STRAWBERRY
CAKE
1/2 c. oil
1/2 c. water (or
milk)
1 pkg. strawberry
Jello
1 c. frozen
strawberries, thawed
1 c. nuts,
chopped
3 tbsp. flour
4 eggs
1 box strawberry
cake mix or white cake mix
Topping
v
Mix
Jello with cake mix and flour, then add oil, water, strawberries and eggs, one
at a time.
v
Pour
into a 9 x 13 inch pan lined with wax paper and greased.
v
Bake for
about 35 minutes at 325 degrees.
TOPPING:
1 box
confectioners sugar
1/2 c.
strawberries
1 stick
margarine, softened
1/2 c. pecans,
chopped
v
Mix soft
margarine and sugar well.
v
Add
pecans and strawberries until right
v
consistency
to spread over cake.
v
Can use
3 cake pans
LIGHT AS
AIR ORANGE CAKE
2 1/2 c. sifted cake
flour
1 tsp. salt
1/3 c. vegetable
oil
3 tbsp. grated
orange rind*
5 egg whites
1 tbsp. baking
powder
1 1/3 c. sugar,
divided
3 egg yolks,
beaten
3/4 c. orange
juice*
1/2 tsp. cream of
tartar
Fresh Orange Glaze
v
Combine
flour, baking powder, salt and 2/3 cup sugar in a mixing bowl.
v
Make a
well in center; add oil, egg yolks, orange rind and orange juice.
v
Beat at
high speed of an electric mixer about 5 minutes or until smooth.
v
Beat egg
whites (at room temperature) and cream of tartar in a large mixing bowl until
soft peaks form.
v
Add
remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks
form.
v
Pour egg
yolk mixture in a thin, steady stream over entire surface of egg whites and
gently fold whites into mixture.
v
Pour
batter into an ungreased 10 inch tube pan, spreading evenly with a spatula.
v
Bake at
325 degrees for 1 hour or until cake springs back when lightly touched.
v
Invert
pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal
spatula; remove from pan.
v
Place
cake on cake plate; drizzle top with Fresh Orange Glaze.
v
Yield 1
(10 inch) cake.
v
*May
substitute lemon juice and rind for orange if desired.
FRESH ORANGE GLAZE:
3 c. powdered
sugar, sifted
1/8 tsp. salt
2 1/4 tsp. grated
orange rind
1/4 tsp. orange
extract
3 1/2 to 4 tbsp.
orange juice
v
Combine
all ingredients; stir until smooth. Yield about 1 1/4 cups
CHOCOLATE
PRALINE LAYER CAKE
CAKE:
1/2 c. butter or
margarine
1/4 c. whipping
cream
1 c. brown sugar,
firmly packed
3/4 c. pecans,
chopped coarse
1 pkg. Pillsbury
Devil's Food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs
TOPPING:
1 3/4 c. whipping
cream
1/4 c. powdered
sugar
1/4 tsp. vanilla
Whole pecans, if
desired
Chocolate curls,
if desired
v
Heat
oven to 325 degrees.
v
In small
heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
v
Cook
over low heat just until butter is melted, stirring occasionally.
v
Pour
into 2 (8 or 9 inch) round cake pans; sprinkle evenly with chopped pecans.
v
In large
bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat
at highest speed for 2 minutes.
v
Carefully
spoon batter over pecan mixture.
v
Bake at
325 degrees for 35 to 45 minutes or until cake springs back when touched
lightly in center.
v
Cool 5
minutes. Remove from pans and cool completely.
v
In small
bowl, beat 1 3/4 cups whipping cream until soft peaks form.
v
Blend in
powdered sugar and vanilla; beat until stiff peaks form.
v
To
assemble cake, place 1 layer on serving plate, praline side up; spread 1/2 of
topping over first layer.
v
Top with
second layer, praline side up; spread with remaining whipping cream.
v
Garnish
with whole pecans and/or chocolate curls.
v
Store in
refrigerator. Serves up to 12.
v
High
altitude over 3,500 feet; add 2 tablespoons flour to dry cake mix.
v
Increase
water to 1 1/3 cups.
v
Bake at
350 degrees for 30 to 35 minutes.
v
Remove
immediately from pans
HUMMINGBIRD
CAKE
3 c. all-purpose
flour
1/2 tsp. salt
1 tsp. ground
cinnamon
3/4 c. vegetable
oil
1 (8 oz.) can
crushed pineapple, undrained
1 tsp. baking
soda
Cream cheese
frosting
2 c. sugar
3 eggs, beaten
1 1/2 tsp.
vanilla
1 c. pecans,
chopped
1 3/4 c. mashed
bananas
1/2 c. pecans,
chopped
v
Combine
first 5 ingredients in a large bowl.
v
Add eggs
and oil, stirring until dry ingredients are moistened.
v
DO NOT
BEAT! Stir in vanilla, pineapple, 1 cup pecans and bananas.
v
Pour
batter into 3 greased and floured 9 inch cake pans.
v
Bake at
350 degrees for 23 to 28 minutes or until wooden pick inserted in center comes
out clean.
v
Cool in
pans 10 minutes; remove from pans and let cool completely on wire racks.
CREAM CHEESE
FROSTING:
1/2 c. butter or
margarine, softened
1 (16 oz.) pkg.
powdered sugar, sifted
1 (8 oz.) pkg.
cream cheese, softened
1 tsp. vanilla
v
Cream
butter (or margarine) and softened cream cheese.
v
Gradually
add powdered sugar; beat until light and fluffy.
v
Stir in
vanilla.
v
Add 1/2
cup pecans to frosting, if desired or sprinkle over top of cake.
v
Spread
frosting between and on top and sides of cake.
CREAM
CHEESE POUNDCAKE
3 sticks butter,
softened
1 (8 oz.) pkg.
cream cheese, softened
3 c. sugar
1 1/2 tsp.
vanilla
3 c. plain
all-purpose flour
6 eggs
Dash of salt
v
Cream
butter, cream cheese and sugar (add sugar slowly). Add salt and vanilla.
v
Add
eggs, one at a time, spooning in flour alternately. Blend well.
v
Bake in
greased and floured tube pan (or two loaf pans) at 325 degrees for 1 1/2 to 1
3/4 hours (depending on your oven).
v
If top
of cake starts to get too brown, cover loosely with foil until cake is done.
v
This
cake freezes well.
MELT IN
YOUR MOUTH SOUR CREAM POUND CAKE
3 c. pre-sifted
Swans Down cake flour
1 c. real butter
6 lg. eggs
1 tsp. vanilla
1/4 tsp. baking
soda
3 c. sugar
1 c. sour cream
1 tsp. lemon
extract
v
Preheat
oven to 325 degrees. Grease and cake flour tube pan or 2 (8 inch loaf pans.
v
Cream
butter and sugar. Add eggs one at a time.
v
Add sour
cream, lemon extract flavoring and vanilla.
v
Sift
flour and soda together and add 1/2 cup at a time.
v
Pour
into prepared pans(s) and bake at 325 degrees for 1 1/2 hours.
POUND CAKE
2 sticks
margarine
3 c. sugar
3 c. flour
1 c. milk
1/2 c. Crisco
shortening
5 eggs
1 tsp. salt
2 tbsp. vanilla
v
Cream
margarine, Crisco and sugar well. Add eggs, one at a time, beating between
each.
v
Alternately
add (flour and salt) and (milk and vanilla).
v
Grease
tube pan.
v
Put in
cold oven at 325 degrees for at least 1 hour and 15 minutes.
v
Test for
doneness.
v
Top with
hot peaches, (Drain juice and thicken with a little cornstarch in cold water.
v
Add
cinnamon and ginger to taste.
v
Add
peaches and heat) or frozen raspberries and juice.
MAMA'S
POUND CAKE
3 sticks real
butter
3 c. sugar
3 c. plain flour
1 (8 oz.) cream cheese
6 lg. eggs
2 tsp. vanilla
v
Cream
butter and cream cheese. Add sugar. Beat until fluffy.
v
Add
vanilla and eggs (1 at a time). Stir in flour.
v
Turn
into well greased and floured tube pan.
v
Bake at
325 degrees for 1 1/2 hours
MANDARIN
ORANGE CAKE
2 c. flour
2 eggs
2 tsp. soda
2 c. sugar
1 tsp. vanilla
1 tsp. salt
2 c. mandarin
oranges, drained
No shortening in
this cake
v
Combine
all ingredients in mixer bowl and beat with mixer until well blended.
v
Pour
into greased 9 x 13 inch pan. Bake at 350 degrees for 35 minutes.
GLAZE:
1 1/2 c. brown
sugar
6 tbsp. butter
6 tbsp. milk
·
Combine
in saucepan and boil 3 minutes.
·
Poke
holes in hot cake with toothpick and ladle the hot glaze onto the cake.
APPLE CAKE
3 c. flour, sifted
1 tsp. soda
3 tsp. cinnamon
1 1/2 tsp. nutmeg
1 3/4 c. raw
honey
3 eggs
1 c. vegetable
oil
1/4 c. orange
juice
2 1/2 c. grated
apple
1 1/2 c. walnuts,
chopped
Raisins as
desired
·
Sift
together dry ingredients.
·
Add
honey, eggs, oil and juice; mix well.
·
Fold in
apples, nuts and raisins.
·
Spoon
into greased and floured angel food cake tube pan and bake at 325 degrees for 1
1/2 hours or until top springs back when lightly pressed.
·
Serve
with a dollop of whipped cream or plain.
LEMON CAKE
CAKE:
1 pkg. lemon cake
mix
1 pkg. lemon
instant pudding
3/4 c. water
3/4 c. vegetable
oil
4 eggs
FROSTING:
2 c. powdered
sugar
2 tbsp. water
2 tbsp. oleo
1/3 c. lemon
juice
v
Mix cake
ingredients well and bake in 9 x 13 inch pan according to package directions.
v
After
taking cake out of oven, pierce with fork lots of times.
v
Pour
mixed frosting over hot cake slowly.
v
Don't
oil sides of pan so cake won't pull away.
LEMON
CHEESE CAKE
1 1/2 pkgs.
graham crackers
1 stick oleo,
melted
1 (6 oz.) pkg.
lemon Jello
3 tbsp. lemon
juice
1 (8 oz.) pkg.
cream cheese
3/4 c. vanilla
1 can chilled
milnot
v
Mix
graham crackers and oleo together. Press 3/4 into 9 x 13 inch pan.
v
Save
rest for topping. Cream together cheese, sugar and vanilla.
v
Add
pineapple. Add into hot Jello and mix well.
v
Whip
chilled milnot until stiff and pour into Jello and cheese mix; turn and fold
until well blended.
v
Sprinkle
remaining graham crackers on top.
v
Chill
until ready to serve.
LEMON
PUDDING CAKE
1 yellow cake mix
1 sm. pkg.
instant lemon pudding
4 eggs
1/3 c. oil
1 c. plus 2 tbsp.
water
v
Mix
above ingredients for 4 minutes. Grease and flour a 9 x 13 inch pan.
v
Bake for
40 minutes at 350 degrees.
v
Mix one
small can lemonade concentrate and 2 1/2 cups powdered sugar.
v
Make
holes in cake with fork all over.
v
Pour
this mixture
v
over
cake and place back in oven for 5 minutes.
v
Cool and
serve.
STRAWBERRY
CAKE
1 white cake mix
1 pkg. strawberry
Jello
4 eggs
3/4 c. oil
1 pkg. frozen
strawberries, thawed
1/4 c. water
Save 1/4 cup of
strawberries for glaze. Mix and bake at 325 degrees for 1
hour.
GLAZE:
1 c. powdered
sugar
1/4 c.
strawberries
v Mix and frost while warm.
PECAN
FILLED ANGEL CAKE
1 (10 inch) angel
food cake
1 qt. butter
pecan ice cream, softened
1 c. heavy cream
1/4 c. sugar
1/3 c. toasted
pecans, chopped
v Place cake on board or heavy foil.
v With electric knife, slice a layer of cake about
1 inch from top; set aside.
v Make a hollow in cake by cutting down into it
1 inch from the outer edge and 1 inch from the middle hole, leaving a
substantial 1-inch base on bottom of cake.
v Remove excess cake to form a cavity.
v Spoon ice cream into cavity in cake; replace
top of cake and press down against ice cream.
v Wrap cake in foil and freeze until firm but
not hard (about 2 hours).
v Whip cream until soft peaks form. Add sugar,
whipping until stiff
v Frost top and sides of cake with sweetened
whipped cream.
v Garnish with pecans.
v Freeze for at least 1/2 hour longer.
v Cut into wedges with electric knife.
CARROT CAKE
1 1/2 c. corn oil
2 c. sugar
3 eggs
1 (8 oz.) can
crushed pineapple (don't drain)
2 c. carrots,
shredded
2 1/4 c. flour
2 c. coconut
flakes
1 c. nuts,
chopped
2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla
1 tsp. salt
v
Mix in a
large bowl with a wooden spoon until blended. All ingredients get mixed
together.
v
Just
dump into the bowl at the same time.
v
Grease
and flour a 9 x 13 inch pan.
v
Bake for
1 hour at 350 degrees.
v
Frost
with cream cheese frosting.
PETITE
CHERRY CHEESECAKE
2 (8 oz.) pkgs.
cream cheese, softened
3/4 c. sugar
2 eggs
1 tbsp. lemon
juice
1 tsp. vanilla
Vanilla wafers
1 lg. can cherry
pie filling
v
Beat
cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
v
Line
muffin pans with paper baking cups and place vanilla wafer in bottom of each
cup.
v
Fill
cups 2/3 full with mixture.
v
Bake 15
to 20 minutes or until set
v
at 375
degrees.
v
Top each
with 1 tablespoon cherry pie filling. Serves 24
GENUINE
BAKED CHEESECAKE
CRUST:
2 1/8 c. graham
cracker crumbs
1/2 c. butter,
melted
3/8 c. sugar
Combine and press
into spring pan.
FILLING:
4 (8 oz.) pkgs.
cream cheese
1 1/4 c. sugar
1 tbsp. vanilla
2 tbsp. & 1
tsp. flour
3 eggs & 1
egg yolk
1 1/4 c. milk
v
Combine
cream cheese, sugar and vanilla and beat until creamy.
v
Add 2
tablespoons and 1 teaspoon flour.
v
Blend
and add 3 eggs and 1 egg yolk. Blend.
v
Add 1
1/4 cups milk. Mix only until combined. Pour into crust.
v
Remove excess
crust.
v
Bake at
450 degrees for 10 minutes and then at 300 degrees for 55 minutes. Turn oven
off and crack door for 10 minutes.
v
Cool 1/2
hour, loosen edges with knife.
v
Cool,
remove sides of pan and allow to cool completely.
DUMP CAKE
1 (16 oz.) can
crushed pineapple, don't drain
1 can cherry pie
filling
1 box yellow cake
mix
1 c. pecans,
chopped
2 sticks butter
v
Grease a
9 x 13 inch pan. Spread pineapple on bottom of pan.
v
Dump in
pie filling. Gently spread out. Don't mix up.
v
Pour
cake mix over this.
v
Sprinkle
v
nuts.
Drop butter by spoonfuls on top.
v
Bake at
350 degrees for 1 hour
CHOCOLATE YUM YUM CAKE
BOTTOM LAYER:
1 box chocolate
cake mix
1 c. pecans,
chopped
1 stick real
butter
Mix like pie
crust and pat in 9 x 13 inch pan.
TOP LAYER:
1 (8 oz.) pkg.
cream cheese, softened
1 box powdered
sugar
3 eggs
1 tsp. vanilla
v
Mix
together and spread on top of bottom layer.
v
Bake at
350 degrees for 40 minutes.
v
Cut into
small bars.
DATE
CHOCOLATE CHIP CAKE
1 c. dates, chopped
1 c. boiling
water
1 tsp. soda
1 c. sugar
1 c. shortening
2 eggs, well
beaten
1 3/4 c.
all-purpose flour, sifted
1/2 tsp. salt
1 tbsp. cocoa
1 tsp. vanilla
1/2 pkg.
chocolate chips
1/2 c. nuts,
chopped
v
Combine
dates, boiling water and soda. Cool. Cream shortening and sugar.
v
Add
eggs. Add date mixture.
v
Sift
flour, salt, cocoa, mix; add vanilla.
v
Put in 9
x 13 inch cake pan. Top with chocolate chips and nuts.
v
Bake 40
minutes at 325 degrees. Makes its own frosting.
v
Can be
topped with ice cream or whipped cream.
BUTTER NUT
POUND CAKE
1 c. Crisco
2 c. sugar
6 lg. eggs
1 tbsp. vanilla,
butternut flavoring
2 c. plain flour
v
Grease
and flour a tube pan. Heat oven to 325 degrees. Cream Crisco and sugar, add
flavoring.
v
Add
eggs, one at a time, beating well after each.
v
Slowly add
flour and mix well. Bake one hour or until done.
v
Test
with toothpick.
v
Cool on
rack 10 minutes. Then turn out on a rack to cool
FRESH COCONUT
1 (16 oz.) can
cream of coconut
1 box vanilla
cake mix
1 pkg. fresh
frozen shredded coconut
v
Bake
cake in oblong pan at 350 degrees. Cool cake.
v
Put
fresh coconut on top while warm.
v
Pour all
of cream of coconut milk over cake.
v
Let set
out overnight, then refrigerate.
BLUEBERRY POUNDCAKE
1 c. butter,
softened
2 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. baking
powder
1/2 tsp. salt
3 c. all-purpose
flour
1 pt. fresh
blueberries or 2 c. canned berries, drained
v
Cream
butter and sugar and add eggs one at a time. Beat until fluffy. Add vanilla.
v
Sift 2
cups flour, salt and baking powder; add to creamed mixture and beat.
v
Dredge
berries in remaining cup of flour.
v
Fold
berry mixture gently into creamed mixture.
v
Pour
into a tube pan that has been buttered and coated with sugar.
v
Bake at
325 degrees for 1 hour and 15 minutes.
APPLE CAKE
3 c. plain flour
1 1/2 tsp. baking
soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. white sugar
1 c. brown sugar
2 eggs
1 1/2 c. salad
oil
2 tsp. vanilla
1 c. pecans
3 c. apples
v
Sift
twice the flour, soda, salt and cinnamon. Set aside.
v
Beat
eggs and sugar until creamy.
v
Add oil
and vanilla and beat until smooth. Add flour, mix well.
v
Add
pecans and apples. Bake at 325 degrees for 1 hour and 15 minutes.
SAUCE:
1/2 c. butter
1/2 c. milk
1/2 c. brown
sugar
v
Boil 5
minutes. Spread on top and sides of cake.
PINA COLADA CAKE
1 (18 1/2 oz.)
pkg. yellow cake mix
1 1/2 c. water
2 eggs
1 (3 1/2 oz.) can
shredded coconut, divided
1 (16 oz.) can
cream of coconut
1 (9 oz.) container
frozen whipped topping, thawed
1/4 c. pecans,
chopped
v
Combine
cake mix, water, eggs and half of the coconut.
v
Turn
into greased 9 x 13 inch baking pan.
v
Bake in
350 degree GAS oven 30 to 35 minutes, or until done.
v
Remove
from oven and punch holes in top while hot.
v
Pour
cream of coconut over hot cake. Cool thoroughly.
v
Combine
remaining coconut with whipped topping and spread over the cake.
v
Sprinkle
pecans over cake. Refrigerate.
HOOSIER CAKE
2 c. all-purpose
flour
2 c. sugar
1 tsp. baking
soda
1/2 tsp. salt
2 sticks (1 cup)
butter
4 tbsp. cocoa
1 c. water
1/2 c. buttermilk
2 eggs
1 tsp. vanilla
extract
FROSTING:
1 stick (1/2 c.)
butter
4 tbsp. cocoa
6 tbsp.
buttermilk
1 lb.
confectioners sugar
1 tbsp. vanilla
Chopped walnuts
or pecans (optional)
v
In a
large bowl combine flour, sugar, soda and salt. Stir to combine.
v
In a medium
saucepan, combine butter, cocoa and water, heat, stirring until butter melts.
v
Add to
dry ingredients. Beat well to blend.
v
Stir in
buttermilk, eggs and vanilla. Beat well to combine.
v
Divide
batter between 29 inch round layer cake pans that have been greased and
floured.
v
Bake at
350 degrees for 40 to 45 minutes or until cake tests done.
v
Remove
to rack to cool for 10 minutes, then invert onto rack to cool completely.
v
Make
frosting: In a medium saucepan combine butter, cocoa, buttermilk; bring to
boiling, stirring.
v
Remove
from heat and add confectioners sugar and vanilla.
v
Beat
until smooth.
v
Frost
cake when cake is completely cold and frosting is just warm to the touch.
v
Makes 9
inch double layer cake.
POPPY SEED CAKE
DRY:
1 pkg. Butter
Recipe cake mix
1/4 c. sugar
Dash of salt
1 sm. pkg.
instant butterscotch pudding
1 3/4 tbsp.
popppy seeds
WET:
3 to 4 eggs
1/2 c. sour cream
1/2 c. oil
3/4 c. orange
juice
v
Pour wet
ingredients over dry ingredients in a large mixing bowl.
v
Beat for
4 minutes. Pour into a greased and floured tube or bundt pan.
v
Bake for
about 1 hour at 325 degrees. Cool on wire rack.
v
NOTE:
Pineapple, peach or apricot nectar.
PLUM GOOD CAKE
2 c. self-rising
flour, sifted
2 c. sugar
3 eggs
3/4 c. oil
1 tsp. cinnamon
2 sm. jars of
plum baby food
1 c. nuts,
chopped
v
Mix all
ingredients in a large mixing bowl. Pour batter into a greased and
v
floured
tube pan. Bake at 350 degrees for 50 to 60 minutes.
FLOWER POT CAKE
1 pkg. Oreo
cookies
Your favorite
cheese cake recipe
1 (16 oz.) can
sweet cherry pie filling
1 bag of gummy
worms (5 or 6)
1 flower pot
1 stem of artificial
flowers
1 spade shovel
v
Crumble
Oreo cookies in bottom of flower pot.
v
Place a
layer of the cheesecake, then a layer of pie filling and then a layer of Oreo
crumbs.
v
Alternate
layers until flower pot is filled to the rim.
v
Chill in
refrigerator for about 6 hours.
v
Place
gummy worms on top of cake and place the stem of flowers in the pot to make it
look like a plant.
v
This can
be used as a centerpiece and fool everyone.
EASY CHEESE CAKE
1 (9 inch) graham
cracker crust
1 (8 oz.) pkg.
cream cheese, softened
1 (14 oz.) can
Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla extract
v
In
medium bowl; beat cheese until light and fluffy.
v
Add
sweetened condensed milk; blend thoroughly.
v
Stir in
lemon juice and vanilla. Pour into crust.
v
Chill 2
hours or until set.
v
TIP: Add
any of your favorite fruit pie fillings or toppings to top of this cheesecake
recipe and serve chilled.
BLACK WALNUT SPICE CAKE
1 c. black walnut
meats
1/2 c. shortening
2 c. brown sugar
3 eggs, separated
3 c. flour
1/2 tsp. salt
1/2 tsp. ground
cinnamon
1/2 tsp. ground
nutmeg
1/2 tsp. ground
cloves
1 tsp. baking
powder
3/4 c. milk
v
Place
nutmeats in boiling water for a few minutes, then drain. Cream shortening and
add sugar.
v
Add well
beaten egg yolks.
v
Sift
together dry ingredients and add alternately with milk to the creamed mixture.
Add nutmeats.
v
Fold in
well beaten egg whites. Bake in three layers at 350 degrees.
7 - UP POUND CAKE
2 sticks butter
1/2 c. shortening
3 c. sugar
5 eggs
3 1/2 c. plain
flour
1 (10 oz.) bottle
of 7-Up
1 tsp. vanilla
flavoring
1 1/2 tsp. lemon
flavoring
v
Cream
butter and shortening. Mix together sugar and eggs, then flour and 7-Up and
then flavoring.
v
Cook in
the middle of oven for 1 1/2 hours at 325 degrees in a preheated oven.
OLD FASHIONED POUND CAKE
1 c. Crisco
1 stick butter,
softened
3 c. sugar
6 eggs (1 at a
time)
3 c. plain flour,
sifted
1 tsp. baking
powder, sifted
1 c. milk
1 tsp. lemon
flavoring
1 tsp. vanilla
flavoring
v
Mix
together first 4 ingredients, then add the next 2 ingredients sifted together.
v
Mix, add
last 4 ingredients and mix together well.
v
Bake 1
1/2 hours at 325 degrees.
DO NOTHING CAKE
2 c. all-purpose
flour
1/2 tsp. salt
2 c. sugar
1 tsp. vanilla
Topping (below)
2 eggs, slightly
beaten
1 (20 oz.) can
crushed pineapple, undrained
1 tsp. baking
soda
v
Combine
all ingredients and mix by hand. Do not use electric mixer.
v
Pour
into a greased 9 x 12 inch pan and bake for 30 to 35 minutes at 350 degrees.
v
Spread topping
over cake while warm. Makes 12 servings.
TOPPING:
1 (5 oz.) can
milk
1/2 c. butter
1 c. sugar
1 1/2 c. coconut
1 c. pecans,
chopped
v
Mix
milk, sugar and margarine together. Boil 5 minutes.
v
Add
coconut and pecans. Spread over warm cake.
COCONUT POUND CAKE
2 sticks butter
3 c. sugar
3 c. plain flour
1 c. milk
1 (14 oz.) pkg.
Angel Flake coconut
2/3 c. shortening
(Crisco)
6 eggs
1 tsp. baking
powder
2 tsp. coconut
flavoring
v
Cream
butter, shortening and sugar until fluffy; add eggs. Beat well.
v
Add flour,
baking powder and milk alternately to egg mixture.
v
Beat
well; add flavoring and beat.
v
Fold in
1/2 of package of coconut. Place in tube pan.
v
Bake at
300 degrees for 1 hour and 30 minutes. (Be sure to use real butter.)
v
Cool in
pan.
FROSTING:
1 stick margarine
1 box powdered
sugar, sifted
4 tbsp. milk
v
Melt
margarine; add milk and powdered sugar. Add 1/2 package of Angel Flake coconut.
v
Stir to
spreading consistency.
v
If too
stiff, add more milk, 1 teaspoon at a time. Spread on cake.
CHOCOLATE POUND CAKE
3 c. plain flour
3 c. sugar
1 c. Crisco
shortening
1 1/4 c. sweet
milk
6 eggs
1/2 tsp. baking
powder
1/2 tsp. salt
1 tsp. vanilla
4 heaping tbsp.
cocoa
2 sticks
margarine
v
Mix
flour, cocoa, salt and baking powder together. Cream Crisco, margarine and sugar.
v
Add
eggs, beating in well.
v
Add milk
and flour alternately, beating well.
v
Add
flavoring; beat.
v
Bake in
a greased tube pan at 325 degrees for 1 1/2 hours.
FROSTING:
1/2 c. Crisco
1/4 tsp. salt
2/3 c. canned
milk (1 sm. can)
2 c. sugar
2 tbsp. cocoa
v
Combine
all together. Cook for 2 minutes, stirring constantly.
v
Test by dropping
in cold water.
v
When
ball forms when it hits the water, the frosting is done.
v
Cool and
spread on cake.
DUTCH APPLE CAKE
4 med. cooking
apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. all-purpose
flour
1 tsp. baking
soda
1 tsp. salt
1 tsp. ground
cinnamon
1 c. walnuts,
finely chopped
v
Peel,
core and finely chop apples. In large mixer bowl, combine eggs and vanilla.
v
Beat at
high speed of electric mixer for 2 minutes or until light.
v
Gradually
add oil, beating for 2 minutes or until thick.
v
Gradually
beat in sugar, stir together flour, baking soda, salt and cinnamon.
v
Add
flour mixture, apples and walnuts alternately to creamed mixture, beat well
after each addition.
v
Beat at
medium speed for 3 minutes.
v
Turn
batter into greased and floured 9 inch tube pan.
v
Bake in
350 degree oven for 55 to 60 minutes or until cake tests done.
v
Remove
from pan after cool. Drizzle with confectioners icing.
CONFECTIONERS
ICING:
1 c. powdered
sugar, sifted
1/4 tsp. vanilla
Milk
v
In small
bowl combine powdered sugar, vanilla, and enough milk to make of drizzling
consistency.
DUTCH APPLE CAKE
4 med. cooking
apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. all-purpose
flour
1 tsp. baking
soda
1 tsp. salt
1 tsp. ground
cinnamon
1 c. walnuts,
finely chopped
v
Peel,
core and finely chop apples. In large mixer bowl, combine eggs and vanilla.
v
Beat at
high speed of electric mixer for 2 minutes or until light.
v
Gradually
add oil, beating for 2 minutes or until thick. Gradually beat in sugar, stir
together flour, baking soda, salt and cinnamon.
v
Add
flour mixture, apples and walnuts alternately to creamed mixture, beat well
after each addition.
v
Beat at
medium speed for 3 minutes.
v
Turn
batter into greased and floured 9 inch tube pan.
v
Bake in
350 degree oven for 55 to 60 minutes or until cake tests done.
v
Remove
from pan after cool. Drizzle with confectioners icing.
CONFECTIONERS
ICING:
1 c. powdered
sugar, sifted
1/4 tsp. vanilla
Milk
v
In small
bowl combine powdered sugar, vanilla, and enough milk to make of drizzling
consistency.
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