Category Archives: Cakes

Granny always had a homemade treat waiting for us when we got off the school bus.  This was one of those desserts.  It took a whole gallon of milk to wash it down. Yum!  I made it for my neighbor Michelle and now it’s one of her favorites because you don’t have to wait for it to cool off before adding the icing.  It’s best served warm.

by Granny–Dolores Borel

Cake Ingredients

2              cups  sugar
2              cups  flour
1                tsp  baking soda
1                tsp  cinnamon
1/2           salt
1               stick  butter
1/2           cup  vegetable shortening — (Cricso)
1 1/2        ounces  unsweetened chocolate
1               cup  water
1/2           cup  buttermilk
2               eggs
1                tsp  vanilla

Icing Ingredients

1               stick  butter
1/3           cup  milk
1               pound  powdered sugar
1               tsp  vanilla
1                cup  pecans
1 1/2        ounces  unsweetened chocolate

Method

Combine first five ingredients and set aside.  Melt and bring to rapid boil butter, crisco, chocolate and water.  Pour over dry ingredients.  Add buttermilk, eggs, and vanilla.  Pour into 11 x 16 sheet pan that has been greased and floured.  Bake 400 20 minutes.

Icing:  Melt cubes of chocolate in microwave. Boil butter and milk on the stove and add melted chocolate near the end. Add sugar, vanilla, and pecans.  Pour over warm cake and eat warm.

This is easy to make.  I liked to make it when someone showed up for dinner and I needed a quick dessert.  Serve it hot with coffee.

by Pat Savoie

Cake Ingredients

2              cups  Bisquick® baking mix
1/2          cup  sugar
1               egg
1               large  green apple — diced
2/3          cup  milk
2              tsp  cinnamon

Streusel Ingredients

1/3          cup  Bisquick® baking mix
1/3          cup  brown sugar
1/2          tsp  cinnamon
2             Tablespoons  butter
pecans

Method

Mix all cake ingredients and pour into greased and floured round cake pan.
Combine all streusel ingredients except the pecans in a bowl using a fork or pastry cutter.
Sprinkle the pecans on the batter first, then the rest of the strudel.  That way the pecans don’t burn.  Bake 15-20 min. 325.

Serving Ideas : Best hot out the oven.

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

Rebecca had this cake at her sweet 16 birthday party.  It was great with hamburgers and hot dogs, chips, and watermelon.  We made jello strawberry daiquiris (no alcohol) and drank them from plastic margarita glasses.

by Pat Savoie

Ingredients

1            Package  White Cake Mix
1            Cup  Boiling Water
1            Small  Jello
1/2        Cup  Cold Water
1            Small  Instant Vanilla Pudding and Pie Filling
8           Ounces  Cool Whip
Fruit

Method

Make cake mix according to instructions in a 9 x 13 inch pan.  Cool 15 minutes.

Add jello to boiling water and stir until dissolves.  Add cold water.

Poke holes in the top of the cake with a large fork.

Pour jello over cake and refrigerate for at least 3 hours.

Make pudding according to directions and frost top of cake.

Spoon Cool Whip over pudding.

Decorate with fruit (strawberries, blueberries, blackberries, kiwi, etc.)

You can adapt the recipe to make cupcakes or mini-cupcakes as pictured.

Pat used these mini cupcakes for Paw Paw’s birthday.

Let them Eat Cake!
Elizabeth served these for her book club’s discussion of Madame Tussaud: A Novel of the French Revolution.

I love this cake the first day, the second day, and if it’s still around the third day too.  It tastes like my childhood.

If it doesn’t come out of the bundt pan easily, run a knife around the sides gently pulling it away from the pan.  If some still remains in the pan while it’s better-half obediently sits on the cake plate, remove the stuck part and place it back in it’s place.  You won’t be able to tell. –Elizabeth

by Granny–Dolores Borel

1 cup oil
1 cup Steen’s syrup
1 cup boiling water
2 eggs
2 1/2 cups flour
1 1/2 cups sugar
1 tsp ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda

Combine dry ingredients in a mixing bowl.  Combine all wet ingrediants and gradually add to the dry while mixing.  Pour into a greased and floured pan or bundt pan.  Bake at 350 for 40 minutes.  Serve with warm butter or whipped cream.