OMG! Banana Pudding Cake

OMG. Banana Pudding Cake.
Thanks to ANTOINETTE FRANKIN, here is the recipe!
Banana Pudding Cake

2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box banana pudding mix
1 cup milk

Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).

One 1.34oz box vanilla pudding mix
1 1/4 cups milk
1 cup Cool Whip (or whipped cream)

To brush on layers: Mix together the following:

1 Tbsp sweetened condensed milk
1 Tbsp milk

You’ll also need:

2-3 medium ripe bananas
3-4 cups Cool Whip for frosting

Step 1: Make the cake

Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.

Step 2: Begin layering

Level each cake. Place first layer on cake plate. Brush with a little milk mixture.

Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.

Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.

Step 3: Frost

This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.

Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.

Very important!!: Store this cake in the fridge!! Lots of perishable ingredients. You've been warned, so I’m off the hook if you don’t refrigerate and get sick.

Caramel Pumpkin Italian Cream Cake

❋ Recipe: Caramel Pumpkin Italian Cream Cake

❋ INGREDIENTS:
2 cups pecan halves
2 cups sweetened flaked coconut, divided
1/2 cup plus 2 tablespoons shortening
1/2 cup plus 2 tablespoons butter, softened
1 1/2 cups sugar
1 cup light brown sugar, packed
6 eggs, separated
1 1/4 cup pure canned pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla
2 1/2 cups flour
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk

❋ CARAMEL FROSTING:
1/2 cup butter
1 cup light brown sugar
1/4 cup heavy cream
1/8 teaspoon fleur de sel or other coarse sea salt
1 teaspoon vanilla
2 cup sifted powdered sugar

❋ CREAM CHEESE FROSTING:
1/2 cup butter, softened to room temperature
1 (8-ounce) package cream cheese, softened to room temperature
4 cups powdered sugar
1 teaspoon vanilla

❋ INSTRUCTIONS:
Preheat oven to 350 degrees. Place pecans in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown and fragrant. Reserve 8-10 halves for decorating the top, then finely chop the remainder. Set aside 1 cup chopped for the cake batter, then place the remaining chopped pecans in a small bowl. Toast 1 cup coconut in a nonstick skillet over high heat until golden brown, about 3-4 minutes, stirring often. Reserve remaining coconut for cake batter. Place the toasted coconut in the bowl with the pecans and mix. Set aside.

Cream the shortening, butter, sugar, and 1 cup light brown sugar together until fluffy on medium speed. Add egg yolks, one at a time, until incorporated. Beat in the pumpkin, cinnamon, nutmeg, and 2 teaspoons vanilla until well mixed.

Sift together the flour, baking soda, baking powder, and 1/2 teaspoon salt. Add to the butter mixture alternately with the buttermilk. Stir 1 cup reserved (untoasted) coconut and the reserved 1 cup chopped pecans.

Beat the egg whites until stiff in a medium bowl. Gently fold into batter. Divide the batter equally among 3 (9-inch round) cake pans that have been sprayed with nonstick cooking spray and lined with parchment paper or wax paper. Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack.

When cakes are completely cool, make the caramel frosting. Place 1/2 cup butter, 1 cup light brown sugar, 1/4 cup heavy cream and the fleur de sel in a medium heavy saucepan over medium-high heat. Bring to rapid boil and boil for 1 minute while stirring constantly. Remove from heat and beat in 1 teaspoon vanilla and 2 cups powdered sugar with a handmixer on medium speed until mixture is thick and spreadable. Immediately spread half of the frosting on the first cake layer that has been placed on cake plate or cardboard cake round, bottom side up (flat side up). Place the second layer on top, bottom up, and spread the remaining frosting to the edges. Place the third layer on top, bottom side up.

Make the cream cheese frosting. Beat the butter and cream cheese until creamy and fluffy with the whisk attachment on high speed. Gradually beat in the powdered sugar until fluffy and smooth. Beat in vanilla. Frost the outside and top of cake with frosting. Carefully press the reserved coconut-pecan mixture into the sides of cake, then place pecan halves on top for decoration.

YUMMY! Enjoy!

Cinnamon Roll Cake

Cinnamon Roll Cake

Cake:

3 c. flour

1/4 tsp. salt

1c.sugar

4tsp. baking powder

1&1/2 c. milk

2 eggs

2tsp.vanilla

1/2 c. butter-melted .

Topping-

1 c. butter/ softened

1 c. brown sugar

2 Tbsp. flour

1 Tbsp. cinnamon

Directions- Mix everything together except for the butter, slowly stir in the melted butter and pour into a 9 x 13 greased pan. For the topping mix all ingredients  together- until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28 -30 min.

Glaze

2c. powdered sugar

enough milk to make a runny glaze . About 6/7 Tbsp.

1 tsp. vanilla... Pour over after cake cools

From Kathy Lambert

Cracker Barrel Double Fudge Coca Cola Cake

Copycat Cracker Barrel 40th Anniversary Double Fudge Coca Cola Cake

makes one large 9 x 13" sized sheet cake

1 (12 ounce) can Coke (or other cola), divided
2 (4 ounces each) sticks unsalted butter (each stick = 1/2 cup), divided, at room temperature
1 (1 ounce) square semisweet chocolate
1 cup miniature marshmallows (measured by volume not weight)
1/2 cup shortening (I used butter flavor Crisco) (measured by volume)
1/2 cup canola oil or sunflower oil
3 tsp vanilla extract, divided
2 cups granulated white sugar or caster sugar
2 large eggs
3/4 cup milk (I used 2% fat)*
3 Tbsp powdered buttermilk*
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 1/3 cups White Lily all-purpose flour
1 1/4 cups unsweetened dark chocolate cocoa powder, divided
1/4 cup chocolate syrup (I used Fox's U-Bet)
2 cups powdered sugar or icing sugar

Before you begin, open your oven and arrange the baking racks so that one of them is set near the top, making sure there is plenty of room on that top shelf for your pan and for the cake to rise a bit. Normally cakes are baked in the center of the oven, but not this one. Preheat your oven to 350 F. Grease and flour a 9x13" rectangular sheet cake pan.You will also need a small saucepan, a whisk, an electric mixer, and 3 mixing bowls.

Measure out just 1 cup of Coke and just 1 stick of the butter and place along with the square of semisweet chocolate into a small saucepan. Set the remaining cola aside for now, and place the other stick of butter in a medium mixing bowl, setting it aside to come to room temperature.

Meanwhile, bring the mixture in your saucepan to a boil, stirring with a whisk or slotted spoon often. As soon as it boils, add the mini marshmallows, stir to coat, lowering the heat a bit to prevent a boil-over. Continue to stir until everything has fully melted and blended together, and there are no longer any white streaks remaining from the marshmallows. It should look shiny and wet, like unset fudge. Set this fudge mixture aside to cool a bit (I let mine sit for about 5 minutes, then poured it into a plastic bowl and popped it into the fridge for about another 5 minutes while I continued with the next step).

In a large mixing bowl combine the shortening, oil, and just 2 tsp of the vanilla. Add the granulated sugar and mix well. Add in both eggs and the milk and beat well, using an electric mixer, until light and fluffy. Scrape any batter that is creeping up the sides of the bowl with a spatula, as needed.

In yet another mixing bowl (last one I promise!), combine the buttermilk powder, baking soda, baking powder, and salt. Set a mesh strainer/sieve over the top of the bowl and add the flour, shaking the strainer so that the flour sifts down into the bowl. If you happen to have a flour sifter, you can use that instead, but a mesh strainer works just fine. Measure out just 3/4 cup of the unsweetened cocoa powder and sift that through the sieve as well. Remove the sieve and give the mixture a quick stir.

Add half of the flour mixture into the shortening & egg mixture, beating until smooth.

Remember your fudge mixture you have cooling? Give that a quick stir and then add just a bit of it to the shortening mixture and beat well. Continue adding the fudge in small amounts until all of it has been beaten in and well combined. The reason you are adding it slowly is to prevent the still somewhat warm mixture from scrambling your eggs.

Add the other half of the flour mixture now, mixing until combined and then for another 4 minutes. Set a timer. You are trying to incorporate air into your batter, so no skimping on the time here. Your batter should be thick and smooth.

Pour the cake batter into your prepared pan and pop it into the preheated 350 F oven to bake on the TOP rack. Bake for 35-40 minutes, or until a toothpick poked into the center of the cake comes out with no streaks on it. Do not overbake! Set the cake onto a cooling rack to cool somewhat. You will still want it to be a bit warm when you add the fudge icing, but wait long enough for it to no longer be so very hot that your icing just melts completely upon contact. Before you walk away, take your toothpick and poke a bunch of holes all over the surface of the cake.

Remember the bowl with the stick of butter in it from way back in the beginning? By now it should be nice and soft. Go grab the rest of that can of coke and measure out about 1/3 cup. Add that to the butter, along with 1 tsp vanilla, and the remaining 1/2 cup unsweetened cocoa powder. Add the chocolate syrup and mix well until everything is smooth. Now add in 1 cup of the powdered sugar and blend well, then add the remaining 1 cup powdered sugar. The icing should be shiny, smooth, and a bit gloopy, not stiff. It should not be watery, but more like the consistency of thick hot fudge sauce. If it is too thin, add a bit more powdered sugar, or if it seems a bit too dry, add a little more cola.

Pour this entire mixture over the warm cake and spread evenly. Allow this to sit long enough to set up a bit, about 20-30 minutes, roughly. Some of the fudgy icing will ooze into your toothpick holes and you need to give it time to do that. The surface will also take on a sheen and harden ever so slightly. Serve with a scoop of vanilla bean ice cream on the side while the cake is still a little warm, if desired.

*NOTE: If you don't have buttermilk powder, you may instead use 3/4 cup buttermilk instead of the milk and buttermilk powder. Or, you can make a buttermilk substitute by placing 2 tsp. lemon juice into a measuring cup, then adding enough milk to fill 3/4 cup, and then allowing that to sit for 5 minutes to thicken. You will not need to make any adjustments to the dry ingredients.  

Applesauce Spice Poundcake

Applesauce Spice Pound Cake

1 c. butter, softened
1 1/2 c. firmly packed brown sugar
1 1/2 c. granulated sugar
5 eggs
1 1/2 c. unsweetened applesauce
2 Tbsp. baking soda
3 c. flour - divided
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 1/2 c. chopped pecans

Preheat oven to 325.  Grease and flour a 10 inch bundt pan. Set aside.

In a large mixing bowl, cream butter and sugars until light and fluffy, 5 to 7 minutes.  Add eggs, one at a time, and beat just until combined after each addition.

Combine applesauce and baking soda and set aside.

Sift together 2 3/4 c. flour and spices. Add to butter mixture alternately with applesauce mixture, beginning and ending with flour. Mix until just combined after each addition.

Stir together remaining 1/4 c. flour and pecans until well coated. Fold into batter.

Pour into prepared pan. Bake for 1 hour and 15 (or 20) minutes or until done.  Cool in pan for 10 minutes then turn onto wire rack.  Cool completely.

Serve with powdered sugar or whipped topping.

Hummingbird Bundt Cake

Hummingbird Bundt Cake

Cake Batter
1 1/2 c. chopped pecans
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 large eggs, beaten
1 3/4 c. mashed ripe bananas (about 4 large)
1 (8 oz) can crushed pineapple (do not drain)
3/4 c. canola oil
1 1/2 tsp. vanilla extract

Glaze
4 oz. cream cheese, cubed and softened
2 c. sifted powdered sugar
1 tsp. vanilla extract
1 to 2 Tbsp. milk

Prepare Cake Batter:  Preheat oven to 350.  Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup bundt pan. Spoon batter over pecans.

Bake at 350 for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.  Cool cake on wire rack for 15 minutes; remove from pan and cool completely.

Prepare Glaze:  Process cream cheese, powdered sugar, vanilla and 1 Tbsp. milk in a food processor until well blended.  Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth.  Immediately pour glaze over cooled cake and sprinkle with remaining 1/2 c. pecan pieces.

Serves 10 to 12.

Spicy Carrot & Cherry Cake

Spicy Carrot & Cherry Cake

Metric Ingredient Imperial 500 g raisins 1 lb 500 ml white sugar 2 cup 625 ml water 2 1/2 cup 25 ml shortening 2 tbsp 5 ml cinnamon 1 tsp 5 ml nutmeg 1 tsp 2 ml allspice 1/2 tsp 5 ml cloves 1 tsp 15 ml vanilla 1 tbsp 1 25 L all purpose flour 5 cup 10 ml baking powder 2 tsp 10 ml baking soda 2 tsp 5 ml salt 1 tsp 250 g glazed cherries 8 oz 250 g walnuts, chopped 8 oz 125 ml carrot, grated 1/2 cup

Mix together raisins, carrots, sugar, water and shortening and bring to a boil; let cool to room temperature. Add all remaining ingredients and mix well. Pour into 2 greased loaf pans and bake in preheated 250 F (120 C) for 2 hours or until done. Cool and wrap. Let rest for a few days in refrigerator. Serve chilled with coffee.Serves 12

Cinnamon & Brown Sugar Carrot Cake

Cinnamon and Brown Sugar Carrot Cake

Metric Ingredient Imperial 500 ml flour 2 cup 5 ml baking soda 1 tsp 12 ml baking powder 2 1/2 tsp 5 ml salt 1 tsp 15 ml cinnamon 1 tbsp - dash nutmeg - 325 ml brown sugar 1 1/4 cup 4 eggs 4 500 ml carrots, grated 2 cup 375 ml crushed pineapple, drained 1 1/2 cup 250 ml vegetable oil 1 cup 250 ml pecans, chopped 1 cup 250 ml raisins 1 cup - ICING - 250 g cream cheese 8 oz 50 ml unsalted butter 4 tbsp 5 ml vanilla extract 1 tsp 1 L icing sugar 4 cup

Mix all dry ingredients in large bowl. In a separate bowl; beat eggs well. Add vegetable oil and beat again. Add pineapple and carrots. Add liquid mixture to dry ingredients. Mix, add nuts and raisins. Pour into a greased tube pan. Bake at 375 F (190 C) for 1 hour or until done.ICING: Mix cream cheese, butter and vanilla extract. When creamy; add icing sugar. Spread on cooled cake. Serves 10

Lemon Loaf

Lemon Loaf
1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, room temperature
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil
zest of one lemon

Glaze:
1 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract

Preheat oven to 350 degrees. Grease and flour a 9 × 5-inch loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and pour glaze over it, then cool in pan on a rack. For the glaze, whisk to combine.

Chunky Monkey Cake

Chunky Monkey Cake

3 ripe bananas
1 yellow cake mix
1-1/3 cups water
3 whole eggs
1/3 cup vegetable oil
2/3 cup chopped walnuts
1/2 cup chocolate chips

Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with cooking spray.

Peel 2 bananas and mash them up in bowl. Add cake mix, 1-1/3 cups water, eggs and oil. Beat on low speed of mixer until well combined (about 1 minute). Increase speed to high, beat until mixture is smooth (about 3 minutes). Chop remaining banana into 1/2-inch pieces. Using rubber spatula, fold bananas, chopped walnuts and chocolate chips into cake batter. Divide batter evenly between pans.

Bake at 350 degrees for 30 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pans about 10 minutes, remove from pans and cool completely.

Frost cake with chocolate frosting, putting icing between layers also.

Black Magic Cake

Black Magic Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans. 
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 
Yields 10 to 12 servings. 
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Nutella Bundt Cake

Nutella Bundt Cake

2 3/3 cups flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1 cup butter, softened

2 cups sugar

4 eggs

1 cup Nutella

1 cup milk

1.  Preheat oven to 350 degrees. Grease and flour a bundt pan.

2.  Combine flour, baking powder and salt. Set aside.

3.  In mixer bowl, combine butter and sugar. Beat well.

4.  Add eggs (one at a time) and then the Nutella. Beat until fluffy.

5.  Mix in flour and milk. Mix just to combine.  Batter will be very thick.

6.  Spread into the bundt pan. Bake for 45-55 minutes. Test with a toothpick. It'll come out clean.

7.  Cool on a wire rack for 10 minutes and then turn out of pan.

I covered mine with chocolate icing. I had a can of Hershey's Dark Chocolate icing and it was wonderful! Normally, I would make my own. You can find a great recipe here.

Adapted from a recipe from fromaway.com 

Sock It To Me Cake

Sock It To Me Cake

Cake

2 sticks butter, softened

2 cups sugar

1 cup sour cream

6 eggs

3 cups flour

1/4 tsp. baking soda

1/4 tsp. salt

1 Tbsp. vanilla

Filling

3/4 cup brown sugar

1 cup chopped nuts

2 tsp. cinnamon

1 tsp. ginger

1 stick butter, softened

Glaze

1 1/2 cups powdered sugar

2 Tbsp. milk

1 Tbsp. vanilla

1 Tbsp. lemon juice

1.  Preheat oven to 350 degrees.  Grease and flour a large bundt pan or an angel food pan.

2.  Sift together flour, baking soda and salt.  Set aside.

3.  Mix together filling ingredients.  Set aside.

4.  Whip sugar and butter until light and fluffy.  Add egg - 1 at a time, mixing well after each.

5.  Mix in sour cream and vanilla.  Add flour, mixing just until blended. Do not overmix.

6.  Spoon half the batter into the prepared pan.  Spoon filling around the center.

7.  Spoon remaining batter on top, making sure the filling doesn't seep out.

8.  Set the cake pan on a cookie sheet.  Bake for 1 hour to 1 hour 15 minutes.  Start checking at 35 minutes.  It's done when a toothpick comes out clean.

9.  Cool on rack for 15 minutes. Then, turn out onto a serving plate; cool completely.

10.  Meanwhile, mix up the glaze and when the cake is cool, drizzle it over the top.

Guiness Chocolate Cake

Guiness Chocolate Cake

2 1/2 cups flour

2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

1 1/2 sticks butter

1 bottle Guiness Draught

3/4 cup cocoa powder

1/2 cup sugar

1/2 cup brown sugar

1/2 cup sour cream

2 eggs

1.  Preheat oven to 350 degrees. Grease and flour a bundt pan.

2.  In mixer bowl, mix flour, baking soda, baking powder and salt; set aside.

3.  In saucepan, mix sugars, cocoa, butter and Guiness. Bring to a boil. Keep an eye on it because it'll boil over really quick.  Cool.  Add sour cream and eggs. Mix well.

4.  Add the cocoa mixture to the dry ingredients. Mix on low until just mixed together. Pour into the bundt pan and bake for 45 minutes or until a toothpick inserted in center comes out clean.  Let rest for 15 minutes before turning onto a rack to cool completely.

Icing

1 1/2 bricks (12 ounces) cream cheese

1 stick butter, softened

1/2 Tbsp. vanilla

1/4 tsp. salt

3 cups powdered sugar

Beat together cream cheese and butter until fluffy.

Add vanilla and salt.

On low, mix in powdered sugar. Beat well to combine.

**I didn't put the icing on mine and I wish I had because it was a bit dry although it tasted great!

Fresh Strawberry Bundt Cake

Fresh Strawberry Cake

2 sticks butter, softened

2 cups sugar

4 eggs

1 Tbsp. lemon juice

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

8 oz. sour cream

2 1/2 cups flour

12 oz. fresh strawberries (3 cups. whole)

3 to 4 drops red food coloring

1.  Preheat oven to 375 degrees. Grease and flour a 10 inch bundt pan. Sift together flour, baking soda, baking powder and salt. Set aside.

2.  Cream together butter and sugar; add eggs one at a time; stir in lemon juice. Alternately mix in flour and sour cream.

3.  Throw the strawberries in the food processor and pulse a couple of times. Now, stir them into the cake batter.

4.  Pour into the bundt pan. Place in oven and reduce the temperature to 325 degrees. Bake for 60 minutes or until toothpick inserted in center comes out clean.

5.  Cool in pan - on a rack - for 20 minutes. Then, turn out onto a rack to cool completely. 

Icing

1 cup strawberries, pureed

1/2 cup butter, softened

1 tsp. vanilla

2 1/2 cup powdered sugar

1.  Place pureed strawberries in small saucepan over medium heat. Boil, stirring often until reduced by about half. This should take about 20 minutes.  Cool.

2.  Beat butter until fluffly; add vanilla.

3.  Mix in powdered sugar - 1 cup at a time. If you want the icing thicker, then add more until you get it to the right consistency. 

4. Mix in the strawberries.  Spread over cake when cooled.

This is a heavy, dense cake. But, it's soooooo good!

Best German Chocolate Cake

Best German Chocolate Cake

3/4 c. butter

1 1/4 c. dark cocoa

1 c. brewed coffee

2 c. milk

1 1/2 c. brown sugar

1 1/2 c. granulated sugar

3 eggs, beaten

1 Tbsp. vanilla

2 1/4 c. flour

1 tsp. baking soda

3 tsp. baking powder

3/4 tsp. salt

1.  Preheat oven to 350 degrees.  Grease and flour 3, 8" pans.

2.  Combine butter and cocoa in saucepan; melt the butter slowly stirring into the cocoa; remove from heat. Slowly add coffee and milk, whisking to combine. Add sugars, eggs and vanilla; whisk until smooth.

3.  Add flour, baking soda, baking powder and salt; mix just until combined.  Divide evenly between pans. Bake 45 minutes or until toothpick comes out clean.

4.  Cool 10 minutes. Removed from pans. Cool completely.

Filling

1 c. brown sugar

1 c. evaporated milk

3 egg yolks

1/2 c. butter

1 Tbsp. vanilla

3 c. coconut

1 1/2 c. chopped pecans

Combine sugar, milk, yolks and butter. Cook, whisking constantly, until bubbly and thickened. Add vanilla, coconut and pecans. Cool completely.

Frosting

2 c. milk chocolate chips

2 sticks butter, softened

5 Tbsp. cocoa

1 tsp. vanilla

5 c. powdered sugar

3 to 6 Tbsp. milk

Melt chocolate chips. Beat in butter. Add cocoa and vanilla; mix in powdered sugar and enough milk to get to the consistency you want.

Put coconut filling in between each layer and on top. Frost with the chocolate frosting on sides. 

Adapted from Yammies Noshery.com

Grandma's Gingerbread

Grandma's Gingerbread

1/2 cup butter, softened

1/2 cup sugar

1 egg

1 cup molasses

2 1/2 cup flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1 cup hot water

Cream butter; gradually add sugar, mixing well. Add egg and molasses, mixing well.

Combine dry ingredients; add to the creamed mixture alternately with the hot water - beginning and ending with the flour mixture - beat well after each addition.

Pour batter into lightly greased and floured 9-inch square pan.

Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Makes 9 servings.

My Best Fruitcake

My Best Fruitcake

1/3 c. good bourbon - plus more (or you can use rum if you prefer)
1 1/2 c. fruitcake mix
1 1/2 c. glace pineapple wedges
1 c. red cherries
1 c. green cherries
1 c. dried apples, chopped
1 c. dates, chopped
2 c. raisins
1 c. almonds, chopped
1 c. walnuts, chopped
1 3/4 c. flour
3/4 c. sugar
3/4 c. brown sugar
1/2 c. butter, softened
5 eggs
2 Tbsp. molasses
1 tsp. cinnamon
1/2 tsp. baking soda

Take all your fruits and nuts and put them in a large bowl. Pour 1/3 c. bourbon over and mix it up. Let it stand overnight, stirring occasionally.

Measure the remaining ingredients into a large mixer bowl. Beat at low speed until blended; beat at high speed for 3 minutes. Stir in the fruit. DO NOT DRAIN. Grease and flour a 12 cup angel food pan. Press in there firmly.

Bake at 275 degrees for 3 to 3 1/2 hours.
Pour extra bourbon over the hot cake - however much you want.  Let it cool for 20 min. on a wire rack.
Now, invert in onto the rack and let it cool completely.
When cool, wrap in cheesecloth and set in container. Pour as much bourbon as you want over it. Wrap it up and then wrap in plastic wrap. Let it ripen for at least 3 weeks. Every few days, open it up and add a bit more bourbon.

Dark Chocolate Cake & Icing

Dark Chocolate Cake & Icing

3 c. cake flour

1 1/2 tsp. baking powder

 1 1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 c. good quality cocoa

2 1/2 c. strong coffee

1/2 c. butter, softened

1/3 c. vegetable oil

1 1/2 c. sugar

1 1/2 c. brown sugar

5 eggs

1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.

Sift flour, baking powder, baking soda & Salt.

Whisk coffee and cocoa together until smooth

Cream butter and oil for 1 minute.

Add both sugars; beat 10 minutes.

Add eggs; beat 5 m inutes

Add vanilla; blend well.

Alternately add coffee/cocoa mix and dry ingredients. Scrape the bowl often.

Divide into pans.

Bake for 25 minutes or until a toothpick inserted near the center comes out clean. 

Cool completely.

Icing

2 3/4 c. confectioners sugar

6 Tbsp. cocoa

6 Tbsp. butter, softened

5 Tbsp. evaporated milk

1 tsp. vanilla

Mix together confectioners sugar and cocoa.

Cream the butter; add the sugar/cocoa mix and the milk.

Blend in vanilla.

You may need to add a bit more milk to get the right consistency.

**I always double the icing recipe.

Maple Glazed Pumpkin Spice Cake

Maple Glazed Pumpkin Spice Cake

2 2/3 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 Tbsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/4 c. canned pumpkin
3/4 c. buttermilk
1 tsp. vanilla
1 1/2 sticks butter, softened
2 c. brown sugar, packed
3 large eggs

Glaze
2 Tbsp. milk
2 Tbsp. maple syrup
1/2 tsp. maple extract
2 c. confectioners sugar

1.  Preheat oven to 350.  Butter and flour a 10 c. bundt pan.
2.  In a large mixer bowl, beat together butter and brown sugar. Add eggs, one at a time.
3.  In another bowl, sift together all the dry ingredients. Mix into butter mixture just until mixed. Pour into bundt pan. Smooth the top.
4.  Bake in 45 to 50 minutes or until a toothpick comes out clean.
5.  Cool on rack for 15 min. Turn out of pan and cool completely.
6.  Whisk together glaze ingredients. Add a bit more milk if it's not thin enough. Drizzle over cake.