Posts tagged #Cake

Oatmeal Cake

Recipe: Oatmeal Cake

Summary: My daughter-in-law, Kendra, made this cake this morning. According to her mom, Jennifer, it's better when it's cooled completely. It smelled good enough to eat right out of the oven, but we waited. Totally worth the wait.

Ingredients

  • 1½ cups boiling water
  • 1 cup quick cooking oats
  • 1 cup shortening
  • 2 eggs, beaten
  • 1 cup brown sugar
  • 1 cup sugar
  • 1½ cups flour
  • 1 teaspoon nutmeg
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ teaspoon salt

Topping:

  • 1 stick butter, melted
  • ½ cup sugar
  • ¼ cup evaporated milk
  • 1 teaspoon vanilla
  • 1 cup coconut
  • 1 cup chopped nuts

Instructions

  1. Pour boiling water over oats and shortening.
  2. Add the eggs and sugars to the oat mixture.
  3. Add the dry ingredients and mix well.
  4. Pour into ungreased 9x13 cake pan.
  5. Bake at 350° for 30 minutes.
  6. Combine ingredients for topping and pour over hot cake.
  7. Place under broiler for 1 – 2 minutes, or until coconut is toasted light brown.
Microformatting by hRecipe.
Posted on November 3, 2010 and filed under Desserts.

Sour Cream Pound Cake

Recipe: Sour Cream Pound Cake

Summary: My sister, Nancy, gave me this recipe and it's quickly become a Decker Boy fave!

I was helping a friend with her wedding reception dessert table and decided to bake a layer cake using this recipe. I usually bake it in a bundt pan and wanted to make sure it would work as a layer cake. I took it out of the oven about 10 minutes too early and the result was a delicious, moist, not-at-all-suitable-for-frosting cake. I didn’t want it to go to waste, so I cut it up and took it to work. The former military men and engineers at the office totally appreciated the “rough draft” cake. By the end of the day, there was nothing but a dirty cake plate and the request for more.

It worked well as a layer cake, providing you allow enough baking time, making 3 – 8” rounds. Strawberries between the layers and a whipped cream frosting was (Oh my!) beyond rich. It’s so dense that baking time is longer than most cakes. A low temp oven (300°) keeps the outside edges from getting too dark.

Ingredients

  • 1½ cups butter (3 sticks)
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 12 ounces sour cream

Instructions

  1. Cream butter and sugar.  Add eggs, one at a time beating after each addition.  Add vanilla.
  2. Mix together dry ingredients.  Mix ⅓ of dry ingredients with butter mixture, ⅓ of sour cream.  Repeat with remaining dry ingredients and sour cream, adding in thirds.
  3. Bake in greased and floured bundt pan at 300° for 70-90 minutes. Test for doneness before removing from oven.
  4. I think the flavor is better when the cake is completely cool. This statement implies that I’ve eaten this cake at every temperature between “right out of the oven” and “the next day”, which would be a safe assumption.

Microformatting by hRecipe.

Posted on October 6, 2010 and filed under Desserts.

Barbara's Pound Cake

Recipe: Barbara's Pound Cake

Summary: My step-mom, Barbara Morris, made this pound cake one Thanksgiving and my family went crazy for it. It starts with a butter cake mix, so I feel like I'm cheating. I don't really have a problem with that...

Ingredients

  • 1 18.25 ounce yellow butter cake mix
  • 1 cup sour cream
  • 4 eggs ½ cup sugar
  • ¾ cup vegetable oil
  • 3 tablespoons water
  • 1 teaspoon vanilla

Instructions

  1. Grease and flour 12 cup bundt pan.
  2. Combine all ingredients, adding sour cream last. Pour into bundt pan.
  3. Place in cold oven. Set oven temperature to 300°.
  4. Bake 60 – 70 minutes. Cool in pan for 15 minutes. Turn onto cake plate.

Microformatting by hRecipe.

Posted on October 6, 2010 and filed under Desserts.