1 (6 oz.) semi-sweet chocolate pieces
1/4 c. butter
1/2 c. Bailey's Irish Cream
1 tsp. vanilla
2 1/2 c. confectioners sugar
In a 1 quart saucepan, melt chocolate and butter over low heat, stirring
frequently. Cool 10 minutes. Stir in Irish Cream and vanilla. Gradually add
sugar, beating by hand until smooth. Frosting becomes stiffer when cooled.
Thursday, April 22, 2010
IRISH CREAM CAKE BROWN
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 c. butter
1 3/4 c. sugar
1 1/2 tsp. vanilla
2 eggs
1/2 c. Baileys Irish Cream
3/4 c. milk
Grease and flour 2 (8 x 1 1/2) or 9 x 1 1/2 inch round pans. Combine flour,
baking powder and 1 teaspoon salt, set aside. Beat butter until lightly and
fluffy. Add sugar and vanilla. Beat until well combined. Add eggs, beating 1
minute between each. Add dry ingredients alternating with milk and Irish Cream,
beating well. Split between 2 pans. Bake at 375 degrees for 30 to 35 minutes.
Cool before frosting.
2 1/2 tsp. baking powder
1/2 c. butter
1 3/4 c. sugar
1 1/2 tsp. vanilla
2 eggs
1/2 c. Baileys Irish Cream
3/4 c. milk
Grease and flour 2 (8 x 1 1/2) or 9 x 1 1/2 inch round pans. Combine flour,
baking powder and 1 teaspoon salt, set aside. Beat butter until lightly and
fluffy. Add sugar and vanilla. Beat until well combined. Add eggs, beating 1
minute between each. Add dry ingredients alternating with milk and Irish Cream,
beating well. Split between 2 pans. Bake at 375 degrees for 30 to 35 minutes.
Cool before frosting.
BELIEVE IT OR NOT CAKE
1/2 lb. butter
5 eggs
1 1/2 c. sugar
3 c. flour
1 c. milk
2 tsp. baking powder
2 tsp. vanilla
Cream butter, eggs and sugar. Add dry ingredients. Mix well. Pour into
greased floured tube pan. Bake 50 to 60 minutes in 375 degree oven.
5 eggs
1 1/2 c. sugar
3 c. flour
1 c. milk
2 tsp. baking powder
2 tsp. vanilla
Cream butter, eggs and sugar. Add dry ingredients. Mix well. Pour into
greased floured tube pan. Bake 50 to 60 minutes in 375 degree oven.
5 (8 oz.) pkgs. cream cheese
3 tbsp. flour
1/4 c. heavy cream
1 3/4 c. sugar
5 eggs
Dash of salt
1/4 tsp. vanilla
1 tsp. lemon juice
Soften cream cheese at room temperature. Cream all other ingredients together
with softened cream cheese. Bake in springform pan 10 minutes at 500 degrees,
then at 200 degrees for 1 hour. Cool and refrigerate.
3 tbsp. flour
1/4 c. heavy cream
1 3/4 c. sugar
5 eggs
Dash of salt
1/4 tsp. vanilla
1 tsp. lemon juice
Soften cream cheese at room temperature. Cream all other ingredients together
with softened cream cheese. Bake in springform pan 10 minutes at 500 degrees,
then at 200 degrees for 1 hour. Cool and refrigerate.
CREAMY CHOCOLATE CHEESECAKE
Vegetable cooking spray
8 choc. wafer cookies, crushed
1 (15 oz.) ctn. part skim ricott
cheese, drained
1 (8 oz.) pkg. Neufchatel cheese,
softened
1/2 c. frozen egg substitute, thawed
3 tbsp. skim milk
1/4 c. unsweetened cocoa
2 tbsp. praline liqueur
1 tbsp. vanilla extract
1 1/2 tsp. grated orange rind
2 egg whites
1/4 c. plus 2 tbsp. sugar
Coat a 9 inch sprinkfoam pan with cooking spray. Dust bottom and sides of pan
with crushed wafers. Beat cheeses in a lg. bowl at med. speed of an electric
mixer 2 or 3 minutes or until smooth. Add egg substitute and milk, beating
well. Add cocoa and next 3 ingredients, beating well. Beat egg whites (at
room temp.) at high speed of electric mixer until soft peaks form. Gradually
add sugar, 1 tbsp. at a time, beating until stiff peaks form. Fold egg whites
into cheese mixture. Spoon over crushed wafers. Bake at 275 degrees for 1 hour
center will be soft but will firm when chilled. Turn off oven, and leave
cheesecake in oven for 30 minutes. Remove from oven, and let cool to room
temp.; cover and chill at least 4 hours. Remove sides of pan. Garnish with
chocolate curls, if desired.
8 choc. wafer cookies, crushed
1 (15 oz.) ctn. part skim ricott
cheese, drained
1 (8 oz.) pkg. Neufchatel cheese,
softened
1/2 c. frozen egg substitute, thawed
3 tbsp. skim milk
1/4 c. unsweetened cocoa
2 tbsp. praline liqueur
1 tbsp. vanilla extract
1 1/2 tsp. grated orange rind
2 egg whites
1/4 c. plus 2 tbsp. sugar
Coat a 9 inch sprinkfoam pan with cooking spray. Dust bottom and sides of pan
with crushed wafers. Beat cheeses in a lg. bowl at med. speed of an electric
mixer 2 or 3 minutes or until smooth. Add egg substitute and milk, beating
well. Add cocoa and next 3 ingredients, beating well. Beat egg whites (at
room temp.) at high speed of electric mixer until soft peaks form. Gradually
add sugar, 1 tbsp. at a time, beating until stiff peaks form. Fold egg whites
into cheese mixture. Spoon over crushed wafers. Bake at 275 degrees for 1 hour
center will be soft but will firm when chilled. Turn off oven, and leave
cheesecake in oven for 30 minutes. Remove from oven, and let cool to room
temp.; cover and chill at least 4 hours. Remove sides of pan. Garnish with
chocolate curls, if desired.
LIGHT CREAMY CHOCOLATE CHEESECAKE
2 c. graham cracker crumbs
3/4 c. butter, melted
1 (12 oz.) pkg. semisweet chocolate
morsels
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
3 eggs
1 tbsp. cocoa
2 tsp. vanilla extract
1 (16 oz.) ctn. commercial sour cream
Combine graham cracker crumbs and melted butter, mixing well; firmly press on
bottom and sides of a 9 inch springform pan. Place chocolate morsels in top
of double boiler; bring water to a boil. Reduce heat to low; cook until
chocolate melts. Beat cream cheese with an electric mixer until light and
fluffy; gradually add sugar, mixing well. Add eggs, one at a time, heating well
after each addition. Stir in melted chocolate, cocoa and vanilla; beat until
blended. Serves 12. Stir in sour cream, blending well. Pour into prepared
pan. Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will
firm when chilled) Let cool to room temperature on a wire rack; chill at least
5 hours. Remove sides of pan. Garnish with chocolate curls, if desired.
Calories per serving 697. Protein 9.4, fat 52.3, carbohydrate 53.1, iron 2.3,
cholesterol 163, sodium 427, calcium 114.
3/4 c. butter, melted
1 (12 oz.) pkg. semisweet chocolate
morsels
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
3 eggs
1 tbsp. cocoa
2 tsp. vanilla extract
1 (16 oz.) ctn. commercial sour cream
Combine graham cracker crumbs and melted butter, mixing well; firmly press on
bottom and sides of a 9 inch springform pan. Place chocolate morsels in top
of double boiler; bring water to a boil. Reduce heat to low; cook until
chocolate melts. Beat cream cheese with an electric mixer until light and
fluffy; gradually add sugar, mixing well. Add eggs, one at a time, heating well
after each addition. Stir in melted chocolate, cocoa and vanilla; beat until
blended. Serves 12. Stir in sour cream, blending well. Pour into prepared
pan. Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will
firm when chilled) Let cool to room temperature on a wire rack; chill at least
5 hours. Remove sides of pan. Garnish with chocolate curls, if desired.
Calories per serving 697. Protein 9.4, fat 52.3, carbohydrate 53.1, iron 2.3,
cholesterol 163, sodium 427, calcium 114.
WELSH CAKES
2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
3/4 c. currants
2 eggs, beaten
1 tsp. nutmeg
1/4 c. milk
Mix flour, sugar, 6 powder, salt, and nutmeg. Rub butter until blended. Add
eggs and milk to make a dough. Chill 1 hour. Roll out on floured board to
thickness of 1/4 inch. Cut in 2 1/2 inch rounds. Bake on greased griddle or
frying pan. Turn until light brown on back side. Sprinkle with sugar. Makes 2
1/2 dozen.
------------------------
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
3/4 c. currants
2 eggs, beaten
1 tsp. nutmeg
1/4 c. milk
Mix flour, sugar, 6 powder, salt, and nutmeg. Rub butter until blended. Add
eggs and milk to make a dough. Chill 1 hour. Roll out on floured board to
thickness of 1/4 inch. Cut in 2 1/2 inch rounds. Bake on greased griddle or
frying pan. Turn until light brown on back side. Sprinkle with sugar. Makes 2
1/2 dozen.
------------------------
CINNAMON CAKE
1/2 stick margarine
1 1/2 c. sugar
2 eggs
1 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt, opt.
--TOPPING--
1/2 stick margarine
1/2 c. white sugar
1 tsp. cinnamon
Cream margarine and sugar, add eggs 1 at a time. Beat well combine flour,
baking powder and salt. Add milk alternately with flour. Stirring well after
each addition spread in greased pan. 9 x 13 inch pan or 10 x 15 x 1 cookie
pan. Melt margarine and pour over batter. Sprinkle sugar and spices over cake.
Bake at 350 degrees.
-
1 1/2 c. sugar
2 eggs
1 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt, opt.
--TOPPING--
1/2 stick margarine
1/2 c. white sugar
1 tsp. cinnamon
Cream margarine and sugar, add eggs 1 at a time. Beat well combine flour,
baking powder and salt. Add milk alternately with flour. Stirring well after
each addition spread in greased pan. 9 x 13 inch pan or 10 x 15 x 1 cookie
pan. Melt margarine and pour over batter. Sprinkle sugar and spices over cake.
Bake at 350 degrees.
-
CHOCOLATE ALMOND CHEESECAKE
1 1/2 c. choc. wafer crumbs
1 c. blanched almonds, toasted and
chopped
1/3 c. sugar
6 tbsp. butter softened
1 1/2 lbs. cream cheese, softened
1 c. sugar
4 eggs
1/3 c. heavy cream
Combine first 4 ingredients and pat into 9 1/2 inch spring form pan. Cream the
cream cheese and sugar and eggs and add heavy cream, amaretto, vanilla and beat
until light. Pour batter into crust and bake at 375 degrees for 30 minutes.
Transfer to rack and let stand for 5 minutes. Combine sour cream, sugar, and
vanilla and spread on cake and bake 5 minutes more. Transfer to rack and cool
completely then chill.
------------------------
1 c. blanched almonds, toasted and
chopped
1/3 c. sugar
6 tbsp. butter softened
1 1/2 lbs. cream cheese, softened
1 c. sugar
4 eggs
1/3 c. heavy cream
Combine first 4 ingredients and pat into 9 1/2 inch spring form pan. Cream the
cream cheese and sugar and eggs and add heavy cream, amaretto, vanilla and beat
until light. Pour batter into crust and bake at 375 degrees for 30 minutes.
Transfer to rack and let stand for 5 minutes. Combine sour cream, sugar, and
vanilla and spread on cake and bake 5 minutes more. Transfer to rack and cool
completely then chill.
------------------------
NEW YORK CHEESECAKE
1 1/2 c. cinnamon, graham cracker
crumbs
1/3 c. margarine, melted
3 1/4 pkg. 8 oz. cream cheese,
softened
1 can 14 oz. sweetened condensed milk
2 eggs
2 tsp. vanilla extract
Preheat oven to 300 degrees. Combine graham cracker crumbs and margarine;
press evenly on bottom of 9 inch pie pan. In large mixer bowl, beat cream
cheese until fluffy. Gradually add sweetened condensed milk, beating until
smooth. Add eggs and vanilla, mix well. Pour into prepared pie pan. Bake 1
hour. Turn off oven, allow to cool in oven 1 hour. Remove from oven,
refrigerate, serve chilled.
crumbs
1/3 c. margarine, melted
3 1/4 pkg. 8 oz. cream cheese,
softened
1 can 14 oz. sweetened condensed milk
2 eggs
2 tsp. vanilla extract
Preheat oven to 300 degrees. Combine graham cracker crumbs and margarine;
press evenly on bottom of 9 inch pie pan. In large mixer bowl, beat cream
cheese until fluffy. Gradually add sweetened condensed milk, beating until
smooth. Add eggs and vanilla, mix well. Pour into prepared pie pan. Bake 1
hour. Turn off oven, allow to cool in oven 1 hour. Remove from oven,
refrigerate, serve chilled.
CHEESE CAKE
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.
------------------------
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.
------------------------
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
CHOCOLATE SYRUP CAKE
1 stick margarine
1 c. sugar
4 eggs
1 c. flour
1 can chocolate syrup
1/2 tsp. salt
1 tsp. vanilla
1 tsp. baking powder
Cream margarine and sugar. Add the eggs one at a time beating after each.
Shift flour, baking powder and salt, chocolate syrup. Add vanilla. Bake in 9 x
13 pan at 350 degrees for 35 minutes. Cool and pour on icing. --ICING--
1/2 stick margarine
1 c. sugar
1/3 c. cond. milk, carnation
Combine and boil 1 minute add 1/2 cup chocolate bits. Beat until melted and
pour over cake.
1 c. sugar
4 eggs
1 c. flour
1 can chocolate syrup
1/2 tsp. salt
1 tsp. vanilla
1 tsp. baking powder
Cream margarine and sugar. Add the eggs one at a time beating after each.
Shift flour, baking powder and salt, chocolate syrup. Add vanilla. Bake in 9 x
13 pan at 350 degrees for 35 minutes. Cool and pour on icing. --ICING--
1/2 stick margarine
1 c. sugar
1/3 c. cond. milk, carnation
Combine and boil 1 minute add 1/2 cup chocolate bits. Beat until melted and
pour over cake.
EVA'S CHOCOLATE CAKE
rgdffg2 c. flour
2 c. sugar
3/4 to 1 c. cocoa
1 tsp. baking powder
3 eggs
1/2 c. salad oil
1 c. milk
2 tsp. baking soda
1 c. warm coffee
Mix flour, sugar, cocoa, baking powder, eggs, salad oil and milk together in a
large bowl until well blended. Dissolve baking soda in coffee and add to
batter. Mix well. Batter will be thin. Bake for about 45 minutes. This is a
very moist cake.
------------------------
2 c. sugar
3/4 to 1 c. cocoa
1 tsp. baking powder
3 eggs
1/2 c. salad oil
1 c. milk
2 tsp. baking soda
1 c. warm coffee
Mix flour, sugar, cocoa, baking powder, eggs, salad oil and milk together in a
large bowl until well blended. Dissolve baking soda in coffee and add to
batter. Mix well. Batter will be thin. Bake for about 45 minutes. This is a
very moist cake.
------------------------
EVA'S CHOCOLATE CAKE
2 c. flour
2 c. sugar
3/4 to 1 c. cocoa
1 tsp. baking powder
3 eggs
1/2 c. salad oil
1 c. milk
2 tsp. baking soda
1 c. warm coffee
Mix flour, sugar, cocoa, baking powder, eggs, salad oil and milk together in a
large bowl until well blended. Dissolve baking soda in coffee and add to
batter. Mix well. Batter will be thin. Bake for about 45 minutes. This is a
very moist cake.
2 c. sugar
3/4 to 1 c. cocoa
1 tsp. baking powder
3 eggs
1/2 c. salad oil
1 c. milk
2 tsp. baking soda
1 c. warm coffee
Mix flour, sugar, cocoa, baking powder, eggs, salad oil and milk together in a
large bowl until well blended. Dissolve baking soda in coffee and add to
batter. Mix well. Batter will be thin. Bake for about 45 minutes. This is a
very moist cake.
DEATH BY CHOCOLATE
1 bx. chocolate cake
2 boxes. chocolate mousse or choc.
instant pudding
2 med. cartons whipping cream
1/2 c. Kahlua, or choc. syrup
4 Skor candy bars, opt.
Bake chocolate cake. Let cool. Drizzle in Kahlua. Cool 4 hours. Crumble
cake in bottom of truffle bowl. Layer mousse, whipped cream, candy. Repeat.
Refrigerate at least 2 hours. Makes alot. Recipe can be halved for smaller
bowl.
2 boxes. chocolate mousse or choc.
instant pudding
2 med. cartons whipping cream
1/2 c. Kahlua, or choc. syrup
4 Skor candy bars, opt.
Bake chocolate cake. Let cool. Drizzle in Kahlua. Cool 4 hours. Crumble
cake in bottom of truffle bowl. Layer mousse, whipped cream, candy. Repeat.
Refrigerate at least 2 hours. Makes alot. Recipe can be halved for smaller
bowl.
2 c. sugar
2 c. flour
2 sticks margarine
4 tbsp. cocoa
1 c. water
1 tsp. soda mixed with 1/2 c.
buttermilk
2 tsp. cinnamon
1 tsp. vanilla
Dash of salt
2 eggs
Mix sugar and flour together. Melt margarine, cocoa and water. Bring to boil
add to flour mixture. Add buttermilk rest of ingredients. Mix well. Use pan
11 x 13 inch. Bake in preheated oven at 400 degrees for 20 minutes longer if it
is soft on top don't over cook. --ICING--
12 oz. walnuts (I add nuts on top of
cake then the icing)
6 tbsp. cocoa
6 tbsp. milk might need more
Bring to boil and add 1 pound 10x sugar, 1 teaspoon vanilla mixture. Ice the
cake as soon as it comes out of oven.
2 c. flour
2 sticks margarine
4 tbsp. cocoa
1 c. water
1 tsp. soda mixed with 1/2 c.
buttermilk
2 tsp. cinnamon
1 tsp. vanilla
Dash of salt
2 eggs
Mix sugar and flour together. Melt margarine, cocoa and water. Bring to boil
add to flour mixture. Add buttermilk rest of ingredients. Mix well. Use pan
11 x 13 inch. Bake in preheated oven at 400 degrees for 20 minutes longer if it
is soft on top don't over cook. --ICING--
12 oz. walnuts (I add nuts on top of
cake then the icing)
6 tbsp. cocoa
6 tbsp. milk might need more
Bring to boil and add 1 pound 10x sugar, 1 teaspoon vanilla mixture. Ice the
cake as soon as it comes out of oven.
EASY RICH CHOCOLATE CAK
E
1 1/2 c. flour
1 tsp. baking soda
1 c. granulated sugar
3/4 tsp. salt
1/4 c. cocoa
1 tbsp. vinegar
1 tbsp. vanilla
1/3 c. cooking oil
1 c. water
Use one 8 x 8 inch pan for baking. This same pan is used to mix the cake
batter. There is no greasing of pans or using extra mixing bowls. Sift flour,
soda, sugar, salt and cocoa rith into your baking pan. Combine vinegar,
vanilla, and cooking oil. Make three little holes with your finger in the
sifted dry ingredients and pour in the oil mixture. Over all this pour 1 cup
water. Stir and mix well. Bake at 350 degrees for 20 to 25 minutes. Cool and
frost with chocolate frosting.
1 1/2 c. flour
1 tsp. baking soda
1 c. granulated sugar
3/4 tsp. salt
1/4 c. cocoa
1 tbsp. vinegar
1 tbsp. vanilla
1/3 c. cooking oil
1 c. water
Use one 8 x 8 inch pan for baking. This same pan is used to mix the cake
batter. There is no greasing of pans or using extra mixing bowls. Sift flour,
soda, sugar, salt and cocoa rith into your baking pan. Combine vinegar,
vanilla, and cooking oil. Make three little holes with your finger in the
sifted dry ingredients and pour in the oil mixture. Over all this pour 1 cup
water. Stir and mix well. Bake at 350 degrees for 20 to 25 minutes. Cool and
frost with chocolate frosting.
EASY RICH CHOCOLATE CAKE
1 1/2 c. flour
1 tsp. baking soda
1 c. granulated sugar
3/4 tsp. salt
1/4 c. cocoa
1 tbsp. vinegar
1 tbsp. vanilla
1/3 c. cooking oil
1 c. water
Use one 8 x 8 inch pan for baking. This same pan is used to mix the cake
batter. There is no greasing of pans or using extra mixing bowls. Sift flour,
soda, sugar, salt and cocoa rith into your baking pan. Combine vinegar,
vanilla, and cooking oil. Make three little holes with your finger in the
sifted dry ingredients and pour in the oil mixture. Over all this pour 1 cup
water. Stir and mix well. Bake at 350 degrees for 20 to 25 minutes. Cool and
frost with chocolate frosting.
------------------------
1 tsp. baking soda
1 c. granulated sugar
3/4 tsp. salt
1/4 c. cocoa
1 tbsp. vinegar
1 tbsp. vanilla
1/3 c. cooking oil
1 c. water
Use one 8 x 8 inch pan for baking. This same pan is used to mix the cake
batter. There is no greasing of pans or using extra mixing bowls. Sift flour,
soda, sugar, salt and cocoa rith into your baking pan. Combine vinegar,
vanilla, and cooking oil. Make three little holes with your finger in the
sifted dry ingredients and pour in the oil mixture. Over all this pour 1 cup
water. Stir and mix well. Bake at 350 degrees for 20 to 25 minutes. Cool and
frost with chocolate frosting.
------------------------
ECLAIR CAKE
1 lb. pkg. vanilla pudding
2 c. of milk
8 oz. Cool Whip
Lg. box graham crackers
1 can Betty Crocker fudge frosting
Grease sides and bottom of 9 x 13 dish. In mixer blend vanilla pudding and 2
cups of milk. Fold by hand 8 oz. Cool Whip layer graham crackers and pudding.
Starting with crackers, 4 layers of crackers, 3 layers of pudding. Heat
frosting for 15 seconds and smooth on top of layered cake; refrigerate 1 hour.
Enjoy!
2 c. of milk
8 oz. Cool Whip
Lg. box graham crackers
1 can Betty Crocker fudge frosting
Grease sides and bottom of 9 x 13 dish. In mixer blend vanilla pudding and 2
cups of milk. Fold by hand 8 oz. Cool Whip layer graham crackers and pudding.
Starting with crackers, 4 layers of crackers, 3 layers of pudding. Heat
frosting for 15 seconds and smooth on top of layered cake; refrigerate 1 hour.
Enjoy!
ECLAIR CAKE
Whole graham crackers
2 sm. box vanilla pudding, instant
3 c. milk
8 oz. Cool Whip
--TOPPING--
1/2 c. cocoa
1/2 c. milk
1/2 c. margarine
2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla
Line 9 x 13 cake pan with whole graham crackers. Mix vanilla pudding and blend
in Cool Whip and put half of pudding mix on top of graham crackers. Another
layer of whole graham crackers in pan and rest of pudding mixture on top of
them. Finish with another layer of graham crackers. Coat and smooth out
chocolate topping over top of the graham crackers. Topping: Mix and boil 1
minute only add margarine and vanilla. Let cool and keep stirring until smooth
and thick. Spread on top. Refrigerate cake until used. Also any unused should
be kept in refrigerator. Iris Fryer
------------------------
2 sm. box vanilla pudding, instant
3 c. milk
8 oz. Cool Whip
--TOPPING--
1/2 c. cocoa
1/2 c. milk
1/2 c. margarine
2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla
Line 9 x 13 cake pan with whole graham crackers. Mix vanilla pudding and blend
in Cool Whip and put half of pudding mix on top of graham crackers. Another
layer of whole graham crackers in pan and rest of pudding mixture on top of
them. Finish with another layer of graham crackers. Coat and smooth out
chocolate topping over top of the graham crackers. Topping: Mix and boil 1
minute only add margarine and vanilla. Let cool and keep stirring until smooth
and thick. Spread on top. Refrigerate cake until used. Also any unused should
be kept in refrigerator. Iris Fryer
------------------------
FROSTING FOR CHOCOLATE DECADENCE CAKE
3/4 c. (1 1/2 sticks) butter or marg.
6 c. confectioners sugar
1 egg
1 tsp. vanilla
3 tbsp. milk
5 sq. Baker's unsweetened or semi
sweet chocolate
2 tbsp. milk
Melt 5 squares Baker's unsweetened or semi sweet chocolate; sit aside to cool.
Beat 3/4 c. butter or marg. until soft; blend in 3 cups confectioners sugar.
Add 1 egg and 1 tsp. vanilla. Add 3 additional cups confectioners sugar
alternately with 3 tbsp. milk until of spreading consistency. Add step 1 and
step 2 ingredients along with 2 tbsp. milk for smooth consistency.
6 c. confectioners sugar
1 egg
1 tsp. vanilla
3 tbsp. milk
5 sq. Baker's unsweetened or semi
sweet chocolate
2 tbsp. milk
Melt 5 squares Baker's unsweetened or semi sweet chocolate; sit aside to cool.
Beat 3/4 c. butter or marg. until soft; blend in 3 cups confectioners sugar.
Add 1 egg and 1 tsp. vanilla. Add 3 additional cups confectioners sugar
alternately with 3 tbsp. milk until of spreading consistency. Add step 1 and
step 2 ingredients along with 2 tbsp. milk for smooth consistency.
CHOCOLATE DECADENCE CAKE
3 sq. Baker's semi sweet chocolate
1 pkg. (2 layer size) chocolate cake
mix
4 eggs
3/4 c. water
1/2 c. sour cream
1/4 c. oil
Chocolate frosting
Chop chocolate into small chunks and set aside. Combine cake mix, eggs, water,
sour cream and oil. Blend, then beat at medium speed of electric mixer for 4
minutes. Fold in chopped chocolate. Pour into 2 greased and floured 9 inch
layer pans. Bake at 350 degrees for 35 minutes, or until cake tester inserted
in centers comes out clean. Cool in pans 10 minutes. Remove and finish cooling
on racks.
------------------------
1 pkg. (2 layer size) chocolate cake
mix
4 eggs
3/4 c. water
1/2 c. sour cream
1/4 c. oil
Chocolate frosting
Chop chocolate into small chunks and set aside. Combine cake mix, eggs, water,
sour cream and oil. Blend, then beat at medium speed of electric mixer for 4
minutes. Fold in chopped chocolate. Pour into 2 greased and floured 9 inch
layer pans. Bake at 350 degrees for 35 minutes, or until cake tester inserted
in centers comes out clean. Cool in pans 10 minutes. Remove and finish cooling
on racks.
------------------------
BETTER THAN "SEX" CAKE
1 box cake mix white, yellow or devils
food
Bake according to directions on box. When done, make holes with wooden spoon
handle in cake. Heat until dissolved: 1 med. can cr. pineapple and 1 cup sugar.
Pour over HOT cake. Slice 2 banana and put on top of pineapple 1 pkg. instant
vanilla or pistachio pudding mix by directions and spread over bananas. 1 can
Cool Whip spread over pudding. 1 1/2 coconut sprinkled over Cool Whip and 1/2
cup chopped nuts over coconut if desired. KEEP REFRIGERATED.
food
Bake according to directions on box. When done, make holes with wooden spoon
handle in cake. Heat until dissolved: 1 med. can cr. pineapple and 1 cup sugar.
Pour over HOT cake. Slice 2 banana and put on top of pineapple 1 pkg. instant
vanilla or pistachio pudding mix by directions and spread over bananas. 1 can
Cool Whip spread over pudding. 1 1/2 coconut sprinkled over Cool Whip and 1/2
cup chopped nuts over coconut if desired. KEEP REFRIGERATED.
LITTLE CREAM CHEESE CUP CAKES
1 (8 oz.) cream cheese softened
1 egg, beaten
1/3 c. sugar
1/8 tsp. salt
Beat together until creamy stir in one small package chocolate chips, set
aside. 1 1/2 c. flour
1 c. sugar
1/4 c. cocoa (a little light)
1 tsp. baking soda
1/2 tsp. salt
Sift all dry ingredients together then add: 1 c. water, 1/3 c. cooking oil, 1
tbsp. vinegar, 1 tsp. vanilla then beat all together. Spoon in small muffin
tins with paper liners. First about 1 tbsp. chocolate mixture then 1 tsp.
vanilla mixture, cream cheese. Bake for 18 to 20 minutes at 350 degrees.
1 egg, beaten
1/3 c. sugar
1/8 tsp. salt
Beat together until creamy stir in one small package chocolate chips, set
aside. 1 1/2 c. flour
1 c. sugar
1/4 c. cocoa (a little light)
1 tsp. baking soda
1/2 tsp. salt
Sift all dry ingredients together then add: 1 c. water, 1/3 c. cooking oil, 1
tbsp. vinegar, 1 tsp. vanilla then beat all together. Spoon in small muffin
tins with paper liners. First about 1 tbsp. chocolate mixture then 1 tsp.
vanilla mixture, cream cheese. Bake for 18 to 20 minutes at 350 degrees.
BUTTER CAKE
1/2 lb. butter or margarine
2 c. sugar
4 eggs
2 tsp. vanilla
1 tsp. lemon extract
2 tsp. baking powder
1 c. milk
3 c. flour
Cream butter and sugar together add eggs one at a time. Sift baking powder and
flour together and add alternately with milk and flavorings. Bake in greased
staff pan for 1 hour at 375 degrees.
------------------------
2 c. sugar
4 eggs
2 tsp. vanilla
1 tsp. lemon extract
2 tsp. baking powder
1 c. milk
3 c. flour
Cream butter and sugar together add eggs one at a time. Sift baking powder and
flour together and add alternately with milk and flavorings. Bake in greased
staff pan for 1 hour at 375 degrees.
------------------------
JOYCE'S LAYER CAKE
1 box cake mix yellow
2 eggs
1 stick margarine
1 (8 oz.) cream cheese
2 eggs
1 box 10x sugar
Beat together cake mix, eggs, margarine. It will be thick. Spread in bottom
of greased 9 x 13 pan. Beat together cream cheese, eggs and sugar. Pour on top
of first mixture. Bake for 45 minutes at 350 degrees.
------------------------
2 eggs
1 stick margarine
1 (8 oz.) cream cheese
2 eggs
1 box 10x sugar
Beat together cake mix, eggs, margarine. It will be thick. Spread in bottom
of greased 9 x 13 pan. Beat together cream cheese, eggs and sugar. Pour on top
of first mixture. Bake for 45 minutes at 350 degrees.
------------------------
ICE BOX CAKE
3/4 lb. vanilla wafers
1 pkg. lime Jello
1 c. gran. sugar
1 c. water
1 can crushed pineapple
3 eggs
1 stick margarine
Cream margarine and sugar; add well beaten egg yolks. Roll wafers, add 1 1/2
c. crumbs to butter and egg mixture. Drain juice from pineapple and add enough
water to fill cup. Dissolve Jello in 1 cup boiling water. Boil pineapple
mixture (juice and water) and add to Jello. Add all this to butter mixture.
Add beaten egg whites last. Line a buttered pan with half of remaining
crumbs. Pour mixture in pan and put rest of crumbs on top. Refrigerate.
1 pkg. lime Jello
1 c. gran. sugar
1 c. water
1 can crushed pineapple
3 eggs
1 stick margarine
Cream margarine and sugar; add well beaten egg yolks. Roll wafers, add 1 1/2
c. crumbs to butter and egg mixture. Drain juice from pineapple and add enough
water to fill cup. Dissolve Jello in 1 cup boiling water. Boil pineapple
mixture (juice and water) and add to Jello. Add all this to butter mixture.
Add beaten egg whites last. Line a buttered pan with half of remaining
crumbs. Pour mixture in pan and put rest of crumbs on top. Refrigerate.
BETTER THAN SEX CAKE
1 bx. yellow cake mix
1 c. sugar
1 (5 5/8 oz.) box Jello
Instant pudding vanilla, coconut opt.
1 c. sour cream
1 (1 lb. 4 oz.) can crushed pineapple
1 (12 oz.) Cool Whip
Chopped nuts
Prepare cake according to package. Bake in 13 x 9 pan. Combine undrained
pineapple and sugar and heat until it comes to a boil, about 2 minutes. When
cake is done puncture all over with fork. Pour pineapple over hot cake make
pudding. Fold in sour cream and spread over cake (when cool). Top with Cool
Whip and sprinkle with nuts and coconut.
------------------------
1 c. sugar
1 (5 5/8 oz.) box Jello
Instant pudding vanilla, coconut opt.
1 c. sour cream
1 (1 lb. 4 oz.) can crushed pineapple
1 (12 oz.) Cool Whip
Chopped nuts
Prepare cake according to package. Bake in 13 x 9 pan. Combine undrained
pineapple and sugar and heat until it comes to a boil, about 2 minutes. When
cake is done puncture all over with fork. Pour pineapple over hot cake make
pudding. Fold in sour cream and spread over cake (when cool). Top with Cool
Whip and sprinkle with nuts and coconut.
------------------------
YUM YUM CAKE
1 pkg. Duncan Hines yellow cake mix
1 lg. instant vanilla pudding
2 c. milk
1 (8 oz.) cream cheese
1 can crushed pineapple (16 oz.) well
drained
Bake cake as directed in 11 x 15 cookie sheet which has been greased and
floured. Bake at 350 degrees, mix vanilla pudding with 2 cups milk. Beat in 8
oz. cream cheese. Add crushed pineapple, well drained. Spread on cake when
cool then top with 1 large container Cool Whip or dream whip. Sprinkle with
coconut.
------------------------
1 lg. instant vanilla pudding
2 c. milk
1 (8 oz.) cream cheese
1 can crushed pineapple (16 oz.) well
drained
Bake cake as directed in 11 x 15 cookie sheet which has been greased and
floured. Bake at 350 degrees, mix vanilla pudding with 2 cups milk. Beat in 8
oz. cream cheese. Add crushed pineapple, well drained. Spread on cake when
cool then top with 1 large container Cool Whip or dream whip. Sprinkle with
coconut.
------------------------
TANDY CAKE
2 c. flour
2 c. sugar
2 tsp. baking powder
2 tbsp. melted margarine
1 c. milk
4 eggs
1 tsp. vanilla
Mix all together and beat 3 minutes. Use a cookie sheet with sides. Spray
with bakers joy or grease and flour. Bake 350 degrees for 15 to 20 minutes.
Cake will be light color. But edges will be brown. Test, right away dot
overcake: 1 c. peanut butter spread. Then sprinkle 1 (12 oz.) bag mini
chocolate chips over the top spread all over. They melt soon. Keep cold until
icing gets hard enjoy!
2 c. sugar
2 tsp. baking powder
2 tbsp. melted margarine
1 c. milk
4 eggs
1 tsp. vanilla
Mix all together and beat 3 minutes. Use a cookie sheet with sides. Spray
with bakers joy or grease and flour. Bake 350 degrees for 15 to 20 minutes.
Cake will be light color. But edges will be brown. Test, right away dot
overcake: 1 c. peanut butter spread. Then sprinkle 1 (12 oz.) bag mini
chocolate chips over the top spread all over. They melt soon. Keep cold until
icing gets hard enjoy!
QUICK WINE CAKE
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix (3
3/4 oz.)
4 eggs
3/4 c. vegetable oil
1 tsp. ground mace
Grated rind of one orange
Combine all ingredients and beat with mixer until batter is smooth and fluffy.
Pour batter into greased and floured tube pan. Bake in 350 degree oven for 45
minutes to an hour, or until cake feels firm to the touch when pressed lightly.
Cool on a rack before cutting into slices.
------------------------
1 pkg. instant vanilla pudding mix (3
3/4 oz.)
4 eggs
3/4 c. vegetable oil
1 tsp. ground mace
Grated rind of one orange
Combine all ingredients and beat with mixer until batter is smooth and fluffy.
Pour batter into greased and floured tube pan. Bake in 350 degree oven for 45
minutes to an hour, or until cake feels firm to the touch when pressed lightly.
Cool on a rack before cutting into slices.
------------------------
AUNT HELEN'S RAISIN CAKE
1/2 lb. butter
2 c. sugar
3 c. flour
1 c. milk
4 eggs
1 bx raisins, floured
3 tsp. baking powder
1 tsp. vanilla
Cream butter and sugar well. Add eggs one at a time. Beat well. Add flour
with baking powder. Alternate with flour and milk. Add raisins. Bake at 350
degrees for 1 hour in greased and floured tube pan.
------------------------
2 c. sugar
3 c. flour
1 c. milk
4 eggs
1 bx raisins, floured
3 tsp. baking powder
1 tsp. vanilla
Cream butter and sugar well. Add eggs one at a time. Beat well. Add flour
with baking powder. Alternate with flour and milk. Add raisins. Bake at 350
degrees for 1 hour in greased and floured tube pan.
------------------------
RICH CHOCOLATE CAKE
2 c. flour
1 1/3 c. skim milk
1 c. sugar
2/3 c. margarine softened
1 (8 oz.) carton egg beaters
2/3 c. cocoa
1 1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 can cherry pie filling
With mixer combine first 9 ingredients until blended. Beat at high speed 3
minutes. Spread in a lightly greased 13 x 9 x 2 inch pan. Bake at 350 degrees
for 30 to 35 minutes or until done. Cool. Cut into 16 pieces and top with
cherry pie filling (and whipped topping if desired).
1 1/3 c. skim milk
1 c. sugar
2/3 c. margarine softened
1 (8 oz.) carton egg beaters
2/3 c. cocoa
1 1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 can cherry pie filling
With mixer combine first 9 ingredients until blended. Beat at high speed 3
minutes. Spread in a lightly greased 13 x 9 x 2 inch pan. Bake at 350 degrees
for 30 to 35 minutes or until done. Cool. Cut into 16 pieces and top with
cherry pie filling (and whipped topping if desired).
PUMPKIN CAKE
4 eggs, well beaten
2 c. sugar
1 c. oil
1 1/2 tsp. salt
1 tsp. nutmeg
2 tsp. baking soda
1 tsp. cinnamon
2/3 c. water
3 c. flour
1 c. can pumpkin
1/4 lb. chop walnuts
Combine beaten eggs, nutmeg, cinnamon, sugar, oil and salt. Beat well. Add
baking soda, flour, water and pumpkin. Beating again, by hand add walnuts.
Place in 3 greased 1 pound coffee cans 1/2 full or 2 loaf pans. Bake at 350
degrees for 1 hour.
2 c. sugar
1 c. oil
1 1/2 tsp. salt
1 tsp. nutmeg
2 tsp. baking soda
1 tsp. cinnamon
2/3 c. water
3 c. flour
1 c. can pumpkin
1/4 lb. chop walnuts
Combine beaten eggs, nutmeg, cinnamon, sugar, oil and salt. Beat well. Add
baking soda, flour, water and pumpkin. Beating again, by hand add walnuts.
Place in 3 greased 1 pound coffee cans 1/2 full or 2 loaf pans. Bake at 350
degrees for 1 hour.
PUMPKIN CAKE
1 yellow box cake mix, take out 1 c.
for crumb topping
1/2 c. melted margarine
1 unbeaten egg
1 can of pumpkin
Mix egg and melted margarine with a fork into cake mix until well blended.
Press into bottom of a 9 x 13 pan with your hands. Make pumpkin pie filling for
a 9 inch pie, and pour over dough. --CRUMB TOPPING--
1 c. cake mix
1 tsp. cinnamon
1/4 c. white sugar
1/4 c. margarine
Mix together the first 3 ingredients and cut in the margarine. Sprinkle over
the top of the filling. Bake at 350 degrees for 45 to 50 minutes. Cake is done
when a knife is inserted and comes out clean.
for crumb topping
1/2 c. melted margarine
1 unbeaten egg
1 can of pumpkin
Mix egg and melted margarine with a fork into cake mix until well blended.
Press into bottom of a 9 x 13 pan with your hands. Make pumpkin pie filling for
a 9 inch pie, and pour over dough. --CRUMB TOPPING--
1 c. cake mix
1 tsp. cinnamon
1/4 c. white sugar
1/4 c. margarine
Mix together the first 3 ingredients and cut in the margarine. Sprinkle over
the top of the filling. Bake at 350 degrees for 45 to 50 minutes. Cake is done
when a knife is inserted and comes out clean.
INSTANT PUDDING CAKE
1 pkg. white cake mix
1 pkg. instant lemon pudding
4 eggs
1/2 c. cooking oil
1 c. cold water
1/2 tsp. lemon flavoring or vanilla
Put all ingredients in a large bowl and beat with electric mixer for about 3 to
4 minutes. When well blended, pour into large greased and lined tube pan. Bake
at 350 degrees for 1 hour. Check at the end of 50 minutes with a cake tester.
You can ice this cake with a light lemon frosting, but we like it plain.
1 pkg. instant lemon pudding
4 eggs
1/2 c. cooking oil
1 c. cold water
1/2 tsp. lemon flavoring or vanilla
Put all ingredients in a large bowl and beat with electric mixer for about 3 to
4 minutes. When well blended, pour into large greased and lined tube pan. Bake
at 350 degrees for 1 hour. Check at the end of 50 minutes with a cake tester.
You can ice this cake with a light lemon frosting, but we like it plain.
CHOCOLATE POUND CAKE
1 c. butter or margarine
1/2 c. solid shortening
3 c. sugar
5 eggs
1 c. milk
1 tsp. vanilla
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
5 tbsp. cocoa
Bake 1 hour and 10 minutes at 300 degrees. (Check after 1 hour). Cream butter
shortening with sugar until fluffy: add eggs, 1 at a time. Add milk and
vanilla. Sift dry ingredients; add to creamed mixture; pour into a greased tube
pan.
------------------------
1/2 c. solid shortening
3 c. sugar
5 eggs
1 c. milk
1 tsp. vanilla
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
5 tbsp. cocoa
Bake 1 hour and 10 minutes at 300 degrees. (Check after 1 hour). Cream butter
shortening with sugar until fluffy: add eggs, 1 at a time. Add milk and
vanilla. Sift dry ingredients; add to creamed mixture; pour into a greased tube
pan.
------------------------
WALNUT CAKE
5 eggs
2 c. super fine sugar
3 c. flour
2 c. black walnuts
1/2 lb. butter
1/2 c. milk
2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. lemon extract
Cream butter and sugar. Add egg yolks, milk with lemon extract alternately
with flour, baking powder and nutmeg. Add walnuts and fold in stiffly beaten
egg whites. Bake in slow oven at 325 degrees for 55 to 70 minutes. Use staff
pan. After cooling throughly, wrap in foil. Maybe kept 1 or 2 weeks in cake
tin in a cool place.
2 c. super fine sugar
3 c. flour
2 c. black walnuts
1/2 lb. butter
1/2 c. milk
2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. lemon extract
Cream butter and sugar. Add egg yolks, milk with lemon extract alternately
with flour, baking powder and nutmeg. Add walnuts and fold in stiffly beaten
egg whites. Bake in slow oven at 325 degrees for 55 to 70 minutes. Use staff
pan. After cooling throughly, wrap in foil. Maybe kept 1 or 2 weeks in cake
tin in a cool place.
SUPER POUND CAKE
3 sticks butter or margarine
3 c. sugar
3 c. sifted flour
5 eggs
1 c. lukewarm milk
2 tsp. vanilla extract
1 tsp. lemon or orange extract or
juice of 1/2 orange
Thoroughly cream butter and sugar, add eggs one at a time, beating after each
addition. Fold in flour alternately with combined milk and extract. Pour into
greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes.
------------------------
3 c. sugar
3 c. sifted flour
5 eggs
1 c. lukewarm milk
2 tsp. vanilla extract
1 tsp. lemon or orange extract or
juice of 1/2 orange
Thoroughly cream butter and sugar, add eggs one at a time, beating after each
addition. Fold in flour alternately with combined milk and extract. Pour into
greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes.
------------------------
DOROTHY'S OLD FASHIONED POUND CAKE
1 c. unsalted butter, softened
1 2/3 c. sugar
1/2 tsp. grated nutmeg
5 lg. eggs
2 c. cake flour
Cream butter in electric mixer until light. Beat in sugar and nutmeg then eggs
one at a time. When very creamy fold in flour with a spatula or spoon. Spread
in buttered and floured 9 inch loaf pan. Bake at 300 degrees for 1 1/2 hours or
until firm to the touch. Remove from pan and cool on rack. Needs no icing.
1 2/3 c. sugar
1/2 tsp. grated nutmeg
5 lg. eggs
2 c. cake flour
Cream butter in electric mixer until light. Beat in sugar and nutmeg then eggs
one at a time. When very creamy fold in flour with a spatula or spoon. Spread
in buttered and floured 9 inch loaf pan. Bake at 300 degrees for 1 1/2 hours or
until firm to the touch. Remove from pan and cool on rack. Needs no icing.
COLD OVEN POUND CAKE
1 c. butter
1/2 c. shortening
3 c. sugar
5 eggs
3 c. flour, sifted
1 tsp. salt
1 c. milk
1 1/2 tbsp. vanilla
3/4 tbsp. lemon extract
DO NOT LIGHT oven until after you put the cake in it. Cream butter, Crisco and
sugar until light. Add eggs, one at a time, heating well after each addition.
Add salt to sifted flour. Add flour mixture and milk alternately starting and
ending with flour. Add flavorings. Pour into greased and floured angel food
cakes (tube) pan or 2 loaf pans. Place in oven turn heat to 315 degrees and
bake 1 1/2 to 2 hours (until at touch it springs back).
------------------------
1 c. butter
1/2 c. shortening
3 c. sugar
5 eggs
3 c. flour, sifted
1 tsp. salt
1 c. milk
1 1/2 tbsp. vanilla
3/4 tbsp. lemon extract
DO NOT LIGHT oven until after you put the cake in it. Cream butter, Crisco and
sugar until light. Add eggs, one at a time, heating well after each addition.
Add salt to sifted flour. Add flour mixture and milk alternately starting and
ending with flour. Add flavorings. Pour into greased and floured angel food
cakes (tube) pan or 2 loaf pans. Place in oven turn heat to 315 degrees and
bake 1 1/2 to 2 hours (until at touch it springs back).
------------------------
CREAM CHEESE POUND CAKE
1 c. margarine, softened
1/2 c. butter, softened, do not
substitute
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. sifted cake flour
2 tsp. vanilla extract
Combine first 3 ingredients creaming well. Gradually add sugar, beating until
light and fluffy. Add eggs one at a time, beating well after each addition.
Add flour to creamed mixture, stirring until combined. Stir in vanilla. Pour
batter into a well greased 10 inch tube pan. Bake at 325 degrees for 1 hour and
45 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan
and cool completely.
1/2 c. butter, softened, do not
substitute
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. sifted cake flour
2 tsp. vanilla extract
Combine first 3 ingredients creaming well. Gradually add sugar, beating until
light and fluffy. Add eggs one at a time, beating well after each addition.
Add flour to creamed mixture, stirring until combined. Stir in vanilla. Pour
batter into a well greased 10 inch tube pan. Bake at 325 degrees for 1 hour and
45 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan
and cool completely.
FIVE FLAVOR POUND CAKE
CREAM CHEESE POUND CAKE
1 c. margarine, softened
1/2 c. butter, softened, do not
substitute
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. sifted cake flour
2 tsp. vanilla extract
Combine first 3 ingredients creaming well. Gradually add sugar, beating until
light and fluffy. Add eggs one at a time, beating well after each addition.
Add flour to creamed mixture, stirring until combined. Stir in vanilla. Pour
batter into a well greased 10 inch tube pan. Bake at 325 degrees for 1 hour and
45 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan
and cool completely.
1 c. margarine, softened
1/2 c. butter, softened, do not
substitute
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. sifted cake flour
2 tsp. vanilla extract
Combine first 3 ingredients creaming well. Gradually add sugar, beating until
light and fluffy. Add eggs one at a time, beating well after each addition.
Add flour to creamed mixture, stirring until combined. Stir in vanilla. Pour
batter into a well greased 10 inch tube pan. Bake at 325 degrees for 1 hour and
45 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan
and cool completely.
TEXAS SHEET CAKE
1/2 lb. margarine
12 c. water
4 tbsp. cocoa
2 c. flour
1/2 tsp. salt
2 eggs
1/2 c. sour cream
2 c. sugar
1 tbsp. baking soda
--ICING--
1/2 lb. margarine
6 tbsp. butter
4 tbsp. cocoa
1 box 10x sugar
1 tsp. vanilla
1 c. chopped nuts
Bring water margarine and cocoa to boil. Add at once flour and salt. Cream
well and add eggs sour cream sugar and baking soda. Bake in greased cookie
sheet at 350 degrees for 20 minutes. Icing: Bring margarine, milk, and cocoa
to boil and add 10X sugar. Beat well add vanilla, and nuts. Icing cool cake.
Mary Jacobin
------------------------
12 c. water
4 tbsp. cocoa
2 c. flour
1/2 tsp. salt
2 eggs
1/2 c. sour cream
2 c. sugar
1 tbsp. baking soda
--ICING--
1/2 lb. margarine
6 tbsp. butter
4 tbsp. cocoa
1 box 10x sugar
1 tsp. vanilla
1 c. chopped nuts
Bring water margarine and cocoa to boil. Add at once flour and salt. Cream
well and add eggs sour cream sugar and baking soda. Bake in greased cookie
sheet at 350 degrees for 20 minutes. Icing: Bring margarine, milk, and cocoa
to boil and add 10X sugar. Beat well add vanilla, and nuts. Icing cool cake.
Mary Jacobin
------------------------
NUT AND DATE CAKE
2 c. sugar
2/3 c. butter or Crisco
2 eggs
3 c. flour
2 c. boiling water poured over 2 c.
finely cut dates (let cool)
1 tsp. soda
1 tsp. vanilla
2 c. nuts cut fine
Cream sugar, butter or Crisco, add eggs and beat well. Pour in water and
dates, stir and add chopped nuts and add flour and soda, sifted. Mix and bake
in 2 loaf pans 1 hour at 350 degrees.
2/3 c. butter or Crisco
2 eggs
3 c. flour
2 c. boiling water poured over 2 c.
finely cut dates (let cool)
1 tsp. soda
1 tsp. vanilla
2 c. nuts cut fine
Cream sugar, butter or Crisco, add eggs and beat well. Pour in water and
dates, stir and add chopped nuts and add flour and soda, sifted. Mix and bake
in 2 loaf pans 1 hour at 350 degrees.
JEWISH APPLE CAKE
3 c. unsifted flour
2 1/2 c. sugar
1 c. oil, Wesson is best
4 unbeaten eggs
1/2 tsp. salt
1/3 c. orange juice, fresh or canned
2 1/2 tsp. vanilla
3 tsp. baking powder
Beat all together until smooth. In another bowl, mix 4 or 5 thinly sliced
apples, 2 teaspoons cinnamon, and 5 tablespoons sugar. Put into greased angel
food cake pan, 1 layer apples, 1 layer batter alternately until apples last on
top. Bake 1 3/4 hours at 350 degrees.
2 1/2 c. sugar
1 c. oil, Wesson is best
4 unbeaten eggs
1/2 tsp. salt
1/3 c. orange juice, fresh or canned
2 1/2 tsp. vanilla
3 tsp. baking powder
Beat all together until smooth. In another bowl, mix 4 or 5 thinly sliced
apples, 2 teaspoons cinnamon, and 5 tablespoons sugar. Put into greased angel
food cake pan, 1 layer apples, 1 layer batter alternately until apples last on
top. Bake 1 3/4 hours at 350 degrees.
FRESH APPLE CAKE
5 c. cut up apples
5 tbsp. sugar
3 c. flour
1/2 tsp. salt
4 eggs, beaten
1/4 c. orange juice
5 tsp. cinnamon
3 tsp. baking powder
2 c. sugar
1 c. oil
1 tbsp. vanilla
Mix cinnamon and sugar together. Pour over sliced apples and mix, set aside.
Mix dry ingredients in sifter after sifting. Make well in middle of dry
ingredients. Add last 4 ingredients. Beat together with wooden spoon. Grease
bundt pan and put in 1/2 ingredients. Put in apples, add rest of dough and bake
1 hour 15 minutes at 375 degrees.
------------------------
5 tbsp. sugar
3 c. flour
1/2 tsp. salt
4 eggs, beaten
1/4 c. orange juice
5 tsp. cinnamon
3 tsp. baking powder
2 c. sugar
1 c. oil
1 tbsp. vanilla
Mix cinnamon and sugar together. Pour over sliced apples and mix, set aside.
Mix dry ingredients in sifter after sifting. Make well in middle of dry
ingredients. Add last 4 ingredients. Beat together with wooden spoon. Grease
bundt pan and put in 1/2 ingredients. Put in apples, add rest of dough and bake
1 hour 15 minutes at 375 degrees.
------------------------
PUMPKIN DESSERT CAKE
Mix all ingredients. Pour in a greased 11 x 19 pan at 350 degrees for 35
minutes or until firm. 2 c. sugar
3 eggs
1 (15 oz.) pumpkin can (Littys)
1 stick melted margarine
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
--CREAM CHEESE FROSTING--
3 oz. cream cheese
6 tbsp. butter
1 tsp. vanilla
1 tbsp. milk
2 or 3 c. powdered sugar
Mix all ingredients and spread on cooled cake.
minutes or until firm. 2 c. sugar
3 eggs
1 (15 oz.) pumpkin can (Littys)
1 stick melted margarine
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
--CREAM CHEESE FROSTING--
3 oz. cream cheese
6 tbsp. butter
1 tsp. vanilla
1 tbsp. milk
2 or 3 c. powdered sugar
Mix all ingredients and spread on cooled cake.
CALICO MERINGUES
2 egg whites
Pinch of cream of tartar
1/2 c. sugar
3/4 c. M&M's
Beat egg whites with cream of tartar until foamy in a small deep bowl.
Gradually beat in sugar to make a stiff meringue. Fold in M&M's. Grease and
flour large cookie sheet. Garnish each cookie with an M&M. Bake at 250 degrees
for about 30 minutes or until cookies are firm to the touch. VARIATIONS: Red
and green for Christmas. Pastels for Easter.
------------------------
Pinch of cream of tartar
1/2 c. sugar
3/4 c. M&M's
Beat egg whites with cream of tartar until foamy in a small deep bowl.
Gradually beat in sugar to make a stiff meringue. Fold in M&M's. Grease and
flour large cookie sheet. Garnish each cookie with an M&M. Bake at 250 degrees
for about 30 minutes or until cookies are firm to the touch. VARIATIONS: Red
and green for Christmas. Pastels for Easter.
------------------------
CREAM CHEESE POUND CAK
3 sticks of butter
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 eggs, separated
3 c. flour
1 tsp. vanilla
1/4 c. peach jam
Have butter and cream cheese at room temperature. Then cream together until
smooth. Add sugar and beat at medium speed of electric mixer, until blended.
Add egg yolks and continue to beat until well blended. Add flour, one cup at a
time, stirring well after each addition. Add vanilla. Stir in the peach jam.
In another mixing bowl with clean beaters, beat the egg whites until stiff.
Gently fold into batter. Spoon into a well greased 12-cup bundt pan. Bake at
350 degrees on a lower rack so the cake pan is actually centered in the oven,
for 45 minutes to 1 hour. Serve with sliced strawberries or lightly sugared
peaches.
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 eggs, separated
3 c. flour
1 tsp. vanilla
1/4 c. peach jam
Have butter and cream cheese at room temperature. Then cream together until
smooth. Add sugar and beat at medium speed of electric mixer, until blended.
Add egg yolks and continue to beat until well blended. Add flour, one cup at a
time, stirring well after each addition. Add vanilla. Stir in the peach jam.
In another mixing bowl with clean beaters, beat the egg whites until stiff.
Gently fold into batter. Spoon into a well greased 12-cup bundt pan. Bake at
350 degrees on a lower rack so the cake pan is actually centered in the oven,
for 45 minutes to 1 hour. Serve with sliced strawberries or lightly sugared
peaches.
CHOCOLATE-GLAZED WHITE CHOCOLATE CHEESECAKE
--CRUST:--
2 egg yolks, beaten to blend
1 tbsp. grated orange peel
1 tbsp. fresh orange juice
1 1/2 c. sifted all-purpose flour
3/4 c. ground macadamia nuts
1/2 c. plus 2 tbsp. powdered sugar
1/8 tsp. salt
1/2 c. (1 stick) well-chilled
unsalted butter, cut into pieces
--CHEESE FILLING:--
24 oz. cream cheese, room temperature
3/4 c. sugar
4 eggs
1 1/2 tsp. grated lemon peel
1 1/2 tsp. Grand Marnier
1 1/4 c. white chocolate chips (7 oz.)
--CHOCOLATE GLAZE:--
8 oz. semi-sweet chocolate, coarsely
chopped
1/4 c. (1/2 stick) unsalted butter
3/4 c. powdered sugar, sifted
3 tbsp. water
2 tbsp. Grand Marnier
--OTHER:--
Orange slices, halved
Orange segments
Fresh mint leaves
Orange Kumquat Sauce*
FOR CRUST: Combine yolks, orange peel and orange juice in small bowl. Combine
flour, nuts, powdered sugar and salt in processor. Cut in butter until mixture
resembles coarse meal, using on-off turns. With machine running, pour egg
mixture in through feed tube and process just until dough gathers together
(dough will be very moist). Wrap and refrigerate 30 minutes. Preheat oven to
350 degrees. Butter 10-inch springform pan. Place dough in pan and press over
bottom and 3/4 inch up sides. Even edges. Bake until crust is brown, about 25
minutes. Meanwhile, PREPARE FILLING: Beat cheese and sugar until light and
fluffy. Beat in eggs 1 at a time. Mix in lemon peel, Grand Marnier and
chocolate chips. Spoon filling into crust. Bake until just set, about 35
minutes. Cool. Cover cake and refrigerate overnight. FOR GLAZE: Heat
chocolate and butter in top of double boiler over barely simmering water,
stirring until melted and smooth. Mix sugar, water and Grand Marnier in small
bowl until sugar dissolves. Add to chocolate and stir until smooth. Remove
from over water and let stand until cool but still pourable. Remove pan sides
from cake. Pour glaze atop cake and spread over top and sides. Refrigerate
until set (can be prepared 6 hours ahead). Arrange orange slices around side of
cake. Garnish with orange segments and mint. Serve, passing sauce separately.
12 servings. --*ORANGE KUMQUAT SAUCE:--
6 kumquats or 1 orange
2 oranges
1 lemon
2 c. sugar
1/2 c. water
Quarter and seed kumquats, oranges, and lemon. Finely chop in processor using
on-off turns. Transfer to heavy medium saucepan. Add sugar and water. Bring
to boil, stirring until sugar dissolves. Reduce heat to medium and cook 5
minutes. Return mixture to processor. Blend to chunky puree using on-off
turns. Cool to room temperature. Makes about 4 cups. (Kumquat Sauce can be
prepared 3 days ahead and refrigerated.)
------------------------
2 egg yolks, beaten to blend
1 tbsp. grated orange peel
1 tbsp. fresh orange juice
1 1/2 c. sifted all-purpose flour
3/4 c. ground macadamia nuts
1/2 c. plus 2 tbsp. powdered sugar
1/8 tsp. salt
1/2 c. (1 stick) well-chilled
unsalted butter, cut into pieces
--CHEESE FILLING:--
24 oz. cream cheese, room temperature
3/4 c. sugar
4 eggs
1 1/2 tsp. grated lemon peel
1 1/2 tsp. Grand Marnier
1 1/4 c. white chocolate chips (7 oz.)
--CHOCOLATE GLAZE:--
8 oz. semi-sweet chocolate, coarsely
chopped
1/4 c. (1/2 stick) unsalted butter
3/4 c. powdered sugar, sifted
3 tbsp. water
2 tbsp. Grand Marnier
--OTHER:--
Orange slices, halved
Orange segments
Fresh mint leaves
Orange Kumquat Sauce*
FOR CRUST: Combine yolks, orange peel and orange juice in small bowl. Combine
flour, nuts, powdered sugar and salt in processor. Cut in butter until mixture
resembles coarse meal, using on-off turns. With machine running, pour egg
mixture in through feed tube and process just until dough gathers together
(dough will be very moist). Wrap and refrigerate 30 minutes. Preheat oven to
350 degrees. Butter 10-inch springform pan. Place dough in pan and press over
bottom and 3/4 inch up sides. Even edges. Bake until crust is brown, about 25
minutes. Meanwhile, PREPARE FILLING: Beat cheese and sugar until light and
fluffy. Beat in eggs 1 at a time. Mix in lemon peel, Grand Marnier and
chocolate chips. Spoon filling into crust. Bake until just set, about 35
minutes. Cool. Cover cake and refrigerate overnight. FOR GLAZE: Heat
chocolate and butter in top of double boiler over barely simmering water,
stirring until melted and smooth. Mix sugar, water and Grand Marnier in small
bowl until sugar dissolves. Add to chocolate and stir until smooth. Remove
from over water and let stand until cool but still pourable. Remove pan sides
from cake. Pour glaze atop cake and spread over top and sides. Refrigerate
until set (can be prepared 6 hours ahead). Arrange orange slices around side of
cake. Garnish with orange segments and mint. Serve, passing sauce separately.
12 servings. --*ORANGE KUMQUAT SAUCE:--
6 kumquats or 1 orange
2 oranges
1 lemon
2 c. sugar
1/2 c. water
Quarter and seed kumquats, oranges, and lemon. Finely chop in processor using
on-off turns. Transfer to heavy medium saucepan. Add sugar and water. Bring
to boil, stirring until sugar dissolves. Reduce heat to medium and cook 5
minutes. Return mixture to processor. Blend to chunky puree using on-off
turns. Cool to room temperature. Makes about 4 cups. (Kumquat Sauce can be
prepared 3 days ahead and refrigerated.)
------------------------
PRALINE CHEESECAKE
1 1/4 c. crushed graham crackers
(about 17 crackers)
1/4 c. granulated sugar
1/4 c. finely chopped pecans, toasted
1/4 c. butter or margarine, melted
3 (8 oz.) pkgs. cream cheese, softened
1 c. brown sugar
2/3 c. evaporated milk
2 tbsp. all-purpose flour
1 1/2 tsp. vanilla
3 eggs
1/2 c. pecan halves, toasted
1 c. dark corn syrup
1/4 c. cornstarch
2 tbsp. brown sugar
1 tsp. vanilla
Combine cracker crumbs, granulated sugar and chopped pecans. Stir in butter;
press mixture over the bottom and 1 1/2 inches up the sides of a 9-inch
springform pan. Bake in a 350 degree oven for 10 minutes. Meanwhile, in a
large mixer bowl beat together cream cheese and the 1 cup brown sugar until
well-combined. Add milk, flour and the 1 1/2 teaspoons vanilla; beat well. Add
eggs, beat just until blended. Pour into baked crust. Bake in 350 degree oven
for 50 minutes or until set. Cool in pan 30 minutes; loosen sides and remove
rim from pan. Cool completely. Arrange nut halves over cheesecake. To serve,
combine corn syrup, cornstarch and remaining brown sugar in saucepan. Cook and
stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from
heat; stir in remaining vanilla. Cool slightly. Stir sauce before serving.
Spoon some warm sauce over nuts on cheesecake. Serve remaining sauce on the
side. Makes 16 servings.
------------------------
(about 17 crackers)
1/4 c. granulated sugar
1/4 c. finely chopped pecans, toasted
1/4 c. butter or margarine, melted
3 (8 oz.) pkgs. cream cheese, softened
1 c. brown sugar
2/3 c. evaporated milk
2 tbsp. all-purpose flour
1 1/2 tsp. vanilla
3 eggs
1/2 c. pecan halves, toasted
1 c. dark corn syrup
1/4 c. cornstarch
2 tbsp. brown sugar
1 tsp. vanilla
Combine cracker crumbs, granulated sugar and chopped pecans. Stir in butter;
press mixture over the bottom and 1 1/2 inches up the sides of a 9-inch
springform pan. Bake in a 350 degree oven for 10 minutes. Meanwhile, in a
large mixer bowl beat together cream cheese and the 1 cup brown sugar until
well-combined. Add milk, flour and the 1 1/2 teaspoons vanilla; beat well. Add
eggs, beat just until blended. Pour into baked crust. Bake in 350 degree oven
for 50 minutes or until set. Cool in pan 30 minutes; loosen sides and remove
rim from pan. Cool completely. Arrange nut halves over cheesecake. To serve,
combine corn syrup, cornstarch and remaining brown sugar in saucepan. Cook and
stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from
heat; stir in remaining vanilla. Cool slightly. Stir sauce before serving.
Spoon some warm sauce over nuts on cheesecake. Serve remaining sauce on the
side. Makes 16 servings.
------------------------
PEACHES & CREAM CHEESE CAKE
--BATTER:--
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. dry vanilla pudding mix,
NOT instant
3 tbsp. soft margarine
1 egg
1/2 c. milk
1 (15 to 20 oz.) can sliced peaches or
pineapple chunks
--FILLING:--
8 oz. cream cheese
1/2 c. sugar
3 tbsp. reserved juice
1 tbsp. sugar
1/2 tsp. cinnamon
Combine batter ingredients. Beat 2 minutes at medium speed. Pour into greased
9 inch deep dish or 10 inch pie pan. Place drained fruit over batter. Beat
filling ingredients 2 minutes at medium speed. Spoon to within 1 inch of edge
of batter. Combine sugar-cinnamon and sprinkle over filling. Bake at 350
degrees for 30 to 35 minutes. Cool and refrigerate.
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. dry vanilla pudding mix,
NOT instant
3 tbsp. soft margarine
1 egg
1/2 c. milk
1 (15 to 20 oz.) can sliced peaches or
pineapple chunks
--FILLING:--
8 oz. cream cheese
1/2 c. sugar
3 tbsp. reserved juice
1 tbsp. sugar
1/2 tsp. cinnamon
Combine batter ingredients. Beat 2 minutes at medium speed. Pour into greased
9 inch deep dish or 10 inch pie pan. Place drained fruit over batter. Beat
filling ingredients 2 minutes at medium speed. Spoon to within 1 inch of edge
of batter. Combine sugar-cinnamon and sprinkle over filling. Bake at 350
degrees for 30 to 35 minutes. Cool and refrigerate.
MOM'S CHEESECAKE
--CRUST:--
1 1/2 c. vanilla wafer crumbs
2 tbsp. butter
Mix and press on bottom of 9 inch spring pan. --FILLING:--
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
4 eggs, separated
1 c. cream
Blend 1/2 cup sugar with flour, salt and cream cheese. Add vanilla. Add egg
yolks, one at a time, mixing well after each yolk is added. Add cream, blend
thoroughly. Fold in stiffly beaten egg whites. Pour mixture on top of crumbs.
Bake at 325 degrees for 1 hour or until set in center. Cool before removing rim
of pan.
1 1/2 c. vanilla wafer crumbs
2 tbsp. butter
Mix and press on bottom of 9 inch spring pan. --FILLING:--
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
4 eggs, separated
1 c. cream
Blend 1/2 cup sugar with flour, salt and cream cheese. Add vanilla. Add egg
yolks, one at a time, mixing well after each yolk is added. Add cream, blend
thoroughly. Fold in stiffly beaten egg whites. Pour mixture on top of crumbs.
Bake at 325 degrees for 1 hour or until set in center. Cool before removing rim
of pan.
QUICK & EASY CHEESECAKE
2 (8 oz.) cream cheese
3 lg. eggs
2/3 c. sugar
1/2 tsp. vanilla
8 oz. sour cream
3 tbsp. sugar
1 tsp. vanilla
Beat cream cheese (room temperature), eggs, 2/3 cup sugar and 1/2 teaspoon
vanilla with mixer until smooth. Pour into well greased 9 inch pie plate. Bake
22 to 25 minutes at 350 degrees. Turn oven off. Cool cheesecake 5 minutes.
Combine sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Spread over
warm cheesecake and return to oven for 2 minutes. Cool and refrigerate.
------------------------
3 lg. eggs
2/3 c. sugar
1/2 tsp. vanilla
8 oz. sour cream
3 tbsp. sugar
1 tsp. vanilla
Beat cream cheese (room temperature), eggs, 2/3 cup sugar and 1/2 teaspoon
vanilla with mixer until smooth. Pour into well greased 9 inch pie plate. Bake
22 to 25 minutes at 350 degrees. Turn oven off. Cool cheesecake 5 minutes.
Combine sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Spread over
warm cheesecake and return to oven for 2 minutes. Cool and refrigerate.
------------------------
TURTLE CAKE
1 pkg. German chocolate cake mix
3/4 c. butter, softened (omit oil in
mix)
14 oz. pkg. individually wrapped
caramels
1/2 c. evaporated milk
1 c. chopped pecans
1 c. chocolate chips (semi-sweet)
Unwrap caramels and melt with milk in top of double boiler. Combine cake mix
and butter according to directions on box. Pour 1/2 the batter into greased 13
x 9 inch pan and bake at 350 degrees for 10 minutes or until cake puffs up and
is gooey. Pour caramel-milk mix over baked layer. Top with nuts and chocolate
chips. Pour rest of batter over all and bake at 350 degrees for 25 to 30
minutes or until toothpick tests clean. Top with ice cream, if desired.
3/4 c. butter, softened (omit oil in
mix)
14 oz. pkg. individually wrapped
caramels
1/2 c. evaporated milk
1 c. chopped pecans
1 c. chocolate chips (semi-sweet)
Unwrap caramels and melt with milk in top of double boiler. Combine cake mix
and butter according to directions on box. Pour 1/2 the batter into greased 13
x 9 inch pan and bake at 350 degrees for 10 minutes or until cake puffs up and
is gooey. Pour caramel-milk mix over baked layer. Top with nuts and chocolate
chips. Pour rest of batter over all and bake at 350 degrees for 25 to 30
minutes or until toothpick tests clean. Top with ice cream, if desired.
SHOO FLY CAKE
4 c. flour
1 lb. dark brown sugar
1 c. margarine
1/2 tsp. salt
2 c. boiling water
1 c. molasses
2 tsp. baking soda
Mix margarine, sugar, salt and flour until it makes crumbs. Set aside 2 cups.
Mix molasses, water and soda together. Add crumbs. Pour in ungreased 9 x 13
inch pan. Sprinkle remaining 2 cups crumbs on top. Bake at 350 degrees for 45
minutes.
------------------------
1 lb. dark brown sugar
1 c. margarine
1/2 tsp. salt
2 c. boiling water
1 c. molasses
2 tsp. baking soda
Mix margarine, sugar, salt and flour until it makes crumbs. Set aside 2 cups.
Mix molasses, water and soda together. Add crumbs. Pour in ungreased 9 x 13
inch pan. Sprinkle remaining 2 cups crumbs on top. Bake at 350 degrees for 45
minutes.
------------------------
GRANMA'S SALT PORK CAKE
1 lb. fat pork, NO lean
1 1/2 pts. boiling water
1 tbsp. baking soda dissolved in water
4 c. brown sugar
1/2 tsp. salt
6 c. flour
1 tbsp. cloves
2 tbsp. cinnamon
2 lbs. raisins
1 c. nuts
1 lb. dates
Grind salt pork and stir into boiling water and soda for 5 minutes. Add sugar
and dates, stirring until cool. Add remaining ingredients. Bake at 325 degrees
for 75 minutes. Check for doneness with a toothpick. This will make several
loaf pan cakes. This recipe has been in the family for years.
1 1/2 pts. boiling water
1 tbsp. baking soda dissolved in water
4 c. brown sugar
1/2 tsp. salt
6 c. flour
1 tbsp. cloves
2 tbsp. cinnamon
2 lbs. raisins
1 c. nuts
1 lb. dates
Grind salt pork and stir into boiling water and soda for 5 minutes. Add sugar
and dates, stirring until cool. Add remaining ingredients. Bake at 325 degrees
for 75 minutes. Check for doneness with a toothpick. This will make several
loaf pan cakes. This recipe has been in the family for years.
PINEAPPLE NUT CAKE
2 eggs, beaten
2 c. sugar
2 c. flour
2 tsp. vanilla
2 tsp. baking soda
1 (10 oz.) can undrained, crushed
pineapple
1/2 c. chopped nuts
Mix all ingredients together and pour into an ungreased, 9 x 13 inch baking
dish. Bake at 350 degrees for 35 to 45 minutes. CAUTION: Do not overbake,
test cake at 30 minutes. --PINEAPPLE NUT CAKE FROSTING:--
1/2 c. (1 stick) margarine or butter
8 oz. softened cream cheese
1 3/4 c. confectioners' sugar
1 c. chopped nuts
Cream all ingredients together except for the nuts. Spread on cooled cake.
Sprinkle with the nuts. Keep cake refrigerated.
2 c. sugar
2 c. flour
2 tsp. vanilla
2 tsp. baking soda
1 (10 oz.) can undrained, crushed
pineapple
1/2 c. chopped nuts
Mix all ingredients together and pour into an ungreased, 9 x 13 inch baking
dish. Bake at 350 degrees for 35 to 45 minutes. CAUTION: Do not overbake,
test cake at 30 minutes. --PINEAPPLE NUT CAKE FROSTING:--
1/2 c. (1 stick) margarine or butter
8 oz. softened cream cheese
1 3/4 c. confectioners' sugar
1 c. chopped nuts
Cream all ingredients together except for the nuts. Spread on cooled cake.
Sprinkle with the nuts. Keep cake refrigerated.
PEACH CUSTARD CAKE
--CRUST:--
1 1/2 c. flour
1/2 tsp. salt
1/2 c. soft butter
--BATTER:--
1 lg. can peaches, sliced
1/2 c. sugar
1/2 tsp. cinnamon
1 egg
1 c. evaporated milk
Cut butter into flour and salt. Press into 9 inch square pan. Drain peaches,
saving 1/2 cup of syrup. Arrange slices on top of crust. Sprinkle with mixture
of sugar and cinnamon. Bake at 375 degrees for 20 minutes. Mix syrup, egg and
milk. Pour over peaches. Bake 30 minutes more.
1 1/2 c. flour
1/2 tsp. salt
1/2 c. soft butter
--BATTER:--
1 lg. can peaches, sliced
1/2 c. sugar
1/2 tsp. cinnamon
1 egg
1 c. evaporated milk
Cut butter into flour and salt. Press into 9 inch square pan. Drain peaches,
saving 1/2 cup of syrup. Arrange slices on top of crust. Sprinkle with mixture
of sugar and cinnamon. Bake at 375 degrees for 20 minutes. Mix syrup, egg and
milk. Pour over peaches. Bake 30 minutes more.
FRANCES' FAMOUS ORANGE CAKE
3 oz. pkg. orange gelatin
1/2 c. boiling water
1 pkg. yellow cake mix
3/4 c. oil
4 eggs
1 tsp. orange extract
--GLAZE:--
1 1/4 c. confectioners' sugar
Juice of 4 oranges or 2/3 c. frozen
orange juice concentrate
Dissolve gelatin in the boiling water and set aside. In a large bowl combine
cake mix and cooking oil. Add eggs, one at a time and orange extract, beating
well after each addition. Add dissolved gelatin and beat for 3 minutes. Pour
into a 10 inch, greased and floured angel food cake pan. Bake at 350 degrees
for 45 minutes or until toothpick comes out of the cake clean. Remove from oven
and immediately pour the glaze over the top of cake. Cool in pan for a few
hours.
-
1/2 c. boiling water
1 pkg. yellow cake mix
3/4 c. oil
4 eggs
1 tsp. orange extract
--GLAZE:--
1 1/4 c. confectioners' sugar
Juice of 4 oranges or 2/3 c. frozen
orange juice concentrate
Dissolve gelatin in the boiling water and set aside. In a large bowl combine
cake mix and cooking oil. Add eggs, one at a time and orange extract, beating
well after each addition. Add dissolved gelatin and beat for 3 minutes. Pour
into a 10 inch, greased and floured angel food cake pan. Bake at 350 degrees
for 45 minutes or until toothpick comes out of the cake clean. Remove from oven
and immediately pour the glaze over the top of cake. Cool in pan for a few
hours.
-
LEMON MERINGUE CAK
E
2 c. sliced strawberries
1/4 c. sugar
1 1/4 c. flour
1 c. sugar
1/4 c. margarine, softened
1/2 c. skim milk
1 1/2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1 tsp. vanilla
1/4 tsp. salt
4 egg whites
1/2 c. sugar
Mix strawberries and 1/4 cup sugar. Cover and refrigerate. Heat oven to 350
degrees. Spray square pan, 9 x 9 x 2 inches. Beat flour, 1 cup sugar,
margarine, milk, baking powder, lemon peel, vanilla, salt, and 2 egg whites on
low speed 30 seconds. Beat on high 2 minutes. Bake 25 to 30 minutes or until
cake tester comes out clean. Take out of the oven. Increase oven to 400
degrees. Beat 2 egg whites until foamy, add 1/2 cup sugar gradually. Beat
until stiff and glossy. Spread over cake. Bake about 8 to 10 minutes until
light brown. Cool completely. Serve with strawberries. Yield: 9 servings.
Per serving - 250 calories, 220 mg. sodium, 5 grams fat, 0 mg. cholesterol.
------------------------
2 c. sliced strawberries
1/4 c. sugar
1 1/4 c. flour
1 c. sugar
1/4 c. margarine, softened
1/2 c. skim milk
1 1/2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1 tsp. vanilla
1/4 tsp. salt
4 egg whites
1/2 c. sugar
Mix strawberries and 1/4 cup sugar. Cover and refrigerate. Heat oven to 350
degrees. Spray square pan, 9 x 9 x 2 inches. Beat flour, 1 cup sugar,
margarine, milk, baking powder, lemon peel, vanilla, salt, and 2 egg whites on
low speed 30 seconds. Beat on high 2 minutes. Bake 25 to 30 minutes or until
cake tester comes out clean. Take out of the oven. Increase oven to 400
degrees. Beat 2 egg whites until foamy, add 1/2 cup sugar gradually. Beat
until stiff and glossy. Spread over cake. Bake about 8 to 10 minutes until
light brown. Cool completely. Serve with strawberries. Yield: 9 servings.
Per serving - 250 calories, 220 mg. sodium, 5 grams fat, 0 mg. cholesterol.
------------------------
HEAVENLY HASH CAKE
4 eggs
2 c. sugar
1 c. margarine, melted
2 tsp. vanilla
1 1/2 c. self-rising flour
1/4 c. cocoa
1 c. chopped nuts
Miniature marshmallows
--ICING:--
1/4 c. cocoa
1/4 c. margarine, melted
1/2 c. evaporated milk
1 box (3 1/2 c.) confectioners' sugar
1/2 c. chopped pecans
Beat eggs; add sugar and beat well. Add margarine and vanilla; stir well.
Sift flour and cocoa; stir into egg mixture. Stir in nuts. Turn into greased
and floured 9 x 13 inch pan. Bake at 325 degrees for 35 minutes. Sprinkle
marshmallows over hot cake; drizzle icing (made by combining ingredients) over
marshmallows.
2 c. sugar
1 c. margarine, melted
2 tsp. vanilla
1 1/2 c. self-rising flour
1/4 c. cocoa
1 c. chopped nuts
Miniature marshmallows
--ICING:--
1/4 c. cocoa
1/4 c. margarine, melted
1/2 c. evaporated milk
1 box (3 1/2 c.) confectioners' sugar
1/2 c. chopped pecans
Beat eggs; add sugar and beat well. Add margarine and vanilla; stir well.
Sift flour and cocoa; stir into egg mixture. Stir in nuts. Turn into greased
and floured 9 x 13 inch pan. Bake at 325 degrees for 35 minutes. Sprinkle
marshmallows over hot cake; drizzle icing (made by combining ingredients) over
marshmallows.
DUMP CAKE
1 (20 oz.) can undrained, crushed
pineapple
1 (20 oz.) can cherry pie filling
1 box yellow cake mix
1 c. chopped nuts
1/2 c. butter or margarine (1 stick)
Preheat oven to 375 degrees. In a 9 x 13 inch cake pan, layer the pineapple,
pie filling, cake mix and nuts. Thinly slice the butter or margarine and layer
on top. Bake for 45 minutes to 1 hour, until top is brown. Linda uses 1 cup
butter or margarine (2 sticks) and melts hers before pouring it over her cake.
She then sprinkles 1 1/2 cups flaked coconut over the melted butter or
margarine. Hers is baked at 350 degrees for 50 minutes and she garnishes with
whipped cream or non-dairy topping. Linda Gregory
------------------------
pineapple
1 (20 oz.) can cherry pie filling
1 box yellow cake mix
1 c. chopped nuts
1/2 c. butter or margarine (1 stick)
Preheat oven to 375 degrees. In a 9 x 13 inch cake pan, layer the pineapple,
pie filling, cake mix and nuts. Thinly slice the butter or margarine and layer
on top. Bake for 45 minutes to 1 hour, until top is brown. Linda uses 1 cup
butter or margarine (2 sticks) and melts hers before pouring it over her cake.
She then sprinkles 1 1/2 cups flaked coconut over the melted butter or
margarine. Hers is baked at 350 degrees for 50 minutes and she garnishes with
whipped cream or non-dairy topping. Linda Gregory
------------------------
DIRT CAKE
20 oz. pkg. Oreos
1/4 c. butter or margarine
8 oz. cream cheese
1 c. confectioners' sugar
3 1/2 c. milk
2 pkgs. (4 serving size) French
vanilla pudding, instant
8 oz. Cool Whip, thawed
Clean flower pot, plastic flower,
gummy worms
Crush cookies and set aside. Cream together butter, cream cheese and
confectioners' sugar. In another bowl cream together the milk, instant pudding
mix and Cool Whip. Combine the 2 mixtures and mix well. Line a clean flower
pot with plastic or aluminum foil. Fill pot with alternating layers of cookie
crumbs and pudding mixture, ending with cookie crumbs. Cover pot and freeze.
Before serving, insert a flower in the middle and place gummy worms on top for
decoration. Use a trowel as a serving spoon.
1/4 c. butter or margarine
8 oz. cream cheese
1 c. confectioners' sugar
3 1/2 c. milk
2 pkgs. (4 serving size) French
vanilla pudding, instant
8 oz. Cool Whip, thawed
Clean flower pot, plastic flower,
gummy worms
Crush cookies and set aside. Cream together butter, cream cheese and
confectioners' sugar. In another bowl cream together the milk, instant pudding
mix and Cool Whip. Combine the 2 mixtures and mix well. Line a clean flower
pot with plastic or aluminum foil. Fill pot with alternating layers of cookie
crumbs and pudding mixture, ending with cookie crumbs. Cover pot and freeze.
Before serving, insert a flower in the middle and place gummy worms on top for
decoration. Use a trowel as a serving spoon.
COCONUT CAKE
1 butter cake mix
2 c. sugar
16 oz. sour cream
12 oz. frozen coconut
12 oz. Cool Whip
Mix 1 butter cake recipe according to directions on package. Bake in 2 layers
and split into 4 layers. FILLING: Mix 2 cups sugar with 16 ounces sour cream
and 12 ounces frozen coconut which has been thawed. Save 1 cup of filling to
mix with 12 ounces Cool Whip to use for frosting. Spread remaining filling
between cake layers then frost cake. Refrigerate 3 days before serving.
------------------------
2 c. sugar
16 oz. sour cream
12 oz. frozen coconut
12 oz. Cool Whip
Mix 1 butter cake recipe according to directions on package. Bake in 2 layers
and split into 4 layers. FILLING: Mix 2 cups sugar with 16 ounces sour cream
and 12 ounces frozen coconut which has been thawed. Save 1 cup of filling to
mix with 12 ounces Cool Whip to use for frosting. Spread remaining filling
between cake layers then frost cake. Refrigerate 3 days before serving.
------------------------
TUNNEL OF FUDGE CAKE
1 1/2 c. butter
6 eggs
1 1/2 c. sugar
2 c. flour
2 pkgs. "Jiffy" fudge frosting
2 c. chopped nuts
Cream butter in large bowl at high speed. Add eggs, 1 at a time, beating well
after each egg. Gradually add sugar, continue creaming at high speed until
light and fluffy. By hand, stir in flour, frosting mix and nuts until well
blended. Pour batter into greased pan. Bake at 350 degrees for 60 to 65
minutes in a 10 inch tube or bundt pan. Cool 2 hours, remove from pan.
------------------------
6 eggs
1 1/2 c. sugar
2 c. flour
2 pkgs. "Jiffy" fudge frosting
2 c. chopped nuts
Cream butter in large bowl at high speed. Add eggs, 1 at a time, beating well
after each egg. Gradually add sugar, continue creaming at high speed until
light and fluffy. By hand, stir in flour, frosting mix and nuts until well
blended. Pour batter into greased pan. Bake at 350 degrees for 60 to 65
minutes in a 10 inch tube or bundt pan. Cool 2 hours, remove from pan.
------------------------
ZUCCHINI CHOCOLATE CAKE
1/2 c. soft margarine
1/2 c. oil
1 tsp. vanilla
2 1/4 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
2 c. shredded zucchini
1 3/4 c. sugar
2 eggs
1/2 c. sour milk, to sour milk add 1
tsp. white vinegar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 c. chocolate chips
Preheat oven to 325 degrees. Grease and flour a 9 x 13 inch pan. In a large
bowl cream together margarine, sugar, oil, sour milk, eggs and vanilla. Stir in
remaining ingredients except chocolate chips. Pour into prepared pan. Sprinkle
chocolate chips on top. Bake in preheated oven at 325 degrees for 40 to 45
minutes. Frost with Betty Crock chocolate frosting. Store in refrigerator in
summer.
------------------------
1/2 c. oil
1 tsp. vanilla
2 1/4 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
2 c. shredded zucchini
1 3/4 c. sugar
2 eggs
1/2 c. sour milk, to sour milk add 1
tsp. white vinegar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 c. chocolate chips
Preheat oven to 325 degrees. Grease and flour a 9 x 13 inch pan. In a large
bowl cream together margarine, sugar, oil, sour milk, eggs and vanilla. Stir in
remaining ingredients except chocolate chips. Pour into prepared pan. Sprinkle
chocolate chips on top. Bake in preheated oven at 325 degrees for 40 to 45
minutes. Frost with Betty Crock chocolate frosting. Store in refrigerator in
summer.
------------------------
SUOCOLATE CAKESAN'S CH
2 c. flour
2 c. sugar
1 tsp. soda
1/2 tsp. salt
1 c. butter or margarine
1 c. water
1/3 c. unsweetened cocoa
2 eggs
1/2 c. buttermilk
1 1/2 tsp. vanilla
Sift together flour, sugar, soda and salt. Combine butter, water and cocoa in
saucepan and bring to a boil. Add to dry ingredients until just combined. Add
eggs, buttermilk and vanilla nd beat on low for 1 minute. Batter will be thin.
Bake in greased and floured pans as follows: 2 (9 inch) round pans, 25 to 30
minutes; 9 x 13 inch oblong pan, 30 to 35 minutes at 350 degrees. If desired,
fill layers with chocolate butter cream and frost with white "fluffy" 7-minute
type frosting.
2 c. sugar
1 tsp. soda
1/2 tsp. salt
1 c. butter or margarine
1 c. water
1/3 c. unsweetened cocoa
2 eggs
1/2 c. buttermilk
1 1/2 tsp. vanilla
Sift together flour, sugar, soda and salt. Combine butter, water and cocoa in
saucepan and bring to a boil. Add to dry ingredients until just combined. Add
eggs, buttermilk and vanilla nd beat on low for 1 minute. Batter will be thin.
Bake in greased and floured pans as follows: 2 (9 inch) round pans, 25 to 30
minutes; 9 x 13 inch oblong pan, 30 to 35 minutes at 350 degrees. If desired,
fill layers with chocolate butter cream and frost with white "fluffy" 7-minute
type frosting.
1 3/4 stick margarine, softened
1 1/4 c. sugar
2 eggs
1 tbsp. almond extract
6 tbsp. warm water
1 1/4 c. flour
1/2 tsp. baking powder
Cream together margarine, sugar and eggs. Add extract, water, flour and baking
powder. Mix well. Bake in round 9 inch foil baking pan at 375 degrees for 25
to 30 minutes. May sprinkle a little sugar on top before baking or frost after
baking. However, this plain little cake is delicious as is.
------------------------
1 1/4 c. sugar
2 eggs
1 tbsp. almond extract
6 tbsp. warm water
1 1/4 c. flour
1/2 tsp. baking powder
Cream together margarine, sugar and eggs. Add extract, water, flour and baking
powder. Mix well. Bake in round 9 inch foil baking pan at 375 degrees for 25
to 30 minutes. May sprinkle a little sugar on top before baking or frost after
baking. However, this plain little cake is delicious as is.
------------------------
FLUFFY WHITE FROSTING
3/4 c. sugar
1/4 c. light syrup
2 tbsp. water
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
Blend all ingredients in top of double boiler. When hot water is boiling, put
top on with ingredients in it and beat for 5 to 7 minutes or until mixture
thickens. Remove from heat and continue beating while adding vanilla. Spread
on cake.
1/4 c. light syrup
2 tbsp. water
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
Blend all ingredients in top of double boiler. When hot water is boiling, put
top on with ingredients in it and beat for 5 to 7 minutes or until mixture
thickens. Remove from heat and continue beating while adding vanilla. Spread
on cake.
SURPRISE CUPCAKES
1 c. shortening
1 c. sifted cocoa
2 c. milk
3 c. flour
2 tsp. baking soda
2 tsp. salt
2 2/3 c. sugar
4 eggs
2 tsp. vanilla
--FILLING--
1/3 c. evap. milk
2/3 c. Crisco
1/4 tsp. salt
1/2 c. sugar
1 tsp. vanilla
1 tbsp. cold water
3/4 c. powdered sugar
*Soften shortening, mix in sugar and eggs, then add dry ingredients and milk.
Bake at 350 degrees for about 20 to 25 minutes. *Cupcake filling: Beat milk,
Crisco, salt, cold water and powdered sugar. Beat for 5 minutes longer and
place filling in pastry tube or cookie press. Force filling into baked cupcakes
until cakes bulge. Frost as desired. Makes 4 dozen.
1 c. sifted cocoa
2 c. milk
3 c. flour
2 tsp. baking soda
2 tsp. salt
2 2/3 c. sugar
4 eggs
2 tsp. vanilla
--FILLING--
1/3 c. evap. milk
2/3 c. Crisco
1/4 tsp. salt
1/2 c. sugar
1 tsp. vanilla
1 tbsp. cold water
3/4 c. powdered sugar
*Soften shortening, mix in sugar and eggs, then add dry ingredients and milk.
Bake at 350 degrees for about 20 to 25 minutes. *Cupcake filling: Beat milk,
Crisco, salt, cold water and powdered sugar. Beat for 5 minutes longer and
place filling in pastry tube or cookie press. Force filling into baked cupcakes
until cakes bulge. Frost as desired. Makes 4 dozen.
STRAWBERRY SHORTCUT CAKE
1 c. miniature marshmallows
2 c. (2 10 oz. pkgs.) frozen sliced
strawberries in syrup, completely
thawed
1 pkg. (3 oz.) strawberry flavored
gelatin
2 1/4 c. Pillsbury best all purpose
flour
1 1/2 c. sugar
1/2 c. solid shortening
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
3 eggs
Preheat oven to 350 degrees. Sprinkle evenly on the bottom of a 13 x 9 pan the
marshmallows. Combine and set aside the strawberries and the gelatin. Combine
in large mixer bowl the flour and remaining ingredients. Blend these
ingredients until moistened at low speed. Beat 3 minutes at medium speed,
scraping sides of bowl occasionally. Pour batter over marshmallows in pan.
Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 to 50
minutes until golden brown and toothpick comes out clean. Serve with Cool Whip.
2 c. (2 10 oz. pkgs.) frozen sliced
strawberries in syrup, completely
thawed
1 pkg. (3 oz.) strawberry flavored
gelatin
2 1/4 c. Pillsbury best all purpose
flour
1 1/2 c. sugar
1/2 c. solid shortening
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
3 eggs
Preheat oven to 350 degrees. Sprinkle evenly on the bottom of a 13 x 9 pan the
marshmallows. Combine and set aside the strawberries and the gelatin. Combine
in large mixer bowl the flour and remaining ingredients. Blend these
ingredients until moistened at low speed. Beat 3 minutes at medium speed,
scraping sides of bowl occasionally. Pour batter over marshmallows in pan.
Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 to 50
minutes until golden brown and toothpick comes out clean. Serve with Cool Whip.
RASPBERRY CAKE
1 pkg. white or yellow cake mix
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen
raspberries
Mix eggs, oil and thawed berries with the cake mix. Mix 300 strokes by hand or
3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325
degrees for approximately 50 minutes. When cooled frost with a mixture of 3
ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1
tablespoon butter or margarine.
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen
raspberries
Mix eggs, oil and thawed berries with the cake mix. Mix 300 strokes by hand or
3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325
degrees for approximately 50 minutes. When cooled frost with a mixture of 3
ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1
tablespoon butter or margarine.
PINEAPPLE NUT CAKE
1 3/4 c. sugar
1/2 c. shortening
2 eggs
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 lb. can crushed pineapple
1 c. chopped nuts
8 oz. cream cheese
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
Mix the shortening, sugar and eggs. Add and mix the sifted dry ingredients.
Stir in the pineapple, including juice and add the chopped nuts. Bake in a
greased and floured pan 13 x 9 at 350 degrees for 30 to 35 minutes. Mix the
cream cheese, butter, powdered sugar and vanilla and frost the cake while still
warm.
1/2 c. shortening
2 eggs
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 lb. can crushed pineapple
1 c. chopped nuts
8 oz. cream cheese
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
Mix the shortening, sugar and eggs. Add and mix the sifted dry ingredients.
Stir in the pineapple, including juice and add the chopped nuts. Bake in a
greased and floured pan 13 x 9 at 350 degrees for 30 to 35 minutes. Mix the
cream cheese, butter, powdered sugar and vanilla and frost the cake while still
warm.
LEMON DESSERT CAKE
1 pkg. lemon cake mix
3/4 c. salad oil
1 sm. pkg. lemon Jello
3/4 c. water
2 lemons
Blend above ingredients together lightly. Add 4 eggs, one at a time beating
lightly after each one. Then beat 4 minutes. Pour into a greased 9 x 13 inch
pan. Bake at 350 degrees for 40 minutes. While cake is baking mix 2 cups
powdered sugar and the grated rind and juice of 2 lemons. When cake is done and
still warm poke holes in top with cooking fork and pour the lemon mixture over
the cake. ???? as is or top with whipped cream or ice cream.
3/4 c. salad oil
1 sm. pkg. lemon Jello
3/4 c. water
2 lemons
Blend above ingredients together lightly. Add 4 eggs, one at a time beating
lightly after each one. Then beat 4 minutes. Pour into a greased 9 x 13 inch
pan. Bake at 350 degrees for 40 minutes. While cake is baking mix 2 cups
powdered sugar and the grated rind and juice of 2 lemons. When cake is done and
still warm poke holes in top with cooking fork and pour the lemon mixture over
the cake. ???? as is or top with whipped cream or ice cream.
HO HO CAKE
Bake in a large cookie sheet one chocolate cake mix. *Top after cool with:
3/4 c. sugar
2/3 c. shortening
1 stick of margarine
Dash of salt
2 tsp. vanilla
1 can (5 1/3 to 6 oz. evaporated milk)
Beat until fluffy about 10 minutes. Put on cake. Then melt or soften a can of
chocolate frosting in microwave just until still pourable. Spread on top.
3/4 c. sugar
2/3 c. shortening
1 stick of margarine
Dash of salt
2 tsp. vanilla
1 can (5 1/3 to 6 oz. evaporated milk)
Beat until fluffy about 10 minutes. Put on cake. Then melt or soften a can of
chocolate frosting in microwave just until still pourable. Spread on top.
FRUIT AND CAKE
1 pkg. yellow cake mix
1/4 c. oil
2 eggs
1/2 c. water
1 can cherry pie filling
Pour oil in 9 x 13 pan, tilt to cover the bottom. Put cake mix, eggs and water
in a bowl. Stir until well blended (about 2 minutes). Spread the batter over
the oil in a pan evenly. Spoon the pie filling onto the batter, use a fork to
fold batter just enough to create a marbled effect. Bake at 350 degrees for 35
to 45 minutes.
1/4 c. oil
2 eggs
1/2 c. water
1 can cherry pie filling
Pour oil in 9 x 13 pan, tilt to cover the bottom. Put cake mix, eggs and water
in a bowl. Stir until well blended (about 2 minutes). Spread the batter over
the oil in a pan evenly. Spoon the pie filling onto the batter, use a fork to
fold batter just enough to create a marbled effect. Bake at 350 degrees for 35
to 45 minutes.
CHOCOLATE CHIP DATE CAKE
Pour 1 1/2 cups boiling water. Over 1 cup chopped dates. Add and let cool 1
teaspoon soda. 1/2 c. shortening
1 c. sugar
2 eggs
Add cooled date mixture. 1 1/2 c. flour
1/4 tsp. salt
3/4 tsp. soda
Combine with above and mix well. 1 pkg. chocolate chips
1/2 c. sugar
1/2 c. nut meats
Bake at 350 degrees for 35 to 45 minutes.
teaspoon soda. 1/2 c. shortening
1 c. sugar
2 eggs
Add cooled date mixture. 1 1/2 c. flour
1/4 tsp. salt
3/4 tsp. soda
Combine with above and mix well. 1 pkg. chocolate chips
1/2 c. sugar
1/2 c. nut meats
Bake at 350 degrees for 35 to 45 minutes.
3 c. flour
2 c. sugar
5 tbsp. cocoa
2 tsp. soda
1 tsp. salt
Mix dry ingredients well and make one big hole then add 2 cups cold water, 1/2
cup vegetable oil and 2 tablespoons vinegar. Mix together by hand until all
ingredients are mixed. Do not over mix. 13 x 9 ungreased pan. Bake 35 to 40
minutes or until done 350 degree oven. --FROSTING--
1 1/4 c. sugar
1/3 c. milk
5 tbsp. butter or margarine
Boil 1 minute, remove from heat and add 1 cup chocolate chips. Stir until
mixture is smooth, cool and spread on cake. (Made with no dairy products also
callecd depression or war cake).
------------------------
2 c. sugar
5 tbsp. cocoa
2 tsp. soda
1 tsp. salt
Mix dry ingredients well and make one big hole then add 2 cups cold water, 1/2
cup vegetable oil and 2 tablespoons vinegar. Mix together by hand until all
ingredients are mixed. Do not over mix. 13 x 9 ungreased pan. Bake 35 to 40
minutes or until done 350 degree oven. --FROSTING--
1 1/4 c. sugar
1/3 c. milk
5 tbsp. butter or margarine
Boil 1 minute, remove from heat and add 1 cup chocolate chips. Stir until
mixture is smooth, cool and spread on cake. (Made with no dairy products also
callecd depression or war cake).
------------------------
CHOCOLATE CAKE
1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. cooking oil
2 tsp. vanilla
1 c. boiling water, set aside
Mix all dry ingredients, then add remaining ingredients except for water. Mix
for a couple of minutes, will be thick, stir in the water, and mix well. Batter
will now be thin. Spray pan or butter it. Pour into bundt type pan. Bake at
350 degrees for 35 to 40 minutes. Drizzles with glaze if desired. NOTE: In
place of frosting, dust pan with powdered sugar after spraying it with pam, or
greasing it. Looks very nice. Very good!!
------------------------
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. cooking oil
2 tsp. vanilla
1 c. boiling water, set aside
Mix all dry ingredients, then add remaining ingredients except for water. Mix
for a couple of minutes, will be thick, stir in the water, and mix well. Batter
will now be thin. Spray pan or butter it. Pour into bundt type pan. Bake at
350 degrees for 35 to 40 minutes. Drizzles with glaze if desired. NOTE: In
place of frosting, dust pan with powdered sugar after spraying it with pam, or
greasing it. Looks very nice. Very good!!
------------------------
CHEESECAKE DELUXE
1 lb. ricotta cheese
1 lb. dairy sour cream
1 lb. cream cheese
1 1/2 c. sugar
1/2 c. butter, melted
3 lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
2 1/2 tsp. vanilla
4 1/2 tsp. lemon juice
Place ingredients in order given, in mixing bowl. Beat with electric mixer,
starting on low speed, through medium and ending on high for about 10 minutes
until smooth and liquid. Pour into greased and floured 10 inch round baking
dish which is 3 inches deep. Bake at 350 degrees for 1 hour. Allow cake to
remain in oven with door closed for additional hour after heat is turned off.
Cool.
1 lb. dairy sour cream
1 lb. cream cheese
1 1/2 c. sugar
1/2 c. butter, melted
3 lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
2 1/2 tsp. vanilla
4 1/2 tsp. lemon juice
Place ingredients in order given, in mixing bowl. Beat with electric mixer,
starting on low speed, through medium and ending on high for about 10 minutes
until smooth and liquid. Pour into greased and floured 10 inch round baking
dish which is 3 inches deep. Bake at 350 degrees for 1 hour. Allow cake to
remain in oven with door closed for additional hour after heat is turned off.
Cool.
FRESH APPLE CAKE
4 c. diced apples
2 c. sugar
2 tsp. cinnamon
1 tsp. soda
1/2 c. chopped nuts
2 eggs
1/2 c. salad oil
1 tsp. salt
2 c. flour
Dice apples in a bowl. Break eggs over the apples. Stir with spoon, add
sugar, cinnamon, oil and nuts. Mix dry ingredients together and add to apple
mixture, mix well and pour into a greased 9 x 13 pan. Top with mixture of 1/4
cup brown sugar, 1/4 cup white sugar, 1/2 teaspoon cinnamon and 1/2 cup chopped
nuts. Bake at 350 degrees for 50 minutes.
2 c. sugar
2 tsp. cinnamon
1 tsp. soda
1/2 c. chopped nuts
2 eggs
1/2 c. salad oil
1 tsp. salt
2 c. flour
Dice apples in a bowl. Break eggs over the apples. Stir with spoon, add
sugar, cinnamon, oil and nuts. Mix dry ingredients together and add to apple
mixture, mix well and pour into a greased 9 x 13 pan. Top with mixture of 1/4
cup brown sugar, 1/4 cup white sugar, 1/2 teaspoon cinnamon and 1/2 cup chopped
nuts. Bake at 350 degrees for 50 minutes.
BROWNIE CHEESECAKE BARS
1 1/2 c. flour
2/3 c. butter, melted
2/3 c. cocoa
3 tsp. vanilla
1 c. chopped nuts
2 tbsp. butter
1 can sweetened condensed milk
1 1/2 c. sugar
3 eggs
1/2 c. milk
1/2 tsp. baking powder
1 pkg. 8 oz. cream cheese, softened
1 tbsp. cornstarch
Heat oven to 350 degrees. Grease 9 x 13 baking pan. In mixer bowl, beat
flour, sugar, melted butter, cocoa, 2 eggs, 1/2 cup milk, 2 teaspoons vanilla
and baking powder until well blended. Stir in nuts. Spread into pan. In small
bowl, beat cream cheese, 2 tablespoons butter and cornstarch until fluffy.
Gradually add sweetened condensed milk, then remaining 1 egg and 1 teaspoon
vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes
or until top is lightly browned. Cool; refrigerate. Cut into bars. Store
covered in refrigerator.
2/3 c. butter, melted
2/3 c. cocoa
3 tsp. vanilla
1 c. chopped nuts
2 tbsp. butter
1 can sweetened condensed milk
1 1/2 c. sugar
3 eggs
1/2 c. milk
1/2 tsp. baking powder
1 pkg. 8 oz. cream cheese, softened
1 tbsp. cornstarch
Heat oven to 350 degrees. Grease 9 x 13 baking pan. In mixer bowl, beat
flour, sugar, melted butter, cocoa, 2 eggs, 1/2 cup milk, 2 teaspoons vanilla
and baking powder until well blended. Stir in nuts. Spread into pan. In small
bowl, beat cream cheese, 2 tablespoons butter and cornstarch until fluffy.
Gradually add sweetened condensed milk, then remaining 1 egg and 1 teaspoon
vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes
or until top is lightly browned. Cool; refrigerate. Cut into bars. Store
covered in refrigerator.
CREAM CHEESE POUND CAKE
3 c. sugar
3 c. flour
1 lb. butter
1 (8 oz.) pkg. cream cheese
6 lg. eggs
1 tbsp. vanilla
1 tsp. lemon extract
NOTE: The butter, cream cheese, and eggs should be at room temperature. Cream
sugar and butter together with cream cheese very well. Add flour alternately
with 2 eggs; beat well after each addition. Add vanilla and lemon extract.
Beat very well. Bake in a tube pan 60 to 80 minutes at 350 degrees.
3 c. flour
1 lb. butter
1 (8 oz.) pkg. cream cheese
6 lg. eggs
1 tbsp. vanilla
1 tsp. lemon extract
NOTE: The butter, cream cheese, and eggs should be at room temperature. Cream
sugar and butter together with cream cheese very well. Add flour alternately
with 2 eggs; beat well after each addition. Add vanilla and lemon extract.
Beat very well. Bake in a tube pan 60 to 80 minutes at 350 degrees.
SOUR CREAM POUND CAK
E
1/2 lb. butter
3 c. sugar
6 eggs
3 c. cake flour
1/4 tsp. baking soda
1/2 pt. sour cream
2 tsp. vanilla extract
2 tsp. almond extract
Cream butter and sugar. Add eggs one at a time and beat well. Add flour and
sour cream. Mix well. Add baking soda and flavorings. Bake in a greased and
floured ten inch tube pan at 325 degrees for 1 1/2 hours.
------------------------
1/2 lb. butter
3 c. sugar
6 eggs
3 c. cake flour
1/4 tsp. baking soda
1/2 pt. sour cream
2 tsp. vanilla extract
2 tsp. almond extract
Cream butter and sugar. Add eggs one at a time and beat well. Add flour and
sour cream. Mix well. Add baking soda and flavorings. Bake in a greased and
floured ten inch tube pan at 325 degrees for 1 1/2 hours.
------------------------
SOUR CREAM BREAKFAST CAKE
1 c. sugar
1/4 lb. butter
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1 c. sour cream
1 tsp. baking soda
2 c. flour
1 1/2 tsp. baking powder
1 c. nuts
Mix 1 cup sugar, butter, eggs, vanilla, sour cream, baking soda, baking powder,
and flour together. Mix together in a separate bowl: cinnamon, nuts, 1/2 cup
sugar. Knife this mixture through the cake mixture previously made. Pour into
a greased baking dish. Bake at 375 degrees for approximately 25 minutes.
------------------------
1/4 lb. butter
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1 c. sour cream
1 tsp. baking soda
2 c. flour
1 1/2 tsp. baking powder
1 c. nuts
Mix 1 cup sugar, butter, eggs, vanilla, sour cream, baking soda, baking powder,
and flour together. Mix together in a separate bowl: cinnamon, nuts, 1/2 cup
sugar. Knife this mixture through the cake mixture previously made. Pour into
a greased baking dish. Bake at 375 degrees for approximately 25 minutes.
------------------------
APPLE CAKE
4 or 5 lg. cooking apples
3 c. flour
2 c. sugar
1 c. Wesson oil
4 eggs
1/4 c. orange or pineapple juice
3 tsp. baking powder
2 1/2 tsp. vanilla
Pare and slice apples, sprinkle with sugar and cinnamon, then set aside. Put
all other ingredients in a large bowl and beat together for 10 minutes. Fold in
half of the apples into the batter, put rest on top. Grease and flour a tube
pan. Bake at 350 degrees for 1 1/2 hours or until done.
3 c. flour
2 c. sugar
1 c. Wesson oil
4 eggs
1/4 c. orange or pineapple juice
3 tsp. baking powder
2 1/2 tsp. vanilla
Pare and slice apples, sprinkle with sugar and cinnamon, then set aside. Put
all other ingredients in a large bowl and beat together for 10 minutes. Fold in
half of the apples into the batter, put rest on top. Grease and flour a tube
pan. Bake at 350 degrees for 1 1/2 hours or until done.
CHOCOLATE CAKE
3 1/2 c. flour
3 c. sugar
1 1/3 c. unsweetened chocolate powder
3 tsp. baking soda
2 tsp. salt
3 c. water
1 c. butter
4 eggs
2 tsp. vanilla
Blend wet ingredients. Add dry ingredients. Do not over mix. Place into a
greased and floured pan. Bake at 325 degrees for approximately 20 minutes or
until cake springs back when touched. NOTE: Time will vary with pan size.
3 c. sugar
1 1/3 c. unsweetened chocolate powder
3 tsp. baking soda
2 tsp. salt
3 c. water
1 c. butter
4 eggs
2 tsp. vanilla
Blend wet ingredients. Add dry ingredients. Do not over mix. Place into a
greased and floured pan. Bake at 325 degrees for approximately 20 minutes or
until cake springs back when touched. NOTE: Time will vary with pan size.
"GIGI" POUND CAKE
3 c. sugar
3 sticks butter
6 eggs
3 c. flour
1 c. sour cream
1/4 tsp. baking soda
1 tbsp. vanilla
2 tbsp. lemon extract
Beat butter and sugar well. Add eggs, one at a time, beating well. Sift
together flour and baking soda. Add to creamed mixture, alternating with sour
cream. Add vanilla and lemon extract. Continue to beat 2 to 3 minutes. Pour
into a greased and floured 10 inch tube pan. Bake at 300 degrees for 1 1/2
hours. NOTE: Start cake in a cold oven.
3 sticks butter
6 eggs
3 c. flour
1 c. sour cream
1/4 tsp. baking soda
1 tbsp. vanilla
2 tbsp. lemon extract
Beat butter and sugar well. Add eggs, one at a time, beating well. Sift
together flour and baking soda. Add to creamed mixture, alternating with sour
cream. Add vanilla and lemon extract. Continue to beat 2 to 3 minutes. Pour
into a greased and floured 10 inch tube pan. Bake at 300 degrees for 1 1/2
hours. NOTE: Start cake in a cold oven.
GRANDMOM'S ITALIAN CHEESE CAKE
2 lbs. ricotta cheese
6 eggs
1 1/2 c. sugar
2 tbsp. flour
1 lg. can evaporated milk
1 tsp. vanilla
Add eggs, one at a time to cheese, beating thoroughly each time. Mix sugar and
flour together. Add to cheese mixture. Fold in milk and vanilla. Pour into
buttered 13 inch oblong pan. Bake at 350 degrees for 50 to 60 minutes, until
firm.
6 eggs
1 1/2 c. sugar
2 tbsp. flour
1 lg. can evaporated milk
1 tsp. vanilla
Add eggs, one at a time to cheese, beating thoroughly each time. Mix sugar and
flour together. Add to cheese mixture. Fold in milk and vanilla. Pour into
buttered 13 inch oblong pan. Bake at 350 degrees for 50 to 60 minutes, until
firm.
CARROT CAKE
2 c. sugar
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 c. oil
4 eggs, beaten together
3 c. carrots, grated
1/2 c. walnuts
1 (6 oz.) can crushed pineapple
Beat the eggs and mix with oil. Sift the dry ingredients. Add to egg mixture.
Add carrots and nuts. Beat. Bake in 3 layers (8 inch greased pans). Bake at
350 degrees for 35 to 40 minutes. For frosting: Mix the following ingredients
together: 1 (1 lb.) box 10X sugar
1 (8 oz.) pkg. cream cheese
1 stick butter
1 tsp. vanilla
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 c. oil
4 eggs, beaten together
3 c. carrots, grated
1/2 c. walnuts
1 (6 oz.) can crushed pineapple
Beat the eggs and mix with oil. Sift the dry ingredients. Add to egg mixture.
Add carrots and nuts. Beat. Bake in 3 layers (8 inch greased pans). Bake at
350 degrees for 35 to 40 minutes. For frosting: Mix the following ingredients
together: 1 (1 lb.) box 10X sugar
1 (8 oz.) pkg. cream cheese
1 stick butter
1 tsp. vanilla
STRAWBERRY CROWN CAKE
1 pkg. moist deluxe yellow cake mix
4 eggs, separated
1 1/3 c. orange juice
1 1/4 c. sugar, divided
1 qt. fresh strawberries, divided
2 c. heavy cream, chilled
1/4 tsp. cream of tartar
Preheat oven to 350 degrees. Cut two 14 inch circles of heavy duty foil; line
two 9 inch round pans. Grease bottom and sides of foil; leave 1 inch overhang
to form handles. Combine cake mix, egg yolks and orange juice. Beat at medium
speed for 4 minutes. Pour into pans. Combine egg whites and cream of tartar
then beat at high speed until soft peaks form. Add 1 cup sugar gradually; beat
until soft peaks form. Spread meringue over batter. Bake at 350 degrees for 35
to 40 minutes until meringue is golden. Cool completely. To assemble, lift
edges of foil to remove cake. Carefully remove foil, keeping meringue side up.
Place cakes on 2 plates. Reserve several strawberries for garnish. Slice
remaining strawberries. Beat heavy cream and remaining 1/4 cup sugar until
stiff peaks form. Spread on meringue. Arrange strawberry slices. Serves 12 to
16.
4 eggs, separated
1 1/3 c. orange juice
1 1/4 c. sugar, divided
1 qt. fresh strawberries, divided
2 c. heavy cream, chilled
1/4 tsp. cream of tartar
Preheat oven to 350 degrees. Cut two 14 inch circles of heavy duty foil; line
two 9 inch round pans. Grease bottom and sides of foil; leave 1 inch overhang
to form handles. Combine cake mix, egg yolks and orange juice. Beat at medium
speed for 4 minutes. Pour into pans. Combine egg whites and cream of tartar
then beat at high speed until soft peaks form. Add 1 cup sugar gradually; beat
until soft peaks form. Spread meringue over batter. Bake at 350 degrees for 35
to 40 minutes until meringue is golden. Cool completely. To assemble, lift
edges of foil to remove cake. Carefully remove foil, keeping meringue side up.
Place cakes on 2 plates. Reserve several strawberries for garnish. Slice
remaining strawberries. Beat heavy cream and remaining 1/4 cup sugar until
stiff peaks form. Spread on meringue. Arrange strawberry slices. Serves 12 to
16.
BANANA SPLIT SHORTCAKE
1 stick margarine, melted
1 c. flour
2 tbsp. sugar
2 c. 10X sugar
2 eggs
2 to 3 bananas
3/4 c. margarine, softened
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (20 oz.) crushed pineapple, drained
1 (9 oz.) Cool Whip
Mix together stick of margarine, flour and sugar. Put in 9 x 13 inch pan.
Bake 12 to 15 minutes at 350 degrees. Beat at high speed the 10X sugar, eggs,
3/4 cup margarine, cream cheese, and vanilla. Spread over cooled crust. Put on
drained pineapple, bananas, and Cool Whip. Decorate with cherries and nuts.
1 c. flour
2 tbsp. sugar
2 c. 10X sugar
2 eggs
2 to 3 bananas
3/4 c. margarine, softened
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (20 oz.) crushed pineapple, drained
1 (9 oz.) Cool Whip
Mix together stick of margarine, flour and sugar. Put in 9 x 13 inch pan.
Bake 12 to 15 minutes at 350 degrees. Beat at high speed the 10X sugar, eggs,
3/4 cup margarine, cream cheese, and vanilla. Spread over cooled crust. Put on
drained pineapple, bananas, and Cool Whip. Decorate with cherries and nuts.
BANANA SPLIT SHORTCAKE
1 stick margarine, melted
1 c. flour
2 tbsp. sugar
2 c. 10X sugar
2 eggs
2 to 3 bananas
3/4 c. margarine, softened
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (20 oz.) crushed pineapple, drained
1 (9 oz.) Cool Whip
Mix together stick of margarine, flour and sugar. Put in 9 x 13 inch pan.
Bake 12 to 15 minutes at 350 degrees. Beat at high speed the 10X sugar, eggs,
3/4 cup margarine, cream cheese, and vanilla. Spread over cooled crust. Put on
drained pineapple, bananas, and Cool Whip. Decorate with cherries and nuts.
1 c. flour
2 tbsp. sugar
2 c. 10X sugar
2 eggs
2 to 3 bananas
3/4 c. margarine, softened
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (20 oz.) crushed pineapple, drained
1 (9 oz.) Cool Whip
Mix together stick of margarine, flour and sugar. Put in 9 x 13 inch pan.
Bake 12 to 15 minutes at 350 degrees. Beat at high speed the 10X sugar, eggs,
3/4 cup margarine, cream cheese, and vanilla. Spread over cooled crust. Put on
drained pineapple, bananas, and Cool Whip. Decorate with cherries and nuts.
POLISH YEAST CAKE
1/2 c. milk
2 eggs, beaten
2 1/2 c. flour
1 pkg. dry yeast
1/2 c. sugar
1/4 c. butter
1/2 tsp. salt
1/4 c. raisins
Scald milk. Stir in sugar and butter. Cool to lukewarm. Sprinkle yeast over
sifted and measured flour. Add salt. Stir until mixed then add raisins. Pour
eggs and liquid ingredients over flour. Beat vigorously for 5 minutes. Cover
and let rise in warm place free from draft for 1 1/2 hours or until double in
bulk. Pour batter into greased and floured small tube pan or loaf pan. Let
rise again for 45 minutes to 1 hour. Bake at 350 degrees for 45 minutes.
-
2 eggs, beaten
2 1/2 c. flour
1 pkg. dry yeast
1/2 c. sugar
1/4 c. butter
1/2 tsp. salt
1/4 c. raisins
Scald milk. Stir in sugar and butter. Cool to lukewarm. Sprinkle yeast over
sifted and measured flour. Add salt. Stir until mixed then add raisins. Pour
eggs and liquid ingredients over flour. Beat vigorously for 5 minutes. Cover
and let rise in warm place free from draft for 1 1/2 hours or until double in
bulk. Pour batter into greased and floured small tube pan or loaf pan. Let
rise again for 45 minutes to 1 hour. Bake at 350 degrees for 45 minutes.
-
POOR MAN'S CAKE
1 c. raisins
1 c. shortening
2 c. sugar
1 c. water
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. salt
1 tsp. baking soda
4 c. flour
Mix together raisins, shortening and sugar. Mix together remaining
ingredients. Add wet ingredients to dry ingredients. Mix until smooth. Pour
in 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour.
1 c. shortening
2 c. sugar
1 c. water
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. salt
1 tsp. baking soda
4 c. flour
Mix together raisins, shortening and sugar. Mix together remaining
ingredients. Add wet ingredients to dry ingredients. Mix until smooth. Pour
in 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour.
CARROT CAKE
3 c. raw carrots, grated
2 c. sugar
3 tsp. cinnamon
2 tsp. vanilla
2 c. flour
4 eggs
1 1 2/ c. oil
2 tsp. baking soda
1 tsp. salt
--FROSTING:--
1 (8 oz.) pkg. cream cheese, soft
1/4 lb. butter, soft
16 oz. 10X sugar
Cream sugar and eggs. Add oil, carrots and dry ingredients. Bake in 3 greased
and floured 10 inch round baking pans for 30 minutes or until center springs
back. Blend frosting ingredients until smooth. Spread generously when cake is
cool. Store in refrigerator. Serves 12.
2 c. sugar
3 tsp. cinnamon
2 tsp. vanilla
2 c. flour
4 eggs
1 1 2/ c. oil
2 tsp. baking soda
1 tsp. salt
--FROSTING:--
1 (8 oz.) pkg. cream cheese, soft
1/4 lb. butter, soft
16 oz. 10X sugar
Cream sugar and eggs. Add oil, carrots and dry ingredients. Bake in 3 greased
and floured 10 inch round baking pans for 30 minutes or until center springs
back. Blend frosting ingredients until smooth. Spread generously when cake is
cool. Store in refrigerator. Serves 12.
CHEESE CAKE MINIATURES
2 lg. pkgs. cream cheese
3/4 c. sugar
24 to 26 vanilla wafers
2 eggs
1 tsp. vanilla
Mix all ingredients together. Pour into cupcake papers that have one vanilla
wafer in the bottom of it. Bake at 350 degrees for 15 minutes. When finished
top with jelly or jam. Makes 24 to 26.
3/4 c. sugar
24 to 26 vanilla wafers
2 eggs
1 tsp. vanilla
Mix all ingredients together. Pour into cupcake papers that have one vanilla
wafer in the bottom of it. Bake at 350 degrees for 15 minutes. When finished
top with jelly or jam. Makes 24 to 26.
FUNNEL CAKE
1 egg
2/3 c. milk
1 1/4 c. flour
1 tsp. baking powder
2 tbsp. sugar
1/4 tsp. salt
Beat egg and milk. Mix dry ingredients and add slowly to egg mixture. Beat
until smooth. Drop into hot fat (375 percent) thru funnel working from center--
out. Sprinkle with powdered sugar. Serve warm. Yields 4 large or 6 small.
2/3 c. milk
1 1/4 c. flour
1 tsp. baking powder
2 tbsp. sugar
1/4 tsp. salt
Beat egg and milk. Mix dry ingredients and add slowly to egg mixture. Beat
until smooth. Drop into hot fat (375 percent) thru funnel working from center--
out. Sprinkle with powdered sugar. Serve warm. Yields 4 large or 6 small.
CHOCOLATE - FILLED ANGEL TORTE
Every good cook occasionally needs to prepare a quick and easy dessert that
looks spectacular. If you have a ready baked angel food cake on hand in the
freezer, you can put this dessert together in minutes. For 1 (10 inch) torte
you will need: 1 (3 to 4 oz.) pkg. chocolate pudding
mix
1 c. milk
1/2 c. sour cream
1 tbsp. dark rum or coconut flavored
rum
1 (10 inch angel food cake pre-baked,
homemade or purchased
1 1/2 c. whipping cream
2 tbsp. powdered sugar
Chocolate curls or shaved chocolate
for garnish
TIPS: To make chocolate curls, have semi-sweet chocolate in 1 ounce block at
room temperature. Using a potato peeler, shave the chocolate into curls. To
make larger curls, place chocolate into microwave oven on "defrost: for 20
seconds. Shave immediately. Combine pudding mix with the milk. Heat to
boiling, stirring and cook until the mixture boils and is thickened. Cool
slightly. Stir in the sour cream and rum. Split angel food cake into 3 layers.
Spread chocolate mixture between the layers, stacking layers back on top of each
other again. Whip the cream and add the powdered sugar to sweeten slightly.
Spread over top and sides of the cake. Decorate top with chocolate curls or
shaved chocolate. Serve immediately, or cover with a dome and refrigerate up to
3 hours before serving.
looks spectacular. If you have a ready baked angel food cake on hand in the
freezer, you can put this dessert together in minutes. For 1 (10 inch) torte
you will need: 1 (3 to 4 oz.) pkg. chocolate pudding
mix
1 c. milk
1/2 c. sour cream
1 tbsp. dark rum or coconut flavored
rum
1 (10 inch angel food cake pre-baked,
homemade or purchased
1 1/2 c. whipping cream
2 tbsp. powdered sugar
Chocolate curls or shaved chocolate
for garnish
TIPS: To make chocolate curls, have semi-sweet chocolate in 1 ounce block at
room temperature. Using a potato peeler, shave the chocolate into curls. To
make larger curls, place chocolate into microwave oven on "defrost: for 20
seconds. Shave immediately. Combine pudding mix with the milk. Heat to
boiling, stirring and cook until the mixture boils and is thickened. Cool
slightly. Stir in the sour cream and rum. Split angel food cake into 3 layers.
Spread chocolate mixture between the layers, stacking layers back on top of each
other again. Whip the cream and add the powdered sugar to sweeten slightly.
Spread over top and sides of the cake. Decorate top with chocolate curls or
shaved chocolate. Serve immediately, or cover with a dome and refrigerate up to
3 hours before serving.
COCONUT - CHOCOLATE TORTE
A coconut sponge cake, filled with chocolate butter cream, is a handsome
dessert for a special occasion. If you wish, sprinkle each layer with a little
rum to flavor the torte. To make the chocolate curls, use milk chocolate at
room temperature, shaved with a cheese plane or vegetable peeler. For 1 cake, 8
to 10 servings, you will need: 3/4 c. flaked coconut
1 c. cake flour, sifted
1 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 c. sugar
1 tsp. vanilla
1/4 c. butter or margarine, melted,
cooled
3 tbsp. rum (optional)
Chocolate Buttercream
Powdered sugar
--CHOCOLATE BUTTERCREAM:--
1/2 c. (1/4 lb.) soft butter or
margarine
1 egg yolk
1 tsp. vanilla
2 tbsp. rum (optional)
2 oz. (2 sqs.) unsweetened chocolate
Beat butter or margarine, egg yolk, vanilla and rum until fluffy. Gradually
beat in 2 cups sifted powdered sugar. Add 2 ounce unsweetened chocolate, melted
and cooled. Beat until fluffy. Grease an 8 inch springform pan; coat bottom
and sides with 1/4 cup coconut. Stir together 1/2 cup coconut, flour, baking
powder and salt in a large bowl, beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar; continue beating until stiff peaks form. Using
same beaters, beat egg yolks, 1/2 cup sugar, vanilla and butter until thick and
pale. Fold egg yolk mixture, then flour mixture, into egg whites, just until
blended. Spread batter in prepared pan. Bake at 325 degrees until top is well
browned and cake springs back when lightly touched, 55 to 60 minutes. Let cool
in pan on rack. Remove pan sides. Cut cake into 3 equal layers. Sprinkle each
with 1 tablespoon rum, if you wish. Spread 2 lower layers with Chocolate
Buttercream, stacking them to re-form cake. Sift powdered sugar over top.
Decorate with chocolate curls.
------------------------
dessert for a special occasion. If you wish, sprinkle each layer with a little
rum to flavor the torte. To make the chocolate curls, use milk chocolate at
room temperature, shaved with a cheese plane or vegetable peeler. For 1 cake, 8
to 10 servings, you will need: 3/4 c. flaked coconut
1 c. cake flour, sifted
1 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 c. sugar
1 tsp. vanilla
1/4 c. butter or margarine, melted,
cooled
3 tbsp. rum (optional)
Chocolate Buttercream
Powdered sugar
--CHOCOLATE BUTTERCREAM:--
1/2 c. (1/4 lb.) soft butter or
margarine
1 egg yolk
1 tsp. vanilla
2 tbsp. rum (optional)
2 oz. (2 sqs.) unsweetened chocolate
Beat butter or margarine, egg yolk, vanilla and rum until fluffy. Gradually
beat in 2 cups sifted powdered sugar. Add 2 ounce unsweetened chocolate, melted
and cooled. Beat until fluffy. Grease an 8 inch springform pan; coat bottom
and sides with 1/4 cup coconut. Stir together 1/2 cup coconut, flour, baking
powder and salt in a large bowl, beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar; continue beating until stiff peaks form. Using
same beaters, beat egg yolks, 1/2 cup sugar, vanilla and butter until thick and
pale. Fold egg yolk mixture, then flour mixture, into egg whites, just until
blended. Spread batter in prepared pan. Bake at 325 degrees until top is well
browned and cake springs back when lightly touched, 55 to 60 minutes. Let cool
in pan on rack. Remove pan sides. Cut cake into 3 equal layers. Sprinkle each
with 1 tablespoon rum, if you wish. Spread 2 lower layers with Chocolate
Buttercream, stacking them to re-form cake. Sift powdered sugar over top.
Decorate with chocolate curls.
------------------------
TOFFEE - ICE CREAM CAKE
1 German chocolate cake mix
Mix and cook according to package in 9 x 13 inch pan. Poke holes in it
immediately; pour over 1 can of Eagle Brand milk. Then pour caramel ice cream
topping (Smuckers). Let cool completely. Crush 4 Heath bars and sprinkle on
top. Then add 1 cup pecans (crushed fine). Ice with Cool Whip. Refrigerate.
Mix and cook according to package in 9 x 13 inch pan. Poke holes in it
immediately; pour over 1 can of Eagle Brand milk. Then pour caramel ice cream
topping (Smuckers). Let cool completely. Crush 4 Heath bars and sprinkle on
top. Then add 1 cup pecans (crushed fine). Ice with Cool Whip. Refrigerate.
SUGARLESS SPICE CAKE
This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic
Exchanges. 2 c. raisins
2 c. water
1 c. unsweetened applesauce
2 eggs, beaten
2 tbsp. liquid artificial sweetener
3/4 c. vegetable oil
1 tsp. baking soda
2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
Whipped cream (optional)
In a saucepan, cook raisins in water until water evaporates. Add applesauce,
eggs, sweetener and oil; mix.
Exchanges. 2 c. raisins
2 c. water
1 c. unsweetened applesauce
2 eggs, beaten
2 tbsp. liquid artificial sweetener
3/4 c. vegetable oil
1 tsp. baking soda
2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
Whipped cream (optional)
In a saucepan, cook raisins in water until water evaporates. Add applesauce,
eggs, sweetener and oil; mix.
CHESS CAKE
1 box yellow cake mix
1 stick butter or margarine, softened
3 eggs
Mix together well and spread in bottom of 33 x 32 x 5 inch Pyrex dish. 1 (8
oz.) pkg. cream cheese
1 egg
1 box confectioners sugar
Mix these items together and put on top of mix above. Bake for 30 to 45
minutes at 300 degrees.
1 stick butter or margarine, softened
3 eggs
Mix together well and spread in bottom of 33 x 32 x 5 inch Pyrex dish. 1 (8
oz.) pkg. cream cheese
1 egg
1 box confectioners sugar
Mix these items together and put on top of mix above. Bake for 30 to 45
minutes at 300 degrees.
CHESS CAKE
1/2 box brown sugar or 1 c. packed
1/2 c. white sugar
1 stick margarine
2 eggs, separated
1 c. flour
1 tsp. baking powder
1/2 tsp. vanilla
1/2 c. nuts
Melt butter and pour over sugar, mix and fold in eggs, whites last. Pour into
8 inch pan. Bake at 350 degrees for 45 minutes.
1/2 c. white sugar
1 stick margarine
2 eggs, separated
1 c. flour
1 tsp. baking powder
1/2 tsp. vanilla
1/2 c. nuts
Melt butter and pour over sugar, mix and fold in eggs, whites last. Pour into
8 inch pan. Bake at 350 degrees for 45 minutes.
GOOEY BUTTER CAKE
1 egg
1 box yellow cake mix
1 stick butter
1 c. nuts, chopped
With hands, mix together until crumbly. Put in bottom of 9 x 13 inch pan. 1
box powdered sugar
1 (8 oz.) pkg. cream cheese
2 eggs, beaten
Mix together; pour this mixture over the first one. Bake at 350 degrees for 30
to 40 minutes.
1 box yellow cake mix
1 stick butter
1 c. nuts, chopped
With hands, mix together until crumbly. Put in bottom of 9 x 13 inch pan. 1
box powdered sugar
1 (8 oz.) pkg. cream cheese
2 eggs, beaten
Mix together; pour this mixture over the first one. Bake at 350 degrees for 30
to 40 minutes.
SOUR CREAM CAKE
1 c. butter, melted
3 c. sugar
6 eggs, separated
1/4 tsp. soda
3 c. flour
1 c. sour cream
Cream butter and sugar; add egg yolks one at a time. Slowly add the 1/4
teaspoon soda and 3 cups flour with 1 cup sour cream. Beat egg whites until
stiff. Fold into batter. Grease and flour tube pan; bake at 300 degrees for 1
1/2 hours. Let cake cool in baking pan for about 15 minutes before taking out.
3 c. sugar
6 eggs, separated
1/4 tsp. soda
3 c. flour
1 c. sour cream
Cream butter and sugar; add egg yolks one at a time. Slowly add the 1/4
teaspoon soda and 3 cups flour with 1 cup sour cream. Beat egg whites until
stiff. Fold into batter. Grease and flour tube pan; bake at 300 degrees for 1
1/2 hours. Let cake cool in baking pan for about 15 minutes before taking out.
CHEESE CAKE
1 pkg. Philadelphia cream cheese
1 can Eagle Brand milk
1/3 c. lemon juice
Strawberry, cherry or blueberry
topping
1 graham cracker pie crust
Let cream cheese get room temperature. Mix cream cheese, Eagle Brand milk and
lemon juice until smooth. Pour into graham cracker pie crust until very cold
and firm. Top with strawberry, cherry or blueberry topping. Cheese cake can be
served plain.
1 can Eagle Brand milk
1/3 c. lemon juice
Strawberry, cherry or blueberry
topping
1 graham cracker pie crust
Let cream cheese get room temperature. Mix cream cheese, Eagle Brand milk and
lemon juice until smooth. Pour into graham cracker pie crust until very cold
and firm. Top with strawberry, cherry or blueberry topping. Cheese cake can be
served plain.
CREAM CHEESE POUND CAKE
3 c. flour
3 c. sugar
1 stick butter
2 sticks margarine
1 (8 oz.) pkg. cream cheese
8 eggs
1 tsp. vanilla flavoring
1 tsp. rum flavoring
Cream butter, margarine and cream cheese. Add sugar and cream until light in
color. Add flavoring and eggs, one at a time. Add flour and blend well. Bake
in greased 12 cup Bundt pan. Bake at 250 degrees 1 1/2 to 2 hours.
3 c. sugar
1 stick butter
2 sticks margarine
1 (8 oz.) pkg. cream cheese
8 eggs
1 tsp. vanilla flavoring
1 tsp. rum flavoring
Cream butter, margarine and cream cheese. Add sugar and cream until light in
color. Add flavoring and eggs, one at a time. Add flour and blend well. Bake
in greased 12 cup Bundt pan. Bake at 250 degrees 1 1/2 to 2 hours.
COLD OVEN POUND CAKE
2 1/2 sticks butter or 1 1/4 c.
margarine
3 c. sugar
4 to 6 eggs
3 c. plain flour
1/2 tsp. baking powder
1 c. sweet milk
2 tsp. vanilla
Cream together butter or margarine and sugar. Add eggs, flour, and baking
powder alternately with sweet milk and vanilla. Grease pan well. Put in oven,
then urn oven on to 325 degrees. Do not open for 1 1/2 hours or more. Cool 10
minutes before turning out.
margarine
3 c. sugar
4 to 6 eggs
3 c. plain flour
1/2 tsp. baking powder
1 c. sweet milk
2 tsp. vanilla
Cream together butter or margarine and sugar. Add eggs, flour, and baking
powder alternately with sweet milk and vanilla. Grease pan well. Put in oven,
then urn oven on to 325 degrees. Do not open for 1 1/2 hours or more. Cool 10
minutes before turning out.
JELLO CAKE
1 yellow cake mix (make as directed)
2 sm. boxes strawberry Jello
2 c. boiling water, dissolve & cool
1 carton Cool Whip
Punch holes in cake after it cools. Pour Jello (after it has cooled) on top of
cake, down in the holes. Spread Cool Whip. Refrigerate.
2 sm. boxes strawberry Jello
2 c. boiling water, dissolve & cool
1 carton Cool Whip
Punch holes in cake after it cools. Pour Jello (after it has cooled) on top of
cake, down in the holes. Spread Cool Whip. Refrigerate.
CREAM OF COCONUT CAKE
1 pkg. white cake mix
1 can Eagle Brand condensed milk
1 (8 oz.) can cream of coconut
1 (8 oz.) Cool Whip
1 (8 oz.) pkg. fresh frozen coconut
Bake cake according to direction on package. Use a 9 x 13 x 9 inch baking pan.
Remove cake from oven and while hot, prick holes in cake with fork. Pour
mixture of Eagle Brand milk and Cream of Coconut over hot cake. Let mixture
soak in. When cake is completely cooled, frost with Cool Whip and sprinkle with
coconut.
1 can Eagle Brand condensed milk
1 (8 oz.) can cream of coconut
1 (8 oz.) Cool Whip
1 (8 oz.) pkg. fresh frozen coconut
Bake cake according to direction on package. Use a 9 x 13 x 9 inch baking pan.
Remove cake from oven and while hot, prick holes in cake with fork. Pour
mixture of Eagle Brand milk and Cream of Coconut over hot cake. Let mixture
soak in. When cake is completely cooled, frost with Cool Whip and sprinkle with
coconut.
BANANA SPLIT CAKE RECIPE
--CRUST:--
2 c. graham cracker crumbs
1 stick butter
1/2 c. sugar
Melt butter and add sugar and crumbs. Pat in 9 x 12 inch dish. --PUDDING:--
1 sm. vanilla instant pudding
1 envelope Dream Whip
1 1/2 c. milk
Mix these items for pudding. Layer fruit and pudding as follows: Crust,
pudding pineapple chunks, bananas, strawberries, Cool Whip, then nuts. When
fruit is cool, it does better. Frozen strawberries will great,
2 c. graham cracker crumbs
1 stick butter
1/2 c. sugar
Melt butter and add sugar and crumbs. Pat in 9 x 12 inch dish. --PUDDING:--
1 sm. vanilla instant pudding
1 envelope Dream Whip
1 1/2 c. milk
Mix these items for pudding. Layer fruit and pudding as follows: Crust,
pudding pineapple chunks, bananas, strawberries, Cool Whip, then nuts. When
fruit is cool, it does better. Frozen strawberries will great,
ALMOND - GLAZED PICNIC CAKE
Perfect for picnics is this easy sponge cake with a broiled almond topping.
Carry it in the springform pan in which it baked. It is good with fresh fruits
such as sweet cherries, strawberries or peaches. For 1 cake, 6 to 8 servings,
you will need: 2 eggs
1 c. sugar
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. baking powder
Dash of salt
1/2 c. milk
2 tbsp. butter or margarine
Almond Topping (recipe follows)
--ALMOND TOPPING:--
In a small pan, mix: 1/4 c. butter or margarine
1/4 c. sugar
1/2 c. sliced almonds
2 tsp. flour
2 tbsp. milk
Bring mixture to boiling, stirring. Spread warm over cake. CAKE: Beat eggs
and sugar until thick and pale. Beat in vanilla. Mix flour, baking powder and
salt. Add to egg mixture and mix to blend. Scald milk in small saucepan. Add
butter, stirring until melted. Add milk mixture to flour mixture, mixing just
enough to blend. Pour batter into a greased 8 inch springform pan. Bake at 350
degrees until top of cake is well browned and cake tests done when a wooden pick
is inserted at center, about 35 minutes. Spread lightly and evenly with Almond
Topping. Place about 6 inches below broiler until and broil until topping
bubbles and browns, 3 to 5 minutes. Let cake cool on a wire rack about 5
minutes. Then loosen edge and remove pan sides.
Carry it in the springform pan in which it baked. It is good with fresh fruits
such as sweet cherries, strawberries or peaches. For 1 cake, 6 to 8 servings,
you will need: 2 eggs
1 c. sugar
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. baking powder
Dash of salt
1/2 c. milk
2 tbsp. butter or margarine
Almond Topping (recipe follows)
--ALMOND TOPPING:--
In a small pan, mix: 1/4 c. butter or margarine
1/4 c. sugar
1/2 c. sliced almonds
2 tsp. flour
2 tbsp. milk
Bring mixture to boiling, stirring. Spread warm over cake. CAKE: Beat eggs
and sugar until thick and pale. Beat in vanilla. Mix flour, baking powder and
salt. Add to egg mixture and mix to blend. Scald milk in small saucepan. Add
butter, stirring until melted. Add milk mixture to flour mixture, mixing just
enough to blend. Pour batter into a greased 8 inch springform pan. Bake at 350
degrees until top of cake is well browned and cake tests done when a wooden pick
is inserted at center, about 35 minutes. Spread lightly and evenly with Almond
Topping. Place about 6 inches below broiler until and broil until topping
bubbles and browns, 3 to 5 minutes. Let cake cool on a wire rack about 5
minutes. Then loosen edge and remove pan sides.
CHOCOLATE CARROT CAKE
2 c. flour
1 1/2 c. sugar
1 c. salad oil
1/2 c. orange juice
1/4 c. cocoa
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
4 eggs
2 c. carrots, shredded
1 1/2 c. flaked coconut
1 c. nuts, chopped (optional)
Mix all ingredients (except carrots, coconut and nuts) well for 3 to 4 minutes.
Stir in carrots, coconut and nuts. Grease and flour a 9 x 13 inch pan. Bake at
350 degrees for 50 to 55 minutes. Frost with your favorite cream cheese
frosting. Freezes well.
1 1/2 c. sugar
1 c. salad oil
1/2 c. orange juice
1/4 c. cocoa
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
4 eggs
2 c. carrots, shredded
1 1/2 c. flaked coconut
1 c. nuts, chopped (optional)
Mix all ingredients (except carrots, coconut and nuts) well for 3 to 4 minutes.
Stir in carrots, coconut and nuts. Grease and flour a 9 x 13 inch pan. Bake at
350 degrees for 50 to 55 minutes. Frost with your favorite cream cheese
frosting. Freezes well.
CHOCOLATE WITH BLACK WALNUTS POUND CAKE
1/4 c. Crisco
1 c. butter
3 c. sugar
5 eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
5 tbsp. cocoa
3 c. flour
Cream Crisco, butter, sugar, eggs and vanilla. Sift together salt, baking
powder, cocoa and flour. Add alternately with 1 cup sweet milk. Then add 1 cup
black walnuts or pecans. Bake at 325 degrees for 1 to 1 1/2 hours. Check at 1
hour. Cover after 10 minutes cooling, or put in a cake box. Ice if desired.
1 c. butter
3 c. sugar
5 eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
5 tbsp. cocoa
3 c. flour
Cream Crisco, butter, sugar, eggs and vanilla. Sift together salt, baking
powder, cocoa and flour. Add alternately with 1 cup sweet milk. Then add 1 cup
black walnuts or pecans. Bake at 325 degrees for 1 to 1 1/2 hours. Check at 1
hour. Cover after 10 minutes cooling, or put in a cake box. Ice if desired.
ICING FOR CAKE
1 stick margarine
3 tbsp. cocoa
6 tsp. milk
1 box confectioners sugar
1/2 c. pecans (optional)
1 tsp. vanilla
Mix margarine, milk and cocoa. Heat over low heat (do not boil). Add sugar,
pecans, vanilla. Pour over cake as soon as removed from oven.
3 tbsp. cocoa
6 tsp. milk
1 box confectioners sugar
1/2 c. pecans (optional)
1 tsp. vanilla
Mix margarine, milk and cocoa. Heat over low heat (do not boil). Add sugar,
pecans, vanilla. Pour over cake as soon as removed from oven.
CHOCOLATE SHEET CAKE
2 c. flour
2 c. sugar
2 sticks of butter or margarine
1 c. water
3 tbsp. cocoa
2 eggs, well beaten
1 tsp. soda
1/2 c. buttermilk
1 tsp. vanilla
1/2 tsp. salt
Sift flour, sugar and salt. Melt butter and cocoa. Add water and bring to a
boil. Pour over flour and sugar. Ad eggs, soda and buttermilk and vanilla.
Mix well. Bake in greased shallow (9 x 13 inch) pan at 325 to 350 degrees for
20 to 25 minutes.
2 c. sugar
2 sticks of butter or margarine
1 c. water
3 tbsp. cocoa
2 eggs, well beaten
1 tsp. soda
1/2 c. buttermilk
1 tsp. vanilla
1/2 tsp. salt
Sift flour, sugar and salt. Melt butter and cocoa. Add water and bring to a
boil. Pour over flour and sugar. Ad eggs, soda and buttermilk and vanilla.
Mix well. Bake in greased shallow (9 x 13 inch) pan at 325 to 350 degrees for
20 to 25 minutes.
CHOCOLATE PEAR CAKE
This dessert, a cross between a cake and a pastry, is baked in a thin layer
and turns cake-like in texture as it bakes. It is very attractive to serve
because as the batter rises it creates a frame around each piece of fruit. It
is great served either warm, topped with ice cream, or completely cooled. For 1
cake, 8 servings, you will need 3/4 c. butter or margarine
3/4 c. sugar
3 eggs
1/4 c. cocoa
1 tbsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. salt
2 pears, peeled, cored & sliced
Powdered sugar
4 pear slices for garnish
TIPS: For an interesting variation, use apples in place of pears, omit the
cocoa and add 1 teaspoon cinnamon to the batter before pouring into pan. Cream
butter with sugar until well blended. Add eggs and beat until light and fluffy.
Stir in cocoa, vanilla, flour and salt, mixing well. Spread into buttered and
floured 11 inch round shallow pan or tart pan with a removable bottom. Batter
should be no more than 1/2 inch deep. Arrange pears over batter, pressing
slices into batter to create an attractive overall pattern. Bake at 375
degrees for 30 to 35 minutes or until cake is firm when touched. Cool and dust
with powdered sugar. Remove sides of pan when ready to serve. Garnish with
fresh pear slices.
and turns cake-like in texture as it bakes. It is very attractive to serve
because as the batter rises it creates a frame around each piece of fruit. It
is great served either warm, topped with ice cream, or completely cooled. For 1
cake, 8 servings, you will need 3/4 c. butter or margarine
3/4 c. sugar
3 eggs
1/4 c. cocoa
1 tbsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. salt
2 pears, peeled, cored & sliced
Powdered sugar
4 pear slices for garnish
TIPS: For an interesting variation, use apples in place of pears, omit the
cocoa and add 1 teaspoon cinnamon to the batter before pouring into pan. Cream
butter with sugar until well blended. Add eggs and beat until light and fluffy.
Stir in cocoa, vanilla, flour and salt, mixing well. Spread into buttered and
floured 11 inch round shallow pan or tart pan with a removable bottom. Batter
should be no more than 1/2 inch deep. Arrange pears over batter, pressing
slices into batter to create an attractive overall pattern. Bake at 375
degrees for 30 to 35 minutes or until cake is firm when touched. Cool and dust
with powdered sugar. Remove sides of pan when ready to serve. Garnish with
fresh pear slices.
NUTMEG POUND CAKE
This spicy pound cake has a mocha center that just naturally occurs when you
pour the cocoa portion of the cake mixture over the light batter. For a more
attractive presentation, use a fancy tube-type pan with an 8 to 10 cup capacity.
For 1 cake you will need: 2 tbsp. dark cocoa
1/2 tsp. instant coffee powder
1/8 tsp. baking soda
2 tbsp. hot water
3/4 c. butter or margarine, room
temperature
1 c. sugar
3 eggs
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. ground nutmeg
1 tsp. cinnamon
1/2 c. milk
TIPS: Butter and eggs must be at room temperature or creamed mixture will not
turn out light and fluffy. If mixture is cold and "curdled" in appearance,
place bowl over warm water for a few minutes, then proceed beating until fluffy.
In small bowl mix cocoa, coffee powder, baking soda and hot water to make a
paste. Set side. In large mixing bowl, cream butter with sugar until smooth.
Beat in eggs until fluffy. Stir together flour, baking powder, salt, nutmeg and
cinnamon. Add to creamed mixture alternately with the milk, beginning and
ending with flour. Beat until smooth. Pour 3/4 of the mixture into a wellbuttered,
tube-type pan of 8 to 10 cups capacity. Smooth out white batter in
pan. Stir reserved cocoa mixture into remaining batter and pour over top. Bake
at 350 degrees for 45 to 50 minutes or until a skewer inserted in the center
comes out clean.
pour the cocoa portion of the cake mixture over the light batter. For a more
attractive presentation, use a fancy tube-type pan with an 8 to 10 cup capacity.
For 1 cake you will need: 2 tbsp. dark cocoa
1/2 tsp. instant coffee powder
1/8 tsp. baking soda
2 tbsp. hot water
3/4 c. butter or margarine, room
temperature
1 c. sugar
3 eggs
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. ground nutmeg
1 tsp. cinnamon
1/2 c. milk
TIPS: Butter and eggs must be at room temperature or creamed mixture will not
turn out light and fluffy. If mixture is cold and "curdled" in appearance,
place bowl over warm water for a few minutes, then proceed beating until fluffy.
In small bowl mix cocoa, coffee powder, baking soda and hot water to make a
paste. Set side. In large mixing bowl, cream butter with sugar until smooth.
Beat in eggs until fluffy. Stir together flour, baking powder, salt, nutmeg and
cinnamon. Add to creamed mixture alternately with the milk, beginning and
ending with flour. Beat until smooth. Pour 3/4 of the mixture into a wellbuttered,
tube-type pan of 8 to 10 cups capacity. Smooth out white batter in
pan. Stir reserved cocoa mixture into remaining batter and pour over top. Bake
at 350 degrees for 45 to 50 minutes or until a skewer inserted in the center
comes out clean.
SPICED RAISIN POUND CAKE
Use your most attractive tube-type cake pan for this old-fashioned delicious
cake. Cardamom, nutmeg and raisins give the cake its character. To further
enhance the flavors, you may coat the greased mold with ground almonds or
filberts. For 1 (8 to 10 inch) ring cake you will need: 1 c. butter or
margarine
1 c. sugar
2 eggs, room temperature
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cardamom
1/2 tsp. nutmeg
1 c. muscat raisins or regular dark
raisins
1 c. buttermilk
TIPS: For variation, add 1 tablespoon grated orange rind instead of cardamom
and nutmeg to the cake. Or, if desired, substitute chopped dates for the
raisins. Cream butter and sugar until light. Add eggs and beat until fluffy.
Stir together flour, baking soda, baking powder, cardamom and nutmeg. Sprinkle
1 tablespoon of the flour mixture over the raisins, mixing well; set aside. Add
flour mixture alternately with buttermilk to butter and sugar mixture. Beat
until fluffy. Stir in raisins and mix until evenly blended. Turn into a 6-cup
capacity well-greased tube cake pan, 8 to 10 inches in diameter. Bake at 350
degrees for 55 to 60 minutes or until the center of the cake tests done. Good
served with: Coffee for dessert. Top with spiced whipped cream, if desired,
made by combining 1 cup whipped cream with 2 tablespoons powdered sugar and 1
teaspoon cinnamon.
cake. Cardamom, nutmeg and raisins give the cake its character. To further
enhance the flavors, you may coat the greased mold with ground almonds or
filberts. For 1 (8 to 10 inch) ring cake you will need: 1 c. butter or
margarine
1 c. sugar
2 eggs, room temperature
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cardamom
1/2 tsp. nutmeg
1 c. muscat raisins or regular dark
raisins
1 c. buttermilk
TIPS: For variation, add 1 tablespoon grated orange rind instead of cardamom
and nutmeg to the cake. Or, if desired, substitute chopped dates for the
raisins. Cream butter and sugar until light. Add eggs and beat until fluffy.
Stir together flour, baking soda, baking powder, cardamom and nutmeg. Sprinkle
1 tablespoon of the flour mixture over the raisins, mixing well; set aside. Add
flour mixture alternately with buttermilk to butter and sugar mixture. Beat
until fluffy. Stir in raisins and mix until evenly blended. Turn into a 6-cup
capacity well-greased tube cake pan, 8 to 10 inches in diameter. Bake at 350
degrees for 55 to 60 minutes or until the center of the cake tests done. Good
served with: Coffee for dessert. Top with spiced whipped cream, if desired,
made by combining 1 cup whipped cream with 2 tablespoons powdered sugar and 1
teaspoon cinnamon.
PINEAPPLE RAISIN CAKE
Moist and full of flavor, this cake keeps very well. Bake it in an attractive
tube-type mold or a 6-cup ring mold. For 1 cake you will need: 1/2 c. butter or
margarine, room
temperature
1 c. sugar
2 eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1/2 c. dark raisins
4 slices canned pineapple
1/2 c. juice drained from pineapple
1/2 c. sugar
TIPS: This cake is a good choice if you want to bake a cake a day ahead. It
actually improves with 24 hours of standing, although it is also delicious
served while still hot. Cream butter and sugar until light. Add eggs and beat
until fluffy. Stir together flour, baking powder, baking soda and salt. Add to
creamed mixture alternately with the milk. Mix until batter is smooth. Stir in
the raisins. Cut pineapple into 1/2 inch pieces and add to the batter. Turn
into a well-buttered and floured 6 cup fancy cake or ring mold. Bake at 350
degrees for 45 to 50 minutes or until cake tests done in the center. Meanwhile,
heat juice from pineapple and sugar to boiling. Remove cake from oven and
immediately pour pineapple syrup over. Allow to stand 5 minutes; then turn out
onto cooling rack.
tube-type mold or a 6-cup ring mold. For 1 cake you will need: 1/2 c. butter or
margarine, room
temperature
1 c. sugar
2 eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1/2 c. dark raisins
4 slices canned pineapple
1/2 c. juice drained from pineapple
1/2 c. sugar
TIPS: This cake is a good choice if you want to bake a cake a day ahead. It
actually improves with 24 hours of standing, although it is also delicious
served while still hot. Cream butter and sugar until light. Add eggs and beat
until fluffy. Stir together flour, baking powder, baking soda and salt. Add to
creamed mixture alternately with the milk. Mix until batter is smooth. Stir in
the raisins. Cut pineapple into 1/2 inch pieces and add to the batter. Turn
into a well-buttered and floured 6 cup fancy cake or ring mold. Bake at 350
degrees for 45 to 50 minutes or until cake tests done in the center. Meanwhile,
heat juice from pineapple and sugar to boiling. Remove cake from oven and
immediately pour pineapple syrup over. Allow to stand 5 minutes; then turn out
onto cooling rack.
CARROT CAKE WITH PINEAPPLE
1 1/2 c. Wesson oil
2 c. sugar
2 eggs
2 c. carrots, grated
1 c. crushed pineapple, drained
1 c. nuts (optional)
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
Cream oil, sugar and eggs together. Add pineapple and grated carrots and
lastly the dry ingredients. Bake for 1 hour at 350 degrees. Bake in a tube
pan.
2 c. sugar
2 eggs
2 c. carrots, grated
1 c. crushed pineapple, drained
1 c. nuts (optional)
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
Cream oil, sugar and eggs together. Add pineapple and grated carrots and
lastly the dry ingredients. Bake for 1 hour at 350 degrees. Bake in a tube
pan.
STRAWBERRY SHORTCAKE
2 c. flour, sifted
3/4 tsp. salt
2 tbsp. sugar
3 tsp. baking powder
1/2 c. Crisco
1/2 c. milk
1 qt. fresh strawberries, crushed &
sweetened
Sift dry ingredients and cut in Crisco. Add milk, mixing to soft dough.
Knead. Roll 3/4 inch thick. Cut with 3 inch biscuit cutter and place on baking
sheet greased with Crisco. Bake at 450 degrees for 12 minutes. Split biscuits
and put berries between. Top with whipped cream and whole berry. Serves 6.
------------------------
3/4 tsp. salt
2 tbsp. sugar
3 tsp. baking powder
1/2 c. Crisco
1/2 c. milk
1 qt. fresh strawberries, crushed &
sweetened
Sift dry ingredients and cut in Crisco. Add milk, mixing to soft dough.
Knead. Roll 3/4 inch thick. Cut with 3 inch biscuit cutter and place on baking
sheet greased with Crisco. Bake at 450 degrees for 12 minutes. Split biscuits
and put berries between. Top with whipped cream and whole berry. Serves 6.
------------------------
CARROT CAKE
1 1/4 c. Crisco oil
4 egg yolks
2 1/4 tsp. cinnamon
3/4 tsp. salt
1 1/2 c. grated carrots
2 c. sugar
2 1/4 c. plain flour
2 1/4 tsp. nutmeg
1 1/2 tsp. soda
1 c. pecans, chopped
Cream oil, sugar and egg yolks. Add sifted dry ingredients gradually while
beating. Mix in carrots and nuts. Beat 4 egg whites until stiff and fold in
carefully. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours.
Cool for 10 minutes, remove from pan. --ICING:--
6 oz. cream cheese
1 box confection sugar
2 tbsp. milk
Cream all ingredients and spread on cake while still warm.
4 egg yolks
2 1/4 tsp. cinnamon
3/4 tsp. salt
1 1/2 c. grated carrots
2 c. sugar
2 1/4 c. plain flour
2 1/4 tsp. nutmeg
1 1/2 tsp. soda
1 c. pecans, chopped
Cream oil, sugar and egg yolks. Add sifted dry ingredients gradually while
beating. Mix in carrots and nuts. Beat 4 egg whites until stiff and fold in
carefully. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours.
Cool for 10 minutes, remove from pan. --ICING:--
6 oz. cream cheese
1 box confection sugar
2 tbsp. milk
Cream all ingredients and spread on cake while still warm.
CARROT CAKE
4 eggs
2 c. sugar
2 tsp. soda
3 c. grated carrots
1 1/2 c. cooking oil
2 c. flour
2 tsp. cinnamon
Mix all together thoroughly. Bake at 300 to 325 degrees until done. Cool.
For frosting cream: 1 (8 oz.) pkg. cream cheese, softened
1/2 lb. butter
1 box powdered sugar
2 tsp. vanilla
1 c. nuts, chopped
------------------------
2 c. sugar
2 tsp. soda
3 c. grated carrots
1 1/2 c. cooking oil
2 c. flour
2 tsp. cinnamon
Mix all together thoroughly. Bake at 300 to 325 degrees until done. Cool.
For frosting cream: 1 (8 oz.) pkg. cream cheese, softened
1/2 lb. butter
1 box powdered sugar
2 tsp. vanilla
1 c. nuts, chopped
------------------------
PRUNE CAKE
1 c. butter or oleo
2 c. sugar
4 eggs
1 1/2 c. cooked prunes (cook 10
minutes, drain)
2 2/3 c. all-purpose flour
1 1/2 c. buttermilk
1 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
A pinch of salt
1/2 tsp. baking powder
1 c. nuts, chopped
Cream butter or oleo, add sugar, beat in eggs, one at a time. Sprinkle and mix
1 cup of this flour on prunes and nuts. Add other flour to butter mixture
alternately with milk. Fold in prunes and nuts. Pour into stem pan lined in
bottom with greased paper. Bake in 325 degree oven for 1 hour and 15 minutes or
until done.
2 c. sugar
4 eggs
1 1/2 c. cooked prunes (cook 10
minutes, drain)
2 2/3 c. all-purpose flour
1 1/2 c. buttermilk
1 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
A pinch of salt
1/2 tsp. baking powder
1 c. nuts, chopped
Cream butter or oleo, add sugar, beat in eggs, one at a time. Sprinkle and mix
1 cup of this flour on prunes and nuts. Add other flour to butter mixture
alternately with milk. Fold in prunes and nuts. Pour into stem pan lined in
bottom with greased paper. Bake in 325 degree oven for 1 hour and 15 minutes or
until done.
ALL - AMERICAN STRAWBERRY SHORTCAKE
The granddaddy of all American classic desserts - homemade fresh strawberry
shortcake. Warm from the oven, slit open and topped with juicy ripe berries--
with a crown of whipped cream. What summer dessert could be better? For 4
servings you will need: 3 pt. boxes fresh strawberries
1/4 c. sugar or honey
2 tsp. orange juice
2 c. sifted all-purpose flour
4 tbsp. sugar
4 tsp. baking powder
Grated rind from 1 orange
1/2 tsp. salt
1/4 c. butter
1/4 c. solid shortening
1/2 c. sour cream
2 c. whipping cream
4 tbsp. sugar (optional)
Whipped cream (whip cold cream (with
sugar) until soft peaks form
Combine sliced berries, sugar or honey and orange juice. Let stand at room
temperature for 1 hour. Sift all dry ingredients together into a medium bowl.
Add orange rind. Add butter and shortening and work them into flour mixture
thoroughly. Lightly mix in sour cream with a fork to form a soft dough. Roll
dough out onto lightly floured board, 3/4 inch thick. Cut into 4 circles, about
4 inches wide (use a 2-pound coffee can as a cutter). Place on ungreased baking
sheet. Bake at 400 degrees about 20 minutes or until golden. While still
warm, use fork and split cakes in half. Place each on dessert plate. Top with
drained berries and second half of cake. Top with additional berries, ladle
some juice on top. Garnish with whipped cream and a strawberry.
shortcake. Warm from the oven, slit open and topped with juicy ripe berries--
with a crown of whipped cream. What summer dessert could be better? For 4
servings you will need: 3 pt. boxes fresh strawberries
1/4 c. sugar or honey
2 tsp. orange juice
2 c. sifted all-purpose flour
4 tbsp. sugar
4 tsp. baking powder
Grated rind from 1 orange
1/2 tsp. salt
1/4 c. butter
1/4 c. solid shortening
1/2 c. sour cream
2 c. whipping cream
4 tbsp. sugar (optional)
Whipped cream (whip cold cream (with
sugar) until soft peaks form
Combine sliced berries, sugar or honey and orange juice. Let stand at room
temperature for 1 hour. Sift all dry ingredients together into a medium bowl.
Add orange rind. Add butter and shortening and work them into flour mixture
thoroughly. Lightly mix in sour cream with a fork to form a soft dough. Roll
dough out onto lightly floured board, 3/4 inch thick. Cut into 4 circles, about
4 inches wide (use a 2-pound coffee can as a cutter). Place on ungreased baking
sheet. Bake at 400 degrees about 20 minutes or until golden. While still
warm, use fork and split cakes in half. Place each on dessert plate. Top with
drained berries and second half of cake. Top with additional berries, ladle
some juice on top. Garnish with whipped cream and a strawberry.
FRESH STRAWBERRY CAKE
Strawberry cake mix
1 sm. box strawberry gelatin
4 eggs
1/3 c. oil
1/2 c. milk
1/2 c. nuts (pecans)
1 c. fresh or frozen chopped up
strawberries
--ICING:--
2 (8 oz.) pkgs. cream cheese
1/2 c. strawberries
1/2 c. nuts (pecans)
1 c. sugar
3 layers or 1 lg. sheet cake
Mix all ingredients for cake. Put in 3 (8 inch) pans or pour into large sheet
cake pan. Bake for 45 minutes to 1 hour at 350 degrees. Cool cakes in pan.
Mix all of icing ingredients in large bowl by hand at room temperature. Spread
on cool cake on top only. Refrigerate overnight.
1 sm. box strawberry gelatin
4 eggs
1/3 c. oil
1/2 c. milk
1/2 c. nuts (pecans)
1 c. fresh or frozen chopped up
strawberries
--ICING:--
2 (8 oz.) pkgs. cream cheese
1/2 c. strawberries
1/2 c. nuts (pecans)
1 c. sugar
3 layers or 1 lg. sheet cake
Mix all ingredients for cake. Put in 3 (8 inch) pans or pour into large sheet
cake pan. Bake for 45 minutes to 1 hour at 350 degrees. Cool cakes in pan.
Mix all of icing ingredients in large bowl by hand at room temperature. Spread
on cool cake on top only. Refrigerate overnight.
LEMON CAKE
1 box lemon cake mix
1 c. cold water
1/2 c. oil
1 box lemon pudding
4 eggs
Mix and bake in stem pan at 350 degrees.
1 c. cold water
1/2 c. oil
1 box lemon pudding
4 eggs
Mix and bake in stem pan at 350 degrees.
AUNT MARY'S APPLE CAKE
Mix in large bowl: 2 c. sugar
1 1/2 c. oil
3 eggs
Sift in together: 1 tsp. salt
1 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 c. flour
3 c. raw apples, sliced 1 1/2 c. nuts 1 tsp. vanilla Mix all ingredients and
grease a 13 x 9 x 2 inch pan. Bake at 350 degrees for one hour. Make icing
while cake is baking. Take cake out, cut into squares. Pour icing on top while
hot. --ICING:--
1 stick butter
1 c. sugar
1 1/2 c. evaporated milk or apple
juice or just add regular milk
Cook 2 1/2 minutes after it begins to boil. Add 1 teaspoon vanilla and spoon
over
1 1/2 c. oil
3 eggs
Sift in together: 1 tsp. salt
1 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 c. flour
3 c. raw apples, sliced 1 1/2 c. nuts 1 tsp. vanilla Mix all ingredients and
grease a 13 x 9 x 2 inch pan. Bake at 350 degrees for one hour. Make icing
while cake is baking. Take cake out, cut into squares. Pour icing on top while
hot. --ICING:--
1 stick butter
1 c. sugar
1 1/2 c. evaporated milk or apple
juice or just add regular milk
Cook 2 1/2 minutes after it begins to boil. Add 1 teaspoon vanilla and spoon
over
QUICK APPLE CAKE
A rich buttery cake bakes up around apple slices place into the batter. A
topping of chopped almonds and cinnamon sugar finishes the cake so it is ready
to serve warm as it comes out of the oven. For a 9 inch round cake you will
need: 1/2 c. butter or margarine, room
temperature
1/2 c. sugar
3 eggs
1/2 tsp. vanilla extract
1 c. all-purpose flour
1 lg. apple, pared, cored & cut into
1/4 inch thick wedges
1/4 c. sugar
1 tsp. cinnamon
3/4 c. almonds, coarsely chopped
Cream together butter and the 1/2 cup sugar. Add eggs and beat until fluffy.
Stir in vanilla and flour, mixing well. Spread evenly in buttered 9 inch round
cake pan. Place apple wedges into cake batter to form a circular pattern. Mix
together 1/4 cup sugar and cinnamon. Sprinkle over cake. Sprinkle top with
almonds. Bake at 375 degrees for 40 minutes or until a wooden pick inserted in
the center comes out clean. Good served with: Scoops of vanilla or cinnamonflavored
ice cream.
topping of chopped almonds and cinnamon sugar finishes the cake so it is ready
to serve warm as it comes out of the oven. For a 9 inch round cake you will
need: 1/2 c. butter or margarine, room
temperature
1/2 c. sugar
3 eggs
1/2 tsp. vanilla extract
1 c. all-purpose flour
1 lg. apple, pared, cored & cut into
1/4 inch thick wedges
1/4 c. sugar
1 tsp. cinnamon
3/4 c. almonds, coarsely chopped
Cream together butter and the 1/2 cup sugar. Add eggs and beat until fluffy.
Stir in vanilla and flour, mixing well. Spread evenly in buttered 9 inch round
cake pan. Place apple wedges into cake batter to form a circular pattern. Mix
together 1/4 cup sugar and cinnamon. Sprinkle over cake. Sprinkle top with
almonds. Bake at 375 degrees for 40 minutes or until a wooden pick inserted in
the center comes out clean. Good served with: Scoops of vanilla or cinnamonflavored
ice cream.
FRUIT CAKE
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 c. candied orange slices
2 c. nuts
2 c. dates
2 c. coconut
2 c. Eagle Brand milk
1 tsp. salt
Use loaf pan (greased with brown paper). Cook 2 hours at 300 degrees.
1/2 lb. candied pineapple
1 c. candied orange slices
2 c. nuts
2 c. dates
2 c. coconut
2 c. Eagle Brand milk
1 tsp. salt
Use loaf pan (greased with brown paper). Cook 2 hours at 300 degrees.
ONE EGG CAKE
1 egg
3 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
1 1/2 c. flour, sifted twice
1/2 stick oleo
Cream oleo, sugar and salt together. Add vanilla and milk, beating well. Heat
oven to 350 degrees. Pour cake mixture in greased form or loaf pan. Let bake
25 minutes or until cake springs back when touched. Turn up side down on cake
racks to cool, then ice.
3 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
1 1/2 c. flour, sifted twice
1/2 stick oleo
Cream oleo, sugar and salt together. Add vanilla and milk, beating well. Heat
oven to 350 degrees. Pour cake mixture in greased form or loaf pan. Let bake
25 minutes or until cake springs back when touched. Turn up side down on cake
racks to cool, then ice.
HEESE CAKE
--FOR CRUST:--
1/3 c. powdered sugar
18 graham crackers, crushed (1 1/2 c.)
1 stick butter, scant
--FOR CAKE:--
4 eggs
3 lg. pkgs. cream cheese
1 pt. sour cream
1 c. sugar
1 generous tsp. vanilla
1 can blueberry (or cherry) pie
filling
Combine eggs, sugar, cream cheese and vanilla. Fill pie crust and bake at 350
degrees for 45 minutes. Top with the sour cream. Return to oven for 5 minutes.
Pour canned pie filling over the top and refrigerate overnight. Alexandria
1/3 c. powdered sugar
18 graham crackers, crushed (1 1/2 c.)
1 stick butter, scant
--FOR CAKE:--
4 eggs
3 lg. pkgs. cream cheese
1 pt. sour cream
1 c. sugar
1 generous tsp. vanilla
1 can blueberry (or cherry) pie
filling
Combine eggs, sugar, cream cheese and vanilla. Fill pie crust and bake at 350
degrees for 45 minutes. Top with the sour cream. Return to oven for 5 minutes.
Pour canned pie filling over the top and refrigerate overnight. Alexandria
MERRY CHERRY CHEESECAKE BARS
2/3 c. butter
2/3 c. brown sugar
2 c. flour
--FILLING:--
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 eggs
2 tbsp. lemon juice
1/2 c. each chopped red & green
cherries
Mix butter, brown sugar and flour. Reserve 1 cup for topping. Press remaining
crumbs mixture in a 9 x 13 inch greased pan. Bake in 350 degree oven for 10 to
12 minutes. PREPARE FILLING: Beat cream cheese, sugar, eggs and lemon
juice. Stir in chopped cherries. Spread over baked crust. Sprinkle with
remaining crumb mixture. Continue baking for 18 to 20 minutes. Cool. Store in
refrigerator. Brandon
2/3 c. brown sugar
2 c. flour
--FILLING:--
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 eggs
2 tbsp. lemon juice
1/2 c. each chopped red & green
cherries
Mix butter, brown sugar and flour. Reserve 1 cup for topping. Press remaining
crumbs mixture in a 9 x 13 inch greased pan. Bake in 350 degree oven for 10 to
12 minutes. PREPARE FILLING: Beat cream cheese, sugar, eggs and lemon
juice. Stir in chopped cherries. Spread over baked crust. Sprinkle with
remaining crumb mixture. Continue baking for 18 to 20 minutes. Cool. Store in
refrigerator. Brandon
MOM'S SPRITZ
2 c. butter or 1 lb. (do not
substitute)
1 c. sugar
1 egg yolk
1 tsp. vanilla
1/4 tsp. almond extract (optional)
3 1/2 c. flour
Cream butter; add sugar and blend well. Add unbeaten egg yolk and flavoring,
then add flour, mixing well. Force through cookie press on ungreased cookie
sheet and bake about 7 or 8 minutes in 350 degree oven. Makes about 8 1/2 dozen
cookies. Morris
substitute)
1 c. sugar
1 egg yolk
1 tsp. vanilla
1/4 tsp. almond extract (optional)
3 1/2 c. flour
Cream butter; add sugar and blend well. Add unbeaten egg yolk and flavoring,
then add flour, mixing well. Force through cookie press on ungreased cookie
sheet and bake about 7 or 8 minutes in 350 degree oven. Makes about 8 1/2 dozen
cookies. Morris
CHOCOLATE CAKE
1 3/4 c. flour
1 1/2 c. sugar
3/4 tsp. soda
1/2 tsp. salt
1 1/2 c. shortening
1 c. buttermilk
2 eggs
5 tsp. cocoa, add coffee & mix
Put flour and sugar and soda in alternately and sift. Make a hole in the
center and put rest of ingredients in. Then use electric beater and mix good
all together. Put into greased pan and bake for 40 to 45 minutes in moderate
oven. Elbow Lake
1 1/2 c. sugar
3/4 tsp. soda
1/2 tsp. salt
1 1/2 c. shortening
1 c. buttermilk
2 eggs
5 tsp. cocoa, add coffee & mix
Put flour and sugar and soda in alternately and sift. Make a hole in the
center and put rest of ingredients in. Then use electric beater and mix good
all together. Put into greased pan and bake for 40 to 45 minutes in moderate
oven. Elbow Lake
CHOCOLATE SHEET CAKE
2 c. flour
2 c. sugar
Put into large bowl and set aside. 1/4 c. cocoa
1 c. margarine
1 c. water
Put in saucepan and boil slightly. Pour hot over flour and sugar and mix well.
Add: 2 eggs, unbeaten
1/3 c. buttermilk (or sour milk)
1 tsp. soda
1 tsp. vanilla
Mix well. Bake in 10 x 15 inch greased jelly roll pan at 400 degrees for 20
minutes. Five minutes before cake is done, bring the following to a boil: 1/3
c. cocoa
6 tbsp. milk
1 stick margarine
Add mixture to 2 2/3 cup powdered sugar. Mix well. Add 1 cup chopped nuts and
1 teaspoon vanilla. Pour over cake as soon as it comes from oven. Brandon
2 c. sugar
Put into large bowl and set aside. 1/4 c. cocoa
1 c. margarine
1 c. water
Put in saucepan and boil slightly. Pour hot over flour and sugar and mix well.
Add: 2 eggs, unbeaten
1/3 c. buttermilk (or sour milk)
1 tsp. soda
1 tsp. vanilla
Mix well. Bake in 10 x 15 inch greased jelly roll pan at 400 degrees for 20
minutes. Five minutes before cake is done, bring the following to a boil: 1/3
c. cocoa
6 tbsp. milk
1 stick margarine
Add mixture to 2 2/3 cup powdered sugar. Mix well. Add 1 cup chopped nuts and
1 teaspoon vanilla. Pour over cake as soon as it comes from oven. Brandon
PUDDING CAKE
--1ST LAYER:--
3/4 c. sugar
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 tbsp. cocoa
2 tbsp. butter, melted
1 tbsp. vanilla
1 c. milk
--2ND LAYER:--
1/2 c. brown sugar
1/2 c. white sugar
1/4 c. cocoa
1 1/2 c. water
Sift 3/4 cup sugar, flour, baking powder, salt and 2 tablespoons cocoa. Stir
milk, melted butter and vanilla, mix well. Spread batter in greased 9 inch
square pan. Mix 1/2 cup brown sugar, 1/2 cup sugar, 1/4 cup cocoa. Sprinkle
over batter. Pour water over all. Bake at 350 degrees for 45 minutes, or when
cake top springs back to touch. Serve with vanilla ice cream. Lowry
3/4 c. sugar
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 tbsp. cocoa
2 tbsp. butter, melted
1 tbsp. vanilla
1 c. milk
--2ND LAYER:--
1/2 c. brown sugar
1/2 c. white sugar
1/4 c. cocoa
1 1/2 c. water
Sift 3/4 cup sugar, flour, baking powder, salt and 2 tablespoons cocoa. Stir
milk, melted butter and vanilla, mix well. Spread batter in greased 9 inch
square pan. Mix 1/2 cup brown sugar, 1/2 cup sugar, 1/4 cup cocoa. Sprinkle
over batter. Pour water over all. Bake at 350 degrees for 45 minutes, or when
cake top springs back to touch. Serve with vanilla ice cream. Lowry
SOUR CREAM CHOCOLATE CAKE
This recipe is very old and makes a very large cake or two medium size cakes.
2 1/2 c. flour
2 c. sugar
2 tsp. soda
6 tbsp. cocoa
1 tsp. salt
4 eggs
2 c. sour cream
1 tsp. vanilla
Sift flour, sugar, soda, cocoa and salt together in large mixing bowl. Make a
hollow in center of mixture. Beat eggs slightly; add the sour cream and
vanilla. Then add to dry mixture. Mix well. Pour into a greased and floured
large pan. Bake at 350 degrees until done. Ice with your favorite icing.
Glenwood
------------------------
2 1/2 c. flour
2 c. sugar
2 tsp. soda
6 tbsp. cocoa
1 tsp. salt
4 eggs
2 c. sour cream
1 tsp. vanilla
Sift flour, sugar, soda, cocoa and salt together in large mixing bowl. Make a
hollow in center of mixture. Beat eggs slightly; add the sour cream and
vanilla. Then add to dry mixture. Mix well. Pour into a greased and floured
large pan. Bake at 350 degrees until done. Ice with your favorite icing.
Glenwood
------------------------
CHOCOLATE OATMEAL CAKE
1 c. rolled oats, uncooked
1 1/2 c. boiling water
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 c. flour, sifted
1/2 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Mix rolled oats and boiling water together and let cool. Cream shortening with
sugar and eggs. Add oatmeal mixture along with flour, cocoa, baking soda, salt
and vanilla. Beat until smooth. Bake in 8 x 12 inch greased pan at 350 degrees
for 35 minutes. Wendell
1 1/2 c. boiling water
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 c. flour, sifted
1/2 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Mix rolled oats and boiling water together and let cool. Cream shortening with
sugar and eggs. Add oatmeal mixture along with flour, cocoa, baking soda, salt
and vanilla. Beat until smooth. Bake in 8 x 12 inch greased pan at 350 degrees
for 35 minutes. Wendell
GRANDMA'S CHOCOLATE CHIP CAKE
1 3/4 c. boiling water
1/2 c. margarine
1 c. quick oatmeal
Pour the boiling water over oatmeal and margarine. Let stand 10 minutes. --
CAKE:--
1 c. brown sugar
2 eggs
1 tsp. soda
1/4 tsp. salt
1 c. granulated sugar
1 3/4 c. flour
1 tbsp. cocoa
1 tsp. vanilla
Mix well. Add 1/2 cup chocolate chips, 1/2 cup chopped nuts. Bake at 350
degrees about 35 minutes. When cake is cool, cover with 1 minute chocolate
frosting. --FROSTING:--
5 tbsp. butter
6 tbsp. milk
1 1/2 c. granulated sugar.
Combine all in saucepan. Boil for 1 minute. Remove from stove, add 1/4 cup
chocolate chips. Beat until chips are melted. Spread on cooled cake.
Alexandria
1/2 c. margarine
1 c. quick oatmeal
Pour the boiling water over oatmeal and margarine. Let stand 10 minutes. --
CAKE:--
1 c. brown sugar
2 eggs
1 tsp. soda
1/4 tsp. salt
1 c. granulated sugar
1 3/4 c. flour
1 tbsp. cocoa
1 tsp. vanilla
Mix well. Add 1/2 cup chocolate chips, 1/2 cup chopped nuts. Bake at 350
degrees about 35 minutes. When cake is cool, cover with 1 minute chocolate
frosting. --FROSTING:--
5 tbsp. butter
6 tbsp. milk
1 1/2 c. granulated sugar.
Combine all in saucepan. Boil for 1 minute. Remove from stove, add 1/4 cup
chocolate chips. Beat until chips are melted. Spread on cooled cake.
Alexandria
STIR UP CHOCOLATE CAKE
1 egg, unbeaten
1/3 c. cocoa
1/2 c. shortening
1 1/2 c. flour
1/2 c. sour milk
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1 c. sugar
1/2 c. hot water
Sift flour, sugar, cocoa, soda and salt together. Put all ingredients together
in bowl. Beat until batter is smooth. Do not use mixer. Bake at 325 degrees
for about 50 minutes. Villard
1/3 c. cocoa
1/2 c. shortening
1 1/2 c. flour
1/2 c. sour milk
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1 c. sugar
1/2 c. hot water
Sift flour, sugar, cocoa, soda and salt together. Put all ingredients together
in bowl. Beat until batter is smooth. Do not use mixer. Bake at 325 degrees
for about 50 minutes. Villard
EASY CHOCOLATE CHERRY CAKE
1 box chocolate fudge cake mix
1 (20 oz.) cherry pie mix
1 tsp. almond flavoring
Make cake as directed on box, adding pie mix and flavoring. Bake 25 to 30
minutes at 350 degrees. --ICING:--
1 c. sugar
5 tbsp. butter
1/3 c. milk
1 c. chocolate chips
Carlos
1 (20 oz.) cherry pie mix
1 tsp. almond flavoring
Make cake as directed on box, adding pie mix and flavoring. Bake 25 to 30
minutes at 350 degrees. --ICING:--
1 c. sugar
5 tbsp. butter
1/3 c. milk
1 c. chocolate chips
Carlos
RED WALDORF ASTORIA CAKE
1/2 c. shortening
1 1/2 c. sugar
2 eggs
Cream together. Make paste of 2 ounce bottle red food coloring and 2
tablespoons cocoa. Add this mixture to creamed above. 1 c. buttermilk
1 tsp. soda
2 1/4 c. cake flour
1 tsp. salt
Sift dry ingredients and add alternately to first mixture. Add 1 teaspoon
vinegar and 1 teaspoon vanilla. Pour into two 9 inch layer pans. Bake at 350
degrees for 30 minutes. Let cool very well and then cut into four layers. --
WALDORF CAKE FROSTING:--
3 tbsp. flour
1 c. sugar
1 tsp. vanilla
1 c. milk
1 c. butter
Cook flour and milk until thickened. Cool. Cream sugar and butter until very
fluffy. Add flour mixture and blend. Alexandria
1 1/2 c. sugar
2 eggs
Cream together. Make paste of 2 ounce bottle red food coloring and 2
tablespoons cocoa. Add this mixture to creamed above. 1 c. buttermilk
1 tsp. soda
2 1/4 c. cake flour
1 tsp. salt
Sift dry ingredients and add alternately to first mixture. Add 1 teaspoon
vinegar and 1 teaspoon vanilla. Pour into two 9 inch layer pans. Bake at 350
degrees for 30 minutes. Let cool very well and then cut into four layers. --
WALDORF CAKE FROSTING:--
3 tbsp. flour
1 c. sugar
1 tsp. vanilla
1 c. milk
1 c. butter
Cook flour and milk until thickened. Cool. Cream sugar and butter until very
fluffy. Add flour mixture and blend. Alexandria
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