Orange Crunch Cake

Preheat oven to 350 degrees F

Grease and lightly flour one 9" X 12" X 2" inch cake.

Cake Ingredients

(I.)  Combine 1 cup graham cracker crumbs

1/2 cup brown sugar

  1 cup chopped pecans or black walnuts

1/2 cup butter, softened

Combine the graham cracker crumbs, brown sugar, nuts and butter. Set aside.

Mix 1 (18.5 ounce) package Duncan Hines Orange cake mix

      1 (3.5 oz.) package instant vanilla pudding mix

      1 cup orange juice with pulp

      1/3 cup vegetable oil

      4 eggs

      2 tablespoons grated orange zest (peel)

      1 (16 oz.)can Mandarin Orange segments, drained

Directions

In a medium bowl, mix together the cake mix, pudding mix. orange juice and oil until blended. Beat in the eggs, one at a time.  Stir in the orange zest.  Then

fold in the orange segments. Pour the mixture evenly over the crunch layer in the pans.   Bake in the preheated oven for 30 minutes, or until a toothpick

inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost

layers then refrigerate.  (This can be frosted with crunch side up; I've done both.)

Frosting  Ingredients

1 (3.5 oz.) package instant vanilla pudding mix

1-1/2 cups cold milk

1 (8 oz.) package cream cheese, softened

1 (8 oz.) container frozen whipped topping, thawed

1 (11 oz.) can Mandarin orange segments, drained well

1/2 cup chopped pecans or black walnuts

Instructions: 

Prepare pudding mix as instructed on package for pie and set aside.

In a medium bowl, beat cream cheese until smooth.  Mix with the prepared pudding.  Fold in the whipped topping. Fold in the orange segments.  Fold in the

nuts.

Frost cake.  Refrigerate over night.  Remove from

refrigerator about 3 hours before serving.

 

 

Mother's Raisin Nut Cake

Courtesy of the Herrald Family, Charleston, West Virginia

Preheat over to 350*

Ingredients

2 teaspoons baking powder

1/2 teaspoon soda

2 1/2 cups flour

Mix dry ingredients and set aside

2 cups English walnuts set aside

1 pound box raisins (dark

1 cup brown sugar

2 tablespoons shorting (Crisco)

2 cups cold water

1/2 teaspoon salt

1 teaspoon allspice

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

Directions

Mix last 9 ingredients together in a heavy sauce pan. Bring to boil and boil for 3 minutes.

Add dry ingredients to cooled fruit.

Add nuts.  Mix well by hand.  (Wooden spoon is best.)

Pour into a greased and floured tube cake pan

and bake for 1 to 1 1/2 hours at 350 degrees.

Pineapple Cake

A light and refreshing Dessert.

   

Ingredients  

1 (18.5 ounce) package yellow cake mix

8 ounces cream cheese

1 1/2 cups confectioners' sugar

1 (20 ounce) can crushed pineapple with juice

2 (8 ounce) cans mandarin oranges, drained

1 (3.5 ounce) package instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed

Directions

Mix and bake cake mix as per package instruction for a 9 x 12 inch baking dish. After cake has baked, let it completely cool.  Invert cake onto the counter top that has been covered with wax paper.  Split cake in half, making 2 layers.   Very carefully, slide a measured piece of Non-stick Parchment Cooking Paper under the top layer of the cake.  Gently slide the top layer over to another area of the counter top. 

Whip cream cheese until soft, add the confectioners' sugar and thoroughly mix. Stir in the pineapple with juice and the drained mandarin oranges.   Break up the oranges with back of a spoon. (Reserve several mandarin orange slices to decorate the top of cake.)  Stir in the dry pudding mix. Mix well.

After the pudding mix has been dissolved, fold in the whipped topping.

Place bottom cake layer-cut side up-on a serving plate or put back into the 9 X 12 baking dish; spread  with one/half of the frosting. Place top layer cut side down on the first layer.   Spread with remaining half of the frosting.   Cover top and sides of cake.

Keep refrigerated. It is best if refrigerated overnight before serving.

STRAWBERRY-TOPPED SNACK CAKE

Ingredients

1/3 cup Butter, softened *

1 cup sugar

3 egg whites

1/4 cup Sour Cream

1 teaspoon vanilla

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup milk

Topping Ingredients

1 (10-ounce) package

frozen sliced sweetened strawberries, thawed

1 tablespoon cornstarch

Directions

Heat oven to 350°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg whites; continue beating until light and fluffy. Stir in sour cream and vanilla.

Reduce speed to low; add flour, baking powder, salt and milk. Beat just until combined.

Spread batter into greased and floured 8-inch square baking pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile, combine strawberries and cornstarch in

1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture boils and thickens (4 to 5 minutes). Cool 15 minutes.

Cut cake evenly into two layers.  Spoon strawberry mixture onto top of bottom layer of cake, spreading evenly. Place top layer back on bottom layer.  Cover; refrigerate until chilled (at least 2 hours).

Invert cold cake onto a square serving plate, and frost with the Cream Cheese Frosting below:

Strawberry Cream Cheese Frosting

Makes 3 cups

Preparation time: 10 minutes

Ingredients

1 package (8 ounces) reduced-fat cream cheese,

at room temperature

4 tablespoons (1/2 stick) butter,

at room temperature

3 to 3 1/2 cups confectioners' sugar, sifted

1/2 cup mashed, drained, fresh strawberries

(If berries are not ripe, I have better luck with frozen strawberries.  Just be sure they are mashed and drained well.  I dry in a paper towel. If too wet, the frosting will be too thin.)

Directions

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add 3 cups of the confectioners' sugar and the drained strawberries. Blend the frosting on low until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and blend the frosting until fluffy, 30 to 45 seconds longer. Add more sugar as needed to stiffen the frosting for spreading.

Note:  It takes about 3/4 cup rinsed, well drained, and capped strawberries to make 1/2 cup mashed. Take care to drain out as much juice as you can and reserve this.

TIP: When fresh strawberries are plentiful, arrange halved or sliced berries on cake before topping.

 

* Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

TIP: For a quick topping, use a 21-ounce can strawberry pie filling; spread on top of cake and refrigerate.

Milky Way Candy Bar Cake

A favorite of the Herrald Family, Charleston, West Virginia

Yield:  16 servings

Ingredients

8 Milky Way bars

1 cup butter

2 cups sugar

2 ½ cups flour

½ teaspoon soda

½ teaspoon salt

1 cup buttermilk

2 teaspoons pure vanilla extract

4 eggs

1 cup chopped pecans or almonds

Icing for Milky Way Cake

2 1/1 cups sugar

1 cup evaporated milk

½ cup butter

6 ounces semi-sweet chocolate chips

1 cup marshmallow crème

Directions

1.  Preheat oven to 325 degrees.

2.Melt Milky Way bars and ½ cup of butter in a double boiler.  Set aside.  Cream remaining ½ cup butter and sugar.  Mix flour, soda and salt in one bowl.  In another bowl, mix buttermilk and vanilla.  Alternately add the flour and buttermilk mixture and nuts.  Bake in greased tube in preheated over for 1 hour and 30 minutes or a 13 X 9 X 2 pan for 1 hour, but start checking cake for doneness using a toothpick after 45 minutes.  Oven temperatures vary, therefore time varies for baking.

3.  For icing—in a large, heavy saucepan, cook sugar and milk to softball stage.  Stir constantly to prevent scorching.  Add butter, chocolate chips and marshmallow crème.  Stir until all are melted and mixture is smooth.  Cool slightly before icing cake.

Yield:  4 cups    Tip:  A cake will be less likely to stick if you put the pan on a wet towel to cool immediately after removing it from the oven.

BRAZIL NUT DATE CAKE

Taste like candy!  Scrumptious.

Recipe Courtesy of my friend Mary Lee Moore, Barboursville, West Virginia

Ingredients

3 cups shelled chopped Brazil nuts

1 lb. chopped pitted dates

2 cup drained chopped maraschino cherries

3/4 cup sifted flour

3/4 cup sugar

1/2 teaspoon baking power

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla

Directions

Put nuts, dates and cherries in large bowl. 

Combine sifted flour, sugar, baking powder and salt; mix well and spread over nuts, dates and cherries.  Stir until they are well coated.

Beat eggs until foamy.  Add vanilla and stir into nuts and fruits mixture until well mixed.

Turn into greased waxed paper lined 9 1/2 x 5 1/2 x 2 3/4 loaf pan.  Spread batter evenly.

Apple Pudding Cake

Ingredients

1-1/2 cups firmly packed brown sugar, divided

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon pure vanilla extract

1 large Granny Smith apple, peeled and chopped

1 cup hot apple cider

Directions

Combine 3/4 cup brown sugar, flour and next 3 ingredients in a lightly greased 9 x 1-2/4-inch round cake pan.  Stir together milk, oil, and vanilla; add to sugar mixture, stirring until blended.  Stir in apple.  Sprinkle with remaining 3/4 cup brown sugar.  Pour hot apple cider slowly over batter.  Do not stir.  Bake at 350 degrees F for 30 to 35 minutes  or until toothpick comes out clean.

Serve with ice cream.  Yummy.

Joy's Coconut Pecan Cream Cake

Tasty and moist.  Yummy. 

If you like coconut and pecans, you will surely savor every bite

of this delectable cake.  It is one of my own kitchen creations.

Ingredients

1 box Duncan Hines Moist White Cake Mix

1 (3.9 ounce) package coconut cream instant pudding

4 large egg whites

1/2 cup 7-Up

1/3 cup vegetable oil

1 cup sour cream

2 cups chopped pecans

2 cups Fresh Frozen Coconut

Frosting

1 1/2 cups sugar

1 tablespoon white corn syrup

1/2 teaspoon salt

1/3 cup 7-Up

2 egg whites

1 1/2 teaspoons pure vanilla extract

1 cup chopped pecans

1 cup Flaked Unsweetened Coconut

Preheat oven to 350 degrees F for metal pan or

325 degrees F for dark or coated pan.  Grease and lightly flour sides and bottom of pan. 

Directions

Combine cake mix and pudding; mix well.  Set aside.  In a separate bowl, mix together 7-Up, oil and sour cream. Add to the dry ingredients.  With an electric mixer on low speed blend together until moistened, about 30 seconds.  Beat at medium speed for 2 minutes.  Now fold in beaten egg whites, pecans and coconut until well blended.  Pour batter in pans and bake immediately.  Bake cake for 32 - 35 minutes.  Because ovens vary, baking time will also vary.  Cake is done when toothpick inserted in center comes out clean.  Cool in pan placed on a wire rack for 15 minutes.  Remove from pan and cool completely before frosting.

Directions for Frosting

Place sugar, corn syrup, salt, 7-Up and egg whites in the top of a double boiler.  Beat with a handheld electric mixer at low speed for 30 seconds.  Place pan over boiling water, making sure that boiling water does not touch the bottom of the top pan.  Beat constantly on high speed with electric mixer for 7 minutes.  Remove from heat.  Add vanilla; beat 2 more minutes.  Quickly fold in pecans and coconut. Quickly frost sides and top of each cooled cake layer that has been placed on a serving plate.

Almond Joy Cake

Makes one 9x13x2 inch pan 

Ingredients  

1 (18.5 ounce) package devil's food cake mix

1 (12 fluid ounce) can evaporated milk

2 1/2 cups white sugar

25 large marshmallows

14 ounces flaked coconut

1/2 cup butter

2 cups semisweet chocolate chips

3 ounces toasted almonds

Directions   

Mix cake mix and bake as directed for

one 9 x 13 inch cake.

In a saucepan combine 1/2 of the evaporated milk, and

1-1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.

In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake.

Chill for at least 2 hours before serving. Cake tastes best if baked the day before.

Wilmington Island Marsh Mud Cake

Recipe courtesy Paula Deen, FoodTV.com

Yield: 16 to 20 servings

Ingredients

1/2 cup cocoa

1 cup (2 sticks) butter, melted,

plus extra butter for greasing pan

4 eggs, beaten

1 1/2 cups all-purpose flour

2 cups sugar

1/8 teaspoon fine salt

1 teaspoon vanilla extract

1 1/2 cups chopped pecans

Frosting

1 (16-ounce) box light brown sugar

1/3 cup cocoa

1/2 cup (1 stick) butter, softened

1/2 cup milk, scalded

1 teaspoon pure vanilla extract

1 (10.5 ounce) package miniature marshmallows

Directions

Preheat the oven to 350 degrees F.

Grease a 13 by 9 by 2-inch pan with butter.

In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand-held electric mixer. Add nuts, stirring with a rubber spatula. Pour batter into the prepared pan. Bake for 35 minutes.

While cake is baking, prepare the frosting. Beat the brown sugar and butter. Add the cocoa and beat. Stir in the scalded milk and vanilla together in a mixing bowl and beat with the hand-held mixer until smooth. Set aside.

Remove the cake from the oven, and pour the marshmallows over the cake while it is still hot. Pour the frosting over the marshmallows. Let cool slightly before cutting into pieces.

German Chocolate Cake

Ingredients

Vegetable oil spray for misting the pan

Flour for dusting the pan

1 pkg.(18.25 ounces)German Chocolate cake mix

1 container (15 ounces) coconut pecan frosting

1 cup water

1/3 cup vegetable oil

3 large eggs

Directions

Place a rack in the center of the oven and preheat the oven to 350 degrees F.

Lightly mist a Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer

speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined.

Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in

the oven. Bake the cake until it springs back when lightly pressed with your finger, 48 to

52 minutes.

Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and

invert it onto a rack to cool completely, 20 minutes more.

Slide the cake onto a serving platter and slice.

** Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Joy's Graham Cracker Cake

Preheat oven to 350 degrees.

Grease and lightly flour 13x9x2 cake pan. 

Set aside.

Cake Ingredients

2 sticks butter or margarine

2 cups sugar

5 eggs

Cream together

Add one cup sweet milk

1 (13 oz.) package graham cracker crumbs

2 teaspoon baking powder

1 cup drained crushed pineapple

1 cup chopped nuts

1 cup coconut

1 teaspoon vanilla

Pour into the well greased and floured pan

Bake at 350* degrees preheated over 40 to 45 minutes

Icing Ingredients

1 box confectioners sugar

1 stick butter

Cream together.

Add remaining drained pineapples.

Spread on cool cake.

Sprinkle icing with graham cracker crumbs.

Delicious Rum  Cake

Courtesy of my sister-in-law Jean Herrald, Florida

Preheat oven to 325 F.

Grease and flour 10-inch tube or 12 cup bundt pan.  Sprinkle sugar coated nuts over bottom of pan.

Ingredients

1 cup chopped pecans

1-3 3/4 oz pkg Vanilla Instant Pudding & Pie Filling

1-18 1/2 oz. pkg yellow cake mix

4 eggs

1/2 cup cold water

1/2 cup Wesson oil

1/2 cup Barcardi-dark rum 80 proof

Directions

Mix pudding and cake mix together.  Add water, oil and rum to pudding mixture.  Mix well.  Then add the eggs, one at a time, stirring after each addition.  Pour batter over nuts.  Bake for one hour.

Cool for 10 - 20 minutes, or until sides of cake break loose from edge of pan.

GLAZE

1/4 lb. butter

1/4 cup water

1 cup sugar

1/2 cup Barcardi-dark rum (80 proof)

While cake is cooling, prepare glaze in a medium sauce pan, by mixing together first three ingredients, and bring to a boil.  Remove from heat.  Add rum.  Mix well.

Invert cake on serving plate.  Insert wax paper around bottom of cake to keep the plate clean.  Using a drinking straw, punch holes in top of cake and pour glaze all over cake, stopping to allow holes to be filled.  Pour more glaze over cake, etc. until all of the glaze is on cake.  With a spoon, scoop glaze up and drizzle on top of cake.  Remove wax paper.  Cover cake overnight, allowing glaze to saturate the cake.

Delicious!