Tag Archives: powdered sugar

Burnt Sugar (Caramel) Cake

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Marilyn Says: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour.

Burnt Sugar (Caramel) Cake
 
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Recipe type: Dessert
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Ingredients
  • 2⅓ c. sugar
  • ½ c. water, boiling
  • ½ c. shortening, softened
  • 1⅓ tsp salt
  • 3 eggs
  • 2⅓ c. sifted flour
  • 2½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ c. cream
  • 6 tbsp butter
  • 3 c. sifted powdered sugar
Instructions
  1. Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
  2. Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9" layer pans or 13"x9" oblong pan & bake 35 minutes in preheated 350°F oven.
  3. Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.

 

Photo Courtesy of Personal Creations on Flickr

Rocky Road Bars

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Rocky Road Bars
 
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Recipe type: Dessert
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Ingredients
Bars
  • 1 c. butter or margarine
  • 1 c. water
  • 3 tbsp cocoa
  • ½ c. buttermilk or sour milk
  • 2 c. sugar
  • 2 c. flour
  • 2 eggs
  • 1 tsp baking soda
  • Dash of salt
Topping
  • 2-3 c. mini marshmallows
  • ¾ c. chopped walnuts
Frosting
  • ½ c. butter or margarine
  • 3 tbsp cocoa
  • 7½ tbsp milk
  • 6½ c. powdered sugar
Instructions
  1. Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin).
  2. Bake at 350°F in a greased 11"x16" pan for 20 minutes. Cover with the topping ingredients.
  3. Bring to a boil the butter & milk from the frosting ingredients.
  4. Add additional frosting ingredients & beat until smooth. Frost bars.

Photo Courtesy of Cory Denton on Flickr

Toasted Butter Pecan Cake

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Toasted Butter Pecan Cake
 
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Recipe type: Dessert
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Ingredients
Cake
  • 1 c. butter, softened
  • 2 c. chopped pecans, toasted
  • 2 c. sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 c. flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 c. milk
Frosting
  • 8 oz. cream cheese, softened
  • 1 c. butter, softened
  • 2 lb. powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp milk
  • ⅔ c. chopped pecans, toasted
Instructions
  1. In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla.
  2. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined.
  3. Fold in pecans.
  4. Pour into three greased 9" round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
  5. For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency.
  6. Spread frosting between layers, inserting toothpicks to stabilize layers.
  7. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.

Photo Courtesy of Richard Elzey on Flickr

Peanut Butter Frosted Brownies

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Peanut Butter Frosted Brownies
 
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Recipe type: Dessert
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Ingredients
Brownies
  • 4 oz. unsweetened chocolate
  • 1 c. butter or margarine
  • 4 eggs
  • 2 c. sugar
  • 1 c. flour
Frosting
  • 3 c. powdered sugar
  • 1 c. peanut butter
  • ½ c. butter or margarine
  • 4-6 tbsp milk
  • chocolate syrup
Instructions
  1. In a small saucepan, melt chocolate & butter over low heat; set aside. In a mixing bowl, beat eggs & sugar until light & pale colored.
  2. Add flour & melted chocolate; still well. Pour into a greased 13"x9" baking pan. Bake at 350°F for 25 minutes.
  3. For frosting, beat powdered sugar, peanut butter, & butter in a mixing bowl. Stir in milk until mixture reaches desired spreading consistency.
  4. Spread over cooled brownies; cover & chill until firm.
  5. If desired, drizzle chocolate syrup over brownies. Store in the refrigerator.

Photo Courtesy of An Mai on Flickr

Peanut Butter Balls

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Submitted by AnyasMom
Serves 6-8

Ingredients

2 sticks of margarine or butter 1 1/3 c. crunchy peanut butter
1lb. powdered sugar 1 c. graham cracker crumbs, finely crushed
1-2 pkg. semi-sweet chocolate chips ¼lb. paraffin/bakers wax

Directions

  1. Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax.  Roll into small balls & chill at least 6 hours.
  2. Melt semi-sweet chocolate chips and wax.  Mix well.  Use a spoon & toothpick to dip balls into chocolate.  
  3. Place on a cookie sheet covered with wax paper.  Let cool/dry, then enjoy.  Keep refrigerated for best taste.