May 2022 – Cake

Warm Rocky Road Cake (in the Crockpot)

Sue Stauffer, East Earl


  • 1 package German chocolate cake mix (regular size)
  • 1 small package instant chocolate pudding mix
  • 1 cup (8 oz.) sour cream
  • 1/3 cup butter, melted
  • 3 eggs
  • 1 teaspoon vanilla
  • 3¼ cup 2% milk, divided
  • 1 small package cook and serve chocolate pudding mix
  • 1 ½ cups mini marshmallows
  • 1 cup (6 oz.) semi-sweet chocolate chips
  • ½ cup chopped pecans

In a large bowl, combine the cake mix, instant pudding mix, sour cream, butter, eggs and vanilla. Add 1¼ cups milk. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes.

Transfer to a greased 4 or 5-quart crockpot. Sprinkle cook and serve pudding over batter.

In a small saucepan, heat remaining milk until bubbles form around side of pan; gradually pour over dry pudding mix.

Cook, covered, on high for 3 to 4 hours, or until toothpick comes out with moist crumbs.

Turn off crockpot. Sprinkle marshmallows, chocolate chips and pecans over cake. Let stand, covered, for 5 minutes or until marshmallows begin to melt.

Serve warm with vanilla ice cream.

Strawberry Angel Cake

Gloria Dougherty, Akron

“If you need a quick dessert, this is the recipe you need. It’s delicious, too!”

  • 21 oz. can strawberry pie filling
  • 16 oz. package angel food cake mix
  • whipped topping (optional)

Combine pie filling and cake mix powder. Spread evenly in a 13”x9” baking pan coated with non-stick cooking spray.

Bake at 350°F for 30 minutes or until cake springs back when touched in center.

Garnish with whipped topping.

Note: Other pie fillings are also delicious – cherry, blueberry, peach, etc.

Symphony Chocolate Cake

Rosalie Oberholtzer, Ephrata


  • 1 box chocolate cake mix
  • 1 small box instant vanilla pudding
  • 3 eggs
  • 1 cup oil
  • 1½ cups buttermilk

Combine all ingredients; beat well. Pour into (3) 9″ round pans or (2) 9″x13″ pans. Bake at 350°F for 25 to 30 minutes.


  • 8 oz. cream cheese
  • ½ cup sugar
  • 1 cup 10x sugar
  • 16 oz. Cool Whip
  • 1 large Symphony bar with almonds and toffee bits, coarsely chopped

Beat cream cheese and sugars. Fold in Cool Whip and chopped Symphony bar.

Assemble cake by spreading frosting between each layer as well as on top and sides of cake.

Cherry Vanilla Chocolate Chip Cake

Tera McFarland, Reinholds

  • 15.25 oz. box vanilla cake mix
  • 1 egg
  • ½ cup unsweetened applesauce
  • 1 teaspoon baking powder
  • 21 oz. can cherry pie filling
  • 1 cup mini chocolate chips

Preheat oven to 350°F. Mix dry cake mix, egg, applesauce and baking powder until well blended. Then gently fold in the cherry fruit filling and chocolate chips.

Pour evenly into a greased Bundt pan or a 9”x13” cake pan. Bake 35 to 45 minutes in a Bundt pan or 30 to 35 minutes in a cake pan, or until golden brown and a toothpick comes out clean.

Optional icing:

  • 2 tablespoons warm water
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • ¼ teaspoon salt
  • 12/3 cups powdered sugar

Combine water, vanilla, almond extract and salt. Add powdered sugar and mix well with an electric mixer until desired consistency is reached.

Drizzle icing over cooled cake.

Recipe from Musselman’s and Lucky Leaf.

Coconut Pecan Cake

Tera McFarland, Reinholds

  • 2 cups flour
  • 2 cups sugar
  • 1½ cups softened butter
  • 1 cup buttermilk
  • 4 eggs
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon vanilla
  • 2 cups flaked coconut
  • 1 cup chopped pecans

Preheat oven to 350°F.

In a large mixing bowl, combine all ingredients, except coconuts and pecans. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (3 to 4 minutes). Stir in coconut and pecans. Pour into a greased and floured 9”x13” baking pan.

Bake for 45-50 minutes or until center of cake is firm to touch and edges begin to pull away from sides of pan. Cool completely.

Frost with browned butter, cream cheese or vanilla icing. Add more coconut for garnish if desired. Coconut extract can also be added to the cake and the icing.

Chocolate Cherry Delight

Pat Roth, Ephrata

  • 23 oz. box brownie mix
  • (2) 3 oz. packages cream cheese, softened
  • 5 tablespoons butter or margarine, softened
  • 1/3 cup granulated sugar
  • 5 eggs
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 2 tablespoons water
  • 1 can cherry pie filling
  • ½ pint whipping cream, whipped, OR 8 oz. whipped topping
  • ½ cup nuts

Preheat the oven to 350°F.

Cream together cream cheese and butter. Add the sugar, 2 eggs, flour and vanilla; beat until smooth. Set aside.

In a separate bowl, combine brownie mix, 2 tablespoons water, and 3 eggs. Mix by hand until well moistened.

Pour half of the brownie batter into a greased 9”x13” baking pan. Pour all of the cream cheese mixture over the brownie layer. Spoon remaining brownie batter over cream cheese layer and swirl with a knife to marbleize.

Bake at 350°F for 35 to 40 minutes. Cool.

Spread with cherry pie filling. Top with whipped cream and sprinkle with nuts. Chill and cut into squares.

Black Forest Trifle

Pat Roth, Ephrata

“Looks very pretty in a tall stemmed bowl.”

  • 9 oz. package chocolate cake mix
  • ¼ cup rum or brandy
  • 1 can cherry pie filling
  • 1 package instant chocolate pudding
  • 8 oz. Cool Whip

Bake the cake as package directs. Cool. Cut into cubes.

Prepare the pudding as package directs.

Arrange half of the cake cubes in a glass bowl. Sprinkle with 1 oz. or rum or brandy. Layer half of the pudding, half of the cherry pie filling, then half of the Cool Whip. Repeat, layering in the order given.

Chill at least 3 hours before serving.

Orange Angel Food Cake

Pat Roth, Ephrata

“Good dessert for diabetics or those watching their diets.”

  • 15 oz. can mandarin oranges
  • ¾ to 1 cup orange juice
  • 1 package angel food cake mix
  • ¾ tablespoon orange extract
  • 3 drops yellow food coloring (optional)
  • 3 drops red food coloring (optional)
  • 5 teaspoons cornstarch
  • ¼ cup cold water
  • blueberries, sliced peaches, strawberries, kiwi fruit

Drain the oranges, reserving the juice in a 2-cup measuring cup. Add enough orange juice to measure 1¾ cups. Set aside.

Finely chop the oranges. Drain them well and set aside.

Prepare the cake according to package directions, adding the orange extract, food coloring if using, and juice mixture. Fold in the chopped oranges.

Pour into an ungreased 10” tube pan. Bake according to package directions.

In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil, cook and stir for 2 minutes, until slightly thickened. Cool to room temperature.

Serve cake with fresh fruit and orange sauce.