ICE CREAM
CONE CAKES
Any flavor cake
mix
Flat-bottomed
waffle ice cream cones (30 approx.)
Frosting
Sugar decorations
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Prepare
any flavor layer cake mix as directed on the package.
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Pour a
scant 1/4 cup batter into each of the waffle cones.
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Fill a
scant half full; if cones are filled more than this, batter will run over top.
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Set in
square or oblong pan and bake as directed for cupcakes. Cool.
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Frost
with any favorite frosting and decorate with candies.
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Do not
store in an airtight container as the cones will soften.
CHOCOLATE
CONECAKES WITH FROSTING
CONECAKES:
1 c. all-purpose
flour
1 c. sugar
1/2 tsp. baking
soda
1/4 tsp. salt
1/2 c. butter or
margarine
1/2 c. water
3 tbsp.
unsweetened cocoa powder
2 eggs
1/4 c. buttermilk
1 tsp. vanilla
10 ice cream
cones (flat bottoms)
FROSTING:
1/3 c. cream
cheese
1/2 c. powdered
sugar
1/2 tsp. vanilla
v
Preheat
oven to 350 degrees.
v
In a
mixing bowl, stir together flour, sugar, baking soda and salt.
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In a
saucepan, mix together butter (or margarine), water and cocoa powder.
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Stir all
the time.
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When the
butter is completely melted remove from heat and combine with the flour mixture
in the bowl.
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Use a
big spoon and mix until everything is well blended.
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Add the
eggs, buttermilk and vanilla, then beat again for another minute or two.
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Pour
into the ice cream cones.
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Fill to
about an inch from the top.
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Put the
ice cream cones into a muffin tin or a big baking pan and bake at 350 degrees
for 30 minutes.
FROSTING:
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Let the
cream cheese sit out a while to soften, then mash it together
v
with
powdered sugar. Add the vanilla a little at a time.
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When
mixed together evenly, it's done.
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BE SURE
TO LET THE CONECAKES COOL BEFORE FROSTING THEM, OTHERWISE THE FROSTING WILL
MELT.
CHEESECAKE
CRUST:
1/3 c. powdered
sugar
1 1/2 c. graham
cracker crumbs
4 tbsp. butter or
margarine
Melt butter and
add to graham cracker crumbs and powdered sugar. Line the
bottom of a
spring form pan, packing firmly. 1 c. granulated sugar
3 (8 oz.) pkgs.
cream cheese
1 generous tsp.
vanilla flavoring
4 eggs
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Pour
above ingredients into spring form pan (the crust is as yet unbaked) and bake
in preheated oven at 350 degrees for approximately 50 minutes.
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Do not
turn off the oven.
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Remove
the cheesecake and top with 1 pint commercial sour cream and return to the oven
for another 5 minutes.
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Cool in
spring form pan for a few minutes.
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Run a
knife around the edge to loosen.
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Remove
side of spring form pan and refrigerate.
CHEESECAKE
WITH SOUR CREAM
1 lb. cream
cheese
1/2 c. sugar
3 eggs
1 tsp. vanilla
1/8 lb. margarine
1 2/3 c. rolled
graham crackers
2 tbsp. sugar
1 pt. sour cream
1/3 c. sugar
1 tsp. vanilla
1 can cherry pie
filling
Cream cheese and
sugar.
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Add
eggs, one at a time. Add vanilla and mix well.
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Set
aside. Melt margarine. Add graham crackers and sugar.
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Spread
firmly in the bottom of a greased 8 x 10 inch Pyrex dish.
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Pour
cream cheese mixture into crust and bake at 350 degrees for 20 minutes. Cool.
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Mix sour
cream, sugar and vanilla.
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When
cake is cool, spread over top and bake at 375 degrees for 10 minutes.
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When
cool, top with cherry pie filling.
PUMPKIN
CHEESECAKE
CRUST:
3/4 c. graham
cracker crumbs
3 tbsp. melted
butter
1 tsp. cinnamon
2 tbsp. firmly
packed brown sugar
3 tbsp. chopped
pecans (opt.)
FILLING:
4 (8 oz.) cream
cheese
1/4 c. sugar or
firmly packed brown sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can
pumpkin pie mix
1/4 c. chopped
pecans or walnuts
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Preheat
oven to 325 degrees.
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Grease 9
inch spring form pan or spray with non-stick spray.
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Combine
crust ingredients and line sides and bottom of pan.
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Beat
cream cheese in a large bowl until fluffy.
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Gradually
add sugar.
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Add
eggs, one at a time, beating well after each addition. Gradually add flour and
pumpkin pie mix and blend well.
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Stir in
nuts. Pour into crust-lined pan.
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Bake 1
hour and 45 minutes or until center feels firm when touched.
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Cool in
pan on wire rack. Brush top with maple syrup.
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Cool
completely.
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NOTE: To
substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin,
increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of
2 tablespoons and add 2 teaspoons pumpkin pie spice.
CHEESECAKE
WITH BLACKBERRY TOPPING
1 1/4 c. graham
cracker crumbs
1/4 c. sugar
1/4 c. butter
1 tbsp. cinnamon
3 (8 oz.) pkgs.
cream cheese
4 eggs
1 c. sugar
1/2 pt. sour
cream
3 tbsp. sugar
1 tsp. vanilla
1 jar blackberry
jam
1/2 pkg.
blackberries, thawed
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Preheat
oven to 300 degrees.
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Combine
crumbs, sugar, cinnamon, and butter.
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Press
onto bottom of springform pan. Whip cream cheese.
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Add
eggs, one at a time whipping after each addition. Gradually add sugar and whip.
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Pour
over crust. Bake 45 minutes.
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Whip
sour cream, sugar and vanilla.
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Pour on
top of baked cake and bake for 10 more minutes.
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Remove
and chill for at least 6 hours.
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When
ready to serve, heat jam and blackberries.
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Pour hot
over the cake slices. Serves 8.
CHOCOLATE
RASPBERRY CHEESECAKE
3 sq. Baker's
semi-sweet chocolate
1/4 c. water
8 oz.
Philadelphia light cream cheese
1/2 c. raspberry
fruit spread (light or low calorie)
3 1/4 c. (8 oz.)
Cool Whip light topping, thawed
2 tbsp. water
Fresh raspberries
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Microwave
chocolate with water at high for 1 to 1 1/2 minutes or heat on range top on
low, stirring constantly until almost melted; remove and stir until completely
melted. (Mixture will be thick.)
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Beat
chocolate, cream cheese and 1/4 cup fruit spread.
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Immediately
stir in 2 1/2 cups whipped topping until smooth.
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Spread
in 8 or 9 inch pie plate or springform pan.
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Freeze 3
to 4 hours.
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Remove
from freezer; let stand 15 minutes. Briefly heat and stir remaining fruit spread
and water until well blended.
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Garnish
with fruit spread sauce, a dollop of whip cream and fresh raspberries.
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Store
leftover cheesecake in freezer.
CHERRY
CREAM CHEESECAKE
1 graham cracker
crust shell
1 lg. brick cream
cheese
1 sm. container
whipped cream
2 heaping tbsp.
powdered sugar
1 can Comstock
cherry pie filling
v
Blend
together cream cheese, whipping cream and powdered sugar until smooth.
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Pour
into graham cracker shell. Pour cherry filling on top.
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Chill
and keep refrigerated.
MINI
CHEESECAKES
2 (8 oz.) pkgs.
cream cheese, room temp.
3/4 c. sugar
2 eggs
1 tbsp. lemon
juice
1 tsp. vanilla
24 vanilla wafers
1 (21 oz.) can
pie filling - cherry, lemon, pineapple, etc.
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Beat
cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
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Line
muffin pans with paper liners and place 1 wafer in bottom of each one.
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Fill 1/2
to 2/3 full.
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Bake at
350 degrees for 15 to 20 minutes or until set.
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Chill
and add topping. Makes 24.
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Watch
carefully - DO NOT overbake, they'll puff up while baking and drop down a
little while cooling.
CHEESECAKE
COOKIES
1/3 c. butter
1/3 c. brown
sugar
1 c. flour
1/2 c. chopped
nuts
1/4 c. sugar
1 pkg. (8 oz.)
cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice
v
Preheat
oven to 350 degrees. Cream butter and brown sugar until light and fluffy.
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Add
flour and nuts; blend until mixture resembles crumbs.
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Set
aside 1 cup mixture. Press remainder into 8 x 8 inch pan.
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Bake for
12 to 15 minutes.
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Let
cool. Beat sugar and cream cheese until smooth. Add remaining ingredients and
beat well.
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Spread
over crust.
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Sprinkle
reserved crumbs on top, pressing down lightly with fingers.
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Bake for
25 minutes, cool, and cut into bars.
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Store in
refrigerator.
CHERRY DREAMS
1/2 c. margarine
1 c. sugar
1 egg
1 1/2 tsp.
vanilla
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. salt
1/4 tsp. soda
1/4 tsp. baking
powder
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Shape
dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.
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Make a
small depression on top of each ball with fingertip.
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Press a
small well-drained maraschino cherry (or 1/2 a large cherry) on each. 6 oz.
chocolate chips
1/2 c. sweetened,
condensed milk
1/4 tsp. salt
1 tsp. cherry
liquid
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Bake at
350 degrees for 8 to 10 minutes (will be puffy).
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Makes
about 4 dozen cookies.
TWINKIE
CAKE
1 box Twinkies
3 to 4 bananas
1 lg. can crushed
pineapple
1 pkg. vanilla
pudding
1 (12 oz.)
container of Cool Whip
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Slice
Twinkies lengthwise and line bottom of 13 x 9 inch pan.
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Slice
bananas over Twinkies, followed by pineapple with juice.
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Prepare
pudding as directed on package and layer over bananas and pineapple.
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Spread
Cool Whip on top.
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Refrigerate
and enjoy!
HUMMINGBIRD
CAKE
3 c. all-purpose
flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. salad
oil
1 1/2 tsp.
vanilla
1 (8 oz.) can
crushed pineapple, undrained
2 c. pecans (or
walnuts), divided
2 c. chopped
bananas
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Combine
dry ingredients in large bowl; add eggs and salad oil, stirring until
moistened.
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Do not
beat. Stir in vanilla, pineapple, 1 cup nuts and bananas.
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Spoon
batter into 3 well-greased pans, well floured or use wax paper to line the
pans.
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Bake at
350 degrees for 25 to 30 minutes until cake tests done.
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Cool in
pans 10 minutes before removing.
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Spread
on frosting and sprinkle with nutmeats.
CREAM CHEESE
FROSTING:
2 (8 oz.) pkgs.
cream cheese, softened
1 c. margarine,
softened
2 (16 oz.) pkgs.
powdered sugar
2 tsp. vanilla
v
Beat
until light and fluffy. Makes enough for 3 layer cake.
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Cool
cake completely before putting frosting on.
BANANA
SPLIT CAKE
LAYER 1:
2 c. crushed
graham crackers
1 stick butter,
melted
Press into 9 x 13
inch pan.
LAYER 2:
2 c.
confectioners' sugar
2 sticks butter
2 eggs
Beat well, pour
over crust.
LAYER 3:
3 to 4 bananas,
sliced & dipped in lemon juice
LAYER 4:
1 (#2) can
crushed pineapple, drained
LAYER 5:
2 (8 oz.) cartons
Cool Whip
LAYER 6:
1 c. chopped
pecans
LAYER 7:
1 c. sliced
maraschino cherries
Chill well.
WATERGATE
CAKE
1 pkg. white cake
mix
3/4 c. vegetable
oil
3 eggs
1 c. 7-Up, Sprite
or Club Soda
3 1/2 oz. pkg.
pistachio pudding, instant
1/2 c. finely
chopped nuts
1/2 c. coconut
TOPPING:
8 oz. Cool Whip
3 1/2 oz.
pistachio pudding
1/2 c. coconut
3/4 c. chopped
nuts
v
Mix all
cake ingredients.
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Pour
into greased pan and bake 45 minutes at 350 degrees.
v
NOTE:
Recipe calls for 13 x 9 inch pan but I prefer bundt or angel food pan.
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Fold all
topping ingredients together until mixed.
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Spread
on cake and sprinkle with coconut and nuts.
UGLY
DUCKLING PUDDING CAKE
1 pkg. yellow
cake mix
1 pkg. lemon
instant pudding (sm. size)
1 (16 oz.) can
fruit cocktail, including syrup
1 c. angel flake
coconut
4 eggs
1/2 c. oil
1/2 c. chopped
nuts
1 c. brown sugar,
firmly packed
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Blend
all ingredients except brown sugar and nuts.
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Beat 4
minutes at medium speed of electric mixer.
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Pour
into greased and floured 9 x 13 inch pan.
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Mix
brown sugar and nuts and sprinkle over cake.
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Bake at
325 degrees for 45 minutes or until tests done. (Do not underbake.) Let stand
15 minutes.
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Spoon on
hot butter glaze. Serve warm or cold with whipped topping, if desired.
BUTTER GLAZE:
1/2 c. margarine
1/2 c. sugar
1/2 c. evaporated
milk
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Boil 2
minutes. Stir in 1 1/3 cups angel flake coconut.
ITALIAN
CREAM CAKE
1 pkg. white cake
mix
1 pkg. instant
vanilla pudding (3 1/2 oz.)
1 1/3 c. water
4 eggs
1/2 c. oil
Beat on low speed
of electric mixer for 4 minutes. Add: 1 c. chopped nuts
2 c. coconut
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Pour
into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake at
350 degrees for 35 to 45 minutes.
FROST WITH THE
FOLLOWING:
4 tbsp.
margarine, softened
8 oz. cream
cheese, softened
2 tbsp. canned
milk (add a few drops more if too thick)
3 1/2 c.
confectioners' sugar
2 c. coconut
v
This is
enough frosting for 3 layers.
v
If you
have baked the cake in a 9 x 13 inch pan, 3/4 of the recipe will cover well.
SWEDISH NUT
CAKE
1 (20 oz.) can
crushed pineapple
2 c. sugar
2 c. flour
1 tsp. soda
1/2 c. nuts
1 tsp. vanilla
TOPPING:
1 stick butter
8 oz. cream
cheese
1 3/4 c. powdered
sugar
1 c. chopped nuts
1 tsp. vanilla
v
Mix
well. Bake in 9 x 13 inch pan for 30 to 40 minutes at 350 degrees.
v
TOPPING:
Cream butter and cream cheese.
v
Add
powdered sugar, stir in nuts and vanilla.
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Will
keep in refrigerator for several days or freezes well.
MOIST
PINEAPPLE NUT CAKE
2 c. flour
2 eggs
1 can crushed
pineapple (No. 2 size)
1 1/2 c. sugar
1 stick butter
1 1/3 c. sugar
2 tsp. soda
1 c. chopped nuts
1 can coconut
1 sm. can
evaporated milk
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Mix
flour, 1 1/3 cups sugar, eggs and soda.
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Add
pineapple and nuts.
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Pour
into greased 13 x 9 x 2 inch pan and bake 20 to 30 minutes at 350 degrees.
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Mix
remaining sugar, coconut, butter and evaporated milk in saucepan and boil 3
minutes.
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Pour
over warm cake.
PINEAPPLE
UPSIDE DOWN CAKE
1 1/2 sticks
margarine
2 c. light brown
sugar, packed
Pineapple & juice
3 eggs
1 c. sugar
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking
powder
1/4 tsp. salt
v
Use 9 or
10 inch iron skillet or round pan.
v
Melt
margarine over low heat in skillet.
v
Remove
from heat, add brown sugar.
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Mix
together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour
evenly over margarine and sugar.
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Separate
eggs in large bowl. Beat yolks until light and smooth.
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Add
sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well
dissolved.
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Sift
flour, baking powder and salt. Mix well.
v
Beat egg
whites until stiff then fold into the above mixture. Pour onto the margarine,
sugar and pineapple mixture.
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Bake at
350 degrees for 35 to 45 minutes.
v
Let cool
for 10 minutes, put plate over skillet or pan and dump upside down.
PINEAPPLE
DREAM CAKE
1 yellow cake mix
1 lg. can
pineapple, crushed
1 lg. pkg.
vanilla pudding, instant
1 (8 oz.) Cool
Whip
v
Mix and
bake cake mix as directed. Pour into large baking pan.
v
Pour
pineapple (juice also) over cake. Prepare vanilla pudding according to
directions.
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Pour
over the layer of pineapple.
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Spread
Cool Whip over top and garnish as desired.
PUMPKIN
CAKE
2 c. pumpkin
3 c. sugar
1 c. oil
3 eggs
3 c. flour
1/2 tsp. salt
1/2 tsp. baking
powder
1 tsp. ground
cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking
soda
v
Blend
together in 1 bowl the pumpkin, sugar, oil and eggs.
v
In
another bowl, sift and mix together the remaining ingredients.
v
Mix the
2 bowls together until well blended.
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Bake at
350 degrees for 1 hour and 15 minutes in wax paper-lined 8 or 9 inch pans
(unless using Teflon) or 2 loaf pans.
v
Dust
with powdered sugar.
TEXAS CAKE
1/2 c. sour cream
2 c. sugar
2 eggs
2 sticks oleo
1 c. water
4 tbsp. cocoa
2 c. flour
1/2 tsp. salt
1 tsp. soda
v
Cream
together sour cream, sugar and eggs.
v
Bring to
boil oleo, water and cocoa; add this to creamed mixture. Sift together the
flour, salt and soda.
v
Add to
batter. Grease shallow jelly roll sheet (with sides).
v
Pour
batter into sheet and bake 25 minutes in 350 degree oven. Ice while still warm.
ICING:
1 stick oleo
6 tbsp. milk
4 tbsp. cocoa
1 box
confectioners' sugar
1 tsp. vanilla
1 c. chopped nuts
v
Bring
oleo, milk and cocoa to boil.
v
Add this
hot mixture to sugar, vanilla and nuts.
v
Spread
on warm cake.
v
Serve
with a light meal, as this cake is rich! It may be prepared a week ahead; keeps
1 week if well covered.
FRESH
ORANGE CHIFFON CAKE
2 1/4 c. sifted
Swansdown cake flour (spoon in lightly)
1 1/2 c. sugar
3 tsp.
double-action baking powder
1 tsp. salt
Measure these and
sift together into mixing bowl.
Make a
"well" and add in order:
1/2 c. salad oil
(Mazola or Wesson)
5 unbeaten egg
yolks
Grated rind of 2
oranges (about 2 tbsp.)
Juice of 2
oranges plus water to make 3/4 c.
Beat with spoon
until SMOOTH.
Measure into
large mixing bowl: 1 c. egg whites (7 to 8)
1/2 tsp. cream of
tartar
v
Whip
until whites form VERY STIFF peaks. Much stiffer than for angel food.
v
Pour egg
yolk mixture gradually over whipped egg whites - GENTLY folding with rubber
scraper JUST until blended.
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DO NOT
STIR! Pour at once into ungreased 10-inch tube pan.
v
Bake in
325 degree oven for 65 minutes.
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Immediately
turn pan upside down, placing tube part over neck of bottle.
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Let hang
until cold.
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Loosen
sides and tube with spatula. Turn out on plate.
1 1/2 (3 oz.)
pkgs. cream cheese
2 1/4 c. sifted
confectioners' sugar
Grated rind of 2
oranges (1 1/2 tbsp.)
v
Cream
the cream cheese until light and fluffy. Add gradually sugar and beat well.
v
Stir in
orange rind. If too thick, add a few drops orange juice.
v
Ice
sides and top of cake. Serves 16.
PLUM GOOD
CAKE
1 c. cooking oil
2 c. granulated
sugar
1/2 tsp. baking
soda
1/4 tsp. salt
1 oz. red cake
coloring
2 sm. jars
Gerbers plums with tapioca (baby food)
2 c. cake flour
1 tsp. cinnamon
1/2 tsp. ground
cloves
3 eggs
1 c. chopped nuts
v
Place
all ingredients except nuts in mixing bowl and mix 5 minutes. Fold in
v
nuts and
bake in bundt or tube pan for 1 hour and 15 minutes at 350 degrees.
v
1 c.
powdered sugar
v
2 tbsp.
lemon juice
LEMON CAKE
GLAZE:
1/4 c. margarine,
melted
1/2 c. lemon
juice
2 c. powdered
sugar
v
Heat
until sugar is dissolved.
v
Prepare
before cake is out of oven.
v
Prepare
day before serving, 1 yellow or lemon cake mix as directed.
v
Bake in
13 x 9 x 2 inch pan about 30 to 35 minutes.
v
When
cake is done, with fork - punch holes 3/4 of way through.
v
Pour
glaze over while both are hot.
CHOCOLATE
CHIP CAKE
1 pkg. yellow
cake mix with pudding
1 sm. pkg.
chocolate instant pudding mix
4 eggs
1 c. sour cream
1/2 c. oil
1/3 c. water
1 (6 oz.) pkg.
semi-sweet chocolate chips
Confectioners'
sugar
v
In large
bowl, combine all ingredients except chocolate chips and confectioners' sugar.
v
Beat
well for 4 to 5 minutes.
v
Add
chocolate chips and pour into greased and floured tube pan.
v
Bake at
350 degrees for 1 hour.
v
Cool on
wire rack. Dust with confectioners' sugar.
CHOCOLATE
CHERRY CAKE
1 fudge cake mix
1 can (20 oz.)
cherry pie filling
1 tsp. almond
extract
2 eggs
FROSTING:
1 c. sugar
5 tbsp. margarine
1/3 c. milk
1 c. chocolate
chips
1/2 c. chopped
nuts
v
Combine
cake mix, pie filling, extract and eggs.
v
Beat by
hand until well mixed.
v
Pour
into greased 9 x 13 x 2 inch pan. Bake at 350 degrees for 20 to 25 minutes.
FROSTING:
v
Boil
sugar, margarine and milk, stirring constantly.
v
Remove
from heat. Stir in 1 cup chocolate chips. Add 1/2 cup chopped nuts.
v
Pour
over while cake is still warm.
MOUNDS CAKE
1 box Swiss
chocolate cake mix
ICING A:
1 c. sugar
1 c. Pet milk
24 lg.
marshmallows
14 oz. pkg.
coconut
ICING B:
2 c. sugar
1/2 c. Pet milk
1 tsp. vanilla
3 heaping tbsp.
cocoa
1 stick butter
v
Mix cake
mix as box directs and bake in oblong pan.
v
When
cool, spread on Icing A, then Icing B.
v
ICING A:
Cook sugar, milk and marshmallows together until marshmallows are melted.
v
Stir in
coconut and spread on cake.
v
ICING B:
Bring sugar, cocoa, milk and butter to a boil and cook 1 minute.
v
Remove
from heat, stir in vanilla.
v
Beat
until thick and creamy. Spread over first icing.
CHOCOLATE
ZUCCHINI CAKE
3 c. flour
1 1/4 tsp. baking
powder
1 1/4 tsp. baking
soda
1 tsp. salt
1/2 tsp. cinnamon
4 eggs
3 c. sugar
1 1/2 c. oil
3 oz. melted
& cooled chocolate
1 1/2 tsp.
vanilla
1/2 tsp. almond
extract
3 c. coarsely
grated zucchini
1 c. chopped nuts
1/2 c. chopped
dates
v
Sift
together flour, baking powder, soda, salt and cinnamon. Set aside.
v
Beat
eggs in large bowl until frothy. Gradually beat in sugar and oil.
v
Add
chocolate, vanilla and almond extract. Fold in dry ingredients.
v
Squeeze
excess moisture from zucchini. Fold zucchini, nuts and dates into batter.
v
Pour
into
v
greased
and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes to
1 hour and 25 minutes.
v
Test
with a toothpick. Let stand inverted on wire rack 20 minutes. Remove pan.
v
Cool,
cook completely on rack.
BANANA
FUDGE MARBLE CAKE
1 pkg. Duncan
Hines fudge cake mix
2 eggs
1 c. ripe
bananas, mashed
1/2 c. water
v
Preheat
oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans.
v
Combine
cake mix, eggs, mashed bananas and water in large bowl. Follow package
directions.
v
For
Frosting: Combine 1 package banana instant pudding mix,
v
whipped
topping mix and milk in large bowl
v
Beat at
high speed with electric mixer for 2 to 3 minutes or until light and fluffy.
v
Fill and
frost cake. Refrigerate several hours before serving.
TRIPLE
CHOCOLATE CAKE
1 Duncan Hines
devils food cake mix
1/4 c. oil
1 1/4 c. water
2 eggs
1 sm. pkg.
chocolate instant pudding
1 c. chocolate
chips
v Grease and flour 13 x 9 inch pan. Bake at 350
degrees for 35 to 40 minutes.
CARROT CAKE
& FROSTING
1 1/2 c. Wesson
oil
2 c. sugar
4 eggs
2 c. grated
carrots (carrots may be grated in blender with 1 c. water & drained)
1 sm. can crushed
pineapple (flat can)
1 c. chopped
nutmeats
2 1/2 c. flour
(all-purpose)
1 tsp. soda
2 tsp. cinnamon
v Bake at 350 degrees. Use 3 (8 inch) layer
cake pans or 2 (9 inch) layer cake pans or cupcakes.
v Bake layers for 30 to 35 minutes, cupcakes
for 15 minutes.
ICING:
1 (8 oz.) pkg.
cream cheese
1 stick butter
1 box sifted
powdered sugar
2 tsp. vanilla
v
Cream
the cream cheese and butter. Add powdered sugar and vanilla.
v
Frost
cooled cake. May be prepared several days ahead.
v
Keeps a
week in refrigerator. Will freeze.
v
This is
a very rich cake.
v
The
recipe was given to me by a doctor's wife from Texas.
v
I have
never tried, but I understand 2 cups of baby food carrots works just as well.
LEMON
PUDDING CAKE
2 lemons
3 eggs
3/4 c. sugar
1/4 tsp. salt
1 c. skim milk
(or 2%)
1/3 c. flour
v
Heat
oven to 350 degrees. Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup
juice from the lemons.
v
Separate
the egg.
v
With an
electric mixer set at medium speed, beat the yolks with the lemon zest, juice,
sugar and salt until light yellow.
v
Beat in
the milk. Gradually add the flour, beating until smooth.
v
With
clean beaters, beat the egg whites until they hold soft peaks.
v
Carefully
fold the whites into the yolk mixture.
v
Pour
into an ungreased 1 1/2 quart baking dish.
v
Put in a
large pan and add warm water to come halfway up sides of dish.
v
Bake
until the top is golden and the cake starts to come away from the sides of the
dish, about 35 minutes. 6 servings.
DUMP CAKE
2 c. sugar
2 c. flour
2 tsp. soda
2 eggs, slightly
beaten
1 can pineapple
pie filling
1 c. sugar
1 stick butter
1 sm. can Milnot
1 tsp. vanilla
v
Mix
first 5 ingredients together (can use spoon to mix).
v
Grease
and flour 13 x 9 inch pan.
v
Bake at
350 degrees for 35 to 40 minutes.
v
Boil
last 4 ingredients for 7 minutes.
v
Punch
holes in warm cake with toothpick or spoon edge and pour topping in and over
holes.
FRESH APPLE
CAKE
1/2 c. salad oil
2 eggs
2 tsp. soda
2 c. flour
4 c. chopped
apples
2 c. sugar
1 tsp. salt
2 tsp. vanilla
1 c. chopped nuts
2 tsp. cinnamon
v
Prepare
apples, sugar and cinnamon in large bowl and set aside for 4 hours.
v
Add oil.
Add eggs, 1 at a time.
v
Sift
flour, soda and salt together and add to apple mixture slowly.
v
Beat
well after each addition.
v
Fold in
nuts.
v
Add
vanilla. Bake at 300 degrees for 1 hour.
TOPPING FOR CAKE:
1 stick margarine
1 c. sugar
1 sm. can
evaporated milk
Boil 5 minutes.
Poke holes in cake and pour over cake while warm.
APPLE CAKE
1 c. oil
2 c. sugar
2 eggs
1 tsp. salt
1 tsp. soda
2 tsp. baking
powder
1 tsp. vanilla
2 1/2 c. sifted
flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. nuts
3 c. raw apples
v
Beat
oil, sugar and eggs together.
v
Add dry
ingredients and mix well.
v
Stir in
nuts and apples. Pour into 9 x 13 inch ungreased pan.
v
Bake 1
hour at 300 degrees. Frost only if desired.
v
Light
dusting of powdered sugar is nice.
APPLE NUT
CAKE
1 c. sugar
2 c. peeled &
diced apples
1 egg, well
beaten
1 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
1 c. chopped
pecans or walnuts
v
Mix
sugar and apples. Add egg when sugar is dissolved.
v
Sift
flour, soda and cinnamon together.
v
Add to apple
mixture. Add vanilla and nuts.
v
Pour
into greased and floured 8 inch cake pan.
v
Bake at
375 degrees for 40 minutes.
HOT BUTTER SAUCE:
Pour over hot
cake. 1/2 c. sugar
1/2 c. light
brown sugar
2 tbsp. flour
1 c. water
1/2 c. butter
1 tsp. vanilla
v
Combine
first 4 ingredients. Bring to a boil until clear.
v
Add
butter and vanilla, stir until butter is melted.
CHEESECAKE
CUPCAKES
4 (3 oz.) pkgs.
cream cheese
2 eggs
1 tsp. vanilla
3/4 c. sugar
Vanilla wafers
v
Mix
cream cheese, eggs, vanilla and sugar in bowl.
v
Line
muffin pan with baking cups.
v
Place a
vanilla wafer in each cup.
v
Fill
each cup 3/4 full with cream cheese mixture.
v
Bake at
350 degrees for 20 minutes. Makes 12 to 14.
v
These
may be topped with cherry pie filling or other toppings, if desired.
CHEESECAKE
1 sm. pkg. lemon
Jello
1 c. boiling
water
3 tbsp. lemon
juice
1 (8 oz.) pkg.
cream cheese
1 c. sugar
1 tsp. vanilla
1 tall can
Milnot, whipped & chilled
3 c. graham
cracker crumbs
2 tbsp. sugar
1/2 c. margarine,
melted
v
Dissolve
gelatin in boiling water. Add lemon juice, cool.
v
Cream
cheese with sugar and vanilla.
v
Add
gelatin mixture. Then fold in whipped Milnot.
v
Mix crumbs
and oleo together and 2 tablespoons sugar.
v
Pat 2/3
of crumbs in bottom of a 9 x 13 x 2 inch pan.
v
Add
filling on top of crumbs. Sprinkle remaining crumbs on top.
ANGEL FOOD
CAKE ICING
1/3 c. cornstarch
1/3 c. sugar
2 c. milk
1 egg yolk
1 or 2 tsp.
vanilla
1/2 lb. butter
1 c. powdered
sugar
v
Mix the
cornstarch and sugar. Add milk and egg yolk.
v
Cook
until thick, stirring constantly. Add vanilla.
v
Cool
until COLD.
v
Cream
the butter and powdered sugar. Add cold custard.
v
Beat 20
minutes.
MIRACLE
ICING
2 1/4 c. sugar
1/2 c. water
1/8 tsp. salt
3 egg whites,
unbeaten
3/8 tsp. cream of
tartar
1 1/2 tsp.
vanilla
v
Boil
sugar, water and salt for 3 minutes.
v
Add
slowly to unbeaten egg whites and cream of tartar beating all the while.
v
Beat
exactly 5 minutes.
v
This
makes enough for a large cake or 2 small ones.
v
If any
is left, can be put into jar in refrigerator.
PINEAPPLE
ICING
1 (20 oz.)
drained, crushed pineapple
1 (3 oz.) pkg.
vanilla pudding
1 (8 oz.) Cool
Whip
v
Mix
pineapple and dry pudding well. Add Cool Whip.
v
Mix
well, but do not use mixer. Very good on angel food cake.
SCRIPTURE
CAKE
4 1/2 c. I Kings
4:22
1 c. Judges 5:25
2 c. Jeremiah
6:20
2 c. I Samuel
30:12
2 c. Nahum 3:12
2 c. Numbers 17:8
6 of Jeremiah
17:11
1 c. Judges 4;19
6 tbsp. I Samuel
14:25
2 tsp. Amos 4:5 (baking
powder)
Pinch of
Leviticus 2:13
Season to taste
II Chronicles 9:9
v
Cream
butter and sugar. Sift together dry ingredients.
v
Add to
creamed mixture along with egg yolks and honey.
v
Beat egg
whites until stiff.
v
Fold
into batter along with fruit sand nuts.
v
Turn
into 9x 13 inch pan.
v
Bake at
375 degrees for 50 minutes or until cake is browned and begins to pull away
from sides of pan.
HUMMINGBIRD
CAKE
3 c. flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. oil
1 1/2 tsp.
vanilla
1 (8 oz.) can
crushed pineapple
2 c. nuts
2 c. chopped
bananas
v
Combine
dry ingredients in bowl, add eggs and oil.
v
Stir
until dry ingredients are moistened.
v
Do not
beat; stir in vanilla, pineapple, nuts and bananas.
v
Spoon
into 3 (9 inch) cake pans. Bake at 350 degrees for 25 to 30 minutes.
v
Cool in
pans for 10 minutes.
ICING:
2 (8 oz.) pkgs.
cream cheese
1 c. butter
2 boxes
confectioners' sugar
1 tsp. vanilla
v
Mix
together and frost cake.
RAW APPLE
CAKE
2 eggs
1 c. brown sugar
1/2 c. oil
(scant)
Add to above: 2
c. flour
1/2 tsp. salt
2 tsp. soda
1 tsp. cinnamon
4 c. apples,
diced
2 tsp. vanilla
1 c. nuts
v
Bake in
9 x 13 inch greased pan at 325 degrees until top does not dent in when touched,
about 35 minutes.
BLACK MAGIC
CAKE
1 3/4 c. flour
2 c. sugar
2 c. sugar
1/2 c. shortening
2 eggs
4 lg. apples,
cored, unpeeled & grated
2 c. flour
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
TOPPING:
6 tbsp. margarine
2 c. water
3 tbsp.
cornstarch
1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. vanilla
3/4 c. cocoa
2 tsp. baking
soda
1 tsp. baking
powder
1 tsp. salt
2 eggs
1 c. strong black
coffee (or 2 tsp. instant coffee plus 1 c. boiling water (I use 2 tbsp. instant
coffee)
1 c. buttermilk
or sour milk (To sour: 1 tbsp. vinegar plus milk to = 1
cup)
1/2 c. vegetable
oil
1 tsp. vanilla
v
Combine
flour, sugar, cocoa, soda, baking powder and salt in large mixer bowl.
v
Add
eggs, coffee, buttermilk or sour milk, oil and vanilla.
v
Beat at
medium speed for 2 minutes. (Batter will be thin!)
v
Pour
batter into a greased and floured 13 x 9 x 2 inch pan or two 9 inch cake pans.
v
Bake at
350 degrees for 35 to 40 minutes for oblong pan or 30 to 35 minutes for layer
pans. Cool.
v
Frost
with your favorite vanilla frosting, or CREAM CHEESE FROSTING listed below.
CREAM CHEESE
FROSTING:
1 (3 oz.) pkg.
cream cheese
1/2 c. butter or
margarine
1 tsp. vanilla or
almond flavoring
2 c. powdered
sugar
1 tbsp. cocoa
(optional)
v
Combine
all ingredients. Beat well. Spread on the completely cooled cake.
v
(Frosting
will beat up into more volume if cheese and butter are used directly out of the
refrigerator.)
BURNT SUGAR
CAKE
1 1/4 c. sugar
1/3 c. butter
1/2 tsp. salt
2 tsp. baking
powder
1/2 tsp. orange
flavoring
1/2 c. milk
1 3/4 c. cake
flour
2 eggs
1 tsp. vanilla
1/4 c. water
v
Carmelize
1/2 cup of the sugar. (Dissolve in water and boil until syrup is reduced to 1/4
cup.) Cool.
v
Cream
sugar and butter. Add egg yolks.
v
Beat
thoroughly. Sift flour, measure and sift with baking powder and salt.
v
Combine
milk, caramel syrup and flavoring. Add alternately with dry ingredients to
first mixture.
v
Beat
well. Fold in stiffly beaten egg whites.
v
Pour
into well oiled layer cake pans.
v
Bake in
a moderate oven at 375 degrees about 20 minutes.
