Ingredients

• 110g Butter
• 110g Sugar
• 2 Eggs, whisked
• 1/4 tsp vanilla essence
• 140g plain flour
• 1/4 tsp Baking powder
• For the icing:
• 100g icing sugar
• 2 tsp boiling water
• 1 dash of edible food colouring, optional
• 1 handful sweets, for decoration

Directions

1. Preheat the oven to 190C/gas 5. Cream the butter until soft, add the sugar and beat again until light and fluffy.

2. Gradually add the beaten eggs, followed by the vanilla. Fold in the flour and baking powder and spoon the cake mixture into mini bun cases sitting in mini bun trays.

3. Bake for 7-10 minutes, until golden and firm to the touch. Cool on a wire rack, before icing the cakes.

4. For the icing: sieve the sugar in a bowl and add enough water to make a coating consistency icing. Spoon onto the cakes and level off with a palette knife dipped in boiling water. Decorate with sweets before the icing sets.

5. Alternatively, to make coloured sugar sieve 100g of icing sugar into a bowl and add a few drops of food colouring. Sieve the sugar twice or three times more, or until the food colouring has tinted the sugar. Dip the top of the soft-iced bun into the coloured sugar and leave to set.

Rachel Allen – UKTV Food

Ingredients

• 1 cup butter, melted
• 2 cups sugar
• 1/2 cup unsweetened cocoa
• 4 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups coarsely chopped pecans, toasted
• 1 (10.5-ounce) bag miniature marshmallows
• Chocolate Frosting

Directions

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.

Yield: Makes 15 servings

Southern Living, JUNE 2004

Ingredients

• 3 1/2 cups sugar
• 2 cups butter(1pound)
• 1 tsp butter flavoring
• 10 eggs
• 4 cups flour (sifted)
• 1/2 tsp salt
• 1 T. vanilla

Directions

Cream sugar and butter. Add flour and eggs alternately, begin and end with flour.
Pour into tube pan, bake at 300(F) for 1 1/2 hours, or until done.
Note: This is a large cake and unless you have a large tube pan do not try to cook it in a small pan – as you will have cake all over the oven:)

*Hazel Ellerbee – Tallulah, La

Ingredients

• 3/4 cup vegetable oil
• 1 small box coconut cream pudding and pie filling,(not instant
• 1 box orange supreme cake mix
• 1 10oz bottle Mountain Dew
• 4 eggs

Directions

Mix all ingredients and bake in a 13×9 inch pan at 350 degrees for 30-40 minutes.

Icing:
1 1/2 cups granulated sugar
4 tbsp.flour
1 stick butter
1 large can crushed pineapple ,with juice
1 cup coconut
Cook sugar,flour ,butter and pineapple until thick.Add coconut when icing is cooled,then spread on cake.

Ingredients

• 1 Box lemon cake mix
• 1 (3.4oz) box lemon flavored instant pudding mix
• 1 (12oz) can Mountain Dew soda
• 3/4 c. vegetable oil
• 4 large eggs

Directions

Preheat oven to 325 degrees. Lightly grease and flour bundt pan.In a large bow, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at medium speed with an electric mixer until smooth. Pour batter into prepared pan, and bake for 45-50 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.