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- and my husband's favorite cake. 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
One of my favorite cakes 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.
