Bake Sale: Sour Cream Pound Cake and Chocolate Cookies
Recipe Overview
Overview
This video showcases three delightful recipes perfect for any bake sale or sweet gathering. The star of the show is the sour cream pound cake, which is incredibly moist and flavorful. Paula Deen emphasizes the importance of using quality ingredients, like graham flour, which adds a unique twist to her chocolate cookies. The cookies, aptly named ‘stick to your teeth,’ are a fun and easy treat that will surely impress.
The process of making the pound cake is straightforward, starting with creaming butter and sugar before incorporating sour cream and flour. This method ensures a smooth batter and a tender cake. Paula’s tips on toasting coconut for the topping add an extra layer of flavor, making the cake even more special.
Finally, the chocolate cookies are a breeze to whip up, requiring no flour and featuring homemade graham cracker crumbs for a unique texture. These recipes are not only delicious but also allow for creativity in the kitchen, making them perfect for any home baker looking to impress at their next bake sale.
Recipe Details
Steps & Tips
Put boxed yellow cake mix in the oven.
Spread coconut on a baking sheet and toast in the oven.
Tip: Toast coconut carefully as it can brown quickly.
Combine crushed pineapple and sugar in a pot and bring to a boil.
Use a fork to pierce the cake to allow the topping to soak in.
Pour the hot pineapple mixture over the cake.
Pour instant pudding over the hot pineapple and smooth it out.
Tip: Using convenient products can elevate a simple cake to a homemade level.
Place the cake in the refrigerator to cool.
Stir and check the toasted coconut to ensure it doesn't burn.
Whip cream until stiff but not over-whipped.
Frost the cooled cake with whipped cream.
Sprinkle toasted coconut over the frosted cake.
Melt chocolate over hot water.
Add sweetened condensed milk to the melted chocolate.
Run homemade graham crackers through a food processor.
Add salt, walnuts, and vanilla to the chocolate mixture and fold in.
Drop rounded teaspoons of cookie dough onto a greased cookie sheet.
Tip: Ensure cookies are the same size for even baking.
Bake cookies at 350 degrees for about 10 minutes.
Transfer warm cookies to a pan lined with wax paper.
Cream two sticks of butter and sugar together for the pound cake.
Add sour cream to the creamed butter and sugar.
Sift all-purpose flour and baking soda together.
Tip: Use baking soda, not baking powder, for the sour cream pound cake.
Add flour and eggs alternately to the mixture.
Incorporate vanilla flavoring into the batter.
Tip: Grease and flour your pan well to prevent the pound cake from sticking.
Pour the batter into a greased and floured pan.
Bake in a 325 degree oven for about an hour and 20 minutes.
Invert the cooled cake onto a cake plate.
Top the cake with fresh berries and whipped cream.
Tip: Always check the expiration date of your ingredients before baking.
Tip: Use an oven thermometer to ensure your oven is calibrated correctly.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Graham crackers were originally made with graham flour, which retains more nutrients due to the stone grinding process.
- •Toasting coconut can enhance its flavor and texture, but it requires careful monitoring to prevent burning.
- •Sour cream adds moisture and richness to pound cakes, making them tender and flavorful.
- •Using a boxed cake mix can simplify baking while still allowing for creative toppings and additions.
