Reader Recipes

Dangerously Divine Desserts 

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

 

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 bcatlett@odec.com, with Reader Recipes as the subject.

 

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