Cake:
2 cups flour
1 cup sugar
2 tsp. soda
1 tsp. vanilla
4 heaping tablespoons cocoa
dash salt
1 cup cold water
1 cup Miracle Whip.
Combine dry ingredients, whisk together water and Miracle whip and stir by hand into the dry ingredients.
Bake at 350 degrees in 9x11 inch pan, approximately 25-28 minutes. I undercook it just a bit so it isn't dry.
Note: Don't make this in a 9x13 pan, cake will be too thin, you need to do it in a 8.5x11 or a 9x11.
Caramel Frosting
1 stick butter
1 cup brown sugar - you can use either light or dark brown, i prefer the dark brown as it gives it a richer flavor, but either light or dark work great.
Cook over medium heat for 2 minutes
Stir in 1/4 cup half and half, bring to boil.
Pour into KitchenAid bowl if you have a stand mixer, put in the whisk attachment, add 2 cups powdered sugar and whisk until it is lukewarm and smooth.
Frost the cooled cake.
It's better the next day - totally moist after it sits, covered overnight.
Showing posts with label
Cakes
Dear SOS: Whenever I get out to L.A., I have to stop at Auntie Em's Kitchen in -- Jenny Sawyer, Boston
FOR THE RECORD:
Cupcake recipe: A recipe for Auntie Em's coconut cupcakes in Wednesday's Food section indicated that 1 3/4 cups shredded sweetened coconut should be divided. Instead, all of it should be used for the batter. —
Dear Jenny: This billowy coconut cupcake is pretty irresistible. The cake has a hint of almond and a light buttermilk tang. There's tender, shredded coconut baked into the cake too. And the frosting -- it's a cream cheese frosting with butter mixed in, airy and creamy both, finished with a sprinkling of more shredded coconut on top. This one's for you, Bostonites.
Auntie Em's coconut cupcakes
Total time: 45 minutes, plus cooling time for the cupcakes
Servings: Makes 1 1/2 dozen cupcakes
Note: Adapted from Auntie Em's Kitchen in Eagle Rock.
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
3 eggs
2 1/2 teaspoons vanilla extract, divided
2 teaspoons almond extract
1 1/3 cups sugar
1 3/4 cups shredded sweetened coconut, plus extra for decorating the frosted cupcakes
1/2 pound cream cheese, at room temperature
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, at room temperature
3 1/3 cups powdered sugar, sifted
1. Heat the oven to 325 degrees. In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, 1 1/2 teaspoons vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix. Gently fold in the coconut.
2. Place 18 paper muffin cups into muffin tins. Fill each cup with a generous one-fourth cup of batter, so that it comes three-fourths up the side of each cup. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and allow to cool completely.
3. For the frosting: Beat the cream cheese on low speed until smooth; scrape down the sides of the bowl. Add the butter and continue mixing on medium speed until smooth. Scrape down the bowl again. Add the powdered sugar in three additions at low speed, mixing each addition until just combined. Scrape down the bowl again. Add the remaining teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
4. Frost each cupcake with 3 tablespoons frosting and sprinkle with extra shredded coconut. The cupcakes will keep for 2 days.
Each serving: 475 calories; 4 grams protein; 55 grams carbohydrates; 1 gram fiber; 27 grams fat; 11 grams saturated fat; 66 mg. cholesterol; 288 mg. sodium.
I was watching Paula Deen on QVC this evening, and she was selling her Ooey Gooey Butter Cake for $29 - it's the original cake that she started baking when she started her restaurant. So I Googled it for all of you, found it right away - here it is, with all variations - a great Easter dessert.
~ jan
Note: A lot of you find this this page thru Google. If you click here, it will take you to my home page, lots and lots of yummy recipes to browse. Pinky swear, it's worth the click. ~ jan
Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes. These are just a few of
the names I've heard our guests at The Lady & Sons call 'em. But to quote Shakespeare:
What's in a name? that which we call a rose
By any other name would smell as sweet.
This is exactly how I feel about our Gooey Butter Cakes. No matter what you call them, they're like that sweet rose that Shakespeare wrote about. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes.
the names I've heard our guests at The Lady & Sons call 'em. But to quote Shakespeare:
What's in a name? that which we call a rose
By any other name would smell as sweet.
This is exactly how I feel about our Gooey Butter Cakes. No matter what you call them, they're like that sweet rose that Shakespeare wrote about. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes.
- Cake
- 1 (18.25-ounce) box yellow cake mix
- 1 egg
- 1/2 cup (1 stick) butter, melted
- Filling
- 1 (8-ounce) package cream cheese, softened
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 (16-ounce) box confectioners' sugar
- 1/2 cup (1 stick) butter, melted
- Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
- In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
- Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
- Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
- Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!
Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!
Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.
Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.
Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.
Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.
Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.
Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.
Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.
Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.
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I sell wonderful aprons, I especially like the cobbler style shown below. It covers a multitude of sins, and comes in great colors, too. I also have bistro aprons, bar and bib aprons, Chef’s clothes and accessories. You can view the entire collection by clicking here.
~ jan
This is adapted from Dotty Pascoe, who lives in Leverett, Mass., and works at the town post office. She, in turn, received it from her sister Elaine, who lives in Deerfield, Mass., and who may or may not have found it in a local women's cookbook. For 45 years, Dottie Pascoe was a secretary at the University of Massachusetts; she enjoys bowling and NASCAR.
Makes 8 servings
3 cups flour all-purpose flour
1 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
3 eggs
1 teaspoon vanilla
4 cups apples, peeled and sliced or chopped (Russets, Golden Delicious, Granny Smiths, Baldwins and Cortlands all work well)
1 cup pecans
Preheat oven to 350 degrees.
In a large bowl, whisk together the dry ingredients (flour, sugars, cinnamon, salt and baking soda) until thoroughly combined.
Whisk together the wet ingredients (eggs, oil and vanilla) and stir into the dry ingredients. Stir to just combine. Fold in apples and pecans. The batter will be quite stiff. Add 1/4 cup water if desired.
Spread the batter into an ungreased tube pan or ungreased 9-inch-by-11-inch-by-2-inch baking dish. Bake 60 to 65 minutes, until a skewer inserted in the center comes out clean.
