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Truffles are the ‘glamor women” of the dessert phrase. What different dessert has its personal serving piece that actually locations it above the entire different desserts? Each good prepare dinner wants no less than one among these nice cake in his or her repertoire. Mary Jo White’s pineapple layer cake and Gail Jones Italian cream cake are two good candidates in case you are nonetheless searching for your nice cake.
Sone of the others right here, like Diane Bowman’s chocolate pound cake and Emillie Goins Lee’s cream cheese pound cake are extra delicate. They give the impression of being easy sufficient and don’t launch their full fabulousness till you chew into them.
So whether or not you favor a cake that’s a “Mary Ann” or your model is extra “Ginger,” there’s certain to be one thing right here to fill your wants. Completely happy baking.
Miss Vodia’s Mountain Apple Cake
Vodia Rice
1 ½ cups oil
3 eggs
2 cups sugar
3 cup recent apples, chopped (I take advantage of Golden Scrumptious)
1 ½ cup black walnuts, chopped
3 cups plain flour
1 tsp. soda
2 tsp. vanilla
1 tsp. salt
2 tsp. cinnamon
Preheat oven to 350. Combine eggs, oil and sugar, mixing properly. Sift flour, salt, soda and cinnamon collectively and add to egg combination. Add vanilla, apples and nuts. Pour into greased 8” tube or Bundt pan. Bake 1 hour. Repair topping, to pour over cake whereas nonetheless in pan after cooking.
Topping:
1 cup brown sugar
¼ cup milk
½ cup butter
1 tsp. vanilla
Combine all components collectively in saucepan and convey to boil for two ½ minutes. Whereas cake continues to be sizzling, pour sizzling topping over cake in pan. When utterly cool, take away from pan.
Applesauce Cake
Nethelda King (I bought this recipe from my Granny Rada Davis.)
3 cups self rising flour
1 cup sugar
1 cup packed brown sugar
1 tbsp. cinnamon
1 tbsp. vanilla flavoring
3 massive eggs
1 cup maraschino cherries
1 cup walnuts (English or black)
1 cup of juice from cherries
2 cups applesauce
Combine all dry components collectively then add eggs, vanilla, cherry juice, applesauce. Combine till properly blended, then stir in cherries and walnuts. Pour right into a greased and floured Bundt pan and bake for 60 to 70 min on 325°F. No icing on this scrumptious cake.
Cream Cheese Pound Cake
Emillie Goins Lee
1-8oz. block cream cheese (softened)
1 1/4 cup butter
3 1/2 cup sugar
7 eggs, separated (set whites apart)
2 tsp. butter taste extract (or vanilla)
2 2/3 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
Preheat oven to 350°F. Grease and flour 10” Bundt pan. Sift flour, salt and baking powder collectively, put aside. Cream sugar, butter and cream cheese collectively till gentle and fluffy. Add egg yolks, one by one. Add extract. Slowly add flour combination, simply till integrated. Batter might be thick. Beat the egg whites till stiff peaks kind. Fold 1/3 of the egg whites into the batter, till no streaks stay. Fold in remaining egg whites. Pour into ready Bundt pan. Bake at 350°F. for 1 hour, then scale back temperature to 275°F. and bake for 30 extra minutes.
Pineapple Layer Cake
Mary Jo White
Cake: (These layers additionally work properly for a recent coconut cake, with chocolate frosting or for cupcakes.)
1 2/3 cups sugar
2/3 cups Crisco
3 eggs
2 1/2 cups plain flour
2 tsp. baking powder
1 1/4 cups milk
1 tsp. vanilla
2 massive cans crushed pineapple
Cream sugar and Crisco till clean. Add eggs one by one, mixing properly after every one. Sift flour, then measure and sift once more with baking powder. Add flour combination and milk alternately to creamed combination. Add vanilla. Pour batter into 3 greased and floured cake pans and bake at 350°F. for 20 minutes or till they take a look at carried out.
Filling:
Place pineapple in a saucepan over low warmth. Sprinkle sugar to style over pineapple. Stir and warmth till heat. Take away from warmth and when layers are cool, spoon juice from pineapple over layers, then cowl with cream cheese frosting and at last a layer of pineapple. Repeat with different layers and at last ice the perimeters of cake with cream cheese frosting.
Cream Cheese Frosting
Mary Jo White
1 8oz. pkg cream cheese, smooth
1/2 stick margarine, smooth
1 field confectioner’s sugar
1/2 tsp. vanilla
Cream margarine and cream cheese with confectioner’s sugar. When of spreading consistency, frost cake layers.
Brown Stone Entrance Cake
Mary Jo White
Cake:
1 cup Crisco
2 cups sugar
3 eggs
3 cups sifted plain flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
4 tbsp. cocoa
Dissolve cocoa in 1 cup of sizzling water and put aside to chill. Grease and flour 3 cake pans. Cream Crisco and sugar, mixing properly. Add eggs one by one, mixing properly after every. Sift flour, then measure and add baking powder and sift once more. Stir baking soda into buttermilk, then add alternately with flour and baking powder to creamed combination. Add vanilla and cooled cocoa combination. Combine properly. pour batter into greased and floured cake pans. Bake at 350°F. for 25 minutes or till carried out. Makes 3 layers.
Icing:
2 1/2 cups sugar
1 massive can evaporated milk
2 sticks margarine
1 tsp. vanilla
Combine all components, carry to boil and prepare dinner for 45 minutes to 1 hour or till a agency ball types when dropped into chilly water. Combination will have to be watched carefully and stirred regularly. Take away from warmth and beat till creamy and clean.
Pumpkin Gooey Butter Cake
Angela Llewellyn
1 field spice cake combine
1 egg
1 stick melted butter
8 ounce softened cream cheese
3 eggs,
15 oz. can of pumpkin pie filling
1 tsp vanilla
small field confectioners sugar
1 stick melted butter
For backside layer, mix cake combine, egg, and melted butter. Pat into the underside of 13”x9” greased pan and put aside. For filling, beat softened cream cheese with eggs, pumpkin pie filling and vanilla utilizing an electrical mixer. Add 1 confectioners sugar melted butter. Combine properly. Pour filling onto cake layer. Bake 40 to 50 minutes in a 350°F. oven. Heart might be gooey. Enable to chill utterly and minimize into squares.
Lemon Pound Cake
Mary Martin
2 sticks (Blue Bonnet) whipped margarine
1/2 cup Crisco
3 cups plain flour (sifted)
3 cups sugar
5 eggs
1 cup evaporated milk
2 tsp. lemon flavoring
Cream sugar, margarine and Crisco. Add eggs one by one. Add flour, milk and flavoring. Combine properly. Bake at 325°F. for one hour in a tube pan.
Uncooked Apple Cake
Frances Joyce
3 cups apples, chopped
2 cups sugar
3 cups self-rising flour
1 1/2 cups oil
3 eggs
1 cup pecans, crushed
1/2 tsp. cinnamon
1 tsp. vanilla
1 tsp. walnut flavoring
Combine properly. Bake at 350°F. for 1 hour and quarter-hour.
Glaze:
1 stick margarine
1/4 cup milk
1 cup brown sugar
Carry to boil. Boil 5 minutes. Pour over cake whereas cake is heat.
Earthquake Cake
Jewell Busick
1 field chocolate cake combine
1 cup coconut
1 cup chopped pecans
8 oz. cream cheese (smooth)
1 stick melted margarine
1 lb. field powdered sugar
Preheat oven to 350°F. Spray 9”x13” pan with cooking spray. Unfold pecans and coconut in backside of pan. Make cake as directed on field. Pour over pecans and coconut. Beat cream cheese, margarine and powdered sugar utilizing a mixer. pour evenly over cake combine. Bake 40 minutes or till knife blade comes out of cake clear.
Italian Bakeless Cake
Maria Beck
1 14-oz. can sweetened condensed milk
1/4 cup recent lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 8-oz. carton cool whip, thawed
2 cups sweetened, flaked coconut
12-18 maraschino cherries, rinsed
Whisk collectively sweetened, condensed milk and lemon juice in a small bowl till completely mixed. Combine in pineapple with juice and put aside. Line the underside of a small glass baking dish (8×8 or 7×10) with vanilla wafers. Pour the entire pineapple combination over vanilla wafers, then add one other layer of vanilla wafers on prime of pineapple combination. Unfold cool whip evenly on prime of vanilla wafers, then sprinkle with coconut. High with cherries, then cowl and refrigerate no less than 8 hours earlier than serving.
Orange Crush pound cake
Sue Krepps
2 3/4 cups sugar
1 cup Crisco
1/2 stick margarine
1 cup Orange Crush (no substitute)
5 eggs
1/2 tsp. salt
3 cups cake flour
1/2 tsp. salt
3 cups cake flour
1 tsp. orange flavoring
1 tsp. vanilla
Cream collectively margarine, Crisco and sugar. Add eggs one by one, beating properly after every one. Sift salt and flour collectively. Add 1/3 Orange Crush and beat to mix. Then 1/3 flour combination and blend in. Repeat by thirds. Add flavorings. pour into tube or Bundt pan and bake at 325°F. for 1 hour to at least one hour and 10 minutes. Might frost if desired.
Frosting
1 field powdered sugar
1/2 stick margarine
1/4 tsp. orange flavoring
if too thick, add slightly water by 1/4 tsp till desired consistency. Beat till it fluffs up.
Chocolate Pound Cake
Diane Bowman
3 cups sugar
3 cups cake flour
1/2 cup Butter Taste Crisco
1 stick butter
5 eggs
1 tsp. baking powder
1 cup milk
1 massive can chocolate syrup
1 tsp. vanilla
Cream collectively sugar, Crisco, butter, and eggs, then add milk, flour and baking powder. Combine properly. Add syrup. begin baking in chilly oven at 325 for 1 1/2 hours. I discovered that this cake takes longer to bake however it might rely on the kind pan you select to bake it in. Use the toothpick or broom straw to check it with.
Butter Pecan Pound Cake
Darlene Hodges
1 field butter pecan cake combine
1 can coconut pecan frosting
3/4 cup oil
1 cup water
4 eggs
Beat eggs, water and oil collectively. Add the dry cake combine and blend properly. Stir frosting into batter and pour into greased and floured Bundt pan. Bake at 350°F. for 1 hour.
Mandarin Orange Cake aka Pig Pickin’ Cake
Jenny Gwyn
1 field yellow cake combine
11 ounce can Mandarin oranges
Put together cake based on bundle instructions utilizing Mandarin orange juice instead of a part of the water. Fold in oranges and bake based on bundle instructions.
Frosting:
1 field instantaneous vanilla pudding combine
20 ounce can crushed pineapple
8 ounce bundle whipped topping
Combine collectively and unfold onto cooled cake.
Pound Cake
Gail Hicks
3 cups sugar
1 cup margarine
5 eggs
1/2 cup Crisco oil
1 cup milk
1 tsp. baking powder
3 cups plain flour
1 tsp. lemon flavoring
1 tsp. vanilla
1 tbsp. actual butter flavoring
Take away margarine and eggs from fridge 1 hour earlier than getting ready batter. Set flour, eggs, baking powder and milk apart. In a big mixing bowl, mix and blend till clean, Crisco, oil, vanilla, lemon flavoring and butter flavoring. Mix baking powder with flour and blend properly. Alternately add sugar-butter combination. Combine properly after every addition till batter is clean. Grease a tube pan with Crisco and mud with flour, then pour batter into pan. Preheat oven to 325°F. and bake 1 1/2 hours or till toothpick is inserted and comes out clear.
Applesauce Cake with Caramel Frosting
Norma Hiatt
2 1/2 cups cake flour
1 1/2 tsp. soda
1/4 tsp. baking powder
1/2 tsp. cloves
1 1/2 cups applesauce
1/2 cups Crisco
1 cup raisins
2 cups sugar
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. allspice
1/2 cup water
2 eggs
1/2 cup chopped pecans
3 cups white sugar, divided
3/4 cup milk
1 egg, crushed
pinch of salt
1/2 cup butter, minimize up
Grease a 9”x13” pan. Beat first 14 components on medium velocity for 1 minute. Scrape bowl and beat on excessive for 3 minutes. Bake at 350°F. for 60-65 minutes. Take 1/2 cup sugar in heavy saucepan; prepare dinner over medium warmth till sugar melts (it will likely be a lightweight golden brown.) Then take different 2 1/2 cups sugar, add to take advantage of, egg and salt. Put butter in final. Cook dinner till 230°F. or smooth ball stage (15 to twenty minutes.) Cool 5 minutes. Beat with wood spoon 5 minutes. Unfold on cake.
Entire Wheat Carrot Cake
Dr. Robyn Hakanson
2 cups entire wheat flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/2 sticks butter, melted (or substitute 3/4 cup coconut oil)
3/4 cup honey
4 eggs
2 cups grated carrots
1 can of crushed pineapple, drained
1/2 cup chopped walnuts (optionally available)
Preheat oven to 350°F. Grease and flour a 9” x 13” cake pan or two 8” layer pans. Mix dry components. Add oil, honey and eggs, combine properly. Stir in carrots, pineapple and walnuts. Pour into pan(s) and bake for 35-40 minutes.
Icing:
8 oz. cream cheese, softened
2 sticks of butter, softened
1 lb. powdered sugar
2 tsp. vanilla extract
1-2 tbsp. heavy cream
Cream butter and cream cheese. Add vanilla and powdered sugar. Add cream to get desired consistency. Combine properly till clean and creamy.
Strawberry or Blueberry Cheesecake
Jane Culler Tesh
Warmth oven to 350°F. Spray backside and sides of springform pan with nonstick cooking spray.
Crust:
2 — 7 oz. pkg muffin combine (strawberry or blueberry)
6 tbsp. chilly butter
Combine the two components collectively by slicing within the butter with a pastry blender or fork till combination is crumbly. Reserve 1 1/2 cups of crumb combination and place in fridge. Press remaining combination in backside and partially up the perimeters of pan. Bake for 10 minutes.
Filling:
2 — 8 oz. pkg. cream cheese, softened
1/2 cup sugar
2 tbsp. all-purpose flour
1 egg
1 tsp. vanilla
Beat on medium for 1 1/2 to 2 minutes till creamy and clean. Spoon evenly over partially baked crust. Spoon 1 — 21 oz. can pie filling over this. Sprinkle with reserved crumbs and 1/2 cup chopped pecans or walnuts. Bake 40-45 minutes. Cool half-hour. Chill 2 hours or in a single day. Retailer in fridge.
Crimson Velvet cake balls
Debbra King
1 16.5 oz. field crimson velvet cake combine, baked based on bundle instructions, cooled and crumbled
1/2 8oz. pkg. cream cheese, softened
1/4 cup butter, softened
1 cup confectioner’s sugar
1 cup finely chopped pecans
1/2 cup miniature chocolate morsels
Crimson sweet sprinkles
Line a big baking sheet with parchment paper. In a big bowl, beat crumbled cake, cream cheese, and butter with a mixer at medium velocity till mixed. Progressively add confectioner’s sugar, beating till clean. Beat in pecans and chocolate morsels. Form cake combination into 1 1/2 inch balls and place on ready pan. Cowl and freeze for 1 hour. Roll balls in sprinkles and refrigerate in an hermetic container for as much as 3 days.
Strawberry Pound Cake
Jane Tesh
Preheat oven 325°F. Grease and flour pan.
Mix 1 bundle Butter flavored cake combine,
8 oz. softened cream cheese,
1/2 cup vegetable oil
3 eggs
Beat till clean. Spoon and gently fold in 2 cups of strawberries. Spoon into pan and bake roughly 1 hour.
Lite Cool Whip Frosting
Carmen Lengthy
This frosting might be made in any taste by altering the flavour of instantaneous pudding used.
1 (3 1/2 ounce) field sugar-free instantaneous vanilla pudding combine
1 cup skim milk
1 (8 ounce) container fat-free whipped topping ( Cool Whip)
Make instantaneous pudding with the 1 cup of skim milk after which add the bathtub of cool whip.
It will frost a ten” x 13” cake. Ice your cake and refrigerate.
Italian Cream Cake
Gail Jones
1 stick butter
1/2 cup Crisco
2 cups granulated sugar
5 eggs, separated
2 cups cake flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla (could use 2 tsp. if desired)
1 cup coconut
1 cup pecans, chopped
Cream softened butter and Crisco till clean. Add sugar and beat till clean. Whisk egg yolks and beat in. Sift flour and baking soda and add alternately with buttermilk starting with flour and ending with flour. Add vanilla and coconut and nuts. Beat egg whites till stiff and fold into batter. Pour into three 8” or 9” greased and floured cake pans. Bake at 350°F. 25 to half-hour.
Frosting:
8 oz. softened cream cheese
1/2 stick softened butter
2 tsp. vanilla
1 lb. confectioners sugar
Combine all collectively. You possibly can sprinkle prime with chopped nuts and/or add any present vacation topping.
Butter Pecan Cake
Daphne King
1 field of butter pecan cake combine
1 can of coconut pecan frosting
1 cup milk
3/4 cup oil
3 eggs
Combine cake combine, milk, oil and eggs. Beat three minutes. Stir in coconut pecan frosting. Bake in three 8” or (” greased and floured cake pans at 350°F. for 25 minutes.
Frosting:
8 oz. softened cream cheese
1 cup granulated sugar
1 cup confectioners sugar
12 oz. softened Cool-Whip
1/2 cup chopped pecans
Combine cream cheese, granulated sugar and confectioners sugar properly and stir in Cool-Whip. Sprinkle with chopped pecans. (Makes plenty of frosting.)
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