Plains Edition Recipes 1-21-12 |

Plains Edition Recipes 1-21-12

1 box Yellow Pudding Cake Mix

1-1/2 c. Sugar

1-1/2 t. Almond Flavoring

1 (8 oz) Sour Cream

2 pkg. Frozen Coconut

1-1/2 c. Cool Whip

Prepare cake mix according to directions for two 9-inch round cake pans. Remove from oven as soon as cake tests done, do not overcook. Cool layers and slice each layer in two. For icing, mix sugar, sour cream and almond flavoring together. Add 1-1/2 pkg. coconut to sugar mixture. Place filling between layers only. Mix remaining coconut with cool whip and ice top and sides of cake. Allow cake to set in refrigerator for 24 hours before serving.

From the kitchen of: Chris Bryant, Johnson City, Tenn.

1/2 c. Vegetable Oil

1 c. White Sugar

1 t. Vanilla Extract

2 Eggs

1/2 c. All-purpose Flour

1/3 c. Unsweetened Cocoa Powder

1/4 t. Baking Powder

1/4 t. Salt

1/2 c. Walnuts, chopped

Preheat oven to 350 degrees. Grease a 9-by-9-inch baking pan. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder and salt. Gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the brownie begins to pull away from the edges of pan. Let cool on a wire rack before cutting into squares.

From the kitchen of: Sharon Raasch, Imperial, Neb.

3 Eggs

2 c. Sugar

1 c. Oleo, softened

1-1/2 t. Vanilla

1 c. Sour Cream

1/2 t. Soda

2-1/4 c. Flour

Dash of Salt

Mix all ingredients well. Pour into a greased and floured bundt cake pan. Bake at 325 degrees for 60 to 70 minutes. Let cool 10 minutes on rack. Then turn out. This cake is great plain, glazed or used as shortcake with strawberries.

From the kitchen of: Janet Kucera, Pleasanton, Neb.

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