Blueberry Coffee Cake

JULIE ROYLE

TOPPING
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/4 cup pecans, chopped (optional)

CAKE
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
dash of salt
1/2 cup margarine
1 cup sugar
2 eggs 1 cup sour cream
1 teaspoon vanilla
2 cups fresh blueberries (frozen okay)

Combine sugar and cinnamon in small bowl. Cut in butter until mixture is crumbly. Add nuts if desired. Refrigerate topping for 30 minutes. Mix together flour, baking powder, baking soda and salt. Set aside. Beat margarine and sugar in large bowl. Add eggs, sour cream and vanilla. Mix well. Add dry ingredients; mix well. Fold in blueberries. Pour into greased 9" x 13" pan. Sprinkle topping mixture over batter. Bake at 350° for 40 to 45 minutes.

Zucchini Chocolate Cake

LAUREN POSEY

CREAM TOGETHER

1/2 cup soft margarine

1/2 cup cooking oil

1 3/4 cup sugar

2 eggs

1 cup milk (regular)

1 teaspoon vanilla

MIX WITH

2 1/2 cups flour

4 tablespoons cocoa

1/2 teaspoon cinnamon

1 teaspoon clove

1/2 teaspoon baking powder

1 teaspoon baking soda

ADD

2 cups grated uncooked zucchini.

Put in greased and floured 9" x 13" pan. Bake at 350° for 40 minutes.

Grandma Tingey’s German Chocolate Cake

SARA JENSEN

3/4 cup evaporated milk

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup butter

1 teaspoon vanilla

3 egg yolks, beaten

1 1/2 cups coconut

1 cup chopped pecans (slightly toasted, optional)

German chocolate cake mix (make according to directions)

Combine evaporated milk, sugars, butter and vanilla and bring to a boil over medium-high, stirring constantly. Remove from heat, and add a little of the hot mixture to the eggs (temper the eggs.) When tempered, add the eggs into mixture and boil for 1 minute until it thickens. Add coconut and pecans. Pour over cooled cake. Best if served after frosting cools.

IF YOU LIKE FROSTING, DOUBLE THE RECIPE!

Macadoches Cake

SARA JENSEN

1 cube butter

4 tablespoons cocoa

1/2 cup shortening

1 cup water

Bring ingredients to a boil (adding cocoa last.) While bringing to a boil, combine in a large bowl:

2 cups flour

2 cups sugar

Pour the boiling mixture over the flour/sugar mixture and then add:

2 eggs

1/2 cup buttermilk (can use milk with 1 tablespoon vinegar and let sit)

1 teaspoon baking soda

1 teaspoon vanilla

Pour into a large jellyroll pan and bake at 400° for 20 minutes. About halfway into bake time, bring the following ingredients to a boil:

1 cube butter (melt over low and add additional ingredients after melted)

4 tablespoons cocoa

6 tablespoons milk

As soon as it starts boiling, remove from heat (with about 2 minutes left on the cake cook time) and add the rest of the ingredients, beating with a hand mixer:

1 box powdered sugar

1 cup pecans, chopped

1 teaspoon vanilla

Pour the frosting over the hot cake as soon as you remove it from the oven, distributing evenly. Wait for the frosting to melt (about 30 seconds) and spread carefully over the cake (pecans can create holes in the cake if spread too aggressively.) Let cool and serve.

THIS WAS MY FAVORITE SHEET CAKE WHEN I GOT MARRIED. MAKE SURE EVERYTHING IS MEASURED OUT BEFORE YOU MAKE IT BECAUSE THE TIMING IS CRUCIAL!

Julie’s Birthday Cake

JULIE ROYLE

1 package German chocolate cake mix

water, vegetable oil and eggs as called for on cake mix package directions

1 (14-ounce) can sweetened condensed milk

1 (16-ounce) jar caramel topping

1 (8-ounce) container frozen whipped topping, thawed (3 cups)

1 (8-ounce) bag toffee chips or bits

Heat oven to 350°. Make and bake cake as directed on package for 9" x 13" pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Lemon Yogurt Cake

JULIE ROYLE

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cup sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

GLAZE

1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

Preheat oven to 350°. Grease an 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester place in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow to cool in the pan for 10 minutes. Carefully remove cake from pan and place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Serve alone or with Blueberry Sauce.

Lemon Cake

JULIE ROYLE

1 lemon cake mix

1 box lemon pudding mix

4 eggs

1 cup water

1/2 cup oil

GLAZE

3 cups confectioners’ sugar

1/2 cup plus 3 tablespoons lemon juice

Preheat oven to 350°. Grease 9" x 13" pan and set aside. Beat cake mix, pudding mix, eggs, water and oil for 4 minutes. Pour into pan and bake 30 minutes, or until a cake tester placed in the center of the cake comes out clean (do not over bake!) Let cool for 5 to 10 minutes.

Mix confectioners’ sugar and lemon juice until smooth. Poke holes generously into cake with a large pronged fork (the more the better.) Pour powdered sugar and lemon juice mixture over cake. Mixture should be completely absorbed by cake. Cool completely or serve warm.