Raspberry Coffeecake

I'm busy thinking about this wonderful coffeecake... which I didn't get a bite of. My aunt called on Saturday and wondered if one of us girls could make her a coffeecake for her Sunday school class tomorrow. I said I would make it for her. I didn't even sneak a bite because I wanted the coffeecake to be mostly presentable :)

Ingredients:

2 cups fresh raspberries
6 tablespoons brown sugar
2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
4 tablespoons butter or margarine, melted
2 teaspoons vanilla extract
2 eggs, beaten
cooking spray
sliced almonds (I didn't use these because I don't like nuts. Not that I was going to get any anyway...)

Glaze Ingredients:

1/2 cup sifted confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract

Directions:

Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Make a well in the flour mixture and add sour cream, butter or margarine, 2 teaspoon vanilla, and 2 eggs. Stir just until moist. Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray. Spread raspberry mixture evenly over the batter. Spoon remaining batter into pan. Top with almonds (Again, I didn't do that). Bake for 40 minutes in a 350 degree oven, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Invert onto a serving tray. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake.

I can't rave about how good this coffeecake tastes (Though I have no doubt that it did), so I'll just post a picture and hope that it will satisfy you :)


If you make this, be sure to leave me a comment to tell me how it tasted! Have a great day!

Warm Chocolate Pudding Cake

My Mom and I went over to my great-grandma Becky's apartment last this week to give her a card and some fruit. She told us about a recipe she found in the newspaper. She had cut it out, but she can't make it (She lives in a retirement community), so she asked if I wanted it. Yeah! It looked too good to turn down! It was called a warm chocolate pudding cake:

Ingredients:

1 pkg. devil's food chocolate cake mix (The newspaper was messed up because instead of 'mix' it said 'milk')
2 cups cold milk (Yup. You don't want any warm milk :)
1 1/4 cups water
2 pkg. Jell-O chocolate instant pudding
1/3 cup sugar
1 cup thawed cool whip whipped topping

Directions:

Heat oven to 350 degrees. Prepare cake batter as directed on package. Pour (Another typo: instead of 'pour' it said 'pure') into greased 13x9 inch baking dish, set aside. Pour milk and water into large bowl. Add pudding mixes and sugar. Beat with whisk 2 min. or until blended. Pour over batter. Place baking dish on baking sheet to catch (Instead of 'to catch' it said 'on catch' :) any sauce that bubbles over sides of dish as dessert bakes (I didn't have to worry about that). Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools). Spoon into serving dish; top with cool whip.

Is everyone ready to see this scrumptious cake???


Oh the warm-chocolaty-pudding-cake-goodness!!!

McCormick® Red Velvet Cupcakes

These dee-lish cupcakes are light and... velvety! Here's the recipe:

Ingredients:
2 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 oz.) McCormick red food color
2 tsp. McCormick pure vanilla extract
Vanilla cream cheese frosting

Directions:

Mix flour, cocoa, baking soda, and salt. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk, food color, and vanilla. Gradually beat in flower mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. bake in preheated 350 degree oven 20 to 25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with frosting. Makes 30 cupcakes.

Here is the finished product:

(Oh, and sorry about the half double post! I'm not sure why it published half of it!)