BLUEBERRY MYSTERY CAKE
This recipe is a childhood favorite that my grandma passed to my mom and now I am passing to my own kids! It is quick and easy, and great for summer picnics. Plus, the little ones are fascinated when I tell them the boiling water is the 'mystery' behind the cake. Also great with a scoop of vanilla ice cream on top!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place blueberries in a deep 8-inch pie pan; drizzle lemon juice over blueberries.
- Beat 3/4 cup sugar and butter together in a bowl using an electric mixer until creamy. Sift flour, baking powder, and 1/4 teaspoon salt together in a bowl. Mix milk, alternating with flour mixture, into creamed butter mixture until batter is just combined. Pour batter over blueberries.
- Combine 1/2 cup sugar, cornstarch, and 1/2 teaspoon salt together in a bowl until thoroughly mixed; sprinkle over batter. Pour boiling water over sugar mixture.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 50.3 g, Cholesterol 12.7 mg, Fat 4.9 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 301.6 mg, Sugar 35.6 g
BETTY CROCKER MYSTERY FRUITCAKE (1957)
This one is part of Stephanie's collection of my Mother's recipes. It was written by Mom on a pocket sized note book and has her "run-on" style of stuffing everything into a small space, too!! The ad says: "You start with a pre-baked cake. You use frosting as a liquid. You never bake the fruit" Sounds to me like the fruit would...
Provided by Marcia McCance
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Step one: Bake a Betty Crocker Spice cake mix per the package instructions. Cool the cake and crumble it into a very large bowl or pan.
- 2. ALTERNATIVE TO STEP ONE: Bake a white or yellow cake mix to which you have added: -- 1 teaspoon ground cinnamon -- 1/2 teaspoon ground nutmeg -- 1/4 teaspoon ground ginger -- 1/4 teaspoon allspice or cloves
- 3. Step two: Add all the fruit to crumbled cake and stir -- probably with your hands inside a couple of plastic bags -- or plastic gloves if you have them -- or a large wooden spoon would do, as well.
- 4. Step three: Open the can of fluffy frosting and mix it with the cake and fruit (If you have it in a box, then make the frosting and add to the fruit.)
- 5. Step four: Line a tube pan with foil and fill with the mixture. NOTE: Personally, I don't like my food to touch foil -- so I would use parchment paper following these instructions: A. Prepare one-piece tube pan (10x4): Cut heavy brown paper bottom (trace bottom of pan) and one 4" wide strip to go around the inside of the pan (slit the top every half inch or so, to conform to shape of pan), and another 5" wide to go around the tube. B. Lightly grease the pan with butter, place the paper liners inside, then lightly butter the paper (or can grease the paper before putting into pan -- greased side next to cake, not the pan.) The grease on the pan, holds the paper, the grease on the paper is for the cake.)
- 6. Chill in the refrigerator for at least 24 hours before eating
- 7. Makes a 5 pound cake
MYSTERY PUDDING
When I was small our money was tight. Mom usually had a can of fruit cocktail and all things needed for this on hand. It was a sweet treat. It's more of a cake than a pudding. I still make it when craving an easy sweet.
Provided by Sharon Whitley
Categories Puddings
Time 1h
Number Of Ingredients 7
Steps:
- 1. Sift flour, sugar, and soda well.
- 2. Combine flour mixture with egg and fruit cocktail with syrup. Mix well.
- 3. Pour into greased 8x8 square cake pan. Sprinkle brown sugar over batter. Bake at 350 for about 45 minutes. Top will be lightly browned and set. Cool and eat plain or with whipped topping.
MYSTERY MOCHA CAKE
Steps:
- Preheat oven to 350 degrees F.
- Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.
MYSTERY CAKE
This is an easy spice cake from "The Joy of Cooking" made moist and delicious by using a stealthy ingredient: a can of condensed tomato soup. Make it and see if your guests can guess the secret.
Provided by Jennifer Steinhauer
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
- Using an electric mixer, beat the butter and sugar on high speed until well-combined, 3 to 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
- If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
- To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 18 grams, Carbohydrate 110 grams, Fat 37 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 502 milligrams, Sugar 77 grams, TransFat 1 gram
MYSTERY MOCHA CAKE
Recipe found on foodnetwork.com, Sweet Dreams with Gale Gand. Putting here for easy access when I need it.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt the chocolate and butter together over hot water.
- Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
- Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla.
- Pour into a greased, square 9 by 9-inch cake pan.
- Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
- Pour coffee over and bake for 40 minutes.
- Serve warm from the pan.
Nutrition Facts : Calories 570.1, Fat 15, SaturatedFat 9.2, Cholesterol 26.1, Sodium 424.9, Carbohydrate 107.4, Fiber 3.9, Sugar 68, Protein 7.7
JAMAICAN MYSTERY CAKE
It is my understanding that this recipe has been in the family of Captain Reuben Baker for many generations. His grandfather, Captain L.D. Baker, successfully imported bananas from his plantations in Jamaica to his home in New England in the 1800's.
Provided by Renee Ferraz
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For cake: Preheat oven to 350 degrees.
- Cream butter and sugar in mixing bowl.
- Add eggs one at a time, beating well after each addition.
- Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
- Fold in mashed banana and walnuts.
- Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
- Let cool in pan 5 mins, invert on cake rack to cool.
- For icing: In small bowl cream butter and sugar at medium speed.
- Using high speed add eggs one at at time, beating well after each addtion.
- Blend in dissolved instant coffee mixture.
- To assemble: Slice cake in half lengthwise.
- Place bottom layer cut side up on cake platter.
- Slice banana and arrange evenly over cake.
- Sprinkle with Grand Marnier.
- Spread one-half of icing over bananas.
- Add top layer and frost top only with remaining icing.
- Garnish with walnuts.
- Refrigerate.
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