by Verlie Cox
1 cup All Purpose Flour
1¼ cup Granulated Sugar
1 tsp Cream of Tartar
½ tsp Table Salt
1¼ cup egg whites
1 tsp Vanilla Extract
Combine egg whites and salt in large bowl, and beat on low setting with a hand mixer. Beat for an additional two minutes then add Cream of Tartar and vanilla. When the egg mixture begins to thicken, but before it becomes stiff, slowly add the sugar. Beat on high setting until mixture forms stiff peaks. Fold in flour and gently stir until well blended. Immediately pour cake mixture into tube pan. Bake on low rack in a preheated 300° oven for 1 hour.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Carrot Cake
by Grandma Mallory
1½ cups Vegetable Oil
2 cups Granulated Sugar
4 ex-large Eggs
2-2½ tsp Cinnamon
1 tsp Table Salt
3½ cups All Purpose Flour
Dash of Ground Cloves
1/8 tsp Allspice & Nutmeg; mixed together
1 rounded tsp Baking Powder
2 tsp Table Salt; separate from 1 tsp above
4 cups Carrots; grated
1½ cups Walnuts, chopped
In large bowl, blend oil, sugar, and eggs. In another large bowl, sift together all dry ingredients. Add sifted dry ingredients to oil mixture, and mix well. Add carrots and mix well. Then add the nuts and mix very well. Pour into greased and floured 13”x 9”x 2” baking dish, and bake in a 325° oven for 45 minutes to 1 hour. This is a big recipe and you may have a little bit of cake batter left over after filling dish. If so, pour extra batter into small greased and floured loaf pans, and bake as instructed.
Carrot Cake Frosting:
1 box Powdered Sugar
1 cube + 1 tbsp Butter or Margarine
Dash of warm Water
2 tsp Vanilla Extract
Combine all ingredients and beat with hand mixer until light and fluffy. Spread over entire cake and serve.
Walnut Cake
by Mrs. Steele
1 cup Granulated Sugar
½ cup Crisco Shortening
1 cup Milk
½ tsp Table Salt
2 cups All Purpose Flour
2 tsp Baking Powder
1 large Egg
2 egg yolks
1 cup Walnuts, chopped
1 tsp Pure Vanilla Extract
Combine all ingredients and bake in two 9” round cake pans or two bread loaf pans in a 425° oven for 30-35 minutes. Good when topped with a sour cream frosting.
1 cup Granulated Sugar
½ cup Crisco Shortening
1 cup Milk
½ tsp Table Salt
2 cups All Purpose Flour
2 tsp Baking Powder
1 large Egg
2 egg yolks
1 cup Walnuts, chopped
1 tsp Pure Vanilla Extract
Combine all ingredients and bake in two 9” round cake pans or two bread loaf pans in a 425° oven for 30-35 minutes. Good when topped with a sour cream frosting.
Vanilla Cream Delight
by Grandma Mallory
1 Vanilla Cake (Type of cake mix that requires you add oil, eggs, and water)
2 cups Heavy Whipping Cream (liquid)
½ cup Powdered Sugar
2 tsp Pure Vanilla Extract
2 medium ripe Bananas
Bake cake following instructions on package. Chill in refrigerator for 1 hour.
In cold bowl, combine whipping cream, sugar and vanilla. Whip on high speed until stiff peaks form. Cover the center of the cake with a layer of sliced bananas. Top the bananas with a layer of whipped cream mixture. Add top layer of cake and frost with remaining cream mixture.
1 Vanilla Cake (Type of cake mix that requires you add oil, eggs, and water)
2 cups Heavy Whipping Cream (liquid)
½ cup Powdered Sugar
2 tsp Pure Vanilla Extract
2 medium ripe Bananas
Bake cake following instructions on package. Chill in refrigerator for 1 hour.
In cold bowl, combine whipping cream, sugar and vanilla. Whip on high speed until stiff peaks form. Cover the center of the cake with a layer of sliced bananas. Top the bananas with a layer of whipped cream mixture. Add top layer of cake and frost with remaining cream mixture.
Lemon Cake with Glaze
by Verlie Cox
1 package White Cake mix
1 package Lemon Jell-O
3 large Eggs
¾ cup Vegetable Oil
¾ cup cold Water
Filling
2½ cups Powdered Sugar
Juice of 2 fresh lemons
Combine all of the ingredients and bake in a 350° oven for 35-40 minutes. While cake is still warm, pierce top with prongs of a meat fork.
Combine powdered sugar and lemon juice and mix well. Pour this mixture over the entire cake. Chill cake for 2 hours before serving. Store cake in refrigerator until ready to serve.
1 package White Cake mix
1 package Lemon Jell-O
3 large Eggs
¾ cup Vegetable Oil
¾ cup cold Water
Filling
2½ cups Powdered Sugar
Juice of 2 fresh lemons
Combine all of the ingredients and bake in a 350° oven for 35-40 minutes. While cake is still warm, pierce top with prongs of a meat fork.
Combine powdered sugar and lemon juice and mix well. Pour this mixture over the entire cake. Chill cake for 2 hours before serving. Store cake in refrigerator until ready to serve.
Bundt Cake
by Grandma Mallory
1 box Golden Butter Cake mix
½ cup Granulated Sugar
¾ cup Crisco Oil
4 large Eggs
1 cup Sour Cream
3 tbsp Brown Granulated
2 tsp Ground Cinnamon
1 cup Walnuts or Pecans, chopped
Glaze:
1½ cups Powdered Sugar
3 tbsp warm Milk
½ tsp Vanilla Extract
Grease bundt pan and set aside.
Combine 3 tbsp brown sugar, 2 tsp cinnamon and chopped nuts in a small bowl, mix well and set aside.
Combine Glaze ingredients in a small bowl, mix well and set aside.
Combine cake mix, sugar and oil in a large bowl and mix well. Add the eggs, one at a time, mixing well after each. Then add the sour cream and beat well.
Pour only ½ of the nut mixture into Bundt pan evenly. Follow the nut mixture with the cake mix. Spread the remaining nut mixture over the top of the cake mixture and bake in a 350° oven for 1 hour. Let stand 25 minutes, then move the cake to a serving dish and top with glaze. Serve warm or at room temperature.
1 box Golden Butter Cake mix
½ cup Granulated Sugar
¾ cup Crisco Oil
4 large Eggs
1 cup Sour Cream
3 tbsp Brown Granulated
2 tsp Ground Cinnamon
1 cup Walnuts or Pecans, chopped
Glaze:
1½ cups Powdered Sugar
3 tbsp warm Milk
½ tsp Vanilla Extract
Grease bundt pan and set aside.
Combine 3 tbsp brown sugar, 2 tsp cinnamon and chopped nuts in a small bowl, mix well and set aside.
Combine Glaze ingredients in a small bowl, mix well and set aside.
Combine cake mix, sugar and oil in a large bowl and mix well. Add the eggs, one at a time, mixing well after each. Then add the sour cream and beat well.
Pour only ½ of the nut mixture into Bundt pan evenly. Follow the nut mixture with the cake mix. Spread the remaining nut mixture over the top of the cake mixture and bake in a 350° oven for 1 hour. Let stand 25 minutes, then move the cake to a serving dish and top with glaze. Serve warm or at room temperature.
Chocolate Banana-Split Cake
Chocolate Banana-Split Cake
By the next afternoon, I was majorly depressed, and I was sure my body was getting ready for some serious withdrawal symptoms. After hours serious suffering, I broke down and called Karen...who performed her job as "my friend" as well as could be expected, which was to listen quietly while I share my sad story about not being able to get hold of the recipe for Banana Split Cake...and how much I hated the idea of driving 5 hours for a recipe, unless I was absolutely forced to do it. The miracle occurred when I stopped complaining long enough for Karen to say something. That was the defining moment in our friendship...when she informed me that she actually had the recipe I had been looking for. Come to find out, it wasn't the exact recipe I wanted. However, as it turned out, Karen's recipe was much better! Apparently, after thinking about that cake for days on end; Karen decided to guess the ingredients that were in the cake...using her own memory and taste buds as a guide. And the result was, a much better recipe than the one we tried at the reservation, thanks to Karen's vivid memory, and sharp nose for ingredients.
Folks, I can only testify to the truth. And the truth is, Karen's recipe for Banana Split Cake is the best!
Chocolate Banana-Split Cake
The first time I tried this cake, I was playing bingo with my friend, Karen, in a hall that is located about 2 hours from our home town. I'm embarrassed to tell you that I ate 2 huge pieces of that cake during the game, and insisted on buying another piece to take home with me, for the next day. I'm also ashamed to admit to missing a bingo, because I was concentrating on the cake, instead of the game.
A few days later, after the extra piece of cake was gone, I was sorry I hadn't asked one of the kitchen assistants for the recipe, while we were still in the hall. I tried to get the recipe over the phone, with no luck. By the next afternoon, I was majorly depressed, and I was sure my body was getting ready for some serious withdrawal symptoms. After hours serious suffering, I broke down and called Karen...who performed her job as "my friend" as well as could be expected, which was to listen quietly while I share my sad story about not being able to get hold of the recipe for Banana Split Cake...and how much I hated the idea of driving 5 hours for a recipe, unless I was absolutely forced to do it. The miracle occurred when I stopped complaining long enough for Karen to say something. That was the defining moment in our friendship...when she informed me that she actually had the recipe I had been looking for. Come to find out, it wasn't the exact recipe I wanted. However, as it turned out, Karen's recipe was much better! Apparently, after thinking about that cake for days on end; Karen decided to guess the ingredients that were in the cake...using her own memory and taste buds as a guide. And the result was, a much better recipe than the one we tried at the reservation, thanks to Karen's vivid memory, and sharp nose for ingredients.
Folks, I can only testify to the truth. And the truth is, Karen's recipe for Banana Split Cake is the best!
There you have it! The Carol Ann Chronicles. TO BE CONTINUED
Chocolate-Banana Split Cake
In honor of my friend: Karen Nunes
1 Chocolate Devil Food Cake; prepared
1 large Cool Whip or fresh Whipped Cream
3-4 ripe bananas, sliced
1 bottle of Chocolate Fudge Ice Cream Topping; chilled
1 jar Caramel Ice Cream Topping; chilled
1 large fresh Bing Cherry, with stem
¼ cup Walnuts or Pecans
Make the cake according to directions on box for two round 8" or 9”pans, and place them on a wire rack to cool completely. Remove one cake from the pan, and place it upside down on top of a glass cake plate. Spread a thick layer of whipped cream over the top of the first layer of cake. Follow this with sliced bananas, then a second layer of whipped cream. With this done, place the 2nd layer of cake on top of the bottom layer, top side up. Insert 8 wooden toothpicks into the top of the cake, every inch or so, for additional support. Cover the top with sliced bananas, and follow the bananas with a thick layer of whipped cream, making sure to frost the sides of the entire cake, as well.
In honor of my friend: Karen Nunes
1 Chocolate Devil Food Cake; prepared
1 large Cool Whip or fresh Whipped Cream
3-4 ripe bananas, sliced
1 bottle of Chocolate Fudge Ice Cream Topping; chilled
1 jar Caramel Ice Cream Topping; chilled
1 large fresh Bing Cherry, with stem
¼ cup Walnuts or Pecans
Make the cake according to directions on box for two round 8" or 9”pans, and place them on a wire rack to cool completely. Remove one cake from the pan, and place it upside down on top of a glass cake plate. Spread a thick layer of whipped cream over the top of the first layer of cake. Follow this with sliced bananas, then a second layer of whipped cream. With this done, place the 2nd layer of cake on top of the bottom layer, top side up. Insert 8 wooden toothpicks into the top of the cake, every inch or so, for additional support. Cover the top with sliced bananas, and follow the bananas with a thick layer of whipped cream, making sure to frost the sides of the entire cake, as well.
Once the cake has been frosted, with flat side of a dry butter knife, gently touch the top of the cake, quickly pulling the knife up and away from the top of the cake, until you notice short crisp wave-like shapes covering the entire top of the cake. Drizzle chilled Chocolate Fudge and Caramel toppings over the top of the entire cake, allowing several thick drops to fall down the sides of the cake, resembling a trail. With this done, sprinkle the top with a few chopped nuts, and carefully place one large cherry on top of the cake, in the very center. The cherry stem will be facing up at an angle. Insert the bottom half of 8 or 10 wooden toothpicks into the top of the cake, to prevent damage to frosting. Cover cake with glass top, or waxed paper, and chill for 2 hours before serving. Keep refrigerated between servings.
Jello Cake
by Kathy Saleen
1 White Cake mix
1 small box Strawberry JELLO
1½ cups Cool Whip or fresh Whipped Cream
Make cake as directed on package. Immediately poke holes into warm cake with large two-pronged fork. Make Jello as directed on package, leaving out 1/8 cup water. Pour Jello mixture over the top of warm cake. Cake will absorb the Jello very quickly. Place cake in the refrigerator and chill for a minimum of 2 hours (best if left overnight).
Top with fresh whipped cream or Cool Whip. Refrigerate between servings.
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