Category Archives: cakes and frostings

Old-Fashioned Fudge Cake


Ingredients

  • 1/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 4-1/2 teaspoons baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup 2% milk
  • 1/2 cup boiling water
  • FROSTING:
  • 3/4 cup sugar
  • 1/4 cup half-and-half cream
  • 2 tablespoons butter
  • 1/3 cup miniature marshmallows
  • 1/4 cup semi-sweet chocolate chips

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake. 

Peanut Butter Meltaway Cake


3 c flour
2 c sugar
1/2 c cocoa
2 tsp baking soda
1 tsp salt
1/2 c oil
2 tsp vinegar
2 tsp vanilla
3/4 tsp cooking oil
1/2 c butter
1/4 c cocoa
1 lb powdered sugar
6 Tbsp sour milk
1 tsp vanilla
1 c peanut butter or you can use a little more if you really like peanut butter.
2 eggs
1 Combine the first 8 ingredients, eggs and two cups of cold water. Bake in a 9×13 pan in a 350 degree oven for 40 minutes, or until a toothpick is inserted and comes out clean.
2  Cool cake entirely.
3 Mix together peanut butter and 3/4 tsp of cooking oil. Spread this mixture on top of cooled cake. refrigerate for 20 minutes.
4 Heat in a saucepan 1/4 cup of cocoa, powdered sugar, sour milk, butter, and vanilla.(you can sour the milk with vinegar) Mix this until smooth and comes to a boil. Let cool for a few minutes… Pour and spread over the peanut butter layer. Cool and keep refrigerated.

Caramel Cake


3 cups sugar
6 eggs
2 sticks of butter
1 tsp. vanilla
2 2/3 cup flour – all
purpose
3/4 tsp. baking soda
1 tsp. salt
8 oz sour cream
1. Prepare oven to 350F.
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time and beat.
4. Add flour, soda, sour cream and salt.
5. Mix thoroughly
6. Put into 3 pans. Smooth evenly.
7. Cook 35 minutes until tooth pick comes out clean.
Cool 5 minutes in pan and then turn over on
rack.
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Caramel Frosting Made From Scratch
2 cups light brown sugar
2 sticks butter
1/2 cup Pet’s Evaporated Milk
4 cups powdered sugar
1 tsp vanilla

1. Melt butter and brown sugar and evaporated milk.
2. Cook two minutes over medium heat (no longer than two
minutes).
3. Add vanilla. Remove immediately from heat.
4. Add powdered sugar.
5. Beat until smooth..
6. Will frost a three layer cake!

Hot Fudge Cake in Slow Cooker


Ingredients
1-3/4 cups packed brown
sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa,
divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet
chocolate chips
1-3/4 cups boiling water
Vanilla ice cream
Directions
In a small bowl, combine 1
cup brown sugar, flour, 3
tablespoons cocoa, baking
powder and salt. In another
bowl, combine the milk,
butter and vanilla; stir into
dry ingredients just until
combined. Spread evenly
into a 3-qt. slow cooker
coated with cooking spray.
Sprinkle with chocolate
chips.
In another small bowl,
combine the remaining
brown sugar and cocoa; stir
in boiling water. Pour over
batter (do not stir). Cover
and cook on high for 4 to
4-1/2 hours or until a
toothpick inserted near the
center of the cake comes out
clean. Serve warm with ice
cream. Yield: 8 servings.

Olivia Walton’s Inspired Mountain Coffee Cake


Ingredients

  • 1/2 cup(s) pecan halves
  • 2 pack (15 oz) frozen white dinner roll dough (18 – 24 dough balls total)
  • 1 pack (4 serving-size) instant butterscotch pudding mix
  • 1 cup(s) packed brown sugar
  • 1/2 cup(s) butter or margarine
  • 1/8 teaspoon(s) ground cinnamon

Directions

  • Generously grease a 10 in fluted tube pan.
  • Sprinkle pecans in the bottom of the pan.
  • Arrange the frozen dough balls on top of the pecans.
  • Sprinkle pudding mix over dough balls.
  • In a small saucepan cook and stir brown sugar, butter or margarine along with cinnamon till butter is melted.
  • Pour butter mixture over pudding mix and dough balls in the tube pan.
  • Cover and refigerate for 12 to 24 hrs.
  • Uncover and bake 350 fahrenheit oven about 35 minutes or till top is golden brown.
  • Immediately invert coffee cake onto a good size serving tray.
  • This gets a bit messy! let stand about 15 minutes to cool slightly.

Olivia Walton’s Inspired Applesauce Cake


We’ve been watching a lot of Walton’s episodes on the Hallmark channel of late.  Got inspired to investigate some recipes from that era and came across this.  A nice moist type of pound cake texture and goes wonderfully with a cream cheese frosting.  I’ll post a recipe for that in a bit. Enjoy!

  • 3 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 1 pinch salt
  • 1 cup chopped walnuts
  • 2 cups white raisins or 2 cups light raisins (can use dark if prefer)
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 (16 ounce) jar applesauce
  •  Sift flour with soda, spices, and salt.
  • Combine nuts and raisins in bowl and stir in 1/2 cup of the flour mixture.
  • Cream butter in another bowl until light and fluffy.
  • Beat in eggs one at a time, beating thoroughly after each.
  • Alternately add flour mixture and applesauce, beginning and ending with the flour.
  • Stir in raisin mixture.
  • Spoon into greased 10-inch tube or bundt pan.
  • Bake in preheated 350 degree oven for 1 hour and 20 minutes (or until cake tester inserted in center comes out clean).
  • Cool in pan for 15 minutes, then remove from pan and finish cooling on wire rack.

Strawberry Cake with Strawberry Compote


Ingredients

• 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup + 2 tablespoons granulated sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1 pound strawberries, hulled and halved
• Powdered sugar for topping (optional)

For the compote:
• 1 pound strawberries, hulled and chopped into small pieces
• 1/4 cup granulated sugar

Directions
Preheat oven to 350 degrees F.

Butter a 10-inch pie pan or 9-inch deep-dish pie pan (but do not use a regular 9-inch pie pan or it will overflow.)

Sift flour, baking powder, and salt into medium bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture, gradually, until just smooth.

Pour into prepared pie plate or cake pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer.

Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes at 350 degrees, then reduce oven temperature to 325 and bake cake until golden brown on top and a toothpick comes out clean, 45-50 minutes.

Let cool in pan on a rack. Cut into wedges. Sift/spank powdered sugar over the top, if desired. Serve with strawberry compote.

For the compote:
While the cake is cooking, make the compote. Place strawberries and sugar in small saucepan. Simmer over medium heat until compote thickens slightly and just coats the back of a spoon, about 15 minutes. Cool to room temperature before serving.  When the cake is cooled, I store it in the refrigerator and serve with warmed compote.  I like the texture of cakes like this when they are stored in the frig.


Strawberry Rhubarb Upside Down Cake



1/4 cup butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1 box Betty Crocker® SuperMoist® yellow or French vanilla cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.

Bake 43 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.

7-Up Pound Bundt Cake


7-Up Pound Cake

3 cups cake flour (yes, it really makes a difference so get the cake flour)

3 cups granulated sugar

1-1/2 cups of butter (3 sticks)

5 eggs

3/4 cup 7-Up

1 tsp lemon extract (I used 1 tsp lemon zest, 1 Tbsp lemon juice and just a few drops of lemon extract–just add enough for your taste)

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Preheat oven to 325*.  Liberally butter and flour the Bundt pan.  Set aside.

Cream sugar and butter in a mixer.  Add the eggs, one at a time, and mix well.  Add cake flour and 7-Up and mix through.  Add the lemon flavorings as desired, to taste.

Bake for an hour and 25 minutes or until a toothpick comes out clean when pierced.  The cake will be a deep golden color.

Cool completely on a rack, then invert over a serving plate.  Serve with a little powdered sugar sifted on top or the glaze/frosting suggestions to follow.

Glaze
1 cup confectioners’ sugar
1 TB fresh lemon juice
1 TB fresh lime juice

Whisk the ingredients together in a bowl until smooth. Pour the glaze over the cooled cake. Let the glaze set

for 10 minutes.  Serve.   ( The cake can be stored at room temperature for up to 3 days.)


 Here is a variation using a cake mix:

7-Up Cake

Cake:
1 small box vanilla instant pudding
1 (18.25 ounce) box white or yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (10 ounce) can 7-Up

Combine pudding mix, cake mix and vegetable oil. Add eggs, one at a time, beating well after each addition. Blend 7-Up into batter. Pour into three 9-inch cakepans that have been greased and floured. Bake at 350 degrees F for 20 minutes. Remove from oven; let stand for 10 minutes. Remove layers from pans and cool on racks. Place Filling between layers and on top of cake.

Variation: Use lemon cake mix and instant pineapple pudding mix.

Filling:
1 1/2 cups granulated sugar
2 tablespoons flour
2 eggs
1/2 cup (1 stick) butter or margarine
1 (8 ounce) can crushed pineapple, drained
1 (4 ounce) can coconut
1/2 cup nuts

Mix sugar and flour. Add slightly beaten eggs and butter or margarine. Place in top of double boiler and cook until consistency of syrup. Add remaining three ingredients.

 

Spice Butterscotch Cake


ingredients
  • 1 box (18.25 Oz. Box) spice cake mix
  • 4 eggs
  • 1 cup sour cream
  • 3/4 cups vegetable oil
  • 1 cup butterscotch chips
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanillaPreheat oven to 325 degrees. Grease a 13×9 pan; set aside.

    In a large bowl, whisk together the cake mix, eggs, sour cream, and oil

    until well-incorporated. Fold in the butterscotch chips. Set aside.

    In a medium bowl, mix together the brown sugar and cinnamon until

    well-blended; set aside.

    Pour half of the cake batter into your greased pan, spreading

    it out into a thin layer. Sprinkle half of the brown sugar mixture

    to the top evenly. Pour the remaining batter on top and spread

    evenly. Top the cake with the rest of the brown sugar.

    Bake for 45 minutes, or until an inserted toothpick comes out clean.

    For the glaze, mix the powdered sugar, milk, and vanilla. Immediately

    pour over the cake when it’s done baking, tilting the pan if necessary to

    coat evenly. Let the cake sit for a few minutes so the glaze can set and

    serve warm or at room temperature.