Sweet Jeanette: Pecan Pie Cake

Sweet Jeanette: Pecan Pie Cake

Heavenly Surprise Cupcakes

Heavenly Surprise Cupcakes

Source: TOH prize winning recipes
Ingredients:

* 2 eggs
* 1-1/4 cups Sugar
* 1 cup buttermilk
* 2/3 cup canola oil
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1/2 cup baking cocoa
* 1-1/4 teaspoons baking soda
* 1 teaspoon salt
* FROSTING:
* 2/3 cup butter-flavored shortening
* 2/3 cup butter, softened
* 1 cup Sugar
* 1 can (5 ounces) evaporated milk
* 1 tablespoon water
* 1/2 teaspoon vanilla extract
* 2 cups Powdered Sugar

Directions:
In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth.
Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until tip of cake begins to crack. Pipe frosting in a spiral pattern over the top, beginning near the edge of the cupcake. Yield: 1-1/2 dozen. Editor's Note: The texture of this frosting is typical of one made with granulated sugar.

Crockpot Hot Fudge Cake

Hot fudge Cake

Source: TOH prize winning recipes



The originator of this recipe says that she sometimes subs butterscotch chips for the chocolate chips for a nice change. NO eggs in this recipe. :)


Ingredients:

* 1-3/4 cups Dark 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 semisweet chocolate chips
* 1-3/4 cups boiling water
* Vanilla ice cream

Directions:
In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream. Yield: 6-8 servings.