Gooey Butter Cake

I think my parents ate this while on vacation or my dad saw it made on a cooking show.  It was a more recent recipe.  I remember my mom giving it to me when I was in Charlottesville.  So rich and very easy to make.  I have a photocopy of the recipe she used that appears to have come from the internet.  The page title is St. Louis, MO - Gooey Butter Cake.

The recipe states that Gooey Butter Cake is a "scrumptious only-in-St. Louis treat served for breakfast, luch or dinner - - a la mode or plain."  

Gooey Butter Cake Recipe

Ingredients:

1/2 cup butter

1 box yellow cake mix

3 eggs

1  8 oz. pkg cream cheese

1/2 t almond extract

4 cups powdered sugar 

Preheat oven to 350F. Lightly grease one 9 x 13 cake pan. Melt butter. Empty cake mix into a large bowl. Stir melted butter, along with one egg, into the cake mix.  Press mixture into the cake pan.  In a large bowl, mix cream cheese, almond extract, powdered sugar (save some to sprinkle on top), and remaining two eggs. Beat for three minutes with electric mixer on medium high speed. Spread over top of cake mixture.  Bake at 350 for 35-45 minutes until golden brown on top.  Allow cake to cool.  Dust top with powdered sugar.  Cake will be gooey on the top so don't overbake!

Texas Chocolate Sheet Cake

I loved it when my mom made this cake.  I had it from the time I was very little.  It was one of those cakes that I just kept going back and eating more (like a pan of brownies!).  It is so moist and delicious.

Chocolate Sheet Cake Recipe

Sift:
1 tsp baking soda
2 cups flour
2 cups sugar

Bring to boil:
2 sticks margarine
1 cup water
4 T cocoa
Pour this over sugar and flour mixture and mix well.

Add:
1/2 cup buttermilk
2 eggs
1 t vanilla
Mix well and pour in greased sheet pan.

Bake at 400F for 20 minutes.

Frost cake.

Frosting:
Boil 1 stick margarine, 5 T milk, 4 T cocoa.  Remove from heat.
Add 1 box powdered sugar, 1 cup nuts and mix well.  Spread over cake.

Chocolate Mousse Cake

I am pretty sure that this was both my sister's and my favorite cake growing up.  We always requested it.  My mom always felt uneasy about serving it due to the raw eggs.  Make sure to take out of freezer and let thaw a bit before serving.  It is divine!

Chocolate Mousse Cake

Mix 1 1/2 cups chocolate wafers with 1/3 cup melted butter.
Press into springform pan.
Bake at 325 for 10 minutes.

Separate 2 eggs. Beat whites until soft peaks form.
Beat in less than 1/4 cup sugar.

In another bowl, beat and mix 8 oz softened cream cheese.
Less than 1/4 cup sugar.
1 teaspoon vanilla.
Stir in 2 egg yolks.

Melt 6 oz chocolate chips in double boiler and add to cheese mixture.
Fold in egg whites.

Whip 1 cup heavy cream in cold bowl with cold beaters.
Add cream to mixture.
Fold in 3/4 cups chopped walnuts.
Add to springform, smooth, and freeze.

Chocolate Bundles Recipe

My mom used to make these with the 2nd puff pastry sheet when she would make the chicken in pastry.  This recipe is also from Pepperidge Farm.  Easy, looks pretty, and delicious!

Chocolate Bundles

Ingredients:
1 sheet Pepperidge Farm Frozen Puff Pastry
small package/6 oz semi sweet chocolate chips
1/4 cup chopped walnuts
Powdered Sugar

Directions:
Thaw pastry 30 minutes. Preheat oven to 425F.
Roll pastry to a 12 inch square on a lightly floured surface. Cut into four 6-inch squares.
Place 1/4 cup chocolate chips and 1 TB walnut in center of each square.
Bring pastry corners together just above the chocolate, twist and turn, then fan out corners.
Place on ungreased baking sheet.  Bake 10-15 minutes or until golden brown.  Let stand at least 10 minutes.
Sprinkle with powdered sugar and serve.

Esther's Chocolate Cookies

I can remember these cookies from when I was very little.  My mom made them every year.  I have a photocopy of the recipe which appears to be from a book of conglomerated recipes.  This one is from Nancy Hatcher.

Esther's Chocolate Cookies Recipe
1 large package chocolate bits (I use 12 oz semi sweet chocolate chips)
1 can Eagle Brand condensed milk
4 TB butter/margarine

Combine the above and put in double boiler until smooth.
Add:

1 cup sifted flour
1 cup nuts (walnuts/pecans)
1 tsp. vanilla

Drop by teaspoon on foil covered cookie sheet. Bake at 350 degrees for 7 minutes.  DO NOT OVERCOOK.  Let cool. Remove from pan.  Makes 5 dozen medium sized cookies.

Microwave Peanut Brittle Recipe

My mom started making this every Christmas after we moved to Sacramento.  I know she would especially make it for my Uncle Brian.  I use my silicone baking mat to pour it on because it makes clean up and breaking into pieces very easy. I also use a very large pyrex measuring cup in my microwave to heat it in.  I do not know the original source.

Microwave Peanut Brittle Recipe

Mix:
1 cup sugar
1/2 cup caro syrup
Microwave 4 minutes.

Add 1 cup peanuts
Microwave 3 minutes.

Add 1 tsp vanilla, 1 TB butter
Microwave 1 minute

Add 1 tsp baking soda, mix.

Spread on greased cookie sheet (or silpat mat!).