Depression Cake

This is a family favorite that has been passed down for generations. "Depression" cake, because it does not require fresh eggs or milk. My great-great grandmother, great-grandmother, grandmother and mother all made this recipe a lot growing up. I like it because it is so extremely moist, you don't need frosting if you so desire. (Of course, since I was taking this to a church dinner, not only did I use frosting, but I sprinkled powdered sugar over my Pampered Chef stencils.)


2 C sugar
2 3/4 C flour
2 tsp baking soda
1 tsp salt
6 tbsp cocoa powder
2 C hot water
10 tbsp cooking oil
2 tsp vinegar
2 tsp vanilla

Mix all dry ingredients in mixing bowl; set aside. In separate mixing bowl, add remaining ingredients and stir gently to mix. Pour into dry ingredients. Beat on MED until well mixed. Pour into greased and floured 9x13 pan. Bake @ 350, 30-35 min or until inserted toothpick comes out clean.

Banana Cake

Whaddya do with those brown-spotted bananas, beside make banana bread? Make banana cake, of course.

1 box white or yellow cake mix
1 tsp baking soda
3 eggs
1 c. mashed VERY RIPE bananas (about 3 med bananas)
1 c. sour cream

Add baking soda to mix and stir with fork. Add remaining ingredients. Mix on LOW until combined and then on HIGH until most of the banana lumps are smooth. Pour into greased and floured 9 x 12 inch pan. Bake at 350 degrees for 25-30 minutes, or until inserted toothpick comes out clean.

*For cupcakes or mini-bundts, reduce baking time to about 15-20 min, or until inserted toothpick comes out clean.

If desired, frost cooled cake with {Cream Cheese Frosting}

Hint: To drizzle cream cheese frosting over cakes as pictured above, heating frosting in microwave for 20 seconds, stir well with knife and heat another 20 seconds if needed. Should make a glaze and then you can use the knife to drizzle over tops of cakes.



Variations:
Can also dust with powdered sugar.
Drizzle with warmed chocolate frosting for a "banana-chocolate pop" flavor.
Try adding 1 C semi-sweet chocolate chips.
Could also add 1/2 C chopped nuts if desired.

Best Ever Cream Cheese Frosting

3 oz cream cheese, softened
3 1/2 C powdered sugar
1 stick (1/2 C) butter, softened
1 tsp vanilla

Mix all together and beat on HIGH until smooth and creamy.

Premium Stuffed French Toast

French Toast slices
Vanilla Cream Filling (click here for recipe)
Powdered Sugar
Fresh Berry Sauce (click here for recipe)

butter, optional.

Take first slice of warm French Toast and spread generous layer of cream over it. Butter top side only of second slice of French Toast and place on top of first slice. Dust with powdered sugar. Top with Fresh Berry Sauce. Enjoy!

*for my french toast mixture, I use about 6 eggs, 2 tbsp milk, 1 tbsp ground cinnamon and 1 tsp vanilla extract. Whisk together and now you are ready to dip your bread and cook over heated griddle. about 4-6 servings.

Fresh Berry Sauce

I use this "sauce" over pancakes, waffles, french toast, crepes, shortcake, ice cream, etc.

1 C fresh berries
1/4 C sugar, more or less to taste


(If using strawberries, it helps to quarter them first.)

Add berries and sugar to bowl. Using a potato masher (or "heel" of plastic cup) lightly mash berries and sugar together until you reach desired consistency. The sauce should still have plenty of berry chunks in it.

Vanilla Cream Filling

I use this filling on fruit pizza, for Premium Stuffed French Toast, as a cream layer in a trifle, in crepes, on strawberry shortcake, and sometimes in place of frosting on a cooled cake.

1 1/2 C cold milk
1 box instant vanilla pudding mix
1 - 8 oz cream cheese, softened

Pour milk into small mixing bowl. Whisk pudding mix into milk until well blended. Refrigerate five minutes. Next, beat in cream cheese, a little at a time. Beat until well blended and creamy. Chill until ready to use.

Fruit Pizza

I prefer this pudding base as opposed to the more common "frosting" base. It's more of a fruit tart this way too! I like that I can reduce the sugar & fat by using SF pudding mix, low fat milk, & fat free cream cheese.


1 package refrigerated sugar cookie dough
1 box instant vanilla pudding mix
1 1/2 C cold milk
1 - 8 oz cream cheese, softened
Fruit- fresh strawberries, blueberries, black berries, kiwi, mandarin oranges (drained), etc.

Preheat oven to 350 degrees. Lightly spray pan with cooking spray. Divide the cookie dough into equal sized "blobs" and space even on cookie tray. Using rolling pin or palm of hands, start to work the dough together, forming one large cookie crust. The more you work with it the easier it will spread. Once the crust is spread to the edges, place pan in oven and bake 10-12 minutes or until golden brown. Let cool completely. In small mixing bowl combine pudding mix and milk. Let set up about 5 minutes. Add chunks of cream cheese and then beat until smooth and creamy. On cooled crust spread cream topping. Arrange fruit into any desired pattern. Cover with plastic wrap and chill until ready to serve. Enjoy!