April Magic of the Month – Let Them Eat Cake!

14 Flares Filament.io Made with Flare More Info'> 14 Flares ×

I have a sweet tooth of epic proportions. In fact, I often feel that a meal is just a prerequisite to get to dessert! I come by this sweet tooth honestly – my great grandmother was well known for her love of sweets. If dessert was unavailable to her at the end of a meal – I believe this even included breakfast – she would substitute a piece of bread or cracker with honey. Anything to put the finishing touches on a meal with something sweet! For our feature this month, we thought we’d highlight five of our favorite cake recipes.

CHERRY JELLO CAKE

This is a moist cake with the tart and sweet flavor of cherries. I love the fact that this is so easy because you start with a boxed cake mix. But it is delicious!

Cherry cake
1 box yellow or white cake mix
I box large cherry jello mix
1 container whipped topping, thawed
1 can large cherry pie filling
STEP ONE:
Bake box cake, as directed, in a 9×13 foil pan,  cool
STEP TWO
Make jello as directed – minus 1/2 cup water
STEP THREE
Using a straw, poke holes all over cooled cake
STEP FOUR
Slowly pour jello over cake so it fills in holes
STEP FIVE
Refrigerate cake approximately one hour, until set
STEP SIX
Frost cake with whipped topping
STEP SEVEN
Add cherry topping by the spoonful on top
STEP EIGHT
Refrigerate until ready to serve

LEMON CAKE

As summer approaches, the cool flavor of lemon is the perfect dessert. This lemon cake packs a flavor punch and is tasty and moist.

Lemon pound cake

1⁄2 cup butter, melted
1 cup sugar
2 eggs, well beaten
1 tablespoon lemon juice
1⁄4 teaspoon salt
1 1⁄2 cups flour
1 teaspoon baking powder
1⁄2 cup milk
1⁄3 cup lemon juice
1⁄4 cup sugar
STEP ONE
Mix together 1 cup sugar and butter
STEP TWO
Add eggs and 1 tablespoon of lemon juice; mix well
STEP THREE
Add salt, flour, and baking powder to mixture
STEP FOUR
Add milk
STEP FIVE
In a well greased loaf pan, bake at 325°F for one hour or until golden brown
STEP SIX
In a separate bowl, mix 1/3 cup lemon juice and 1/4 cup sugar
STEP SEVEN
Drizzle lemon juice and sugar mixture over the top of the cake
STEP EIGHT
Serve warm or cool
TEXAS  CHOCOLATE SHEET CAKE
This cake was one my brother and I asked our mom for all the time. The recipe card said, “Marty’s Texas Sheet Cake”. I don’t know who Marty is or was, but she gave mom an awesome cake recipe! I’ve tasted a lot of different variations of Texas Sheet Cake but none have topped this one. It’s become a favorite of my my daughter, Laura, who requests it for just about every special occasion!

Chocolate Texas Sheet Cake

2 cups sugar
2 cups flour
1 stick salted butter
1/2 cup oil
1 cup water
4 tablespoons cocoa
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup buttermilk
FROSTING:
1 stick butter
6 tablespoons milk
4 tablespoons cocoa
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans (optional)
STEP ONE
In mixing bowl, combine sugar and flour
STEP TWO
In a medium saucepan, boil butter, oil, water and cocoa
STEP THREE
Pour butter mixture into sugar mixture
STEP FOUR
In a separate bowl, beat eggs, baking soda, vanilla, cinnamon and buttermilk
STEP FIVE
Add to sugar mixture, beat well using an electric mixer
STEP SIX
Bake in a greased cookie sheet for 20 minutes at 400 degrees
STEP SEVEN
To make frosting, bring to a boil butter, milk, and cocoa in a medium saucepan on medium heat
STEP EIGHT
Add powdered sugar, mix well
STEP NINE
Add vanilla and pecans, if desired
STEP TEN
Pour frosting over HOT cake
PEANUT BUTTER CHOCOLATE SHEET CAKE
Everybody loves the combination of peanut butter and chocolate. This peanut butter cake, topped with a delicious chocolate frosting definitely hits the spot. This can be made as a sheet cake in a standard cookie sheet or, if you want the cake a little thicker, just bake it in a 9 x 13 pan. Either way, it’s a winner!
Chocolate peanut butter sheet cakeChocolate peanut butter sheet cake Chocolate peanut butter sheet cake
2 cups sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter
1 cup water
1/4 cup peanut butter
2 eggs
1 teaspoon vanilla
1/2 cup milk
FROSTING:
1 stick butter
6 tablespoons milk
4 tablespoons cocoa
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped peanuts (optional)
STEP ONE
In mixing bowl, combine sugar, flour, salt and baking soda
STEP TWO
In a medium saucepan over medium heat, bring to a boil butter, water and peanut butter
STEP THREE
Pour peanut butter mixture into sugar mixture
STEP FOUR
In a separate bowl, combine beaten eggs, vanilla and milk
STEP FIVE
Add to sugar mixture, beat well using an electric mixer
STEP SIX
Bake in a greased cookie sheet for approximately 20 minutes at 350 degrees
STEP SEVEN
To make frosting, bring to a boil butter, milk, and cocoa
STEP EIGHT
Add powdered sugar, mix well
STEP NINE
Add vanilla and pecans, if desired
STEP TEN
Pour frosting over HOT cake
COUNTRY PINEAPPLE UPSIDE DOWN CAKE
This is another great summer dessert. It’s tasty and moist and makes everyone happy when it’s dessert time. It’s called “country” because it’s baked in a cast iron skillet.
Country Pineapple Upside Down Cake
4 eggs
1/2 cup butter
1 cup packed light brown sugar
1 (20-ounce) can sliced pineapple
10 maraschino cherries
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract
STEP ONE
In a 10-inch cast iron skillet, melt 1/2 cup butter over very low heat
STEP TWO
Remove from heat and sprinkle brown sugar evenly over skillet
STEP THREE
Arrange pineapple slices to cover bottom of skillet
STEP FOUR
Distribute cherries around pineapple; set aside
STEP FIVE
In a mixing bowl, sift together flour, baking powder, and salt
STEP SIX
Separate egg yolks and whites into two bowls
STEP SEVEN
In a large mixing bowl, beat egg whites just until soft peaks form
STEP EIGHT
Gradually add sugar, beating well after each addition
STEP NINE
Beat until medium-stiff peaks form
STEP TEN
In a small mixing bowl, beat egg yolks at high speed until very thick and yellow
STEP ELEVEN
Fold egg yolks and flour mixture into whites until blended
STEP TWELVE
Fold in 1 tablespoon melted butter and almond extract
STEP THIRTEEN
Spread batter evenly over pineapple in skillet
STEP FOURTEEN
Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, approximately 30 to 35 minutes
STEP FIFTEEN
Loosen the edges of the cake with table knife
STEP SIXTEEN
Cool the cake for 5 minutes before inverting onto serving plate
14 Flares Twitter 0 Facebook 0 Pin It Share 14 Google+ 0 StumbleUpon 0 Filament.io Made with Flare More Info'> 14 Flares ×

Speak Your Mind