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Banana Cream Cheese Cake
1 pkg. banana cake mix
2 Tbsp. lemon juice
3 Tbsp. oil
4 eggs
1/3 c. brown sugar
1 1/2 c. milk
2 (8 oz.) cream cheese, softened
1 medium banana (sliced)
1/2 c. brown sugar
2 to 2 1/2 c. Cool Whip
Preheat oven to 300º. Reserve 1 cup dry cake mix. In large bowl combine remaining cake mix, 1 egg and 1/3 cup brown sugar. (Mixture will be crumbly.) Press evenly into bottom and 3/4 way up sides of greased 13 x 9 x 2-inch pan. Arrange banana slices on crust. Blend cream cheese, 1/2 cup brown sugar; add 3 eggs and reserved 1 cup cake mix. Beat 1 minute at medium speed. On low, add milk and lemon juice. Mix until smooth. Pour over crust. Bake 45 to 55 minutes. Cool; spread with Cool Whip. Refrigerate.
Chocolate Cherry Upside Down Cake
1 (21 oz.) can cherry pie filling
3/4 tsp. salt
2 1/4 c. all-purpose flour
1 1/2 c. water
1 1/2 c. sugar
1/2 c. cooking oil
3/4 c. unsweetened cocoa powder
1/4 c. vinegar
1 1/2 tsp. baking soda
1 1/2 tsp. vanilla
This easy dessert tastes like a moist, fudgy brownie with a cherry topper. Spread the cherry pie filling evenly over the bottom of a greased 13 x 9 x 2-inch baking pan. In a large bowl stir together
flour, sugar, cocoa, soda and salt. In another bowl combine water, oil, vinegar and vanilla. Add liquid ingredients to flour mixture all at once; stir just to moisten. Pour batter evenly over cherry pie filling. Bake in 350º oven for 30 to 35 minutes or until cake tests done. Cool 10 minutes in pan; invert and cool.
Cajun Cake
2 cups All purpose flour
1 1/2 cups Sugar
1 1/2 tsp. Soda
Pinch of salt
2 Eggs
1 lg. Can crushed pineapple
Icing
1 cup Sugar
1 cup Pecans
1 Stick of butter
1 cup Coconut
1 sm. Can evaporated milk
Mix the cake ingredients together and bake in a 9”x13” inch pan at 350º until cake tests done. About 30 minutes.
Icing: Combine sugar, margarine and Pet milk. Boil for 5 minutes. Remove from heat and stir in pecans and coconut. Pour over cake.
Humming Bird Cake
3 cups All purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
2 cups Sugar
1 tsp. Cinnamon
3 Eggs, beaten
3/4 cup Vegetable oil
8 oz. Crushed pineapple
1 1/2 tsp. Vanilla
1 cup Pecans, chopped
1 3/4 cups Bananas, mashed
1/2 cup Pecans, chopped
Cream cheese frosting
Combine the first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of pecans and bananas. Pour batter into 3
greased and floured 9” pans. Bake at 350º for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and let cool on wire racks. Stir 1/2 cup of pecans in cream cheese frosting or reserve them for the top and the sides.
Cream Cheese Frosting
1 3oz. pkg. cream cheese; soft
1 tsp. milk
2 Tbs. butter
2 cups powdered sugar
1 tsp. fresh lemon juice
grated lemon rind
In a bowl, mix together the cream cheese and butter until well blended. Beat in lemon juice, milk and lemon rind. Gradually beat in powdered sugar until the mixture is of spreading consistency. Frost Cake.
Bourban Balls
8 cups crushed Vanilla wafers
2 cups crushed nuts
4 cups powdered sugar
1/2 tsp. salt
3 cups sweetened condensed milk
1/2 cup bourban *
Powdered sugar
Mix all together. Roll into 1 inch balls and roll in powdered sugar. Store in airtight container for several weeks.
* may use 2 tsp. vanilla or almond extract in place of booze.
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