Buttermilk Blueberry Breakfast Cake

Found this simple blueberry breakfast cake (think coffee cake only more dense and yummy!) that’s made with buttermilk. VERY tasty…

Buttermilk Blueberry Breakfast Cake
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
Buttermilk Blueberry Breakfast Cake
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
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Milky Way Cake

Milky Way Cake
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Milky Way Cake
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Ingredients
Icing
Instructions
  1. Melt Milky Ways with 1 stick butter. Remove from heat and let cool completely (lukewarm) – if not, you will not get a light cake.
  2. Cream remaining 2 sticks of butter with sugar.
  3. Add eggs and cooled chocolate candy mixture.
  4. Mix flour and soda together and add alternately with buttermilk, blending well. Add vanilla and nuts.
  5. Bake in greased/floured 13”x9” pan at 325° for 50-55 minutes.
Icing
  1. Combine ingredients except pecans, using enough evaporated milk to make creamy and spreadable.
  2. Add pecans, mix and spread on cooled cake.
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Italian Cream Cake

Italian Cream Cake
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Italian Cream Cake
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Ingredients
Frosting
Instructions
  1. Cream shortening, butter, sugar until light and fluffy. Add egg yolks one at a time, beating well after each.
  2. Add buttermilk along with dry ingredients ending with flour.
  3. Stir in remaining ingredients.
  4. Beat egg whites with cream of tartar til stiff. Fold in.
  5. Bake in 3 9” pans or 4 8” pans at 350° for 30-40 minutes until done.
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German Sweet Chocolate Cake

German Sweet Chocolate Cake
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German Sweet Chocolate Cake
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Ingredients
Filling/Frosting
Instructions
  1. Line bottoms of 3 9” cake pans with wax paper, grease sides.
  2. Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
  3. Stir until chocolate is completely melted.
  4. Mix flour, baking soda and salt, set aside.
  5. Beat butter and sugar in large bowl until light and fluffy.
  6. Add egg yolks one at a time, beating well after each addition.
  7. Stir in chocolate mixture and vanilla.
  8. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  9. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
  10. Gently stir into butter, pour evenly into prepared pans.
  11. Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
  12. Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
  13. Spread coconut-pecan filling and frosting between layers and on top of cake.
Frosting/filling
  1. Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
  2. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
  3. Remove from heat. Add coconut and pecans, mix well.
  4. Cool to room temp and of desired spreading consistency.
  5. Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.
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Fridge Bran Muffins

Fridge Bran Muffins
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Fridge Bran Muffins
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Ingredients
Instructions
  1. Mix brans dates raisins. Pour boiling water over. After stirring gently set aside to cool while mixing other ingredients. Cream sugar shortening add flour soda salt eggs and buttermilk. Mix well and blend in bran mixture.
  2. Store unbaked in refrigerator up to 4 weeks.
  3. Bake at 425 for 20-25 minutes or microwave for 45 seconds to 1 minute.
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Best Ever Banana Cake with Cream Cheese Frosting

Best Ever Banana Cake with Cream Cheese Frosting
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Best Ever Banana Cake with Cream Cheese Frosting
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Ingredients
Frosting
Instructions
  1. Preheat oven to 275 degrees.
  2. Grease and flour a 9 x 13 pan.
  3. In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. In a medium bowl, mix flour, baking soda and salt; set aside.
  5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. Beat in the flour mixture alternately with the buttermilk.
  8. Stir in banana mixture.
  9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  11. For the frosting, cream the butter and cream cheese until smooth.
  12. Beat in 1 teaspoon vanilla.
  13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  14. Spread on cooled cake.
  15. Sprinkle chopped walnuts over top of the frosting, if desired.
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