Boston Cream Poke Cake Recipe from The Country Cook. Tastes jut like a Boston Cream Pie but so much easier to make and I always come home with an empty dish. Everyone loves it and it gets better the longer it sits. Best dessert ever!
Classic, made-from-scratch Chocolate Fudge Cupcake 6 tbsp. Butter ½ c. dark brown sugar 1/3 c. sugar 2 eggs 1 tsp. vanilla ½ c. All purpose flour 1 c. Szauce 350° butter and chocolate – microwave add sugar, eggs, and vanilla add flour bake 20-25 minutes.
Honey Bun Cake! 1 yellow cake mix 1 cup brown sugar 2 cups powdered sugar 3/4 cup oil 1 Tablespoon cinnamon 4 Tablespoons milk 4 eggs 1 Tablespoon vanilla extract 8 oz sour cream Mix cake mix, oil, eggs, and sour cream by hand, about 50 strokes. Put half the batter in 9 x 13 pan. Combine brown sugar and cinnamon and spread over entire cake. Spread the rest of the batter on top of this. Use a knife to make swirls in the cake. Bake at 325 degrees for about 40 minutes. Blend powdered…
PUMPKIN CRISP. Preheat oven to 350 degrees. Combine 15 ounce can of pumpkin,1 cup evaporated milk, 1 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Sprinkle a box cake mix and chopped pecans over top. Pour one cup of melted butter. Bake for 60 minutes and top with whip cream. --Just what I need more reasons to love pumpkin.