i just had a cake at mil's house yesterday that was to die for.:toothy: i asked for the recipe, but until i get it, i'll tell ya what i know is in it. it is a lemon angel food cake with frosting made out of cream cheese, cool whip, and 3 packages of lemon pudding. the frosting was also a filling that went through the middle of the cake. it was soooooooo good. and was sooooo pretty too. i will get the real recipe and share it.
This is my mom's recipe for "Panhandy Pudding"-- a moist chocolate snack cake. This is what I make when a bad chocolate craving hits-- I usually have everything I need on hand.
1 1/2 cups flour
1 cup sugar
3 TBSP cocoa
1 tsp baking soda
1/2 tsp salt
6 TBSP veg. oil
1 TBSP vinegar
1 TBSP vanilla
1 cup cold water
Heat oven to 350. Spray a 9x9 (or 8x8) pan with non-stick cooking spray. Sift dry ingredients into mixing bowl. Add remaining ingredients and blend with hand mixer. Pour into pan and bake for 30 minutes. Sprinkle powdered sugar over top while still warm.
Combine cake mix, pudding, oil, water, vanilla, butter flavoring and eggs in large bowl of mixer. Mix on low speed until moistened, then on high speed for 10 minutes.
Grease and dust with flour or spray with cooking spray a 10 inch bunt pan. Sprinkle chopped pecans on bottom. Over the nuts sprinkle spoon 1/3 batter.
Combine sugar, cinn. and sprinkle 1/2 over the batter.
Spoon 1/3 of the remaining batter and sprinkle with rest of cinn and sugar.Pour remaining batter over the top.
Bake at 325 degrees for 1 hour on until cake test done.
Let cool 8 minutes before removing from pan.
combine sugar, vanilla, butter flavoring and milk to make a glaze.
Drizzle glaze over cake while warm.
This is my husbands favorite cake. It is his mothers recipe and reminds him of her as she died 30 years ago.
1/2 cup packed brown sugar
1 tsp. ground cinn.
1/4 tsp. ground allspice
2 tsp. butter or marg.
3 cups all-purpose flour
1 TBLS. cinn.
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup butter or marg. softened
1 cup pumpkin
1 8oz sour cream
2 tsp. vanilla
Preheat over to 350 degrees. Grease and flour 12-cup bundt pan.
Combine brown sugar, cinn. and allspice in a small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
Combine flour, cinn., baking powder, soda and salt in a medium bowl. Beat sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
Spoon half the batter into the prepared pan. Sprinkle streusel over batter, not allowing to touch sides of pan. Top with remaining batter. Make sure batter layer touches sides of pan.
Bake for 55-60 minutes or until toothpick comes out clean. Cool for 30 minutes in the pan on wire rack. Invert onto wire rack to cool completely. Drizzle with glaze.
Combine 1 1/2 cups powdered sugar and 2 to 3 Tablespoons of orange juice or milk in small bowl; stir until smooth.
A forum community dedicated to the frugal lifestyle and the enthusiasts. Come join the discussion about simple and green living, cost effective tips, life hacks, debt reduction, recycling, gardening, other homesteading techniques, and more!