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Thread: Gooey Grits Cake

  1. #1
    community benefactor Renee110's Avatar
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    There is a famous cafe (Bell Buckle Cafe) that has the bestest dessert. You gotta get in there early to get it or they have run out. One of the waitresses that work there gave me the recipe. I have not made this yet, just eaten it at the cafe. Hopefully it's as good as the Cafe's.

    Grits Cake

    1 yellow cake mix
    4 eggs
    1/2 cup melted butter
    1 cup grits
    8 oz. pack cream cheese
    16 oz. powdered sugar
    1 tsp. vanilla

    Preheat over 350 degrees farenheit. Mix cake, 2 eggs, butter, and grits in a bowl.

    Mix cream cheese, powdered sugar, 2 eggs, and vanilla until smooth and creamy.

    Spread first mixture into a 9 x 13 pan. Pour second mixture over cake batter, then bake for 35-45 minutes.

    The top of the cake should be gooey.
    Then mix real whipping cream with some sugar ( use 1 pint whipping cream and 2 tbs sugar) to spread on top. You can use frozen or canned but I prefer the real stuff!

  2. #2
    Super Member heather1949's Avatar
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    could you please tell me what GRITS are i'm an Aussie lol,
    that sounds like something I would not spoil :oops:

  3. #3
    community benefactor Renee110's Avatar
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    LOL. Grits are a southern thang. We eat them for breakfast...sort of like oatmeal, but you CAN"T substitute oatmeal for grits. They are made from corn. Maybe I can send you some.

  4. #4
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    I have been to Bell Buckle, Tenn. Very unique place.

    Grits is ground corn. Cooked in water until soft and tender. Grits is a staple in the South, also the Bahamas.
    G-R-I-S-T = Girls
    Raised In The South

  5. #5
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    Do you use regular or quick cook grits? Cooked or uncooked?

  6. #6
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    Quote Originally Posted by heather1949
    could you please tell me what GRITS are i'm an Aussie lol,
    that sounds like something I would not spoil :oops:
    Hi Heather, GRITS, a white corn product, has the consistency of corn meal. It is almost always boiled until thick, eaten with butter, cheese or sausage gravy or any gravy of your choice. It can be fried in patties or used in a breakfast/brunch casserole with peppers, bacon, eggs, and cheese. It is a SOUTHERN dish. No self-respecting southern household would be caught dead without this main staple .
    I think it's against the law down here to get caught without grits!!! :lol:

  7. #7
    community benefactor Renee110's Avatar
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    mix uncooked grits in this recipe

  8. #8
    Power Poster CarrieAnne's Avatar
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    thanks!

  9. #9
    Power Poster erstan947's Avatar
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    I'm a California, southern gal and I put butter and sugar on my grits like cereal. My southern friends won't sit by me when I "ruin" the grits.:)

  10. #10
    Super Member oldswimmer's Avatar
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    Quote Originally Posted by erstan947
    I'm a California, southern gal and I put butter and sugar on my grits like cereal. My southern friends won't sit by me when I "ruin" the grits.:)
    My hubby used to turn up his nose at grits...until I told him he should put some maple syrup and butter on them. Now when we go out for breakfast...he will order them. Its our "mid-western version".
    And.....if you have polenta, the italian version/name, it is pretty much the same thing. The grind might be a little different and it may be yellow corn, but close enough IMHO.

  11. #11
    community benefactor Renee110's Avatar
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    Quote Originally Posted by erstan947
    I'm a California, southern gal and I put butter and sugar on my grits like cereal. My southern friends won't sit by me when I "ruin" the grits.:)
    That's how I eat them! I don't know anyone who doesn't put buttery sweet stuff in their grits!

  12. #12
    Super Member sash's Avatar
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    I never liked grits until i took a trip to Savannah, Georgia and I had Shrimp & Grits and I was hooked. Bought some home with me and have been buying it ever since. I put cheese and garlic in mine. Yummy yummy good. I did taste some polenta in a Las Vegas restaurant and I really liked it too, but never have tried that. Kind of tasted almost the same to me, but the polenta was a little more creamier, if I remember correctly. Would have liked their recipe.

  13. #13
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    Quote Originally Posted by sash
    I never liked grits until i took a trip to Savannah, Georgia and I had Shrimp & Grits and I was hooked. Bought some home with me and have been buying it ever since. I put cheese and garlic in mine. Yummy yummy good. I did taste some polenta in a Las Vegas restaurant and I really liked it too, but never have tried that. Kind of tasted almost the same to me, but the polenta was a little more creamier, if I remember correctly. Would have liked their recipe.
    You need to try fish and grits!! :thumbup:

  14. #14
    Junior Member Quiltlove's Avatar
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    Quote Originally Posted by Renee110
    mix uncooked grits in this recipe
    Use uncooked regular grits or......uncooked instant grits?

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    Yummy!! I will diffently make this one!

  16. #16
    Senior Member arimuse's Avatar
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    when we first moved to SC (hubs was born and raised outside of Atlanta - me, native western NYer!) I tried to make grits. Thought it might be like cream of wheat, lol. Put it in a pot, went about my business, came back in 20 mins and had this giant ball of glue in my pot. Took it to hubs in a bowl and asked him if a grit was always that big!
    Never liked them until I had some in Charleston. A resaurant there makes them with whipping cream, butter, and other wonderful things! they dont taste like any other grits I ever ate down here! I could eat these 3 X a day. And, almost all home cooking places serve them at all meals too. sharet

  17. #17
    Super Member mimiknoxtaylor's Avatar
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    Quote Originally Posted by erstan947
    I'm a California, southern gal and I put butter and sugar on my grits like cereal. My southern friends won't sit by me when I "ruin" the grits.:)
    I'm a True Grits club (Girl Raised in the South) but I eat my girts like this too. It's how my momma raised us & she was born in Atlanta (I was born in TN). My husband was born in downtown Atlanta & we still live in the area & he eats his grits with butter, salt & pepper.

  18. #18
    Senior Member dpparris's Avatar
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    Quote Originally Posted by Renee110
    Quote Originally Posted by erstan947
    I'm a California, southern gal and I put butter and sugar on my grits like cereal. My southern friends won't sit by me when I "ruin" the grits.:)
    That's how I eat them! I don't know anyone who doesn't put buttery sweet stuff in their grits!
    Butter and salt & pepper. Sometimes cheese.

  19. #19
    Super Member jbj137's Avatar
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    Thanks for the recipe.
    I am a true *G*R*I*T*S* girl.
    Born an raised in SC.
    Love my grits.
    J J

  20. #20
    Super Member heather1949's Avatar
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    Well thank you all... now that makes me feel better :D ... sorta sounded like road kill or something nasty to us Aussies :D
    Well I will try it in that case...thanks again everyone. :thumbup: :wink:

  21. #21
    Super Member heather1949's Avatar
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    Renee110 would love you to send me some please...at least then it would be the real thing. ;)
    heather1949. :thumbup:

  22. #22
    Super Member heather1949's Avatar
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    Renee110 would love you to send me some please...at least then it would be the real thing. ;)
    heather1949. :thumbup:

  23. #23
    Super Member BrendaB's Avatar
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    The name "grits" is a bit difficult to consider as something good if you haven't had them. My family eats them with butter, salt, and pepper - and hubby puts fried egg on his, but I like mine as above. We always have grits in our pantry. :-)

  24. #24
    Super Member BrendaB's Avatar
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    Sorry, forgot to click on the "quote" button and ended up with a double-post.

  25. #25
    Super Member BrendaB's Avatar
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    Ha Ha! It sounds kinda like that to everyone who has not eaten them before. :lol:


    Quote Originally Posted by heather1949
    Well thank you all... now that makes me feel better :D ... sorta sounded like road kill or something nasty to us Aussies :D
    Well I will try it in that case...thanks again everyone. :thumbup: :wink:

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