Marvelous Recipes

When the weather is hot and your family is in the mood for a rich chocolate dessert, try this delicious fudge cake served straight from your slow cooker! You won’t believe how yummy it is until you try it!

1-3/4 cup packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semi-sweet chocolate or butterscotch chips
1-3/4 cups boiling water
Vanilla ice cream, (optional)

1. In a large bowl, combine 1 cup of the brown sugar, the flour, 3 tablespoons of the baking cocoa, the baking powder and salt; set aside.

2. In a separate medium bowl, combine the milk, butter and vanilla; stir into the dry ingredients just until moistened. Spread evenly into a 3-quart slow cooker coated with cooking spray. Sprinkle with the chips.

3. In a medium bowl, combine the remaining brown sugar and baking cocoa; stir in the boiling water until blended. Pour over the 3. batter in the slow cooker (DO NOT STIR).

4. Cover and cook on High for 4 to 4-1/2 hours or until a toothpick inserted into the center of the cake comes out clean. Serve warm with a scoop of vanilla ice cream, if desired. Makes 6 to 8 servings.

Emily

A delightful dessert served warm all by itself or topped with vanilla ice cream. Either way, it is totally delicious!

3/4 cup vegetable shortening
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
2-1/2 cups sifted self-rising flour*
1 cup milk
3 cups pared chopped apples
1 cup walnuts or pecans
Caramel Topping (recipe below)

1. Preheat oven to 300 degrees F. Grease a 13×9x2-inch baking pan; set aside. In a large mixer bowl, cream the shortening, sugar and vanilla until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

2. Add the flour and milk alternately to the creamed mixture; beat just until blended. Stir in the chopped apples and nuts. Pour into prepared baking pan. Bake 1 hour and 10 minutes or until a toothpick inserted in center of cake comes out clean.

3. Remove from the oven and pour hot Caramel Topping over the hot cake. Cool in the pan.

* If using all-purpose flour, sift 3 teaspoons baking powder and 3/4 teaspoon salt with the flour.

Caramel Topping

1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/4 cup milk

In a small saucepan, combine all the ingredients. Heat and stir until blended. Bring to a boil; boil 2 minutes. Pour evenly over hot cake. Makes 24 servings.

Emily

My best friend shared this recipe with me over 30 years ago and it is still one of my favorites!

1 (20 oz) can crushed pineapple (use juice)
1 (21 oz) can cherry pie filling
1 yellow cake mix (prepared according to package directions)
1 cup chopped pecans
2 sticks butter or margarine

Spread the crushed pineapple in the bottom of an ungreased 13×9x2-inch baking dish. Spoon the cherry pie filling over the pineapple layer.

Pour the yellow cake batter evenly over the cherry pie filling layer. Sprinkle the chopped pecans over the cake batter. Slice 2 sticks of butter or margarine over the entire area.

Bake at 350 degrees F for 1 hour or until brown on top. Cut into squares to serve. Makes 24 squares.

Emily

A chocolate lover’s dream come true; rich, moist chocolate cake drizzled with chocolate glaze. Yummy!

1-2/3 cups all-purpose flour
1-1/2 cups granulated sugar
1/2 cup baking cocoa
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup vegetable shortening
1-1/2 cups buttermilk*
1-1/4 teaspoons vanilla extract
Chocolate Glaze (recipe below)

1. Generously grease and flour a 12 cup Bundt pan. Set aside. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt; blend well.

2. Add the eggs, shortening, buttermilk and vanilla extract. Beat on low speed of electric mixer for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into prepared Bundt pan.

3. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack and cool completely. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.

Chocolate Glaze:

In a small saucepan over high-heat, bring 1/4 cup granulated sugar and 1/4 cup water to a full rolling boil, stirring until sugar is dissolved; remove from heat. Immediately add 1 cup semi-sweet chocolate chips. Stir until chips are melted and mixture is smooth. Cool until slightly thickened.

* If buttermilk is unavailable use 1-1/2 tablespoons vinegar plus enough milk to equal 1-1/2 cups.