The Cookbook

This is my Chocolate Sheath Cake

a.k.a. Texas Sheath Cake, or when we made it for our school carnival, it was called Tanglewood Brownies. My boys also called it Lake Cake because I always made it for them to take to the lake. It is Mr. Orphie's favorite too.

The secret is to bake it in a shallow, jelly-roll pan.

Melt together and boil one minute:
1/2 c. butter
1 c. water
1/2 c. crisco
4 T cocoa

Combine:
2 c. sugar
2 c. flour
2 eggs
1/2 c. buttermilk
1 tsp. each of soda, salt, cinnamon, vanilla.

Pour chocolate mixture into dry ingredients. Beat by hand.
Pour into greased jelly roll pan. Bake @ 350 degrees for 25 min. (check after 20)

Ice while hot with:
1 stick butter
4 T cocoa
6 T milk
boiled together for 1 min.

Then add:
4 c. powdered sugar
1 tsp. vanilla
1 c. nuts if desired

tennis gal

Oatmeal Cake by Nena Gordon

I had this cake at a dinner party last week and it was AWESOME!!! I asked for the recipe. The "frosting" tastes like pecan pralines.



Mix:
1 c. quick oatmeal
1/2 c. margarine
1 1/2 c. boiling water

Let these ingredients stand for 20 minutes.

Then stir in:
1 c. brown sugar
1 c. granulated sugar
1 1/2 c. flour
1 tsp. baking soda
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla

Pour into 9x13 pan. Bake @ 350 degrees for 25-30 min (until toothpick comes out clean).

While cake is still warm, mix the following ingredients and spread over the top:
1/2 c. melted margarine
1 c. brown sugar
1 c. coconut
1 c. chopped nuts (pecans or walnuts)
1/2 c. condensed milk

Broil additional 5-10 minutes.

JaMmYcAkEs

I45 Cream Cheese Cake

1 stick butter/margarine –melted
1 box yellow cake mix
2 eggs beaten

Combine melted margarine, eggs and cake mix. Spread in a buttered 9 x 13 pan.

Combine:

8 oz. cream cheese
2 eggs –beaten
1 cup brown sugar
1 cup powdered sugar
1 tsp. vanilla
Pinch salt

Beat until smooth. Pour over the cake batter mixture. If desired, sprinkle with nuts before baking.

Bake at 325 for 45 minutes or until cake is golden brown on top.

Cut into squares and sprinkle with powdered sugar.

Variation: add crushed pineapple to cake batter. OR add coconut to cake batter.

(Name of cake: It is named I45 cake, ‘cause you can drive up and down I45 and not find a better cake!)

librarylady

Kent's Moist Chocolate Cake

3 Cups flour, sifted
2 Cups sugar (I use Vegan)
6 Tbsp cocoa
1/2 tsp salt
2 tsp baking soda
2 Tbsp cider vinegar
3/4 Cup oil
2 tsp vanilla
2 Cups water


Combine all ingredients, beat well. Bake in 9x13 (greased and cocoa dusted) pan in a 350, preheated oven for 30 minutes or until tester comes out clean. OR fill cup cakes 2/3 full and bake until tester is clean (approx 15-20 minutes).

use whatever icing you wish. For cupcakes, I use Betty Crocker (blue can) Classic White, or Fluffy White, or Vanilla.

Kent

Mandarin Orange Cake

2 c sugar
2 c flour
2 tsp baking soda
2 large eggs
2 11-oz cans mandarin oranges, drained
1/4 tsp salt
1 tsp vanilla.

Preheat oven to 325.
Spray 9X13 pan.
Mix all ingredients together, mix well with an electric mixer. Pour batter into pan and bake for 30-40 min. in the middle of the oven, until a toothpick in the center comes out clean. Remove cake and place on rack to cool. While still warm, pierce top with a fork and coat with the following topping:

3/4 cup lightly packed brown sugar
3 T unsalted butter
2 T milk.

Mix together in small saucepan and bring to a slow simmer. Cook, stirring occasionally until sugar is melted. Pour over hot cake.

from the Kimbell Art Museum cookbook
tennis gal

Mountain Dew Bundt Cake

1 box yellow or lemon cake mix
4 eggs
1 box instant vanilla pudding
1/2 cup Crisco oil
1 cup Mountain Dew
Combine all ingredients and mix well. Pour into greased tube pan.

Bake at 325 degrees for 50 to 60 minutes.


Scarlett~NC

Barefoot Contessa Peanut Butter Frosting

1 cup confectioners sugar
1 cup smooth peanut butter
3/4 teaspoon vanilla
5 tablespoons unsalted butter-room temperature
cream- just enough to make it creamy

Mix together all ingredients. You can sprinkle chopped peanuts on top if you like.

This was used for cupcakes, so you would have to double the recipe for a cake, I would think.

Motown

Dr Pepper Chocolate Cake

You don't have to be a Dr Pepper fan to appreciate this rich, moist cake.

2 cups sifted all-purpose flour
1 cup sugar
1 cup firmly packed dark brown sugar
1 cup cocoa powder
1-1/2 teaspoons baking soda
1 cup Dr Pepper
1/2 cup semi-sweet chocolate chips
2 large eggs
1 cup buttermilk
1 cup canola oil
1-1/2 teaspoons vanilla extract
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

Sift together the sifted flour, sugar, brown sugar, cocoa and baking soda and set aside.

Heat the Dr Pepper in a small saucepan over low heat. Add the chocolate chips and stir until melted. Remove from heat.

With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients, and beat at medium speed for 2 minutes.

Divide the batter evenly between the prepared pans, and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.

The frosting:
3/4 cup butter-flavored Crisco
6 tablespoons butter, at room temperature
4 cups sifted confectioners' sugar
1/4 cup cocoa
1/4 cup Dr Pepper
1-1/2 teaspoons vanilla extract
Using an electric mixer, beat the shortening and butter until light and fluffy. At low speed, gradually beat in the confectioners' sugar and cocoa. Add the Dr Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy, about 1 minute.

Patrick

Pumpkin Pie Cake

Mix together: 29 oz. can of pumpkin, 13 oz. can evaporated milk, 1 t ginger, 2 t cinnamon, 1/2 t nutmeg, 1 cup sugar, 4 eggs. Pour into ungreased 9X13 pan.

Top with one package dry yellow cake mix, drizzle 1 cup melted butter over top, sprinkle 1 cup chopped nuts over top.

Bake 1 hr.

tennis gal

Oreo Cookie Cake

1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 C (1/2 stick) butter, cut up
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 C sugar
2 C thawed COOL WHIP Whipped Topping
12 OREO Chocolate Sandwich Cookies, coarsely crushed


PREHEAT oven to 350°F. Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 min. Invert onto wire racks; remove pans. Cool layers completely.

PLACE chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.

Jami

Scarlett's Drunken Cake

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze:
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Scarlett~NC

My favorite summer dessert to make is a recipe from my Mom. I don't know what it is called.

Use a white cake mix - like for wedding cake - but NOT the kind with pudding in the mix. Just plain white cake. Make it per the recipe on the box for a 9x13 cake. As soon as you take it out of the oven, drizzle a can of sweetened condensed milk on top.

Let it cool completely. Cover with cool whip, and I usually put sliced strawberries on top of the cool whip.

The sweetened condensed milk poured on top makes it like a caramel topping - it is SO good and rich. I haven't made that cake in years - Yum!

Knotlazy

Better Than Sex

1 baked devil’s food or German chocolate cake (9x13)
½ jar fudge topping
½ jar caramel topping
½ can condensed milk
4 Heath or Skor candy bars
1 tub of Cool Whip

Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, carmel and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 2 of the candy bars and sprinkle on the top. Frost the cake with whipped topping and crush the remaining 2 candy bars to decorate the top.

Jami

Zephyr's German Chocolate Cake

2 1/4 C all-purpose flour
1 1/2 C granulated sugar
1 1/2 t baking soda
1/4 t salt
1 C butter, softened
1 C sour cream
4 large eggs
4 oz sweet baking chocolate, melted
1/2 C milk
3/4 t vanilla extract

Topping
3/4 C evaporated milk
1/2 C light brown sugar, firmly packed
1/2 C butter
1 can (3 1/2 oz) flaked coconut, or about 1 1/3 C
1 C chopped pecans

The Steps (Be sure to wear jackboots)

1. Storm the house and occupy the kitchen. Grease and flour two 8" square baking pans.

2. In a large bowl, combine flour, sugar, baking soda, salt, butter, sout cream, eggs, chocolate, milk, and vanilla.

3. Beat with mixer at low speed until it talks, or at least becomes blended.

4. If it does not talk, increase mixer to high and beat 2 minutes longer. If this does not work, call in Dr. Doolittle. That sucker can make the ANIMALS talk.

5. In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil. You may have to invade Austria for the evaporated milk.

6. Spoon batter into prepared pans. Declare war on neighbors.

7. Bake in a preheated 350* oven for about 35 minutes, or until a wooden pick or cake tester inserted in the center comes out clean, or until you line up enough customers to turn this operation into a tanning salon.

8. Remove to racks to cool completely. There may be some complaining, but everyone does that on the rack.

9. Make topping. Remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature, or just put into cooler for 30 days.

10. When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping.

Goose-step into dining room and present to your, uh... "Guests."

Zephyr