Well friends, May is gone and, from the feel of the heat, early summer is here. And, the newspaper articles are telling us that we are in for an active hurricane season. Yay, that means lots of hurricanes parties and other things going on the next several months.
In this issue I am appealing to your sweet tooth. Just as a hint, when you make the Sad Cake, don’t be alarmed at the way it turns out — it’s very tasty, but very ugly! All three desserts are worth making, but please note: Don’t touch that oven!
2 cups baking mix
2-1/4 cups packed brown sugar
1/2 cup vegetable oil
1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla
Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients except pecans. Mix well. Stir in pecans. Pour batter in to baking dish. Bake for 35 to 45 minutes.
6 ounces cream cheese, softened
3/4 cup confectioners’ sugar
1 Graham cracker crust
1/4 cup chopped pecans
1-3/4 cups cold milk
1/4 cup instant vanilla pudding mix
1/3 cup instant chocolate pudding mix
1/2 cup heavy cream, whipped
3/4 teaspoon vanilla
In a small bowl, beat cream cheese and sugar until smooth. Pour in to pie crust and sprinkle with chopped pecans. In another small bowl, whisk milk and pudding mixes for two minutes. Allow to sit for two to three minutes until set. Spoon over pecans. Refrigerate at least four hours. Top with whipped cream and pecan halves for serving.
1 package yellow cake mix
8 ounces cream cheese, softened
1-1/2 cups confectioners’ sugar
1 can (20 ounces) crushed pineapple with juice
2 cans (8 ounces each) mandarin oranges, drained
1 package (3.5 ounces) instant vanilla pudding
1 (8 ounces) container frozen whipped topping, thawed
Bake cake according to box directions, using two eight-inch greased and floured cake pans. Allow to cool and then remove from pans. Horizontally slice cakes in half, creating four cakes. In a large bowl whip cream cheese until soft and fluffed, and then gradually add confectioners’ sugar. Stir in pineapple with juice, and then add drained mandarin oranges, reserving five slices for garnish. Mix in pudding mix. Fold in whipped topping. Frost cake one layer at a time until complete. Refrigerate overnight.