We have a neighborhood Labor Day breakfast to go to in the morning and I made this to take with us. It's so good and it's really easy to throw together.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Sunday, September 4, 2011
Tuesday, August 2, 2011
Coconut Cream Cake
We made a cake like this one for the 4th of July in a 9x13 pan. Aaron and Maddie used berries to make a flag. We didn't use the flaked coconut. Aaron had me modify it to take to work for Pina Colada day. I added crushed pineapple to the cake batter, decreasing the water by a little bit to accommodate the liquid from the pineapple. It was really good.
1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Thursday, July 24, 2008
Boiled Raisin Cake with Caramel Icing
Boiled Raisin Cake
2 cups raisins
2 1/2 cups water
1 cup butter or oil
2 cups brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups silfted flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
Simmer the raisins and water for a few minutes. Cool. Mix butter, sugar, eggs, and vanilla. Add the raisin juice. Sift the dry ingredients together and add to other mixture. Stir. Fold in raisins. Pour into a greased, floured 9 x 13 inch (3.5 L) cake pan and bake at 350°F (180°C) for 40 minutes. Cover with Caramel Icing.
Caramel Icing
Melt 1/3 cup butter. Add 1 cup brown sugar and boil over low heat for 2 minutes, stirring constantly. Stir in 5 tbsp milk and heat until mixture comes to a boil. Remove from heat and cool to lukewarm. Stir in 1 1/2 - 2 cups sifted icing sugar and beat until thick enough to spread.
2 cups raisins
2 1/2 cups water
1 cup butter or oil
2 cups brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups silfted flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
Simmer the raisins and water for a few minutes. Cool. Mix butter, sugar, eggs, and vanilla. Add the raisin juice. Sift the dry ingredients together and add to other mixture. Stir. Fold in raisins. Pour into a greased, floured 9 x 13 inch (3.5 L) cake pan and bake at 350°F (180°C) for 40 minutes. Cover with Caramel Icing.
Caramel Icing
Melt 1/3 cup butter. Add 1 cup brown sugar and boil over low heat for 2 minutes, stirring constantly. Stir in 5 tbsp milk and heat until mixture comes to a boil. Remove from heat and cool to lukewarm. Stir in 1 1/2 - 2 cups sifted icing sugar and beat until thick enough to spread.
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