Milky Way Cake, VV’s Chocolate Dump Cake, Chocolate Apricot Fruitcake, and Dirt Cake

Good morning, and thanks for stopping back by to visit!

Well, how bout all you Mothers? Did ya’ll have a great Mother’s Day? I know Deb and my Mom did. We went to Moms and had a great time. All of our kids and grandkids made it, so yes, Deb was in her environment!

My Mom as well had all her children, and was only missing one granddaughter from having all her grandchildren as well. All in all we had a great meal, a great time visiting, and a great day as a whole! We hope you guys did too!

Well, how about we take a look at what our good friend Gary sent to us…it’s about golf.

Two women were playing golf. One teed off and watched in horror as her ball headed directly toward a foursome of men playing the next hole. The ball hit one of the men.

He immediately clasped his hands together at his groin, fell to the ground and proceeded to roll around in agony.

The woman rushed down to the man, and immediately began to apologize. ‘Please allow me to help. I’m a Physical Therapist and I know I could relieve your pain if you’d allow me, she told him.

‘Oh, no, I’ll be all right. I’ll be fine in a few minutes,’ the man replied. He was in obvious agony, lying in the fetal position, still clasping his hands there at his groin.

At her persistence, however, he finally allowed her to help. She gently took his hands away and laid them to the side, loosened his pants and put her hands inside.

She administered tender and artful massage for several long moments and asked, ‘How does that feel’?

He replied: It feels great, but I still think my thumb’s broken!

I thought that was hilarious, and thanks Gary for sending it.

Well, let’s fire off a cook stove and bake up a cake or two…

Milky Way Cake

  • 8 milky way bars
  • 2 sticks oleo
  • 2 cups sugar
  • 4 eggs
  • 2-1/2 cups flour, plus ½ cup more if flour is sifted first
  • ½ teaspoon soda
  • 1-1/4 cups buttermilk
  • 1 cup chopped pecans

Melt Milky Way bars and 1 stick oleo and set aside. Cream sugar and 1 stick oleo; add eggs. Add alternately flour and soda with buttermilk. Add melted candy mixture. Add pecans; fold them in. Bake in tube pan on 325 for 1 hour and 10 minutes, or until a knife inserted in center comes out clean.


  • 2-1/2 cups sugar
  • 1 cup evaporated milk
  • 6 ounces semi-sweet chocolate chips
  • 1 cup marshmallow cream
  • 1 stick margarine

Cook sugar and evaporated milk to soft ball stage. Add chocolate chips, marshmallow cream and oleo. Stir until all melted. Spread on cooled cake.

Shirley Patterson

VV’s Chocolate Dump Cake

  • 2 cups flour
  • 2 cups sugar
  • ½ cup Crisco
  • 1 stick margarine or butter
  • 1 cup water
  • 4 tablespoons cocoa
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 1 teaspoon vanilla

Mix flour and sugar in large bowl. In saucepan, bring Crisco, margarine, and cocoas to a boil, stirring often. Pour over flour and sugar. Add baking soda to buttermilk and add to above mixture. Add eggs beaten with vanilla. Bake in large, greased and floured pan on 350 for 20 minutes or until cake is done.


  • 4 tablespoons cocoa
  • 6 tablespoons milk
  • 1 stick margarine or butter
  • 1 box powdered sugar
  • 1 cup chopped nuts
  • 1 teaspoon vanilla.

Five minutes before cake is done, mix and heat cocoa, milk, and margarine to a boil, stirring frequently. Remove from heat and add sugar, nuts and vanilla. Mix thoroughly and pour over cake while hot.

Patty Sue Walters Griffin

Chocolate Apricot Fruitcake

  • 1 cup dates, coarsely chopped
  • ¾ cup dried apricots, coarsely chopped
  • ¾ cup raisins
  • 1 cup Grand Mariner
  • 2/3 cup flour
  • ½ cup unsweetened cocoa powder
  • 1 cup walnuts, chopped
  • ½ cup unsalted butter (room temperature)
  • 2/3 cup sugar
  • 3 eggs, room temperature
  • ½ teaspoon baking soda

Combine dates, apricots, raisins and grand mariner. Cover, let stand 2 days. Stir occasionally. Then drain fruit, pressing lightly to extract excess liquid. Reserve liquid. Place fruit in another bowl. Butter, then flour a 8-1/2 x 4-1/2 x 2-1/2 in baking pan (loaf).

Stir flour, cocoa and baking powder in small bowl. Add walnuts and set aside. With an electric mixer, cream butter with sugar until light and fluffy. Add eggs, one at a time, blending well after each addition. Gently fold in flour mixture and fruit. Spoon batter into pan.

Bake for 50 minutes on 325 or until tester comes out clean. Remove from oven and glaze cake by brushing on ¼ cup of reserved liquid. Cool cake completely. Unmold and wrap in plastic. Store in container and let mellow for one week before serving. (Can be made ahead and frozen for up to 3 months.)

Jane Leathersich

Dirt Cake

  • 1 (20 oz.) package cream-filled chocolate sandwich cookies
  • 1 (8 oz.) package cream cheese
  • 2 (3 oz.) packages French vanilla instant pudding mix
  • 3-1/2 cups milk
  • 1 (12 oz.) carton non-dairy whipped topping

Blend cookies in blender until they look like potting soil. Set aside. In large bowl, beat cream cheese until light. Beat in dry pudding mix. Stir in milk and combine well. Fold in whipped topping. In clean 8 x 10 inch clay pot, alternate layers of crushed cookies, and cream cheese mixture, ending with a thick layer of crumbs. Decorate with silk flowers, if desired, and serve wityh a trowel for a spoon. Serves 8 to 10.

Bev Bray

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