This is the carrot cake of dreams folks! There is nothing better than a homemade cake, but this cake is taken to the next level when it soaks in a buttermilk glaze. It’s perfect for Easter!

I was inspired to make this cake when my friends and I had the most wonderful slice of carrot cake at a restaurant in New Orleans. From that first bite, I was on a mission to figure that recipe out. Well, I may not have that exact recipe, but I’d say this cake ranks up there with one of the Best Ever Carrot Cake recipes!

It’s a very simple recipe and I used freshly grated carrots. It’s an extremely moist cake due to the vegetable oil and shredded carrots. And it’s topped with a not too sweet cream cheese icing.

Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

Email Subscription | Facebook | Instagram | Pinterest

Best Carrot Cake

This Ultimate Carrot Cake recipe has a delicious moist carrot cake soaked in a decadent buttermilk glaze and topped with cream cheese icing and pecans.

Print

Ingredients

• 2 cups all purpose flour
• 2 cups granulated sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups shredded carrots

Buttermilk Glaze:

Toggle ingredient group

• 1/3 cup milk
• 1/2 tsp white vinegar
• 6 tbsp butter
• 3/4 cup granulated sugar
• 1/2 tsp baking soda

Icing:

Toggle ingredient group

• 1 stick butter
• 8 oz cream cheese
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 3/4 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together flour, sugar, baking soda, cinnamon, and salt.
3. Add eggs and vegetable oil stirring well to combine all ingredients.
4. Stir in shredded carrots.
5. Pour batter into a greased 13 x 9 pan.
6. Bake for 30- 35 minutes or until center is set

For the buttermilk glaze:

1. Start the glaze 10 minutes before the cake is done. Stir together milk and vinegar. Allow to sit for 5 minutes.
2. Melt butter in a pot over medium heat. Add sugar, milk mixture, and baking soda. Stir and heat until boiling for about 1 minute. Mixture will be foamy. Remove from heat.
3. Once cake is removed from the oven, poke holes all over with a fork. Pour hot mixture over warm cake. Allow it to sit for 1 hour.

For the icing:

1. Beat together butter and cream cheese. Add in vanilla and beat. Add powdered sugar and beat until well combine.
2. Spread across cake after it sits for 1 hour. Top with chopped pecans.

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other Old-Fashioned Cake Recipes You Might Like:

• Old-Fashioned Cajun Cake
• Sour Cream Coconut Pound Cake
• Grandgirl’s Apple Cake
• Strawberry Wet Cake

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Best Carrot Cake appeared first on Diary of A Recipe Collector.

I’ve had this Sour Cream Coconut Pound Cake since I was a little girl. I’ve always loved it, and I’m excited to finally get around sharing it with you guys! It’s the kind of recipe we all like…easy, old-fashioned, and delicious!

It’s great to make any time of year, but this with summer berries and whipped topping is excellent! It would even make a good base for a Strawberry Shortcake! The texture of this cake is perfection. I can’t wait for you guys to try it!

What ingredients are in this Sour Cream Coconut Pound Cake?

• butter
• eggs
• sugar
• flour
• baking soda
• salt
• sour cream
• vanilla extract
• cream of coconut

Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

Email Subscription | Facebook | Instagram | Pinterest

Follow on Instagram for More Recipes and Fun!!

Sour Cream Coconut Pound Cake

This Sour Cream Coconut Pound Cake is an old-fashioned pound cake recipe that is absolutely delicious!

Print

Ingredients

• 1 1/2 cups butter
• 3 cups granulated suugar
• 6 eggs
• 3 cups all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 2 tsp vanilla
• 1 cup cream of coconut

Instructions

1. In a large mixing bowl, cream butter and sugar really well. Add eggs one at a time, mixing after each egg. Add flour, salt, baking soda and mix until well combined. Add in sour cream and mix well. Add in vanilla and cream of coconut and mix until combined.
2. Grease a large bundt pan really well. I like to use a baker's cooking spray with the flour in it.
3. Pour batter into greased pan and bake at 325 degrees for 1 hour and 20 to 1 hour and 30 minutes or until golden brown and cake is set in center.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Nordic Ware Pro Cast Original Bundt Pan, 12 Cup

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Sour Cream Coconut Pound Cake appeared first on Diary of A Recipe Collector.

Have you ever tasted a good old-fashioned coconut cake?  La Madeline Cafe has one that I adore!  I’ve been on a mission to recreate that cake and that icing, which is just so divine!

Folks, I think I have it right here!  It’s not their version because this is a poke cake, of course.  It’s just my style…easy peasy!  I’m not much for layering cakes anymore, and even though they are beautiful, I tend to go the easy route!

So this recipe starts with a cake mix, but then you doctor it up by adding extra flour, sugar, and some sour cream!  Oh yeah!  And the icing has butter and cream cheese, so it is sure to please!  And it is soaked in cream of coconut!

What makes this the Best Ever Coconut Poke Cake?

1. It’s easy!!  You start with a white cake mix and then doctor it up a bit!
2. It’s soaked with cream of coconut!
3. It has a wonderful butter and cream cheese icing that when paired with the cake is next level so good!
4. You make it ahead of time, and then just put in the fridge to set up!

Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

Email Subscription | Facebook | Instagram | Pinterest

Follow on Instagram for More Recipes and Fun!!

Other recipes you might like:

• Triple Lemon Poke Cake
• Best Ever Heath Bar Poke Cake
• Double Mocha Poke Cake
• Pumpkin Toffee Poke Cake

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Best Ever Coconut Poke Cake appeared first on Diary of A Recipe Collector.

I would say lemon desserts are right behind chocolate desserts when it comes to my favorites.  This so very easy Triple Lemon Poke Cake is just the ticket for lemon dessert lovers like me!

It starts with a box lemon cake mix, and I like to kick up the lemon flavor by adding some fresh lemon zest.  Then I use some store-bought lemon curd, and add that to the batter before baking.  No need to mix it in or anything.  It just bakes right into the cake.  After baking, I poke holes in it and fill it with more lemon curd, and finally top it with the easiest lemon icing ever!

Ingredients Needed to Make this Triple Lemon Poke Cake:

• 1 box lemon supreme cake mix plus ingredients to make cake
• zest of 1 lemon
• 1 jar lemon curd
• 3.4 oz box of lemon pudding
• milk
• whipped topping
• Optional: thinly sliced lemon

Next time you are in need of a quick and easy dessert, make this one for all those lemon lovers in your family!  PIN IT HERE TO SAVE IT!

Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

Email Subscription | Facebook | Instagram | Pinterest

Triple Lemon Poke Cake

Triple Lemon Poke Cake - An easy lemon cake baked with lemon curd, filled with more lemon curd, and topped with a lemon pudding icing.

Print

Ingredients

• 1 box lemon supreme cake mix plus ingredients to make cake
• zest of 1 lemon
• 1 jar lemon curd
• 3.4 oz box of lemon pudding
• 2 cups milk
• 2 cups whipped topping
• Optional: thinly sliced lemon

Instructions

1. Prepare cake according to package directions with the amounts of water, eggs, and oil called for on the box.
2. Add in the zest of 1 lemon and beat as directed. Pour into a 13 x 9 pan sprayed with cooking oil spray. Top with teaspoonfuls of lemon curd on top of the batter. Do not mix these in. I put about 12 total teaspoonfuls. Bake as directed.
3. Remove cake from oven poke holes over cake with the handle of a wooden spoon.
4. Fill each hole with more lemon curd. Use a spreader to help distribute the lemon curd over the cake and into the holes. Allow cake to cool for an hour.
5. Make pudding icing by whisking lemon pudding mix with milk. Whisk it to combine milk and pudding for about 30 seconds. Allow it to set for 5 minutes and whisk again.
6. Whisk in cool whip.
7. Spread this lemon icing over top of cooled cake. Refrigerate for a few hours before serving.
8. Optional: Top with thinly sliced lemon rings.

Notes

I find the lemon curd with the pie filling in the grocery store. You can also make a homemade one, which is delicious!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Rachel Ray 13 x 9 Pan
• 
  Wilton 13 x 9 Pan

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other Lemon Recipes:

• Lemon Burst Muffins
• Lemon Blossoms
• Lemon Truffles
• Strawberry Lemon Dump Cake

Follow on Instagram for More Recipes and Fun!!

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Triple Lemon Poke Cake appeared first on Diary of A Recipe Collector.

I come today bringing you one of my most favorite dessert recipes ever!  Why have I not posted this Heath Bar Poke Cake before now?  It’s super easy to make ahead and is perfect when you need to bring a delicious and easy dessert somewhere.

What’s not to like about a cake soaked in sweetened condensed milk, caramel, and hot fudge?  Plus, I add some heath bar bits of brickle pieces on top of the fudge before topping it with the whipped topping.  It’s just divine!

Follow on Instagram for More Recipes and Fun!!

Ingredients needed for this Heath Bar Poke Cake:

• devil’s food cake mix
• oil
• eggs
• sweetened condensed milk
• caramel topping
• hot fudge topping
• Heath Bits of Brickle
• Heath Bar
• Whipped topping

Best Ever Heath Bar Poke Cake

Best Ever Heath Bar Poke Cake - Chocolate cake soaked in sweetened condensed milk, caramel, and hot fudge and topped with heath bar bits and whipped cream.  This is the easiest and most delicious make-ahead dessert ever!

Print

Ingredients

• 1 devil's food cake mix (plus oil, eggs, water to make cake)
• 14 oz sweetened condensed milk
• caramel sauce
• hot fudge sauce
• 1/2 cup Heath Bits of Brickle
• 8 oz whipped topping
• 1 full size Heath Bar

Instructions

1. Bake cake according to package directions. Remove cake from the oven and allow to cool for about 5 minutes.
2. Poke holes in cake with a fork.
3. Pour sweetened condensed milk all over cake.
4. Drizzle caramel sauce over cake next. Put as much or as little as you like. Try to remember that a little goes a long way on a cake like this.
5. Place about 9 to 12 dollups of jarred hot fudge over cake and spread to edges.
6. Top with about 1/2 cup of Heath Bits of Brickle.
7. Allow cake to cool at room temperature for 2 hours.
8. Top with whipped topping and chopped Heath bar. Store in refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Can’t wait to see y’all make it!! 

Other Cakes You May Like:

• Double Mocha Poke Cake
• Boston Cream Pie Poke Cake
• Pumpkin Toffee Poke Cake
• Coconut Lemon Curd Poke Cake
• Praline Poke Cake

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Best Ever Heath Bar Poke Cake appeared first on Diary of A Recipe Collector.

When I show up at my mom’s, quite often she has a dessert baked.  I’ll admit that I get the best ideas from her.  One-Pot Cabbage Casserole is a reader favorite, and I owe that one to her.  Well, this Old-Fashioned Cajun Cake is no exception!  I went over there one day and got to sample this cake.  I immediately asked for the recipe, so I could share it with you guys.

Now I’ll be the first to admit that I was a little perplexed by the name Cajun Cake.  I mean it has pineapple and coconut.  Shouldn’t it be Hawaiian Cake??  I’m not exactly sure why or how it gots its name, but the name alone sparked my interest.

Maybe it’s the old-fashioned icing on there that makes it a Southern cake.  Because after all, this icing is so darn good!  You pour it on the warm cake and let it kind of soak in there a little.  It’ll make your soul happy.  Make sure your people have some milk to go with it too!  Because warm cake with cold milk is totally comfort food.

And one other note, this cake has no oil!  So it leaves more room for the calories on the icing!  Ha!

Notes about this Old-Fashioned Cajun Cake:

• Mix your dry ingredients in a large bowl first.  Then add the crushed pineapple (do not drain) and eggs.
• Bake this cake in a 13 x 9 dish.
• Start the icing once you remove the cake from oven.
• Icing will not be too thick.  It is more of a glaze.  Pour it onto the warm cake.

Old-Fashioned Cajun Cake

Yield: 12

Print

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tsp baking soda
• 1 15 oz. can crushed pineapple in juice, undrained
• 2 eggs

Icing:

Toggle ingredient group

• 1 stick (8 tbsp) butter
• 3/4 cup granulated sugar
• 1/2 cup milk
• 1 tsp vanilla
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350.
2. In a large bowl, stir flour, 1 1/2 cups sugar, and baking soda.
3. Add pineapple and eggs and stir well to combine.
4. Bake for 30-35 minutes.
5. Begin icing once you remove cake from oven by heating butter, sugar, and milk to a boil. Stir often.
6. Add vanilla, coconut, and pecans. Boil for about 2 to 3 more minutes.
7. Pour over warm cake. Allow cake to cool for about 30 minutes to an hour before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA
• 
  Wilton 13 x 9 Pan
• 
  MALACASA 4.4 QT Baking Dish, 9x13 Large Casserole Dish for Oven, Ceramic Baking Pan, Rectangular Lasagna Pan Deep with Handles for Baking, Durable Microwave Oven Safe, Wedding Gift,White, Series BAKE-BAKE

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Follow on Instagram for More Recipes and Fun!!

Other Great Recipes to Try:

Old Fashioned Syrup Cake

Strawberry Wet Cake

Praline Poke Cake

Chocolate Praline Trifle

You can find more MAIN DISH RECIPES HERE.

You can find ALL RECIPES HERE.

For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.

Get FREE recipes delivered to you by email:  SIGN UP HERE!

The post Old-Fashioned Cajun Cake appeared first on Diary of A Recipe Collector.

Have you ever made a chocolate sheet cake?  It’s a dessert that I sometimes forget to make, and when I do, I wonder how I don’t make it every time I need to make a dessert.  It’s that good!

The thin layer of moist cake is topped with the most decadent homemade chocolate pecan icing soon after you take it out the oven.  Then you let it cool on top of the warm cake and try not to sneak a piece.  And let me warn you that this dessert does feed a crowd.  It’s perfect for any potluck, barbecue, or holiday.  It’s even great on the couch in front of your favorite Netflix show with a big ol’ glass of milk!

Tips for Making the Best Chocolate Sheet Cake:

• I use a half sheet pan (18 in. by 13 in.) for this cake.  Don’t have one?  You can use TWO 13 x 9 pans.
• Don’t go buy buttermilk!  Make your own by mixing 1/2 tbsp white vinegar with 1/2 cup milk and let sit for 5 minutes.
• Adding expresso powder is optional, but it really amps up that chocolate flavor.
• This icing recipe calls for about 1 and 1/2 boxes of powdered sugar, which is about 5 to 6 cups.
• Make this dessert early enough to allow it to cool before cutting into squares.

Best Chocolate Sheet Cake Recipe

Yield: 48-54 squares

Print

Ingredients

For the cake:

Toggle ingredient group

• 2 cups granulated sugar
• 2 cups all purpose flour
• 4 tbsp cocoa powder
• 1 cup butter
• 1 tbsp expresso powder
• 1 cup water
• 1/2 cup buttermilk*
• 1 tsp baking soda
• 2 eggs

For the Chocolate Pecan Icing:

Toggle ingredient group

• 3/4 cup btter
• 6 tbsp cocoa powder
• 2/3 cup milk
• 1 1/2 tbsp vanilla
• 5 1/2 cups powdered sugar
• 2 cups chopped pecans

Instructions

1. Preheat oven to 350 degrees.
2. Using a large mixing bowl, sift flour and sugar into the bowl.
3. In a sauce pan, combine butter, cocoa powder, expresso powder, and water. Stir and bring mixture to a boil. Remove from heat.
4. Pour chocolate mixture over flour mixture and stir to combine.
5. Add buttermilk, baking soda, and eggs. Beat to combine well.
6. Pour into a greased half-sheet pan (18 in.x 13 in.). Bake for 25 minutes.
7. Five minutes before cake is finished baking, start making the icing by adding butter, cocoa powder, and milk to a sauce pan. Bring to a boil and remove from heat.
8. Add in the vanilla and stir. Pour this into a large bowl. Add in the powdered sugar 1 cup at a time, beating well after each addition. Finally mix in the pecans. Spread icing over warm cake.
9. Let cool before cutting into square for serving.

Notes

*Don't buy buttermilk! Make your own: Mix 1/2 tbsp of vinegar with 1/2 cup milk. Let sit for 5 minutes and then add to your cake mixture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other Desserts We Love:

Boston Cream Pie Poke Cake

Double Mocha Poke Cake

Double Chocolate Cups

You can find more DESSERTS RECIPES HERE.

For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.

Get FREE recipes delivered to you by email:  SIGN UP HERE!

The post Best Chocolate Sheet Cake Recipe appeared first on Diary of A Recipe Collector.

Calling all you chocolate lovers out there!  I’ve got a treat for you!  This easy Double Mocha Poke Cake is an easy recipe you want to have in your stash.  I made it last week when we had some friends over for dinner.  It’s about time I’m posting a new dessert recipe on here.  I am a dessert-aholic, but you probably can’t tell by the lack of desserts I’ve posted over the past year.  I’m so happy to be sharing a new one with you!

This one has the deep mocha flavor in both the cake and the icing.  The expresso powder brings out the flavor of the chocolate and gives it this richness that is oh so good!  I pretty much put expresso powder in just about every chocolate dessert I make now because I love the flavor so much.  (I use this expresso powder.  I find it at my grocery store, but you can also order it here.)

Speaking of being obsessed with mocha flavor.  I’m also obsessed with these mocha k-cups too.  I like to have one at night after the kids go to bed.  I’ll grab one of those and relax with my favorite book or my favorite tv show.  Lately, I’m all about the books.  I read Crazy Rich Asians last week, and now I’m reading the sequel China Rich Girlfriend.  It’s not my typical book.  It kind of reminds me of a Real Housewives with a little Downton Abbey mixed in set in Singapore.  Very different from my usual.  But I love the story with a few little twists and turns mixed in there.

So this cake is also special because it is soaked with sweetened condensed milk i.e. liquid gold.  🙂  Let it set up in the refrigerator for a little while because it makes a great refrigerator cake with a cold glass of milk! One bite of this cake, and I’m sure you’ll be all about the mocha flavor too!

Double Mocha Poke Cake

Print

Ingredients

• 1 devil's food cake mix
• 2 3.4 oz instant chocolate pudding mixes
• oil, water, eggs called for on cake mix
• 1tbsp plus 1 tsp instant expresso powder
• 1 can sweetened condensed milk
• 1 cup heavy whipping cream
• 1 cup milk
• optional: hershey bar for grating on top

Instructions

1. Prepare cake according to package directions adding 1 box of pudding mix and 1 tbsp expresso powder to other ingredients before mixing. Bake according to package directions in a 13 x 9 pan.
2. Once cake is removed from oven, poke several holes all over the top of cake with a toothpick. Drizzle sweetened condensed milk evenly over entire cake. Allow cake to sit until cool.
3. Once cake has cooled, prepare icing by whipping 1 cup of heavy whipping cream. In a separate bowl, mix pudding mix with 1 cup milk. Add to whipped cream and mix will. Spread icing over cooled cake. Top with grated hershey bar. Refrigerate for at least 2 hours and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Looking for other great desserts?

Boston Cream Pie Poke Cake

No-Bake Nutella Eclair Cake

Chocolate Dream Trifle

Dr. Pepper Vanilla Float Cake Brownies

You can find more MAIN DISH RECIPES HERE.

You can find ALL RECIPES HERE.

For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, AND PERISCOPE.

Get FREE recipes delivered to you by email:  SIGN UP HERE!

The post Double Mocha Poke Cake appeared first on Diary of A Recipe Collector.

I have had this cake on my sharing to-do list for a while now.  It was hard to hold out on sharing it this long, but I had Christmas recipes and then other January-ish recipes I wanted to share first.  But I feel like we need a comforting, old-fashioned cake around here now.

My mom always sends us desserts she’s made (because she is such a sweetaholic like me and loves making dessert).  And I always know it’s going to be a good one because she has a ton of old cookbooks and old hand-written recipes.  Those are really my favorites.  She sent some of this one for us to try, and I had to hurry up and put the foil back over the plate y’all!  It was so good!  I could have eaten it all and not let anyone else know we had it.  I could have eaten it for breakfast and for a late night snack.

Needless to say, the sample we received from her was not enough and I told her I had to make it and share it with you guys!  Now what is so special about this recipe is that it has quite a bit of sweetness in it.  In fact, when I told my mom how much I loved it, she commented something along the lines of, “Well you ought to because it has lots and lots of sugar in it!”  She knows me so well 🙂

And she’s right, it does have sugar and syrup and a little sprinkle of powdered sugar.  But please don’t let that deter you from making it.  Make some, and give the other half of it away.  People will love you!  I pinky swear!

So back to the sugary sweet part…it is made with a really special syrup native to Louisiana called Steen’s Pure Cane Syrup.  Cane syrup has a different flavor than maple syrup.  It reminds me of going to my PawPaw’s house and eating his pancakes.  He always had this syrup.  To me, it is a much stronger and richer flavor than maple syrup.  It’s like molasses but a little sweeter.  It’s flavor is definitely distinct and a big part of the flavor in this cake.

Now there are other cane syrup brands, but I have not tried them and cannot speak to their flavor.  This cake just needs a thick and rich syrup.  And don’t be scared when it doesn’t want to rise up very well in the center.  It won’t.  It’s not going to win any awards for the most beautiful cake, I know.   Just sprinkle some powdered sugar on it and call it a day.  Just like people, it’s what is on the inside that counts 🙂  I also put a dollop of whipped cream, but that is completely optional.

Old-Fashioned Syrup Cake

Print

Ingredients

• 1 1/2 cups sugar
• 1 1 /4 cups Steen's Pure Cane Syrup
• 1 1/4 cups oil
• 3 eggs
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 cup boiling water
• 2 tsp baking soda
• 2 3/4 cups all purpose flour
• powdered sugar for dusting
• Optional: whipped cream for serving

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix sugar, syrup, oil, eggs, cinnamon, and nutmeg with a hand-mixer until combined.
3. Add baking soda to boiling water and stir.
4. Add boiling water mixture to batter. and stir well.
5. Gradually add in flour and beat with hand-mixer until combined.
6. Bake in 9 x 13 pan for 45 to 50 minutes.

Notes

*Center of this cake will not rise as much as edges. Remove from oven when cake is set.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Steen's 100% Pure Cane Syrup, 16fl. oz
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA
• 
  Rachel Ray 13 x 9 Pan
• 
  Wilton 13 x 9 Pan

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

 Other sweets you might like:

Grandgirl’s Apple Cake

Praline Poke Cake

Strawberry Wet Cake

You can find more DESSERTS RECIPES HERE.

You can find ALL RECIPES HERE.

For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, AND PERISCOPE.

Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Old Fashioned Syrup Cake appeared first on Diary of A Recipe Collector.

It’s been pumpkin central around here lately!  Seriously.  We’ve had so much pumpkin painting going on…

Every year, I let my kids pick out little pumpkins to paint when we go to the pumpkin patch to get our big carving pumpkin.  So they painted those last weekend.  And this past weekend, my two older kiddos wanted to enter the pumpkin decorating contest at school.  So we spent another weekend painting…all while the pantry remodel is going on.  I found myself wondering what I was thinking.  My kitchen looked like a disaster area for the last five days.

And I hate to say it, but not much cooking has been going on while all this other stuff is happening.  I’m ready for normalcy in that department!

These kinds of pictures are always always my favorite ones to take.  I love that I have a picture of the kids with the carved pumpkin every year.  I’m big on tradition.  They all go in a scrapbook, which I’ve totally neglected since my youngest was born.  Did you know I have a scrapbooking blog?  Now it has a few cobwebs on it since I haven’t had time to work on any of that stuff in the last year.  But I truly miss it so much!  After the hustle and bustle of the holidays, I plan on getting all of my stuff out and working on a few pages.

Today, I have a great fall cake recipe for you.  It’s made with a Praline icing!!  Now down here in Louisiana, we say prah-lean as opposed to pray-lean.  That Cajun accent comes out in words like that.  But no matter how you say it, it is delicious!  I just used a box butter pecan cake mix, and after I baked it, I poked holes and poured on the caramel sauce.  The icing is really simple to make too.  You will love it!

Now if the icing comes out a little thick, all you have to do is add a little more cream to it to thin it out a little.  It will harden a little after icing.  This cake is one of those cakes that goes perfectly with a big ol’ glass of milk!

Praline Poke Cake

Print

Ingredients

Cake:

Toggle ingredient group

• 1 butter pecan cake mix (plus ingredients to make cake)
• 1 12 oz. jar caramel sauce

Praline Icing:

Toggle ingredient group

• 1/2 cup butter
• 1 cup packed dark brown sugar
• 1/3 cup heavy cream (plus a little extra may be needed)
• 1 16 oz. box powdered sugar
• 1 tsp vanilla extract
• 1 cup pecans, chopped and toasted*

Instructions

1. Bake cake according to package directions. Once you remove it from the oven, let it sit for 10 minutes.
2. Poke holes all over cake with the handle of a wooden spoon.
3. Pour caramel over cake and into holes. Let soak into cake and continue to cool.
4. Make icing by melting butter in a medium saucepan over medium heat. Stir in brown sugar and heavy cream. Bring it to a boil and then remove it from heat. Carefully pour into mixing bowl. Add powdered sugar and vanilla. Beat with a hand mixer until smooth. If it is too thick to spread, add a little more cream. (about 1 tbsp)
5. Frost cake with icing. Top with toasted pecans*.
6. *Toast pecans in 350 degree oven for 5 minutes and allow to cool.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

 Other cakes you may love:

Coconut Lemon Curd Poke Cake

Boston Cream Pie Poke Cake

Strawberry Wet Cake

You can find more DESSERTS RECIPES HERE.

You can find ALL RECIPES HERE.

For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, AND PERISCOPE.

Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Praline Poke Cake appeared first on Diary of A Recipe Collector.