Author Archives: Trish

Hot Fudge Sundae Cake

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Submitted by Shane

Ingredients

1 c. flour ¾ c. granulated sugar
2 tbsp Cocoa (good stuff if possible) 2 tsp baking powder
¼ tsp salt ½ c. milk
2 tbsp vegetable or canola oil 1 tsp vanilla extract
1 c. chopped nuts (optional) 1 c. brown sugar
¼ c. Cocoa (separate from the 2 tbsp) 1¾ c. hot water
Garnish nuts, ice cream, whipped cream, & Maraschino cherries

Directions

  1. Preheat over to 350°F.
  2. Grease a 9″ square pan.
  3. Mix flour, granulated sugar, 2 tbsp cocoa, baking powder, & salt.
  4. Add milk, oil, & vanilla & mix with fork until smooth.
  5. Spread the mixture evenly in the pan.
  6. Sprinkle evenly with brown sugar & ¼ c. cocoa.
  7. Pour hot water over the batter. DO NOT mix.
  8. Bake 40 minutes. Let stand for 15 minutes.
  9. Serve with ice cream & spoon fudge over top. Finish with whipped cream, nuts, & a cherry.

Pound Cake

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Submitted by Foghorn Leghorn

Ingredients

6 eggs 3 c. sugar
8 oz. Philadelphia cream cheese 3 c. flour
1 tsp vanilla 3 sticks salted butter
½ c. powdered sugar 2 tbsp concentrated lemon juice

Directions

  1. Layout cream cheese & butter to soften at room temperature. Then in a mixing bowl add butter& cream cheese together & mix in a mixer.
  2. Add sugar to mixture. Then add flour & eggs alternately.
  3. Add vanilla.
  4. Spray bunt cake pan with cooking spray, preferably the kind made for baking with flour.
  5. Bake in a preheated 325°F oven for 1 hour 25 minutes.
  6. Let the cake rest in the pan for 10 minutes, then invert onto a serving tray or plate.
  7. You can also make a glaze for the top of the cake. Mix the powdered sugar & lemon juice & drizzle over the top while still warm.

Chef’s Note: To change up the taste of your cake, you can add 1 tsp of either coconut or lemon flavoring instead of the vanila.

Chocolate Chip Cheesecake

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Submitted by Monica

Ingredients

1-9″ Oreo or graham cracker pie shell 3-8 oz. blocks cream cheese
3 eggs 1 c. mini chocolate chips
1 tsp pure vanilla extract ¾ c. sugar

Directions

  1. Preheat oven to 450°F.
  2. Rest eggs & cream cheese at room temperature.
  3. In mixer on high speed blend cream cheese & sugar until well blended & fluffy (4-5 minutes).
  4. Add eggs one at a time until well incorporated. Add vanilla & chips (reserve 2 tbsp chips for top). Mix until incorporated.
  5. Pour mix into pie shell, scatter remaining chips on top of pie. Place pie on a cookie sheet & place in the over.
  6. Bake for 10 minutes. Reduce oven temperature to 250°F. Bake for an additional 40-50 minutes. Start to check pie at 40 minutes. 
  7. When top is a little browned & just starts to crack, remove from oven.
  8. Let pie cool & refrigerate overnight prior to serving.

Miles’ Chocolate Icing

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Submitted by AkumaZ

Ingredients

1 stick butter or margarine ½ c. cocoa powder
¾ c. powdered sugar 3 tbsp milk
1 tsp vanilla extract

Directions

  1. Melt butter in microwave or sauce pan. Place in bowl. 
  2. Stir in cocoa & vanilla extract into the butter. Beat in powdered sugar slowly in small amounts. 
  3. Add milk when mixture gets thick. Continue to add powdered sugar & milk to taste. 
  4. Should produce enough to frost a cake.

Double Stuffed Potatoes

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Serves 4

Ingredients

4 large baking potatoes 2 tbsp butter or margarine
½ c. chopped onion ¾ c. shredded reduced-fat Cheddar cheese, divided
¼ c. reduced-fat sour cream 2 tsp dried chives
Salt & Pepper

Directions

  1. Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
  2. Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
  3. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
  4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. 
  5. Bake potatoes until heated through, about 10 minutes.