Saturday, January 8, 2011

Fresh Apple Cake / German Chocolate Cake

Recipe from Cindy Bandy of Virginia
Note: Batter is very thick, so don’t be alarmed. It is especially delicious!

Combine and beat well:
2 cups sugar

1 1/2 cups oil
2 tsp. vanilla
2 eggs, beaten
juice of half a lemon
1 tsp. salt
Add and mix well:
3 cups unbleached flour
1 1/4 tsp. baking soda
Stir in:
2 cups peeled, chopped apples (tart, such as Granny Smith)
1 cup chopped dates or raisins
1 1/2 - 2 cups chopped pecans or almonds

Pour into greased and floured tube pan and bake at 325 degrees for 1 1/2 hours. The waiting will be worth it! Delicious, but not too sweet! Makes 16 servings.

Recipe from Barb Campbell in Mississippi

1 package plain German chocolate cake mix (or yellow)
15 ounce can coconut pecan frosting
1 cup water
1/3 cup oil or 1/3 cup unsweetened applesauce
3 large eggs or 3/4 cup eggbeaters

Preheat oven to 350 degrees. Lightly Pam a 12 cup bundt cake pan. Place all ingredients in a large mixing bowl. Blend with mixer on low for one minute. Stop and scrap sides. Increase mixer speed to medium and beat for 2 minutes. Batter should be thick and well combined. Pour into bundt pan and put in oven. Bake until cake springs back, 40 to 45 minutes. Remove from pan after cake cool on wire rack for 20 minutes. It is better to make a day ahead and let set overnight.