Authors: Paula Deen
The Lady and Sons (17 page)
CARAMEL TOPPING
| ¾pound (3 sticks) butter 2 cups brown sugar | ¼cup milk |
Heat all ingredients together over medium heat. Bring to boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake.
The Lady & Sons
SERVES 12 TO 16
| 1 cup chopped walnuts One 18¼-ounce package yellow cake mix One 3½-ounce package instant vanilla pudding mix | 4 eggs ½ cup buttermilk ½ cup vegetable oil ½ cup dark rum |
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.
GLAZE
| 4 tablespoons (½ stick) butter ¼ cup water | 1 cup sugar ½ cup dark rum |
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.
SERVES 12 TO 16
| One 18¼-ounce package yellow pudding cake mix 1 cup sour cream | 1½ cups sugar 12 ounces canned or frozen shredded coconut |
Preheat oven to 350 degrees. Make cake by following directions on package, substituting milk for water. Divide and bake in three 9-inch round cake pans for 20 minutes. Remove from oven and allow to cool for 5 minutes. Remove from pans. Stir together sour cream, sugar, and coconut. Spread between slightly warm cake layers, piercing each layer as you stack them. Store cake in container in refrigerator for 2 to 3 days. This allows cake to soak up moisture from the coconut. On the third day, prepare icing for cake.
ICING
| 2 unbeaten egg whites 1½ cups sugar 2 teaspoons light corn syrup, or ¼ teaspoon cream of tartar ⅓ cup cold water | Dash of salt 1 teaspoon vanilla Additional coconut to top icing (about ½ cup) |
Place all ingredients except vanilla and additional coconut in top of double boiler, but do not place over heat; beat 1 minute with electric hand mixer. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water; add vanilla and beat until it reaches spreading consistency (about 2 minutes). Frost top and sides of cake; sprinkle with additional coconut. Cover and store at room temperature.
SERVES 15 TO 20
| 2 cups cake flour 1½ cups sugar ⅔ cup cocoa ½ cup Crisco shortening 1½ cups buttermilk 1½ teaspoons baking soda 1 teaspoon salt | teaspoon vanilla whole eggs or 3 egg whites 1 quart fresh strawberries, rinsed and sliced 1 cup whipped cream or Cool Whip |
Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients in order listed, except strawberries and whipping cream. Beat with mixer on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into greased and floured 13 × 9-inch pan. Bake for 30 to 35 minutes. Cool cake completely. Cut into squares. Place 2 or 3 squares in dessert cups and layer with small amount of strawberries and whipped cream. Garnish with strawberries.
A heavenly treat!
SERVES 12 TO 16
| ¼ teaspoon sugar | 1 teaspoon ground cinnamon |
CAKE
| 2 cups all-purpose flour 1½ cups sugar ½ cup Crisco shortening ½ cup milk One 15-ounce can cling peaches, drained (reserve ½ cup juice) | 3 egg whites 3½ teaspoons baking powder ½ teaspoon ground cinnamon 1 teaspoon vanilla 1 teaspoon salt |
Preheat oven to 350 degrees. Use no-stick cooking spray in Bundt pan. Mix together sugar and cinnamon. Sprinkle mixture over bottom and sides of pan. Combine all cake ingredients together, including reserved juice. Beat with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes. Pour into Bundt pan. Bake for 40 to 45 minutes. Remove from oven; cool completely. Frost with icing immediately before serving.
ICING
| One 6-ounce container nonfat peach yogurt | One 8-ounce container Lite Cool Whip |
Mix together. Frost cake.
SERVES APPROXIMATELY 20
| 2 cups brown sugar ½ cup Crisco shortening 1 cup buttermilk teaspoon vanilla ounces unsweetened chocolate, melted | 3 eggs 2 cups sifted all-purpose flour 1 teaspoon baking soda ½ teaspoon salt |
Preheat oven to 350 degrees. Cream together brown sugar and shortening; add buttermilk and vanilla. Add melted chocolate, then add eggs one at a time; beat for 2 minutes. Sift together flour, baking soda, and salt and add to creamed mixture. Beat an additional 2 minutes. Pour into a 13
×
9
×
2-inch greased, floured pan. Bake for 40 to 45 minutes.
HOT FUDGE SAUCE
| One 4-ounce bar German chocolate ½ ounce unsweetened chocolate 8 tablespoons (1 stick) butter | 3 cups powdered sugar 1⅔ cups evaporated milk 1¼ teaspoons vanilla |
Melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar, alternating with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla; serve warm over Savannah Chocolate Cake (or your favorite sheet cake).
SERVES 16 TO 20
| ½ pound (2 sticks) butter ½ cup Crisco shortening 3 cups sugar 5 eggs 3 cups all-purpose flour | ½ teaspoon salt ½ teaspoon baking powder 1 cup milk 1 teaspoon vanilla |
Preheat oven to 325 degrees. Cream butter and shortening together. Add sugar, a little at a time. Add eggs, one at a time, beating after each. Sift together dry ingredients and add to mixture alternately with milk, starting with flour and ending with flour. Add vanilla. Pour into greased and floured tube pan and bake for
1
½ hours.
SERVES 16 TO 20
| ½ cup Crisco shortening ½ pound (2 sticks) butter 2¾ cups sugar 6 large eggs 3 cups all-purpose flour 1 teaspoon baking powder | 1 cup milk 1 teaspoon vanilla One 12-ounce package semisweet chocolate chips 1½ cups chopped pecans or walnuts |
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each. Sift flour with baking powder. Add to creamed mixture, alternating with milk. Roll nuts and chocolate chips in a little flour and add to mixture, then add vanilla. Pour into a greased and floured tube pan. Place in cold oven and bake at 325 degrees for about 1½ hours, or until done.
SERVES 15 TO 20
Preheat oven to 300 degrees. Reserve ½ cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil. Mix well (mixture will be crumbly). Press evenly in bottom and 1½ inches up sides of greased 13
×
9-inch pan. In same bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Add remaining eggs and reserved cake mix and beat 1 minute at medium speed. Stir in lime zest, lime juice,
| One 18¼-ounce package yellow cake mix 4 eggs ¼ cup vegetable oil Two 8-ounce packages cream cheese, at room temperature One 14-ounce can sweetened condensed milk | 2 teaspoons grated lime zest ⅓ cup fresh lime juice 1 teaspoon vanilla One 8-ounce container Cool Whip, or 2 cups heavy cream, whipped with ½ cup sugar until stiff Lime slices, for garnish |
and vanilla. Pour into prepared crust. Bake for 50 to 55 minutes or until center is firm. Cool to room temperature. Chill thoroughly. Spread Cool Whip over top. Cut into squares to serve. Garnish with lime slices.
SERVES 16 TO 20
| ½ pound (2 sticks) butter 3 cups sugar 1 cup sour cream 3 cups all-purpose flour | ½ teaspoon baking soda 6 eggs 1 teaspoon vanilla |
Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes.
The Lady & Sons
SERVES 15 TO 20
I could write a full chapter on this dessert. It is the number-one choice in our restaurant.
| One 18¼-ounce package yellow cake mix 1 egg | 8 tablespoons (1 stick) butter, melted |
Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13
×
9-inch baking pan. Prepare filling.
FILLING
| One 8-ounce package cream cheese, softened 2 eggs 1 teaspoon vanilla | 8 tablespoons (1 stick) butter, melted One 16-ounce box powdered sugar |
Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do not overbake.
VARIATIONS :
For the holidays, add a 15-ounce can of pumpkin to the filling; add cinnamon and nutmeg.
Add a 20-ounce can of drained crushed pineapple to the filling.
Use a lemon cake mix. Add lemon juice and zest to the filling.
Use a chocolate cake mix with cream cheese filling. Add chocolate chips and nuts on top.
Use a spiced carrot cake mix. Add chopped nuts and shredded carrots to the filling.
Use mandarin oranges, bananas, blueberries, or strawberries—just coordinate your extract flavorings.
Use a chocolate cake mix. Add ¾ to 1 cup peanut butter and nuts to the filling.
The Lady & Sons