1 box graham cracker crumbs.
Make 1 1/2 recipe for graham cracker crust and chill in tube pan. (10" spring
pan). Press thin in corners. 3 lg. pkg. (8 oz.) cream cheese,
softened
1 1/2 c. granulated sugar, blend
until fluffy
4 eggs, add one at a time
1 tsp. vanilla
Mix well. Pour into crust. Bake at 350 degrees for 50 minutes or until firm
in center. Let stand 15 minutes out of oven. Meanwhile, turn up oven to 450
degrees. Mix 2 cups sour cream, 1/2 cup sugar, 2 tsp. vanilla. Mix well, spoon
over cake and return to oven for 10 minutes. Cool.
------------------------
Thursday, April 22, 2010
GERMAN SMEARCASE CAKE
--CAKE--
1 stick butter
3/4 c. sugar
2 eggs
2 c. sifted flour
2 tsp. baking powder
Salt
--FILLING--
1 sm. box pudding mix
1 lb. cottage cheese
2 tbsp. sugar
2 eggs, separated and beaten
2 tsp. cornstarch
1/2 raisin
Cinnamon as desired
Cake: Cream butter and sugar. Add eggs, pinch salt and mix. Add flour,
baking powder. Mix. Press dough into greased 10 inch pan with remove all
sides. Filling: Cook pudding as directed on package. In bowl combine sugar
and beaten yolks. Beat egg whites until stiff add to cheese. Add pudding to
cheese mixture. Slowly mix cornstarch and raisins and add. Spread over dough
and sprinkle with cinnamon. Set on bottom of oven or lower rack. Bake at 400
degrees for 50 to 60 minutes. Recipe comes from Germany and cooked on oven
bottom.
1 stick butter
3/4 c. sugar
2 eggs
2 c. sifted flour
2 tsp. baking powder
Salt
--FILLING--
1 sm. box pudding mix
1 lb. cottage cheese
2 tbsp. sugar
2 eggs, separated and beaten
2 tsp. cornstarch
1/2 raisin
Cinnamon as desired
Cake: Cream butter and sugar. Add eggs, pinch salt and mix. Add flour,
baking powder. Mix. Press dough into greased 10 inch pan with remove all
sides. Filling: Cook pudding as directed on package. In bowl combine sugar
and beaten yolks. Beat egg whites until stiff add to cheese. Add pudding to
cheese mixture. Slowly mix cornstarch and raisins and add. Spread over dough
and sprinkle with cinnamon. Set on bottom of oven or lower rack. Bake at 400
degrees for 50 to 60 minutes. Recipe comes from Germany and cooked on oven
bottom.
ELFIN EASY CHEESE CAKE
1 graham cracker crust, extra serving
8 oz. soft cream cheese
1/3 c. sugar
1 c. sour cream
2 tsp. vanilla
8 oz. Cool Whip, slightly thawed
Beat cream cheese until smooth, beat in sugar. Add vanilla and sour cream.
Mix well. Fold in Cool Whip. Spoon into crust and chill 4 hours.
8 oz. soft cream cheese
1/3 c. sugar
1 c. sour cream
2 tsp. vanilla
8 oz. Cool Whip, slightly thawed
Beat cream cheese until smooth, beat in sugar. Add vanilla and sour cream.
Mix well. Fold in Cool Whip. Spoon into crust and chill 4 hours.
ELFIN EASY CHEESE CAKE
1 graham cracker crust, extra serving
8 oz. soft cream cheese
1/3 c. sugar
1 c. sour cream
2 tsp. vanilla
8 oz. Cool Whip, slightly thawed
Beat cream cheese until smooth, beat in sugar. Add vanilla and sour cream.
Mix well. Fold in Cool Whip. Spoon into crust and chill 4 hours.
8 oz. soft cream cheese
1/3 c. sugar
1 c. sour cream
2 tsp. vanilla
8 oz. Cool Whip, slightly thawed
Beat cream cheese until smooth, beat in sugar. Add vanilla and sour cream.
Mix well. Fold in Cool Whip. Spoon into crust and chill 4 hours.
CHEESE CAKE
--CRUST--
2 1/2 c. graham cracker crumbs
6 tbsp. sugar
1/2 c. marg. melted
1/2 c. chop. fine
Mix and pat into cake pan. --FILLING--
2 cream cheese, (4 8 oz. pkg.)
8 eggs
2 c. sugar
Cream cheese, add sugar and cream again. Add eggs, cream well and pour in
crust lined cake pan. Bake in 325 degree oven for 30 to 35 minutes. Cool 15
minutes. --TOPPING--
1 1/2 pt. of sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
Beat sour cream, sugar and vanilla until spreading consistancy (about 20
minutes). Spread over cheese cake. Return to 475 degree oven for 5 minutes.
2 1/2 c. graham cracker crumbs
6 tbsp. sugar
1/2 c. marg. melted
1/2 c. chop. fine
Mix and pat into cake pan. --FILLING--
2 cream cheese, (4 8 oz. pkg.)
8 eggs
2 c. sugar
Cream cheese, add sugar and cream again. Add eggs, cream well and pour in
crust lined cake pan. Bake in 325 degree oven for 30 to 35 minutes. Cool 15
minutes. --TOPPING--
1 1/2 pt. of sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
Beat sour cream, sugar and vanilla until spreading consistancy (about 20
minutes). Spread over cheese cake. Return to 475 degree oven for 5 minutes.
CHOCOLATE ZUCCHINI CAKE
1 pkg. Duncan Hines dark fudge cake mix
1 tsp. cinnamon
3 eggs
1 1/4 c. water
1/2 c. Crisco oil
2 pkg. (3 oz.) cream cheese, softened
1/3 c. butter or marg. softened
1 1/2 tsp. vanilla
1 tsp. milk
3 1/2 c. confectioners sugar
1/4 c. chopped nuts
1 c. shredded unpeeled zucchini
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Add eggs,
water and oil; blend, then beat, medium speed for 2 minutes. Fold in zucchini.
Turn batter into pan and spread evenly. Bake at 350 degrees for 50 to 60
minutes. Frosting: Beat cream cheese, butter and vanilla in bowl. Add conf.
sugar and milk, mix until smooth and creamy. Add more sugar to thicken and more
milk to thin. Spread on cooled cake. Sprinkle nuts on top. Store in
refrigerator until ready to serve.
1 tsp. cinnamon
3 eggs
1 1/4 c. water
1/2 c. Crisco oil
2 pkg. (3 oz.) cream cheese, softened
1/3 c. butter or marg. softened
1 1/2 tsp. vanilla
1 tsp. milk
3 1/2 c. confectioners sugar
1/4 c. chopped nuts
1 c. shredded unpeeled zucchini
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Add eggs,
water and oil; blend, then beat, medium speed for 2 minutes. Fold in zucchini.
Turn batter into pan and spread evenly. Bake at 350 degrees for 50 to 60
minutes. Frosting: Beat cream cheese, butter and vanilla in bowl. Add conf.
sugar and milk, mix until smooth and creamy. Add more sugar to thicken and more
milk to thin. Spread on cooled cake. Sprinkle nuts on top. Store in
refrigerator until ready to serve.
DEVILS FOOD CAKE
2 c. cake flour
1 1/2 c. sugar
3/4 tsp. salt
2/3 c. shortening
2 eggs
1 c. milk
1 tsp. vanilla
2 sq. unsweetened chocolate melted
1 tsp. baking soda
1 tbsp. hot water
Sift dry ingredients together, put aside. Cream shortening and sugar together
and add eggs. Add dry ingredients alternately with milk to creamed mixture.
Add vanilla and melted chocolate and water. Bake in layers about 30 minutes at
350 degrees. Cool and frost with butter frosting.
1 1/2 c. sugar
3/4 tsp. salt
2/3 c. shortening
2 eggs
1 c. milk
1 tsp. vanilla
2 sq. unsweetened chocolate melted
1 tsp. baking soda
1 tbsp. hot water
Sift dry ingredients together, put aside. Cream shortening and sugar together
and add eggs. Add dry ingredients alternately with milk to creamed mixture.
Add vanilla and melted chocolate and water. Bake in layers about 30 minutes at
350 degrees. Cool and frost with butter frosting.
GRANDMA'S BLACK CHOCOLATE CAKE
2 c. brown sugar
1/2 c. butter
2 eggs, well beaten
1/2 c. sour milk
2 tsp. baking soda
2 c. flour
2 sq. chocolate, unsweetened
1 c. boiling water
Pinch of salt
1 tsp.vanilla
Cream butter or margarine and sugar together. Add eggs, well beaten and soda
dissolved in sour milk. Add flour and chocolate dissolved in cup of boiling
water. Add 1/4 tsp. salt and vanilla. Bake in 2 (9 inch) cake pans, floured
and lined in waxed paper.
1/2 c. butter
2 eggs, well beaten
1/2 c. sour milk
2 tsp. baking soda
2 c. flour
2 sq. chocolate, unsweetened
1 c. boiling water
Pinch of salt
1 tsp.vanilla
Cream butter or margarine and sugar together. Add eggs, well beaten and soda
dissolved in sour milk. Add flour and chocolate dissolved in cup of boiling
water. Add 1/4 tsp. salt and vanilla. Bake in 2 (9 inch) cake pans, floured
and lined in waxed paper.
TRIPLE CHOCOLATE CAKE
1 pkg. devils food cake mix
1 pkg. chocolate instant pudding mix
1 3/4 c. milk
2 eggs
1 pkg. (12 oz.) chocolate chips
Combine cake mix, pudding mix, milk, eggs, and chocolate chips in large bowl.
Mix by hand until well blended. Pour into a greased and floured 10 inch or
bundt pan. Bake at 350 degrees for 50 to 55 minutes. Cool 15 minutes in pan
and remove. Use chocolate icing if desired.
1 pkg. chocolate instant pudding mix
1 3/4 c. milk
2 eggs
1 pkg. (12 oz.) chocolate chips
Combine cake mix, pudding mix, milk, eggs, and chocolate chips in large bowl.
Mix by hand until well blended. Pour into a greased and floured 10 inch or
bundt pan. Bake at 350 degrees for 50 to 55 minutes. Cool 15 minutes in pan
and remove. Use chocolate icing if desired.
GERMAN CHOCOLATE UPSIDE DOWN CAKE
German chocolate cake mix
1 c. coconut
1 c. pecans, chopped
1 stick margarine
1 (8 oz.) cream cheese
1 box powdered sugar
Preheat oven to 350 degrees. Grease and flour 9 x 13 pan. Sprinkle pecans and
coconut in pan. Mix cake mix according to directions and pour into pan. In
saucepan melt margarine and cream cheese, add sugar mixing well and pour over
cake batter. Bake 40 to 45 minutes. Let cool and remove from pan or slice
and turn upside down
1 c. coconut
1 c. pecans, chopped
1 stick margarine
1 (8 oz.) cream cheese
1 box powdered sugar
Preheat oven to 350 degrees. Grease and flour 9 x 13 pan. Sprinkle pecans and
coconut in pan. Mix cake mix according to directions and pour into pan. In
saucepan melt margarine and cream cheese, add sugar mixing well and pour over
cake batter. Bake 40 to 45 minutes. Let cool and remove from pan or slice
and turn upside down
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