Spring Blossoms

Tuesday, March 24, 2015

Southern Caramel Cake

Bookmark and Share yReal Deal Southern Caramel Cake
Recipe type: Sweet
Cuisine: Dessert/Southern
The best real Southern caramel cake on the web! If you want authentic Southern Caramel Cake, you must make this recipe.
For the Cake:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ⅓ cup vegetable oil
  • 2½ cups granulated sugar
  • 3 cups sifted cake flour
  • 6 large eggs plus 2 egg yolks, room temperature
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pure vanilla extract
For Aunt Bev's Caramel Icing:
  • 1½ sticks butter
  • 2 (12 ounce) cans evaporated milk
  • 2 cup granulated sugar
  • 2 teaspoons pure vanilla extract

For the Cake:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  3. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
  4. Add in vanilla extract and mix.
  5. Sift cake flour, baking powder and salt into a medium sized bowl.
  6. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  7. Do not over mix.
  8. Spray three 9 inch round cake pans with baking spray or grease and flour them.
  9. Pour batter into individual cake pans evenly.
  10. Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).
  11. Remove cake pans from oven and cool on cooling racks for 10 minutes.
  12. Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing:
  1. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  2. Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
  3. Make sure that the caramel turns the color of the photo below before stopping the heat.
  4. It should also coat the back of a spoon to ensure thickness.
  5. Be careful to watch, adjusting heat temperature to not let it burn.
  6. Remove from heat and add in vanilla extract.
  7. Cool for about 15-20 minutes before icing the cake.
Recipe by Grandbaby Cakes at http://www.grandbaby-cakes.com/2012/12/caramel-cake/

Saturday, March 21, 2015



1 package (9 ounces) yellow cake mix
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) fat-free cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained


1/ Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
2/ Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3/ In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
4/ In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

Crock Pot Dump Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8-10
  • 1 Box Yellow Cake Mix (or this homemade cake mix)
  • 1 Can Cherry Pie Filling (or filling of your choice)
  • ¼ cup melted butter or margarine
  1. Dump 1 can of cherry pie filling into large crockpot. Spread out evenly.
  2. Top with dry cake mix.
  3. Then drizzle melted butter over the top.
  4. Cover and cook on low for 2½ to 3 hours.
  5. Serve warm with ice cream
Dairy Free
  1. Use dairy free margarine or coconut oil instead of butter and dairy free cake mix.

Recipe by Moms with Crockpots at http://momswithcrockpots.com/2013/05/crock-pot-dump-cake/

Strawberry Pound Cake

Bookmark and ShareStrawberry Pound Cake
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup chopped pecans optional
1/4 teaspoon strawberry extract
1 1/2 cup confectioners sugar
1/2 cup sliced fresh strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract
1/2 cup butter
Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake
Strawberry Pound Cake
Strawberry Pound Cake
Seven Layer Banana Dessert
  • For the Crust
  • 1/2 cup butter, melted
  • 2 cups graham cracker crumbs
  • 2 tbl sugar
  • For the Filling
  • 1- 5.9 oz box instant vanilla pudding
  • 1- 5.9 oz box instant chocolate pudding
  • 6 cups whole milk, divided
  • 4 bananas, sliced
  • 16 oz whipped topping, divided

  1. Start by making your crust
  2. Melt 1 stick of butter
  3. Combine melted butter, sugar and graham cracker crumbs in a large bowl.
  4. Press crumb mixture into the bottom and up the sides of a 13 x 9 pan
  5. Refridgerate pan for 30 minutes
  6. In a large bowl, combine 3 cups cold milk and package of vanilla pudding until pudding reaches soft serve consistancy.
  7. Spread an even layer of vanilla pudding over your prepared crust.
  8. Add to the pudding a layer of 2 bananas, sliced.
  9. Add a layer of 1/2 of the whipped topping.
  10. Repeat with another layer of 2 bananas, sliced.
  11. In a large bowl, combine 3 cups cold milk and the package of chocolate pudding
  12. Add layer of chocolate pudding to dessert and top off with remaining whipped topping
  13. Cover with plastic wrap and refridgerate for 1 hour.                                  . FROM Pack Momma     recipe site:

Sunday, March 1, 2015

Mexican Stuffed Pizza

1 (15-ounce) can chili with beans
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 (8-ounce) packages refrigerated crescent roll dough
1/2 cup (2 ounces) shredded cheddar cheese
Toppings: shredded lettuce, chopped tomato, sliced ripe olives, and shredded cheddar cheese
Preheat oven to 350°F (175°C).
Combine chili with beans and chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10 to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan.
Spoon chili mixture in center of each crescent roll triangle; bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese.
Bake for 30 to 35 minutes or until golden brown. Fill center of pizza pan with toppings.

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