Pistachio Cake

 Cake mixes of today have less in them than cake mixes of yesterday which has been the reason a lot of young bakers including my granddaughters wonder why their cake batter didn’t fill the pan very high ( 9×13 especially } like the cake batter did when their moms and grandma’s did when they used cake mixes.. They do say ( on cake central and other cake sites to buy two mixes then remove 7 tablespoons out of the second box to add to the cake mix you’re going to use and that will give you the proper amount of dry cake mix needed to fill your cake pans properly.

• 1 box of white cake mix
• 1 cup of water
• 2 (3.4 ounces each) Pistachio Instant Pudding mix
• 1/2 cup of oil (canola or vegetable)
• 5 large eggs
• Powdered sugar to sprinkle on top

Preheat oven to 350 degrees F.  Spray a bundt cake pan with non-stick cooking spray, making sure it is coated well.

In a large mixing bowl, beat the first four ingredients together, then add one egg at a time, beating into the mix. Mix for 2 minutes.

Ingredients

• 1 box of white cake mix
• 1 cup of water
• 2 (3.4 ounces each) Pistachio Instant Pudding mix
• 1/2 cup of oil (canola or vegetable)
• 5 large eggs
• Powdered sugar to sprinkle on top

Directions

Preheat oven to 350 degrees F.  Spray a bundt cake pan with non-stick cooking spray, making sure it is coated well.

In a large mixing bowl, beat the first four ingredients together, then add one egg at a time, beating into the mix. Mix for 2 minutes.

Pour batter into prepared bundt pan. Bake on middle rack of oven for 55-60 minutes (adjust baking time according to how fast/slow your oven bakes). Check center of cake with a toothpick to make sure it comes out clean. Remove from oven and cool in pan for 10-15 minutes, then transfer  to a cooling rack and allow to cool completely. Last, dust with powdered sugar, slice, serve, enjoy!

Mug Cake (For Juliette Gordon Low Birthday)

 https://www.kenarry.com/1-2-3-cake/?fbclid=IwAR1ceJkFSvW2qW-T77QrbdRAExJJNKQsFzih8joWpUmLAo4Nc79ipS3_nKU

1-2-3 MUG CAKE: A SINGLE-SERVING DESSERT IN A CUP

Need to satisfy your sweet tooth? Try 1-2-3 Mug Cake, a single-serving warm dessert, you just microwave in a cup for a minute. It’s delicious and quick! 

Prep Time2 mins

Cook Time1 min

Total Time3 mins

Course: Dessert

Cuisine: American

Keyword: cake, mug cakes

 

Servings: 20

 

Calories: 175kcal

 

Author: Carrie Ypma

INGREDIENTS

• 1 box of cake mix any flavor
• 1 box of angel food cake mix
• Water
• Whipped cream optional
• Sprinkles optional

INSTRUCTIONS

• Pour both boxes of cake mix into a gallon sized sealable storage bag and shake to thoroughly combine the mixes.
• Put 3 tablespoons of the combined cake mix in a microwaveable coffee cup. Seal and set aside the remaining cake mix to enjoy 1-2-3 Cake another day.
• Add 2 tablespoons of water.
• Stir the water and cake mix together to form a batter. Be sure to scrape the bottom of the mug to get all the cake mix granules wet.
• Cook for 1 minute in the microwave.
• Be careful when you remove the hot cup from the microwave. The resulting cake will fill about half the cup and have a spongy appearance.
• Top with whipped cream and sprinkles. Enjoy this warm, delicious dessert!

NOTES

Based on Aunt Betty’s 1-2-3 Cake by The Hidden Pantry

NUTRITION

Serving: 3TBS | Calories: 175kcal | Carbohydrates: 35g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 92mg | Fiber: 1g | Sugar: 22g | Calcium: 67mg | Iron: 1mg

Kris Jenner Lemon Cake

Well, or what we think is the Kris Jenner lemon cake recipe...bake it bundt style.

Ingredients

• 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
• 1 (3.4 oz) pkg instant lemon pudding and pie filling
• 1/2 cup water
• 2 tbsp lemon juice
• 1 tub Lemon Supreme Creamy Home-Style Frosting
• lemon slices

Baking Instructions

• Preheat oven to 350°F. In two 8" pans, prepare, bake and cool cake according to package directions.
• Blend together pudding and pie filling, water and lemon juice; chill.
• Split each cake into two layers. Spread pudding mixture between the two split layers. Spread frosting between the two filled layers, and on the sides and top.
• Garnish with lemon slices, if desired.

Chocolate Mousse Cake

How to Make Chocolate Mousse by Teri Maxwell

In 1989 when Nathan was 13 years old, our homeschool group hosted a Thanksgiving dinner for the seniors in our church. Served at that meal was chocolate mousse cake, and Nathan thought it was so delicious that he asked me to get the recipe and make it for his birthday dessert the next month. He has requested chocolate mousse cake for his birthday dessert ever since. Nathan had his 42nd birthday in December so that’s been 29 years of chocolate mousse cake. He’s the only one in our family who has been so consistent with his birthday dessert. At this point, we can’t imagine him requesting anything else!

Be warned: there are raw eggs in the recipe. If you don't want to use uncooked eggs, there are pasteurized egg products such as egg beaters you could use, but the results will probably end up different. Make sure the product you choose doesn't have any spices included. Onion flavored eggs would make this quite a concoction!

We like the mousse over chocolate cake. We use a traditional Betty Crocker cake mix and then make sure the cake is cool before putting the mousse on.

Below you'll find step-by-step pictures for Chocolate Mousse with the recipe following.

Start with unsweetened chocolate.

Place chocolate in double broiler and add water.

After chocolate is melted, add sugar and salt.

Cook until completely dissolved.

Beat egg yolks.

Add chocolate mixture slowly to egg yolks.

Stir in vanilla.

After chocolate mixture is thoroughly cooled (we placed ours in the refrigerator), add Cool Whip.

With everything combined, it turns into a creamy mousse.

Spread on chocolate cake.

The finished product.

Chocolate Mousse

• 3 squares unsweetened chocolate
• 1/3 c. water
• 3/4 c. granulated sugar
• 1/8 tsp. salt
• 3 egg yolks, well beaten
• 1 tsp. vanilla
• 4 cups Cool Whip

Heat chocolate and water over a double broiler until chocolate is melted. Add granulated sugar and salt; cook until completely dissolved (about 3 minutes). Add slowly to egg yolks, blending well. Stir in vanilla; cool thoroughly. Fold Cool Whip into chocolate mixture. Spread on cake.

"Surely goodness and mercy shall follow me
all the days of my life: and I will dwell in the
house of the LORD for ever."
Psalm 23:6

Banana Cake

1 box yellow cake mix (plus ingredients specified on box)
2 boxes vanilla pudding mix (plus milk specified on box)
5 bananas

Prepare yellow cake as directed and bake.
In a bowl, prepare pudding as directed on box.
Pour pudding over cake.
Slice bananas and lay slices on top of cake.
Refrigerate until cold, about 1 hour.
Serve and enjoy!

Duggar Size It!

Use 1 industrial-size cake pan (or two 9x13 pans)
2 boxes cake mix (plus ingredients specified)
4 boxes vanilla pudding (plus milk)
8 bananas

(p.16 "A Love That Multiplies")

Grace's Darn Tomato Soup Cake

There was a soap opera called "Passions" that I used to watch and this character named Grace was forever making this tomato soup cake. Evil characters would refer to it i.e. "Grace's 'darn' tomato soup cake". I've been making it ever since. 

1/2 cup solid shortening
1 cup sugar
1 tsp baking soda
1 10.5oz. can tomato soup
(1 cup of raisins if you don't believe that raisins have their time and place)
1.5 cups flour
1 tsp baking powder
1.5 tsp ground nutmeg
2.5 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves

Preheat oven to 375°. Grease a 10" square pan.

Cream the shortening and sugar in a large bowl.
Stir in the soup (undiluted) and then mix in the rest of the ingredients one at a time. Cream well after each addition.

Pour the batter into the prepared pan and bake for 45 minutes.

When cake is done remove from oven and loosen edges with a knife.
Turn onto cake rack and let cool.
Prepare icing and frost the cake.

Conversation Cake Icing...
1 3oz package cream cheese
1 tsp vanilla
1 cup powdered sugar
1/4 cup chopped nuts for garnish

Place the cream cheese in a small bowl and let it soften at room temperature.
Add the vanilla and sugar. Mix well.
Spread icing on cooled cake and sprinkle with chopped nuts.