Cakes

Directions: Cake: Cream butter, oil, and sugar. (The directions say to add egg yolks one at a time, beating after each addition, but I beat these in all at once with a mixer). Stir baking soda into buttermilk. Add flour to batter, alternating with buttermilk mixture. Add vanilla, coconut, and chopped pecans. Beat egg whites until stiff and gently fold into the mixture. Pour into a greased and floured 9 x 13" pan, a sheet cake pan, or (3) 8" layer pans. Bake at 325 degrees for 45 minutes, or until center is done. Cool and frost.

Frosting: Beat cream cheese and butter well. Add vanilla and powdered sugar. Beat well. (Frosting should be thick but creamy). Stir in chopped pecans. Spread over cake or cake layers. Store in refrigerator.

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

Pound Cake

A good, old fashioned recipe that uses ingredients on hand.

2 sticks butter, melted
1 3/4 c. sugar
5 eggs
1 tsp. lemon or almond extract
2 cups flour

Whisk butter and sugar very well, until light and fluffy. Whisk in eggs well. Beat in extract, then add flour. Bake in a greased loaf pan at 325 degrees until brown on top and a toothpick comes out clean. (Be sure top center is done). (For best results, fill pan only half full).

Green Parrot Restaurant Cookbook, 1929-1955

Fudge Ripple Cake
(A Marble Bundt Cake)

1 cup 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

This is one of the best cakes I have ever had, and people will ask for the recipe! Use pure Almond Extract for the best flavor).

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. I only make it with real oranges.

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, and spread evenly.
When cool, put a container 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.