Category: Cakes

Ingredients:

l (3-oz.) package crea. m cheese, softened
1⁄2 cup butter or margarine softened
4 cups Bisquick
2 Tbsp. milk (if needed)
Glaze for raspberry cheese coffee cake
3 Tbsp. milk
1 tsp. vanilla
2-3 cups po”‘dered sugar
to asted almonds on top.

Instructions:

Mix all above together and pat or roll into 2 rectangles. On one rectangle, place at least 1/2 cup raspberry preserves, on other rectangle place at least 1/2 cup apricot preserves. Bake 375° for 20 min. Glaze with Part 2. Mix together. Pour over warm coffee cakes and serve. May place

Notes:

Tbsp. recipe came to me from my good friend, Doris MHJer. She is a wonderful artist and had taken a recipe of this down to Southwest Craft Center to share because others were really into saving calories and making exotic recipes, but Doris shared this because it tasted so good and had some calories that she and I loved!

Servings Yield:

Ingredients:

I (3-1/2-0. z.) package instant vanilla pudding mix
2 cups fresh raspberries (2 cups individually frozen raspberries may be substituted)
1/2 cup seedless raspberry jam
1/1 (1031..-oz.) pound cake, cut into
1/2″ cubes
1⁄2 cup whipping cream
1 Tbsp. sugar

Instructions:

Prepare pudding according to package directions. Stir together raspber-ries and jam. Spoon 1/ cup raspberry mixture into 4 martini glasses. Top with 1/ cup pudding. top with pound cake. Spoon remaining raspberry mixture over cake; top with remaining pudding. chill, if desired. Beat whipping cream and sugar at high speed with an electric mixer until soft peaks form. dollop on trifles. Yields 4 servings.

Notes:

Servings Yield:

Yields 4 servings

Ingredients:

1 c. Crisco
2 c. sugar
1 c. buttermilk
4 eggs, whole
1 tsp. vanilla
1 tsp. rom flavoring
1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2tsp. salt
3 c. flour
Sauce for Rum Cake
2c. sugar
1 c. water
3 T. butter
1 tsp. rum flavoring

Instructions:

Cream sugar and Crisco; add eggs one at a time. Mix dry ingredients and add alternately with buttermilk and flavorings. Bake I hour at 350° in bundt pan; cool 10 minutes, remove and apply sauce. Mix in pan. Bring to boil (or do this in microwave); add butter and rum flavoring; pour over cake as soon as removed from pan.

Notes:

An old-timey recipe my mother used to make many years ago.

Servings Yield:

Ingredients:

2 eggs, plus
4 egg yolks
J1/1 c. sugar
1 c. milk
1/2 c. butter or margarine
1/2? c. all-purpose flour
I T. baking powder
1 tsp. vanilla extract
1/2?c. choppro nuts, optional
5 minutes. In
a saucepan, heat milk and butter until buller melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in auts if desired. Pour into three greased
9 inch round baking pans. Bake at
3500 for
15-18 minutes or until cakes test done. Cool in pans
10 minutes fore removing to
a wire rjck to cool completely.

Instructions:

In mixing bowl, beat eggs, yolks and sugar until light and fluffy, about

Notes:

Servings Yield:

Ingredients:

3 eggs
c. sugar
3J.. c. vegetable oil
1/2ac. milk
l/.
a c. all-purpose flour
11! c. coooa
1/2?tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
(14-01..) package caramels
1/2ac. ‘aler
1 c. chopped pecans
9 servings.

Instructions:

Whipped cream and additional chopped pecans, optional In a mixing bowl, beat eggs, sugar, oil and milk. Combine the flour, cocoa, baking powder and salt; graduaJly add to egg mixture and mix well. Stir in vanilla. Transfer to a greased 8″ square baking pan. Bake at 350° for 30-35 minutes. Cool on a wire rack. In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans. Cool slightly. Cut the cake into squares; drizzle with warm caramel sauce. Top with whipped cream and pecans if desired. Yields

Notes:

Servings Yield:

Yields

Ingredients:

I c. shortening
c. sugar
4 eggs (separated)
1 c. butte. rmilk
1 tsp. soda
/i c. flour
1 box German chocolate

Instructions:

fell chocolate in 1/2 cup water. Cream sugar and shortening. Add beaten egg yolks, 3⁄4 cup milk and flour. Dissolve soda in 1/4 cup mil Add 1 tsp. of vanilla. Beat egg whites and fold in. Bake at 350° for 30 minutes.

Notes:

Servings Yield:

Ingredients:

l c. butter or margarine, softened
2 c. sugar
4 eggs
11⁄2 tsp. lemon extract
1/2 tsp. vanilla extract
2 c. all-purpose ftour
2 tsp. baking powder
1/1 tsp. salt
1 c. milk
T. grated lemon peel
Glaze:
1/2 c. lemon juice
1/2 tsp. lemon extract
T. water
1⁄4 c. sugar

Instructions:

In a mixing bowl. cream butter and sugar. Add the eggs, one at a time, beating welJ after each addition. Beat in extracts. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10″ fluted tube pan. Bake at 350° for 60-70 minutes. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper, and glaz. e. Combine glaze ingredients; drizzle over the warm cake. Cool com-pletely before serving. Yields 12-16 servings.

Notes:

Servings Yield:

Yields 12-16 servings

Ingredients:

1 l package white or yellow cake
3/-, cup cooking oil
1 package lemon Jello
4 egg yolks
l/-, cup apricot nectar

Instructions:

mix 2 tsp. lemon juice Mix aJI ingredients in bowl. Beat egg whites and fold into batter. Bake in tube pan at 350° for 1 hour.

Notes:

Servings Yield:

Ingredients:

1 cup butter
2 cups sugar
1 cup molasses
1 cup blackberry jam
1 Tbsp. all-spice
1 Tbsp. nutmeg
1 Tbsp. cinnamon
1 Tbsp. cloves
4 eggs
1 tsp. soda
2 tsp. baking powder
1 cup b11ttermilk
4 cups flour (plain)

Instructions:

Cream the butter and sugar until smooth. Add eggs, beat well. Add remainder of ingredients, except flour and milk. Add that altemate: ly beating well all time that you’re adding. cook in 8″ or 911 greased pans at 350°. I prefer to add nuts to the icing instead of the cake.

Notes:

Servings Yield:

Ingredients:

11/ cups sugar divided
1⁄2 cup chopped pecans
1 tsp. ground cinnamon
1⁄2 cup butter or margarine
softened
2 large eggs
1 cup mashed banana
1⁄2 tsp. vanilla extract
2 cups all-purpose
tsp. baking powder
tsp. baking soda
1/2 tsp. salt
removing from pan.

Instructions:

111cup sour cream Stir together 1/2 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12 cup Bundt pan. Set remaining mixture aside. Beat butter at medium speed in electric mixer until creamy; gradually add remaining 1 cup sugar, beating 5-7 minutes. Add eggs, I at a time, beating just until yellow disappears. Add banana. sour cream, and vanilla, beating at low speed just until blended. Combine flour and next 3 ingredients; fold into butter mixture. Pour half of batter into prepared pao; sprinkle with remaining pecan mixture. Pour other half of mixture into cake, on top of pecan mixture. Bake at 350° for 50 minutes, remove from heat and allow to cool lightly before

Notes:

Tbsp. is a great coffee cake that is rich enough co serve as sert for your dinner party, or to your afternoon coffee club, or definitely as a simple de sert any time you need one. Your guests will not believe that you made suchafantasticcakefor them, but that justadds to the fun.

Servings Yield: