Simple Embellishment to a Betty Crocker Standard

I prefer to bake cake from scratch. But that doesn't mean I always do. Sometimes a box cake is good, too. A few weeks ago, I was in the grocery store line and the person in front of me didn't get all of their groceries. They left their Betty Crocker Pound Cake behind and the checker put it in with my groceries. I didn't realize it until I got home. So, I put it away to use on a day when I wanted to fix a quick and easy dessert. If any of you try to tell me that you would have returned it to the store, I will not believe it. So don't even try. Do gooders.

I followed the directions on the package and added 6 oz of chocolate mini morsels and about 1 cup of pecans. I baked it in my removable bottom flower pan for about 25 minutes.
It was sooooo good, especially warm.


Heartfelt thanks to the lady in front of me at the grocery store for the unintentional contribution she made to my family and to my blog.

Million Dollar Pound Cake

This is a fabulous pound cake recipe from Southern Living. I have made it many times and it has always been delicious, which is mostly due to the 4 STICKS OF BUTTER. The original recipe calls for a teaspoon of almond extract, but I reduce that to 1/2 teaspoon because I find almond extract to be very overpowering in large quantities. The recipe also calls for the cake to be baked in a 10 inch tube pan. I wanted to use a pan I found at kitchenkraft because it makes the cake look really special. Since the pan has a smaller capacity than a 10 inch tube pan, I baked the overage in individual pie pans, which I will show in the photos after the recipe.


Million Dollar Pound Cake

2 cups butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract
1 teaspoon vanilla extract

In a large mixing bowl, cream butter until fluffy.
Gradually add sugar, beating until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour, just until blended.
Stir in extracts.
Pour batter into a greased and floured 10-in. tube pan.
Bake at 300 degrees for about 1 hour and 40 minutes (note: mine was ready in 1 hour and 30 minutes) or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.


Beat butter until fluffy. Add eggs, one at a time. Add remaining ingredients according to the recipe. Pour into prepared pans and bake at 300 for 1 hour and 40 minutes.

This is my cake pan:

I baked the rest of the cake batter in 3 individual pie pans:

The cake will be golden brown:

There is a fruit design on the top and a nice basketweave design on the sides.

Fresh strawberries go well with this cake.

Add a little sugar to chopped strawberries and they will make their own syrup after a few minutes.

Sometimes the best recipes can come from the simplest of ingredients.

Chocolate Cake

This is a recipe that I found on the Pioneer Woman's website. I altered it a little to simplify it. It still involves a few steps, but is well worth the effort. I made it for a party we had at work and it was such a big hit that I am going to make it for another party we are having next week.

Chocolate Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 5 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350 degrees for 20 minutes.

While cake is baking, make the icing:
Melt 1 and 3/4 sticks butter in the microwave.
Add 4 heaping tablespoons cocoa and stir to combine.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
1 cup chopped pecans
Stir together and pour over warm cake.


Combine the flour, sugar, and salt:

Stir butter and cocoa together in a saucepan and add boiling water:

Add to flour mixture and stir:

Stir together eggs, buttermilk, and baking soda:

Beat ingredients together:

Pour into a greased jelly roll pan. I used a 15 x 10 inch one. Bake at 350 for 20 minutes.

This is what the cake looks like. It doesn't rise much:

Prepare frosting and spread over cake while it is still warm:


Mmmm.... If you like chocolate, you will love this.