This is a recipe which I cannot believe that I had never put on the blog. It is one of Randy’s favs and I cook it at least once or twice a month for company, or just when I need to make him feel special. It is great all by itself, or with a hot fudge sauce or with fresh strawberries poured over it. I took a few slices over to my daughter’s house today and she called tonight and wanted to know why the recipe was not on the blog. It was only then that after checking, I realized it wasn’t. So here it is. I have had this recipe since the early 70’s….it will quickly become one of your favorites.

2 sticks butter, softened

1 stick margarine, softened

3 cups flour plus 1 teas salt

3 cups sugar

1 tables vanilla

6 eggs, at room temperature

1 8 oz softened cream cheese

Grease a large bundt pan and instead of flouring it, use sugar to rol

l around the sides and bottom to create a crust on the cake.

Cream the sugar, butter, margarine and cream cheese until well whipped.  Add the eggs one at a time, beating well after each addition. Add the vanilla then the flour with 1 tsp salt.  Pour into prepared pan and set into a cold oven. Turn on oven to 275 degrees and bake at about an hour to 75 minutes or until done in middle. After turning out onto a cooling rack, sprinkle powdered sugar over cake.

1 stick of softened butter

1 stick of softened margarine (like Imperial or Blue Bonnet)

1 1/2 cup sugar

2 eggs at room temp

1 cup mashed banana ( which is usually 3 and I mash them first and let them sit and get dark before adding to the recipe)

4 Tables buttermilk

1 teas baking soda

1 teas vanilla

2 cups flour

1 cup chopped pecans (I don’t add these)

Cream the butter, margarine and sugar. Add eggs and beat. Add flour and soda alternately with buttermilk. Add bananas and vanilla and mix well. Fold in pecans if you are usuing them. Pour into greased loaf pan or deep 9 inch square pan and bake at 325 for almost an hour (depends on your oven). This is a very moist bread and keeps well and freezes well..you can sprinkle powdered sugar over the top if desired…..

Pecan Pie Filling

1 tablesp softened butter

3/4 cup light brown sugar

1 egg

1 teas vanilla

1/4 teas salt

1/2 cup finely chopped pecans

Mix butter, brown sugar and egg together until well blended. Add vanilla, salt and pecans. Set aside.

Cream Cheese Pastry:

3 oz. of softened cream cheese

1/2 cup softened butter

1 cup flour

Comine cream cheese and butter; cream until smooth. Add flour, mixing well. Chill dough at least 2 hours. Makes 2 dozen small tarts.

Divide the pastry into 24 balls. Place each ball in an ungreased 1 3/4 inch muffin tin. Press into tines to form shells. Pour about 1 1/2 teas filling into each shell. Bake at 350 degrees for 22 to 25 minutes, depending on your oven. Cool completely in pans. Remove and keep in sealed plastic container until you serve them.

Fill empty shells with above pecan filling.

Well, here it is, Paula Deen’s Famous Pumpkin Gooey Butter Cake which will be taking the place this year of our traditional Pumpkin Pie. It is just fabulous and have had several people already writing and wanting the recipe who tasted it at a luncheon and also at our bake sale. Try it. You won’t be disappointed. It is just the best. BUT……don’t use Cool Whip to top it. Go ahead and splurge on real whipped cream….It is truly worth the calories. The sun is shining and it is a most glorious blessed day.

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin

1 cup softened butter

1/2 cup powdered sugar

1 teas vanilla

1 cup sifted flour

3/4 cup cornstarch

Cream butter, sugar and vanilla. Sift flour and cornstarch and add to creamed mixture. Drop by teaspoon on greased cookie sheet. Bake at 350 for 12-14 minutes. Makes 5 1/2 to 6 dozen.

Frosting

2 cups powdered sugar

4 Tables butter, softened

2 teas vanilla

cream to make spreading consistency.

Mix all together and add enough cream to make frosting a good spreading consistency. I add the color that conincides with the theme of the day, orange for fall, red or green for Christmas, pink for Valentines or just leave white and sprinkle gold or silver sprinkles for a beautiful “all white theme”…….

Pumpkin Layer:

1/2 cup butter

1 cup brown sugar

1 egg

1 1/2 teas vanilla

1 cup flour

1 tsp baking powder

1 teas cinnamon

1/2 teas pumpkin pie spice

1/4 teas salt

3/4 cup pumpkin

1/2 cup nuts (optional)

Mix all ingredients and spoon into a 8×8 buttered pan.

Cream Cheese Layer

4 oz  softened cream cheese

4 tables sofened butter

1/3 cup sugar

2 tables flour

1 egg

1/2 teas vanilla

Mix and swirl on top of pumpkin mixture. Bake at 350 degrees for about 35 mins. I double this recipe because it keeps so well in the refrigerator. Great to top with whipped cream.

3/4 cup softened butter

1 8 0z package softened cream cheese

2 cups sugar

2 large eggs

 3 cups all purpose flour

1/2 teas baking powder

1/2 teas aking soda

1/2 teas salt

1 1/2 cups mashed bananas (about 4 medium)

1 cup chopped pecans, toasted

1 teas vanilla

Beat butter and cream cheese at medium speed with mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addtion.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured 8×4 inch loaf pan or one 9×13 cake pan, (which you could then frost with cream cheese frosting and serve as a cake).

Bake at 350 for about 1 hour or until a wooden pick inserted in center comes out clean and sides pull away from pan. If bread begins to brown too quickly, use foil to shild the sides during the last 15 min of baking.  Cool on a rack and then invert on a plate and slice as needed. *If you used the 9×13 pan, you will bake about 35 to 40 minutes, depending upon your oven. If it begins to look done, just test with a toothpick and as soon as the pick comes out clean, take out of oven……..you can also just dust the top with powdered sugar.

1 Duncan Hines Yellow  Cake Mix

1 small pkg vanilla instant pudding  (not sugar free)

1 small pkg chocolate instant pudding (not sugar free)

1 1/2 cups water

1/2 cup oil

Mix the above ingredients for about 2 mins with mixer on medium speed.

Add 4 eggs, one at a time, mixing well after each. Mix in 1 small pkg chocolate chips (I like the mini chips) Pour into a greased and sugared bundt pan.

When making sweets, when the recipe calls for you to grease and flour the pans, I use sugar instead of the flour. It gives the cakes or breads a nice crisp little coating instead of a dry white floured one……

Bake for about 50 to 60 minutes at 350 degrees