Southern Christmas Cake Recipes
Let Them Eat Cake!
If ever there were a time when the cooks in my family showed out, it was during the holidays. You'd better have saved room for dessert, because Granny was going to want you sample more than one. Get your grocery lists made, ladies and gentlemen. These are the must-makes of the season.
Now, That's Some Good Cake!
Strawberry Black Forest Torte
I know that black forest cakes are made from cherries, but I prefer strawberries with my chocolate, and so I did this twist on a favorite. I took the Duncan Hines recipe and tweaked it only slightly. Here it is. Thanks to the Duncan Hines people for the basic recipe. Maybe this will sell a few cake mixes for them as well.
1 pkg Duncan Hines® Moist Deluxe® Dark Chocolate Fudge Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
1 heaping tablespoon Miracle Whip (My own secret ingredient)
3 large eggs
1 tub of Cool Whip (Their recipe calls for whipped cream actually). Either one is fine.
1 (21 oz) can cherry pie filling (Here is where I switch gears and use STRAWBERRY pie filling)
Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans.
Prepare, bake and cool cake according to package directions.
To assemble, place one cake layer on serving plate. Spread two-thirds strawberry filling on cake to within 1/2-inch of edge. Spread 1.5 cups Cool Whip over strawberry pie filling. Top with second cake layer. Frost sides and top with remaining Cool Whip Spread remaining strawberry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.
Granny Lois' Punchbowl Cake
1 (18.25 ounce) package yellow cake mix 1 (5 ounce) package instant vanilla pudding mix 1 (16 ounce) can fruit cocktail 1 (21 ounce) can cherry pie filling 1 1/2 cups chopped walnuts 2 (8 ounce) containers frozen whipped topping, thawed 1 (15 ounce) can crushed pineapple, with juice Bake cake mix according to package directions for 2 layers, let cakes cool. While baking make pudding as per package directions and set aside to firm. Then crumble one layer of cake in bottom of large punch bowl, spread with 1/2 of the vanilla pudding , then the entire can of fruit cocktail, 1/2 of the cherry pie filling, 1/2 of the nuts, then 1/2 of the whipped topping. Place the second layer of cake in the bowl and spread with remainder of the vanilla pudding, the entire can of crushed pineapple, the remaining cherry pie filling, nuts, top with the remaining 1/2 of the whipped topping. Garnish top with chopped nuts. Serve with a large spoon.
Granny Lois' Strawberry Angel Food Cake
Prepare boxed Angel Food cake mix according to package directions. Allow to cool. Separate cake into two layers. For the filling: Mix 1 box cream cheese with 1 box of confectioner's sugar and 1 stick of butter. Mix well on high until creamy. Spread on bottom layer. On top of that put a layer of sweetened strawberries mashed. Add top layer of cake. Frost entire cake with Cool Whip. Top with more mashed sweetened strawberries to make pretty.
Moist McCoy Carrot Cake Cupcakes
(Uncle Tim's Recipe)
For the cupcakes:
- 2 cups Martha White self-rising flour
- 2 teaspoons ground cinnamon
- 2 cups granulated sugar
- 2 (4-ounce) jars strained carrot baby food
- 4 eggs
- 1 1/2 cups vegetable oil
For the frosting:
- 1 stick salted butter softened
- 1 (8-ounce) package Philadelphia cream cheese, softened
- 1 box or so of XXX sugar
- dash of vanilla extract
Preheat oven to 325 degrees F. - use cupcake liners or grease and flour cupcake pans
For the cupcakes:
Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes. Pour batter into prepared pans. Bake for 18 to 22 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Allow to cool completely before frosting.
For the frosting:
Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
Frost your cupcakes.