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Earthquake Cake
1 c Coconut 1 c Pecans; chopped 8 oz Cream cheese; softened 1 lb Powdered sugar 1 pk German chocolate cake mix 1/2 lb Butter; softened Heat oven to 350. Grease and flour 9x13 pan. Mix cake mix according to package directions. Pour into pan. Spread coconut and nuts over cake. Mix butter, cream cheese and powdered sugar together. Drop teaspoons of this mixture over cake using all of it. Bake for 45 minutes. Cake will set when cooled. ------------------------------------------------------- Eclair Cake 1 pk Large cool whip 1 pk Grahem crackers(box) 2 pk Vanilla instant pudding mix 4 c Milk 1/4 c Hershey's cocoa 1/2 c Butter 1 cn Sweetened condensed milk Mix pudding and milk, stir as box directs. Add cool whip. Place 15 crackers squares on bottom of a 13x9" pan. Add 1/2 of the p8dding mix. Place another 15 crackers on top. Add remaining pudding. Top with another 15 crackers. Then mix toether the cocoa, butter and sweetened condensed milk. Blend over heat until together. Place it on top of the crackers. ------------------------------------------------------- Eggless Cake 2 cups brown sugar 2 tablespoons shortening 2 cups water 2 cups raisins 1 teaspoon cinnamon 1/2 teaspoon cloves 1 teaspoon nutmeg Cook all ingredients about 5 minutes let cool. Then add 2 tsp baking soda to warm water. Sift together 4 cups flour,1 tablespoon and pinch of salt. Mix all together and bake 350 for 45 minutes or until done. Cool and frost with white frosting if desired. ------------------------------------------------------- Eggless Chocolate Cake 1 1/2 c All purpose flour 3/4 c Granulated sugar 1/4 ts Salt 1 ts Baking soda 1/4 Butter 1 1/2 Unsweetened chocolate; melted 1 c Milk 1/4 ts Vanilla Sift together flour, sugar, salt, and soda. Cream butter with melted chocolate. Stir the 2 mixes into 1 batter. Add in the milk and vanilla, beating thoroughly. Bake in 1 9" greased and floured layer cake pan in a moderate 350 oven for 25-30 minutes, or until cake springs back when lightly touched. Remove from pan to rack to cool. When cool, cut horizontally in half, and use favorite icing. ------------------------------------------------------- Eggnog Cake 1/2 c Butter 1 c Sugar; divided 2 Egg; divided 3/4 c Orange juice 1 1/2 ts Orange peel 1 ts Vanilla 2 c Cake flour 2 ts Baking powder 1/2 ts Nutmeg 1/2 ts Baking soda 1/4 ts Salt Eggnog filling 5 tb Flour 1 1/4 c Eggnog 1 c Butter 3/4 c Sugar 1 ts Vanilla 1/4 ts Nutmeg Chocolate frosting 2 oz Unsweetened chocolate 3 c Confectioners sugar 1/4 ts Cinnamon 1/8 ts Nutmeg 3 tb Butter 2 tb Whipping cream 3 tb Hot water Cream butter and 3/4 cup sugar. Add yolks, one at a time, beating well after each. Combine orange juice, peel and vanilla. Combine dry ingredients; add to creamed mixture alternately with juice mixture, beating well. In another bowl, beat whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into batter. Line two greased 9-in. round cake pans with waxed paper; grease paper. Pour batter into pans. Bake at 350'F for 20 minutes or until cake tests done. Cool 5 minutes; remove to wire rack. Peel off paper; cool. For filling, combine flour and a small amount of eggnog in a pan; stir until smooth. Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes. Cool completely. Cream butter and sugar; add vanilla and nutmeg. Gradually beat in eggnog mixture. For frosting, mix chocolate, sugar, cinnamon and nutmeg. Beat in butter and cream. Add water until frosting drizzles slightly. Split cakes in half; spread filling on three layers. Stack with plain layer on top; frost the top. ------------------------------------------------------- Egyptian Chocolate Cake 1 3/4 c Flour; Unbleached, Sifted 1 ts Cinnamon; Ground 4 oz Semisweet Chocolate 1/2 c Butter Or Regular Margarine 2 Eggs; Large 1/2 c Milk 2 ts Baking Powder 1/8 ts Cloves; Ground 1/2 c; Brewed Strong Coffee 1 c Sugar 1 ts Vanilla Extract Cinnamon Whipped Cream 2 c Heavy Whipping Cream 2 ts Vanilla Extract 1/4 c Sugar 1/2 ts Cinnamon; Ground Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. Cinammon Whipped Cream Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. ------------------------------------------------------- Elvis Presley Pound Cake 3 c Sugar 3 c Cake flour; sifted twice 1/2 lb Butter; softned 1 c Whipping cream 7 Eggs; room temperature 2 ts Vanilla extract Butter and flour a 10" tube pan. Thoroughly cream together sugar and butter. Add eggs one at a time, beating well after each addition. Mix in half the flour, then the whipping cream , then the other half of the flour. Add vanilla. Pour batter into prepared pan. Set in COLD oven and turn heat to 350. Bake 60-70 minutes, until a sharp knife inserted in cake comes out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly. ------------------------------------------------------- Empress Chocolate Cake 1 1/2 c Cake flour; sifted 1 c Sweet ground chocolate 3/4 c Sugar 1 1/2 ts Baking soda 1/4 ts Cream of tartar 1/2 ts Salt 2/3 c Shortening 1 c Buttermilk 2 Eggs 1 ts Vanilla Heat oven to 350. Into large mixer bowl, sift flour with Ground Chocolate, sugar, baking soda, cream of tartar and salt. Add shortening and 3/4 cup buttermilk. Beat on low speed to combine ingredients. Beat on medium low speed for 2 minutes. Add remaining 1/4 cup buttermilk, eggs and vanilla. Beat additional 2 minutes. Line two 8 by 1 1/2" round cake pans with waxed paper. Spread batter into pans. Bake at 350 for 30-35 minutes. Cool on racks 10 minutes; remove layers from pans. After completely cooled, frost with Empress Frosting. Empress Frosting 1/3 c Half & half 1/2 c Butter, cut up 2 tb Sugar 1 1/2 c Sweet Ground Chocolate 1 ts Vanilla In 2 quart heavy saucepan, heat half & half with butter and sugar, stirring until blended. Add Ground Chocolate, mixing with wire whip until smooth. Heat on medium low until mixture is thick and shiny and runs off the spoon like syrup and the first bubble appears on the surface (160-F). Do not boil or overcook frosting. Cool 5 minutes, then add vanilla. Place pan of frosting in bowl holding a tray of ice cubes and some water. Beat slowly with a spoon until frosting holds a shape. Frost cake; refrigerate if necessary to firm frosting.
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