Cake Recipes
Another fantastic recipe from the great Margi Newkirk. She served this at her husband’s 60th birthday bash. They had some leftovers at the end of the evening and I was the lucky soul to bring some home. It was so good I needed the recipe, to which she replied, “Glad you liked it! Easiest recipe in town.”
Pour into greased and floured bundt pan and bake at 350 for 45 min.
I’m not a frosting freak, in fact I often scrape frosting off cake, because I’m just not a fan. However, I baked this chocolate cake because I just love plain cake, but my kids did not share in that enthusiasm. So I did some quick searches and found this recipe immediately. It’s a winner in my book.
1/2 C. Melted Butter
2/3 C. Powdered Unsweetened Chocolate
1 tsp Vanilla Extract
3 C. Powdered Sugar
1/2 C. Cream
There were no instructions, so I just mixed the powdered sugar and cocoa together in one container and the butter, cream and vanilla in another. Then combined the two until you have rich chocolatey goodness.
A few weeks ago we had the fortunate pleasure to taste some wonderful creations by our friend Margi Newkirk. One of the creations that stood out for me was this Blueberry Pecan Coffee Cake. I am not a huge fruit guy, but this recipe was fantastic. This is not the first dish Margi has made that I have wanted to post, it’s just the first one that I remembered to take a picture of and get the recipe. You’re sure to see more recipes from Margi.
Cinnamon Crunch Topping:
1 1/2 C. chopped pecans, toasted
1/3 C. brown sugar
2 T. flour
1 tsp. cinnamon
3 T. cold butter, cut in small pieces
Combine pecans and dry ingredients. Work butter in with your fingers until mixture resembles coarse crumbs. Set aside.
Sour Cream Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2/3 C. butter
3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. sour cream
1/3 cup orange juice
1 C. blueberries
2 T. flour
Stir dry ingredients together and set aside. Cream butter and sugar together until fluffy. Beat in eggs, mixing well after each. Whisk together vanilla, sour cream, and orange juice. Alternately add dry ingredients and sour cream mixture to creamed mixture, mix just until combined. Spoon half of batter into greased and floured 9 inch round pan. Sprinkle half of cinnamon topping over batter. Toss blueberries with 2 T. flour. Sprinkle berries over batter. Spoon remaining batter over blueberries. Sprinkle with remaining topping. Bake at 350 degrees for 45 – 55 minutes, until toothpick inserted in center comes out clean. Drizzle with orange glaze.
Orange Glaze:
1/2 C. powdered sugar
2-3 tsp. orange juice
Stir just enough orange juice into powdered sugar until it is smooth and a good consistency for drizzling.
This here post is for all you folks who LOVE brownie edges. If you’re at all like me – you tend not to venture too far away from the edge of the brownie pan. In fact, you eat all around a pan of warm brownies, enjoying every morsel of chewy-edge bliss before leaving the comfort and safety of the brownie pan.
I was fortunate to receive a modern baking miracle called the “Baker’s Edge” baking pan for Christmas. The designer of this pan is an absolute genius, I wish I had thought of this first. See the pictures below and purchase one of these bad boys for yourself. It surely won’t disappoint.
I found this in the newspaper this summer and tried it. They did not last long!!
2 C. granulated sugar
2 C. all-purpose flour
1/4 C. cocoa powder
1/2 C. vegetable oil
1/2 C. butter
1/2 C. reduced-fat buttermilk
1 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla extract
FROSTING
1/2 C. butter
1/4 C. cocoa powder
1/3 C. reduced-fat buttermilk
1 lb. box of confectioners’ sugar (powdered sugar)
1 tsp. vanilla extract
Preheat oven to 400º
PREPARE BROWNIES:
Combine sugar, flour and cocoa; mix well.
Combine 1 cup water with oil and butter in a medium saucepan. Bring to boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs, and vanilla. Beat well by hand and pour into a greased 15 x 10 baking pan. Bake 20 – 25 minutes or until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
PREPARE FROSTING:
Combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in powdered sugar and vanilla with a mixer on low speed. Spread evenly over cooled brownies.
Serves 48
NUTRITION FACTS PER SERVING:
140 calories, 7g fat, 1g protein, 20 g carbohydrates, 0g fiber and 60 mg sodium.
This is Aunt Marcia’s recipe. I don’t really like muffins but these were very good!
1 1/4 C. brown sugar
1 C. buttermilk
1 egg
2 tsp. vanilla
1/2 C. oil
1 1/2 C. diced rhubarb
1 1/2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 C. chopped walnuts
TOPPING
1 T. melted butter
1 tsp. cinnamon
1/2 C. sugar
Betty, a co-worker of mine, brought this coffee cake into work one day when her church told her they had enough desserts for a funeral that day. Boy did they make a mistake, it was still warm when she brought it in. Don’t tell anybody at work, but I think I ate a whole row of this stuff. It was delicious!
1 C. sugar
4 eggs
1 C. cooking oil (Betty uses Smart Balance)
2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. vanilla or almond flavoring (Betty uses almond)
1 can pie filling (21 oz.)
2 pkgs. crescent rolls
1 egg yolk (save the white)
1 tsp. vanilla
2 – 8 oz. pkgs. cream cheese
1 C. sugar
TOPPING:
1 egg white
1/2 C. sugar
1/2 C. nuts, chopped
Line 9×13″ pan with 1 package of crescent rolls. Beat the cream cheese, egg yolk, sugar and vanilla until smooth. Pour over crescent rolls. Place second package of crescent rolls over mixture.
TOPPING: Whip the egg white until foamy and spread over rolls. Sprinkle with the sugar and chopped nuts. Bake at 325º for 30 minutes.
3 C. flour
2 C. sugar
1 tsp. salt
2 tsp. baking soda
1/2 C. cocoa
3/4 C. vegetable oil
1 tsp. vanilla
2 T. vinegar
2 C. warm water
CREAMY BUTTER ICING:
4 C. powdered sugar
1 stick butter or margarine
2 tsp. vanilla
4 T. milk
In 9×13″ pan, mix all dry ingredients. Make well in middle of mixture. Add remaining ingredients in order listed. Stir with whisk after adding warm water. Bake at 350º for 35 to 40 minutes.
CREAMY BUTTER ICING: Mix all ingredients in a small bowl until it reaches spreading consistency. May have to add just a little more milk.
Uncle John always had this for his birthday cake.
1 yellow cake mix, baked according to pkg.
2 small pkgs. instant chocolate pudding
1 C. powdered sugar
4 C. cold milk
Add sugar to pudding, Slowly add milk. Beat 1 minute. Pour 1/2 over warm cake (holes). Let half of mixture thicken for topping. Chill for 1 hour.