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  • Jul 11, 11

    Now…this cake? This cake is another story. It is absolutely, without a doubt, The Best Chocolate Sheet Cake. Ever. It’s moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite.

    • COUNTRY BANANA PUDDING - Soul-Food-Recipes
       1 large can evaporated milk
       1 cup regular milk
       4 egg yolks ( reserve whites for topping)
       1 cup sugar
       1 teaspoon vanilla extract
       6 to 8 ripe bananas
       Vanilla Wafers

      Heat evaporated and regular milk in double boiler over medium heat. Let milk get hot, but not boiling. In a separate mixing bowl, separate the egg yolks from the whites. Slightly beat egg yolks.   

      Pour hot milk mixture into egg yolks. Mix well. Add sugar and continue to stir. Return milk mixture to double boiler, stirring occasionally for about 20 to 30 minutes or until mixture thickens. Remove from heat and add vanilla. Stir. Let cool. Line the bottom and sides of a 9X13 pan with vanilla wafers.   

      Slice bananas on top of wafers alternating with wafers and bananas until you have 2 to 3 layers. Pour pudding mixture over bananas and wafers. Top with Meringue. Yield: 10-15 servings.  


       4 egg whites
       1/4 cup sugar
       1/4 teaspoon cream of tartar

      In a clean bowl, beat egg whites and cream of tartar on high speed until peaks began to form, but not dry. Add sugar gradually. When it peaks, spread it on top of pudding and place in the oven on boil to slightly brown.   

    • HUMMINGBIRD CAKE - Soul-Food-Recipes
       3 cups all-purpose flour
       2 cups white sugar
       1 teaspoon baking soda
       1 teaspoon salt
       1 1/2 cups canola oil
       3 eggs
       1 (8 ounce) can crushed pineapple, drained
       2 cups mashed bananas
         1 (8 ounce) package cream cheese, softened
       1/4 pound butter, softened
       1 pound confectioners' sugar
       1 teaspoon vanilla extract   

      Preheat oven to 350 degrees. Grease and flour 2 - 9 inch round cake pans. Sift together the flour, sugar, baking soda and salt. Set aside.   

      In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.   

      Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and cool on racks.   

      Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.   

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