Category: Cakes

Ingredients:

cup butter (2 sticks) softened
1/1 tsp. salt
cups sugar J1⁄2 cups cake flour
large eggs
2 tsp. baking powder
tsp., anilla
1 tsp. baking soda

Instructions:

Tbsp. grated lemon rind 2 cups sour cream Tbsp. cake makes 3 layers. Cream together butter and sugar until light and fluffy. Add eggs one at a time beating welJ after each addition. Add vaniUa and lemon rind. Sift together flour, baking powder, soda, and salt. Add to creamed mixture, alternating with flour (always add flour first and last). Bake in preheated oven at 350° for 30 to 35 minutes. Cool on wire racks for 10 minutes. Tum out on racks. Makes 12 to 16 servings.

Notes:

Servings Yield:

makes 3 layers

Ingredients:

2-11?c. flour
!IJ c. sugar
1/2 tsp. baking powder
/. i tsp. baking soda
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. doves
!/J c. shortening (CmenJ
!J, c. buttermilk
/.&c. bananas, mashed (or
3)
eggs, beaten
Sea Foam Frosting
2 egg whites, unbeaten
1-1/4 c. brown sugar ST. water
1 tsp. ‘anilla
D-ash salt
such
a special cake, one that everyone!loves.

Instructions:

Sift dry ingredients. Add hortening, buttermilk, and bananas; mix until damp. Beat for 2 minutes. Add eggs. Bake in three 8″ or two 9′”greased and floured pans at 350° for 30 minuces. Spread frosting between layers. Top with banana slices. Fro t top. Combine whites, sugar, water and salt in top of double boiler. Beat to mix. Place over boiling water. Beat until in aks–7 minutes. Add vanilla.

Notes:

Tbsp. was a favorite of the tc!nnis cro d! The frosting mak s this

Servings Yield:

Ingredients:

J cup butter (no substitutes), softened
2 cups sugar
6 eggs
S Tbsp. lemon juice
1 Tbsp. grated lemon peel
1 tsp. lemon extract
3 cops all-purpose
1/2 tsp. baking soda;., tsp. S. t’lt
1/2 cups sour cream
Icing:
2 lbsp. butter softened
1/2 cups confectioners’ sugar
3 Tbsp. lemon juice
tsp. grated lemon peel

Instructions:

In large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after addition. Stir in lemon juice, peel and extract. Combine the flour baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Pour into greased and floured 10 fluted tube pan. Bake at 350° for 55-60 minute or until tests done. Cool for lO minutes before removing from pan to wire rack. to cool completely. Add icing.;., cup sour cream For icing, in small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator. Yields 12 servings.

Notes:

Servings Yield:

Yields 12 servings

Ingredients:

11. zcup margarine
111, cups sugar
1 tsp. vanilla
4 eggs
111, cups unsifted flour
1/3 cup unsweetened cocoa
3J.
a tsp. baking soda
1/2 tsp. salt
1111cups Hershey chocolate syrup (1 lb. can)
1/2, cup water
Black Forest Filling (recipe
follows)
1 can cherry pie filling
Black Forest
Filling:
1 (8-oz.) package cream
cheese, softened
1 (12. oz.) carton frozen “‘hipped topping, partially thawed
1 tsp. vanilla
1/2 tsp. almond flavoring

Instructions:

Cream margarine, sugar and vanilla in large mixing bowl. Add eggs (one at a time), beating after each addition. Combine flour, cocoa, soda and salt and add alternately with chocolate syrup and water to creamed mixture. Pour batter into 3 greased 9” cake pans. Bake at 350° 18-20 minutes or until tests done. Cool IO minutes and remove from pan. s. Cool completely. Prepare Black Forest Filling. To ice cake, place I cake layer on plate. Top with 1/3 Black Forest Filling, then 1/3 cherry piefiHing. Top with second cake layer, repeat; third layer, repeat, ending with cherries on top of cake. Refrigerate at least 3 hours before serving. Beat cream cheese until smooth, then beat in whipped topping, vanilla and almond flavoring.

Notes:

I made this for a church gathering once and it was so well received it became a regular on my menu.

Servings Yield:

Ingredients:

/2 c. flour
1⁄2 c. cocoa
1 c. softened butter
2 c. granulated sugar
1 c. brown sugar
6 eggs, separated
1 tsp. vanilla
1 c. sour cream
1/2, tsp. baking soda Confectioners sugar

Instructions:

Preheat oven to 325°. Sift together flour and cocoa; set aside. In large mixer bowl, combine butter, granulated and grown and sugars. Beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Notes:

Servings Yield:

Ingredients:

I box brown sugar
I c. white sugar
3 sticks but. ter
5 eggs
3-1⁄2 c. cake flour
11? tsp. salt
1/3 tsp. baking powder
1 c. milk
1 tsp. vanilla
1 tsp. butter-nut Oavoring
1 c. pecans, chopped

Instructions:

Mix sugars and add to softened butt. er; add eggs, one at a time. Mix in flour and dry ingredients alternately with milk ingredients. Bake in greased and floured tube pan for I-1⁄2 hours at 325°. Remove from oven and cool 10 minutes before removing from pan and icing with mixture of 2 c. powdered sugar, 1 T. milk, 1 tsp. vanilJa.

Notes:

Tbsp. is a brown sugar pound cake recipe that I’ve had for many years. I do not know where it came from but having made it many times, I know it is really a good cake and one I would make again. Thought you might like to have this recipe “just for fun”.

Servings Yield:

Ingredients:

1 l stick margarine, softened
1/2 c. vegetable or canola oil
1 can sweetened condensed milk
box German chocolate cake
lb. caramels
c. pecans, chopped
CAiffiO’f CAKE
2 c. flour
2 tsp. soda
2 tsp. cinnamon
2 c. sugar
4 egg.
/l c. vegetable or canola oil
c. carrots, grated
Carrot Cake Icing
1 l stick margarine or butter
I bo powdered sugar
1 c. nuts, chopped

Instructions:

mix Combine cake mix with margarine, oil, 1/12 c. water and half can condensed milk (Eagle Brand). Pour half of this mixture into 9 x 13″ greased and floured pan. Bake at 350° for 35-40 minutes. Melt re-maining 1/2 condensed milk (F. agle Brand) with caramels in microwave, stirring every minute or so. Spread over cake. Sprinkle with pecans. Pour rest of cake baner on top. Bake 350° 35-40 minutes. Cool. Ice with: I stick margarine, 6 T. milk, 4 T. cocoa, 1 T. vanilla, 1 lb. powdered sugar. Mix together. Sift dry ingredients together. Mix eggs. oil, and carrots together and add to dry ingredients. Beat. Bake in 2 layer pans 3500 for.. io-45 minutes. I 8 OZ. Cream cheese Soften cream cheese and butter in microwave. Add pow red sugar and nuts. Mix well. Ice cake with mixture.

Notes:

Tbsp. is a great cake to impress people! Everyone loves this cake and it will get you many compliments for serving i, t. I really like making this carrot cake as the ones that do nOI like pineapple seem to appreciate having this made for thc!m.

Servings Yield:

Ingredients:

2 c. flour
t
3/4. i c. sugar, divided
1⁄2 c. solid shortening (Crisco)
2 eggs
2 tsp. vanilla
1⁄2tsp. salt
1-1/2 tsp. soda
3 T. unsweetened cocoa
2 c. applesauce
1 c. chocolate chips
3/4ac. chopped pecans
35-40 minutes.

Instructions:

Grease J 3×9 pan. Preheat oven to 350°. Beat I-1⁄2 c. sugar and Crisco. Add eggs and vanilla. Combine flour, salt, soda and cocoa. Add to sugar mixture, then stir in applesauce. Pout into pan and smooth top. Sprinkle with chocolate chips, pecans and remaining 1/ c. sugar. Bake

Notes:

Tbsp. was a recipe that my sister, Sharon, gave to me from the Houston paper, and we love to make it for something chocolate and different

Servings Yield:

Ingredients:

2 (3-oz.) packages Ftench
vanilla pudding
3 c. co. Id milk
1 (16-oz.) box graham crackers
1 (9-oz.) container whipped topping
Icing:
2 T. butter
1 tsp. vanilla
4 T. cocoa powder
3 T. milk
2 tsp. corn syrup
1112c-. confectioner’s sugar

Instructions:

With electric mixer, blend pudding with milk until thick. Fold in whipped topping. Set aside. Layer a 13 X 9 inch baking dish with graham crackers. Spoon half of the pudding mixture on top. Repeat. Cover the two layers with a third layer of graham crackers. Heat all icing ingredients in a saucepan until dissolved. Tbsp. takes just a few minutes. Pour over graham crackers in an even layer. Refrigerate for 24 hours. Serves 8-10.

Notes:

For a special touch, sprinkle with to asted almonds and garnish with fresh strawberries.

Servings Yield:

Serves 8-10

Ingredients:

I (18.25-oz.) package yellow
2 c. sour cream (16 ounces)
2 c. sugar
1/2 c. flaked coconut
I (8-oz.) carton frozen whipped topping, thawed

Instructions:

cake mix Fresh mint and red gumdrops, optional Prepare and bake cake according to package in two 9″ round cake pans. Cool in pans for IO minutes before removing to wire rack to cool completely. For filling, combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers. Fold reserved filling into whipped topping; frost cake. Refri. ger-ate for at least 4 hours. Serves I0-12 people.

Notes:

Tip: Mix yellow or white cake mix using buttermilk in place of amount of water called for in cake mix instructions, plus 1 tsp. vanilla and 1 tsp. almond flavoring. Delicious!

Servings Yield:

served filling into whipped topping; frost cake