Swiss Chocolate Cake

You may have heard this cake referred to as a candy bar cake. Whatever you want to call it, it's delicious! My mother has been making this cake all of my life and I think it's still my favorite cake.

Swiss Chocolate Cake

1 box Swiss Chocolate Cake mix
1 small box instant vanilla pudding
3 eggs
1½ cup milk
1 cup oil

Frosting
1- 12 oz carton Cool-Whip thawed
1 v8 oz pkg cream cheese
1 cup sugar
1 cup chopped pecans
3 Hershey bars

Mix cake ingredients together
Pour into 3 round greased cake pans and bake at 350 for 20-25 minutes
Let cool
For frosting beat cream cheese and sugar
Stir in candy bars
Ice Cake and serve

 This cake is rich, so just be aware of that when slicing. Sometimes for a little extra crunch, I'll fold in 3/4 cup of chopped pecans into the icing and sprinkle about 1/4 cup of chopped pecans on top. Put a few chocolate curls on top and voila! It makes for a pretty presentation and is always one of the first desserts gone at a pot-luck. Enjoy!

You may have heard this cake referred to as a candy bar cake. Whatever you want to call it, it's delicious! My mother has been making this cake all of my life and I think it's still my favorite cake.

Swiss Chocolate Cake

1 box Swiss Chocolate Cake mix
1 small box instant vanilla pudding
3 eggs
1½ cup milk
1 cup oil

Frosting
1- 12 oz carton Cool-Whip thawed
1 v8 oz pkg cream cheese
1 cup sugar
1 cup chopped pecans
3 Hershey bars

Mix cake ingredients together
Pour into 3 round greased cake pans and bake at 350 for 20-25 minutes
Let cool
For frosting beat cream cheese and sugar
Stir in candy bars
Ice Cake and serve

 This cake is rich, so just be aware of that when slicing. Sometimes for a little extra crunch, I'll fold in 3/4 cup of chopped pecans into the icing and sprinkle about 1/4 cup of chopped pecans on top. Put a few chocolate curls on top and voila! It makes for a pretty presentation and is always one of the first desserts gone at a pot-luck. Enjoy!

Cold Oven Pound Cake

My husband LOVES pound cake and I have tried several pound cake recipes, all of which were very unsuccessful. They were either dry or fell to pieces. When all hope was lost, my mother in-law came to the rescue with the recipe below. It's the best pound cake I have ever had!

Cold Oven Pound Cake

1 cup butter
1/2 cup shortening
3 cups sugar
1 Tbs vanilla flavoring
1 Tbs almond flavoring
5 eggs
3 1/4 cups all purpose flour ( cake flour can be used too)
1/2 tsp baking powder
1 1/4 cups milk ( can substitute half and half)

Cream sugar, butter, shortening and flavors (I also always add a splash more of the flavorings. I like my pound cake to have a richer taste) very well. About 4 minutes on high should do it. Reduce speed and add eggs one at a time. Sift flour and baking powder together 3 times and then add alternately with milk. Pour into a well greased 10-inch bundt or tube pan. For this recipe I use Pillsbury's baking spray with flour. I am here to tell you that it makes all the difference! My cakes come out so pretty!
Bake in a COLD oven at 350 for one hour. Do not preheat! Do not over bake this cake or it will be dry. Allow cake to cool completely before turning out onto plate.

This pound cake is moist and delicious! It comes out perfect every time. I really don't know if there are many things better than pound cake warm out of the oven with a tall glass of milk. Enjoy!

My husband LOVES pound cake and I have tried several pound cake recipes, all of which were very unsuccessful. They were either dry or fell to pieces. When all hope was lost, my mother in-law came to the rescue with the recipe below. It's the best pound cake I have ever had!

Cold Oven Pound Cake

1 cup butter
1/2 cup shortening
3 cups sugar
1 Tbs vanilla flavoring
1 Tbs almond flavoring
5 eggs
3 1/4 cups all purpose flour ( cake flour can be used too)
1/2 tsp baking powder
1 1/4 cups milk ( can substitute half and half)

Cream sugar, butter, shortening and flavors (I also always add a splash more of the flavorings. I like my pound cake to have a richer taste) very well. About 4 minutes on high should do it. Reduce speed and add eggs one at a time. Sift flour and baking powder together 3 times and then add alternately with milk. Pour into a well greased 10-inch bundt or tube pan. For this recipe I use Pillsbury's baking spray with flour. I am here to tell you that it makes all the difference! My cakes come out so pretty!
Bake in a COLD oven at 350 for one hour. Do not preheat! Do not over bake this cake or it will be dry. Allow cake to cool completely before turning out onto plate.

This pound cake is moist and delicious! It comes out perfect every time. I really don't know if there are many things better than pound cake warm out of the oven with a tall glass of milk. Enjoy!

Cranberry-Orange Pound Cake

This is a Pillsbury recipe with a bit of a change. The original recipe called for a butter rum sauce, but the lady that gave me this recipe recommended a glaze. The result is a pretty amazing tasting cake. The cranberries just pop with flavor when you bite into it.

Cranberry-Orange Pound Cake

Cake:
2 3/4 cups sugar
1 1/2 cups butter, softened
1 teaspoon vanilla
1 teaspoon grated orange peel
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 8oz container sour cream
1 1/2 cups chopped fresh or frozen (not thawed) cranberries

Glaze:
1 cup powdered sugar
1/4 teaspoon orange zest
1 Tablespoon orange juice

Heat oven to 350 degrees. Grease a 12 cup bundt pan. In a large bowl, beat sugar and butter until light and fluffy. And vanilla and orange zest. Blend wall. Beat in 1 egg at a time until well blended.
In a medium bowl, mix flour, baking powder and salt. Add to the butter mixture alternately with sour cream, beating after each addition. Gently stir in cranberries. This batter will be thick and heavy! Pour or spoon into the bundt pan and tap the pan a few time on the counter to settle the batter.
Bake 65-75 minutes or until a toothpick comes out clean. Cool 15 minutes and remove from the pan.

Immediately after you flip the cake out, mix together the ingredients for the glaze. It is supposed to be thick. If it seems too thick, just add a bit more orange juice.
Spoon the glaze over the top of the cake. The warmth from the cake will help the glaze to thin a bit and slide down around the cake.

This is a very flavorful cake that you won't regret making!

This is a Pillsbury recipe with a bit of a change. The original recipe called for a butter rum sauce, but the lady that gave me this recipe recommended a glaze. The result is a pretty amazing tasting cake. The cranberries just pop with flavor when you bite into it.

Cranberry-Orange Pound Cake

Cake:
2 3/4 cups sugar
1 1/2 cups butter, softened
1 teaspoon vanilla
1 teaspoon grated orange peel
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 8oz container sour cream
1 1/2 cups chopped fresh or frozen (not thawed) cranberries

Glaze:
1 cup powdered sugar
1/4 teaspoon orange zest
1 Tablespoon orange juice

Heat oven to 350 degrees. Grease a 12 cup bundt pan. In a large bowl, beat sugar and butter until light and fluffy. And vanilla and orange zest. Blend wall. Beat in 1 egg at a time until well blended.
In a medium bowl, mix flour, baking powder and salt. Add to the butter mixture alternately with sour cream, beating after each addition. Gently stir in cranberries. This batter will be thick and heavy! Pour or spoon into the bundt pan and tap the pan a few time on the counter to settle the batter.
Bake 65-75 minutes or until a toothpick comes out clean. Cool 15 minutes and remove from the pan.

Immediately after you flip the cake out, mix together the ingredients for the glaze. It is supposed to be thick. If it seems too thick, just add a bit more orange juice.
Spoon the glaze over the top of the cake. The warmth from the cake will help the glaze to thin a bit and slide down around the cake.

This is a very flavorful cake that you won't regret making!