Coconut Cream Poke Cake

Original recipe - https://www.lovebakesgoodcakes.com/coconut-cream-poke-cake/

I just made a few adjustments to the original recipe but this was so yummy and everyone loved it! I always love an easy poke cake. I also was thinking this would be delicious topped with strawberries, it felt similar to a tres leches cake. 

1 box (15.25 oz.) white cake mix (any brand)

3 large eggs

1 cup milk

1/2 cup vegetable oil

1 box (3.4 oz.) coconut cream instant pudding

1 tsp vanilla extract

1 can (15 oz.) cream of coconut

1 can (14 oz.) sweetened condensed milk

1 pint of heavy whipping cream

powdered sugar (start with 1/4 cup)

1 tsp vanilla

Coconut flakes (I used unsweetened and toasted them in the oven)

1. Preheat oven to 350°F. Spray a 9x13-inch baking pan with cooking spray.

2. Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into prepared pan. Bake for 32-35 minutes or until a toothpick comes out clean.

3. Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let the cake cool completely.

4. While cake is cooling, whip heavy cream and add vanilla and powdered sugar until desired sweetness. The cake itself is really sweet so I didn't think it needed really sweet whipped cream or the sweetened coconut flakes that are called for in the original recipe. 

5. Top cooled cake with whipped cream and coconut flakes. Chill for several hours before serving.

Chocolate Chip Oatmeal Cake

 1 3/4 c. boiling water

1 c. oatmeal

1/2 c. butter

Mix and let sit for 10 minutes

Add:

1 c. brown sugar

1 c. white sugar

1 3/4 c. flour

1 T. cocoa

1/2 t. salt

1 t. baking soda

2 eggs

Mix well and stir in 1 cup chocolate chips.

Pour into greased 9x13 pan.

Sprinkle 1 cup chocolate chips and 3/4 cup chopped nuts on top.

Bake at 350 degrees for 40 minutes.

"Macagdoches Cake"

Like a true recipe blog, we need a long ridiculous story before the actual recipe. Mom and I were curious about where the name of this cake came from and why sometimes it's called Texas Sheet cake. We compared several family recipes to see if there was a difference but they all end up being about the same. Well it turns out there is a town in Texas called Nacagdoches. So the cake is named after the town, or called Texas Sheet cake, but somehow over years of recipe telephone, it ended up with an "M" instead of the original "N" of Nacagdoches. If you try to find it anywhere online now, it will only be referred to at Texas Sheet Cake. Maybe some neighbors stabbed each other over the M vs N and they decided to leave it as Texas Sheet Cake. Reminds me of that authentic, delicious french cookie recipe that was passed down to Pheobe ;-) Another note, I'm going to write as Grandma had it written down, so don't shoot the messenger. Ok, onto the cake!

1 Cube margarine
1/2 Cup vegetable oil
1 Cup water
Pinch of salt
3 Tbs cocoa Power
1 tsp vanilla
2 Cups sugar
2 Cups flour
2 eggs
1 tsp baking soda
1/2 Cup buttermilk

Combine margaine, oil, water, salt and cocoa powder in a pot and bring to a boil. Add all other ingredients and mix. Pour into a greased and floured jelly roll pan. Bake in a 375 degree oven for 15 minutes. While baking, prepare the frosting.

1/4 Cup margarine
3 1/2 Tbs cocoa powder
1 Cup walnuts
5 Tbs milk
1 pkg powdered sugar (for the younger folks, that's 1 lb)
1/2 tsp vinegar

Melt margarine and cocoa together. Add all other ingredients and pour onto cake while still hot.

Pumpkin Dessert

This is one of my favorites for this time of year. Recipe from Janeen Bennett.

Crust:
1 Box Yellow cake mix - reserve 1 cup for topping
1 Egg
1/2 cup Margarine or butter, melted

Mix until combined. Press into a grease 9x13 (original recipe says to only grease the bottom of the pan)

Middle:
1 large can Pumpkin Pie Filling
2 Eggs
1 small can (2/3 C) Evaporated milk

Beat until combined, pour over bottom cake layer.

Topping:
1 cup reserved Yellow cake mix
1/2 cup Sugar
1 tsp. Cinnamon
1/4 cup Cold Margarine/butter

Combine with pastry cutter or fork until crumbly. Sprinkle over top. Bake at 350 for 45 minutes. Best served with homemade whipped cream!

Chocolate Chip Coffee Cake

Taste of Home

Chocolate Chip Coffee Cake

10-12 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups sugar, divided
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup 2% milk
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup chopped pecans
• 1 teaspoon ground cinnamon

Directions

• In a large bowl, cream the butter, cream cheese and 1-1/4 cups of
• sugar until light and fluffy. Beat in eggs and vanilla. Combine the
• flour, baking powder, baking soda and salt; add to creamed mixture
• alternately with milk and mix well. Stir in chocolate chips.
• Pour into a greased 9-in. springform pan. Combine the pecans,
• cinnamon and remaining sugar; sprinkle over batter.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around the edge of the pan to loosen. Cool completely before cutting. Yield: 10-12 servings. 
• © Taste of Home 2014

This is my favorite breakfast dessert! 

Key Lime Cream Cake

Key Lime Cream Cake

2 cups all purpose flour
1 1/2 cups sugar
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2/3 cup oil (I used coconut oil)
2/3 cup key lime juice
3/4 cup sour cream

• Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans.
• Sift flour, sugar, powder, soda and salt into mixer.
• Add eggs, oil and lime juice. Beat until smooth.
• Add sour cream and beat until smooth.
• Pour in prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool and frost.

Frosting (I cut the frosting in half and it was plenty of frosting!)
1 cup butter, softened
2 – 8 oz packages cream cheese, softened
2 – 16 oz boxes confectioners’ sugar
1 teaspoon vanilla
1/4 cup key lime juice (optional)

• Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if you’d like the frosting tinted.

Whipped Cream
16 oz. heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla (I would do coconut if you have it!)

• Chill metal bowl and beaters in freezer for about 20 minutes. When ready to whip, add ingredients to the bowl and beat until stiff peaks form.

Divide cake into four layers and frost. Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. Refrigerate.

Pumpkin Bundt Cake

Yellow Cake Mix

Vanilla Pudding 3 oz. package

1 1/4 c. Pumpkin 

4 eggs

1/2 c. Water

1/2c. Oil

1t. Cinnamon

1/2 t. Nutmeg

1/4 t. Cloves

1/4 t. Ginger

1 1/2 c. Chocolate chips

Combine cake mix, pudding, cinnamon, nutmeg, cloves, and ginger. Add the remaining ingredients and stir until combined.

Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean.
Remove the cake from the pan 20 minutes after it comes out of the oven. Cover with Saran wrap and refrigerate until ready to frost or eat!

This cake is good by itself, HOWEVER it's also great with Cream Cheese Frosting
1 8 oz. Cream Cheese
1/2 c. Butter
2 t. Vanilla
4 c. Powdered Sugar

Enjoy!

White Chocolate Raspberry Bundt Cake

White Cake Mix

1 1/4 c. water

1/3 c. oil

3 egg whites

1/2 c. applesauce (no cinnamon)

1- 3 oz. package vanilla pudding

1/2 c. frozen raspberries, defrosted and mashed

1 T. flour

2/3 c. white chocolate, melted

Combine cake mix, water, oil, eggs, applesauce, and pudding. Mix well.

In a separate bowl mash raspberries, and stir in flour. Add 1/3 of the batter to raspberries and stir.

Add the melted white chocolate to the remaining 2/3 of the batter and mix well.

Put half of the white chocolate cake batter in the pan.

Add dollops of raspberry mix to the pan.

Add remaining white chocolate batter. Swirl batter together making an "S" pattern. Be careful not to touch the bottom of the pan.

Bake at 350 degrees for 42-45 min.

Cool 20 minutes, then remove from pan. Refrigerate overnight covered in saran wrap.

Cream Cheese Frosting

1/2 c. butter, softened

8 oz. cream cheese, softened

2 tsp. vanilla

4-5 c. powdered sugar

Combine ingredients, and pipe on cake

Ina Garten's Lemon Cake

We served this lemon cake with lemon curd, whipped cream, and berries at church today to all the women. I'm not a lemon fan, but I must admit, it was pretty tasty.  And I wish I would have gotten a picture...it was beautiful!

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the glaze:

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to thebatter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray orsheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Snickerdoodle Cake

I made this recipe into cupcakes because they're easier to serve and fun to eat! This recipe is from The Cake Mix Doctor cookbook. I love this book because the recipes are so easy by just using a cake mix but each one is unique and tastes like it's made from scratch.

1 package (18.25 oz) plain white cake mix

1 cup whole milk

8 TBS (one stick) melted butter

3 large eggs

1 tsp vanilla

2 tsp cinnamon

If making a round 2 layer cake, 2 9-inch round pans. Greased and floured. I made 24 cupcakes.

Preheat oven to 350 degrees (same for cupcakes) Rounds bake for 27 - 29 minutes. My cupcakes baked for 27 minutes but I would test them at 25.

Cinnamon Frosting (so easy and delicious, leftovers are yummy on graham crackers!)

1 stick of room temp. butter

3 3/4 cups confectioners' sugar, sifted (I got to use Grandma Schu's old sifter!)

3 to 4 TBS milk (I used the whole milk I used in the cake)

2 tsp vanilla

1 tsp cinnamon

Beat butter in your mixer on low for 30 second until fluffy. Add confectioners' sugar, 3 TBS milk and vanilla. Blend on low until sugar is incorporated, 1 minute. increase speed to medium until light and fluffy. Add another TBS of milk if needed. Once mixed, add cinnamon. (The book says to only add 1 tsp of vanilla if you're adding the cinnamon but I added 2 and it was still delicious) I had a lot left over when I did the cupcakes but this recipe covers a 2 or 3 layer cake which I have also made.

Dark Chocolate Layer Cake

I made this cake for for my office manager's birthday and it was a HUGE hit! It was the most delicious cake I've ever had. Yes, it was super rich but if we don't eat chocolate for a week you can have a big slice.

3 eggs, at room temperature
2 2/3 cups flour
1 ½ cups sugar
1 ¼ cup very cold water
1 cup light brown sugar
¾ cup butter, melted and cooled
½ cup oil
2/3 cup sour cream
½ cup cocoa (not Dutch processed)
2 tablespoons vanilla
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Directions:

Preheat oven to 350. In a medium bowl, combine all dry ingredients. In another bowl, combine the eggs, vanilla and sour cream until well blended. In another bowl, combine cooled butter and oil. Mix thoroughly. Slowly add cold water, mix until combined. Add dry ingredients all at once and mix until well blended. Add the egg/vanilla/sour cream mixture and beat until throughly combined. Pour into two greased and floured* 8 inch round cake pans. Bake 50 minutes or until a toothpick inserted in the center comes out clean. Cool and ice.

Dark Chocolate Fudge Icing

6 oz unsweetened chocolate, melted and cooled
1 cup butter, at room temperature
2 cups confectioners’ sugar
1 tablespoon vanilla

Directions:
In a large bowl, beat butter until creamy. Add confectioners’ sugar and continue to beat until fluffy, about 2 minutes. Add vanilla, beat 30 seconds. Add cooled chocolate and and beat 1-2 minutes. Icing should look glossy and smooth.

Covers a 2 layer cake or about 24 cupcakes.

Apple cake w/ butter sauce

4 c. diced apples
1/2 c. oil
2 tea. baking soda
2 tea. cinnamon
1/2 tea. salt
2 c. sugar
2 eggs
2 tea. vanilla
2 c. flour
1 c. nuts -walnuts or pecans (opt.)

Mix apples & oil together. Add baking soda, cinnamon, salt, sugar, eggs, vanilla, flour and nuts. Mix together then pour in 9 x 13 greased pan. Bake 350 degrees for 30 minutes. Turn temperature down to 300 degrees and bake for additional 30 minutes.

BUTTER SAUCE:
1 c. butter
2 c. sugar
1 c. evaporated milk

Combine and heat in pan. Pour on top of each piece when serving.

Italian Cream Cake

I found this picture the other day and thought it was just so precious! I miss my cute little grandma! One year for her birthday I made her an Italian Cream Cake. This cake is scrumptious...

Ingredients

• 1/2 cup margarine, softened
• 1/2 cup shortening
• 2 cups white sugar
• 5 egg yolks
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 5 egg whites
• 8 ounces cream cheese
• 1/2 cup margarine, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2. Beat egg whites until they form stiff peaks.
3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
5. Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Buttery Cinnabun Cake

Made this for dinner group last night...it is insanely high in BUTTER! But worth every fat calorie!! Kenny was mad I sent any of it away.

3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted

2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional

2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.

4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!

Chocolate Nothing Bundt Cake

Nothing Bundt Cake (Copycat)

Aaron's 30th Birthday!

1 package Devil's Food Cake Mix

1 3 oz. instant chocolate pudding

1 c. sour cream

4 eggs

1/2 c. water

1/2 c. oil

1 1/2 c. chocolate chips

Mix first six ingredients. Add chocolate chips. Put in greased bundt pan. Bake at 350 for 40-45 minutes. Cool for 20 minutes. Refirgerate over night.

Frosting

1 package cream cheese, softened

1/2 c. butter, softened

3-4 c. powdered sugar

2 t. vanilla

Mix all ingredients in mixer until smooth. Pipe onto cake