Food

It's no secret...I like to bake. My preference is usually something sweet. Time is an important factor in deciding what I will bake. If I have a lot of extra time, which is not often, I like to make yeast breads, especially sweet rolls and coffeecakes covered or drizzled with a sugar glaze.

When my kitchen time is limited, the choice is usually a quick and easy cake.

In looking through my files, I found one of my favorites recipes for a coconut cream pound cake made with a box of white cake mix. As I often do, I decided to experiment with this cake. I knew that I wanted to keep the coconut flavor but maybe combine it with another flavor of cake mix.

Knowing that coconut and chocolate are a good flavor combo, I opted to make the cake using a box of chocolate cake mix. I was really pleased with the new flavor and plan to make the chocolate version again. It is best to keep this cake in the refrigerator because of the frozen coconut in it.

Another suggestion would be to make the cake with a yellow cake mix and use orange juice instead of the water called for in the recipe. This combination should give the cake an ambrosia flavor.

When you are grocery shopping, take a look at all the different kinds of cake mix and you might just come up with an even better flavor combo for this easy to make cake.

I also like to use cake mix for cookies. While looking through a cookbook called, Crisco Cooking, I found the following recipe for Chocolate Crackles. These are so quick and easy to make that children and grandchildren will enjoy helping you make them.

Chocolate Crackles
Makes about 4 1/2 dozen cookies

1 package Devil's Food Cake Mix (the recipe specified Duncan Hines)
2 eggs, slightly beaten
1 tablespoon water
1/3 cup Crisco shortening (don't use oil)
Confectioners' sugar

Preheat oven to 375 degrees. Put dry cake mix, eggs, water, and Crisco into a bowl. Mix with a spoon until well blended (I sometimes use the electric mixer on low speed). Drop batter by 1/2 teaspoons into a bowl of confectioners' sugar. Coat well and roll into balls. Put onto greased cookie sheets. Bake at 375 degrees for 10 to 12 minutes.

Chocolate Coconut Pound Cake

1 cup sour cream
1 (6 ounces) package frozen coconut, thawed
1 box chocolate cake mix
1/3 cup softened butter
4 large eggs
1/2 cup water
1 teaspoon coconut flavoring

Preheat the oven to 350 degrees. Grease and lightly flour a 10-inch Bundt or tube pan. In a medium sized bowl, combine the sour cream and coconut. Stir well and set aside. In a large mixing bowl, combine the cake mix, butter, eggs, water and flavoring. Beat with a mixer on medium speed for about 3 minutes. Add the coconut mixture and mix well. Pour the batter into the prepared pan. Bake for 50 to 55 minutes or until a toothpick comes out clean when inserted into the center of the cake. Allow the cake to cool in the pan for about 8-10 minutes. Turn out onto cake plate.