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Happy Baking!
Poor Man's Cake
Nest Cake
Strawberry Pudding Cake
Fudge Cake
Chocolate Cake
BLUEBERRY BUCKLE
CHERRY UPSIDE DOWN CAKE
EARTHQUAKE CAKE
Low
Fat Coconut Angel Food Cake with Mango Lime Sauce
Irish Coffee Cake
Coffee Crumb Cake
Coffee Chocolate Cake
Almond Cherry Bread In A
Jar
Brownie Cakes In Jars
Lemon Poppy seed Cake In
A Jar
Fruitcake In A Jar
Applesauce Cake Baked In
A Jar
Chocolate and Banana Cream
Cake
Daffodil Sponge Cake
Daffodil (Jonquil) Cake
1 1/2 cups sifted flour
3 Tbs. cocoa
1 tsp. soda
1 cup sugar
1/2 tsp. salt
5 Tbs. cooking oil
1 Tbs. vinegar
1 tsp. vanilla
1 cup cold water
Put sifted flour into sifter. Add cocoa, soda, sugar and salt; sift
into
9x9x2-inch cake pan. Make 3 grooves in dry mixture; into one pour
oil, into a second pour vinegar and vanilla into the third groove.
Pour
cold water over all. Beat with a spoon until it's nearly smooth and
you
can't see the flour. Bake at 350'F for 30 minutes. Frosting: Sift together
2
c. Confectioners' sugar and dash of salt. Add one teaspoon vanilla
and
enough cream to make the right spreading consistency.
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1 small box vanilla pudding, not instant
2 cups milk
1 box yellow cake mix
1 bag butterscotch morsels
Cook pudding and milk until it starts to boil. Add yellow cake mix to
pudding mixture. Pour into a 13x9 inch baking pan (Do not grease pan)
and
sprinkle with butterscotch morsels over top. Bake at 350 degrees for
30
minutes.
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Recipe By : Gourmet Cooking on a Shoestring
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient
-- Preparation Method
- -------- ------------ --------------------------------
1 package
frozen strawberries -- thawed
6 tablespoons
butter or margarine
1/2 cup
sugar
1
egg
1 3/4 cups
all-purpose flour -- sifted
1 teaspoon
baking soda
1/2 teaspoon
salt
1/2 teaspoon
nutmeg
1/2 cup
plain yogurt
1/4 cup
milk
Cream butter and sugar and beat until fluffy. Beat in egg. Sift
together flour, baking soda, salt, and nutmeg. Add to creamed mixture,
alternately with milk and yogurt, ending with dry ingredients. Pour
into 8" square cake pan. Spoon berries and juice over top. Bake at
350:F for 35 minutes. Serve warm with whipped cream.
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Recipe By : Southern Living 1998 Annual Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Chocolate
Desserts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
butter -- softened
2 cups
sugar
4 large
eggs
1 cup
all-purpose flour
1/4 cup
cocoa
1 teaspoon
vanilla extract
2 cups
{12 oz.} milk chocolate morsels or
semisweet chocolate morsels
1 cup
chopped pecans
Beat butter and sugar at medium speed with an electric mixer until creamy.
Add eggs, 1 at a time, beating until blended after each addition.
Stir together flour and cocoa; gradually add to butter mixture, beating
at
low speed just until blended after each addition. Stir in vanilla.
If
desired, fold in milk chocolate morsels and pecans.
Pour batter into a lightly greased 13 x 9 inch pan.
Bake at 350 degrees for 22 to 25 minutes or until a wooden toothpick
inserted in center comes out clean. Cool slightly in pan on a wire
rack. Cut
into squares, and serve warm.
YIELD: 24 squares
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2 cups flour
2 cups sugar
1 1/2 cups margarine
4 tablespoons cocoa
1 cup water
1/2 cup sour milk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
Combine flour and sugar. In a saucepan, put margarine, cocoa, and water.
Bring this to a boil. Combine with the flour and sugar mix. Add sour
milk,
baking soda, cinnamon, vanilla, and eggs. Mix well. Pour into a 9"
by 13"
pan. Bake at 375 degrees for 25 minutes or until done.
Frost as desired.
(Add 1/2 tablespoon vinegar to 1/2 cup fresh milk to sour it)
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1-1/2 cup flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/4 cup margarine, softened
1 egg
1/2 cup milk
3 cup fresh or frozen blueberries
Topping
1/3 cup flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 cup margarine
1/4 cup chopped walnuts
Grease and flour a 10" tube pan. In a small bowl, combine flour, baking
powder and salt; set aside. In a large bowl, beat sugar and margarine
until light and fluffy. Add egg; beat well. Alternately add dry
ingredients and milk to sugar mixture; beat well after each addition.
Spread of batter into pan; top with berries. Carefully
spread with
remaining batter. In a bowl, combine topping ingredients to form crumbs;
sprinkle over batter. Bake at 350 for 55-65 minutes until golden brown.
Cool 10 minutes; remove from pan. Serve warm. Serves 8.
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2 cans (21 oz.) Cherry Pie Filling
1 box devil's food cake mix
Heat oven to 350 degrees. Prepare cake according to package
directions. Pour one can cherry filling into each of two 8"x8" square
pans or 8"
round baking pans. Spread evenly. Pour batter over cherries, dividing
equally
between the two pans. Bake 40-50 minutes or until toothpick tests clean.
Cool in
pan 10 minutes. Invert onto serving plate. Serve warm or cool.
Makes 2 8" round cakes
Prep time: 10 minutes
Bake time: 40-50 minutes
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1 cup chopped pecans
1 cup flaked coconut
1 box German Chocolate cake mix prepared according to directions on
package
1 8 oz. pkg. cream cheese
1 stick butter or margarine, softened
1 lb. confectioner's sugar
1 tsp. vanilla
Grease bottom only of 9x13-inch pan. Preheat oven to 350F. Mix coconut
and
pecans and spread in bottom of pan. Prepare cake mix according to package
directions and pour over coconut pecan mixture. Cream together remaining
ingredients and spoon in dollops over cake batter. Bake 45-50 minutes.
Back to the Top
For the cake
1 cup cake flour (not self rising)
1 2/3 cups granulated sugar
1 3/4 cups egg whites (about 13 large)
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
For the sauce
4 large ripe fresh mangoes, pared, pitted, and chopped
2 tablespoons fresh lime juice, or to taste
2 tablespoons granulated sugar, or to taste
2 tablespoons water, or as needed
sliced ripe mango for garnish
Make the cake: Preheat the oven to 350 degrees F and place a rack in
the center
of the oven. Sift the flour 3 times onto a sheet of wax paper. Sift
together the
sifted flour and 2/3 cup of the sugar onto another sheet of wax paper.
Beat the
egg whites until frothy in a large bowl with an electric mixer. Add
the salt and
cream of tartar and beat the mixture until it barely forms soft peaks.
Beat in
the remaining 1 cup sugar, a little at a time, with the extracts, and
beat the
mixture until it holds soft peaks. Sift one fourth of the flour mixture
over the
beaten whites, and fold in gently but thoroughly. Sift and fold in
the remaining
flour mixture in the same manner. Spoon the batter into a very clean,
ungreased
tube pan, 10" by 8 1/4" by 4 1/2", preferably with a removable bottom.
Smooth
the top and rap the pan on a hard surface twice to remove any air bubbles.
Bake
the cake in the middle of the oven for 1 hour and 15 minutes, or until
it is
springy to the touch and a tester comes out clean. If the pan has feet,
invert
it on a work surface; otherwise invert it over the neck of a bottle.
Let the
cake cool for at least 2 hours or overnight. Run a thin knife in a
sawing motion
around the edge of the pan and the tube to loosen the cake. Invert
the cake onto
a cake plate. Make the sauce (sauce can be made ahead of time or while
cake is
baking): Puree the mango, lime juice, and sugar in a food processor
or blender
until completely smooth, adding a bit more water if necessary. Arrange
slices of
the cake on dessert plates. Spoon sauce over the cake slices, garnish
with mango
slices, and serve immediately. Makes 8 to 10 servings.
Calories 260 Fat 0 g
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CAKE---------------------------------
4 oz Butter, at room temperature
4 oz Granulated sugar
2 Eggs
4 oz Self rising flour
2 Tbs. Coffee essence
IRISH COFFEE SYRUP--------------------------
150 ml Strong black coffee
4 oz Sugar (for coffee syrup)
4 Tbs. Irish whiskey
ICING--------------------------------
150 ml Heavy whipping cream
Confectioners' sugar
to taste
1 Tbs. Whiskey, or to taste
Chopped nuts
Or grated chocolate.
** This is a concentrated, liquid coffee easily found in Ireland, but
probably
not in the States. I would dissolve 2 Tbs. of a good instant coffee
(Taster's
Choice or something similar) in
an equivalent amount of water, and use that.
Grease and flour an 8 inch cake pan (preferably a spring form
cheesecake pan). Preheat oven to 350F. Cream the butter and sugar
until light and fluffy, then beat in the eggs, adding a little flour
and beating well after each addition. Stir in the coffee essence, and
mix thoroughly. Turn the mixture into the prepared pan, and bake for
35-40 minutes until springy to the touch. Turn out and cool on a wire
rack.
To make the Irish coffee syrup, put the coffee and
sugar into a
small pan and bring up to the boil, stirring to dissolve the sugar.
Then boil for 1 minute. Remove from heat and add the whiskey. . Wash
and dry the pan the cake was baked in, and return the cooled cake to
it: then pour the hot coffee syrup all over it. Leave in a cool place
for several hours, then turn out. Whip the cream until it's thick,
sweeten slightly with confectioners' sugar, and add whiskey to taste.
Spread the cake with the whipped cream and chill for an hour before
sprinkling with chopped nuts or grated chocolate.
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1 1/2 cup Flour
1/2 cup Flour, soya
3/4 cup Sugar, brown
1/2 tsp. Salt
1/3 cup Shortening
1 tsp. Cinnamon
3 tsp. Baking powder
1/8 tsp. Baking soda
1 Egg
1/2 cup Coffee, cold
1/3 cup Nuts, chopped
Sift all dry ingredients together, except for soda and baking powder.
Cut in
shortening until mixture resembles coarse corn meal. Reserve
1/2 cup of mixture
for topping. To the remainder, add soda and baking powder and mix thoroughly
with a fork. Beat egg, add coffee, and combine with flour mixture.
Pour into a
9" greased pie plate and sprinkle with the 1/2 cup of crumbs and chopped
nuts.
Bake at 400 for 30 minutes. Serve with coffee for breakfast,
or lunch.
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4 oz Baking chocolate
2 Egg yolks
1 cup Sour milk or buttermilk
1/2 cup Butter
2 cup Brown sugar, packed
1 tsp. Vanilla
3 1/2 cup All-purpose flour
1 tsp. Baking soda
1 tsp. Baking powder
1/2 tsp. Salt
1 cup Clear black coffee
Melt the baking chocolate over simmering water; add the egg yolks,
beaten with the milk, and cook until thick. Then cool. Cream the butter
and sugar together, add the vanilla. Sift together the flour, baking
soda, baking powder and salt, and add alternately with the coffee to
the creamed mixture. Whip in chocolate mixture and beat well.
Pour
into 2 greased and floured [!] 9 inch cake pans, and bake in a
moderate oven (350F) 30 to 35 minutes. When cool, split each
layer
in half and fill [and ice as desired.]
Hershey's 1934 Cookbook
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1 9 pints jars; wide mouth ONLY
2 cup Flour
1 1/2 tsp. Baking Powder
2 cup Maraschino cherries; drained
-and dried
1/2 cup Almonds; blanched and ground
1/4 cup Flour; (second)
1 1/2 cup Sugar
8 oz Cream Cheese; softened
1 cup Butter or Margarine;
-softened
1 tsp. Almond Extract
4 Eggs; (room temperature)
Cut maraschino cherries
You will need 9 wide mouth pint-size canning jars, metal rings and
lids. Don't
use any other size jars. Sterilize jars, lids and rings according to
manufacturer's directions. Grease inside, but not the rim of jars.
(Do not use
butter, margarine or PAM). Mix flour & baking soda and set aside.
Mix cherries,
ground almonds and 1/4 cup of flour and set aside. Cream together
the sugar,
cream cheese, butter and almond extract until light and fluffy.
Slowly add the
flour/baking powder mixture, mixing well. Fold in the cherry/almond/flour
mixture until well mixed.
Pour one cup of batter into prepared jars. Do not use more than
one cup or
batter will overflow and jar will not seal. Place jars evenly spaced
on a cookie
sheet. Place in a preheated 325 degree oven for 35-40 minutes.
Remove jars from
oven one at a time keeping remaining jars in oven. Working quickly,
wipe rim,
place lid and ring on jar and secure. Jars will seal quickly. Repeat
with
remaining jars. Unsealed jars should be stored in the refrigerator
and eaten
within 2 weeks.
Sealed jars may be stored with other canned food or placed in a freezer.
The
cake is safe to eat as long as the jar remains vacuum sealed and free
from mold.
NOTES : To make loaves instead of cakes in jars: Pour batter
into 2 greased
loaf pans (9 inch) and bake in preheated 325 degree F oven for
about 1 hour or
until a cake tester inserted into the center comes out clean.
Cool in pan or
on wire rack.
Recipe by: Real Food for Real People
Back to the Top
2 Canning jars; wide mouth
1 cup Flour; all purpose
1 cup Sugar
1/2 tsp. Baking soda
1/4 tsp. Ground cinnamon; optional
1/3 cup Butter
1/4 cup Water
3 tsp. Unsweetened cocoa powder
1/4 cup Buttermilk
1 Egg; beaten
1/2 tsp. Vanilla extract
1/4 cup Walnuts; finely chopped
Here's one you can start out with; it makes 2 jars. Every recipe technique
is
the same, just different ingredients. Sterilize, two 1 pint straight
sided
wide mouth canning jars, specifically made for canning jams and jellies,
lids
and rings by boiling for 10 minutes, keep the lids and rings in the
hot water
until ready to use; set aside. In a small bowl stir together flour,
sugar,
baking soda and cinnamon, if desired. Set aside. In a medium saucepan
combine
butter or margarine, water and cocoa powder; heat and stir until butter
or
margarine is melted and mixture is well blended. Remove from
heat; stir in
flour mixture. Add buttermilk, egg and vanilla; beat by hand until
smooth. Stir
in nuts. Pour mixture into the prepared canning jars; place jars onto
a cookie
sheet. Preheat oven to 325~. Bake for 35-40 minutes or until
a pick inserted
deep into each cake comes out clean.
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2 2/3 cup Sugar
2/3 cup Shortening
4 Eggs
1/2 cup Fresh lemon juice
1/4 cup Water
3 tb Grated lemon rind
1 ts Lemon extract
1/2 cup Poppy seeds
3 1/2 cup Flour
1 ts Baking powder
2 ts Baking soda
1 ts Salt
7 One pint wide mouthed
-canning jars; sterilized
I a large bowl, cream sugar and shortening with an electric mixer. Add
eggs and
mix well. Add lemon juice, water, lemon peel, extract and poppy
seeds. Place
dry ingredients in a separate large bowl and blend with a whisk.
Add creamed
ingredients to dry ingredients, and mix with a spoon. Place 1
cup of batter in
7 sterilized, well greased, one pint wide mouthed canning jars. Wipe
batter
from rim. Place on a baking sheet in 325 degree oven, and bake for
55 minutes or
until a toothpick inserted in center comes out clean. Wipe rims,
and seal with
sterilized seals and rings.
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2 2/3 cup sugar
2/3 cup vegetable shortening
4 eggs
2/3 cup water
2 cup fruit; (see note)
3 1/2 cup all purpose flour
1/4 ts ground cloves
1 ts cinnamon
1 ts baking powder
2 ts baking soda
1 ts salt
2/3 cup raisins or nuts
Use wide mouth pint size canning jars, do not use mayonnaise jars,
etc. Be sure
to sterilize the jars, and tops according to manufacturer's directions.
Grease
the inside but not the rim of the jars to make batter: dredge
the raisins
and/or nuts in some of the flour. Cream together the sugar and
shortening.
Beat in the eggs and water. Add the fruit. Sift together the flour,
cloves,
cinnamon, baking powder, baking soda and salt. Add to the batter,
if desired,
add raisins and/or nuts and mix.
Note - the two cups of fruit is up to you. You can use any mixture
of fruit
that you like but no more than two cups. Two cups grated apple-
1 1/2 cup
applesauce and 1/2 cup pineapple, 2 cups shredded carrots, mashed
bananas, etc.
Pour batter into the sterilized jars 1 measuring cup of batter
per jar. Do not
use more or cake will overflow. And the jars will not seal. Place
jars evenly
spaced apart for browning on cookie sheet. Place in preheated
325 degree oven.
Bake about 45 minutes, or until a toothpick inserted in the center
comes out
clean. Remove jars one at a time using two pot holders (jars
will be very hot)
leave other jars in the oven but work fast. Wipe the rim, . Place the
metal
disc on top in place, then twist on screw ring to secure. You
will hear it
seal, with a "ping" sound quite fast. Open the oven remove another
jar and
repeat, generally, any quick bread recipe works, but be sure
to measure one cup
of batter per jar. The cake will slide out whole, or can be cut
into sticks.
The cake should last for one year.
NOTES : great for gifts
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2/3 cup Shortening
2 2/3 cup Sugar
4 Eggs
2 cup Applesauce
2/3 cup Water
3 1/3 cup Flour
1/2 ts Baking powder
2 ts Baking soda
1 1/2 ts Salt
1 ts Cinnamon
2 ts Cloves
2/3 cup Chopped nuts; optional
Prepare 9 -10 jars as directed above. Cream together the shortening
and sugar.
Beat in the eggs, one at a time, until the mixture is light and fluffy.
Add the
applesauce and water; set aside. Sift together the flour, baking powder,
baking
soda, salt, cinnamon and cloves. Blend the dry ingredients into the
applesauce
mixture. Fold in the nuts. Fill each jar 1/2 full and place on
a cookie sheet.
Bake in preheated 325~ oven for 35-45 minutes or until a cake tester
comes out
clean. Remove jars from the oven and screw on the lids.
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Serving Size : 1 Preparation Time :8:00
Categories : Cakes
Chocolate
Desserts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
---- Cake: -----
1/2 cup
all-purpose flour
3/4 cup
sugar
1/4 cup
cocoa powder
1 teaspoon
baking powder
1/4 teaspoon
salt
3
large eggs
2 tablespoons
water
1 teaspoon
vanilla extract
2
bananas
---- Cream filling: -----
3/4 cup
sugar
1/3 cup
cornstarch
1/2 teaspoon
salt
2 cups
milk
2
large eggs
2 tablespoons
margarine -- solid
1 teaspoon
vanilla extract
powdered sugar -- optional
whipped cream -- optional
Grease bottom of 13 x 9 x 2 inch pan. Line with waxed paper then grease
again.
Preheat oven to 375 degrees. Combine in small mixing bowl the flour,
1/2 cup
sugar, cocoa, baking powder and salt. Set aside. In large mixing
bowl, beat egg
whites at high speed until soft mounds form. Gradually add 1/4 cup
sugar and
continue beating until stiff peaks form. Combine egg yolks, water
and vanilla.
Add to dry ingredients and beat one minute at medium speed. Fold into
the egg
whites using rubber spatula. Spread mixture into prepared pan;
bake for 12 to
15 minutes. Remove from pan immediately and cool. Cut cake in
half crosswise to
make two 9 x 6 inch layers. Spread one layer with filling. Top with
bananas and
place second layer on top of bananas.
IMPORTANT: Chill 6 hours to overnight. Just before serving, sprinkle
with
sifted powdered sugar or serve with sweetened whipped cream.
FILLING: Combine 3/4 cup sugar, cornstarch and salt in saucepan. Gradually
add 2
cups milk and cook over medium heat, stirring constantly, until mixture
is very
thick. Blend 1/2 cup of the hot mixture into 2 eggs that have been
slightly
beaten; add back to saucepan. Cook 2 minutes longer, stirring constantly.
Blend
in margarine and vanilla. Cover and chill thoroughly before using to
fill cake
layers.
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Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 Cup
sifted cake flour
1/2 Cup
sugar -- divided
4
egg yolks
1/2 Teaspoon lemon
extract
10
egg whites
1 Teaspoon
cream of tartar
1/2 Teaspoon salt
3/4 Cup
sugar
1/2 teaspoon vanilla
extract
Sift flour and 1/2 cup sugar together 3 times; set aside. Beat egg yolks
at high
speed of an electric mixer 4 minutes or until thick and lemon colored.
Add lemon
extract; beat at medium speed an additional 5 minutes or until thick.
Set aside.
Beat egg whites (at room temperature) until foamy. Add cream of tartar
and salt;
beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time;
continue
beating until stiff peaks form. Sprinkle one fourth of flour mixture
over egg
whites; gently fold it in. Repeat procedure with remaining flour, adding
one fourth of the mixture at a time. Divide egg white mixture in half.
Fold
vanilla into half of egg white mixture. Gently fold beaten egg yolks
into
remaining egg white mixture. Pour half of yellow mixture into an ungreased
l0 inch tube pan; then gently add half of white mixture. Repeat procedure
with
remaining mixtures. Gently swirl batters with a knife to create marble
effect.
Bake at 3500F for 45 to 50 minutes or until cake springs back when
lightly
touched. Invert pan carefully. Let cake cool in pan 40 minutes. Loosen
cake from
sides of pan using a narrow metal spatula; remove from pan.
Yield: one l0 inch cake.
Vanilla Sponge Cake: For a plain sponge cake, do not divide egg white
mixture in half. Substitute vanilla extract for lemon extract.
2 1/4 cups sifted flour (low gluten cake flour)
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 cup shortening
1/4 cup orange juice
3/4 cup milk or water
grated rind of 1 orange (about 1 tsp.)
1/3 cup milk
2 eggs (1/3-1/2 cup)
Clear Orange Filling
1 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
1 cup orange juice
2 Tbs.. butter
2 Tbs.. grated orange rind
2 Tbs.. lemon juice
White Mountain Frosting
1/2 cup sugar
2 Tbs.. water
1/4 cup light corn syrup
2 egg whites (1/4 cup)
1 tsp. vanilla
yellow food color
Grease and flour 2 8 or 9" layer pans or 13x9" oblong pan. Sift
cake flour, all
purpose flour,. baking powder, baking soda and salt together into bowl
Beat
together shortening, orange juice, milk or water and grated rind. Add
to dry
ingredients Beat 2 min. Beat together milk and eggs and add to
mixture. Beat 2
minutes. Pour into greased pans and bake at 350 F for
layers 30-35 min or
oblong 40-45 min
Meanwhile make Clear Orange Filling Mix sugar, cornstarch and
salt in saucepan
Stir orange juice in gradually and bring to boil over direct
heat, stirring
constantly boil 1 min. Remove from heat. Stir in butter, grated orange
rind,
lemon juice Let this cool a bit and spread it between the layers
Make White Mountain Frosting Mix sugar, water and light corn syrup
in saucepan.
Cover saucepan, bring to rolling boil, remove cover and cook to 242
degrees or
until syrup spins a 6 to 8" thread. Just before syrup is ready, beat
egg whites
until stiff enough to hold a point. Pour hot syrup very slowly in a
thin stream
into the beaten egg whites. Continue to beat until the frosting holds
soft
peaks. Blend in vanilla This makes enough for 2 8 or 9" layers or 1
13x9" oblong
Tint the frosting with yellow food color The book says "pull frosting
up over
filling in the shape of daffodil petals"
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