Mississippi Caramel Cake

Mississippi Caramel Cake



  • 1 cup unsalted butter, room temperature
  • 1/3 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 3 cups sifted cake flour
  • 6 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pure vanilla extract

Caramel Icing

  • 1 1/2 sticks butter
  • 2 cans evaporated milk 12 ounces each
  • 2 cup granulated sugar
  • 2 teaspoons pure vanilla extract



  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  • Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
  • Add in vanilla extract and mix.
  • Sift cake flour, baking powder and salt into a medium sized bowl.
  • With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  • Do not over mix.
  • Spray three 9 inch round cake pans with baking spray or grease and flour them.
  • Pour batter into individual cake pans evenly.
  • Bake in preheated oven for 23-30 minutes.
  • Remove cake pans from oven and cool on cooling racks for 10 minutes.
  • Remove cakes from pans and wait until completely cooled to ice.

Caramel Icing:

  • Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  • Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
  • It should also thickly coat the back of a spoon to ensure thickness.
  • Be careful to watch, adjusting heat temperature to not let it burn.
  • Remove from heat and add in vanilla extract.
  • Cool for about 15-20 minutes to allow it to thicken before icing the cake.

Carrot Cake (The Best Ever)

Carrot Cake


1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.


Coconut Cake Delicious



1 1⁄2 cups unsalted butter, softened

2 cups sugar

3 large eggs

3 1⁄2 cups cake flour, such as Swans Down

1 teaspoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon kosher salt

3⁄4 cup coconut milk

1⁄2 cup whole buttermilk

1 1⁄2 teaspoons vanilla extract

3⁄4 cup cream of coconut, such as Coco Lopez

Coconut Whipped Cream (recipe follows)

1 cup sweetened flaked coconut, toasted


Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternating with coconut milk and buttermilk, beginning and ending with flour mixture. Add vanilla, beating to combine. Divide batter evenly among prepared pans.

Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.

Using a wooden pick, poke holes in tops of layers; brush each layer with 1⁄4 cup cream of coconut.

Spread Coconut Whipped Cream in between layers and on top and sides of cake. Press toasted coconut onto sides of cake as desired. Store, covered, in refrigerator up to 3 days.

Coconut Whipped Cream


3 cups heavy whipping cream

3⁄4 cup cream of coconut, such as Coco Lopez


In a medium bowl, beat cream at medium speed with an electric mixer until stiff peaks form. Add cream of coconut; beat until combined.


Orange Dreamsicle Cake


1 Package  Yellow Cake Mix

2 small boxes Orange JELL-O

1 Package  Vanilla Instant Pudding

1 Cup 2% Milk

2 Teaspoon  Vanilla

1 Tub Cool Whip


Bake the cake as directed in a 9×13″ pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture. These instructions will make a single layered amazing cake that is delicious!

PLEASE NOTE: To get the layered look as in this particular picture – make your cakes in well greased and floured pans – follow baking instructions. I then tip then out onto cooling rack and invert back onto a cookie sheet. Proceed to poke holes and do the jello thing and refrigerate (or put out on the cold enclosed back porch as we do). It is a little tricky to get the layers – but I love our pan lifters to help with this process. (most people use these to take pizza off their grills, but I use it a lot for cakes)! Enjoy! And remember – if your first time doesn’t come out looking quite so perfect — it will still taste amazing!!

Grandma’s Chocolate Cake

Rich Chocolate Cake



3 c flour

1 1/2 c. sugar

2 t baking soda

1 t baking powder

1 t salt

6 T cocoa

3 eggs

1/2 c vegetable oil

2 T vinegar

2 t vanilla

2 c cold water


In a medium bowl, mix dry ingredients; add vegetable oil, eggs, vinegar, vanilla and water. Pour into greased 9 x 13 pan or 2 – 8″ greased cake pans and bake at 350 for 25 minutes.

Chocolate Buttercream Frosting


1 cup unsalted butter softened (but not melted!)

3½ cups confectioner’s sugar

½ cup cocoa powder

½ teaspoon table salt

2 teaspoons vanilla extract

4 tablespoons milk or heavy cream


Cream butter for a few minutes on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Rich Chocolate Cake

Chocolate Cake with Walnuts

I learned almost everything about cooking at the feet of my mom, who’s an excellent cook. She made homemade breads, pies, cakes, pastries, breakfasts and homemade dinners for our family, and as my sisters, brother and I got older, she let us help. These dishes are not just any old dishes mom taught me – they’re some of my favorites of her specialties.

One of my fondest memories was when I was young, my mom baked a delicious chocolate cake with chocolate icing.  On top she covered it with walnuts.  That had to be the most delicious chocolate cake I ever tasted.

Rich Chocolate Cake


2 1/4 c. all-purpose flour

1 3/4 c. sugar

3/4 c. (1 1/2 sticks) butter, room temp.

3/4 c. milk

4 oz. (4 sq.) unsweetened baking chocolate, melted

1 1/2 tsp. baking soda

1 tsp. salt

3/4 c. milk

3 eggs

1 1/4 tsp. baking powder

1 tsp. vanilla

Rich Chocolate Frosting (see below)


Preheat oven to 350 degrees. Grease 3 9-inch layer cake pans.

Sift flour into large bowl. Add sugar, butter, 3/4 cup milk, chocolate, baking soda and salt and beat with electric mixer 2 minutes at medium speed. Add remaining milk, eggs, baking powder and vanilla and beat 2 minutes more. Pour into prepared pans and bake in middle of oven 30 minutes or until cakes test done and have pulled away slightly from sides of pan. Allow to cool completely on racks .

Place first layer on plate and frost. Repeat with second layer. Top with third layer and frost top and sides of cake. Decorate top of cake with toasted walnut halves. 

Rich Chocolate Frosting


6 to 8 oz. (6 to 8 sq.) unsweetened baking chocolate

3/4 c. (1 1/2 sticks) butter

4 c. sifted powdered sugar

6 tbsp. strongly brewed coffee

2 eggs

1 tbsp. vanilla

Pinch of salt


Soften chocolate and butter in top of double boiler over hot, not boiling, water. Stir in remaining ingredients. Place top of double boiler in bowl of ice and beat frosting with mixer about 5 minutes or until it reaches spreading consistency.  Ice cake.



I made them and they are awesome.  Better than the real thing, I think. The cakes are light and fluffy with just about nothing to them and the filling is sweet and creamy.


1/2 cup cake flour, sifted

1/2 teaspoon baking powder

1/8 teaspoon salt

3 eggs

1/4 teaspoon cream of tartar

1 teaspoon Princess vanilla extract x2

3 Tablespoons sugar

In a small bowl, sift flour, baking powder and salt. Set aside.

Separate eggs, placing whites in the bowl of a stand mixer fitted with the whisk attachment. Beat until the egg whites begin to foam, then add cream of tartar and whip on high speed for 3-5 minutes until soft peaks form. Gently transfer whites to a clean bowl. Clean and dry work bowl. (Or if you’re crazy like me and have a second work bowl for your stand mixer, leave whites as is and use second bowl.)

Beat egg yolks for a minute, then add 1/2 teaspoon vanilla and continue beating. Gradually add sugar and beat for another 2-3 minutes until pale in color and double in size.  Add the flour and mix it in.

Fold in egg whites mixture just until fully incorporated.

Divide batter among greased cavities in the Twinkie pan, about 3/4 full and smooth over the tops.

Bake at 375 degrees F for 6-8 minutes until tops spring back and cakes are golden in color.

Remove from oven and transfer to wire rack to cool. While cakes cool, prepare filling.

Makes 12 Twinkies

Ingredients for filling

3 tbsp all purpose flour

1/2 cup milk

1/3 cup butter

1/4 cup shortening

1 tsp Princess vanilla extract

2 cups confectioner’s sugar

Additional sugar optional


In a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick) Cool to room temperature.

In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioner’s sugar.

Transfer filling to a piping bag fitted with a Bismarck 230 tip. In three distinct holes on the bottom of each cake, pipe filling into the centers.

Apple Pudding Cake (“Apfel-Puddingkuchen”)

German Apple Pudding Cake

This apple pudding cake (“Apfel-Puddingkuchen“) tastes just like a traditional Apple Bread Pudding recipe.  It’s one of those easy dessert recipes that’s delicious served warm with ice cream and sprinkled with cinnamon.


4 apples, peeled and sliced

1 cup brown sugar

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

1/2 cup milk

1 tsp vanilla or almond flavoring

2 – 3 tsp butter


Preheat oven to 400° F.

In a deep 9 X 9 inch pan, mix together the sugar, flour, baking powder, salt, and cinnamon.

Add the apple slices and mix until coated with the flour mixture.

Add the milk that has been mixed with the vanilla or almond flavoring.

Stir until everything has been moistened. Smooth out the top. Dot the butter on top.

Put on rack in oven and carefully pour the 2 cups of boiling water over the top. DO NOT STIR. (Put a baking sheet on the rack under your pan. Sometimes it bubbles over when it’s baking.)

Bake for 40 minutes or until top is golden brown.

Let cool slightly before serving. Sprinkle extra cinnamon on top if desired.

Scripture Cake


The history of Scripture cake, also called Bible Cake and Old Testament cake is a recipe based on a nineteenth century recipe.  Behold there was a cake baken. I-Kings, 9:16


½ cup butter                         Judges, 5:25

2 cups flour                           I-Kings, 4:22

½ tsp. salt                             Leviticus, 2:13

1 cup figs                              I-Samuel, 30:12

1½ cups sugar                     Jeremiah, 6:20

2 tsp. baking powder             Luke, 13:21

½ cup water                          Genesis, 24:11

1 cup raisins                          I-Samuel, 30:12

3 eggs                                    Isaiah, 10:14

Cinnamon, mace, cloves       I-Kings, 10:10

1 tbsp. Honey                         Proverbs, 24:13

½ cup almonds                        Genesis, 43:11


Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking powder and flour then add the water and honey. Put fruit and nuts through food chopper and flour well. Follow Solomon’s advice for making good boys—1st clause of Proverbs, 23:14. Fold in stiffly beaten egg whites. Bake for 1 hour in 375-f oven.

Mom’s Christmas Jam Cake

Jam Cake

My mom baked this cake every year at Christmas time.  I grew up eating this yummy jam cake and looked forward to the time of year when she baked it. This is very good to have for breakfast, which is what I do.  I personally don’t like it with the Caramel Icing, but if you like to have icing, the recipe is included.  It’s very good with just a powdered sugar dusting. The icing is very rich.


1 cup applesauce

1 cup shortening

2 cups sugar

5 beaten eggs

1 tsp cinnamon

1 tsp baking soda

1 cup buttermilk

2 cups sifted flour

1 ½ tsp cloves

1 ½ tsp allspice

½ tsp salt

1 cup raisins

1 cup chopped pecans

1 ½ cups blackberry jam


Pre-heat oven to 350 degrees

Cream shortening until light and fluffy.  Add sugar and cream together.  Add eggs.  Sift flour before measuring. Sift together flour, salt and spices 3 times.  Add soda to buttermilk and add alternately with flour mixture to shortening.  Drench raisins and pecans in flour and fold into mixture.  Fold in jam.  Grease and flour a tube pan.  Pour mixture into pan and bake for 1 hour and 15 minutes.



2 cups brown sugar

2-3 boxes confectioner’s sugar

1 stick butter

1 tsp vanilla


In a pan on the stove top, add enough water to the brown sugar to dissolve.  Bring to a boil.  Remove from heat and add butter and vanilla.  Add sifted confectioner’s sugar until desired stiffness desired.

Keep caramel icing over hot water while icing cake so it does not harden.