until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla; serve warm over Savannah Chocolate Cake (or your favorite sheet cake).
Mama's Pound Cake
SERVES 16 TO 20
½ pound (2 sticks) butter
½ cup Crisco shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 cup milk
1 teaspoon vanilla
Preheat oven to 325 degrees. Cream butter and shortening together. Add sugar, a little at a time. Add eggs, one at a time, beating after each. Sift together dry ingredients and add to mixture alternately with milk, starting with flour and ending with flour. Add vanilla. Pour into greased and floured tube pan and bake for
1
½ hours.
Chocolate Chip Nut Cake
SERVES 16 TO 20
½ cup Crisco shortening
½ pound (2 sticks) butter
2¾ cups sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
One 12-ounce package semisweet chocolate chips
1½ cups chopped pecans or walnuts
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each. Sift flour with baking powder. Add to creamed mixture, alternating with milk. Roll nuts and chocolate chips in a little flour and add to mixture, then add vanilla. Pour into a greased and floured tube pan. Place in cold oven and bake at 325 degrees for about 1½ hours, or until done.
Luscious Lime Cheesecake
SERVES 15 TO 20
Preheat oven to 300 degrees. Reserve ½ cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil. Mix well (mixture will be crumbly). Press evenly in bottom and 1½ inches up sides of greased 13 × 9-inch pan. In same bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Add remaining eggs and reserved cake mix and beat 1 minute at medium speed. Stir in lime zest, lime juice,
One 18¼-ounce package yellow cake mix
4 eggs
¼ cup vegetable oil
Two 8-ounce packages cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
2 teaspoons grated lime zest
⅓ cup fresh lime juice
1 teaspoon vanilla
One 8-ounce container Cool Whip, or 2 cups heavy cream, whipped with ½ cup sugar until stiff
Lime slices, for garnish
and vanilla. Pour into prepared crust. Bake for 50 to 55 minutes or until center is firm. Cool to room temperature. Chill thoroughly. Spread Cool Whip over top. Cut into squares to serve. Garnish with lime slices.
Grandmother Paul's Sour Cream Pound Cake
SERVES 16 TO 20
½ pound (2 sticks) butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
½ teaspoon baking soda
6 eggs
1 teaspoon vanilla
Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes.
The Lady & Sons
Gooey Butter Cakes
SERVES 15 TO 20
I could write a full chapter on this dessert. It is the number-one choice in our restaurant.
One 18¼-ounce package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13 × 9-inch baking pan. Prepare filling.
FILLING
One 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons (1 stick) butter, melted
One 16-ounce box powdered sugar
Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do not overbake.
VARIATIONS :
For the holidays, add a 15-ounce can of pumpkin to the filling; add cinnamon and nutmeg.
Add a 20-ounce can of drained crushed pineapple to the filling.
Use a lemon cake mix. Add lemon juice and zest to the filling.
Use a chocolate cake mix with cream cheese filling. Add chocolate chips and nuts on top.
Use a spiced carrot cake mix. Add chopped nuts and shredded carrots
Mama's Pound Cake
SERVES 16 TO 20
½ pound (2 sticks) butter
½ cup Crisco shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 cup milk
1 teaspoon vanilla
Preheat oven to 325 degrees. Cream butter and shortening together. Add sugar, a little at a time. Add eggs, one at a time, beating after each. Sift together dry ingredients and add to mixture alternately with milk, starting with flour and ending with flour. Add vanilla. Pour into greased and floured tube pan and bake for
1
½ hours.
Chocolate Chip Nut Cake
SERVES 16 TO 20
½ cup Crisco shortening
½ pound (2 sticks) butter
2¾ cups sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
One 12-ounce package semisweet chocolate chips
1½ cups chopped pecans or walnuts
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each. Sift flour with baking powder. Add to creamed mixture, alternating with milk. Roll nuts and chocolate chips in a little flour and add to mixture, then add vanilla. Pour into a greased and floured tube pan. Place in cold oven and bake at 325 degrees for about 1½ hours, or until done.
Luscious Lime Cheesecake
SERVES 15 TO 20
Preheat oven to 300 degrees. Reserve ½ cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil. Mix well (mixture will be crumbly). Press evenly in bottom and 1½ inches up sides of greased 13 × 9-inch pan. In same bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Add remaining eggs and reserved cake mix and beat 1 minute at medium speed. Stir in lime zest, lime juice,
One 18¼-ounce package yellow cake mix
4 eggs
¼ cup vegetable oil
Two 8-ounce packages cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
2 teaspoons grated lime zest
⅓ cup fresh lime juice
1 teaspoon vanilla
One 8-ounce container Cool Whip, or 2 cups heavy cream, whipped with ½ cup sugar until stiff
Lime slices, for garnish
and vanilla. Pour into prepared crust. Bake for 50 to 55 minutes or until center is firm. Cool to room temperature. Chill thoroughly. Spread Cool Whip over top. Cut into squares to serve. Garnish with lime slices.
Grandmother Paul's Sour Cream Pound Cake
SERVES 16 TO 20
½ pound (2 sticks) butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
½ teaspoon baking soda
6 eggs
1 teaspoon vanilla
Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes.
The Lady & Sons
Gooey Butter Cakes
SERVES 15 TO 20
I could write a full chapter on this dessert. It is the number-one choice in our restaurant.
One 18¼-ounce package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13 × 9-inch baking pan. Prepare filling.
FILLING
One 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons (1 stick) butter, melted
One 16-ounce box powdered sugar
Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do not overbake.
VARIATIONS :
For the holidays, add a 15-ounce can of pumpkin to the filling; add cinnamon and nutmeg.
Add a 20-ounce can of drained crushed pineapple to the filling.
Use a lemon cake mix. Add lemon juice and zest to the filling.
Use a chocolate cake mix with cream cheese filling. Add chocolate chips and nuts on top.
Use a spiced carrot cake mix. Add chopped nuts and shredded carrots
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