Friday, September 3, 2010
Posted by Grandma Jeanne on April 12, 2010
1 large can pumpkin
1 cup evaporated milk
3 eggs
1 1/2 cups sugar
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1 tsp vanilla
1 box dry spice cake mix
1-1/2 stick melted butter
Mix together first 8 ingredients.
Pour into 9 x 13 ungreased pan.
Sprinkle cake mix on top.
Pour butter over top and bake at 350 for 1 hour.
Servings: 20 | Prep Time: 15
Posted by Grandma Jeanne on February 12, 2010
An easy, very moist cake.
1 box cake mix
1 can pie filling
1 stick melted butter
Mix ingredients together in a greased rectangular cake pan.
Bake according to cake package directions.
Servings: 8 | Prep Time: 10 minutes
Posted by Grandma Jeanne on December 21, 2009
3 sticks of real butter – softened
8 oz. pkg cream cheese – softened
3 cups of sugar
Dash of salt
1 tsp. vanilla
6 eggs
3 cups cake flour or all-purpose flour
Cream butter, cream cheese and sugar until fluffy.
Add dash of salt and vanilla and cream again.
Add eggs, 1 at a time and beat well after each.
Add flour 1 cup at a time and beat well.
Pour in grease/floured tube pan.
Put in COLD OVEN and turn on to 325 F.
Bake approximately 1 hr and 30 min.
Servings: 15 | Prep Time: 20 min.
Posted by Grandma Jeanne on September 22, 2009
1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon ginger
1 (16 ounce) package light angel food cake mix
In a large bowl, combine pumpkin, vanilla, and spices.
In a separate bowl prepare cake mix according to directions.
Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan.
Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown.
Cool inverted on wire rack until cool.
Slice cake into 14 slices and serve with 1 tablespoon Cool Whip Free.
1 Weight Watcher point per slice – pumpkin adds fiber
Posted by Grandma Jeanne on January 8, 2009
1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1-1/4 cups buttermilk (or sour milk)
3 eggs
3 ounces unsweetened chocolate, melted and cooled
6 chocolate covered English toffee, 1-3/8 ounce bars
8 ounces Cool Whip, thawed
Grease and flour two 9 X 1-1/2 inch round baking pans. Set aside.
In a large mixing bowl, beat the butter with an electric mixer
Add sugar and vanilla and beat until combined.
Add flour, baking soda, salt, and baking powder.
Add buttermilk or sour milk, eggs, and melted chocolate.
Beat on low speed until combined; beat on high speed for 2 minutes.
Pour batter evenly into prepared pans.
Bake in a 350 oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
Meanwhile, unwrap toffee bars; set two of the bars aside. Chop the remaining bars.
For frosting, place Cool Whip in a large bowl. Gently stir in the chopped candy.
Fill and frost the cooled cake layers.
Chop remaining candy; sprinkle over the top of the cake.
Cover; refrigerate to store up to 24 hours.
Makes 16 servings.
