Christmas Recipes: April 2016

Friday, April 22, 2016

[CHRISTMAS-RECIPE] Double Chocolate Coca-Cola Cake

Double Chocolate Coca-Cola Cake

"Feeding the Faithful", Cursillo Movement of South Mississippi

1 cup Coca-Cola

1/2 cup oil

1 stick butter or margarine

4 Tbsp. cocoa powder

2 cups sugar

2 cups flour

1/2 tsp. salt

2 eggs

1/2 cup buttermilk

1 tsp. baking soda

1 tsp. vanilla extract

In a saucepan, bring Coca-Cola, oil, butter and cocoa powder to a boil. Mix sugar, flour and salt together; pour into boiling liquid. Remove from heat and beat well. Add eggs, buttermilk, soda and vanilla; beat well. Pour into a well-greased and floured sheet pan.

Bake at 350 F for 20 to 25 minutes. Cool briefly; ice with frosting recipe while still slightly warm.

Frosting:

1/2 cup plus 1/2 tsp. butter

3 1/2 Tbsp. cocoa powder

6 Tbsp. Coca-Cola

1 box confectioners' sugar

1 tsp. vanilla extract

Boil butter, cocoa powder and Coca-Cola. Remove from heat and blend in confectioners' sugar and vanilla. Spread on warm cake.

from the Feb. 2012 issue of Today in Mississippi

Mississippi Cooks: Featured Cookbook

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Sunday, April 3, 2016

[CHRISTMAS-RECIPE] Banana Split Pie

Banana Split Pie

"Stay the Course," First Baptist Church of Brandon, MS

1/2 cup margarine

2 cups graham cracker crumbs

1/4 cup sugar

1 (8-oz.) pkg. cream cheese, softened

2 cups confectioners sugar

4 bananas, sliced

1 lg. can crushed pineapple, well drained

1 small carton Cool Whip

8-10 maraschino cherries, chopped

1/4 cup pecans, chopped

Preheat oven to 325 degrees. In a mixing bowl, melt margarine. Stir in graham cracker crumbs and sugar, blending well. Press evenly into bottom of 9 x 13-inch baking dish. Bake for 15 minutes. Remove from oven and allow to cool completely.

Mix together cream cheese and confectioners sugar until well blended and smooth. Spread over cooled crust.

Slice bananas lengthwise over cream cheese mixture. Spread drained pineapple over bananas. Spread Cool Whip over pineapple layer. Garnish with cherries and pecans.

Refrigerate at least 8 hours before serving.

from the August 2004 issue of Today in Mississippi