Cakes

Moist Chocolate Cake

2 cups all purpose flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 cup baking cocoa

(Sift all in large bowl)

Add:

1 cup vegetable oil
1 cup hot brewed coffee
1 cup milk

Beat on med. speed for 2 minutes.

Add:

2 eggs
1 tsp. vanilla extract

Beat on med. speed 2 more minutes. Spread into a greased 9 x 13" pan. Bake at 350 degrees until a toothpick comes out clean.

Icing:

Meanwhile, microwave 3 minutes (whisk every 1 minute):

1 cup milk
5 TBSP. all purpose flour

Mixture should be thick, if not- cook longer. Pour through a strainer to get rid of any lumps. Cover and freeze this while cake is cooking.

When cake has cooled, mix:

1/2 cup (1 stick) butter, no substitutes
1/2 cup Crisco solid shortening
1 cup (regular) sugar
1 tsp. vanilla

Beat until creamy. Add chilled milk/flour mixture. Beat this on low to medium for 10 minutes. (Use a stand mixer if you can).
Frost cake and refrigerate.

Poppy Seed Bread

3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/2 c. sugar
1 1/2 c. milk
1 1/8 c. oil
1 1/2 TBSP. poppy seed
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavoring

Beat ingredients for 2 mi. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour, 15 m. or until done. Let sit 10 minutes in pans. Turn out into a cake pan (with sides to catch liquid) and pour topping over loaves. When topping has hardened and loaves are cool, freeze loaves or refrigerate.

Topping:
Microwave 2 minutes:
3/4 c. sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. almond flavoring
1 TBSP. melted butter

Fudge Ripple Cake
(A Marble Bundt Cake)

1 cup butter or margarine, softened
1 1/2 c. sugar
4 eggs
1 tsp. vanilla
3 cups flour
1 TBSP. baking powder
1 tsp. salt
1 c. milk
1/2 c. cocoa powder
1 tsp. veg. oil

Preheat oven to 350 degrees. Lightly spray or grease a bundt pan. Melt margarine. With beaters, beat in sugar, then eggs and vanilla. Then beat in b. powder and salt. Beat in milk, then flour. Mix well. Pour half of batter into pan. Add cocoa powder and oil to remaining batter- beat well. Spoon over batter in pan and swirl very slightly. Bake until a toothpick comes out clean. Cool. Loosen, then turn out onto plate.

Frosting:
4 TBSP. butter, melted
4 TBSP. cocoa powder
Mix well with beaters. Add 1 tsp. vanilla, 2 cups powdered sugar, and enough milk to make frosting spreadable. Frost cake and enjoy!

Almond Snack Cake

4 eggs
2 1/4 cups sugar, divided
1 cup butter, melted (no substitutes)
2 cups flour (all purpose)
1/4 tsp. salt
1 1/2 tsp. almond extract
1/2 cup slivered almonds for topping (optional)

In a mixing bowl, beat the eggs until light and lemon colored. Gradually add 2 cups sugar, beating until combined. Stir in the melted butter, flour, salt, and extract. Spread into a greased 13 x 9" pan. Sprinkle with almonds and the remaining sugar. (Just sugar may be used).
Bake at 350 degrees until a toothpick inserted in center comes out clean.

Boston Cream Pie

(Makes 1 very large cake with 4 delicious layers)
2 round cake pans needed

6 eggs, beaten lightly
2 cups sugar (add 3 TBSP at a time and beat in)
6 TBSP. milk
2 pinches salt
2 tsp. vanilla
2 cups cake flour

Beat well, and add:
1 tsp. baking soda
2 tsp. cream of tartar

Spray round cake pans with Pam and pour into pans evenly. Bake at 350 degrees until tops are light brown and firm.
Let cool 10 minutes on racks, then slide a spatula around sides and bottom. Turn out onto racks. (Cakes should slide out easily).
While cooling, make pudding and frosting.
Pudding: (No need to double)
1/2 cup sugar
1 heaping TBSP. cornstarch
2 eggs
2 cups milk
1 tsp. vanilla
Cook all but vanilla on med low heat, stirring often until thickened. Stir in vanilla. Let cool.

Frosting Glaze:
4 TBSP. butter
2 sq. unsweetened chocolate
2 cups powdered sugar
4 TBSP. milk (more to make it creamier to spread).

When all are cool, cut cakes horizontally with a sharp, serrated large bread knife. (4 cake halves).
Place one cake half onto a place, add 1/3 of the pudding. Repeat 2 times. Add the final top layer of cake. Frost around sides and top of cake. Enjoy!

(Refrigerate to keep fresh).

Erma's Cream Cheese Chocolate Cake

Make 1 yellow cake mix, using 2 round cake pans. Divide layers into 4 round layers. Frost each layer, then frost around top.

Frosting:

1 8 oz. pkg. cream cheese

1 TBSP. milk

1 tsp. vanilla

Dash salt

5 c. powdered sugar

1 (1 oz) squares unsweetened chocolate, melted in microwave (watch for burning).

Combine softened cream cheese, milk, vanilla, and salt. Blend well. Gradually add sugar, mixing well. Blend in chocolate. (Add more milk if needed to make a creamy frosting).

Orange Delight Cake

This is a vintage recipe from the Sunbeam Mixmaster cookbook. Use real oranges for best flavor.

Mix:
2 cups cake flour (If you don't have cake flour, take out 4 level TBSP. flour out of 2 cups regular flour)
1 1/3 cups sugar
2 tsp. double acting or 3 tsp. fast acting baking powder
1/4 tsp. baking soda
3/4 tsp. salt

Add:
2 tsp. grated orange rind
2/3 cup soft shortening (I use butter)
1/3 cup orange juice (freshly squeezed for best flavor)
1/3 cup water

Beat for 2 minutes with mixers, then add 2 eggs. Beat 2 more minutes.
Add:
2 TBSP. lemon juice
Beat just to blend. Pour into 9x13 or 2 small round greased cake pans. Bake at 350 degrees until very lightly browned or toothpick comes out clean in center of cake.

Orange Butter Frosting:
Mix:
1/4 cup soft butter
2 cups powdered sugar
2 TBSP orange juice (freshly squeezed for best flavor)
1/8 tsp. salt
Grated rind of one orange

Frosts one 9x13" cake. For 8" round cake layers, double recipe. Enjoy!

Chocolate Caramel Cake

A family favorite is to bake a German chocolate cake as directed, and when it comes out, poke large holes into the cake with the end of a wooden spoon. Pour a jar of caramel topping over (Mrs. Richardson's is best) and spread evenly. When cool, put 2 containers of heavy whipping cream in a bowl with about 1/3 cup powdered sugar and a teaspoon vanilla. Whip until firm and spread on the cake. Refrigerate. This is especially good the next day.