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August 11, 2014
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Plains Edition Recipes 8-9-14


Rhubarb Cake
Arlene Ries, Wood Lake, Neb.
Miniature marshmallows
White cake mix
3 c. Rhubarb (or more)
Cool whip
1 c. Sugar (or more to taste)
1-1/2 c. Water
1 box Strawberry Jello
Cover the bottom of a 9-by-13-inch greased pan with marshmallows. Mix cake as directed on package, using two eggs. Pour batter over marshmallows. Bring to a boil rhubarb, sugar and water then add Jello. Pour over cake. Bake at 350 degrees for 45 minutes. Serve with cool whip.

Banana Pudding Cake
Ethel Williams, Papillion, Neb.
2 medium Bananas, very ripe
1 pkg. Yellow cake mix (Two layer size)
1 pkg. Instant banana creme or vanilla pudding and pie filling
3 Eggs
1 c. Water
1/4 c. Oil
1/2 c. Nuts, finely chopped, optional
Heat oven to 350 degrees. Slice bananas into large mixing bowl. Beat until well mashed. Blend in remaining ingredients. Beat at medium speed for 2 minutes. Pour into greased and floured 10-inch tube, bundt pan or 9-by-13-inch pan. Bake 60-70 minutes, for 9-by-13-inch pan bake 50-55 minutes. Cool in pan for 15 minutes. Remove from pan and finish cooling on wire rack. Sprinkle to with confectioners sugar.

Rocky Road Sundae Cake
Sharon Raasch, Imperial, Neb.
1/4 c. Whipping cream
1 c. Semisweet chocolate chips
4 (1-inch-thick) slices Pound cake, toasted
1 c. Miniature marshmallows
1/2 c. Pecans, chopped
2 c. Vanilla ice cream
Preheat broiler. Heat whipping cream in a saucepan over medium heat until warm. Add chocolate chips. Cook, stirring constantly, 1 minute or until chocolate melts. Remove from heat. Pour 2 tablespoons chocolate sauce over each slice of pound cake. Top evenly with marshmallows and pecans. Broil 1 to 2 minutes or until marshmallows are toasted. Top each pound cake slice with ice cream and spoon remaining chocolate sauce over ice cream.




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The Fence Post Updated Aug 11, 2014 03:06PM Published Nov 18, 2014 09:02AM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.