A close-up of a bundt cake with a light glaze drizzle on top. The cake has a slightly golden-brown crust and is placed on a patterned surface.

Take the cake

By Paula Dream (AKA Kale Haygood)

Hello again, everyone. While writing this, I am enjoying a beautiful spring morning while wiping the yellow dust from my screen. Breathe deep.

As you can tell, in this issue Paula has a sweet tooth. I always get one this time of the year as we approach Easter season, as the dogwoods start blooming and I flash back to remembrances of my mother and grandmother filling the table with cakes and pies. 

As I was looking through my shoebox of inherited recipes, I ran across the Earthquake Cake recipe. It brought to mind a recent incident where one of my buddies (George W., AKA Daisy) was making this chocolate cake with a very rich chocolate frosting that wouldn’t bind the layers together. He named it Avalanche Cake. I called it the Slide Cake.  Anyway, it sure was good if you could chase it down. 

You won’t have that problem with the Earthquake Cake.

Enjoy these easy recipes. And please don’t forget our advertisers!

EARTHQUAKE CAKE
1 cup pecans, chopped
1 cup coconut
1 box cake mix (your choice of flavor)
1 stick margarine8 ounces cream cheese
1 pound powdered sugar
1 teaspoon vanillaCooking spray

Coat a 9×13-inch metal baking dish with cooking spray. Sprinkle pan with pecans and coconut. Mix cake mix according to directions. Pour over pecans and coconut. In a mixing bowl and using an electric mixer, combine cream cheese and margarine. Beat until fluffy. Add powdered sugar and vanilla and mix ’til well blended. Spoon globs of cream cheese mixture over uncooked cake. Bake at 350 degrees for 20 to 30 minutes or until it passes toothpick test. The icing will sink into cake and look like lava. Cake should be baked in metal dish. Otherwise, if cooked in glass dish, it will overflow.

BLACK RUSSIAN BUNDT CAKE

For the cake:
1 box yellow cake mix
1 small box instant chocolate pudding
1 cup cooking oil
1/2 cup sugar
4 eggs
1/4 cup vodka (or water)
1/4 cup Kahlua
3/4 cup water
1 teaspoon vanilla

For the glaze:
1/2 cup powdered sugar
1/4 cup Kahlua

Combine all cake ingredients in a mixing bowl. Blend at low speed for one minute, then at medium speed for four minutes. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 60 to 70 minutes. Leave in pan for 10 minutes. Combine glaze ingredients. Poke holes in hot cake and pour glaze over top.

JACK DANIELS BUTTERSCOTCH CAKE
1 box yellow cake mix
1 small box instant pudding mix
5 eggs, slightly beaten
1/2 cup milk
1/2 cup Jack Daniels whiskey
3/4 cup margarine, softened
12 ounces butterscotch morsels
1 cup pecans

Sift cake mix and pudding mix into a bowl. Add eggs, milk, whiskey, and margarine. Beat by hand. Add morsels and pecans, reserving 1/2 cup of each. Pour batter into a greased 9×13-inch baking dish. Sprinkle with reserved pecans and morsels. Bake 350 degrees for 45 to 60 minutes. Turn cake out of pan immediately after removing from oven, or serve from pan.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected].

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