Thread Number: 69112  /  Tag: Recipes, Cooking Accessories
Good and EASY sheet cake
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Post# 919039   2/3/2017 at 20:12 (500 days old) by norgeway (mocksville n c )        

A nurse at work gave me this recipe, at first glance I thought , it couldn't be much, boy was I wrong, I made it and it is great....
Hornets Nest Cake
1 large box vanilla Cook and Serve Pudding mix
1 yellow cake mix
1-12 oz pkg butterscotch chips
1 cup chopped pecans
Grease and flour a 9x13 pan,
Prepare the pudding mix per directions on the package, when done,pour hot pudding over the cake mix, mix well, spread in pan, sprinkle with butterscotch chips and nuts, bake at 350 for 45

Post# 919066 , Reply# 1   2/3/2017 at 21:15 (500 days old) by joelippard (Hickory, NC)        

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Think I might try this tomorrow.  If I do I'll post a picture!

Post# 919129 , Reply# 2   2/4/2017 at 07:27 (500 days old) by polkanut (Wausau, WI )        

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What size pan?  Is the pan greased and floured?

Post# 919153 , Reply# 3   2/4/2017 at 10:00 (500 days old) by Tomturbomatic (Beltsville, MD)        

Do the chips soften or slightly melt during baking?

Post# 919237 , Reply# 4   2/4/2017 at 15:21 (499 days old) by norgeway (mocksville n c )        

The chips melt and with the chopped nuts it kind of looks like a wasps nest.Its more like a brownie than a cake, kind of chewy and good.

Post# 919361 , Reply# 5   2/5/2017 at 05:20 (499 days old) by Frigilux (The Minnesota Prairie)        

Was all pumped to make this cake yesterday. Went to the store to pick up Cook 'n' Serve pudding; got home, fired up the Frigidaire, dumped the dry cake mix into a bowl...then realized I should have purchased a large-size box of pudding. Will have to try again today.

Thanks for sharing the recipe, Hans. Also, thanks for confirming the finished product is more like a bar than cake. Suspected that might be so from the ingredients list.

Post# 919389 , Reply# 6   2/5/2017 at 07:26 (499 days old) by polkanut (Wausau, WI )        

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I have to bring 2 pans of bars and/or cake for a card party luncheon in March and this will be in one of the pans.   Thanks Hans!

Post# 919481 , Reply# 7   2/5/2017 at 14:57 (498 days old) by kevin313 (Detroit, Michigan)        

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Thanks, Hans!!

This recipe sounds like a good one! Will make it for an upcoming pot luck!

Post# 919482 , Reply# 8   2/5/2017 at 14:59 (498 days old) by Michaelman2 (Atlanta, GA)        
Delishious !

Baked a pan yesterday. Had my former partner been around he would have devoured this the moment it was out of the oven. I did not have to sugar addicted ass ate half immidieately after and then the rest this morning for a "nutritious" breakfast. This is yummy.. thanks for the share.

Post# 919926 , Reply# 9   2/7/2017 at 15:19 (496 days old) by cuffs054 (MONTICELLO, GA)        

The one I made just missed the 24 hour mark, tasty! I wonder if you could make an all chocolate version and/or choc peanut butter version?

Post# 919980 , Reply# 10   2/7/2017 at 20:55 (496 days old) by combo52 (Beltsville,Md)        

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Hi Hans, I take it you don't use the eggs oil and water that you would usually use when making the cake mix into a cake ?


Let me know, now that we are moved into the warehouse-office I try to bake snakes for the guys and make lunch for everyone on Saturday.


I got the GE Trivection oven fixed the other week and roasted a wonderful chicken in it.

Post# 920026 , Reply# 11   2/8/2017 at 07:10 (496 days old) by Frigilux (The Minnesota Prairie)        

John-- In case Hans doesn't get back to you right away, I'll step in. The cake mix is used dry (unprepared). Made this a couple of days ago and it was a big hit with the gang at work.

You're smart to feed the people you work with. I've been bringing a bunch of food to the break room every Monday morning for 9 years and people really appreciate it. It's an easy way to add a bright spot to Mondays for everyone.

Post# 920410 , Reply# 12   2/9/2017 at 19:26 (494 days old) by cuffs054 (MONTICELLO, GA)        

" I wonder if you could make an all chocolate version and/or choc peanut butter version?"

Oh hell yes you can. Made the all choc with devils food cake and dark choc chips and walnuts. Killer good.

Post# 920445 , Reply# 13   2/9/2017 at 22:57 (494 days old) by norgeway (mocksville n c )        
I never thought of it

But I bet if you used butterscotch pudding and a white cake mix would be good too, the chocolate sounds great!

Post# 920487 , Reply# 14   2/10/2017 at 08:24 (494 days old) by polkanut (Wausau, WI )        

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I'll bet if a person wanted to use cook & serve chocolate pudding, devils food cake mix, and peanut butter chips it would be most excellent.

This post was last edited 02/10/2017 at 11:11
Post# 920508 , Reply# 15   2/10/2017 at 10:59 (493 days old) by Frigilux (The Minnesota Prairie)        

Here's an alternate version using a small box of instant pudding instead of a large box of Cook & Serve.

Post# 920524 , Reply# 16   2/10/2017 at 14:04 (493 days old) by cuffs054 (MONTICELLO, GA)        

Instant pudding! Like I need anything to make this more convienent to make!

Post# 920593 , Reply# 17   2/10/2017 at 20:31 (493 days old) by Frigilux (The Minnesota Prairie)        

Can't vouch for the instant pudding version; haven't tried it.

I Googled 'Hornet's Nest Cake' and it popped up.

Post# 921175 , Reply# 18   2/13/2017 at 18:29 (490 days old) by Stan (Napa CA)        
This sounded

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Good and easy
I've got it in the oven..
But I used Jello instant pudding..
Wonder if it will work, or is it going to be a hot mess!
I'll let you all know

Post# 921189 , Reply# 19   2/13/2017 at 20:05 (490 days old) by Combo52 (Beltsville,Md)        
Hornets nest cake

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OK I tried this out last Friday morning for the guys,


Pictures to follow,


puding made on the GE sensor temperature no real stirring necessary,


Cake baked in GE Trivection oven, Cut cooking time from 45 minutes to 25.

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Post# 921190 , Reply# 20   2/13/2017 at 20:09 (490 days old) by combo52 (Beltsville,Md)        
Hornets Nest Cake

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Unfortunately it got eaten so fast I forgot to take a picture as it came out of the oven.

Post# 921212 , Reply# 21   2/13/2017 at 23:26 (490 days old) by appnut (TX)        

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could you make this without the nuts?

Post# 921215 , Reply# 22   2/13/2017 at 23:48 (490 days old) by Stan (Napa CA)        
I got

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A hot mess!
Pecans kinda burnt, cake wasn't done in the center.
May try later with the Cook n Serve, and maybe mix most the pecans and butterscotch bits into the batter.

Post# 921216 , Reply# 23   2/13/2017 at 23:54 (490 days old) by Stan (Napa CA)        

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Might my oven? Or just ljust me?
I do well with pies, always have trouble with cakes

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Post# 921218 , Reply# 24   2/14/2017 at 00:09 (490 days old) by ea56 (Sonoma Co.,CA)        

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Stan I used to have trouble with brownies not getting done in the center when I used a pyrex pan. Try using an aluminum pan if you have one and you may have better success. I think because the pyrex holds more heat the outside gets done before the center, where as the aluminum heats more evenly.
BTW, its nice to see you posting again.

Post# 921221 , Reply# 25   2/14/2017 at 00:41 (490 days old) by Stan (Napa CA)        
Thanks Eddie

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Never thought about the glass!
I have aluminum.. I'll remember that next time.

Post# 921223 , Reply# 26   2/14/2017 at 00:44 (490 days old) by Stan (Napa CA)        

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No cook, that's for sure! LOL

Post# 921261 , Reply# 27   2/14/2017 at 08:34 (490 days old) by vacerator (Macomb, Michigan)        

my grandma used to bake cakes in glass, but 25 degrees lower temp.

Post# 921274 , Reply# 28   2/14/2017 at 09:31 (490 days old) by Michaelman2 (Atlanta, GA)        

Stan, Mike is correct, loser the temp in the oven a bit when using glass to bake.  I baked the original recipe in a Pyrex baking dish very similar to the one you pictured.  They came out great ...You will really like the recipe once the baking temp is adjusted...

Post# 921280 , Reply# 29   2/14/2017 at 09:48 (490 days old) by Gyrafoam (Roanoke, VA)        

Thanks Hans, it is a really good cake.

I toasted the pecans first and that was really the only thing I varied.
The guys at the office scarfed it down.

Post# 921292 , Reply# 30   2/14/2017 at 11:07 (489 days old) by ea56 (Sonoma Co.,CA)        

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Yes, I did forget to mention that with pyrex you need to lower the temp by 25 degrees. I have also tried this in the past and it does help with less dense baked goods, like a cake with eggs and baking powder and/or baking soda. But brownies, at least fudgey ones are dense in the center already. And although I've not baked the Hornets Nest Cake, from the sounds of the ingredients, I would imagine that it is similar in texture to a fudgey brownie and that's why I suggested trying an aluminum pan. The heat is distributed more evenly and I get better results with recipes like this one using an aluminum baking pan. I've been baking for over 50 yrs, I bake something every week and not to be immodest, most people think I'm pretty good at it. But by all means give the pyrex a try at the 25 degree lower temp., if it works, great, if not why not give my suggestin a try.

Post# 921339 , Reply# 31   2/14/2017 at 14:54 (489 days old) by norgeway (mocksville n c )        
I usually

Bake in glass or Corning, but I believe your oven must be WAYYY to hot to have browned that much, I always drop the temp 25 degrees for glass, but I didn't think to put that down, its one of those things I do automatically, just as I drop the temp when baking biiscuits on a dark pan.

Post# 921351 , Reply# 32   2/14/2017 at 16:21 (489 days old) by ea56 (Sonoma Co.,CA)        

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I think that Han's may be on to something about your oven temp Stan. Those older gas ovens are smaller and I think that the heat may be somewhat uneven while the thermostat is cycling on and off to maintain the set temp. I also had the thought that baking the cake at a lower position in the oven may help too. The upper areas of any oven are usually hotter. I personally prefer metal or aluminum for cakes, brownies and bread. But for pies I won't use anything but pyrex. You get the best bottom crust using pyrex because it holds the heat and bakes the bottom of the crust quicker and clear through, you'll never get a soggy bottom crust this way.

Everyone that bakes alot has their personal preferences and methods. No one method is better than the other, its what you are used to and what works best for you. We can all learn from one another and pick and chose what we like best. I frequently look up several recipes when I'm going to bake something that either I haven't baked in a while or never before and I will take tips from all of them to come up with my own version. It makes the experience more interesting for me and this way I'm always learning something new and hopefully improving my skills.

This post was last edited 02/14/2017 at 18:44
Post# 921445 , Reply# 33   2/15/2017 at 00:08 (489 days old) by warmsecondrinse (Fort Lee, NJ)        
Funny note about "automatically" making adjustments.

I got into a conversation not long ago about cooking on a woodstove. The firebox is under 2 rings. 2 more rings are off to one side with a space underneath and the oven is below that, next to the firebox.

One guy said it must be tough cooking when you can't regulate the heat under whatever pot you're cooking in. Another agreed. The third guy looked at me like, "WTF?". I had no answer..... We couldn't figure out how there could possibly be a problem with regulating heat, whether you wanted simmer or rolling boil.

It never occurred to me or the other guy to mention that you slide the pot across the whole big, flat cooking surface to get the temp you want (and/or open or close dampers). We totally overlooked the fact that this was a separate step that needed to be specifically mentioned...... It was just ingrained from watching older people cook that way.

Of course, there's always an asbestos pad nearby and you can make use of the breadwarmer above :-)


Post# 922120 , Reply# 34   2/18/2017 at 02:34 (486 days old) by Stan (Napa CA)        

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I kinda know what you mean when using these old stoves, some things you just get use to, and certain adjustments become ingrained.
While mine is a step up from wood burning, there is no themometer, or heat setting. (No cycling)
The oven temp is regulated by flame height. It's nessesary to hang a oven thermometer.
Once desired temp is reached, I just sort of know where to set the flame to hold that temp. The old girl holds steady with no problem.
Since my mishap with the cake I discovered that it was totally operator error!
I paid attention to where the needle was pointing on my oven themometer, but didn't actually look at, or read the number it was pointing to!
So.. what I thought was 350 was really 400!
That combined with the glass pan that Eddie pointed out, was the formula for the "hot mess" LOL
I'm also suppose to be wearing glasses now but..
So.. I will try this again but with a aluminum pan as Eddie sugested, the cook and seve pudding, and at the correct temp!
Thank guys

Post# 922121 , Reply# 35   2/18/2017 at 02:43 (486 days old) by ea56 (Sonoma Co.,CA)        

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considering that your oven doesn't have a thermostat I'd say your first attempt a the Hornets Nest Cake was pretty successful even if wasn't perfect. It's difficult to bake this way and you sure seem to know what your doing. Good luck with your next try I know you'll do fine.

Jim's story about the wood stove reminded me that my family used to rent a log cabin in Chester, the late 50's and it had a wood stove. My Mom mastered it right away, probably because when she was a girl in Kansas that's what her family had. It wasn't until 1935 when they came to Calif, that they had a gas stove. Mom even made an apple pie in a cast iron frying pan in the wood stove and it was delicious.

Post# 922182 , Reply# 36   2/18/2017 at 13:54 (485 days old) by Stan (Napa CA)        
Cast iron!

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Now ur taking!
If I've got cast iron and a little lard, I'd be hard to beat. I've got 8 different cast iron pans. And I use em all.
Maybe I'll back this cake in one!
Don't know if I know what I'm doing, But I'll use these damm cheaters next time too!

Post# 922191 , Reply# 37   2/18/2017 at 14:31 (485 days old) by ea56 (Sonoma Co.,CA)        

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if you use cast iron to bake a cake I would bake at 325 F instead of 350 F as cast iron retains heat just like glass does, also, since its dark it attracts heat too. For a pie its great, because you want lots of heat right away to bake the bottom crust quickly so it doesn't get soggy. Baking is science, just like cooking is and its important to understand what the effects of different baking pans have on the finished product.

BTW, anyone that has problems with cookies getting too brown or burnt on the bottom, be sure you are using SHINY baking sheets! Never use those Baker's Secret cookie sheets if you want cookies that aren't burnt. Remember, dark attracts heat and if the cookie sheet is dark your cookies will burn. This means you also have to pay attention to washing both the top and the BOTTOM of the cookie sheets. If there is any residual grease on the bottom of the cookie sheet, the next time you put that bad boy in the oven, guess what, that grease will turn dark brown on the bottom and your cookies won't come out the way you want them to. Also, rotate the cookie sheets half way through the baking time, move the bottom sheet to the top rack and turn it from front to back, likewise with the lower sheet. Your cookies will come out beautifully.

Now I'll apologize for digressing LOL. And, Han's please forgive me for going off topic, I didn't mean to hijack your thread!

Post# 922258 , Reply# 38   2/18/2017 at 20:14 (485 days old) by Stan (Napa CA)        
Good tips Eddie

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We are back on topic..
I cooked up another..I used the cheaters so I could see what the hell I was doing, went for a round aluminum pan, used simi sweet chocolate chips (not the whole bag) 1/2 cup of chopped pecans, the cook n serve (instead of instant)
So.. 350 for sure this time, and some alterations. It's cooling now, so will know soon if I've git to throw it to the hogs or not!

Post# 922261 , Reply# 39   2/18/2017 at 20:20 (485 days old) by Stan (Napa CA)        

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Here's a pic

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Post# 922262 , Reply# 40   2/18/2017 at 20:20 (485 days old) by ea56 (Sonoma Co.,CA)        

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It looks like it came out perfect and I bet it is delicious too!

Post# 923657 , Reply# 41   2/24/2017 at 20:52 (479 days old) by joelippard (Hickory, NC)        
Darn Good!

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Finally got around to making this today and boy is it good!  I altered slightly by using chipped pecans and making the powdered sugar glaze for the top.

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Post# 923739 , Reply# 42   2/25/2017 at 10:00 (479 days old) by Frigilux (The Minnesota Prairie)        

Between the cake mix, pudding, and chocolate chips this delicious cake is already pretty sweet...but the powdered sugar glaze looks nice on it.
I melt canned white frosting to use as a glaze on scones, muffins and certain coffeecakes. I pour a thin stream diagonally over the top, then turn the pan and go diagonally from the other angle. Makes a nice crosshatch pattern. May have to try that with this one, too.

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