Pineapple Angel-food Cake

What a lovely treat to eat and so easy to make. My sister-in-law told me how to make it years ago, and I finally made it this afternoon.

Pineapple Angel-food Cake


Pour a store bought package of angel food cake mix into a bowl. Open a can of crushed pineapple and pour it into the dry cake mix. Stir until well mixed. Pour into a greased cake pan and bake in a preheated 350  degree oven for about 40 minutes. I checked mine after 35 minutes and it wasn't quite done. When done, take it out and cool in pan.

There ya go. Now... do not do what I did. I put mine into a bundt pan, first mistake, it isn't large enough. Second mistake is when I did what it said to do on the angel food cake package and turned the pan upside down on a bottle to cool. Part of the cake fell out and the bottle, cake pan, and cake fell over onto the counter and made a crumbly cake mess. It still tastes good.  YES! Next time I will just put it into a regular cake pan.  Yeah...   : )

Sour Cream Chocolate Cake

Yuuuummmmmm....  yessiree...

Livi's sixth birthday was last weekend and due to the fact that everyone was ill during the time... we didn't go see her and they didn't come here. LOL  Soooo... today they came over for cake and ice cream and, of course, the presents!!! She is wearing one of her gifts now and coloring with another gift. She said the cake was good, too. :)

Sour Cream Chocolate Cake  Taste of Home Winning Recipes, pg 394

• 4 squares unsweetened chocolate, melted and cooled
• 1 C water
• 3/4 C sour cream
• 1/4 C shortening
• 1 tsp vanilla extract
• 2 eggs, beaten
• 2 C flour
• 2 C sugar
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder

In a mixing bowl combine the first six ingredients; mix well. Combine the dry ingredients; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes.

Pour into two greased and floured 9 inch round baking pans. Bake at 350 degrees F for 30 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. Frost when cool.

Of course, I don't have squares of baking chocolate so I use cocoa. 3 T cocoa + 1 T oil = 1 sq choc. I also didn't have sour cream so I used plain yogurt. It works. :) mmm... I don't have two round cake pans the same size, either, so I put it into a 9 x 13 inch cake pan.

There is also a sour cream frosting to make to put on it, but I didn't have any powdered sugar so I made a boiled chocolate fudge frosting. Do NOT put it into the refrigerator to make it cool faster. It just makes the sugar re-crystalize, even more so if you leave it in longer than you anticipated because you forgot it was in there to begin with.  Sooooo... much stirring later it was ready to put onto the cake. It did taste good, even if it was a bit crystalized.

Sour Cream Frosting

• 1/2 C butter, softened
• 6 squares unsweetened chocolate, melted and cooled
• 6 C confectioners' sugar
• 1/2 C sour cream
• 6 T milk
• 2 tsp vanilla extract
• 1/8 tsp salt

In a mixing bowl combine frosting ingredients. Beat until smooth and creamy. Spread over cake. Soter in the refrigerator.

All Yield: 12 - 16 servings

Dark Rich Chocolate Cake Mix

oohhh... this cake is so good. I found this at the Hillbilly Housewife website. That is one of my favorite sites. I do make up the mix and use it when I want to make a chocolate cake. I don't have to buy the stuff from the store and I know it won't have "hydrogenated" anything in it. YAYAYAYYAAYAAYAY You'd think I am turning into a health nut or something, I just must be getting older. AND I like home made foods better than already processed foods that could kill me. The home made stuff tastes so much better, anyway. :)

Dark Rich Chocolate Cake Mix from The Hillbilly Housewife

• 1 cup unbleached white flour
• 2/3 cup whole wheat flour
• 1-1/2 cups sugar
• 3/4 cup unsweetened cocoa
• 1/4 cup dry buttermilk powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon instant coffee crystals

I use a plastic, gallon sized, zipper bag for this recipe. Measure all of these ingredients into the bag. Zipper it closed, and gently shake to combine all of the ingredients. Label the bag, and make sure it is sealed all the way. Store on the pantry shelf until needed. Make several at once for the most convenience.

To Prepare

1 package of Dark Rich Chocolate Cake Mix
2 cups tap water
1/2 cup vegetable oil
2 medium eggs

Empty the cake mix into a big bowl. Add the water, oil and eggs. Beat with a whisk or electric beaters for about 2 minutes, or until the mixture is smooth and any lumps are gone. Turn the batter into a well oiled 9″ x 13″ rectangular pan. Bake at 350° for about 35 to 40 minutes. The sides should be pulled away from the sides of the pan, and a toothpick inserted in the center should come out clean. Be careful not to overbake. Cool and frost as desired. Makes about 24 pieces. This is one of the best cakes in my collection.

I've even made up the mix and given it away as home-made-mix-in-a-jar gifts with a tag tied to it, or glued to the jar, with the directions to make the cake on it.