Bonnies Cuckoo Cake Recipes

BONNIE BUTTER CAKE

Steps:

• Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
• Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
• Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
• TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.

BONNIE'S BLUE RIBBON CHOCOLATE DREAM CAKE

Steps:

• 1. Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
• 2. Crush the chocolate bars, reserve 1/4 cup for the top.
• 3. In the microwave, heat up the caramel in a pyrex glass measuring cup until it can be poured easily. (about one minute) Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
• 4. Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs. (I like chunks.)
• 5. Let the cake cool completely on a rack in the fridge. Then top with whipped cream frosting--recipe below. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
• 6. Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff. Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy, and then add swirls of caramel topping.
• 7. Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!

BONNIE BUTTER CAKE WITH FRENCH SILK FROSTING

Steps:

• 1. Preheat oven to 350' F. ease and flour baking pan, 13x9x2" or two 9" or three 8" round pans.
• 2. In large mixing bowl, beat butter, sugar, eggs and vanilla until fluffy. Continue beating for 5 minutes on high speed, scraping bowl occasionally.
• 3. Combine flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk. Pour into pans.
• 4. Bake oblong for 45-50 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
• 5. Frost with French Silk Frosting or your favorite chocolate frosting recipe.
• 6. In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy. Makes enough frosting for two 9" layers or three 8" layers. Variation: This cake is also delicious with a lemon frosting.

BONNIE'S CUCKOO CAKE

Steps:

• 1. Preheat the oven to 350 degrees. Use a deep 8 inch baking dish. Bake for 30 to 45 minutes or until it passes the toothpick test.
• 2. Add the dry ingredients to the dish.
• 3. Put the egg in a small bowl and whisk it with the vanilla.
• 4. Make two indentations in the flour with your fist.
• 5. Add oil to one and the egg and vanilla to the other one.
• 6. Whisk together.
• 7. Add the milk and whisk until batter is smooth.
• 8. Stir in the pecans.
• 9. Bake the cake until it is a lovely golden brown and passes the toothpick test.
• 10. Sprinkle the chocolate chips on top of the hot cake and wait five minutes for them to melt, then spread over the cake.
• 11. Like this.
• 12. Let's cut this cake!
• 13. Enjoy with a nice cold glass of milk!