Archive for the ‘Cakes’ Category

Lemony Lemon Cake

Friday, February 11th, 2011

Woo, boy, it’s a good thing pictures of cakes don’t get stale. I made this puppy weeks ago and am just now getting around to posting it.

I pretty much love all things Lemon. And all things Cake. And all things Easy. So, an easy lemon cake… yeah that does it for me. Lets get this party started!

What to gather: White cake mix, eggs, lemons, oil (if you hide it behind Jell-O, it doesn’t have calories), Jell-O (to hide the oil) and powdered sugar. Hardcore stuff here!

First, add the dry cake mix and Jell-O mix to a big bowl. Don’t be like me and use a smaller bowl, only to realize it’s not big enough, and then switch to the right bowl. That just gives you another bowl to wash, and you don’t want that.

Follow that up with 2 teaspoons of your expertly fresh squeezed lemon juice. Seeds in the lemon juice are strongly not-recommended.

And 3/4 cup of water. Seeds again not recommended, but if you have seeds in your water, you’ve got bigger problems.

Now whip it. Whip it good. Or mediocre is fine, too. Just mix that stuff together. You could use a stand mixer, but I didn’t want to move mine over to where the light was, so I just grabbed my 10-years-old-$10 hand mixer.

Start adding the eggs, one at a time, and beat for 1 minute after each egg. We want this to be aerated and fluffy and really subdued.

Once all 4 eggs are incorporated, you should have something that looks about like this. Smoooooth.

The last thing we need to add is the oil. No more hiding it behind various grocery items, it’s time to face it head on. Hopefully your hand has the flesh tone color it should have, and not the hue of the bowl you are using like mine. Weird. My hand is a chameleon. Karma karma… oh nevermind.

Once you mix the oil in, we’re ready to add it to a greased 9×13 pan. I used the spray, because I am the lazy.

Bake that bad boy for around 35 minutes, or until a toothpick comes out clean blah blah. Then, voilà! Or, as they say in the south, WAH LAH.

There’s just one thing left to do, and that’s add the glaze. Ok and make the glaze. 2 things. First lets make the glaze. Mix 4 tablespoons of lemon juice, again expertly squozen (it is so a word!), with 1 1/4 cups of powdered sugar. Ita shoulda looka something like DIS:

Now, you have to make a decision. You can just pour this all over the top of the cake, and it will be pretty. I don’t so much care if it’s pretty, because I know that it’s what is inside that counts (my gramma said so!), and I want that glaze all up in my cake’s business. So, I forked it. That’s right, I forked it. Even though I barely knew it. I notice my chameleon hand has failed to adapt to it’s new surroundings.

THEN I poured the glaze all over it. It wasn’t pretty at all here.

Once I spread it around, it was a bit more attractive. But again, if you want this fancy, you could skip the forking. Or just use a skewer and make smaller, single holes. I figure, I’m going to chew it up anyway, so who cares.

And chew it up, I did. Oh yes.

Lemony Lemon Cake

1 white cake mix
1 small package lemon jello
2 tsp lemon juice
3/4 cup water
4 eggs
2/3 cup oil
1 1/4 cups powdered sugar
4 tablespoons lemon juice

Preheat oven to 350 degrees. 2. Mix the white cake mix together with the lemon jello, then add the 2 tsp of lemon juice followed by the water.

Add the 4 eggs, one at a time, beating 1 minute after each addition.

Pour into a greased 9×13 inch baking dish and bake for 35-40 minutes (or until inserted toothpick comes out clean).

To Glaze: Mix lemon juice and sugar together to form a glaze. Poke holes in top of cake with a fork, and pour glaze over cake.

KISS: Chocolate Chip Dump Cake

Friday, February 26th, 2010

Welcome to KISS: Keep it Simple Saturday. Weekends are chaotic around here, to say the least. With 5 kids, 1 dog, and 1 husband, there’s no way I’m standing in the kitchen half the day trying to cook without tripping over one or more of the above. So, this category will be for those things that can be whipped together relatively easily but still be delicious. What better place to kick off this section of the site than the chocolate aisle.

It doesn’t get much easier than this. This is PMS fodder if there ever was any (sorry, guys). You can vary the flavors, if you are so inclined, but I’ve really only ever made this for one purpose: to consume copious amounts of chocolate.

Less talk, more chocolate.

What to gather: chocolate cake mix, instant chocolate pudding, vegetable oil, eggs, chocolate chips, (You need a 6oz bag of regular sized chips. I got a 12oz bag of mini, because that’s all they had. Don’t be like me.) and water (not pictured, but it’s clear and comes from the faucet).

Preheat oven to 350° using the following totally necessary and useful photo for guidance.

While it heats up, pour the oil into a bundt pan. It will pool at the bottom, do not worry.

Swirl it around a little to coat the sides. It will still pool at the bottom, and it will still be ok.

Combine the remaining ingredients, using only half the bag of chocolate chips if you are a dork like me with a 12oz bag.

Stir until mixed. Don’t over think it.

Pour batter into pan. The oil will still be pooling. Don’t freak out. We don’t call it How 2 Stay Fat for nothing. However, if you want to get down to it, the recipe on the box to make a cake calls for 1/2 cup of oil and we only used 1/4 cup here. We’ve saved you 1/4 cup! (and added pudding mix and chocolate chips, but that’s not important now. What’s important is the 1/4 cup of oil we cut out. )

Lick spoon. Go ahead, you know you want to. It’s only me here, and I won’t think any less of you.

Bake for 40 minutes @ 350°.

Allow to cool for a few minutes, and then invert to platter to cool completely.

Dust with powdered sugar.


I have no idea where that ice cream came from.

Chocolate Chip Dump Cake

1/4 cup vegetable oil
1 1/2 cup water
2 eggs
1 chocolate cake mix
1 6 oz pkg chocolate chips
1 small chocolate instant pudding

Pour oil in bundt pan to grease. (Some oil will puddle at the bottom of the pan which is fine.) Stir remaining ingredients until moist and transfer to pan. Bake 40 minutes – 350 degrees. Cool, dust with powdered sugar. Can be served with vanilla ice cream or cool whip.

Related Posts with Thumbnails

All content © 2010
Blog Design by Graffiti Chicks