Cake Recipes A-E
Cake Recipes A-E
2-1/4
c. flour
1-1/2
c. apple butter
1-1/4
c. sugar
2/3
c. shortening
1/3
c. milk
2 eggs
2 tsp.
baking soda
2 tsp.
cinnamon
1/2
tsp. salt
1/2
tsp. nutmeg
1/2
tsp. ground cloves
1 c.
dark seedless raisins
1/2
c. walnuts, chopped
Preheat oven to 350°.
Grease
and flour a 13 x 9 inch baking pan or 2 loaf pans.
Measure
all ingredients except raisins and nuts.
At low speed, beat until well-mixed, constantly scraping bowl with spatula. Beat at high speed for 3 minutes, occasionally scraping bowl.
Stir in raisins and nuts. Pour batter into pan or divide equally between loaf pans .Bake for 40 to 45 minutes. Check for doneness by inserting toothpick in center until toothpick comes out clean.
Cool
cake in pan or on wire rack.
1
c.
shortening
2 c.
sugar
2 eggs
1 tsp.
cinnamon
3-1/2
c. flour
1/2
tsp. cloves
2 tsp.
soda
2 c.
blackberries (juice and berries)
Nuts
and raisins(opt.)
Blend
shortening and sugar; add well beaten eggs. Blend cinnamon, cloves, and
flour.
Put
the soda in the blackberries and add to the mixture alternately with
the
flour mixture.
Add
nuts and raisins if desired. Bake in two 9" layer pans, in a 325°
oven
for 45 minutes or until done. Frost with favorite frosting.
Chocolate Sheet Cake, Texas Style
2
c.
flour
2
c.
sugar
2
sticks
(8 oz.) margarine; cut up
1/3
c. unsweetened cocoa powder
1/2
c. buttermilk or sour cream
2 eggs
1 tsp.
baking soda
2 tsp.
vanilla
Chocolate
Pecan Icing (see below)
Preheat
oven to 375º. Grease a large rectangle baking pan.In a medium
bowl,
combine flour and sugar;set aside. In a medium saucepan, mix together
margarine,
cocoa, and 1 c. water. Heat to boiling over medium heat, stirring
often.
Pour over flour and sugar mixture. Add buttermilk eggs, baking soda and
vanilla, and mix well.Turn batter into
prepared
pan.Bake 20 to 25 minutes or until cake tester inserted in center comes
out clean.Immediately frost top of hot cake with Chocolate Pecan Icing.
Let cool, then cut into 48 squares.
Chocolate Pecan Icing:
1 Stick (4 oz.) margarine softened
1/4 c. unsweetened cocoa powder
1/3 c. milk
1 (1-lb.) box powdered sugar
1 tsp. vanilla
1 c. chopped pecans
In
a
medium bowl, beat together margarine, cocoa and milk with an electric
mixer
on medium speed until light and fluffy, about 2
minutes.
Add powdered sugar and vanilla and beat on high speed until well
blended,
stir in pecans.
2-
1/2
c. all purpose flour
1 c.
granulated sugar
3/4
c. brown sugar, packed
1 tsp.
baking powder
1 tsp.
soda
1 tsp.
salt
3/4
tsp. cinnamon
3/4
tsp. allspice
1/2
tsp. cloves
1/2
tsp. nutmeg
1- 1/3
c. buttermilk
1/2
c. shortening
3 eggs
Grease
and flour 2 round layer pans, 8 or 9 inch. Measure all ingredients into
large mixer bowl. Blend 2 minutes on low speed, scraping bowl
occasionally.
Pour into pans. Bake in preheated 350º oven for 45 minutes or
until
wooden toothpick inserted comes out clean.
Cool
10 minutes and remove from pans. Frost with your favorite icing.
2
c.
flour
2 c.
sugar
1
stick
butter
4 tbs.
cocoa
1 c.
water
1/2
c. Crisco
2 eggs
1 tsp.
vanilla
1 tsp.
baking soda
1/2
c. buttermilk
ICING:
1 stick butter
4 tbs. cocoa
6 tbs. milk
1 box powdered sugar
1 tsp. vanilla
1 c. pecans (opt.)
Mix flour and sugar in large bowl. In a saucepan, boil butter, cocoa and Crisco and pour over flour mixture. Add eggs, vanilla, baking soda and buttermilk. Stir well.Bake in floured cookie sheet at 400ºmins.
To
make
icing:
Mix
butter, cocoa and milk in a saucepan until begins to boil. Add powdered
sugar, vanilla and pecans. Stir together and pour on cake while
still
hot.
2
eggs
2 c.
sugar
1 c.
oil
1 tsp.
vanilla
3 c.
flour
1- 1/2
tsp. baking soda
1 tsp.
salt
1 tsp.
cinnamon
1- 1/2
tsp. nutmeg
3 c.
diced or shredded apples
1 c.
walnuts
1/2
c. raisins
In a large bowl, beat eggs. Add sugar, oil, and vanilla.Sift and fold in flour, baking soda, salt, cinnamon, and nutmeg. Stir in apples,walnuts, and raisins. Pour into an angel food cake pan.Bake at 350 º for 1 hour, 20 mins.
1
c.
chopped pecans
1 c.
flaked coconut
1 box
German Chocolate cake mix
1-
8-oz.
pkg. cream cheese
1
stick
butter or margarine, softened
1-16
oz. box powdered sugar
1 tsp.
vanilla
Grease bottom only of 9x13-inch pan.Preheat oven to 350º. Mix coconut and pecans and spread in bottom of pan.Prepare cake mix according to package directions and pour over coconut-pecan mixture. Cream together remaining ingredients and spoon in dollops over cake batter. Bake 45-50 minutes.
1
Angel
Food cake mix
1 can
crushed pineapple
Take
one pkg. of angel food cake mix - (the one package kind - not two
separate.
pkgs. inside) - add 1 can crushed pineapple. Pour into a 9 x 13
cake
pan and bake at 350º about 25 minutes.
2
c.
sugar
1 c.
shortening
4 eggs
1 c.
warm unseasoned mashed potatoes
1/2
c. cocoa
2 c.
flour
1 c.
buttermilk
1 tsp.
baking soda
1 tsp.
vanilla
1 c.
nuts,(opt.)
Cream shortening and sugar. Add eggs and beat until light and fluffy. Combine flour,cocoa and baking soda. Stir mashed potatoes into sugar mixture. Add flour mixture alternately with buttermilk, starting and ending with dry ingredients. Stir in nuts, if desired.
Pour
into a greased and floured 9x13 pan.Bake at 350° for 35 to 40
minutes.
Cool and frost.
Base;
1/4
c. melted margarine
1- 1/4
c. quaker oats-any flavor
1/4
c. packed brown sugar
2 tbs.
all purpose flour
Middle:
2-
8-oz
Pkgs. cream cheese softened
1/2
c. granulated sugar
2 eggs
3/4
tsp. vanilla
Top:
4
c.
peeled, thinly sliced apples
1/3
c. granulated sugar
1/2
tsp. cinnamon
1/4
c. chopped pecans
Melt
margarine. Add oats, brown sugar and flour. Mix well and press into 9
inch
springform pan. Bake at 350° for 15 minutes. Combine cream
cheese
and sugar and blend at medium speed until well-blended. Add eggs one at
a time, blend in vanilla and pour over crust. Toss apples in combined
sugar
and cinnamon.Arrange apples over cream cheese mixture, Sprinkle
pecans
on top. Bake at 350° for 55 to 60 minutes or until center is set.
Cool
in pan on cooling rack. Chill before serving.
Makes
12 servings.
2
c.
sugar
3 eggs
1- 1/2
c. oil
3 c.
sifted flour
3 c.
fresh apples, peeled and diced
1 tsp.
vanilla
1 c.
walnuts or pecans
1 tsp.
soda
1 tsp.
salt
Blend the sugar, eggs and oil. Add the flour, vanilla, soda, and salt. Mix well. Add the apples and nuts. Pour into a greased bunt pan and bake at 325° for 1- 1/2 hours.
6
tbs.
butter
3/4
c. sugar
3/4
c. molasses
3
eggs
2- 1/2
c. mashed overripe bananas
2 -3/4
c. flour
1 tsp.
baking soda
1/2
tsp. salt
1 tsp.
vanilla extract
1
c.
chocolate chips
Preheat
oven to 350°. Cream together the butter and sugar . Add to the
molasses
and mix until combined. Add the eggs; mix in the bananas. Mix in the
flour,
baking soda, salt and extract until smooth, then fold in the chocolate
chips. Place the batter in a buttered and floured 9-inch springform
mold.
Bake for about 1 hour.
Let
the cake cool on a rack, cut it in half to form 2 layers, frost with
your
favorite chocolate frosting and serve.
1/4
c. vegetable oil
2
egg
1/2
c. water
1
large can cherry pie filling
1
pkg. dark chocolate cake mix
8
oz. Cool Whip, thawed
Put oil in a 9 X 13" baking pan. Add cake mix, egg, and water and mix with a fork. ( will be lumpy ). Pour cherries over the top.Bake at 350° 35-45 minutes. Frost with Cool Whip.
1
box
dark brown sugar
1 c.
sugar
3 c.
plain flour
1/2
tsp. baking flour
1 c.
butter or margarine
1/2
c. shortening
5 lg.
eggs
1 c.
milk
1 tsp.
vanilla
1 c.
chopped pecans
Cream together butter, shortening and sugars. Add eggs, one at a time, beating well after each. Add flavoring. Sift flour and baking powder. Add alternately with milk. Save 1/2 c. flour to mix with nuts. Fold in nuts.Pour into greased and floured 10” tube pan. Bake at 300° for 1 hr. and 30 minutes. Let stand in pan 10 min. and turn out.
Frosting:
1 c. sugar
1 c. brown sugar
1/2 c. margarine, melted
1/2 c. evaporated milk
1 tsp. vanilla
Beat first 4 ingredients. In a small saucepan, bring to a rolling boil and cook for 1 minute.
Remove
from heat and add vanilla. Cool. Beat until thickened to
spreading
consistency. (Doesn’t have to be as thick as regular frosting.) If it
gets
too thick, thin with a little milk. Spread on cake.
Chocolate Lovers Favorite Cake
1
box
Devils Food cake mix
1
small
box (3 oz.) instant chocolate pudding
2 c.
sour cream
5 eggs
1 c.
melted butter
1 tsp.
almond extract
2 c.
semi-sweet chocolate chips
In
large
bowl, beat first 6 ingredients until well blended (mixture will be
thick).
Stir in chocolate. chips. Pour into greased 9 or 10 inch Bundt pan.
Bake
at 350° for 55-60 minutes. (test with a toothpick) Cool in pan 5
minutes,
remove and cool on rack completely before serving.
Note:
Can be dusted with powdered sugar or topped with a chocolate or vanilla
glaze.
2-
11
oz. cans refrigerated buttermilk biscuits
1/4
c. butter or margarine,melted
1/3
c. firmly packed brown sugar
1/3
c. chopped pecans
1
tsp.
ground cinnamon
Arrange biscuits in a lightly greased 9-inch round cake pan, overlapping edges.
Combine
butter and remaining ingredients; spread evenly over biscuits.
Bake
at 350° for 22 minutes or until golden. Serve warm.
1/2
tsp.
salt
1- 1/2
tsp. cream of tartar
2 tsp.
vanilla
9 egg
whites
1- 1/4
c. sugar
1- 1/4
c. flour (sifted)
4 egg
yolks
2 tsp.
grated orange rind
Preheat
oven to 375°. Sprinkle salt, cream of tartar and vanilla over
egg whites in a large bowl. Beat until soft peak.
Slowly
add 1 c. sugar. Beat until the sugar is just blended. Add
flour
in 4 parts, folding with a spatula until it is just folded in. In
second bowl. beat egg yolks and orange rind until thick, adding the
remaining
1/4 c. of sugar. Once it is
yellow
and thick, fold in 1/3 of the egg white mixture into the yolk
mixture;fold
until blended. In a 10" tube (ungreased) add the mixtures from
the
two different bowls,alternating spoonfuls of the yellow and white
batters
until it's all used. Bake about 35 minutes or until a toothpick
comes
out dry.
3
c.
plain flour
2 c.
sugar
1- 1/2
tsp. soda
1 tsp.
salt
1 tsp.
cinnamon
1/2
tsp. nutmeg
3
c.fresh
apples, diced
1 c.
chopped walnuts or pecans
2 eggs
slightly beaten
1 c.
oil
1 tsp.
vanilla
Mix
the
flour, sugar, apples, nuts, and other dry ingredients well. Add the
vanilla,
eggs, and oil.
Toss
until mixed. Bake 1 hour at 350° in a round deep pan.
2
tbs.
butter, softened
1/2
c. whole almonds
1/4
to 1/2 c. candied cherries
1
two-layer
package yellow cake mix
1/8
tsp. nutmeg
2 eggs
1-1/2
c. eggnog
2
tbs. rum
1/4
c. melted butter
Coat bundt pan generously with softened butter. Press almonds and cherries into butter in desired pattern. Dust lightly with flour; set aside. Combine cake mix and remaining ingredients in mixer bowl. Beat for 4 minutes.
Pour carefully into prepared pan. Bake at 350° for 45 to 55 minutes or until cake tests done. Cool in pan for 10 minutes.
1
pkg.
German chocolate cake mix
1
tbs..
sugar
1 c.
water
1 box
coconut-pecan frosting mix
1/2
c. oil
1-1
1/2 c. chocolate chips
4 eggs
Combine 1 c. frosting mix, cake mix, sugar, water, oil and eggs; beat until well blended. Pour 1/3 of batter in greased 10 inch Bundt pan. Sprinkle 1/2 c. remaining frosting mix over batter and sprinkle 1/2 of chocolate chips over frosting mix. Add half of remaining batter, then 1/2 c. frosting mix and add remaining chocolate chips. Add remaining batter and sprinkle with remaining frosting mix. Bake in preheated 350° oven 55-60 minutes or until cake tests done. Cool in pan for 30 minutes and remove from pan.
1
3/4
c. sugar
1/4
tsp. almond extract
1 c.
butter or margarine
2 c.
all-purpose flour
1/2
tsp. salt
1 1/3
c. flaked coconut, toasted
5 eggs
In
large
bowl, cream together sugar, butter or margarine and salt until light.
Add
eggs one at a time, beating after each. Add extract. Fold flour into
creamed
mixture. Stir in coconut. Fill 24 paper baking cup (which have been
place
in muffin pans) 2/3 full of batter. Bake at 350° for 20-25 minutes
or until done. Cool and sift powdered sugar on top if
desired.
2
sticks
margarine
1
large
box vanilla wafers, crushed
2 c.
sugar
6 eggs
7 oz.
coconut
1 tsp.
vanilla
1 c.
chopped pecans
Cream together margarine and sugar. Add eggs one at a time. Add flavoring, vanilla wafers, coconut and pecans. Bake in greased and floured tube pan for about 1 1/2 hours in 300 ° oven.
3
c.
cake flour
1 1/2
c. Crisco
2 3/4
c. sugar
8 eggs
1 tsp.
vanilla
juice
of 1 lemon
1 tsp.
salt
Cream
Crisco and sugar. Add eggs, one at a time, beating thoroughly after
each
addition. Combine flour and salt; add to creamed mixture. Add vanilla
and
lemon juice. Bake 1 1/2 hours at 325 °.
8
plain
Hershey chocolate bars
1 c.
buttermilk
1/2
tsp. soda
2
small
cans chocolate syrup
2 1/2
c. plain flour
2 tsp.
vanilla
2 c.
sugar
2
sticks
margarine
4 eggs
1 c.
pecans
Preheat
oven to 350 °. Melt candy and syrup
in
double boiler. Add vanilla and cool. Cream margarine and sugar. Add
eggs
one at a time. Add
chocolate
mixture and beat. Mix soda and flour together. Add to above mixture
alternately,
a little at a time, with buttermilk. Add nuts. Bake in a tube pan for 1
1/2 hours.
1/2
c.
shortening
2 tsp.
soda
2 c.
sugar
1 tbs.
vinegar
2 eggs
2 c.
flour
1 c.
sour milk
6 tbs.
cocoa
pinch
salt
1 c.
boiling water
Cream
shortening and sugar together. Add eggs, beating well. Combine soda and
vinegar; add to sour milk. Mix well and add to egg mixture. Add boiling
water. Bake at 375° for 25 minutes or until toothpick
comes
out clean. Makes two layer or loaf pan.
2
c.
sugar
1 c.
water
2 c.
flour
1 c.
cocoa
1 tsp.
soda
2
eggs,
beaten
1/2
tsp. salt
1/2
c. buttermilk
1 c.
margarine
1 tsp.
vanilla
Sift together sugar, flour, soda and salt. Combine margarine, water and cocoa. Melt in saucepan. Mix together eggs, buttermilk and vanilla. Add all to dry ingredients. Mix with spoon and bake at 400 °for 20-25 minutes in a 9 x 13 prepared pan.
Icing
1
stick
margarine
1 box
powdered sugar
3 tbs.
cocoa
1 c.
chopped nuts
6 tbs.
milk
1 tsp.
vanilla
Combine
margarine, cocoa and milk bring to a boil. Then add sugar, nuts and
vanilla.
Spread over cake in pan while hot.
1
lb.
candied cherries
1 qt.
broken pecans
1 lb.
candied pineapple
1 (4
oz.) pkg. dry coconut
1 lb.
pitted dates
1 can
sweet condensed milk
Cut fruit and dates into small pieces. Combine all ingredients and press down into a cake pan which has been greased and lined with waxed paper. Cook in 300 ° oven for 1 hour. Remove waxed paper as soon as you take it out of the oven.
1
lb.
butter or Crisco, room temperature
2 c.
flour
1/2
tsp. salt
2 c.
sugar
1 tsp.
lemon extract
6
eggs,
room temperature
1 tsp.
vanilla
Cream
butter and sugar until light and fluffy. Add eggs one at a time,
beating
after each addition. Stir flour and salt together. Add to batter along
with extracts. Pour into greased and floured tube pan.
Bake
at 325 ° for 1 hour or until cake
tests
done.
Chocolate
Glazed Triple Layer Cheesecake
1
(8
1/2 oz) pkg. chocolate wafer cookies, crushed (about 2 c.)
3/4
c. sugar, divided
1/4
c. + 1 tbs. butter, melted
2 (8
oz) pkgs. cream cheese, softened and divided
3
eggs,
divided
1 tsp.
vanilla, divided
2 (1
oz) sq.. semisweet chocolate, melted
1 1/3
c. sour cream, divided
1/3
c. dark brown sugar, firmly packed
1 tbs.
flour, all-purpose
1/4
c. pecans, chopped
5 oz
cream cheese, softened
1/4
tsp. almond extract
Chocolate
glaze
Chocolate
leaves (optional)
Combine
cookie crumbs, 1/4 c. sugar & butter in med. bowl; blend well.
Press
into the bottom and 2" up sides of 9" springform pan. Set aside.
Combine
1 (8 oz) pkg. cream cheese & 1/4 the of the sugar; beat until
fluffy.
Add
1
egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate
and
1/3 c. sour cream. Spoon over chocolate crust. Combine
remaining
8 oz
pkg. cream cheese, brown sugar and flour; beat until mixture is
fluffy.
Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans.
Spoon
gently over chocolate layer. Combine 5 oz cream cheese and
remaining
1/4 c. sugar; beat until fluffy. Add egg; blend well. Stir
in
remaining
1 c. sour cream, 1/4 tsp. vanilla and almond extract.
Spoon
gently over praline layer.
Bake
at 325 ° for 1 hour; turn off oven and leave cheesecake in
oven
for 30 minutes; open door of oven and leave cheesecake in oven an
additional
30 minutes. Cool. Chill 8 hours. Remove from pan. Spread
warm
chocolate glaze over cheesecake. Garnish with chocolate leaves, if
desired.
Makes: 10 to 12 servings.
Apple Cake with Honey Frosting
2
1/4
c. sweet apples
1 1/4
c. sugar
1 c.
plus 2 tbs. butter
1/4
c. honey
3
large
eggs
3 c.
flour
2
1/2 tsp. baking powder
2 tsp.
finely gated orange rind
1 c.
walnuts, coarsely chopped
Honey Frosting:
2
large
eggs
1/2
c. honey
1 c.
butter
1/2
c. walnuts, coarsely chopped, for garnish
Lightly
grease a 13x9 inch cake pan with two inch sides.
Line
base and sides of pan with a sheet of foil and grease foil. Thoroughly
mix apples and 1/2 c. sugar. Let stand while preparing batter.
Beat
butter until smooth. Add remaining, 3/4 c. sugar and beat until fluffy.
Beat in honey, then add eggs one by one, beating well after each
addition.
Sift flour with baking powder and stir into egg mixture. Stir in orange
rind. Add apple mixture,which will be syrupy, and nuts.
Spread
batter in prepared cake pan and smooth top.Bake in a preheated 360
°
oven for 45 minutes,or until cake tests done with
toothpick
or tester. cool in pan on a rack about 20 minutes, or until just warm.
Turn
out onto a rack. Cool to room temperature.
To
make
frosting, beat eggs in a large bowl until smooth and fluffy. Bring
honey
to a boil in a small saucepan, then gradually pour honey onto
eggs,
whisking constantly.
Whip
at high speed of mixer until completely cool and thick, about five
minutes.
Cream
butter in a large bowl until smooth and fluffy. Beat in honey mixture
gradually
until thoroughly mixed.
Spread
frosting over top and sides of cake. Sprinkle top with chopped walnuts.
Refrigerate
about two hours before serving. serve cool or at room temperature.
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