1 pkg chocolate cake mix
1 pkg Jello chocolate instant pudding
1 3/4 c milk
2 eggs
12 ounce pkg chocolate chips
Combine all ingredients in large bowl. Mix by hand until well blended (2-3 minutes). Pour into greased and floured 10 inch Bundt pan. Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed. Cool 15 minutes in pan. Remove from pan. Frost with chocolate frosting, if desired.
* makes 2 dozen cupcakes – bake 20-25 minutes.
2 c flour
1 c sugar
2 1/2 tsp baking powder
(sift dry ingredients together)
3 tbsp oil
2/3 c milk
1 egg
(add to dry ingredients; beat 2 minutes)
2 – 3 c cranberries
(stir in)
Bake in a greased and floured 9 inch pan at 350 degrees for 40 minutes.
Butter Sauce:
1 c sugar
1 tbsp flour
(mix in saucepan)
1/2 c butter
1/2 c cream
1 tbsp vinegar
(add. Heat, beating well, over high heat until bubbly, 3-5 minutes)
1 tsp vanilla – add
Serve hot over sliced cake.
6 tbls unsalted butter plus more for pan
1 1/2 cups semisweet choclate chips or 8 ounces chopped bittersweet choclate
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar
1. Preheat oven to 275′, with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
2. In another bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff and glossy. Whisk 1/4 of whites in to chocolate mixture; gently fold mixture into remaining whites.
3. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar.
This is one of our all-time favorite desserts to eat after a morning of picking blueberries at the cabin.
4 c fresh blueberries, divided
1/2 c sugar
1/2 c firmly packed brown sugar
3 1/2 T flour
1 T lemon juice
1 T butter
1/4 tsp salt
1 8-inch baked pastry shell or graham cracker crust
In a medium saucepan, combine 2 c blueberries with the sugars, flour, butter, lemon juice and salt. Cook and stir over low heat until mixture comes to a boil.
Simmer 5 minutes or until thickened, stirring occasionally. Cool, Stir in remaining 2 c blueberries. Turn into baked pie shell. Chill thoroughly. Serve with vanilla ice cream.
2/3 cup sugar
1 cups fresh or frozen cranberries (do not thaw)
Cake: 1 ¼ cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon lemon (or orange) zest
2/3 cup milk
¼ cup butter
¼ teaspoon vanilla
1 egg Heat oven to 350 F. Grease 8-inch square or round baking pan. Sprinkle 1/3 cup of the sugar in pan. Arrange cranberries over sugar; sprinkle with remaining 1/3 cup sugar. Cover with foil. Bake at 350 F for 30 minutes. Remove foil; cool. In large bowl, combine all cake ingredients; blend at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly over cranberries.
Bake at 350 F for 40 to 50 minutes or until toothpick inserted in center comes out clean. For easy removal, run knife around edge of pan. Invert onto serving plate, leaving pan over cake for 2- minutes; remove from pan. Serve warm or cold.
This dessert, from Recipe Source, was the best part of our Pacific Island meal.
4 bananas
1/2 C. brown sugar — firmly packed
1/4 C. orange or pineapple juice
3 Tbsp. sherry
1/2 C. chopped almonds or Macadamia nuts
2 Tbsp. butter
1 Dash nutmeg
Peel bananas and place in a small baking dish. Mix
together, then pour over bananas brown sugar, orange or pineapple juice and
sherry.
Saute the chopped nuts in butter and sprinkle over bananas.
Add dash of nutmeg to taste if desired.
Bake in a moderate oven at 350 degrees for 15 minutes or until bananas
are tender and lightly glazed. Serve as a meat accompaniment
or as a dessert with a spoonful of sauce over each banana.
Serves 4.
This recipe, which I originally found in The Best of Byerly’s: A Recipe Collection,is a summer standard here.
1/2 c butter, softened
1/2 c vegetable oil
1 3/4 c sugar
1 tsp vanilla
2 eggs
1/2 c buttermilk
2 1/2 c flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
2 c coarsely shredded zucchini
1/2 c semi-sweet chocolate chips
1/2 c chopped nuts
Grease and flour 9×13 inch baking pan. Preheat oven to 325. Cream butter, oil and sugar; blend in vanilla, eggs and buttermilk. Combine dry ingredients; stir into creamed mixture with zucchini. Pour into prepared pan. Sprinkle with chocolate chips and nuts. Bake until cake tests done with wooden pick, about 50 minutes. Cool on wire rack.
This is one of my 13yo daughter’s favorite desserts to make.
Dry:
3 c flour
2 c sugar
1/3 cocoa
2 tsp soda
1 tsp salt
Wet:
1 tsp vanilla
2 tsp vinegar
¾ c vegetable oil
2 c cold water
Put all dry ingredients into a 9 x 13 inch cake pan. Mix. Dig a well in the middle for wet ingredients. Add all wet ingredients and mix well. Bake at 350 degrees 40 minutes.
