Cakes

RED WINE CAKE

1 cup butter
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 teaspoons baking powder
2 1/4 cups all-purpose flour
1/2 cup red wine
4 tablespoons unsweetened cocoa powder

Preheat oven to 360 degrees F (170 degrees C). Grease an 9 inch cake pan. In a large bowl, mix butter, sugar and eggs until smooth and creamy; add the vanilla and chocolate chips and mix well. In a small bowl, mix baking powder and flour; add to creamed mixture. Add red wine and mix well, but not for too long. Add cocoa powder to taste. Bake in preheated oven for 45 minutes to 1 hour; let cool and decorate. Serve.




CARAMEL POUND CAKE

2 1/4 cups packed dark brown sugar
1 cup white sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup butter
1/2 cup shortening
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup white sugar
1 cup packed brown sugar
1/2 cup butter
1/2 cup evaporated milk
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely. To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.





SKOR CAKE

Cake:
1 yellow cake mix
2 eggs
2 cups warm water
1 small pkg. instant chocolate pudding

Bake in a 9x 13 inch greased cake pan at 350 degrees for 25 – 30 minutes.

Topping:
1 stick butter, softened
1 cup powdered sugar
2 egg whites, un-whipped
8 ounce tub of Cool Whip
3 Skor candy bars, crushed

Combine butter, powdered sugar and egg whites. Fold in cool whip and spread onto a cooled cake. Top with candy bars. Refrigerate.




BROWNIE SHEET CAKE

1 cup butter or margarine
4 Tbsp. cocoa powder
1 cup water
2 cups flour
2 cups sugar
½ c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 eggs
Dash salt

Bring butter, cocoa and water to a boil. Add flour and sugar. Blend well. Add the rest of the ingredients and mix well. Bake 20 minutes at 400 degrees in a greased and floured jelly roll pan. Begin frosting 5 minutes before cake is cooked.

Frosting:
1/2 cup butter or margarine
4 T. cocoa powder
6 Tbsp. milk
1 tsp. vanilla
4 cups powdered sugar, sifted

Melt butter or margarine. Add cocoa, vanilla and milk, and bring to a boil. Remove from heat. Add powdered sugar. Mix well and frost sheet cake.
 



WILTON BUTTER CREAM ICING

The thick but creamy texture of this flavorful icing makes it ideal for decorating. Can be refrigerated in an airtight container for up to a week. Makes 3½ cups.

½ cup butter or margarine
½ cup solid vegetable shortening
1/8 teaspoon salt
5 cups confectioners’ sugar
¼ cup + 1 Tbsp. milk
1½ tsp. vanilla

In a large mixing bowl, cream butter and shortening with electric mixer. Add vanilla and salt. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you’re ready to decorate. For best results, keep icing bowl in refrigerator when not using.

Wilton Paste Food Colors are best for decorating because they are concentrated to go a long way and give the deepest colors. Liquid food colors mix instantly, but tend to give a more pastel color to icing. Whichever you choose, always add colors gradually, mixing well each time, until you achieve the desired color. To add paste food colors, dip toothpick into color, then swirl into icing. Mix well with small spatula. Use a new toothpick to add color each time. Add liquid food color by the drop.



CHOCOLATE BANANA SNACK CAKE
Melinda Manley

2 very ripe medium bananas
1 ¼ c. flour
¾ c. sugar
¼ c. baking cocoa
1/3 c. vegetable oil
1/3 c. water
1 tsp. baking soda
1 tsp. white vinegar
¼ tsp. salt
1/3 c. milk chocolate chips

Heat oven to 350 degrees. Place bananas in an ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 – 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

 


ÉCLAIR SHEET CAKE
Ann Manley

½ c. butter or margarine
1 c. water
1/8 tsp. salt } Bring to a boil.

Add 1 c. flour. Stir to form a ball. Let cool 10 minutes. Add 4 eggs (one at a time) and mix well after each one. Press into a greased cookie pan. Bake at 400 degrees for 20 minutes. When cooled, top with

1 8 oz. cream cheese, whipped
1 lg. pkg. instant pudding
2 c. milk } Mix together.




STRAWBERRY CAKE
Ann Manley

Make a white cake in a 9 x 13 inch pan, as directed.

Cream: 8 oz. cream cheese
2 c. powdered sugar
1 pint whipping cream

Spread like frosting on the cake after the cake has cooled completely. Make strawberry Danish dessert according to the glaze directions. Add one can of strawberries, thawed. Let cool 5 – 10 minutes. Pour over the cake until all cake is covered. Refrigerate until ready to serve.




GERMAN PANCAKES

½ c. milk
½ c. flour
3 lg. eggs, beaten
Dash of salt
4 T. butter or margarine

Preheat oven to 425 degrees. Add eggs and mix everything together with a fork or a wire whip. Melt butter in pie tins in the oven. Pour batter in pie tins. Place in oven and cook for 15 minutes.



 
CHOCOLATE ZUCCHINI CAKE

¾ c. shortening
2 c. sugar
3 eggs
2 tsp. vanilla
2 c. shredded zucchini
½ c. cocoa
2½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ c. milk
2 ½ c. all-purpose flour

Grease and flour a Bundt cake pan. Bake for one hour at 350 degrees. Allow to sit in pan for 15 minutes before removing. Glaze when cooled.




CHEESECAKE

Crust:
1 ½ c. graham cracker crumbs
1/3 c. butter or margarine, melted
¼ c. sugar

Mix and press into a glass 9-inch pie pan. Put in refrigerator or freezer while you mix filling.

Filling:
1 8 oz. cream cheese, softened
½ c. sugar
1 Tbsp. lemon juice
½ tsp. vanilla
2 eggs

Pour into crust and bake at 325 degrees for 30 minutes. Shake to see if done. If not, bake a little longer. Spoon on topping and bake 10 more minutes. Chill several hours.

Topping:
1 c. sour cream
2 Tbsp. sugar
½ tsp. vanilla




CARROT CAKE

1 tsp. vanilla
1 c. oil
3 eggs
1½ c. sugar
2 c. flour
1 tsp. cinnamon
½ tsp. salt
2 tsp. soda
2 c. grated carrots
1 c. crushed pineapple
1 c. chopped nuts
1 c. shredded coconut

FROSTING
4 oz. cream cheese
¼ c. margarine
2 c. powdered sugar
1 tsp. vanilla
½ tsp. salt

Mix all together in a large bowl. Bake in a greased floured or sprayed pan. 9 x 13 inch pan. Bake at 300 degrees for 1 hour in a 9 x 13 inch pan or for 30 minutes in a 11 x 16 inch pan (or until done).





JELL-O CAKE

1 bx. yellow or white cake mix
1 (3 oz.) bx. red jell-o
1 (8 oz.) carton Cool Whip topping
9 x 13 baking dish
Optional flavor combination: lemon cake mix - orange or lemon jell-o

Bake cake according to package directions. While cake is cooling in its pan, poke holes all over with large fork. Mix jell-o according to package directions. Drizzle jell-o liquid over cake. Make sure jell-o penetrates all holes. Chill several hours or overnight. Frost chilled cake with whipped topping. Serve.