Category Archives: Cakes

When asked by my mother what kind of cake I wanted her to make, this was my first choice.  It’s so simple and so good.   Everyone knew there would be coffee served at 3:00 in the afternoon in my mother’s kitchen and a good dessert would be offered, this being one of them.  My Aunt Carol and Uncle Bobby or friends would drop by and spend time around the kitchen table.  I loved sitting and listening to them talk.  I was often times told to “go play,” but managed to linger longer.  When I eat this cake today, I remember those times.

By Pat Savoie, originally by Dolores Borel

1            box  yellow cake mix
4            eggs
3/4        cup  oil
3/4        cup  water
1              tsp  lemon extract
1              small box  lemon jello

Glaze:
2              lemons, juiced
1 1/2      cups  powdered sugar — sifted

Mix all ingredients and pour into greased and floured bundt pan.  Bake 325 for 35-45 minutes.
Whisk together lemon juice and powdered sugar.  Drizzle over warm cake.

Dave thinks it's a great birthday cake too!

My mother, Dolores Borel, served this hot with coffee.  My grandmother, Ruby, loved to embroider and applique quilt tops.  During the winter months we would “put up” a quilt in my mother’s living room–that being the largest and least used room in the house.  The quilting frames, handmade by my dad by tacking ticking to long boards, would be brought out to have the quilt top pinned to them then mounted onto four corner stands.  Chairs would be taken from the kitchen table and placed around the quilt.  We started quilting the outside edges, then as we finished sewing for as long as we could reach, the quilt sides would be turned so as to begin again.  When we stopped for a coffee break, everyone would look at each others stitches to compare who had the best.  We would enjoy our warm cake with coffee and tease one another about our sewing.  What happy memories to have of my grandmother.

By Pat Savoie, originally by Dolores Borel

For the cake:

3               cups  flour
1                tsp  baking powder
1                tsp  baking soda
1                cup  sugar
1               stick  butter
2               eggs — beaten
1                cup  sour cream
1                tsp  vanilla
1                can  Comstock Cherry Pie Filling

For the top:

1/4          cup  sugar
1/4          cup  butter

Method:

Cream butter and sugar.  Add eggs, sour cream, and vanilla then dry ingredients.  Mix well.  Spread 1/2 batter in greased and floured 9 x 13 pan.  (I floured my hands and pressed it into the bottom.)

Top with cherry pie filling.  Drop remaining batter by small spoonfuls over cherries.  (An alternate way is to flour a smooth surface and turn out remaning dough.  With floured hands press into a 9×13 shape.  Lift and place on top of cherries to the best of your abilities.)  Do not worry if it does not look beautiful at this stage.  Some cherries may show through.  It will all puff up and look nice when it cooks.

Combine cold butter and sugar with a pastry cutter until crumbly.  Sprinkle this streusel over the top of the dough.  Bake 325 for 30-40 minutes until cooked in the center and slightly browned. It’s best served hot.

If you like coffee cake, you may also like our Blueberry Coffee Cake Muffins, Blueberry Buttermilk Coffee Cake, Apple Coffee Cake, Rugelach or Jumbo Oatmeal Raisin Coconut Cookies.

by Granny–Dolores Borel

Cake:

1              tsp  salt
2              cups  flour
1 1/2      cups  sugar
1               tsp  baking soda
2               eggs
1               large can  1lb 4 oz crushed pineapple — undrained

Combine all ingredients and pour into a greased and floured sheet cake pan.  Bake 350 35-45 minutes. Top with icing.  Serve warm.

Icing:

3/4          cup  sugar
1               small can  evaporated milk
1               stick  butter
1               cup  coconut
1               cup  pecans

Icing:  Cook sugar, milk and butter 5 minutes stirring constantly.  Add coconut.  Pour on cake while hot.  Sprinkle with pecans.

My grandmother was a great cook.  She was able to make something out of nothing.  She lived during the Depression and worked for pennies a day at a lingerie factory.  As a widow she raised six children on her own. This must have been a cool treat during the hot New Orleans summer.

By Grandma Du Du (Ada Dufresne)- Pat’s grandmother

1                box  white cake mix

8               ounces  Cool Whip
8               ounces  sour cream
12             ounces  frozen coconut
1 1/2       cups  powdered sugar

Bake cake according to instructions on the box in round 8″ cake pans.  Split the layers with a string.
Combine ingredients to make the frosting.  Frost all layers and sides of the cake.  Must be refrigerated.

Frozen coconut tastes better and is less sweet.
Try this also with the sour cream white cake mix.