1/2 cup softened butter, 1/2 cup sugar, 2 eggs, 8 oz. sour cream, 1 package Jiffy corn muffin mix, 1 can (15&1/4 oz.) whole kernel corn drained, 1 can (14 & 3/4 oz) can of creamed corn. In large bowl, mix butter, sugar. Add eggs one at a time beating after each. Add sour cream. Gradually add muffin mix alternating with milk. Fold in corn. Pour into greased 3 quart baking dish. Bake uncovered 45 to 50 minutes at 325 til lightly brown on top.
Category Archives: Blog
Butter Pecan Cake by Louise Hodges
1 Box Betty Crocker Butter Pecan Cake Mix, 2/3 cup oil, 4 eggs, 1 cup milk, 1 can coconut pecan icing, 1 can chopped pecans. Preheat oven to 325. Grease and flour bundt pan. Add 1/2 cup pecans at bottom of cake pan. Mix cake mix, oil, eggs and milk together. Beat at medium speed for 2 minutes. Add can of coconut pecan frosting to bottom. Add remaining 1/2 cup pecans to batter. Mix well. Pour into pan and Bake at 325 for one hour or until done.
Coconut Nut Cake by Shelby Bousman
2 cups sugar, 3 eggs, 1 cup oil. Blend and Add 3 cups plain flour, 1/2 tsp. salt, 1/2 tsp soda, 1/2 tsp. baking powder, 1 cup Black Walnuts, 1 cup coconut, 1 cup buttermilk, 2 tsp. coconut flavoring. Mix and bake at 325 one hour and 5 minutes.
Glaze:
1 stick butter, 1/2 cup buttermilk, one and 1/2 cups sugar, 1/2 tsp. soda. Melt butter. Add all ingredients and bring to boil. Pour over cake right out of oven. Let cake sit for one hour before taking out of pan. Use bundt or pound cake pan.
Steve Bousmans Chocolate Cake
Thank you Steve. The cake is delicious!
Strawberry Shortcake by Frances Lavender
One Box Duncan Heinz Strawberry Cake Mix. Cook according to package directions in a 9 x 13 inch dish. Top with two packages of frozen strawberries and Cool Whip. Cut into squares and enjoy.
Oreo Cookie Cake by Adele Scott….
One lb. oreo cookies
1 cup melted margarine
8 oz. soft cream cheese
two 8 oz. containers of whipped topping
1 cut powdered sugar
1 large package in instant chocolate pudding.
Crush cookies and set aside 1/2 cup of mixture.
Mix crumbs with butter and press into a 9×13 pan. put in refrigerator for one hour. Mix cream cheese and sugar and one carton of whipped topping and spread over crust. let sit in refrigerator. mix chocolate pudding according to package directions and spread over cheese mixture. Top with other 8 oz, whipped topping and garnish with cherries.