cakes recipes 3
155342 -- LEMON CHEESECAKE
1/4 c. butter
1 1/2 c. graham cracker crumbs
8 oz. cream cheese
1 pkg. lemon Jello
1 c. sugar
1 can evaporated milk
Mix melted butter and cracker crumbs in pie plate and press to shape. Bake 15 minutes in moderate oven. Cool. Cream cheese in mixer. Add sugar and Jello mixed with 1/4 cup water. Whip COLD milk until thick. Add cheese mixture. Fill baked crust and chill. Belleair, Florida
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155343 -- TOMATO SOUP CAKE
2 c. sifted cake flour or 1 3/4 c.
sifted all-purpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. hydrogenated shortening
1 can (10 1/2 oz.) condensed tomato
soup
2 eggs
Preheat oven to 350 degrees. Grease and flour 2 (8 inch) round layer pans. Sift dry ingredients together into large bowl. Add shortening and 1/2 can soup. Beat on medium speed of electric mixer 2 minutes (150 strokes per minute by hand). Add remaining soup and eggs. Beat 2 minutes more, scraping bowl frequently. Pour into pans. Bake 30 to 35 minutes. Let stand in pans 10 minutes; remove and cool on rack. Frost with Cream Cheese Frosting or use your favorite white frosting. --VARIATIONS:--
DATE AND NUT: Fold 1 1/2 cups chopped dates and 1 cup chopped walnuts into batter after mixing. Pour into greased and floured pan (9 x 5 x 3 inches). Bake in a 350 degree oven for about 1 hour. NUT OR RAISIN: Fold 1 cup chopped nuts or 1 cup chopped raisins into batter after mixing. Pour into 2 greased and floured 8-inch round layer pans. Bake in a 350 degree oven for 30 to 35 minutes. Dunedin, Florida
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155344 -- ITALIAN CREAM CAKE
1 stick butter
2 c. sugar
1/2 c. Crisco
1 c. buttermilk
2 c. flour
5 egg yolks
5 egg whites
1 tsp. soda
1 tsp. vanilla
1 c. nuts
1 can angel flake coconut
Cream shortening (butter and Crisco) and sugar. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture with buttermilk alternately. Stir in vanilla, coconut and nuts. Fold in beaten egg whites. Bake in greased and floured pans at 350 degrees for 25 minutes for layers. Serves 8 to 10. Largo, Florida
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155345 -- WHIPPED CREAM CAKE
1 sponge or pound cake (loaf size)
2 1/2 tbsp. flour
3/4 c. sugar
Pinch of salt
1/2 c. orange juice
Juice of 1/2 lemon
1 beaten egg
Sm. piece butter
In double boiler, boil to custard above ingredients. Set aside to cool. Split 2 layers of cake (now 4). When mixture cools, add 1/2 pint of heavy cream whipped. Spread filling between each layer, on top and on sides. REFRIGERATE OVERNIGHT. Dunedin, Florida
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155346 -- CARROT CAKE
2 c. sugar
1 1/2 c. cooking oil
4 eggs
2 c. cake flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 c. grated carrots
1 c. chopped pecans
1/2 to 1 c. raisins
Put sugar, oil and eggs in a mixing bowl and beat well. Sift the flour, baking soda, salt and cinnamon together and add to mixture slowly while beating. After it is well blended add raisins, carrots and pecans. Pour batter into 3 greased, 9-inch layer cake pans. Preheat oven to 325 degrees and bake for 30 - 45 minutes. Cool on racks, then ice with frosting below. --FROSTING:--
1 c. butter or oleo
8 oz. cream cheese
1 lb. confectioners' sugar
2 tsp. vanilla
Mix butter with cream cheese. When well blended, slowly blend in sugar and vanilla. Pat Moore
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155347 -- HAWAIIAN WEDDING CAKE
--CAKE:--
2 c. flour
2 c. sugar
2 tsp. baking soda
1/2 tsp. salt
1 (20 oz.) can crushed pineapple,
undrained
2 eggs
1 c. chopped walnuts
--FROSTING:--
2 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
2 tbsp. milk
1 tsp. vanilla
Mix all cake ingredients, pour into oblong or bundt pan. Bake at 350 degrees for 30 minutes or until done. Frost when cool.
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155348 -- ICE CREAM CAKE
24 Oreos, crushed
1/4 c. butter, melted
1/2 gal. ice cream
8 oz. Cool Whip
1/2 c. butter
1 1/2 sq. unsweetened chocolate
2/3 c. sugar
1 tsp. vanilla
2/3 c. evaporated milk
1/2 tsp. salt
Mix Oreos and 1/4 c. melted butter; spread in 9 x 13 inch pan and freeze until set. Layer ice cream over crust and freeze. Melt 1/2 cup butter and unsweetened chocolate on low heat. Add sugar, vanilla, milk and salt. Bring to a boil and cook until thickened. Cool, pour over frozen ice cream and freeze. Spread Cool Whip topping and freeze.
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155349 -- APPLE CAKE
1 c. chopped walnuts
4 - 5 apples, peeled and diced
1 c. Crisco oil
2 c. sugar
2 tsp. vanilla
3 eggs, well-beaten
3 c. flour
1 tsp. salt
1 tsp. baking soda
Mix Crisco oil, sugar, eggs. Add dry ingredients. Add walnuts and apples. Bake at 325 degrees for 70 minutes in tube pan.
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155350 -- STRAWBERRY DREAM CAKE
1 pkg. white cake mix, no pudding
1 (3 oz.) pkg. strawberry Jello
2 tbsp. flour
4 eggs
1/2 c. water
5 oz. frozen strawberries, thawed
1/2 c. oil
1 tsp. vanilla
Mix together cake mix, Jello, flour, eggs and water. Beat at medium speed for 2 minutes. Add strawberries and juice. Beat 1 minute. Add oil and beat 1 minute. Makes 6 cup cakes and 9 x 13 inch cake. --FROSTING:--
Beat together 1/2 cup butter, 1 pound powdered sugar, 5 ounce thawed berries, 1 teaspoon vanilla. If frosting is too thick add a little milk.
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155351 -- TEXAS CAKE
2 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 c. sour cream
1 tsp. vanilla
2 sticks butter
1 c. water
4 tbsp. cocoa
Mix first 7 ingredients. Then bring to a boil butter, water and cocoa. Mix all together, dry and wet ingredients. Pour into a greased cookie sheet with sides 11 x 17 x 1 inch. Bake 20 to 25 minutes at 350 degrees. --ICING:--
1 stick butter
4 tbsp cocoa
6 tbsp. milk
1 box confectioners' sugar
1 tsp. vanilla
1 c. nuts
Melt butter, cocoa, milk. Add sugar, vanilla and nuts. Put icing on shortly after cake comes out of the oven.
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155352 -- EASY CHOCOLATE CAKE
Sift and mix together. 1 1/2 c. flour
1 c. sugar
1 tsp. baking soda
3 tbsp. cocoa
1 tsp. salt
Add: 1 tsp. vanilla
1 tsp. vinegar
1 c. warm water
5 tbsp. melted shortening
Mix together and bake in an 8 inch square pan at 350 degrees for 45 minutes. --MILE HIGH FROSTING:--
1 c. white Karo syrup
1 egg white
2 tsp. vanilla
Beat until stands in peaks in electric mixer. Spread on cooled cake.
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155353 -- MY MOM'S TOMATO SOUP CAKE
2 c. flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 c. vegetable shortening
1 can tomato soup
2 eggs
1/4 c. water
1 c. raisins
1 c. chopped nuts
Sift dry ingredients together. Add shortening and soup. Beat at low speed 2 minutes. Add eggs and water; beat at medium speed 2 minutes. Stir in raisins and nuts. Pour into 10 inch tube pan (greased and floured). Bake at 350 degrees for 45 - 50 minutes. Frost with cream cheese frosting when cool.
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155354 -- SHOO FLY CAKE
4 c. flour
2 c. sugar
1 c. shortening
2 c. warm water
1 c. baking molasses
1 tsp. baking soda
Mix flour, sugar, and shortening together; reserve 1 cup crumbs. Mix water, molasses and baking soda. Combine the two mixtures; put in 13 x 9 inch baking dish. Sprinkle the reserved crumbs over the top. Bake at 350 degrees for 45 minutes.
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155355 -- JEWISH APPLE CAKE
4 apples, peeled and sliced
4 tsp. cinnamon
2 c. sugar
2 c. flour
4 tsp. baking powder
1 c. oil
4 tsp. vanilla
4 eggs
1 c. chopped nuts
In medium bowl, combine apples with cinnamon, 1/4 cup of the sugar and nuts. In large bowl mix remaining ingredients until batter is smooth. Grease 10 inch tube pan. Pour small amount of batter into pan. Place layer of apples and nuts on top. Continue layering ending with batter. Bake at 350 degrees for 1 1/2 hours. Test with toothpick until batter is dry. Cool in pan 30 minutes.
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155356 -- TURTLE CAKE
1 (14 oz.) bag caramels
1/2 c. margarine
2/3 c. evaporated milk
1 c. chocolate chips
1 c. pecans, broken up
1 box German chocolate cake mix,
prepared according to pkg.
directions
Melt caramels in your microwave according to manufacturer's directions. Add margarine and evaporated milk. Pour 1/2 of cake batter in a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 12 to 15 minutes. Pour caramel mixture over baked cake, sprinkle with chocolate chips and broken pecans. Pour remaining batter over all and bake for an additional 25 - 35 minutes or until cake tests done.
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155357 -- DAD'S CHEESECAKE
--CRUST:--
2 c. all-purpose flour
1/4 c. sugar
Grated peel of 1/2 lemon
1 egg, beaten
2/3 c. butter, firm
Sift flour in large bowl. Add sugar and lemon peel. Cut in butter until crumbly. Add egg and work to form smooth dough. Refrigerate 30 minutes. Preheat oven to 475 degrees. Roll dough to 1/4 inch thickness. Press into 8 x 3 inch pan. --FILLING:--
1 1/2 lb. cream cheese, softened
1 c. sour cream
2/3 c. sugar
2 tbsp. flour
5 egg yolks
3 egg whites
Finely grated peel and juice of lemon
and orange
1/2 tsp. vanilla
Beat cream cheese, sour cream, sugar, egg yolks and egg whites in large bowl. Stir in peel and juices and vanilla. Beat smooth. Spoon into crust. Bake 15 minutes at 475 degrees. Bake 50 more minutes at 275 degrees.
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155358 -- CHEESECAKE
--CRUST:--
1 box Zwiebach
2 tbsp. margarine
2 tbsp. sugar
1 1/2 tsp. cinnamon
Crush Zwiebach and mix crumbs with margarine and sugar and cinnamon. Press into bottom of springform cake pan and up sides. --FILLING:--
3 tbsp. flour
Pinch salt
1 1/2 c. sugar
18 oz. cream cheese
6 eggs, separated
1 1/2 c. sour cream
1 tsp. vanilla
Sift together flour, salt and sugar. Cream thoroughly with cream cheese. Beat egg yolks and add in flour and cream cheese mix. Beat in sour cream and vanilla. Beat egg whites until stiff, gradually adding 3 tablespoons sugar. Fold into cheese mixture. Bake for 1 hour at 300 - 325 degrees. Turn off heat and let cool in oven. Top with strawberry glaze.
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155359 -- ROCKY ROAD
1 (12 oz.) pkg. chocolate chips
2 c. dry roasted peanuts
1 tin Eagle Brand milk
2 tbsp. margarine
1 (10 oz.) pkg. miniature marshmallows
Melt chips with Eagle Brand milk in double boiler. Remove from heat. In large bowl, combine marshmallows and nuts. Fold in chocolate mixture. Spread on wax paper. Line 13 x 9 inch pan with wax paper. Chill 2 hours. Peel off wax paper. Cut in squares at room temperature.
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155360 -- SCRIPTURE CAKE
2/3 c. Psalms 55:21
2 c. Ecclesiastes 5:12
3 c. Exodus 29:2
2 tsp. I Corinthians 5:6
1/4 tsp. Matthew 5:13
1 c. I Corinthians 3:2
1/2 tsp. Jeremiah 1:11
6 Job 6:6
Combine.
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155361 -- ICING
1 lb. box powdered sugar
1 (8 oz.) pkg. cream cheese
1 stick margarine
2 tsp. vanilla
Beat butter and cream cheese until light. Beat in sugar a little bit at a time. Add vanilla. This icing doesn't get hard.
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155362 -- DEVIL'S FOOD CAKE
2 c. sugar
1/4 lb. butter or margarine
1/2 c. cocoa
2 eggs
2 c. flour
1/2 c. buttermilk
1 tsp. soda
1 c. boiling water
Vanilla
Bake at 350 degrees for 45 minutes. Cream butter and sugar. Add eggs and then cocoa. Add flour and buttermilk. Pour boiling water over soda and add immediately.
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155363 -- CHOCOLATE CHIP DATE CAKE
1 1/2 c. diced dates
1 tsp. baking soda
1 c. plus 3 tbsp. hot water
1 c. sugar
1 c. butter or margarine
2 beaten eggs
1/2 tsp. salt
2 c. flour
1 tbsp. cocoa
1 tbsp. vanilla
1 c. chocolate chips
1/2 c. chopped nuts
Place dates in small bowl. Add soda and hot water. Let stand 10 minutes. Cream sugar and butter. Add eggs and beat well. Sift flour, salt and cocoa together. Add dry ingredients to sugar and butter to mixture in small amounts, alternating with date mixture. Add vanilla and mix well. Fold in 1/2 cup of chocolate chips. Pour into greased and floured 9 x 13 inch pan. Sprinkle remaining chocolate chips and nuts over top. Bake at 350 degrees for 40 to 45 minutes.
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155364 -- CHOCOLATE CHERRY CAKE
1 pkg. (18 to 25 oz.) fudge cake mix
1 (21 oz.) can cherry pie filling
1 tsp. almond extract
2 beaten eggs
Grease and flour 13 x 9 x 2 inch pan. Combine cake mix, pie filling, almond extract and eggs. Stir by hand until well mixed. Pour into prepared pan. Bake at 350 degrees for 20 to 30 minutes. --FROSTING:--
1 c. sugar
5 tbsp. butter or margarine
1/3 c. milk
1 c. semi-sweet chocolate chips
Combine all ingredients except chocolate chips. Boil, stirring constantly 1 minute. Remove from heat. Stir in chocolate chips until smooth. Pour over partially cooled cake.
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155365 -- GREEN MINT CAKE
1 pkg. white or yellow cake mix
(without pudding in mix)
4 eggs
1 pkg. instant vanilla pudding
1/2 c. orange juice
1/2 c. vegetable oil
1/4 c. water
1/4 c. green creme de menthe
1 tbsp. vanilla
1 sm. can (5 1/4 oz.) Hershey
chocolate syrup
Heat oven to 350 degrees. Use tube or bundt pan. Combine all ingredients except chocolate syrup. Beat about 4 minutes. Pour 2/3 batter into baking pan. Mix chocolate syrup with remaining batter. Pour over batter in pan, but do not mix. Bake 45 minutes. Cool and pour chocolate icing over cake.
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155366 -- GELATIN POKE CAKE
1 pkg. white cake mix
1 pkg. (3 oz.) Jello, lemon or red
1 c. boiling water
1 c. cold water
Cool Whip
Prepare cake mix as directed on package. Bake in 9 x 13 inch pan. Cool 15 minutes. Poke warm cake with a fork at half inch intervals. Spoon warm gelatin over cake. Chill 3 to 4 hours. Top with whipped topping. Serves 12.
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155367 -- GRANDPA'S YELLOW CAKE
2/3 c. soft shortening (half butter)
1 1/2 c. sugar
3 eggs
2 1/4 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
1 1/2 tsp. vanilla
Cream butter and shortening; beat in eggs. Sift together dry ingredients and add to mixture. Stir in milk and vanilla. Bake in 2 (9 inch) layer pans for 25 to 30 minutes in a 350 degree oven. Frost with your favorite chocolate frosting.
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155368 -- 7-UP CAKE
3 sticks soft butter
3 c. sugar
5 eggs (one at a time)
2 tsp. lemon extract
3 c. cake flour
3/4 c. 7-Up
Put in tube pan, greased and floured. Bake at 325 degrees for 1 hour and 15 minutes.
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155369 -- LEMON CAKE
1 pkg. lemon cake mix
1 sm. pkg. lemon Jello
4 eggs
3/4 c. cooking oil
3/4 c. water
Mix cake per directions and place in 9 x 12 inch pan. Bake at 350 degrees for 45 minutes. --TOPPING:--
1/2 c. lemon juice
1 1/2 c. powdered sugar
1 tbsp. melted butter
Make holes in cake and pour above all over cake while warm.
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155370 -- UGLY DUCKLING CAKE
1 pkg. yellow cake mix
1 pkg. Jello, dry
1 (16 oz.) can fruit cocktail,
including syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar
1/2 c. chopped nuts
Blend all ingredients together except sugar and nuts. Pour into 9 x 13 inch casserole. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes. Cool 15 minutes. --GLAZE:--
1/2 c. butter
1/2 c. sugar
1/2 c. evaporated milk
Boil for 2 minutes. Stir in coconut. Pour glaze over cake.
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155371 -- SHERRY PRUNE CAKE
1 c. oil
1/2 c. sherry
1/2 c. milk
3 eggs
2 c. flour
2 c. sugar
1 c. cooked prunes, cooled & chopped
1 tsp. each: salt, baking powder,
baking soda, nutmeg, cloves,
allspice, cinnamon
1 c. chopped walnuts
Combine sherry and milk. Add oil and eggs and mix well. Add rest of ingredients and mix well. Bake in a tube or bundt pan at 325 degrees for 1 to 1 1/2 hours or until it tests done.
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155372 -- AMBROSIA CAKE
1 pkg. yellow cake mix, pudding type
1/2 c. vegetable oil
1 can (11 oz.) mandarin oranges,
undrained
4 eggs
1 can (20 oz.) crushed pineapple,
undrained
1 lg. pkg. instant vanilla pudding mix
1 (9 oz.) carton Cool Whip
In a large mixer bowl, on low speed for 30 seconds, blend cake mix, oil, mandarin oranges and eggs. Beat on medium speed for 2 minutes. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Cool in pan. TOPPING: Combine pineapple and pudding mix. Let stand 5 minutes. Add Cool Whip. Frost cake when cool. Refrigerate.
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155373 -- BANANA CAKE
2 eggs, beaten
1 1/2 c. sugar
1/2 c. butter
2 c. flour
1/2 c. sweet milk
2 tsp. baking powder
Pinch of salt
3 med. bananas, mashed
1 tsp. soda (in bananas)
1/4 tsp. vanilla
Cream butter, sugar and beaten eggs. Sift flour several times. Add salt and baking powder to flour. Add milk and flour alternating, beginning and ending with flour. Add vanilla and bananas (soda mixed in bananas). Bake at 325 to 350 degrees for about 20 minutes. Makes 2 layers.
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155374 -- CAKE THAT NEVER LASTS
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple &
juice
3 diced, ripe bananas (the riper the
better)
1 c. chopped nuts
1 1/2 c. vegetable oil
3 eggs
Stir all ingredients together with wooden spoon. DO NOT BEAT. Bake in tube pan or loaf pans at 325 degrees for 45 to 60 minutes. Check with toothpick. Sprinkle with powdered sugar (optional).
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155375 -- FRESH COCONUT POUND CAKE
1 c. butter, softened
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 carton (8 oz.) dairy sour cream
1 c. fresh (or frozen, thawed) coconut
1 tsp. vanilla extract
1 tsp. coconut extract
--ICING:--
1/2 c. vegetable shortening
1 lb. box of confectioners' sugar
1/4 c. water
1/8 tsp. salt
1 tsp. vanilla
Cream together butter and sugar; beat until mixture is light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, soda and salt. mix well; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in the coconut and both flavorings. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 20 minutes or until wooden pick inserted in the center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and cool completely before icing or cutting. To make icing, combine all ingredients in large bowl and mix at high speed until fluffy. Frost top and sides. Yield: 16 servings.
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155376 -- MOIST & CREAMY COCONUT CAKE
1 pkg. (2-layer size) yellow cake mix
or pudding-included cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
3 1/2 c. or 1 container (8 oz.) Cool
Whip whipped topping, thawed
Prepare cake mix as directed on package, baking in 13 x 9 inch pan. Cool 15 minutes; then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 cup of the coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup of the coconut into whipped topping and spread over cake. Sprinkle e with remaining coconut. Chill overnight. Store leftover cake in the refrigerator.
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155377 -- PUMPKIN CAKE
1 lg. can pumpkin
13 oz. can evaporated milk
3 eggs
1 c. sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice mix
1 yellow cake mix
1 1/2 cubes butter
Nuts (opt.)
Mix pumpkin, milk, eggs, sugar, salt and spice together. Pour into a 9 x 13 inch pan. Sprinkle dry cake mix over top. Melt butter and drizzle over top of cake mix. Sprinkle on nuts. Bake at 350 degrees for approximately 50 minutes or until brown. Top with whipped cream if desired.
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155378 -- PUMPKIN CAKE ROLL
--CAKE:--
3 eggs
1 c. sugar
2/3 c. cooked pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
--FILLING:--
1 c. confectioners' sugar
2 pkgs. (3 oz. each) cream cheese
4 tbsp. butter
1/2 tsp. vanilla
To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15 x 10 x 1 inch jelly roll pan. Bake at 375 degrees for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners' sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 inch of edges. Roll back up; chill. Dust with additional confectioners' sugar before serving. Yield: 10 to 12 servings.
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155379 -- 14 CARAT CAKE
2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. grated raw carrots
1 (8 oz.) can crushed pineapple
1/2 c. chopped nuts
Sift flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs; mix well. Stir in carrots, drained pineapple and nuts. Turn into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool and frost. --FROSTING:--
1/2 c. butter
6 oz. cream cheese
1 tsp. vanilla
1 lb. powdered sugar
1/4 c. coconut
1/4 c. raisins
Cream butter, cream cheese and vanilla, beat well. Add sugar a little at a time. When blended, add coconut and raisins.
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155380 -- CAKE IN A CUP
Fill each cup (cone) with a scant 1/4 cup of batter - suggestions below. Place remaining batter in regular muffin cups. Bake at 350 degrees for 30 to 35 minutes. Cool and frost, if desired. --SUGGESTIONS:--
GINGERBREAD MIX: Add 1 cup of raisins. NUTTY BROWNIE CUPS: Make brownie mix and add 1 cup chopped walnuts. SNACK CUPS: Make any snack cake mix and add 1 cup chopped peanuts. Bake any of these as above. Also, try blueberry, bran or corn muffin mixes.
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155381 -- SPICE TRADER'S REWARD
1/2 c. shortening
1/2 c. granulated sugar
1 beaten egg
2 1/2 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp.dry mustard
1/2 tsp. cloves
1/2 tsp. salt
1 c. molasses
1 c. hot sherry
Cream shortening and sugar and add beaten egg. Sift in dry ingredients, adding alternately with molasses combined with sherry. Beat until smooth. Pour into greased oblong pan or 2 (9 inch) layer pans. Bake for 45 minutes (30 minutes in layer pans) in 350 degree oven. Serve plain with whipped cream or with chocolate icing.
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155382 -- CHEESE CAKE
1 lb. cottage cheese
1 c. sugar
1 tbsp. butter
3 egg yolks, beaten
1 tbsp. flour
1 sm. can milk
1 tsp. vanilla
3 egg whites, beaten
Mash the cheese; mix in sugar, butter, flour and egg yolks. Add milk, beaten egg white and vanilla. --CRUST:--
Crush 24 graham crackers. Mix 1/4 cup melted butter, 6 tablespoons of sugar and 1/4 teaspoon cinnamon. Mix well. Put 1/2 of the mixture in bottom of 8 1/2 x 9 inch pan. Put in cheese mixture and cover with the rest of the crackers mixture. Bake at 375 degrees for 45 minutes. For best results, when cake is cooling, turn it upside down and place on a dish. Parkers Praire
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155383 -- DESSERT CAKE
1 pkg. Jiffy cake mix
Make as directed on package. Bake in 9 x 13 inch pan. Bake 20 minutes, cool. 1 (8 oz.) pkg. cream cheese, softened
1 c. milk
1 lg. pkg. lemon pudding
1 lg. can pineapple, drained
Beat cream cheese and milk until smooth. Add drained pineapple to mixed pudding (mixed according to directions). Add to cheese mixture. Pour over cake and cover with Cool Whip. Chill overnight. Glenwood
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155384 -- MOIST'N CREAMY COCONUT CAKE
1 (2 layer size) pkg. yellow cake mix
(pudding included in cake mix)
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
3 1/2 c. or 1 (8 oz.) container Cool
Whip, whipped topping, thawed
Prepare cake mix as directed on package. Bake in 9 x 13 inch pan. Cool 15 minutes. Then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 cup of the coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup of coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator. Hancock
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155385 -- ZUCCHINI CHOCOLATE CAKE
1 1/2 c. margarine or 1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk
1 tsp. salt
2 1/2 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. soda
2 c. zucchini, shredded
Cream together shortening and sugar. Add eggs, vanilla and sour milk; mix. Add dry ingredients and zucchini. Spoon into greased and floured 9 x 13 inch pan. Sprinkle 1/4 cup chocolate chips and 1/3 cup nuts. Bake 40 to 45 minutes at 325 degrees. Sedan
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155386 -- CARROT CAKE
2 c. flour
2 tsp. cinnamon
2 tsp. soda
4 eggs, unbeaten
3 c. carrots, shredded
2 c. sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 c. vegetable oil
1 c. walnuts
Sift dry ingredients together. Add eggs and oil and mix in mixer. Stir in carrots and nuts. Pour into 9 x 13 inch greased and floured pan. Bake at 350 degrees for 45 minutes. --FROSTING:--
1 (3 oz.) pkg. cream cheese
1 tsp. vanilla
1 tbsp. milk
1 stick butter
2 c. powdered sugar
Mix together and spread on cake. Alexandria
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155387 -- CARROT CAKE - CUPCAKES
--CAKE:--
2 c. sugar
1 1/2 c. vegetable oil
3 eggs
2 tsp. vanilla
2 1/4 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 c. coconut flakes
2 c. carrots, shredded
1 (8 oz.) can crushed pineapple (do
not drain)
1 c. walnuts, chopped (optional)
Mix first 4 ingredients in a bowl with a wooden spoon. Mix together next four ingredients and add to first 4 ingredients. Add last 4. For cake use 9 x 13 inch greased pan. Bake at 350 degrees for about 50 minutes. --FROSTING:--
6 oz. cream cheese
1/2 c. (1 stick) butter
1/4 c. milk
2 tsp. vanilla
1/4 tsp. salt
3 to 4 c. powdered sugar (or more if
needed to achieve desired
consistency)
NOTE: I usually make at least 1 1/2 times the amount called for in the frosting recipe so as to assure the coverage isn't skimpy. For Cupcakes: Use cupcake liners with cupcake tins. Bake at 375 degrees for 15 to 20 minutes. Makes 25 to 40 cupcakes (possibly more). Let cool before frosting. Starbuck
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155388 -- MINCEMEAT FRUITCAKE
2 eggs
1 (28 oz.) ready to use mincemeat
16 oz. mixed candied fruit (about 2
c.)
1 (14 oz.) can sweetened condensed
milk
1 c. pecans, coarsely chopped
2 1/2 c. all-purpose flour
1 tsp. baking soda
Heat oven to 300 degrees. Generously grease and flour 12 cup Bundt cake pan or tube pan 10 x 4 inches. Beat eggs slightly in large bowl. Stir in mincemeat, candied fruit, sweetened condensed milk and pecans. Stir in flour and soda. Pour batter into pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 50 minutes. Cool 15 minutes; remove from pan. Cool completely. Elbow Lake
------------------------
155389 -- TOMATO SOUP CAKE
1 1/2 c. white sugar
1/2 c. shortening
2 eggs
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. soda
1 tsp. baking powder
2 tsp. vanilla
1 can tomato soup
1/2 can water
1 c. raisins
1 c. nuts, chopped
Cream sugar and shortening; add eggs, vanilla and tomato soup. Mix well. Sift in combined dry ingredients alternately with water. Add raisins and nuts last. Bake one hour at 350 degrees in large loaf pan or jelly roll pan. This is not a "fancy dessert" but a tasty and nourishing cake that makes a big hit, especially with men and small fry. Do not frost. As a dessert, top with whipped cream or ice cream. Hoffman
------------------------
155390 -- SPICE CAKE
1 1/4 c. flour
1 c. brown sugar
1/4 c. cornstarch
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
Mix all dry ingredients in a 9 inch square pan with a fork. Add and stir in: 1/3 c. oil
1 tbsp. vinegar
1 c. water
Mix well. Bake at 350 degrees for 30 minutes, cool. Frost with Caramel Frosting. --CARAMEL FROSTING:--
1/4 c. oleo
1/2 c. brown sugar
Stir over low heat for 2 minutes. Add 2 tablespoons milk and bring to a boil. Remove from heat. Add 3/4 cup plus 3 tablespoons powdered sugar. Ashby
------------------------
155391 -- OATMEAL CAKE
1 c. white sugar
1 c. brown sugar
1/2 c. shortening
1 1/2 c. boiling water
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. soda
1 1/2 c. flour
1 c. oatmeal
Pour boiling water into oatmeal. Cream shortening and sugar. Add egg and beat well. Add vanilla. Add oatmeal mixture to rest of batter. Sift flour, cinnamon and soda and add to all. Mix well and bake in 9 x 13 x 2 inch pan at 350 degrees for 35 minutes. Brown sugar frosting is good on this cake. Alexandria
------------------------
155392 -- THE BEST BANANA CUPCAKES
1 1/2 c. sugar
1/2 c. butter
2 eggs
2/3 c. buttermilk
1 1/2 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 or 3 mashed bananas
1 tsp. vanilla
Mix the soda into the buttermilk and stir hard until it foams good. Then mix in order given. Bake in 350 degree oven for 20 minutes. Elbow Lake
------------------------
155393 -- CRANBERRY CAKE
2 c. flour
1 c. sugar
2 tsp. baking powder
1 c. sweet milk
Dash of salt
4 tbsp. butter, melted
2 c. raw cranberries
--SAUCE:--
1 c. sugar
1 c. cream
1/2 c. butter
1 tsp. vanilla
Combine sugar, salt, baking powder and milk. Add flour and cranberries and butter. Bake at 350 degrees in 9 x 13 inch pan. Serve with warm sauce. Boil sauce mixture for 5 minutes. Herman
------------------------
155394 -- SPICY CRANBERRY
1/2 c. shortening
1 c. brown sugar
2 eggs
1 1/2 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. soda
1/2 c. sour cream or buttermilk
1/2 c. nuts, chopped
1/2 c. canned cranberry sauce
Cream shortening and brown sugar. Add eggs, sift flour, cinnamon, nutmeg and soda. Add the creamed mixture with sour cream and cranberry sauce. Bake in muffin pans at 350 degrees 20 to 25 minutes. Hoffman
------------------------
155395 -- MANDARIN ORANGE CAKE
--CAKE:--
1 yellow cake mix
1/3 c. oil
3 eggs
1 can mandarin oranges with juice
--FROSTING:--
1 (12 oz.) tub Cool Whip
1 (20 oz.) can crushed pineapple with
juice
1 sm. pkg. instant vanilla pudding
Mix all cake ingredients together for 2 minutes. Bake according to box directions. Cool cake. Mix all frosting ingredients together and frost cake. Ashby
------------------------
155396 -- RAW APPLE CAKE
2 c. sugar
4 c. apples, sliced
2 c. flour
1 1/2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
2 eggs, beaten
1 scant c. oil
2 tsp. vanilla
1 c. nuts
Sprinkle sugar over apples, sift dry ingredients together and add to apples. Add remaining ingredients and stir only until well mixed. Bake in 9 x 13 inch pan at 350 degrees for 45 minutes. Morris
------------------------
155397 -- STRAWBERRY SHORTCUT CAKE
1 c. miniature marshmallows
2 c. frozen strawberries in syrup
1 (3 oz.) pkg. strawberry Jello
1 pkg. white cake mix (with pudding)
1 c. water
1/2 c. oil
2 eggs
Grease a 9 x 13 inch pan. Sprinkle marshmallows evenly over bottom. Combine strawberries and syrup with dry Jello, set aside. In large bowl, combine cake mix, water, oil and eggs. Blend at low speed until moistened. Beat 2 minutes on high speed. Pour batter evenly over the marshmallows in pan. Spoon strawberry mixture over batter evenly. Bake at 350 degrees 35 to 45 minutes or until toothpick inserted in center comes out clean. Serve with ice cream or whipped cream. Alexandria
------------------------
155398 -- DUMP CAKE
1 c. pie filling (cherry, blueberry or
strawberry)
1 c. crushed pineapple
1 box cake mix (any flavor)
1 1/4 stick margarine, sliced
1/2 c. nuts
1/2 to 3/4 c. coconut (flaked)
Spread filling in 9 x 13 inch pan. Scatter pineapple over fruit. Sprinkle cake mix over filling. Drop slices of margarine on cake. Scatter nuts and coconut on top. Do not stir. Bake at 350 degrees for 40 minutes. Hoffman
------------------------
155399 -- DELUXE PINEAPPLE CAKE
1 pkg. yellow or white cake mix
1 lg. can crushed pineapple
1/2 c. milk
1 pkg. instant vanilla pudding
2 c. cream, whipped
1 c. coconut, toasted to light brown
Bake cake according to directions on package. As soon as cake is removed from oven, poke holes all over it with large 2 tined fork. Spread the crushed pineapple over it, juice and all. When cake has cooled, mix milk and pudding and fold in whipped cream. Spread over cake and top with toasted coconut. Refrigerate for 8 to 10 hours. Keeps very well in refrigerator. Wheaton
------------------------
155399 -- DELUXE PINEAPPLE CAKE
1 pkg. yellow or white cake mix
1 lg. can crushed pineapple
1/2 c. milk
1 pkg. instant vanilla pudding
2 c. cream, whipped
1 c. coconut, toasted to light brown
Bake cake according to directions on package. As soon as cake is removed from oven, poke holes all over it with large 2 tined fork. Spread the crushed pineapple over it, juice and all. When cake has cooled, mix milk and pudding and fold in whipped cream. Spread over cake and top with toasted coconut. Refrigerate for 8 to 10 hours. Keeps very well in refrigerator. Wheaton
------------------------
155400 -- RHUBARB CAKE
1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1 c. buttermilk
2 c. flour
1 tsp. soda
1/2 tsp. salt
2 c. rhubarb, chopped
Beat brown sugar and shortening with mixer. Mix rest by hand. Top with: 1/2 c. white sugar
1 tbsp. cinnamon
Bake in 350 degree oven for 40 minutes. Ashby
------------------------
155401 -- RHUBARB CAKE
1 1/2 c. brown sugar
1/2 c. shortening
2 eggs
1 c. sour milk or buttermilk
1/2 tsp. salt
1 tsp. baking soda
2 c. flour
1 tsp. vanilla
2 c. rhubarb, chopped
1/2 c. nuts (optional)
Cream sugar and shortening. Add eggs, beat well. Add sifted dry ingredients alternately with milk and vanilla. Add rhubarb and nuts. Pour into greased 9 x 13 inch pan. Top with mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Bake 30 to 45 minutes in a 350 degree oven. Morris
------------------------
155402 -- RHUBARB CREAM CAKE
1 yellow cake mix
3 c. fresh rhubarb
1 c. sugar
2 c. whipping cream
Prepare cake mix as package directs. Pour into greased and floured 9 x 13 inch pan. Arrange rhubarb evenly on top of cake batter. Sprinkle on sugar. Pour 2 cups cream evenly over mixture. Bake at 350 degrees for 40 to 45 minutes. A delicious custard forms at the bottom as cake bakes. Serve warm. Store in refrigerator. Wheaton
------------------------
155403 -- RHUBARB CREAM CAKE
1 pkg. white cake mix
3 c. fresh or frozen rhubarb
1 c. sugar
2 c. whipping cream
Prepare cake mix as on box and pour into greased bottom only of a 9 x 13 inch pan. Do not bake. Put rhubarb on batter then sprinkle the sugar on rhubarb. Pour whipping cream over this. Bake at 350 degrees for 40 to 50 minutes, a custard forms in the bottom of the pan. Store in refrigerator. Browns Valley
------------------------
155404 -- RHUBARB CAKE
1/2 c. white sugar
1 c. brown sugar
1/2 c. butter
1 egg, beaten
2 c. flour
1 c. buttermilk
1 tsp. soda
1/4 tsp. salt
Mix together in order given. Put 3 cups rhubarb on bottom of greased 9 x 13 inch pan. Spread dough over top of rhubarb. Top with mixture of 1/4 cup white sugar and 1 teaspoon cinnamon mixed together. Bake at 350 degrees for 45 minutes or until done. Wheaton
------------------------
155405 -- BANANA CAKE
1 1/4 c. flour
2/3 c. sugar
1/4 c. cornstarch
1 tsp. soda
1/2 tsp. salt
Mix all dry ingredients in a 9 inch square pan with a fork. Add and stir in: 1 c. mashed bananas
1/3 c. oil
1 egg
1 tbsp. vinegar
1 tsp. vanilla
Mix well with fork. Bake at 350 degrees for 30 to 35 minutes, cool. --LEMON FROSTING:--
1/3 c. soft oleo
1 1/2 c. powdered sugar
1 tbsp. lemon juice
Blend. Ashby
------------------------
155406 -- BANANA CAKE
2 c. cake flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 c. sugar
1/2 c. shortening
1 tsp. vanilla
1/2 c. minus 2 tbsp. sour milk or
buttermilk
1 c. bananas, mashed
2 eggs
1/2 c. nuts
Mix shortening and sift in dry ingredients. Add 1/4 cup milk, bananas and beat. Add eggs, nuts and the remainder of milk. Beat until well mixed. Pour into 9 inch loaf pan. Bake at 375 degrees until done, approximately 1 hour. Serve with whipped cream.
------------------------
155407 -- MRS. ORR'S CHOCOLATE CAKE
2 c. sugar
3/4 c. butter
1 1/2 c. boiling water
2 eggs, beaten
1 tsp. vanilla
2 c. flour
1/2 c. cocoa
1/2 tsp. salt
2 tsp. soda
Cream sugar and butter together. Add water and mix well. Blend dry ingredients together and add, mix well. Add eggs and vanilla. Bake in a greased 9 x 13 inch pan at 350 degrees for 35 minutes. Elbow Lake
------------------------
155408 -- RED DEVILS FOOD CAKE
2 c. sugar
3/4 c. shortening
2 eggs
1 c. buttermilk
1 tsp. vanilla
2 1/2 c. flour
1/2 c. cocoa
2 tsp. soda
1 tsp. salt
1 c. boiling water
Cream sugar and shortening, add 2 eggs. Alternate flour mixture with buttermilk. Add water last. Bake at 350 degrees. Miltona
------------------------
155409 -- CHOCOLATE CAKE
2 c. sugar
2/3 c. shortening
2 eggs
2 sqs. chocolate
2/3 c. sour milk or buttermilk
2 1/2 c. flour (use cake flour)
1 tsp. salt
1 tsp. vanilla
2 tsp. soda (in 1 c. boiling water)
(Add this last)
Mix all together and pour into 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Frost with your favorite frosting. Glenwood
------------------------
155410 -- CHOCOLATE PISTACHIO CAKE
1 pkg. white cake mix
1 pkg. instant pistachio pudding
1/2 c. orange juice
1/2 c. water
4 eggs
1/2 c. oil
3/4 c. chocolate syrup
Mix thoroughly the first 6 ingredients. Pour 3/4 cup of batter into a greased and floured Bundt pan. Add chocolate syrup to remaining batter and mix. Pour this over first batter in pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove and glaze. --GLAZE:--
1 c. powdered sugar
1 tbsp. butter
2 to 3 tbsp. milk or water
Ashby
------------------------
155411 -- 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
------------------------
155412 -- 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
------------------------
155413 -- 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
------------------------
155414 -- 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
------------------------
155415 -- 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
------------------------
155416 -- 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
------------------------
155417 -- 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
------------------------
155418 -- 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
------------------------
155419 -- 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
------------------------
155420 -- 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
------------------------
155421 -- 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
------------------------
155422 -- CHEESE 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
------------------------
155423 -- 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.
------------------------
155424 -- 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.
------------------------
155425 -- 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 cinnamon-flavored ice cream.
------------------------
155426 -- 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 cake.
------------------------
155427 -- 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.
------------------------
155428 -- 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.
------------------------
155429 -- 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.
------------------------
155430 -- 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.
------------------------
155431 -- 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
------------------------
155432 -- 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.
------------------------
155433 -- 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.
------------------------
155434 -- 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.
------------------------
155435 -- 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.
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155436 -- 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.
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155437 -- 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 well-buttered, 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.
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155438 -- 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.
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155439 -- 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.
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155440 -- 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.
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155441 -- 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.
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155442 -- 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.
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155443 -- 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.
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155444 -- 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,
------------------------
155445 -- 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.
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155446 -- 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.
------------------------
155447 -- 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.
------------------------
155448 -- 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.
------------------------
155449 -- 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.
------------------------
155450 -- 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.
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155451 -- 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.
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155452 -- 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.
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155453 -- CHESS KAKE
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.
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155454 -- 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.
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155455 -- 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.
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155456 -- 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.
------------------------
155457 -- 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.
------------------------
155458 -- 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.
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155459 -- 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.
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155460 -- 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.
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155461 -- 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.
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155462 -- 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.
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155463 -- 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.
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155463 -- 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.
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Showing posts with label cakes recipes 3. Show all posts
Showing posts with label cakes recipes 3. Show all posts
Monday, June 8, 2009
cakes recipes 3
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