Mom's Tomato Soup Cake

 Yes, I said "soup"! 

It's that time of the year and I can't wait to make my favorite fall dessert! It's an old-fashioned recipe from my mom, but let's face it, those really are the best. I think, partly, because they bring back precious memories, but also, they taste GREAT!

Whenever I serve this cake, I never reveal the surprise ingredient until after they've tasted it.  Then, it's just fun to see the look on their faces when they learn what they just ate.  No one ever guesses that there's a can of tomato soup in this beautiful, delicate, and delicious spice cake.

Even though this is a great cake to make for Thanksgiving or Christmas, you don't have to wait for a special holiday.  It's got most everyone's favorite fall flavors...cinnamon, nutmeg, cloves! No pumpkin! For some of us, it's a nice change from everything else being "pumpkin spiced" in the Fall.  Although I must admit, I enjoy me some pumpkin flavored goodies too.

My mom made this every fall, as sure as the leaves turned colors.  She frosted it with a Chocolate Frosting, so that's the way I make mine.  But, I've seen it with a Vanilla Glaze or with a Cream Cheese Frosting too.  I'll let you choose which one is your favorite.  As for me and my family...it's chocolate frosting, all the way!

Ingredients:
2 cups flour
1 1/3 cups sugar
2 1/2-3 tsp. baking powder
1 tsp. baking soda
1 1/2 tsps. ground cinnamon
1 tsp. nutmeg
1/2  tsp. ground cloves
1 (10.75oz.) can condensed tomato soup, undiluted
1/2 cup butter, softened
2 eggs
1/2 cup milk

Preheat oven to 350°F. Grease and lightly flour 13″ x 9″ baking pan or 2 8" round pans.

In large bowl mix flour, sugar, baking powder, baking soda, and spices.  Whisk together to blend well.

 Add soup, butter, eggs, and milk.

With mixer at low speed, beat until well mixed, constantly scraping side and bottom of bowl. At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pan.

Bake 20-35 minutes, test every 5 minutes after 20 minutes, until toothpick inserted in center comes out clean.   This cake will become dry quickly if over-baked. 

Cool in pan on wire rack 10 minutes.   Frost with your favorite icing or glaze. 

Here's my favorite chocolate frosting!

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups confectioners' sugar
1 teaspoon vanilla

1/3 cup milk  (plus an additional few drops to make a nice                               spreading consistency)


In a medium saucepan,  melt butter;  stir in cocoa. 

Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed. 

Stir in vanilla. 

Makes about 2 cups frosting.

This frosting tastes like fudge!  It's rich, easy to spread and will fill the inside and frost the outside very generously.


Be encouraged!
"Be strong and courageous. Do not fear or be in dread of them, for it is the LORD your God who goes with you. He will not leave you or forsake you.”  

-Deuternomony 31:6

Easy Caramel Apple Dump Cake

Worthy of being on your Thanksgiving dessert table!

Photo from Pinterest

It just doesn't get any easier than this wonderful Fall inspired dessert! If you've ever made lasagna, this works on the same principal. It's just layering the ingredients and letting the oven do the work of blending it all together.

I saw the video from All Recipes on my Facebook Reels and knew I had to share it with you all. If you're anything like me, the fall weather, with it's crisp and cool air, makes me crave flavors that are just warm and cozy, and this dessert just "screams"  fall!

I made this wonderful dessert and tweaked it just a bit. My granddaughter thinks it's a perfect dessert for Thanksgiving, not only because it was delicious, but it will also serve a crowd. We also loved the Spice Cake Mix instead of the Yellow...it added another layer of flavor.

Ingredients:

1 (15.25 oz.) Spice Cake Mix or Yellow Cake Mix

3 (21 oz.) cans apple pie filling

1 Tbsp. ground cinnamon

2 sticks butter, cold and sliced into 32 thin pats 

1/2 cup caramel sauce (ice cream topping)

Instructions:

Preheat oven to 350'F. Grease or spray a 9x13" baking dish.

Spread pie filling evenly into the baking dish and sprinkle with cinnamon.

Drizzle 1/2 cup caramel sauce evenly over the apples and cinnamon.

Pour the dry cake mix directly onto the other ingredients and spread evenly to the sides of the pan.

Place pats of butter over the top of the dry cake mix, covering as much as possible. (Using pats of butter instead of melted allows the top to cook more evenly and prevents getting any dry, powdery spots. I used 2 sticks of butter and it covered the whole top.)

Bake at 350'F. for 45-50 minutes or until the top is golden brown and the edges are bubbly.

Serve warm with vanilla ice cream or whipped cream and a little more of drizzled caramel sauce.

Refrigerate leftovers for 3-5 days to insure freshness.

A Tip from Grammy:

-Do not stir any of the ingredients together or you'll end up with a thick, sticky cake. Yuck!

-Make it in the crockpot by spraying your liner and assembling as directed. Place lid and set on high for 2 hours or low for 4 hours. Place a paper towel or tea towel below the lid to catch extra moisture. Simply drape it over the top of the crock pot and seal with the lid.

-Just before placing in the oven, sprinkle with 1 cup coarsely chopped walnuts, if desired. 

Be encouraged!

Now faith is confidence in what we hope for and assurance about what we do not see.  -Hebrews 11:1

Classic Yellow Cake with Fudge Frosting

 Like mom used to make!

I'm always looking for a good yellow cake.   It's got to be both moist and fluffy, with that great taste of "times gone by".   Then, topped with a wonderful chocolate fudge frosting...well, that just seems a bit like perfection to me. 

Just like my dad used!

This recipe is from an old McCall's cookbook from 1910 and it stands up to the test of time.  It fulfills all my expectations and satisfies a sense of longing for the "good ol' days" when my mom would bake all our birthday cakes from scratch. 

She baked a chocolate cake on the bottom, a yellow butter cake for the second layer, with her homemade vanilla cream pudding for the filling.  Then, my dad would decorate it with one of those little metal frosting tubes...he was so artistic.  They were truly beautiful cakes! 

It turned out, my husband's favorite cake was a classic yellow cake with chocolate fudge frosting. He really loved this version, as did my whole family! 

Ingredients:
2 cups all-purpose flour, sifted
1  1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs

Preheat oven to 350*F.  Grease and flour two 8 inch x 2 inch baking pans and set aside.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.

Add butter, milk, and vanilla.  With a hand mixer, beat for  2 minutes, occasionally scraping down the sides of the bowl. 

Add eggs and beat for 2 minutes more.

Pour batter into prepared pans, dividing equally between the pans.  Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean.  (Mine only took 22 minutes, so check it early.)  Remove from oven.

Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.

Frost with your favorite frosting.  (Ours is written below.)


"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk  (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla

In a medium saucepan,  melt butter;  stir in cocoa. 

Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed. 

Stir in vanilla. 

Makes about 2 cups frosting.

This frosting tastes like fudge!  It's rich, easy to spread and will fill the inside and frost the outside generously.


Be encouraged!

"Salvation is found in no one else, for there is no other name under heaven given to men by which we must be saved."  - Acts 4:12

Chocolate Ribbon Cake

 A chocoholic's dream cake!

photo from Pinterest

If you like chocolate as much as I do, this cake is for you!  Rich, moist, dense, creamy...and with the Fudge Frosting, it doubles your chocolate pleasure!  

Warning:  This is NOT a light cake, it's got substance (mostly the chocolate, cream cheese kind).  Yum!

It's a 5-star, beautiful cake that people will think  took hours to prepare, when, really, it comes together quickly.

Your grandma or great-grandma may have made this cake back in the day.  It hasn't changed and delights everyone, while bringing back good memories.  

My husband's niece gave me this recipe years ago, and whenever I've taken it to a pot luck dinner, or a special dessert for the family, everyone always asks for the recipe.  Now, I just carry copies with me.  Ha! 

Remember to slice your pieces on the smaller side, because it's filling.  It's also very worth it! 

Ingredients:

Cheesecake Layer:
2 Tbsp. butter
8 oz. cream cheese
1/4 c. sugar
1 Tbsp. corn starch
1 egg
2 Tbsp. milk
1/2 tsp. vanilla

Cream 2 Tbsp. butter with cream cheese, 1/4 c. sugar and cornstarch.  Add 1 egg, 2 Tbsp. milk and 1/2 tsp. vanilla.  Beat at high speed until smooth.  Set aside.

Cake:
2 cups all-purpose flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter
1 1/2 cups milk (divided use)
2 eggs
4 oz. unsweetened Baker's chocolate (melted)
1 tsp. vanilla

Combine 2 cups flour with 2 cups sugar, salt, baking powder and baking soda in large bowl. 

Add 1/2 cup butter and 1 cup milk;  blend, and beat 1 1/2 minutes. 

Add 1/2 cup milk, 2 eggs, melted chocolate and 1 tsp. vanilla.

Spread 1/2 of batter into greased and floured 13x9" pan.  Carefully spread cream cheese mixture over to cover.  Top with remaining batter, and again, carefully spread to cover cream cheese mixture. 

Bake at 350'F for 50-60 minute. 

Cool and frost with Fudge Frosting.

Fudge Frosting:
1/3 c. milk
1/4 c. butter
1 (6 oz.) pkg. chocolate chips
1 tsp. vanilla
2 1/2 cups confectioners' sugar

Combine milk and butter in pan; let come to a boil.  Remove from heat. 

Blend in chocolate. 

Stir in vanilla and sugar.  Beat until of spreading consistency.  Add a few drops of milk if necessary.  Spread evenly over cooled cake.

Be encouraged!

"O love the Lord, all you His godly ones! The Lord preserves the faithful
and fully recompenses the proud doer.  Be strong and let your heart take courage, all you who hope in the Lord."   -Psalm 31:23-24

Raspberry Poke Cake

 Easy just got easier!

Poke (pun intended) around in your pantry and fridge and you'll probably find everything you need to make a "poke" cake.  Easy is even easier with a this classic recipe!

The beauty of these cakes is that you can change the cake mix and gelatin to any flavor that suits your fancy.  My hubby's favorite is "white cake with raspberry gelatin" and my daughter-in-law's is "lemon cake with lime gelatin". 

Whatever flavors you like, it's probably a possibility with a quick and easy, not to mention delicious, Poke Cake!


Ingredients:

1 box white cake mix (baked according to box directions)
1 (4-serving) raspberry-flavored gelatin
1 cup boiling water
1 (8oz. container) Cool Whip (thawed)
Fresh raspberries to garnish top, if desired

Heat oven to 350'F.   Grease or spray 9x13" cake pan.

Make and cool cake as directed on box for 13x9"pan.

Pierce cooled cake all over with fork.  In small bowl, stir gelatin and boiling water until smooth; stir in cold water.  Pour over cake.  Run knife around sides of pan to loosen cake. 

Refrigerate 2 hours.  Frost with whipped topping.  Garnish each piece separately with raspberries.

Store covered in refrigerator.


Be encouraged!

A gossip goes around blabbing secrets to everyone who will listen, but a trustworthy person will never betray a confidence.  ~Proverbs 11:13

White Wine Cake

 A cake with wine...oh, yes!

The first time I had this was a few years ago at a Christmas gathering for a group of women who are always fun to be around, and love to inspire each other.  They inspire my friend, Cheryl, to make this whenever we get together.  Hehe!

I heard about this cake over the years, but never had the opportunity to try it...so glad I finely did.  This semi-homemade cake is fantastic! 

It's a simple cake that works perfectly during the holidays, on a buffet table or in a picnic basket!  And you won't believe the aroma that comes from your oven during baking!

The alcohol bakes off and leaves just the flavor.  It's very moist and has been a favorite since my first taste!  "Your family and friends will devour this cake...and then ask for more!



Ingredients:

                                                   

1 box of ultra-moist yellow cake mix                                                                     

1 (5 ounce) pkg. instant vanilla pudding mix                                                                     

1 tsp. ground nutmeg

1/4 tsp. ground cinnamon

3/4 cup vegetable oil                                                                     

3/4 cup white wine                                                                     

4 eggs 

 

                                                                   

Glaze:  (optional)                                                                 

1/2 cup white sugar                                                                     

1/4 cup butter                                                                     

1/4 cup white wine                                                                     

1 tablespoon confectioners' sugar, or as needed

Preheat oven to 350'F.   Spray 10" Bundt pan with cooking spray and dust with flour.

In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine and eggs. 

Beat 5 minutes with electric mixer.

Pour into greased pan and bake at 350'F. for 50 minutes or until a toothpick inserted in the center comes out clean. 

Let cake cool on rack in pan for 10 minutes, then remove cake from pan onto wire rack.   Cool completely before slicing.

Here's where you get to choose your topping; glaze, cinnamon-sugar or confectioners' sugar.  I like to just dust mine with the sugar.  Then you can garnish the slice of cake with a dollop of whipped cream or dust with a little more confectioners' sugar and sliced strawberries.

Another variation I found is also worth trying.   Take pecan chips (the really fine, almost powdered ones), mix those with cinnamon sugar.  Then coat the inside of the Bundt pan with butter, and dust the pan with the cinnamon sugar/pecan mix.  This gives the cake  a wonderful crunchy coating, with the divine moist cake inside. 

Be encouraged!

There is surely a future hope for you, and your hope will not be cut off.  -Proverbs 23:18

Cannoli Sheet Cake

 Holy Cannoli!  This is yummy!

One of my favorite cakes...ever!

I don't know about you, but I love poke cakes.  They're super easy to make, always moist and always a crowd pleaser!

This one became my grandson-in-law's birthday cake this week, and it was a hit.  Besides Matt's birthday, my cousin and her husband were visiting, so they all became my guinea pigs.  Ha!

The only thing that I changed from the original recipe was to lower the amount of the sweetened condensed milk that they said to add to the cannoli "icing".  It was meant to be soft and runny, but for my taste, it was a little too soft, and a little too runny.  I also strained the ricotta longer and that made it just a bit thicker.  I know...I'm so fussy! 

The flavor of this cake is delicious and most definitely reminiscent of cannoli.  I will make this again!  Next time, though, I'm going to have to try it with chocolate cake...well, you know, what's a chocoholic to do? 

  

Ingredients:

1 box white cake mix, plus ingredients on box

1 14 oz. cans sweetened condensed milk

1 1/2 cup ricotta cheese

1 1/2 cup mascarpone cheese

1 tsp. vanilla extract

1 cup powdered sugar

1/2 tsp. cinnamon, optional

1/2 cup mini chocolate chips

powdered sugar, for dusting

Instructions:

Bake cake according to directions on box for a 9x13 pan. Allow cake to cool completely.

Poke holes all over the top of the cake. (I used a straw) 

Reserve 1/4 cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake. 

Put cake in refrigerator for about an hour to absorb milk.

Topping:

Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl and Beat until smooth.

Add powdered sugar and cinnamon, if using and mix until well blended. Add reserved sweetened condensed milk and mix until combined.

 

Once cake has absorbed milk, spread cannoli topping evenly over cake. Top with mini chocolate chips (if desired) and a sprinkling of powdered sugar.

Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.


Be encouraged!

"Devote yourselves to prayer, being watchful and thankful."  -Colossians 4:2 

Texas Sheet Cake

 Yeeeehaaaw!

Texas Sheet Cake is probably the most delicious chocolate sheet cake you could ever eat!  It's also easy to prepare and uses ingredients you most likely already have in your pantry.  You're going to love this fudgy, buttery cake and so will your entire family! 

We have nut allergies in our family, so I leave them out of the frosting (never missed them).  But, if you like, you can add 1/2 cup chopped pecans to the frosting.  Don't you love a recipe that you can make your own? 

When it's all done, go get that glass of milk, sit down with a big piece of "chocolate heaven" and enjoy the best chocolate cake EVER! 

Preheat oven to 375'F.  Grease and flour a 10x15" jelly roll pan.

Directions:

Combine into large bowl:
2 cups sugar
2 cups flour
1/4 tsp. salt

Bring to a boil, then add to dry ingredients in bowl:
1 cup butter
4 Tbsp. unsweetened cocoa (heaping)
1 cup water

In separate bowl, combine:
2 beaten eggs
1 tsp. vanilla
2 tsp. baking soda
1/2 cup buttermilk or sour cream

Stir into first mixture. 

Pour into prepared 10x15 jelly roll pan.

Bake at 375'F. for 20-25 minutes. 

Frost cake while still hot.

*Frosting: (Prepare while cake is baking)
1/2 cup butter
4 Tbsp. unsweetened cocoa (heaping)
Melt together in saucepan.

Add:
1 tsp. vanilla (stir into icing before adding the rest)
1 lb. confectioners' sugar (approx. 3 cups)
4-6 Tbsp. milk or enough for spreading easily.

*I use an electric hand mixer to make it as smooth as possible...works every time.  Pour warm frosting over warm cake, it sinks into the cake a little and makes it so moist.

Let set for about 1/2 hour before cutting, frosting will firm up better after a couple of hours, but you probably won't be able to wait that long.   I know I can't!

Be encouraged!

"You will keep in perfect peace him whose mind is steadfast, because he trusts in you."   -Isaiah 26:3 

Banana Crunch Cake

 Better than Entemann's!

I was looking at my bananas today, and knew this was the day to use them in baking.  Yes, they were more brown than yellow.  That makes for a great bread or cake.  Hmmm,  I just made bread...let's make cake! 

I remembered that one of my husband's favorite store-bought cakes is the Entemann's Banana Crumb with chocolate drizzled over the top.  Yes!  That sounds really good to me! 

You don't even have to turn on your mixer for this recipe, it's all done by hand! 

Quick, easy, delicious!  Great warm or cold, and you'll never buy the store-bought kind again! 

Oh, I almost forgot to tell you, my granddaughter has decided this will be her birthday cake from now on!  Who knew?


Ingredients:

2 c. flour
1 Tbsp. baking powder
1 tsp. salt
3 ripe bananas
1/2 c. butter, softened (1 stick)
2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 c. sour milk (1 Tbsp. vinegar in measuring cup, add enough milk to make 1 cup)

Preheat oven to 350'F.  Spray a 9x13" baking pan with cooking spray; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside.

In a large bowl, mash bananas until they become liquefied.  Add softened butter, and combine well;  stir in sugar, eggs & vanilla.  Mix well.

Add milk and flour mixture; stir until blended.  Set aside and make the Crumb Topping.

Crumb Topping:                           

1/2 c. butter, cold & cubed
1 c. brown sugar, light
1 c. flour

Stir the brown sugar and flour together, cut in the cubed butter with a fork or pastry cutter, until a coarse crumb forms and will hold together when you press it in your hand.  This takes a few minutes, but totally worth getting the topping blended well.

Sprinkle over the top and it's ready for the oven.

Bake at 350'F. for 45-50 minutes or until a toothpick comes out clean.   Cool for 10 minutes.


Chocolate Glaze:

1 c. confectioners' sugar
3 Tbsp. unsweetened cocoa
3 Tbsp. milk

Stir the confectioners' sugar and cocoa together, then add milk.  Use a whisk to blend, so there won't be any lumps.

Drizzle glaze over top, and serve warm or cold!  Store in an airtight container.


Be encouraged!

"Above all else, guard your heart, for everything you do flows from it."  Proverbs  4:23

Chocolate Cherry Cake Bars

 A must for us chocoholics!

If you remember, right from the beginning of my blogs, I warned you about my chocolate addiction.  Haha! I just can't help myself.   If I see a recipe with chocolate (especially dark chocolate) I know pretty soon, I'll be trying it out. 

It's been over 25 years since the first time I made this one, and it has never failed to delight everyone who indulges in this moist, fudgy dessert.

This is such a quick cake and what's great about it is there's no waiting to frost it.  You actually spread the icing on while the cake is still hot.  But, you do have to wait until it cools to eat it.  Patience is a virtue, and you'll be rewarded for yours, I promise.

Carefully follow the frosting directions, or it may have that gritty, sugary feeling.  When done right, it's rich, fudgy and looks pretty because it's completely smooth.

Ingredients:
1 pkg. chocolate fudge cake mix (regular size)
1 (21 oz.) can cherry pie filling
1 tsp. almond extract
2 eggs (beaten)

Frosting:  Prepare while cake is baking.
1 cup white sugar
5 Tbsp. butter
1/3 cup milk
1 cup semi-sweet chocolate morsels

Heat oven to 350'F.   Spray 15 x 10 x 1-inch baking pan or 13 x 9-inch pan with flour no-stick cooking spray.

In a large bowl, combine cake mix, cherry pie filling, almond extract and 2 eggs; mix by hand until well blended.   Pour batter in prepared pan.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean.  Cool only slightly.

Meanwhile, in a saucepan, combine sugar, milk and butter. Cook and stir until sugar is dissolved and butter is melted, about 1 minute.  Remove from the heat. 

Stir in chocolate chips until melted. Pour over warm cake; spread evenly. Cool completely before cutting. 


Be encouraged!

"You will keep in perfect peace him whose mind is steadfast."  Isaiah 26:3

Apple Pie Filling Coffee Cake

 For breakfast or...anytime!

The aroma of apples and cinnamon...oh yes!

Who doesn't like a nice piece of coffee cake for breakfast, or anytime, for that matter.   Especially for overnight company...it's just a real treat!

So, instead of running to the grocery store and buying donuts or coffee cake,  just make this one up in no time.  Your guests and family will love you even more for it!  Mine did!  Haha!

This recipe is from Kraftfoods.com and is so versatile, you can change up the pie filling to any flavor you like.  The original called for cherry, but, since we're heading into fall, I just thought the apple pie filling would be great to add to it.   Apples, cinnamon!  I get excited just thinking about this time of year, it's my absolute favorite!

By the way, this recipe won me a Blue Ribbon from "Just a Pinch" recipes. It's a super fun website that you can post your favorite recipes and find other baker's favorites too. 

Ingredients:

1 pkg. (2-layer size) white cake mix

1 tsp.  ground cinnamon

1 cup sour cream

3   eggs

1/4 cup water

1 can  (21 oz.) apple pie filling

Glaze:

1 cup  powdered sugar

1 -1 1/2 Tbsp. milk

Directions:

Heat oven to 350ºF.


Beat first 5 ingredients with mixer until well blended.   Pour into a greased and floured (or spray with Pam) 13×9-inch pan or two 8" pans; top with spoonsful of pie filling.  The cake will bake up over the filling.Bake 35 min. or until toothpick inserted in center comes out clean.  Cool 10 min.

Mix sugar and milk; drizzle over cake. Cool completely before slicing.

Can't wait to make this again!

A Tip from Grammy: 

-If glaze is too thick to drizzle, add milk, by teaspoonfuls, until of desired consistency.

-Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Be encouraged!
"There is a friend who sticks closer than a brother."  -Proverbs 18:24