Cakes & Cookies

Hot Fudge Sundae Cake

1 c. flour

¾ c. sugar

2 T. cocoa

2 t. baking powder

¼ t. salt

½ c. milk

2 T. oil

1 t. vanilla

In at 8x8 baking dish add all of the above ingredients well mixed.

Spread out evenly and sprinkle over mixture:

    1 c. brown sugar

    ¼ c. cocoa

Pour 1 ¾ c. hot water over entire mixture.

Bake at 350 for 45 minutes. Can be doubled and baked in a 9x13 pan for 35 minutes.  Let sit for about 15 minutes to thicken up.  Serve hot with vanilla ice cream.

Poppy Seed Cake

1 pkg. butter cake mix

1 small pkg. instant vanilla pudding mix

4 eggs

1 c. sour cream

½ c. water

1 t. rum flavoring

½ c. melted butter

¼ c. poppy seeds

Combine cake, pudding, eggs, sour cream, water, rum flavoring, butter and poppy seed in mixing bowl. Blend for 3 minutes. Pour batter into well greased Bundt pan. Bake at 350 for 40 minutes. Let cool and dust with powdered sugar.

Texas Coconut Cake

White cake mix

1 sm. Box instant coconut pudding

3 eggs

¼ c. oil

1 ¼ c. water

1 lg. can coconut cream

9 oz. cool whip

Coconut

Combine cake mix, pudding, eggs, oil and water. Pour in greased 9x13 pan and bake at 350 for 30 minutes. While hot, poke with a straw and pour cream over the top. Let cool. Frost with cool whip and sprinkle on coconut.

Zucchini Chocolate Cake

½ c. oil

½ c. butter

1 ¾ c. sugar

2 c. zucchini, grated skin and all

2 eggs

½ c. buttermilk

1 t. vanilla

¾ c. chocolate chips

Sift together:

2 ½ c. flour

¼ c. cocoa

1 t. soda

1 t. salt

Cream oil, butter and sugar together. Add eggs and beat. Mix together and add dry ingredients. Bake in greased 9x13 pan. Top with chocolate chips. Bake for 50 minutes at 325.

Strawberry Cake

White cake mix

(2) 8 oz. cream cheese

1 c. whipped cream

1 c. powdered sugar

(2) Boxes Danish Dessert

2 boxes frozen or fresh strawberries

Prepare cake according to directions. Bake in 9x13 pan. Mix cheese, cream and sugar together and frost the cake with the mixture. Make the Danish Dessert with ½ the water and add the strawberries to the mix. Put on top of frosting. Top with whipped cream.

Chocolate Cake

Mix together for 3 minutes on high:

¾ c. butter

1 2/3 c. sugar

3 eggs

1 t. vanilla

Sift together:

2 c. flour   

2/3 c. cocoa   

1 ¼ c. baking soda

1 t. salt

¼ t. baking powder

Add to butter mixture alternating with 1 1/3 c. water. Bake at 350 for 30 minutes.

Frosting:

    6 T. butter

    1 t. vanilla

    2 2/3 c. powdered sugar

    ½ c. cocoa

Wally Cake

Chocolate Cake Mix

1 can sweet and condensed milk

1 jar caramel topping

1 large cool whip

Candy bar

Prepare cake according to directions. With end of wooden spoon, poke holes in cake. Pour milk and caramel topping over cake. Refrigerate overnight. Frost with cool whip. Grate candy bar on top.

Banana Split Cake

12 oz vanilla wafers

½ c. butter, melted

Crush wafers, mix and press into the bottom of a 9x13 pan. Refrigerate for 30 minutes

4 c. powdered sugar

2 eggs

1 c. butter

1 t. vanilla

Beat until smooth and spread on top of crust.

20 oz. crushed pineapple

3 – 4 bananas

Chocolate ice cream syrup

Drain pineapple and spread on top of butter mixture. Slice bananas on top. Frost with whipped cream.  Drizzle chocolate syrup on top.

Pumpkin Cake

Mix and pat into the bottom of a greased 9x13 pan:

Yellow cake mix (remove 1 c.)

½ c. butter, melted

1 egg, beaten

Mix and pour over cake:

1 lg. can pumpkin

2 eggs, beaten

2/3 c. milk

Mix until crumbly and sprinkle over pumpkin mix:

1 c. cake mix

½ c. sugar

½ t. cinnamon

3 T. cold butter

Bake at 350 for 50 minutes.  Serve with whipped cream.

Dirt Cake

1 pkg. Oreo cookies

2 small pkgs. Instant vanilla pudding

3 ½ c. milk

12 oz. cook whip

8 oz. cream cheese

¼ c. butter

1/3 c. powdered sugar

Crush Oreos. Combine pudding, milk and cool whip. In another bowl combine cheese, butter and sugar.  Layer: Oreos, pudding, cheese, Oreos, pudding, cheese.

Apple Cake

4 c. apples, chopped in blender

2 eggs

2/3 c. oil

3 c. flour

2 c. sugar

1 t. cinnamon

1 t. salt

2 t. soda

2 t. vanilla

Beat together apples, eggs, oil. Sift together dry ingredients. Pour into 9x13 greased pan. Mix:

1 c. brown sugar

1 c. chopped nuts

½ c. flour

½ c. butter

Crumble over top of cake. Bake at 350 for 40-50 minutes. Don’t over bake.

Ice Cream Cake

10 ice cream sandwiches

1 sm. Pkg. instant chocolate pudding

1 c. milk

16 oz. cool whip

10-12 crushed Oreos

Mix together pudding, milk, crushed Oreos and ½ c. cool whip. Set 5 ice cream sandwiches on serving plate with long edges together so they form a rectangle. Spread pudding mixture on top keeping away from the edges. Place the remaining ice cream sandwiches on top and press down slightly to push pudding to the edge. Cover and freeze for at least 1 hour. Frost sides and top with remaining cool whip. Freeze again until ready to serve. Remove from freezer about 15 minutes before serving. To serve, slice portions like a loaf of bread.

Éclair Cake

1 box graham crackers

2 sm. Packages vanilla pudding (instant)

3 ½ c. milk

8 oz. cool whip

Spray bottom of 9x13 pan and line with crackers. Mix pudding and milk. Blend in cool whip. Pour ½ pudding mix on crackers. Top with second layer of crackers and pour on remaining pudding. Top with another layer of crackers. Put frosting in microwave for 30 sec. Pour ½ to ¾ on top of last layer of crackers. Refrigerate for 2 hours.

Carrot Cake

350 Degrees

40 Minutes for two 9” round cake pans

55 Minutes for 9” X 13” cake pan

2 C. Flour

2 C. Sugar

1 ½ C. Vegetable or Canola Oil

2 t. Baking Soda

2 t. Salt

2 t. Cinnamon

3 C. Grated (Uncooked) Carrots Approx. 4-5 Carrots (I like to pack them snuggly in measuring cup to get proper amount of carrots)

4 Eggs

1 C. Chopped Walnuts

Preheat oven. Grease & flour cake pans. (If you are doing double layer it is best to line bottom with parchment paper for easier release.) Mix dry ingredients. Add oil and stir well. Add eggs one at a time. Mix well. Add carrots and nuts. Pour into cake pan or pans tap a few times to get air bubbles out on counter. Bake for recommended time.

For special occasions, I like to make the 9” X 13” twice for added height. Best to let the cake cool on a wire rack for 15 to 20 minutes before trying to release from the pan. Then loosen around the edges with a sharp, thin bladed knife. Place first layer on serving tray. When cool, frost top. When second cake is cool, remove from pan & place on frosted first layer. Continue frosting the sides first then the top.

Cream Cheese Frosting

1 Lb. Box Powdered Sugar or ½ bag of 2 Lb. Powder Sugar

8 oz. Cream Cheese (Softened)

1 Stick Butter or Margarine

2 t. Vanilla

Mix cream cheese and butter or margarine on high. Gradually add powdered sugar. Add vanilla & mix well.

Choco-holic Cake

1 pkg chocolate instant pudding

½ cup sour cream

2 cups (12oz pkg) semi-sweet chocolate chips

1 pkg (18.25oz) chocolate cake mix   

1 cup milk               

4 large eggs               

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Grease and flour 12-cup bundt pan or other tube pan. Combine cake mix, pudding, milk, sour cream and eggs in large mixer bowl.  Beat on low speed just until blended.  Beat on high speed for 2 minutes.  Stir in morsels and nuts.  Pour into prepared baking pan.

Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes.  Invert onto wire rack to cool completely.

Glaze:

2 packets (1oz each) choco bake pre-melted unsweetened chocolate flavor

3 T butter or margarine

1 ½ cups sifted powdered sugar (I don’t usually use all of it)

2-3 T water

1 t vanilla extract

Melt choco bakes and butter in medium, saucepan over low heat, stirring until smooth.  Remove from heat.  Stir in powdered sugar alternately with water until of desired consistency.  Stir in vanilla extract. Pour glaze over cake.

Soft Gingersnaps

1 ½ c. butter

2 c. sugar

2 eggs

½ c. molasses

4 ¾ c. flour

3 t. baking soda

2 t. cinnamon

1 t. ginger

1 t. cloves

½ t. salt

½ t. nutmeg

Cream together butter and sugar. Add eggs and beat well. Beat in molasses. Combine dry ingredients. Gradually add to dreamed mixture. Refrigerate for one hour. Roll into 1” balls and roll in sugar. Place 2” apart on ungreased baking sheet. Bake at 350 for 8 minutes.

Sugar Cookies

1 c. sour cream

1 ½ c. sugar

½ t. soda

1 c. butter, melted

½ t. salt

3 eggs

1 t. vanilla

4 ¾ c. flour

Mix together. Bake at 370 for 8 minutes.

Frosting:

    8 oz. cream cheese

    2 c. powdered sugar

Double Chocolate Snowquakes

1 ½ c. flour

¾ c. cocoa

2 t. baking powder

¾ t. salt

½ c. butter

¾ c. brown sugar

¼ c. sugar

2 eggs

1 t. vanilla

1 ¼ c. milk chocolate chips

1 c. powdered sugar

Mix dry ingredients and set aside. Cream butter, sugar, eggs and vanilla. Add dry mixture to dough. Fold in chocolate chips. Cover and chill for one hour.  Form dough into 1” balls and roll in powdered sugar.  Bake at 350 for 10 minutes.

Chocolate Peanut Butter Cookies

½ pkg. devil’s food cake mix

2 oz. cream cheese

2 T. butter

¼ c. peanut butter

1 egg

Preheat oven to 400. Mix cheese, butter and peanut butter. Add cake mix and egg and mix well. Drop with cookie scoop on to pan. Flatten with a fork. Bake for 10 minutes.

Chewy Oatmeal Cookies

¾ c. butter

1 ¼ c. brown sugar

1 egg

1/3 c. milk

1 ½ t. vanilla

3 c. oats

1 c. flour

½ t. baking soda

½ t. salt

¼ t. cinnamon

1 c. raisins

Combine butter, brown sugar, egg, milk and vanilla. Combine dry ingredients and mix into dough. Stir in raisins. Bake for 10 minutes at 375.

Fibery Poo Cookies

1 Cup old fashioned oats

2/3 Cup shredded coconut

1/2 Cup creamy peanut butter

3/4 Cup ground flax seed

1/2 Cup semisweet mini chips

1/3 Cup honey

1 Tablespoon chia seeds

1 teaspoon vanilla extract

Blend all ingredients together in medium mixing bowl. 

Spread into an 8 x 8 inch baking pan

Put into fridge to cool and set-up.

Cut into squares and enjoy a fibery snack that will keep your bowels moving freely.

Wedding Cookies

1 c. butter

5 T. powdered sugar

1 ¾ c. flour

1 t. vanilla

Cream together butter and sugar. Add flour and beat well. Form into 1” balls and roll in powdered sugar. Bake at 350 for 15 minutes.

M & M Cookies

1 c. butter

½ c. brown sugar

2 eggs, separated

1 t. vanilla

2 c. flour

½ t. salt

1 can cream cheese frosting

M & Ms

Crushed nuts

Blend butter, sugar, egg yolks, vanilla. Mix dry ingredients. Mix together and chill for 1 hour. Roll into 1” balls and dip in egg whites. Roll in nuts. Bake at 350 for 5 minutes. Press thumb into center of each cookie. Bake 10 more minutes. Cool. Fill center with frosting and place M & M on top of frosting.

Pumpkin Chocolate Chip Cookies

1 spice cake mix

1 small can pumpkin

1 c. chocolate chips

Mix ingredients together. Bake on greased cookie sheet for 16 minutes at 350.

Rolo Cookies

2 ½ c. flour

¾ c. cocoa

1 t. soda

1 c. brown sugar

1 c. sugar

1 c. softened butter

2 t. vanilla

2 eggs

1 pkg. rolo candies

1 T. sugar

½ c. chopped pecans

Sift together dry ingredients. Add butter, vanilla, eggs and mix well. Shape dough around rolos into 1” balls. Mix 1T sugar and pecans together. Press cookie tops into nut mixture.  Bake at 375 for 15 minutes. You can drizzle melted white chocolate over cooled cookies.

Raspberry Diagonals

1 c. butter

½ c. sugar

3 c. flour

¼ c. milk

½ c. raspberry jam

Cream butter and sugar. Slowly add milk and flour. Divide into 3 parts. Roll into logs about 1” thick and place on cookie sheet. With handle of wooden spoon, make a grove down the center. Bake at 375 for 10 minutes. Fill groove with jam. Bake an additional 10 min. While warm, cut diagonally into 1” pieces.

Best Chocolate Chip Cookies

¾ c. butter

1 ¼ c. brown sugar

2 T. milk

1 T. vanilla

1 egg

1 ¾ c. flour

1 t. salt

¾ t. baking soda

1 c. semi sweet chocolate chips

Combine butter, sugar, milk, vanilla and egg. Mix dry ingredients and add to dough. Fold in chocolate chips. Form into 1” balls and bake at 350 for 8 minutes.

Chocolate Oatmeal Coconut Chunkies

1 c. coconut

8 oz. semi sweet chocolate chips

1 ½ c. oatmeal

1 ¼ c. flour

1 c. butter

½ c. brown sugar

½ c. sugar

1 T. vanilla

½ t. salt

1 t. baking soda

¾ t. coconut extract

1 egg

In skillet, toast coconut on medium low heat. Combine all ingredients except coconut and chips. Mix in coconut and chips. Drop ¼ c. of dough on ungreased cookie sheet. Bake for 15 minutes until golden.

Peanut Butter Cookies

¾ c. peanut butter

½ c. butter

1 ¼ c. brown sugar

3 T. milk

1 T. vanilla

1 egg

1 ¾ c. flour

¾ t. salt

¾ t. baking soda

Combine peanut butter, butter, sugar, milk, vanilla and egg. Sift together flour, salt and soda. Mix together and form into 1” balls. Flatten slightly with tines of a fork. Bake at 375 for 7 minutes.

Hello Dolly Cookies

½ c. butter

1 pkg. graham crackers (about 10 crackers)

1 c. chocolate chips

1 c. coconut   

1 c. chopped nuts

1 can sweet and condensed milk

Melt butter in 9x13 pan at 350. Crush crackers and mix with butter. Layer chips, coconut, nuts. Pour milk on top of layers. Bake at 350 for 25 minutes.

Cake Mix Cookies

1 pkg. cake mix (any flavor)

½ c. vegetable oil

2 T. water

2 eggs

1 c. chips (any flavor)

Mix all ingredients and then add the chips. With cookie scoop, place on greased cookie sheet. Bake at 350 for 10 to 12 minutes. Cookies won’t look done.

Tollhouse Chocolate Chip Oatmeal Cookies

1 ½ c brown sugar

1 ½ c sugar

4 eggs

1-12oz chocolate chips

1 ½ c chopped nuts

4 c quick oats

3 c Flour       

2 tsp salt       

2 c shortening       

2 tsp vanilla       

2 tsp baking soda   

2 TB hot water       

Combine dry ingredients in separate bowl and set aside. Cream shortening, add brown and white sugars. Mix well. Add eggs, vanilla, and salt. Dissolve soda in hot water and stir in. Add dry ingredients a couple cups at a time and stir until well mixed. Bake at 375* for 10-12 minutes. Makes 6 dozen cookies.