Gigi's Fabulous Caramel Cake

If you like sweet (and boy do I ever!) then you will LOVE this cake! It may be my favorite cake ever. I found it in a cookbook titled SOUTHERN CAKES. It is the most moist cake I have ever made and the frosting? It is has the taste and texture of brown sugar fudge and it is TO DIE FOR. I made it in a 9x13 pan and the frosting was a bit too thick (I can't belived I just said that), it would work best as a two layer cake or use a little less frosting if you make it as a 9x13.

Yellow Cake

3/4 cup butter

1 cup milk

2 cups sifted flour

2 3/4 teaspoon baking powder

1/2 teaspoon salt

4 eggs

2 cups sugar
1 teaspoon vanilla extract

Gigi's Caramel Icing

1 pound of light brown sugar (about 2 2/3 cup)

1 stick of butter

7 Tablespoons evaporated milk
1teaspoon vanilla extract.

Directions:

Preheat oven to 325 degrees. In a small saucepan over low heat, combine milk and butter until butter is melted. Remove from heat and allow to cool to room temperature. In a separate bowl, combine flour, baking powder and salt with a whisk. In a large bowl, mix eggs and sugar and beat well at high speed, scraping down bowl often until light yellow, smooth and thick. Add flour mixture to egg mixture and mix only until flour disappears. Add milk mixture and vanilla, stir well and pour into a well greased 9x13 or two 9 inch round pans.

Cool in pan for 10 minutes on wire rack or towel then turn over and cool completely.

To make frosting:

In medium saucepan, combine brown sugar, butter, evaporated milk and vanilla. Bring to a boil over medium heat, stirring well. Lower heat to a gentle boil. Stir often for 7 minutes, remove from heat and let sit for 5 minutes. With a wooded spoon, beat frosting for several minutes until it thickens. Quickly frost cake, it will set quickly and harden similar to the consistency of fudge.

Fudge Cake Bars

Here is a simple, fast and yummy dessert. I made a batch, cut it into squares and froze them. My kids have been taking them in their school lunches this week and they love them. The cafeteria worker came to my son from across the room to ask him what it was and how his mom made them. I am sure he offered her no help whatsoever as far as how to make them. He just enjoys eating them. I guess they looked that yummy to her, I should send the recipe with him to school.

Fudge-y cake bars

1 yellow cake mix

2 eggs

1/3 cup oil

1 can sweetened condensed milk

1 cup chocolate chips, I used semi-sweet

Combine cake mix, eggs and oil and press 2/3 of it into a 9x13 pan. In a microwave safe bowl, combine milk and chocolate chips. Microwave to melt, stopping every 30 seconds to stir. Don't microwave too long, stir well and allow the melted chocolate to melt the chunks still left after microwaving two times at 30 seconds each. Pour chocolate mixture over crust. Sprinkle remaining crust over chocolate. Bake at 350 degrees for 20 minutes or until they start to turn golden. These freeze great!

Although it is not necessary, I easily convinced myself to accompany these bars with a scoop of vanilla ice cream.

Dessert to die for

I cannot describe how much I love this cake! It is so gooey and moist and just plain heavenly. The way it bakes and the cream cheese mixture oozes to the top and gets crusty - Oh. My. Goodness. It is so good in fact, that I made it in two square pans to give a way and a miniature one to keep at home. Otherwise, I would eat the entire 9x13 pan and we just can't have that, now can we?


Upside Down German Chocolate Cake

(Printable version here)

1 german cake mix, prepared according to box directions

1 cup coconut

2 cups chopped pecans

1 cup melted butter

1 pound powdered sugar

8 ounces cream cheese

1. Spread greased 9x13 pan with 1 cup coconut and 2 cups (or so, depending on preference) chopped pecans.

2. Prepare german cake mix according to directions and pour over nuts and coconut.

3. Mix butter, powdered sugar and cream cheese together and pour over cake. Swirl with knife.

Bake at 350 degrees for 1 hour. Perfect with a scoop of vanilla ice cream.

Chocolate Bundt Cake

I got this recipe from my sister-in-law. It comes from her mom and I love it! It is so simple, yet moist & delicious.

Chocolate Bundt Cake

(printable version)

1 pkg. chocolate cake mix (I like to use one with pudding in the mix)

Chocolate chips

1/2 c. water

1/4 c. vegetable oil

4 eggs

1 c. sour cream

Mix together & pour into a greased & floured bundt pan.

Bake at 350 for 50-55 minutes. Let cool for 10 minutes, invert and glaze with ganache or frost with buttercream or cream cheese frosting, whatever you prefer!

Simply Carrot Cake

This is simply delicious! No raisins, no pineapple, just yummy, moist carrot cake. I suggest making this the night before serving, it tastes better the next day. I also like to eat it chilled best.

Carrot Cake

4 eggs

1 1/4 cup vegetable oil

2 cups sugar

2 tsp vanilla

2 cups flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinammon

3 cups carrots, grated

Frosting

1 stick butter

8 oz cream cheese

4 cups powdered sugar

1 tsp vanilla

1 cup chopped pecans

Beat eggs, oil, sugar and vanilla. In separate bowl, mix flour, baking powder and soda, salt and cinammon. Add dry ingredients to wet and stir in carrots. Pour into greased 9 X 13 pan. Bake at 350 degrees for 40 minutes or until done. Let cool before frosting.

For frosting, mix soft butter, softened cheese, sugar and vanilla until smooth. Stir in pecans last. Frost cake when cool. Refrigerate cake.

Blueberry Breakfast Cake

There are a few recipes that I only allow myself to make one time every year or two, they are that good. And bad. Oh so bad. This is one of them. I absolutely love it and hate it at the same time. I have lost a few pounds the past few weeks and without a doubt put every last one back on this morning while eating this. This came from a cookbook given to me when we were first married that was written by our Stake Relief Society Presidency. With out further adieu, I present:

Blueberry Breakfast Cake

3/4 c. sugar

1 stick butter

3/4 cup milk

1 egg

2 cups flour

2 1/2 tsp baking powder

3/4 tsp salt

2 cups frozen/fresh blueberries

Mix all ingredients (I mix dry then add to wet) and put in a 9X9X2 pan.

Prepare crumb topping:

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup butter, cut in

Mix until crumbly and sprinkle over cake before baking. Bate at 375 degrees for 45 to 50 minutes.

I have made these into muffins in the past with great results too, just watch the baking time.

Glaze:

(as if a cake and crumb topping isn't enough, lets add a glaze)

1/2 cup powder sugar

1/4 tsp vanilla

1 1/2 tsp - 2 tsp hot water

Mix all ingredienst and drizzle over cake while hot.

Enjoy!