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Mountain Dew Cake


My whole family loved this cake. It is a spongy cake. My husband said it reminded him of lemon pound cake.


1 box Lemon Cake Mix
1 box Lemon Instant Pudding Mix (3.4 oz)
4 Eggs
2/3 cup oil
1 can Mountain Dew (12 oz.)



1. Spray bundt pan with cooking spray. Next flour the bundt pan. Remove excess flour. Set aside.
2. Preheat oven to 325 degrees.
3. Mix together the lemon cake mix and instant pudding.
4. Add eggs, oil and mountain dew.
5. Mix until well blended and thick.
6. Bake in a 325 degree oven for 45-50 minutes.
7. Let cool for 20 or so minutes before removing from pan.
8. SERVE! You can serve this cake as is, which is really good. Add a glaze. Or sprinkle with Powdered Sugar.


Baked Chocolate Donuts with Chocolate Glaze


1 1/2 cups flour
1/2 cup cocoa powder (I used Hershey’s Unsweetened Cocoa)
1 cup Sugar
2 tablespoons baking powder
1/2 salt
2 Eggs
1 Cup Milk
8  Tablespoons Canola oil (Or just shy of 1/2 cup)

For The Glaze: (This recipe is from

1 cup Semi-Sweet Chocolate Chips (Next Time I am going to use Milk Chocolate Chips)
4 Tablespoons Butter
2 Tablespoons of Light Corn Syrup
1 teaspoon Vanilla



1.  Preheat oven to 450 degrees.

2.  In a LARGE bowl combine flour, cocoa powered, sugar, baking powder, and salt.

3. Once the dry ingredients are combine add in the eggs, milk and vanilla.  Stirring until just combine.

4.  Stir in the Canola Oil.

5.Generously coat a donut pan with cooking spray.

6.  Fill each donut ring two-thirds of the way full.  Bake for 7 minutes in a 450 degree oven or until donut springs back to the touch.  Remember ovens temps vary…so will cooking time.  I keep an oven thermometer in my oven at all times to help me out.

7.  When done immediately remove from pan and place on a wire rack to cool.

For the Chocolate Glaze:

8. In the microwave melt chocolate chips and butter.  I melt my for 30 seconds at half power at a time.  Stirring between each time.

9.  After chocolate chips and butter are melted I add in light corn syrup, and vanilla.

10. After donuts have cooled.  Swirl each donut into the glaze.  This goes Really fast.  The motion to it is all in the wrist!  Add sprinkles if desired.

I feed a family of 6.  Two of them are teenagers, 3 of them are boys and one is my husband and through a daughter in the mix.  This made JUST enough and some to snack on through the day.  Although my family would prefer more.    It made 22 donuts.



 Strawberry Donuts and  Strawberry Glaze


2 cups Flour
1 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1 Cup Canola Oil
3/4 cup Butter Milk
1 teaspoon Vanilla Extract
2 eggs
1 teaspoon Vinegar
1 cup Finely Chopped Strawberries (you can use a little more or a little less)

For the Strawberry Glaze:
2 HEAPING cups of Powdered Sugar
1 cup Finely Chopped Strawberries
1 teaspoon milk or water  (You don’t have to even use milk or water.  Use it depending on how thick of a consistency you desire.)


1.  Preheat oven to 375 degrees.

2. In a small bowl combine flour, sugar, baking soda and Kosher Salt.

3.  In a large bowl mix together oil, buttermilk, vanilla and eggs.

4.  Add dry ingredients to oil mixture. Do Not Over Stir.  Stir until just combined.

5. Add Vinegar and mix until combine.

6. Fold in Strawberries.

7.  Fill a lightly greased donut pan.  Fill molds three-quarters of the full and bake until golden brown.  Between 10 and 12 minutes.  Mine took exactly 10 minutes.

Directions For Strawberry Glaze:

8. Mix together strawberries and powdered Sugar add milk or water if need for consistency.

9. Remove donuts from donut pan.  And cool on wire rack.  Top with Strawberry Glaze.  Let the Glaze sit for a least 5 minutes before serving.

Notes:  I used a chopper to dice up my strawberries.  If you use a chopper or food processor make sure you don’t over chop or it will turn into puree.


This recipe is linked to the following:

Frozen Pudding Fluff Sandwiches


2-3.5 oz packages of INSTANT French Vanilla Pudding
1 1/2 teaspoon vanilla
1- 14.4 oz box Graham Crackers
1-8 oz tub cool whip
Milk (Half of what is listed on package directions) Mine was 2 cups milk.


1.  Wisk  half of milk called for on package directions with 2 packages vanilla pudding.  Wisking until it begins to thicken.

2.  Add vanilla.

3.  Fold in all of the tub of Cool whip.

4.  Break graham crackers in half and spoon (I actually piped mine on using a piping bag) some of the ‘fluff’ onto one side.  Top with the other side and freeze in the freezer until ready to eat.

Simple as that!  You can also use the ‘fluff’ as a frosting for inside of cupcakes, in donuts, filling in crepes or on waffles along with some fruit. And you can also use this as a  Boston Cream filling for a cake.

Chocolate Banoffee Mini-Pies

So easy to make and very sweet!


For the crust:
1 cup crushed Oreo Cookies (with middles removed)
4 tablespoons butter, melted

For The Creamy filling:
4 tablespoons butter
1/2 cup packed brown sugar
1-14 oz can sweetened condensed Milk
1/2 cup milk chocolate chips, melted

Banana’s, cut into slices
whipped cream
Caramel for drizzling


1. In a food processor crush up Oreo’s.  If you don’t have a food processor you can put the cookies in a ziplock bag and pound it with a mallet or rolling-pin.  Combine 4 tablespoons of melted butter and mix together.

2.  Fill silicone or a cupcake pan lined with cupcake liners with a crust for the pies.  Packing it on the sides as well.  Set in fridge and let firm up.

2.  Melt 4 tablespoons of butter in a pan on low heat.  Add brown sugar and stir until smooth.

3.  Mix in the Sweetened Condensed Milk.  And continue stirring on low for approx. 5 minutes.

4.  Melt chocolate chips in microwave.  Checking on it every 15 to 20 seconds.

5.  Mix melted chocolate into the sweetened condensed mixture.

6. Pour into cupcake liners/silicone liners.  And return to fridge for a least 2 hours.  I like to let mine set overnight.

7.  Top with Sliced Bananas, whipping cream, Caramel,  Cherries, you could lightly sprinkle coco powder of the tops.


This recipe is linked to the following:

Candied Sweet Potato Cupcakes

Who says you can’t have sweet potatoes any time of the year!  I love having sweet potato anything-any time of the year!


1 can (15 oz.) yams/sweet potatoes, drained
1 1/3 cups packed Brown Sugar
1 large Egg
2 teaspoons Vanilla Extract
1/2 cup Butter, melted
1-1/4 cups AP (All Purpose) flour
1-1/4 teaspoons Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 heaping teaspoon Nutmeg
1/2 cup Milk

For the “Candied Frosting”:

1/2 cup butter (1 stick), softened
2 Cups Marshmallow Fluff
1 tablespoon vanilla extract
4 cups Powdered sugar
2 teaspoons Milk (optional)


1. Preheat oven to 350 degrees and line a cupcake pan with liners.  Set aside.

2. In a small/medium bowl combine flour, baking soda, salt, cinnamon, nutmeg .  Set aside.

3.  Drain Yams and beat with mixture until it is the consistency of mashed potatoes…

4. Beat in Brown Sugar and egg until smooth. Add in Vanilla and melted Butter.

5.  Add in flour mixture until just combine.

6. Once flour is combine add in milk.

7.  Fill cupcake liners with batter.  I use a quarter of a cup to measure in my batter.

8.  Bake for 18 to 20 minutes at 350 degrees.  The cupcakes will be brown, and spongy in the center when done.

9.  Let cupcakes cool completely before icing.

Directions for the “Candied frosting”:

1. Beat Softened butter until smooth.

2. Beat in 2 cups of the Marshmallow fluff.

3.  Next add Vanilla and then add a cup at a time of powered sugar.

4. You can adjust the consistency if you want it thicker add more powered sugar.  Want it thinner add a teaspoon or so of milk.  I do not use milk at all.


This recipe is linked to:

Rue McClanahan’s Orange Poppy-Seed Cake 

Also known as Blanche Devereaux from the hit Television series “The Golden Girls”  and a Oklahoma Native!  I am a fan of her memorial page on Facebook.  And they graciously posted this recipe for all of Rue’s fans.  I think that it is fabulous that even a busy actress like Rue even had time to bake. And it wasn’t beneath her to use a boxed cake mix either!  I LOVE THAT!


1 box Duncan Hines Yellow Cake Mix
1 small package instant vanilla Pudding
1 cup orange Juice
1/2 cup oil
4 eggs
2 Tablespoons Poppy Seeds
2 Tablespoons grated Orange Rind

For the Orange Glaze:

2 Tablespoons Butter
2 Tablespoons Brown Sugar
2 Tablespoons Milk
3/4 cup powdered sugar


1. Preheat oven to 325 degrees and grease a bundt pan and set aside.

2. Combine all cake ingredients in a large bowl and pour into greased bundt pan.

3.  Bake at 325 degrees for approx. 50 minutes.

Directions for the Glaze:

Melt Butter, brown sugar and milk together in a sauce pan.  Add Powdered sugar.  Amounts of powdered sugar can vary depending on the consistency that you want to achieve.

Here is a pictures of the recipe card posted on the Memorial Fan page!


Chocolate Peanut Butter Marble Cake

So good and SO easy to make!  Very moist!  Crowd pleaser–indeed!


1/4 cup cocoa powder
2 Tablespoons Powered Sugar
2 Tablespoons Butter, Softened
2 Tablespoons HOT water
1 cup Peanut Butter
1 Tablespoon Shortening
1 (18.25 ounce) package white cake mix
1/2 cup packed brown sugar
1 1/4 cups water
3 eggs


  1. Preheat oven to 350 degrees .
  2. Spray 2  round cake pans with a non-stick cooking spray, dust with flour and set aside. **See note**
  3. In a small bowl, stir together the cocoa, powdered sugar, butter and 2 tablespoons hot water until smooth-set aside.
  4.  In a microwavable bowl melt the shortening with the peanut butter until smooth and blended (should take about a minute-I heat it at 15 /20 second intervals)
  5. In a Large Bowl combine cake mix, brown sugar 1-1/4 cups water, eggs and the melted peanut butter.  Beat on low-speed until moistened.  In crease speed to medium and beat until smooth.  Approx. 2 minutes.
  6. Remove 1-1/2 cups batter and add it to the cocoa mixture until blended and smooth.
  7.  Pour the peanut butter batter into prepared pans (dividing it up by half).
  8. Drop spoonfuls of the cocoa batter on top.  Swirl with a toothpick, spatula…etc to achieve the marbled effect.
  9. Bake at 350 degrees for approx. 28 to 30 minutes or until wooden toothpick inserted in the center comes out clean.
  10.  Cool and Frost!

Notes:  You can use ANY size of baking pan for this cake.  Just follow the times on the back of the package.  For the frosting…you can use anything you like.  I made a Peanut Butter frosting.  My son requested it (for his birthday).  This cake tasted JUST like a Reese’s Peanut Butter Cup!


Bodacious Brownies

These are so sinfully wonderful!  You can’t eat just one!


1 ( 18.3 ounce) box Fudge Brownie Mix (plus listed ingredients on the box)
1 (17.5 ounce) package Peanut Butter Cookie Mix (plus listed ingredients on the package)
1 package of Peanut Butter Oreos
1/2 cup of Reese’s Peanut Butter Chips

*Note: Ingredients listed on the box and packages are usually eggs, water, and vegetable oil.  You can make your own brownie mix and peanut butter cookie mix from scratch and us that as well.


1.  Preheat oven to 350 degrees.  Spray  a 8×8 or a 9×9 (I prefer using a 9×9) baking pan with baking spray.  Then line with wax or parchment paper. Set aside.

2.  Mix together peanut butter cookie mix as directed on package.  Then press into pan.

3.  Next line with peanut butter Oreo cookies and sprinkle Reese’s chips.

4. Make brownie mix according to recipe on box.  And pour on top.   Sprinkle some Reese’s Chips on top!

5.  Bake for 45 minutes to 1 hour at 350 degrees.

6.  When it is done remove and let it cool ( I let mine cool anywhere from one hour…to 2 hours).  When it is cool (the center parts may feel or even ‘jiggle’ a bit)use the paper to lift the brownie out.

7. Cut into pieces and serve!  This is best served warm…but is still super good at room temp!  Serve as is or with Vanilla ice cream!

Do not be alarmed when you cut into your brownie and it oozes of fudge goodness….that is the way it is made! 🙂


This recipe is linked to the following:

Cheesecake Brownie Bites

A mini-brownie with a bite of cheesecake!


   For the Brownie:

2/3 cup Semi-Sweet Chocolate Chips
¼ cup  Butter
2 Eggs
1/8 tsp Salt
½ tsp Vanilla Extract
2/3 cup AP (All Purpose) flour
1 Tbsp Cocoa Powder
1 cup  Sugar

   Cheesecake filling:

3 oz  Cream Cheese, softened
2  tbsp Sugar
1 small Egg yolk


1.  Preheat oven to 350 degrees and line a mini-muffin tin with liners.

2. Melt Chocolate with butter in Microwave.  Until smooth and blended.

3.  In a medium-sized bowl whisk together the eggs and sugar until light and foamy, about a minute.  Add the sugar, melted chocolate and vanilla and stir to combine.

4.  Add the flour, cocoa and salt and mix.

5. Fill each lined muffin cup about 2/3 of the way up. ( I use a small cookie scoop to do this)

6.  In a small bowl, cream together the cream cheese, sugar and egg yolk. Using a small spoon drop little amounts of cream cheese mixture on top of each one.

7.  Bake in a 350 degree oven for approx 15 to 18 minutes.

8.  Cool completely and Serve!


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