Olive Oil Cake

3/4 c sugar (160 g)

2 large eggs, room temperature

1 Tbs fresh lemon zest

2/3 c extra virgin olive oil (135 g)

1/2 c sour cream (or plain Greek yogurt), room temperature (113 g)

1/4 c milk (not skim), room temperature (62 g)

2 Tbs fresh lemon juice

1 1/3 c flour (190 g)

3/4 tsp baking powder

1/4 tsp salt

Optional:

Powdered sugar, for dusting; berries to look pretty, whipped cream because it's fun

Preheat oven to 350℉, line the bottom of a 9-inch round cake pan with parchment, lightly grease bottom and sides, set aside.

In a large mixing bowl, add sugar, eggs, lemon zest and beat with an electric mixer until thick and light in color, 2-3 minutes (don't skimp on the time!).  Add olive oil, sour cream, milk, and lemon juice.  Mix until well combined.  Add the flour, baking powder, and salt.  Mix until the batter is combined and no dry streaks remain.

Spread the batter evenly in the prepared pan.  Bake for 25-30 minutes until the top of the cake springs back lightly to the touch and a toothpick comes out clean.  Let the cake cool in the pan for 5-7 minutes before turning out onto a cooling rack or (non-plastic) serving plate.  Let cool completely.

Dust the top of the cake lightly with powdered sugar right before serving.

From Mel's Kitchen Cafe

Amish Fudge Cake

1 c flour
2 tsp baking powder
1/4 tsp salt
1 c unsweetened cocoa
1 c sugar
about 1/2 c milk
2 Tbs shortening, melted
1 tsp vanilla

Sauce:
1 1/2 c brown sugar
5 Tbs cocoa
1 3/4 c hot water

Vanilla ice cream


Mix together dry ingredients, then stir in milk, melted shortening, and vanilla.  Mixture will be very stiff.  Spread in an 8" or 9" square pan.

Sprinkle brown sugar and cocoa over batter.  Pour hot water over all.  Bake at 350 for 45 minutes.  Serve warm with ice cream.


From Experience Ohio Amish County

(Don't Bake This) Cookie Dough

2 sticks of butter, softened
3/4 c sugar
3/4 c brown sugar
1/4 c milk
1 tbs vanilla
2 1/2 c flour
1/4 tsp salt
1 c mini chocolate chips

Combine butter and sugars in a mixing bowl and cream together until light and fluffy, about 2 minutes.  Beat in milk and vanilla until smooth.  Beat in the flour and salt until just combined.  Stir in chocolate chips.  Eat as is.  OR, shape dough into balls and freeze, and then use later for:

-ice cream mix in
-Cookie Dough Cupcakes

(For cupcakes, preheat oven to 350.  Use this cake recipe.  Place one ball of cookie dough in each cupcake liner, spoon cake batter over them.  Bake 16-18 minutes.  Don't bother with frosting-- these don't need it.)


From Kevin & Amanda

Best Chocolate Cake

1 box devil's food cake mix
1 small box instant chocolate pudding mix
1 c sour cream
1 c vegetable oil
4 eggs, beaten
1/2 c milk
1 tsp vanilla
2 c mini chocolate chips


Preheat oven to 350.  Spray baking dish with non-stick spray.  In a very large bowl, mix together everything except the chocolate chips.  Batter will be thick.  Then stir in the chocolate chips.   Pour batter into cake pan of choice (2 9" rounds work great).  Follow baking guidelines on box, check on it every 5 minutes.  Usually takes about 45 minutes.


From Kevin & Amanda

Chocolate and Peanut Butter Cake

Cake:
2 c sugar
1 3/4 c flour
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water

Cream:
2 c whipping cream
1 10 oz. package peanut butter chips

Glaze:
3 Tbs butter
3 Tbs cocoa powder
1/4 tsp vanilla
3 Tbs water
1 c powdered sugar



Heat oven to 350.  Grease and flour two 9-inch round pans.  Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla.  Beat 2 minutes on medium speed.  Stir in boiling water (batter will be thin).  Pour into pans, bake 30-35 minutes.  Cool 10 minutes, remove to wire racks.  Cool completely.

Heat 1/2 c cream and peanut butter chips over low heat, stirring constantly, until smooth.  Cool to room temperature.

Beat remaining whipping cream until stiff.  Stir 1/3 c into peanut butter mixture.  Fold in remainder

Spread half (or less) of the peanut butter cream between the cake layers, the remainder on top.  Refrigerate for 30 minutes.

Melt butter in saucepan.  Add cocoa and water, stirring until thickened.  Remove from heat.  Gradually add powdered sugar.  Whisk until smooth.  Add vanilla.  Drizzle glaze over refrigerated cake.  Store cake covered in refrigerator.


From Grouprecipes.com

Popcorn Cake

4-5 quarts popped popcorn, kernels removed, in a large bowl

Melt: 1 lb marshmallows and 1/4 lb butter together.  Add 1/2 lb M&Ms (or anything colorful as desired).  Mix together with popcorn (grease hands and spoon for easier handling).  Press into a well-greased angel food cake pan.  Decorate with additional M&Ms.


*Be careful using birthday candles as popcorn can be flammable!


From my Grandma Bentley