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BellaOnline's Southern Cooking Editor


A New Twist on Southern Cakes

Guest Author - Monica Talley

Red Velvet Cake
Serves 10-12

1 box red velvet cake mix
1 large box chocolate pudding
1 ¼ cup water
½ cup raspberry syrup (used in coffees and teas for flavoring)
1/3 cup vegetable oil
4 eggs
1 ½ cups raspberry jam, seedless
Whipped Fluffy White Frosting, ( I use the canned Duncan Hines)

Mix together the cake mix and pudding. Add the water, raspberry syrup, oil and eggs. Mix in mixer for 3 minutes on high. Pour into two 9-inch greased and floured cake pans. Tap gently on the counter 3 times to release air bubbles. Bake in preheated 350F oven for 30 minutes. (DO NOT OVERBAKE) Let cake cool 10 minutes in the pan. Remove from pans and let cool completely on wire rack. To assemble the cake: Cut both layers of cake in half. You should have 4 cake layers now. Place 1st layer of cake on a plate. Place 1/3 cup of jam on the cake. Spread to ½ inch from corners. Place next layer of cake on top. Repeat with jam and cake layers, ending with a cake layer on the top. Refrigerate for approximately 2 hours. Frost the entire outside of the cake with white frosting. Refrigerate until ready to serve.

Monkey’s Uncle Cake
(Chocolate Banana Nut Cake)
Serves 8 to 10

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup Pecans, chopped
1 bag mini chocolate chips
1/2 cup butter
3 ripe bananas, mashed
2/3 cup buttermilk
2 eggs
1 teaspoon vanilla
Chocolate Fudge Icing

Preheat oven to 350F degrees. In a large bowl, mix together the flour, sugar, baking powder, salt and baking soda. Stir in pecans and chocolate chips. In a mixing bowl, using electric mixer, blend together butter and bananas on low just until blended. Slowly add buttermilk, eggs and vanilla. Fold banana mixture into dry ingredients and beat with mixer on low for 2 minutes. Pour mixture into lightly greased and floured cake pans and bake in oven for 30 minutes or until toothpick inserted in center comes out clean. Allow to cool, and frost with Chocolate Icing.

Sour Cream Pound Cake
Serves 8 to 10

1 box butter yellow cake mix
1 small package French vanilla pudding
¼ cup water
¼ cup oil
1 cup sour cream
3 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract

Combine in a large bowl, cake mix, pudding, water, oil, sour cream, eggs and extracts. Mix on low speed for about 1 minute on low speed. Mix for 3 additional minutes on HIGH. Pour into a greased and floured bundt or tube cake pan. Bake in a preheated 350F degree oven for 45 to 50 minutes. Remove cake from oven and let cool 15 minutes in pan. Loosen edges with a knife and turn out onto a cooling rack. Let cake cool completely and transfer to a serving plate. Dust lightly with powdered (10X) sugar just before serving.

Toasted Coconut Cake
Serves 10-12

1 butter yellow cake mix
1 small box coconut pudding mix
¾ cup water
¾ cup oil
4 eggs
2 teaspoons coconut or vanilla extract
1 cup toasted coconut (Place in baking dish in 350F oven for 10 minutes)
1 tub Fluffy Cream Cheese Frosting

Combine in a large bowl, cake mix, pudding, water, oil, eggs and extract. Mix on low speed for 1 minute then mix for additional 4 minutes on HIGH. Pour into two 9-inch greased and floured cake pans. Bake for 25 to 30 minutes. Remove cakes from oven and let cool on wire racks. When completely cooled, place 1st layer of cake on plate. Top with 1/3 cup of frosting. Top with remaining layer and frost cake completely. Gently press coconut into sides of frosted cake.

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Content copyright © 2018 by Monica Talley. All rights reserved.
This content was written by Monica Talley. If you wish to use this content in any manner, you need written permission. Contact Cati Arcuri for details.


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