Paula Deen's Peanut Butter Cake with Chocolate Buttercream Frosting

Cake:
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 ½ teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
½ cup peanut butter
¾ cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs

Preheat oven to 375 degrees.
Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch round cake pans for about 25 minutes. Do not remove from pan to cool.

Chocolate Buttercream Frosting:
¾ cup butter at room temperature
4 ½ cups powdered sugar
4 ½ tablespoons cocoa powder
6 tablespoons heavy cream
1 ½ teaspoons vanilla extract

Cream the butter. Sift the sugar and cocoa powder together and gradually add to the butter, beating well after each addition. Add the cream and vanilla and beat until well blended and fluffy.

Tip: If you top the cake with the quartered Reese's Peanut Butter Cups, pop them in the freezer for a while before you chop them up so that they will not melt as you handle them.

Grandma Shipman's Creamy Pineapple Cake

This was a recipe I remember having MANY times as a child. I always get wonderful compliments when I make this recipe. Enjoy!

1 Yellow Cake Mix
1 Large size box instant vanilla pudding
2 Cups Milk
8 oz Cream Cheese softened
1 can Crushed Pineapple drained
1 Container Cool Whip
Chopped pecans

Bake cake as directed in 9x12 pan & cool.
Combine 2 cups milk with pudding mix with blender until completely combined. Add in softened cream cheese and blend well. Spread over cool cake.
Layer crushed pineapple over pudding.
Layer cool whip over the pineapple.
Sprinkle pecans over the top of cool whip.

Refridgerate at least an hour before serving.

Molten Chocolate Cakes (individual sized)

2 Tbs. Butter melted
2 Tbs. Unsweetended Cocoa
3/4 Cup Butter, cut in pieces
3 (4 oz) Premium Semisweet Chocolate baking bars (cut into chunks)
1/2 Cup Whipping Cream
1 1/4 Cup Egg Substitute
3/4 Cup Sugar
2/3 Cup All-purpose Flour
Powdered Sugar

1) Brush 16 muffin cups with 2 Tbs. melted butter. Sprinkle evenly with cocoa, shake out excess. Place in fridge.
2) Place 3/4 cup butter & chocolate in a large heavy saucepan. Cook over low heat, stirring often until melted. Slowly whisk in cream; set aside
3) Combine egg substitute & sugar in a large mixing bowl. Beat at medium speed with electric mixer 5-7 minutes or until slightly thickened; add chocolate cream & flour, beating until blended. Pour batter into muffin cups, filling about 1/4 in from tops. Cover & chill at least 1 hour or up to 24 hours.
4) Bake, uncovered at 450 degrees for 9-10 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with a knife. Quickly invert onto a baking sheet. Transfer to dessert plates using a spatula. Sprinkle with powdered sugar. Serve immediately.

Crock Pot Cake (Molten Cake)

1 Chocolate Cake Mix
8 oz. Sour Cream
1 Cup Chocolate Chips
1 Cup Water
4 Eggs (I recommend Egg Beaters for this, since cake is soft)
3/4 Cup Oil
Small Package of Chocolate Instant Pudding

* Spray Crock Pot

Mix ingredients by hand. Pour into crock pot & cover. Cook on low for 6-8 hours or high for 2-3 hours.

We had this at Fair Haven last summer with ice cream.

Texas Sheet Cake

Preheat oven to 375 degrees & prepare pan (grease and flour)

2 Cups Flour
2 Cups Sugar
1 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Salt
3/4 Cup Water
1/2 Cup Butter
1/4 Cup Unsweetened Cocoa
1/2 Cup Buttermilk
1 tsp Vanilla
2 Large Eggs

Combine dry ingredients, set aside.
Combine water, 1/2 c butter, cocoa, buttermilk, vanilla & eggs. Beat well. Pour into prepared pan, bake until toothpick comes out cleam from center. (Around 17+ minutes in a jelly roll pan, 25-30 minutes in a 9x12 pan)

Icing Recipe:
6 TB Butter
1/3 Cup Milk
1/4 Cup Cocoa
3 Cups Powdered Sugar
1/4 Cup Chopped Pecans
2 tsp Vanilla

In saucepan, bring butter, milk & cocoa to a boil stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans & vanilla. Spread over hot cake.

Pumpkin Spice Bars

4 large eggs
2 cups sugar
1 cup vegetable oil
1 can (15 oz) pumpkin
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

For the Cream Cheese Frosting:
3 ounces cream cheese, completely softened
1/3 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar

Heat oven to 35o degrees. Lightly grease bottom and sides of 13x 9 inch pan.

Beat eggs, sugar, oil, and pumpkin in a large bown until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread into prepared pan.

Bake for 25-30 minutes or until light brown.

While bars are baking, prepare frosting. Beat cream cheese, butter and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.

After removing bars from oven, cool completely on a wire rack before frosting and cutting into squares. Store covered in refrigerator.

Kahlua Cake

Since I mentioned this cake in my interview below, I wanted to share the super easy recipe:

1 pkg. yellow cake mix
1 cup oil
1 small pkg. chocolate pudding (Cook & Serve)
3/4 cup water
2 eggs
1/2 cup Kahlua liqueur

Mix all ingredients & beat for 3 minutes. Pour into greased bundt pan & bake at 350 degrees for about 40 minutes or until done. Cool for 10 minutes before removing from pan. Enjoy!


(A funny story about this cake... I baked it quite a while back for a church function at the congregation I grew up in. Several sweet, old ladies had a slice & raved about it. They asked me what it was called, so I told them. None of them knew what Kahlua was & right before I was about to spill the beans, one of the ladies asked, "Isn't that a type of potato?" And, before I could stop the lie, my head automatically nodded in agreement! I didn't have the heart to admit to these precious Christian ladies that I had probably just tainted them with the first taste of alcohol that had ever entered their bodies.)

Betty's Chocolate Chip Pound Cake

I'm not sure who Betty is, but her cake is really yummy!

1 bx yellow cake mix
1 sm chocolate instant pudding
1/2 sugar
3/4 cup vegetable oil
3/4 cup water
4 large eggs
1 8 oz. sour cream
6 oz chocolate chips

Mix the first three ingredients with a whisk. Add oil and next ingredients. Mix until smooth. Stir in chocolate chips. Pour into greased and floured tube pan. Bake at 350 for 45-50 minutes.

Pumpkin Spice Cake

1 chocolate cake mix
2 tablespoons pumpin-pie spice
2/3 cups pumpkin
1/4 cup softened butter
3 eggs
3/4 cup water
1 cup finely ground pecans

Heat oven to 350 degrees. Lightly grease pan(s). I use the Great Pumpkin Pan from Williams Sonoma, which makes a beautiful cake, but you can also use 2 rounds or a rectangle pan.

Place all ingredients in a large mixing bowl and beat using a mixer set on medium-high speed until batter is smooth.

Fill cake pan(s). Bake for about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack before frosting.

If you are using the Great Pumpkin Pans, trim the cake halves before stacking to make a clean shaped cake. Top with cream cheese frosting, a vanilla glaze or other icing.

Sour Cream Coffee Cake

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup butter or stick margarine, softened
1 1/2 teaspoons vanilla
3 large eggs
1 1/2 cups sour cream

Brown Sugar Filling:
1/2 cup packed brown sugar
1/2 cup finely chopped nuts, if desired
1 1/2 teaspoons ground cinnamon

Vanilla Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk

Heat oven to 350 degrees. Grease bottom and sides of a bundt cake pan.

Make the brown sugar filling by mixing the three ingredients and set aside. Mix flour, baking powder, baking soda and salt. Set aside.

Beat sugar, butter, vanilla and eggs in a large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.

Spread one-third of the batter (about 2 cups) in pan, then sprinkle with one-third of the brown sugar filling. Repeat twice.

Bake for about 1 hour or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan on wire rack. Remove from pan and continue to cool on wire rack for an additional 20 minutes. While cooling, make vanilla glaze by mixing all ingredients until smooth and thin enough to drizzle. Drizzle onto top of cake. Can be served warm or cool. I also like to dust it with powdered sugar.

Approx. 16 servings.

Pineapple Icebox Cake

I think this is the cake I made for Becky that she likes. I also made it the first time I hosted a B.A.D. Girls meeting at Lindsay's home.

I just made it again for our New Year's Eve dinner yesterday & it dawned on me that I should post this recipe here. Delicious cake!!

Cake:

* 2 cups flour
* 2 cups sugar
* 1 tsp. baking soda
* 1 20 oz. can crushed pineapple (do not drain)
* 2 eggs
* 1 cup chopped pecans

Bake at 350 degrees until done but still moist (approx. 20-25 minutes). Frost while cake is still warm.

Frosting:

* 1/2 cup melted butter
* 1 tsp. vanilla
* 1 large pkg. cream cheese
* 3 cups powdered sugar

Store leftovers in refrigerator. If you have any left over... :)