Desserts

Triple Chocolate Cake

Summary

Yield
1 Servings
SourceMarcia Baum, Main Library (2005)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1
chocolate cake mix ((20 1/4 oz. box )
1 pk
instant chocolate pudding mix (3.9 oz.)
8 oz
sour cream
4
eggs (large)
1⁄2 c
water
1⁄2 c
vegetable oil
2 c
semisweet chocolate chips
1⁄2 c
pecans, chopped
3 oz
unsweetened chocolate (melted)
 
cocoa
1 1⁄2 c
powdered sugar (sifted)
1 c
hot water
1⁄2 c
egg substitute
1⁄4 c
butter or margarine (softened)

Instructions

Preheat oven to 350 degrees. Grease 12-cup Bundt pan, dust with cocoa. Combine first 6 ingredients. Stir in chocolate chips and pecans. Spoon into Bundt pan. Bake about 1 hour or until cake pulls away from pan. Cool on rack for 15 minutes; remove from pan. Cool completely. 

For chocolate glaze: Combine chocolate, sugar and water. Beat until blended. Gradually add egg substitute until mixture cools. Add butter, 1 tablespoon at a time, beating until blended. Makes 1 1/4 cups glaze.

Spoon Chocolate Glaze on top of cake.

 

Chocolate Zucchini Cake II

Summary

Yield
24 Servings
SourceKathy Murdock (1999)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

3 c
zucchini (grated)
3 c
flour
1 1⁄2 t
baking powder
1 1⁄2 t
cinnamon .
1 t
salt
1 t
baking soda
1⁄8 t
cloves
1 1⁄2 c
canola oil
2 1⁄4 c
packed brown sugar
4
eggs
2
squares unsweetened chocolate, melted (or substitute 2 tablespoons shortening and 6 tablespoons cocoa powder)
1 c
chocolate chips
1 c
pecans or walnuts
 
confectioners' sugar

Instructions

Preheat oven to 350°. Mix oil and sugar. Add eggs and dry ingredients. Mix in zucchini, melted chocolate, chocolate chips and nuts. Bake approximately 1 hour in a large tube pan or 9 x 12-inch pan. Sprinkle with confectioners’ sugar when cool. 

Harvey Wallbanger's Cake

Summary

Yield
24 Servings
SourceDebrah Bokowski (1972)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1 pk
yellow cake mix
1 pk
vanilla instant pudding
1 c
cooking oil
4
eggs
1⁄4 c
vodka
1⁄4 c
Galliano
3⁄4 c
orange juice

Instructions

Mix all ingredients together and beat for 4 minutes. Pour batter into well greased and lightly floured bundt pan. Bake at 350° for 45 to 50 minutes. Frost with orange glaze. 

Cheesecake II

Summary

Yield
24 Servings
SourceRaelene Walker (1977)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

2 1⁄2 c
graham cracker crumbs
1⁄2 c
butter or margarine (melted)
1 lb
cream cheese softened (such as Philadelphia)
1 c
sugar (plus 4 tablespoons for topping)
2 T
lemon juice
2 t
vanilla (divided)
1 ds
salt
4
eggs
2 c
sour cream

Instructions

Combine crumbs and butter; press into pan, building up the sides. To make filling: Beat cream cheese until fluffy. Gradually blend in 1 cup sugar, lemon juice, 1 teaspoon vanilla and salt. Add eggs, one at a time, beating well after each. Pour filling into crumb crust. Bake at 325° for 30 minutes, or until set.

Topping: Combine sour cream, 4 tablespoons sugar and 1 teaspoon vanilla. Spoon over top of pie. Bake 10 minutes longer at 325°. Cool, then refrigerate several hours before serving. Half of this amount fits a 9-inch pan. 

Holiday Praline Delight Pie

Summary

Yield
12 Servings
SourceMary A. Maginnity (1980)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

1⁄3 c
butter or margarine
1⁄3 c
firmly packed brown sugar
1⁄2 c
chopped pecans
1
baked 9-inch pie shell
1 pk
vanilla pie filling (5 oz.)
3 c
milk
1 pk
whipped topping mix

Instructions

Heat butter and brown sugar with nuts in saucepan until melted. Spread in bottom of pie shell. Bake at 450° for 5 minutes in oven. Cool. Prepare pie filling mix with milk as directed for pie; cool 5 minutes, stirring occasionally. Measure 1 cup; cover with wax paper and chill thoroughly. Pour remainder into pie shell; chill. Prepare whipped topping mix as directed. Fold 1 1/3 cups into the 1 cup of chilled pie filling. Spread over filling in pie shell. Chill. Garnish with remaining whipped topping and additional pecans, if desired. 

English Trifle

Summary

Yield
12 Servings
SourceKay Jones (1982)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

 
sponge cake (or 1/2 small purchased pound bake)
 
strawberry or raspberry preserves
4 T
rum or sherry
 
pineapple
 
strawberries (fresh or well drained frozen strawberries or raspberries)
 
whipping cream
4
egg yolks
2 1⁄4 c
milk ( divided)
1⁄8 t
salt
1 t
vanilla, rum or sherry
 
grated lemon rind

Instructions

Line a large glass bowl with 1-inch cubes of sponge cake or 1/2 small (purchased) pound bake. “Butter the layer with strawberry or raspberry preserves. Douse the cake with 3 to 4 tablespoons of rum or sherry. Add a layer of pineapple, fresh strawberries (sliced) or very well-drained frozen strawberries or raspberries. Cover with 1/2 of the custard sauce. Repeat the layer. Add the custard sauce; frost with whipping cream and garnish with pineapple and strawberries. Custard Sauce: Beat slightly: 3 or 4 egg yolks. Add 1/4 cup milk, 1/8 teaspoon salt. Scald and stir in slowly 2 cups milk. Place the custard in a double boiler and cook over very hot, not boiling, water, until it begins to thicken. Strain and cool the custard. Add 1 teaspoon vanilla, rum or sherry and a little grated lemon rind. Trifle is best when made just before serving. Refrigerate bowl; line with cake, etc. but put together about an hour before serving dinner. 

Peg Craighead's White Icing

Summary

Yield
12 Servings
SourcePeg Craighead (1975)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1⁄2 c
water
2 1⁄2 c
granulated sugar
2
egg whites (room temp.)
1 1⁄2 t
vanilla
1⁄3 c
light corn syrup
1⁄8 t
salt
1 t
orange juice

Instructions

Boil the water, corn syrup and sugar until the mixture thickens and forms a firm ball when dropped into cold water, or spins a thread when dropped from a spoon. Add the salt to the egg whites and whip until stiff but not dry. Pour the hot syrup into the eggs in a very fine stream, constantly beating the whites. After the syrup is absorbed, continue beating until it is the right consistency for spreading. Add the orange juice to keep icing from becoming gritty and beat in vanilla. 

Chocolate Sauce

Summary

Yield
12 Servings
SourceDottie Aumiller (1981)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1
stick butter or margarine
2
squares chocolate (Baker's semi-sweet 8-oz. squares)
1⁄2 c
cocoa ( not instant)
1 1⁄2 c
sugar
1 pn
salt
1 cn
Carnation evaporated milk ( regular sized)

Instructions

Put butter or margarine and 2 squares chocolate in double boiler. Melt.

In a separate pan, bring cocoa, sugar, salt, and evaporated milk to boil.

Put the melted chocolate from the double boiler into the pan, bring to boil again, stirring constantly. Remove from heat and allow to cool to put in jar.

Keeps well in refrigerator. Nice for Christmas gift. May be served warm, also. 

Notes

Nice for Christmas gift or served warm.

Peg's Chocolate Cake

Summary

Yield
12 Servings
SourcePeg Craighead
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

1 pk
chocolate cake mix
1 cn
cherry pie filling
2
eggs
1 c
sugar
1⁄3 c
milk
6 oz
chocolate bits
1 t
vanilla

Instructions

Prepare cake mix according to instructions and bake 30 to 35 minutes at 325° in a rectangular Pyrex pan.

In the last 5 minutes, combine and boil for 1 minute sugar and milk. Add to this chocolate bits and vanilla. Pour over hot cake and cool. 

Daisy's Banana Cake

Summary

Yield
2 loaves
SourceDaisy Harvey (1982)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

1⁄2 c
butter
1 1⁄2 c
sugar
3
eggs (Author: I use 2)
2 1⁄4 c
flour
3⁄4 t
baking powder
1⁄2 t
soda
1⁄2 t
salt
1 1⁄2 c
mashed bananas divided
1 t
vanilla
1⁄4 c
sour milk
1⁄3 t
lemon juice
 
powdered sugar

Instructions

Set aside lemon juice, 1/2 cup mashed banana and powdered sugar. Combine the rest of the ingredients and divide between 2 (9-inch) greased pans. Bake at 350° for 35 minutes.

For the icing: Mix lemon juice and 1/2 cup mashed bananas with powdered sugar for right consistency. 

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