Category: Cakes (Page 1 of 4)

1 cup flour
¾ cup white sugar
2 tbsp cocoa
2 tsp baking powder
½ tsp salt
½ cup milk 1 tsp vanilla
1 egg

Mix and pour into deep baking dish. Mix together & sprinkle over top of cake batter:
¾ cup brown sugar
¼ cup cocoa
Sprinkle with:
2 tbsp oil. Pour 1 ¾ cups hot water over top. Do not stir.
Bake 40 min @ 350. Serve hot with ice cream.

1 chocolate cake mix
Prepare cake mix according to directions. Bake in 2-8” round pans. Bake & cool. Split each layer in two.

Mocha Cream Filling:
½ cup semi sweet chocolate chips
2 tbsp hot water
2 tbsp instant coffee granules
¼ cup sugar
500 ml whipping cream

Combine first 4 ingredients in saucepan. Heat until smooth. Cool. Whip cream until it starts to thicken. Add chocolate mixture & whip until stiff. Spread between layers & on top of torte. Chill at least 1 hour. Decorate with shaved chocolate.

1 Duncan Hines Devils Food Cake Mix
3 eggs
1 tsp almond flavoring
1 can cherry pie filling
1 cup chocolate chips
Mix together until wet. Don’t over mix. Bake according to pkg directions.
Topping:
1 large cool whip (or whipped cream)
1 small pkg chocolate instant pudding

1 angel food cake mix
Prepare & bake angel food cake as directed, in either tube pan or 9×13 pan.
Topping:
Cream cheese frosting (heated slightly so that it will spread easily) Spread over cake, pushing it over sides of cake baked in tube pan.
Skor Bits – Sprinkle over top of frosting
Chocolate Glaze – I use melted chocolate chips, butter and a little milk or cream. Heat together & stir until smooth & a thin enough consistency to drizzle over cake.

Filling: ( a good recipe for coconut or banana cream pie)
2 cups milk
½ cup white sugar
3 tbsp (level) cornstarch
1 tsp flour
¼ tsp salt
2 egg yolks
1 tsp vanilla
1 tbsp butter
Scald 1 3/4 cups of the milk. Mix together sugar, cornstarch, flour & salt in ¼ cup of cold milk. Add to scalded milk. Cook & stir until thickened. Mix to egg yolks with some of hot mixture. Stir into mixture in pot & cook until comes to a boil & is thickened. Remove from heat & add vanilla & butter. Cool and add to top of 9×13 cake or centre of large round cake.

Top Cake with glaze or whipped topping.
Chocolate Glaze:
3 tbsp hot milk (or less)
2 squares unsweetened chocolate (or 3 tbsp cocoa)
2 tbsp butter
1 cup icing sugar
1 tsp vanilla
Melt butter & chocolate over hot water. Add sugar & hot milk. Mix well. Use spoon to pour warm glaze over cake. Let drip over edges. (Use recipe & a half for cake)

1 ½ cups unsweetened cocoa
½ cup butter (softened)
½ cup light corn syrup
1 tsp vanilla
½ tsp salt
½ cup hot water
2 ¼ icing sugar

Beat butter & cocoa 2 min on low speed. Add syrup, vanilla and salt & continue to beat. Add hot water & mix on low speed until well blended. Add icing sugar & whip until icing is smooth & light, 2-3 min.

1 ½ cup rhubarb
1 ½ cups blueberries
1 ½ cups margarine
1 ½ cups brown sugar
2 ½ cups flour
1 egg
1 tsp soda
1 cup milk with 1 tbsp vinegar
½ tsp vanilla

Soften butter. Add brown sugar & cream together. Add egg 7 mix well. Add flour, soda & dash of salt, alternating with sour milk & vanilla.
Fold in fruit. Sprinkle 12 cup white sugar over top. Bake 45 min @ 350.

2 egg whites
1 cup brown sugar

Mix & cook in top of double boiler. Beat.

1 cup margarine – cream
2 cups sugar – beat until fluffy
3 eggs – add 1 at a time, beat well

Sift together:
3 ¼ cup flour
1 ½ tsp baking powder
1/8 tsp salt
¼ tsp mace
Add alternately with:
½ cup milk
Coat 2 cups blueberries with 2 tbsp flour & 2 tbsp sugar. Fold into batter.
Double recipe makes 3 large loaves. Bake 70-80 min @ 350.

1 lb butter (or shortening for white icing)
1 large bag icing sugar
Flavouring
Add enough milk while beating until smooth & good consistency for spreading.