Montana Mountain Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, pudding mix, oil, eggs and citrus soda. Mix until all ingredients are moistened.
• Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool completely.
• To make the topping: In a saucepan, combine pineapple (with juice), sugar and corn starch. Bring to a boil and cook, stirring constantly, until thick. Remove from heat. Add butter and coconut. Spread topping evenly over cake.

Steps:

• 1. Preheat the oven to 350°F and place the rack in the middle position.
• 2. Combine the dry ingredients in a bowl and whisk to combine. Set aside.
• 3. Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and mix on medium speed until wet and grainy.
• 4. Add the molasses. Scrape the sides of the bowl with a flexible spatula to get all of the molasses into the mixture.
• 5. Add the eggs one at a time. Scrape all the way to the bottom of the bowl and mix on low speed.
• 6. Alternately add the buttermilk and the dry mixture about a quarter at a time. Stop the mixer to scrape the bowl and turn it on again on low speed for about 10 seconds. The mixture should be stiff like a soft cookie dough.
• 7. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.
• 8. Divide the dough into 6 or 8 equal portions and place each one on a round piece of parchment paper a little larger than a 9-inch cake pan. Roll out the dough to the size of the parchment. Place the cake pan over the disk and trim away the excess around the edge.
• 9. Leaving the parchment paper underneath, lift the disks onto baking sheets and bake them for approximately 10 minutes, or until the top surface appears dry and a wooden skewer inserted in the center comes out clean.
• 10. Slide the disks off the baking sheet onto a flat surface to cool.
• 11. To make the filling, combine all the ingredients in a large, heavy-bottom saucepan and bring to a light simmer. Immediately transfer to the work bowl of a food processor fitted with the steel blade and pulse into a thick paste.
• 12. To assemble the cake, spread about 1 cup of the filling onto each layer, taking care to center each disk on top of the one beneath it. Repeat until all the layers are used. Do not put apple filling on top of the cake.
• 13. Wrap the cake well and refrigerate it for up to 24 hours. This gives the apple filling time to work itself into the cake. Dust with confectioners' sugar and serve chilled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt, baking soda, and cinnamon; set aside. Grease and flour an 8 inch Bundt pan.
• Whisk together eggs, oil, and 2 teaspoons vanilla extract until smooth. Mix in sifted dry ingredients until moistened, then fold in sliced apples, pecans, and walnuts. Pour batter into prepared Bundt pan.
• Bake cake in preheated oven until golden brown on top, and a toothpick inserted in the center comes out clean, about 1 1/2 hours. Stir together brown sugar, milk, butter, and 1 teaspoon vanilla extract in a saucepan. Simmer for 2 minutes, then pour over cake in the Bundt pan as soon as it comes out of the oven. Allow cake to cool in pan set over a wire rack until it is room temperature, about 4 hours.
• Whisk together mayonnaise, 1 teaspoon vanilla extract, and confectioners' sugar until smooth. Unmold cake and place onto a serving plate, spread icing over the top.

Steps:

• Preheat oven to 375°F.
• Grease three 8" layer cake pans; dust lightly with bread crumbs.
• Sift dry ingredients together.
• Cream butter and sugar; add vanilla.
• Beat in eggs, one at a time, until well blended.
• Beat in chocolate.
• Add water alternatively with dry ingredients.
• Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
• Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
• Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
• If necessary for even frosting, cut the tops level.
• Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
• With your spatula, quickly pull frosting up in peaks all over the cake.

Steps:

• Heat oven to 375. Grease and flour three 8 or 9 inch round baking pans.
• In large mixer bowl, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition, beat 2 minutes. Add vanilla.
• In seperate bowl, stir together flour, cocoa, baking soda, and salt; add alternatley with water to butter mixture, beating till well blended.
• Divide batter evenly among prepared pans. Spread batter to edges of pans and slightly up sides. Bake 25 to 30 minutes or until cake begins to pull away from sides of pans. Cool 5 minutes; remove from pans to wire cake racks. Cool completely. Frost with any ready made frosting.

Steps:

• Grease a bundt pan (I use an 8 x 8 square pan) and put pecans in the bottom.
• Put in about 22 of the frozen dough balls.
• Pour the dry pudding mix over the dough balls.
• Melt butter, cinnamon, and sugar over medium heat until the mixture is a little carmelized.
• Pour the mixture over the dough.
• Cover and let it sit in the refrigerator overnight.
• Take out in the morning and let dough sit for 30 minutes.
• Preheat oven to 350 degrees and bake for 20-30 minutes or until the top is slightly brown.
• Remove from oven and invert on a plate immediately after removing from the oven.