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Yummy dessert easy to prepare

Always anxious to try new recipes, I was so inspired this past weekend after I saw one of my favorite Food Network 'chefs' selling one of her famous cakes on one of the home shopping networks for just under $30.

It looked delicious, but my thought was 'wow, who would spend almost $30 on one little cake?,' when you could bake one yourself that would be equally as good. So I went on line and searched for the name of the cake and lo and behold there was the recipe - not the one that I had seen advertised on television, but several other different variations made with the same base cake recipe.

Then I set out to replicate the version I had seen for sale and was quite pleased with my end result. Not only did it meet my expectations, it also took very little time to assemble. In fact, I used the same bowl for both steps, so cleanup was also a breeze.

I am a huge coconut fan and the cake advertised on television contained coconut, so I adjusted the basic recipe by adding an additional egg and a cup of coconut and the end result was moist, chewy and delicious, just as I had imagined it. The best part was, I had all the ingredients on my kitchen shelf and I can tell you for sure, I could make five of the cakes for the expense involved with ordering one.

I used a 9x13 inch pan, so it made a batch large enough to satisfy a dozen sweet tooths or even more, since the cake is so decadently rich that a little piece goes a long way. I topped it off with a dollop of Cool Whip ( I can only imagine it would be even better with real whipped cream).

Definitely a recipe I will be cataloguing as a 'keeper' and preparing again.

Two variations to the recipe, that myself and a co-worker have also tried, eliminates the coconut and involves substituting a chocolate cake mix for the yellow cake mix as the crust, and then adding one cup of creamy peanut butter to the filling; and a pumpkin version, where you use the yellow cake mix for the crust, but add one 15 ounce can of pumpkin and a teaspoon of cinnamon to

the filling. Both are also excellent and awesomely delicious.

Until next time, from my kitchen to yours, happy cooking.

Ooey Gooey Coconut Butter Cake

1 stick melted butter

1 egg

1 yellow cake mix

Mix ingredients together well and press into bottom of greased 9x13 inch cake pan. Set aside and prepare filling.


4 cups of powdered sugar

1 (8 oz. package) cream cheese

1 stick melted butter

1 tsp. vanilla extract

3 eggs

1 cup moist coconut

Beat all ingredients well with mixer. Pour over prepared crust. Bake in 350 degree oven for approximately 50 minutes. (I baked it about five minutes more, but baking time will depend on the intensity of your oven.)