TRAIL MIX CAKE
Steps:
- Preheat the oven to 350 degrees F. Line the bottoms of two 8-inch round cake pans with parchment paper.
- Place the cranberries in a medium saucepan and add the orange juice. Bring to a boil over medium heat on the stove top. Cover and remove from the heat. Refrigerate until completely cooled.
- Sift the flour, baking powder and baking soda into a medium bowl. Add the salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the almond extract. Alternate adding the dry ingredients and the buttermilk, beginning with the dry ingredients and ending with the buttermilk. Mix well, scraping down the sides of the bowl after each addition. Fold in the chocolate chips, coconut flakes, almonds and sunflower seeds. Drain the cranberries well and gently fold into the cake batter.
- Divide the batter between the two prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, 35 to 40 minutes.
- Remove from the pans and cool the cake layers completely.
- Top one of the layers with some Trail Mix Buttercream, then place the second layer on top and decorate the outside of the cake with more of the buttercream and serve.
- In a standing mixer fitted with the paddle attachment, cream the butter. Add the confectioner's sugar and mix thoroughly. Fold in the almonds, cranberries, pineapple and sunflower seeds.
CHOCOLATE TRAIL DRIVE CAKE
This recipe has been modified from a Marlboro cook book that was from a man that had done trail drives for 60 years. On the trail you don't have milk and eggs and always some strong coffee and this recipe fits that bill. There is never any left when I take somewhere.
Provided by Homegrown a.k.a. Nr
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In 13x9 metal pan mix sugar, baking soda, cinnamon and cocoa to break up cocoa lumps then add flour.
- Then add vanilla, coffee, oil, and vinegar and mix with fork but do not beat.
- Sprinkle sugar, about 1/2 cup or enough to create a layer just barely white on the top. Bake at 350 about 30 minutes. Do not cover while warm or sugar topping will melt. I have tried glass pans but it does not do as well.
Nutrition Facts : Calories 426.8, Fat 14.8, SaturatedFat 2.5, Sodium 318, Carbohydrate 70.7, Fiber 3, Sugar 37.9, Protein 5.2
HIKERS BARS
Caloric, filling, and tasty bars for the trail. These bars give a flavourful and fulling treat along a hiking or cycling trail. The recipe is from Ben Branch of AT&T Bell Labs at Columbus.
Provided by TOOLBELT DIVA
Categories Lunch/Snacks
Time 1h30m
Yield 24-48 bars, 24-48 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In a large bowl: cream together peanut butter and butter.
- Mix in bananas, molasses, sugar, and vanilla.
- Add beaten eggs, mix well.
- Stir in the cereal.
- Sift together dry ingredients and mix into batter.
- Add chips, peanuts, and dates.
- Pour batter into greased 9x13 pan.
- Bake in preheated 350°.
- F oven for 35 to 45 minutes.
- Cut into bars.
- Allow to cool just enough to handle and remove from pan.
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