Archive of ‘Cakes’ category

Mom’s Easy Chocolate Cake

When I was growing up, occasionally my Mom would sneak back into the kitchen after dinner (while we were watching TV or doing homework) and whip up a delicious chocolate cake from scratch for our family of 5 as a surprise.  We LOVED it! Today I want to share with you an old family favorite recipe for Mom’s Easy Chocolate Cake!Mom's Easy Chocolate Cake / The Grateful Girl Cooks!
Within a few minutes of the cake going into the oven, the smell coming out of our little kitchen would alert us to the surprise treat ahead for us! What a great memory!  We didn’t have a lot of money or a fancy home growing up, but my Mom sure could cook and make wonderful meals with items from our pantry.  I am grateful for the inspiration I have received from her, to this very day!

The cake is very simple to make… so is the easy frosting!  Instead of waiting for the cake to “cool down” after it was finished baking, Mom would poke holes in the cake when it came out of the oven, and pour/spread the creamy chocolate frosting all over the cake.  The frosting would drip down into the holes in the cake, so we had small tunnels of chocolate throughout our slices when we would eat it!  Oh boy… this is a GREAT tasting chocolate cake.  Here’s how to make it!

Cream together sugar, vegetable shortening and eggs, using an electric hand mixer or stand mixer. Beat well for 2-3 minutes.

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

In a separate large bowl, sift together flour, cocoa, baking soda and salt.

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

Add dry, sifted ingredients to the wet ingredients, along with 1 cup of buttermilk.  Once blended, slowly pour in 3/4 cup of boiling water, and a teaspoon of vanilla extract. Blend on low until batter is fully mixed together.  Pour batter into a greased and floured 9×13 baking pan, and distribute batter evenly.  Bake at 350 degrees for 35 minutes, or until toothpick inserted into middle of cake comes out clean..

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

While cake is baking, make up the frosting. Melt butter in saucepan on low heat.  Add cocoa powder and mix well with a spoon.  Add salt, vanilla, and milk; mix well.  Add powdered sugar. Mix until frosting is not too thick, but “pourable”. Add additional milk to thin… add additional powdered sugar to thicken, as needed.

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

When cake is done, remove from oven.  Let cake rest for 2-3 minutes, then poke holes all over surface of cake every couple inches (I use a chopstick!).  Pour chocolate frosting over surface of cake, and spread to cover.

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!
When finished, it should look like this.  The frosting will be fairly “fluid” since the cake is still hot, so continue to spread frosting over the holes as they “re-appear” (as the frosting oozes down into the cake, the holes on top surface will open up again).

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

Let the frosting firm up and the cake cool down!  Once cake is at room temperature, you can slice and serve it up!  It’s as simple as that! (By the way… in this picture the frosting looks darker than in previous photo. Don’t know what’s up with that… it IS the very same cake!).

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!Mom's Easy Chocolate Cake / The Grateful Girl Cooks!

I have such vivid memories of this classic treat from my childhood… must be where I got my love of cake, right?  Ha Ha!  Hope you will give this easy, simple and delicious recipe a try!  The cake and frosting taste fantastic!  Thanks, Mom!

Mom's Easy Chocolate Cake / The Grateful Girl Cooks!Recipe Source: My Mom

Mom's Easy Chocolate Cake
 
Prep time
Cook time
Total time
 
Make this delicious chocolate cake and frosting from scratch in no time at all!
As Prepared By:
Recipe type: Dessert
Serves: 9x13 cake
Ingredients
For Cake:
  • 2 cups granulated sugar
  • 2 eggs
  • ¾ cup vegetable shortening
  • 2½ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¾ cup boiling water
  • 1 teaspoon vanilla
For Chocolate Frosting:
  • ¾ cube butter
  • 4 Tablespoons unsweetened cocoa powder
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 12 ounces powdered sugar (about ¾ of a one pound box)
  • ¼ to ½ cup milk (enough to make frosting pourable, but not too thin)
Directions
  1. Preheat oven to 350 degrees. Lightly grease and flour a 9x13 cake pan.
To Prepare Cake:
  1. Cream together sugar, vegetable shortening and eggs, using an electric hand mixer or stand mixer. Beat well for 2-3 minutes.
  2. In a separate large bowl, sift together flour, cocoa, baking soda and salt. Add dry, sifted ingredients to the wet ingredients, along with 1 cup of buttermilk, and mix well on LOW speed.
  3. Once blended, slowly pour in ¾ cup of boiling water, and a teaspoon of vanilla extract. Blend on low until batter is fully mixed together. Pour batter into a greased and floured 9x13 baking pan, and distribute batter evenly.
  4. Bake at 350 degrees for 35 minutes, or until toothpick inserted into middle of cake comes out clean.
To Make Frosting:
  1. While cake is baking, make frosting. Melt butter in saucepan on low heat. Add cocoa powder and mix well with a spoon. Add salt, vanilla, and milk; mix well. Add powdered sugar. Mix until frosting is not too thick, but "pourable". Add additional milk to thin... add additional powdered sugar to thicken, as needed.
  2. When cake is done, remove from oven. Let rest for 2-3 minutes, then poke holes over surface of cake every couple inches (I use a chopstick!). Pour frosting over surface of cake, and spread to cover. Let cake cool to room temperature, then slice and serve!

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Gingerbread Bundt Cakes With Cinnamon Icing

A few years ago I enjoyed making this recipe for miniature Gingerbread Cakes With Cinnamon Icing to give to our neighbors and friends. Using miniature bundt pans (preferably a 12 cup pan), I was able to make two dozen of these delicious food gifts to give away!Gingerbread Bundt Cakes With Cinnamon Icing / The Grateful Girl Cooks!
The recipe is simple to prepare, and as written, makes approximately 24 cute, mini bundt cakes.  Each individual sized gingerbread-flavored cake was covered with a delicious creamy Cinnamon icing (or glaze), drizzled with chocolate (to “fancy” them up), then garnished with a whole pecan and a mint sprig from my garden. When I made these, I doubled the amount of cinnamon icing, kept it fairly thick and covered more of the top of each cake.

Gingerbread Bundt Cakes With Cinnamon Icing / The Grateful Girl Cooks!

I decided to leave the cinnamon icing off of several of the finished cakes, and chose, instead,  to cover the tops with whipped cream and a light dusting of cinnamon. They were delicious served this way, as well.

Gingerbread Bundt Cakes With Cinnamon Icing / The Grateful Girl Cooks!

It was fun to wrap up each individual cake (the ones with the cinnamon icing) and decorate them with pretty Fall leaves and ribbon. They were a nice gift to be able to share (from my kitchen) with our friends and neighbors.  The cake itself tastes wonderful… packed with gingerbread flavor!  Sure hope you will consider making these little edible gifts for those you love!  They would be perfect for the holidays!

Gingerbread Bundt Cakes With Cinnamon Icing / The Grateful Girl Cooks!

Recipe Adapted From:  http://thesepeasarehollow.blogspot.com/2010/10/gingerbread-bundts.html

Gingerbread Bundt Cakes With Cinnamon Icing
 
Prep time
Cook time
Total time
 
Miniature gingerbread bundt cakes with cinnamon icing is a perfect gift to give to friends and family during the holidays!
As Prepared By:
Recipe type: Dessert
Serves: 24 mini cakes
Ingredients
For Gingerbread Cakes:
  • 2 ¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ salt
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 1 teaspoon cocoa powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 cube unsalted butter (melted, then brought to room temp.)
  • ¾ cup dark molasses
  • ¾ cup granulated sugar
  • 1 egg (large)
  • ½ cup buttermilk
  • ½ cup milk
For Cinnamon Glaze:
  • 2 cups powdered sugar
  • 6-8 Tablespoons milk (depends on how thick or thin you want icing!)
  • ½ teaspoon ground cinnamon
  • (OPTIONAL) Melted chocolate for drizzle, whole pecans and/or mint sprigs for garnish
Directions
  1. Preheat oven to 350 degrees F. Grease and flour the miniature bundt pan cups.
  2. Place flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon and ginger in a medium sized bowl. Whisk together until combined.
  3. Using an electric mixer or a stand mixer, combine molasses, granulated sugar and melted (but at room temperature) butter until blended well. Add the egg to this mixture, and continue beating until ingredients are completely combined.
  4. Slowly pour in the buttermilk, followed by the milk, beating slowly as you add, until ingredients are combined. Add the dry ingredients from the medium bowl (flour, spices, etc.) in small increments to the wet ingredients in mixing bowl, beating well after each addition. Be sure to scrape down the sides of bowl as you go. Stop mixing when ingredients have all been added and are just incorporated into batter.
  5. Pour or spoon batter into each prepared bundt pan cup, filling each to ¾ of the way full. Smooth the top of the batter. Bake at 350 degrees, with the pan on the middle rack of oven, for approx. 30 minutes, OR until a toothpick that is inserted into the middle of the cake comes out clean. Remove pan to a wire rack. Let cakes cool for 15-20 minutes, then remove cakes from pan to wire rack.
  6. To prepare icing: Place the powdered sugar, cinnamon and milk in medium sized bowl. Mix well with a fork until smooth. Too thin? Add powdered sugar. Too thick? Add milk. Pour or spread icing over tops of each cooled cake. Let icing firm up before serving.
  7. If desired, drizzle melted chocolate over each cake. Garnish with a whole pecan or walnut, then add a sprig of mint for a festive garnish. Let chocolate firm up before serving or wrapping. Enjoy!

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Poppyseed Cake

Want a fabulous tasting cake recipe that only has a few ingredients, takes 5 minutes to throw together, and can be served as dessert OR coffeecake? Well if you do, this Poppyseed Cake is perfect for you!Poppyseed Cake / The Grateful Girl Cooks! Prep work on this delicious cake takes only 5 minutes, using a boxed cake mix!
I found the recipe for this cake in my Mom’s trusty recipe box over 35 years ago and wrote it out on a little 3×5 index card. It looked easy to prepare (it was), and turned out fantastic the very first time I made it, so I’ve been making it ever since! It is totally EASY, EASY, EASY, and tastes amazing, due to the subtle flavor imparted into a simple boxed yellow cake mix by a couple additional ingredients like poppyseeds and cooking sherry!

The recipe literally can be in the oven in about 5 minutes! Here’s how you make this:  Combine cake mix, oil, cooking sherry, eggs and poppyseeds in a large bowl. Mix well for 4-5 minutes.

Poppyseed Cake / The Grateful Girl Cooks!

Poppyseed Cake / The Grateful Girl Cooks!

Pour batter into a very well-greased bundt pan. Make sure batter is evenly distributed.  Bake cake at 350 degrees for 45 minutes.

Poppyseed Cake / The Grateful Girl Cooks!

When cake is done, remove pan to a wire rack to completely cool cake.  Once cake has cooled completely, place a large plate on top of the bundt pan, and holding both bundt pan and plate securely, flip the cake upside down, inverting the cake onto the plate.  If you greased the pan really well, it should come right out onto the plate.  Once onto plate, carefully turn the cake over again so it is right side up on a serving platter.

Poppyseed Cake / The Grateful Girl Cooks!

Decorating the cake with an icing drizzle is completely optional (cake tastes great all by itself), but icing adds a nice fancy touch, and a little sweetness.  In a small bowl, mix together the icing ingredients until you have an icing that can be decoratively drizzled over the surface of the cake. Let icing firm up completely, once you’ve drizzled it onto cake.

Poppyseed Cake / The Grateful Girl Cooks!

Slice and serve! If serving as a dessert, a simple scoop of ice cream is a perfect accompaniment.  If serving as a breakfast or snack coffeecake, it tastes great with a good cup of coffee or tea!

Poppyseed Cake / The Grateful Girl Cooks!

The flavor is wonderful, and the cake is not dry!  Sure hope you will consider making this Poppyseed Cake (hint, hint… it’s also a wonderful addition to any brunch table, too!)

Poppyseed Cake / The Grateful Girl Cooks!

Thanks for taking time out of your day to give this recipe a “look”. I’m sure glad I found it in my Mom’s old recipe box so long ago.  I don’t have a clue who the original author was, but I am thankful for the recipe, as I’ve made this cake many, many times over the past 35 years! Have a wonderful day. 

Poppyseed Cake / The Grateful Girl Cooks!

Recipe Source:  My Mom (years and years ago)

Poppyseed Cake
 
Prep time
Cook time
Total time
 
This delicious cake only takes 5 minutes prep, using a boxed yellow cake mix!
As Prepared By:
Recipe type: Dessert or Coffeecake
Serves: 12 servings
Ingredients
For cake:
  • 1 box yellow cake mix (get the kind that says "with pudding")
  • ¾ cup cooking sherry
  • ¾ cup vegetable oil
  • 4 large eggs
  • ⅓ cup poppyseeds
For Icing:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • a few sprinkles water at a time (until icing becomes a "drizzling" consistency)
Directions
  1. Preheat oven to 350 degrees F. Grease a bundt pan very well. Set aside.
  2. In large bowl, mix cake ingredients for 5 minutes (boxed yellow cake mix, cooking sherry, oil, eggs and poppyseeds). Pour batter evenly into greased/floured cake pan. Bake cake at 350 degrees for 45 minutes. Remove pan to wire rack to cool.
  3. While cake is cooling, mix up icing ingredients in small bowl. Add sprinkles of water until icing is thick enough to drizzle over top of finished cake. (Too thick... add couple drops water. Too thin... add more powdered sugar).
  4. Once cake has completely cooled, invert a plate over top of bundt pan, and holding both plate and bundt pan securely, flip the cake over. Once cake is on plate, carefully turn it over once more on serving platter so the right side is facing up. Decoratively drizzle the icing over top of cake. Let icing firm up, then serve and enjoy this tasty cake for dessert (with a scoop of ice cream) or as a coffeecake for breakfast!
Notes
The baking time indicated is designed for a bundt pan. If using a standard sized cake pan, your cooking time will need to be adjusted slightly.

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Edie’s Carrot Cake

I’ve been making this Carrot Cake for almost 40 years now, and it’s the BEST! I received the recipe from my dear friend and former roommate, Edie, at a bridal shower 39 years ago! I’ve made it so many times over the years I can’t even begin to count… and it NEVER disappoints!Edie's Carrot Cake / The Grateful Girl Cooks!
My sweet friend Edie has enjoyed much success as a musician in Los Angeles (she’s sung backup on vast numbers of albums, movies, commercials, TV theme songs, etc.). She’s acted in movies, and was also one of the stars of General Hospital years ago. She still records, conducts, and helps direct backup vocalists/choirs for The Voice and American Idol, etc. We met in Junior High, grew up singing together at our church, then shared an apartment together (and numerous late night fast food tacos) before I got married. I don’t recall Edie even liking to cook back then, so I’m telling you… this recipe was a great surprise the first time I made it and tasted just how good it was. Ha Ha.

But you know what the BEST part is about my friend? She is an amazingly gracious, humble, encouraging and loving friend to those who know her.  I dearly love Edie (and her delicious carrot cake recipe!)… here’s the two of us at a music reunion in Los Angeles in 2015.  I remain grateful God allowed our lives to intersect so many years ago, and for the blessing of our continuing friendship to this day.

Edie's Carrot Cake / The Grateful Girl Cooks!
So… back to this recipe. Edie’s Carrot Cake is so moist; it’s filled with grated carrots, crushed pineapple, chopped pecans, coconut, cinnamon, etc. , and is topped with a delicious cream cheese frosting! If left alone in a room with a fork and this cake… I might be forced to eat the entire thing (wink wink).  Yes… it honestly is the BEST carrot cake I’ve ever had! Here’s how you make it:

Using an electric mixer, cream together oil, sugar, eggs, and vanilla.

Edie's Carrot Cake / The Grateful Girl Cooks!

Sift flour, baking powder, baking soda, salt, and cinnamon together.

Edie's Carrot Cake / The Grateful Girl Cooks!

Slowly mix the sifted flour mixture into the wet ingredients (eggs, oil, sugar, etc.). Mix to fully combine. Stir in grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut, until fully combined.

Edie's Carrot Cake / The Grateful Girl Cooks!

Batter will look like this when ingredients are fully mixed together.

Edie's Carrot Cake / The Grateful Girl Cooks!

Generously grease and flour two 9 inch cake pans (or 9×13 cake pan). Evenly distribute the batter into prepared pan(s).

Edie's Carot Cake / The Grateful Girl Cooks!

Place cake pan(s) into a 350 degree preheated oven. Bake for 35-40 minutes, until cake is done. Test doneness by inserting a toothpick into center of cake (can you see the hole in the middle of the bottom cake where I did this?).  If it comes out clean, cake is done, and will look like this. Place cake pans on wire rack to cool.

Edie's Carrot Cake / The Grateful Girl Cooks!

I waited until cake was cool, then inverted it onto parchment paper, and released it from pan. Once completely cooled off, I turned it back over to the top side. (Still on parchment paper)

Edie's Carrot Cake / The Grateful Girl Cooks!

While cake was cooling off, I dry toasted chopped pecans to add as decoration on the sides of the cake (skillet on low heat, cook and stir for 3-5 minutes to lightly toast pecans). This is completely OPTIONAL, but I love adding them!

Edie's Carrot Cake / The Grateful Girl Cooks!

While cake was cooling, I made up the cream cheese frosting. I added drained crushed pineapple to the frosting, but if you want plain cream cheese frosting, simply omit pineapple!

Edie's Carrot Cake / The Grateful Girl Cooks!

Frost cake with cream cheese icing once cake has completely cooled off. I cover the entire cake with frosting, then add (optional) toasted pecans all over the sides of the cake (I use my hands to carefully add pecans, a little at a time until cake is completely covered). Here it is, midway through frosting.

Edie's Carrot Cake / The Grateful Girl Cooks!

I am not a cake decorator (understatement of the century), but sometimes I will pipe colored frosting on top of finished cake. This is a photo of one time that I made this cake. You can see the chopped pecans on the side, and my flimsy attempt at decorating the top with colored frosting!  But guess what? This carrot cake stands on its own merits. Even if you only make carrot cake with simple cream cheese frosting (and that is all you do)… you will LOVE this cake! 

Edie's Carrot Cake / The Grateful Girl Cooks!

Over the years, I’ve also made this recipe as cupcakes (adjusting the cooking time), with cream cheese frosting and a dusting of cinnamon.

Edie's Carrot Cake / The Grateful Girl Cooks!

I’ve even used this same recipe to make miniature cakes to give to friends (again- notice my complete LACK of decorating skills… Ha Ha!)  My decorating skills may not be the best… but this recipe for carrot cake IS the best! So delicious!!!!

Edie's Carrot Cake / The Grateful Girl Cooks!
However you make it… just cut yourself a big piece, STAT! You won’t regret it… this is ONE AMAZING AND DELICIOUS CARROT CAKE!

Edie's Carrot Cake / The Grateful Girl Cooks!

Have a great day, friends! Remember all the great friends God has enriched your life with along the way, and be sure they know how much you love them!

Edie's Carrot Cake / The Grateful Girl Cooks!

Recipe Source: Edie Lehmann-Boddicker

Edie's Carrot Cake
 
Prep time
Cook time
Total time
 
Enjoy a slice of this moist classic carrot cake, bursting with carrots, pineapple, pecans, spices, and topped with cream cheese frosting!
As Prepared By:
Recipe type: Dessert
Serves: 12 servings
Ingredients
For The Cake:
  • 1½ cups vegetable oil
  • 2 cups granulated sugar
  • 3 eggs, well beaten
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups grated carrots
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup chopped pecans or walnuts
  • 1 cup shredded coconut
For cream cheese frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1 box (1 pound) powdered (confectioner's) sugar
  • ½ cube butter
  • 1 teaspoon vanilla
  • 1 (8 ounce) can crushed pineapple (completely optional-I make it with OR without)
For garnish (completely optional):
  • Additional colored cream cheese frosting (for decorating)
  • Chopped pecans or walnuts (to cover sides of frosted cake), lightly toasted in dry skillet
Directions
  1. Preheat oven to 350. Generously grease and flour two 9 inch round cake pans. Set aside.
  2. Using an electric mixer, mix together oil, sugar, eggs and vanilla in a large bowl until well blended.
  3. In separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Slowly add the flour mixture into the oil and sugar mixture. Mix well, to combine.
  4. Stir in grated carrots, drained pineapple, 1 C. chopped nuts, and coconut. Mix well.
  5. Divide batter evenly into well greased and floured cake pans. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into center of each cake pan comes out clean. (Note: if making cupcakes or baking in a 9x13 pan, you will need to slightly decrease baking times!).
  6. When cake is done, remove it to wire rack to cool. When cool, invert cakes onto parchment paper, then turn them back right side up on rack. Frost cake only when it is completely cool. Place one layer onto serving platter. Spread a layer of cream cheese frosting, then add second layer and frost entire surface of cake.
  7. If desired, add lightly toasted, chopped pecans or walnuts to the side of cake. If desired, use colored cream cheese frosting to decorate top of cake.
Notes
Tip: If you want a really "thick frosted" cake, DOUBLE the ingredients (except for the pineapple) when you make the frosting. You will have a gorgeous cake with plenty of yummy cream cheese frosting! I always do this!

 

 

Save

Save

Save

Mom’s Lemon Jello Cake

My mother has been making “Mom’s Lemon Jello Cake” for at least 45 years. It’s SO EASY to make, is incredibly moist, and overflows with lemon flavor! It was always a treat when my Mom would make this simple, delicious cake for our family when we were young!Mom's Lemon Jello Cake / The Grateful Girl Cooks!
The cake takes only a few minutes to mix up and get into the oven… and 35 minutes later… you’ve made a fantastic, moist lemon jello cake, that is covered with a sweet lemon glaze, that seeps into the body of the cake. This is really so simple to make. Here’s what you do:

Mix ingredients for cake together in large bowl. Beat until well blended. Pour the cake batter into a well greased and floured 13 x 9 inch baking pan, and bake at 350 degrees for 35 minutes, or until a toothpick inserted into middle of cake comes out dry.

Mom's Lemon Jello Cake / The Grateful Girl Cooks!

Mom's Lemon Jello Cake / The Grateful Girl Cooks!

The addition of lemon jello powder really adds an extra dimension of flavor to this cake!

Mom's Lemon Jello Cake / The Grateful Girl Cooks!

Let the cake sit for just a minute on a rack, then poke holes into the entire top of the cake. I use a chop stick for doing this, but a straw also works well. Make holes every inch or so.

Mom's Lemon Jello Cake / The Grateful Girl Cooks!

Here’s a close up to show you the holes made in the top of cake.

Mom's Lemon Jello Cake / The Grateful Girl Cooks!

Mix up the lemon glaze, then pour it over the still hot cake. Use the back of a spoon to spread the icing over the entire surface of cake.

Mom's Lemon Jello Cake / The Grateful Girl Cooks!

Mom's Lemon Jello Cake / The Grateful Girl Cooks!

Here’s what the cake will look like after completely distributing the glaze over it. The glaze sinks down into the tiny holes you created all over the top of the cake. This is what helps the cake to stay so moist, and full of flavor!

Mom's Lemon Jello Cake / The Grateful Girl Cooks!

Once cake and icing have cooled off, cut a piece of this tasty cake, and enjoy! It is DELICIOUS, and dare I say it again… so EASY!!!!!!

Mom's Lemon Jello Cake / The Grateful Girl Cooks!

Sure hope you give this recipe a try. It’s always a big hit with everyone who tries it. If you like lemon flavored treats, you will love this cake (it also freezes well)!  Have a fantastic day… and in the words of Cinderella in the newest movie version… “HAVE COURAGE. BE KIND.”

Mom's Lemon Jello Cake / The Grateful Girl Cooks!

Recipe Source: My Mom (who has been making this cake for at least 45 years!)

Mom's Lemon Jello Cake
 
Prep time
Cook time
Total time
 
Quick and easy to prepare, this Lemon Jello Cake with Lemon Glaze icing will be a big hit with all who try it!
As Prepared By:
Recipe type: Dessert
Serves: 16 servings
Ingredients
For cake:
  • 1 box Lemon Cake Mix
  • 1 box Lemon Jello powder (small size)
  • 3 large eggs
  • ¾ cup vegetable oil
  • ¾ cup water
For Lemon Glaze:
  • 2 cups powdered sugar
  • 2 lemons (all the juice AND the zest from the peel)
Directions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine cake mix, jello powder, eggs, oil and water. Beat until well blended.
  3. Pour batter into a GREASED and FLOURED 13 x 9 inch cake pan. Bake at 350 degrees for 35 minutes (or until a toothpick inserted into center of cake comes out clean).
  4. While cake is baking, make the icing, by mixing the powdered sugar with the fresh lemon juice and lemon zest (rind), until fully combined.
  5. When cake is done, remove pan to a wire rack. While cake is still hot, poke holes over the entire surface of the cake, using a chop stick, a straw, or the handle end of a spoon. Make holes every inch or so across the top of cake.
  6. Pour on the lemon glaze, and distribute it evenly across top of cake. It's easy to use the back of a spoon to do this.
  7. Let cake come to room temp. (so glaze will firm up), then cut into pieces and serve. Enjoy!

 

Save

Save

Pound Cake With Lemon Cream and Blueberry Sauce

A few years ago my husband and I were invited to some dear friends’ home for dinner. Our hostess asked me to bring dessert. I decided to “make something on the fly”, without a recipe, and this Pound Cake With Lemon Cream and Blueberry Sauce is the result!Pound Cake with Lemon Cream and Blueberry Sauce / The Grateful Girl Cooks!
Layers of pound cake, creamy lemon cream cheese filling, and blueberry pie filling were my “weapons of choice” when I made this. I love the flavor combo of lemons and blueberries!  Because I assembled this dessert at our friends home, I did not get any additional photos, so the picture you see above is IT.  BUT… here’s how I made this delicious dessert, which makes 4 servings.

I took a store-bought pound cake (in LOAF form), and cut it into 8 equal sized slices. I put one slice on each dessert plate. I spooned some of the lemon cream cheese topping over each slice, followed by a generous spoonful of blueberry pie filling. I put another slice of pound cake on top of the blueberry pie filling (but turned this slice a quarter turn). I added another generous spoonful of lemon cream cheese topping, followed by another spoonful of blueberry pie filling. I made sure with each spoonful that the filling ran over the sides of the pound cake (to make it look nice!). I garnished it with a couple of mint leaves and candied lemon peel (here’s my recipe: http://www.thegratefulgirlcooks.com/candied-citrus-peels/).

It was a very easy dessert to assemble… and we all agreed it was delicious! The recipe was made even easier (and quicker) by using store-bought pound cake and blueberry pie filling, which helped make this a real time-saver! All I had to do was make the lemon topping, and the rest was SIMPLE!  Hope you will give this easy dessert a try! It’s a piece of CAKE!

Pound Cake with Lemon Cream and Blueberry Sauce / The Grateful Girl Cooks!

Pound Cake With Lemon Cream and Blueberry Sauce
 
Prep time
Total time
 
Layers of pound cake covered in lemon cream cheese filling with blueberry topping makes a wonderful "easy to prepare" dessert.
As Prepared By:
Cuisine: Dessert
Serves: 4 servings
Ingredients
  • 2 - 8 ounce packages cream cheese (room temp)
  • 1¼ cups powdered sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 8 ounces Cool Whip, thawed
  • 1 Tablespoon lemon zest
  • Pound Cake (in loaf form)
  • 2 cans blueberry pie filling
  • Min leaves for garnish (optional)
  • Candied Lemon Peel for garnish (optional)
Directions
  1. In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla and lemon extracts until smooth. Gently fold in Cool Whip until mixture is creamy and well combined.
  2. Slice pound cake loaf into 8 equal sized slices. Place 1 slice of pound cake onto 4 dessert plates. Spoon a generous amount of lemon cream cheese filling over each slice, letting some run over the edges. Spoon blueberry pie filling over cream cheese topping.
  3. Place a second slice of pound cake on top of the blueberry sauce, at a 90 degree quarter turn.
  4. Repeat layer of lemon cream cheese topping, then blueberry pie filling.
  5. Make sure some of the topping runs over the side.
  6. Garnish the dessert with mint leaves and candied lemon peels, if desired. (Totally optional!)
  7. Serve and enjoy!

 

 

Save

Save

Save

Hummingbird Cake

If you’re looking for a completely easy to prepare and delicious “cake” to serve at your upcoming Easter brunch, or just looking for a new cake recipe…then I have the recipe for YOU! This Hummingbird Cake can easily double as a coffeecake OR as a dessert cake!Hummingbird Cake / The Grateful Girl Cooks!

I have been making this cake for over 30 years… I wrote the recipe down LONG ago on a 3×5 card, but didn’t write down where I found the original recipe (oops). Don’t have a single clue why it is called a hummingbird cake. *PUBLIC SERVICE ANNOUNCEMENT: No hummingbirds were harmed in the making of this cake*. That said… this is a wonderful, moist cake, filled with pineapple, bananas, coconut and nuts. Not too sweet… just right! Perfect for grabbing a slice for breakfast, afternoon tea, OR dessert!

The recipe is simple; if you can stir, then you can make this. It can be made in ONE BOWL, and the only requirement is that you mix the ingredients by hand! Super easy to make, and absolutely delicious! This would be a perfect cake to fix for an Easter brunch, AND it can feed a small village… (12-15 servings, depending on thickness of slices). Here’s what you do to make this cake:

Mix together the oil, sugar, eggs and vanilla in a large bowl. No need for beaters. Just stir, because this is a thick batter.

Hummingbird Cake / The Grateful Girl Cooks!
Now sift in the dry ingredients (flour, cinnamon, baking soda and salt). Stir well to combine.

Hummingbird Cake / The Grateful Girl Cooks!
The batter will be very thick (that’s why you stir the batter), and will look like this:

Hummingbird Cake / The Grateful Girl Cooks!
Drain the crushed pineapple, and chop the bananas and nuts. Add them, along with flaked coconut to the batter and thoroughly mix ingredients together.

Hummingbird Cake / The Grateful Girl Cooks!
Grease and flour a bundt pan very well. Spoon the cake batter into the bundt pan, then level the batter around the pan. Bake at 300 degrees for 90 minutes.

Hummingbird Cake / The Grateful Girl Cooks!
Let the cake cool (in the pan) for about 10 minutes, then carefully invert the cake onto a serving plate. (Put the serving plate on top of the bundt pan, hold both serving plate and bundt pan and carefully flip cake over. It should remove easily from pan, if you greased and floured your pan well before baking. It should look like this:

Hummingbird Cake / The Grateful Girl Cooks!
The cake is perfect just like this… BUT if you want it to LOOK prettier, let the cake cool, then mix together the powdered sugar, vanilla and water until you have a glaze. You can drizzle the glaze decoratively over the top of the cake like this:

Hummingbird Cake / The Grateful Girl Cooks!
There you have it… let the cake cool completely and then slice a piece! Perfect for Easter brunch (or any other time, for that matter!)

Hummingbird Cake / The Grateful Girl Cooks!
The cake is moist, and filled with flavor, without a lot of hard work. How perfect is that?

Hummingbird Cake / The Grateful Girl Cooks!
Pour yourself a cup of coffee or tea, slice a piece of this delicious cake… and enjoy!!!

Hummingbird Cake / The Grateful Girl Cooks!Hummingbird Cake / The Grateful Girl Cooks!Original Recipe Source: Unknown

Hummingbird Cake
 
Prep time
Cook time
Total time
 
This easy to prepare cake is perfect for brunch or dessert. Packed with pineapple, bananas, nuts, and coconut, it is a moist and delicious treat!
As Prepared By:
Recipe type: Brunch
Serves: 12-15 servings
Ingredients
For cake:
  • 1½ cups vegetable oil
  • 2 eggs
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (8 ounce) can crushed pineapple (drained)
  • 1 cup chopped pecans or walnuts
  • 2 bananas, chopped
  • ½ cup shredded coconut
For glaze:
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • water (add a few drops at a time until glaze is "drizzle-able)
Directions
  1. Preheat oven to 300 degrees. Mix all ingredients by hand because this is a THICK batter.
  2. In a large bowl, mix the oil, sugar, eggs, and vanilla until combined.
  3. Sift the dry ingredients (flour, cinnamon, baking soda and salt) into the mixing bowl with the oil/sugar mixture. Stir well to thoroughly combine.
  4. Add the drained crushed pineapple, chopped bananas (small chunks), nuts, and coconut. Stir well until all ingredients are completely combined.
  5. Grease and flour a large bundt pan well. Spoon in the batter, making sure to level off the batter around the pan.
  6. Bake at 300 degrees for 90 minutes. Remove cake pan to a wire rack to cool for 10 minutes.
  7. Carefully invert the cake onto serving platter. Let cool.
  8. Prepare glaze by mixing the powdered sugar and vanilla in a small bowl. Add a few drops of water at a time, stirring until glaze is "drizzle-able".
  9. Drizzle the glaze decoratively over the top of the cake. Let glaze firm up, then serve cake at room temperature.
  10. Enjoy!
Notes
The cake only takes about 15 minutes active time to prepare and get into the oven. The rest of the baking time is inactive time. Go do something fun!

 

 

 

 

 

Save

Save

Save

Save

Mom’s Apple Cake

I’m gonna let you in on a little secret….shhh… don’t tell… my Mom’s Apple Cake is amazing!Mom's Apple Cake / The Grateful Girl Cooks! This moist and absolutely delicious cake is PERFECT for Fall!
Seriously. It’s packed with fresh apples and cinnamon, and is so moist, you don’t need to “fancy it up” with any extra frosting… it’s absolutely perfect just the way it is!

My mom used to make this cake for our family as I was growing up, and this simple recipe has been in my collection for over 35 years. I don’t know where she got the original recipe, but I DO KNOW that it is absolutely delicious, and is perfect anytime, but especially in the Fall!

The recipe is super simple to make, and you probably already have the ingredients in your home. My mom always makes this cake in a 13×9 inch cake pan, but I tried making it this time in a springform pan and 2 miniature spring form pans (just as an experiment). Result…ALWAYS fantastic, no matter WHAT you bake it in. This is a great dessert cake, but is equally good in the morning with a cup of good coffee (well, someone had to try it for breakfast…*cough, cough*…I don’t mind “taking one for the team”)

Sure hope you’ll try it… I know you’re gonna LOVE it! Thanks, Mom, for another great childhood recipe!

Mom's Apple Cake / The Grateful Girl Cooks!

Mixing the eggs, oil and sugar together…

Mom's Apple Cake / The Grateful Girl Cooks!

Adding in the sifted dry ingredients…

Mom's Apple Cake / The Grateful Girl Cooks!

This is a stiff dough. Mix it up well…

Mom's Apple Cake / The Grateful Girl Cooks!

Add the vanilla, apples and nuts… mix them into dough.

Mom's Apple Cake / The Grateful Girl Cooks!

Spread batter into prepared pan(s)… bake until done.

Mom's Apple Cake / The Grateful Girl Cooks!

Look how cute the miniature cakes turned out! (I’m giving these to friends!)

Mom's Apple Cake / The Grateful Girl Cooks!

Yum… all I need now is some coffee to go with a nice slice of Mom’s Apple Cake!

Mom's Apple Cake / The Grateful Girl Cooks!

Looks good enough to eat!!!!

Mom's Apple Cake / The Grateful Girl Cooks!

Mom's Apple Cake
 
Prep time
Cook time
Total time
 
Simple, moist and delicious, this apple cake is perfect anytime, but especially in the Fall!
As Prepared By:
Recipe type: Dessert
Serves: 1 cake
Ingredients
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • 2 eggs
  • 2 cups granulated sugar
  • 1¼ cups vegetable oil
  • 1 teaspoon vanilla
  • 3 cups chopped apple (approximately 4-5 I usually use Granny Smith, but any apples will do)
  • 1 cup chopped walnuts or pecans
Directions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat eggs, oil and sugar together by hand until well blended.
  3. Add sifted dry ingredients. Stir until well blended. Dough will be stiff... just keep on blending!
  4. Add vanilla, chopped apples and nuts. Stir well until thoroughly combined. Dough will be stiff.
  5. Grease and flour a Springform pan, plus two miniature springform pans (or use a greased and floured 13x9 inch baking pan).
  6. Spread batter evenly in baking pan.
  7. Bake at 350 degrees for 55 minutes (for regular sized springform pan) *SEE NOTES SECTION FOR BAKING TIMES, IF USING OTHER TYPES OF BAKING PANS*
Notes
*BAKING TIMES:
1 regular-sized Springform pan = 55 minutes
Miniature Springform pans = 40 minutes
13 x 9 inch cake pan = 1 hour

 

 

 

Save

Save

Save

Save

Rich, Chocolate Mini-Cakes

Sweet, dense, fudgy, amazingly delicious… these are just a few of the words I would use to describe these Rich, Chocolate Mini-Cakes!Rich, Chocolate Mini-Cakes / The Grateful Girl Cooks!

I found this recipe online at Hershey’s Kitchens several years ago, and am sure glad I did! I first made these for a chocolate-themed dinner party with friends. I was responsible for bringing several chocolate-based treats, and this is one of the “small bite” desserts I made.

These miniature “chocolatey” cakes are rich and decadent. They are made in miniature muffin tins, so this recipe makes 24 mini-cakes. Each cake may be fairly small in size, but they make up for it in FLAVOR! They are unbelievably moist, dense, and completely, ridiculously, “chocolately”! They were a cinch to make and were perfect, small bite treats to add to the dessert tray offerings. Everyone loved them, and I recommend them, without hesitation. Hope you will give them a try… you won’t be disappointed!

Rich, Chocolate Mini-Cakes / The Grateful Girl Cooks!Original Recipe Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=5190

Rich, Chocolate Mini-Cakes
 
Prep time
Cook time
Total time
 
Small, bite-sized, rich and fudgy, these mini-cakes will be a big hit!
As Prepared By:
Recipe type: Dessert
Serves: 24 mini-cakes
Ingredients
For mini-cakes:
  • ⅔ cup all purpose flour
  • ½ cup granulated sugar
  • 3 Tablespoons cocoa
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water
  • 3 Tablespoons vegetable oil
  • 1 teaspoon vanilla extract
For Chocolate Glaze:
  • 2 Tablespoons butter
  • 2 Tablespoons cocoa
  • 2 Tablespoons water
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
For White Drizzle:
  • ½ cup white chocolate chips
  • 1 Tablespoon vegetable shortening (do NOT use butter, margarine or oil!)
Directions
  1. Preheat oven to 350 degrees. Lightly grease or spray miniature muffin cups (1¾ inches in diameter). Set aside.
  2. To Make the Mini-Cakes:
  3. In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Add the water, oil and vanilla to the dry ingredients. Mix ingredients together until well blended. The batter will be fairly thin, so don't worry. Carefully spoon the batter into the greased muffin cups (these can be made in two batches if you only have one muffin pan). Fill each muffin cup ⅔ of the way full.
  4. Bake at 350 degrees for 12-14 minutes or until the top springs back when you gently touch it in the middle. When done, remove the muffin pan to a wire rack to cool. Let them cool for 3-4 minutes, then remove cakes from the muffin pan. (If making in two batches, clean pan, re-grease it and repeat previous directions for rest of the batter).
  5. Make sure cakes cool completely before glazing.
  6. To Make the Chocolate Glaze:
  7. Melt the 2 Tablespoons of butter in a saucepan on low heat. Stir in the 2 Tablespoons water and 2 Tablespoons cocoa. Cook, stirring constantly until smooth, and slightly thickened, but do not let mixture come to a boil. Remove the pan from heat and let it cool slightly. Add the powdered sugar and vanilla in gradually. Whisk the sauce as you add the sugar until mixture is smooth and lumps are gone.
  8. Carefully spread the chocolate glaze over the tops of each cooled mini-cake. Place frosted cakes on a wax-paper or parchment lined baking sheet. Refrigerate cakes for 10-15 minutes to let the glaze "set" and firm up. While the cakes are refrigerating, prepare the white drizzle.
  9. To Make The White Drizzle:
  10. Place ½ cup white chocolate chips and 1 Tablespoon of shortening into a microwave-safe bowl. Microwave on MEDIUM (50%) power for 30 seconds. Remove and stir until smooth. If it is necessary, microwave the chips an additional 10-15 seconds, just until the chips can be stirred and become smooth. Let cool slightly. Drizzle this onto the mini-cakes.
  11. Let drizzle firm up a bit, then serve and enjoy!

 

 

 

Save

Save