DOROTHY'S OATMEAL CARAMEL CAKE

1 1/2 c. boiling water

1 c. instant oatmeal
Mix together and let sit while:
1/2 c. margarine, soft
1 c. brown sugar
1 c. white sugar
Cream together. Add:
2 eggs
1 T. vanilla
Add oatmeal and the following ingredients:
1 1/2 c. flour
1 t. soda
1 t. cinnamon
1/2 t. salt

Bake 350 for 25 minutes (15 minutes was long enough to cook sheet cake version) While cake is baking. make the topping.

1 c. margarine
2 c. brown sugar
1 c. cream
Simmer together for 5 minutes. Add:
3 c. coconut
1 1/2 c. chopped nuts (pecans)

Let cake cool slightly. (5 minutes or so) Pour topping and spread evenly. Broil in oven until slightly brown; about 3 minutes.

MARIE'S PUMPKIN BREAD

This is super easy and delicious.

1 pkg spice cake mix (with no pudding in the mix)
1 pkg coconut cream instant pudding mix
2 cups pureed pumpkin or 1 (15-16oz) can
1/4 cup canola oil
1 egg

Mix all together until well blended. Pour into two greased loaf pans. Bake @ 350 degrees for about 45 minutes. Test with toothpick.

ROOT BEER FLOAT BUNDT CAKE

It's a little cake-doctorish, but still yummy.

ROOT BEER FLOAT BUNDT CAKE

Cake:
1 pkg plain yellow cake mix
1 pkg instant vanilla pudding mix (3 oz)
1 cup whole milk
1 cup canola oil
1 TBS root beer concentrate
4 eggs

Glaze:
2 TBS butter
1/2 cup water
1/2 cup sugar
1 tsp. root beer concentrate

Frosting:
1 cup powdered sugar
1 - 2 TBS milk to make a thin glazing frosting

1. heat oven to 350 degrees. 2. grease and flour a bundt pan. 3. Mix the cake ingredients thoroughly. 4. pour into pan and bake for about an hour, test with a toothpick, 5. let cool for 10 minutes. 6. release the cake from the pan, invert onto a serving plate. 7. make glaze by melting butter in a saucepan, stir in sugar and water and bring to a boil. 8. simmer glaze for about 4 mins. 9. stir in root beer concentrate. 10. poke holes in cake with skewer. 11. spoon glaze over warm cake. 13. let cake cool, 14. make frosting and drizzle over cake.

DANGEROUS CHOCOLATE CAKE-IN-A-MUG

This is from my mom-in-law. I haven't dared to make it yet. Major calorie alert.

1 coffee mug

4 Tbsp. cake flour (plain, not self-rising)

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

3 Tbsp. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork.

Add egg, mix thoroughly.

Pour in milk and oil and vanilla, mix well.

Add chips, if using.

Put mug in microwave, and cook for three minutes on 1000 watts.

Cake will rise over top of mug--do not be alarmed!

Allow to cool a little; tip onto a plate if desired.

Eat!

(This can serve two if you want to feel slightly more virtuous.)

***And WHY is this the most dangerous cake recipe in the world?

Because now we are all only five minutes away from chocolate cake any time of the day or night!***

Apple Coffee Cake (Emeril's)

I made this cake last Sunday, and it was delicious. A perfect autumn recipe and a great way to take advantage of all the readily available apples this time of year. The only difference I made was to make a standard white glaze (powdered sugar, little bit of water, stir) instead of the brown sugar one, because I like the look of it better.

Cake:

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Good served warm or room temperature.

Texas Sheet Cake

This is a super yummy cake. Make it extra awesome by using dark cocoa. And be sure to eat it the same day it is made. It doesn't taste as good the next day.


Bring to a boil:

1 cube butter

1 cup water

1/4 cup cocoa

Then add:

½ cup canola oil while the mixture is still hot

Pour over:

2 cups flour

2 cups sugar

2 tsp. soda

1/2 tsp. salt

Add:

1/2 cup buttermilk, or sour milk (add 2 tsp. of vinegar to milk and let sit if you don’t have buttermilk)

2 eggs

1 tsp. vanilla

Beat well and pour on greased cookie sheet. Bake at 350 for 20 minutes. While still hot, frost with chocolate frosting.

Frosting:

1 cube butter, slightly softened

1/4 cup cocoa, sifted

2-6 cups powdered sugar, sifted

3-6 Tbs. Milk

1 tsp. vanilla

Boil the milk, cocoa, and butter, then stir in sugar and vanilla. (optional: Pour frosting through sieve to prevent lumps.) The more powdered sugar you add, the thicker the frosting will be, so you can use up to half a bag.

DEATH BY CHOCOLATE CAKE

Another cake recipe from Loria.

Death By Chocolate Cake

Pre-heat Oven to 325

4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil

Beat together, then add:

1 chocolate cake mix
1 3oz. box instant chocolate pudding

Beat until mixed. Stir in:

One 12 oz. bag semi-sweet chocolate chips

Bake at 350 degrees for 1 hour in greased and floured bundt pan. Cool 15 minutes. Turn onto plate. Frost or drizzle with chocolate frosting.

CHOCOLATE TRUFFLE CAKE

From my good friend, Loria:


Chocolate Truffle Cake

Pre-heat Oven to 325

1 cup pecans, toasted and coarsely ground
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
2 8-ounce packages semisweet chocolate, cut up
1 cup whipping cream
6 beaten eggs
3/4 cup sugar
1/3 cup all-purpose flour

Whipped Cream (optional)

1. For crust, combine pecans, cracker crumbs, melted butter, and the 2 tablespoons sugar. Press onto bottom and about 1 1/2 inches up the sides of a greased 9-inch springform pan. Set pan aside.

2. In a large saucepan cook and stir chocolate and whipping cream over low heat till the chocolate melts. Transfer the mixture to a medium mixing bowl. Set aside.

3. In a large mixing bowl combine eggs, the 3/4 cup sugar, and flour; beat 10 minutes or till thick and lemon colored. Fold one-fourth of the egg mixture into the chocolate mixture; fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.

4. Bake cake in a 325 degree oven about 45 minutes or till puffed around edge and halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Coll for 4 hours. If desired, serve with whipped cream. Cover any leftovers and store in the refrigerator.

Makes 16 servings

(Orange-Chocolate Truffle Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel into the egg mixture after beating.)

GOLDEN POUND CAKE

3 cups flour

1 tsp. baking powder

¼ tsp. salt

2 ¾ cups sugar

1 ¼ cups butter, softened

1 tsp. vanilla extract

1 tsp. almond extract

5 eggs

1 cup evaporated milk

Heat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Mix flour, baking powder and salt; set aside.

Beat sugar, butter, vanilla, and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.