About Me

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I am married and a mother of 3. I started baking cakes about 10 years ago.I love seeing the look on a person's face when they see what I have created out of sugar.

Sunday, January 23, 2011

triple chocolate brownie with peanut butter crumble topping

These are boxed brownies( Betty Crocker triple chocolate chunk) I just added the topping..I baked at 325F so as not to burn the topping...
Topping is 2 heaping tablespoons of peanut butter mixed with about 1/4 cup of powder sugar. Mix well and put on top as shown...
OH and you will need a big glass of milk with these super gooey and yummy!!!

Banana-Cocount Crunch Cake

1 box of Banana Cake mix..( I used Duncan Hines)
1 box(small) banana flavor INSTANT pudding or filling mix.
1 can (16oz) fruit cocktail in juice, undrained
4 eggs
1/4 cup vegetable oil
1 cup coconut flakes
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar

3/4 cup sugar
1/2 cup butter unsalted
1/2 cup evaporated milk
1 1/3 cups coconut

1. Preheat oven to 350 F. Grease and flour a 13x9x2in pan.
2. Combine cake mix, pudding mix, fruit cocktail with juice,eggs and oil in large bowl.
Beat at medium speed for 4 minutes. Stir in 1 cup coconut, Pour into prepared pan. Combine pecans and brown sugar in small bowl. stir until well mixed, Sprinkle over batter. Bring oven temp to 320 F. Bake for 50-55 minutes or until toothpick inserted in center comes out clean.
3. For glaze, combine sugar, butter and evaporated milk in medium saucepan. Bring to boil. Cook for 2 minuted, stirring occasionally, Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake. Serve warm or room temp.

Spice Cake with Fresh Peach Sauce

1 box Spice cake mix.( I like Duncan Hines Moist deluxe)
3 egg whites
1 1/4 cups water
1/3 cup vegetable oil
Powered sugar ( optional)

6 cups sliced Fresh peaches
1 cup water
1/3 cup sugar
1/8 teaspoon ground cinnamon

Preheat oven to 350 F. Grease and Flour(or use pan spray with flour) 10in bundt pan.

Place cake mix, egg whites, water and oil in large bow. Beat at low-med speed with mixer until blended. Pour into prepared pan. Drop oven temp to 320 F. Bake for about 50 min or until knife comes out clean. Cool in pan for 25 min. Invert onto serving plate. Cool completely. Dust with powdered sugar .

Combine peaches and water in large saucepan. Cook over medium heat 5 minutes. Reduce heat to low. Cover and simmer 10 minutes. Cool. Reserve 1/2 cup of peach slices for later...Combine remaining peaches and liquid, sugar and cinnamon in blender or food processor. Process until smooth. Stir in reserved peach slices. To serve spoon peach sauce over cake slices.
Fresh peach sauce can be served warm or cold. ( I like it Warm...=) )

Note. use 3/4 cup egg substitute in place of egg whites, if desired.

Butterscotch Bundt Cake

1 box yellow cake mix (18 1/4 oz)
1 box butterscotch flavored instant pudding mix (4 serving size)
1 cup water
3 eggs
2 teaspoons ground cinnamon
1/2 cup chopped pecans(optional)
powdered sugar for dusting(optional)

Preheat oven to 325 F. Spray 10in bundt pan with nonstick cooking spray. Combine all ingredients except pecans and powdered sugar in large bowl. Beat with mixer medium speed until blended. Stir in pecans. Pour into prepared pan. Turn oven down to 320F. Bake 50-60 min or until cake springs back when lightly touched. Or knife come out clean. Cool in pan on wire rack for 10 min. Invert cake onto serving plate. Cool completely. Sprinkle with powdered sugar, if desired. 12- 16 servings.