Ladies, I am not a cake lover. Nothing personal but I usually decline. We were at a birthday party the other week and I was helping Isaac not get it all over himself. I happened to lick it off my finger and thought, "wow, I need to try that." I tried a bite and then asked for a piece. I instantly knew you all needed to have this recipe and to know that it is THAT good.
Also, I go through phases and I have been in a bread phase. I have been experimenting with all kinds of whole wheat bread. Today I came across one that is sugar free and 100 % whole wheat. Joe said it was a keeper (he hasn't said that so far :)Here is for your baking enjoyment.
Kendra's Fabulous Cake
1 package plain yellow or vanilla mix (Duncan Hines)
1 package vanilla instant pudding (3.4 oz.)
1 1/4 C. milk
1/2 C. vegetable oil
3 large eggs
1 tsp. vanilla extract (I added a touch of almond extract as well).
Preheat oven to 350 degrees. Light mist pan with oil and dust with flour. Mix all ingredients in bowl. Beat with mixer on low speed for 30 seconds. Mix on medium speed for 1 1/2 minutes. Mixture should be smooth. Pour into pan. Bake 35-40 minutes until golden brown and springy to the touch.
1/2 C. shortening
1/2 C. butter
1 tsp. vanilla extract
1 lb. (4 C.) powdered sugar
2 T. milk
Cream butter and shortening. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar is mixed in, icing will appear dry. Add milk and beat at medium speed until light
100 % Whole Wheat Banana Bread Deliciousness
1/3 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1 cup mashed bananas
1 3/4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
3.Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.