WESTERN CAKE RECIPES

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INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE | JUST A PINCH RECIPES



Inside-Out German Chocolate Bundt Cake | Just A Pinch Recipes image

Member's Choice One bite and we saw why this German chocolate cake was voted Member's Choice. It's a decadent, moist, and mouthwatering cake. Tastes like a German chocolate cake but without the fuss. Baked in a pretty Bundt pan, company will love this cake and think you slaved over this in the kitchen. They'll never guess it starts with a boxed cake mix and canned frosting.

Provided by Mary R Morris @photosister

Categories     Cakes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 5

1 box(es) German chocolate cake mix (I used Duncan Hines because it is what I had; 15.25 oz)
4 large eggs
1 cup(s) water
1 cup(s) oil (corn or canola)
1 - tub of pecan/coconut frosting, room temp (15.5 oz)

Steps:

  • Mix eggs, water, and oil until blended.
  • Add dry cake mix. Mix until smooth.
  • Add tub of pecan/coconut frosting. Mix well.
  • Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
  • Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
  • I did not frost it because the recipe I had said it did not need it. I just drizzled it with a powdered sugar chocolate drizzle. I was surprised at how great it was.

WESTERN OMELET RECIPE | MYRECIPES



Western Omelet Recipe | MyRecipes image

Our Western Omelet delivers the classic diner-style overstuffed package brimming with bell peppers, ham, and cheese--perfect for a light breakfast, brunch, lunch, or dinner.

Provided by David Bonom

Total Time 15 minutes

Yield Serves 2 (serving size: 1 omelet)

Number Of Ingredients 11

1 tablespoon water
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
4 large eggs
1 tablespoon olive oil, divided
½ cup (1-inch) slices onion
⅓ cup (1-inch) slices red bell pepper
⅓ cup (1-inch) slices green bell pepper
¼ teaspoon chopped fresh thyme
2 ounces chopped 33%-less-sodium ham
1 ounce shredded Swiss cheese (about 1/4 cup), divided

Steps:

  • Combine first 4 ingredients in a medium bowl, stirring with a whisk.
  • Heat an 8-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Stir in onion, bell peppers, thyme, and ham; sauté 4 minutes or until vegetables are crisp-tender. Remove vegetable mixture from pan; set aside. Clean pan.
  • Return pan to medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet. Cook 1 minute or until center is just set. Sprinkle 2 tablespoons cheese evenly over omelet. Sprinkle half of vegetable mixture over cheese. Run spatula around edges and under omelet to loosen it from pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining oil, egg mixture, cheese, and vegetable mixture.

Nutrition Facts : Calories 331 calories, CarbohydrateContent 10.7 g, CholesterolContent 390 mg, FatContent 20.9 g, FiberContent 1.7 g, ProteinContent 22 g, SaturatedFatContent 6.5 g, SodiumContent 608 mg

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