Budget Friendly Applesauce Cake
This cake is great for a family on budget. It’s so moist and tasty it’s not necessary to frost it. It can also be frozen for up to 1 month and still remain fresh giving you a dessert that can be used over and over. Add raisins, dried fruits or walnuts if you wish. Just fold them in after adding the applesauce.
2 1/2 cups of flour
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1/4 teaspoon baking soda
1/2 cups of butter, room temperature
2 cups of sugar
2 eggs
1 1/2 cups applesauce
Allow the oven to preheat to 350 degrees and grease a 13X9 baking pan well.
In a bowl mix together the flour, baking powder, cinnamon, nutmeg, salt and cloves.
Add in the baking soda and stir to combine.
In a separate bowl beat the butter with an electric mixer on medium for 30 seconds.
Pour in the sugar and beat until combined with the butter well.
Add the eggs, 1 at a time, beating after each addition.
Alternating between the flour mixture and applesauce add to the butter mixture.
Beat after each addition on low speed just until combined.
Spread the batter into the prepared baking pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack.
Sweet Potato Cake from the Holiday Leftovers
If you have any left over sweet potatoes from your Thanksgiving meal, you can make this delicious and moist Sweet Potato Cake. It just puts a different spin on holiday sweets!
- 1 3/4 cups white sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups cooked, mashed sweet potatoes
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup ginger ale
Preheat the oven to 350 degrees F. Grease and flour a 9×13 inch baking dish.
Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the ginger ale just until everything comes together. Spread the batter evenly in the prepared pan.
Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
Cinnamon Coffee Cake
3 cups flour
1 cup sugar
1 cup packed brown sugar
1 Tb cinnamon
1 cup butter, softened
1 ts salt
1 ts baking soda
1 ts vanilla
2 eggs
1 cup buttermilk (see below if you don’t have buttermilk)
Get out a large bowl and a small bowl. In the large bowl, mix flour, sugars and cinnamon. Cut in the butter using your hands or two knives, until the butter pieces are roughly pea-sized. Use a cup measure and set aside 3/4 cup for crumble topping. After that’s done, add the salt and baking soda and mix with your hands.
In the small bowl, combine the wet ingredients, breaking up the egg yolks. If you don’t have buttermilk on hand, take a 1 cup measure and put a Tb of white vinegar in it. Fill the cup up with milk, stir and let it sit for 5 minutes. This makes a great buttermilk substitute and in fact I stopped buying buttermilk. Using a separate bowl for the wet ingredients isn’t necessary but it makes it easier to mix the batter without overdoing it.
Pour the wet ingredients into the large bowl and using a spatula, mix just until everything’s moist. Place into greased/sprayed pans and sprinkle with crumble topping. Bake at 400 degrees until a toothpick comes out with a few crumbs (try not to over-bake as the edges will get hard and the cake will dry out) . Remove and let sit in pan until cool, or serve hot.
What I like to do is fill muffin cups 2/3 full, sprinkle with crumble topping and bake for about 22-25 minutes. There will be batter left over, so I take a loaf pan (a mini loaf pan would be perfect) and spray it with cooking spray. I take a paper-sized sheet of foil, fold it in thirds until it’s the same width as the bottom of the loaf pan, then put it into the pan with the ends sticking up on either end. This makes it a lot easier to get it out of the pan when it’s done baking. Then I fill the pan with the remaining batter, sprinkle with the remaining topping and bake until it’s just done in the center. When it’s cool, I slice it and while it’s still sitting on the foil in loaf form, I wrap it in another sheet of foil, put it in a freezer bag, and place it in the freezer. This way I have fresh hot muffins, and also something in the freezer to serve to surprise guests down the road.
You can also divide the batter into two regular size loaf pans. Sometimes I like to put a few dollops of my mom’s homemade apple butter on top of the batter before it goes in the oven, swirl it and then put the crumble topping on. This gives it a new dimension.
This is a long-time favorite of ours and especially great for Fall. I hope you enjoy it!
Crockpot Pudding Cake
Did you know that some of the best desserts are made in the crockpot? Here is one of my absolute favorites!
Old Fashioned Coca Cola Cake
Growing up, my momma always fixed a chocolate cake with a good old Coke. There is just something about this cake mixed with the cola that makes it moist and delicious!
Cake
- 1 cup Coca-Cola
- 1/2 cup buttermilk
- 1 cup butter or margarine, softened
- 1 3/4 cups sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1 1/2 cups miniature marshmallows
Frosting
- 1/2 cup butter or margarine
- 1/3 cup Coca-Cola
- 3 tablespoons cocoa
- 1 (16-ounce) package powdered sugar
- 1 tablespoon vanilla extract
- 3/4 cup chopped pecans, toasted
Combine Coca-Cola and buttermilk then set it aside.
Beat the butter with a mixer until creamy. Gradually add sugar and then beat until they are blended together.
Next, add the eggs and vanilla; beat at low speed until blended.
In another bowl, combine the flour, cocoa, and soda. Add this to the butter mixture alternately with the cola mixture; Beat at low speed just until blended.
Stir in the marshmallows. Pour the batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. While the cake is cooling, it’s time to make the frosting.
Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla. Pour the frosting over warm cake then garnish with the toasted pecans.
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This collection has been put together by my friend Patti Winker of RemarkableWrinklies.com as a way to share her Trip Down Memory Lane – which often includes reminiscing about her growing up in a big family where food took front-and-center.
You’ll find over 400 recipes in this incredible collection. These are the meals you would find in simple homes where families gathered around the kitchen table to get their fair share of big heaping bowls of hearty food. You’ll even get a glimpse into Patti’s world growing up in the 50s and 60s with a few stories and pictures thrown in!
Order your copy today and start enjoying the kind of old fashioned meals that brought generations together around the kitchen table – and maybe even create your own Memory Lane Meals.
LuLu Mae’s Two-Fer Pound Cake
LuLu Mae was probably 85 (maybe older) when she gave me this recipe. I have used it for 20 years, and my very good friend passed away when she was about 94. This recipe showed up often at our weekly “42″ games. Not fancy just good. Add your own toppings: fruit,icing…
Two-Fer Cake
- 2 cups flour
- 2 cups sugar (I use a little less)
- 2 cubes oleo
- 2 t flavoring
- 6 eggs add one at a time
mix flour and sugar together
mix oleo and flavoring together
combine till well mixed (will give your arm the ole “workout”)
greased-floured loaf pan
bake 350 for an hour or till done. Let rest.
Enjoy
Soda Pop Cake
Although I can’t take credit for this cake ( I seen it on a morning newscast) I think it is great! I have seen soda pop cakes in the grocery also, I bought one once and was not impressed. I decided to try this as something unusual..with the soda my son likes.
All you do is replace the eggs and oil called for on a regular sized box Cake mix with one 12 oz can of soda.
They used and called for a clear diet soda to cut calories, but I would guess you could use orange/or red pop etc.
I have made two now with a regular sugar (not diet) popular citrus soda, and my son loves it.
I know soda is kind of expensive…but if you consider the cost of eggs and oil, it almost evens out the cost. plus less fat and if you use diet soda…less calories.
They called for icing it with fatfree/sugarfree whip topping..but I just lightly powder sugared the top after it had cooled some and was only slightly warm. It was great with the discounted strawberries on top, that I was lucky enough to pick up at the grocery!
Old Fashioned Seven Minute Frosting
A easy to make and very good frosting is:
Seven Minute Frosting
- 1 1/2 cups sugar
- 1/2 cold water
- 2 egg whites ( the yolks can be added to scrambled eggs)
- 2 tsp light corn syrup of 1/4 tsp cream of tartar
- 1 tsp vanilla
The recipe calls for a double boiler, but I don’t have one. I improvise by sitting a bowl over a sauce pan of boiling water and it works fine.
Combine everything but the vanilla in bowl, beat until blended with hand mixer, place over boiling water, water should not touch the bowl.
Cook about seven minutes beating constantly on high speed.
Remove from heat and add vanilla and continue beating 2-3 minutes until of spreading consistency.
This will frost a two layer 9 inch cake. Coloring can be added for special occasions, a drop of mint flavoring and green color for a St. Patricks day cake is always a hit. A creative person can think of many variations, such as sprinkling with coconut, or chopped nuts, crushed peppermint stick candy, etc. My mother always used this frosting for my Birthday cake and decorated it with the little red hot candies.
Homemade Sugar Cookie Icing
This is by far the easiest, most diverse and definitely yummiest homemade sugar cookie icing recipe that I have found.
Basic Icing Ingredients
- 3 cups sifted confectioners sugar
- ¼ cup milk
- ½ tsp vanilla
- pinch of salt
Mix all ingredients together in a bowl. You can add more or less milk to get the consistency that you need.
Now for the fun part! You can separate the icing into small bowls and add a few drops of food coloring to make different colors.
You can mix in goodies like sprinkles, crystal sugar or other small candies. You can mix in small candied fruits or just stick them to the top of the icing. The possibilities are endless!
Homemade Chocolate Frosting
- 6 tbsp butter (softened)
- 1 cup powdered sugar
- 4 tbsp cocoa powder
- 3 tbsp milk
Sift together powdered sugar and cocoa. In a mixing bowl cream together softened butter and sugar/cocoa. Add milk a little at a time to control the consistency of the frosting. It may take a little more or a little less milk depending on how you like it.
Tip: If you would like a little extra rich chocolate flavor you can melt ½ cup of semi sweet chocolate chips in your microwave and stir into the frosting.You can also fold in your favorite nuts.Just make sure you don’t serve it to someone with a nut allergy.
Quinoa Chocolate Cake – Gluten Free
making a cake with quinoa may sound strange but it is really really moist, you would swear it’s a reg cake.
Ingredients
2/3 cup of white or golden quinoa (i buy ground)
1 1/3 cup water
1/3 cup milk
4 eggs
1 tsp vanilla extract
1 1/2 cup sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
pre-heat to 350
grease 2 8″ rounds
combine and bake 40-45 min or till fork comes out clean
(editor’s note: changed title for ease in searching; was “Quinoa Chocolate Cake – To Die For Gluten Free”)
Homemade Red Velvet Cake Recipe
- 2 1/2 cups flour
- 1 1/2 cup sugar
- 3 tsp cocoa
- 1 tsp baking powder
- 3 eggs
- 1 cup buttermilk
- 1 1/2 cups vegetable oil
- 2ozs red food coloring
- 1 tbsp vinegar
Combine all dry ingredients and sift.Using your mixer, add eggs and buttermilk and mix for 2 minutes. Then add oil and food coloring followed by the vinegar and mix well.Grease and flour cake pans and fill with cake mix. Bake at 350 degrees for 40 minutes.
Red Velvet Icing:
- 3 tbsp flour
- 1/2 tsp salt
- 1 cup milk
- 1 cup shortening
- 1 cup sugar
- 2 tsp vanilla extract
- 1/4 tsp butter flavoring
Combine milk,flour and salt in a sauce pan and heat until it thickens (stir constantly) Remove from heat and cool.
Cream together shortening,sugar and flavoring. Place all ingredients together and mix well.
*If you prefer you can also buy ready make cream cheese icing from your local grocery store.
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Almond Joy Cake
A delicious cake that tastes just like the popular candy bar? I have got to try this Almond Joy cake.
Almond Joy Cake Recipe
- 1 pkg. Chocolate cake mix with pudding
- 1 lg. can evaporated milk
- 2 ½ cups sugar (total-divided)
- 26 large marshmallows
- 1 -14 oz package coconut
- ½ cup (1 stick) margarine/butter
- 1 -12 oz. pkg chocolate chips
- 1 – 3 ½ oz. pkg silvered almonds (toasted)
Bake chocolate cake according to directions for 13 x 9″ pan.
While cake is baking, heat 1 cup evaporated milk, 1 cup sugar, marshmallows and coconut in a medium saucepan until melted. Pour over hot cake.
In a medium saucepan, melt margarine, then add remaining 1 ½ cups sugar, and ½ cup evaporated milk. Bring to a boil, add chocolate chips and stir until melted. Pour mixture over the cake and top with almonds.
NOTE:
I substituted coconut milk for the evaporated milk.
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The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.
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Healthy Carrot Cake Recipe
- 2 cups all-purpose flour
- 24 Splenda packets or 1 cup splenda
- 1 tbsp baking soda
- 1 tbsp cinnamon
- 2 eggs
- 1/2 cup applesauce
- 1/2 cup honey
- 4 cups shredded carrots
Frosting:
- 1/2 cup light whipped cream cheese
- 1tbsp powdered sugar
- 2 Splenda packets
Sift flour, baking soda, Splenda and cinnamon to remove any lumps. Beat eggs in a separate bowl and add in honey, applesauce and carrots. Pour into the dry ingredients and mix until batter is just moistened. Place into a lightly sprayed 13×9 baking pan. Bake at 375 degrees for 20 to 25 minutes.
Frosting: Combine cream cheese, powdered sugar, and Splenda and spread on cooled cake.
Pineapple Carrot Cake
This pineapple carrot cake is a nice twist on the more traditional recipe. With the pudding and pineapple it stays nice and moist and you don’t need any frosting on it. A light dusting of powdered sugar is all it takes to make this cake look pretty and taste delicious. That also makes it perfect for lunch boxes.
Pineapple Carrot Cake Recipe
- 1 box yellow cake mix
- 1 small box Jello vanilla instant pudding
- 4 eggs
- 1/4 cup vegetable oil
- 3 cups shredded carrots
- 1-8oz can crushed pineapple
- 1/2 cup chopped walnuts
- 1 tsp cinnamon
1/2 tsp salt
In a large mixing bowl combine cake mix, pudding mix, eggs, vegetable oil, carrots, drained pineapple,nuts, cinnamon and salt.
Blend the batter with electric mixer until it is nice and smooth.
Pour into a greased 10 inch cake pan and bake at 350 degrees for 50-55 min. Cool and dust with powdered sugar.
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The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.
Order your copy today at http://www.hillbillyhousewife.com/dime
Easy Carrot Cake Recipe
Using a box mix (or my own simple yellow cake recipe) makes this a very easy carrot cake recipe. The 2 cups of carrots are just enough to give this cake that special texture and sweet flavor. The salad dressing ensures that the cake stays moist and of course the frosting tops it all off.
This is a fun and easy cake to make with the kids and one that will hopefully get them interested in carrots as a regular vegetable or in a salad as well.
Easy Carrot Cake
- 1 box yellow cake mix (or homemade yellow cake)
- 1 1/4cup Miracle Whip salad dressing
- 4 eggs
- 1/4cup water
- 2 tsp. cinnamon
- 2 cups shredded carrots
- 1/2 cup walnuts (chopped)
- vanilla frosting or cream cheese icing
Mix together cake mix, Miracle Whip, eggs, water and cinnamon until the batter is smooth. Fold in carrots and walnuts. Transfer to a 9×13 greased pan.
Bake at 350 degrees for 35min. Cool and cover with icing.
Zucchini Cake Mix Recipe
This zucchini cake is similar to carrot cake. We like to make it a lot with frozen zucchini throughout the year. You can also grate big zucchinis that are too tough to cook as vegetables for this cake.
Zucchini Cake Recipe
- 3 cups peeled and shredded zucchini
- 3 cups sugar
- 4 eggs (beaten)
- 1 1/2 cups oil
- 1 1/2 tsp cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2tsp. salt
- 1 cup walnuts (chopped)
- 1 cup raisins
Make the batter by mixing all ingredients in a large bowl.
Grease a cake pan or bundt cake and sprinkle with flour. Bake at 350 degrees for 1 hour.
To turn this into a mix, combine all dry ingredients (including the nuts and raisins) and put them in a labeled ziplock bag. When you are ready to bake just add the zucchini, egg and oil. Mix until combined and bake as directed.
You can easily use frozen grated zucchini in this recipe. There is no need to thaw it. Just add the frozen zucchini to the batter and bake.
Zucchini Pineapple Cake
I hide vegetables anywhere I can to make sure my family gets plenty of them. This zucchini pineapple cake is one of those cases. If you don’t know that there’s zucchini in there you would never guess it.
Zucchini Pineapple Cake Recipe
- 3 eggs
- 2 cups sugar
- 1 tbsp. Vanilla
- 1 cup oil
- 2 cups grated zucchini
- 1 cup crushed pineapple (drained)
- 3 cups flour
- 1 tsp. baking powder
- 1 tsp.salt
- 1 tsp baking soda
- 1 cup walnuts (chopped)
Place eggs in a mixing bowl and beat until they are frothy. Add in sugar,vanilla,oil and zucchini. Follow with all of the dry ingredients. Fold pineapple and walnuts in last.
Transfer into a cake or loaf pan and bake at 350 degrees for 1 hour. Allow it to cool completely. I don’t think it needs a frosting at all, but if you’re so inclined, frost with vanilla frosting or even better, this homemade cream cheese frosting.
Moist Zucchini Bread Recipe
This sweet bread makes for a wonderful breakfast or even a quick snack in the afternoon. I hope you give this moist zucchini bread recipe a try this summer. The finished product also makes a nice hostess gift, or make it for a bake sale. You can even freeze the baked bread and then thaw and reheat later in the year.
Moist Zucchini Bread Recipe
- 2 cups shredded zucchini
- 2 cups sugar
- 3 eggs
- 3 cups self-rising flour
- 1/2 cup sour cream
- 1 cup oil
- 1 tsp. vanilla
- 1 1/2tsp. cinnamon
- 1 1/2tsp. cloves
Combine all wet ingredients in a large bowl followed by all dry ingredients. Pour into a greased loaf pan and bake for 40 to 50 minutes at 350 degrees or until bread bounces back when you touch it. Allow it to cool for at least 30 minutes before slicing.
4th Of July Dessert Recipes
Flag Cake
• 1 package cake mix (white or yellow) *
• 8 oz whipped topping (thawed)
• 1 pint blueberries rinsed and drained
• 2 pints strawberries rinsed and sliced
Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
Frost cake with whipped topping. Place blueberries in a square in the top left corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
* using a store bought cake mix is a great time saver, but when I can, I just make up a batch of this yellow cake recipe. It doesn’t take much longer to make and tastes better.
A fun healthy snack or dessert is these simple fruit kabobs. They look very pretty as well.
4th of July Fruit Kabobs
• Bananas
• Strawberries
• Large Fresh Blueberries
• Kabob Skewers
Slice bananas into large chunks. Alternate fruit on skewers. Serve immediately.
Last but not least here is a fun dessert that also doubles as a simple activity for the kids. I recommend you either do this outside and have the kids work with the sprinkles over paper plates for easy cleanup.
Pretzel Sparklers
• Long rod pretzels
• White chocolate, melted or white chocolate frosting if you have younger kids doing this.
• Sprinkles (red, white and blue) or star cake decorations
Melt the white chocolate. Dip the pretzel rod halfway into the melted chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or place in a cup to dry.
Apricot Coffee Cake Recipe
I made this apricot coffee cake yesterday and just had to share 
It is very yummy and certainly pretty enough for company. I used fresh apricots that I peeled, seeded and chopped. You could also use copped dried apricots that have been soaked in a little water.
- 3/4 c. softened margarine
- 1 1/2 c. brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 1/4 c. flour
- 2 tsp. baking powder
- 1/2 tsp. each of baking soda, salt & cinnamon
- 1 c. sour cream
- 1 c. chopped apricots
Topping
- 1/2 cup chopped pecans
- 2 tbsp brown sugar
- 1 tsp cinnamon
Get out a small but sturdy bowl and add the margarine and brown sugar. I usually set the margarine out first so it has a chance to soften up on the counter before I start baking. Then I go about gathering the rest of my stuff and preheating the oven. For this cake you want to go ahead and preheat your oven to 350 F.
While you’re at it, go ahead and spray a bunt cake pan with non-stick cooking spray. Set it aside and let’s get back to making the cake.
Get out a hand mixer and cream your margarine and brown sugar until you end up with a light yellow and fluffy mixture. Add your eggs and vanilla and beat again until everything is well incorporated and fluffy. Stir in the sour cream and set the mixture aside.
In a large bowl, combine your flour, baking powder, baking soda, salt and cinnamon. Give everything a good stir with your favorite wodden spoon.
Pour the egg, butter and sugar mixture into your large flour bowl. Grab the hand mixer and set it on the lowest setting. Once most of the flour is incorporated into the wet mixture, change it to medium and beat the batter until it is nice and smooth.
Get your wooden spoon back out and gently fold in 1 cup of chopped apricots. I like to use fresh ones for this cake, but you could substitute dry apricots soaked in a bit of water to soften them up.
Pour the batter into your bunt pan and top with 1/3 chopped peacans, 2 tbsp bown sugar and 1 tsp of cinnamon.
Bake in a 350 F oven for 50 minutes.
I was planning on taking a picture of the finished cake for you, but we ended up devouring it before I remembered 
Oatmeal Cake
1 cup quick cooking oats
1 ½ cups hot water
1 cup white sugar
1 cup brown sugar
½ cup oil
1 1/3 cups self rising flour
1 teaoon baking soda
1 teaspoon cinnamon
2 eggs
Pour hot water over oats and let stand. Mix sugars, flour, baking soda and cinnamon. Add eggs and oil. Add oatmeal mixture. Mix well. Pour into a greased 13 x 9 inch pan and bake at 350 degrees F. until done (toothpick inserted in the center comes out clean) (about 45 minutes).
You can add frosting you’d like, but it’s better without. I cover the pan when the cake is almost cool. It makes the top nice and gooey.
Crockpot Chocolate Peanut Butter Brownie Dessert
- 2 1/2 cups brownie mix (about half of a 20 oz box)
- 1 egg
- 1/4 cup good peanut butter
- 1 tablespoon soft margarine
- 1/4 cup water
- 1/2 cup chocolate chips
- 3/4 cup water
- 1/2 cup brown sugar
- 2 tablespoons cocoa
Spray your crockpot liner with a nonstick cooking spray or just rub some butter all over the inside.
In a bowl, mix the first 6 ingredients together well, using a whisk or big spoon. Spoon this batter mixture into your crockpot, taking a spatula and gently spreading it out evenly.
In a saucepan, pour the water, brown sugar, and cocoa in a pan and bring to a boil, mixing it well. When it boils, remove it from the heat and pour it over the batter in the crockpot, making sure you evenly distribute it over the top of the batter.
Put the cover on the crockpot, turn the heat setting to HIGH and cook for about 2 hours. Then, turn the heat off and let the dessert sit in the crockpot with the cover still on for about 20 to 30 minutes.
Scoop dessert while it’s still warm into pretty dessert dishes or cups and top with a dollop of cold whipped cream or ice cream for an extra sweet treat.
You’ll get about 6 servings out of this dessert, a few more if you have light eaters, but most likely it won’t go that far! Enjoy!
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Crockpot Perfect Praline Cheesecake
Crust:
- 1 cup graham cracker crumbs
- 1/4 cup finely chopped pecans
- 2 Tablespoons brown sugar, packed
- 3 Tablespoons butter, melted
Filling:
- 16 ounce pkg. cream cheese, at room temperature
- 3/4 cup brown sugar, packed
- 2 eggs
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- 1 Tablespoon flour
Optional: garnish with pecan halves on top of cheesecake after it’s been removed from crockpot to cool
You’ll need: a 7″ springform pan and a crockpot big enough to fit a 7″ springform pan, a 5 or 6 quart crockpot should work.
In a bowl, combine the graham cracker crumbs, pecans, and brown sugar.
Melt your butter carefully in a small saucepan over low heat or in the microwave. Pour the melted butter into the crumb mixture and stir together with a fork until everything is nice and moistened.
Dump the moistened crumb mixture into your 7″ springform pan and pat evenly to form a crust, carefully running some of the crumb mixture up the sides a little. Unlike a pie, the crust doesn’t go all the way to the top.
In a large mixing bowl, using an electric mixer, beat together the cream cheese and sugar until it’s smooth. Then add the eggs, cream, vanilla, and flour. Continue beating with the mixer for about 3 minutes at medium speed. Mix a minute longer if it’s not smooth enough.
Pour this creamed mixture into your graham cracker crust. Put a small rack in the bottom of your crockpot. This is to keep the springform pan off the bottom of the crockpot. If you don’t have a rack small enough, form one by rolling up some aluminum foil into a thick, donut shape and placing that on the bottom of the crock pot.
Put the cover on the crockpot, turn the heat to HIGH, and cook for about 2 to 3 hours. You can pretty much judge by the color of the filling if it’s getting close to done. Try not to lift the cover at all during this cooking process. After the 2 to 3 hours, turn the heat OFF and let it stand for at least an hour as is, with the cover on. Remove when it’s cool enough to handle, then let the cheese cake cool completely on a rack before removing the springform pan.
This cheesecake can be served at room temperature, or it can be chilled before serving. Be sure to store any leftovers in the refrigerator as you would any cheesecake… but I doubt you’ll have leftovers! This is a very tasty dessert, and it’s nice being able to use your crockpot to cook this cheesecake because it will free up the oven for other dishes.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
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Rhubarb Cake with Bake in Topping
- 1-1/2c brown sugar
- 1 egg 2c rhubarb
- 2t. vanilla
- 2t. almond extract
- 1c. sour cream
- 2t. baking powder
- 1c.nuts
- 2c. flour
- 1-1/2c. shortening
Mix all together except add rhubarb,nuts last.you want to gently roll them in the batter last. Grease and flour pan.
For topping…
- 1/2c brown sugar
- 1/2c. white sugar
- 3T. butter
- 2t. cinnamon
Sprinkle over batter, Bake at 350 degree for 40. minutes.
I love making this cake in the winter,for I have rhubarb in freezer from the summer, and get to enjoy and share the bounty and fruits of my labor with others.
Cranberry Bundt Cake Recipe
- 3/4 cup butter or margarine, softened
- 1-1/2 cups sugar
- 3 eggs
- 1-1/2 teaspoons almond extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1-1/2 cups (12 ounces) sour cream
- 1 can (16 ounces) whole-berry cranberry sauce
- 1/2 cup finely chopped pecans
- 3/4 cup confectioners’ sugar
- 4-1/2 teaspoons water
- 1/2 teaspoon almond extract
Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for brunch.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt, add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-in fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. sprinkle with pecans. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth. Drizzle over warm cake. yields 12-16 servings.
By HBHW reader Barbara K, Richmond, VA
Pumpkin Pie Cake
Crust:
1 box (2 layer size) yellow cake mix, reserve 1 cup
1 stick margarine/butter, softened
1 egg
Mix together and press into a 9 x 13 baking pan (this is where I warm it
so it smooths well)
Filling:
1 large can pumpkin the big one (30 oz.)
3 eggs
1 can (2/3 cup) evaporated milk
1 cup sugar
2 tsp. cinnamon
Mix together and pour over crust
Topping:
1 cup of the reserved cake mix
½ cup sugar
½ stick margarine/butter, softened
1 cup chopped pecans (sprinkle on top at the end)
Combine cake mix, sugar and margarine together until it’s crumbly. Sprinkle
over filling. Sprinkle pecans on top last. Bake at 350 degrees for 1 hr 15
minutes. Serve warm w/whipped topping or ice cream.
Chocolate Upside Down Cake
3/4 cup sugar
2 TBL butter
1 cup flour
2 tsp baking powder
1/2 cup milk
1 tsp vanilla
Cream the sugar and butter, sift the flour w/ the baking powder and add alternately with the milk and vanilla. Pour batter into an 8 x 8 ungreased pan.
Topping:
1/2 cup sugar
1/2 cup brown sugar
3 TBL cocoa
1 cup water
Mix the sugar, brown sugar, and cocoa. Sprinkle over the cake batter. Pour the water over top. DO NOT STIR. Bake 350* for 45 min.
The cake will rise to the top and will be floating on a thick rich fudge sauce. Serve warm topped with ice cream.
If you have any left over, when cool the fudge sauce turns to a pudding consistency.
You can double this recipe using a 9 x 13 pan.
Chocolate Summer Squash Cake
I make this when we have a lot of zucchini or other squash. It is a very moist cake. I have also used leftover spaghetti squash or other mild flavored squash. I grate and freeze 3 cup portions of squash to use later in breads and cakes.
Chocolate squash cake (lower fat version)
1/2 cup oil
1 3/4 cups sugar
2 large eggs
1 cup lowfat yogurt, sour cream, buttermilk or sour milk
3 cups coarsely shredded squash
2 cups flour ( I use fine whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/2 teaspoon vanilla
1/4 teaspoon cinnamon (optional)
1/4 teaspoon cyanne pepper powdered (optional)
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
blend dry ingredients except sugar in a large bowl, mix wet ingredients and sugar, add to dry and stir until well blended. Stir in chocolate chips. Oil a 9 x 13 inch pan (oil and flour if using a bunt pan) bake in a 350 deg oven for 45 min test cake for doneness, It may need more time if squash is very wet. Note if batter seems too thick add a little more milk or yogurt.
Spice Cake
2 cups of flour self-rising
2 cups of sugar
Jar of apple blue berry baby food
cup of walnuts
3 eggs
cup of oil
2 teaspoons of cinnamon
Mix together and bake at 350 until knife comes out clean.
Pineapple Angel Cake
Sooo easy and delicious!
I box Angel Food Cake mix
1 20 oz crushed pineapple
Mix together well and pour into a 9 x 13 pan that is only greased on the bottom. Bake 350 degrees for about 30 min. or until nicely browned on top.
You can sift powdered sugar on top if desired.
Honey Bun Cake
1 c. brown sugar
3 tsp. cinnamon
1 c. pecans, chopped
mix together and set aside.
1 box yellow cake mix
4 eggs
3/4 c. oil
1 c. buttermilk
4 Tbsp. sugar
Mix everything together, pour 1/2 of cake mixture into 13 X 9 pan. Pour 1/2 brown sugar mixture over cake batter. Add rest of cake batter and top with remaining brown sugar mixture. With a spatula, swirl brown sugar mixture into batter several times. Bake at 300 degrees for 60 minutes. Let cool slightly. Then glaze with 1 c. confectioners sugar, 4 Tbsp milk.
Cinnamon Cake
2 Cups Sugar
2 Cups Milk
4 Cups Flour
1/4 Cup butter or margarine (cut into small pieces)
2 teaspoons baking powder
Mix everything and pour in a 9×13 greased and floured baking dish. Sprinkle with cinnamon and sugar. Bake for 50 minutes at 350* or until a toothpick inserted in the center comes out clean.
This is great as a dessert or my family actually loves it for breakfast warm with a little margarine/butter on top. This is referred to as the poor mans cake. Enjoy!
Lemon Lime Refrigerator Cake
1 pkg. small lime jello
1 pkg. DH lemon supreme cake mix
1 env. Dream Whip
1 pkg. lemon instant pudding
1 1/2 c. cold milk
3/4 c. boiling water
1/2 c. cold water
Dissolve jello in 3/4 c. boiling water. Add the cold water and set aside.
Mix and bake cake as directed on pkg. in a 9 x 13 pan. Cool cake 20-25 min. in pan. Poke holes all through top of warm cake with meat fork (I use an upside down wooden spoon). Slowly pour jello mixture into holes. Refrigerate.
Topping:
In a chilled bowl, blend and whip Dream Whip, pudding, and cold milk until stiff (3 to 8 min.). Frost cake immediately and refrigerate.
We love this cake because it is very light and moist. It’s not heavy and rich. Just a nice cool flavor for hot summer days.
I received this recipe from a friend of my mom’s named Kathy Coil.
Mayonnaise Cake
This cake recipe was the basic cake that my grandmother and mother made while I was growing up. We had other cakes on special occasions but this one was the one that we had on a regular bases.
2 cups flour
2 tsp. baking soda
3 level tbsp. baking cocoa
Mix these up. And in another bowl…
1 cup sugar
1 cup mayonnaise
1 cup cold water
1 tsp. vanilla
Mix it up a little and then beat in dry ingredients until smooth.
Put into a greased cake pan and bake at 350 for 30 to 35 minutes.
Mom always made peanut butter frosting for this but none of my children like peanut butter. I use a cream cheese frosting or just plain cool whip. I also buy cheap mayonnaise for baking.
Submitted by HBHW reader Vickie G.
Glossy Dark Chocolate Frosting
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup tap water
- 1/4 cup (1/2 a stick) of margarine
- 1 teaspoon vanilla
Get out a two quart sized saucepan. In it, combine the sugar, cocoa, cornstarch and salt. Mix this up nicely. Then gradually stir in the tap water. Cook and stir the mixture over medium heat until it boils. You don’t have to stir it constantly, just stir it enough to keep it smooth. When it starts to boil, stir it constantly so it won’t scorch on the bottom. Boil it for a full minute. Remove it from the heat and stir in the margarine and vanilla. While it is still hot, pour it over a warm cake and spread it smooth. Allow to cool slightly before slicing and eating.
This makes enough to generously frost the top of a 9″ by 13″ rectangular cake. The flavor is that of a very deep chocolate. I like this recipe for several reasons. First off, it tastes out of this world, but that is just for starters. I doesn’t use powdered sugar, which makes it cheaper than other frostings. It can also be spread on a hot cake, which saves me the cooling time. It sets up almost immediately, producing a very pleasant creamy texture.
Chocolate Frosting
- 1/2 cup margarine (1 stick)
- 1/2 cup unsweetened cocoa
- 1 teaspoon vanilla
- 4 or 5 tablespoons milk
- 4 cups powdered sugar
- Good dash salt
Soften or melt the margarine first. I usually melt it in the microwave, because that is easiest for me. Add the cocoa, vanilla, and 4 tablespoons milk. Using electric beaters or a whisk, beat these ingredients together until they are good and smooth. Add the powdered sugar, about a cup at a time, and continue beating the frosting. After you have added all four cups of powdered sugar, you may need a little more milk to give the frosting spreading consistency. If you think you need more milk, add it a teaspoon at a time. If too much milk is added, you will end up with runny frosting. Fix this by adding more unsweetened cocoa, or more powdered sugar, or both. If desired you may replace the milk with strong coffee and end up with a very tasty grown up mocha flavor. I don’t give this to the kids because they are wired up on the chocolate and sugar already, they don’t need caffeine on top of it. This recipe is supposed to make enough for a layer cake. Depending on one’s skill in frosting layer cakes, this may or may not be true. If you have a child who wants a chocolate layer cake with chocolate frosting for their birthday, this is the one to choose. I use it to frost my Chocolate Cake recipe, and always get good results.
Cream Cheese Frosting
- 4 oz cream cheese (1/2 of an 8oz block) OR 1/2 cup of Yogurt Cheese
- 1/4 cup soft margarine
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 2 tablespoons milk
- 4 cups powdered sugar
You may not need a full four cups of powdered sugar, but it is good to have that much, just in case you do. So get a whisk and a medium sized bowl. Blend the cream cheese and margarine together. I soften them both in the microwave together for a few seconds to make this task easier. When the cream cheese and margarine are smoothly combined, work in the vanilla, lemon juice, and milk. Then add about 3 cups of powdered sugar. Mix very well with your whisk, making the mixture smooth. Add more powdered sugar as necessary to make a nice stiff frosting. When it is done, spread it on a cool cake. If the cake is warm, this stuff will run right off of it, and on to the floor. Icky gooey mess to clean up. Yuck. So only put it on cool cakes. It will frost a large rectangular cake, the tops of two smaller cakes, or a couple dozen cup cakes. If you want to use this recipe for a layer cake, double it.
Chocolate Cream Cheese Frosting: add 1/3 to 1/2 cup unsweetened cocoa if you want the frosting to be chocolate. You will need less powdered sugar though. I add the cocoa before I add the powdered sugar. Then I just keep adding the sugar until the frosting has a texture and thickness I like.
Fruit Cake
- 3 cups of dry fruit (*)
- 3 cups of chopped nuts (**)
- 2 pounds mixed candied fruit for fruit cake (this is the cheapest way to buy fruit for fruit cake, in the large 2 pound tub, all mixed together)
- 1 cup margarine (2 sticks)
- 1 cup sugar
- 1 cup brown sugar
- 4 medium eggs
- 1 cup fruit juice (or the syrup from canned fruit or even kool-aid)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3/4 teaspoon salt
- 3 cups flour
First measure and prepare all of the fruit. The regular dry fruit must be soaked first. Put your raisins and whatever other dry fruit you are using, into a bowl. Cover them with hot tap water and set aside. This keeps the fruit moist while it bakes. Do not omit this step to save time. I have tried to use the raisins without soaking first, and they do not turn out good at all. So always soak the regular dry fruit before using it. The candied fruit does not need soaking. Chop up your nuts, use any kind you like. I prefer not to use peanuts, but you could if you really wanted too. Personally, I prefer black and english walnuts. The peanuts just don’t do justice to the cake in my opinion.
Get out a very big bowl. In it combine the margarine, brown sugar, white sugar and eggs. Mix it all up very well. Add the fruit juice or syrup. Mix again, until it is nice and smooth. Now measure in the baking powder, spices and salt. Add the flour, and stir it up really good. The batter will be quite thick. Be careful as you stir, to get all of the corners of the bowl, so everything is mixed in nicely. Next dump in the nuts and the candied fruit. Get the regular dry fruit, which is soaking, and drain it very well. I use a colander and drain it like spaghetti. Add the drained fruit to the batter along with the nuts and candied fruit. Stir and Stir and Stir. A big wooden spoon works best for this task. Stir and stir some more. Get all of the fruit and nuts evenly distributed throughout the batter.
Now generously grease four 8″ by 4″ loaf pans with solid shortening. I say solid shortening, because it makes the finished cake easier to remove. Turn the batter into the four loaf pans, filling them equally full. Spread the batter to the corners of the pan, because it is so thick it will not run there by itself, like regular cake batter. Bake the loaves at 275° for 2-1/2 hours. When you stick a butter knife into the center of one of the cakes, it should come out clean. The cakes will rise a little bit, but not too much. Allow the cakes to cool completely before trying to remove them from the pans. This is important. If you try to remove them while they are still hot, they will not come out as whole cakes. Instead they will come out as hot fruit cake crumbs. I use a thin dull knife blade to sort of help them out of their pans several hours later. After they have been removed, double wrap them, first in plastic wrap and then in tin foil. These freeze very well. They make excellent gifts to folks who like fruit cake. Don’t waste them on folks who already hate fruit cake and will never change their minds. People who already like it, will beg you for the recipe, and you can give it to them or not, depending on your desire for the power of a secret recipe in your repertoire.
* choose from raisins, dates, dry apricots, dry pineapple, dry apples, whatever you have available
** choose from walnuts, almonds, pecans, whatever is most abundant to you
Chocolate Oatmeal Cake
- 2 cups boiling water
- 1-1/2 cups oatmeal
- 3/4 cup margarine (1-1/2 sticks)
- 2 cups sugar
- 3 medium eggs
- 2 teaspoons vanilla
- 3/4 teaspoon salt
- 2/3 cup unsweetened cocoa
- 1-1/2 teaspoons baking soda
- 1-1/2 cups flour
Place the dry oatmeal into a large bowl. Pour in the boiling water. Add the margarine, stir it a little so the margarine will melt. You can slice the margarine into chunks to make it melt faster. Let this mixture sit for a few minutes while you grease the pan (a big 9 by 13-inch rectangular one). Now add the sugar to the mixture. Beat it really well. The batter should be cool enough now to add the eggs. Beat them in until things are glossy and smooth. Add the vanilla, salt, cocoa and baking soda. Mix very well, and finally stir in the flour. Stir it all up and turn it into a well oiled 9 by 13-inch pan. Bake at 350F for about 35 minutes. This is a very moist, chewy and fudgy cake. Frost as desired. Cut into pieces and serve.
Chocolate Applesauce Cake
- 3/4 cup margarine, melted ( 1 & 1/2 sticks)
- 1-1/2 cups sugar
- 2 medium eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk or yogurt or sour milk (powdered buttermilk is fine)
- 1-1/2 cups applesauce
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/3 cup unsweetened cocoa
- 2-1/2 cups flour
Get out a big bowl and your electric beaters, or a whisk. First cream together the margarine and sugar. You can add another 1/2 cup of sugar if you like it sweeter, but I prefer it just like this. Add the eggs and vanilla, and beat again, until the mixture is light, fluffy and satiny. Next measure in the milk product (buttermilk or yogurt or sour milk, what ever you choose), and the applesauce. Beat again. Finally dump in the dry ingredients. Use the electric beaters to mix it all up for a full minute or two, until it is relatively lump free. If you are doing it by hand, count out about 200 strokes of the spoon. Turn the batter into a well oiled 9″ by 13″ rectangular pan. Bake at 350 degrees for about 35 or 45 minutes. Check the cake by sticking a clean fork or toothpick into the center of it. If the fork comes out clean, the cake is done. If it still has batter sticking to it, cook it a little longer. Cool and frost with Cream Cheese Frosting. Exquisite!
This cake is very rich and moist. It has a full texture that almost melts in your mouth. It doesn’t really need a frosting, but is still very good with one.
Chocolate Cake
- 1 cup margarine, softened
- 2 cups sugar
- 3 eggs
- 1 teaspoon each vanilla and salt
- 2 teaspoons baking soda
- 1/2 cup unsweetened cocoa
- 2-1/2 cups flour
- 2 cups buttermilk or sour milk
Get out a big bowl. Put the softened margarine (you can soften it in the microwave if you like)and the sugar into a large mixing bowl. Using electric beaters, cream them together until they are light and fluffy. Then add the eggs. Beat the eggs in, all at once. Continue beating the mixture until it is satiny smooth and emulsified. Next add the salt, vanilla, baking soda and cocoa. Beat again, until the cocoa is well mixed into the batter, making it chocolaty and fragrant. Then put the flour and the buttermilk or sour milk into the bowl. If you only have fresh milk, you can sour it with a little vinegar. Probably a tablespoon would be enough. Do it like this, put a tablespoon of vinegar into a two cup measure. Add enough milk to reach the two cup line. Allow the milk to set for a few moments, until you see it curdle. Now the milk is ready to use.
Anyway, beat the flour and milk into the batter with your electric beaters. Beat it really good, for about two full minutes, getting out all of the lumps. Turn the batter into a well oiled 9 by 13-inch rectangular pan, or two 9-inch round pans, or three 8-inch round pans. Bake the cake at 350F for 50 minutes in the large pan, and 35 to 40 minutes in the smaller pans. When the edges pull away from the sides of the pan, and the center springs back when you touch it gently, it is done. Remove from the oven and allow to cool for a long time. When the cake is all the way cool, you can frost it. This recipe makes a very large cake. The batter just barely fits in my 9″ cake pans, so if aren’t sure if your pans will hold it or not, then place them on a cookie sheet the first time you bake this recipe. That way, if any spills over, it will be easier to clean off of the cookie sheet than the bottom of the oven. Good cake for birthdays and fancy layer cake creations.
Banana Cake
- 1 cup mashed bananas (2 or 3, very ripe)
- 1 cup sugar
- 1/2 cup buttermilk or sour milk or yogurt (powdered buttermilk is fine)
- 1/2 cup melted margarine
- 2 medium eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 cups flour
Get out your favorite big bowl. Peel the bananas and mash them with a whisk until they are quite mushy almost liquid. Cream in the sugar. Add the buttermilk, melted margarine, eggs and vanilla. Beat until it is smooth and satiny. You may use electric beaters if you prefer, but a whisk works really well. Add the salt, baking powder and flour. Mix again until all is lump free and sort of fluffy. Turn the mixture into a well oiled 9 by 13-inch rectangular pan. Bake at 350° for about 40 minutes. The cake is done when it is golden brown, the edges have pulled away from the sides of the pan, and the top springs back when pressed lightly in the center. Cool thoroughly and frost with chocolate or vanilla frosting. This is a favorite for the lunch box crowd.
1-2-3-4 Cake
- 1 cup soft margarine (2 sticks)
- 2 cups sugar
- 4 medium eggs
- 1 tablespoon baking powder
- 1 teaspoon each salt and vanilla
- 3 cups flour
- 1 cup milk
Get out a nice big bowl. Use electric beaters to cream together the margarine and sugar. Beat them together until they are light and fluffy. Add the eggs, one at a time, beating well after each addition. Everything should be light, fluffy, and satiny smooth. Add the baking powder, salt and vanilla. Mix well with the beaters. Add the flour alternately with the milk, in about 3 batches. Beat the batter smooth. Turn the cake batter into a large well oiled 3-quart tube pan, or a 9 by 13-inch rectangular pan. Bake at 350F. The tube pan should bake about an hour, and the rectangle pan should bake about 40 minutes. The cake will shrink away from the sides of the pan when it is done. This is a large and dignified cake. It doesn’t need frosting because it is so rich. But if you insist on gilding the lily, a thin glaze is most appropriate. Slice it thinly and serve with cut up fruit, either fresh or canned.
Plain Yellow Cake
- 3/4 cup softened margarine (1-1/2 sticks)
- 1-1/2 cups sugar
- 3 medium eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- 3 teaspoons baking powder (1 tablespoon)
- 3 cups flour
- 1-1/4 cups milk
Get out a big bowl. Put the softened margarine (you can soften it in the microwave if you like) and sugar into the bowl. Using electric beaters, or a strong arm, cream the two items together until they are light and fluffy. Add all three eggs, the vanilla and salt. Beat again, until the eggs emulsify (mix up) the whole mess. Add the baking powder, flour and milk. Now is when the electric beaters come in handy, but it can be done with a spoon and determination. Beat everything together for a full 2 minutes on high speed, or a full five minutes with your spoon and your muscles. The mixture should begin to look light, smooth, creamy and good. Turn the batter into either 2 well oiled 9-inch layer cake pans, or an equally well oiled 9 by 13-inch rectangular pan. Place the cake(s) in a 350F oven. Bake the layers for 25 to 30 minutes or the large pan for 35 to 40 minutes. Cool completely before frosting.
This recipe also makes great cupcakes. Drop the batter into well oiled muffin tins. I like using an ice cream scooper for this … it gives me the perfect amount of batter for my standard sized muffin tins. Bake at 375F for about 20 minutes. Makes about 28 cup cakes.
Cinnamon Oatmeal Cake
- 1 cup dry oatmeal
- 1-1/2 cups boiling hot water
- 1/2 cup margarine (1 stick)
- 1-1/2 cups brown sugar
- 2 medium eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1-1/2 cups whole wheat or white flour
Bring 1-1/2 cups of water to a boil in a small saucepan, or in the microwave. Place the dry oatmeal in a large bowl. When the water boils, pour it over top of the oatmeal. The oatmeal will swell up, absorbing the water. Let it sit for about five minutes. Then add the margarine to the hot oatmeal. The heat from the oatmeal should be enough to melt it. Stir it until the margarine melts completely. Next add the sugar and beat well. Crack in the eggs and add the vanilla. Beat again. Finally add the salt, baking soda, cinnamon and flour. Mix it all up until it is relatively smooth. I use my handy whisk to do this, but a strong arm and a wooden spoon would work too. When the batter is as smooth as you can get it, pour it into a well oiled 9 by 13-inch rectangular pan. Bake the cake at 350F for about 35 minutes. It is done when the top springs back when pressed gently. Remove the cake from the oven and allow to cool before frosting. This is a very moist and tender cake. It tastes a lot like carrot cake, but is a little chewier and easier to make.
Old Fashioned Gingerbread
- 1 cup molasses or sorghum
- 1/2 cup hot tap water
- 6 tablespoons melted margarine
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 2 cups whole wheat or white flour
This recipe is ancient. Folks used to make it before sugar was as widely available as it is today. First melt the margarine. Combine it in a big bowl with the molasses, hot tap water and salt. Blend well. Add the ginger, baking soda and flour. Stir again. Try to make the batter smooth. Turn the mixture into a well oiled 9-inch round cake pan. Bake at 350° for about 30 to 35 minutes. A fork or tooth pick inserted into the center of it will come out clean, and the edges will pull away from the sides of the pan. Cool for a few minutes on the counter before cutting. I usually make 12 wedges, but you could also make 8 for hungry folks. Wrap any leftovers in tin foil and store in the fridge.
This recipe has no sugar, and no extra spices to compete with the ginger. It is my favorite recipe for gingerbread. I don’t frost it, but you could if you liked. A plain vanilla frosting would be best.
Vanilla Frosting
- 1/4 cup soft or melted margarine
- Good dash salt
- 1 teaspoon vanilla
- 2 tablespoons milk
- 2 cups powdered sugar
In a medium sized bowl, combine all of the ingredients. Mix and mix until all is smooth. Spread upon a 9 by 13-inch cake and serve. This is a very simple frosting which is put to it’s best advantage on spicy cakes, like Old Fashioned Gingerbread or Cinnamon Oatmeal Cake. It is also quite tasty on plain cookies like Quick Sugar Cookies. This recipe is easily doubled or tripled, and can also be tinted with food coloring for cool holiday effects.
Vegan Chocolate or Carob Frosting
- 1/2 cup corn oil
- 1/3 to 1/2 cup soymilk
- 1 teaspoon vanilla
- 1/2 teaspoon butter flavoring (optional)
- Dash Salt
- 1/3 cup unsweetened cocoa or carob powder
- 4 cups powdered sugar
Begin by measuring the oil, 1/3 cup soymilk, flavorings, and salt into a large bowl. Combine the ingredients together with a fork or electric beaters. Gradually add the sugar, mixing all the while. The frosting should be smooth, glossy and thick enough to spread. If the frosting seems too thick then add a little bit of soymilk, about 1 teaspoon at a time, until it reaches a spreadable consistency. Electric beaters make quick work of this frosting, but a whisk and diligence will do just as well. This recipe makes a lot of frosting, enough to thickly cover the tops and sides of a layer cake. This is my kids favorite frosting. It is easy and inexpensive to make.
Vegan Vanilla Cake
- 1/2 cup vegetable shortening
- 1-1/2 cups sugar
- 2 cups Soy Yogurt or Sour Soy
- 1-1/2 tablespoons vanilla (not teaspoons)
- 2-3/4 cups whole wheat flour or unbleached white flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Begin by measuring the shortening. Use a 1/2-cup measure and pack it all the way full of shortening. Make sure there are no air pockets in the bottom of the cup. Level off the top with a knife or your finger. Scrape the shortening out of the measuring cup into a big bowl. Add the sugar. Use electric beaters to cream the shortening and sugar together until they are fluffy. Add the soy yogurt or sour soy and vanilla. Beat well. Finally add the flour, baking powder and salt. Beat with the electric beaters for a full minute. The batter should be light and fluffy and thick. There are several options for baking this cake. It can go into two 9-inch round cake pans for a layer cake. Or turn the batter into a well oiled 9 by 13″ baking pan for a sheet cake. Either way, bake at 350° for 30 to 40 minutes. Keep an eye on it and check it after 30 minutes. If it still seems a little under-done, then continue cooking for about 10 minutes more. Frost if desired and serve. Makes between 16 & 24 pieces.
Dairy Variation: The shortening may be replaced with butter if desired. Use dairy yogurt or buttermilk in place of the Soy Yogurt or Sour Soy. Proceed as directed.
Vegan Vinegar Crumb Cake
- 3 cups unbleached white flour
- 3/4 cup margarine or vegetable shortening
- 2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1-1/3 cups soymilk
- 3 tablespoons vinegar
Measure the flour, margarine or shortening, and sugar into a large bowl. Use your hands to mash everything together until it is crumbly. Measure a cup of the crumbs and set aside. This will be the crumb topping. To the remaining crumbs, add the salt, cinnamon, and baking soda. Mix well. Pour in the soymilk and the vinegar. Use a whisk or wooden spoon to stir the mixture all together until everything is evenly moistened. The batter will be thick. Scrape the mixture into a well oiled 9 by 13-inch pan. Now sprinkle the reserved crumbs overtop of the cake. Try to get the crumbs even, but don’t worry about it too much. Bake the cake at 350° for about 35 minutes. The crumbs should be golden brown, and the edges of the cake should be pulling away from the side of the pan.
If you like, you can scatter a few nuts on top of the crumb topping, right before baking. I like walnuts but any type will do. Nuts make it seem more like a coffee cake. If the cake seems bland to you, then add 1/2-teaspoon of nutmeg along with the cinnamon, the next time you make it. This is the way I prefer it, but not everyone likes nutmeg.
Dairy Variation: Replace the margarine or shortening with butter, and use cow milk instead of soymilk. Proceed and bake as directed.
Banana Nut Cake
- 2 1/2 cups flour
- 1 2/3 cups sugar
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/3 cup shortening
- 2/3 cup buttermilk
- 3 mashed bananas
- 3 eggs
- 2/3 cup walnuts, finely chopped
Here is yet another great way to use up those over-ripe bananas. We love this simple cake for breakfast or an afternoon snack.
Tip – If you don’t want or can’t use up your over-ripe bananas right away, peel them, then put them in a small freezer or zip-loc bag and mush them up in the bag. Throw them in the freezer and just take them out and thaw them when you’re ready to use them. – Thanks to AlmostaCowgirl for this great tip.
Get out a large bowl and combine the flour, sugar, baking powder, baking soda and salt. Add the shortening and 1/3 cup of the buttermilk. Beat for 2 minutes. Because this is quite a bit of dough, I like to use my hand mixer or kitchen aid for this. Add the eggs and the remaining 1/3 cup of buttermilk. Beat for 2 more minutes. Fold in 2/3 cup finely chopped nuts. Pour into two 9-inch cake pans that have been greased and floured (or use a nonstick spray). Bake your cakes at 350 degrees for about 35 minutes. Let them cool completely on a wire rack before frosting.
Frosting Ideas:
A plain vanilla frosting or a butter cream go really well with this cake. I use some frosting or banana slices as a filling.
Make up some instant vanilla, banana or chocolate pudding and use it as a filling. I usually just dust the top of the cake with powdered sugar when I do this.
You can also slice the individual cakes and just serve them with a little whipped cream, whipped topping or ice cream on the side. For breakfast I like to serve this cake plain with a side of sliced bananas and a cup of vanilla yogurt.
Dark Rich Chocolate Cake Mix
- 1 cup unbleached white flour
- 2/3 cup whole wheat flour
- 1-1/2 cups sugar
- 3/4 cup unsweetened cocoa
- 1/4 cup dry buttermilk powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon instant coffee crystals
I use a plastic, gallon sized, zipper bag for this recipe. Measure all of these ingredients into the bag. Zipper it closed, and gently shake to combine all of the ingredients. Label the bag, and make sure it is sealed all the way. Store on the pantry shelf until needed. Make several at once for the most convenience.
To Prepare
1 package of Dark Rich Chocolate Cake Mix
2 cups tap water
1/2 cup vegetable oil
2 medium eggs
Empty the cake mix into a big bowl. Add the water, oil and eggs. Beat with a whisk or electric beaters for about 2 minutes, or until the mixture is smooth and any lumps are gone. Turn the batter into a well oiled 9″ x 13″ rectangular pan. Bake at 350° for about 35 to 40 minutes. The sides should be pulled away from the sides of the pan, and a toothpick inserted in the center should come out clean. Be careful not to overbake. Cool and frost as desired. Makes about 24 pieces. This is one of the best cakes in my collection.
Vegan White Cake
- 1 1/3 cups sugar
- 1/2 cup margarine or vegetable shortening
- 3 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 cups soymilk
- 1 tablespoon vanilla
- 1 teaspoon almond extract
Add the sugar and margarine or shortening to a large bowl and cream using a hand mixer. You can also do this by hand using a whisk. Stir the two together until you get an almost fluffy texture. Sift the flour, baking powder and salt together in a separate bowl. Sifting the flour will add air to it and result in a lighter, fluffier cake. Add about a cup of the flour mixture to the sugar/margarine mixture and stir. Next add about a cup of the soy milk and stir again. Keep alternating flour and milk until all of it is well incorporated. Add the vanilla and almond extract and beat again using the electric mixer for about 2 minutes. If you are doing this by hand go for at least 400 strokes. Scrape the mixture into a well oiled 9 by 13-inch pan. Bake the cake at 350 F (preheated oven) for about 30 minutes. If you insert a toothpick in the cake, it should come out clean.
Let the cake rest in the pan for at least 20 minutes before removing it. Let it cool completely and then frost it with your favorite frosting if desired. I like Vegan chocolate frosting on this cake. It makes for a great birthday cake.
Dairy Variation: Replace the margarine or shortening with butter, and use cow milk instead of soymilk. Proceed and bake as directed.
Banana Honey Cake
- 3 very ripe bananas, mashed
- 1/2 cup margarine (1 stick), melted
- 1 cup honey
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup yogurt (homemade is fine)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2-1/2 cups whole wheat flour
Mash the bananas in a large bowl. Try to get them as lump-free as you can. Add the melted margarine, honey and eggs. Beat well. Add the vanilla and yogurt. Continue beating until the mixture is relatively smooth. Sprinkle in the baking soda, baking powder, salt and whole wheat flour. Beat for 30 to 40 strokes, or until everything is evenly combined. Turn the batter into a well oiled 9 by 13-inch rectangular pan. Bake at 350° for about 35 minutes. Remove from the oven when the top springs back when you lightly press on it with a clean finger. Allow to cool before frosting. Cut into 24 pieces and serve.
Variations: If desired you may add a cup of raisins or chopped walnuts, or both. Raisins are best if you soak them for a few minutes in hot tap water. This plumps them up and makes them juicy. Drain the raisins well before stirring them into the batter. Other nuts may be used instead of walnuts, but walnuts are traditional. Personally I like almonds in this cake just as well as walnuts.
Honey Orange Cake
- 1/2 cup corn oil
- 1 cup honey
- 1 large egg
- 1/2 cup yogurt
- 1/2 cup orange juice
- the grated rind of one orange
- 1/2 teaspoon pure almond extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Begin by measuring the oil into a big bowl. Use the same measuring cup to measure in the honey. The oil in the measure will keep the honey from sticking to it. Add the egg and yogurt. Mix well to emulsify the batter. Grate the zest of an orange into the batter. Only use the orange part, not the white part. The white part is called the pith, and it is somewhat bitter. The orange part or the peel, or the zest, is what gives the cakes it’s trademark flavor. After zesting the orange, cut the orange in half and squeeze it’s juice into a measuring cup. Add a little bit of water if necessary, to get the juice up to the 1/2-cup mark. Stir the orange juice, orange zest or rind, and almond extract into the honey mixture. Beat well. Measure in the whole wheat flour, baking soda and salt. Beat the mixture smooth. Turn it into a well oiled 9″ square or round pan. Bake at 350° for 25 to 30 minutes, or until the cake pulls from the edges of the pan, and top springs back when touched lightly. Frost if desired. Cut into 12 or 16 pieces and serve.
Chocolate Cream Frosting
- 4 ounces cream cheese, softened
- 1/4 cup evaporated milk
- 1/4 cup unsweetened cocoa or carob powder
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1-1/2 cups instant nonfat dry milk powder
Place the cream cheese in a bowl and let it come to room temperature. Pour the evaporated milk, cocoa, honey and vanilla. Use electric beaters to beat until smooth. Add the dry milk powder and a dash of salt. Beat for a full minute, or until rich and creamy. Some of the dry milk powder will dissolve completely, but some of it will remain in small white bits. That is just the nature of this frosting. The frosting may seem a little bit thin. Don’t worry, it will thicken on standing. Spread the frosting onto a large rectangular cake or on the sides and top of a layer cake.
You can sprinkle the top with coconut or ground almonds or any chopped nuts or dried fruits if you want to make it extra pretty. Allow to set for about 20 minutes before cutting.