Bake Your Cake and Eat It, Too

These tasty recipes are a piece of cake — and we’re not kidding. A perfect dessert (or anytime snack), you’ll find a recipe to suit any kind of cake lover.

Recipe Rewards!

Help us tickle our readers’ taste buds!

Here’s what we need: For the September issue, send us your taco recipes and we’ll celebrate Taco Tuesday together. For the October issue, we’re interested in creative recipes for stuffing. For the November-December issue what else? Of course — appetizer ideas for the holiday season!

4-Day Make Ahead Sour Cream Fudge Torte

Nancy Young, Virgilina, Va.

Ingredients:
1 box of devil’s food cake mix
3 eggs
1 cup water
13 cup oil

Directions:
Heat oven to 350 degrees. Grease and flour two 8-inch round pans. In a large bowl, blend all cake ingredients at low speed until moistened. Beat 2 minutes at high speed; pour into pans. Bake for 30 to 40 minutes or until done when toothpick inserted comes out clean. Cool cake in pans on cooling rack for 15 minutes, remove. Cool completely, split each layer in half, forming four layers. Fill and frost layers with sour cream coconut filling below. Store in refrigerator.

Sour Cream Coconut Filling

Ingredients:
2 cups dairy sour cream
1 cup confectioner’s powdered sugar
3 cups flake coconut
3 cups non-dairy whipped topping

Directions:
In a large bowl, combine sour cream, sugar and coconut. Gently fold in whipped topping. Use to fill and frost sides of cake.


 

Sour Cream Coffee Cake

Diane Foreman, White Post, Va.

Ingredients:
1 ¼ cups sugar
1 cup margarine
2 eggs
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup brown sugar
2 teaspoons cinnamon
½ cup pecans, chopped

Directions:
Cream sugar, margarine, eggs, vanilla and sour cream. Blend in dry ingredients. In another bowl, mix together brown sugar, cinnamon
and chopped pecans. Grease a 9-by-13-inch pan. Put 1/2 batter in pan, then half topping, the rest of the batter and the balance of the topping. Bake at 350 degrees for 30 minutes.


 

‘Melt-In-Your-Mouth’  Blueberry Cake

Jean H. Brydge, Lyndhurst, Va. 

Ingredients:
½ cup butter or margarine
1 cup plus
1 tablespoon sugar
¼ teaspoon salt
1 ½ teaspoons vanilla
2 eggs, separated
1 ½ cups plus
1 tablespoon all-purpose flour
1 teaspoon double-acting baking powder
13 cup milk
1 ½ cups fresh blueberries

Directions:
Preheat oven to 350 degrees. Grease an 8-inch square pan; set aside. Cream butter and 3/4 cup sugar. Add salt and vanilla. Add egg yolks; beat until creamy. Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Beat egg whites until soft, adding 1/4 cup sugar, one tablespoon at a time, and beat until stiff. Coat berries with one tablespoon flour and add to batter. Fold in egg whites. Pour into prepared pan. Sprinkle top with remaining tablespoon sugar. Bake for 50 minutes or until toothpick inserted in center comes out clean. Makes 8 servings.


 

Sweet Strawberry Cake

Dianne Holloman, Prince George, Va.

Ingredients:
1 box white cake mix
1 box strawberry Jell-O
1 cup canola oil
½ cup milk
4 eggs
1 cup sweetened strawberries, mashed
16 oz. powdered sugar
1 stick butter, melted
½ cup mashed strawberries, drained

Directions:
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish with cooking spray. In a large bowl, combine cake mix, Jell-O and oil. Beat on medium speed and gradually add milk, eggs and 1 cup mashed strawberries. Continue beating until fully combined. Pour into baking dish. Bake for 35 to 40 minutes or until toothpick comes out clean when inserted in the center. Remove from oven and allow to cool. Beat together powdered sugar, butter and drained mashed strawberries until fully combined. Pour frosting over cooled cake and smooth.


 

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Selected recipes and stories will be published in future issues of Cooperative Living; because of volume, we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.

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