Posted in desserts

Wacky Cake

I finally have some time to post this recipe.  We baked this cake for my brother’s rehearsal dinner dessert.  {print recipe}

4 1/2 cups flour

3 cups sugar

1/2 cup cocoa

1 Tablespoon baking soda

3 Tablespoons vinegar

1 cup oil

1 Tablespoon vanilla

3 cups water


Cool whip

sour cream

sliced strawberries

powdered sugar

Sift all dry ingredients into bowl.   Add vinegar, oil, vanilla and half of the water.  Stir well.  Add rest of water, and stir until well mixed.

 Bake at 350 F for 25-30 minutes

 For the topping, don’t mix this up until just before you serve it.  I don’t have exact measurements.  Mix in a ratio of 2/3  cool whip and 1/3 sour cream.  Mix the powdered sugar with the strawberries and then gently fold into the cool whip mixture.  Serve a scoop of topping on top of each piece of cake.

Makes an 18×26 inch sheet pan.   Cut in half for 9 x 13 inch pan, or a 2 layer cake.

Posted in desserts

Strawberry Crisp

I came across this recipe for Strawberry crisp and just had to try it.  I did make a few changes. {print recipe}

Strawberry Crisp

For the fruit part:

4 cups strawberries, sliced

1/3 cup white sugar

1 tablespoon lemon juice

2 tablespoons corn starch

For the topping part:

3/4 cup whole wheat flour

1 cup quick oats

3/4 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup butter

1/4 cup chopped pecans

Spray your 7 x 11 inch baking pan with cooking spray.  Turn your oven on to 325º.  Mix together the strawberries, white sugar, lemon juice, and corn starch.  Let this set while you mix up the ingredients for the topping.

Mix together the flour, brown sugar, cinnamon, and salt in a bowl.  I went ahead and added the oats and then mixed in the butter with a pastry blender.  I forgot to add the nuts until 20 minutes after baking, so I sprinkled them on top. 

Place the strawberries in the prepared baking dish and sprinkle the topping over it.  Bake for 40-50 minutes.

Posted in desserts

Graham Cracker Cake

This is something I remember my parents making.  My brother reminded me of it when I called him for his birthday.  He and my older sister usually requests this for their birthday desserts.  It is very simple, and has only four ingredients.

Graham cracker cake

Graham crackers


1 small box of jello

cool whip, thawed

Start out by thawing your cool whip.  You don’t want to stir it to thaw it.  Mix the powdered jello in with the applesauce.  I would say about 1 – 1 1/2 cups of applesauce per box of jello.  Lay a graham cracker on a plate.  Spool some applesauce mixture on top and top with another graham cracker.  Repeat layers as many as you want.  Top with a graham cracker and then frost with the cool whip.  Set in the refrigerator for at least an hour.  You want the graham crackers to absorb some of the applesauce so that they are soft.

Posted in desserts

Raspberry Poke Cake

I got this recipe from America’s Test Kitchen.  I did make a few changes to use what we had on hand.  The original recipe calls for whipping cream, but I used Cool-whip as I had some in the freezer.  This was a nice change for a cake and it wasn’t that sweet.  I liked the raspberry layer between the cake and cool-whip.

Raspberry Poke Cake

1 1/2 sticks of butter, softened

1 3/4 cups sugar

2 1/2 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 teaspoons vanilla

6 large egg whites

Syrup and topping:

4 cups frozen raspberries

4 Tablespoons sugar

2 Tablespoons orange juice

1/2 cup water

2 Tablespoon raspberry-flavored jello (I think I would use the whole box next time)

Cool whip

Preheat the oven to 350º.  Grease and flour a 9 x 13 inch pan.  Sift flour, baking power, and salt into a bowl and set aside.  Combine the milk, egg whites, and vanilla.  Set that aside.  Cream the butter and sugar in a bowl until fluffy.  Add the flour mixture and egg white mixtures alternately to the sugar mixture.  Beat about 30 seconds after each addition.  Pour batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean, about 35 minutes.  Cook the cake completely, at least 1 hour.  Once it has cooled, you can poke about 50 holes or so in the cake.  I used a chopstick and made sure not to go all the way to the bottom of the cake.

For the syrup and topping:

Heat 3 cups of raspberries, 2 tablespoons of sugar, juice, and water in medium saucepan over medium-low heat.  Cover and cook about 10 minutes.  Strain liquid into a bowl, and reserve the raspberries.  Whisk the jello into the liquid and then let it cool about 30 minutes.  Slowly pour the jello liquid over the cake.  Cover the cake and chill for 3 hours or overnight.

Pulse the reserved strained raspberries, 2 tablespoons sugar, and remaining raspberries in food processor until mixture resembles a jam mixture.  Spread the mixture over the cake and then top with Cool whip.


Posted in desserts

Hershey’s Brownies

I got this recipe from a friend of mine.  We really like these brownies.

3/4 cup baking cocoa (I use 1/2 cup)

1/2 teaspoon baking soda

2/3 cup oil

1/2 cup boiling water

1/4 teaspoon salt

2 cups sugar

2 eggs

1 1/3 cups flour

1 teaspoon vanilla

Stir cocoa and baking soda in a mixing bowl.  Blend in 1/3 cup of the oil.  Add boiling water and stir until thick.  Stir in sugar, eggs, and remaining oil.  Add flour, vanilla, and salt.  Pour into a lightly greased 9 x 13 inch pan and bake at 350º for 35-40 minutes.  Frost with your favorite frosting, if desired.

Posted in desserts

Carrot Cake

My parents gave me this recipe.  The received it from an elderly gentleman at a church they went to.  We did not add the nuts to the cake of the frosting.  Also, RaeAnne made the frosting and she ended up adding powdered sugar to it to thicken it up.  Not sure why it didn’t thicken like the recipe says.

Carrot cake

2 cups all-purpose flour, sifted

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

4 eggs, unbeaten

2 cups sugar

1 1/2 cups olive oil

1 8 oz can crushed pineapple, undrained

1/2 cup walnuts, chopped

Sift the first five ingredients together and set aside.  Combine oil and sugar; beat well.  Add carrots and then add eggs one at a time and beat well after each addition.  Add dry ingredients gradually and blend well.  Add crushed pineapples and nuts.  Divide in 3 well-greased and floured layer cake pans.  Bake at 350º for 40 minutes, or when testing it comes out clean.

German Chocolate Frosting

2 egg yolks

1 stick butter

2/3 cup evaporated milk

1 cup sugar

1/2 cup coconut

1 cup walnuts, chopped

1 teaspoon vanilla

For frosting, mix sugar and milk well and cook over medium heat.  Add yolks of eggs, stirring all the time.  Then add the butter, stirring until thick, about five minutes.  Take off heat and add vanilla, coconut, and nuts.  Let cool a little and spread between layers and on top of cake.

Posted in desserts

Chocolate Mint Patties

RaeAnne got this recipe off the Internet.  These are good, but rich.

3 2/3 cup powdered sugar (1 pound)

1/4 cup cocoa

1/3 cup butter

1/3 cup corn syrup

1 – 2 teaspoons peppermint extract

Sift together the powdered sugar and cocoa; set aside.  In a large mixer bowl on medium speed beat butter, corn syrup, and peppermint extract until well blended.  Gradually beat in 1 to 2 cups of cocoa mixture until well blended and smooth.

On wax paper pat or roll out to 1/4 inch thickness.  With small cookie cutters, cut into desired shapes.  You can put some crushed peppermints or spearmint candies on top.  Store in a tightly covered container in a cool place, or in refrigerator.