Mississippi Mud

Print

Mississippi Mud

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 2 cups sugar
  • 2 sticks butter
  • 3 eggs
  • 1-1/2 cups plain flour
  • 1/2 tsp soda
  • 1/2 cup cocoa
  • 1-1/2 cups chopped pecans if desired
  • 1 bag miniature marshmallows (or 1 jar marshmallow cream)

Icing

  • 1 box powdered sugar
  • 1/3 cup cocoa
  • 1/2 tsp vanilla
  • 6 tbsp milk

Instructions

  1. Cream sugar and butter together.

  2. Add eggs and blend well.

  3. Add remaining ingredients and blend by hand.

  4. Pour into greased and floured pan (13 by 9 by 2 inches).

  5. Bake at 350° for 25 -30 minutes.

  6. When cake is done, immediately cover top of cake with 1 bag of miniature marshmallows. Do not remove cake from pan.

  7. Pour icing over cake after cooling.

Icing

  1. Sift cocoa and sugar together, then add other ingredients and blend well.

  2. Pour over marshmallows.

Italian Cream Cake

Print

Italian Cream Cake

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 stick butter
  • 2 cups sugar
  • 2 cups plain flour
  • 1 cup buttermilk
  • 3/4 cup flaked coconut
  • 5 egg whites stiffly beaten
  • 1/2 cup shortening
  • 5 egg yolks
  • 1 tsp soda
  • 1 tsp vanilla
  • 1 cup chopped nuts

Frosting

  • 1 8oz package cream cheese
  • 1 tsp vanilla
  • 1 box powdered sugar
  • 1/2 stick butter
  • 1/2 cup chopped nuts

Instructions

  1. Cream together butter and shortening.

  2. Add egg yolks 1 at time. Beat until smooth.

  3. Combine flour and soda. Add to creamed mixture alternating with buttermilk.

  4. Add vanilla, coconut and nuts.

  5. Fold in egg whites.

  6. Bake in 3 greased and floured cake pans at 300° for 20- 25 minutes.

Frosting

  1. Beat cream cheese and butter.

  2. Add powdered sugar and vanilla.

  3. Mix well, add milk a little at a time if too thick.

  4. Spread on cooled cake layers, stack layers and spread on the outside.

  5. Sprinkle with nuts.

Chocolate Pound Cake

Print

Chocolate Pound Cake

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 2 sticks butter
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cocoa
  • 1 cup milk
  • 2 tsp vanilla

Instructions

  1. Cream together butter and shortening.

  2. Beat eggs well and gradually add sugar and vanilla.

  3. Add egg mixture to butter mixture. 

  4. Sift together dry ingredients.

  5. Add alternately with milk to butter and egg mixture.

  6. Pour into greased and floured tube pan and bake at 325° for 1 hour and 10 to 20 minutes.

Coconut Pound Cake

Print

Coconut Pound Cake

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 1-1/2 cup oil
  • 2-1/2 cup sugar
  • 5 eggs
  • 3 cups plain flour ( sift with salt and baking powder )
  • 1 cup whole milk
  • 2 cups flaked coconut
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Karo syrup
  • 1/2 cup water
  • 2 tsp coconut flavoring
  • 1 tsp vanilla flavoring

Instructions

  1. Cream oil and sugar at high speed.

  2. Add eggs one at a time.

  3. Add sifted flour alternately with milk.

  4. Fold in flaked coconut.

  5. Bake at 325° for 1 hour to 1 hour and 20 minutes.


Glaze

  1. Combine 1 c sugar, 1/2 c Karo syrup, 1/2 c water and 1 t coconut flavoring.

  2. Boil 5 minutes.

  3. Pour over cake while hot.

Sweet Cream Pound Cake

Print

Sweet Cream Pound Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 sticks butter, room temperature
  • 2-1/2 cups sugar
  • 3 cups cake flour, sifted 3 times
  • 1 tsp baking soda
  • 7 large eggs
  • 8 oz whipping cream
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 325°.

  2. Cream butter and sugar.

  3. Add eggs one at a time.

  4.  Add flour alternating with whipping cream on low speed.

  5. Add vanilla.

  6. Pour in greased and floured cake pan (tube).

  7. Bake for one hour.

Easy Coconut Custard Pie

Print

Easy Coconut Custard Pie

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 9-in unbaked pastry shell
  • 1 cup flaked coconut
  • 3 eggs
  • 1 14 oz can sweetened condensed milk
  • 1 cup hot water
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 425°.

  2. Toast 1/2 cup of coconut, set aside.

  3. Bake pastry shell 8 minutes; cool slightly.

  4. In medium bowl, beat eggs. Add sweetened condensed milk, water and vanilla, mix well.

  5. Stir in remaining coconut.

  6. Pour into prepared pie shell and sprinkle with toasted coconut.

  7. Bake 10 minutes. Reduce oven temp to 350°, bake 25 to 30 minutes longer until knife inserted in center comes out clean.

  8. Cool. Refrigerate leftovers.