Best Dandy Cake Recipes

Dandy® Meyer Lemon Pudding Cake image

Provided by COOKGIRl

Categories Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 11

3 teaspoons finely grated meyer lemon zest
3 -4 meyer lemons (do not substitute standard lemons)
3/4 cup unbleached cane sugar
1/4 cup unbleached flour
1/4 teaspoon salt
3 large eggs, separated
1 cup whole milk, at room temperature (for best flavor use whole milk or a combination of milk, half and half and or or heavy cream for ext)
4 tablespoons unsalted butter, melted and cooled slightly
real whipped cream
meyer lemon zest
lemon verbena leaves or mint leaf

Steps:

Preheat oven to 300 degrees.
Butter an 8-inch square baking pan.
Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside.
In a mixing bowl combine the dry ingredients.
In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine.
In a separate bowl, beat the egg whites until (soft peaks) form.
Start by stirring one third of the egg whites into the batter to lighten, gently fold in the the remaining egg whites. Note: the batter will be thin.
Pour the batter into buttered baking pan and bake until golden 35-40 minutes.
Serve warm or at room temperature.
If desired, garnish the top of each serving with a dollop of real whipped cream and/or a few strands of zest and a whole mint leaf or lemon verbena leaf.
Note: The consistency of this dessert is more pudding-like than cake-like. It will firm up slightly once it cools. I discovered it's best to let the cake sit for about 10-15 minutes after removing from the oven. Before serving, take a wet knife and run it around the edges of the pan to gently loosen the cake.

Hershey's Dandy Cake image

Provided by Susan Feliciano @frenchtutor

Categories Cakes

Number Of Ingredients 14

CAKE
1 cup(s) water
1 cup(s) (2 sticks) butter or margarine
1/3 cup(s) hershey's cocoa
2 cup(s) all purpose flour
2 cup(s) sugar
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3 - eggs
3/4 cup(s) dairy sour cream
3/4 cup(s) creamy peanut butter
CHOCOLATE TOPPING
12 ounce(s) package hershey's dark or semi-sweet chocolate chips
2 tablespoon(s) shortening (do not use butter, margarine, spread, or oil)

Steps:

Heat oven to 350°F. Grease and flour a 15x10x1-inch jelly roll pan.
Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir for 1 minute. Remove from heat and set aside.
Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Do not remove cake from pan. Spread peanut butter over warm cake. Cool completely in pan on wire rack.
Prepare CHOCOLATE TOPPING: Place 2 cups chocolate chips and the shortening in small microwaveable bowl. Microwave at MEDIUM (50%) power for 1½ minutes, stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Carefully spread chocolate topping over top of cake, covering peanut butter. Allow topping to set, then cut into squares.

Dandy Cake image

Provided by senseicheryl

Categories Bar Cookie

Time 30m

Yield 24 pieces, 20-24 serving(s)

Number Of Ingredients 12

1 cup water
1 cup butter or 1 cup margarine
1/3 cup hershey's cocoa powder
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
3/4 cup sour cream
3/4 cup reese's creamy peanut butter
1 (12 ounce) package hershey's special dark chocolate chips or 1 (12 ounce) package Hershey's semi-sweet chocolate chips
2 tablespoons shortening (do not use butter, margarine, spread or oil)

Steps:

Heat oven to 350°F Grease and flour 15-1/2x10-1/2x1-inch jelly roll pan.
Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; set aside.
Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Do not remove cake from pan; spread peanut butter over warm cake. Cool completely in pan on wire rack. Prepare CHOCOLATE TOPPING; carefully spread over top, covering peanut butter. Allow topping to set; cut into squares. 20 to 24 servings.
CHOCOLATE TOPPING: Place 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Nutrition Facts : Calories 386.7, Fat 23.3, SaturatedFat 11.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.4, Fiber 2.4, Sugar 30.3, Protein 6

Peanut Butter Dandy Cake (Chocolate Cake) image

Provided by littleturtle

Categories Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 13

2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks or use 1 stick butter with 1/2 cup shortening)
1 cup water
1/3 cup cocoa powder
3 eggs
3/4 cup sour cream
1/2 teaspoon vanilla
3/4 cup creamy peanut butter
1 (12 ounce) package semi-sweet chocolate chips (2 cups)
2 tablespoons shortening

Steps:

Preheat oven to 350°F.
Grease and flour a 15 1/2"x10 1/2"x1" jelly roll pan.
In a large bowl, sift flour, sugar, baking soda, and salt.
In a small saucepan, mix water, butter, and cocoa.
Warm over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
Pour over flour mixture; beat just until blended (batter will be thin).
Add eggs, sour cream, and vanilla; beat until well blended.
Pour into jelly roll pan.
Bake until cake tester inserted in center comes out clean (25-30 minutes).
Spread peanut butter over warm cake.
Cool completely in pan on wire rack.
Microwave chocolate chips and shortening in a small microwave-safe bowl, on HIGH for 1 1/2 minutes; stir.
If needed, microwave for an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted.
Carefully spread chocolate over top of peanut butter, covering it completely.
Allow topping to set; cut into squares.