OHIO RIVER BOTTOM SLUDGE CAKE
This is sooooo good! Chocoholics out there will love it! My boyfriend's mother made this for us one night and I fell in love with it. She found the recipe in a murder mystery novel. It is incredible, I warn you, you will wants seconds, and thirds of it.
Provided by Rockstar_lindsay
Categories Dessert
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Sift the dry ingredients from the first list together.
- Add the liquid items from the first list and blend well.
- Pour the mixture in the an 8-inch square greased glass baking dish (a 9x7 pan works just as well).
- Combine ingredients from the second list and sprinkle over the cake mixture.
- Pour the boiling water over everything but do not stir!
- Bake for 40 minutes.
- A fudgy crust will form on top and a thick sauce forms underneath.
- Let it stand for 15 minutes before serving.
- Goes great with some ice cream on the side!
Nutrition Facts : Calories 264, Fat 5.4, SaturatedFat 3.1, Cholesterol 13.6, Sodium 353.4, Carbohydrate 51.6, Fiber 1.2, Sugar 36.3, Protein 2.9
BLOOD ORANGE OLIVE OIL UPSIDE DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
- In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
- Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
- Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
- Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
- Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.
GUADALUPE RIVER BOTTOM PUDDING CAKE
Make and share this Guadalupe River Bottom Pudding Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Gelatin
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first three ingredients together and pat into 9x13" pan.
- Bake at 350 for 20 minutes.
- Cool.
- While bottom layer cools, blend cream cheese, sugar and 1 cup of the cool whip.
- Spread over cool crust.
- Prepare puddings separately according to package directions.
- Spread vanilla pudding over cool whip mixture.
- Spread chocolate pudding over vanilla pudding.
- Top with remaining cool whip and garnish with shaved chocolate.
- Chill several hours or overnight.
BLUEBERRY BOTTOM CAKE
I found this recipe off of a message board some years ago. It can be easily doubled and just about any berry can be used. Great warm with ice cream.
Provided by tammarie
Categories Dessert
Time 1h
Yield 1 cake, 9 serving(s)
Number Of Ingredients 12
Steps:
- mix dry ingredients, add butter and mix until crumbly.
- add milk, vanilla and eggs, mix until blended, do not over mix.
- grease an 8" square pan.
- mix blueberries, sugar and zest and put in pan.
- top with cake batter.
- cook 45 - 50 minutes at 350.
- sever warm or cold.
Nutrition Facts : Calories 275.6, Fat 6.8, SaturatedFat 3.9, Cholesterol 39.9, Sodium 247.7, Carbohydrate 51.5, Fiber 1.7, Sugar 33.7, Protein 3.7
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