Recipes - Desserts (Cakes)
Blackberry Wine Cake
Submitted By: Jean W., Johnson City
1 Box White Cake Mix
1 3 oz. Blackberry JELL-O (See note 1)
1 Cup Balckberry Wine (See note 2)
1 Cup nuts chopped (I use pecans)
4 Eggs
Glaze
1/2 Cup Blackberry Wine
1 Cup Powdered Sugar
Preheat oven to 350 degrees. Grease bundt pan and dust with granulated sugar. Sprinkle 1/2 nuts in pan. Mix other ingredients. Beat batter til thick and fluffy. Alternate nuts and batter. Bake 60 minutes. When cake is removed from oven, spoon half of glaze on cake. Wait 30 minutes. Remove cake from pan and spoon on remainder of glaze.
Notes: (1) May use black raspberry jello.
(2) Manischewitz wine is best for this recipe.
Bundt Cake
Submitted By: Betty C., Jonesborough
1 box yellow cake mix (no pudding)
1 can coconut pecan frosting
4 eggs
1 cup water
1/4 cup oil
Mix and pour into a greased and floured bundt pan. Bake at 350 degrees for 45 minutes.
Bundt Cake
Submitted By: Betty C., Jonesborough
1 box yellow cake mix, without pudding
1 can coconut pecan frosting
4 eggs
1 c water
¼ c oil
Mix and pour into a greased and floured bundt pan. Bake at 350 degrees for 45 minutes.
Cheesecake
Submitted By: Jan F., Piney Flats
2 oz softened cream cheese
1 tbsp lemon juice
1 egg (yolk only)
¾ c sugar
1 tsp vanilla
2 large cans crescent rolls
Powdered sugar (optional)
Butter a 9 x 13 dish. Flatten 1 can of rolls in bottom of dish. Mix other ingredients together until blended. Spread cream cheese mixture over dough. Flatten other can of rolls between sheets of wax paper and place over cream cheese mixture. Brush whipped egg over crust. Bake at 350 degrees for 30 minutes or until brown. Sprinkle powdered sugar over cake if desired when cooled.
Cherry Fudge Cake
Submitted By: Jean W., Johnson City
1 Box Devil Food Cake Mix
1 Can Cherry Pie Filling
2 Eggs
1 tsp. Almond Flavoring
Sift cake mix into bowl (it removes lumps and is easier to mix). With a spoon stir in all ingredients. Mix well. Pour into a 13 x 9 x 2 greased glass baking dish. Bake at 350 degrees for 30 minutes. Cool in baking dish.
Frosting
1 Cup Sugar
1/3 Cup Margarine
1/3 Cup Milk
6 oz. Package of Chocolate Morsels
In sauce pan mix sugar, margarine, and, milk. Bring to a boil. Boil 1 minute. Remove from heat and stir in morsels until well-blended. Cool. Pour over cool cake. Cover with plastic wrap and keep on cabinet top.
Chocolate Carmel Crunch
Submitted By: Janet W., Johnson City
1 pkg graham crackers
2 sticks butter (no substitutes)
1 c packed light brown sugar
1 c chopped pecans
Place graham crackers in bottom of 9 x 13 pan. Boil butter for 3 minutes and pour over graham crackers, pecans and sugar. Place 6 Hershey Milk Chocolate Bars on top hot caramel. Cool or refrigerate.
Chunky Apple Cake
Submitted By: Ruth W., Johnson City
½ c butter (softened)
2 c sugar
½ tsp vanilla extract
2 eggs
2 c all-purpose flour
1½ tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
½ tsp baking soda
6 c chopped peeled tart apples
Butterscotch Sauce
½ c packed brown sugar
½ c butter, cubed
½ c heavy whipping cream
In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
Spread into a greased 13” x 9” x 2” baking dish. Bake at 350 degrees for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. Serves: 14
Cold Oven Pound Cake
Submitted By: Faye S., Jonesborough
6 eggs
1 c canola oil
2 c sugar
2 c plain flour
dash salt
1 tsp baking powder
½ tbsp vanilla
Dump all ingredients together in one large bowl. Beat with electric mixer on high for four minutes. Pour into prepared bundt pan. Put in cold oven. Turn heat to 300 degrees for 70 minutes. Do not preheat oven.
Dirt Cake
Submitted By: Mary M.
1 stick butter
1 (8oz) cream cheese
1 c sugar
1 carton cool whip
3 c milk
1 pkg vanilla instant pudding
11/4 pkg Oreo Cookies
Cream butter and cheese together. Mix sugar, cool whip, milk, pudding and vanilla together. Crush Oreo Cookies and layer bottom of pan. Add mixture and another layer of cookies.
Dump Cake
Submitted By: Clara B., Kingsport
1 can cherry pie filling
1 c crushed pineapple with juice
1 box yellow cake mix
½ c pecans
2 sticks margarine
Dump pie filling in an oblong baking dish. Spread evenly pineapple over cherries. Sprinkle cake mix over fruit. Sprinkle pecans over cake mix. Cut up margarine and place on top of pecans. Bake at 350 degrees for 30 minutes. Cool and top with cool whip or topping of your choice.
Dutch Apple Cake
Submitted By: Unknown
1 c oil
2 eggs
1 c walnuts
2 c sugar
3 c raw apples (chunk)
2 c flour
Mix with spoon and place in tube pan. Bake at 350 degrees for 1 hour. Real moist and easy to make.
Easy Penuche Icing
Submitted By: Virginia R., Piney Flats
½ c margarine
1 cup brown sugar (packed)
¼ c milk
2 c confectioner’s sugar
Melt in margarine in saucepan. Stir in brown sugar. Boil and stir over low heat for 2 minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm (120 degrees). Gradually stir in 1 ¾ to 2 cups sifted confectioner’s sugar. Place in 2 8” or 9” layer pans or 13”x 9”pan. Put in ice water and stir until thick enough to spread.
Good on date, spice, yellow, or chocolate cakes.
Gooey Butter Pumpkin Cake
Submitted By: Luella W., Kingsport
1 box yellow cake mix
1 egg
2 sticks butter (melted, separately)
3 eggs
1 (8oz) cream cheese
2 c powdered sugar
1 large can pumpkin
2 tsp cinnamon
2 tsp nutmeg
1 tsp vanilla
Mix cake mix, egg, and 1 stick melted butter. Place in 9x13 pan for crust. Mix remaining ingredients and pour over crust. Bake at 350 degrees for 45 minutes.
Italian Cream Cake
Submitted By: Joan W, Johnson City
1 stick butter
½ c Crisco
2 c sugar
5 egg yolks
2 c flour
1 tsp soda
1 c buttermilk
1 tsp vanilla
1 (8ox) can coconut
1 c chopped pecans
5 egg whites (beaten)
Cream butter, Crisco, sugar, and add egg yolks one at a time. Sift flour and soda. Add with milk, beginning and ending with flour. Add vanilla and fold in coconut and pecans. Fold in beaten egg whites. Bake at 350 degrees for 45 minutes. 3 9” layers
Icing
1 (8oz) pkg cream cheese
½ stick butter
1 box confectioner’s sugar
1 tsp vanilla
Cream cheese and butter. Add sugar and vanilla. Sprinkle nuts on top.
Mountain Dew Cake
Submitted By: Patricia H, Telford
1 box yellow cake mix
1 (3oz) instant vanilla pudding
4 eggs
½ c Mountain Dew
½ c water
½ c oil
1 c pecans (chopped)
Mix all of the above ingredients except the pecans with mixer. Spray pan with Pam. Sprinkle pecans on the bottom of pan, pour cake batter over nuts and bake at 350 degrees for 50 minutes.
Melt 1 stick margarine; add 1 c sugar, ½ c Mountain Dew, and ¼ c water. Bring to a boil for exactly 2 minutes. Poke holes in hot cake and pour topping over cake and let set for 10 minutes.
Red Velvet Cake
Submitted By: Stewart C, Johnson City
1 white cake mix with pudding
1 tbsp cocoa
2 tsp pure vanilla
2 (1oz) bottles red food coloring
Preheat oven to 350 degrees. Grease and flour 2 8”cake pans. Prepare cake batter in accordance with instructions on package, and add the above ingredients in the order mentioned. Cool cake completely and frost between layers and on top and sides.
Frosting
Pillsbury Shake & Blend Flour
milk *
sugar
Crisco
Vanilla
In a saucepan, mix 31/2 tbsp flour with one cup milk* (we prefer skim milk). Cook over low heat until thickened. Cool completely. Transfer to a large bowl and add 1 cup sugar, 1 cup Crisco, and 3 tsp vanilla. Beat with hand mixer at high speed for 30 minutes (or until arm falls off). Frost cake. Refrigerate. This cake is always moist. Serves 10-12.
Red Velvet Cake
Submitted By: Jo Ann R., Johnson City
1/2 Cup shortening - 1 1/2 cups sugar (cream well)
2 eggs
2 oz. Red Food Coloring
2 tsp. Cocoa
1 tsp. vanilla
2 1/4 cup cake flour
1 cup buttermilk
1 tsp. salt (add to buttermilk)
1 tsp. vinegar (add to buttermilk)
1 tsp. soda (add to buttermilk)
Frosting:
1 cup milk
3 Tbsp. flour
Mix and cook. Cool.
Add to the above:
1 cup margarine or butter
1 cup regular sugar
1 tsp. vanilla
Gradually add while mixing to above.
Scarlett’s Brown Sugar Pound Cake
Submitted By: Evelyn, M., Johnson City
3 c all purpose flour
1 tsp baking powder
½ tsp salt
11/2 c softened butter
1 pound brown sugar
1 c granulated sugar
5 eggs room, temperature
¾ c milk
¼ dark rum
2 tsp vanilla extract
1 c chopped pecans
Preheat oven to 325 degrees. Grease and flour 12 cp bundt pan. Sift together flour, baking powder, and salt. Cream butter until light, gradually add sugars, beating until very light. Beat in eggs one at a time, beating well. Combine milk, rum, vanilla, and add to better with dry ingredients. Fold in nuts. Bake 1 hour and 45 minutes to 2 hours. Cool in pan. Store 24 hours and serve.
Sour Cream Pound Cake
Submitted By: Evelyn M., Johnson City
6 eggs separated
3 c sugar
3 c flour sifted
¼ tsp soda
dash salt
1 c sour cream
2 sticks margarine or butter and ¼ c crisco
2 tsp vanilla
1 tsp lemon extract
1 tsp orange extract
Bake at 325 degrees for 1 hour and 20 minutes. This makes one large bundt cake or 2 loaf cakes. Bake loaf cake only 1 hour.
The Best Easy Chocolate Cake
Submitted By: Maryly S., Johnson City
1 box Dark Chocolate Fudge Duncan Hines cake mix
1 small box instant chocolate pudding
4 eggs
1 c sour cream (reduced fat)
1 tsp vanilla
2/3 c milk
1/3 canola oil
1 bag milk chocolate morsels
Mix cake mix and pudding together. Add sour cream, vanilla, milk and oil. Next add chocolate morsels. Pour into pan that has been sprayed with non-stick canola spray or Easy Release Baking Spray. Bake at 350 degrees for 1 hour or until tooth pick comes out clean. Sprinkle on powder sugar when cool.
