Category: Cakes

Ingredients:

C1 KE
6 Tbsp. butter or margarine sort
1 cup plus I T. sugar
2 eggs
11/3 cup unsifted flour
1/2 tsp. baking powder
1 tsp. each, of soda & cinnamon
1 cup sour cream
1 I package chocolate chips

Instructions:

Mix butter with I c. sugar. Beat in eggs, I at a time. Stir flour with baking powder, soda, and cinnamon; blend with creamed mix_ture. lix in sour cream. Pour into greased and floured 9 X J3″ pan. Scatter chips over batter, and sprinkle with I T. sugar. Bale in 3500 oven for 35 minutes. Serves I0-I2.

Notes:

Servings Yield:

Serves I0-I2

Ingredients:

1 box White cake mix
1 box strawberry Jello (reg.
size)
1/4 c. vegetable or canola oil
1/2 c. water
112c. fresh strawberries
4 eggs
Straw berry Cake Icing
J box powdered sugar
1/2 stick margarine
1/1 box frozen strawberries
‘ -… -.

Instructions:

Mix all above. Makes 2 layers. Bake at 350° for 30 minutes. Tbsp. is such an old recipe that it does not contain instructions–you’re on your own!! I play around with it a Jot and have done things like add nuts, chocolate chips, etc. It’s my oldest grandson’s favorite and I always try to make it for him on special occasions.

Notes:

A favorite of my grandson, Hunter Carter. He loves strawberries and the moistness of this cake. I’ve even made it for his birthday.

Servings Yield:

Makes 2 layers

Ingredients:

1 cup all-purpose flour
S eggs separ-. ited
1/21 cup milk
1 tsp. vanilla extrdct
I’h tsp. baking po” der
1/2, tsp. cream or tartar

Instructions:

Beal 1/2ac. ugar and the egg yolks until light and fluffy. Stir in mil vanilla extract, flour and baking powder. Beat the egg “hites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/2ac. ugar and continue beating until the “hite are gl sy and finn. Gently fold the whites into the )Olk mixture. Spoon this batter into a 9 X 13” buttered baking di h. Preheat O -en to 3500; bake th ! cake 30-40 minutes or until it feds finn and te ts done. Let the cake cool completdy and unmold onto large. p platter. Let cool for 2 hours. Piere ! the cake all over with a fork. P pare $yrup.

Notes:

Servings Yield:

Ingredients:

2 3/4 cups flour
1 3/4 cups sugar
1 tsp. salt
1 tsp. baking powder
1/2 cup shortening
1/2 cup milk
4 egg whites
1 1/2 tsp. vanilla
1 tsp. almond flavoring

Instructions:

Blend all ingredients together except part of the milk, the egg whites, and the flavorings. Add unbeaten egg whites, remaining milk, and flavorings. Beat about 1 1/2 to 2 minutes. Bake at 350°F for 25 minutes.

Notes:

I will ne,1er forget getting this recipe from my mother’s good friend, Gina Scott. My Mom and she were both very supportive of my cooking and baking. With its delicate flavor and luscious white chocolate icing. this moist pound cake is a classy conclusion to any m a. l.

Servings Yield:

Yields 12 servings

Ingredients:

1/2 cups sugar
2 cups flour
1/2 tsp. baking powder
1 tsp. soda
1 cup vegetable or canola oil
1 tsp. vanilla
2 zucchini, grated
1/2 tsp. ground cinnamon
1/2 cup chocolate chips
1/3 cup walnuts, chopped
1/2 cup cocoa
2 eggs, beaten
1/2 cup buttermilk

Instructions:

Combine dry ingredients. In a large bowl, combine remaining ingredients and mix well. Add dry ingredients and stir until blended. Pour into a greased and floured Bundt pan. Bake at 350°F for 45 minutes.

Notes:

Servings Yield:

Ingredients:

1 c. butter or margarine, softened
2 c. sugar
4 eggs
/i c. self-rising Rour
1/2 c. baking cocoa
1 c. chopped pecans
1 (7-oz.) jar marshmallow
creme

Instructions:

Use mixing bowl to cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in pecans. Transfer to a greased 13 x 9 x 2″ baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center.) Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. Add frosting,

Notes:

Servings Yield:

Ingredients:

(1-oz.) squares uns ttteoed chocolate, broken into pieces
1/4 c. boiling water
112c. shortening
2 c. packed brown sugar
2 eggs, separated
2 c. sifted cake flour
2 tsp. baking powder
11?tsp. baking soda
‘h c. buttermilk or sour milk*
11! c. water
‘h c. chopped walnuts
1 tsp. vanilla e., tr.1ct

Instructions:

In a smaJI bowl, stir chocolate in boiling water until melted; cool for 10 minutes. In a mixing bowl, cream shortening and broY. n ugar. Beat in egg yolks and chocolate mixture. Combine flour. baking poY. de-r. baking soda and salt; add to creamed mixture alt mately -with butter-milk. Gradually at in water, nuts and vanilla. ln a mall mi.-ong bowl, beat egg whites until soft IJ’!ak form; fold into baner. Pour into a greased 13 X 9 X 2″ baking pan. Bake at 350° for 35-40 minutes or until tests done. Cool on a wire rack.

Notes:

Servings Yield:

Ingredients:

1 box white cake mix
1 small package instant
pistachio pudding
3 eggs
1 cup oil
1 (12-oz.) can lemon lime soda

Instructions:

Preheat oven to 350°. Line bottom of two 9″ round cake pans with wax paper and spray with nonstick cooking spray. In large bowl, beat all ingredients on medium high setting for 4 minutes. Scrape down side of bow) after 2 minutes. EquaJly divjde batter between pans. Bake 35 minutes. Tum layers out directly onto rack and cool completely. Prepare frosting. Place one layer on plate and frost topwith I c. frosting. Place second Jay. er on top and frost top and sides. Refrigerate at least I hour. Store iin refrigerator. Makes 12 servings.

Notes:

Servings Yield:

Makes 12 servings

Ingredients:

c. sugar
1 c. Crisco
l c. buttermilk
3 c. ftour, less
6 T. and use cornstarch to make
3 cups.
6 eggs, separated
1/2a tsp. soda
1/-1tsp. salt
1 T. lemon juice flavoring
Apple… Nut Topping (optional)

Instructions:

1ix sugar and softened Crisco. Add six egg yolks. Mix dry ingredients together andadd alternately with buttermilk to mixture. Beat egg whites and add last to batter before pouring into a greased and floured tube or bundt pan. Bake 325° about 1 hour. (see separate recipe for Apple-Nut Topping)

Notes:

Tbsp. was mother’s favorite recipe for pound cake, which she loved to make and serve. You can experiment with different toppings, but my favorite is the Apple-Nut Topping found in the Sauces, Dressings and Extras Section of this book.

Servings Yield:

Ingredients:

3 c. flour
4 eggs
1 tsp. baking powder
1 c. milk
2 c. powdered sugar
1 tsp. vanilla
l c. margarine or butter
1 tsp. lemon flavoring
lillll[G!SI.

Instructions:

Mix sugar with softened butter or margarine. Add eggs and beat. Mix dry ingredients together and add alternately with mil. k and flavorings. Bake 325° for J-1/2 hours.

Notes:

Servings Yield: