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NUTTY PINEAPPLE PISTACHIO CAKE

Nutty Pineapple Pistachio Cake This cake was an experiment and turned out beautifully.  I wanted to make a cake for Father’s Day and was low on supplies.  I managed to use what I had on hand and this is the result.  It is a very moist cake and so good.  First time making this and I will probably make it many more times.  I am always experimenting with recipes and trying new ways to make things.  This is what makes cooking fun for me and I’ve had plenty of disasters but don’t let that discourage you from trying. (Note:  I put this cake in the refrigerator last night.  We cut it this morning and it will never make it to Father’s Day.)

1 (18.5 ounce) yellow cake mix without the pudding
1 (3.4 ounce) instant pistachio pudding
3 eggs
1/4 cup sour cream
1 cup milk
1 (8 ounce) can crushed pineapple, undrained
1 teaspoon almond extract or could use vanilla
1 cup coconut
1 cup pecans, chopped or nuts of your choice
 
Mix pudding and cake mix with a wire whisk.  Add eggs, sour cream, milk, undrained pineapple, vanilla extract, coconut and nuts.  Mix well with spoon. (Could use mixer, too).  Spray a 9 inch bundt pan or could use a 9 x 13 inch pan with cooking spray.  Bake in preheated 350 degree oven 50 to 55 minutes testing for doneness as ovens vary. Cool in pan for about 15 minutes, turn out on plate.  Frost with you favorite frosting. Enjoy!
 
Note:  This cake is so good you could just sprinkle with powdered sugar. I used a can of whipped vanilla frosting, melted for about 12 seconds in the microwave and poured over the cake. Then added some coconut and nuts sprinkled on top.  You could use another package of pistachio pudding mixed with cool whip for the frosting.  You could also mix together some powdered sugar, milk, and almond extract to drizzle over the cake.
 
You can click on the photos to enlarge them.
 
Nutty Pineapple Pistachio Cake Nutty Pineapple Pistachio Cake Nutty Pineapple Pistachio Cake Nutty Pineapple Pistachio Cake
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SOUTHERN COCA COLA CAKE

Southern Coca Cola Cake This Coca Cola cake is a Southern favorite.  Southerners know that every drink other than sweet tea in the South is known as Coca Cola.  We love our coca cola so much and even make cakes putting it in the mix.  THIS IS A WARNING!!  If you are a chocoholic like me, you will want to eat the whole cake.  This is a chocolate lover’s dream cake and makes me happy just to have it in the house!  There are lots of recipes for this cake but this one is my favorite.

Coca Cola Cake

1 3/4 cups sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon (Optional) (I think the cinnamon brings out the chocolate flavor even more)
1 cup butter or margarine or two sticks or 16 tablespoons
1 cup coca cola (I always use regular coke and have not tried it with any other kind)
3 tablespoons 100% pure cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 1/2 cups miniature marshmallows
2 eggs, beaten
1 teaspoon vanilla extract
 
Combine sugar, flour and cinnamon in a large bowl and mix well using a wire whisk.  Combine butter, coca cola and cocoa in a pot on the stove and bring to a boil stirring often.  Remove from heat and pour over flour mixture. Mix with a spoon.  Mix buttermilk and soda together and pour into cake mixture.  Add marshmallows and continue stirring.(Your marshmallows will not melt)   Add in eggs and vanilla extract.  Pour into a sprayed 9 x 13 inch pan and bake in preheated 350 degree oven for 30 to 35 minutes, testing for doneness.  Frost.
Southern Coca Cola Cake
Frosting for Coca Cola Cake
 
1/2 cup butter or margarine or 1 stick or 8 tablespoons
3 tablespoon 100% pure cocoa
6 tablespoons coca cola
1 (1 pound) package powdered sugar ( Note:  1 pound of unsifed powdered sugar= about 4 1/4 cups.  1 lb. of sifted powdered sugar = about 4 3/4 cups. I used 4 cups of unsifted powdered sugar and it worked fine in this frosting)
1 teaspoon vanilla extract
1 cup pecans or nuts of your choice(Optional)
 
Bring margarine, cocoa and coca cola to a boil on top of the stove. Remove from heat and add vanilla and powdered sugar until frosting is of spreading consistency.  You can either stir in nuts or sprinkle on top of the cake. Spread over hot cake.
 
Enjoy!
 
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GERMAN CHOCOLATE CAKE

German Chocolate CakeGerman Chocolate cake is one of my favorite cakes.  The frosting makes the cake.  This is a great cake to serve to guests and family will love it, too. The original recipe came from an early seventies Progressive Farmer Southern Country Cookbook. I have made a few changes over the years.   I used to make this cake when my children were young and we lived on the farm. It has always been a favorite.

4 ounces or 1/4 pound package German’s sweet chocolate (You can get this at most groceries in the baking section. It is a 4 ounce bar like a candy bar).
1/2 cup water
1 3/4 cups sugar
1 cup butter or margarine, softened
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
 
Melt chocolate and water on top of the stove in a pot and cool.   Cream butter, sugar and eggs; beat well.  Add cooled chocolate and water, flour, salt, soda, buttermilk and vanilla extract mixing well with mixer.  Spray three 9 inch cake pans.  Divide the batter between the 3 pans (comes out to about 2 cups per cake pan).  Bake layers in preheated 350 degree oven for 30 to 35 minutes.  Cool about 10 minutes and remove from pans.  Frost with Pecan Frosting.
German Chocolate Cake
Coconut Pecan Frosting
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine or 8 tablespoons
3 eggs
1 1/2 to 2 cups coconut
1 cup pecans, chopped (can use walnuts, too)
1 teaspoon vanilla extract
 
Beat eggs and add to milk, sugar and butter.  Cook on medium heat about 12 minutes until bubbles and begins to thicken.  Stir constantly because it will burn easily.  Remove and add nuts, coconut and vanilla extract. Mix well and let cool.  Spread on tops of cake layers. Note: You can double this frosting if you like a lot.
 
Enjoy!
 
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MEXICAN WEDDING COOKIES

Mexican Wedding Cookies The Mexican wedding cookie is always popular at Christmas.  These cookies are served at Mexican weddings as a dessert as well. They are kind of like shortbread and will melt in your mouth.

1 cup powdered sugar, divided
1 cup butter or margarine or two sticks, softened
1 teaspoon vanilla extract
1 teaspoon almond extract, optional
2 cups all-purpose flour
1 cup pecan or almonds, ground
 
Beat the softened butter, 1/2 cup of the powdered sugar, the almond extract and the vanilla extract with mixer well.  Add the all-purpose flour and continue mixing until a dough forms. Fold in the pecans with a spoon. Make into 1 inch balls. Place on ungreased cookie sheet and bake in preheated 325 degree oven for 15 to 20 minutes. (Mine are usually done in 15 minutes but ovens vary).  Remove from oven and roll in the other 1/2 cup of powdered sugar. (I let mine cool and roll a second time which means you may need a little more sugar if you roll twice.)  Makes about 36 cookies depending on size you make them. Enjoy!
 
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Judy