Friday, July 29, 2011

Matt's Pina Colada Cake

Today is my husband Matt's 40th birthday! This is his birthday cake request, a recipe he created! If you like Pina Colada...

Matt's Pina Colada Cake

1 box white cake mix

4 eggs

½ cup water

¼ cup rum

1/3 cup vegetable oil

4 boxes of Jell-O White Chocolate instant pudding mix

3 cups Cream of Coconut

3 cups milk

8 oz. crushed pineapple, drained

½ cup toasted coconut

Preheat oven according to cake mix package directions.  Mix cake mix, eggs, water, rum and vegetable oil.  Grease and flour two nine-inch cake pans.  Pour batter evenly into cake pans, bake according to package directions.

Combine Jell-O pudding mix with Cream of Coconut and milk.  Stir with a whisk until thickened, chill until ready to ice the cakes.

Remove cakes from oven, cool on wire rack.  Slice off rounded top of each cake to make them level.  Slice each cake into two layers, resulting in four cake layers.

Spread the jell-o over the first layer, then sprinkle with 1/3 of the pineapple.  Top with another layer of cake, and repeat.  After putting the fourth layer on top, spread the remaining jell- over the top and sides of the cake.  Sprinkle the top of the cake with toasted coconut.  Chill until ready to serve.

Happy Birthday Matt!


Tuesday, July 26, 2011

Roylene's Banana Pudding

After the birth of our 4th baby girl, this was one of the desserts that my mother-in-law brought me along with wonderful meals, comfort food, at its best. If you've followed along for a few posts, you may have read about Jackie's Journey. Stunned by the diagnosis of multiple, life-threatening congenital heart defects for Jackie when she was 5 days old, I was immediatley ushered into a whirlwind state of desperation, crying out to the Lord to save my daughter's life. In these weeks of staying by her side at Texas Children's Hospital, from the neonatal icu, to the cardiac critical care unit, to the 15th floor to home, God showed his kindness to our family time and time again in the most amazingly detailed ways through family, friends, doctors, nurses, hospital staff, and people we had never met. Comfort came in the most ordinary of ways, made extraordinary by our extraordinary need: meals brought to us in the hospital and at home, a parking garage card, brownies, magazines to read, taking care of our other daughters, a hug, notes of support on Jackie's carepage...I could go on and on. And so, Roylene's banana pudding, the taste of comfort, because very often, when you meet someone's physical need, you touch their soul just as much.

Roylene's Banana Pudding

1-14 oz. can sweetened condensed milk
1 1/2 c. cold water
1-4 serving instant banana flavor pudding
2 c. whipping cream, whipped
1 box vanilla wafers
3 medium bananas, sliced and dipped in real lemon juice

In a large bowl, combine the sweetened condensed milk and water. Add pudding mix and whisk well. Chill 5 minutes. Fold the whipping cream into pudding mix. Spoon 1 cup pudding mix in a 2 1/2 quart glass bowl. Top with wafers and bananas. Repeat twice.


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Saturday, July 23, 2011

Texas Chocolate Sheet Cake

Texas Chocolate Sheet Cake

This sheet cake recipe has become a favorite and frequently requested dessert in our home. My girls love it, and they enjoy helping make it. It is a recipe from the Royer's Round Top Cafe cookbook, and above the recipe in the book is stated:
This recipe has survived the test of time. When the kids were small. this was the most requested dessert and birthday cake. It is still requested today, and no wonder. It is moist, gooey and rich.
Chocolate Sheet Cake

1 stick butter
1/2 cup shortening
1 cup water
4 tablespoons baking cocoa

Bring these above ingredients to a boil and set aside.

1/2 teaspoon baking powder
2 cups flour
2 cups sugar

Add the above ingredients to the first mixture.

2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
1/2 teaspoon cinnamon
1 teaspoon vanilla extract

Combine these ingredients. Add all 3 ingredients together and beat until smooth. Bake at 350 degrees in a buttered and floured 9x13-inch cake pan until cake tests done, about 30 minutes.

Chocolate Icing

1 stick butter
2 1/2 tablespoons baking cocoa
6 tablespoons milk
1 teaspoon vanilla extract
1 16-ounce box powdered sugar

Stir together the first 3 ingredients in a pot. Bring to a boil, stirring constantly. Boil for 5 minutes or less. Add vanilla and powdered sugar; mix well. Spread on cake while hot.

Royer's Round Top Cafe

Texas Bluebonnets and Indian Paintbrush

In the forward to the cookbook, Dan B. Allender writes:

The Royers know that food and friendship alone will grow cold and hollow if they do not transport us to consider the deeper issues of life. Bud and Karen are not narrow dogmatic, or pushy, but they do invite their guests through food and conversation to consider the heart's deepest desire and the soul's greatest emptiness. They know how to fill the stomach, the heart and the soul. I think you will find their invitation hard to refuse.

I say as the Psalmist (Psalm 34:6):

Taste and see that the Lord is good.


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