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Recipe on Brown Sugar Box

I am look for a recipe that I had years ago and foolishly loaned out and it never came home. The recipe was off the back of a box of brown sugar, either Imperial or Domino, but I'm leaning toward Imperial. The recipe was for a cake and it contained brownsugar, nuts and the secret ingredient was instant coffee crystals. It was a delicious cake, not too sweet, not too bready. I've already checked the websites for Imperial and Domino sugars and had no luck. I've almost given up, but maybe someone can help. Moral of this story... never loan the original of a favorite recipe.

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CJ From Dallas

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January 24, 20050 found this helpful

did you try

http://www.domi  gar.com/recipes/

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By guest (Guest Post)
January 24, 20050 found this helpful

There is a cookbook available that has ONLY recipes off the backs of packages and boxes.. a bigger bookstore might be able to search and give you the name of it.

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January 24, 20050 found this helpful

Might this be it? It has instant coffee and nuts in the filling.

Petite Butter Cake

1-1/2 C sifted flour

1-1/2 tsp baking powder

1/4 tsp salt

1/3 C butter

7/8 C Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar (3/4 plus 2 T)

2 unbeaten egg yolks

1 tsp vanilla

2/3 C milk

2 egg whites, beaten stiff

Sift together flour, baking powder and salt. Cream together butter and sugar; add unbeaten egg yolks and vanilla; beat well. Blend in dry ingredients alternately with milk; fold stiffly beaten egg whites into batter. Pour evenly into one 9" x 1-1/2" deep layer pan, well-greased and lightly floured on bottom only. Bake at 350 degrees F 40 to 45 minutes. Cool; split to form two layers. Fill and frost as follows.

Filling and Frosting

1-1/2 squares unsweetened chocolate

hot water

1/2 C butter

1 tsp instant coffee

3 C sifted Imperial Sugar Confectioners Powdered Sugar or Dixie Crystals Confectioners Powdered Sugar

1 egg

1 tsp vanilla

1/4 C finely chopped pecans

Melt chocolate in double boiler over hot water. Cream butter thoroughly. Gradually add coffee and powdered sugar; cream well. Add egg and vanilla. Beat well; blend in cream. Place 1/4 of mixture into another bowl; add pecans; spread between layers. Add melted chocolate to remaining mixture and blend well; use to frost sides and top.

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January 25, 20050 found this helpful

Thank you so very much for your responses. In this recipe the coffee was in the cake batter, it was an un-iced, unfilled cake. I used a light powdered glaze and drizzled it. I've got all the backs of jars and boxes cookbooks and neither website of the sugar comanies helped. thanks again for the feedback.

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January 25, 20050 found this helpful

CJ have you tried WWW.backofthebox.com

this is a website for the recipes on the boxes. good luck! Dee

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January 26, 20050 found this helpful

Thank you very much--I'm oon my way there.

cj

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By guest (Guest Post)
July 7, 20070 found this helpful

I have it! The recipe is on the box of Imperial Light Brown Sugar I have. I was going to make it. It has got to be the same one.

Cake:

2 C all purpose flour

14 tbsp un sweetened cocoa powder-divided use

1 1/2 C Imperial sugar

4 tsp baking powder

1/4 tsp salt

2 tbsp butter-softened

1 C milk

1 tsp vanilla

1/2 C chopped pecans

Topping:

2/3 C granulated sugar

1/2 C light brown sugar-packed

1/2 Cdark brown sugar-packed

2 C cold expresso or strong coffee

Have coffee ready. Combine and stir togeather in a large bowl the flour, 6 tbso cocoa powder, sugar, baking powder, salt. Add butter, milk, and vanilla. Beat until blended and smooth. Spread in a greased 13x9x2 inch baking pan. Sprinkle pecans over top. Combine toppings, sugar and remaining 8 tbsp cocoa powder. Mix well. Sprinkle evenely over top of batter. Slowly and carefully pour the 2 cups coffee over all. DO NOT MIX. Bake at 350 for 25 to 28 minutes. Cool in pan. Serves 16 to 20

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By guest (Guest Post)
September 24, 20070 found this helpful

i found these on the imperial website.. they have a category called, "Recipes on Package"

Harvest Pecan Cake with Whipped Cream Imperial

2 C butter or margarine

4 1/2 C sifted flour

1/2 tsp. salt

1 tsp. baking powder

6 eggs

2 2/3 C Imperial Sugar/Dixie Crystals light brown sugar

1/2 C milk

1 tsp. vanilla

3 T. instant coffee dissolved in 3 T hot water

4 C chopped pecans

Grease bottom of 10" tube pan. Set out butter to soften. Soft together flour, salt and baking powder. Separate eggs; beat yolks well; beat egg whites until stiff. In large mixing bowl, cream together butter and brown sugar. Add beaten egg yolks, mixing well. Combine milk, vanilla and dissolved coffee. Add alternately with dry ingredients. Fold in pecans and egg whites. Pour into pan and bake at 325 degrees F. for 1-&frac; hours. Let cool in pan on cake rack. Remove from pan.

Whipped Cream Imperial:

Combine:

1 C whipping cream

1/8 tsp. salt

1/2 tsp. vanilla

1/4 C Imperial Sugar/Dixie Crystals light brown sugar (do not pack)

Chill 1 hour. Beat with beater until stiff.

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Whipped Cream Filling

2 cups heavy cream

1/2 cup Dixie Crystals light brown sugar

1 cup Dixie Crystals Confectioners Powdered Sugar

Garnish-pecans dipped into melted chocolate

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Dixie Decadence Double Delight

CAKE:

2 C all purpose flour

14 T unsweetened cocoa powder, divide use

1 1/2 C Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar

4 tsp baking powder

1/4 tsp salt

2 T butter or margarine, softened

1 C milk

1 tsp vanilla

1/2 C chopped pecans

TOPPING:

2/3 C Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar

1/2 C Imperial Sugar Light Brown Sugar or Dixie Crystals Light Brown Sugar, packed

1/2 C Imperial Sugar Dark Brown Sugar or Dixie Crystals Dark Brown Sugar, packed

2 C cold espresso or very strong coffee

Have the coffee ready. Combine and stir together in a large bowl the flour, 6 T cocoa powder, granulated sugar, baking powder and salt. Add butter, milk and vanilla. Beat until blended and smooth. Spread in a greased 13x9x2 inch baking pan. Sprinkle pecans over top. Combine toppings, sugars and remaining 8 T cocoa powder; mix well. Sprinkle evenly over top of batter. Slowly and carefully pour the two cups coffee over all. DO NOT MIX OR SHAKE. Bake in preheated 350° F oven or middle rack for 25 to 28 minutes. Test for cake doneness with toothpick inserted in center. Let cool in pan. Serve with ice cream, frozen yogurt or whipped cream. Serves 16 to 20 when cut in squares.

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By guest (Guest Post)
February 15, 20080 found this helpful

I did the same thing and I know it was Domino Dark Brown Sugar. It was the very best chocolate cake recipe I ever had. I am still searching.

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November 23, 20100 found this helpful

My version of Harvest Pecan Cake: use 2 Tablespoons of coffee with 3 Tablespoons of hot water and substitute walnuts for pecans. A tradition at my house. It's the only cake I bake!

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