Recipes Cakes
LOW CHOLESTEROL CHOCOLATE CAKE
CAKE: Use an 8 x 8 x 2 inch Pyrex pan, ungreased. Sift all dry ingredients. Add liquids. Mix with a fork to get all lumps out. Bake at 350 degrees for 20 to 25 minutes or until cake is done. ICING: In a small mixing bowl mix by hand with a spoon: margarine, cocoa and coffee. Add powdered sugar a
CHOCOLATE PUDDING CAKE
Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and Cool Whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of Cool Whip.
MOCHA CAKE
Combine chips, coffee, sugar, water, and salt in top of double boiler on very low heat (careful not to scorch), until melted. Stir and cool. Add egg yolks and vanilla; mix well. Beat egg whites until stiff. Fold chocolate mixture into whites. Roll wafers with a rolling pin until fine or put in b
CHOCOLATE CHIP CAKE
Mix all of above items in large bowl. Stir with a wooden spoon. Pour into greased and floured bundt pan. Bake at 325 degrees for 50 to 60 minutes.
TEXAS CHOCOLATE SHEET CAKE
Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all other ingredients. Mix well. Pour into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie s
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I. Mix well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil and water. II. Fold into mixture: chocolate chips, pecans and grated German chocolate bar. Save some grated chocolate for topping. III. Bake in greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees. IV. ICIN
CARROT CAKE
CAKE: Stir all dry ingredients (except pecans and carrots) together and then add eggs and oil. Mix until just blended and then add carrots and pecans. Bake at 375 to 400 degrees for 35 to 40 minutes or until done. ICING: Mix cream cheese and margarine until smooth, add sugar and vanilla and blen
CARROT CAKE
CAKE: Preheat oven to 350 degrees. Blend oil and sugar. Add eggs, one at a time; beat well. Mix dry ingredients and add gradually. Add carrots and beat. Bake 1 hour or longer in greased and floured tube (or bundt) pan until tester comes out clean. ICING: Melt butter, blend in cheese; add sugar,
CARROT CAKE
Combine oil and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon and salt. Add dry ingredients to oil mixture, stirring thoroughly. Add carrots and pineapple, fold in pecans. Pour into well-greased tube pan. Bake 1 1/4 hours at 325 degr
UPSIDE DOWN RAISIN CARROT CAKE
Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar, arrange pineapples over sugar mixture and top with 1/2 raisins. Beat remaining 1/4 cup margarine with granulated sugar until fluffy. Beat eggs, vanilla and carrots. Combine dry ing
HUMMINGBIRD CAKE
CAKE: Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 23 t
MOIST PINEAPPLE CAKE
Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.
STRAWBERRY ANGEL FOOD CAKE
Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunneled cake with mixture and replace lid on cake. Extra mixture can
QUICK TOMATO SPICE CAKE
Mix only above ingredients; following directions on package. If desired fold in cup chopped nuts or walnuts. Bake as directed. Frost with cream cheese frosting or other favorite white frosting.
COCONUT CAKE
Bake cake in 2 round layer pans; allow to cool. Cut each layer in half to make 4 layers. Mix next 3 ingredients and chill. Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip. Spread coconut-sugar-sour cream mixture between cake layers. Ice cake with Cool Whip mixture.
MYSTERY CAKE
Mix all cake ingredients and beat well, adding the 4 eggs one at a time. Pour into a greased and floured bundt cake pan. Bake at 350 degrees for about 1 hour. When done, remove from oven and pierce top for icing. Set cake aside and prepare icing. ICING: Melt butter or margarine and add the orang
COCO LOPEZ CAKE
Combine cake mix with 1/2 package of coconut and bake in 13 x 9 inch pan. Allow to cool, then poke holes with handle end of wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool Whip and remaining coconut. Keep refrigerated.
SOUR CREAM POUND CAKE
Cream butter and sugar; add egg yolks. Combine flour and salt and sift 3 times. Combine sour cream and soda. Add flour and sour cream alternately to creamed mixture. Fold in egg whites and flavorings. Spoon batter into a 10-inch greased and lightly floured tube or bundt pan. Bake at 300 degrees
ALMOND POUND CAKE
CAKE: Preheat oven to 325 degrees. Generously grease a large tube pan. Press almonds onto sides and bottom and set aside. Using mixer cream together butter, Crisco and sugar. Add eggs, one at a time, continuing to beat. Gradually add flour and almond extract. Beat at high speed until butter is f
CREAM CHEESE POUND CAKE
Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly after each addition. Mix in flour a little at a time, blending well after each addition. Add vanilla. Pour batter into a greased and floured bundt pan. Bake at 250 degrees for 2 hours and 15 minutes or until toothpick inse
LEMON CREAM CHEESE FILLED CAKE
In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan. Spoon batter into pan. In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan. Bake at 350
FRESH APPLE CAKE
Mix first 5 ingredients and set aside. Mix dry ingredients. Blend with apple mixture. Pour into greased pan and bake at 325 degrees for 1 hour.
FRESH APPLE CAKE
Mix together Wesson oil, sugar and vanilla. Do not use mixer. Next mix in eggs, thinly sliced or grated tart apples and chopped nuts. Stir in soda, salt, flour and cinnamon. Bake in greased and floured bundt pan for 1 hour at 350 degrees. Take out after it cools and sprinkle with confectioners s
FRESH APPLE CAKE
Mix together Wesson oil, sugar and vanilla. Do not use mixer. Next mix in eggs, thinly sliced or grated tart apples and chopped nuts. Stir in soda, salt, flour and cinnamon. Bake in greased and floured bundt pan for 1 hour at 350 degrees. Take out after it cools and sprinkle with confectioners s
HONEY - OATMEAL CAKE
Combine first 3 ingredients in a large bowl; stir well. Set aside for 20 minutes. Add honey, eggs and vanilla; stir well. Combine whole wheat flour and next 4 ingredients, gradually add to honey mixture. Pour into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 40
POPPYSEED CAKE
Mix all ingredients for 10 minutes. Place in a greased and floured tube pan. Bake at 375 degrees for 45 to 50 minutes.
ICE CREAM CONE CAKES
Prepare any flavor layer cake mix as directed on the package. Pour a scant 1/4 cup batter into each of the waffle cones. Fill a scant half full; if cones are filled more than this, batter will run over top. Set in square or oblong pan and bake as directed for cupcakes. Cool. Frost with any favor
THE REAL MCCOY NEW YORK ITALIAN CHEESECAKE
All ingredients should be at room temperature. Combine ricotta cheese and sour cream in mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 min
CHEESECAKE
Pour above ingredients into spring form pan (the crust is as yet unbaked) and bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off the oven. Remove the cheesecake and top with 1 pint commercial sour cream and return to the oven for another 5 minutes. Cool in spring
PUMPKIN CHEESECAKE
Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flou
CHEESECAKE WITH BLACKBERRY TOPPING
Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter. Press onto bottom of springform pan. Whip cream cheese. Add eggs, one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top
CHERRY CREAM CHEESECAKE
Blend together cream cheese, whipping cream and powdered sugar until smooth. Pour into graham cracker shell. Pour cherry filling on top. Chill and keep refrigerated.
CHEESECAKE COOKIES
Preheat oven to 350 degrees. Cream butter and brown sugar until light and fluffy. Add flour and nuts; blend until mixture resembles crumbs. Set aside 1 cup mixture. Press remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let cool. Beat sugar and cream cheese until smooth. Add remaining i
SAND TARTS
Cream butter. Blend with sugar. Add water and vanilla; mix well. Add flour and pecans. Chill 3 to 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet in slow oven (300 to 325 degrees), about 25 minutes until delicately brown. Cool slightly, roll in powdered sugar. Makes 3 to 4 doz
SAND TARTS II
Let margarine soften. Cream margarine and sugar together. Add vanilla. Add flour a little at a time to mix well. Then add pecans. Roll in palm of hands to size you want. Bake on ungreased cookie sheet at 325 degrees for 15 to 20 minutes. Roll in powdered sugar until well coated. Roll 2 or 3 time
MARY MYSTERIES
Soften butter. Mix all ingredients except 1/2 flour. Roll out about 1/8 inch thick. Cut with a small round cutter. Place a dab of tart jelly (black currant, muscadine or wild plum) on top of each cookie and top with a pecan half. Bake on cookie sheet at 350 degrees until light brown, about 30 mi
CHERRY DREAMS
Bake at 350 degrees for 8 to 10 minutes (will be puffy). Makes about 4 dozen cookies.
TWINKIE CAKE
Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies, followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas and pineapple. Spread Cool Whip on top. Refrigerate and enjoy!
HUMMINGBIRD CAKE II
Combine dry ingredients in large bowl; add eggs and salad oil, stirring until moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased pans, well floured or use wax paper to line the pans. Bake at 350 degrees for 25 to 30 minutes until cake tes
WATERGATE CAKE
Mix all cake ingredients. Pour into greased pan and bake 45 minutes at 350 degrees. NOTE: Recipe calls for 13 x 9 inch pan but I prefer bundt or angel food pan. Fold all topping ingredients together until mixed. Spread on cake and sprinkle with coconut and nuts.