BEVIE'S HURRY UP DESSERT
A really quick way to satisfy your sweet craving. This is a recipe my cousin Beverly gave me when I was first married. We make it so much.
Provided by Janae
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Spread pie filling in pan.
- Sprinkle dry cake mix over the top.
- Sprinkle nuts.
- Place butter all over the cake.
- Bake at 350* for 35 minutes.
Nutrition Facts : Calories 510.7, Fat 23.7, SaturatedFat 8.9, Cholesterol 31.8, Sodium 514.4, Carbohydrate 71.7, Fiber 1.6, Sugar 27.8, Protein 4.3
BUTTER CAKE WITH VARIATIONS
I have been baking this cake for nearly 30 years. I quite often double the recipe and make two cakes. Slice it when cold, wrap well and freeze - DH helps himself to take for morning tea. This originates from Margaret Fulton's cookbook. In the original recipe the batter was divided between 2 x 8 inch round greased cake tins and baked for 20 to 25 minutes. Once cooled suggested that whipped cream was put between layers and then cake frosted. I've posted the variations in the directions section. The DD for Christmas '08 gave me Margaret Fultons 1968 revised edition (my original was rather dog eared and stained), so updates are posted below as now in brackets.
Provided by ImPat
Categories Dessert
Time 1h5m
Yield 1 bar cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Grease a loaf tin.
- Preheat oven to 175°C.
- Sift flour and salt 3 times.
- In a mixing bowl cream butter and castor sugar with vanilla essence until mixture is white, light and fluffy.
- Add eggs one at a time and beat well after each.
- Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour.
- When mixture is smooth, pour into prepared tin.
- Lightly smooth top and bake for 40 to 45 minutes or until a fine skewer will come out clean.
- Cool cake on few minutes before turning out onto a wire rack.
- VARIATIONS.
- Lemon Cake - add the grated rind of 1 lemon and 2 teaspoons of lemon juice, omit the vanilla essence.
- Orange Cake - add the grated rind of 1 orange and 2 teaspoons of orange juice, omit the vanilla essence.
- Sultana Cake - add 4 to 6 ounces of sultanas and 1 teaspoon of spice. (now 3/4 cup sultanas and 1 teaspoon of ground cinnamon or mixed spice).
- Seed Cake - add 1 tablespoon caraway seeds to mixture and sprinkle extra teaspoon of seeds on top before baking.
- Spice Cake - sift 1 teaspoon spice with flour, add 4 ounces chopped dates or chopped walnuts to mixture. (now sift 1 teaspoon spice - ground ginger, cinnamon, cardamom or mixed spice with the flour and add 3/4 cup chopped dates or walnuts to the mixture).
- Chocolate Cake - add 2 ounces of unsweetened chocolate, dissolved in a little milk. (now - add 60 grams melted dark chocolate to creamed mixture, before the flour).
Nutrition Facts : Calories 301.7, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 163.6, Carbohydrate 39.7, Fiber 0.8, Sugar 16.1, Protein 5.3
HURRY UP CHOCOLATE CAKE
This recipe is my go too for impromptu parties and pot lucks. It comes from my BFF's Mom.
Provided by Holly Paine
Categories Cakes
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. Butter 13X9 cake pan or 2 8 inch round cake pans. Coat with cocoa or cocoa and cinnamon.
- 2. Sift together all dry ingredients
- 3. Blend in oil and buttermilk. Add eggs one at a time. Beat well.
- 4. Add boiling water. (You can substitute 1 cup boiling espresso to make a Capuccino Cake.) Stir well. Don't Panic! The batter will look like chocolate milk. Pour into prepared pan(s). Let rest for 5 minutes before baking.
- 5. Bake for 45 minutes or until knife in center comes out clean. Let cool. Enjoy. Although this cake needs no frosting, it looks great with powdered sugar sprinkled on top.
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