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

Mom got this out of one her first cookbooks that daddy bought her right after they got married. Better Homes and Gardens Dessert Cookbook. I have the recipe book and will cherish it always. She used to make it for him and for his dad, and grandpa still talked about mom’s pie up until the day he passed away. Grandpa passed away 2 days after Christmas and I remember on Christmas day that year, he asked me if my mom was making some of her good pies.  Sweet memories…

Chocolate Pie

1 c sugar

3 heaping T cornstarch

3 level T of Hershey’s cocoa powder

1/4 t salt

12 oz milnot plus enough water to make 2 cups (or just 2 cups of milk)

3 beaten egg yolks (reserve whites for your meringue if making one)

2 T butter

1 t vanilla

Combine sugar, cornstarch, salt and cocoa in medium sauce pan, add milnot and eggs and mix well. Put on medium heat and bring up to heat, stirring CONSTANTLY making sure to scrape the sides and bottom of the pan CONTINUALLY. ( I use a whisk). It will thicken as you cook and stir, don’t rush it or it WILL SCORCH!When about half way thicken, remove add butter and vanilla and place back on fire and finish cooking.  Let cool and pour into a prebaked pie crust. (see recipe for mom’s pie crust). Mom always served it in a plain pastry crust, but last year due to time restraints, I poured it into a store bought small graham cracker crust topped with Cool Whip and shaved a Hersey bar over the cool whip. It was beautiful and delicious.

Preheat oven to 350 degrees F (175 degrees C). Line a 10×15 inch jellyroll pan with parchment paper.

Remove crescent roll dough from package and cover the bottom of the prepared jellyroll pan. Pinch seams together so there is just one sheet of dough.

In a small saucepan , melt butter over medium heat. Stir in the brown sugar to dissolve, and bring the mixture to a rolling boil for 1 to 2 minutes. Pour the mixture over the prepared crust. Sprinkle the pecans evenly over the mixture. Bake for 20 to 25 minutes in the preheated oven. Edges of crust will be golden.

Remove from the oven and sprinkle the chocolate chips over the top. Wait a few minutes, then spread the chips out over the bars. Be careful not to mess up the layer underneath. Allow bars to cool completely before cutting into squares or triangles.

I made these fairly regular when my kids were growing up and you can tell by looking at the way the hard copy of the recipe looks!

2 cups sugar

2 T cocoa (I always use Hershey’s)

1 stick margarine

1/2 c milk

bring to boil, reduce and cook over medium heat, stirring constantly for at least 1 minute (be careful, it will scorch fast!).

Then remove from heat and add:

1/2 c peanut butter

3 cups 1 minute oats

1 t vanilla

Put back on medium heat and cook for about 3-5 minutes (this is important because if you don’t cook long enough, they will not set up when they cool. Often times my didn’t set up and we had to eat them with a spoon, but they were still delicious!). Remove from fire after 3-5 minutes, quickly drop by spoonful onto wax paper and let cool until they set up firm.  Double boiler is a good idea for this recipe.

Makes 1 1/2 dozen small cookies.

Directions:
1. Heat oven to 350°F. Grease 13×9x2-inch baking pan.

2. Place chocolate and butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour and nuts, if desired; stir until well blended. Spread in prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Frost brownies, if desired. Cut into squares. About 24 brownies.

BROWNIE VARIATIONS:
CHIPPY CHEWY BROWNIES: Prepare brownies as directed, stirring in 1 cup REESE’S Peanut Butter Chips with flour. Bake as directed.

CAKELIKE BROWNIES: Stir in 1/2 cup milk with eggs and vanilla. Increase flour to 1-1/2 cups. Bake as directed.

CREAM CHEESE BROWNIES: Prepare brownies as directed, using 4 eggs. Spread in prepared pan. Beat 8-oz. pkg. softened cream cheese, 1/3 cup sugar, 1 egg and 2 tablespoons flour. Soon mixture over brownie batter; swirl with knife to marble. Bake 35 to 40 minutes.

ROCKY ROAD BROWNIES: Prepare brownies as directed; bake 30 minutes. Immediately sprinkle with 2 cups miniature marshmallows, 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips and 1 cup chopped nuts over brownies. Bake another 3 minutes or until topping melts together.

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.

Makes 12 muffins These are truly delicious!

1 2/3 c flour

1 c sugar

1 t cinnamon

1 t baking soda

1/4 t baking powder

1/4 t salt

1/4 c milk (2%)

2 lg eggs

 1 c pumpkin puree

1/2 c melted butter

1 c chocolate chips

Mix dry ingredients in large bowl, mix wet ingredients in seperate bowl and stir in chocolate chips, pour over dry ingredients and fold until moistened.  Bake in greased muffin pan for 20-25 at 350.

White Chocolate-Nut Bars

These are really delicious- Penny

Makes 32 Bars

1 pkg. (18.25 oz.) moist butter recipe chocolate cake mix

1/2 cup (1 stick) margarine or butter, melted

1/2 cup brown sugar, firmly packed

2 Tbsps water

1 egg

1 cup chopped walnuts

1 pkg. (10 oz.) vanilla milk chips

Heat oven to 350 degrees F. Grease rectangular pan, 9 x 13-inches. Mix cake mix (dry), margarine, brown sugar, water and egg in large bowl, using spoon. Stir in walnuts and vanilla milk chips. Pressfirmly in pan. Bake 32 to 36 minutes or until top forms a crust that is dry to the touch. Cool completely. Cut into 2 x 1-1/2-inch bars.