Goofy Cake
3 c. flour
2 c. sugar
2 t. bk soda
1 t. salt
6 T. bk cocoa
2 t. vanilla
2 T. vinegar
3/4 c. oil
1 1/2 c. water
Preheat oven to 350. Mix all ingredients in order in a large bowl. Mix until smooth. Pour into 9 x 13 baking dish. Bake for 45 minutes. When you have 5 min. left to bake, make icing.
Icing: 1 c. sugar, 1/4 c. milk, 1/4 c. butter and 1/2 c. chocolate chips.
In small saucepan on high heat combine and stir sugar, milk & butter until comes to a boil. Add choc. chips, lower temp to medium heat until smooth. Pour over warm baked cake. Let it stand for at least 10 minutes before eating or can eat it cooled. Either way it tastes great.
Goofy Cake is a tradition in our family. We make it often, especially for dessert on Fast Sunday. Why is it Goofy? As you add the ingredients in order the vinegar reacts with the bk soda. That's why I call it Goofy. You will have to try it to find out what happens. I like this cake too, because it's eggless and I always have these ingredients on hand any day. Great with milk.
Sour Cream Pound Cake
1 c. butter, softened
3 c. sugar
6 eggs
3 c. flour
1/4 t. baking soda
1/4 t. salt
1 c. (8 oz.) sour cream (low fat)
2 t. vanilla
Preheat oven to 325. Grease and lightly flour 10 in. bunt cake pan. In large mixing bowl cream together the butter and sugar until mixed well. Add one egg at a time, beating after each one.(a good arm work out) Combine flour, soda and salt. Add to creamed mixture. Mix well. Add sour cream and vanilla. Mix with electric mixer only until blended in. Pour into bunt cake pan and bake for 1 hour and 25 min. Cool for 15 min. Remove with help of butter knife. Lift up under until you can turn it upside down into serving platter. Serve with Strawberries and cool whip. It makes 20 slices.
German Chocolate Cake
1 pkg. German Chocolate cake mix (pudding in the mix)
Frosting:
1 c. evaporated milk
1 c. sugar
3 egg yolks
½ c. butter
1 t. vanilla
1 1/3 c. flaked coconut
1 c. pecans, chopped
Cook cake as directed on the box. Meanwhile make frosting. In med./large saucepan, mix milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thick about 12 min. Stir in coconut and pecans. Beat until thick enough to spread. Let it cool for 2-5 min. Spread over cake evenly. So yummy!
Éclair Cake
Filling:
2 sm. boxes instant vanilla pudding
3 c. milk
8 oz. cool whip
Graham crackers
Mix pudding and milk-fold in cool whip. In 9 x 13 dish, layer graham crackers then filling, more graham crackers, filling, end with graham crackers, it may not get that far, but end with graham crackers. Let sit overnight. Top w/frosting.
Frosting: 1 ½ c. powdered sugar, 3 T. baking cocoa, 3 T. milk, ¼ c. butter (soft). Mix together, frost cake.
Butter finger Cake (Linda)
6 butterfingers regular size
Yellow cake mix
6 oz. instant vanilla pudding
8 oz. cool whip
8 oz. cream cheese, softened.
¾ c. powdered sugar
Bake cake as directed, let cool and crumble cake into small pieces. Mix pudding as directed on the box. Beat in cool whip and powdered sugar. Add softened cream cheese to mixture. Mix well. Crush candy bars. Layer in deep bowl, crumble cake, filling and some crushed candy bar, repeat layers end with candy on top. Cover bowl with wrap, put into fridge overnight. Keep refrigerated until serving.
Lemon Glaze Bundt Cake
1 c. butter, softened 3 c. flour
2 c. sugar 2 t. baking powder
4 eggs ½ t. salt
1 ½ t. lemon extract 1 c. milk
1 ½ t. vanilla 1 T. grated lemon peel
Cream together butter and sugar. Add eggs one at a time, beating well after each one. Beat in extracts. Combine flour, powder, salt and add to creamed mixture alternately with milk. Stir in lemon peel. Pour into greased bundt cake pan. Bake at 350* for 60-70 min. or until center comes out with knife test. Cool for 10 min. Invert onto wire rack. Cool for 10 min. more. Place on waxed paper.
Glaze: ¼ c. lemon juice, 1 T. water, ½ t. lemon extract and ¾ c. sugar. Combine ingredients and drizzle over warm cake. Cool completely before serving.
Pumpkin Pound Cake
1½ c. butter, soft ½ t. baking powder
2 ¾ c. sugar ½ t. salt
6 eggs ½ t. ginger
1 t. vanilla ¼ t. cloves
3 c. flour 1 c. pumpkin
¾ t. cinnamon
Preheat oven to 350*. In large bowl, cream butter and sugar. Beat eggs in one at a time. Stir in pumpkin and vanilla. Combine dry ingredients and alternate into creamed just until moistened. Pour into greased bundt cake pan. Bake for 65-70 min. Cool for 10 min. Invert out onto wire rack, you may need help with a butter knife.
Carrot Cake
1 c. raisins 1 t. baking soda
2 c. flour, divided 1 t. salt
2 c. brown sugar ¾ c. oil
2 t. baking powder 4 eggs
2 t. cinnamon 3 c. grated carrots
Preheat oven to 325*. Toss raisins in 2 T. flour, set aside. In large mixing bowl, combine brown sugar, powder, cinnamon, soda, salt and remaining flour. Add oil and eggs; beat well. Stir in carrots and reserved raisins. Pour into 9 x 13 pan. Bake for 55-60 min. or until center of cake is set, check with butter knife. Cool on wire rack.
Frosting: 8 oz. cream cheese, softened, ½ c. butter, softened, 1 t. OJ, 1 t. vanilla and 3 ¾ c. powdered sugar
In lg. bowl, beat cream cheese and butter until smooth. Beat in OJ and vanilla. Gradually add powdered sugar until light and fluffy. Spread over cake. Store in refrigerator.
Dump Cake
Preheat oven to 350*. Butter 9 x 13 baking dish. Spread 20 oz. can of crushed pineapple on bottom of pan. Cover ½ box white cake mix . Spread one can of cherry pie filling over all. Cover with remaining cake mix. Dribble on ½ c. melted butter evenly over top. Bake for 1 hour. I like to mix the cake mix as directed on the box and then follow the instructions of the recipe.
Jewish Apple Cake
Preheat oven to 350*. Grease very well a bundt cake.
Mix & put aside:
3 apples sliced and peeled
2 t. cinnamon
¼ c. sugar
In large mixing bowl combine all in order:
4 eggs 1 T. baking powder
2 ¼ c. sugar 2 ½ t. vanilla
1 c. oil 3 c. flour
¼ t. salt 7 T. OJ
In well greased bundt cake pan, alternate cake mix with apples, begin and ending with batter. Keep apples from touching sides. Bake for 1 ¼ - 1 ½ hours. Let cool for 10 min. or longer and try to invert onto a serving platter, you may need the assistance of a butter knife to pry it up.
Pineapple Upside Down Cake
½ c. butter in bottom of skillet, melted and cooled. Place 7 pineapple rings to line bottom + 1 maraschino cherry in the middle of pineapple. Mix yellow cake mix with no oil +2 eggs +juice from pineapple for liquid. Mix by hand no mixers. Pour over pineapple cover with valve closed over med./ med.-low for about 5 min. till top is hot. Turn to low. Cook for 10-12 min. Done when cake is spongy. Put plate over skillet and flip it to turn cake upside down. Let stand for 1 min. without taking skillet off. Serve.
Best Coconut Cake
Yellow cake mix- Bake as usual then using a knife to create holes all over the cake while warm.
Sweet & Condensed Milk and Cream of Coconut – Mix together pour evenly over the cake. Cool.
Cool Whip, Coconut and maraschino cherries- Top the cake with cool whip, sprinkle on coconut flakes and put a few (about 12) cherries on top. Serve.
Skor or Heath Bar Cake
1 white cake mix 8 oz. Cool Whip
1- 6 oz. instant chocolate pudding 4-6 Heath or Skor bars crushed
1 egg + 2 egg whites Pam
2 c. water Flour
Preheat oven to 350*. Mix cake mix, pudding, egg, egg whites, and water in large bowl for 2 min. until smooth. In 9 x 13 baking dish spray with Pam and dust with light flour. Pour cake mixture into pan. Bake for 30-35 min. until done. Let cake cool. Spread cake with cool whip and top with crushed candy bars. Keep refrigerated.
Incredible Chocolate Cake
1 pkg. chocolate cake mix (Hershey triple chocolate)
Can of sweetened & condensed milk
12 oz. caramel ice-cream topping (Hershey’s is best)
12 oz. Cool Whip
2 heath candy bars
Prepare and bake cake according to directions on the box in 9 x 13 pan. Place on wire rack for 10 min. Poke 20 holes in warm cake, pour condensed milk over the cake and cool for another 10 min. Pour caramel topping over cake and cool completely. Spread with cool whip and sprinkle on crushed candy bars. Refrigerate for one hour or until ready to serve.
Mud Pie (9 x 13) so really it’s a cake
½ pkg of oreo’s, crushed and put at bottom of 9 x 13 pan. Slice ½ gallon vanilla ice-cream to fit over the oreos, pour can of Hershey’s chocolate syrup, spread over 8 oz. cool whip and add other ½ pkg. of crushed oreos, Freeze, Keep in freezer until ready to serve.
Homemade Yellow Cake
2 ¼ c. flour 1 ¼ c. milk
1 ½ c. sugar ½ c. shortening (part margarine)
3 ½ t. baking powder 1 t. vanilla
1 t. salt 3 eggs
Preheat oven 350*. Grease and flour baking pan. Beat all ingredients on low speed of mixer for 30 sec. Beat on high for 3 min. scraping the sides. Pour into pan and bake for 40-45 min.
Creamy Vanilla Frosting
3 c. powdered sugar
1/3 c. butter, softened
1 ½ t. vanilla
About 2 T. milk
Mix sugar with butter, stir in vanilla and milk. Beat until smooth and of spreading consistency. Frost a 13 x 9 cake or will frost 2 8 or 9 in cake layers.
Cream Cheese Frosting
8 oz. cream cheese, softened
1 T. milk
1 t. vanilla
4 c. powdered sugar
Beat cream cheese, milk and vanilla in med. bowl on low speed until smooth. Gradually beat in powdered sugar, 1 c. at a time or until spreading consistency. Frosts a 9 x 13 cake or 2 cake layers.
Chocolate Frosting
1/3 c. margarine or butter, softened
2 oz. unsweetened chocolate, melted
2 c. powdered sugar
1 ½ t. vanilla
2 T. milk
Mix margarine and chocolate in med. bowl. Stir in powdered sugar. Beat in vanilla and milk until smooth and spreading consistency. Frosts 9 x 13 or two layer cakes.
Vanilla Glaze
1/3 c. margarine or butter
2 c. powdered sugar
1 ½ t. vanilla
2-4 T. hot water
Heat margarine in small saucepan until melted. Stir in powdered sugar and vanilla. Stir in water, 1 T. at a time until smooth and consistency of syrup. Glazes a bundt cake.
Key Lime Pie
4 egg yolks, beaten
2 sweet and condensed milk
1 c. key lime juice (1/2 c. lemon juice + ½ c. lime juice)
1 graham cracker crust
Preheat oven to 375*. Combine egg yolks, milk, juice, mix well, pour into crust. Bake for 15 min. Cool. Add cool whip and lime slices (optional)
Pumpkin Pie
2- pie crust (follow instructions on bag) 1 t. cinnamon
2 eggs ½ t. salt
1/2 c. sugar ½ t. ginger
16 oz pumpkin 1/8 t. cloves
12 oz evaporated milk
Preheat oven to 425*. In large bowl beat eggs, add remaining ingredients. Mix well. Place crusts onto cookie sheet. Place pumpkin mixture into crusts, bake for 15 min. Reduce oven to 350* for 45 min. Cool. Serve.
Banana Cream Pie
2/3 c. sugar 1 T. + 1 t. vanilla
¼ c. cornstarch 2 bananas sliced
½ t. salt cool whip
3 c. milk pie shell
4 egg yolks, beaten
2 T. butter, softened
Prepare pie shell as directed on bag. In med. saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over med. heat, stir constantly until thickens and boils. Boil and stir for 1 min. Gradually stir at least half of the hot mixture into the beaten egg yolks, stir well and add back into saucepan. Bring to a boil and boil for 1 min. stirring constantly. Stir in butter and vanilla, let it melt. Press plastic wrap onto hot mixture until it cools to room temperature. When ready to proceed, Slice 2 bananas into baked shell. Pour mixture over the bananas. Refrigerate. Add cool whip when serving the pie.
Peanut Butter Pie
3 oreo crusts
8 oz. cream cheese, softened
1 c peanut butter
1 c. milk
3 c. powdered sugar
16 oz. cool whip
Snickers candy bar, grated
In large bowl, mix with mixer cream cheese, peanut butter, milk and powdered sugar. Add cool whip, mix and pour into oreo crusts. Grate snickers bar on top to garnish. Freeze. Serve when firm.
Sweet Potato Pie
1 lb. yam (peeled and cooked) 1 t. vanilla
¼ c. butter ½ t. nutmeg
Sweet & Condensed milk ¼ t. egg
1 t. cinnamon graham cracker crust
1 t. orange rind, grated
Preheat oven to 425. With mixer beat hot yams with butter. Add remaining ingredients. Pour into crust and bake for 20 min. Prepare pecan topping.
Pecan Topping:
Beat together 1 egg, 2 T. dark corn syrup, 2 T. brown sugar, 1 T. melted butter, ½ t. maple flavoring. Stir in chopped pecans.
Beat together 1 egg, 2 T. dark corn syrup, 2 T. brown sugar, 1 T. melted butter, ½ t. maple flavoring. Stir in chopped pecans.
Remove cooked pie from oven, reduce oven to 350*. Spoon on topping evenly. Bake for 25 min more. Cool on wire rack. Enjoy!
Chocolate Cream Pie
Add 5 T. cornstarch, 1 c. sugar and ¼ t. salt in 3 quart saucepan. Add: 2 ½ c. milk and ¾ c. half & half cream, cook over med. heat until smooth and thick and stirring constantly. Pour small amount of hot mixture into bowl of 3 beaten, egg yolks, stir and pour back into saucepan. Cook for 2-3 min. Remove and add 2 T. butter, 1 t. vanilla and ½ c. chocolate chips. Pour into baked shell. Chill for 3-4 hours. Serve with a dollop of cool whip on top.
Coconut Impossible Pie (Cameron’s math assignment)
4 eggs
3/8 c. margarine
½ c. flour
2/3 c. sugar
1 c. coconut
2 c. milk
1 t. vanilla
Put all ingredients in blender. Mix well. Pour into greased pie tin. Bake for 45 min. at 350*.
Coconut Cream Pie
Prepared pie shell 2 T. butter, soft
2/3 c. sugar 2 t. vanilla
¼ c. cornstarch ¾ c. flaked coconut
½ t. salt 1 c. cool whip
3 c. milk ¼ c. coconut
4 egg yolks, beaten
Prepare pie shell. Cool. In med. saucepan, mix sugar, cornstarch and salt. Gradually add milk. Cook over med heat, stirring constantly until becomes thickened and boils. Boil and stir for 1 min. Stir at least half of hot mixture into egg yolks, mix and pour back into saucepan. Boil and stir for 1 min. Remove. Stir in butter and vanilla & ¾ c. coconut. Pour into pie shell. Press plastic wrap onto filling. Refrigerate for 2 hours. Remove plastic and top with cool whip and extra coconuts.
Pie Crust (makes 1)
1 c. flour
½ t. salt
1/3 c. shortening
2 T. water
Mix flour and salt in bowl. Cut in shortening with pastry blender until crumbly. Sprinkle 1 T. water at a time, mixing with fork until flour is moist. Press dough into ball. On floured surface flatten with hand. Roll out 1/8 in. thick. Keep it circular. Fold in half, transfer to pie plate. Unfold, don’t stretch. Trim excess off and flute edges and prick bottom with fork. Bake at 475* for 8-10 min.
