It sounds so weird, but it is unbelievably moist and yummy. I know if you make this, you’ll wonder if I am SURE I gave the directions right. But trust me on this one.
Unbelievably Moist Chocolate Cake
1 chocolate cake mix
1 container chocolate coconut pecan frosting mix
Mix together the cake mix, the frosting (yes, the frosting), and the rest of the ingredients called for on the cake mix box.
Bake in a bundt pan per directions. When cool, remove from pan and drizzle with any glaze (powdered sugar and water is fine).
I love this banana pudding. It comes from the famous Magnolia Bakery in NYC. Beware – it’s rich, but worth it!
Magnolia Bakery Banana Pudding
1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.
Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding.
Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours – or up to 8 hours, but no longer! – before serving.
I love this banana pudding. Please make it soon!
Everyone has had that special Mamaw with that special recipe. This is from my friend Shelly’s Mamaw. It tastes just like something from your grandmother’s kitchen……Enjoy.
Mamaw’s Lemon Cake
1 yellow cake mix
3/4 cup oil
1 small packet lemon jello dissolved in 3/4 c. of hot water
2 T. lemon flavoring
1 1/2 c. powdered sugar
4 T. lemon juice
Mix jello in very hot water. Mix first five ingredients for 3-4 minutes.
Bake in bundt pan for 25-30 minutes at 350. Cool and turn onto platter and puncture with a fork. Drizzle with icing.