cake – Page 5 – Simply Made Kitchen and Crafts

St. Patty’s Day Pistachio Pudding Cake

Posted on March 16, 2014March 16, 2014 by lmc

This weekend we celebrated the holiday with the South Side Irish, St. Patrick’s Day Parade in Chicago. We attended the Annual St. Patrick’s Day Luncheon/Carry In and celebrated the holiday with family, friends and neighbors. Every year, I bring along a big tray of Mary’s Irish Scones and this delicious Pistachio Pudding Cake. It’s oh so easy to make and it’s beautiful light green color makes for a festive addition to any spring table.

Pistachio Pudding Cake

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
4 eggs, lightly beaten
1 1/2 cups water
1/4 cup vegetable oil
1 teaspoon almond extract

Preheat the oven to 350 degrees. Grease and lightly flour a 10″ tube pan.In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, and almond extract. Blend ingredients, then beat for 2 minutes at medium speed. Pour batter into prepared pan. Bake for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely. Ice with Powdered Sugar Glaze or sprinkle with powdered sugar.

Baked goods, Baking, Chocolate, Desserts

Crazy Delicious Chocolate Pudding Poke Cake

Posted on March 13, 2014March 13, 2014 by lmc

We celebrated J’s birthday with this wonderfully delicious Chocolate Pudding Poke Cake. After the birthday boy blew out the candles, the cake received rave reviews from the birthday crowd. This rich, chocolatey cake served along with a few scoops of vanilla ice cream makes for a delicious birthday treat. With just a few convenient ingredients, this outstanding dessert can be assembled in no time at all. It will disappear quite quickly so be sure to keep the basic ingredients on hand for another round of deliciousness!

Crazy Delicious Chocolate Pudding Poke Cake

1 box Devil’s Food Chocolate cake mix
(Water, vegetable oil and eggs called for on cake mix box)
1 box milk chocolate instant pudding and pie filling mix (4 serving size)
2 cups cold milk

Preheat oven to 350 degrees. Spray with cooking spray, a 13×9″pan. Mix and bake cake according to package directions; cool completely. With the handle of a wooden spoon, poke holes in the cake every 1/2″. In a medium bowl, beat instant pudding mix and cold milk with a whisk as directed on package. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store covered in the refrigerator until ready to serve.

Baked goods, Baking, breakfast, Brunch, Cake, Desserts

Yogurt and Cinnamon Apple Coffee Cake

Posted on March 3, 2014 by lmc

I really like using up the last of the yogurt container by slipping the contents into a smoothie, a parfait, or a muffin/cake mix. Last summer, I opened a large container of vanilla yogurt and as I pulled back the lid, I found a recipe for delicious muffins that included a bit of yogurt in the recipe. After making the first batch of the muffins, I knew that I would use yogurt to substitute for some of the added fat in many of my treasured recipes. The yogurt helps to moisten and lighten up the cake’s consistency and is certainly a healthier alternative to sour cream or added oil/butter.
This coffee cake recipe is a perfect example. Omitting sour cream and adding apples to the original recipe makes for a flavorful moist morning treat. In fact, enjoy this comfort food anytime. Add a piping hot cup of tea or coffee and a good book…and you will be set for a lazy winter weekend afternoon.

Yogurt and Cinnamon Apple Coffee Cake

1 1/2 cups vanilla yogurt
2/3 cup oil
2 tablespoons lemon juice (optional)
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, peeled, cored, and diced
2 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, cubed

Preheat oven to 350 degrees. Lightly spray with cooking spray, a 9×13″ baking pan. Mix together the yogurt, oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Fold in chopped apples. In a separate bowl, mix together flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon cinnamon. Stir into liquid ingredients just until no lumps remain.
In a small bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar mixture. Bake for 45 to 55 minutes, cool before cutting cake.

Baked goods, Baking, Chocolate, Desserts

Chocolatey Angel Food Cake

Posted on February 17, 2014February 17, 2014 by lmc

With busy weekend activities, sporting events, and altered work schedules out of the way, we were finally able to celebrate Valentine’s Day on Sunday. The suggestion of a nice dinner at a favorite restaurant was a welcome treat. While dinner was taken care of by the restaurant staff, we decided to choose a movie and gather at home to share a homemade chocolatey dessert.
This is a great last minute recipe as there are only three ingredients involved. Water, cake mix and premium cocoa. That’s it. The light airy texture of the angel food cake, mixed with the rich chocolate flavor of the cocoa make for a delicious valentine treat. A few scoops of French vanilla ice cream and a scattering of berries make this dessert a bit more decadent. What a wonderful way to spend a quiet evening with the family!

Chocolatey Angel Food Cake

1 pkg. (14.5 to 16 oz.) angel food cake mix
1/2 cup premium baking cocoa
powdered sugar (optional)
Fresh berries (optional)

Preheat the oven according to cake mix package directions. In a large bowl, carefully combine cocoa with angel food cake mix. Prepare and bake the cake mix according to package directions. Finish cake by drizzling with icing or sprinkling with powdered sugar; garnish with berries.

Baked goods, Chocolate, Food, Kids in the Kitchen

Dump It In Brownies

Posted on January 20, 2014January 20, 2014 by lmc

Many years ago, while looking through a magazine at one of our regularly scheduled well visits for the kids, I stumbled upon this recipe for brownies. I was amazed by the simplicity involved in making this rich, chocolatey treat.
The first time I used the recipe, I had three small children in tow. All of them sporting hand-made aprons and propped up on stools to assist with the baking project. I had pre-measured all of the ingredients and had things lined up so that the kids could pour everything into the bowl before mixing. I kept saying, “Go ahead, guys…just dump it in!” Well, the look on their faces was priceless! Mom is actually letting us just dump this stuff in? I’m usually quite methodical when baking so my carefree attitude was really messing with their minds.
Weeks later, K asked if we could bake again. She asked if we could make the “dump it in” recipe. Well, the name stuck and that’s what we called these moist, delicious brownies ever since. I’ve changed up the recipe a bit but it certainly is a moist flavorful treat, that’s fun to make with the kiddos.

Dump It In Brownies

2 cups sugar
5 eggs, beaten
1 cup canola oil
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips

Preheat oven to 350 degrees. Spray with cooking spray, a 9×13 inch baking pan.
In a large bowl, dump in all ingredients. Combine well, stirring just until moistened. Spread the batter evenly into prepared pan. Bake for 30 to 35 minutes in preheated oven, or until brownies start to pull away from the sides of the pan. Cool completely before icing. Sprinkle extra chips over chocolate frosting of your choice.

Baked goods, Baking, Chocolate, Desserts, Food, Gifts, Homemade Mixes, Kids in the Kitchen, lunch box

Scrumptious 1,2,3 Cake

Posted on January 17, 2014 by lmc

This little cake is so light and sweet it’s like eating chocolate cotton candy!
It’s called the (1) One – (2) Two – (3) Three Cake and it’s really delicious. You won’t believe that there are only two ingredients involved here!

This past Christmas, my daughter arrived home from college for her holiday break. Her suitcase was filled with lots of dirty clothes, books to sell after a long semester, and a beautiful jar filled with a taupe colored, powdery mix; a recipe card attached. The jar was wrapped in a ball of crinkled holiday, tissue paper. In the rush of unpacking and catching up, the jar was put aside. A few hours later, I noticed the jar on the kitchen counter. The container was quite beautiful and I was intrigued by the contents so I carefully read the attached index card.

Well, I couldn’t resist the temptation. I quickly scooped out 3 tablespoons of the mix and added 2 tablespoons of water. I swirled it around in a heat-safe mug and popped it in the microwave. As I looked through the viewing glass, the mix immediately began to rise and puff up. It was like magic, the speed at which it rose. I patiently waited the full minute as the kitchen began to smell like a baker’s wonderland. When the bell went off, I retrieved my creation and quickly ran to tell everyone what had transpired. We all grabbed a spoon and tested the sweet chocolatey mound. Ohhhh, it was so delicious! Now, I really try to stay away from sugar so I took the tiniest of bites but I was delighted that it turned out so spectacular. And, oh, it was so simple!

So here’s what you do…

(1) One – (2)Two – (3) Three Cake

1 package chocolate cake mix
1 package angel food cake mix

In a large bowl, combine dry cake mix packages; mix well. Carefully pour into an airtight container.

Attach an index card to the jar with baking instructions:

Mix, in a microwave safe cup, 3 tablespoons mix with 2 tablespoons water. Pop it in the microwave for 1 minute. 3,2,1… Enjoy!

Don’t limit yourself… Use any flavor cake mix you like. Add chocolate chips or top with whipped topping and fruit. This would be a great recipe to make with young children. I think you’ll really enjoy this…what fun!

appetizers/snacks, Baked goods, Baking, Bread, breakfast, Brunch, Desserts, lunch box

Unbelievably Moist Banana Snack Cake

Posted on November 23, 2013November 24, 2013 by lmc

Well, the weather outside has quickly turned from a mild Autumn of wind and rain to a wintery mix of cold and snow…I fear that our Midwest winter weather is here to stay for a while.
This recipe is perfect for a cold and dreary day indoors while the snow falls outside. I love to brew a cup of English tea and slice up this moist and flavorful cake. I am always amazed that mixing this simple list of ingredients together can produce such a delicious treat. By the way, this is a another great cake to pack in the lunchbox.

Unbelievably Moist Banana Snack Cake

1 2/3 cups flour
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup water
1/3 cup mashed ripe bananas
1/3 cup canola oil
1/2 teaspoon vanilla
Confectioners’ sugar

In a large bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil, and vanilla. Stir in dry ingredients, just until moistened. Transfer to greased 8″ square baking pan. Bake at 350 degrees for 30-35 minutes. Cool. Dust with confectioners’ sugar.

Baked goods, Baking, Desserts, Food, Kids in the Kitchen

Holiday Mayonnaise Cake

Posted on October 31, 2013 by lmc

Happy Halloween!
Here’s a moist and flavorful recipe that is sure to put a smile on your face for the holiday! One of the main ingredients is mayonnaise. I have made this cake for years and it’s one of my most requested recipes. You can find the full recipe here. For this cake I used cream cheese frosting and holiday sprinkles but you can use anything that you like. Enjoy!

Baked goods, Chocolate, Desserts, Food

Westhaven Date Cake

Posted on October 8, 2013October 27, 2013 by lmc

As I was rummaging through my hand written recipes this morning, an odd shaped piece of paper brought back memories of Aunt Nance. She was Jim’s Aunt, and a very special person. She would often bake this cake and bring it along to family gatherings. The chopped dates in the recipe are undetectable after baking but they are essential as they add great flavor and moisture to the cake.
Years ago, I asked Aunt Nance to share the recipe with me and this is the piece of paper she slipped in my hand as I was leaving the gathering.
When I finally got around to baking the cake, I noticed that mine wasn’t as dark and chocolatey as hers was. After investigating further, I realized that she had forgotten to include 2 tablespoons of cocoa in the recipe. The cake was still quite delicious so I make it both ways and it’s always a crowd pleaser.

Westhaven Date Cake

1 (8 oz.) package dates, chopped
1 cup boiling water
1 1/2 teaspoons baking soda
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
2 tablespoons cocoa powder
1/2 tsp. salt
chocolate chips
nuts
powdered sugar

Over chopped dates, pour 1 cup boiling water; let cool. Add baking soda and set aside. Cream together butter and sugar. Add eggs, vanilla, flour, cocoa powder, and salt. Pour date mixture into dry ingredients, mix well. Pour into a greased and floured tube pan. Sprinkle chocolate chips and nuts over batter. Bake at 350 degrees for 40-45 minutes. Sprinkle with powdered sugar, and cool cake before serving.

appetizers/snacks, Baked goods, breakfast, Brunch, Desserts, Food, lunch box

Easy Banana Crumb Cake

Posted on August 18, 2013 by lmc

Well, it’s back to school for my high school kids this week and I am baking
packable lunch items for the start of the school year. I spied a few overly ripe bananas on the kitchen counter last night so I searched my old recipe folder for a banana recipe that would be suitable for lunch box storage. I used to make this cake all the time but it seems other recipes have become favorites and this one was moved to the back of the folder. I seriously can’t figure out why…this is a great moist, sweet, crumbly cake that is really easy to assemble quickly. Once again, I am using a cake mix to reduce time while adding flavor.

Easy Banana Crumb Cake

1 package white cake mix
3/4 teaspoon baking powder
3 medium ripe bananas
3 eggs
1/2 cup water
1/3 cup vegetable oil
1 cup chopped pecans

Topping:
1/4 cup sugar
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter, cubed and cold
1/4 cup chopped pecans

Preheat oven to 350 degrees. Spray with cooking spray a 13×9″ baking pan. Place first seven ingredients in a large bowl. Beat well. Pour into prepared pan. In a medium bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350 degrees for 40-45 minutes. Cool completely before slicing.

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