Cakes
Angel Food Cake
1 1/2 cups egg whites
1 1/2 cups powdered sugar
1 cup + 2 Tablespoons all purpose flour
2 teaspoons cream of tarter
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond flavoring
Sift powdered sugar and flour together 3 times. Beat egg whites in a glass or
stainless bowl until foamy. Beat in salt and cream of tartar. Continue beating
until they reach stiff peaks. Gradually beat in sugar, pouring the sugar in
slowly. Beat in flavorings. Fold in the flour and powdered sugar mixture. Pour
and spread the batter gently in an angel food cake pan. Bake 350 degrees for
30-35 minutes. Turn the cake pan upside down on a coke bottle. Allow to cool
completely. Remove cake from pan.
12 servings
Exchanges: 1/2 Lean Meat; 2 Carbohydrates
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Angel Food cake
1 large package strawberry jello
1 cup boiling water
2 10 ounce packages frozen strawberries, partially thawed
1 8 ounce tub cool whip
Tear angel food cake into cubes. Dissolve jello in water. Stir in strawberries,
chopping a bit if necessary.
Stir in cool whip. Add cake cubes and toss to coat. Place mixture in a fluted
bundt pan, lightly buttered. Refrigerate until set. Turn out on plate. If
necessary to unmold, place pan in warm water for a few seconds. The cake should
slide right out. Refrigerate until ready to serve. Garnish with cool whip.
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Applesauce Cake
1 cup brown sugar
1/2 cup margarine -- softened
2 cups applesauce
1/2 cup raisins
1/4 cup water
2 cups all purpose flour
1 tart apple
2 teaspoons soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup pecans -- chopped
Pour water over raisins. Heat in the microwave for about 1 minute. Cream
margarine and sugar. Add applesauce and chopped apple. Stir in dry ingredients.
Stir in raisins and part of the water. Stir in pecans, if desired. Bake in
greased 9 x 13" baking pan at 375 degrees for 25 minutes. Frost. I like
the
Caramel Frosting
1/3 cup sugar
2/3 cup brown sugar
1/3 cup margarine
2/3 cup cream or evaporated milk
pinch salt
1 teaspoon vanilla
Cook all ingredients except vanilla in a heavy bottomed saucepan until it
reaches the soft ball stage. Cool and beat in the vanilla until it reaches
spreading consistency.
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You favorite white or yellow cake in 13 X 9” pan
Hot Caramel Sauce
Chocolate Fudge Frosting
Bake cake. Allow to cool for 10 minutes.
Poke holes in the cake.
Make Hot Caramel Sauce as follows:
½ c. brown sugar, ¼ c. white sugar,
¼ c. cream, 2 T. margarine & a dash of salt.
Heat until all sugar is dissolved.
Pour sauce over the cake, filling each hole.
Let cool.
Spread with your favorite Fudge Frosting.
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Fudge Cake
Caramel Icing
Chocolate Icing
Mix cake according to directions. Pour batter into 3 prepared pans. Bake at 375 degrees
17-20 minutes. Remove from oven and let set in pans a few minutes. Turn one layer
onto serving plate, turning the other two onto cooling racks. Mix up a batch of Caramel Icing (see above). Spread icing between both layers, stacking them on each other. Frost top and sides with Chocolate Icing (see below).
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1/3 c. soft margarine
3 c. powdered sugar
3 squares (3 oz.) melted unsweetened chocolate
pinch salt
¼ c. evaporated milk
1 ½ tsp. vanilla
3 T. cocoa & 1 T. margarine can be used as a substitute for a square of chocolate. But, I can assure you, if you put 9 T. cocoa in this icing you’ll be bouncing off the walls.
So just use about 2 –3 T. cocoa and 1 T. melted margarine.
To make a fudgier tasting frosting, substitute the evaporated milk with either hot milk or boiling water. If using cocoa, place your powdered sugar, margarine, cocoa and salt in a bowl. Pour the hot milk or water over the top and stir it good.
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Use the above measurements, adding ¼ c. sour cream. Melt the chocolate and cool slightly. Stir it into the other ingredients.
If frosting is too thick, thin it down with a little bit of milk.
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2 ¼ c. flour
1 tsp. soda
1 tsp. salt
½ c. margarine
1/3 c. cocoa
1/3 c. hot water
1 ½ c. sugar
1 tsp. vanilla
2 eggs
½ c. sour cream
½ c. sour milk
Mix cocoa and water. Set aside. Cream margarine & sugar. Add vanilla and eggs. Beat in dry ingredients alternately with sour cream and milk. Beat in cocoa mixture. Pour batter in greased 13x9” pan or 2 round cake pans. Bake 350 degrees 25-30 minutes.
I like this best with hot caramel sauce over the top. You cut a big chunk of cake, then slice it open. Pour the hot sauce over the top, then add a little bit of ice cream, then pour some more sauce on top. This is also good with hot fudge sauce – and make it like hot fudge cake. Just slice some ice cream and put it between the sliced cake and pour hot sauce on top.
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cake batter of your choice
vanilla icing
green food coloring
2 pretzels (for antennae)
gumdrops (for antennae top and feet)
2 vanilla wafers or round crackers
chocolate icing (for dirt and eye balls)
Mix batter. Pour into greased bundt pan.
Bake according to directions (about 350 degrees
for 35 minutes). Remove from pan. Cool.
Make a straight cut, all the way across, at
the edge of the hole in the bundt pan. The
big part will be the hump for the worm.
The two little parts will go on either end – for
the head and the tail (as Jess says).
Spread chocolate icing on a tray or foil covered cardboard.
Place "worm" on chocolate icing.
Mix vanilla icing and green food coloring. Ice cake.
Look at the picture and put the body parts on the worm.
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Orange Cake
2 cups sugar
1 cup shortening
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup orange juice
1 teaspoon vanilla
4 eggs
Cream sugar and shortening. Sift flour, baking powder and salt. Add alternately
with orange juice. Mix well after each addition. Mix in vanilla. Beat in eggs,
one at a time. Pour batter into prepared bundt pan. Bake 350 degrees 45-50
minutes. Remove from oven. Poke holes in the bottom of cake. Pour Orange Sauce
over cake. After all the sauce is absorbed, turn cake out onto cake plate. Make
Orange Glaze and drizzle over the top.
Orange Sauce
1/4 cup margarine
1/3 cup sugar
1/3 cup orange juice
1/2 teaspoon grated orange peel
Heat all ingredients.
Orange Glaze
2 cups powdered sugar
2 Tablespoons softened margarine
capful lemon juice
Orange juice
Stir in enough orange juice for drizzling consistency.
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2 peaches
1 c. fresh pitted cherries
¼ c. margarine
1 c. brown sugar
1 c. flour
1 tsp. baking powder
pinch of salt
2/3 c. sugar
1/3 c. shortening
1/3 c. milk
1 egg
1 tsp. vanilla
Melt ¼ c. margarine in 10” cast iron skillet. Sprinkle brown sugar over margarine. Peel, pit and slice peaches. Place on sugar. Add cherries.
Mix shortening and sugar. Beat in flour, baking powder and salt alternately with milk. Beat in egg and vanilla. If batter is too thick, beat in a bit more milk. Pour batter over fruit. Bake 350 degrees about 25 minutes. Turn out on platter.
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cake batter for "White Chocolate Cake"
icings
Mix batter. Pour into 1 rectangle baking pan & 1 round cake pan. Bake.
Remove cakes from pans. Place the rectangle cake on a piece of large
covered cardboard. Place round cake to the top. Trim off the round
layer on each side to make the helmet. Use the trimmed off pieces and place
at the upper part of the rectangle to form the shoulders. Look at a picture of
a power ranger. Get some white frosting. Set aside part of the white, and color
the rest (your choice). Ice the cake with the colored icing. Use the white to
make the gloves and the diamonds on the power ranger suit. Get chocolate icing
to make the eye covering. Trim in white frosting.
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Red Velvet Cake
1/2 cup shortening
2 eggs
1 1/2 cups sugar
2 Tablespoons cocoa
1 oz. red food coloring
2 1/4 cups flour
1/4 teaspoon salt
1 cup buttermilk (or soured milk)
1 teaspoon vanilla
1 teaspoon soda water
1 Tablespoon vinegar
Cream shortening and sugar. Beat in eggs. Pour food coloring into a small bowl. Fill the food coloring jar with water and pour that in along with the cocoa. Stir to make a paste. Mix into creamed mixture. Add flour mixed with salt, alternately with buttermilk. Add vanilla. Add soda and vinegar alternately, not beating too much. Pour into 2 prepared round cake pans or a prepared sheet cake pan. Bake 350 degrees 25-30 minutes.
For icing use the White Chocolate Icing recipe that's listed with the White Chocolate Cake. In place on the lemon juice, stir in milk.
NOTES : If you don't have buttermilk, then stir 1 Tablespoon vinegar or lemon juice into a cup of sweet milk. Let it stand for a few minutes.
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1 pkg. cake mix (or make your own)
3 T. flour
1 small package strawberry jello
1/2 c. fresh chopped strawberries
1 stick margarine, melted
1/2 c. water (or milk)
4 eggs, separated
1/2 tsp. vanilla flavoring
Beat egg whites and set aside. Stir cake mix, flour and jello together.
Beat in margarine and milk. Add egg yolks, one at a time, beating after each.
Beat in strawberries and vanilla. Pour batter into 2 prepared round cake pans or
a 13x9" pan. Bake 350 degrees about 35 minutes. Ice.
Icing
1 stick margarine, softened
1 lb. powdered sugar
1/2 c. fresh chopped strawberries
1/2 tsp. vanilla flavoring or 1/4 tsp. almond flavoring
Mix all ingredients. Spread on cooled cake.
note: You can mix your dry ingredients for a "scratch" cake
and use as your "cake mix." Then you would use milk
instead of water.
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2/3 cup margarine
1 1/3 cups sugar
2/3 cup milk
2 cups plain flour
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
Cream margarine and sugar. Beat in dry ingredients alternately with milk. Beat
in eggs, one at a time. Mix in vanilla. Pour batter into greased 13x9" pan.
Bake 375 degrees for 25 minutes.
Cut cake. Top with strawberries & whipped cream.
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White Chocolate Cake
3 cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup shortening
1 cup milk
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond flavoring
Sift together flour, baking powder and salt. Cream sugar and shortening. Add flour mixture alternately with milk. Beat eggs, one at a time, mixing well. Stir in flavorings. Pour batter into 3 greased and floured round cake pans. Bake 375 degrees for 20 minutes.
White Chocolate Icing
1 package white chocolate
1 stick margarine, softened
1/2 cup whipping cream
powdered sugar
2-3 Tablespoons lemon juice
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
Heat chocolate and cream until chocolate melts. (You can process in the microwave if you like) Let cool. Beat in margarine, juice and flavorings. Beat in
enough powdered sugar to make a spreading consistency. Ice the cake.
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