Dangerously
Divine Desserts
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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BUTTERNUT POUND CAKE
From April Foubare of
Manassas
Ingredients:
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2 sticks butter |
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1⁄2 cup Crisco |
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3 cups sugar |
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5 eggs |
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3 1⁄4 cups flour |
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1⁄4 t salt |
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3⁄4 cup evaporated canned
milk, with enough water to make 1 cup liquid |
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2 T butternut flavoring |
Directions: Cream together the first 4
ingredients, adding eggs one at a time; set aside. Mix together the flour
and salt; set aside. Whisk together the milk and flavoring. Mix together,
alternately, the butter mixture with the flour mixture and then the milk
mixture, mixing well after each addition. Pour into a greased and floured
pan and bake at 325� for 1 hour and 45 minutes.
CHOCOLATE CHERRY
CORDIAL
CAKE
From April Foubare of Manassas
Ingredients:
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1 box of devil�s food cake mix |
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1 can cherry pie filling |
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1⁄4 cup water |
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2 eggs, slightly beaten |
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1⁄2 t almond extract |
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1⁄3 cup milk |
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5 T margarine |
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1 cup sugar |
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1 cup semi-sweet chocolate chips |
Directions: Put the first 5
ingredients in a bowl and mix thoroughly. Pour into an ungreased 9x13-inch
cake pan. Bake for 20-30 minutes. To make the frosting, put the next 4
ingredients in a pan and boil together for 1 minute. Remove from stove and
add chocolate chips. Pour over warm cake.
MOUNDS CAKE
From Connie Wilson of
Virgilina
Ingredients:
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1 box of devil�s food cake mix
(prepare according to package directions; bake in 2 layers) |
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1 can of chocolate frosting |
Filling:
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1 cup milk |
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1 cup sugar |
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12 large marshmallows |
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1 pkg. extra-fine coconut |
Directions: To make the filling,
combine milk and sugar; bring to a boil. Stir in marshmallows until
dissolved. Add coconut. Cook over medium heat for 2 to 3 minutes, stirring
constantly. Spread filling between cake layers. Frost cake with chocolate
frosting.
CHOCOLATE ZUCCHINI
CAKE
From Linda Logan of
Boydton
Ingredients:
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3⁄4 cup butter (softened) |
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2 cups sugar |
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3 eggs (beaten) |
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2 cups grated zucchini |
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1⁄2 cup milk |
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2 1⁄2 cups unsifted
all-purpose flour |
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1⁄2 cup cocoa |
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1 1⁄2 T baking powder |
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1 T baking soda |
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1 t cinnamon |
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1 t salt |
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1 cup nuts (chopped) |
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1 T vanilla |
Glaze:
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2 cups sifted powdered sugar |
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4 T milk |
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1 t vanilla |
Directions: Preheat oven to 350�.
Cream butter and sugar. Add beaten eggs, zucchini and milk. Combine dry
ingredients and add to creamed mixture. Add nuts and vanilla. Pour into a
greased and floured tube or Bundt pan. Bake for 1 hour or until toothpick
inserted into center comes out clean. Cool cake in pan for 15 minutes
before removing to plate. Glaze: Mix all ingredients until no lumps are
visible and pour over cooled cake.
JOSEPHINE�S
PUMPKIN
DELIGHT
From Josephine Lunceford of Aylett
Ingredients:
Filling:
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3 eggs (slightly beaten) |
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29-oz. can of pumpkin |
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12-oz. can evaporated milk |
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1 1⁄2 cups sugar |
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1 t salt |
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4 t pumpkin pie spice |
Topping:
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1 box yellow cake mix (dry) |
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1 1⁄2 cups nuts (chopped) |
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1 1⁄2 sticks butter (melted) |
Directions: Preheat oven to 350�.
Grease a 9x13-inch cake pan. Combine all filling ingredients and pour into
pan. Sprinkle dry cake mix over the filling; sprinkle with nuts. Pour
melted butter evenly over top of cake. Bake 50 to 60 minutes or until
knife inserted in the center comes out clean. Serve with whipped cream.
We want your recipes! We pay $10 for
each recipe published. Categories: Best Barbecue; Easy Appetizers; Divine
Desserts; Turkey Dressings. Send recipes to: Reader Recipes, c/o
Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to
[email protected], with Reader Recipes as the subject. |
