Lazy Daisy Oatmeal Cake w/ Custard Glaze

I made this on last week and am still thinking about it...it is very rich, and oh so good!!
Thanks Cooking à la Mode!

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(Adapted from: Our Recipe Club)

1 c. old fashioned oats
1/2 c. boiling water
1/2 c. butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. cinnamon
1 1/2 c. flour
1/2 tsp. salt

In a small bowl pour boiling water over oats. Cover & set sit 20 minutes. In a large bowl, cream sugars & butter until light & fluffy. Add eggs & vanilla. Mix in cooked oats until combined. Add dry ingredients to butter mix. Beat until incorporated. Spoon into a grease 8x8 pan. Bake at 350 degrees for 45-60 minutes or until a toothpick comes out with some crumbs (it will be very brown on top). Poke holes in hot cake and drizzle about half of glaze over cake. Cool slightly before serving.

Sweet Custard Glaze:
1/2 c. butter
1 c. evaporated milk
1 c. sugar
2 egg yolks
1 tsp. vanilla

Place all ingredients in a medium sauce pan. Melt together over medium heat, whisking constantly. Bring to a boil and cook until thickened. If there are any bits of cooked egg yolk in sauce, strain before serving.

To serve cake: Top with fresh whipped cream, custard glaze, pecans, and coconut.

SUPER Moist Chocolate Cake!

I found this recipe here.  This chocolate cake was probably on my top 3 favorite chocolate cakes I have ever made...amazing!

Ingredients:

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Sigrid’s Carrot Cake

Made this cake Easter weekend...so moist and delicious!  Recipe found over at The Pioneer Woman Cooks.

 

 

 

 

 

 

Ingredients

• FOR CAKE:
• 2 cups Sugar
• 1 cup Vegetable Oil
• 4 whole Eggs
• 2 cups All-purpose Flour
• ½ teaspoons Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 2 cups Grated Carrots
• _____
• For Icing
• 1 stick Regular Butter, Softened
• 1 package (8 Oz) Cream Cheese
• 1 pound Powdered Sugar
• 2 teaspoons Vanilla
• 1 cup Pecans, Chopped Finely

Preparation Instructions

Cake:

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use.
Cool completely.

Icing:

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
Eat. Faint. Repeat as needed.

Heather's White Chip Pumpkin Spice Cake

Found recipe here. Love this...and so easy to make! :)

1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips

Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze. (HEATHER'S NOTE: I have always made it just like this....but last night, I glazed the cake with ALL of the glaze right after I turned the cake out of the pan after cooling in the pan for 25 minutes. It was HEAVENLY warm!!!)

WHITE CHIP CINNAMON GLAZE:

3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon

Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/ tsp. ground cinnamon.

Fresh Blackberry Cake

I made this last Sunday for dessert. It was A-MAZ-ING. Recipe found here.

Ingredients

• 2 1/2 cups fresh blackberries
• 1 pinch of cinnamon
• 2 1/4 cups sugar (split)
• 1 cup softened butter
• 1 teaspoon vanilla
• 4 eggs at room temperature
• 3 cups self-rising flour
• 1/2 teaspoon salt
• 2 teaspoons lemon instant pudding mix
• 1 cup of milk

Directions

1. Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside. (I use baking spray with flour.)
2. Mix 1/4 of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.
3. Combine flour, pudding mix and salt in a small mixing bowl.
4. Beat butter or margarine with a mixer at medium speed until it’s whipped and fluffy.
5. Add the remaining sugar (2 cups) and vanilla, beat well.
6. Add eggs, one at a time, beating well after each addition.
7. Add dry flour mixture and milk alternately, beating on low speed after each addition.
8. Place berries in cake pan.

9. Pour batter over the berries and lighting swirl with a spoon.

10. Lightly tap the cake pan on the counter until the batter has spread in the entire pan.
11. Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
12. Cool for 10 minutes before removing cake from pans.

When cake is completely cool, stack layers and ice the cake with butter cream icing.

Tres Leches Cake

This is a very rich and moist cake recipe I got from my friend Audrey...DELICIOUS and just perfect.

Happy baking!

Ingredients:

Cake:
1(18ounce)box yellow cake mix
1(3 1/2ounce)package vanilla instant pudding mix
1 cup whole milk
1 cup canola oil
4 large eggs

Milk Syrup:
1(12ounce)can evaporated milk
1(14ounce)can sweetened condensed milk
1 cup heavy cream

1 teaspoon vanilla

1 tablespoon rum, if desired (or 1 t rum extract)
whipped cream (we use 1 pint of whipping cream, and 3 T of powdered sugar)

Directions:

Heat oven to 350. Spray 9x13 pan generously with vegetable oil spray.

Blend cake mix, pudding mix, whole milk, oil and eggs in a large bowl with an electric mixer on low for 1 minute.

Stop mixer and scrape down the sides of the bowl.

Increase mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl as needed.

Pour batter into prepared pan.

Bake for 32 to 34 minutes until golden brown.

Remove from oven and cool for 2 hours on wire rack in the pan.

After the cake is cooled, poke holes all over the top of the cake with a fork. The more holes the better. (There should be holes covering practically the entire top of the cake)

Whisk together evaporated and condensed milks, heavy cream, vanilla and rum.

Spoon milk syrup mixture over the top of the cake, stopping to allow syrup to soak in each time. Continue until all syrup has been used. It seems like too much, but it's not.

Cover cake with plastic wrap and chill for at least 2 hours.

Top with whipped topping before serving.

Chocolate Cake with Turtle filling

YUM!! I just made this last night...everyone LOVED it!! One of the best chocolate cakes I've ever had!!

INGREDIENTS:
2/3 cup cocoa
2 1/4 cups flour
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons instant coffee granules (use pero instead)
1 1/2 cups unsweetened orange juice
3 eggs
1 1/4 cups canola oil or vegetable oil

STREUSAL FILLING:
1 cup chopped walnuts
1/2 cup coconut (optional)
1/3 cup brown sugar
2 teaspoons cinnamon
2 tablespoons cocoa powder
1/2 cup chocolate chips

Set oven to 350 degrees.
Set rack to second-lowest position.

Generously grease and flour a bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).

If using the streusel, mix all streusel ingredients;set aside.

In an extra large mixing bowl, dump ALL cake ingredients; mix well until combined on medium speed of an electric mixer for about 3 minutes.

If layering with streusel, pour half of the cake batter into prepared bundt pan. Sprinkle the streusel mix evenly over batter. Top with remaining cake batter.

Bake for 45-60 minutes (may take a little longer to bake if making the cake with the streusel filling).

Cool in pan for about 15-20 minutes before removing.

Frost or glaze if desired when completely cooled.

Delicious and moist!

Coconut Cake

1/2 cup shortening
2 sticks butter, softened
2 3/4 cups sugar
5 large eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 (14 ounce) can flaked coconut

Do NOT preheat oven. Grease and flour 10-inch tube pan. Set aside.

Beat shortening, butter and sugar with mixer until fluffy. Beat in eggs one at a time.

Combine flour, baking powder and salt. Beat it unto the shortening mixer, alternately with the milk starting and ending with dry ingredients. Add vanilla and fold into coconut.

Transfer batter to the prepare pan. Place in cold oven and set it to 325. Bake 1 hour and 15 min. or until done. Cool 20 minutes before removing from pan.
(Cake freezes well)