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This page contains recipes for some yummy cakes and frostings.
2-1/4 cups cake flour
1 cup plus 2 tablespoons white sugar
1 teaspoon salt
1-1/2 tablespoons grated lemon zest
4-1/2 tablespoons poppy seeds
1-1/4 cups plus 1 tablespoon softened unsalted butter
5 eggs
3/4 cup white sugar
3/4 cup lemon juice
Preheat oven to 350o F (175o C). Grease and flour one 9 x 5 inch
loaf pan.
Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt Then
mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a
time, beating well after each addition. Pour batter into the prepared pan.
Bake at 350o F (175o FC) for 1 hour and 15 minutes or until a
toothpick inserted in the center comes out clean.
In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice
until stirring until sugar is dissolved. Let cool to just warm or to room
temperature.
Remove the cake from the oven and place the pan on a wire rack-place a cookie
sheet underneath this rack. Prick the top of the cake several times with a
toothpick. Brush the top of the cake with the warm or room temperature syrup,
allowing lots of the syrup to run down and soak into the sides and bottom of
the cake. Cool slightly in the pan before removing the cake to the wire rack
to cool completely. When completely cooled, wrap the cake in foil or plastic
freezer wrap and let the cake rest at least one day before serving.
1/2 cup unbleached flour
1/4 cup plus 2 tablespoons firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter or margarine
1/3 cup sugar
1 tablespoon quick-cooking tapioca, uncooked
1/4 teaspoon ground nutmeg
6 large fresh peaches, peeled and sliced 1/2 -inch-thick
2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons sour cream
1/4 teaspoon baking soda
1/4 cup unsalted butter or margarine, softened
1 large egg
1-1/2 teaspoons vanilla extract
3/4 cup unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Peach OR vanilla ice cream
Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well.
Cut in 1/4 cup butter with pastry blender until topping mixture is crumbly.
Cover and chill. Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy
saucepan; stir well. Stir in peaches and lemon juice. Cook,
uncovered, over a medium-high heat, stirring frequently, 6 to 8 minutes or
until mixture is slightly thickened and bubbly. Spoon into a greased 8-inch
square-baking dish. Set aside, and keep warm.
Combine sour cream and soda in a
small bowl; stir well. Let stand at room temperature 10
minutes. Beat 1/4 cup butter at medium speed of an electric mixer until
fluffy; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Add
sour cream mixture and vanilla, stirring until blended. Combine 3/4 cup flour,
baking powder, and salt; add to creamed mixture. Mix at low speed just until
blended. Spoon batter over warm peach mixture. Sprinkle chilled topping
mixture over batter. Bake at 375o F for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Let stand 10 minutes. Serve warm with ice
cream.
10 ounces semi sweet chocolate, chopped in small pieces
1-1/4 cups heavy cream
2 teaspoons cognac (optional)
Melt chocolate with cream over a double boiler stirring with rubber spatula
until just melted. Remove from heat and add cognac. Cut your favorite cake in
wedges. Place on a wire rack. Pour glaze over wedges and let dry about 20
min. Makes 2 cups enough for 8 or 9 inch cake. I use 1 teaspoon of vanilla for
the cognac. You do not have to cut your cake but this glaze seals the cut
edges and keeps it moist.
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
In a large saucepan, bring butter and water to a boil. Remove from heat; stir
in the remaining ingredients in order and mix until smooth. Pour into a
greased and floured 9 x 13-inch pan. Bake at 375o F for 20 to 22
min.
Frosting
1/2 cup butter
1/4 cup milk
4-1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped walnuts or pecans (optional)
Combine butter and milk in a saucepan and bring to a boil. Remove from heat;
stir in remaining ingredients and spread over warm cake.( I usually poke a few
holes in the cake to allow the frosting to seep in)
1 Cup Butter (room temperature)
2/3 Cup corn syrup (light or dark)
1/2 teaspoon salt
1 teaspoon vanilla extract
2 Cups Hershey's Cocoa
1-1/3 Cups milk (may need a little less in humid weather)
2 pounds Confectioners sugar
Put butter, corn syrup and salt in mixing bowl and beat well. Add cocoa and
beat well. Mix in milk and powdered sugar alternately until well beaten (looks
smooth and glossy) Stir in vanilla. Spread on cake.
Leave cream cheese at room temperature for 2 hours. Drain off some of
pineapple juice. Put remaining pineapple and juice with rest of ingredients
and mix well. Pour into greased and floured 9 x 13-inch pan. Bake at
325o F for 45 minutes. Cool cake before icing. Mix cream cheese, butter, powdered
sugar and vanilla. Spread icing over cake.
2 cups flour
2 teaspoon baking powder
1 teaspoon each baking soda and cinnamon
1/2 teaspoon each salt, nutmeg and allspice
4 eggs
2 cup sugar
1-1/4 cup oil
2 cup finely shredded raw carrots (about 6 medium)
1 can (8 ounce) crushed pineapple, drained (about 3/4 cup)
1 cup chopped pecans
1/2 cup flaked coconut
Stir together flour, baking powder, soda, cinnamon, salt nutmeg and allspice;
set aside.
In large bowl of mixer beat eggs slightly. Gradually beat in sugar until
mixture is thick and lemon-colored. With rubber spatula gradually stir in oil.
Add flour mixture, carrots, pineapple, pecans and coconut. Stir until well
mixed.
Divide among 3 greased, floured 9 in layer pans or turn into greased, floured
13 x 9 x 2-inch pan. Bake in preheated 350o F oven until toothpick inserted in
center comes out clean.
LAYERS: Cool in pans 10 minutes, then turn out on racks to cool. Fill and
frost top of cake with Tropical Butter Frosting. Garnish with shredded orange
peel.
SHEET CAKE: Cool in pan on rack. Frost in pan or sprinkle with powdered
sugar. Makes 16 servings. Slices best after standing several hours.
1/4 cup butter or margarine
1 box powdered sugar
1/4 cup drained crushed pineapple
2 tablespoon sour cream
3/4 cup flaked coconut
2 teaspoon coarsely grated orange peel
1 teaspoon vanilla
1/4 teaspoon salt
In large bowl of mixer, beat butter until soft. Gradually beat in sugar
alternately with pineapple and sour cream until mixture is fluffy and smoothly
blended. Stir in coconut, orange peel, vanilla and salt. Makes enough to frost
tops of three 9-inch layers.
1 package chocolate cake mix
1 package (3 3/4 ounce) van. or choc, instant pudding mix
2 cups sour cream
4 eggs
3/4 cup oil
1/3 cup Kahlua
6 ounce package chocolate chips
Combine cake mix, pudding mix, sour cream, eggs, oil, and Kahlua. Mix until
well blended. Stir in chocolate chips. Pour into a well greased and floured Bundt
pan. Bake at 350o F for 1 hour.
This is nice with a chocolate glaze. Melt butter and chocolate chips, add
powdered sugar.
1/2 cup butter or margarine -- softened
1 cup sugar
2 large eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
Faux Fondant
Buttercream Frosting
Candied Flowers and Raspberries
Beat butter or margarine at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, 1 at a time, beating until
blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with
milk, beginning and ending with flour mixture. Stir in vanilla. Spoon into
lightly greased miniature muffin pans, filling three-fourths full.
Bake at 350o F for 12 minutes or until golden. Remove from pans; cool on wire
racks.
Insert a small fork into bottom of a cake, and dip in Faux Fondant, making
sure to cover top and sides. Place upright on a wire rack until set. Repeat
procedure with remaining cakes and fondant.
Spoon Buttercream Frosting into a heavy-duty zip-top plastic bag; seal. Snip a
tiny hole in one corner of bag. Pipe a dollop of frosting onto each cake, and
decorate with Candied Flowers and Raspberries. 3 dozen
6 ( 8-inch) baked round cakes
Brown & green Frosting
1 Fresh egg w/shell scrubbed
1 small Juice glass or
1-1/2 Inch cookie cutter
2 - 3 drops red food color
1-1/2 teaspoons Sugar
1/4 pound Dry ice
Aluminum foil
1 - 2 ounce hot tap water
Make six (8-inch) round cakes using your favorite mix or buy cakes from a
bakery.
Buy two or three dollars worth of dry ice from an ice cream store the day you
will need it. Keep the dry ice in freezer. Be sure to handle the dry ice with
gloves or tongs just to be safe. If your ice cream store doesn't have dry ice
just look in your local Yellow Pages telephone directory under "Dry
Ice".
Now use your juice glass or cookie cutter and cut out a hole in the center or
the top two layers of cake. This hole will form a well in the center of the
cake and hide the special effect.
Now construct the Volcano cake, round pyramid style, on a cake platter or
large dish. Trim each layer into successively smaller rounds and stack and
frost them into mountain shape using the last two layers with the holes as its
top.
With a small piece of aluminum foil, line the well in the center of the
volcano cake. Use the juice glass as a mold and form foil around the glass.
Now frost the cake, smoothing out the small step-like ledges. Use chocolate
frosting for the whole cake first. Then use green
frosting as highlights around the mountain to resemble vegetation.
When you are ready to serve the cake, make the "lava". Separate the
cleaned egg and discard the yolk. Put the egg white in a
small mixing bowl with 1-1/2 teaspoons sugar and 2-3 drops red food coloring.
Beat until the egg white starts to thicken. You
don't want stiff peaks to form, just a thick, foamy texture.
Now place two or three small chunks of the dry ice into the foil-lined well of
the cake and pour in the red egg mixture. Nothing much will happen yet. Now
fill your juice glass with hot tap water and take the Volcano Cake and water
to the table where your guests are. When you are ready to produce the special
effect, simply pour one or two ounces of the hot water into the egg and dry
ice mixture and your realistic Volcano Cake will erupt large quantities or
orange, foamy "lava" and white "smoke" for several minutes
while you serve your delighted guests pieces of genuine Erupting Volcano Cake.
Alternate Foam Generating Technique: If you can't find dry ice in your area,
you can still produce the foaming "Lava" effect.
There will be no smoke, but you will have plenty of foamy lava. You will need
a small, short juice glass or a shot glass that will fit snugly in the center
of the Volcano Cake (a glass 3" tall and 1-1/2" in diameter would be
perfect). You will also need one small box of Jell-o, one small bottle lemon
juice and 1 tablespoon of bicarbonate of soda. Make Jell-o according to
package directions. Let cool 15 minutes. When Jell-O is still (not hot), fill
juice glass 1/2 full with the warm Jell-O. Pour in enough lemon juice so that
the glass is almost full, or about 1/2" from the top. Place glass down
into hole in the cake so lip of glass is flush with top of cake. You are now
ready to produce the effect. When ready, put 1 tablespoon of bicarbonate of
soda into the glass and briefly stir (1-2 seconds). Jell-O foam will
immediately pour out the top of the glass and flow down the sides of the cake.
This cake is especially cute with a dinosaur theme party.
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon ginger
2 cups sugar
4 eggs
16 ounces pumpkin (2 cups)
1 cup vegetable oil
1 cup Bran Buds cereal
1 cup semi-sweet chocolate bits
1 cup chopped nuts
Sift together dry ingredients including the sugar, set aside. In large mixing
bowl, beat eggs until foamy. Add pumpkin, oil, and cereal. Mix well. Add
sifted dry ingredients, mixing only until combined. Stir in chocolate
bits and nuts. Bake in ungreased 10x4 inch tube pan in 350o F oven for one hour
and 10 minutes, or until wooden pick comes out clean.
Crust:
24 graham crackers, crushed
1/3 cup sugar
1/2 cup butter melted
FILLING:
2 eggs beaten
3/4 cup sugar
1 (8-ounce) package cream cheese
2 cups pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 teaspoon salt
1 tablespoon cinnamon
1 envelope unflavored gelatin
1/4 cup cold water
3 egg whites
1/4 cup sugar
1/2 pint heavy cream, whipped
1/2 cup coconut toasted
Prepare crust by combining all ingredients and mixing well. Press into bottom
of 9 x 13-inch pan. Set aside..... Combine 2 eggs 3/4 cup sugar and cream cheese
mixing well. Pour over crust. Bake in a 350o F oven for 20 minutes. Let Cool
..In a saucepan, combine pumpkin, eggs yolks, 1/2 cup
sugar, milk , salt ,and cinnamon : cook until mixture thickens. Remove from
heat. Dissolve gelatin in cold water and add to pumpkin mixture: cool.. Beat
egg whites until foamy. Add 1/4 cup sugar and beat until peaks form. Fold
into pumpkin mixture. Pour over cooled layer. Now spread with the whipped
cream and sprinkle the top with the toasted coconut. Chill (this makes about 8
to 10 servings)
Fresh rhubarb, cup up finely
(enough to cover the bottom of a 9 x 13 pan)
1 cup sugar
1 3 ounce package strawberry Jell-O
1 lemon cake mix
Preheat oven to 350o F. Heavily grease 9 x 13-inch baking pan. Spread rhubarb to cover
bottom of pan 1-inch deep. Sprinkle sugar and gelatin over rhubarb. Prepare
cake mix according to package directions. Pour over rhubarb mixture. Bake 25
to 30 minutes. Turn upside down after cooling for 5 min or so. Good served
with a dollop of Cool Whip.
1-1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter or margarine
1/2 cup brown sugar, packed
1 (Number 2) can pineapple chunks
5 maraschino cherries
1/3 cup soft shortening
1/2 cup granulated sugar
1 egg, unbeaten
1 teaspoon vanilla extract
1/2 cup syrup drained from pineapple
Start heating oven to 350o F. Sift flour, baking powder, & salt.
Melt butter in 8 x 8 x 2-inch cake aluminum cake pan over low
heat on top burner; remove from heat; sprinkle with brown sugar.
Meanwhile, drain pineapple chunks, reserving syrup. On brown-sugar mixture
arrange pineapple chunks to form small daisy. Repeat, making 5 daisies in all.
Place drained maraschino cherry in center of each daisy.
In large electric-mixer bowl, with mixer at medium speed, cream shortening
with sugar, then add egg and vanilla, until light and fluffy, about 4 minutes.
At low speed blend in alternately, flour mixture in thirds
and pineapple syrup in halves. Spread batter carefully over pineapple daisies,
keeping design intact.
Bake cake 1 hour or until cake tester inserted in center comes out clean
Remove from oven, cool on cake rack 10 minutes. Then loosen cake from sides of
pan. Invert serving plate onto pan; then, with one hand under pan, other on
top of plate, turn both until cake rests with fruit side up on serving plate.
Remove pan. If fruit sticks to pan, lift off with spatula and return to its
place on cake. Serve cake warm; top with cream, whipped cream, or vanilla ice
cream.
Note: I would suggest cooking the rhubarb before-hand and drain off as much
juice as possible and use this in place of the pineapple juice the recipe
calls for. I don't believe I would do anything to the strawberries besides
clean them or you could use frozen ones. You will have to decide how much of
each to use. I haven't tried this and it's only a suggestion for making the
cake. The ingredients for the cake should work with any kind of fruit.
1 (18.25-ounce) box yellow cake mix
4 eggs
1 (6-ounce) package vanilla instant pudding
6 teaspoons amaretto
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto
1 cup sifted powdered sugar
Preheat oven to 350o F (175o C). Grease and flour one 9 or 10-inch Bundt pan.
Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract,
and 6 teaspoons of the amaretto and blend together well. Pour batter into the
prepared pan.
Bake at 350o F (175o C) for 40 to 45 minutes. Remove cake from
oven and while it is still warm poke holes in the bottom and pour the amaretto
icing into the holes and over the bottom of the cake. Let the cake cool for at
least 2 hours before removing from the pan.
To Make Amaretto Icing: Sift the powdered sugar and combine it with the
remaining 1/2 cup amaretto. Blend until smooth. You can add more amaretto as
needed.
Preheat oven to 325o F (165o C). Grease one 10 inch tube pan.
Cream together the butter, cream cheese, and sugar until light. Stir in the
vanilla and the almond extracts. Add the flour and the eggs alternately,
beginning and ending with the flour. Pour batter into the prepared pan.
Bake at 325o F (165o C) for 1 hour and 15 minutes or until a
toothpick inserted in the center comes out clean. Makes 1 (10-inch) tube pan.
2 cups raisins
2 cups water
1 cup unsweetened applesauce
2 eggs, beaten
Artificial Sweetener to 2 Tablespoons sugar
3/4 cup vegetable oil
1 teaspoon baking soda
2 cups flour
1-1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Topping:
Lite cool whip, optional
In a saucepan, cook raisins in water until water evaporates. Put raisins in
large mixing bowl and add applesauce, eggs, sweetener and oil. Mix well. Blend
in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Bake in
13 x 9 x 2-inch pan at 350o F for 25 minutes until cake tests
done. Yield: 20 servings.
1-1/2 cups cake flour
1/4 cup cocoa
Sweetener = to 2 Tablespoon sugar
3/4 teaspoon baking soda
1 teaspoon salt
1 cup water
1 Tablespoon white vinegar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup egg substitute
Frosting:
1 (8-ounce) package fat free cream cheese
Sweetener (Sweet One to taste)
whole walnuts (optional)
Combine cake flour, cocoa, Sweetener, soda and salt in bowl; mix well. Mix in
water, white vinegar, vegetable oil, vanilla extract and egg substitute. Beat to
mix. Pour into 9-inch square greased baking pan. Bake at 375o F for
35-40 minutes. The frosting is nothing more than a thin layer of fat-free
cream cheese that has been mixed with a little sweetener. May put a whole
walnut on each piece.
TOPPING:
1/4 cup margarine
1 cup brown sugar
4-6 stalks rhubarb
CAKE BATTER:
1 cup all purpose flour
3/4 cup white sugar
1/4 cup oil
1/2 cup skim milk
1-1/2 teaspoons baking powder
2 egg whites (unbeaten)
1/2 teaspoon vanilla extract
Cut fresh rhubarb into approximately 1/2 inch long pieces (extra cut rhubarb
can be frozen - just put it in a plastic bag).
Pre-heat oven to 350o F. In an eight inch square cake pan: melt 1/2 stick
margarine - This can be done in the oven while pre-heating it. Brush the sides
of the pan with the melted margarine so the cake will not stick. Coat the
bottom of the pan with 1/4 inch layer of brown sugar (about 1 cup). Cover the
layer of brown sugar with the 1/2 inch pieces of rhubarb. Cover the entire
bottom of the pan - (I prefer to place the pieces so the cut sides are face up
and down).
Mix cake batter: combine the flour and sugar then add the oil and
1/4 cup of the milk. Stir until the flour is damp - then beat for one minute.
Stir in the baking powder, the remaining milk, the unbeaten egg whites, and
the vanilla. Beat for two minutes.
Pour over the rhubarb in the cake pan. Bake
at 350o F for 35-40 minutes (making sure a cake tester comes out clean. The
center section will be the last to cook.) Remove from oven, cool slightly, run
a knife around the sides to make sure it will come out cleanly, and invert it
onto a serving plate. (If you have never removed an upside-down cake before it
can be a little unnerving. You are dealing with hot melted sugar. So, place
the serving plate upside-down on the cake - grasp the cake pan and plate
together - hold this at arms length while you quickly invert it.
1 yellow cake mix (butter recipe works best)
2 cups mini marshmallows
3 cups rhubarb, chopped
1 cup sugar
½ cup water
1 (3-ounce) package strawberry Jell-O
Make cake mix according to package directions. Cover bottom of greased 9 x 13-inch pan with the marshmallows. Spread cake mix over them. Mix rhubarb, sugar,
and water in saucepan. Heat until it begins to boil. Remove from
pan from heat and stir in Jell-O. Pour warm mixture over cake batter. Bake at
350o F (175o C) for 35 - 40 minutes. Cake will be brown on top.
The rhubarb mixture will change places with the marshmallows!
4-1/2 cup diced rhubarb
1 (3-ounce) package strawberry Jell-O
1 cup sugar
3 cup miniature marshmallows
1 package yellow cake mix, prepared by directions
Place rhubarb on bottom of greased 9 x 1-inch pan. Sprinkle dry Jell-O, sugar &
marshmallows over rhubarb, then pour cake batter over all. Bake at 350o F for 1 hour. Let stand 10
minute before turning out. Serve with whipped cream.
5 tablespoons flour
1 cup milk
1 cup butter or margarine, softened
1 cup sugar
2 teaspoon vanilla extract
Whisk flour and milk in a saucepan until smooth. Bring to boil and cook until
thickened. Cover and refrigerate. In mixing bowl, cream butter and sugar. Add
chilled milk mixture: beat till fluffy. Stir in Vanilla.
1 cup shredded Potato, do not peel before shredding
1/2 cup shredded Zucchini, do not peel before shredding
1/2 cup shredded Carrots, do not peel before shredding
1/2 package Yellow Cake Mix, any brand
1 Egg
Mix all ingredients together in a medium sized bowl. This cake may be baked a
couple of different ways:
Using 'waterless cookware', bake in a medium sized saucepan on top of your
stove. Prepare pan with a thin coating of vegetable shortening, and pour
batter into pan. Preheat burner to medium heat, then turn burner to low heat
when placing pan on burner, and bake 10- 12 minutes, covered, or until cake is
completely done.
Using a 1-1/2 quart covered casserole dish, prepare dish with a thin
coating of vegetable shortening, and pour batter into dish & cover. Bake
in a 350o F oven 20 - 25 minutes or until batter is completely done.
You may need to run a butter knife between the cake and the side of the pan
when removing cake from pan/dish. Just place a dinner plate on top of the
pan/dish and invert until cake falls onto the plate. This is a very moist
cake and will not require frosting.
This is a great way to sneak vegetables into your family's diet! You will
never know there are vegetables in the cake- they just give the cake moisture
and a great amount of nutrition!
Variation: Pineapple Upside-down Cake. Before adding batter to pan or dish,
place 2 tablespoon melted butter and 1/3 cup brown sugar in bottom. Arrange
several slices of pineapple on top of the butter /sugar mixture, then pour batter on top of the pineapple. Bake the same as directed above.
Oatmeal Cake is a popular Mennonite and Amish dessert. This cake is
tender and moist, and the broiled frosting is like candy. Even without
the frosting, the cake is a winner as a breakfast bread or light snack cake.
1-1/2 cups Leftover Oatmeal
1 cup boiling water
1-1/2cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 cup brown sugar
1 cup granulated sugar
2 eggs
FROSTING
1/2 cup (1 stick) butter
1 cup brown sugar
1 (5-ounce) can evaporated milk
8 ounces flaked coconut
1 cup chopped nuts, pecans or English walnuts
1 teaspoon vanilla extract
Speck of salt
Place the oatmeal in a small bowl and pour the boiling water over it. Let stand 20 minutes. Preheat oven to
350o F. Sift together the
flour, baking soda, cinnamon, nutmeg, and salt on wax paper. Set aside.
In a large mixer bowl, beat the butter until creamy. Add the vanilla and
gradually add the sugars, beating until fluffy. Beat in the eggs, 1 at a
time. Add the
oatmeal mixture and blend. Add the flour mixture and blend again.
Pour batter into an oiled 13 x 8-inch baking pan. Bake for 35 minutes, or
until the top of the cake springs back when touched with your fingertip.
While the cake is baking, prepare the frosting.
Melt the butter in a large saucepan. Add the brown sugar and cook until
the mixture bubbles up. Add the milk, and bring again to a boil.
Remove from the heat and add the rest of the ingredients. Spread the hot
frosting on the hot cake as soon as the cake is done. Turn the oven up
to broil and broil the cake about 6 inches from the heat for 2 minutes, or
until the
frosting bubbles all over the cake. Let cool before cutting.
1 cup butter or margarine
2 cups sugar
4 eggs
1 cup milk
3 cups flour
1 teaspoon baking powder
pinch of salt
1 teaspoon vanilla
Cream butter or margarine with sugar until light and fluffy. Add eggs, one at
a time, beating well after each. Add vanilla and mix. Gradually add flour,
alternating wit milk and adding salt and baking powder with the last cup of
flour. Bake in a greased fluted or tube pan for 1 hour.
Optional Buttercream Frosting:
2 sticks of butter (softened)
1 teaspoon vanilla
3 cups of powdered sugar
1 package (6-ounces) semisweet chocolate chips
1-1/2 cups Bisquick® baking mix
1/2 cup chopped nuts, if desired
1/3 cup sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
1-1/2 cups hot water
2/3 cup sugar
Place 1/3 cup of the chocolate chips in 2-quart microwavable casserole.
Microwave on high (100%) just until melted, 1 to 3 minutes. Mix in
baking mix, nuts, 1/3 cup sugar, the milk, oil, vanilla and egg with fork;
beat vigorously until well blended. Microwave water, 2/3 cup sugar and
the remaining chocolate chips in 4-cup microwavable measure on high 2 minutes;
stir. Microwave until mixture boils, 2 to 4 minutes longer; stir.
Carefully pour over mixture in casserole. Microwave on medium (50%) 9
minutes; rotate casserole 1/4 turn. Microwave on high until cake is
almost dry on top, 5 to 7 minutes longer. Serve warm with ice cream or
whipped cream if desired. 9 servings.
Conventional Directions: Heat oven to 350o F. Heat 1/3 cup chocolate
chips in small saucepan over low heat just until melted. Mix melted
chocolate, baking mix, nuts, 1/3 cup sugar, the milk, oil, vanilla and egg in
ungreased square pan, 9 x 9 x 2-inches. Beat vigorously with fork until well
blended. Heat water and 2/3 cup sugar to boiling in saucepan, stirring
occasionally; stir in remaining chocolate chips until melted. Carefully
pour over mixture in pan. Bake until wooden pick inserted in center of
cake comes out clean, 35 to 40 minutes.
1 yellow cake mix (reserve 1 cup)
1 egg
1/2 cup margarine
3-1/2 cups pumpkin
1/2 c sugar
2 teaspoon cinnamon
2/3 c condensed milk
3 eggs
Topping
1 cup cake mix
1/4 cup margarine
3/4 c sugar
Reserve 1 cup cake mix. To remaining add 1 egg and margarine.
Press mixture into 9 x 13-inch pan In other bowl add pumpkin, sugar, cinnamon,
milk and 3 eggs. Mix well. Pour gently over pressed cake mix.
To reserve cake mix add 1/4 cup margarine and 3/4 cup sugar for topping (add
chopped nut meats if wanted) Sprinkle topping over pumpkin mixture.
Bake at 350o F for 55
minutes.
2 cups
Flour
2/3 cup
Cocoa Powder
3/4 teaspoon Salt
1-1/2 teaspoons Baking Powder
1-1/3 cups
Sugar
In a large bowl, combine flour, salt, cocoa powder and baking powder.
Layer ingredients in jar in order given in a 1 quart canning jar. It is
helpful to tap jar lightly on a padded surface (towel on counter) as you layer
ingredients to make all ingredients fit neatly. Use scissors to cut a
9-inch circle from fabric of your choice. Center fabric circle over lid
and
secure with a rubber band. Tie on a raffia or ribbon bow to cover the
rubber band. Attach a card with the following directions:
Crazy Cake
This is a crazy cake because you mix the cake all together in the pan that you
bake it in. Pour contents of jar into a 9 x 13-inch baking pan, then add
the following ingredients:
3/4 cup Vegetable Oil
2 teaspoon Vinegar
1 teaspoon Vanilla
2 cups Water
Stir cake ingredients together using a wire whisk or fork, making certain that
all ingredients are completely mixed together. Bake at 350o F for
35 minutes. Frost as desired, or serve sprinkled with powdered sugar,
with fresh fruit on the side.
3/4 cup butter (NOT margarine)
1 (8-ounce) package of cream cheese
6 eggs
2 cups flour
1 teaspoon baking powder
2 cups sugar
2 teaspoon real vanilla
Allow butter, cream cheese and eggs to stand at room temperature for 30
minutes. Meanwhile, grease and lightly flour a 10-inch tube pan, Bundt pan or 2
(8 x 4 x 2-inch) loaf pans; set aside. Preheat oven to 325o F.
Combine flour and baking powder; set aside. In a mixing bowl beat butter and
cream cheese with an electric mixer on medium to high speed for 30 seconds.
Gradually add sugar, beating about 6 minutes or until very light and fluffy.
Beat in vanilla. Add eggs, one at a time, beating 1 minute after each
addition and scraping bowl frequently.
Add flour mixture, beating on low
to medium speed just until combined. Pour batter into prepared pan, spreading
with the back of a spoon or small spatula, if necessary, to form an even
layer. Bake for 60 to 65 minutes for tube pans or 60 - 70 for loaf pans or
until
wooden toothpick inserted near center comes out clean. Cool in pan on wire
rack for 10 minutes. Remove from pan, cool thoroughly on rack. To serve, cut
slices thinly, 1/2-inch to 1-inch thick.
Sift directly into ungreased 8 x 8-inch pan:
1-1/2 cups flour (try the spelt flour)
3 tablespoon cocoa
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
Make three wells in the dry ingredients. Fill each hole with one liquid:
6 tablespoon oil
1 tablespoon vinegar
1 teaspoon vanilla
Pour one cup cold water over ingredients. Blend thoroughly with fork (I use a
mashing motion and go all around the pan, trying not to get too much smeared
up onto the sides). Bake 30 minutes. at 350o F. This is a very moist, delicious
cake. We often eat it without frosting.
In a mixing bowl cream butter until it is soft and gradually work in sugar
until the mixture is smooth as possible. Beat egg yolks thoroughly and stir
them into the creamed mixture. Sift together flour, baking powder, mace and
salt. Stir it into the butter mixture until it is free of lumps. Beat egg
whites until they hold definite peaks and gently fold them, along with brandy,
into the batter. Pour the batter in to a 10 inch tube pan, buttered and
lightly floured, and bake the cake in a moderate 350o F oven for 35
minutes. Reduce the temperature to moderately slow, 325o F, and bake the
cake for 25 minutes longer. Let the cake stand in the pan for about 10 minutes
and turn it out on a cake rack to cool completely.
1 cup brown sugar, packed
1 cup granulated sugar
1/2 cup shortening
2 eggs, beaten
2 cup flour
2 teaspoon baking soda
1/2 cup cocoa
1/2 teaspoon salt
1/2 cup sour milk
1 cup boiling water
1 teaspoon vanilla
Cream together the sugars and shortening. add eggs. sift dry ingredients
together, and add alternately with the sour milk. Beat well after each
addition. Fold in boiling water and vanilla. Pour into a greased and floured 9
x 13 x 2-inch pan, and bake at 350o F for 35 to 40 minutes or until it tests done. Cool
and frost:
1 cup sugar
1 tablespoon cocoa
1/4 cup milk
6 tablespoons butter
1 teaspoon vanilla
This is light in color and creamy. Combine sugar and cocoa in 2-quart saucepan.
Gradually stir in 1/4 cup milk and butter. Cook over medium heat, and stir
constantly until it reaches soft ball stage. Remove from heat, and add
vanilla. Cool to 120o F on a candy thermometer. Beat mixture with
electric mixer at med speed until of spreading consistency. Will frost 9 x 13-inch
cake.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
3/4 cup buttermilk
1/2 cup cholesterol-free egg substitute
2 cups frozen unsweetened raspberries
2 cups frozen unsweetened blueberries
fresh berries (optional)
Preheat oven to 350o F. Spray 6-cup Bundt pan with nonstick cooking spray. Set
aside. Combine flour, baking powder, baking soda and salt in large bowl.
Combine sugar, oil, buttermilk and egg substitute in medium bowl. Add sugar
mixture to flour mixture; stir just until moistened. Fold in raspberries and
blueberries. Pour batter into prepared pan. Bake 1 hour or until wooden pick
inserted in center comes out clean. Cool in pan on wire rack. Serve with fresh
berries, if desired. 12 servings.
For glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Preheat oven to 350o F. Grease and flour 12-cup Bundt pan or 10-inch tube
pan. Cream sugar and margarine until light and fluffy. Add eggs one at a time,
beating well after each. Gradually add 2 cups powdered sugar. By hand, stir in
flour and remaining cake ingredients. Spoon batter into pan. Spread evenly.
Bake 45 to 50 minutes, until top is set and edges begin to pull away from pan.
Because of soft filling, ordinary doneness tests won't work, so follow baking
instructions. Cool upright in pan on wire rack for 1-1/2 hours. Invert onto
serving plate. Cool for at least two hours.
In small bowl, combine glaze ingredients, adding enough milk for desired
consistency. Spoon over cake, allowing some to run down sides. Store tightly
covered.
Makes 2 dozen cupcakes or 2 9-inch cakes
2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3/4 cup oil
2 cups sugar
2 eggs
3/4 cup cocoa
1 teaspoon vanilla
1 cup milk
1 cup black coffee
Preheat oven to 350o F. Sift together flour, salt, baking powder and
baking soda. Set aside.
Mix together in this order: oil, sugar, eggs, cocoa, vanilla and milk. Add
flour mixture and coffee alternately, stirring to blend. Divide batter between
two 9-inch cake pans. Bake about 25 minutes. Or make cupcakes and bake about
20 minutes.
2-2/3 cups cake flour
2-1/4 teaspoons baking powder
1/2 teaspoon salt
2 cup sugar
1 cup butter
4 egg yolks
1-1/2 teaspoon vanilla or (1 teaspoon vanilla & 1/2 teaspoon almond extract)
1 cup milk
3/4 cup shredded coconut
1-1/2 teaspoons grated lemon rind
1/4 teaspoon salt
4 egg whites
Cream the butter, gradually adding the sugar, until very light. Beat in egg
yolks, one at a time, and add vanilla.
Add milk and dry ingredients alternately, beating until smooth after each
addition. Add coconut, lemon rind, and Salt. Beat the egg whites until stiff but not dry. Fold
Them lightly into the batter. Bake in 3 greased layer pans
at 350o F. for 30 to 35 minutes.
If desired, spread bottom and second layer with pineapple filling and spread
whipped cream on top and sides. In the alternative, make 7-minute frosting,
and press toasted
coconut into the frosting on top and sides.
1-3/4 cup flour
1-3/4 cup sugar
1-1/4 teaspoon soda
1 teaspoon salt
1/4 teaspoon baking powder
2/3 cup soft-type margarine
4 ounces unsweetened chocolate, melted and cooled
1-1/4 cups water
1 teaspoon vanilla
3 eggs (used later)
Measure all ingredients (except eggs) into large mixer bowl. Beat at low speed
to blend; then beat two minutes at medium speed, scraping sides and bottom of
bowl frequently.
Add the 3 eggs. Beat 2 minutes more. Pour 1/4 batter
(1 cup) into each of four 8-inch round pans, floured and greased and lined.
Layers will be thin. Bake at 350o F. for 15 to 18 minutes, or until done. Cool slightly and remove from pan.
Chocolate Filling
1-1/2 bars (6 ounce) German chocolate, melted
3/4 cup soft type margarine
1/2 cup chopped toasted almonds
Mix thoroughly.
Cream Filling
Beat 2 cup whipping cream with 1 Tablespoon sugar and 1 teaspoon vanilla. Whip until stiff.
To Finish Torte:
Place bottom layer of cake on serving plate. Spread with 1/2 of chocolate
filling. Next layer, spread with 1/2 of cream filling. Next layer, fill with
the remaining chocolate filling. Top layer, pile the cream filling on top. Do
not frost sides. Make chocolate curls with the remaining 1/2 bar of German
chocolate. Decorate top completely. Wrap with plastic wrap, refrigerate until
serving. This cake freezes nicely.
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 stick butter or margarine, room temperature, cut into pieces
1 teaspoon vanilla extract
2 large eggs
4 large baking apples, peeled, cored, and sliced thick
For topping:
3 tablespoons sugar
3 tablespoons melted butter
1 teaspoon ground cinnamon
1 large egg
Preheat the oven to 350o F. Grease 9-inch springform pan.
In work bowl of food processor, place flour, sugar, baking powder, butter
pieces, vanilla and eggs. Process 1 minute, until smooth. Scrape into pan,
pressing sides to make small, mounded edge around rim. Arrange the apple
slices, overlapping in circles, over top of the batter.
Bake in center of oven for 45 minutes. Meanwhile, in small bowl, whisk
together topping ingredients. Remove cake from oven and pour topping over
cake. Return cake to oven and bake 25 to 30 minutes more. The cake will rise
up over the apples while it bakes. Cool on rack. When ready to serve, remove
spring form sides and cut into wedges. Serves 8.
2 cups flour
1-1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
4 tablespoons cocoa
1 cup sugar
1 cup mayonnaise or Miracle Whip
1 teaspoon vanilla
1 cup water
Combine dry ingredients. Add all other ingredients, mix well and pour
into loaf pan. Bake 25 minutes at 350o F.
Cake
1 teaspoon butter; 1 to 2 teaspoons flour for pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
3 large eggs, separated
Grated zest of 1 large orange
1 cup sour cream, room temp.
3/4 cup chopped walnuts
Glaze
1/2 cup Grand Marnier or other orange-flavored liqueur
1/2 cup powdered sugar
About 1/4 cup orange juice
Preheat oven to 350o F. Lightly butter and flour a 12-cup
Bundt pan, tapping out excess flour; set aside. In large bowl or on waxed paper, sift together flour, baking
powder, baking soda and salt.
Using a mixer set at high, beat the cup of butter until creamy (a
minute). Add sugar and beat until light in color and texture (2 minutes). Add
egg yolks one at a time, beating well after each. Beat in orange zest. Reduce speed to low. Add flour mixture alternately with sour
cream, beginning and ending with flour. Scrape down sides of bowl as needed
and beat until mixture is smooth. Stir in nuts and set aside.
In a clean, grease-free bowl, beat egg whites on high speed just
until stiff peaks form. Do not over-beat or whites will look lumpy and watery.
Using a rubber spatula, stir about a fourth of the whites into the batter to
lighten it. Pour the remaining egg whites on top, and fold in. Scrape the
batter into prepared pan and smooth top.
Bake until a wooden pick inserted near center, comes out clean
(50 to 60 minutes). Remove and cool on wire rack 10 minutes.
Combine glaze ingredients, stirring until sugar dissolves. Brush
cake with half of glaze, letting it soak in. Invert the cake onto a rack, and
place the rack over a jelly-roll pan. Brush the remaining glaze over the cake.
Cool. Makes 12 servings.
1 pound glace fruit mix
1 cup almonds, slivered
1 cup raisins, cut in half
1 cup currants
1/2 cup fruit juice (or brandy)
1/4 cup molasses
2 tablespoons brandy flavoring or sherry (optional)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon mace
1-1/2 cups sifted flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter or margarine
3/4 cup brown sugar
3 eggs
Combine the fruit mix, nuts, raisins, currants, fruit juice or
brandy, the molasses, brandy flavoring or sherry and spices in a large bowl.
Mix well and let stand while preparing the batter.
Sift together the flour, salt and soda. Cream the butter and
sugar until fluffy. Beat in the eggs, one at a time. Stir in the sifted flour
mixture. Fold in the fruit/nut mixture.
Pack the batter firmly into two 7-1/2 x 3-1/2 x 2-1/4-inch loaf pans
that have been lined with heavy white wrapping paper (or bakers' parchment),
well greased.
Bake in a preheated slow oven (300o F) for about 1-3/4
hours. (Use aluminum or bright tin pans. If dark tin or glass pans are used,
double-line with paper and slightly reduce baking time.) Start testing for
doneness with
a toothpick at the end of 1 hour.
Remove cakes from pans and let cool. When thoroughly cold, remove
the paper and store in an air-tight container.
May be served immediately, but aging in a cool place for about 3
weeks will improve the flavor.
Note: Soak cheesecloth in brandy and wrap the
fruitcakes in this for a month or so. Yields 3 pounds of cake; about 14
servings.
1/2 cup sliced natural almonds
2-1/3 all-purpose flour
1-1/4 teaspoons soda
1/4 teaspoon salt
2/3 cup butter
1 cup packed light brown sugar
4 eggs
2/3 cup orange marmalade
1/3 cup sour cream
2/3 cup almond liqueur (amaretto) or orange juice
1 cup (6 ounces) chopped dried figs
Powdered sugar
Preheat oven to 350o F. Very generously butter a 9-cup Bundt
pan. Sprinkle with almonds, patting gently to cover sides. Set aside. Mix
flour, soda and salt in small bowl; set aside.
In a large mixer bowl, cream butter and sugar until light and
fluffy. Add eggs, one at a time, beating after each addition. Stir in
marmalade and sour cream (mixture will look curdled). Add flour mixture
alternately with
liqueur or orange juice, blending well after each addition until batter is
smooth. Stir in figs. Turn into prepared pan; spread evenly.
Bake for 60 to 70 minutes or until wooden pick inserted in center
comes out clean. Remove from oven and cool 10 minutes. Invert on wire rack and
cool completely. Just before serving, sift powdered sugar on top. Makes
1 (8-inch) Bundt cake. Serves 16.
(dried fruit)
A fruit cake with "real" dried
fruit, this cake has no neon colored candied fruit. It is moist and very rich.
I sometimes adorn these cakes with marzipan or rolled fondant.
1/8 cup dried cherries, chopped
1/8 cup dried mangoes, chopped
1/4 cup dried cranberries
1/4 cup currants
2 tablespoons candied citron, minced
1/4 cup pecans, chopped
1/2 cup rum
1/4 cup brown sugar
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup un-sulfured molasses
1 egg
2 tablespoons milk
8 tablespoons butter
Soak dried fruit in 1/4 cup rum for at least 24 hours. Cover tightly, and
store at room temperature. Preheat oven to 325o F (165o C). Butter and line with
parchment paper a 6 inch round pan.
Whisk together the flour, baking soda, salt, and cinnamon.
Cream together the butter and sugar until fluffy. Beat in the egg. Add the
flour in three batches, alternating with the milk and molasses. Stir in the
fruit/ rum mixture and nuts.
Scrape batter into prepared pan, and bake for 40 to 45 minutes. Let cake
cool in the pan for 10 minutes, and then sprinkle with 2 tablespoons rum.
Place a piece of parchment paper, large enough to wrap entire cake, on a
flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake,
with 1 tablespoon rum. Place the cheesecloth on top of the parchment paper,
and un-mold the cake on top of it. Sprinkle the top and sides of the cake with
the remaining rum. Wrap the cake, pressing the cheesecloth closely to the
surface of the cake. Place the cake in an airtight tin, and let age for at
least 10 weeks. If storing longer, douse with additional rum for every 10
weeks of storage.
Makes 1 - 6 inch round pan
3 cups coarsely chopped nuts (walnuts, pecans, or Brazil nuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract
In a mixing bowl, combine nuts, dates and cherries. In another bowl,
stir together flour, sugar, baking powder and salt; add to nut mixture,
stirring until nuts and fruit are well-coated. Beat eggs until foamy.
Stir in vanilla; fold into nut mixture. Mix well. Pour into a
greased and wax paper-lined 9-in x 5-in x 3-in loaf pan. Bake at 300o F for 1 hour
and 45 minutes*. Cool 10 minutes in pan before removing to a wire rack.
Yield: 24 servings
* I have baked it as little as 1 hour and 30 minutes. I'd recommend you
check it by then as your oven may be hotter or cooler than mine.
2 cups Golden raisins
2 cups Currants
2 cups Dried apricot halves
2 cups Dried figs, halved
1 cup Pitted prunes
1 cup Pitted dates
4 cups Walnuts, in large pieces
2 cups Pecans, in large pieces
3 Oranges, Grated zest only
3 Lemons, Grated zest only
1/2 cup Candied ginger, chopped
2 teaspoon Cinnamon
1 teaspoon Ground allspice
1 teaspoon Mace
1/2 teaspoon Cloves
1 cup Molasses
2 cup Brandy (or substitute
apple juice or water)
1/2 cup Orange liqueur (or orange
juice)
4 cups All-purpose flour
1 tablespoon Baking powder
1 teaspoon Baking soda
1-1/2 teaspoon Salt
1 pound Butter
3 cup Dark brown sugar
8 Eggs
1 tablespoon Vanilla extract
THE DAY BEFORE: combine all dried fruits, nuts and zest in a mixing bowl. Add
the candied ginger and the spices and toss well to mix. Add molasses and
liquids and mix well. Cover and let stand overnight at room temperature. When
ready to bake, preheat oven to 275o F. Grease 4 (9-by-5-by-3-inch) loaf
pans, line them with waxed paper and grease the paper. Coat lightly with
flour.
Sprinkle 1 cup flour over fruit mixture and stir it. Combine the remaining 3
cups of flour with baking powder, baking soda and salt and sift them together
on a sheet of waxed paper. Cream the butter, add the brown sugar and beat
well. Add eggs, 2 at a time, beating well after each addition. Add the
vanilla. Add all dry ingredients and beat until batter is blended and smooth.
Pour batter over fruit, mix well until everything is
coated with batter. Divide batter among loaf pans, filling to 1/2 inch below
top. Bake for 2 hours. Don't worry if they crack on top. Cakes are done when a
straw inserted in the center comes out clean. Makes 4 Cakes
1
cup grated carrots
1
cup seedless raisins
3/4
cup honey
1 teaspoon
cinnamon
1 teaspoon
allspice
1/2 teaspoon
ground nutmeg
1/4 teaspoon
cloves
2 tablespoons margarine
1-1/2 cups
water
1-1/2 cups
whole wheat flour
1 teaspoon
baking soda
1/2
cup wheat germ
1/2
cup chopped walnuts
Preheat oven to 300o F. Cook carrots, raisins, honey, margarine and spices in
the water for 10 minutes, then allow to cool. Mix together the flour, baking soda, wheat germ, and walnuts and combine with
other ingredients. Pour into two small well-greased loaf pans. Bake for 45
minutes.
Combine 1 cup of evaporated milk, 1 cup sugar, 3 egg yolks,
1/4 pound butter, and 1 teaspoon vanilla in saucepan. Cook and stir over medium heat
until mixture thickens - about 12
minutes.
Add about 1-1/3 cups coconut and 1 cup chopped
pecans or walnuts. Beat until frosting is cool and thick
enough to spread. Makes 2-2/3 cups.
In small mixing bowl, combine cream cheese, butter, and
vanilla. Beat at low speed until light. Gradually add
sugar, beating until fluffy. If necessary, add milk to make of spreading
consistence. Stir in chopped nuts, if desired. Frosts one 8- or 9-inch square
cake.
2 egg whites, unbeaten
1-1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/3 cup cold water
1 teaspoon vanilla
dash salt
Place all ingredients except vanilla in top of double boiler; beat 1/2 minute
at low speed on mixer to blend. Place over boiling water, but not touching
water. Cook, beating constantly, until frosting forms stiff peaks (about 7
minutes) (don't overcook). Remove from boiling water. Add vanilla; beat until
spreading consistency, about 2 minutes.
1/2 cup butter
1 cup brown sugar
1/4 cup hot milk
3 cups sifted powdered sugar
Melt butter and brown sugar. Boil, stirring, for 1 minute or until slightly
thick. Cool 15 minutes.
Add hot milk and beat smooth. Beat in enough of the powdered sugar to make of
spreading consistency. Frosts two 8- or 9- inch layers.
1/4 cup butter
1 cup brown sugar
2 Tablespoons light cream
1 cup flaked coconut
Cream butter and brown sugar. Add cream, and mix well. Stir in coconut. Spread
over warm 8- or 9-inch square cake. Broil 4 to 5 inches from heat, about 4
minutes, or until golden brown. Serve warm.
2 cup sifted powdered sugar
1 Tablespoon melted butter
1 Tablespoon grated orange rind
1/4 cup orange juice or (3 Tablespoons orange juice and 1 Tablespoon lemon
juice)
Place ingredients in top of double boiler over, not in, hot
water for 10 minutes. Beat until cool and of spreading
consistency.
Stir 2 cups brown sugar into 1 cup cream (or 1/2 cup butter +
1/2 cup milk) until sugar is dissolved. Cover and cook for
about 3 minutes or until the steam has washed down any
crystals which may have formed on the sides of the pan.
Uncover and cook without stirring to 238o F or 240 F. Add
3 Tablespoons butter. Remove icing from heat and cool to 110o and
add 1 teaspoon vanilla. Beat until thick and creamy. If it becomes too heavy, thin it
with a little cream until it is of the right consistency for spreading. Top
with chopped nuts.
2 egg whites (unbeaten
1 cup sugar
2/3 cup sliced fresh strawberries
dash salt
Combine all ingredients in top of double boiler; beat 1/2
minute at low speed on electric mixer, to blend. Place
over, not touching, boiling water. Cook, beating constantly, until frosting
forms stiff peaks, about 7 minutes. Do not overcook. Makes enough for tops and
side of 9-inch layer.
2 Tablespoons butter
1 cup packed dark brown sugar
2/3 cup peanut butter
1/4 cup milk
2/3 cup chopped peanuts
Cream butter, sugar, and peanut butter.
add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake
under broiler about 4 inches from heat source. Broil just a few seconds or
until topping starts to bubble. Be careful not to scorch. Let cool 30 minutes
before serving.
1/2 cup butter or margarine
1 8 ounce package cream cheese
1-1/2 teaspoon vanilla
1/2 pound package powdered sugar
Soften butter and cream cheese. Cream together with vanilla. Sift in powdered sugar and blend well. If too thick, add one teaspoon of milk to
thin frosting.
3 cups sugar
2/3 cup HERSHEY'S Cocoa
1/8 teaspoon salt
1 tablespoon plus 1-1/2 teaspoons light corn syrup
1-1/2 cups milk
4-1/2 tablespoons butter
3/4 teaspoon vanilla extract
Stir together sugar, cocoa and salt in heavy 4-quart saucepan; add corn
syrup. Stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to full
rolling boil.
Boil without stirring to 232o F. on candy thermometer or until a small
amount of mixture dropped into very cold water forms a soft ball which
flattens when removed from water. (Bulb of thermometer should not rest on
bottom of saucepan.) Remove from heat.
Add butter; do not stir. Cool at room temperature to 110o F. (lukewarm).
Add vanilla.
Beat only until thick enough to spread and holds its shape. Makes enough
frosting for filling, top and sides of two 9-inch cake layers. If mixture
tends to harden during spreading, add 1 to 2 tablespoons light cream to
soften.
1/4 cup vegetable oil
1/4 cup powdered cocoa
1/4 cup water
1 pound powdered sugar
1 teaspoon vanilla
Combine oil, cocoa and water in a medium sauce pan over low heat, stirring
constantly, until mixture just starts to thicken. Do NOT boil. Remove from
heat. Blend in sugar and vanilla. If too thick to spread, add more water a few
drops at a time.
6 Tablespoons milk
1-1/2 cup sugar
6 Tablespoons butter
1/4 teaspoon salt 1 cup chocolate chips
40 small or 8 large marshmallows (cut up)
1/2 teaspoon vanilla
Bring first 4 ingredients to a boil. Boil for one minute. Remove from heat
& add chocolate chips, marshmallows and vanilla. Blend all and pour over
warm brownies. (This recipe makes more than enough to cover brownies/cake in a
jelly roll pan.)
2 cup sugar
2 Tablespoons cocoa
1/4 cup white syrup
1 cup sour cream (not commercial sour cream. See below.)
Cook until thick and spins or to very soft ball stage. beat until consistency
to spread. The sour cream on this is not commercial. This came from an old
grandma and she always bought cream at the dairy and let it sour. Since we
can't get dairy cream anymore I buy whipping cream and let it set out for days
until it sours.
*Commercial sour cream does not work in this. This is my
favorite one and it does turn out shiny and get firm on top but remains
creamy.
1 cup sugar
1 Tablespoon cocoa
1/4 cup milk
6 Tablespoons butter
1 teaspoon vanilla
This is light in color and creamy. Combine sugar and cocoa in 2-quart saucepan.
Gradually stir in milk and butter. Cook over medium heat, stirring constantly.
Remove from heat. Add vanilla. Cool to 120o F on candy thermometer.
Beat
mix with electric mixer at medium speed until of spreading consistency. Will frost a
9 x 13-inch cake
(from cocoa box long ago)
2/3 cup cocoa
1-1/2 cup milk (canned)
3 cup sugar
1/4 cup butter
1/8 teaspoon salt
1 teaspoon vanilla
Thoroughly combine cocoa, sugar and salt in 4-quart pan. Gradually add milk.
Bring to a bubbly boil on medium heat. Stir constantly. Continue to boil without
stirring to 234o F on thermometer, or until it forms a very soft ball in cold
water. Remove from heat, add butter, beat until spreading consistency.
2 cup sugar
1/4 cup butter
1 cup buttermilk
1 teaspoon soda
2 tablespoon light syrup
2 tablespoon vanilla
In heavy 2-quart pan, combine sugar, butter, buttermilk, soda, and syrup over medium
high heat. Cook, stirring occasionally, until mixture reaches soft ball stage.
Remove from heat, stir in vanilla (and nuts if preferred). Place pan in large
bowl of ice and beat with wooden spoon just until mix begins to thicken to
spreading consistency.
1/2 cup butter
1/4 cup milk
4-1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped walnuts or pecans (optional)
Combine butter and milk in a saucepan and bring to a boil. Remove from heat;
stir in remaining ingredients and spread over warm cake.( I usually poke a few
holes in the cake to allow the frosting to seep in)
1 Cup Butter (room temperature)
2/3 Cup corn syrup (light or dark)
1/2 teaspoon salt
1 teaspoon vanilla extract
2 Cups Hershey's Cocoa
1-1/3 Cups milk (may need a little less in humid weather)
2 pounds powdered sugar
Put butter, corn syrup and salt in mixing bowl and beat well. Add cocoa and
beat well. Mix in milk and powdered sugar alternately until well beaten (looks
smooth and glossy) Stir in vanilla. Spread on cake.
5 tablespoons flour
1 cup milk
1 cup butter or margarine, softened
1 cup sugar
2 teaspoon vanilla extract
Whisk flour and milk in a saucepan until smooth. Bring to boil and cook until
thickened. Cover and refrigerate. In mixing bowl, cream butter and sugar. Add
chilled milk mixture: beat till fluffy. Stir in Vanilla.
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