Bundt Cake from Shannon (From K. Granum)

1 yellow Cake mix
1 sm. instant chocolate pudding mix
1/2 C. Sugar
~Mix with a wire whisk to remove all the lumps

ADD: 3/4 C. Vegetable Oil
3/4 C. water
3 eggs
1 C. Sour cream
1C. Semi sweet choc chips

~Spray Bundt pan, and Pour mix into the Pan
Bake at 350 for 60 Min.

To make other flavors just switch out the cake and pudding mix flavors. Chocolate cake with cheesecake pudding is good and lemon cake with lemon pudding with 3 T. poppyseeds is a winner too.

Aunt Martha's Texas Sheet Cake-Elizabeth Banks/Heidi Swapp

1C. water
½ C. oil
½ C. margarine
2 C. Sugar
2 C. flour
1 tsp. soda
2 eggs
1 tsp. vanilla
½ C. buttermilk***
4 T. cocoa

In a saucepan, melt the marg(or butter) and mix in water, oil and cocoa. Bring to a boil, dissolving cocoa well. Remove from heat. Add sugar, flour and eggs and beat well. Dissolve soda in buttermilk, and mix in with vanilla. Bake in a 10x17 inch greased cookie sheet (the kind w/ sides) at 325 (degrees Fahrenheit or 163 degrees Celsius) for 20 minutes.
***if you don’t have buttermilk, you can add ½ teaspoon of lemon juice to regular milk and let it stand for about 10 minutes to substitute.

Frosting:
1 lb powdered sugar
¼ C. cocoa
¼ C. milk
½ C. butter

put all ingredients in saucepan. Stir well over medium heat until everything dissolves. Remove from heat and add 1 t. vanilla and frost while warm

FOR MUD PIE: (this is how I like it)
Remove cake from oven and cover with mini-marshmallows and return to oven for 5 minutes. Remove from oven and wait just a couple minutes, then pour the frosting over all the top.
ENJOY-

Really a favorite! Lemon Cake

Lemon Cake
Copyright, 2001, Barefoot Contessa Parties
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.


Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 2 (8-inch) loaves
User Rating: 5 Stars