Let Them Eat Cake
Let Them Eat Cake
Miss Grace’s Carrot Cake is such a recipe. Her granddaughter, Kelsi McCool, a Columbus, Ga., newlywed, submitted the recipe in honor of her grandmother. “She recently passed away,” McCool says. “It would have made her happy to know that her delicious carrot cake lives on. She baked it for so many celebrations and special family times. We all love it, and will continue her baking tradition.”
The super simple recipe for Poke Cake is a longtime favorite with the McCarthy family. “My five grandchildren ask for this cake often,” says Maxine McCarthy of Naper, Neb. “I usually have it on hand when they visit, and it never lasts long.”
Both recipes are ideal to top off an Easter brunch or dinner. They are not as sweet as many cakes because they contain cream cheese, whipped topping, or pudding as a frosting base.
Miss Grace’s Carrot Cake - Kelsi McCool, Columbus, Ga.
- 1 and 3/4 cup sugar
- 4 eggs
- 1 and 1/4 cup cooking oil
- 3 cups grated carrots
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups flour
- 1/2 cup pecans, chopped
Preheat oven to 350 degrees. Grease and flour three 8-inch, round cake pans. Cream together sugar, eggs and oil. Sift together dry ingredients in a separate bowl. Combine creamed mixture with dry ingredients and stir until blended. Gently stir in carrots and pecans until evenly distributed. Pour into pans and bake about 20 minutes, or until toothpick comes out clean from center. Cool before frosting.
Frosting
- 12 ounces cream cheese
- 1 and 1/2 boxes powdered sugar
- 5 tablespoons margarine
- 1 and 1/2 cup chopped pecans
Soften cream cheese and mix with margarine. Stir in powdered sugar and blend until creamy. Add pecans and frost.
Tips From Our Test Kitchen: For a spicy cake, add a teaspoon of ground cloves and powdered ginger. A dash of vanilla can be added to the frosting.
Poke Cake - Maxine McCarthy, Naper, Neb.
- 1 box white cake mix
- 1 cup orange soda (any brand)
- 1 3.12-ounce box vanilla instant pudding
- 1 1/2 cups milk
- 1 8-ounce tub whipped topping
Bake cake according to package instructions in a 9-by-13-inch pan. When cool, poke holes all through the top of the cake with a butter knife or fork. Pour orange soda evenly over the top. Mix pudding and milk together until well blended. Fold in whipped topping until smooth. Spread pudding mixture over cake and store in the refrigerator until serving time.
Tips From Our Test Kitchen: This cake also is good with cherry or strawberry soda. Garnish with a generous dollup of whipped topping and fresh fruit.
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