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Archive for the ‘Recipes: Desserts’ Category

Pineapple Cake

Preheat Oven

350° F

Yield

One 13″ x 9″ cake or about 24 cupcakes

Preparation Time

15 Minutes

Introduction

This recipe comes, via my sister Linda, from a cookbook compiled by the Red Hill Fire House in Red Hill, Pennsylvania. This cake does not need frosting; it is not dry at all. She put the Cool Whip frosting on it, and it’s to die for.

Special Tools

None

Ingredients

2 Cups Sugar

2 Cups Flour

2 Eggs

2 Teaspoons Baking Soda

1 Can Crushed Pineapple (20 oz)

Frosting

1 Container Cool Whip Cream Cheese Frosting, if desired.

Directions

Throw all in a bowl and mix. Pour into greased and floured pan(s). If making cupcakes, fill these a little more full than usual—about 3/4 full instead of 2/3.

Bake cake for 30 to 40 minutes; cupcakes for 20 minutes, until the top is light golden brown.



Strange about what happened to that missing cupcake. The ones in the picture are not yet frosted.


Greatest Banana Cupcakes

Preheat Oven

350° F

Yield

42 Cupcakes

Preparation Time

15 Minutes

Special Tools

None

Ingredients

1 Cup Butter, softened or melted

2 Cups Granulated Sugar

2 Cups Mashed Ripe Bananas (about 5 large)

2 Eggs

3 Cups Flour

2 Teaspoons Baking Soda

½ Teaspoon Salt

2 Teaspoons Vanilla Extract

Optional Ingredients

Golden Raisins, Craisins, Walnuts, Chocolate Chips

Directions

  1. Cream butter and sugar, then add eggs and banana and beat well for 2 minutes.
  2. Add flour, baking soda, salt and vanilla, and beat another 2 minutes. The batter is thick.
  3. Fill cupcake liners about half full with batter.
  4. Bake at 350° F for 25 minutes or until golden brown.
  5. Remove from oven, and remove from cupcake pans as soon as you can for cooling.
  6. Ice, if desired, with Chocolate Frosting or Buttercream Frosting. They are great with no icing at all.


Best Buttercream Frosting

Yield

About 2 Cups of Frosting, plenty for a standard size cake recipe

Preparation Time

Start this before you start the cake. Your total time will be from before you bake the cake until the cake is cooled and ready to be iced. However, most of that time will be waiting time.

Introduction

I had made this years ago, and then couldn’t figure out how I’d made it, but it was the BEST frosting ever. Recently, I found a recipe, but it kept coming out gritty. I’ve perfected it with patience. This frosting is a very pale buttery color. Use clear vanilla extract to make it even lighter. Goes perfect with the recipe.

Special Tools

  • Wire Whisk
  • Mixer

Ingredients

  • 1 Cup milk
  • 4 Tablespoons Flour, heaping
  • 1 Cup Sugar, regular white granulated
  • 1 Cup Butter, 2 sticks, soft but not melted
  • 1 Teaspoon Vanilla Extract

Directions

Do NOT turn the burner on yet. Put the milk in a small saucepan. Put the flour in. Whisk the flour into the milk for a minute or so. Don’t expect it to become smooth yet. Turn the burner on between medium and medium-high. Whisk the mixture gently but constantly, and I mean constantly, getting less gentle as it thickens, until the mixture looks as thick as icing. You don’t want any lumps. Turn off the burner, and continue whisking while you remove the saucepan from the stove to be sure it’s not still thickening on the bottom. Let sit to cool to room temperature. It may get a dry skin layer on it as it cools, but I have found no problems with it.

Beat the butter with a mixer on high speed for a couple of minutes. Add the sugar, and keep beating  for several minutes. Pour in the flour/milk mixture and the vanilla extract, and beat some more. Continue to beat the frosting, several minutes each time, until it’s time to frost the cake. The idea is to make the granules of sugar dissolve into the icing. It can take quite some time–several hours and several beatings–and it’s worth every moment. At first, the granules can be felt with the tongue, later with the teeth, and finally you won’t feel the granules at all.

Spread this icing on top of this chocolate cake.


Best Chocolate Cake Ever

Yield

  • One 13″ x 9″ Cake
  • Thirty Cupcakes
  • Two- or Three-Layer Cake

Preparation Time

10 Minutes

Introduction

This is Hershey’s Perfectly Chocolate Chocolate Cake with a slight twist.

Special Tools

  • Mixer

Ingredients

  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling coffee

Directions:

  1. Heat oven to 350°F. Grease and flour baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
  4. Stir in boiling water (batter will be thin).
  5. Pour batter into prepared pans. Bake Time in minutes:
  • 13×9: 35 to 40
  • 3-Layer: 30 to 35
  • Cupcakes: 22 to 25

Cover with Buttercream Frosting.

 
 

 
 

Half Recipe

 
 

Yield

  • One 9″ x 9″ Cake
  • 15 Cupcakes

Ingredients

  • 1 cups sugar
  • ⅞ cup all-purpose flour
  • ⅜ cup cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup boiling coffee

Directions:

  1. Heat oven to 350°F. Grease and flour baking pan.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  3. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
  4. Stir in boiling water (batter will be thin).
  5. Pour batter into prepared pans. Bake Time in minutes:
  • 9×9: 35 to 40
  • Cupcakes: 22 to 25