1 box chocolate cake mix
1 small box instant chocolate pudding
1 cup sour cream
1 cup oil
4 eggs
1/2 cup warm water
1 cup chocolate chips
Preheat oven to 350. Mix batter, saving chocolate chips out to fold in after mixing. Mix batter 2 minutes on medium. Pour into a WELL PREPARED bundt pan and bake for 40-45 minutes. Cool in pan for a full hour before dumping onto a plate. Top with powdered sugar or drizzle frosting (frosting is the way to go) over top.
Frosting
1/2 cup melted butter
1/4 cup milk
1 teaspoon vanilla
3 tablespoons cocoa
2-3 cups powdered sugar
Leanne's Chocolate Buttermilk Cake
Pretty much my favorite chocolate cake of all time. It might be because the frosting tastes like a mouthful of fudge!
1 cup butter
1 cup water
1/4 cup cocoa
2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
4 large eggs
1 teaspoon vanilla
1 cube butter
1/4 cup cocoa
6 tablespoons buttermilk
1 teaspoon salt
3-4 cups powdered sugar
1 teaspoon vanilla
In saucepan, bring butter, water and cocoa to a boil. Meanwhile in large mixing bowl, combine flour,, sugar, baking powder, soda and salt. Pour hot mixture into the dry ingredients and mix well. Add buttermilk, eggs and vanilla and mix again until batter is smooth. Pour into a prepared 9x13 pan and bake at 350 for 30 minutes or until center is set. Cool well then frost.
To make frosting: in saucepan melt butter; stir in cocoa then buttermilk. Bring to a boil. Remove from heat then add the salt, powdered sugar and vanilla. Beat until smooth. This frosting should be fairly soft meaning, thick but able to be poured. It will set as it cools.
Old Fashioned Oatmeal Cake
1 1/2 cups boiling water
1 cup old fashioned oats
1 cup brown sugar
1 cup white sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
Topping
1/2 cup butter
1 cup brown sugar
1 tablespoon milk
1 cup coconut
Heat oven to 350. Pour hot water over oatmeal and allow to rest while you combine the other ingredients. Cream together sugars and butter and vanilla. Mix in the eggs. Sprinkle cinnamon, baking soda and salt over mixture; blend. Stir in oatmeal mixture then finally blend in flour. Pour into a prepared 9x13 pan and bake 35-40 minutes. Meanwhile, prepare topping: combine butter, sugar, milk in saucepan. Bring to a boil and boil one minute. Stir in coconut then set aside until ready to use. When cake is done, remove from oven and pour topping over hot cake. Return the cake to the oven and place under a broiler set on high. Broil forr 1-2 minutes. Watch for burning. Serve warm with whipped cream or ice cream.
Heather's Glazed To Die For Bundt Cake with Options
1 white cake mix4 eggs
1/2 cup oil
1/2 cup water
1 small box vanilla pudding
1 cup sour cream
poppyseed cake:
1/2 teaspoon almond extract
2-4 tabelspoons poppyseeds
cirtus cake:
the zest of one lemon and/or lime or orange
Mix all ingredients together; bake at 350 for 50 minutes.
When cake comes out of oven, rest 10 minutes then remove from pan. Immediately brush with prepared glaze over the entire surface.
Glaze:2 tablespoons of lemon, lime or orange juice and 1 tablespoon powdered sugar. Heat in microwave and stir until sugar is completely dissolved. It doesn't take long!
Make another batch of glaze, only add enough powdered sugar to make an icing. Just before serving, drizzle icing over glazed cake!
1 8 oz. package cream cheese, softened
1 box chocolate fudge cake
1 small box instant chocolate pudding
2 cups sour cream
1/2 cup oil
3 large eggs
1/2 cup water
1 cup chocolate chips
Beat cream cheese until soft. Add remaining ingredients (except for chocolate chips) and beat for 3 minutes. Fold in chocolate chips. Pour into a prepared 9x13 pan and bake at 350 for 30 minutes. Center should be set when done. Remove from heat. Allow to cool slightly while you make the frosting!
Frosting: Mix together, 1 stick of melted butter, 2/3 cup cocoa, 3 cups powdered sugar, 1/3 cup sour cream, 1 teaspoon vanilla and milk to achieve desired consistency. Beat until smooth. Frost immediately.
Candy Bar Cake
1 box chocolate cake mix + all ingredients to make cake1 jar caramel ice cream topping
1 small container cool Whip Lite whipped topping - (8 oz), thawed
hot fudge
toffee bits
Make and bake a chocolate cake in a 9x13 rectangle pan. Cool slightly. Poke the handle of a wooden spoon into the cake many times to make holes all over it. Pour caramel sauce over the cake. Mix cool whip with enough chocolate sauce to make it taste chocolatey. Spread cake with cool whip. Sprinkle cool whip with crushed candy bar bits. Serve.
Candy Bar Explosion Cake
Just a quick way to make a regular chocolate layer cake, extraordinary!
1 box chocolate cake mix
1 batch chocolate buttercream frosting
miscellaneous chocolate candy
Make the cake, baked in two round layers. Stack and frost as usual. Top the cake with candy (some of it chopped) of your choice. Good candy to choose from: mini peanut butter cups, mini butterfingers, kisses, hugs, white chocolate chips, mini semisweet chips, snow caps, twix, kit kats, snickers, etc.
Cookies and Cream Cake
1 box white cake mix
1 1/4 cup water
1/3 cup oil
2 large eggs
1 cup oreo cookies, coarsely chopped (about 10)
1 cup butter, softened
1/4 cup milk
4-5 cups powdered sugar
1 teaspoon vanilla
In large mixing bowl, combine cake mix, water, oil, and eggs. Beat on high for two minutes. Then gently fold in oreo crumbles. Pour into two greased round cake pans. Bake at 350 for 30 minutes or until toothpick comes out clean. Cool for 10 minutes then remove from pans to continue to cool. When cool, frost.
To make frosting, whip butter then mix in powdered sugar, milk and vanilla. Blend until smooth and spreadable. Frost cake then top with halved or crumbled cookies.
Southern Punch Bowl Strawberry Shortcake
1 angel food cake
2 containers of cool whip (12 oz. each)
1 container of sour cream (16 oz.)
1 small can evaporated milk (5 1/2 oz.)
1 small box cheesecake flavored instant pudding
3/4 cup powdered sugar
1 quart fresh strawberries, sliced
1 bag or jar of strawberry glaze (14-16 oz.)
Tear the angel food cake into bite-sized pieces. Place in a large bowl. This is not the serving bowl. Set the cake pieces aside to use in assembly later. Mix one container of cool whip with the sour cream, evaporated milk, and powdered sugar; stir until smooth. Pour the sour cream mixture over the cake pieces and stir to coat. In another bowl, pour the glaze over the sliced strawberries. Then mix the pudding with half of the milk called for on the box directions. Now to assemble: in a large punch bowl or trifle dish, layer half the cake mixture, then half strawberries then half the pudding. Smooth half the unmixed cool whip over the top, then finish the another layer of layers. End with the last of the cool whip. Place a few strawberries on the top if you want. Chill for a few hours before serving.
1 1/2 cups powdered sugar
1 cup flour
1/4 cup cocoa
10 egg whites
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
1 1/2 cups heavy (whipping) cream
1/2 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 teaspoon vanilla
Sift powdered sugar, flour and cocoa together. Set aside. In another mixing bowl beat egg whites, cream of tartar and salt together until soft peaks form. Add sugar, two tablespoons at a time and continue to beat until stiff peaks form. Gradually fold in cocoa mixture (about one fourth at a time). Spoon into an ungreased 10” tube pan. Carefully run a knife through the batter to remove any air pockets. Bake on lowest oven rack at 375 for 30-40 minutes or until top springs back when lightly touched and cracks feel dry. Remove from oven an immediately invert pan. Cool completely. Run a knife around edges and center tube to loosen. Remove cake.
To make frosting, combine all ingredients. Cover and chill for at least one hour. Beat until stiff peaks form. Spread over top and sides of cake. Store in refrigerator until serving.
Chocolate Bavarian Torte
This cake looks amazing but is actually very easy. Even better is it tastes more amazing than it looks!
1 box chocolate devil's food cake
2 cups heavy (whipping) cream
1 8 oz. package cream cheese, softened
2/3 cup brown sugar
1 teaspoon vanilla
1/8 teaspoon salt
grated semisweet chocolate
Mix and bake cake according to package directions, using 9" rounds. Cool the finished cakes in pans for ten minutes before removing them from pans to cool completely. Meanwhile, In mixing bowl, whip cream until stiff peaks form. Set aside. Beat cream cheese with brown sugar, vanilla and salt until smooth. Beat in cream with as little mixing as possible. Use a serrated knife to split each round in half to form layers. Place bottom layer on serving plate, top and frost with 1/3 of the cream mixture. Continue layering, cake, cream cake, cream, cake and them cream so the top is left with cream. Grate semisweet chocolate over the top layer of cream. Cover and refrigerate at least eight hours before serving!
Cinnamon Roll Cake
Actually more lie a coffee cake .. so moist.
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 large eggs
2 teaspoons vanilla
1/2 cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
Mix batter by stirring together: flour, salt, sugar, baking powder, milk, eggs, vanilla and melted butter. Pour into a prepared 9x13 pan. Prepare the topping by combining softened butter, brown sugar, flour and cinnamon. Drop evenly over the batter then swirl with a knife. Bake at 350 for about 30 minutes. While it's baking, prepare the glaze. To make the glaze combine the powdered sugar, milk and vanilla and stir until smooth and silky. Drizzle the glaze over the warm cake once it is out of the oven. Cool slightly, then serve!
Cranberry "Pop" Cake
A holiday cake that screams of old fashioned goodness with a butter syrup that will have you licking the plate clean! This cake is so good I buy cranberries and freeze them just so I can make this cake whenever I want and not just at Christmas!
1 cube butter, softened
2 cups sugar
1 teaspoon salt
2 tablespoons baking powder
4 cups flour
2 cups evaporated milk
1/2 cup frozen, whole cranberries
1 cube butter
1 cup sugar
1 cup heavy (whipping) cream
1 teaspoon vanilla
Cream butter and sugar. Blend in salt and baking powder, then milk, then flour. Gently fold in cranberries. Pour into two 8x8 pans. Bake at 350 for 40 minutes or until golden brown. Serve warm with butter sauce and vanilla ice cream (yes, the ice cream is a must!)
To make butter sauce: combine butter, sugar and cream in saucepan and heat over medium heat until boiling, stirring constantly. Boil for 1 minute, remove from heat. Stir in 1 teaspoon vanilla.
Milk Cake or Tres Leches
The kids love this one, even though I really don't. Sometimes they win and I make it anyway!
1 box chocolate cake mix
1 cup heavy (whipping) cream
1 can evaporated milk
1 can sweetened condensed milk
1 container Cool Whip (8 oz), thawed
1/4 cup chocolate or caramel ice cream syrup
Make cake according to package directions in a 9x13 pan. As you remove it from the oven, poke holes in the top with the handle of a wooden spoon. While cake is cooling, stir together cream and milks. Pour the milk mixture over the cake and allow it to sit in the fridge at least three hours or overnight. When ready to serve, mix cool whip with syrup and use it to frost the top and cover all the holes.
Lemon Passion Cake
A copy cat recipe from Olive Garden's dessert menu! It's a highly requested birthday cake at our house!
1/2 cup butter, softened
1 cup sugar
4 large eggs
1/2 teaspoon vanilla
1/4 cup lemon juice
1/4 cup orange juice
2 teaspoons baking powder
1 3/4 cup flour
8 oz. package cream cheese, softened
1 3/4 cup powdered sugar
3 tablespoons lemon juice
1 drop yellow food coloring
1/2 cup heavy (whipping) cream
1 can sweetened condensed milk
1 1/2 cups half and half
1 1/2 cups heavy (whipping) cream
2 tablespoons sugar
1/4 teaspoon vanilla
Preheat oven to 350. Cream butter, and sugar. Add eggs and vanilla and juices. Mix in dry ingredients, flour last. Pour into a prepared 9x13 pan and bake for 35-40 minutes or until lightly golden brown. While cake is baking, make mousse by beating cream cheese until smooth. Beat in powdered sugar on low. Add the lemon juice and food coloring and mix well. In another bowl, whip the 1/2 cup cream until stiff peaks form. Combine the whipped cream with the cream cheese mixture. Set aside. Next make the sweet cream by stirring together the half and half and the sweetened condensed milk. Set aside. When the cake comes out of the oven, poke holes in the top of it with the handle of a wooden spoon. Pour sweet cream over the cake and allow it to soak in. Let it cool to room temperature! Once cool, spread the mousse over the entire cake. Cover and chill until ready to serve, a few hours is best.
Right before serving, whip the 1 1/2 cups cream with the sugar and vanilla until soft peaks form. Frost over the mousse layer. Cut and serve.
Grandpa Blakesley's Lemon Dripper Cake
1 box lemon cake mix
1 small box lemon jell-o
3 large eggs
2/3 cup oil
1 1/4 cup water
Combine cake mix with lemon jell-o. Add eggs, oil and water. Mix well for 5 minutes. Pour batter into greased 9x13 pan. Bake at 350 for 35 minutes or until done. Prepare glaze.
Glaze: Combine 2 cups powdered sugar with the juice of two lemons (about 4 tablespoons). Blend well. When cake is baked, remove from oven and poke holes with a fork all over the top. Drizzle glaze over top of cake while it is still hot.
Lemon Custard Angel Food
1 prepared angel food cake
1 large box instant lemon pudding
3 cups cold milk
2 cups sour cream
1 can lemon pie filling
cool whip of whipped cream
Tear angel food cake into bite-sized pieces and place in 9x13 pan. In mixing bowl, combine pudding and milk, then sour cream. Beat until thickened. Pour over angel food cake pieces. Spoon pie filling over the top. Chill until ready to serve. When ready to serve, top with whipped cream.
Lemon Pound Cake with Mint and Berries
A real southern treat!
1/4 cup sugar
1/4 cup loosely packed mint leaves
3/4 cup butter, softened
3 cups powdered sugar, divided
3 large eggs
1 1/2 cups flour
2 1/2 cups heavy (whipping) cream, divided
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1 12 oz. jar lemon curd
1 quart fresh strawberries, sliced
Place sugar and mint leaves in a food processor until blended. Beat butter for two minutes until creamy; gradually add 1 1/2 tablespoons of the mint mixture and 2 1/2 cups powdered sugar, beating for five more minutes. Add eggs and beat until yellow disappears. Add flour alternately with 1/2 cup whipping cream. Beat until just barely blended. Stir in lemon rind and juice. Pour batter into a large loaf pan. Bake at 350 for 1 hour. Cool ten minutes, then remove from pan to finish cooling. Beat the remaining two cups whip cream with 1/4 cup powdered sugar, and 1 tablespoon mint mixture until stiff peaks form. Fold in lemon curd. Stir together remaining mint mixture with remaining 1/4 cup sugar and the strawberries. Serve sliced pound cake topped with lemon curd mixture and strawberries.
Lime Cream Torte
1 box white cake mix
3 large eggs
1/2 cup butter, softened
6 tablespoons water
1/4 cup lime juice
2 cups heavy (whipping) cream
1 can sweetened condensed milk
1/2 cup lime juice
In mixing bowl combine cake mix, eggs, butter, water and lime juice. Beat on medium speed for 4 minutes. Pour into two greased and floured 9" baking rounds. Bake at 375 for 20-25 minutes. Cool for ten minutes, remove from pans. Cool completely. Meanwhile, beat cream until stiff peaks form. Set aside. Mix together sweetened condensed milk and lime juice. Fold in cream.
When cool, split each round in half, horizontally. Place bottom layer of cake on serving plate. Top that layer with 1 1/4 cup of cream mixture. Continue layering cake then cream, ending with cream. Cover and chill at least 1 hour before serving.
Old Fashioned Apple Cake with Butter Sauce
Butter sauce. . . kind of like cranberry pop cake but with apples. . . but it's the butter sauce that clinches it!
1/4 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon cinnamon and also nutmeg
1 teaspoon baking soda
1 cup flour
3 cups apples, peeled, cored and diced
1/2 cup chopped pecans
1 cube butter
1/2 cup brown sugar
1/2 cup evaporated milk or cream
1/2 cup sugar
1 1/2 teaspoons vanilla
whip cream or vanilla ice cream, optional but desirable
Cream butter and sugar. Add egg, spices, baking soda and mix well; add flour then mix again. Fold in apples. Pour into an 8x8 prepared pan and bake at 350 for 40 minutes. Serve topped with butter sauce. To make butter sauce: place all ingredients, except vanilla, into a sauce pan and bring to a boil. Remove from heat, add vanilla and serve over warm cake along with whipped cream or vanilla ice cream.
Chunky Apple Cake with Caramel Sauce
Old fashioned cake with caramel sauce. . .they knew how to do cake in the good old days!
1/2 cup butter, softened
2 cups sugar
1 teaspoon vanilla
2 large eggs
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
5 cups chopped apples
1/2 cup brown sugar
1/4 cup butter, cut into chunks
1/2 cup cream or evaporated milk
1 teaspoon vanilla
Cream butter and sugar and vanilla. Add eggs, one at a time, beating after each addition. Add dry ingredients, ending with flour. Batter will be very stiff. Fold in apples, knowing that the juice from the apples will soften the batter a little. Spread into a prepared 9x13 pan an bake at 350 for 40-45 minutes. Cool about 20 minutes before serving. While it's cooling make the caramel sauce to serve with the cake along with vanilla ice cream.
Caramel Sauce: combine brown sugar and butter in saucepan; heat until butter is melted. Gradually add cream or milk. Bring to a boil over low heat, stirring constantly. Once it comes to a boil, remove from heat. Add vanilla and serve hot with the cake.
Grandpa Blakesley's Carrot Cake
3 cups grated carrots (7-10 carrots)
2 cups sugar
1 cup oil
4 large eggs
1 tea vanilla
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups flour
1 cup chopped pecans
Mix together carrots, sugar, oil, eggs and vanilla. Add dry ingredients ending with flour. Fold in nuts. Pour into a 9x13 pan and bake at 350 for 40-45 minutes. Cool almost entirely before frosting.
Frosting Option #1: Make a simple cream cheese frosting by creaming together 4 ounces cream cheese, 4 tablespoons softened butter, 3 cups powdered sugar, 1 teaspoon vanilla, and a little milk.
Frosting Option #2: Make an orange ginger cream cheese frosting by creaming together one 8 oz. package of cream cheese softened, 4 tablespoons butter softened, zest of one orange, juice of one orange, 1 teaspoon freshly grated ginger, and a pinch of salt.
Tip: Here's a simple way to get the carrots ready to go for any carrot cake recipe: simply peel the carrots and cut them into chunks. Then place in a food processor with the oil, eggs and vanilla. Puree until smooth, then proceed with the recipe as directed.
Lemon Bundt Cake
1 lemon cake mix
1 small package instant lemon pudding
4 eggs
2 tablespoons flour
1 cup water
1/2 cup oil
1 teaspoon lemon extract
Mix everything in large mixing bowl and mix 3 minutes on medium speed. Pour into WELL PREPARED bundt pan and bake at 375 for 40 minutes. Rest 10 minutes before inverting onto a plate. Drizzle with lemon glaze.
Lemon Glaze
1 cup powdered sugar
1/4 cup lemon juice
1 teaspoon water
1/4 teaspoon almond extract
Whisk until smooth!
Grandpa Blakesley's Poppy Seed Bundt Cake
1 box white cake mix
1 small box instant vanilla pudding
4 large eggs
1 cup sour cream
1/2 cup water
1 teaspoon rum extract
1/2 cup butter, melted
1/4 cup poppy seeds
Combine all ingredients on low speed for 30 seconds, then on high for 5 minutes. Pour batter into well-greased and lightly floured bundt pan. Bake at 350 for 45 minutes or until cake tests done. Remove from oven and cool in pan for 10 minutes before turning it out onto a cake rack to cool completely. Sift powdered sugar over cake, if desired.
Brooke's Pumpkin Bundt Cake
1 box yellow cake mix
1 small box instant butterscotch pudding
4 large eggs
1/4 cup oil
1/4 cup water
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
whipped cream
In large bowl combine first seven ingredients. Beat on low for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured bundt pan. Bake 350 for about 50 minutes or till toothpick inserted comes out clean. Serve with cream.
So yummy, cake you can pop in your mouth!
1 box cake mix (any flavor)
1 small box instant pudding
4 large eggs
1 cup water
1/3 cup oil
1 cup frosting
1 cup chocolate chips (milk or white)
1 tablespoon shortening
sprinkles or jimmies
Mix all ingredients in mixing bowl for three minutes. Pour batter into a prepared 9x13 pan and bake at 350 for thirty minutes. Allow to cool completely. Crumble cooled cake into a large bowl. Add 1 cup of creamy frosting of your choice. Mix it with your hands until well combined. Scoop and form into uniform-sized balls. Chill for 2 hours.
When ready to dip, melt 1 cup milk or white chocolate chips with 1 tablespoon of shortening. Add any flavorings you might want now. Hold each ball on a fork and dip carefully to coat in melted chocolate. Allow excess to drip off. Place immediately on wax paper lined baking sheet. Sprinkle right away with sprinkles if you plan on decorating them that way. If you don't want to use sprinkles, you can melt a contrasting chocolate and drizzle it over the top of all the balls as an accent.
If you want to make the cake balls into cake pops, simply have some sticks ready. Dip one end of the stick in the melted chocolate. Allow it to cool then jam that end into a cake ball. Dip the cake ball, drip off the excess and hold it steady until the melted chocolate is set. Possible flavor combinations: mint with chocolate, lemon with almond, chocolate with chocolate, chocolate with vanilla, spice with vanilla, vanilla with chocolate, vanilla with strawberry, etc.
Baskin Robbins Ice Cream Cake
Another of Todd Wilbur's Top Secret Recipes. Luckily this one is super easy to make, once you get right down to it.
1 box cake mix (any flavor)
1/2 gallon boxed ice cream
4 cups vanilla ice cream
butter cream frosting, optional
Make cake according to package directions and bake in a 9x13 pan. Cool to room temperature. Cut in half, down the middle of the cake, making two fat halves. Place each half on a sheet of wax paper on a cookie sheet.
Take the ice cream box (make sure your ice cream flavor coordinates with the cake flavor you choose) and cut it in half, box and all, through the middle of the box, not top to bottom. Remove box. Place one cake half on top of one cake half. Trim the cake so it fits the ice cream perfectly. Work quickly since ice cream melts quickly. As soon as you have it, cover with plastic wrap and freeze for at least two hours.
Thirty minutes before you want to frost, take the vanilla ice cream out of the freezer to soften. When you're ready to work fast, Place one cake/ice cream half, ice cream-side down on a serving plate. Set the other half down, ice cream touching cake on top of the other. It should stack like this: ice cream, cake, ice cream cake. Now frost the entire cake with the vanilla ice cream. Make it as smooth as you can.
Return the cake to the freezer as quickly as you can. You can use a bag to pipe frosting around the top and bottom edges just before serving. Just make sure the finished cakes have been in the freezer for a few more hours to set the vanilla ice cream. Cut the cake with a hot knife that has been dipped in hot water to make a nice smooth cut.
Annie's Fruit Cocktail Cake
Super old fashioned goodness! I really don't make it much since I'm not a great lover of fruit in cake, but i do remember loving this treat as a kid. Maybe I should try it again sometime soon!
1 cup flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 can fruit cocktail, undrained
1/2 cup brown sugar
1/2 cup chopped pecans
Sift dry ingredients. Blend in egg and the juice from the fruit cocktail can. Fold in fruit. Pour into a prepared
9x13 pan. Sprinkle brown sugar and pecans over the top and bake at 350 for 30 or 40 minutes. Serve warm topped with whipped cream or vanilla ice cream.
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