Mississippi Mud Cake

A rich and fudgy cake that will delight a chocolate lover. This rich and chocolately cake is filled with walnuts, chocolate, and so much more, have a chocolate covered sweet tooth?

Cake ingredients:
1 cup margarine (softened)
2 cups sugar
4 eggs
1 1/2 cups flour
3 Tbsp Cocoa
1 tsp vanilla
1 1/2 cups coconut (sweetened type)
1 1/2 cups walnuts (chopped)
Icing Ingredients:
3 Tbsp Cocoa
1 stick margarine
1/3 cup milk
1 tsp Vanilla
1 box powdered sugar – or 16 oz.

Mix together all cake ingredient’s and bake in greased & floured 9 x 13? pan at 350 degrees for 35 to 40 minutes.
Remove cake and leave in pan, while cake is hot spread 7oz marshmallow cream over the top of the cake, let cool.
Next step follows immediately
While cake is cooling;
For icing bring to boil 3 Tbsp cocoa, 1 stick margarine and 1/3 cup milk.
Remove from heat and add 1 tsp Vanilla and 1 box of powdered sugar, beat well and spread over cake while warm.
Let cake cool completely and divide into serving pieces. Serve and enjoy.

Cream Cheese Coffee Cake

Cream Cheese Coffee Cake is a wonderful way to start the morning, or even to share later in the day. This coffee cake is a dense and rich dessert. So often commercial coffee cake is overly sweet or has a texture that resembles Playdough, but not this coffee cake, this has a tunnel of a rich cream cheese inside.


This coffee cake is another post that has my favorite ingredient for this year, cream cheese, you can see cream cheese being served up in a variety of different ways in my 52 Weeks of Cream Cheese. This recipe was adapted from one in Cooks Illustrated magazine, I thought the initial recipe was complicated to make, and I wanted to simplify this recipe, for those of us who do not have a whole test lab to prepare food.

Yield: 16 servings.

Cake Batter

Cake
2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1 teaspoon table salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter , softened but still cool
1 cup plus 7 tablespoons sugar
1 tablespoon finely grated zest
4 teaspoons lemon juice
4 large eggs
5 teaspoons vanilla extract
1 1/4 cups sour cream
8 ounces cream cheese , softened

Preheat oven to 350 degrees. Spay a 10 inch tube pan with nonstick cooking spray. In am medium sized bowl add flour, baking powder, baking soda, salt, and whisk together with a fork.

Using a stand mixer with the paddle attachment beat together the butter and 1 cup plus two tablespoons of sugar, and lemon zest at medium speed until light and fluffy. Add eggs 1 at a time, incorporating into the batter, and adding next egg only after the previous one has been blended. Add 4 teaspoons of vanilla to this mixture.

Reduce speed of mixer to low, add in 1/3 of the dry flour mixture, blend in well, then add about half of the sour cream, blend well, then 1/2 of the dry flour mixture, blend, the remaining sour cream blending in, and then the remaining flour. Pour about 1/2 of this batter into the prepared tube pan, place the remaining batter into a small bowl, and set aside.

Using the bowl that you mixed the cake batter into add the cream cheese, 5 tablespoons sugar, lemon juice, and 1 teaspoon of vanilla and beat until most and creamy. Add about 1/4 cup of the batter and mix in well. Spoon this cream cheese batter over the cake batter, spread the mixture towards the center of the pan. You are trying to achieve a nice tunnel, so don’t spread this out all the way to the edges. Top with remaining cake batter. Spread cake batter over the top evenly.

Bake for approximately 45 to 50 minutes, the cake will be golden. If you are using a cake tester to test the cake, the cream cheese layer will be wet. Cool cake for approximately 1 hour before serving.

Store the cake in the refrigerator.

You may want to drizzle the cake with a light glaze which could 1 cup of powdered sugar combined with 1 tablespoon of milk. This coffee cake has just the right amount of sweetness without a glaze.

Pistachio Cake

Pistachio Cake is a delicious cake recipe that I enjoyed while growing up.  You use a boxed cake mix, and add some additional ingredients to this and you have a wonderfully fresh tasting pistachio cake.  My grandmother McDowell was often made pistachio cake when I went to go visit her.  You can prepare this as a double layered  cake or even in a 13 x 9 inch pan.  Both are equally as good.  I hope you enjoy this classic cake recipe that I have enjoyed for so many years.

1 pkg. white or yellow cake mix
1 pkg. (4 serving size) pistachio instant pudding mix
3 eggs
1 c. club soda or water
1/2 c. oil
1/2 c. chopped nuts

FROSTING:
1 1/2 c. cold milk
1 env. Dream Whip
1 pkg. pistachio pudding mix

Cake: Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased and floured 9 x 13 inch pan. Bake for 30-35 minutes at 350 degrees. Cool and frost.Frosting: Pour the milk into a deep bowl. Add the Dream Whip and the pistachio pudding mix. Beat slowly to blend. Gradually increase speed until mixture forms peaks. Spread on cake.

Chocolate Pistachio Bundt Cake

Often, I am asked to bring a dessert or something to a party, being that I have a website, I feel some pressure in trying to find innovate and great tasting dishes. I will admit to I have a great pleasure when I bring a dish, the dish comes home empty. I was in a panic on Thursday night, I had to bring a chocolate inspired dessert, and I was lacking inspiration. A friend of mine mentioned Chocolate Pistachio Bundt Cake, that she had it growing up.
This Chocolate Pistachio Bundt Cake is easy to make, a boxed cake mix, a box of pudding, chocolate syrup are the main ingredients, I put this cake together in less than 10 minutes, and I have to say this Chocolate Pistachio Bundt Cake was a winner. I brought home an empty dish, with people asking me for the recipe. Looking for a dessert to impress? Give this very easy to put together Chocolate Pistachio Bundt Cake.

1 18 ounce box yellow cake mix (I really like Dunan Hines Golden Butter Cake)
1 3 ounce box pistachio instant pudding mix
4 eggs
1 cup water
1/2 cup vegetable oil
1/2 cup chocolate syrup

Preheat oven to 350 degrees. Spray a bundt pan liberally with non-stick cooking spray. In a large bowl combine cake mix, pistrachio instant pudding mix, eggs, water, and vegetable oil. Mix with a hand mixer for approximately 2 minutes, blend until smooth, scrape the bowl down occassionally while mixing the cake. Remove 1 cup of cake batter and place in a small box, add 1/2 cup chocolate syrup to the 1 cup of cake mix. Stir the chocolate syrup mixture until the color is uniform.
Place yellow cake mix batter into bundt cake pan, and then pour the chocolate syrup mixture on top of the yellow cake mix in the bundt cake pan. Using a knife, gently swirl the chocolate and yellow cake mix batters together, do not over stir, you want to have definate marbling. Bake cake in the oven for approximately 55 minutes, you will know the cake is done as when a toothpick is inserted it will come out clean.

I didn’t serve my chocolate pistachio bundt cake with any icing, I don’t think it needs it, this is a very moist cake that has a wonderful nutty chocolate flavor. Next time I make this cake I am going to use the Hershey’s Dark Chocolate Syrup.

Do you have any recipes that use boxed cake mixes?

Wholeweat Bramley Apple Crumble

by Michelle
(Croydon)

Ingredients:

2 cups Apples pelled and chopped
3 tbp Demarara Brown Sugar
3 tbp Stork Butter Straight from the Fridge
1/2 tsp vanilla
A dash of Cinnamon

How to Bake:

In a saucepan add apples, brown sugar and 1/4 cup of water and bring to the boil adding a dash of cinnamon powder. Keep on a low heat till the apple soaks up most of the sugar and cinnamon, just leaving a small amount of liquid for enough moisture to be added to the crumble mixture.

In a separate bowl add the butter and 1 and 1/2 cups of wholewheat flour, add vanilla and rub with finger tips until it resembles bread crumbs, next add the apple mixture to an oven dish and spoon the crumble mixture on top and bake in the center of the oven for about 30 minutes on 125F degrees.

Serve with ice-cream of your choice.

Enjoy!

Sopapilla Cheesecake

Sopapilla Cheesecake combine the taste of sopapillas and cheesecake, and you have a fabulous dessert, called sopapilla cheesecake. I first tried this sopapilla cheesecake dessert at a pot luck dinner. This is so easy to put together, you combine Pillsbury Crescent rolls, and a cheesecake filling, and top with a delightful cinnamon and sugar topping. I brought this sopapilla cheesecake to a party, and it was a hit.

Are you looking for the perfect dessert to bring to a pot luck or a party? This is the dessert for you.  I have never brought this treat to a party and come home with anything left in the dish.   Even if you aren’t a seasoned baker, you can put together this scrumptious dessert quickly, and everyone will be asking you for your recipe.
Serves 12.
2 cans of cresent rolls
2 8 ounce packages of cream cheese, softened
2 cups sugar
1 tsp. vanilla (Mexican vanilla, if you have it)
1/2 cup butter, melted (1 stick)
2 teaspoon cinnamon
1 teaspoon lemon juice
1/2 teaspoon lemon zest

Line the bottom of a 9 x 13 casserole dish with 1 can of biscuits. Biscuit dough can be stretched a bit to cover the bottom of the dish, if you roll it out with a rolling pin the pre cut lines will disappear. Set aside 1/2 cup of sugar. Whip cream cheese with 1 1/2 cups of sugar, vanilla, and lemon zest. Spread this over the biscuit layer in the dish. Use the remaining can of biscuits to spread out over the top layer. Pour melted butter over the top and sprinkle cinnamon and remaining sugar over the top. Bake at 350 for 30 minutes.

If you really want to send this dessert over the edge, you may want to serve this with a scoop of vanilla ice cream.

Spicy Lemon Pumpkin Cake Recipe

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Spicy Lemon Pumpkin Cake Recipe

1 2/3 cups all purpose flour

1 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

? tsp baking soda

1 /2 tsp ground nutmeg

? tsp salt

1 cup old fashioned rolled oats

? cup softened butter

2/3 cup honey

1 tbsp grated lemon zest

1 large egg

1 cup plain canned pumpkin

? cup milk

Cream Cheese Frosting:

2 packages (3 oz ea.) of cream cheese, softened

1 cup icing sugar

1 tbsp grated lemon zest

2-3 tbsp fresh lemon juice

1. Preheat the oven to 350 degree Fahrenheit. Butter and flour a 9-inch springform pan. Sift the flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt in a large bowl. Stir in the oats.

2. Beat the butter, honey and lemon zest in a large bowl with an electric mixer at medium speed until creamy. Add the egg, beating until just blended. With mixer at low speed, gradually beat in the pumpkin and dry ingredients, alternating with the milk. Spoon the batter into the prepared pan.

3. Bake for 45-55 minutes or until toothpick inserted comes out clean. Cool the cake in the pan for 15 minutes. Loosen and remove the pan sides. Invert the cake onto a rack. Loosen and remove the pan bottom and let cool completely.

4. Cream Cheese Frosting: With mixer at medium speed, beat the cream cheese, icing sugar and lemon zest in a large bowl until fluffy. Add enough lemon juice to make a smooth, spreadable frosting. Spread over the cake.

5. Enjoy!

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