Apple Pudding Cake

 

Ingredients

• 1 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large apples, peeled and grated 
• Caramel Sauce
  
• 1/2 cup butter
• 1 cup sugar
• 1 cup whipping cream or evaporated milk
• Pinch of salt
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9-inch square pan with cooking spray.
2. With an electric mixer, cream sugar and butter together until light and fluffy. Add egg and vanilla, mix well. Mix in flour, baking soda, cinnamon, nutmeg and salt until just combined. Stir in grated apples and mix well.
3. Spread batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
4. Meanwhile, make the caramel sauce: in a medium saucepan, melt butter over medium heat. Add  sugar and whisk for 1 minute. Add the salt and milk or cream and bring mixture to a boil, stirring constantly. Boil for 4 minutes. Remove from heat and stir in vanilla. Allow to cool slightly.
5. Serve cake warm with dollop of whip cream and
   warm caramel sauce drizzled over the top.

Tunnel of Fudge Cake

1 3/4 Cups butter softened

1 3/4 Cups sugar

6 eggs

2 Cups powdered sugar

2 1/4 Cups flour

3/4 Cup cocoa

2 Cups chopped walnuts

Beat butter and granulated sugar in a large bowl until light an fluffy.  Add eggs, one at a time, beating well after each addition.  Gradually add powdered sugar, blending well.  By hand, stir in flour, cocoa and walnuts until well blended.  Spoon batter into greased and floured bundt pan.  Bake at 350 for 58-62 minutes.  Cool upright in pan on cooling rack 1 hour.  Invert onto serving plate.  Cool completely.  Can have a glaze like chocolate ganache, but it is great plan.  Nuts are essential for the success of this recipe.

Chocolate Ganache

Ingredients

• 1 cup heavy cream
• 12 oz semi-sweet chocolate chips

Instructions

1. Heat heavy cream to boiling. Pour over chocolate chips and let sit for 4 minutes without stirring. Whisk until the mixture becomes dark and thick.
2. Ganache can immediately be poured over cake or it can be cooled to room temperature and piped.

Texas Sheet Cake

3/4 lb butter (3 sticks)
4 TBS cocoa
1 Cup water
2 Cups flour
2 Cups sugar
1/2 Cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla
Icing:
1/2 Cup butter
4 TBS cocoa
6 TBS milk
1 pound powdered sugar
1-1 1/2 Cups pecan chopped
1 tsp vanilla

Melt and bring to boil butter, cocoa and water.  Sift together flour and sugar.  Pour hot mixture into sugar mixture then add buttermilk, eggs, baking soda and vanilla.  mix well.  Prepare pan by spraying with PAM.  Pour into long cookie sheet with sides and bake at 375 for 20 minutes.  Prepare icing while cake bakes.  In sauce pan bring to boil butter, cocoa, and milk; add powdered sugar and beat in; add pecans and vanilla.  Pour over cake as soon as it comes out of the oven.  Let cook and serve.

Lemon Fluff Dessert

1 pint chilled whipping cream

2 cups homemade lemon curd

2 1/2 Tbsp. fresh lemon juice (or a little more depending on your taste)

2 T. grated lemon peel

Beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream. Can be made 2 hours ahead. Serve by dolloping on a slice of pound cake or angel food cake. You may want to mix in some raspberries or just top with berries.

Lemon Curd

3 lemons (about 1/2 c. fresh lemon juice)

2 large eggs

3 egg yolks

2 Tbsp. milk

1/2 c. sugar

6 Tbsp. cold unsalted butter, cut into small pieces

Wash and dry lemons. Before juicing, grate the zest of one of the lemons. Beat eggs, yolks, milk and sugar together. Stir in the lemon juice and zest. Set the mixture over medium-low heat and whisk until the eggs are thickened and warm. Add the butter a few pieces at a time, stirring until each addition is blended into the eggs. Continue stirring until mixture is thick enough to coat a spoon. When thick, pour into a bowl or glass jar to cool. Cover with plastice wrap touching the surface so a skin doesn't form and refrigerate. Makes 2 cups.

Always Moist Pound Cake

1 Duncan Hines brand all butter cake mix

4 large eggs

3/4 c. vegetable oil

1/2 c. granulated sugar

8 oz. sour cream

1 tsp. vanilla extract

All ingredients should be at room temperature. Preheat oven to 350*F. Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla. Spray (or grease) bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.

This is a dessert that April Steimle made for our pre-ward conference meetings. It was so yummy!!!

Molten Chocolate Cake

Ingredients

Serves 6.

• 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
• 1/3 cup granulated sugar, plus more for muffin tins
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate, melted
• Confectioners' sugar, for dusting
• Whipped Cream , for serving

Directions

1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
3. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Turtle Cake

1 box German Chocolate cake mix
1 14 oz bag caramels
1/2 Cup evaporated milk
3/4 cup butter
2 Cups chopped walnuts/pecans
1 cup miniature chocolate chips
Prepare cake mix using package directions.
Pour half of the batter into a greased 9 x 13 baking dish. Bake at 350 for 20 minutes. Melt caramels with evaporated milk and butter in a sauce pan over low heat, stirring constantly. Pour over cake. Sprinkle with 1 cup nuts and 1 cup chocolate chips. Pour remaining batter over filling. Sprinkle with remaining 1 cup nuts. Bake at 350 for an additional 25-30 minutes.

Earthquake Cake

1 cup coconut
1 cup chopped nuts
1 box chocolate cake mix
1 8oz package cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla
2 cups powdered sugar
3/4 cup chocolate chips

Grease a 9-by-13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut.

In a separate mixing bowl, beat together the cream cheese, butter, sugar and vanilla with a hand mixer on low to medium-low until well blended (add the sugar about a half cup at a time to prevent a powder explosion). This mixture will look like thick cheesecake batter.

Drop by spoonfuls over the chocolate cake batter, leaving at least a one-inch margin around the sides of the pan (this prevents the cheesecake from bubbling over).

Weave a butter knife in an s-pattern through the batter to create a swirl, but be sure to not disturb the nuts and coconut — keep the knife very shallow. Sprinkle with the chocolate chips.

Bake at 350 degrees for 50 minutes.

3-Day Coconut Cake

Ingredients

• 1 (18 ounce) package white cake mix
• 16 ounces sour cream
• 12 ounces frozen coconut, thawed and drained
• 1 1/2 cups Cool Whip
• 1 cup granulated sugar

Directions

1The night before you make this cake, blend together the sour cream, coconut and sugar.

Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.

The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool

Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.

Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.

Mix Cool Whip together with the reserved 1 cup coconut mixture.

Frost sides and top of cake with this mixture.

Cover the cake and place in the refrigerator.

Do NOT remove or eat for 3 days.