1 cup sugar
½ cup butter
1 egg beaten
2 tsp baking powder
1 ¼ cup flour
1 tsp vanilla
1 cup milk
1 cup coconut
1 cup nuts (optional)
Salt
Mix in order given. Spread with icing while warm.
Category: Cakes (Page 3 of 4)
Blend well:
1 cup butter
3 cups white sugar
3 eggs
Sift together:
3 cups four
¾ cup cocoa
3 tsp baking powder
1 tsp salt
Add alternately with:
1 ½ cup milk
1 tbsp vanilla
¼ cup canned milk
Bake in tube pan 1 ½ + hours @ 325.
Sift together:
1 ½ cup flour
1 tsp baking powder
½ tsp soda
½ tsp salt
Cream together:
½ cup margarine
¾ cup sugar. Beat in:
1 well beaten egg. Mix in:
¾ cup mashed bananas
1/3 cup sour milk (add 1 tsp lemon juice or vinegar to milk to sour it)
1 tsp vanilla
Add flour mixture. Bake in greased tube pan or loaf pan, 30+ min @ 350. Frost when cool.
Peanut Butter Frosting:
2 tbsp margarine
2 tbsp peanut butter
Pinch of salt
1 ¼ cups icing sugar
2 tbsp lemon juice
2 tbsp orange juice
½ tsp vanilla
Dust with cinnamon.
1 cake mix (Duncan Hines is best)
4 eggs
1 pkg dream whip
1 cup milk
Beat together as usual. Bake as directed on box.
For large cakes, mix flavours. For example, Devil’s Food & Deep Chocolate;
Yellow & White.
Sift together:
3 cups flour
3 tbsp cocoa
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
In large bowl mix:
3 eggs
1 cup oil
2 cups sugar
Stir in and mix well:
2 cups grated zucchini
3 tsp vanilla
1 cup chopped nuts (optional)
Gradually add dry ingredients to batter, mixing well after each adition. Spoon ionto prepared pans & bake @ 350. Makes 2 loaves or 2 dozen muffins.
1 devils food cake, baked as directed in 2-8” or 9” pans. Cool 10 min, remove from pans & cool completely. Split cakes to make 4 layers.
Fill layers & frost top with almond whipped cream filling. Decorate with chocolate sprinkles & almonds. Refrigerate at least 4 hours.
Almond Whipped Cream Filling:
2 envelopes whipped topping mix
2 cups milk (or 1 pint whipped cream whipped)
1 tsp almond extract
½ cup icing sugar
Beat topping mix & milk (or whipped cream) & flavoring. Gradually beat in icing sugar. Beat until stiff.
Cake – Sift together:
¾ cup flour
¾ tsp baking powder
In large bowl, beat 4 eggs until foamy. Gradually add:
¾ cup sugar
1 tsp vanilla
¼ tsp salt
Beat until thick (about 5 min).
Fold in flour mixture. Pour cake batter into 10×15” jelly roll pan (greased & lined with waxed paper). Bake 12-15 min @ 400. Turn out cake onto cloth dusted with icing sugar. Roll & let cool 1 hour.
Filling & Frosting:
Prepare 1 pkg lemon pie filling as directed, only with 1 egg & 1 ½ cup hot water. Chill 1 hour. Set aside ½ cup of pie filling.
Spread filling over cake. Re-roll. Fold ½ cup filling into prepared dream whip (1 envelope) Frost cake. Chill.
1 devil’s food cake (or chocolate), baked in 10” tube pan. Split cake into 3 layers when cool.
1 cool whip (or 1 pint whipped cream – whipped)
1 can cherry pie filling
Spread each layer with 1/3 over each layer.
Cake – Sift together:
¾ cup flour
1 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
In large bowl, beat until thick & fluffy:
3 eggs (slightly beaten)
1 cup sugar
2/3 cup pumpkin
Fold in dry ingredients all at once. Spread in 10×15” jelly roll pan (greaed & lined with waxed paper. Top with:
½ cup chopped walnuts (optional)
Bake 15 min @ 375. Turn out on towel sprinkled with icing sugar. Roll & let cool. Spread with filling. Reroll & refrigerate.
Filling:
1 cup icing sugar
1 250 gm pkg cream cheese, softened
6 tbsp butter
1 tsp vanilla
Beat until smooth.
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.