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Recipes: The Coffee Cake that Brews Itself I am looking to try other recipes so feel free to add your recipe to my collection. It will enable me to try things created all over the world, thanks for sharing, cheers. To begin with here is one of mine: 20 servings, 1 hour 20 minutes (15 min prep, 1 hr 5 min cooking) This cake is not for the faint of heart. My friends and I created this durring an all-night party where we wanted to stay up. It gets stronger in the fridge, so watch out. The Grounds add a subtle crunch. 1 chocolate cake 2 cups strong coffee Eggs, as indicated on the box Oil, as indicated on the box 1/4 cup dry coffee grounds 1 tablespoon butter or shortening 1 can sour cream frosting 1. Preheat the oven. 2. Grease pan and 'flour' with coffee grounds. 3. Measure out coffee in the amount of water indicated on the box. 4. Save the rest of the coffee for later. 5. Prepare cake as per box instructions but substitute Coffee for Water. 6. Bake. 7. While cake cools warm frosting and mix with the remaining coffee, but don't make it too runny. 8. Frost cake. 9. Refrigerate over night. May the Lord bless you and keep you |
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6/4/2009 5:46 pm |
Better Than Cake INGREDIENTS * 1 (18.25 ounce) package yellow cake mix * 1 (20 ounce) can crushed pineapple with juice * 3/4 cup white sugar * 2 (3.5 ounce) packages instant vanilla pudding mix * 3 cups milk * 1 cup heavy whipping cream * 1/4 cup confectioners' sugar * 1 teaspoon vanilla extract * 3/4 cup flaked coconut, toasted * 1/2 cup chopped pecans * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * Customize Recipe * add a personal note Add a Personal Note DIRECTIONS 1. Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan. 2. While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely. 3. Beat pudding mix with milk until smooth. Spread pudding over cooled cake. 4. Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.
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hello melena, thanks for sharing, cheers May the Lord bless you and keep you
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