
½ tsp. vanilla
1¾ cups flour
¼ tsp. salt
2 tsp. baking powder
1/3 cup Nutella

Preheat oven to 325⁰F. Line 12 muffin tins with paper liners.
Cream together butter and sugar, add in eggs one at a time, until fully incorporated; add vanilla. Stir in flour, salt and baking powder until batter in uniform and no flour remains. Using a scoop, fill each liner ¾ full with batter. Top each cake with 1 ½ tsp Nutella.

Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over Nutella.

Bake for 20 minutes. Remove to wire rack to cool completely.Pin It

Best Every Carrot Cake

I have been making this carrot cake for over 15 years; I received this recipe in an advisement for a cookbook all those years ago. I love the pineapple in the cake and I sometimes add raisins to the batter. I know that there is a lot of oil in the recipe but it makes the cake so moist.


Best Every Carrot Cake
1 ½ cups corn oil
1 ¾ cups sugar
3 eggs
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
3 teaspoons cinnamon
1 teaspoon ground cloves
2 cups peeled and grated carrots
1 cup chopped walnuts

1 can (8 oz.) crushed pineapple

Beat together corn oil, sugar and eggs until well combined. In a small bowl sift together flour, baking soda, salt, cinnamon and cloves. Add to egg mixture, mixing well. Add carrots, walnuts and pineapple to mixture. Blend to mix well. Pour batter into 3 greased 9 – inch pans. Bake at 350⁰ for 35 minutes or until a tooth pick inserted in center comes out clean. Cool on wire rack. When cool frost with cream cheese frosting.

Cream Cheese Frosting: Cream together 2 (8 oz.) packages of cream cheese, ½ cup butter; add 2 cups powder sugar and 1 teaspoon vanilla extract, blending well about 3 minutes.Pin It

Fresh Grapefruit Cake

A couple of weeks ago my friend Mary gave me a bag of sweet potatoes and a bag of grapefruit. I kind of forgot that I had them; I put them in the bottom of my pantry when she gave them to me and it just slipped my mind. When I was looking through the pantry yesterday I saw the grapefruit and reminded Richard and Ariel that we needed to eat them. I started wondering what a grapefruit cake would taste like, now I have made an orange cake before but never a grapefruit cake. I took the basic Bundt cake recipe that I had and used the juice from the grapefruit instead of water and added the zest of one of the grapefruits. For the glaze I used the recipe I had for my Southern Comfort cake I just used the grapefruit juice instead of the liquor that it called for. For the whole cake and glaze I used six grapefruits and I still have quite a bit of fruit still in the bag. That is the great thing about living in California nearly everybody has a lemon, orange or grapefruit tree in their yard. And everybody is always giving away fresh fruit.

Fresh Grapefruit Cake
Cake
1 (18-1/2 oz.) package yellow cake mix
1 (3-3/4 oz.) package vanilla instant pudding mix
4 eggs
½ cup vegetable oil
1 cup fresh squeezed grapefruit juice
2 tablespoon grapefruit zest

Glaze
1 cup fresh squeezed grapefruit juice
¾ cup sugar
¼ cup butter

Preheat oven to 350⁰F.
In a large mixing bowl combine cake mix, pudding, eggs, oil, 1 cup grapefruit juice and zest. Beat at medium speed for 3 minutes. Pour batter into a prepared Bundt pan. Bake for 45 to 50 minutes or until toothpick inserted into center comes out clean.
Meanwhile in a small saucepan combine the ingredients for the glaze; 1cup grapefruit juice, sugar and butter. Bring to a boil; remove from heat.
After removing cake from oven immediately pour glaze over cake while still in the pan; allow to cool 10 minutes than invert the cake onto a serving platter.Pin It

Death by Chocolate Cake

This is my most requested cake that I bake. Every year I donate it to my churches fundraiser, Mexico Outreach. Every year around Easter break a group of teenagers and adults from the church travel to Mexico for a little more than a week. They help out with building a church or a clinic and they also teach a vacation bible school. To help raise funds for the trip they hold a chili feed with a silent auction and a dessert auction. Year after year the bidding for my Death by Chocolate Cake goes higher and higher. I follow my recipe as followed I just dress it up a bit my drizzling a little while icing and filling the hole in the middle of the Bundt cake with Hersey hugs. This year the cake went for $135. Now you don’t have to wait for the fundraiser every year, you can enjoy this cake any time you want.

Death by Chocolate Cake
4eggs
1 cup sour cream
½ cup water
½ cup oil
1 box chocolate cake mix
1 package chocolate instant pudding mix
12 oz. bag semisweet chocolate chips

Beat eggs, sour cream, water, and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan bake at 350⁰ for 1 hour. When cool, sift powdered sugar on top of cake or top with glaze.

Satiny Chocolate Glaze
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, and then add vanilla. Spread warm glaze over top of cake letting it drizzle down the sides.Pin It

Texas Sheet Cake

Ooey gooey chocolaty goodness that what I’m talking about! I wanted something chocolate yesterday and this cake came to mind, it also gave me another chance to break in the baking pans that my daughter Brandy gave me for Christmas. When you bake this cake and I know you will be sure to spread the frosting over the cake while it is still warm from the oven, because you want the frosting to melt into the cake. I love eating this cake while it is still warm with a tall glass of milk.

Texas Sheet Cake
Cake:
1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
2 cups flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 eggs
1 teaspoon vanilla
Frosting:
½ cup milk
1/3 cup unsweetened cocoa powder
½ cup butter
4 cups powder sugar
1 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350⁰F. Grease a 10x15 inch jellyroll pan.

For cake: In a saucepan combine butter, water and cocoa powder, stir until the butter is melted,

 remove from heat and allow to cool. In a large mixing bowl combine flour, sugar, baking soda and salt. Add the chocolate mixture from saucepan, sour cream, eggs and vanilla, to the mixing bowl, mix until well blended. Pour batter into prepared pan.

 Bake for 20 minutes or until toothpick inserted in center comes out clean.

For frosting: In large sauce pan, combine milk, cocoa powder and butter; bring to a boil. Remove from heat and stir in powder sugar, vanilla and nuts.

 Spread over warm cake.

Serve cake warm or cooled.

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Honey Bun Cake

I have had this recipe in my collection for years, I don’t even remember where I got it, and all I know is that it is a keeper. The recipe does live up to its name it does tastes just like a honey bun. I was asked if I would bring a coffee cake to the Swap Until You Drop at my church, now here comes the hard decision which one should I bring, should I bake a cake to impress or should I go simple. Simple won out, simple is always best.

Now you are probably wondering what is a Swap Until you Drop. Let me try to explain the best way that I can. We had to bring 1 to 5 items that we no longer needed, use or want. We were giving clothes pins with our names on them; we then had to place our clothes pins on items that we wanted to take home. Hopefully no one else would put their clothes pin on the same item that you wanted; if they did there was a drawing to see who won that item.
I know you are going to enjoy this cake just as much as the ladies did this morning.

Honey Bun Cake
1 box yellow cake mix
¾ cup vegetable oil
4 eggs
1 (8oz) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners’ sugar
4 tablespoons milk
1teaspoon vanilla extract

Preheat oven to 325⁰. In a large mixing bowl, combine cake mix, oil, eggs and sour cream  mix on medium speed for 2 minutes.

Pour half the batter into greased 9x13 inch baking pan.
Combine brown sugar and cinnamon, and sprinkle over the batter in the cake pan.

 Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon.

Twirl the cake batter with a butter knife until it looks like a honey bun.

 Bake for 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Frost the cake while it is still hot. Serve warm.

To make frosting: In a small bowl, whisk the confectioners’ sugar, milk and the vanilla until smooth.

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