Hot Fudge Sunday Cake

Today is my birthday, so I decided to bake me a cake, one of my favorites.

Hot Fudge Sunday Cake

1 c flour
2 Tbl. cocoa
1/4 t. salt
2 Tbl. vegetable oil
3/4 c. sugar
2 t. baking powder
1/2 c. milk
1 t. vanilla

Mix well and pour into a buttered 9x9 pan.

Sprinkle 1 c. brown sugar and 1/4 c. cocoa on top of batter.

Pour 1 1/3 c. very hot water over batter. This will make the sauce.

Bake 35-40 minutes in a 350 degree oven until top is dry.

Here is what it looks like just out of the oven...

The hot fudge settles to the bottom.

Serve warm with vanilla bean ice cream. Spoon sauce from bottom of pan over cake and ice cream.

This cake is a hit around my house. My mother has been serving it ever since I was a little girl. It wasn't until recently that I figured out why. It's so simple, uses no eggs and everything is basic pantry ingredients.

More Easy Bake Oven Recipes

Easy Bake ovens will be going on sale in the coming weeks.
Don't let the high price of replacement cake mixes scare you from buying that Easy Bake Oven this year.

To use a regular cake mix:
3 tablespoons cake mix, any flavor
1 tablespoon milk

Mix in a bowl until smooth. Place in greased toy cake pan.
Bake for 10 minutes in preheated oven. Makes 1 serving

To Make Icing:

Mix 1 teaspoon water and a couple drops vanilla. Add powdered sugar, mixing until smooth and desired consistency.


Peanut Butter Cookies

1/4 cup flour
1 1/2 tablespoons peanut butter
1 tablespoon butter
2 teaspoons sugar

In a bowl, mix together all ingredients to make a dough. Roll into 1/2 inch balls. Place 4 balls into the Easy Bake Oven pan and press down slightly with the tines of a fork. Bake for 6 minutes. Cool. Bake remaining balls 4 at a time.

The Original EBO Peanut Butter Fudge
1/2 cup powder sugar
1 tablespoon peanut butter
2 teaspoons cocoa
2 1/2 teaspoons milk
1/2 teaspoon soft butter or margarine
1/4 teaspoon vanilla

In a bowl, mix all ingredients together until smooth. Spread mixture into greased pan. Bake 5 minutes. Cool completely.
NOTE: Be sure to preheat oven 15 minutes!

For more Easy Bake Oven Recipes, be sure to check out my previous post: Save Money- Make Your Own Easy Bake Oven Mixes


Linking to:
Foodie Friday
Frugal Friday

Homemade Oreo Cakesters aka Whoopie Pies

We are chocolate lovers. We love these

But I don't buy them often. When a craving hits around here you can't just jump in the car and run down the road to the grocery store or Wal-mart. The nearest store is 25 miles round trip.

I had a craving for the cakesters the other day..... and it wouldn't go away. Two days later I gave in and made these


Quick & Easy Whoopie Pie Recipe

1 cake mix (any chocolate cake mix or devil's food chocolate cake mix)
1 (3-ounce) package of instant chocolate pudding
Whoopie Pie Filling (see recipe below)

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly grease the cookie sheets.

In a large bowl, prepare cake mix according to directions on box, but using 3/4 cup of water instead of listed amount. Beat 1 minute.

Add instant chocolate pudding dry mix and beat 1 more minute.

Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. (To prepare my baking sheet I covered with parchment paper and marked off my circles using a can dipped into cocoa.) With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.

Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Let finished whoopie pies completely cool before wrapping.

Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).

To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.

Makes 9 large whoopie pies.

Whoopie Pie Filling:

1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

** Marshmallow Creme may be substituted.

In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.

In a large bowl of an electric mixer, beat together flour, milk, sugar, and vanilla extract. Add vegetable shortening and beat until fluffy, approximately 5 minutes.

They were quick and easy to make, tasted wonderful and kept fresh wrapped in plastic wrap for several days. I had everything in my pantry to make these since there wasn't too many ingredients involved. The only thing I will do next time is make them smaller. My can measured 3 1/2" and once baked they were HUGE!

Have you baked anything new lately? Please tell us about it!


This post has been shared at these parties:
Blessed with Grace

Beauty and Bedlam

There are so many great posts from great ladies listed at both parties.  Be sure to check them out!

SAVE $$ - Make Your Own Easy Bake Oven Mixes

Every year the Easy Bake Ovens go on sale dirt cheap around this time. What's not cheap is the mixes! Learn how to make your own mixes. Both my boys had EB ovens. I just wish I knew with my oldest son what I learned when my youngest son received his oven.



Save yourself a TON of money with these recipes to make your child their own mixes for a fraction of the cost.

Quick Toy Oven Cake
~2 tablespoons commercial snack cake mix -- (any snack cake mix that you just add water to, we've even used regular cake mixes with good results even though the eggs & oil were omitted)
~1 tablespoon water
Mix cake mix and 1 tablespoon water (use only enough to make a cake batter consistency). Place in greased toy cake pan.
Bake for 10 minutes. Makes 1 serving

Don't have a cake mix? Here's a "scratch" recipe:

Toy Oven Chocolate Cake
6 teaspoons flour
4 teaspoons sugar
1/4 teaspoon baking powder
1 teaspoon unsweetened cocoa
3/4 teaspoon shortening
1 Pinch salt
6 teaspoons milk
Mix flour, sugar, baking powder, cocoa, shortening and salt. Add milk. Pour into greased baking pan that comes with the toy oven. Bake for 12 to 15 minutes.
Note: If you don't want a chocolate cake, omit the cocoa and add a drop or two of vanilla with the milk. Makes 1 serving

FROSTING (for 2 cakes)
4 tsp Shortening 1/4 tsp Vanilla
2/3 c Powdered sugar 2 tsp Milk
Colored sugar crystals for decoration
Stir together shortening, powdered sugar, vanilla and milk until smooth and creamy. Spread 2 tsp. of frosting on top of 1st layer. Add 2nd layer and continue frosting. Sprinkle with colored crystal sugars. Frosts a 2 layer cake.

BROWNIES (6 wedges)
2 1/2 T Sugar 1/8 tsp Vanilla extract
1 tsp Oil 4 tsp Chocolate syrup
2 T Plus - 1 tsp Flour
Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate colored. Pour batter into greased and floured pan. Bake 15 minutes. When cool, cut them into wedges or little squares. Makes 6 wedges or 1/2 inch squares.

ANGEL COOKIES
6 tsp butter 1 pinch salt
3 tsp sugar 1/8 tsp cream of tartar
3 tsp brown sugar 1/4 c flour
1/8 tsp baking soda
Cream together butter, sugars and salt. Add flour, cream of tartar, and baking soda. Divide into 12 balls. Flatten with thumb. Bake 8 minutes. Makes one dozen
one-inch cookies.

*

Campbell's Cooking Soup Recipes & $1/2 Printable Coupon

I love cooking with Campbell's cooking soups. They are a must in my pantry at all times. My absolute favorite is Cream of Celery.

Campbell's has reset the $1/2 Cooking Soup coupon! Get yours HERE before the limit is reached.

Wanna know what I cook with Campbell's soup? Here's my family's fav's:

Chicken & Noodles

Sue's Chicken & Rice Dinner Casserole

Crockpot Swiss Chicken

Savory Baked Pork Steak

Here's my two favorite recipes using Campbell's Tomato Soup:

Tomato Soup Cake This recipe comes from the Cooking with Soup : A Campbell Cookbook by Home Economics Department Campbell Soup Company.

Campbell's Beef Taco Skillet

I have a tendency to stick to Cream of Celery, Chicken and Mushroom but would really like to hear some recipes using their other soups such as cheddar cheese and french onion.

Gourmet's Buttermilk Cake

Fall is approaching fast! Shorter days and very cool nights. I'm feeling the baking itch and one of the first things I will be baking is this so simple, one pan, frugal pantry snack cake.

Who doesn't love a quick & easy cake recipe? And this one is a winner for me due to all the ingredients are found in every pantry. Nothing special other than the fruit you decide to use. Raspberries, blueberries, blackberries, strawberries! Whatever your market has this week can be used.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.


The original recipe can be found here: Gourmet June 2009

If you need a gluten free version then Lulu & Phoebe have their version for you here: Lulu & Phoebe's Blog

If you're thinking 400 degrees is hot, read what Stacey did to change up the recipe a little and how she baked it. Stacey Snacks

The Original Campbells Tomato Soup Cake

During the great depression cooks cooked with what was readily available. There a many variations of this recipe on the internet. It's a "pantry" recipe meaning that all ingredients are normally found in a cooks pantry. Try serving the cake BEFORE letting family and friends know it has tomato soup in it. Once they try the spicy cake the idea of the tomato soup will be accepted more. ;)

This version comes from my cookbook "A Campbell Cookbook, Cooking with Soup".

1/2 cup shortening.
1 1/3 cup sugar.
1 can tomato soup, undiluted.
1 tsp baking soda.
2 cups flour.
4 tsp baking powder.
1 tsp cinnamon.
1/2 tsp cloves.
1 1/2 tsp allspice.
2 eggs.
1/4 cup water.

Preheat oven to 350 F. Generously grease and flour 13x9 pan.
Measure all dry ingredients into mixing bowl. Add soup and shortening. Beat at low to medium for 2 minutes. Add eggs and water. Beat two more minutes. Pour into pan and bake 35 to 40 minutes. Let stand in pan for 10 minutes, remove and cool on rack. Frost with cream cheese frosting.

Cream Cheese Frosting
Blend 2 3 oz packages softened cream cheese with 1 tablespoon milk. Gradually add 1 16oz box sifted confectioners sugar; blend well. Mix in 1/2 teaspoon vanilla. extract.

NOTE: I like to add 1 cup chopped walnuts to this spicy cake. YUMMMY!

For more frugal recipes see what's happening over at the Grocery Cart Challenge.

Recession Buster Blasts #15-Hot Fudge Sunday Cake

1 c flour
2 Tbl. cocoa
1/4 t. salt
2 Tbl. vegetable oil
3/4 c. sugar
2 t. baking powder
1/2 c. milk
1 t. vanilla

Mix well and pour into a buttered 9x9 pan.

Sprinkle 1 c. brown sugar and 1/4 c. cocoa on top of batter.

Pour 1 1/3 c. very hot water over batter. This will make the sauce.

Bake 40 minutes in a 350 degree oven until top is dry.

Serve warm with vanilla bean ice cream. Spoon sauce from pan over cake and ice cream.

This cake is a hit around my house. My mother has been serving it ever since I was a little girl. It wasn't until recently that I figured out why. It's so simple, uses no eggs and everything is basic pantry ingredients.

Chocolate Coke Cake

Bring to a boil: 1 cup coke, 2 sticks of butter, 3 tablespoons cocoa
Mix: 2 cups flour & 2 c sugar
Add to boiled mix
Add: 1/2 cup buttermilk, 2 beaten eggs, 1 teaspoon baking soda & 1 teaspoon vanilla

Pour into greased/floured 9x13 pan. Bake at 350 for 30-40 minutes or until toothpick inserted comes out clean. My oven it's closer to 23 minutes.

To Ice:

Bring to a boil: 1 stick of butter, 3 tablespoons of cocoa and 6 tablespoons coke
Add: 1 pound box of powdered sugar and 1 cup of nuts.

Pour over hot cake.

Taking a Cake Mix from Blah to Better Than.....

well uhmmm, it's deliciosis! 'Nuf said.

1 chocolate cake mix
1 cup sour cream
1 small box chocolate instant pudding

Follow cake mix directions adding pudding at the same time as the mix. Once all ingredients are mixed and wet, then add sour cream.

When mixing the mix will grow due to the pudding. When baked it will poof up and look so beautiful and smooth... don't despair as it cools and falls some and wrinkles up on the top.

I thought it was a failure but, knowing the two I live with and that they'll eat anything... I frosted it anyway.

A good cook always tests her creations before serving them. So I had a piece and it was great. It does make a heavy moist cake, not quite as heavy as a brownie, but not light and airy like a regular cake.

So go ahead and try it! Let me know if you like it as much as we did!

Saturday Cake Mix Special-Pumpkin Spice Cake

1 (2 layer size) yellow cake mix
1 (4 serving size) jello vanilla flavor instant pudding
1 cup mashed cooked fresh pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 tablespoon pumpkin pie spice

Preheat oven to 350 degrees.
Beat first 7 ingredients on low until moistened. Beat on medium for 4 minutes.
Pour into greased and floured 13x9 baking pan.
Bake 32-35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.

Frost with cream cheese frosting. Sprinkle top with peacans.
Store cake in refrigerator.

Cream Cheese Frosting
8 oz softened cream cheese
2/3 cup softened butter
2 tablespoons bourbon or milk
8 cups of powdered sugar

Beat on medium for 30 seconds the cream cheese and butter. Add bourbon/milk, beat until combined. Beat in powdered sugar, 1/2 cup at a time until smooth and good spreading consistency.

Saturday Cake Mix Special-Autumn's Pumpkin Delight

Autumn’s Pumpkin Delight Desert

Crust:
1 yellow cake mix (reserve 1 c. for topping)
1 stick butter, softened
1 egg
Mix together above ingredients and press into 9"x13" greased pan.

Filling:
2 eggs, beaten
Libby's pumpkin pie mix (lg. can)
2/3 c. evaporated milk
Mix beaten eggs with pie mix and milk. Pour over cake mixture in pan.

Topping:
1 c. reserved cake mix
1/8 c. sugar
¼ tsp cinnamon
½ stick butter
Mix reserved cake mix with sugar and cinnamon; cut in butter until crumbly. Sprinkle over pumpkin filling.

Bake at 350 degrees for 40-50 minutes or until knife comes out clean from pumpkin. Do not overbake!

Can be served naked, or try it warm with vanilla ice cream, cool whip or real cream.


Filling variation:
1 29 oz can plain pumpkin (or you could use fresh pumpkin if you are that brave!)
2 eggs
2/3 c milk
1 c. sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt

Today Is Grandparent's Day

I received an email today from Eversave reminding me that it is Grandparent's Day. We don't do much for Grandparent's Day other than buy a card and visit for the afternoon.

Also in the email was this recipe to make for a treat for your grandparents. It sounds easy and yummmy! If I find time I will supervise boy wonder so he can make it for them. I'm sure my mother and father both would love it.

Butter cake

Ingredients
2 cups pre-sifted flour
1 box confectioner's sugar (approx 3 1/2-3 3/4 cups)
3 TBSP vanilla
3 TBSP lemon extract
6 eggs
3 sticks butter

Directions
At least two hours prior to preparation, set eggs out so they will be at room temperature. Butter should be set out about half an hour before preparation. At preparation, preheat oven to 325 degrees F; grease and flour bundt cake pan. Crack eggs into mixing bowl. Cream butter into eggs. Cream in confectioner's sugar. Fold in pre-sifted flour. Use hand or electric mixer to whip up thick batter. Pour into pan and bake for 1 hour; when done, let cool for 1 hour.

Saturday Cake Mix Special-Butterfinger Crumb Cake

My husband and I's 17 year anniversary is coming up later this month. My hubby is a chocoholic. This will be the dessert I make for our special dinner. He will think I worked and slaved in the kitchen making this simple layered dessert!! ;)

1 chocolate cake mix
2 small boxes vanilla instant pudding
4 cups milk
2 large butterfinger cand bars, chopped
12 ounces whipped topping

Prepare and bake cake mix according to directions. Cool cake and then crumble into a bowl.

Mix instant pudding with milk until set. Pour half of pudding in the bottom of a large bowl. Sprinkle with half the cake crumbs. Pat cake into pudding. Sprinkle 1/3of butterfinger crumbs over pudding and cake layer. Layer remaining pudding, then press the remaining cake into pudding. Sprinkle 1/3 of butterfinger crumbs over cake. Spread whipped topping over cake. Sprinkle remaining 1/3 butterfinger crumbs on top of whipped topping.

Saturday Cake Mix Special- So Sinful Chocolate Cake

This cake is soooooo yummy and moist. If you love chocolate this cake is for you.

3/4 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 chocolate cake mix
1 small box instant chocolate pudding
1 cup semisweet chocolate chips
powdered sugar

Preheat oven to 350 degrees.

Beat sour cream, eggs, water and oil together in a large bowl until thorougly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a greased and floured bundt pan.

Bake 45-55 minutes, or until a fork inserted into cake comes out clean.

While still hot, invert cake onto a serving platter. When cool, sift powdered sugar over top of cake.

Wacky Cake

This is an old family favorite. It is quick and easy. The big thing I like about this recipe is there is no extra dishes to wash. It's all mixed right in the pan you bake in. I like to add the oil to my pan first, tilting the pan back and forth to be sure to spread the oil. Then I add the rest of the ingredients, stirring as I go along.

Most cake recipes have eggs in them. This recipe has no eggs and therefore is a good choice for any Vegan's Birthday.

Wacky Cake
From Kitty Hoover

2/3 c oil
½ c cocoa
3 c flour
2 c sugar
2 tsp baking soda
½ tsp salt
2 Tbl vinegar
2 tsp vanilla
2 c cold water
1 c nuts

Mix all in ungreased/unfloured pan.
Bake at 350 degrees for 20-30 minutes. Cool then frost.

Microwave Chocolate Outrage Snack Cake

1 cup (2 sticks) butter or margarine softened
1 1/2 cups Quaker Oats, uncooked (quick or old fashioned)
1/2 cup all purpose flour
1 cup firmly packed brown sugar
2 eggs
1 cup chopped walnuts
1 teaspoon vanilla extract
12 oz pkg (2 cups) semi-sweet chocolate morsels, divided

In large bowl mix butter, oats, flour, sugar, eggs, walnuts and vanilla. Beat 3 minutes on medium until light and fluffy. Stir in one cup of morsels. Spread into 8 inch square microwave safe dish. Cover with wax paper and cook on high for 4 minutes, rotate 1/4 turn and cook additional 4-5 minutes longer or until top of cake appears dry and bottom is an even color. Sprinkle remaining morsels on top, let stand for 10 minutes then spread evenly.

Chocolate Sour Cream Pound Cake

Chocolate Sour Cream Pound Cake

1 cup butter, softened
3 cups sugar
6 eggs
2 1/2 cups all purpose flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 Tablespoon vanilla extract

Beat the 1 cup of butter until creamy, and then add the sugar, one cup at a time; beat well. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat well. Sift together the flour, cocoa, baking soda, and salt. Alternately add the flour mixture with the sour cream, starting and ending with the dry ingredients. Grease a fluted/Bundt pan, then pour batter into prepared pan. Preheat oven to 300 F. Bake for 1 hour and 15 minutes, then turn oven off; leave cake in oven 5 minutes before removing. Cool on a wire rack for 5 or 10 minutes, and then remove from pan to cool completely.

Cake can be eaten plain, dusted with poweder sugar or iced.