Triple Chocolate Bundt Cake

 It happened again...unexpected company, 

(children who call and say
"Hey mom! We're coming for supper!")

....plenty of food on the table but no dessert. 

I found this quick and easy cake in the Gooseberry Patch cookbook

Our Favorite Christmas Recipes.

I had all the ingredients on hand and it was so easy to just whip it up, 

pour it in the pan and pop it in the oven.
55 minutes later, dessert was ready.

I served it up right out of the oven.

Oh my goodness, was it ever good!

Triple Chocolate Bundt Cake

16 oz pkg devil's food cake mix

4 1/2 oz pkg instant chocolate pudding mix

1 3/4 cup milk

12 oz pkg semi-sweet chocolate chips

2 eggs, beaten

Garnish: powdered sugar

Combine cake mix, pudding mix, milk, chocolate chips and eggs in a large bowl. 

Mix until well blended, about 2 minutes. 

Pour batter into a greased and floured Bundt pan.

Bake at 350* for 50 - 55 minutes, 

until cake springs back when touched.

No not over bake.

Turn out onto a serving plate; sprinkle powder sugar over top before serving.

Just look at all the yummy chocolatey goodness!

Apple Dump Cake

You just found out that you have company coming for supper.
You've got enough for the meal, but you don't have anything to serve for dessert.
Need something quick and easy to prepare?

Or, maybe this is the case.

You have supper planned.
You know you want to serve a dessert, too, 

but just don't know what to fix.
You need something to top off the meal....

something delicious, filling and sweet.

Either way, this dessert is for you!

Dump cake.
I'm sure most of you have heard of it.

And, most of you have prepared it.

It's quick and easy.

It's delicious.

And, it's sweet.

And what is so awesome about Dump Cake, you ask?
You can use any flavor of pie filling....
Blueberry, blackberry, cherry, peach or apple pie....

or combine a couple flavors together.
Use a pie filling, then add a few fresh berries...

The options are endless....

Tonight, I used apple pie filling.
It's what I had on hand. It's what we like.

Apple Dump Cake

2 (21 oz) cans apple pie filling

1 TBSP Cinnamon or

1 1/2 TBSP Cinnamon sugar

1 (18.5 oz) box yellow cake mix

2 - 3 TBSP butter/margarine

Preheat oven to 350*

Spray the sides of a 9 x 13 baking dish with non-stick spray.

Pour pie filling in to the baking dish.
Spread pie filling evenly over the bottom of the dish.

Sprinkle cinnamon/cinnamon sugar over pie filling.

Sprinkle cake mix over cinnamon.

Dab butter in approx 8 - 10 places over cake mix.

Bake for about 45 minutes or until

 butter is melted and top is golden brown.

Just look at all that sweet yumminess.

Oh...and to make it even better...

top it off with a scoop of vanilla ice cream.

Yea...now that's what I'm talkin' about!

This recipe can be cut in half by using half the cake mix,
saving the rest for a future dump cake,
or purchasing a smaller box of cake mix such as Jiffy.

Apple Butter Sheet Cake

Sheet cakes are nice because you can have a 

smaller piece of cake without having to cut such a large piece.
They are easy to transport to potlucks and holiday dinners at someone else's house.
And they come in a variety of flavors...

chocolate, vanilla, pumpkin, white chocolate....
the list is long.

If someone asks me to bring a dessert,
a sheet cake is usually one of the first recipes I think of.

I took a recipe for spice cake and played with it a bit,

then came up with this one.
I looked on the internet to see if there was another sheet cake by the same name and I couldn't find one. So, here's to hoping I have invented the first

Apple Butter Sheet Cake!

(since posting this recipe, I have found that someone else has decided to claim this recipe as her own. She claims that she made it up herself. I hate it when that happens, but in this case....apparently she really enjoyed the cake....
so I'll just take it as a compliment!)

ENJOY!

Apple Butter Sheet Cake

1/2 cup shortening

1 cup sugar

4 eggs, beaten

2 1/2 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1 cup buttermilk

1 cup Apple butter

In a medium size bowl, cream shortening and sugar together.

Add egg and beat on medium speed until light and fluffy.

(approx 5 minutes)
In another medium bowl, sift together all other ingredients except buttermilk and apple butter.

Add dry ingredients alternately with buttermilk.

Add apple butter and mix until all ingredients are combined and batter is smooth.

Pour in to a greased jelly roll pan

Bake at 325* for 25 - 30 minutes, or until done.

Allow to cool for 10 minutes.

Frost with cream cheese frosting.

Cream Cheese Frosting

4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, beat together the butter and cream cheese with an electric mixer.
With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
Beat in the vanilla until combined.

Cinnamon Pudding Cake

Oh how I LOVE cinnamon. 

This delicious cake is just oozing cinnamon flavor!
And that's all I need to say about that....

Cinnamon Pudding Cake
SERVES 12

1 cup sugar
2 T. butter
1 cup milk
2 cup all-purpose flour
2 t. baking powder
2 t. cinnamon
1/4 t salt
Mix all ingredients together and blend well. Pour into a greased 13"x9" baking pan, add topping.


Topping:
2 cups brown sugar
2 T butter
1 1/4 cup water
Combine ingredients in a saucepan; bring to a boil.
Pour mixture over the cake batter and bake at 350 degrees for 25 minutes.
(I apologize for missing photos..too blurry..didn't want to spoil it for you)

Doesn't this look good?

 It is OH MY GOODNESS GOOD!!!

Pumpkin Streusel Coffee Cake

My granddaughters came over to spend the day with me today. 

We love to 'play' in the kitchen, so we did a little baking. 

Pumpkin Streusel Coffee Cake was the recipe picked for today.
Trust me...this moist, delicious cake tastes as great as it looks!

Pumpkin Streusel Coffee Cake
found in Gooseberry Patch
101 Breakfast & Brunch Recipes cookbook

18 1/2 oz pkg yellow cake mix

1 cup canned pumpkin

3 eggs, beaten

3 T oil

1/3 cup water

1 tsp pumpkin pie spice

1 1/3 cup brown sugar, packed and divided

 2 t cinnamon, divided

1 cup all-purpose flour

1/2 cup butter, softened

In a bowl, combine dry cake mix, pumpkin, eggs, oil, water and pie spice. 

Pour half the batter into a greased 13" x 9" baking pan; set aside remaining batter.

Mix together 1/3 cup brown sugar and 3/4 tsp cinnamon; sprinkle over batter in pan. 

Carefully spread remaining batter over cinnamon mixture. 

Combine flour with remaining brown sugar, 

remaining cinnamon and butter; mix well. 

Spread evenly over top.

Bake at 325* for 30 - 40 minutes, until a knife tip inserted in the center tests clean.
Serves 10 to 12

Moist and delicious...

with the perfect touch of pumpkin, 

cinnamon and brown sugar flavor!

Is this too much for your family? 
Cut out what you need now and place the rest in the freezer.
When cake has cooled, cut each piece and place on a cookie sheet an inch or two apart. Freeze the cake until it's just frozen..about one hour.
Place cake in a freezer container or freezer bags and put back in freezer.
When ready to eat...fold a paper towel in quarters. Place paper towel on a small plate. Place piece of cake on the paper towel, cover with plastic wrap and place in the fridge. In the morning, pop it in the microwave for a few seconds...approx 10 - 15....and there you go...hot coffee cake!

Apple Cake

 My grandma, Ma, was an awesome southern cook. I don't know of anything that she couldn't cook from scratch. Most of her recipes were made by memory, but luckily, she did take the time to write a lot of them down in a notebook...which I now have.

This recipe was also made by my Aunt Lorraine, who was another wonderful cook.

She, along with my momma and my other aunts, inherited Ma's cookin' skills.
Any time we would visit Ma, my aunts would gather at her house to shell and put up peas, 

can peppers, pickles, tomatoes....or just bake up a skillet full of biscuits and gravy and sit around the table for a night of Yahtzee!

Ma's Apple Cake is the best I've ever tasted.
I've never known Ma or Aunt Lorraine to add any topping to this cake.

It's just a moist, delicious cake made by one of the finest southern cooks!

Ma's Apple Cake

2 cup sugar

1 1/4 cup vegetable oil

2 eggs, well beaten

2 tsp vanilla

1/4 - 3/4 cup butter/margarine, softened
(this depends on how moist you like your cake-I used 1/4 cup)

2 cups finely chopped apples

3 cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 cup pecans chopped

In a medium size bowl, mix together the first five ingredients. 

Add apples an stir until well combined.

In a separate medium size bowl, 

whisk together flour, baking soda, cinnamon and salt.

(add ingredients to bowl and stir several times with a whisk)

Add pecans.

Add 1/2 flour mixture to apple mixture and stir until all ingredients are mixed together.

Add remaining flour mixture and stir until all ingredients are combined.

Batter will be thick. 

Spoon batter in to a greased and floured Bundt pan.

Bake on 350* for 1 hr 20 minutes.