Kixxie’s World

SOUTHERN OATMEAL CAKE

1 C oatmeal

1 C brown sugar

1/2 C oil

1 tsp baking soda

1 tsp cinnamon

1 1/2 C hot water

2 eggs

1 1/3 C flour

1 tsp baking powder

1/2 tsp salt

Mix hot water and oatmeal; set aside to cool. Cream together sugars, eggs & oil; set aside. Sift together dry ingredients. Mix oatmeal/water in with creamed mixture; add flour mixture. Pour into a greased 9 x 13 inch pan. Bake at 350° for 35 minutes.

Topping:

3/4 C butter

1/2 C coconut

3 TBSP milk

1/2 to 1 C walnuts

1/2 C brown sugar

Put all ingredients in saucepan. Bring to a boil till and continue boiling until thick. Pour topping on cake and then put back in the oven for 5 minutes.

CHERRY-CHOCOLATE CAKE

Cake: 

1 pkg chocolate cake mix

1 (21 oz) can cherry pie filling

3 eggs

Combine cake mix, eggs and pie filling; mix until blended. Bake 35-40 minutes at 350° in a greased 9 x 13 inch pan. NOTE: when mixes call for oil DO ADD THE OIL.

Frosting:

1 C sugar

1/3 C milk

5 TBSP butter

1 (6 oz) pkg chocolate chips

Mix all but the chips in a pan and bring to a boil; boil for 1 minute. Remove from heat. Stir in chocolate chips until melted and smooth. Spread over the cooled cake.

HOT FUDGE PUDDING CAKE

Cake:

1 1/4 C all purpose flour

3/4 C sugar

1/4 C unsweetened cocoa

1 1/2 tsp baking powder

1/2 tsp salt

1/2 C milk

2 TBSP margarine or butter, melted

1 tsp vanilla

Pudding Mixture:

1 C sugar

1/4 C unsweetened cocoa

dash salt

1 1/3 C boiling water

Heat oven to 350°.

Lightly spoon flour into measuring cup and level off.

In medium bowl, combine flour, 3/4 C sugar, 1/4 C cocoa, baking powder and 1/2 tsp salt.  Mix well. Add milk, margarine & vanilla and then stir until well blended. Spread batter in ungreased 8 inch square or 9 inch round cake pan. In small bowl, combine 1 cup sugar, 1/4 C cocoa and dash salt.  Mix well and sprinkle evenly over cake batter. Pour boiling water over sugar mixture. Bake for 40-50 minutes or until center is set and firm to touch.

Serve warm. Store in refrigerator. (This cake makes it’s own sauce as it bakes. Spoon the sauce over the pieces of cake)

Eclair Cake

Ingredients for crust:
1 cup water
1/2 cup margarine
1/4 tsp salt
1 cup flour
4 eggs

Bring water, margarine and salt to a rapid boil. Remove from heat and add flour. Stir until it forms a ball. Beat in eggs one at a time. Spread into a greased and floured 9 x 13 pan. Bake at 400 for 40-50 minutes. Cool and cut in half lenghwise.

Filling:
2 small boxes of Instant Vanilla Pudding
2 1/4 cups milk
1 tsp vanilla
12 oz Cool Whip

Beat pudding, milk and vanilla until thick. Fold in Cool Whip. Spread on cooled bottom crust. Put top crust over filling.

Topping:
1/2 stick margarine
2 Tbs cocoa
1/4 cup milk
2 cups powdered sugar

Bring margarine, cocoa and milk to rapid boil. Remove from heat and add powdered sugar. Stir well. Drizzle over top crust when cooled but not set.

Refrigerate desssert at least 2 hours before serving