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Dash of Class: Recipe Roundup — desserts all around

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Food column by Nora Sweat

By Nora Sweat

This week is Recipe Roundup as next week I will feature recipes you might want to try for a Super Bowl party.

An employee at Jeff's Prescription Shop gave me a couple cake recipes, which are more dense cakes because of the addition of instant pudding, but still very moist.

The Whiskey Cake is made just like a Rum Cake recipe I have except she uses whiskey. The Chocolate Surprise is one I want to try.

The Japanese and Chocolate Pies and Unbaked Fruit Cake recipes were sent to me by Mr. June McGuffin, the father of one of my former students, Deniece McGuffin. He gave credit to former student Martine Johnson Smallwood for the pies.

We all might need to try them as he attests they are wonderful. Even though the holidays are past, the fruitcake recipe is his favorite.

The Mexican Chocolate Cake is one of my suggestions and is very tasty, too.

Whiskey Cake

1-package of yellow cake mix
1- small box of instant vanilla pudding
4 eggs
1/2 cup of oil
1/2 cup of water
1 cup of nuts

Mix all ingredients except nuts until smooth; add nuts, pour into a sprayed Bundt pan and bake at 350 degrees for 40 to 45 minutes.

Topping:
1/2 cup of water 
1/2 cup of whiskey
1 stick of butter
1 cup of sugar

Mix all ingredients and bring to a hard boil for 3 to 4 minutes. Pour over hot cake while still in pan, cool before removing from pan.

Chocolate Surprise Cake

1 package of yellow cake mix
1 small box of vanilla instant pudding
4 eggs
1/2 cup of oil
1/2 cup of water
1 cup of nuts (optional)
2 cups of chocolate chips

Mix all ingredients except chocolate chips and nuts. Mix until smooth; add chocolate chips and nuts and pour into a sprayed Bundt pan and bake at 350 degrees for 40 to 45 minutes.

Icing:
4 tablespoons of cocoa
1 stick of butter
6 tablespoons of milk
1 lb. confectioner's sugar

Bring first three ingredients to a boil; add confectioners’ sugar and beat, punch holes in cake with the tines of a fork and pour over cake while hot and refrigerate before serving.

Source:  Amanda Logsdon, Elizabethtown

Japanese Fruit Pie

1 stick melted butter
2 eggs, well beaten
1 c. white sugar
½ c. raisins or dates
½ c. coconut
¼ c. pecans, chopped fine
1 T. vinegar

Beat eggs. Add melted butter and sugar. Add all other ingredients. Mix and pour into unbaked pie shell or crust. Bake pie at 325 degrees for 45 minutes or until the center is set.

Variation: Chocolate Japanese Fruit Pies

2 sticks butter
1 c. chocolate chips
2 c. sugar
4 eggs, beaten
1 c. coconut
1 c. pecans

Melt the butter and chocolate chips. Add other ingredients and mix well. Pour into 2 unbaked pie shells. Bake at 350 degrees for 45 minutes.

Source:  June McGuffin, of East View, and Martine Johnson Smallwood, of Elizabethtown.

Unbaked Fruit Cake

1 pound vanilla wafers
Cinnamon, cloves, nutmeg to taste
1 pound candied cherries (red and green)
1/2 lb. candied pineapple (cut into pieces)
1 lb. raisins
1 lb. chopped dates
1 lb. English walnuts
2 lbs. pecans
1/2 to 1 c. black walnuts
1 pound marshmallows
1 large can evaporated milk

Crush the vanilla wafers very fine. In a large pan, mix the spices with the crumbs. Add nuts and fruits. In a double boiler, heat the evaporated milk and add the marshmallows. Stir until they dissolve. Pour over the dry ingredients and mix until all are well moistened. Pack into a waxed paper-lined tube pan, or loaf pans. You can spray with Pam. Press into the pan well. Put in the refrigerator and let it set until firmly molded. Remove from the pan and wrap well. Store the cake in the refrigerator, and slice thinly when ready to serve.

Sources:  June McGuffin, East View, Elaine Mabe, Elizabethtown by way of Mary Alice Holt’s column several years ago

Mexican Chocolate Cake

1 box devil’s food cake mix
2 t. cinnamon
1 c. mini semi-sweet chocolate chips

Pre-heat the oven to 350 degrees. Prepare cake mix as directed on package, adding cinnamon, and stir in chips. Evenly divide batter into two 8” layer pans coated with nonstick spray. Bake as package directs. Cool cake layers in pans for 15 minutes. Invert, remove from pans and cool completely.

Frosting:
1 c. butter, softened
1/2 c. cocoa
7-ounce jar of marshmallow crème
1 c. confectioner’s sugar

Beat butter in a bowl with mixer on medium speed until creamy. On low speed, beat in cocoa. Beat in marshmallow crème and then confectioner’s sugar. Increase speed to high and beat until fluffy, about 3 minutes.

Source:  Woman’s Day, April 1, 2009

Nora Sweat, author of "Mama and Me," is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.