Chocolate Praline Cake
1 cup packed brown sugar
1/3 cup whipping cream
chocolate cake mix
1 cup chopped pecans
and pour into a 9x13 pan. Sprinkle brown sugar,
cream and the pecans over the butter in pan. Mix
the cake according to directions. Spoon the
batter on top of the pecan mixture. Bake for 30
minutes at 350°F. Cool for ten minutes.
Serve with ice cream or whipped topping.
1/2 cup dark brown sugar
5 pineapple slices, canned, drained
1/2 cup milk
1 egg, lightly beaten
|1 1/4 cups
2 teaspoons baking powder
1/2 cup sugar
1 teaspoon vanilla
oven to 375°F.
Melt 1/2 of the butter in a heavy cast iron
skillet. Add the brown sugar and stir well. Whisk
in 2 teaspoons of water. Remove from the heat and
add a single layer of pineapple slices. Set
Melt the rest of the butter. Whisk in the milk,
egg, and vanilla. Combine the flour, sugar, and
baking powder in a separate mixing bowl. Beat the
milk mixture into your flour mixture until a
smooth batter forms. Pour over the pineapple in
Bake for 30-35 minutes or until the center is
firm. Allow to cool for 10 minutes. Invert the
pan onto a serving plate. Serve warm or at room
Cream Pound Cake
3 cups sugar
2 cups flour
teaspoon baking powder
1/2 cup sour cream
1 teaspoon vanilla extract
butter and sugar in a mixer. Cream until smooth.
Add the eggs - one at a time with the mixer
running. In a separate bowl, sift together the
flour and baking powder. Blend well into the
mixture. Add the sour cream and vanilla and mix
until blended. Pre-heat the oven to 325°F.
Grease and flour a bread pan. Pour in the batter.
Bake for 55-60 minutes.
Allow to cool before serving.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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