Turkey Time

Milky Way Pecan Pound Cake

Milky Way Pecan Pound Cake

Ingredients:

  • 12 ½ oz. Milky Way candy bars
  • 1 cup butter, divided
  • 1 ½ cups sugar
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ cups buttermilk
  • 1 tsp. vanilla extract
  • 2 cups chopped pecans

Method:

Preheat the oven to 350 degrees F. Grease and flour a 10 inch tube or Bundt pan. Combine the candy bars with ½ cup butter in a saucepan and melt over low heat, stirring occasionally. While the candy is melting, cream ½ cup butter and sugar in the bowl of an electric mixer until light. Add the eggs one at a time, beating well after each addition. In a small bowl, mix the flour, baking soda and salt. Add the dry ingredients alternately with buttermilk. Mix until smooth. Add the melted candy mixture, and continue mixing. Stir in the vanilla and pecans. Pour the batter into the prepared pan. Bake 1 hour, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 20 minutes. Remove from the pan and allow to cool completely. Cover and store at room temperature.

Makes 16-20 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Turkey Time

Carrot Cake With Cream Cheese Icing

Carrot Cake With Cream Cheese Icing

Ingredients:

  • 3 cups self-rising flour
  • 2 cups sugar
  • 1 tsp. cinnamon
  • 1 ½ cups vegetable oil
  • 4 large eggs, slightly beaten
  • 2 cups carrots, grated (2 medium)
  • 1 cup pecans, chopped

Icing:

  • 1 (8 oz.) package cream cheese, softened
  • ½ cup butter, softened
  • 1 pound powdered sugar
  • 1 tsp. vanilla extract

Method:

Preheat the oven to 325 degrees F. Grease and flour a 10 inch tube or Bundt pan. Combine the flour, sugar and cinnamon in a large bowl. Stir in the oil. Mix in the beaten eggs, carrots and pecans. Pour the mixture into the prepared pan, and bake 1 hour. Cool 10 minutes before removing from the pan. Cool completely before icing.

To make the icing: In a medium bowl, mix the cream cheese and butter. Beat in the powdered sugar and vanilla. Ice the top and sides of the cake. Keep refrigerated.

Makes 16 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Like Us On Facebook www.facebook.com/thasc1977

Turkey Time

Fruit Cocktail Cake

Fruit Cocktail Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1 (15 oz.) can fruit cocktail
  • 2 large eggs, beaten
  • 1 tsp. vanilla extract

Icing:

  • 1 cup evaporated milk
  • ¾ cup butter
  • 1 ½ cups sugar
  • 1 tsp. vanilla extract
  • 1 cup flaked coconut
  • ½ cup pecans, chopped

Method:

Preheat the oven to 350 degrees F. Grease and flour a 13 x 9 inch baking pan. Combine the flour, sugar, baking soda and salt in a large mixing bowl. Stir in the fruit cocktail, eggs and vanilla. Pour into the prepared pan. Bake 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

To make the icing:

Combine the milk, butter and sugar in a small saucepan. Cook over medium heat until the mixture boils. Boil 2 minutes, stirring constantly. Remove from the heat, and add the vanilla, coconut and pecans. Spread over the cake. Cut into squares and serve. Store leftovers covered at room temperature.

Makes 12 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Like Us On Facebook www.facebook.com/thasc1977