Category: Cakes

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Ooey Gooey Grits Cake – Huller House Part 5

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Ooey Gooey Grits Cake from Gone with the Grits Cookbook

1 box yellow cake mix

2 eggs

1/2 cup butter

1 cup cooked grits (can omit for traditional recipe)

1 8-ounce package cream cheese

1 1-pound box powdered sugar

2 eggs

1 teaspoon vanilla

 

Preheat oven to 350 degrees.  Combine cake mix, eggs, butter and grits in a large mixing bowl.  Beat thoroughly.  Spread mixture in a well-greased 9X13-inch pan.  Beat next cream cheese, powdered sugar, eggs, and vanilla together until smooth and creamy. Pour over cake batter.  Bake for 35-45 minutes.  Cool and cut into bars.

Served by Julie at Huller House, February 2015

 

Saturday morning started with bagels and grits cake.

DSCF2285 We headed out to Juliette, GA.   One day I know we will fulfill our dream of personalized kayaks.  For now, we were excited to see the offerings at Juliette for leisure time on the shoals.

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Peach Schnapps Bundt Cake

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Peach Schnapps Bundt Cake

 

1 package yellow cake mix

½ cup oil

1 3-oz package vanilla instant pudding

4 eggs

¾ cup peach schnapps

½ cup orange juice

½ teaspoon orange extract

 

Topping:

4 tablespoons peach schnapps

2 tablespoons orange juice

1 cup powdered sugar

 

Preheat oven to 350 degrees.  Combine all ingredients and beat for 2 minutes.  Pour intoa greased and floured bundt pan.  Bake at 350 degrees for 45-50 minutes.   Combine ingredients for topping.  Pierce hot cake with a fork and pour on topping.  Coll for 2 hours and then invert and remove from pan.  Best served the next day so everything has a chance to soak in a enhance the flavor.

 

Nancy Perkins

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Prune Cake

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Prune Cake

 

1 cup Wesson oil

3 eggs well beaten

1 jar junior or 2 small jars baby food prunes

1 cup chopped pecans

2 cups self-rising flour

2 cups sugar

1 tablespoon allspice

1 tablespoon cinnamon

1 tablespoon nutmeg

 

Preheat oven to 350 degrees.  Grease and flour a tube pan.  Mix together the oil, eggs, prunes and chopped pecans.  Add flour, sugar, and spices.  Bake for 1 hour.

Gina Tiedemann

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Red Velvet Cupcakes

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Red Velvet Cake or Cupcakes

1 ½ cups sugar

½ cup shortening

1 stick butter, room temperature

2 eggs

2 ½ cups all-purpose flour

2 tablespoons cocoa

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

1  1-oz bottle red food coloring

1 teaspoon vanilla

 

Preheat oven to 350 degrees.  Cream sugar, shortening and butter, beat in eggs.  Mix flour, cocoa, baking soda and salt in a separate bowl.  Add to sugar mixture, alternating with buttermilk.  Add food coloring and vanilla.  Pour into three greased and floured 9-inch cake pans.  Bake 20 minutes or until cake pulls from edges of pans and center springs back when lightly touched.  Or, pour into cupcake papers and bake about 15 minutes.  Cool on wire racks and frost.

 

Frosting:

1 stick butter, room temperature

1 8-oz package cream cheese, room temperature

1 1-pound box powdered sugar

1 teaspoon vanilla

Mix butter and cream cheese until well-blended.  Slowly stir in sugar, add vanilla.  Beat until fluffy.  If making cupcakes, you may have to make more frosting if you want piled high decorated frosting.

 

Julie Murphy served at Christmas Brunch

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