Dr. Pepper Cake!

This cake recipe uses a favorite southern drink, Dr. Pepper, to make it exceptionally moist and yummy!   Dr. Pepper is a soft drink that you either love or can't stand it seems.  I like a good cold Dr. Pepper every now and then myself.   I think it's good to cook with, not only because of the carbonation, but because of the slightly peppery bite it has.   If you are not a Dr. Pepper fan, don't worry. because this cake doesn't end up tasting much like Dr. Pepper.  The Dr. Pepper just gives it a really nice light and moist texture and a good flavor.   

Here is what you will need:

1 box chocolate cake mix (I used Devils Food)

1 (3.4 oz.) box instant vanilla pudding

4 eggs

3/4 cup vegetable oil

10 oz. Dr. Pepper

1 tsp. vanilla

Glaze

2 cups powdered sugar

3-4 Tbs. Dr. Pepper (just enough to make the glaze thin enough to drizzle over the cake

1 tsp. vanilla

1 cup walnuts, chopped

Preheat oven to 350 degrees.

Mix the cake mix, vanilla pudding, eggs, oil, Dr. Pepper and vanilla.   Mix just until all well combined.  Don't over mix.   Pour into a well greased Bundt pan.   Bake for 55 to 60 minutes or until a pick inserted in the center comes out clean.

Allow to cool in the pan for about 20 minutes then invert onto a cake plate.

Stir together the powdered sugar, vanilla and just enough Dr. Pepper to make a glaze.  Drizzle over the cake.  Then sprinkle the chopped walnuts over the top.  





Chocolate Zucchini Cake!

I love zucchini because of the versatility of it!  You can use it in so many recipes, both savory and sweet.  It's particularly good in baked goods, because of the high water content, which makes whatever you bake it in very moist and the fact that it picks up and melds with whatever flavors you add to it.  

This recipe for chocolate cake is somewhat healthier than some recipes.  Some of the fat is replaced with applesauce and zucchini.   However, you would never miss it in the flavor.  Here is what you will need for this cake: 

1 3/4 cups sugar

1/2 cup oil ( we used canola)

3 eggs, lightly beaten

3/4 cup unsweetened applesauce

1 tsp. vanilla

2 1/2 cups all purpose flour

1/2 cup baking cocoa

1 tsp. soda

1 tsp. salt

1/2 cup buttermilk

2 cups shredded zucchini

1 cup mini semisweet chocolate chips

1 cup chopped pecans

Preheat oven to 350 degrees.

In a mixing bowl, beat sugar and oil with an electric mixer for 1 minute.  Add the eggs, applesauce and vanilla.  Beat just until mixed.

In a separate bowl, combine the flour, cocoa, baking soda and salt.  Add to the sugar mixture alternating with the buttermilk.   Beat just until blended.   Fold in the zucchini.

Pour into a 9"x13"  baking pan that has been sprayed well with nonstick baking spray.  Bake for 20 minutes.  



Sprinkle the top with the mini chocolate chips and the chopped pecans.  Return to the oven and bake for 10-15 minutes or until a pick inserted in the middle comes out clean.

Cut into squares to serve!



Old Fashioned Chocolate Pound Cake!

 

 

 

I love a good pound cake and I also love a good chocolate anything, so a "Chocolate Pound Cake" is just a wonderful thing to me!  This recipe is so moist and has just the right amount of chocolate and with the old fashioned chocolate glaze it tastes so good!   You have to try this one! 

 

Here is what you will need:

 

1/2 cup butter

1/2 cup oil (vegetable or canola)

1/2 cup cocoa powder

2 1/2 cups sugar

4 eggs

2 tsp. vanilla

1 tsp. almond flavoring

3 cups all  purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 cup sour cream

6 oz. semisweet chocolate chips

 

Glaze

1 cup semisweet chocolate chips

1/4 cup half and half cream

1/4 cup butter

1 cup confectioners sugar

1 tsp. vanilla

1/2 tsp. almond extract

1/4 cup chopped almonds

 

Preheat oven to 325 degrees. 

 

In a large mixing bowl, sift together the flour, baking powder, salt, and cocoa powder. 

 

In a separate bowl beat the butter, oil, and sugar together.   Add the eggs and then the sour cream.   Add this to the dry ingredients and mix. Add vanilla and almond flavorings.  Fold in the chocolate chips. 

 

Spray a 10 cup Bundt pan with nonstick baking spray or butter and flour it well.   Pour the batter evenly into the pan and place in the oven.  Bake for 75 to 90 minutes or until a pick inserted in the center comes out clean. 

 

Remove from the oven and allow to sit in the pan for about 10 minutes, then turn out onto a cake plate. 

 

To prepare the glaze, microwave the chocolate chips and butter until the chips are melted.  Stir in the half and half until smooth.  Heat a bit more if needed.  Stir in the confectioner's sugar, vanilla and almond flavorings until smooth.  

 



Pour the glaze over the cake and then sprinkle with the almonds! 

 





Slice and serve! 

 

If you are a chocolate lover, like me, this cake can be dangerous and you might need somebody to take it away from you!

MiMi's Bumpy Cake!

"MiMi's Bumpy Cake" is a delicious fudgy cake recipe that my mother got from a good friend of hers.  The original recipe was called something else, but the grandchildren of the lady who gave Mama the recipe, call this "the Bumpy Cake" when they are requesting it and I take it that they probably request it frequently.  I can understand why, because it is so good.  The grandchildren also call her, "Mimi", therefore..."Mimi's Bumpy Cake"! 

This is a great cake for those who don't want such a large cake, because it makes just a simple one layer cake.  When you are baking for just two or three people, it's hard to finish an entire three layer cake sometimes.  This is also a really easy cake to bake and I don't think there is any way to goof on this one! 

Here is what you will need for this 'Bumpy Cake':

1/2 cup butter, softened (1 stick)

3/4 cup sugar

2 eggs

3/4 cup sour cream

1 tsp. vanilla

1 cup all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup cocoa powder

1 tsp. cinnamon

Bumpy Frosting

1 cup milk chocolate chips or semi sweet chocolate chips (whatever you prefer)

2/3 cups whipping cream (heavy cream)

1/2 cup sugar

2 Tbs. butter

2 Tbs. corn syrup

1 tsp. vanilla

1 cup Macadamia nuts, coarsely chopped

Preheat oven to 350 degrees

In a mixing bowl, cream butter and sugar.  Add eggs and mix well.  Mix in sour cream and vanilla.

In a separate bowl, sift together flour, cocoa, baking powder, baking soda, and salt.

Gradually add flour mixture to the butter and sugar mixture and mix until well blended.

Prepare a 9 inch round cake pan by placing a circle of wax paper or parchment paper cut to fit in the bottom, then sprayed well with nonstick spray for baking or greased well.    Pour the batter in the pan.  Bake at 350 degrees for 25 to 30 minutes. 

Remove from oven and allow to cool in pan for about 15 minutes before turning out onto a cake plate.

While the cake is cooling, prepare the frosting.  Place the chocolate.chips, cream, sugar, butter and corn syrup in a heavy saucepan and bring to a boil, stirring constantly.  Cook for about 7 minutes.  Remove from heat and add vanilla.   Allow to cool for about 15 minutes then beat it with a wooden spoon for about 4-5 minutes.  It will be thick.   Stir in  the macadamia nuts.

Pour over the top and spread over the sides of the cake.

Slice and serve!



Mississippi Mud Cake!



Mississippi Mud Cake is an old recipe that I grew up eating.  You never went to a church pot luck or a family reunion that Mississippi Mud Cake wasn't present and accounted for. 

It's a really good sort of gooey brownie like cake made from scratch.  For some reason, we quit making the Mississippi Mud Cake for the last several years, I am not sure why though.  Maybe we tossed it aside in favor of other chocolate desserts.

 I seem to get a request for this recipe at least 3 or 4 times a week so we are bringing it back.  I must say, we should have never stopped making it, because it's delicious.  Here is what you will need for this cake:

2 sticks butter, melted
2 cups sugar
1/2 cup cocoa
4 eggs
1 tsp. vanilla
1  1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup coconut
1 bag miniature marshmallows

Frosting
1 stick butter
4 Tbs. cocoa
6 Tbs. milk
1  1lb. box powdered sugar
1 tsp. vanilla
1 cup chopped nuts

Preheat oven to 350 degrees.

Whisk together melted butter, sugar, cocoa, eggs, and vanilla.  Mix in flour, baking powder, salt and coconut.  Pour into a greased  9"x13" pan.  Bake for 20-25 minutes.

Sprinkle the top with the marshmallows and place back in oven for just about 5 minutes.

To make the frosting, place the butter,  cocoa, and milk in a saucepan and bring to a boil. Stir constantly to prevent scorching.  Remove from heat and add sugar, vanilla, and nuts.

  Drizzle evenly over the marshmallow layer.

Mississippi Mud Cake!