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2017-04-21 / Hometown Recipes

Hometown Focus staff share cake recipes in honor of our 9th anniversary

By Kirsten Reichel
HTF Staff Writer

In keeping with the 9th anniversary theme of this week’s edition of Hometown Focus, we thought it would be fun to get cake recipes from members of our staff. Happy 9th to Hometown Focus and we hope you enjoy the variety of cake recipes we have shared.

Cocoa Spice Snacking Cake

The cook is: Julie Asbach

• 1 c. all-purpose flour
• ¼ c. cocoa powder
• ¼ c. butter, melted
• ¾ c. applesauce
• ½ c. maple syrup and or honey. Can
also use 1 c. of sugar if you choose
• ¾ tsp. baking soda
• ½ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ¼ tsp. salt
• 1 egg, slightly beaten
• ¼ c. chopped nuts or seeds
• ½ c. raisins

Heat oven to 350 degrees. Grease a 9-inch-square baking pan with coconut oil or oil of your choice. In small bowl combine butter and cocoa, stirring until smooth; stir in applesauce. Stir together flour, sugar, baking soda, cinnamon, nutmeg and salt. If you choose honey or maple syrup, add with applesauce. Add cocoa mixture and egg; stir until dry ingredients are moistened. Stir in nuts or seeds and raisins. Spread into a prepared pan. Bake for 28 to 30 minutes or until toothpick comes out clean. Cool in pan on wire rack. Then it’s ready for a lip-smacking snacking cake!

Better Than Sex Chocolate Cake

The cook is: Idell Henderson

• 1 box German chocolate cake mix
• 1 bag caramels
• 1 can Eagle Brand sweetened con -
densed milk
• 1 c. crushed pecans
• 1 small box instant chocolate pudding
• 1 c. milk
• 1 – 8 oz. container Cool Whip

Mix the cake per directions and put half of the batter in a 9x13 pan; bake 15 minutes at 350 degrees.

Melt the caramels and mix with the Eagle Brand milk, and pour over the cake. Top with the crushed nuts. Pour remaining batter over the cake and bake 25 minutes longer, or until done. Mix the chocolate pudding and milk until thick. Add the whipped topping and spread over the top toothpickof the cake.

Banana Cream Poke Cake

The cook is: Kevin Scaia

• 1 – 18 ½ oz. box of white, yellow, or
golden vanilla cake mix plus eggs, oil,
and water as directed on box
• 1 – 3.9 oz. box instant vanilla pudding
• 2 c. milk
• 2 bananas, sliced
• 1 – 8 oz. container regular or light Cool
Whip topping

Bake the cake according to package directions ina9x13-inchpan.Letthecake cool for 15 minutes then poke holes in the cake with the handle of a wooden spoon.

Space the holes less than 1-inch apart and make sure they’re pretty deep. Combine one box of pudding mix and 2 cups of milk in a large mixing bowl (preferably one with a spout).

Using a whisk beat the pudding until just smooth – about a minute. Pudding should still be thin and runny. Carefully pour the pudding into the holes. Do this slowly until holes are completely filled, but pudding is not flowing all over the top of the cake. Put the cake in the refrigerator and chill for about an hour.

Remove cake from the refrigerator. Slice the bananas and lay them on top of the pudding layer. Frost with the Cool Whip topping and return to the refrigerator and let chill until ready to serve.

Luscious Layered Torte

The cook is: Hannah White

• 1 package chocolate cake mix
• 2 packages (4 oz. each) sweet chocolate • ¾ c. butter or margarine, softened
• ½ c. chopped toasted almonds

• 1 – 8 oz. container Cool Whip

Prepare cake mix as directed on package, baking in two greased and floured 9-inch layer pans. Cool and split each layer horizontally to make four layers.

Melt 1 ½ packages of the chocolate over hot water. Cool. Beat in butter; add almonds. Make chocolate curls from remaining chocolate, set aside. Place one cake layer on a serving plate; spread with half the chocolate mixture. Top with second layer and spread with half the whipped topping. Repeat layers; garnish with chocolate curls. Chill about one hour.

Lemon Sponge Cake Pudding

The cook is: Kirsten Reichel

• 1 prepared sponge cake or boxed
sponge cake prepared following directions on box
• 4 eggs, separated between yolks and
whites, reserving both
• 3 c. sugar, divided
• Juice from 3 lemons

• ¾ c. warm water
• I stick (½ c.) butter

Beat the four egg yolks well. Add two cups of sugar and the juice from the lemons. Add the warm water and pour all ingredients into a double boiler; do not allow the ingredients to boil.

Add the stick of butter and cook for about 20 minutes, stirring frequently. Pour over the prepared sponge cake.

For the meringue topping, beat the four egg whites, gradually adding one cup of sugar, beating all the while. When stiff, pour over the pudding/sponge cake mix and bake for 15 minutes in a 350 degree oven until meringue is slightly browned.

Do you have recipes to share? We’d love to hear from you. Email your recipes to Please include your name, city of residence and a telephone number.

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