CAKES / ICINGS
CAKES
Angel Food Cake with Strawberry Whipped Cream Frosting
1 cup cake flour + 2 Tbs.
1 ½ cup sugar
1 ½ cups egg whites (10 to 12
eggs)
1 ½ tsp cream of tartar
½ tsp salt
½ tsp almond extract
1 tsp vanilla
Strawberry Whipped Cream Frosting
2 cups strawberries sliced
1 package unflavored gelatin
2 cups heavy cream
3 Tbs sugar
1 tsp vanilla
Mix and sift together three times
the flour and ½ cup 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 fourth,
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 released air bubbles. Bake at 350
degree 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 Tbs. 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 stir 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 betties. Whip cream until stiff. Blend in the remaining 2 tablespoons sugar
and vanilla. Fold into berries, juice
and gelatin.
Cut cooked 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 hour before service. This
cake will be nice and next day, too.
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 whipped cream as a
topping. Or, if you wish, cool and frost with a cream cheese
frosting and sprinkle with chopped nuts.
*Any Old Bottle of Fruit Cake
1 quart fruit and juice, put in a
blender
2 cups sugar
1 cup oil
4 cups flour
1 teaspoon salt
1 teaspoon clove, nutmeg, and
cinnamon
4 tsp. soda
1 cup nuts (optional), chopped
1 cup raisins (optional)
Icing
1/4 cup margarine, softened
1 4-ounce cream cheese, softened (I
like to use 8-ounce)
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.
Apple Cake Kay Lynn
Larsen
1 1/4 cups oil
2 cups sugar
2 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
Janice Clayton
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 until it makes icing
consistency
1 Tbs. milk
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.
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.
*Ripe Banana Cake
6 large over ripe bananas
2 cups sugar
1 cup margarine or butter
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.
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.
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.
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. Ice with a cream cheese frosting.
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 minutes to make frosting boil all
ingredients for 2 minutes stirring constantly. Remove from heat and
stir in 1 package of chocolate chips. Pour over cake while still
hot.
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 minutes.
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 minutes. Enjoy.
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 minutes at 350
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 minutes 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.
Yield 2 9x13
Fruit Cake
Pearl Anthony
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.
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 minutes.
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 Jell-O
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 Jell-O
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 halves 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 minutes. Pour
over pineapple mixture in pan. Bake at 350.
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.
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 minutes 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 minutes
spread over crust and chill 20 minutes.
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 minutes. 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 minutes. Ice when cool.
Jell-O Pudding Cake
1 package cake mix any flavor
2 packages Jell-O 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.
Pumpkin Cranberry Bread
3 cups all-purpose flour
1 Tbs plus 2 tsp pumpkin pie spice
2 tsp baking soda
½ tsp salt
3 cups sugar
1 can (15-oz.) Libby’s 100% pure
pumpkin
4 large eggs
1 cup vegetable oil
½ cup orange juice or water
1 cup sweetened dried, fresh or
frozen cranberries
Preheat oven to 350. Grease and flour two 9x5 inch loaf pans. Combine flour, pumpkin pie spice, baking soda
and salt in large bowl. Combine sugar,
pumpkin, eggs, vegetable oil and orange juice in large mixer bowl: beat until
just blended. Add pumpkin mixture to flour mixture stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60 to 65 minutes or until wooden
pick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely. Makes 2 loaves.
Poppy seed Bread Sister
Davies
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 poppy seed
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 minutes.
Raspberry-Lemon Mousse Angel
Food Cake serves 8
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.
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 minutes.
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.
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 mix 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 minutes.
Icing
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.
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.
Cream Cheese Frosting
½ cup butter softened
8-ounces cream cheese softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract
Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.
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.
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
*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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