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All Cake Recipes

Blueberry Crunch Coffee Cake

Recipe By :
Serving Size : 9 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter
1/2 Cup Sugar
1 Egg
1 Cup Flour
1 Teaspoon Baking powder — Double-acting
1/4 Teaspoon Salt
1/3 Cup Milk
1/2 Teaspoon Vanilla extract
2 Cup Blueberries — Fresh or frozen
TOPPING:
1/4 Cup Butter
1/2 Cup Sugar
1/3 Cup Flour
1/2 Teaspoon Cinnamon — Ground

Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries.

Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 – 30 minutes or until it test done.

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NOTES : Recipe by: A Very Berry Cookboo

14 Carrots Cake Dream

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Flour
1 1/2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/2 Cup Nuts
2 Cups Sugar
1 Pinch Salt
1 1/2 Cups Oil
4 Eggs
1 Can Pineapple
2 Cups Carrots — grated

Sift all dry ingredients together.

Add sugar and oil to flour mixture.

Add eggs, pineapple, nuts and carrots, mix well.

Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes.

Cool a few minutes in pan, turn out on wire racks.

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Apple Blossom Cake

Recipe By : Mrs. Polster, Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Salad Oil
2 Eggs
2 Cups Sugar
1 Tablespoon Vanilla
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Teaspoon Nutmeg
1/2 Teaspoon Salt
1 1/2 Teaspoons Baking Soda
3 Cups Flour
3 Cups Apples — fresh
1 Cup Nuts

Beat oil, eggs, and sugar thoroughly. Add vanilla.

Sift spices, salt, and soda with flour about 3 times. Add to egg mixture.

Add apples and nuts.

Bake in tube pan for 1 1/2 hours at 325 degrees.

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NOTES : Apples must be fresh and not canned.

Apple And Rum Custard Cake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———–crust————
1 1/2 cups flour; unbleached, unsifted
5 tablespoons sugar
1 tablespoon lemon rind; grated
2/3 cup butter or margarine
1 egg yolk; large
1 tablespoon milk
———-filling———–
1/2 cup soft bread crumbs
2 tablespoons butter or margarine; melted
4 cups apples; tart, sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins; *
1/4 cup rum
3 eggs; large, beaten
1/3 cup sugar
1 3/4 cups milk

* Soak raisins in 1/4 cup rum for 1/2 hour before using.

CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.

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Cappuccino Pound Cake

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup oil
1/2 cup honey
1 cup sugar
4 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon creme de cacao
1 tablespoon kahlua
2 cups flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon instant coffee
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
—–coffee kahlua cream glaze—–
1 cup cream
1 teaspoon instant coffee
2 tablespoons sugar
1 tablespoon kahlua

Mix all wet ingredients together and beat for 4 minutes with electric mixer. Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan. Bake at 325:F for 1 hour 10 minutes. Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and spread over cool cake.

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Canadian White Fruit Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound coconut
1 1/2 pounds pecans — coarse broken
1/4 pound candied cherries — halved
1/2 pound golden raisins
1/2 pound candied pineapple (red and green) — cut in thin strips
4 cups sifted all-purpose flour
6 eggs — separated
1 1/2 cups butter
2 cups sugar
3/4 cup milk
3/4 cup pineapple juice
1 teaspoon almond extract
1 teaspoon cream of tartar

Line 10″ tube pan with well-greased brown paper.

Mix pecans, pineapple strips and cherries in large bowl with raisins.

Sift and measure flour. Mix about half a cup with fruit and nuts and coconut.

Cream butter with hand until soft. Work in sugar gradually until mixture is light and fluffy.

Beat egg yolks with fork. Add them gradually to butter mixture, mixing well after each addition.

Combine milk, pineapple juice and almond extract. Add to butter mixture alternately with flour.

Now set oven at 275 degrees.

Beat egg whites until foamy, then add cream of tartar. Continue beating until whites are stiff enough to hold shape but not stiff enough to cling to bowl when tipped.

Pour butter mixture over fruit and nuts and mix well with both hands.

Mix or fold in beaten egg whites.

Pour into pan and bake 3 hours.

Place pan of water in oven with baking cake to keep it moist.

Every few days it may be moistened with pineapple juice.

Busted by Barb at

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Butterscotch Cake

Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time : 0:35
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cake flour — sifted
3 teaspoons baking powder
1/2 teaspoon salt
2 medium eggs
1 1/2 cups brown sugar, packed
1/2 cup butter or margarine — softened
1 teaspoon vanilla extract
1 cup milk
butter frosting:
1/4 cup butter or margarine
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons cream
1 tablespoon hot water

Sift together flour, baking powder and salt. Add brown sugar, butter (or margarine), vanilla and 2/3 cup milk. Beat for 2 minutes at medium speed and then add rest of milk and the eggs. Beat 2 minutes more. Pour into two 8-inch greased and floured cake pans. Bake in preheated 350 degree oven for 25-30 minutes. Frost with butter frosting. Frosting: Brown butter over low heat, watching carefully. Add rest of ingredients and stir until cool and of consistency to spread. This was a second place winner in the professional category of cake layers at the Del Mar fair, 1993.

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Butterscotch Bonanza

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***FILLING***
1 package butterscotch pudding mix
3/4 cup chopped dates
1/2 cup chopped walnuts
1/2 cup flour
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 cup applesauce
1/2 cup margarine or butter — softened
2 egg yolks (reserve whites)
***CAKE***
1 package pillsbury plus yellow cake mix
1 teaspoon cinnamon
1 cup applesauce
1/3 cup oil
2 egg whites
1 egg
***FROSTING***
1 envelope whipped topping mix
remaining instant butterscotch pudding
— mix
1 cup milk

Heat oven to 350 degrees.

Grease and flour two 9″ round pans; line bottom with waxed paper and grease and flour bottom again.

In large bowl; blend 1/3 cup pudding mix (reserve remaining pudding mix for frosting) with remaining filling ingredients until moistened. Beat 2 minutes at highest speed. Spread into prepared pans.

In large bowl, blend all cake ingredients until moistened. Beat 2 minutes at highest speed. Pour over filling in pans, spreading to cover.

Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean.

Immediately invert pans onto cooling racks; cool layers 10 minutes before removing waxed paper. Cool completely.

Place layers, filling sides together, on serving plate.

In small bowl, blend frosting ingredients until moistened. Beat at highest speed until peaks form, about 5 minutes.

Frost sides and top of cake.

Store in refrigerator.

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Buttermilk Lemon Cake

Recipe By : O’Dills, Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups sugar
1 1/2 cups crisco
4 eggs — well beaten
1 cup buttermilk
1 teaspoon soda
1 teaspoon salt
3 1/2 cups flour
1 teaspoon lemon extract
1 teaspoon butter flavoring

Cream sugar and Crisco together.

Add eggs and buttermilk.

Sift dry ingredients together and add to buttermilk mixture.

Bake in tube pan for 2 hours at 300 degrees.

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Brownie Pudding Cake

Recipe By : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 st mixture:
2 cups flour
4 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
4 tablespoons cocoa
1 cup milk
2 teaspoons vanilla
4 tablespoons melted shortening
2 nd mixture:
3/4 cup sugar
1/4 cup cocoa
1 cup nuts

1st mixture: Mix dry ingredients well. Stir in milk. Beat well. Add vanilla and melted shortening. Stir well. Pour in floured, greased pan.

2nd mixture: Mix the 2 ingredients together. Pour this mixture on top of first mixture.

Pour 1 3/4 Cup boiling water on top of other mixtures.

Bake at 350 degrees for 40 minutes.

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Bride’s Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups sifted swans down cake flour
3 1/2 teaspoons baking powder
3/4 cup butter
1 3/4 cups sugar
1 cup milk or water
2 teaspoons vanilla
4 egg whites — stiffly beaten.

Sift flour once, measure, add baking powder, and sift together three more time.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add flour, alternately with liquid, a small amount at a time. Beat after each addition until smooth.

Add vanilla; fold in egg whites.

Bake in greased pan, 11x7x2 inches, in moderate oven (325 degrees) 50 minutes, or until done.

Spread with seven Minute Frosting.

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Brandied Seed Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup soft butter
1 1/4 cups sugar
1 teaspoon vanilla
3 large eggs
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon mace
1/3 cup brandy
2 tablespoons milk
1 tablespoon caraway seeds
1/4 cup finely chopped candied orange peel
granulated sugar
candied apricots for decorations — optional

Cream butter, sugar and vanilla together until fluffy.

Add eggs, 1 at a time, beating well after each addition.

Resift flour with baking powder, salt and mace. Add to creamed mixture alternately with brandy and milk, beginning and ending with flour mixture and blending until smooth.

Stir in caraway seeds and orange peel.

Turn into greased and floured loaf pan.

Bake below oven center in slow oven, 300 degrees, 1 hour 15 minutes, or until loaf test done.

Remove from oven and let stand 10 minutes, then turn out onto wire rack to cool. Wrap and store cake in cool pace.

When ready to serve, sprinkle cake with granulated sugar and decorate with candied apricots, if desired.

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Bourbon Pecan Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups whole red candied cherries
2 cups white seedless raisins
2 cups bourbon
5 cups sifted flour
4 cups pecan halves
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
2 cups butter — softened
2 cups granulated sugar
2 cups firmly-packed dark brown sugar
8 eggs — separated

Combine cherries, raisins and bourbon in a large bowl; cover tightly. Let fruit marinate in refrigerator overnight.

Preheat oven to 275 degrees.

Grease large tube pan and 1 loaf pan; line bottoms of both pans with waxed paper. Grease and flour waxed paper.

Combine 1/2 cup flour with pecans.

In a large bowl sift remaining flour with baking powder, salt and nutmeg.

Place butter in large mixing bowl; beat with electric mixer at medium speed until light and fluffy.

Add sugars gradually, beating until well blended.

Add egg yolks; scrape sides of bowl occasionally with rubber spatula.

Add 2 cups sifted dry ingredients to creamed mixture; mix thoroughly.

Drain bourbon from fruit; add bourbon alternately with remaining sifted dry ingredients to creamed mixture, ending with dry ingredients, beating well after each addition and scraping sides of bowl often.

Beat egg whites stiff but not dry; fold gently into cake batter, blending thoroughly.

Pour into prepared pans.

Large tube requires nearly 2 hours in preheated 275 degree oven; the smaller pan needs less time.

Cool cakes in pans on wire rack 10 minutes.

Remove from pans and peel off waxed paper; cool completely on rack.

Wrap cakes in cheesecloth saturated with bourbon; then wrap in plastic wrap.

Store in tight containers up to several weeks.

NOTE: Some people do not like the cheesecloth completely saturated with the bourbon, it does come out a little strong tasting.

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Bourbon Fruit Cake

Recipe By : Ella Bailey, Anniston, Alabama
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces pitted dates
1 quart pecans — or walnuts
3 slices candied pineapple
1 cup candied cherries — red
1 cup candied cherries — green
1 cup golden raisins
4 eggs
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/3 cup bourbon

Flour each piece of fruit sot that it stands out alone. (I sprinkle with a shaker)

Beat together until fluffy the eggs and sugar.

Add flour baking powder, salt and vanilla. Add fruit and nuts. Add bourbon.

Bake in 250 degree oven for 2 1/2 hours. top will be brown and crusty. It dries more thank bakes really. Add fruit and nuts to top of cake for decorations.

Makes 2 loves, they are not thick loaves.

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Blueberry Pound Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups sugar
1 Cup shortening
4 Large eggs — or 5 medium eggs
1/4 Teaspoon yellow food coloring
1/2 Teaspoon almond extract
1 1/2 Teaspoons vanilla extract
2 Tablespoons Adams Butter flavoring
3 Tablespoons lemon extract
1/2 Cup buttermilk
3 Cups all-purpose flour
1/2 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon baking soda
2 1/2 Cups whole blueberries — drained and rinsed

Preheat oven to 325 degrees.

Cream sugar and shortening. Beat in eggs one at a time.

Add yellow food coloring, almond extract, vanilla extract, butter flavoring, and lemon extract to buttermilk; blend well and set aside.

Sift flour, salt, baking powder and baking soda together; add to batter alternating with buttermilk until evenly distributed.

Fold in blueberries, reserving a few for garnish.

Pour into a 10″ bundt or stem pan that has been lightly greased, but not floured. Bake 1 hour and 10 minutes. Allow to cool 15 minutes before removing from pan.

While cake is still warm brush on glaze with pastry brush covering top and sides. Garnish with a few reserved blueberries.

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NOTES : See frosting section for Pound Cake Glaze.

Blender Carrot Pecan Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped pecans
1 1/4 cups salad oil
4 eggs
2 cups sugar
2 teaspoons salt
3 cups sliced carrots
2 cups flour — sifted
1 teaspoon baking soda
2 teaspoons baking powder

Chop pecans in blender to a fine texture, set aside.

Place salad oil, eggs, sugar, salt in blender container and blend for 5 seconds. Add carrots gradually and blend until just grated.

In a large mixing bowl, sift together flour, baking soda and baking powder. Pour the contents of the blender over the dry ingredients. Mix well with an electric mixer. Stir in the finely chopped pecans pour into greased tube pan. Bake at 325 degrees about 1 hour and 10 minutes.

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Blackberry Jam Cake

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sugar
1/4 cup butter or margarine
2 large eggs
1 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup butter/sour milk
1/2 cup seedless blackberry jam
1/4 cup chopped walnuts
2 tablespoons butter or margarine
1/2 cup packed brown sugar
3 tablespoons milk
1 3/4 cups sifted powdered sugar

Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistency is reached.

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Better-Than-Sex Cake #2

Recipe By : Fort Worth Star Telegram, March 1989
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Yellow Cake Mix — or white
4 Eggs
1 Cup Oil
1/2 Cup Pecans
1 small can Mandarin Oranges In Juice — drained
Frosting:
8 ounces Crushed Pineapple In Juice — canned
3 Tablespoons Cornstarch
1 Cup Sugar
4 Bananas
1 Cup Milk
1 Box Vanilla Pudding Mix — instant
8 ounces Cool Whip.
1/2 Cup Coconut Flakes
1/2 Cup Pecans

Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees for 35 minutes or until brown.

Cool.

FROSTING:

Mix pineapple, including juice, with cornstarch and sugar. Cook over medium heat, stirring constantly until thick and clear.

Cool and pour over cooled cake.

Slice bananas on top of pineapple layer.

Combine pudding mix with milk. Fold in Cool Whip. Add coconut and pecans. Spread over cake.

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NOTES : Possum Kingdom Lake Cookbook

Banana Pudding Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Small Bananas — ripe
1 Package Yellow Cake Mix
1 Package Banana Pudding Mix
4 Eggs
1 Cup Water
1/4 Cup Oil
1/2 Cup Chopped Nuts — optional

Slice bananas into large mixer bowl; beat until well mashed.

Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes.

Pour into well-greased and floured 10″ tube or Bundt pan.

Bake at 350 degrees for 60 to 70 minutes.

Cool in pan at least 15 minutes. Remove from pan; finish cooling on rack.

Sprinkle with confectioners sugar, if desired.

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NOTES : Cake can be baked in a 13×9 inch pan for 50 to 55 minutes.

Bacardi Rum Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Pecans — chopped
1 Package Yellow Cake Mix
1 Package Vanilla Pudding Mix — instant
4 Eggs
1/2 Cup Cold Water
1/2 Cup Oil
1/2 Cup Dark Rum — Bacardi
Glaze:
1/4 Pound Butter
1/4 Cup Water
1 Cup Confectioner’s Sugar
1/2 Cup Dark Rum — Bacardi

Preheat oven to 325 degrees.

Grease and flour 10″ tube or 12-cup Bundt pan.

Sprinkle nuts over bottom of pan.

Mix all cake ingredients together. Pour batter over nuts.

Bake 1 hour. Cool. Invert on serving plate. Prick top.

Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

GLAZE:

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

OPTIONAL:

Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

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NOTES : May use walnuts instead of pecans

Aunt Alice’s Ice Box Fruit Cake

Recipe By : Barbara Price
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 box graham cracker — large box
1 pound marshmallows
1 pound raisins
1 can coconut
2 cups pecans — coarsely chopped
1 jar maraschino cherries — drained

Crumble graham crackers. Add raisins, coconut, cherries and pecans. Mix well.

In a double boiler melt marshmallows and butter. Pour over the dry ingredients and mix well.

Put in pan and press down well. Place in refrigerator over night. Next day remove from pan and wrap in foil.

Keep in refrigerator until ready to slice.

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NOTES : This is an old family recipe that my younger brother and I like since we are not over fond of regular fruitcakes. I wrote this down from watching my aunt make it in the 50’s.

Applepie Spice Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Apple Pie Filling
1 Package Cake Mix
2 Eggs
2 Tablespoons Oil
1/2 Cup Oil
1/2 Cup Pecans
Butter Sauce For Applepie Spice Cake
1 Stick Butter
1 Cup Powdered Sugar
1/2 Cup Cold Water
1 1/2 Teaspoons Cornstarch
Salt
Vanilla
1/2 Teaspoon Vinegar
Butter Flavoring

Bake in oven

Butter Sauce for Applepie Spice Cake: Cook until thicken. Pour over cake.

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Apple Sauce Cake #2

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 Cups Flour — sifted
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Cup Butter
1 Cup Sugar
1 Egg — well beaten
1 Cup Raisins — finely chopped and
— floured
1 Cup Nuts — chopped
3/4 Cup Hot Thick Apple Sauce — strained

Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add egg, raisins, and nuts.

Add flour mixture, alternately with apple sauce, a small amount at a time.

Beat after each addition until smooth.

Bake in greased loaf pan, 7x5x3 inches, in moderate oven (350 degrees) about 1 hour.

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Apple Sauce Cake #1

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Sugar
3 Cups Flour
2 Tablespoons Cocoa
1 Teaspoon Cinnamon
1 Teaspoon Cloves
2 Teaspoons Baking Soda
1 Cup Raisins
1 Cup Nuts
1/2 Cup Shortening
2 Cups Dried Apples — or
1 Can Apple Sauce

Sift sugar, flour, cocoa, cinnamon, cloves and soda together.

Cut in shortening.

Add raisins and nuts.

Add apples.

Pour into cake pan and bake.

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Apple Cheddar Shortcake

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———shortcake———-
2 1/2 cups biscuit mix; bisquick
4 ounces cheddar; sharp, shredded
2/3 cup milk
1/3 cup butter; melted
——-apple topping——–
3/4 cup brown sugar; packed
3 teaspoons cornstarch
1/2 teaspoon cinnamon; ground
1/4 teaspoon salt
1 cup water
4 cups apples; peeled,cored, sliced
———-topping———–
heavy cream; whipped

Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Add the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping.

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Apple Cake

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 apples; medium, tart
2 lemons; medium, juiced
3 tablespoons sugar
3 tablespoons butter
3/4 cup sugar
2 egg yolks; large, divided *
1/2 lemon;juiced and peel grated
1 teaspoon baking powder
1 1/2 cups flour; unbleached
3/4 cup milk
1 tablespoon rum
2 egg whites; large
1 tablespoon butter; to grease cake pan
1 teaspoon vegetable oil
3 tablespoons confectioners’ sugar

* Do not put the egg yolks together as they will be used individually.

Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners’ sugar.

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Coconut Pound Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sticks butter
1/2 cup vegetable shortening
3 cups sugar
6 eggs
1/2 teaspoon almond extract
1 teaspoon coconut flavoring
3 cups all-purpose flour
1 cup milk
1 can coconut flakes

Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings and mix well. Alternately flour and milk, beating after each addition.

Stir in coconut. Spoon batter into 10 inch greased tube pan or bundt pan. Bake at 350 degrees for 1 hours and 15 minutes.

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Coconut Layer Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup sugar
3 Eggs — unbeaten
1/3 cup milk
1 teaspoon vanilla

Sift flour once, measure, add baking powder and salt, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add flour, alternately with milk, a small amount at a time. Beat well after each addition. Add vanilla.

Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 to 30 minutes.

Double recipe to make three 10 inch layers.

Spread Seven Minute Frosting between layers and on top and sides of cake.

Sprinkle each layer and outside of cake thickly with Baker’s Coconut, Southern Style, while frosting is still soft.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Coconut Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
2 cups sugar
4 cups flour
1 teaspoon salt
5 teaspoons baking powder
1 1/8 cups milk or water
10 Egg whites
1/2 teaspoon orange extract
1 teaspoon vanilla extract

Cream butter and sugar.

Sift flour, salt and baking powder together; add alternately with milk.

Beat egg whites until stiff and fold into dough.

Add flavoring.

Line square cake pans and grease well.

Pour butter in and bake in moderate oven (350 degrees) until done.

Frost with Plain Coconut Icing.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Cocola Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick oleo
1/2 cup crisco
3 tablespoons coco
1 cup coke cola
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 Eggs — beat by hand
1/2 cup buttermilk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla

In saucepan place oleo, crisco, cocoa and coke. Simmer till all ingredients are well dissolved.

Sift flour and salt together, add sugar. Mix well.

Beat eggs, add buttermilk, soda, miniature marshmallows and vanilla.

Mix all ingredients together by hand.

Bake at 350 degrees for 30 to 40 minutes till done.

NOTE: You can put marshmallows in hot mix to dissolve some, just before putting all ingredients together.

ICING: 1 Stick oleo 3 Tbsp. coco 1/2 Cup cocoa cola

In sauce pan put all ingredients and simmer on stove top 5 to 8 minutes. Add 1 box of powdered sugar, mix well. Pour over cake while hot.

Cut in squares to serve.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Chiquita Holiday Banana Fruit Cake

Recipe By : Chiquita leaflett
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour — flour
1 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 cups pecan halves — or Brazil nuts
1 pound dates — pitted
8 ounces maraschino cherries — drained
3 cups banana — sliced
4 eggs
Glaceed fruits for decoration

Sift flour with sugar, salt and baking powder into a large bowl. Add nuts, dates and cherries and stir so that all nuts and fruits are covered with flour mixture.

In another bowl beat bananas until mashed. Add eggs and continue beating until well blended and mixture is light and fluffy. Fold into flour mixture.

Pour into 8x5x2 #/4 inch loaf pan which has been lined with brown paper and greased well. (Pan will be full, but since the cake dose not rise much. It will bake satisfactorily.) Bake in 300 degree over for 1 3/4 to 2 hours or until cake springs back when center is touched lightly with the finger. cool in pan on rack 15 minutes.

Remove cake from pan and pull off brown paper. cool on rack. Frost with confectioner’s sugar frosting. Decorate top as desired.

Wrap cake in transparent wrap or aluminum foil and store in cool place. to serve, slice in thin slices with a sharp knife. In any event, let cake stand overnight before cutting.

Makes one 3 1/2 pound fruit cake.

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Carrot Passion Layer Cake

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time : 0:40
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour, all-purpose
2 cups sugar
1 teaspoon cinnamon
2 teaspoons baking soda
4 large eggs
1 1/2 cups vegetable oil
3 cups carrots — grated
1 can crushed pineapple — 8-oz
1/2 cup black walnuts — chopped
icing:
3/4 cup margarine
12 ounces cream cheese
6 cups confectioner’s sugar — sifted
1 tablespoon vanilla extract
1 1/2 teaspoons lemon juice — fresh
1 cup coconut — shredded

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Sift together flour, sugar, cinnamon and baking soda; set aside. Beat the oil, eggs and carrots in a large bowl for 3-4 minutes. Add the sifted ingredients; beat 1 minute. Fold in pineapple and nuts. Pour into cake pans and bake for 30-35 minutes. Cool completely before frosting. Use the coconut for garnish. Icing: Beat softened margarine and cream cheese until fluffy. Add confectioners sugar, vanilla and lemon juice; beat until smooth. This recipe was a first place winner at the 1993 Del Mar California County fair. Jo Anne Merrill

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Carrot Cake #2

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 cups sugar
1 1/2 cups oil
4 eggs
3 cups grated carrots
1/2 cup chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon

Sift flour, soda, salt and cinnamon and mix with oil and eggs. Add raw grated carrots and nuts. Bake in layers in 300 degree oven for 30 to 40 minutes.

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Caramel Layer Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 cups cake flour
1 1/2 teaspoons baking powder
1/3 cup butter
1 cup sugar
2 eggs — well beaten
1/2 cup milk
1 teaspoon vanilla

Sift flour once, measure, add baking powder, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add eggs, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Add vanilla.

Bake in two greased 8 inch layer pans in moderate oven (375 degrees) 25 minutes.

Spread Caramel Frosting between layers and on top and sides of cake.

Busted by Barb at

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French Apple & Spice Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter — softened
1 1/4 cups brown sugar
2 Eggs
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup sour cream
1 can Comstock Sliced Apples — drained and cut
— into coarse chunks
— (20 oz.)
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Cream butter and sugar.

Sift together flour and remaining dry ingredients; add alternately with sour cream to creamed mixture.

fold in apples.

Spray 9-cup tube pan with PAM (or grease and flour).

Pour in batter.

Bake in preheated 350 degrees oven for 45 – 50 minutes; turn out on wire rack to complete cooling.

Glaze with Glaze #1 is desired (see frosting section).

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Frankfurt Crown Cake

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
————cake————
1 cup butter; no margarine
1 1/2 cups sugar
6 eggs; large *
1 1/2 teaspoons grated lemon rind
8 tablespoons rum
4 teaspoons baking powder
3 1/2 cups flour; unbleached, sifted
—-butter-cream filling—-
1 cup sugar
3/4 cup water
6 egg yolks; large
1 tablespoon rum
1 cup butter;no margarine,unsalted
——praline topping——-
2 tablespoons butter
1 cup sugar
1/2 cup water
1 cup almonds; blanched, sliced
——-apricot glaze——–
1/2 cup apricot jam

* Egg yolks must be beaten into the cake one at a time so keep the yolks separated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes and then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doubled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup caramelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remaining butter cream can be used to decorate the top of the cake.

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First Rate Carrot Cake

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour, all-purpose
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 can crushed pineapple — 8-oz, drained
2 cups carrots — shredded
1/2 cup coconut — dried,shredded
1 cup walnuts, black — chopped
cream cheese frosting:
1/4 pound butter or margarine
8 ounces cream cheese
1 teaspoon vanilla extract
2 cups powdered sugar — sifted
1 teaspoon orange juice
1 teaspoon orange peel — grated, fresh

Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan. Preheat oven to 350 degrees. For Cake: sift flour, baking soda, cinnamon and salt together; set aside. In a large mixing bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, drained pineapple, carrots, coconut and coarsely chopped walnuts. Stir well then pour into pans. Bake for 55 minutes or until toothpick inserted near center comes out clean. Frost with cream cheese frosting; refrigerate cake. Frosting: have butter (or margarine) and cream cheese at room temperature; cream together until fluffy. Add vanilla, powdered sugar, orange juice and peel. Mix until smooth. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill

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Famous Lemon Cake

Recipe By : Poppy Cannon’s White House Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter or margarine
1 1/4 cups sugar
8 Egg yolks
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
1 teaspoon grated lemon rind
1 teaspoon lemon juice

Preheat oven to 325 degrees.

Cream butter with sugar until light and fluffy.

In a separate bowl, beat egg yolks until light and lemon colored; blend into creamed mixture.

Sift together cake flour, baking powder and salt; resift 3 times.

Add the sifted ingredients in thirds, alternating with milk.

Add vanilla, grated lemon rind and lemon juice and beat 2 minutes.

Bake in a greased Bundt pan for 1 hour or until a straw inserted in the center comes out clean.

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Eva’s Strawberry Cake

Recipe By : Eva Bailey
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 white cake mix
1 package strawberry gelatin powder
1/2 cup warm water
4 eggs
3/4 cup oil
10 ounces strawberries
Frosting
1/2 cup butter
1 pound powdered sugar

Dissolve jello in warm water, then add eggs, cake mix, oil and 1/2 of the strawberries. .Bake in 3 layers at 350 degrees for 20 minutes.

Mix butter, powered sugar and the remaining half of strawberries. Frost cake.

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Ella’s Pound Cake

Recipe By : Ella Bailey
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound butter
1 2/3 cups sugar
2 cups flour
5 eggs

Cream sugar and butter until light and fluffy. Sift flour. Alternately with eggs add flour and eggs to sugar mixture. Pour into spout pan that has been greased and floured. Bake at 350 degrees for 1 hour or until cake test done.

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Election Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup mixed candied fruit
1/4 cup currants
1/4 cup cream sherry
1 package active dry yeast
1/4 cup warm water
1/2 cup soft butter or margarine
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 large eggs
1/3 cup cooled — scaled milk
3 cups sifted flour
Confectioners sugar

Coarsely chop candied fruits.

Combine with currants and sherry and let stand while preparing batter.

Soften yeast in warm water.

Cream butter, sugar, salt and spices together until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Stir in yeast mixture and milk.

Add 1/2 of flour to yeast mixture and beat well.

Stir in sherried fruits.

Add remaining flour and beat well to make a soft dough.

Cover closely, and let rise in warm place until doubled, about 1 to 1 1/2 hours.

Stir down.

Turn into well greased 2 quart tube pan or mold. Let rise again, about 45 minutes.

Bake below oven center in moderate oven, 350 degrees, 40 to 45 minutes, then turn out onto wire rack.

Cool thoroughly.

Sift confectioners sugar lightly over cake before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Economy Sponge Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 Eggs — beaten until thick
— and light
1 tablespoon lemon juice
5 tablespoons boiling water

Sift flour once, measure, add baking powder and salt, and sift together three times.

Add sugar gradually to beaten eggs, beating well.

Add lemon juice and boiling water; then add flour, mixing thoroughly.

Bake in ungreased pan, 8x8x2 inches, in moderate oven (350 degrees) 40 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Zucchini Cake

Recipe By : Peggie Patton
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Sugar
4 Eggs
1 1/2 Cups Oil
3 Cups Zucchini — grated
3 Cups Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves

Beat sugar, eggs and oil.

Sift all dry ingredients and add to sugar mixture (mixture will be very thick). Beat well.

Add zucchini and mix well.

Pour into greased and floured bunt pan.

Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted comes out clean.

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Yogurt Rhubarb Cake

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter — or margarine
1/2 cup brown sugar — packed
1/2 cup chopped pecans
1/4 cup flour
1 teaspoon cinnamon
1 cup whole wheat flour
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 carton cherry-vanilla yogurt — 8 oz
3 tablespoons milk
1 cup brown sugar — packed
1/2 cup butter — or margarine
2 eggs
1 teaspoon vanilla
2 1/2 cups fresh or frozen rhubarb — (thawed) chopped

In a small bowl, combine first 5 ingredients, and set aside for topping. In a medium mixing bowl, stir together the flours, baking powder, cinnamon, baking soda and salt. Set aside. Combine yogurt and milk In a large mixing bowl, beat together brown sugar and butter. Add eggs and vanilla. Beat until fluffy. To this >> mixture, alternately add the 2-flour mixture and the yogurt mixture, beating until well blended. Fold in the rhubarb. Pour batter into a greased and floured 9×13-inch baking dish or pan. Sprinkle topping over batter. Bake at 350 degrees for 45 to 50 minutes, or until done. Serve warm or cool.

Formatted by Elaine Radis BGMB90B; September, 1993

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Whipping Cream Pound Cake

Recipe By : Mary McKinnon
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound butter
3 cups sugar
1/2 pint whipping cream
3 cups flour — sifted
6 eggs
2 teaspoons lemon extract
1 teaspoon vanilla
***GLAZE***
juice from 1 lemon

Cream sugar and butter until light and fluffy. Add cream, sifted flour and alternately with eggs, 1 egg at a time. Add lemon extract and vanilla. Pour into spout pan that has been greased and flavored. Bake at 3350 degrees for 1 hour 30 minutes. Remove from pan by using knife to go around inside of cake and outside of cake, turn out on plate, turn over on another plate.

GLAZE. When you start mixing you will think it is too dry. Just keep beating.

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Watergate Cake

Recipe By : Ann Moore
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 White cake mix
3/4 cup cooking oil
3 Eggs
1 cup 7-up — or Club soda
1 package pistachio pudding mix
1 cup chopped nuts
1/2 cup coconut

Mix above and pour into greased 9×13 inch pan.

Bake at 350 degrees for 45 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Wacky Cake

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water

Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back.

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Vanilla Wafer Cake #2

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1 cup sugar
3 Eggs — beaten
1 package crumbled vanilla wafers — (9 1/4 oz.)
1/3 cup milk
1 teaspoon baking soda
1 1/2 cups chopped pecans
1 package shredded coconut — (8 oz.)

Cream shortening, sugar and eggs. Blend well.

Add vanilla wafers, milk, pecans and coconut. Beat until firm.

Bake in 2 pans at 350 degrees until brown or in tube pan at 325 degrees until done, about 45 minutes depending upon oven.

Cool completely.

Frost as desired with Caramel Frosting or other of your choice. (See recipe.)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Vanilla Wafer Cake #1

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sticks margarine
2 cups sugar
6 Eggs
1 package vanilla wafers — rolled very fine
— (12 oz.)
1/2 cup milk
1 package flaked coconut — (7 oz.)
1 cup chopped nuts
2 teaspoons vanilla

Cream margarine and sugar.

Add eggs, 1 at a time, beating after each addition to mix thoroughly.

Add rolled vanilla wafers and milk.

Gradually add coconut, then nuts and vanilla.

Bake in greased and floured tube or Bundt pan 1 1/2 hours at 375 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Upside-Down Pineapple-Raisin-Carrot Cake

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup raisins,seedless
1 can pineapple,sliced — 20 oz
1/2 cup brown sugar — packed
1/2 cup margarine
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup carrots,shredded
1 1/2 cups flour,all-purpose
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon,ground
1/4 teaspoon ginger,ground

Drain pineapple; reserve 1/2 cup juice. Melt 1/4 cup margarine in a 10-inch ovenproof skillet. blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine with granulated sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup reserved syrup until blended. Repeat, ending with dry ingredients. Fold in the remaining 1/2 cup raisins. Pour batter over pineapple. Bake in preheated 350 degree oven 40-45 minutes. Let stand 5 minutes before inverting onto serving plate. A third place winner at the Del Mar Ca county fair. Jo Anne Merrill

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Upside Down Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups sifted flour
1 1/4 teaspoons baking powder
4 tablespoons butter
3/4 cup sugar
1 Egg — well beaten
1/2 cup milk
4 tablespoons butter
1/2 cup brown sugar — firmly packed
1 cup crushed pineapple — apricots or peaches

Sift flour once, measure, add baking powder, and sift again.

Cream butter thoroughly, add sugar gradually and cream together until light and fluffy.

Add egg; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Melt 4 Tbsp. butter in iron skillet; add brown sugar and stir until melted.

Add pineapple (or apricots or peaches) and pour batter over mixture.

Bake in moderate oven (350 degrees) 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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The Cake That Don’t Last

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups flour
2 cups sugar
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 Eggs
1 1/4 cups oil
1 small can crushed pineapple
5 Bananas — diced

Mix together and bake 1 hour & 15 minutes at 350 degrees in a tube pan.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Texas Jam Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine — softened
1 cup sugar
5 Eggs
1 jar Bama Red Plum Jam — (16 oz.)
1 cup Bama Strawberry Preserves
3 cups all purpose flour
1 tablespoon baking soda
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup buttermilk
Chopped nuts — optional

Preheat oven to 350 degrees.

In large mixer bowl, beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in jam and preserves.

Stir together dry ingredients. All alternately with buttermilk to jam mixture.

Turn into 3 well greased wax paper lined 9-inch layer cake pans. Bake 40 minutes or until wooden pick inserted near center comes out clean.

Cool 5 minutes, remove from pans. Cool completely. Frost with Maple Frosting. Garnish with nuts if desired.

Makes 1 9-inch 3-layer cake.

See recipe for Maple Frosting.

Possum Kingdom Lake Cookbook

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Sweet Potato Muffins

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten
1 cup milk
1 cup mashed sweet potatoes — canned or cooked
1 1/2 cups all-purpose flour
1 tablespoon sugar
5 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening — melted

combine eggs, milk and potatoes, beat until smooth.

Combine dry ingredients, add to potatoe mixture, blending thoroughly.

Add shortening, mix well. Fill greased muffin pan, two thirds full. Bake at 400 degrees for 30 to 40 minutes.

Makes 12 to 15 2 inch muffins.

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Sweet Potato Loaves

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1 1/2 cups vegetable oil
2 cups shredded sweet potatoes
1 1/2 cups sugar
1 teaspoon vanilla
1/2 cup shredded coconut
3 1/3 cups all-purpose flour
1/4 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup chopped nuts

Heat oven to 250 degrees.

Grease and flour 2 loaf pans, 9x5x3 inches.

Beat eggs, oil, sweet potatoes, sugar, vanilla and coconut on low speed, scrapping bowl occasionally, 1 minute.

Add flour, water, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds.

Stir in nuts.

Spread in pans.

Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.

Cool 10 minutes; remove from pans.

Cool completely before slicing.

Refrigerate leftover bread.

Possum Kingdom Lake Cookbook

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Stripe-It-Rich Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package cake mix or pudding-included cake mix — (2 layer size)
2 packages lemon pudding & pie filling — (4-serving size
— each)
1 cup granulated sugar
1 cup confectioners sugar
2 Eggs — slightly beaten
4 1/2 cups water
2 tablespoons butter or margarine

Prepare cake mix as directed on package, baking in 13×9 inch pan.

Remove from oven. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon (or poke holes with a plastic drinking straw, using a turning motion to make large holes). Holes should be at 1″ intervals.

Only after poking holes, combine pudding mix with sugars and eggs in saucepan. Gradually stir in water; add butter. Cook and stir over medium heat until mixture comes to a full boil.

Quickly, pour hot [pudding evenly over warm cake, into the holes to make the stripes and over the top to “frost” the cake.

Chill at least 2 hours.

Store cake in refrigerator.

Possum Kingdom Lake Cookbook

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Streuselkuchen (Crumb Cake)

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———-topping———–
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1 cup flour; unbleached, unsifted
1/2 cup butter
————cake————
2 1/4 cups flour; unbleached, unsifted
1/4 cup sugar
1/4 teaspoon salt
1 package yeast; dry
3/4 cup milk
1/2 cup butter
1 egg; large

TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake.

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Strawberry Shortcake

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SHORTCAKE:
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 Egg — beaten
2/3 cup light cream
***STRAWBERRIES***
Butter or margarine — softened
1 cup whipping cream
3 cups strawberries — sweetened halved,
— up to 4

Prepare and bake shortcake in 8 x 1 1/2″ round baking pan; remove from pan and cool on rack about 5 minutes.

In mixing bowl stir together the flour, sugar, baking powder and salt. Cut in the butter till mixture resembles coarse crumbs.

Combine the egg and light cream; add all at once to flour mixture, stirring with fork just to moisten.

Spread dough in greased 8 x 8 x 2″ baking pan, building up edges slightly.

Bake in a 450 degree oven for 15 to 18 minutes or till done. Remove from pan and cool slightly.

Using a sharp knife, gently split shortcake horizontally into two layers; lift off top carefully.

Place bottom layer on serving plate.

Spread a little soften butter over bottom layer.

In chilled bowl whip cream to soft peaks (tips curl over).

Spoon half of the strawberries and the whipped cream over bottom cake layer.

Top with second layer.

Spoon remaining strawberries and whipped cream over the top.

Serve while cake is still warm.

Makes 6 to 8 servings.

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Stars And Stripes Shortcake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups fresh berries — washed
1/2 cup + 1 Tbsp. sugar — divided use
Non-stick cooking spray
1 1/2 cups oat bran
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 large egg whites
2/3 cup skim milk

Combine berries with 1/4 cup sugar and let stand for 30 minutes at room temperature.

Preheat oven to 450 degrees. Spray cookie sheet with cooking spray.

Combine oat bran and flour with 1/4 cup sugar, baking powder and salt.

Cut oil into oat bran mixture with pastry blender or with fork until mixture resembles coarse crumbs.

Combine egg whites with milk and add to oat bran, stirring until just moistened.

Sprinkle cutting board with a little flour. With rolling pin, roll the shortcake dough to 1/2″ thickness.

With medium-size star-shaped cookie cutter, cut dough into stars. Try to keep dough scraps to a minimum and reroll dough only 1 time so it doesn’t toughen. Place stars on cookie sheet. There should be 16 stars. Sprinkle with sugar.

Bake stars for 10 minutes or until they are lightly browned and firm to the touch. Remove stars from cookie sheet and cool for 10 minutes on a wire rack.

Place 2 stars in each serving bowl and cover with fruit.

Possum Kingdom Lake Cookbook

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Spicy Pineapple Zucchini Cake

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs
1 cup oil — salad
2 cups sugar
2 teaspoons vanilla
2 cups zucchini — grated
8 ounces pineapple, crushed — drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1 cup walnuts
1 cup raisins
—–cream cheese frosting—–
3 ounces cream cheese
1/2 teaspoon almond flavoring
4 tablespoons margarine
1/4 teaspoon lemon flavoring
8 ounces powdered sugar

Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a separate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting.

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Sour Cream Pound Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups sugar
2 sticks margarine
6 Eggs — separated
3 cups flour — sifted
1 cup sour cream
1/4 teaspoon soda
1 teaspoon vanilla
1 teaspoon almond extract
2 teaspoons butter flavoring
1 teaspoon lemon extract

Preheat oven to 350 degrees.

Cream sugar and margarine until very creamy.

Add egg yolks one at a time, beating well after each addition.

Sift flour three times. Add soda to sour cream; stir well. Add flour and cream alternately to the sugar-margarine mixture. Blend well.

Add vanilla, almond extract, butter flavoring and lemon extract.

Beat egg whites until stiff, then fold into mixture.

Pour into well greased, lightly floured stem pan (or loaf pan).

Bake at 350 degrees for about 1 1/2 hours, or until toothpick inserted into center comes out clean.

Possum Kingdom Lake Cookbook

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Sour Cream Cake #2

Recipe By : Hugh Ann
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs
1/2 pound butter — softened
1 cup sour cream
3 cups sugar
3 cups flour
1/4 teaspoon soda
1 Pinch salt
1 1/2 teaspoons lemon extract
1 teaspoon vanilla
2 teaspoons cinnamon
2 teaspoons brown sugar
Nut — if desired

Separate eggs and beat separately.

Cream soft butter, sour cream, and sugar. Add egg yolks, vanilla and lemon extract.

Sift flour, soda, and salt together. Add egg whites. mix well.

Add butter mixture and flour mixture together.

Pour 1/2 of batter in tube pan.

Mix cinnamon, brown sugar and nuts together. Sprinkle on top of batter in tube pan.

Pour remaining batter over top and bake at 350 degrees. Test for doneness.

Possum Kingdom Lake Cookbook

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Sour Cream Brunch Cake

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time : 1:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup margarine — softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream — light
filling:
1/2 cup pecans — chopped
1 tablespoon cinnamon
3 tablespoons brown sugar, packed

Grease and flour an angel food cake pan. Mix all ingredients except filling , adding sour cream last. Mix filling ingredients in a small bowl. Pour half of batter into pan, sprinkle with half of filling, remainder of batter then remainder of filling. Bake in a preheated 350 degree oven for 1 hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill

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Sock-It-To-Me Cake #1

Recipe By : Mrs. L. Crawford of Garland
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups flour
1/4 teaspoon soda
1/4 teaspoon salt
2 cups sugar
2 sticks butter
1/2 pint sour cream
6 Eggs
1 teaspoon vanilla
3 tablespoons cinnamon
3 tablespoons brown sugar
1/2 cup chopped nuts

Cream butter and sugar; add eggs, 1 at a time, creaming until mixture is light in color.

Sift together flour, salt and soda; set aside.

Add sour cream to creamed mixture. Add flour mixture and vanilla; mix well.

Pour half of batter into greased and floured tube pan; sprinkle with cinnamon, brown sugar and nuts.

Pour in remaining batter.

Bake at 350 degrees 1 1/2 hours.

Let stand in pan 3 minutes before removing.

Mrs. L. Crawford of Garland Dallas Times Herald, Oct. 27, 1977

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Six Layer Coffee Torte

Recipe By :
Serving Size : 20 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 cups flour
2 cups sugar
1 cup butter or margarine — soft
1 cup buttermilk
3/4 cup ground cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs
instant coffee granules
10 (1.4 oz) heath bars
2 cups whipping cream
3 tablespoons light brown sugar

Preheat oven to 350:F. Grease and flour 3 8-inch round cake pans. In a large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until just mixed, scraping bowl constantly with spatula. Dissolve 2 tsp instant coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer speed to medium; beat 2 minutes, scraping sides of bowl occasionally. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks for 10 minutes. Remove from pans and cool completely. While cake is cooling, finely chop Heath Bars. In a cup dissolve 1/2 tsp instant coffee in 1 tsp hot water; cool. With serrated knife, cut each cake layer in half to make 6 thin layers. In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks form. To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the whipped cream mixture. Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of the remaining Heath Bars. Repeat layering 4 more times. Top with remaining cake layer. Thinly spread remaining whipped cream mixture over side and top of cake. Gently press reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to serve. Serves 20.

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Shirlie’s Pound Cake

Recipe By : Shirlie Tremble
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sticks butter
1 box confectioner’s sugar
1 box self-rising flour — sugar box
6 eggs
1 cup milk
1 teaspoon vanilla

Have butter and eggs at rom temp.
Mix sugar and butter until well blended, add eggs, one at a time, blend in flour and milk slowly, alternating. Add vanilla.
preheat oven to 350 degrees.
Pour ingredients in lightly greased tube pan, bound on counter top to settle batter 3 or 4 times..
Bake approximate 1 hour and 15 minutes. Do not open oven door for 1 hour, at 1 hour check cake, if not done bake an additional 15 minutes or until tooth pick comes out clean.

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Scrumptious Banana Cake

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour,all-purpose
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
2/3 cup vegetable shortening
2/3 cup buttermilk,or sour milk
1 1/4 cups bananas,mashed, about 3
2 eggs,large
2/3 cup walnuts,black,chopped

Sift together the dry ingredients. Add the shortening, milk and bananas. Beat for 2 minutes. Add eggs and beat for 2 minutes more. Add nuts and stir to blend. Pour into greased and floured 9x13x2-inch pan or into two 9-inch pans. Bake in preheated 350 degree oven 30-35 minutes for round pans, 45 minutes for larger pan. Cool and frost with a buttercream frosting. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill

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Rum Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chopped pecans
1 package yellow cake mix — (18 1/2 oz.)
1 package vanilla instant pudding and pie mix — (3 3/4 oz.)
1/2 cup dark rum
1/2 cup water
1/2 cup salad oil
4 Eggs
Hot Rum glaze — see recipe

Grease and flour a 10″ tube pan. Sprinkle chopped nuts over bottom.

Combine cake mix, pudding mix, rum, water, salad oil, and eggs, beat 2 to 4 minutes at medium speed of electric mixer.

Pour batter into pan and bake at 325 degrees for 50 to 60 minutes.

Pour hot glaze over cake (the glaze will cause cake to settle). Allow cake to cool in pan for 30 minutes before turning out.

Possum Kingdom Lake Cookbook

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Robert E. Lee Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CAKE:
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 dash salt
8 Egg yolks
2 cups sugar
2 teaspoons grated lemon peel
1/4 cup lemon juice
8 Egg whites
***LEMON FILLING***
6 Egg yolks
1 cup sugar
1 tablespoon grated lemon peel
3/4 cup lemon juice
1/2 cup butter or margarine
***LEMON-ORANGE FROSTING***
1/4 cup softened butter or margarine
6 cups sifted confectioners’ sugar
1 Egg yolk
2 tablespoons lemon juice
1/4 cup orange juice
1/4 cup grated orange peel
2 teaspoons grated lemon peel

PREPARE CAKE:

Heat oven to 350 degrees.

Grease and flour two 9×1 1/2 inch layer-cake pans.

Sift flour, baking powder and salt together.

Beat egg yolks until foamy.

Add sugar gradually, beating continuously until thick and pale yellow. Reduce speed. Beat in lemon peel and juice. Beat in flour mixture gradually.

Beat whites until stiff peaks form. Fold yolk mixture into whites.

Pour into pans.

Bake 20 minutes or until cakes test done.

Cool in pans on wire racks 10 minutes.

Remove from pans. Cool cakes.

PREPARE FILLING:

Mix egg yolks, sugar, lemon peel and juice in heavy saucepan.

Cook over low heat, stirring constantly, until sugar dissolves.

Add butter; cook, stirring constantly, until smooth and very thick.

Do not boil. Cool.

PREPARE FROSTING:

Cream butter in small bowl. Stir in confectioners’ sugar, 1 cup at a time; stir in egg yolk and lemon juice. Beat in enough orange juice to make a spreadable consistency. Stir in orange and lemon peel.

ASSEMBLE CAKE:

Cut layers horizontally into halves and spread filling between them.

Frost cake.

Possum Kingdom Lake Cookbook

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Rhubarb-Berry Shortcakes

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound rhubarb-cut into 1/2 ” slice
1/3 cup sugar
1/4 cup water
1/4 teaspoon cinnamon
1 dash allspice
2 1/2 teaspoons cornstarch
1 tablespoon water
2 cups strawberries — sliced
11 ounces biscuits (refrigerated)
whipped cream
nuts — chopped (opt)

Combine in a saucepan the approx. 2 cups of rhubarb slices, sugar, water, cinnamon and allspice. Bring to a boil, stirring, and reduce heat and simmer for 5-7 minutes. Blend cornstarch with water and add to sauce and cook, stirring, until sauce boils and thickens. Add the strawberries and bring to a simmer. Bake the refrigerated biscuits, (or from scratch)_. Split in half and butter and add sauce to bottom, cover with top half of biscuit, and top with more sauce. Add whipped cream and nuts if desired.

Source:
“joyce alenskis”

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Rhubarb Sour Cream Cake

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons butter
1 1/2 cups firmly packed brown sugar
1 egg
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
4 cups rhubarb cut into 1/2″ pieces
1/2 cup sugar
1/2 teaspoon nutmeg

Cream butter and brown sugar until fluffy. Beat in egg and vanilla. Sift flour with baking soda and salt. Add to mixture. Fold in sour cream and rhubarb. Spoon into greased 9″ X 13″ pan. Bake at 350 F for 40 minutes. From The Central Market Cookbook by Phyllis Good.

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Rhubarb Meringue Torte

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
joyce alenskis
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
3 1/2 cups rhubarb sauce — thickened*

* Rhubarb Sauce for R$ One day before serving: In medium sized bowl, with elec. mixer at high speed, beat whites and cream of tartar until soft peaks form. Gradually add sugar, beating until sugar dissolves and tiff peaks form. Heat oven to 225: and line 2 baking sheets with aluminum foil and grease foil. Draw 3, 8 inch circles.Using a pastry bag, with star tip, Pipe a border, inside the edge of each circle, on baking sheets. Do not extend beyond the circle. On one circle, pipe a second border inside the first. Divide remaining meringue into centers of circles. With small spatula, spread meringue to fill centers of circles and to touch shell borders. Bake meringues 3-4 hours or until crisp. Turn off oven. Allow meringues to stand in oven several hours or over night An hour before serving, place meringue layer with single border on serving plate. Top with one third of chilled rhubarb sauce. Repeat with second single-border meringue and one third of sauce. Top with double-border meringue and remaining sauce. Cover torte carefully and refrigerate until read to serve.

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Rhubarb Dump Cake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups rhubarb diced
1 cup sugar
1 package cake mix white
3 ounces raspberry gelatin
3 cups marshmallows — minature
2 eggs
water as needed for mix

Arrange rhubarb in bottom of 9×13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350 for 50-55 minutes. Serve warm with whipped cream.

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Rhubarb Coffeecake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream — (8 ozs.)
1 1/2 cups rhubarb — chopped
—–topping—–
1/4 cup sugar
1/4 cup brown sugar — packed
1/2 cup pecans; or walnuts — chopped
1 tablespoon butter
1 teaspoon cinnamon

In a mixing bowl, cream sugar and shortening. Add egg and blend well.

Combine flour, baking soda and salt; add alternately with the sour cream to the creamed shortening mixture. Fold in rhubarb. Spread in a greased 9×13-inch baking pan.

Combine all topping ingredients; sprinkle over batter.

Bake at 350 degrees for 45 to 50 minutes. Cool on a wire rack. Wis/Gramma.

Formatted by Elaine Radis BGMB90B; JUNE, 1993

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Rhubarb Cake

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1 1/2 cups sugar
1 egg
1/2 teaspoon salt
1 cup sour milk
1 teaspoon baking soda — added to milk
3 cups rhubar — cut up
1 teaspoon vanilla
1 teaspoon baking powder
2 1/2 cups flour
1/2 cup margarine
1 cup sugar
1 teaspoon vanilla
1 small can evaporated milk *

*Size of can is questionable, but I remember the small +/- 6-7 oz size. Mix well and pour into a greased and floured 9 x 13 pan. Bake at 350: for 45 minutes. While cake is still warm out of the oven, spread with topping which has been heated over low heat until thickened and cooled.

Source:
“joyce alenskis”

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Regal Carrot Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Imperial granulated sugar
3 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
4 Eggs — beaten
1 1/2 cups vegetable oil
2 teaspoons Vanilla
2 cups finely grated raw carrots
1 cup chopped pecans

In large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon; make a well in center.

Combine beaten eggs, oil and vanilla and pour into the well.

Beat with a large wooden spoon until batter is smooth.

Fold in grated carrots and chopped pecans.

Turn into well greased and floured 10-inch tube pan.

Bake in 325 degree oven for 1 hour and 20 minutes, or until top springs back when lightly pressed with fingertip.

Cool cake in baking pan on wire rack for 1 hour. Remove cake from the pan and frost with Orange Cream Cheese Frosting.

See recipe for Orange Frosting.

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Red Velvet Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
2 Eggs
1 teaspoon vanilla
1 teaspoon salt
2 1/2 cups flour 9sifted 2 to 3 times)
1 teaspoon soda
1 1/2 cups sugar
1/4 cup red food coloring
2 tablespoons cocoa
1 cup buttermilk
1 teaspoon vinegar

Cream shortening and sugar till fluffy.

Add eggs and beat 1 minutes.

Put cocoa and red coloring in cup and make paste.

Add to shortening mixture.

Add salt and vanilla to buttermilk, adding milk and flour alternately to shortening mixture, mixing well after each addition.

Put vinegar and soda in cup and mix. Add to mixture.

Bake in two 9″ pans at 350 degrees for 25 minutes.

See frosting section for Frosting recipe.

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Red Devil’s Food Cake

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1 1/2 cups sugar
2 eggs — well beaten
4 tablespoons cocoa
2 tablespoons hot coffee
1 teaspoon red food coloring
1 7/8 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla

Cream shortening, add sugar gradually; then cream until fluffy. Blend in eggs. Mix cocoa, red food coloring, and hot coffee together to form a smooth paste. Blend into the cream mixture immediately. Sift flour, salt and soda together and add to cream mix alternately with the buttermilk. Blend in the vanilla. Pour into a well greased and floured pan (see below) Bake in a 350: oven. 8″ tube pan: 55-60 minutes 8″ square pan: 70 minutes 2, 8″ layer pans: 40-45 minutes

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Rave Review Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package white or yellow cake mix — (2 layer size)
1 package Jell-O vanilla Instant pudding and pie — (4 serving size)
— filling
1 1/3 cups water
4 Eggs
1/4 cup oil
1 1/3 cups coconut
1 cup chopped nuts

Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat at medium speed for 4 minutes.

Stir in coconut and nuts.

Pour into greased, floured 10″ tube pan.

Bake at 325 degrees for 60 minutes.

Cool 15 minutes from pan. Cool on rack.

Frost with Coconut Cream Cheese Frosting. See frosting section.

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Prune Loaf Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup prunes
1 1/2 cups sugar
2 Eggs
4 tablespoons buttermilk
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 1/2 cups flour
1 Pinch salt

Mix all ingredients and bake.

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Prune Loaf

Recipe By : Irene L. (1965)
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup prune pulp — stewed prunes
— without sugar
1 cup sugar
1/2 cup butter
2 Eggs
1 teaspoon soda
4 tablespoons buttermilk
1 teaspoon cinnamon
1/2 teaspoon cloves or nutmeg
1 1/2 cups flour
1 Pinch salt

Cream prune pulp, sugar and butter together.

Add eggs, buttermilk, soda, cinnamon, cloves, flour and salt.

Bake in greased and floured loaf pan at 350 degrees.

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Prune Cake #1

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
3 Egg yolks
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons sour cream
1 cup sugar
2 cups flour
2 teaspoons cinnamon
1 teaspoon allspice
1 cup cooked prunes

Cream shortening and sugar; add beaten eggs.

Sift flour with salt, baking soda and spices.

Add dry ingredients alternately with sour cream to creamed mixture.

Add cooked prunes that have been pitted and chopped. Beat well.

Turn into prepared layer cake pans and bake at 350 degrees 20 to 30 minutes.

Cool and frost. (See Frosting section for Prune Frosting or one of your choice.)

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Pound Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sticks margarine
1/2 cup crisco
3 cups sugar
3 cups flour — unsifted
5 Eggs
1 Bottle — (7 oz.) 7-Up
1 teaspoon vanilla extract
1 teaspoon lemon extract

Cream margarine, crisco and sugar.

Add flour, mix well.

Add eggs, one at a time, beating well after each addition.

Bake one hour 20 minutes at 350 degrees or until done (when springs back when touched lightly in center.

LEMON GLAZE: 1 Cup powder sugar Juice of 2 lemons

Mix and put glaze on cake while hot.

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Potato Shortcake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Bisquick baking mix
2 cups leftover mashed potatoes
1/4 teaspoon pepper
2 Eggs

Heat oven to 400 degrees.

Grease and flour 8″ square pan.

Mix baking mix, mashed potatoes, pepper and eggs until soft dough forms.

Spread in pan.

Bake until golden brown, about 25 minutes.

Top each serving with Creamed Salmon or other creamed meat or fish sauce.

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Popcorn Cake

Recipe By : Janis Alling
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces miniature marshmallows
1 stick margarine
16 ounces dry roasted peanuts
16 ounces M&M candy
16 cups popcorn

Melt marshmallows and margarine in double boiler. After melted, pour over peanuts, M&M’s and popped popcorn.

Put into tube pan that has been sprayed well with PAM.

Press down with buttered hands.

Let cool.

Turn upside down. Let stand for one day before cutting.

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Poor Man’s Cake

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2 cups raisins
1 cup lard
1/4 teaspoon allspice
1/4 teaspoon cloves
1 pinch salt
1 teaspoon cinnamon (or to taste)

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Plum Good Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
2 cups self-rising flour
3 Eggs
1 tablespoon apple pie spice
1 Cup oil
2 small jars plumb baby food
1 cup pecans

Mix eggs and 1 cup of sugar; beat in plums and oil.

Add flour, remaining cup of sugar and spice.

Stir in pecans.

Bake in a tube pan for 1 hour at 350 degrees.

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Pineapple Pound Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup vegetable shortening
2 sticks margarine
2 3/4 cups sugar
6 large eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla
1 small can undrained crushed pineapple & juice

Cream shortening, butter and sugar.

Add eggs, one at a time beating thoroughly after each addition.

Sift flour and baking powder. Add to mixture 1 spoonful at a time, alternately with milk.

Add vanilla; stir in pineapple and juice and blend well.

Pour batter into well-greased 10″ tube pan.

Place in cold oven. Turn oven to 325 degrees and bake for 1 1/2 hours, or until springs back when touched lightly.

Let stand for a few minutes in pan. Run knife around edges and remove carefully to cake rack.

TOPPING: 1/4 Cup butter 1 1/2 Cups powdered sugar 1 Cup crushed pineapple, drained

Combine ingredients and pour over cake while hot.

NOTE: Cake is good and moist without topping. Keeps well.

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Pineapple Coconut Loaf

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package yellow cake mix with pudding added
1 cup undiluted evaporated milk
1 cup crushed pineapple and juice
2 Eggs
1/2 teaspoon nutmeg
1/2 cup flake coconut

Combine cake mix, evaporated milk, pineapple and juice, eggs, and nutmeg in large mixer bowl. Beat on lowest speed just until moistened. Beat on highest speed 2 minutes.

Stir in coconut.

Spoon into two buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf dishes.

Bake in slow oven (325 degrees) 45 to 50 minutes, or until golden brown and toothpick inserted in center comes out clean.

Cool on wire racks 15 minutes. Remove from loaf dishes. Cool completely.

TO GLAZE:

Stir together 1 1/2 cups sifted powered sugar and 2 Tbsp. water until smooth. Drizzle over loaves. Sprinkle 2 Tbsp. toasted coconut over glaze.

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Pineapple Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large can crushed pineapple
2 cups flour
1 stick soft butter
2 cups sugar
2 teaspoons soda
1 cup nuts
2 Eggs

Mix all ingredients and bake in 13″ square pan at 350 degrees for 35 minutes.

FROSTING: 1 Pkg. (8 oz.) cream cheese 2 Cups sugar 1 Stick soft butter Vanilla

Mix and spread on cake while hot.

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Pina Colada Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package white cake mix
1 package coconut cream instant pudding — (3 3/4 oz.)
4 Eggs
1/2 cup water
1/4 cup oil
1/3 cup rum
1 cup flaked coconut
1 can crushed pineapple — including juice (8
— oz.)
1 package coconut cream instant pudding
1/3 cup rum
1 Carton — (9 oz.) whipped
— frozen topping,
— thawed

Blend cake mix, 1 pkg. pudding, eggs, water oil, and 1/3 cup rum in large mixing bowl. Beat 4 minutes at medium speed of electric mixer.

Pour into 2 greased and floured layer cake pans.

Bake at 350 degrees 25 to 30 minutes. Do not underbake. Cool in pan 15 minutes, remove and cool on racks.

Combine pineapple with pudding mix and rum. Beat until well blended. fold in whipped topping.

Fill and frost cake with this mixture. Sprinkle coconut on top.

Chill; keep refrigerated.

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Patty’s Birthday Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter
1 cup sugar
3/4 cup milk
1/4 teaspoon vanilla
1/4 teaspoon almond extract
2 Egg whites — stiffly beaten

Sift flour once, measure, add baking powder and salt, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Add flavoring.

Fold in egg whites.

Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes.

Cover cake with Seven Minute Frosting and sprinkle with Baker’s Coconut, Southern Style, tinted a delicate pink.

Insert tiny pink candles into the frosted cake.

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Palermo Lemon Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter
1 cup sugar
1 Egg — unbeaten
1 teaspoon grated lemon rind
3/4 cup milk

Sift flour once, measure, add baking powder and salt and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add egg and lemon rind and beat well.

Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes.

Put layers together with Lemon Filling and cover top and sides of cake with Palermo Lemon Frosting.

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Over The Top Honey Cake

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 1/4 cups honey
1 cup coffee — strong
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1 pinch cloves — powdered
1/2 cup walnuts — chopped or sliver

This traditional holiday cake gets its name because there is just about 1 cup of batter too much in this recipe and it you pour it all into your tube pan without using the collar, it will go over the top and all over your oven! Put eggs in mixing bowl of electric mixer and beat at medium speed. Add remaining ingredients, except nuts, in order: sugar, brown sugar, oil, honey, coffee, flour, baking soda, baking powder, vanilla, cinnamon, nutmeg, ginger and powdered cloves, while beating continuously. Fold nuts in last, reserving some to place on top. Make a 2 inch collar around the outside of a lightly oiled and floured tube pan and its inside circle. Pour in batter. Sprinkle remaining nuts on top. Bake at 335:, 45-55 minutes until a toothpick inserted in the center of the cake comes out dry. Allow to cool before removing from pan. You can also bake this cake in loaf pans cutting down on the baking time accordingly. Enjoy!

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Open House Cherry Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups granulated sugar
3 Eggs
1 cup sour cream
1 can Comstock Cherry Pie Filling — (21 oz.)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups sifted flour
1/2 teaspoon baking soda
1 teaspoon baking powder

Cream butter and sugar. Add eggs one at a time, beating till mixture is light and fluffy.

Add extracts.

Sift together dry ingredients, add alternately with sour cream to creamed mixture.

Spray 9-cup tube pan with PAM (or grease and flour).

Spread 2/3 of batter in pan, making a trough in center of batter with spoon, keeping away from sides of pan.

Lift one cup of cherries out of can with slotted spoon to eliminate juices; spoon into trough and cover with remaining batter.

Bake at 350 degrees 40 to 45 minutes or until cakes tests done.

Cool in pan 5 minutes. Turn out of pan to cool completely.

Drizzle with Glaze #2 (see frosting section) and decorate with 8 cherries; then spoon remaining cherry pie filling into center of cake.

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Old-Fashioned Jam Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sweet cream butter — softened
1 cup sugar
4 Eggs
1 cup peach jam
1 teaspoon lemon extract
2 1/2 cups unsifted all-purpose flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon allspice
1 cup buttermilk
1 cup currants — dredged in flour

Preheat oven to 350 degrees.

Grease three 8″ round cake pans.

In large mixer bowl cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

` Blend in jam and lemon extract.

Mix together flour, soda, cinnamon, baking powder and allspice. Add dry ingredients alternately with buttermilk. Fold in currants.

Turn into pans.

Bake at 350 degrees for 25 to 30 minutes until toothpick inserted in center comes out clean.

Cool 5 minutes; remove from pan. Cool completely.

Spread Cream Cheese Butter Icing between layers and on top of cake. (See recipe.)

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Old-Fashioned Cream Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Eggs — unbeaten
Heavy cream
1 cup sugar

Sift flour once, measure, add baking powder and salt and sift together three times.

To eggs, in cup, add enough cream to fill cup. Beat with rotary beater, adding sugar, then flour.

Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes.

Put layers together and cover top with whipped cream.

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Oatmeal Cake With Lazy Daisy Frosting

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup quick cooking oats — uncooked
1 1/2 cups boiling water
1 cup sugar
1 cup brown sugar, packed
1/4 cup butter or margarine
1/4 cup vegetable shortening
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
daisy frosting:
6 tablespoons butter or margarine — melted
1/4 cup evaporated milk — or cream
1/2 teaspoon vanilla extract
2/3 cup brown sugar, packed
1 cup nuts — coasely chop

Measure oats into mixing bowl. Add boiling water; stir and cool. cream both sugars, butter and shortening. Add eggs and vanilla; beat very well. Sift dry ingredients together. Add oatmeal mixture and sifted dry ingredients alternately to creamed mixture. Pour into greased and floured 9x13x2 inch pan. Bake 30-40 minutes in preheated 350 degree oven. Have frosting ready; spread on hot cake and place under broiler for a few minutes to brown. Watch carefully. Frosting: Mix frosting ingredients together and blend well. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill

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Oatmeal Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups boiling water
1 cup quick oats — dry
1 stick oleo
2 Eggs
1 cup sugar
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Pour boiling water over quick oats; add oleo and let stand for 20 minutes.

Add rest of ingredients.

Bake in 9×13 inch pan at 350 degrees for 30 minutes.

TOPPING: 6 Tsp. butter 1/4 Cup cream 1/2 Cup sugar 1 Tsp. vanilla 1 Cup chopped nuts 1 Cup coconut

Mix and spread on cake. Put under broiler for 2 or 3 minutes.

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Nutmeg Delight Cake

Recipe By :
Serving Size : 9 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups firmly packed light brown sugar
2 cups unsifted flour
1/2 cup Borden Country Store Butter
1 teaspoon baking soda
3/4 cup sour cream
1 Egg
1 teaspoon ground nutmeg
1/2 cup chopped nuts
Additional sour cream

Preheat oven to 350 degrees.

In large bowl, combine brown sugar and flour; cut in butter until crumbly.

Press half the crumb mixture on bottom of greased and floured 9-inch square baking pan.

Stir baking soda into sour cream.

To remaining crumbs, add sour cream, egg and nutmeg; mix well.

Pour over crumb crust; top with nuts.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.

Serve warm with additional sour cream.

Makes 9 to 12 servings.

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No Tenemos Rancho Applesauce Cake

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups unbleached flour
1 cup sugar
1 tablespoon cornstarch
1 tablespoon cocoa
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup almonds
1 cup raisins
1/2 cup oil
1 teaspoon vanilla
3 cups hot applesauce

Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done.

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No Bake Fruit Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sticks butter
48 Marshmallows — melted together
1 pound graham crackers — crushed
1 pound candied cherries
1 pound chopped dates
1/4 pound candied pineapple
2 cups chopped nuts
1/2 pound chopped orange gum drops

Mix all ingredients together, press in mold.

Keep in refrigerator.

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Mother Laniers Jam Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Eggs
1 cup butter
2 cups sugar
3 cups flour
1 Cup nuts
1 Cup jam
1 Box mince meat
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1/2 cup buttermilk
1/2 cup wine
2 Egg whites — beaten stiff
2 cups sugar
1 cup coconut
1 cup raisins
1/2 cup Karo
1/2 cup water

Cream butter and 2 cups sugar, add the 5 eggs and beat well. Add flour, nuts, jam, mince meat, cloves, cinnamon, nutmeg.

Put soda in buttermilk, mix well. Then add to flour mixture. Add wine.

Bake in 2 or 3 cakes pans.

In a sauce pan combine 2 cups sugar, Karo and water. Boil until spent thread or water test for thickness.

Beat egg whites well and add to sugar mixture. Add coconut and raisins.

Spread on cake.

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Mom’s Rhubarb Cake

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box yellow cake mix
3 cups rhubarb — sliced thin
1 cup sugar
1 cup whipping cream (not whipped)
1/2 cup nuts — chopped

Mix cake as directed on box. Pour into greased 9 x 13″ pan. Sprinkle rhubarb and nuts over cake batter. Sprinkle the sugar on top. Last; pour cream over top. Bake in 350 oven for 40 minutes. This is GREAT!

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Mocha Layer Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cake flour — sifted
3 tablespoons cocoa
2 1/4 teaspoons salt
1/2 cup butter — or shortening
1 cup sugar
1 egg — well beaten
3/4 cup coffee — strong
1 teaspoon vanilla
—–filling & topping—–
2 tablespoons conf. sugar
1 cup cream — whipped
1/2 cup dates — finely cut-or raisin
1/2 cup nut meats — broken

Sift flour once, measure, add cocoa, baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy; then beat in egg. Add flour, alternately with coffee, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9″ layer pans in moderate oven, 375:, 30 minutes. Cool. Add confectioners’ sugar to whipped cream, mixing until blended. Fold dates and nut meats into whipped cream. Spread between layers of cake. Sift confectioners’ sugar over top of cake.

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Mocha Brownie Torte

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 brownie mix (or scratch)
2 eggs
1/4 cup water
1/2 cup nuts — chopped
—–filling & frosting—–
1 1/2 cups whipping cream
1/3 cup brown sugar
1 tablespoon powdered instant coffee

Preheat oven to 350:. Blend brownie mix, eggs, water; stir in nuts. Grease & flour to round cake pans. Divide mixture between the 2 pans. Bake 20 min. Cool 5 minutes in pan; remove & let cool completely. Filling: Beat whipping cream until it starts to thicken. Gradually add brown sugar & instant coffee. Use 1 cup of filling between layers, the rest on top. Chill one hour.

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Martha Washington White Fruitcake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups candied cherries — halves
1 cup candied pineapple chunks
3/4 cup diced citron
3/4 cup brandy
3/4 cup soft butter
3/4 cup sugar
4 large eggs — separated
2 cups sifted flour
3/4 teaspoon mace
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup toasted slivered almonds
Brandy-sugar glaze
Candied fruit for decoration

Combine cherries, pineapple and citron with 1/2 cup brandy in a small bowl. Cover closely, and let stand overnight.

Cream butter with 1/2 cup sugar until light and fluffy.

Add egg yolks, 1 at a time, beating well after each addition.

Resift flour with mace, salt and baking powder. Blend into creamed mixture alternately with remaining 1/4 cup brandy, mixing well.

Stir in brandy-fruit mixture and almonds.

Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar, beating to a soft meringue. Fold into batter.

Turn into greased and paper-lined 9″ tube pan.

Bake below oven center in slow oven, 300 degrees, about 1 hour 50 minutes, until cake test done.

Remove from oven.

Cool cake in pan on wire rack.

Wrap and store in cool place.

Serve plain or spread top with brandy-sugar glaze and decorate with candied fruits.

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Louisiana Apple Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup vegetable oil
2 cups sugar
2 Well beaten eggs
1 teaspoon vanilla extract
3 cups sifted flour
1 teaspoon cinnamon
2 teaspoons soda
1/2 teaspoon salt
4 cups peeled and finely chopped Delicious
— apples
1 cup chopped nuts

Combine apples, sugar and nuts and let stand for 40 minutes.

Sift dry ingredients to together.

Using hands, combine dry ingredients and the apple mixture.

Work in oil, vanilla and then eggs.

Beat 20 strokes, only.

Grease the bottom of a tube pan.

Bake cake 1 hour and 5 minutes at 350 degrees.

Cool.

Ice with brown sugar icing (see icing section)

This cake keeps well if wrapped in foil.

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Lighting Layer Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/3 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
2 Eggs — unbeaten
Soft shortening as needed
1 Cup milk
2 cups sugar
1 teaspoon vanilla

Sift flour once, measure, add baking powder and salt and sift together three times.

Break eggs in cup and add enough shortening to fill cup.

Put all ingredients into mixing bowl and beat vigorously 2 minutes.

Bake in three greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Lighter Pound Cake

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups flour,all-purpose
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon mace,ground
1/2 cup margarine,corn oil
1 cup sugar
3 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk

Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 inch loaf pan with nonstick cooking spray. In a bowl, combine flour, baking powder, baking soda, salt and mace. Mix well and set aside. In a mixing bowl, cream margarine and sugar together until smooth. Add egg whites and vanilla; blend until smooth. Alternately add flour mixture and buttermilk to batter in two additions each, blending well after each addition. Spoon batter into prepared pan and bake for 1 hour. Let cake cool before slicing. This was a first place winner in the pound cake division at the Del Mar county fair,1993. Jo Anne Merrill

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Lemon Grove Bundt Cake

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
2 cups sugar
3 eggs,large
3 cups flour,all-purpose — sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons lemon peel,grated
2 tablespoons lemon juice,fresh
lemon icing:
1/4 cup butter — softened
2 cups powdered sugar
1 1/2 tablespoons lemon peel,grated
1/4 cup lemon juice,fresh

Preheat oven to 325 degrees. In a very large bowl, cream butter (or margarine) until very light; slowly add sugar until mixture is very light and fluffy. Beat in eggs one at a time. In another bowl, sift flour, baking soda and salt together. Add flour mixture alternately with buttermilk to butter mixture. Begin and end with flour. Mix in lemon peel and juice. Pour batter into greased and floured 10-inch tube or 12-inch bundt pan. Bake for 65-75 minutes or until toothpick inserted in center comes out clean. Place pan on rack for 10 minutes to cool. Turn cake out of pan onto rack. Spread with as much lemon icing as the cake can absorb (about a third of the icing) Allow cake to cool completely then frost with remaining icing. ICING: Blend butter and sugar together in a medium bowl. Mix in peel and juice, 1 tablespoon at a time, until the frosting is of spreading consistency. If the entire amount of juice is used, the icing will be thin and possibly difficult to spread evenly, however a very tangy frosting greatly enhances the flavor of the cake. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill

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Lemon Ambrosia Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can crushed pineapple — drained (8 1/2 oz.)
Water
Reserved pineapple syrup
1 package Pillsbury Lemon Basic Bundt Cake Mix
3 Eggs
1/3 cup soft margarine or butter
1/2 cup miniature marshmallows
1/4 cup shredded coconut

Preheat oven to 350 degrees.

Lightly grease bottom only of 13×9 inch pan.

Add water to reserved pineapple syrup to equal 1 cup; blend with Packet 1 (cake mix), eggs and margarine in large bowl until moistened. Beat 2 minutes at medium speed.

Fold in drained pineapple, marshmallows and coconut.

Pour into prepared pan.

Bake at 350 degrees 30 to 40 minutes or until toothpick inserted in several places comes out clean.

Cool cake in pan on cooling rack.

Blend Packet 2 (Glaze mix) with 1 1/3 Tbsp. warm water. If necessary add a few drops more to make glaze consistency. Drizzle over cooled cake.

Store cake loosely covered.

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Lady Baltimore Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/2 cup butter
1 1/2 cups sifted sugar
1/2 cup milk
1 teaspoon vanilla
6 Egg whites — stiffly beaten

Sift flour once, measure, add baking powder and cream of tartar and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Add vanilla; fold in egg whites.

Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 30 minutes.

Spread Lady Baltimore Filling between layers and Lady Baltimore Frosting on top and sides of cake.

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MC Formatted using MC Buster & SNT on 4/10/98

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Kentucky Fruitcake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
1 1/2 cups sugar
5 large egg yolks
1 1/2 cups sifted flour
1/4 teaspoon soda
2 teaspoons nutmeg
1/8 teaspoon salt
1 teaspoon cream of tartar
1/4 cup bourbon
1 1/2 cups chopped seedless raisins
4 cups coarsely ground pecans
1/4 cup flour
5 Egg whites stiffly beaten

Cream butter and sugar; add egg yolks and beat well.

Sift 1 1/2 cups flour, soda, nutmeg, salt and cream of tartar together; add to creamed mixture alternately with bourbon.

Fold in raisins and pecans which have been coated with 1/4 cup flour.

Fold in stiffly beaten egg whites.

Pour into well greased and floured tube pan; decorate top with pecans and cherries as desired.

Bake at 325 degrees 1 hour and 15 minutes or until cake tests done.

Let stand in pan 30 minutes.

Remove from pan and cool on rack covered with waxed paper.

Store in airtight container.

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MC Formatted using MC Buster & SNT on 4/10/98

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Jiffy Fruit Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ounces mincemeat
1/4 cup warm water
1 package white cake mix — prepared as directed
1/2 cup english walnuts
Powdered sugar glaze — see recipe

Soften dry mincemeat with warm water. Prepare cake mix according to package directions, blend in softened mincemeat, stir in walnuts, pour into greased 9″ square cake pan. Bake in moderate oven (350 degrees) for about 40 minutes. While still warm decorate cake with English Walnuts halves and drizzle with powdered sugar glaze.

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Jam Cake #2

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
2 cups sugar
4 Egg yolks
1 1/4 teaspoons soda
1/2 cup buttermilk
4 cups flour
1 teaspoon cloves
1 teaspoon all-spice
1 teaspoon cinnamon
1 teaspoon nutmeg
4 Egg whites — beaten stiffly
2 cups blackberry jam

Cream butter and sugar together; add yolks of eggs one at a time, and mix well.

Put soda in milk, stir, and add to first mixture.

Sift flour and spices together and add to mixture.

Add the stiffly beaten egg whites, and lastly the jam. Mix well and bake in three layers in 9 inch layer pans.

Bake in moderate hot oven, (375 degrees) for 35 minutes.

Frost with Caramel Icing,

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Jam Cake #1

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2/3 cup butter
3 Eggs
1 Cup jam
1 cup raisins
Flavoring
Cinnamon
2 1/2 cups flour
1/2 cup buttermilk
1 teaspoon soda
1 teaspoon baking powder
FILLING:
2 tablespoons butter — melted
1 cup brown sugar
1/4 cup milk
Powder sugar

Melt butter in boiler, add brown sugar and milk, let it come to a boil, take off and let cool, put enough powder sugar in to make a thick paste. Spread on cake.

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MC Formatted using MC Buster & SNT on 4/10/98

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Irish Cream & Coffee Pound Cake *

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups butter or margarine — soften
3 cups sugar
6 large eggs
1 1/2 tablespoons instant coffee granules
1/4 cup water — boiling
1/2 cup irish cream liqueur
4 cups flour
1 teaspoon vanilla
1 teaspoon almond extract
—–irish cream glaze—–
1 teaspoon instant coffee granules
2 tablespoons water — boiling
1 1/2 tablespoons irish cream liqueur
2/3 cup powdered sugar
3 tablespoons sliced almonds — toasted

Beat butter at medium speed with an electric mixer, about 2 minutes. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Dissolve coffee granules in boiling water; stir in liqueur. Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10″ bundt pan. Bake at 300: for 1 hour and 40 minutes or until tested done. Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack. Brush with Irish cream glaze and sprinkle with toasted almonds.

GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.

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Impossible Hot Fudge Pudding Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Bisquick. baking mix
1 cup sugar
3 tablespoons unsweetened cocoa powder
1/3 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 2/3 cups hot water

Preheat oven to 350x. Grease an 8″ square pan.

Mix Bisquick, 1/2 cup sugar and 3 tablespoons cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR.

Bake 40 minutes or until top is firm. Dust lightly with confectioner’s sugar if desired. Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98

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Huckleberry Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons baking powder
1 1/2 cups cake flour
1/2 teaspoon salt
1 Egg
2/3 cup sugar
1/3 cup milk
3 tablespoons butter — melted
1 teaspoon vanilla extract
1 1/2 cups wild blueberries

Sift together baking powder, flour and salt.

In medium bowl, beat egg. Gradually add sugar, beating until light.

Add flour and milk alternately to egg mixture, beginning with flour.

Blend in butter and vanilla.

Gently fold in blueberries.

Spread in 8″ square pan.

Bake in preheated 400 degree oven for 40 minutes.

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Hot Water Sponge Cake #2

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
6 Egg yolks — beaten well until
— thick and lemon
— colored
1/2 cup boiling water
1 teaspoon lemon extract

Sift flour once, measure, add baking powder and salt, and sift together three times.

Add sugar gradually to egg yolks, mixing thoroughly.

Add water, then flour and lemon extract, beating well.

Bake in ungreased tube pan in slow oven (350 degrees) 45 minutes.

Remove from oven and invert pan 1 hour, or until cold.

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Hot Water Sponge Cake #1

Recipe By : Cissy, 9/15/71
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
1 1/2 cups sugar
1/2 cup boiling water
1 1/2 cups flour
1/4 teaspoon baking powder
1 teaspoon vanilla
1 pinch salt
4 Egg whites — stiff beaten

Beat egg yolks until very thick.

Add sugar gradually and continue beating.

Add boiling water. Mix well.

Sift flour, salt and baking powder together. Add to egg yolk mixture. Mix until smooth.

Add vanilla. Mix well.

Fold in egg whites.

Bake in greased cake pan, tube pan, deep spring form cake pan or loaf pan at 325 degrees for 1 hour.

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MC Formatted using MC Buster & SNT on 4/9/98

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Honey-Apple Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Bisquick baking mix
1/3 cup sugar
1 Egg
1/3 cup milk
2 tablespoons shortening
1 teaspoon vanilla
1 cup chopped pared apple
1/3 cup toasted chopped pecans
1/4 cup honey
2 tablespoons margarine or butter — softened
1/2 teaspoon vanilla

Heat oven to 350 degrees.

Grease and flour 8″ square pan or 9″ round pan.

Beat baking mix, sugar, egg, milk, shortening and 1 tsp. vanilla in small bowl on low speed, scrapping bowl constantly, 30 seconds.

Beat on medium speed, scrapping bowl occasionally, 4 minutes.

Stir in apple.

Spread in pan.

Bake until wooden pick inserted in center comes out clean, about 30 minutes.

Mix remaining ingredients in small bowl.

Prick deep holes in hot cake with fork; spread honey mixture over top.

Serve warm with whipped cream is desired.

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MC Formatted using MC Buster & SNT on 4/9/98

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Honey Cake

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound honey
1 cup sugar
3 eggs
2 cups coffee
4 cups flour (all purpose)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 pound raisins
2 ounces almonds — cut lengthwise

Beat eggs till light. Add sugar and beat till thick. Beat in the honey and add all the dry ingredients alternately with the coffee. Add the raisins and pour into an oiled or greased large pan. Sprinkle with almonds and bake in a moderate oven for about 1/2 to 3/4 hour. This makes almost 3 pounds of cake.

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Homey Apple Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
3/4 cup vegetable oil
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 cups dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
3 Peeled — cored, diced apples
1 1/2 cups coarsely chopped walnuts — or pecans
C&H Powdered Sugar

Heat oven to 350 degrees.

With electric mixer beat eggs, oil and vanilla.

Stir together flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda.

Gradually beat into egg mixture until blended.

Stir in apples and nuts.

Spoon batter into a greased 12-cup fluted or plain tube pan.

Bake 50 to 60 minutes, until a skewer inserted in center comes out clean.

Cool 15 minutes in pan; remove from pan to rack.

Serve warm or cooled.

Dust with powdered sugar if desired.

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High And Handsome Potato Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 1/3 cups sugar
6 Egg yolks
1 1/2 cups cold mashed potatoes
6 cups all-purpose flour
4 teaspoons cream of tartar baking powder
3 teaspoons double-acting baking powder
3 teaspoons salt
3 1/3 cups milk
6 Egg whites
1/2 cup sugar
1 tablespoon shortening
1/2 cup dry bread crumbs

Beat butter to soften it; gradually pour in sugar, creaming well together.

Beat in egg yolks until mixture is light and fluffy. Stir in potatoes.

Sift together flour, baking powders, and salt. Add to creamed mixture alternately with milk, beating well after each addition.

Fold in egg whites.

Using the 1 Tbsp. shortening grease baking pan, coat with bread crumbs.

Pour batter into pan and bake at 350 degrees until done.

Cool. Glaze as desired.

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Hawaiian – Pineapple Carrot Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can crushed pineapple — (4 oz.)
3/4 cup oil
1 1/3 cups sugar
1 teaspoon vanilla
1 cup flaked coconut
3 large eggs
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
3/4 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 teaspoon soda
1 teaspoon cinnamon
2 cups shredded carrots

Beat oil, sugar and vanilla together.

Beat in eggs one at a time, beating well after each addition.

Sift flour, salt, baking powder, soda, and spices together.

Stir into creamed mixture, alternating with carrots and coconut.

Fold in drained pineapple.

Bake.

Ice with Lemon Mace Icing. (see recipe in frosting section).

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Haselnusstorte (Hazelnut Torte)

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 eggs — separated
3/4 cup sugar
6 tablespoons water
1 3/4 cups cake flour — sifted
1 teaspoon baking powder
1 1/2 cups hazelnuts (filberts) — ground
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
1 cup heavy cream — whipped
fresh strawberries

Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners’ sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.

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Gugelhopf

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package yeast; dry active
1 cup milk; scalded then cooled
1 cup sugar
1 cup butter or margarine
5 eggs; large
1 teaspoon vanilla extract
1 tablespoon lemon rind (rind of 1 lemon)
3/4 cup raisins
1/3 cup almonds; ground (2 oz pk)
1/2 teaspoon salt
4 cups flour; unbleached, unsifted

Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, Bundt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not available, you can use the others with the same results.

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Grape Jelly Roll

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Eggs
3/4 cup sugar
1 teaspoon vanilla
Grape jelly

Sift flour once, measure.

Combine baking powder, salt and eggs in bowl.. Place over smaller bowl of hot water, and beat with rotary egg beater, adding sugar gradually until mixture becomes thick and light-colored. Remove bowl from over hot water.

Fold in flour and vanilla.

Pour into pan, 13 1/2x 8 1/2 inches, lined with greased paper.

Bake in hot oven (400 degrees) 13 minutes.

Turn from pan at once onto cloth covered with powdered sugar.

Remove paper.

Quickly cut off crisp edges of cake.

Spread with jelly and roll.

Wrap in cloth until cool.

Possum Kingdom Lake Cookbook

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Grandma’s One-Bowl Apple Sauce Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup soft butter
1 cup Grandma’s Molasses
1 Egg
1 cup apple sauce
3/4 cup raisins

Combine dry ingredients in mixing bowl.

Cut in butter.

Add molasses, egg and apple sauce. Beat well.

Stir in raisins.

Bake in greased, floured 8″ square pan in 350 degree oven 40 to 45 minutes.

Turn out on cake rack.

Sprinkle with confectioners sugar or glaze.

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MC Formatted using MC Buster & SNT on 4/9/98

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Grandma Stefan’s German Cheese Torte

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 pound graham crackers — crushed
1/2 cup sugar
1 1/2 teaspoons cinnamon,ground
6 tablespoons margarine — melted
filling
4 eggs,large
1 cup sugar
2 pounds ricotta cheese*
1/2 pint whipping cream
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons flour

*Use Baker’s style cottage cheese instead of ricotta if preferred. Crust: mix all crust ingredients and line the bottom and sides of a spring form pan, saving 1 cup mixture for topping. The recipe calls for 4-6 tablespoons melted margarine. You may not need the full amount to make a proper crust. Filling: Beat together the eggs and sugar. Add cheese and rest of ingredients; mix well. Pour carefully into lined pans. Top with remaining crumb topping. Bake in preheated 350 degree oven for 1 hour or until firm. Third place winner in Del Mar fair cake contest, 1993 Jo Anne Merrill

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Grace Powell’s Moist Apple Ring

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Comstock Apple pie filling — (21 oz.)
1 package spice cake mix — (18 1/2 oz.)
2 Eggs
2 tablespoons vegetable oil
1/2 cup chopped nuts
2 cups confectioners sugar
2 tablespoons water
1/2 teaspoon vanilla

In blender container, blend pie filling until smooth.

In large bowl, combine pie filling, dry cake mix, eggs and vegetable oil; blend well.

Stir in nuts.

Pour into oiled, 10″ bundt pan.

Bake at 350 degrees for 50 minutes or until cake springs back when touched lightly.

In small bowl, combine sugar, water and vanilla. Pour over top of down sides of cake.

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MC Formatted using MC Buster & SNT on 4/9/98

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Golden Spice Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/2 teaspoon allspice
4 tablespoons butter
3/4 cup brown sugar — firmly packed
1 Egg — well beaten
3/4 cup milk

Sift flour once, measure, add baking powder, salt and spices, and sift together three times.

Cream butter, add sugar gradually and cream together thoroughly.

Add egg, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes.

Cover top and sides with 1/2 recipe of Sea Foam Seven Minute Frosting.

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Gold Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
3/4 cup butter
1 1/4 cups sugar
8 Egg yolks — beaten until thick
— and lemon-colored
3/4 cup milk
1/2 teaspoon lemon extract

Sift flour once, measure, add baking powder, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add egg yolks and beat well.

Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Add lemon extract.

Bake in three greased 9 inch layer pans in moderate oven (350 degrees) 25 minutes.

Put layers together with orange marmalade and cover top and sides with Seven Minutes Frosting.

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Glazed Pineapple Upside-Down Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can sliced pineapple in juice — (20 oz.)
1 package vanilla flavor pudding and pie filling — (4 serving size)
10 Walnut halves or maraschino cherry halves
1/2 cup firmly packed brown sugar
1 package yellow cake mix — (2-layer size)
1 package vanilla flavor instant pudding and pie — (4 serving size)
— filling
4 Eggs
1 cup water
1/4 cup oil

Drain pineapple, reserving juice.

Combine pudding mix and pineapple juice; set aside.

Arrange pineapple slices in bottom of 13×9 inch pan; place walnuts or cherry half in center of each.

Pour pudding mixture over pineapple.

Sprinkle with brown sugar.

Combine cake mix, instant pudding mix, eggs, water and oil in large mixer bowl.

Pour over pineapple mixture in pan.

Bake at 350 degrees for 55 to 60 minutes, or until cake tester inserted in center comes out clean and cake begins to pull from sides of pan. Do not underbake.

Cool in pan 5 minutes.

Invert onto serving platter and let stand 1 minute; then remove pan.

Serve warm.

Possum Kingdom Lake Cookbook

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Gather Round Pound Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces butterscotch morsels
2 tablespoons instant coffee
1/4 cup water
1 cup butter
1 1/2 cups sugar
3 cups flour
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup buttermilk
4 Eggs

Melt together in double boiler butterscotch morsels, instant coffee and water.

Cream butter and sugar. Blend into butterscotch mixture.

Combine flour, soda and salt. Add to creamed mixture, alternately with buttermilk.

Add eggs, one at a time.

Beat at medium speed.

Bake in greased Bundt pan at 350 degrees for 55 to 60 minutes.

Cool 10 minutes before removing.

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Fruit Cocktail Cake Icing

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
6 ounces (1 1/2 sticks) margraine
1/2 cup pecans
1/2 cup coconut
1 cup undiluted evaporated milk

Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake.

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Fruit Cocktail Cake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups unbleached flour
1 1/2 cups sugar
2 cups fruit cocktail
2 teaspoons baking soda
2 large eggs
1 pinch salt

Mix all ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes.

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Frozen Lady Heath Dessert **

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 ladyfingers — split (18 to 24)
1 tablespoon instant coffee
1 tablespoon water — boiling
5 1.4 oz heath bars — frozen
1 quart vanilla ice cream — softened
1 cup whipping cream
2 tablespoons cream de cacao

Line bottom and sides of 8″ springform pan with ladyfingers, cutting to fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to smash. Combine with coffee and softened ice cream. Spoon mixture into pan and freeze until firm. Whip cream with cream de cacao until stiff. Spread over frozen ice cream mixture. Crush remaining candy bar and sprinkle over whipped cream layer. Cover with foil and freeze until firm. Cut into wedges to serve.

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Frozen Kahlua Cake *

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–cake—–
3/4 cup butter — softened
2 cups sugar
3/4 cup cocoa
4 egg yolks
1 teaspoon baking soda
2 tablespoons water — cold
1/2 cup coffee — cold
1/2 cup kahlua
1 1/3 cups flour
2 tablespoons vanilla
4 egg whites — beaten
—–glaze—–
1 cup powdered sugar
1/2 cup kahlua
whip cream

Preheat oven to 325:. Grease and flour bundt pan. Cream butter and sugar. Add cocoa and egg yolks. Dissolve soda in water and combine with coffee and kahlua; add to batter alternately with the flour. Add vanilla and fold in stiffly beaten egg whites. Pour batter in pan, remove air bubbles. Bake 1 hour. Combine glaze ingredients and pour over warm cake. Cover with foil and freeze. About 1 hour before serving, remove from freezer and ice with whip cream.

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Fresh Apple Cake #5

Recipe By : Lexie Herndon
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon soda
1 1/4 cups cooking oil
1 cup pecans
1 teaspoon vanilla
2 medium apples
3 Eggs

Mix and sift together flour, sugar, salt and soda.

Peel and core apples. Mix with chopped pecans. Add to dry ingredients.

Make a “well” in the center. Pour in oil and well beaten eggs. Thoroughly mix and then add vanilla.

Bake in a greased and floured tube pan for 1 hour at 350 degrees. Test for doneness with straw.

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Fresh Apple Cake #4

Recipe By : Bid
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 cup butter
2 cups sugar
4 cups fresh apples — finely chopped
2 1/2 cups flour
2 teaspoons soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice

Combine eggs, butter and sugar.

Add chopped apples and let stand for 10 minutes.

Sift together all dry ingredients and add to apple mixture.

Bake in tube pan at 360 degrees for 45 minutes to 1 hour.

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Fresh Apple Cake #3

Recipe By : Lavoda Smith
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups chopped apples
2 cups sugar
2 Eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/4 cups oil
1 cup pecans

Sift all dry ingredients together.

Add oil to dry ingredients, mix well.

Add apples and pecans.

Bake for 1 hour at 350 degrees.

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Fresh Apple Cake #2

Recipe By : Janis Alling
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
2 cups sugar
1 cup Mazola oil
3 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
3 cups chopped apples

Beat eggs, sugar and oil together.

Add remaining ingredients.

Bake in loaf or tube pan for 1 hour at 325 degrees.

Note: the dough will be real stiff.

Possum Kingdom Lake Cookbook

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Fresh Apple Cake #1

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups sugar
1 Cup oil
3 cups chopped apples
1 cup pecans
3 Eggs
1 teaspoon cinnamon
1 teaspoon nutmeg

Sift flour, sugar, salt and baking powder together.

Add oil and eggs. Mix well.

Bake in tube pan at 325 degrees for 1 hour.

Make a glaze and pour over cake while still warm.

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Dump Cake

Recipe By : Janis Alling
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 cups sugar
1 stick oleo
1/2 cup shortening
1 cup water
4 tablespoons cocoa
1 teaspoon soda
1/2 cup buttermilk
2 Eggs
1 teaspoon vanilla

Mix flour, sugar, oleo and shortening together.

In saucepan mix water and cocoa. Let come to boil, then add to flour mixture.

Mix soda and buttermilk. Add to mixture. Add eggs and vanilla.

Bake.

ICING: 4 Tbsp. cocoa 1 Tbsp. oleo 6 Tbsp. milk

Let come to a boil. Dump in 1 box powdered sugar. Add nuts and vanilla.

Ice cake while cake is hot.

Possum Kingdom Lake Cookbook

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Dot’s Orange Slice Cake

Recipe By : Dot Williams, Beech Island, SC
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
2 cups sugar
4 eggs
3 1/2 cups all-purpose flour
1/2 cup buttermilk
1 teaspoon baking soda
2 cups pecans
8 ounces dates
1 pound orange slice candy
1 can coconut flakes
Icing
1 cup orange juice
2 tablespoons lemon juice
1 pound powdered sugar

Cream sugar and butter, add eggs. Beat well, add flour and milk. Roll nuts dates and candy in part of flour, add to batter along with coconut.

bake 2 1/2 hours at 275 degrees. Leave in pan to cool.

Mix icing ingredients and coat cake.

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Dot’s Fruit Cake

Recipe By : Dot Williams, Beech Island, SC
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound butter
2 cups sugar
3 cups flour
6 eggs
1 teaspoon vanilla
1 teaspoon lemon
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/3 cup flour — for nuts
1/2 pound mix fruits
1/2 pound cherries
1 quart chopped nuts
1 package dates
1 box seedless raisins
1 can crushed pineapple — drained
1 small coconut — grated
2 oranges — grated
2 apples — chopped

Cream butter and sugar, add egg, flour, flavorings (Use some pineapple juice if needed when mixing. Mix well.
Add coconut, orange, apple and pineapple together and mix.
Add mixed fruit, cherries, dates together then add to cake batter.

Add nuts and raisins together and flour with 1/3 cup flour. Add to batter.
Bake at 275 degrees for 3 hours in lightly greased pan. When out of oven pour pineapple juice over cake and let cool in pan.

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Delicate Sponge Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sifted cake flour
1 teaspoon baking powder
3 Eggs
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk

Sift flour once, measure, add baking powder, and sift together three times.

Beat eggs until very thick and light and nearly white.

Add sugar gradually, beating constantly.

Add lemon juice.

Fold in flour, alternately with hot milk, mixing quickly until batter is smooth.

Bake at once in ungreased tube pan in moderate oven (350 degrees) 45 minutes.

Remove from oven and invert pan for 1 hour or until cold.

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Date Nut Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces dates
1 quart pecans
2 cups flour — self rising
1 cup sugar
1 tablespoon vanilla
6 eggs
1 stick butter

Rolls dates and nuts in 1 cup flour.
Mix butter and sugar. Add eggs and vanilla, mix well. Add to the dates and nuts. Add other cup of flour. Blend well.

Bake at 275 degrees in tube pan for approximately 1 hour.

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Crazy Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons melted shortening
1 tablespoon vinegar
1 tablespoon vanilla
1 cup cold water

Combine the flour, sugar, cocoa, soda and salt in an 8×8 inch baking pan.

Make three holes in the mixture.

Pour the shortening, vinegar and vanilla into separate holes.

Cover with the cold water.

Stir well with a fork until blended.

Bake at 350 degrees for 25 to 30 minutes.

Frost as desired.

Possum Kingdom Lake Cookbook

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Coffee-Toffee Ice Cream Cake *

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound frozen pound cake — thaw
2 pints coffee ice cream — soft
1 1/3 cups hot fudge topping
3 heath bars — crushed
1 cup heavy cream — whipped

Cut cake into 1/3″ slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9″ springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10.

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Coconut Pudding Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package yellow cake mix — (2-layer size)
1 package vanilla instant pudding & filling — or coconut cream
— (4-serving size)
4 Eggs
1 cup water
1/4 cup oil
1 1/3 cups Baker’s Angel Flake coconut
1 tablespoon honey — heated

Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend; then beat at medium speed of electric mixer for 2 minutes.

Set aside 1/4 cup coconut for garnish.

Stir remaining coconut into batter.

Pour into a greased and floured 10″ tube pan.

Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly pressed.

Cool in pan about 15 minutes.

Remove from pan and finish cooling on rack.

Brush top of cake with honey; sprinkle with reserved coconut.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Apple Bunt Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Butter
2 Cups Sugar
3 Eggs
3 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/4 Teaspoon Mace
1 Teaspoon Vanilla
3 Cups Apples — chopped
2 Cups Pecans

Mix all ingredients.

Bake in Bunt tube pan at 325 degrees for 1 1/2 hours.

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Angel Cake Creme De Cacao

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Angel Food Cake — home or store made
1/3 Cup Creme De Cacao
1 Cup Heavy Cream
2 Tablespoons Cocoa
2 Tablespoons Confectioner’s Sugar
2 Tablespoons Toasted Almonds — sliced
Mocha Sauce — see Recipe

Put cake, bottom up, on serving plate.

With a cake tester or fork poke holes in bottom and slowly spoon on liqueur, letting it seep into cake.

Whip cream, cocoa and sugar until soft peaks form; use to frost cake.

Sprinkle with almonds.

Chill 1 to 2 hours.

Just before serving, drizzle sauce over frosting; pass remainder to serve with cake.

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Almond Streusel Bundt Cake & Coffee Glaze *

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–streusel—–
1/2 cup brown sugar — packed
1/2 cup almonds; chop — toasted
3/4 teaspoon cinnamon
1/3 cup old fashioned oats
1 1/2 teaspoons instant coffee powder
OR
expresso powder
1/4 cup butter; chilled — cut pieces

STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with fingertips until well blended. Set aside.

CAKE: Preheat oven to 350:. Butter and flour a 12-cup Bundt pan. Mix flour and baking powder in a small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in a large bowl until blended. Gradually beat in 1-1/3 cups sugar. Continue beating until fluffy. Beat in extract. Stir in dry ingredients alternately with milk. Mix in ground almonds. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions. Transfer half the batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tested done, about 1 hour. Cool in cake pan on rack for 20 minutes. Turn cake out onto rack and cool completely. (Cake can be made 1 day ahead; cover and let stand at room temperature.) GLAZE: Stir powdered sugar, whipping cream and instant coffee powder in a small bowl until well blended. Drizzle glaze over cake, allowing to run down sides. Sprinkle cake with sliced almonds.

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6 Layer Toffee Torte

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 cups flour
2 cups sugar
1 cup margarine or butter — soft
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs
1 cup coffee — hot
1 3/8 ounces heath bars
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon coffee instant
1 teaspoon water — hot

Preheat oven to 350:. Grease and flour 3, 8 inch cake pans. In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula. Add coffee to bowl. Increase speed to medium; beat 2 minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely. While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife, cut each cake in two, making 6 thin layers. In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times. Top with last layer of cake. Thinly spread whipped cream over top and sides of cake. Gently press reserved 2/3 of the Heaths onto top and sides of cake. Refrigerate until ready to serve.

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“Foot In The Fire” Chocolate Cake

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
cake-
2 cups all-purpose flour
2 cups sugar
1 cup margarine
4 tablespoons cocoa
1 cup cold water
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
2 eggs
–frosting ingredients-
1/2 cup margarine
5 tablespoons evaporated milk
1 cup pecans — chopped
4 tablespoons cocoa
1 teaspoon vanilla extract
1 pound powdered sugar

Preheat oven to 375 degrees.Sift flour and sugar, set aside.In a saucepan, bring the margarine, cocoa and water to a boil; remove from heat.In a large bowl, mix all remaining cake ingredients. Add the flour mixture and cocoa mixture, stirring well. Bake in a greased and floured 9×13″ pan for 20 to 30 min. Check for doneness with a clean toothpick. Ten minutes into the baking of the cake, prepare the frosting. Place the margarine, cocoa, and milk in a saucepan and bring to a boil. Remove from the heat and add the remaining ingredients. Beat until smooth. FROST THE CAKE AS SOON AS IT COME OUT OF THE OVEN. Let it cool a little before cutting, if you can’t possible hold out!. This cake is so good, you’d eat it with one foot in the fire if you had to.

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Better-Than-Sex Cake #3

Recipe By : Fran Basden of Burleson
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box Yellow Cake Mix
1 Box Vanilla Pudding Mix — instant
1/2 Cup Vegetable Oil
1/2 Cup Water
4 Eggs
8 Ounces Sour Cream
1 cup Semisweet Chocolate Chips — or to taste
1 Bar German Chocolate Squares — grated
1 Cup Pecans
1 Cup Coconut — shredded

Mix cake mix, pudding, oil and water with electric mixer.

Add eggs 1 at a time, beating after each addition.

Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut.

Bake in preheated 350 degree oven in well-greased Bundt or tube pan for about 55 minutes or until a testing pick comes out clean. Bake loner for drier cake.

Forth Worth Star-Telegram
March 1989

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NOTES : Possum Kingdom Lake Cookbook

Black Forest Cherry Cake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
————cake————
6 eggs; large
1 cup sugar
1 teaspoon vanilla extract
4 ounces unsweetened baking chocolate
1 cup flour; sifted
———–syrup————
1/4 cup sugar
1/3 cup water
2 tablespoons kirsch
———-filling———–
1 1/2 cups confectioners’ sugar
1/3 cup butter; unsalted
1 egg yolk; large
2 tablespoons kirsch liquer
———-topping———–
2 cups sour cherries; canned, drain
2 tablespoons confectioners’ sugar
1 cup cream; heavy, whipped
8 ounces semisweet chocolate bar (1)

* There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been pa tted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners’ sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.

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Better-Than-Sex Cake #4

Recipe By : Diane Wylie of Grandview
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Flour
3 Tablespoons Sugar
3 Sticks Butter
1 1/2 Cups Pecans
16 Ounces Cream Cheese
2 Cups Powdered Sugar
2 Cups Cool Whip.
4 Boxes Chocolate Pudding Mix — instant
6 Cups Milk
Cool Whip. — for frosting

The first 4 ingredients mix and press into 15×20 inch baking dish.

Bake at 350 degrees for 20 to 25 minutes.

The next 3 ingredients mix together and spread on top of cake layer.

Beat together the next 2 ingredients and spread on top of cream cheese layer.

Frost with Cool Whip to cover.

Fort Worth Star-Telegram
March 1989

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NOTES : Possum Kingdom Lake Cookbook

Chocolate Lava Cakes

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–chocolate lava filling—–
3 ounces bittersweet or semisweet — chocolate; finely ch
6 tablespoons whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
—–cakes—–
8 ounces bittersweet or semisweet — chocolate; finely ch
1/4 cup hot coffee or water
1 1/2 teaspoons vanilla
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter — softened
1/2 cup sugar
3 large eggs — separated
—–toppings—–
cocoa powder for the tops
ice cream =or= custard sauce — for serving

These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. They’re best served just out of the oven. For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently poke the plastic down into eight of the cubes so they are fully lined with plastic. Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month. For the cakes, place rack in center of oven and heat to 425:. Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a jelly roll pan. Melt the chocolate with the coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest. Fill each prepared souffle dish about halfway full with the chocolate batter. Gently bury a frozen chocolate cube in the center of each; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes. Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over

=============== Reply 38 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1

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Chocolate Fudge Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 ounces Baker’s Unsweetened Chocolate — melted
1 Egg — well beaten
1 teaspoon vanilla
3/4 cup milk

Sift flour once, measure, add baking powder and salt and sift together three times.

Cream butter thoroughly, add sugar gradually and cream together until light and fluffy.

Add chocolate and blend; then add egg and vanilla.

Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees) 1 hour.

Cover cake with Fudge Frosting.

Double recipe for two layers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Extasy

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 ounce semisweet chocolate chips
1/2 cup butter
10 tablespoons sugar
4 eggs; separated — room temp
2 tablespoons flour
—–whipped topping—–
1 pint whipping cream
1 tablespoon sugar
—–glaze—–
1/2 pint heavy cream
2 teaspoons instant coffee
1 1/4 cups semisweet chocolate chips
raspberry preserves (opt)

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool. Mix together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this is well mixed, add the chocolate mixture when it is cooled. Mix well. Beat egg whites until stiff, and fold into the chocolate mixture. Blend well, but gently. Spread batter evenly into a 9×13″ pan. Bake at 350: for 18 minutes. This will puff up and then fall when removed from the oven. When cool, spread with a THIN layer of Raspberry preserves. Whipped Cream Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff. Spread evenly on cooled cake. Refrigerate. GLAZE: Melt together heavy cream, instant coffee and chocolate chips. When this mixture is melted and well blended, take off of heat and let cool. Stir well and pour on top of whipped cream layer of cake. Tilt the pan so the glaze distributes evenly over the cream. This may seem like it will not work, but it will. Refrigerate until ready to serve.

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Chocolate Cherry Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package dark chocolate cake mix
1/4 cup oil
3 Eggs
1/2 cup water
6 ounces chocolate chips
1 can cherry pie filling

Combine first five ingredients and stir by hand to mix just until moistened and mixed well.

Add pie filling and mix.

Pour into greased and floured bundt cake pan.

Bake at 350 degrees about 1 hour or until done.

You can make this a yellow cake by using a yellow cake mix and omitting chocolate chips.

Peggie Patton

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Chocolate Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
2 cups buttermilk
3/4 cup cocoa
1 cup butter or shortening
2 Eggs
1 teaspoon baking soda
2 cups flour
1 Pinch salt
1 teaspoon vanilla extract

Combine 1 cup sugar, 1 cup buttermilk and cocoa in pan over low heat until warm.

Cream 1 cup sugar, butter and eggs.

Mix together 1 cup buttermilk and soda, and add to creamed mixture alternating with a combination of flour, salt and vanilla. Mix this second mixture with first mixture of sugar, buttermilk and cocoa; beat with mixer until of cake batter consistency.

Bake at 350 degrees, very slowly in greased 9x13x2 inch pan until done.

Ice cake in pan.

Yield: 16 servings.

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Chocolate Buttermilk Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
3 Eggs
2 ounces unsweetened chocolate — melted and cooled
1/2 cup chopped nuts
1/2 cup buttermilk
Chocolate Glaze — (see Frosting
— section)

Mix flour with baking soda; set aside.

Cream butter, sugar, vanilla and salt until fluffy.

Beat in eggs one at a time until well blended.

Stir in chocolate and nuts.

Stir in flour mixture alternately with buttermilk until smooth and well blended.

Pour into greased and floured 9x9x2 inch baking pan.

Bake in preheated 350 degree oven 35 minutes or until pick inserted in center comes out clean.

Cool on rack.

Pour warm chocolate glaze on cake the spread with spatula and let set.

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Bottoms Up Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pillsbury ready-to-spread chocolate fudge
— frosting supreme
1 cup chopped walnuts
1 package pillsbury plus devil’s food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs

Heat oven to 350 degrees. Grease and flour 13×9 inch pan. Spread frosting into bottom of prepared pan. Sprinkle nuts over frosting. In large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour batter over frosting in pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto serving plate.

Serve warm or cool.

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Black Russian Cake

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package yellow cake mix
1 package instant chocolate pudding
2 teaspoons cinnamon
2 teaspoons instant coffee
4 eggs
—–milk chocolate frosting—–
1/2 package milk chocolate frost mix
2 tablespoons water — hot
2 tablespoons butter — softened
1 tablespoon brandy
1 tablespoon orange flavor liqueur
1/4 teaspoon almond extract
2 tablespoons powdered sugar
3/4 cup water
3/4 cup oil
1/4 cup vodka
1/4 cup tia maria or cream de cacao

Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350: for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency.

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Chocolate Vinegar Cake

Recipe By :
Serving Size : 9 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour; unbleached — sifted
1 cup sugar
3 tablespoons cocoa — baking
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon vinegar
5 tablespoons butter or regular margarine
1 cup water
—–mocha chocolate frosting—–
1 3/4 cups confectioners’ sugar
3 tablespoons cocoa — baking
3 tablespoons butter or regular margarine
3 tablespoons coffee; brewed — hot
1/2 teaspoon vanilla extract

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9″ square baking pan. Bake in a preheated 350: oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners’ sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800’s. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it.

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Chocolate Velvet Cake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Baker’s German’s Brand sweet chocolate — broken into pieces
6 tablespoons butter
3 tablespoons all-purpose flour
3 Eggs — separated
1/4 cup sugar
Chocolate glaze for topping — see recipe

Melt chocolate and butter over low heat, stirring constantly. Remove from heat and stir in flour.

Blend in egg yolks, one at a time.

Beat egg whites until foamy throughout. Gradually add sugar and beat until mixture will form soft peaks.

Gently fold in chocolate mixture, blending thoroughly.

Pour into greased and floured 8″ layer pan.

Bake at 350 degrees about 20 minutes, or until cake tester inserted in center comes out clean.

Cool in pan 10 minutes.

Cake may settle as it cools. Remove from pan and finish cooling upside down on rack.

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Chocolate Sunshine Cake

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter — soften
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla
1 3/4 cups flour
3/4 cup unsweetened cocoa
2 tablespoons cornstarch
2 teaspoons instant coffee
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
—–orange cream filling—–
1/2 cup butter
1/3 cup sour cream
1 teaspoon vanilla
1/2 teaspoon salt
2 teaspoons lemon juice
6 cups powdered sugar
3 tablespoons grated orange peel

In large bowl, beat butter or margarine until light and fluffy. Gradually beat in sugar, then eggs and vanilla. Combine flour cocoa, cornstarch, instant coffee, baking soda and salt beat in alternately with milk beginning and ending with flour mixture. Grease two 9″ rounds and lightly dust with cocoa; pour batter into prepared pans. Bake in preheated oven for 20 minutes; cool in pans on wire rack for 10 minutes. Remove from pans; cool the rest of the way. Take a long sharp knife and cut each cake in 2 layers; spread filling over the 2 bottom halves. Place on tops; cover with wrap till you serve. FILLING: Beat together all ingredients then refrigerate till needed.

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Chocolate Pudding Cake

Recipe By : Janis Alling
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Hershey bar to grate over top
1 cup flour
1 stick oleo
1 cup chopped nuts
8 ounces cream cheese
1 cup powered sugar
1 large cart cool whip
2 packages vanilla and chocolate pudding
2 cups milk

Mix flour, oleo and chop nuts. Spread in 2 quart Pyrex dish. Bake 20 minutes at 350 degrees. Cool.

Mix cream cheese, powdered sugar and 1 cup cool whip. Spread over cooled crust.

Beat pudding and milk till thick. Spread over cheese mixture.

Spread remaining cool whip over pudding.

Grate small chocolate bar over cool whip.

Keep refrigerated.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Oatrage Snack Cake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 1/2 cups Quaker Oats — uncooked
1/2 cup all-purpose flour
1 cup firmly packed brown sugar
2 Eggs
1 cup chopped walnuts
1 teaspoon vanilla extract
2 cups Nestle Toll House Semi-sweet Chocolate — divided
— Morsels

In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes at medium speed or until mixture is light and fluffy.

Stir in 1 cup chocolate morsels.

Spread batter into 8″ square microwave-safe dish; cover dish with wax paper. Cook on HIGH power 4 minutes; rotate dish 1/4 turn. Cook on HIGH power 4 to 5 minutes longer or until top of cake appears dry and bottom is an even color.

Sprinkle remaining 1 cup chocolate morsels over top of warm cake.

Let stand 10 minutes, then spread chocolate evenly over cake.

Cool directly on countertop.

Cut into serving pieces.

Makes 8 to 12 servings.

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Chocolate Mousse Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces chocolate sandwich cookies with fudge — crushed
— filling
12 ounces semi-sweet chocolate chips
1 tablespoon instant coffee powder
1/2 cup water
1/2 cup sugar
4 Egg yolks — well beaten
4 Egg whites
1/2 cup sugar
3 cups heavy cream — whipped

Press cookie crumbs into bottom of greased 9″ spring form pan.

Bake in preheated oven at 325 degrees 10 minutes; cool.

In top of double boiler, melt chocolate chips over hot, not boiling, water; blend in coffee powder, water and 1/2 cup sugar. Cool completely.

Blend in egg yolks.

Beat egg whites until soft peaks from; gradually add remaining 1/2 cup sugar, beat until stiff.

Fold in egg whites then whipped cream into chocolate mixture.

Spread evenly over crumb crust. Cover and freeze overnight or longer.

To serve, defrost in refrigerator 8 hours.

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Chocolate Marble Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sifted cake flour
2 teaspoons baking powder
6 tablespoons butter
1 cup sugar
2/3 cup milk
1 teaspoon vanilla
3 Egg whites — stiffly beaten
1 Square Baker’s Unsweetened chocolate — melted
1 tablespoon sugar
1/4 teaspoon soda
1 tablespoon hot water

Sift flour once, measure, add baking powder and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Add vanilla. Fold in egg whites.

Combine chocolate, sugar and soda, and water, and add to 1/3 of cake batter.

Place light and dark mixtures alternately, a tablespoon a time, in greased loaf or tube pan.

Bake in moderate oven (350 degrees) 55 minutes, or until done.

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Chocolate Layer Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2/3 cup milk
1/2 teaspoon vanilla
3 Egg whites — stiffly beaten

Sift flour once, measure, add baking powder and salt and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Add vanilla.

Fold in egg whites.

Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 to 30 minutes.

Put layers together and cover top and sides of cake with Soft Chocolate Frosting.

Sprinkle sides with nuts.

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Hershey’s Light Chocolate Cake

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups flour
1/3 cup hershey’s cocoa
1 t [ baking soda
6 tablespoons extra light corn oil spread
1 cup sugar
1 cup skim milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract

Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey’s CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.

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German Sweet Chocolate Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces Baker’s German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 Egg yolks
1 teaspoon vanilla
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 Egg whites — stiffly beaten

Melt chocolate in boiling water. Cool.

Cream butter and sugar until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in vanilla and chocolate.

Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.

Fold in beaten whites.

Pour into three 8 or 9 inch layer pans, lined on bottom with paper.

Bake at 350 degrees for 30 to 40 minutes.

Frost tops only.

Can use coconut-pecan frosting for tops. (see frosting section).

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German Chocolate Pound Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup shortening
4 Eggs
2 teaspoons vanilla
1 cup buttermilk
3 cups sifted flour
1/2 teaspoon Soda
1/2 teaspoon Salt
1 package German chocolate

Cream sugar and shortening, add eggs, vanilla, and buttermilk.

Sift together flour. soda and salt. Add to creamed mixture. Mix well.

Then add German chocolate that has been softened in warm over or double boiler.

Blend together well.

Cook in 9″ stem pan that has been greased and dusted with flour for 1 1/2 hours at 300 degrees.

Remove cake from pan while still hot and place under a thigh fitting cake cover and leave covered until cold.

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Frangelico Chocolate Cake With Frosting

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–cake—–
3 eggs
3/4 cup sugar
1/2 cup butter
1 cup brown sugar — packed
2 1/4 cups flour
1/2 cup unsweet cocoa powder
1 1/2 teaspoons baking soda
1/2 cup frangelico
3/4 cup strong cold coffee
—–frosting—–
6 tablespoons butter
1 pound sifted powdered sugar
3 tablespoons unsweet cocoa powder
3 tablespoons frangelico
2 tablespoons up to 3 T hot coffee

Grease and flour two 9″ cake pans. Preheat oven to 350:F. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 minutes or until done. Cool 10 minutes. Invert on wire racks and remove pans. Cool before frosting.

FROSTING: Cream butter with sugar. Add everything else. and beat until smooth.

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Double Fudge Fancifill

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FILLING:
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons margarine or butter
2 tablespoons milk
1/2 teaspoon vanilla
1 package cream cheese — softened (8 oz.)
1 Egg
BASE:
1 package Pillsbury Plus Devil’s Food Cake Mix
1 cup water
1/3 cup oil
3 Eggs
FROSTING:
1 can Pillsbury Ready-To-Spread Chocolate Fudge
— Frosting Supreme

Heat oven to 350 degrees.

Grease and flour 13×9 inch pan.

In small bowl, blend all filling ingredients; beat at highest speed until smooth and creamy. Set aside.

In large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour half of batter into prepared pan. Pour cream cheese mixture over batter, spreading to cover. Pour remaining batter over cream cheese mixture.

Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Double Chocolate Picnic Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
2 cups sugar
4 Eggs
4 ounces unsweetened baking chocolate squares — melted and cooled
1/2 teaspoon vanilla
2 1/4 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 Cup milk

Butter shallow 9x13x2 inch baking pan; line with waxed paper. Butter again; set aside.

In mixing bowl, cream butter and sugar.

Add eggs, 1 at a time, beating well after each addition.

Mix in chocolate and vanilla.

Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients.

Pour into prepared pan; bake 45 to 50 minutes in preheated 350 degree oven.

Cool 10 minutes; invert on rack and remove paper immediately.

When cool, frost with chocolate-vanilla ripple frosting. (See frosting section).

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Dobosh Torte

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–cake—–
6 eggs — separated
3/4 cup cake flour — sifted twice
1 1/2 cups confectioners’ sugar — sifted
1 teaspoon baking powder
—–chocolate buttercream—–
1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
4 egg yolks
1 1/2 cups sweet butter — softened
6 ounces semi-sweet chocolate morsels
4 tablespoons strong coffee
1/2 teaspoon vanilla extract

CAKE: Beat the yolks at medium speed until they are lemon in color, and thick. Add the sugar and continue to beat until well blended. Sift the baking powder into the four. Then fold into the egg yolk mixture. Beat the whites until stiff, then fold them into the mix gently. Grease the pans – two round if making four layers, or two loaf if making seven. Line the bottoms with wax paper, that has been greased. Pour in the batter and bake in preheated oven at 350:F for 15-20 minutes or until tester comes out clean. Turn out immediately and remove the wax paper. Cool on racks top side up. Make thin slices when cool and start to frost with a cut side up and then keep layering. Cover the entire torte with the buttercream and then melt down semi sweet chocolate to melting point stirring well. Chill the cake and when firm pour over the dark chocolate making sure that the sides are covered. Chill to harden. Remove to new plate so drips are not seen.

FROSTING: Mix sugar, water and cream of tartar in a saucepan and bring to a boil. Boil over med heat for to 234 degree on candy thermometer. In a large bowl with a mixer beat the eggs until thick. Add the butter in small pieces and beat well. Combine chocolate and the coffee in a saucepan and heat gently until chocolate is melted and mixed. Add this and the vanilla to the bowl and beat well. If buttercream starts to not hold up refrigerate for a few mins and then beat again.

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Devil’s Food Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups cake flour
3/4 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
2 Eggs
4 ounces unsweetened chocolate
1 cup sweet milk
1 teaspoon baking soda
1 teaspoon vanilla

Sift, then measure flour. Sift again with salt.

Cream butter until light and lemon colored. gradually add sugar, beating after each addition.

Add eggs, unbeaten, one at a time, beating until the mixture resembles fluffy hard sauce. Blend in chocolate which has been melted and cooled.

Dissolve the baking soda in milk, then add vanilla. Add dry and liquid ingredients, a small amount at time. beating after each addition.

Turn into a greased loaf pan. Bake in a moderate oven.

Frost with Fluffy Frosting and when firm, if desired, pour a thin coating of unsweetened melted chocolate over the top or frost with Fudge Frosting.

This is the one Flayice used to like.

See frosting section.

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Ring-O-Coconut Cake

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup cooking oil
2 eggs
3 cups all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup coffee — hot
1 cup buttermilk
1 teaspoon vanilla
1/2 cup nuts — chopped
—–filling—–
8 ounces cream cheese — softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
1 cup semisweet chocolate pieces — =or=- milk chocolate
—–glaze—–
1 cup powdered sugar
3 tablespoons cocoa
2 tablespoons butter — melted
2 teaspoons vanilla
3 tablespoons water; hot — to 5 tbls

Generously grease and lightly flour a 10″ tube or Bundt pan. Prepare filling: set aside. In large mixer bowl, combine sugar, oil, and eggs; beat 1 minute at high speed. Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, scraping bowl occasionally. By hand, stir in nuts. Pour half of the batter in prepared pan. Carefully top with filling. Cover with remaining batter. Bake at 350: for 70-75 minutes, (cover with foil if it starts to get too brown) until top springs back when touched lightly in center. Cool upright in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle with glaze.

FILLING: In small bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in coconut and chocolate pieces.

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Refrigerator Mocha Torte *

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
2 eggs
1/2 cup powdered sugar
8 ounces semi sweet chocolate squares
2 tablespoons milk
2 teaspoons instant coffee powder
25 graham crackers

Cream butter with eggs and powdered sugar, whipping until light and fluffy. In top of double boiler, melt chocolate over hot water. Blend in the milk and coffee powder, stirring well until blended. Fold into egg mix. If mix is to thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold. Line a 9×5″ loaf pan with plastic wrap. Spread 1/4″ layer of chocolate mix on the bottom of pan. Top with a layer of graham crackers. Spread 1/4″ of chocolate mix. Repeat this process 5 times. Spread remaining chocolate mix over top and sides. Wrap and chill for 2 hours or more until firm. To serve; remove torte from pan. Peel off plastic wrap. Smooth surface with knife dipped in hot water. Place on serving plate. Slices best after it has been at room temperature for 30 minutes.

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Red Devil’s Food

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
4 Tbsp — butter
1 cup sugar
2 Eggs — well beaten
1/2 cup sour milk
1/2 cup boiling water
2 Squares Baker’s Unsweetened Chocolate — melted
1 teaspoon soda
1 teaspoon vanilla

Sift flour once, measure, add baking powder and salt, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add eggs and beat vigorously.

Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Add water to chocolate, mixing quickly.

Add soda and stir until thick. Cool slightly. Add to cake batter, mixing thoroughly.

Add vanilla.

Bake in two greased 9 inch layer pans in moderate oven (350 degrees) 25 minutes.

Put layers together and cover top and sides of cake with Seven Minute or Sea Foam Seven Minute Frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Potato Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter
2 cups sugar
4 Egg yolks
1 cup potatoes
2 cups flour
3 teaspoons baking powder
1 pound walnuts — chopped
2 tablespoons cinnamon
1/2 cup milk
2 ounces chocolate
10 teaspoons cocoa
1 cup nuts — chopped
4 Egg whites

Mix all ingredients and bake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Peanut Butter-Chocolate Cupcakes

Recipe By :
Serving Size : 3 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Water
2 Tablespoons Sugar
2 Tablespoons Peanut Butter
2 Tablespoons Vegetable Oil
1 Egg
3/4 Cup Bisquick. Baking Mix
1/2 Square Semisweet Chocolate
1 1/2 Teaspoons Butter Or Margarine
1/4 Cup Powdered Sugar
1/4 Teaspoon Vanilla
1 Teaspoon Hot Water — to 3 teaspons
1/3 Cup Peanuts — chopped

Place paper liners in 6 oz. custard cups arranged in circle on 12″ microwaveproof plate or in 6 microwave muffin cups.

Mix water, granulated sugar, peanut butter, oil and egg thoroughly. Stir in baking mix until well blended.

Fill muffin cups about 3/4 full.

Microwave uncovered on high (100%) 1 minute; rotate plate 1/2 turn. Microwave until tops spring back when touched lightly and are no longer doughy, 30 to 90 seconds longer. Remove from cups; cool.

Microwave chocolate and margarine uncovered until chocolate can be stirred smooth, 1 to 2 minutes. Stir in powdered sugar, vanilla and hot water.

Spread about 1 tsp. chocolate mixture on each cupcake; dip into peanuts.

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One Bowl Honey Cake

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
3 cups sifted flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon nutmeg
1 cup honey
1 cup strong coffee — cooled
3/4 cup oil
1 teaspoon vanilla
3 eggs
1/2 cup chocolate chips
1/2 cup nuts — chopped

Sift all dry ingredients into large bowl. Make a well and add all liquid ingredients. Mix together thoroughly and add chips and nuts. Bake at 350: for 45-60 minutes in a well-greased tube pan.

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Mystery Cake

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 square bitter chocolate
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup white sugar
4 tablespoons cocoa
1 cup coffee; strong — cold

Melt chocolate and butter together add 3/4 c sugar, flour, baking powder and salt and blend well. Combine milk and vanilla. Add and mix well. Pour into greased pan and combine white and brown sugar and cocoa and sprinkle over batter. Pour coffee over top. Bake at 350: for 40 minutes. Serve warm or cold with whipped cream.

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Moist Devil’s Food Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup shortening
2 cups sugar
2 Eggs
1/2 cup cocoa
2 1/4 cups sifted cake flour
1 cup buttermilk
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons vanilla
1 cup hot water

Cream shortening, add sugar gradually and cream thoroughly.

Add eggs and vanilla and mix.

Sift together flour, cocoa, soda and salt.

Add dry ingredients to creamed mixture alternately with buttermilk.

Add hot water last.

Place in layer pans.,

Place in preheated 400 degree oven; reduce heat to 375 degrees and bake 2\30 minutes.

Frost with a chocolate frosting of your choice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Wine Cake

Recipe By : Katie Lewis
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package cake mix — white or yellow
1 package jello pudding — any flavor,
— chocolate is very
— good
3/4 cup oil
3/4 cup Gallo Sherry wine
4 Eggs

Mix all ingredients together.

Bake in tube pan at 350 degrees for 35 to 40 minutes

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Turtle Cake

Recipe By : Mary Winn
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box German chocolate cake mix
3/4 cup melted margarine
1/4 cup evaporated milk
1 Bag — (14 oz.) caramels
1 cup chopped pecans
1 cup chocolate chips

Mix cake mix according to package directions.

Pour half of the batter into 13×9 inch floured and greased pan.

Bake 15 minutes at 350 degrees.

Melt caramels with milk and butter.

Pour over cake, sprinkle pecans and chocolate chips.

Pour remaining cake batter over top.

Bake 20 minutes more at 350 degrees.

May be frosted.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Tender Fudge Layer Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup butter or margarine — softened
1 1/3 cups sugar
2 Eggs
1 teaspoon vanilla
2 ounces unsweetened chocolate — melted and cooled
1 cup ice water
Chocolate Frosting of choice — see recipe
Walnuts halves — optional

Stir together flour, baking soda and salt; set aside.

In large bowl of mixer cream butter, sugar, eggs and vanilla at high speed until fluffy, about 5 minutes, scraping bowl occasionally.

Stir in chocolate.

Using low speed, stir in flour mixture alternately with water, blending well after each addition.

Pour into 2 greased and waxed-paper-lined 8″ layer-cake pans.

Bake in preheated 350 degree oven about 30 minutes or until pick inserted in center comes out clean.

Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool.

Frost with chocolate frosting and decorate with walnut halves.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Sweet Chocolate Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups unsifted all-purpose — or cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup buttermilk
1 teaspoon vanilla
2 Eggs
4 ounces Baker’s German Brand sweet chocolate — melted
Coconut-Pecan Frosting — see recipe

Mix flour with sugar, soda, baking powder and salt.

Stir butter to soften. Add flour mixture, buttermilk, vanilla, eggs, and chocolate. Blend. Then beat 3 minutes at medium speed of electric mixer, scrapping bowl frequently.

Pour into 2 well-greased and floured 9″ layer pans.

Bake at 350 degrees for about 35 minutes, or until cake tester comes out clean.

Cool cake in pans 15 minutes; then remove from pans. Finish cooling on rack.

Spread frosting between layers and over top.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Sour Cream Pound Cake #2

Recipe By : Geraldine Gilbert, Beech Island, SC
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups all-purpose flour
3 cups sugar
1 cup butter
7 eggs
8 ounces sour cream
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract

Mix sugar and Crisco well and add 1 egg at a time, beating after each egg. Sift flour and add rest of ingredients.

Bake in 300 oven for 1 hour and 45 minutes or until done.

Cool about 15 minutes. Use knife to go around inside of cake and outside of cake. turn out on plate, turn over on another plate. Very Good.

Note: For Chocolate pound cake add 1 cup coco and 2 teaspoons baking powder.

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Sour Cream Chocolate Layer Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cake flour
1 1/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1/2 cup butter or margarine — softened
2 Eggs
2 ounces unsweetened chocolate — melted and cooled
1/4 cup hot water
1 1/2 teaspoons vanilla
Chocolate Cream Filling — see recipe
Chocolate and Cream-Cheese Frosting — see recipe
Chopped pecans

In large bowl of mixer stir together flour, sugar, soda and salt.

Add sour cream, butter and eggs.

Beat at low speed just until blended. Then beat at medium speed 2 minutes, scraping bowl occasionally.

At low speed stir in chocolate.

Add water and beat at medium speed 2 minutes more, scraping bowl occasionally.

Stir in vanilla.

Pour into 2 greased and waxed-paper-lined 8″ layer-cake pans.

Bake in preheated 350 degree oven about 25 to 30 minutes or until pick inserted in center comes out clean.

Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool.

Fill layers with chocolate cream filling or your favorite.

Frost top and sides with Chocolate and Cream-Cheese Frosting or your own favorite.

Decorate with pecans.

Makes 8 to 10 servings.

NOTE: Cover and store any leftover cake with cream filling in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Sour Cream Chocolate Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 cups sugar
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 1/4 teaspoons soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 Eggs
4 ounces melted unsweetened chocolate — cool
Sour Cream Chocolate Frosting — see recipe

Heat oven to 350 degrees.

Grease and flour oblong pan, 13x9x2 inches, or two 9″ or three 8″ round layer pans.

Measure all ingredients except frosting into large mixer bowl.

Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally.

Pour into pan(s).

Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until top springs back when touched lightly with finger. Cool.

Frost with Sour Cream Chocolate frosting or other frosting of your choice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Moist Chocolate Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package chocolate cake mix — with pudding in the
— mix
1 cup Hellmann’s Real Mayonnaise
1 cup water
3 Eggs

Grease and flour 2 (9″) layer cake pans.

Combine all ingredients; blend until moistened.

Beat as cake mix package directs.

Pour into prepared pans.

Bake in 350 degree oven 30 to 35 minutes or until cake pulls away from sides of pans and springs back when touched lightly in center.

Cool in pans 10 minutes. Remove; cool on wire racks.

Fill and frost as desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Mocha Macadamia Decadence

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–cake—–
3 ounces bittersweet or semisweet — chocolate; chopped
1 ounce unsweetened chocolate — chop
3/4 cup macadamia nuts
1/3 cup all purpose flour
1/2 cup unsalted butter — room temp
2/3 cup sugar
3 large eggs
2 tablespoons cognac or brandy
2 teaspoons granulated instant espresso — or coffee
1 teaspoon vanilla extract
—–glaze—–
1/4 cup whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet or semisweet — chocolate; finely ch

FOR CAKE: Preheat oven to 350:. Butter 8″ round cake pan with 2″ sides. Line bottom of pan with parchment. Stir chopped chocolates in top of Double boiler over simmering water until melted and smooth. Cool slightly. Process macadamia nuts and flour in processor until nuts are finely ground. Transfer nut mixture to small bowl. Do not clean processor. Add butter and sugar to processor and blend using on/off turns until mixture is smooth. Add eggs, Cognac, instant espresso (or coffee) and vanilla and process until smooth. Add melted chocolate and process until just combined. Add nut mixture and process using on/off turns until mixture is just combined. Transfer batter to prepared pan. Smooth top with spatula. Bake until toothpick inserted halfway between edge and center of cake comes out clean, about 40 minutes. Cool cake in pan on rack 30 minutes. Invert cake onto rack; remove parchment and cool.

FOR GLAZE: Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in corn syrup. Let glaze stand until cool enough to spread, about 20 minutes. Transfer cake to rack. Spread glaze over top and sides of cake. Refrigerate until set. Transfer cake to platter. Let stand at room temperature 1 hour before serving.

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Mocha Ice Cream Cake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces ladyfingers
1/2 gallon coffee ice cream — softened
1 quart chocolate ice cream — soften
2 tablespoons instant coffee granules
1/2 cup coffee flavored liqueur
6 toffee bars — crushed
chocolate sauce
1 cup heavy cream — whipped

Line ladyfingers around side of 9″ springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediately upon removing from freezer.

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Mocha Fudge Cake

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package butter fudge cake mix
1 cup hot fudge ice cream topping
1 teaspoon folger’s instant coffee
4 cups cool whip

Preheat oven to 375:. Grease and flour two 9″ round pans. Prepare, bake, and cool cake following package directions For filling, combine hot fudge topping and coffee crystal; in medium saucepan. Heat until coffee crystal are dissolved. Cool. Fold 2 cups whipped topping into fudge topping mixture. Refrigerate 30 minutes. Place one cake layer on serving plate. Spread with 1 cup filling. Top with second cake layer. Add remaining 2 cups whipped topping to remaining filling. Frost top and sides of cake with topping mixture. Tip: Garnish with chocolate curls, coated coffee beans, or grated chocolate.

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Mocha Bundt Cake

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package white cake mix
1 package instant chocolate pudding
4 eggs
1 cup oil
2/3 cup vodka
1/4 cup coffee liqueur
1/4 cup powdered sugar

Preheat oven to 350:. Grease and flour bundt cake pan, shaking out excess. Combine first 7 ingredients in large bowl and beat thoroughly. Pour into pan. Bake until tester inserted in center comes out clean, about 50-60 mins. Let cool 5 minutes in pan, then invert onto rack. Blend 1/4 cup coffee liqueur with powdered sugar in small bowl until smooth. Drizzle evenly over warm cake.

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Mix-Easy Pan Chocolate Cake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup oil
2 ounces unsweetened chocolate
3/4 cup water
1 cup sugar
1 Egg
1 1/4 cups flour
1/2 teaspoon vanilla
6 ounces semisweet chocolate pieces
1/3 cup chopped nuts
Whipped cream — optional

Preheat oven to 350 degrees.

Heat oil and unsweetened chocolate in 8x8x2 inch baking pan in oven until chocolate is melted, about 4 minutes.

Add water, sugar, egg, flour, salt, baking soda and vanilla.

Beat with fork until smooth and creamy, about 1 minute.

Scrape pan with rubber spatula and spread evenly in pan.

Sprinkle with semisweet chocolate and nuts.

Bake 40 minutes or until pick inserted in center comes out clean.

Cool.

Serve with whipped cream if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Maple Brickle Nut Torte **

Recipe By :
Serving Size : 16 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–cake—–
1 package butter recipe cake mix
3 eggs
1 teaspoon maple extract
1/4 cup margarine or butter — softend
1 cup water
3/4 cup walnuts — chopped finely
—–filling—–
1 tablespoon instant chocolate flavor — drink mix
1 teaspoon instant coffee
2 tablespoons water — hot
1 3/4 cups powdered sugar
1/4 cup heath bit’s of brickle
1/3 cup margarine or butter — soften
—–frosting—–
8 ounces cool whip — thawed
1/2 cup powdered sugar
walnuts — whole or halves

Grease and flour two 8″ or 9″ round cake pans. In large bowl, blend all cake ingredients, except nuts, until moistened. Beat 2 minutes at high speed; fold in nuts. Pour batter into prepared pans. Bake 9″ layers for 30-40 minutes; 8″ layers for 35-45 minutes, at 325:. Cool 15 minutes in pans; loosen sides and remove from pans. Cool completely. In a small bowl, dissolve drink mix and instant coffee in hot water. Add powdered sugar, Bit’s of Brickle and margarine; beat until fluffy. Slice cooled cake into 4 layers; gently spread 1/3 filling between each layer. Frosting: In small bowl, combine Cool Whip and powdered sugar. Frost top and sides of cake. Garnish cake with whole or halves walnuts. Refrigerate cake for at least 2 hours.

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Jamocha Rum ‘n Butter Cake

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package devils food cake mix — with pudding
1 tablespoon instant coffee
1/2 cup water
1/2 cup sugar
2 tablespoons butter
1/2 cup rum
—–frosting—–
1 package chocolate fudge — frosting mix
1 tablespoon instant coffee powder
2 cups whipping cream
1 large hershey bar

Add coffee powder to cake mix, and bake according to directions on package in 13×9″ pan. While cake bakes, combine water, sugar, butter and rum in a small pan. Heat until sugar is dissolved and butter melted. Spoon over hot cake until all liquid is absorbed. Cool cake completely before frosting. Combine frosting mix, coffee powder, and whipping cream in mixing bowl. Chill 15″ in refrigerator. Beat until thickened. Top cake with mixture and garnish with shaved Hershey bar.

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Cream Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 Eggs — well beaten
1 1/4 cups heavy cream
1 teaspoon vanilla

Sift flour once, measure, add baking powder and salt, and sift together three times.

Add sugar gradually to eggs, and beat well.

Add flour, alternately with cream, a small amount at a time. Beat after each addition until smooth.

Add vanilla.

Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes.

Spread Chocolate Butter Frosting on top and sides of cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Crazy Chocolate Cake

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 cups sugar
1 cup cocoa
1 teaspoon salt
1/2 cup butter — softened
2 teaspoons baking soda
2 cups instant coffee — boiling
2 teaspoons vanilla
2 eggs
1/2 teaspoon baking powder
—–frosting—–
2 cups heavy cream
1/2 cup sugar
4 tablespoons cocoa
1 teaspoon vanilla

FOR CAKE: Mix together flour, sugar, cocoa, salt; make well in center. Blend together butter, baking soda and boiling coffee. Add all together and beat by hand. Add vanilla and eggs and beat again. Add 1/2 tsp. baking powder and blend. Bake in two 9″ layer pans for 30 minutes at 325:. Cake will not test done but is! Cool on racks. FOR FROSTING: Combine all ingredients in a bowl and chill for 1 or 2 hours. Then whip at high speed until thick and creamy. Ice center and top. Refrigerate till ready to serve.

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Colorado Chocolate Cake

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
1 1/4 cups flour
1 teaspoon baking powder
1/8 teaspoon salt
1 ounce unsweetened chocolate square
2 teaspoons butter
1/4 cup milk
1 teaspoon vanilla
—–topping—–
1/2 cup brown sugar
1/2 cup white sugar
4 tablespoons cocoa
1 cup cold coffee

Sift dry ingredients together in a bowl. Melt chocolate and butter in a 9×9 dish and heat in microwave oven at FULL POWER 1 minute. Add dry ingredients alternately with milk to the chocolate-butter mixture, mixing all by hand. Add vanilla. Spread in 9″ square pan. Scatter topping ingredients on top of batter in order given. Microwave at FULL POWER 4-5 minutes. Let stand 10 minutes. Makes 1 cake. Microwave time: 4-5 minutes. Conventional range time: 30 minutes at 350:.

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Coffee Orange Fudge Cake *

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package german chocolate cake mix
8 ounces sour cream
1/2 cup cooking oil
1/2 cup water
4 eggs
4 ounces chocolate fudge pudding inst
1/4 cup coffee liqueur
2 tablespoons orange peel
1 teaspoon cinnamon
12 ounces semi-sweet chocolate chips
confectioners sugar (opt)

Grease and flour a 10″ fluted tube pan. In a large bowl, combine the cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides of bowl constantly. Beat on medium speed for 4 minutes. Stir in chocolate chips. Pour into prepared pan. Bake in 350: oven for 50-60 minutes or until tested done. Cool on wire rack. Remove from pan. Sprinkle with confectioners’ sugar if desired.

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Coffee Cream Cake

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 eggs — room temperature
1 cup sugar
1/2 teaspoon instant coffee powder
3 tablespoons water — boiling
1 teaspoon vanilla
1 cup all purpose flour — sifted
1 teaspoon baking powder
2 cups whipping cream
2 tablespoons sugar
1/4 cup coffee — very strong cold
2 tablespoons coffee liqueur
walnut; chopped — toasted
chocolate coffee beans

Preheat oven to 350:. Separate eggs. Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10″ tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool. For frosting: Whip cream with 2 tablespoons sugar until soft peaks form. Add coffee and liqueur and beat until stiff. Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired). Chill until whipped cream is slightly firm. Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before serving.

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Coffee Almond Ice Cream Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups chocolate wafer crumbs (about 30 cookies)
1/4 cup unsalted butter — melted
1 1/2 pints coffee ice cream — slightly
softened
1 1/2 cups heavy cream — well chilled
1 teaspoon vanilla
1 1/2 cups amaretti — crushed
1/2 cup almonds; sliced — toasted
dark chocolate sauce

In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1″ up the sides of a lightly oiled 8″, 2-1/2″ deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce.

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Chocolate-Oatmeal Cupcakes

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Cup Butter — softened
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
3 Unsweetened Chocolate Squares — melted and cooled
2/3 Cup Buttermilk
1/2 Cup Rolled Oats — quick cooking
Frosting

Stir together flour, baking powder, baking soda and salt; set aside.

Cream butter, granulated sugar, eggs and vanilla until fluffy.

Stir in chocolate until well blended.

Stir in flour mixture, alternately with buttermilk until well blended.

Stir in oats.

Place sixteen 1 1/2″ paper baking cups on cookie sheet and fill cups with batter.

Bake in preheated 375 degree oven 12 minutes or until pick inserted in center comes out clean.

Cool, frost each with 1 Tbsp. frosting and nuts if desired.

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Chocolate-Lemon Loaf

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 cup butter or margarine — softened
1 cup packed brown sugar
1/2 teaspoon salt
3 Eggs
9 ounces semisweet chocolate — grated, see note
Grated peel of 1 lemon
1/2 cup sour cream

Stir together flour and baking soda; set aside.

Cream butter, sugar and salt until fluffy.

Beat in eggs one at a time until well blended.

Stir in chocolate and lemon peel.

Stir in flour mixture alternately with sour cream until well blended.

Pour into greased and floured 9x5x3 inch loaf pan.

Bake in preheated 350 degree oven 60 minutes or until pick inserted in center comes out clean.

Cool pan on rack 10 minutes, then turn out on rack top side up to cool.

NOTE: To grate chocolate break in pieces and grate in blender or rotary grater.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

– – – – – – – – – – – – – – – – – – –

Better-Than-Sex Cake #1

Recipe By : Brian K. Adams of Forth Worth
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Semisweet Chocolate Chips — or to taste
1 Package Chocolate Butter Cake Mix
4 Eggs
1/2 Cup Vegetable Oil
1/4 Cup Water
1 package Chocolate Pudding Mix — instant
1 Cup Chopped Nuts — pecans or walnuts

Coat chocolate chips and nuts with small amount of cake mix. Mix remaining ingredients and fold in chocolate chips and nuts.

Bake in preheated 350 degrees oven for 50 minutes in greased and floured tube pan.

Cool and frost.

FROSTING:
1 Lb. box powder sugar
3/4 Stick soft butter
1 Tsp. vanilla
3 Squares unsweetened baking chocolate, melted
1 Pkg. (3 oz.) cream cheese
Milk or cold coffee, optional

Mix all ingredients until smooth using a small amount of milk or coffee to blend to spreading consistency.

Fort Worth Star-Telegram
March 1989

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NOTES : Possum Kingdom Lake Cookbook

20 Minute Chocolate Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Sticks Butter
2 Cups Sugar
4 1/2 Tablespoons Cocoa
1/2 Tablespoon Hot Water
1 Teaspoon Baking Soda
2 Cups Flour
2 Eggs
1/2 Cup Buttermilk
1 Teaspoon Vanilla

Bake in sheet pan.

Mix all ingredients well.

Bake 20 minutes.

Frost cake with Boil Icing. (See recipe in glazing and icing section)

– – – – – – – – – – – – – – – – – – –

Almond Fudge Ring Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Almonds — sliced
3 Cups Bisquick. Baking Mix
2/3 Cup Sugar
1/4 Cup Shortening
1 Cup Milk
2 Teaspoons Vanilla
1/2 Teaspoon Almond Extract
2 Eggs
4 Semisweet Chocolate Square — melted, cooled
Chocolate Glaze — if desired

Heat oven to 350 degrees.

Generously grease 9 cup bundt cake pan; coat with almonds.

Beat remaining ingredients except glaze in large bowl, on low speed, scraping bowl constantly, 30 seconds.

Beat on medium speed, scraping bowl occasionally, 4 minutes.

Pour into pan.

Bake until wooden pick inserted near center comes out clean, 35 to 40 minutes; cool 5 minutes.

Invert on wire rack or heatproof serving plate; remove pan.

Cool cake completely.

Spread top with Chocolate glaze (see glazes and icing recipe section), allowing some to drizzle down side.

– – – – – – – – – – – – – – – – – – –

Almost Better Than Sex Cake

Recipe By : Sue Klapper
Serving Size : 16 Preparation Time : 0:35
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 german chocolate cake mix
1 cup semisweet chocolate chips
1 14 oz. can sweetened condensed milk
caramel topping
12 ounces cool whip
3 heath bars — crushed

Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

– – – – – – – – – – – – – – – – – – –

Ambrosia Cake

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box White Cake Mix
2 Boxes Orange Gelatin Powder
1 Cup Boiling Water
4 Eggs
3/4 Cup Salad Oil
Frosting:
1 Can Crushed Pineapple
1 Box Powdered Sugar
5 Sections Mandarin Oranges
1 Maraschino Cherry
Coconut

Dissolve gelatin in hot water. Cool a few minutes.

Add gelatin to cake mix with all other ingredients. Mix about 2 minutes on medium speed.

Pour into greased and floured 13 x 9 x 2 1/2 inch pan.

Bake at 350 degrees for 30 to 45 minutes.

FROSTING:

Combine, pineapple with powdered sugar. Mix well and spread on hot cake.

Sprinkle coconut over pineapple.

Decorate top with five mandarin orange sections in a circle with a maraschino cherry in the center.

– – – – – – – – – – – – – – – – – – –

Arnold’s Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box yellow cake mix — Duncan Hines
1 can orange slices — juice and all
1/2 cup oil
4 eggs
***Topping***
9 ounces Cool Whip.
1 large crushed pineapple — large can, drained
1 box — instant vanilla pudding

For cake: Mix first four ingredients well. Pour in 3 greased and floured cake pans or 1 large rectangle cake pan. Bake 40 to 50 minutes at 350 degrees, or until done. Cool cake.

For Topping: Mix topping ingredients together until well blended. Spread between layers and use rest for top.

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African Banana Peanut Cake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup butter or margarine — softened
3/4 cup sugar
2 eggs
4 large bananas — very ripe (peeled, a
1 cup salted peanuts — coarsely chopped

Combine flour, baking powder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs.

Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape into well-greased 9″ W 5″ loaf pan; sprinkle top evenly with remaining chopped peanuts.

Bake in 350: degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.

Yields – 4 cups or 6 to 8 servings.

Cuisine:
“African”
Source:
“Turbana Corporation”
S(Internet address):
“http://www.turbana.com/index.html”
Yield:
“4 Cups”

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Any Fruit Coffee Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cup Fruit
1 Cup Water
2 Tablespoon Lemon juice
1 1/4 Cup Sugar
1/3 Cup Cornstarch
3 Cup All-purpose flour
1 Cup Sugar
1 Tablespoon Baking powder
1 Teaspoon Salt
1 Teaspoon Ground cinnamon
1/4 Teaspoon Mace
1 Cup Butter
2 Eggs — Slightly beaten
1 Cup Milk
1 Teaspoon Vanilla
1/2 Cup Sugar
1/2 Cup All-purpose flour
1/4 Cup Butter
1/2 Cup Walnuts — Chopped

Preheat oven to 350 degrees.

In a saucepan, combine choice of fruit and the water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice.

Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cool.

In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace.

Cut in the 1 cup butter until mixture resembles fine crumbs.

Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended.

Spread half of the batter into a greased 9×13 baking pan or two 8×8 baking pans. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible.

Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts.

Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9×13 pan or 40-45 minutes for the two 8×8 pans, or until cake tests done. Cool.

– – – – – – – – – – – – – – – – – – –

NOTES : Recipe By: Better Homes and Gardens Cookboo

Cherry Almond Christmas Wreath

Recipe By :
Serving Size : 18 Preparation Time : 0:00
Categories : Fleischmann’s Yeast Holiday
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
3 tablespoons sugar
1 package Fleischmann’s. Active Dry or Rapid Rise
Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup dairy sour cream
1/4 cup butter or margarine
1 egg
1/2 cup chopped red candied cherries
ALMOND FILLING
1/2 cup almond paste (5 ounces)
1 egg white
1/2 cup blanched almonds — toasted
ICING
1 cup confectioner’s sugar
2 tablespoons milk
1/4 teaspoon almond extract

In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt.
Heat water, sour cream and butter until very warm (120: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
Prepare Almond Filling: Combine almond paste with 1 egg white. Beat with fork until blended. Stir in chopped, blanched almonds, toasted.
Punch dough down. On lightly floured surface, roll dough to 9- W 16-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place ring, seam side down, on greased baking sheet. With sharp knife, cut slits, 3/4 through dough, at 1-inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375:F for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Frost with Almond Icing.
____________________

Almond Icing: In small bowl combine confectioners’ sugar with milk and almond extract. Beat with fork until smooth.

Source:
“Fleischmann’s Yeast”
S(Internet address):
“http://www.breadworld.com/index.html”
Yield:
“1 Coffee Cake”

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Flourless Chocolate Cake

Recipe By : Gordon Restaurant, Chicago
Serving Size : 8 Preparation Time : 1:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces bittersweet chocolate
6 ounces butter
1 1/2 ounces cocoa
10 large eggs — separate out yolks
4 1/2 ounces granulated sugar
1 sheet parchment paper

Preheat your oven to 350 degrees.

Butter and cut parchment paper to fit a 10-inch cake pan that has straight sides. Take a 4-inch piece of parchment and wrap it around the inside of the pan, forming a collar. Butter and flour the pan.

Melt the chocolate and butter together, then add the cocoa. Set aside.

Whip whites and 4-1/2 ounces of sugar until it peaks easily. Add egg yolks to the chocolate mixture and then gently fold in the egg white mixture.

Pour mixture into the baking pan and bake in center of oven at 350 degrees for 40-45 minutes. Center should be slightly wet.

Take out of oven and remove parchment and invert onto a plate or 10-inch cake round.
Let cool before cutting. Do not refrigerate.

– – – – – – – – – – – – – – – – – – –

Suggested Wine: French Sautirne; Calif. Black Muscat
NOTES : Parchment paper can be purchased at gourmet shops and at some hardware stores

Black Magic Cake

Recipe By :
Serving Size : 16 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour; unbleached — sifted
2 cups sugar
3/4 cup cocoa — baking
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 cup coffee; black — strong
1 cup buttermilk
1 teaspoon vanilla extract
—–hundred dollar frosting—–
1/4 cup butter or regular margarine
3 ounces semisweet chocolate — 3 blocks
1 large egg
2 cups confectioners’ sugar
1 tablespoon vanilla
1 tablespoon lemon juice
1 cup walnuts — chopped

Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13×9″ baking pan. Bake in preheated 350: oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares.

HUNDRED DOLLAR FROSTING: Combine butter and semisweet chocolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners’ sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.

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Baltimore Peach Cake

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Cakes Fruits
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Butter — softened
1 cup Sugar
2 1/2 cups Flour
3 teaspoons Baking Powder
1 1/2 cups Milk
3/4 cup Sugar
Mixed with
2 teaspoons Cinnamon
5 large Peaches — peeled and sliced
2 tablespoons Butter — melted

Preheat oven to 350.
With electric mixer, blend first five ingredients. Spread in greased and floured 15×10″ jelly roll pan, or 13×9″ plus one 8″ cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8″ cake pan – use 13×9″ pan only.)

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Holiday Cream Cheese Pound Cake

Recipe By :
Serving Size : 24 Preparation Time : 0:35
Categories : Dessert
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 POUND CAKE
1 1/2 packages (12 ounces) cream cheese — softened
16 tablespoons (2 sticks) unsalted butter — softened
3 cups granulated sugar — divided
6 eggs — separated
3 cups cake flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup coarsely chopped glaceed mixed fruit
2/3 cup chopped toasted pecans
CREAM CHEESE GLAZE
1/4 (2 ounce) pa cream cheese — softened
1 cup powdered sugar
1 teaspoon (1 to 2) lemon juice or milk
GARNISHES
Glaceed fruit (i.e. cherries and pineapple — halved, optional
Pecan halves

For Pound Cake Beat cream cheese and butter in large bowl until smooth; gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating until light and fluffy after each addition. Mix in flour, salt and vanilla.

Using clean beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1/2-cup sugar and beat to stiff peaks. Stir 1/4 of the egg whites into batter. Fold batter into remaining egg whites. Fold in chopped glaceed fruit and pecans. Pour batter into greased and floured 12-cup fluted cake pan.

Bake at 325 until toothpick inserted in center of cake comes out clean, about 1-1/2 hours. Cool on wire rack for 20 minutes. Invert cake onto wire rack and cool completely.

For Cream Cheese Glaze Beat cream cheese, sugar and enough lemon juice to make glaze consistency.

To assemble, drizzle cake with Cream Cheese Glaze and garnish with glaceed cherries and pecans. Refrigerate cake. Let stand at room temperature 1 to 1-1/2 hours before serving.

Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”
T(Cook Time):
“1:30”

– – – – – – – – – – – – – – – – – – –

Chocolate Hazelnut Cake with Dried Cherries

Recipe By :
Serving Size : 50 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup hazelnuts
1 cup Dried cherries — Chopped
3/4 cup Grand Marnier
3 Tablespoons Grand Marnier
15 ounces bittersweet chocolate — chopped
1 2/3 cups sugar
2 Tablespoons sugar
5 large eggs — separated
1 teaspoon vanilla extract
1 1/8 cups flour
14 ounces butter — Room tempeture
2/3 cup water

Heat oven to 350 degrees. Butter 1/2 sheet pan cover with parchment paper and butter paper.
Toast Hazelnuts for about 15 minutes and then in cloth to remove skins. Chop nuts to make a 1/2 cup save remaining for garnish .
Soak cherries in hot water then chop. Place in a bowl and add 3 T grand marnier. Melt 6 oz chocolate in a double boiler, stirring occasionally, until smooth. Let cool.
Cream 6 oz butter and 1 cup sugar until fluffy about 5 minutes. Beat in yolks one at a time. beat in the cherries in cognac and the vanilla. Add flour and ground nuts and mix until well combined. Gently stir in the melted chocolate.
Beat egg whites on medium speed until they mound slightly. Increase the speed to high and gradually beat in the 2 T of sugar. Continue beating until the whites hold soft peaks when the beaters are lifted.
Fold in a third of the beaten egg whites into the cake batter to lighten it; then fold in the remaining Whites until just combined. Pour batter into the prepared pan and smooth the top.
Bake the cake in the middle of the oven until the center springs back when lightly pressed with a finger, 35 to 40 minute. cool in the pan on a rack.
Meanwhile for the Brandy syrup put the remaining 2/3 cup sugar and the water in a small sauce pan. Bring to a boil, stirring. Boil for 30 seconds. Pour the mixture into a and let cool. when cool stir in the remaining 1/3 cup cognac.
For the chocolate glaze melt 9 oz chocolate with the remaining 8 oz of butter in a double boiler.
Unmold the cake onto upside down sheet pan leaving the cake inverted. Brush the top and the sides of the cake with the syrup. Pour the glaze over the cake and spear evenly. Chill until set.
Cut out 1 inch circles and garnish with chopped hazel nuts.

Yield:
“1 piece”

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Angel Food Cake and Marinated Peaches

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Cakes Desserts
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups peeled, sliced fresh peaches
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/4 cup peach schnapps
1 angel food cake

Combine first 4 ingredients in a bowl; toss lightly. Cover and marinate in refrigerator 30 minutes to 4 hours. Serve over angel food cake.

Serving Size: 1/2 cup peach mixture and 1 slice cake

Source:
“Cooking Light, June 1997, p.145”
Copyright:
“) Cooking Light”

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Cinnamon Breakfast Cake

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cup Flour
4 Tablespoons Brown sugar
4 Teaspoons Baking powder
4 Tablespoons Shortening
1/2 Teaspoon Salt
1 Egg — Well beaten
1/4 Cup Seedless raisins
1/2 Cup Milk
2 Tablespoons Sugar
1 Tablespoon Butter — Melted
1 Teaspoon Cinnamon substitute

Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured cake tin.

Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in hot oven (435 F) 20-25 minutes.

– – – – – – – – – – – – – – – – – – –

NOTES : Mrs. Murray Nevin, Stoneboro, PA

Chocolate Mint Layer Cake

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Cakes/choc. Candies
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Nestles Mint-Chocolate Chips
1 1/4 cups Water — divided
2 1/4 cups Unbleached Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 cups Brown Sugar — firmly packed
1/2 cup Butter — softened
3 large Eggs

CAKE:
Preheat oven to 375 degrees F.

In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.

In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.

CHOCOLATE-MINT FROSTING:
Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners’ sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)

GARNISHES:
Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.

– – – – – – – – – – – – – – – – – – –

Almond Cakes

Recipe By :
Serving Size : 28 Preparation Time : 0:00
Categories : Cooking Light 1994 Desserts
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup blanched almonds
1 1/3 cups sugar
1 cup all-purpose flour
1 teaspoon rose water — (optional)
3 egg whites
Vegetable cooking spray

Place almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray.

Bake at 325 degrees for 28 minutes or until crisp on the outside and soft on the inside; cool on racks.

(serving size: 1 cookie)

Source:
“Cooking Light, Nov/Dec 1994, page 105”
Copyright:
“) Cooking Light”
Yield:
“28 cookies”

– – – – – – – – – – – – – – – – – – –

NOTES : The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative

Apple Cake With Icing

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large eggs
1 1/2 cups oil
2 cups sugar
3 cups flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla
1 cup pecans
3 cups cored, peeled, diced apples
FOR ICING:
1 cup packed brown sugar
1/4 cup milk
4 ounces (one cube) margarine

Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake.

– – – – – – – – – – – – – – – – – – –

Coffee Coffeecake With Espresso Glaze

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
——-CAKE——-
2 Cup Flour
1 Teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
3/4 Cup Unsalted butter — softened
1 Cup Sugar
2 Large Eggs
2 Teaspoon Vanilla
1 Cup Sour cream
2 Tablespoon Instant espresso dissolved in….
1 Tablespoon Hot water
———-GLAZE———-
3 Tablespoon Strong brewed coffee
1 1/2 Teaspoon Instant espresso powder
3/4 Cup Confectioner’s sugar

Into a bowl, sift together the flour, baking powder, soda, and salt.

In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy.

Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.

Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined.

Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly.

Bake the cake in the middle of a preheated 350F oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely.

In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the confectioners. sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency.

Pour the glaze over the coffeecake and let the cake stand for 10 minutes or
until the glaze has set. Serve warm.

– – – – – – – – – – – – – – – – – – –

NOTES : A 1989 Gourmet Mag. favorit

Golden Gate Carrot Cake

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Dessert
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 8 ounces small can crushed pineapple — well drained
4 cups (4-6) grated carrots
1 cup chopped walnuts
11 cup grated coconut
1 1/2 cups golden raisins — coarsely chopped
BUTTERMILK GLAZE
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 cup (1 cube) butter or margarine
1 teaspoon vanilla

Buttermilk Glaze: Mix sugar, soda, buttermilk, corn syrup and butter in saucepan. Bring to a boil and boil 5 minutes. Remove from heat and add vanilla.

Sift first four ingredients together. Beat eggs; add oil, buttermilk, sugar and vanilla. Blend well. Add to dry ingredients, mixing thoroughly. Stir in pineapple, carrots, nuts, coconut and raisins.

Pour into greased and floured 13 x 9-inch pan. Bake at 350 degrees for 55 minutes, or until toothpick inserted in center comes out clean. Slowly pour glaze over hot cake until it is absorbed.

Source:
“California Raisin Marketing Association”
S(Internet address):
“http://www.calraisins.org/”

– – – – – – – – – – – – – – – – – – –

Filled Berlin Doughnuts (Bismarks)

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Breads Desserts
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Active Dry Yeast
OR
1 tablespoon Bulk Active Dry Yeast
1/4 cup Warm Water — (110-115 Deg F)
1/2 cup Sugar
1 teaspoon Salt
1/3 cup Butter OR Regular Margarine
1 tablespoon Orange Juice
2 teaspoons Rum Extract
1 cup Milk — scalded
Unbleached Flour — up to 4 cups
2 large Eggs — well beaten
Fat For Deep Frying — heated to 375
degrees F
Jam OR Jelly

Soften the yeast in the warm water and let stand for 5 minutes or until it “blooms” or proofs.
Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm.
When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT dough (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes.
Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk.
Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes).
About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool.
Cut a slit through the center in the side of each doughnut. Force about 1/2 teaspoon of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.

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