cake

Team Pie and Team Cake Shirts

I’ve been meaning to make these shirts since the first Twilight movie came out, because I never cared much for Edward or Jacob, but I do care a lot about dessert. I also have a vague recollection of having a (semi-sober) discussion (argument) with someone about whether cake or pie was better, which was quite a silly thing to have a disagreement about because everyone knows that pie is better than cake. Thankfully, I don’t remember with whom I was having this discussion, so I can’t hold their wrong opinion against them. (Notice I was nice enough to make a shirt for the misguided cake-espousers. Because I’ll take their money, even though they’re wrong.)

Team Pie Shirt

Team Cake Shirt

Team Pie and Team Cake Shirts, for sale on redbubble.com.

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Fat Free Applesauce Spice Cake Or Gingerbread

From the kitchen of: Tami Putney.

  • 1/2 cup molasses
  • 1 cup applesauce
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 3/4 cup flour (I use whole wheat pastry flour)
  • 2 tsp. ginger (optional)

Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45 minutes or until it tests done.

The optional gingermakes an acceptable gingerbread. I have also had success leaving out the ginger and adding 3 or 4 tablespoons of cocoa (I guess you could use carob) to make a tasty but not very sweet or rich chocolate cake. If you use cocoa you might need to add extra sweetening, but that depends on your taste.

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Black-Bottom Cupcakes

From the kitchen of: Katie Mineart.

  • 1 cup sugar
  • 1 cup water
  • 1/3 cup salad oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 1/2 cup flour
  • 1/4 cup cocoa
  • 1/2 teaspoon salt

Beat well, fill muffin tins 1/3 full.

Filling:

  • 8 oz. cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Top each muffin with one tablespoon of the filling. Bake at 350 degrees, 30-35 minutes.

Notes: This is an old family favorite from my grandmother that used to be unique to our family. But I’ve seen other people produce versions of it (including on in our companies coffee shop) in recent years.

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Chocolate “Better Than Sex” Cake

From the kitchen of: Rosie.

  • 1 german chocolate cake mix
  • 1 can Eagle Brand sweetened condensed milk
  • 1 can Hersheys chocolate fudge
  • 1 9 ounce can cool whip
  • crushed hershey bars

Mix cake mix according to package directions. When cool, poke holes in cake with handle of wooden spoon. Pour milk in cake, spread fudge on top. Spread cool whip over fudge, put crushed hershey bars on top. Refrigerate, enjoy.

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Chocolate Crazy Cake

From the kitchen of: Pat Mineart.

  • 3 cups flour
  • 2 teaspoons soda
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 tablespoons cocoa
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla
  • 3/4 cup oil
  • 2 cups cold water

Mix well. Pour into 9 x 13 pan. Bake at 350 degrees for 27 minutes.

For frosting, my mom’s recipe for chocolate cake frosting is very good.

I’ll have to ask my mom how she picks between this recipe and the “Save a Day” Cake recipe, or test the two and see which I prefer.

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Chocolate “Save a Day” Cake

From the kitchen of: Pat Mineart.

  • 1 white cake mix
  • 1 instant chocolate pudding
  • 2 eggs or 3 egg whites
  • 2 cups milk
  • 1 teaspoon vanilla

Beat 3 minutes. Bake 350 degrees, 25 to 35 minutes.

For frosting, my mom’s recipe for chocolate cake frosting is very good.

I think the title of “Save a Day” must refer to the time you save in using a cake mix as the basis for this cake. It’s a nice quick recipe that turns out richer than a standard chocolate cake mix, and a recipe my mom uses often.

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Jello Pudding Cake

From the kitchen of: Jello Pudding.

  • 1 cake mix
  • 2 packages instant pudding
  • 1 cup powdered sugar
  • 4 cups cold milk

Prepared cake mix as directed, in 13 x 9 pan. Poke holes in top with handle of wooden spoon at 1 inch intervals Combine pudding with sugar, gradually add milk. Beat in minute at low speed. Pour 1/2 of thin pudding over cake and into holes. Allow remaining pudding to thiken slightly; then spoon over the top. Chill 1 hour.

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Overnight Coffee Cake

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  • Post category:Breakfasts

From the 1976 Old Settlers and Threshers Cookbook

My mom makes this great coffee cake to take to neighborhood and church breakfasts.

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup margarine
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 beaten eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla

Cream margarine, eggs and sugars and add flour mixture alternately with buttermilk. Add vanilla and blend well. Pour into well-greased cake pan. Sprinkle with topping, let stand covered in refrigerator overnight or bake immediately. Bake 350 degrees for 35 minutes in 9 x 13 pan.

Topping:

  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped nuts

May use coconut in place of nuts if you like.

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