Honey Bun Cake

CAKE:
1 pkg plain yellow cake mix
1 cup sour cream
3/4 cup oil
4 large eggs


FILLING:
1/3 cup honey
1/3 cup packed brown sugar
1 tbsp ground cinnamon
1/2 cup chopped pecans (optional)

SUGAR GLAZE:
2 cups confectioner's sugar
1/3 cup milk
1 tsp pure vanilla extract



Preheat oven to 350. Lightly mist a 13x9 in pan with oil spray. Place cake mix, sour cream, oil and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with a spatula. Increase mixer speed to medium and beat 2 minutes more, scraping the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.

Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans. With a dinner knife, swirl, through these ingredients to blend them slightly. Place the pan in the oven.

Bake the cake until golden brown and springs bake when lightly pressed with your finger, 38-40 minutes. Remove pan from the oven and place on a wire rack to cool while you prepare the glaze.

For the glaze, place the confectioner's sugar, milk, and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting it into squares and serving warm.

NOTE: Store the cake covered in plastic wrap, at room temperature for up to 1 week, or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw cake overnight on the counter before serving.


*This recipe is compliments of THE CAKE DOCTOR recipe book

Martha Washington Balls

1 box confectioner's sugar
1 1/2 cup chopped pecans
1 can Sweetened condensed milk
4-6 maraschino cherries, chopped
1 tsp. vanilla
1 (14oz) pkg. coconut
1 block paraffin wax
1 pkg. semi sweet chocolate chips

Combine 1st 6 ingredients, mixing well. Shape into balls about 1 inch in diameter, chill until firm, melt chips and paraffin in a double boiler until smooth, dip balls in chocolate and cool on wax paper.

*I don't add the pecans and cherries, making them more coconut balls*


This is from my Mom, Thanks!

Peanut Butter Balls

1 stick butter, softened 1 bar parafin wax
1 cup peanut butter, creamy
12 oz. pkg. Chocolate Morsels(milk or semi- sweet)
1 box Cofectioner's Sugar


Mix all ingredients until well blended. Make into balls of about 1 inch in diameter. Melt the parafin wax and morsels in a double boiler until smooth. Dip balls into chocolate and let cool on wax paper.

*I use 2 sauce pans of the same size to make my double boiler*
**might need to refrigerate the balls until ready to dip in chocolate to keep them from falling apart from being too soft**


This is from my Mom, Thanks!

Festive Fudge

3 cups (18 oz) semi sweet chocolate chips (or milk)
1 can (14 oz) sweetened condensed milk
Dash salt
½ to 1 cup chopped nuts, optional
1 ½ tsp. vanilla extract

Makes about 2 lbs.




In heavy saucepan, over low heat, melt chips with condensed milk and salt. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly onto wax paper or butter lines 8 or 9 inch square pan.

Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator.




Other great fudge flavors:

Chocolate peanut butter chip glazed fudge: Proceed as above, stir in ¾ cup peanut butter chips in place of nuts. GLAZE: melt ½ cup peanut butter chips with ½ cup whipping cream; stir until thick and smooth. Spread over fudge.

Marshmallow fudge: Proceed as above, omit nuts and add 2 tbsp butter to mixture; fold in 2 cups miniature marshmallows.