Published Thursday, November 01, 2012

What's Cooking in Coweta

From Special Reports

closeup@newnan.com

Try these delicious recipes submitted by our readers.

Simply Easy Johnny Appleseed Snack Cake

By Barbara Wetherington

Ingredients

1 (18.25-ounce) packaged yellow cake mix

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1 (21-ounce) can apple pie filling

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4 eggs

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Whipped cream

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Cinnamon

Preheat oven to 350°F. Coat a 9x13-inch glass baking dish with cooking spray.

In a large mixing bowl, mix together all the ingredients with an electric mixer until well blended. Pour into the baking dish.

Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool.

Dollop with whipped cream and a sprinkle of cinnamon.

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Chocolate Pound Cake

By Shirley Williams

Ingredients

2 sticks margarine

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1/2 cup Crisco

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3 cups sugar

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5 whole eggs

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1/4 teaspoon salt

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1 teaspoon baking powder

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1/2 cup cocoa

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1 teaspoon vanilla

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1 1/4 cups milk

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3 cups cake flour

Mix dry ingredients. Cream butter, sugar and Crisco. Add eggs one at a time, beating after each. Add milk and dry ingredients and flavoring. Cook at 300°F for 1 1/2 to 2 hours. Do not open door until 1 1/2 hours is up.

Icing:

2/3 cup canned milk

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2 cups sugar

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1/4 cup cocoa

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1/4 teaspoon salt

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Mix and boil fast for 2 minutes. Take off add vanilla and butter. Beat with mixer until creamy. Then add following:

2/3 cup margarine

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1 teaspoon vanilla

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Simply Perfect Millionaire Cake

By Barbara Wetherington

Ingredients

1 (18.25-ounce package yellow cake mix, prepared according to package directions)

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1 (8-ounce) can mandarin oranges, well drained (you can reserve 4 pieces to decorate the cake, if you like)

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1 (8-ounce) package cream cheese, softened

1 cup confectioners’ sugar

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1 (4-serving-size) package instant vanilla pudding and pie filling

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1 (20-ounce) can crushed pineapple, well drained

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1 (8-ounce) container frozen whipped topping, thawed

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1/2 cup chopped walnuts

Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with cooking spray. Stir oranges into the batter. Evenly divide the batter between the 2 cake pans.

Bake 32 to 35 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, remove from pans, and cool completely. Cut each cake horizontally in half, creating 4 layers. Set aside.

In a large mixing bowl, beat cream cheese, confectioners’ sugar and pudding mix. Stir in crushed pineapple and whipped topping.

Place one cake layer on a platter and spread with 1/4 of pudding mixture. Repeat with all layers. Decorate the top with the nuts and reserved orange pieces. Keep refrigerated.

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