Sour Cream Puond Cake

Submitted by Christy Escobedo

1/2 pound (2 sticks) butter 1/2 teaspoon baking soda
3 cups sugar 6 eggs
1 cup sour cream 1 teaspoon vanilla
3 cups all-purpose flour

Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternating with eggs, one at a time, beating after each. Add vanilla. Pour into greased and floured tube (or Bundt) pan--again, I always grease with Crisco, and bake for 1 hour 20 minutes.


This is another of Josh's most requested desserts. It is always moist and so yummy. I like to use it for strawberry shortcake, too. Just serve on a plate with sweetened strawberries and real whipped cream.

Tunnel of Fudge Cake

Submitted by Christy Escobedo

3/4 pound (3 sticks) butter
6 eggs
1 1/2 cups sugar
One 12 1/2-ounce can creamy double Dutch
frosting ( I use dark chocolate with Hersheys syrup)
2 cups all-purpose flour
2 cups chopped walnuts or pecans

Preheat oven to 350 degrees. Cream butter in large bowl on high speed. Add eggs one at a time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy. Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter into a well-greased and floured Bundt pan ( I always use Crisco and flour instead of spray Pam so I know it will come out cleanly). Bake for 60 to 65 minutes. ( I usually bake 60 minutes, don't check on it or insert a knife, it will be great!) Cool 2 hours before removing from pan. cake will have a dry, brownie-type crust and a moist center with a tunnel of fudge running through it.

Right now, this is Josh's FAV dessert. He asks me to make it all the time. Good thing is a cinch to make and you really can't mess it up! And, from what I hear from Josh and my brothers, the leftovers make for a delighful breakfast!

Christy brought this to a family dinner recently. It is a very simple looking bundt cake but wait til you try it you won't be able to stop after just one slice!!! Soooo delicious, with it's smooth dense consistency, it is a cross between a brownie and pound cake. And I was surprised the recipe was so easy too.

Tater Tot Casserole

2lb Hamburger
1/2c. chopped onion
Salt,Pepper, Garlic
Cream of Mushroom Soup, 2small or 1 Lg Family size
Slash of Milk (just so its not to thick but not soupy either)
1 envelope Onion Soup mix
2 cans Green Beans, drained
Tater Tots (or in a pinch Instant Mashed Potatoes)
Grated Cheese

Brown hamburger, drain excess grease, add onion and spices, cook until onion is clear and tender. Mix in soup, onion soup mix and green beans. Spoon into a large baking dish. Arrange tater tots (or mashed potatoes) evenly on top of hamburger mixture. Bake at 350 for about 45mins to an hour until tater tots are cooked, then sprinkle with grated cheese and return to oven to melt, then serve. If using mashed potatoes I just heat in oven until all ingredients are warmed through and bubbly (maybe 20mins)then add cheese.

This is a typical casserole but my kids LOVE it!