Butter Pecan Bundt Cake Recipe

 
1 Butter Pecan Cake Mix
1 small box Coconut Cream Instant Pudding Mix
1 14,5 ounce can German Chocolate Cake Icing
1 cup Sour Cream
4 Eggs
1 cup Vegetable Oil
1 cup Hot Water
1 cup chopped Pecans

Preheat oven to 325 degrees.

Mix all ingredients except pecans, beating for 2 minutes.  Stir in pecans.   Bake in a well greased Bundt cake pan for 45 to 55 minutes.  Cool cake for 10 minutes before removing from pan.  When cool, dust cake with confectioners' sugar.

Gooey Butter Cake Recipe

Gooey Butter Cake is a St. Louis tradition, often served at breakfast. Cake for breakfast? This just keeps getting better. The method of the cake is quite different from any other cake I’ve made. The actual “cake” becomes a crust, which is topped with a creamy filling made of cream cheese, butter and sugar. Rumor has it that this cake originally came about as a mistake—a bakery employee in St. Louis accidentally mixed up a recipe—but they went ahead and baked the cake anyway. It sold so well that they continued to bake the cake that way, which eventually turned into this delicious tradition.

• FOR THE CRUST:
• 1 package (18.25 Oz. Box) Plain Yellow Cake Mix
• 1 stick Unsalted Butter, melted
• 1 whole Egg
• _____
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, At Room Temperature
• 2 whole Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 stick Unsalted Butter, melted
• 3-¾ cups Confectioner's Sugar

Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.

Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.

Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.

This recipe comes from Tasty Kitchen.

Hershey 'Perfect Chocolate Cake'

Ingredients:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Instructions:

Preheat oven to 350 degrees. Grease and flour two 9" round cake pans.

Stir together sugar, flour, cocoa baking power, baking soda, and salt in a large bowl. Add eggs. milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pan, turning onto a wire rack. Frost as desire


'PERFECTLY CHOCOLATE' FROSTING

1/2 cup butter or margarine
2/3 cup Hershey's cocoa
3 cups confectioners sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Alternately add confectioners sugar and milk. Beat to spreading consistency.
Add a small amount of milk, if needed. Stir in vanilla.