Easy Coffee Cake
2 sticks butter
1 1/2 cups sugar
2 eggs
2 cups flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 c. sour cream
1 tsp. vanilla
Filling: 3/4 c. chopped nuts, 1 tsp. cinnamon, 1 Tbsp. sugar
Beat all the cake ingredients together in a mixing bowl. Pour 1/2 of the batter into an angel food or fluted pan that has been sprayed with non-stick spray such as Pam. Sprinkle half of the filling on the batter. Pour the balance of the batter in, then the remaining filling on top. Bake at 350 degrees for 55 minutes. Start in a cold oven.
When cool, sprinkle cake with powdered sugar or drizzle frosting on top if desired.
Submitted by Jacque Stager (Jacque481@aol.com)
ITALIAN MARBLE CHEESECAKE Frosting: 1 3oz. pkg. instant chocolate pudding 1 cup milk 1 8oz. container Cool Whip With a whisk, blend milk and pudding until starting to thicken. Fold in Cool Whip REFRIGERATE UNTIL READY TO FROST CAKE 1 store bought Marble Cake Mix, prepare according to pkg. directions. Pour batter into 9X13 cake pan dot with chocolate included in mix. Gently spoon on Ricotta cheese mixture and spread evenly. Ricotta MIxture: 1 1/2 pounds Ricotta cheese ( this equals three fourths of a 2 pound container) 4 eggs 1 cup sugar 1 tsp. vanilla Put in mixer and blend well. Bake at 350 (glass dish 325 for 40-50 min. depending on your oven. Remove from oven and when completely cooled frost. Keep refrigerated. (Tastes better the next day)
Submitted by Janet Mayer (jlmayer1863@neo.rr.com)
CHOCOLATE CHIP CAKE (Very Rich Cake) A very well liked cake at all gatherings. 1 box Fudge or Chocolate cake mix 1 box chocolate fudge or chocolate instant pudding 4 eggs 1/2 cup liquid oil 1 cup water 1 cup sour cream 1 12 oz. bag chocolate chips (if desired substitute mint chips for minty flavor) With Mixer: Blend for 3 min. on medium all ingredients EXCEPT chocolate chips Fold in chocolate chips unti incorporated Lightly spray with PAM angel food cake pan. Pour cake batter into pan so evenly distributed. Bake 350 for 75 to 85 minutes or tested done. Place on wire rack to cool for 20 to 25 min. until you can lift cake out with center of tube pan. Place aluminum foil over cake turn into your hand then back onto wire rack until completely cool. Frosting: 2 cans store bought Chocolate Chip or Chocolate or Fudge Frosting (if you can't find frosting with chocolate chips add Mini Chocolate chips about 1 cup) Make sure you frost inside the center.
Submitted by Janet Mayer (jlmayer1863@neo.rr.com)
Brown Sugar Pecan Cake
(Magnolia Bakery Cookbook, slightly modified by me)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs, room temp.
1 cup milk
1 tsp. vanilla
1 1/2 cups chopped toasted pecans
To toast pecans, place on baking sheet in 350 degree oven for 6 mins. or until lightly browned.
Preheat oven to 325 degrees. Grease and lightly flour 8-9 inch square pan. In small bowl, mix flour, baking powder, and salt. Set aside. In large bowl on medium speed of electric mixer, cream butter until smooth. Add the sugar gradually and beat until fluffy, about 3 mins. Add eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Stir in 1 1/4 c. pecans, reserving 1/4 c. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup of pecans over the top. Bake for about 45 minutes or until cake tester inserted in the center of cake comes out clean. Let cake cool on cooling rack for 15 mins, then turn out onto cooling rack until completely cool. Turn onto plate.
Submitted by Jacque Stager (Jacque481@aol.com)
Brown Sugar Pecan Cake
(Magnolia Bakery Cookbook, slightly modified by me)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs, room temp.
1 cup milk
1 tsp. vanilla
1 1/2 cups chopped toasted pecans
To toast pecans, place on baking sheet in 350 degree oven for 6 mins. or until lightly browned.
Preheat oven to 325 degrees. Grease and lightly flour 8-9 inch square pan. In small bowl, mix flour, baking powder, and salt. Set aside. In large bowl on medium speed of electric mixer, cream butter until smooth. Add the sugar gradually and beat until fluffy, about 3 mins. Add eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Stir in 1 1/4 c. pecans, reserving 1/4 c. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup of pecans over the top. Bake for about 45 minutes or until cake tester inserted in the center of cake comes out clean. Let cake cool on cooling rack for 15 mins, then turn out onto cooling rack until completely cool. Turn onto plate.
Submitted by Jacque Stager (Jacque481@aol.com)
PEACH PIE 3/4 cup flour 1/2 tsp. salt 1 small pkg. vanilla pudding (NOT INSTANT) 1 egg 1 tsp. baking powder 1/2 cup milk 1 large can peaches ( 3 1/2 cups) RESERVE juice 1 8 oz. cream cheese 1/2 cup sugar 1/2 tsp. cinnamon Combine flour, baking powder, salt, pudding mix, egg and milk in a large bowl. Beat for 2 min. on medium speed. Pour into a 10 inch greased pie pan. Place drained peaches in circles on top, set aside. Combine cream cheese, 1/2 cup sugar, and 3 Tbls. peach juice. Beat for 2 minutes until smooth. Spoon on top of the peaches keeping mixture about 1 inch away from the edges. Sprinkle with 1 Tbls. of sugar and 1/2 tsp. cinnamon evenly on top. Bake 350 for 30-35 minutes.
Submitted by Janet Mayer (jlmayer1863@neo.rr.com)
