CAKES / ICINGS

CAKES

Angel Food Cake with Strawberry Whipped Cram Frosting

Fresh Apple Cake Jil Abegg

4 cups apples, diced or shredded

2 cups brown sugar

½ cup oil

2 beaten eggs

1 cup chopped nuts

1 tsp vanilla

2 cups whole wheat flour

2 tsp soda

2 tsp cinnamon

1 tsp salt

Mix all ingredients together.  Pour mixture into greased, floured 9 x 13 pan and bake for 50 60 minutes at 350.

This cake is good served hot with whipped cream or as a pudding with a caramel sauce and shipped cream as a topping.  Or, if you wish, cool and frost with a cream cheese frosting and sprinkle with chopped nuts.

1 cup cake flour, +2 tablespoons

1 1/2 cups sugar

1 1/2 cups egg white (10 to 12 eggs)

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

1/2 teaspoon almond extract

1 teaspoon vanilla

Strawberry Whipped Cream Frosting

2 cups stabilizes, sliced

1 package unflavored gelatin

2 cups heavy cream

3 tablespoons sugar

1 teaspoon vanilla

Mix and sift together three times the flour and 1/2 cup of the sugar.  Beat egg whites until foamy and add cream of tartar and salt.  Continue beating until egg whites are glossy and fine grained and form peaks which just barely tip over.  Fold in the remaining 1 cup sugar with about 25 folding strokes.  Add the sifted dry ingredients by fourths, using about 15 strokes.  Then fold in flavoring with 10 strokes.

Pour batter into ungreased, dry, 10 inch tube pan.  cut through batter with knife to release air bubbles.  Bake at 350 degrees for 45 to 50 minutes.  Invert pan on rack and allow cake to cool before removing from pan.  Prepare strawberry whipped cream frosting.

Slice strawberries into bowl; (or use 1 package frozen strawberries, thawed.  raspberries, peaches or crushed pineapple may be used) Sprinkle with 1 tablespoon sugar; mix through and allow to stand one hour.  Drain juice into small bowl.  Add 1 tablespoon water to juice; blend.  Sprinkle gelatin over juice; allow to sit until gelatin is softened.  Set dish in pan of hot water and stir until gelatin is dissolved.  Add berries.

If frozen berries are used, thaw. Drain juice into small bowl.  Sprinkle gelatin over juice; allow to sit until gelatin is softened.  Set dish in pan of hot water and stir until gelatin is dissolved.  Add berries.  Whip cream until stiff.  Blend in the remaining 2 tablespoons sugar and vanilla.  Fold into berries, juice and gelatin.

Cut cooled angel food cake into two layers.  Spread strawberry cream frosting between layers and on top and sides of cake.  If too runny, set in freezing compartment until right consistency to spread.

Place frosted cake in refrigerator for at least two hours before serving.  This cake will be nice the next day, too.

Any Old Bottle of Fruit Cake

1 quart fruit and juice, Osterizer

2 cups sugar

1 cup oil

4 cups flour

1 teaspoon salt

1 teaspoon clove, nutmeg, and cinnamon

1 cup nuts (optional), chopped

1 cup raisins (optional)

Icing

1/4 cup margarine, softened

1 4 ounce cream cheese, softened

pinch salt

2 1/2 cups powdered sugar

Put blended fruit in mixing bowl and add sugar, oil, and other ingredients.  Mix and pour into a 9 x 13 greased cake pan.

Bake 350 for 50 min or until a knife inserted in the middle comes out clean. Make icing with margarine, cream cheese,salt and  powdered sugar.  Beat well and put on top of cooled cake.

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Apple Cake

1 1/4 cups oil

2 cups sugar

large eggs

2 teaspoons vanilla

3 cups flour

1/2 teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

3 cups apples, chopped

1 cup nuts (optional), chopped

Cool Whip®

Mix together oil, sugar, eggs, vanilla, and apples.  Combine dry ingredients and add to apple  mixture.  Mix until well blended.

Bake at 350 for 1 hour 15 min.  Serve with cool whip on top

Applesauce Spice Cake

1 1/2 cups apple sauce

1 cup sugar

1/2 cup butter or margarine

1 cup raisin, optional

2 teaspoons baking soda , dissolve

1 tablespoon water

2 cups flour

2 teaspoons cinnamon

1 teaspoon cloves

1/2 teaspoon salt

Icing

1/2 cup brown sugar

1 1/2 tablespoons margarine

powdered sugar

1 teaspoon vanilla

pinch salt

shot maple syrup flavoring

Dissolve soda in 1 tablespoon boiling water.  Mix cake ingredients together and bake 350 for 40 min or until you can stick in a tooth pick and have it come out clean. Icing: heat until melted brown sugar and margarine.  Add rest of ingredients, and enough powdered sugar to make an icing consistency.  Serve cold from fridge.  Double for a 9 x 13 pan.

Banana Nut Bread

1/2 cup shortening

1 cup sugar

2 eggs

1 cup banana, ripe/ mashed

1 teaspoon lemon juice

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

        1 cup nuts, chopped

Cream shortening and sugar together.  Beat eggs until light and add to shortening and sugar.  Mash bananas and add lemon juice.  Blend with creamed shortening, egg, and sugar mixture.  Sift flour, baking soda and salt together.  Mix quickly into banana mixture.  Add nuts.  Bake in greased loaf pan 370 for 1 hour.

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Banana Chocolate Chip Bread

3/4 cup sugar

1/2 cup margarine

1 cup banana , over ripe/mashed

1/2 cup sour cream

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup chocolate chip

Beat together sugar and margarine.  Mash banana. Blend in banana, sour cream (can sub in milk for sour cream) and eggs.  Add Flour, soda, salt and 3/4 to 1 cup chocolate chips. Bake for 350 for 55 to 65 min.

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Ripe Banana Cake

6 large over rip bananas

2 cups sugar

1 cup margarine

4 large eggs

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

nuts (optional), chopped

Cream well the bananas, sugar, margarine, and eggs.  Mix in flour, salt and baking powder and just moisten flour like muffins. Pour into a 9 x 13 cake pan.  Bake 350 for 50 min.  surface will be golden brown.   Needs no icing.  Could use a little powdered sugar if you would like.

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Blueberry Cake

1 package lemon cake mix

1 8 ounce cream cheese

1/2 cup sugar

1 8 ounce Cool Whip®

1 can blueberry pie filling

Make cake as package directions say to.  Bake in 2 rounds.  Split each layer in 2.  Mix cream cheese, sugar, cool whip together.  On all layers spread cream cheese mixture then fie filling.  spread on each layer and stack them up.

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Best Birthday Cake

1 package chocolate cake mix

1 30 ounce can cherry pie filling, for topping

Glaze frosting

4 tablespoons margarine

7 tablespoons cocoa powder

1 pinch salt

1 cup powdered sugar

1 teaspoon vanilla

2 1/2 tablespoons hot water

Cool Whip®

Bake cake in 2 round 9 inch pans according to directions. Melt margarine and stir in everything but water.  Add water a little at a time until glaze is spreadable.  Turn the bottom layer upside down, spread with half the glaze and half the cherry pie filling.  Place the second layer on top, spread the glaze to the edge, and place the rest of the cherries in the middle.  Top pieces with whipped cream.

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Celestial Cake

1 package yellow cake mix

2 cups warm water

2 large eggs

3 3 ounce boxes of instant chocolate pudding

Topping

1/2 cup butter

1 cup powdered sugar

2 large egg yolks

1 8 ounce Cool Whip®

        4 SCORE candy bars, chopped

Combine together cake mix, water, 2 eggs and pudding mix in a 9 x 13 cake pan.  (greased and floured)  Bake at 350 for 30 min.  Allow to cool. Make topping:  Mix together  butter, powdered sugar, egg yolks.  Fold in Cool Whip.  Spread on cake and sprinkled chopped candy bar over the to.  Store in the refrigerator. 

Carrot Cake

2 cups sugar

1 1/2 cups salad oil

2 cups flour

1/4 teaspoon salt

2 teaspoons cinnamon

1 3/4 teaspoons soda

4 eggs

3 cups carrots, grated

cream sugar and oil.  combine dry ingredients and add to creamed mixture.  Add on egg at a time,  beating well after each addition.  Stir in carrots.  Pour into three 9 inch layer pans or into one tube pan.  Bake at 350 until cake springs back when touched lightly in the center.

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Chocolate Cherry Cake

1 package chocolate cake mix

1 egg

1 teaspoon almond extract

1 can cherry pie filling

Frosting

1 cup sugar

1/3 cup milk

5 tablespoons butter or margarine

1 package chocolate chip

Mix together cake mix, egg and almond extract. Add cherry pie filling and mix well.  Pour into greased 9 x 13 pan. Bake 350 for 25 to 30 min. to make frosting boil all ingredients for 2 min. stirring constantly.  Remove from heat and stir in 1 package of chocolate chips.  Pour over cake while still hot.

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Cherry Dessert Cake

2 cans cherry pie filling

1 package yellow cake mix

1 cup nuts, chopped

2 cubes butter, melted

In a 9 x 13 cake pan put cherry pie filling.  Sprinkle yellow cake mix over top of cherries.  Pour nuts over cake mix.  Pour melted butter on top of nuts. Bake 350 for 30 to 35 min.

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Chocolate Caramel Nut Cake

Mix 1 box of chocolate cake mix according to package directions.  (DO NOT buy the kind that says pudding in the mix).  Pour ½ of the mix in a well greased 9 x 13 pan and bake at 350 for 15 minutes.  While this first layer is baking mix 10 oz of caramels (remove the paper first) with 8 oz of condensed milk and melt in a saucepan.  When first layer of cake has baked for 15 min., remove from oven and sprinkle 2 cups milk chocolate chips and 1 ½ cups of chopped nuts over it.  Pour the caramel mix over this and then top with the remaining cake batter.  Bake an additional 20 min.  enjoy.

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Four Layer Delight

Layer 1

1 stick butter beans, melted

1 cup flour

1/2 cup nuts, chopped

Layer 2

1 8 ounce package cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip®

Layer 3

2 packages instant pudding mix, Small package

3 cups milk

Layer 4

1 1/2 cups Cool Whip®

1/2 cup nuts, chopped fine

Layer 1: Mix together. pat into a 9 x13 glass pan.  Cook at 350 for 15 to 20 min or until golden brown.  Let cool.

Layer 2:  Mix together.  Put on top of Crust.

Layer 3:  Mix together and put on top of cream cheese.

Layer 4:  Spread 1 to 2 cups cool whip on top and sprinkle with nuts.

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Chocolate Chip Cake

1 cup dates, chopped

1 cup + 3Tbs water

1 teaspoon soda

1 cup margarine

1 cup sugar

1/2 teaspoon salt

2 large eggs

1 tablespoon coca

1 tablespoon vanilla

2 cups flour

1/2 cup walnuts, chopped

1/4 cup brown sugar

        1 cup chocolate chips

Mix together dates, water, soda and set aside.  Cream together margarine, sugar, salt, eggs, cocoa, and vanilla.  Add flour and date mixture.  Pour into 9 x 13 well greased pan.  Mix together walnuts, brown sugar, and chocolate chips and sprinkle over cake.  Bake 35 to 40 min at 350
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Fruit Cake  Pearl Anthony

Simmer together for 5 minutes

3 cups applesauce

2 cups sugar

1 cup shortening or oil

Sift together

4 ½ cups flour

1 tsp salt

4 tsp baking powder

1 ½ tsp. cinnamon

½ tsp cloves

1 tsp nutmeg

Mix with dry ingredients and  cooled applesauce mix and blend together.

1 lb. dates

1 lb nuts

1 lb raisins

¼ lb cherries

¼ lb pineapple

¼ lb citron

Cook in 4 one pound coffee tins or loaf tins lined with wax paper.  Bake at 250 for 2 hours.  Cover with brown paper if it should brown too much.  Wrap in foil and store in freezer. 

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Heath Bar Cake

1 package yellow cake mix

2 cups warm water

2 eggs

1 small instant pudding mix

Topping

1 cup powdered sugar

1/2 can butter, melted

2 egg yolks, beaten

1 8 ounce Cool Whip®

6 health bars, crushed

Mix together well cake mix, water, eggs, and instant pudding (Jan Whitaker likes to use white chocolate instant pudding). Bake in a cake pan or large cooking sheet.  350 for 25 to 30 min. To make topping:  beat eggs with a fork. cool butter and add eggs.  fold in sugar.  Fold in cool whip and spread on top of cake.  crush 4 to 8 heath bars and sprinkle over top of cake.  You can use English toffee chips.

Glazed Pineapple Upside Down Cake

1 20 ounce can sliced pineapple in juice

1 package 4 serving size Jello Vanilla Flavored pudding mix

10 walnut halves or maraschino cherry halves

1/3 cup brown sugar

1 package yellow cake mix

1 package 4 serving size jello instant vanilla pudding

4 eggs

1 cup water

1/4 cup oil

Drain pineapple, reserving juice.  Combine pudding mix and pineapple juice; set aside.  Arrange pineapple slices in bottom of 13 x 9 inch pan; place walnut or cherry half in center of each.  Pour pudding mixture over pineapple.  Sprinkle with brown sugar.  Combine cake mix, Instant pudding mix, eggs, water and oil in large mixer bowl.  Blend; beat at medium speed  for 4 min.  Pour over  pineapple mixture in pan.  Bake at 350.

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Gingerbread Cake Fay Butterfield

2 eggs

1/3 cup molasses

¾ cup brown sugar

¾ cup oil or melted shortening

 Beat eggs, add remaining ingredients and mix well set aside.

2 ½ cups flour

2 tsp ginger

½ tsp cloves

½ tsp baking powder

2 tsp soda

1 ½ tsp cinnamon

½ tsp nutmeg

Sift together dry ingredients and add to egg and sugar mixture.  Stir in 2/3 cups boiling water.

Pour into greased, floured 9 x 13 baking pan. (Or muffin tins)  Bake 30 to 40 minutes at 375.  Toothpick test for doneness. 

Can be served with whipped cream, lemon sauce.

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Moon Cake Sister Schofield

1 cup water

½ cup butter

1 cup flour

¼ tsp salt

4 eggs

Bring butter and water to a boil.  Add flour and salt all at once and stir until dough makes a ball around spoon.  Remove from heat and cool 5 minutes.  Add eggs, one at a time, stirring until well mixed.  Spread in a greased jell roll pan 11 ½ x 15 ½.  Bake at 400 for 30 min.  cool cover with filling.  Chill 20 min. then top with whipped cream or cool whip.

Filling:

2 packages 3 oz instant pudding

8 oz cream cheese

4 cups milk

Soften cream cheese.  Add mix in small amounts and beat until smooth.  Add all of milk and pudding.  Beat 2 min. spread over crust and chill 20 min. 

Garnish with chocolate topping and sliced almonds. 

Old Fashion Cocoa Cake

2/3 cup butter or margarine

1 2/3 cups sugar

3 eggs

1/2 teaspoon vanilla

2 cups flour

2/3 cup cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 1/3 cups water

1/2 cup peppermint candy (optional), crushed

Beat first 4 ingredients at high speed for 3 min.  Combine dry ingredients add alternately with water to creamed mixture.  Blend just until combine.  Add candy.  pour into 2 greased and cocoa dusted 9 inch cake pans. Bake at 350 for 30 to 35 min. Ice when cool.

Jello Pudding Cake

1 package cake mix any flavor

2 packages jello instant pudding mix (4 serving size)  any flavor

1 cup powdered Sugar

4 cups milk, cold

Prepare cake mix as directed on package.  Bake in a 13 x 9 inch pan.  Remove from oven poke holes at once down through the cake to the pan with the round handle of a wooden spoon (or poke holes with a plastic drinking straw, using a turning motion to make large holes)  Holes should be 1 inch apart.

Only  after poling holes, combine pudding mix with sugar in large bowl.  Gradually stir in milk.  Then beat at low speed of electric mixer for not more than 1 min. ( Do not overbeat.) Quickly, before pudding thickens, pour about one half of the thin pudding evenly over warm cake and into the holes to make the stripes.

Allow remaining pudding to thicken slightly; then spoon over the top swirling it to frost the cake.  Chill at least 1 hour.  Store cake in refrigerator.  cover with plastic wrap, if desired.

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Poppyseed Bread

7 cups flour

5 cups sugar

6 whole eggs

3 cups milk

2 1/3 cups canola oil

3 teaspoons salt

1 teaspoon baking soda

2 teaspoons baking powder

3 teaspoons imitation butter flavor

Topping:

1/2 can orange juice

3 teaspoons almond extract

3 teaspoons vanilla

1 1/2 tablespoons poppyseed

Mix egg, sugar, canola oil, then butter flavoring, almond and vanilla, and add 2/3 cup water, flour, baking powder, salt, add 1 1/2 tablespoon poppyseed. Mix the wet and dry ingredients. Butter and flour the pans. Bake 350 for 45 min.

Raspberry-Lemon Mousse Angel Food Cake

1 cake Angel Food cake (buy or make)

Lemon Filling

2 large lemons , Juiced

lemon zest

1/3 cup sugar

6 tablespoons unsalted butter

2 whole eggs

3 ounces cream cheese

2 cups non-dairy whipped cream

Raspberry Topping

12 ounces frozen raspberries , thawed and drained

5 ounces cream cheese, softened

1/4 cup powdered sugar

4 cups non-dairy whipping cream

To prepare lemon filling: In a saucepan, whisk together the  lemon zest, sugar, and butter.  Heat on low until butter melts and the mixture is hot.  Stir a small amount of the hot mixture into the eggs, then pour pack into the pan.  continue stirring and cook until mixture is thick and smooth. Cool completely.   Beat cream cheese in a mixing bowl.  Beat in the lemon mixture, then stir in the non-dairy whipped topping. To prepare raspberry topping:  Beat cream cheese with powdered sugar until smooth, then stir in the raspberries.  Fold in the non-dairy whipped topping. To assemble the cake:  Slice the top off the cake one-third of the way down; set aside.  Using a spoon or knife, scoop out the center of the rest of the cake about halfway down to hold the filling.  Spoon the lemon filling into the center, then replace the top of cake, including the center.  Refrigerate at least 4 hours before serving.

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Snacking Cake

1 quart apricots, blended

4 cups sugar

1 teaspoon salt

4 teaspoons soda

4 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon cloves

1 cup oil

Topping

1 cup brown sugar

1 6 ounce chocolate chip

1/2 cup nuts, chopped

Blend up a quart of apricots. Mix together remaining ingredients.  Pour into a greased 9 x 13 pan and also a 8 x8 pan.  There is enough for two cakes.  Sprinkle the top before baking  with Brown sugar, chocolate chips and nuts. Bake at 350 for 40 min.

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Zucchini Cake

2 1/2 cups flour

2 cups sugar

1 1/2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup oil

4 whole eggs

2 cups zucchini

1/2 cup walnuts, chopped

Frosting

1 3 ounce cream cheese, softened

1 tablespoon milk

1/4 cup margarine, softened

1 teaspoon vanilla

2 cups powdered sugar

Sprinkle with more chopped walnuts

In a mixing bowl combine flour, sugar, cinnamon, salt, baking powder, baking soda.  Combine oil and eggs, add to dry ingredients and mix well.  Add zucchini, stir thoroughly.  Combine.  Fold in nuts.  Pour into a 13x9x2 greased baking pan.  Bake at 350 for 35 min to 40 min or until a toothpick inserted near the center comes out clean.  Cool.  Frosting: In a small mixing bowl beat cream cheese, butter, milk and vanilla till smooth.  Add powdered sugar.  Mix well - frost cake and sprinkle with nuts.  Store in fridge.

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Chocolate Zucchini Cake    Jan Clayton

1 ¾ cups sugar

½ cup canola or vegetable oil

½ cup margarine (softened)

2 eggs

3 cups finely shredded zucchini

1 tsp vanilla

½ cup sour milk (1 tsp of vinegar will sour the milk)

2 ½ cup flour

4 Tb cocoa

½ tsp salt

1 tsp baking soda

½ tsp baking powder

½ cup chocolate chips (I usually add ½ cup to the mis and sprinkle ½ cup on top of the cake

Beat sugar, oil, and margarine until creamy and fluffy.  Add eggs and vanilla.  Mix well.  Alternately add milk and zucchini with the combined dry ingredients.  Mix well.  Pour into well greased and floured spring form or bundt pan.  Sprinkle with chocolate chips.  Bake at 325 for about 1 hour.  Test with a toothpick.  Can be baked in a 9 x 13 pan for 45 min. 

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Frosting, almost butter cream

½ cups shortening

3 ½ Cup powdered sugar

1 tsp vanilla

¼ tsp almond or coconut extract

¾ TBS milk or hot water

Food color

Beat shortening and flavoring for 1 min.  Slowly add one half of the powdered sugar, mix well.  Gradually beat in the rest of the sugar.  Add enough milk or water to bring it to the consistency you desire,  Color

Buttercream Icing

Yield 3 cups

1 tsp clear vanilla extract

2 TBS milk or water

1 Cup vegetable shortening

1 TBS  Wilton Meringue Powder

1 lb shifted powdered sugar

Pinch salt

Optional 1 teaspoon butter extract

You can substitute 1 cup butter for 1 cup of the shortening.

Sift sugar and meringue powder and set aside.  Cream shortening, flavoring and milk or water.  Gradually add sifted dry ingredients and mix on medium speed until incorporated.  Blend an additional minute or so until creamy.

Medium consistency add one  teaspoon of milk or water to each cup of stiff consistency icing or 2 tsp for think consistency. 

Mom’s Icing

2 cups Powdered sugar

¼ cup butter or margarine.

1 tsp. Vanilla or almond extract

2 TBS Cocoa powder

Add milk to the right consistency

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Fluffy Icing

2 square baking chocolate, melted

1 cup powdered sugar

3 tablespoons shortening (not butter or margarine)

3 tablespoons milk

1 egg

        1 teaspoon vanilla

whip all together until fluffy.  You can add more milk or sugar to change the how runny or stiff you want it.

Coconut Pecan Icing

1 8 ounce package cream cheese, softened

1 package powdered sugar

1/2 stick margarine, softened

1 cup pecans, chopped

1 cup coconut, flaked

1 teaspoon vanilla

Mix together and use.