Key Lime Cake

Ingredients: 1 lemon supreme cake mix 1 large lime Jello® 1 cup orange juice 5 eggs 1 cup oil Icing: 8oz. cream cheese 1 stick butter or margarine 1 box confectioners sugar Instructions: Mix orange and oil together. Add eggs 1 at a time, then add dry ingredients. Mix well until smooth. Divide cake into three cake pans. Bake at 325 degrees F or 350 25-30 minutes.
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Pineapple Upside Down Cake

https://youtu.be/sRlhNRx2GMY Ingredients: Ingredients for topping: 1 can of pineapple slices 1 cup of brown sugar 1 cup of pineapple juice 2 Tbs. of butter 1 jar of cherries Ingredients for batter: 1 box of yellow cake mix (or pineapple cake mix) 1 tsp of vanilla eggs (see cake mix recommendations, probably 2-3) 1/3 cup of oil Instructions: Preheat oven to 350° F. Grease Bundt pan with shortening. Sprinkle flour on top of the Bundt pan. Lay brown sugar in the Bundt pan. Cut dashes of butter on the sugar. Dry off pineapples and cherries with a paper towel. Place pineapples with cherries in the centers on the bottom of the Bundt pan. Follow the cake mix directions, except add vanilla and use 1 cup of pineapple juice instead of straight water.  If the directions call for more than 1 cup of water, use 1 cup of pineapple juice and add water for the remainder. Also, if the cake mix directions ask for butter, use only half that amount of butter and use oil for the other half.  If the directions ask for oil and no butter, use the requested amount of oil. Mix the batter per the directions. Pour the batter over the top of the pineapples and cherries. Spread it out until it is even. Place the Bundt pan in the oven. Cook until completely cooked inside. (Check by sticking toothpicks into the cake…when it comes out dry then it is done. It is better to leave it in longer than to under cook it.) It will take about 5 minutes more than the cake mix instructions recommend. Put aluminum foil on the table in two long sheets. When cake is done, dump the cake on it quickly, so the pineapples are facing up. Take any extra pineapples off the pan while it is still hot and place them on the cake. Allow to cool a little and enjoy.   Support Soul Food Cookbook on Patreon, Click Here.  
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Deborah’s Delicious Carrot Cake

https://youtu.be/swkRY5WkR0o Ingredients: 2 cups flour 2 teaspoons baking powder 1-1/2 teaspoons baking Soda 1 teaspoons salt 2 teaspoons cinnamon 2 cups sugar 1/2 cup chopped pecans 1-1/2 cup oil 4 eggs 6 cups grated carrots 1 can (16oz) Crushed Pineapple Cream Cheese Frosting Ingredients: 1 8oz cream cheese 1 stick butter 1 teaspoon vanilla 1 cup confection Sugar Instructions: Oven should be set at 350 degrees F. Sift together flour, baking powder, soda, salt and cinnamon in a large bowl. Add sugar, oil and eggs to mixture. Mix Well. Add grated carrots, drained pineapple and chopped pecans. Mix Well. Pour into 3, 9 inch greased pans or 1 greased 9X12 baking pan Bake for 35-45 minutes or until done. Instructions for the Cream Cheese Frosting: Cream first 3 ingredients and beat in sugar. Spread on cool cake. Note: If using 9×12 pan cut frosting ingredients in half
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6 Flavor Pound Cake

Ingredients: 1 cup butter 3 cups sugar 3 cups flour 5 eggs 1 cup milk 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup vegetable oil 1 teaspoon vanilla flavor 1 teaspoon rum flavor 1 teaspoon coconut flavor 1 teaspoon lemon flavor 1 teaspoon almond flavor Orange glaze: 1 teaspoon orange flavor glaze 1/2 cup sugar 1 cup water Equipment: A large bowl Electric mixer Measuring cups Measuring spoons 13 x 9 x 2 casserole dish or cake pans Toothpicks Instructions: Cream butter and oil slowly. Add sugar and mix until smooth. Alternately, add milk, flour, and eggs and mix periodically until smooth. Add baking powder and flavors. Mix on medium speed until smooth. Pour mixture into dish or cake pans. Bake at 350 F degrees for about 50 minutes (or until toothpick inserted comes out clean). While the cake is cooking, make the glaze: Combine orange flavor, sugar, and water in a bowl. Set aside until cake is completely cooked. Drizzle glaze over the cake while it is hot. Serve and enjoy.
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Banana Split Cake

Ingredients: 5 bananas 3 sticks of margarine 2 cups graham cracker crumbs 2 eggs 2 cups powdered sugar 1 – 12oz. can crushed pineapple (drained thoroughly) 1 large cool whip nuts and cherries Instructions: Melt one stick of margarine and mix with the graham cracker crumbs. Press firmly the crumbs in a 9 X 13 pan, put in freezer. Beat 2 sticks of margarine, then beat in 2 eggs, then beat in 2 cups of powdered sugar. Beat not LESS than 15 minutes. You may need to beat a little more. Take the graham cracker crust of the freezer and pour the filling over the crust. Drain the pineapple really good. Spread over the filling. Slice the bananas and put them on top of the pineapple. Add the cool whip and on top of the cool whip put your nuts and cherries, then let chill for a long time. Preferably over night, if not several hours.
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Chocolate Frosting

Ingredients: 1 stick oleo (margarine) 4 tablespoons cocoa 6 tablespoons sweet milk 1 box powdered sugar 1 tablespoon vanilla 1 cup nuts (optional) Instructions: Start making icing 5 minutes before cake is done. Melt oleo, cocoa, milk, and bring to a boil. Beat in the sugar, add vanilla and nuts. Pour over cake while hot.
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