Paul and Penny

1 18 oz cake mix

1 can pie filling

3 eggs

1 t any flavor extract (opt)

Preheat 350. Combine the 3 ingredients, using any combination below and bake in a greased bundt pan and bake for 45-50 minutes or until done. Cool 10 minutes then tip out of pan onto serving plate and cool completely.

Combinations:

Chocolate cake mix and cherry pie filling

Yellow cake mix & pumpkin pie filling (the sweetened pie mix, not plain pumpkin puree) & extra pumpkin pie spice

Spice cake mix and Apple pie filling plus some cinnamon

Lemon cake mix and lemon pie filling

White cake mix plus any berry pie filling

For plain buttery pound cake, this is my favorite.

2 sticks oleo

2 cups sugar

2 cups flour

5 or 6 eggs

1 t lemon extract (I omit this)

Cream oleo and sugar, alternate adding eggs and flour beating after each. Add extract last if using. Grease and flour 2 loaves or a bundt or tube pan. Bake at 350 for 50 minutes for one large cake, less for 2 loaves.

Do not invert for 10-15 minutes.

1 white cake mix or yellow

1 small vanilla instant pudding

1 8 oz cream cheese

1 8 oz cool whip

2 cans (20 oz each, well drained) crushed pineapple

Bake cake according to box in a 9 x 13 pan and let cool. When cooled, spread drained pineapple over cake, prepare pudding according to package directions and set aside, in medium bowl, beat cream cheese until smooth, Mix in prepared pudding and fold in cool whip and spread over pineapple.

I have also made it where you mix the topping and place on cake and then spread 1 can of drained pineapple over the topping. Either way you make it, you can top it with flaked coconut, nuts and marischino cherries. Store in refrigerator.

A delicious Texas sheet cake with chocolate frosting. Scroll down to see more chocolate cake recipes.

INGREDIENTS:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk or sour milk
• 1 1/2 teaspoons vanilla
• .
• Chocolate Frosting:
• 1/4 cup butter
• 3 tablespoons unsweetened cocoa
• 3 tablespoons buttermilk
• 2 1/4 cups sifted confectioners’ sugar
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans, optional

PREPARATION:

Cake
Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water.

Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

Frosting:
In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners’ sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

I’ve never met a pound cake I didn’t like! but, here on our site, I narrow it down to 4 that I absolutely love and here is my #1 all time favorite. 

I like all my pound cakes heavy and dense, so I always take them out half way through cooking and shake it down to make it more dense and then finish baking.–Penny

Penny’s Cherry Chocolate Chip Cake

Makes 2 9x 5 loaves or 1 large bundt cake

1 (18.25 oz) box cherry chip cake mix (this is getting hard to find, but I use Betty Crocker’s cherry chip cake mix with pudding in the mix)

1/4  to 1/3 cup milk (omit if using cake mix without pudding in the mix)

1 small (4 serving size) vanilla instant pudding mix

1 cup sour cream ( I use sour cream)

4 eggs

1/3 c vegetable oil

1 c chocolate chips

1 c chopped pecans (opt)

Topping ingredients (original recipe called for this topping, but, I never use a topping on this cake)

¼ c sugar

¼ c chopped pecans

1 t cinnamon

Preheat oven to 350. Combine cake mix, dry pudding mix, oil, eggs, and sour cream in large mixing bowl.  With mixer on low, blend til just moistened, scraping sides of bowl often.  Then beat it at medium speed for 2-4 minutes. (I usually do it for 2).

Stir in chocolate chips (and nuts if using) and pour into a greased and floured bundt pan.

Combine topping ingredients (if using) and sprinkle over batter. Bake 40-45 minutes or until toothpick comes out clean. Cool in pan for a few minutes before inverting and then remove to rack and completely cool.

#3…..Chocolate Chip Coffee .

-I like all my pound cakes heavy and dense, so I always take them out half way through cooking and shake it down to make it more dense and then finish baking.–Penny

½ c butter, softened

1 c sugar

2 eggs

1 c sour cream

1 t vanilla

2 c flour

1 t baking powder

1 t baking soda

½ t salt

¾ c semi sweet chocolate chips ( I use 1 c)

Topping ( I never use this)

½ c flour

½ c brown sugar

1 ½ t cocoa

¼ c cold butter

½ c chopped pecans

¼ c choc chips

Cream butter and sugar til fluffy, beat in eggs, add sour cream and vanilla; mix just til combined, Set aside. Combine dry ingredients and add to wet, stir in choc chips. Pour into a greased bundt pan. (or a greased 9 inch square pan-Bake 45-50 min).

For topping combine sugar add cocoa, cut butter in until resembles coarse crumbs, Stir in pecans and choc chips. Sprinkle over batter. Bake 350 for 55-60 minutes until cake tests done. Cool in pan 20 minutes before removing to cool on rack.

Easy CHOCOLATE CHERRY Cupcakes

1 cherry chip cake mix

1 small choclate pudding

2 c milk

1 12oz milk chocolate chips

Mix pudding and milk and mix into dry cake mix, stir in chocolate chips (can use less). Put in muffin cups sprayed with PAM , bake 350 20-30 minutes.

Don’t over bake!

Chocolate Pound Cake……comes in at #4.

-I like all my pound cakes heavy and dense, so I always take them out half way through cooking and shake it down to make it more dense and then finish baking.–Penny

2 c milk chocolate chips

½ c butter, soft

2 c sugar

4 eggs

2 t vanilla

1 c buttermilk

2 T water

2 ½ c cake flour (I use regular)

½ t salt

¼ t baking soda

½ c chopped pecans, optional ( I don’t use)

Powdered sugar, optional ( I don’t use)

In sauce pan over low heat, melt chocolate. Remove from the heat. In mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Blend in melted chocolate and vanilla. Combine buttermilk and water. Combine dry ingredients and add alternately to batter with buttermilk mixture. Fold in nuts if desired. Pour into greased and floured bundt pan. Bake 325 for 1 ½ hours or til pick comes out clean. Cool 10 minutes, remove from pan to wire rack. Dust with powdered sugar if using.

1880 Chocolate Spice Cake

1 c       Sugar

1/2 c    Shortening

1          Egg

1 1/2 c             Flour

1/2 t     Salt

1 T       Cocoa

1 1/2 t Cinnamon

1 t        Cloves

1 t        Nutmeg

1 c       Buttermilk

1 t        Baking soda

1 t        Vanilla

Preheat oven to 350 degrees.

Dissolve soda in buttermilk and set aside.

Cream together sugar, butter, and milk. Sift dry ingredients together. Add alternately with buttermilk to sugar mixture. Beat well after each addition.

Pour into greased and floured 9×13 inch pan. Bake 25-30 minutes. Spread icing over hot cake.

Sometimes I omit the spices and just make the chocolate cake too.

I use the Chocolate Sheet Cake Icing but, if you want the original icing recipe it calls for here it is.

Icing

5 T       Butter

7 T       Brown Sugar

5 T       Cream

1/2 c    Cocoa

Mix all ingredients together and spread over cake.

Return cake to oven and broil until icing bubbles and is light brown on cake.

-I like all my pound cakes heavy and dense, so I always take them out half way through cooking and shake it down to make it more dense and then finish baking.–Penny

Cherry Nut Pound Cake

1 Supermoist Cherry Chip Cake mix

1 small instant vanilla pudding

1 ¼ c milk

½ c vegetable oil

4 egg whites

1 cup chopped pecans ( I use chocolate chips)

1/3 c Betty Crocker Rich and Creamy Chocolate Frosting ( I never use this)

Preheat 350. Grease and flour a 12 cup bundt pan. Beat Cake mix, instant pudding, milk, oil and egg whites in large bowl on low for 30 seconds. Beat on med 2 minutes. Fold in chocolate chips (or pecans). Pour into pan, spread evenly, Bake 50-60 minutes or til tests clean in middle. Cool 10minutes, invert, heat frosting if using and drizzle over cake.