Kahlua Cake

I first experienced this wonderful cake while staying with my host family at Alabama's Junior Miss state finals in Montgomery in 1997. Diane Brown, consummate hostess and Mom #2, had whipped up this delight and invited another host family over for dessert and coffee. It looked so pretty on the plate, I just knew it'd taken her hours to make - wrong!

Sadly, Diane passed away this year, but I will always think of her when making Kahlua cake - the twinkle in her eye like she was always "up to something", her loving spirit of generosity and kindness, and the pleasure she took from giving joy to others. I know she's up there in heaven laughing WITH me, AT me, and FOR me!

2 boxes ice cream sandwiches
2 tubs Cool Whip
1/2 cup Kahlua
chopped Heath Bars
Hershey's syrup and/or cocoa powderfor garnish

Fold together Cool Whip and Kahlua, set aside. Create a layer of ice cream sandwiches in the bottom of a baking dish, add a layer of the Cool Whip mixture, then repeat with another layer of sandwiches and more Cool Whip "fluff". Top with a sprinkling of chopped Heath bars and freeze overnight. To serve, cut into squares and drizzle a zigzag pattern with the Hershey's syrup and/or add a light dusting of cocoa powder. If you've got one on hand, a little mint sprig is pretty too.

Skillet Coffee Cake

I love me some Skillet Coffee Cake! Technically, you're supposed to slice it into miniscule, dainty little wedges and serve at bridal teas and baby showers. However, I like to slice off a big hunk to go with a steaming mug of coffee on the weekends. It is so stinkin' good - try it!

Additional note: This recipe was originally printed in "Cotton Country Cooking", first published in 1972 by the Junior League of Morgan County, Alabama to raise money for local charities. Cotton Country is practically the Bible of Southern cooking, and my family's business, Decatur Printing, printed the very first edition!

SKILLET COFFEE CAKE

3/4 C. butter
1 1/2 C. sugar
2 eggs
1 1/2 C. flour
1 pinch salt
1 t. almond extract

For topping, mix together: 1/2 C. sliced almonds with 1/4 C. sugar

1) Preheat oven to 350° F

2) Melt butter and add to sugar. Beat in eggs one at a time. Add flour, salt almond flavoring mix well. Line a cast iron skillet with 2 layers of aluminum foil extending up over sides, and spray foil with nonstick cooking spray (Pam). Pour batter into lined skillet.

3) Sprinkle topping mix on top (duh!) Bake for 30 to 40 minutes, allow to cool, remove from skillet and foil slice and serve warm.

* I have substituted vanilla flavoring for the almond extract, and pecan halves for the sliced almonds with excellent results!