This great cake and many more great recipes are found in the little cookbook below:
I just found a link on amazon where you can purchase this cookbook for $1.00 from several sellers. The following link will take you there: http://www.amazon.com/Holiday-Magic-Minutes-Eagle-Brand/dp/0785379002/ref=sr_1_fkmr1_3?ie=UTF8&qid=1325959928&sr=8-3-fkmr1
The recipe for the cake the way I make it is as follows (this is slightly different than recipe book):
1 golden cake mix
1 four serving package instant vanilla flavor pudding mix
3/4 cup Egg Nog (I last used organic eggnog, but recipe is for Borden Egg Nog)
3/4 cup vegetable oil
1/2 tsp pumpkin pie spice (recipe calls for nutmeg)
Confectioner’s Sugar sprinkled on top (I use a tea strainer and lightly tap it over the cake until it is dusted prettily)
Preheat oven to 350 degrees. Butter sides, bottom and center of bundt pan.
Combine all ingredients except confectioner’s sugar and blend on low until all ingredients moistened then blend slightly higher speed for approx. 4 more minutes.
Pour into buttered bundt pan.
Bake 40-45 minutes or until toothpick inserted near center comes out clean.
Remove from pan onto cooling rack or stoneware plate to cool.
Sprinkle with confectioners’ sugar (I suggest use method mentioned in ingredients list, the tea strainer)
recipe found at http://www.kahlua.com
1 1/4 cup Graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa
1/4 cup melted butter
Combine graham crackers crumbs, sugar, cocoa and melted butter. Press mixture into bottom of a 9 inch spring form pan. Bake at 325 degrees for 5 minutes.
2 – 8 oz packages softened cream cheese
3/4 cup cugar
1/2 cup cocoa
1/4 cup strong coffee, cooled
1/2 cup kahlua
1 tsp vanilla extract
Beat cream cheese with mixer until light and fluffy. Gradually add sugar. Beat in remaining cocoa. Add eggs one at a time beating well after each addition. Stir in coffee, Kahlua and vanilla. Pour mixture into prepared pan.
Bake at 375 degrees for 25 to 30 minutes until firm.
Cool at room temp and refrigerate 8 hours before serving.
Garnish with chocolate curls.
3 TBS butter
3 TBS water or milk
1/2 cup packed brown sugar
1 cup powdered sugar
1 tsp vanilla extract
In saucepan, combine butter, milk or water and brown sugar. On low to medium heat, bring to rapid boil. Boil for one minute. Remove from heat. Beat in 1/2 cup powdered sugar. Now beat in remaining 1/2 cup powdered sugar and vanilla extract. Drizzle over cake
Is good on Nana’s zucchini bread when baked in bundt pan.
I was out of graham crackers, so I could not make a cheesecake! I decided to make a chocolate cake, but was also out of powdered sugar for a good icing! I made the boiled icing mixture that my family uses for Red Velvet Cakes and it turned out great! I used the chocolate cake recipe on the Swans Down Cake Flour box…homemade! YUMMMM
Simple Chocolate Cake by Swans Down Cake Flour
3 oz unsweetened Chocolate, melted
1 stick unsalted butter
2 1/4 cups light brown sugar, packed
1 1/2 tsps vanilla extract
2 tsps baking soda
1/2 tsp salt
2 1/4 cups sifted Swans Down Cake Flour
1 cup sour cream
1 cup boiling water
Preheat oven to 350 degrees F. Butter and lightly flour 2 – 9 inch layer pans (I used 1 – 10 inch pan). Sift Swans Down Cake Flour, then lightly spoon 2 1/4 cups cake flour into measuring cup.
Cream butter until smooth in large bowl. Add brown sugar and eggs. Beat with mixer until light and fluffy. Beat in vanilla extract and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating until smooth. Pour in boiling water, stirring with spoon until blended (I used lowest speed on my Kitchen Aid stand mixer for this step)…batter will be very thin.
Pour into prepared pan(s).
Bake approximately 30 minutes or until tester inserted into cake comes out clean. Cool in pans approximately 10 minutes.
Alternate Method: One 13x9x2 inch sheet cake or cupcake pans.
Icing (use this link for icing)
Old Fashioned Coconut Cake from Shirley’s Kitchen (my brother-in-law Brian’s late mother)
One Butter Recipe Cake
Mix as instructed on the box.
(I used three egg yokes in the cake and three egg whites in the frosting.)
1 cup sugar
4 Tablespoons water
1/4 teaspoon cream of tartar
2 tablespoon light Karo syrup
3 egg white at room temperature
1 teaspoon vanilla extract
2 cups shredded coconut
To make cake:
Preheat oven to 350 degrees. Combine cake mix as stated on the box. Beat at medium speed for 4 minutes, scraping bowl occasionally.
Spoon into 2 greased and floured 9-inch pans. Bake at 350 degrees for 25 minutes or until cake tests done. Cool in pans for 15 minutes. Remove to wire rack to cool completely
To make the Icing:
Bring sugar, water and Karo syrup to rolling boil in an iron skillet. Cook about 7 minutes until it reaches about 255 degrees.Stir in vanilla. Mix egg whites and cream of tartar until peaks form. Slowly pour the sugar mixture over egg white as you beat it at high speed in a small mixing bowl. Beat until thick and cool. Spread between layers, sprinkling coconut on top of each layer. Finish spreading on sides and top of cake, pressing coconut on sides and top.
SOCK IT TO ME CAKE (from Melanie’s Kitchen)
1 Box Duncan Hines Butter Golden Cake Mix
3/4 cup Wesson Oil (ONLY USE WESSON OIL)
1/2 cup sugar
8 oz sour cream
1 cup pecans
1 Tablespoon vanilla
Mix all except nuts with blender until blended.
Stir in nuts.
Mix 1/2 cup brown sugar and 2 teaspoons cinnamon in a bowl and set aside
In prepared tube pan, pour half of batter.
Sprinkle the brown sugar and cinnamon mixture on top
Pour other half of batter.
Bake at 350 for 45 to 50 minutes until done.