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April 22, 2013
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Plains Edition Recipes 4-20-13

Chocolate Sour Cream Cake

Kay Bedlan, Lewellen, Neb.

2 c. White Sugar

2 Eggs

1 c. Sour Cream

2 t. Soda

3 Tbsp. Cocoa

1 t. Vanilla

1/4 t. Salt

2 c. Flour

1 c. Boiling Water

Mix together sugar, eggs and sour cream. Add soda, cocoa, vanilla, salt and flour. Last add the boiling water. Pour in a 9-by-13-by-2-inch pan. Bake in a 350 oven for 35 minutes.

Rich and Moist Carrot Cake

Nancy Solberg, Alliance, Neb.

2 c. Sugar

2-1/2 c. Flour

1 t. Baking Soda

1 t. Salt

1 t. Cinnamon

1 c. Walnuts, chopped

1 c. Pineapple, crushed

1-1/2 c. Vegetable Oil

2 c. Carrots, grated

3 Eggs

1 t. Vanilla


8 oz. Cream Cheese

1 stick Margarine

1 lb. Powdered Sugar

1 t. Vanilla

Mix dry ingredients. Add oil and stir well. Add eggs one at a time, stirring well. Add vanilla. Add carrots, nuts and pineapple. Bake at 350 degrees in a prepared 9-by-13-inch pan. For frosting, blend cream cheese, margarine, powdered sugar and vanilla. Spread on cooled cake.

Easy Peach Cake

Sharon Raasch, Imperial, Neb.

1 (18.5 oz) pkg. Butter-Flavored Yellow Cake Mix

3/4 c. Pecans, coarsely chopped

1 (21 oz) container Peach Pie Filling

2/3 c. Vegetable Oil

2 Eggs

1 t. Vanilla Extract

Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray, set aside. In a large bowl, combine all ingredients; mix well. Pour batter into prepared baking pan. Bake 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Allow to cool slightly and serve warm, or when cool, cover until ready to serve.

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The Fence Post Updated Oct 17, 2013 09:47AM Published May 29, 2013 10:34AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.