Better than Sex Cake

There have been many Better than Sex cake recipes fly across the internet. And many coinciding  narratives to the “Better than” mystique…  Paula Deen says that if this cake is better than sex while you’re in your 20’s, you’ve got issues; but when you’re pushing 60 –  this cake can give sex a run.  And in another tidbit, a coworker didn’t care much for the  name – so at work functions this cake became known as ” Better than Waterskiing Cake.”

So, in honor of Mr. Richard Diehl “liking” Good Food… I bring you Better than Water-skiing Cake.  (Do you like Good Food, too? Find us at www.facebook.com/likegoodfood.)

Ingredients

• 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
• 1 (20-ounce) can crushed pineapple
• 1 cup sugar
• 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
• Cool Whip
• 1 cup flaked coconut

Directions

Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions, add coconut. Spread pudding mixture over cake and refrigerate until thoroughly chilled.  Cover top of cake with whipped cream.

Ice Cream Lemonade Pie

I like pie.  And during the summer,  I am a junkie for lemonade.  This pie melds my 2 favorites,  lemonade and ice cream into my dessert passion -pie.   Trust me – this one is a keeper.

Ingredients

1 pt. vanilla ice cream
1 (8 oz.) pkg. of whipped topping
1 (8 oz.) can frozen lemonade concentrate
1 graham cracker pie crust

Directions

Mix topping, ice cream and lemonade.  Fill pie crust and freeze for at least 1 hour before serving. Makes 6 to 8 servings.

Mango Vegan Cupcakes

Mango Vegan Cupcakes

1 ripe mango (1 cup of puree)
1/2 cup coconut milk
3/4 cup soy milk
1 tsp apple cider vinegar
1 1/4 cup all purpose flour
2 Tbs corn starch
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup margarine, softened
3/4 cup sugar
2 tsp vanilla
4 tsp sugar
1 tbs corn starch+ 2 tbs cold water  (to thicken the filling)

Procedure:

1. Preheat oven to 35oF and line muffin pan with cupcake liners
2. Puree the mango and mix with 1/2 cup of coconut milk. Set aside 1/2 cup of this mixture for the cake and reserve the rest for making the filling.
3. Whisk the soy milk and vinegar and set aside for a few minutes.
4. Sift flour, corn starch, baking powder, baking soda, and salt in a large bowl and mix.
5. Using an electric mixer, beat the margarine and sugar for about 2 minutes until light and fluffy. Beat in the vanilla, then the 1/2 cup of mango puree mix. It will look a little curdled but do not overmix. It will come together later.
6. Alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times. Mix until just combined.
7. Fill cupcake liners two thirds full and bake for 20-22 minutes. Let them cool completely.
8. Heat 1/2 cup of the reserved mango mixture with 4tsp of sugar (use more or less depending on the sweetness of the mango).
9.  Once it bubbles add the corn starch mixture 1 tbs at a time while stirring until the mixture thickens. You may not need to use all of it. Let it cool completely.
10. Scoop out the middle of each cupcake and fill with spoonful of the filling. Replace the tops of the cupcakes if you wish.
11. Frost with buttercream or anything else!