Desserts

Sour Cream Chocolate Chip Pound Cake

Summary

Yield
24 Servings
SourceLeslie Jordan (1996)
Prep time
24 hours, 50 minutes
Cooking time
1 hour, 10 minutes
Total time
26 hours

Ingredients

1 c
sugar (plus 4 T)
1 1⁄2 t
cinnamon
14 T
butter
2 t
vanilla
4
eggs
3⁄4 c
sour cream
1 t
baking soda
1⁄4 t
baking powder
2 1⁄4 c
flour
1 1⁄2 c
chocolate chips

Instructions

Preheat oven to 325°. Grease loaf pan lined with foil that has also been greased. Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon. Set aside. Beat butter, sugar and vanilla with mixer on High setting. Add eggs, one at a time, mixing in between each addition. Beat sour cream, baking powder, baking soda and cinnamon. Mix in flour; stir in chocolate chips. Bake for 1 hour and 10 minutes. Let cake cool in the pan on a rack for 20 minutes. Remove from pan and cool completely. Let sit 1 day. 

Patricia's Perfect Pound Cake

Summary

Yield
24 Servings
SourceSally Blue (1988)
Prep time
30 minutes
Cooking time
55 minutes
Total time
1 hour, 25 minutes

Ingredients

2 pk
cream cheese ( room temperature)
5
eggs (divided)
1 c
sugar
4 T
flour
1 pk
SuperMoist yellow cake mix (Betty Crocker, pudding in the mix)
1 c
water
1⁄2 c
oil

Instructions

Preheat oven to 350°.  Butter and flour bundt pan. Set aside 2 (8-ounce) packages of cream cheese to come to room temperature. In 2 mixing bowls, mix cream cheese, 2 eggs, 1 cup sugar and 4 tablespoons flour. Beat until smooth. Other bowl, put 1 SuperMoist (pudding in the mix) yellow cake mix (Betty Crocker). Put mix in bowl with water, oil and 3 eggs. Beat on medium speed 2 minutes. Pour 1/4 of the mixture evenly on bottom of bundt pan. Then pour cream cheese mix in. Put rest of mix over cream cheese. Bake 50 to 55 minutes.

Shoo-Fly Cupcakes

Summary

Yield
24 Cupcakes
SourcePat Langley (1978)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

2 1⁄2 c
flour
1⁄2 c
softened butter or margarine
2 1⁄2 c
brown sugar (divided)
2 t
baking soda (divided)
1 1⁄2 c
boiling water
1⁄4 t
cinnamon

Instructions

Mix flour, butter or margarine, 1 1/2 cups brown sugar, and 1 teaspoon baking soda all in a bowl. Remove 1 cup and set aside for use as topping.

For the Juice: Combine 1 cup brown sugar, 1 teaspoon baking soda and cinnamon with boiling water. Mix juice with the crumbs, alternating a little at a time (with a spoon, not a mixer). Fill cupcake liners 3/4 full and sprinkle each cupcake with remaining 1 cup of crumbs. Bake at 375° for 15 to 20 minutes. Makes 24.

Chocolate Cream Cheese Cupcakes

Summary

Yield
18 Large Cupcakes
SourceLinda Pirwitz (1995)
Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes

Ingredients

8 oz
cream cheese
1
egg
1 1⁄3 c
sugar (divided)
1⁄2 t
salt (plus 1/8 tsp for topping)
6 oz
chocolate chips
1 1⁄2 c
flour
1⁄4 c
cocoa
1 t
soda
1 c
water
1 T
vinegar
1⁄2 c
cooking oil
1 t
vanilla

Instructions

For the topping, combine cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt, and beat well. Stir in 6 ounces of chocolate chips.

For the cupcake batter, sift together flour, 1 cup sugar, cocoa, soda and 1/2 teaspoon salt. Add water, vinegar, cooking oil and vanilla. Beat well. Fill cupcake holders 1/3 full. Top with large spoonful of cream cheese filling. Bake at 350° for 30 to 35 minutes. Cool. Store in refrigerator.

Makes about 18 large cupcakes. 

Red Velvet Cake

Summary

Yield
24 Servings
SourceBarb Apel (1998)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄2 c
shortening
1 1⁄2 c
sugar
2
eggs
1⁄4 c
red food coloring (2 oz.)
2 T
cocoa
1 t
salt
1 c
buttermilk
2 1⁄4 c
flour (plus 5 tablespoons for frosting)
1 t
soda
1 T
vinegar
2 t
vanilla (divded)
1 c
milk
1 c
butter
1 c
powdered sugar

Instructions

Cream shortening and sugar until fluffy. Add eggs and beat for 1 minute. Put cocoa and food coloring in a cup and make a paste; add to mixture. Add salt. Put 1 teaspoon vanilla in buttermilk and add slowly to mixture alternately with flour. Combine vinegar and soda in a cup and mix thoroughly. Blend this into batter, but do not beat. Bake in 2 (9-inch) layer cake pans at 350° for 25 to 30 minutes. Cool on racks. Cut layers in half horizontally, making 4 layers.

Frosting: Cook milk and 5 tablespoons flour until thick. Place in refrigerator until ready to use. Beat together 1 cup butter, 1 cup powdered sugar and 1 teaspoon vanilla. Beat until creamy. Add milk mixture, a little at a time, beating until fluffy. Frost between layers and top, but not sides of cake. 

Italian Cream Cake

Summary

Yield
24 Servings
SourcePat Christian (1980)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

2
stick butter (divided)
1⁄2 c
shortening
2 c
sugar
5
egg (separate yolks and whites)
1 c
buttermilk
1 t
soda
2 c
flour
2 t
vanilla (divided)
1 c
chopped pecans
1 cn
coconut (5 oz.)
1 pk
cream cheese (8 oz.)
1 pk
powdered sugar

Instructions

Cream 1 stick butter, shortening and sugar. Add egg yolks, one at a time. Mix together buttermilk and soda. Add the flour to the first mixture, mixing alternately with buttermilk, beginning and ending with flour. Fold in 1 teaspoon vanilla, pecans, coconut and beaten egg whites. Bake in 3 (8-inch) pans at 325° for 40 minutes.

For Icing: Cream together 1 stick butter, cream cheese, 1 teaspoon vanilla and powdered sugar. You can make sour milk with either a teaspoon of lemon juice or vinegar with milk instead of buttermilk. 

Oatmeal cake

Summary

Yield
24 Servings
SourceMarion Grasso (1974)
Prep time
30 minutes
Cooking time
1 hour, 5 minutes
Total time
1 hour, 35 minutes

Ingredients

1 c
rolled oats
1 1⁄2 c
boiling water
1 c
butter or oleo ( divided)
1 c
brown sugar
2 c
white sugar (divided)
2
eggs
1 1⁄2 c
flour
1 t
cinnamon
1⁄2 t
salt
1 t
baking soda
2 t
vanilla divided
1 c
evaporated milk
3
egg yolks
1 1⁄3 c
coconut flakes
1 c
chopped pecans

Instructions

Pour 1 cup rolled oats into 1 1/2 cups boiling water. Let stand 20 minutes. Add 1 stick oleo or butter. (Put oleo on top of hot oats and it will melt.) In another bowl, blend 1 cup brown sugar, 1 cup white sugar, 2 eggs, 11/2 cups flour, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon vanilla. Add to oatmeal mixture and pour into 9 x 13-inch greased pan. Bake at 350° for 45 minutes.

Frosting: Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup butter or oleo and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups coconut flakes and 1 cup chopped pecans. Beat until thick enough to spread. 

Ribbon Jewel Cake

Summary

Yield
24 Servings
SourceAnne Weaver (1974)
Prep time
45 minutes
Cooking time
25 minutes
Total time
1 hour, 10 minutes

Ingredients

4
eggs
1 c
butter (plus 3 T. for frosting)
1 c
sugar
2 c
sifted flour
1 cn
almonds
1 c
sour cream
1⁄2 c
apricot preserves
1⁄2 c
raspberry preserves
1 1⁄2 c
confectioner's sugar (divided)
1 T
cream
1 ds
salt
1 t
vanilla

Instructions

Separate eggs. Beat egg whites until stiff. Cream butter and sugar. Add egg yolks and beat well. Stir in flour. Fold the beaten egg whites into batter. Turn a 9 x 13-inch pan upside down and grease and flour bottom. Spread 2/3 cup of batter on bottom of pan and bake. (Do this 4 times to make 4 thin layers.) Flip these off the pan and cool. Bake at 350° for 10 minutes. Grind almonds and put in sour cream. Place a layer of cake on tray or cookie sheet and spread with filling.

First Layer: Mix 1/2 cup apricot preserves and 1/2 cup sour cream.

Second Layer: Mix 1/2 cup raspberry preserves and 1/2 cup sour cream.

Third Layer: Use filling left from the first 3 layers, mixed together.

Top with layer of cake. Put a pan on top to hold it together and chill overnight. Trim crusts and spread with frosting.

To make frosting: Cream 3 tablespoons butter. Stir in 3/4 cup confectioners’ sugar, 1 tablespoon cream, dash of salt, 1 teaspoon vanilla and another 3/4 cup confectioners’ sugar. The cake may be frozen. 

Lane Cake

Summary

Yield
24 Servings
SourceJoy Greer (1977)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1 c
soft butter
3 1⁄4 c
sugar (divided)
1 t
vanilla
3 1⁄4 c
flour
3 1⁄2 t
baking powder
1⁄2 t
salt (divided)
1 c
milk
8
egg separate whites and yolks
 
grated rind of 1 orange
1⁄3 c
bourbon
1⁄2 t
mace
1 1⁄4 c
pecans chopped
1 c
Shredded coconut
1 c
raisins
1 c
glace cherries quartered

Instructions

Preheat oven to 375°. Beat butter and 2 cups sugar together until light and creamy. Beat in vanilla. Sift together flour, baking powder and 1/4 tsp. salt twice. Stir flour mixture into batter alternately with milk. Beat egg whites until stiff but not dry. Stir 1/4 of whites into batter. Fold in remaining whites until just mixed. Spoon into 3 greased and floured 9-inch pans and bake 20 to 25 minutes. Cool in pans for 10 minutes; turn onto cake racks.

To prepare filling, mix together yolks, 1 1/4 cup sugar and orange rind in a heavy pan or in top of a double boiler. Cook over medium heat, stirring constantly until sugar dissolves and mixture thickens enough to coat back of spoon. Do not allow to boil or eggs will scramble. Remove from heat and stir in remaining ingredients. Cool before using to fill and top the cake layers. 

Gooey Butter Cake

Summary

Yield
24 Servings
SourceKate Porter (2004)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1 pk
Duncan Hines butter recipe yellow cake mix
1
stick butter
4
eggs (divided)
2 t
vanilla ( divided)
8 oz
cream cheese
1 pk
powdered sugar
1 c
chopped nuts (optional)
 
flaked coconut (optional)

Instructions

Preheat oven to 350°. Mix cake mix, butter, 2 eggs and 1 teaspoon vanilla. Pour into a 9 x 13-inch pan. In separate bowl, mix cream cheese, 2 eggs, powdered sugar and 1 teaspoon vanilla. Pour over cake batter. Bake 35 to 40 minutes. When cool, sprinkle with powdered sugar. If desired, sprinkle about 1 cup of chopped nuts over first layer, then add flaked coconut to second layer. 

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