AMUSING NAMES, DESSERTS

I have been cooking for a long time and enjoy baking desserts.  I used to work in a large office building.
The office workers were always exchanging recipes.  Some of the desserts had funny or unusual names.
My boss bought a cake  for our annual office picnic. The cake was the best I had ever tasted.  I asked
him about it and he said his wife  made  it.  She
said it was named, Pig Pickin' Cake.  I laughed at 
the name and thought he was joking.  I have 
gotten other dessert recipes with comical names.
A lot of these desserts were popular during the 1970's and 1980's. I have added the history of the dessert if it was available. I hope you enjoy trying out some of these recipes. Do not let the name of the dessert discourage you.  All of these desserts are a blast 
from the past and taste very good. 

DIRECTIONS

PIG PICKIN' CAKE

1 (18 1/4 oz) box yellow cake mix
1 (11 oz) can mandarin oranges in juice
4 eggs
3/4 C vegetable oil

FROSTING

20 oz can crushed pineapple, drained 
8 oz container whipped topping (thawed)
6 oz box instant vanilla pudding

Grease and flour lightly one 13x9-inch pan. 

Place all ingredients for cake in a bowl and beat 

with electric mixer until well combined. Bake at 

350° for 25-30 minutes. Allow cake to completely

cool in pan.
Drain crushed pineapple and combine crushed pineapple and dry pudding mix. Fold in whipped topping until well blended. Spread frosting over

cake. Refrigerate for at least 2 hours.

BETTER THAN SEX CAKE

The cake has also been called, " Better than Robert Redford" and "Is It Really Better Than Sex". The
origin is unknown but it became popular during
the 1980s.It is usually baked in 9x13 pan and 
served cold. There are several versions of the
cake using yellow and chocolate cake mix.


DIRECTIONS
 

18 .25 German chocolate cake mix
1 1/3 C water 

1/2 C vegetable oil 
3 eggs
14 oz can sweetened condensed milk
8 oz jar  caramel topping
8 ounces  whipped topping
2 Heath candy bars, crushed

Grease and lightly flour 13" x 9" cake pan.
Mix cake as directed on package.
Bake the cake 350 for 35 minutes or until it tests done. 

Poke holes all over warm cake  with a fork  and pour sweetened condensed milk evenly over the cake, 

Pour warm caramel sauce over condensed milk.
Refrigerate overnight.
Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars .

CHOCOLATE THUNDER CAKE

---

DIRECTIONS

18.25 devil's food chocolate cake mix
14 oz can sweetened condensed milk
8 oz jar hot fudge sauce
8 oz  whipped topping
2  crushed candy bars (Heath or Snickers) 

Bake cake as directed in a deep 13x9" pan.While still hot poke holes into the cake using the handle of a wooden spoon. Pour condensed milk 
over hot cake. Let cake cool.  Spread on fudge 
sauce. Refrigerate until cooled completely and 
then top with whipped topping and chocolate 
chips. Chill at least 3 hours.

SOCK IT TO ME 

DIRECTIONS

 Cake:
4 large eggs
1 C sour cream
⅓ C vegetable oil
¼ C water
¼ C sugar 

 Streusel Filling:
18.25  Butter Recipe Cake Mix
2 T. brown sugar
2 tsp. ground cinnamon
1 C finely chopped pecans  

Glaze

1 C confectioner's sugar

2 T milk

Grease and flour 10" tube pan.

Prepare streusel filling:  Combine 2 tbsp. cake mix, brown sugar, and cinnamon, bowl.

Stir in pecans. Set aside

Prepare cake: Combine remaining cake mix, eggs, sour cream, oil, water and sugar in
large bowl. Beat at medium speed with electric mixer 4 minutes. Pour ⅔ of batter into pan. 

Sprinkle with  streusel filling. Spoon remaining batter evenly over filling.
Bake  375°F for 45  minutes, or until center firm to touch. Cool completely.

Prepare glaze:  Combine confectioners' sugar and milk in a small bowl. Stir until smooth, 

then drizzle onto cake.

 

MISSISSIPPI MUD CAKE

This dessert originated from the state of Mississippi
in 1975.  The original version was a dense chocolate cake which looked like the Mississippi River.

DIRECTIONS

1 C chopped pecans
2 (17 5/8 oz) packages fudge brownie mix
2 large eggs 
1/2 cup vegetable oil 
1/4 cup water 
1 (10 1/2 oz) bag miniature marshmallows
16 oz Tub chocolate fudge frosting

Place the pecans in a single layer on a baking sheet.
Bake at 350° for 8 minutes or until toasted.
Prepare mix according to the package directions using eggs, vegetable oil, and water.

Pour into a greased 9x 13  pan.
Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows.

Bake 8 to 10 more minutes.
Drizzle  Chocolate Frosting over warm cake and sprinkle with toasted pecans.

GRASSHOPPER CAKE

18.25 oz devil's food cake mix
1 C water 
1/3 C vegetable oil 

3 eggs 
16 oz whipped topping
8 oz package cream cheese, softened
4 2/3 oz  pkg Andes mints candies , divided

Cake: 

Prepare two 8" or 9" cake layers according to directions  on devils food cake mix box. Cool for 

40 minutes.  

Chop mints  and reserve  1/3 cup for garnish. 

Frosting: 

In large bowl with mixer on medium speed, beat the cream cheese until smooth, then lower the 

speed and slowly mix in  whipped topping. Fold the mints pieces into the cream cheese  mixture.

Assembly: 

Place one cake layer on serving plate; top with half the frosting and spread evenly.

Place the second cake layer on top and spread remaining frosting on top of cake. 

Garnish cake with rest of the mints.

Refrigerate cake until ready to serve.

 

 SNOWBALL CAKE

18.25  devil's food cake mix
8 oz. Cream Cheese, softened
1 egg
2 T.  granulated sugar
3.4 oz.  Vanilla  Instant Pudding
1/4 C  powdered sugar
1 C  cold milk
8 oz. Whipped Topping, thawed

Prepare cake batter, in 2-1/2-qt. ovenproof bowl,

as directed on package; scrape side of bowl. Beat cream cheese, egg and sugar until well blended; spoon into center of batter in bowl. 

Bake 1 hour or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min.

Loosen cake from bowl with knife; invert onto 

wire rack. Remove bowl. Cool cake completely. 

Beat dry pudding mix, powdered sugar and milk

in bowl with whisk 2 min. Fold in whipped topping. Refrigerate until ready to use.

Frost cake with pudding mixture just before serving.  Sprinkle with coconut. Keep cake refrigerated. 

  

PINEAPPLE UPSIDE DOWN CAKE

18.25  devil's food cake mix
8 oz. Cream Cheese, softened
1 egg
2 T.  granulated sugar
3.4 oz.  Vanilla  Instant Pudding
1/4 C  powdered sugar
1 C  cold milk
8 oz. Whipped Topping, thawed

• Heat oven to 350°. In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
•  Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 45  minutes  or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes before serving.  .

 

 

 BLACK FOREST CAKE

This cake originated in Germany.  The cake
contained a distilled cherry liquor from the Black Forest mountain region and was garnished with
black cherries. The American version doesn't 
usually contain alcohol or black cherries.





DIRECTIONS

18.25  devil's food cake mix 
Water, vegetable oil and eggs called for on cake mix box
16 oz whipped topping 
1/2 C powdered sugar 
21 oz cherry pie filling

1/2 tsp almond extract  

2 T sliced almonds

EARTHQUAKE CAKE 

• 18.25 German Chocolate Cake
• 3 eggs
• 1 1/3 C. water
• 1/2 C. oil
• 1 C. sweet shredded  coconut
• 1/2 C. chopped walnuts
• 8 oz. softened cream cheese
• 1 stick softened butter
• 2 C. powdered sugar
• 1 tsp. vanilla
• 16 oz . chocolate chips 

1. Preheat oven to 350 degrees and grease  9’x13’ pan.  In the bottom of pan, put the coconut and nuts.
2. Mix cake mix according to package directions. Spread batter over the nuts and coconut.
3. In a bowl, mix the cream cheese, butter, vanilla, and powdered sugar until fluffy. Drop heaping spoonfuls of cheese mixture over batter.  Sprinkle with chocolate chips. Bake  50 minutes. Cool.   

MONKEY BREAD

8 oz jar orange marmalade

1/2 C chopped pecans
2 T butter, melted
2 tubes (10 count) refrigerated buttermilk biscuits

Grease 10-in tube pan.
In a small bowl, combine the marmalade, pecans,  and butter. Separate the biscuits. Spoon half of

the marmalade mixture in the bottom of the pan. Layer the biscuits on top of the marmalade,

overlapping edges close together to form a circle.

Top the biscuits evenly with the other half of the marmalade mixture. Bake at 375° for 30 minutes

or until biscuits are golden brown. Cool in pan for

5 minutes before inverting onto a serving plate.

Serve warm.

 KNOCK YOU NAKED BROWNIES

This brownie recipe may have originated at Steakhouse in Colorado.  Some people
feel that this is the best tasting brownie
they have ever eaten.  I made these 
brownies for a pot luck.  A man kept
following me around saying he was
a brownie connoisseur.  He said
looked for restaurants serving delicious
brownies when he traveled.  He vowed
that he's never eaten a brownie this 
delicious. I had to keep an eye on my 
plate of brownies so he wouldn't eat all
of them. I didn't dare tell him the name 
of the brownies for fear of further
pursuit by him.


DIRECTIONS
 

Box German Chocolate Cake Mix

1 C finely chopped Pecans

1/2 C  Milk

1/2 C  Melted Butter

1/2 C Semi sweet Chocolate Chips

8 oz jar Caramel sauce

Combine cake mix, milk, melted butter and chopped pecans in a large mixing bowl.
Spread 1/2 of the batter into the bottom of an greased 9" x 9" baking pan.  Bake 8-10 minutes; until outside edges are done but center is still slightly wobbly.
Remove from oven. Place opened jar of caramel sauce in microwave for a few seconds so it easy to pour. Pour caramel sauce on top of warm cake. Spread it evenly and top with chocolate chips.
On waxed paper, form a rough square from the remaining dough. Place it over the caramel/chocolate layer and bake for 20 minutes until the top layer looks done. Chill for 3-4 hours before serving.


MAGIC BARS

 

DIRECTIONS 

2 C graham cracker crumbs
1/2 C butter, melted
3/4 C peanut butter chips
3/4 C semi-sweet chocolate chips
1 C flaked coconut
1 C nuts, chopped 

14 ounce  can sweetened condensed milk

 

Preheat oven to 350°F.
In small bowl, combine graham cracker crumbs and butter; mix well.
Press crumb mixture firmly on bottom of 13x9-inch baking pan.
Layer evenly with remaining ingredients;press down firmly with fork.
Pour condensed milk evenly over bars.
Bake 25 minutes or until lightly browned.
Cool completely before cutting into squares. Freezes well.

 

 DIRECTIONS

1-2-3 SNAP BROWNIES

• 4 C graham cracker crumbs
• 2 (14 oz.) cans Sweetened Condensed Milk
• 3 1/2 C semi-sweet chocolate chips
• 1/4 C butter, melted
• 1 tsp vanilla extract

 

• HEAT oven to 350°F. Grease  13 x 9-inch baking pan.
• COMBINE graham cracker crumbs, sweetened condensed milk, 
• chocolate chips, butter and vanilla in large bowl. Mix until well blended. 
• Spread evenly in prepared pan.
• BAKE 25 to 30 minutes. Cool. Cut into bars.

BUCKEYE COOKIE BROWNIES

• Devil's Food Cake Mix
• 1/4 C Vegetable Oil
• 1 large egg
• 1 C peanuts, chopped
• 14 oz.can Sweetened Condensed Milk
• 1/2 C   Peanut Butter
• 1/3 C Chocolate Fudge  Frosting

• HEAT oven to 350ºF. Grease 13 x 9-inch pan.
• BEAT cake mix, oil and egg in large bowl  until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
• BEAT sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
• BAKE 25 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Cool completely before cutting into bars.