Aunt Rocky's Coke Cake
2 c. flour
2 c. sugar
2 sticks oleo
3 Tbsp. cocoa
1 c. Coke
1/2 c. buttermilk
2 eggs
1 tsp. soda
1 tsp. vanilla
1 « c. mini marshmallows
Combine flour and sugar. Heat oleo, cocoa, and Coke
to boil. Pour over flour and sugar. Mix.
Add rest of ingredients. Beat well. Sprinkle
marshmallows over top. Bake 350ø for 30-35
minutes. Greased and floured 9x15 pan.
Icing:
1/2 c. butter
6 Tbsp. Coke
3 Tbsp. cocoa
1 box powdered sugar
1 c. walnuts
Boil butter, cocoa and Coke. Pour over sugar, add
nuts. Spread on hot cake.
Lindy's of New York Cheesecake
Crust:
1 c. sifted flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 tsp. vanilla
1 egg yolk
1/4 c. butter
Filling:
5 8 oz packages cream cheese
1 3/4 c. sugar
3 Tbsp. flour
2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1/4 tsp. vanilla
5 eggs + 2 yolks
1/4 c. heavy cream
Grease 9" Springform pan, remove sides. Make crust.
Combine first four ingredients. Make
well in center. Blend in egg yolk and butter.
Mix until smooth. On bottom of pan, roll out half
of dough to edges. Bake 450ø 6-8 minutes.
Cut six strips of wax paper, 3" wide. Between each
pair of strips, roll 1/3 of dough to 2 1/4" wide and
9" long. Assemble pan with crust on bottom.
Line sides with strips, overlapping ends. Remove
paper. Filling: Blend cheese, sugar, flour,
peels and vanilla. Beat in eggs, one at a time.
Beat until smooth. Beat in cream. Pour into pan,
bake 10 minutes at 450ø. Lower oven to 250ø.
Bake 1 hour. Cool on rack (in pan) 2 hours.
Refrigerate overnight. Loosen pastry from sides
of pan. Remove sides of pan, serve. Can be
topped with sour cream, cherries, or pineapple.
Granny's Old Fashioned Gingerbread
Cream: 1/2 c. butter
1/2 c. brown sugar
Add: 1 c. dark molasses
2 eggs
Sift in:
2 1/2 c. sifted flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
Add 1 c. hot water and beat until smooth. Pour into
greased and floured 9x13 pan. Bake 35
minutes at 325ø to 350ø or until done.
Poor Man's Cake
Put in deep pan:
1 c. sugar
1/3 c. shortening
1 c. raisins
1 tsp. soda
1 c. water
1/4 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. salt
Bring to boil. Let cool. Add 2 c. flour, 1
heaping tsp. baking powder, and 1 tsp. vanilla. Stir
and pour into greased and floured pan. Bake 350
for 25 minutes. Sprinkle with powdered sugar
when taken out.
Crumb Cake
1 1/2 c. brown sugar
1/2 c. butter
2 c. flour
Mix together with fingertips. Reserve 3/4 c..
To rest add: 1 beaten egg, 1 c. sour milk, 1 tsp.
baking soda, 1/4 tsp. salt, 1 tsp. vanilla or black walnut
flavoring. Bake in shallow pan with
crumbs on top till done, 350ø.
Perfect Chocolate Cake
Cake:
1 c. unsifted unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla
Frosting:
1 package (1 lb) semisweet chocolate chips
1/2 c. light cream
1 c. butter
2 1/2 c. unsifted confectioner's sugar
Filling:
1 c. heavy cream
1/4 c. unsifted powdered sugar
1 tsp. vanilla
Combine cocoa and boiling water. Cool. Sift
flour, soda, salt and baking powder. Preheat oven
to 350ø. Grease and flour 3 9" cake pans.
In large bowl, beat butter, eggs and vanilla until light.
At low speed add flour mixture (by fourths) and cocoa
mixture (by thirds), alternately. Start and
end with flour. Bake 25-30 minutes. Cool
10 minutes in pan. Remove to racks.
Frosting: In medium pan, combine chocolate, cream
and butter. Stir until smooth, remove from
heat. Blend in sugar. Set, in a bowl, over
ice until it holds its shape.
Filling: Whip cream with vanilla and sugar.
Refrigerate.
Assembly: Place cake on a platter. Spread
with half of filling. Add second layer. Top with rest
of filling. Add third layer. Frost with frosting.
Refrigerate 1 hour before serving.
Black Forest Cherry Torte
1 12 oz package semisweet chips
1/2 c. milk
2 Tbsp. sugar
1 3/4 c. flour
1 tsp. baking soda
1 tsp. salt
1/4 c. butter, softened
2/3 c. sugar
3 eggs
2/3 c. milk
1 tsp. vanilla
1/4 c. brandy, divided
1 can (21 oz) cherry pie filling
Brandied Whipped Cream (follows)
Over hot (not boiling) water, combine chocolate chips,
1/2 c. milk and 2 Tbsp. sugar. Stir until
melted and smooth; set aside. In a small bowl combine
flour, baking soda and salt; set aside. In
a large bowl, combine butter and 2/3 c. sugar; beat until
creamy. Add eggs, one at a time,
beating well after each. Blend in flour mixture,
alternating with 2/3 c. milk. Stir in chocolate
and vanilla. Pour evenly into 2 well greased and
floured 8" or 9" pans. Bake 25-30 minutes at
350ø. Cool 10 minutes in pan. Remove from
pan; cool completely. Using long, thin serrated
knife, slice each layer in half crosswise and sprinkle
each with 1 Tbsp. brandy. Spread 1 c.
Brandied Whipped Cream on one layer. Spread 2/3
c. cherries over whipped cream. Repeat
with next 2 layers. Spread top layer with whipped
cream and garnish with chocolate curls.
Brandied Whipped Cream
2 c. heavy cream, whipped
3 Tbsp. brandy
1/3 c. sifted confectioner's sugar
In large bowl, beat heavy cream. Gradually add brandy
and sugar, beating until soft peaks form.
Sachertorte
6 oz. semisweet chocolate chips
1 1/4 c. water
1 3/4 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
6 eggs
1 tsp. vanilla
1 1/2 c. sugar
12 oz. apricot preserves, divided
Chocolate Glaze (follows)
Melt chocolate chips with water, stirring until smooth.
Remove from heat and set aside. In
small bowl, combine flour, baking soda and salt; set
aside. In large bowl, beat eggs and vanilla
until foamy. Gradually add sugar, beating until
thick and lemon colored. Gradually add flour
alternately with chocolate. Pour into 3 well greased
and floured 9" rounds. Bake
350ø for 25 minutes. Loosen edges of cakes
from pans. Remove from pans and cool
completely. Spread half of preserves over 1 cake
layer. Place second layer on top and spread
with remaining preserves. Top with third layer.
Spread top and sides with chocolate glaze.
Chocolate Glaze: In small saucepan combine 1/2 c. evaporated
milk and dash salt. Bring just to
boil over moderate heat. Add 1 c. semisweet chocolate
chips. Stir until melted and smooth.
Linzer Torte
1 3/4 c. + 2 Tbsp. flour
1/2 c. light brown sugar
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/2 c. margarine
1/4 c. light corn syrup
1 egg, lightly beaten
1/2 c. raspberry jam or preserves
Line bottom of 9x3 springform pan with 8 1/2" round of
wax paper. In large bowl, stir together
1 3/4 c. flour, brown sugar, baking powder, cinnamon
and salt. Cut in margarine until coarse
crumbs form. With fork, stir in corn syrup and
egg until just blended. Reserve 1/2 c. dough.
Press remaining dough into prepared pan. Spread
with jam to 1/2 inch of edges. Stir 2 Tbsp.
flour into reserved dough. On lightly floured surface,
roll out to 1/8" thick. Cut into 1/4" strips,
lattice over jam. Place strips around edge to cover
ends of lattice strips and form border. Bake
375ø 25-30 minutes, or until set and lightly browned.
Cool completely in pan on wire rack.
Remove from pan. Carefully remove waxed paper.
Cut into wedges to serve.
Applesauce Cake
1/2 c. butter
2 c. sugar
2 eggs
2 1/2 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 1/2 c. canned applesauce
1/2 c. raisins
1/2 c. chopped pecans
Cream butter. Add sugar creaming until light and
fluffy. Add eggs one at a time, beating well
after each addition. Sift together flour, soda,
salt and spices. Add flour into creamed mixture
alternately with applesauce. Stir in raisins and
pecans. Turn batter into lightly greased and
floured 13x9x2 pan. Bake 350ø about 45 minutes
or till done. Cool in pan.
Mother's Best Fudge Cake
1 slightly beaten egg
2/3 c. sugar
1/2 c. milk
3 1-oz squares unsweetened chocolate
1 c. sugar
1/2 c. shortening
1 tsp. vanilla
2 eggs
2 c. sifted cake flour
1 tsp. baking soda
1 c. milk
In saucepan, combine 1 beaten egg, 2/3 c. sugar, 1/2 c.
milk and chocolate. Cook, stirring, over
medium heat until chocolate melts and mixture just boils.
Cool. Gradually add 1 c. sugar to
shortening, creaming until light and fluffy. Add
vanilla, and 2 eggs, one at a time, beating well
after each. Sift flour, soda and 1/2 tsp. salt.
Add to creamed mixture, alternately with 1 c. milk,
beating after each addition. Blend in cooled chocolate
mixture. Bake in 2 greased and floured
9" round pans at 350ø for 25-30 minutes.
Cool, frost and fill with chocolate frosting.
Pound Cake
1 1/2 c. sugar
1 c. butter
5 eggs
1/4 tsp. baking powder
1 7/8 c. flour
1 tsp. salt
1 tsp. vanilla
Pinch of mace
Cream butter and sugar for 10 minutes. Add eggs
one at a time, beating well after each. Fold in
dry ingredients. Bake 350ø for 75-80 minutes,
in greased and floured 9" bundt or tube pan.
Watergate Cake
1 pkg. sour cream cake mix
1 pkg instant pistachio pudding
3/4 c. cooking oil
1 c. 7-up
3 eggs
Mix together, bake 45 minutes at 325ø in 9x13"
pan.
Funnel Cakes
1 1/3 c. flour
1/4 tsp. salt
1/2 tsp. soda
3/4 tsp. baking powder
2 Tbsp. sugar
1 egg, beaten
2/3 c. milk, more if too thick
Sift dry ingredients. Mix egg and milk. Add
dry ingredients. Pour through funnel in circular
pattern. Fry in deep hot fat until golden brown.
Top with powdered sugar or strawberries.
Chocolate Zucchini Cake
1/2 c. margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
2 c. zucchini (chopped in blender)
1/4 c. chocolate chips
1/2 c. sour milk
4 Tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
Cream margarine, oil, and sugar. Add eggs, vanilla,
sour milk and blend well. Mix all dry
ingredients and add to creamed mixture; blend.
Stir in zucchini and pour into long cake pan
(floured and greased). Sprinkle with chocolate
chips. Bake 325ø for 40-45 minutes.
Grandma Wymer's Chocolate Mayonnaise Cake
3 c. flour
1 1/2 c. sugar
1/3 c. cocoa
2 1/4 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 c. real mayonnaise
1 1/2 c. water
1 1/2 tsp. vanilla
Grease two 9" rounds, line bottoms with waxed paper.
Sift dry ingredients into large bowl. Stir
in mayo. Gradually add water and vanilla until
smooth and blended. Pour into prepared pans.
Bake 350ø about 30 minutes until done. Cool,
remove from pans, frost.
Vera's Deep Dark Chocolate Cake
1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
Combine dry ingredients in large mixing bowl. Add
remaining ingredients except water; beat at
medium speed for 2 minutes. Stir in water (batter
will be thin). Pour into greased and floured
pans. Bake at 350ø for 30-35 minutes for
rounds, 35-40 for sheet. Cool 10 minutes on baking
rack, remove from pans. Cool completely and frost.
2 9" rounds, 3 8" rounds or 1 9x13" sheet.
German Chocolate Cheesecake
1 pkg. German chocolate cake mix
2 pkgs (8 oz each) cream cheese, softened
1 1/2 c. sugar
4 eggs
Prepare cake mix as directed. Mix cream cheese,
sugar and eggs. Pour 1/2 cake mix into
greased and floured cake pan; pour cream cheese mixture;
then add remaining cake mix. Bake
at 300ø for 1 to 1 1/2 hours. Cool and frost.
Pecan and Coconut Frosting:
egg yolks
1 stick butter
1 c. evaporated milk
1 c. sugar
1 c. coconut
1 c. pecans
Mix and cook first 4 ingredients till thickened.
Refrigerate; add coconut and nuts.
Twinkie Cake
1 box yellow cake mix
1 can sweetened condensed milk
Cool Whip
Bake cake as directed, using 9x13 pan. Remove cake
from oven and pierce top with fork, being
careful not to touch bottom of pan. Pour the milk
over top to seep through the holes. After cake
has cooled, top with cool whip and refrigerate for 3
hours before serving.
White Cake Supreme
3/4 c. shortening
1 1/2 c. sugar
1 1/2 tsp. vanilla
2 1/4 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
5 stiffly beaten egg whites
Cream shortening and sugar until light. Add vanilla
and mix well. Sift together flour, baking
powder and salt. Add to creamed mixture alternately
with milk, beating after each addition.
Gently fold in egg whites. Bake in 2 greased and
lightly floured 9" rounds at 375ø for 18-20
minutes or until done. Cool 10 minutes. Remove
from pan, cool completely on racks and frost.
Shortcake
2 c. sifted flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 beaten egg
2/3 c. light cream
Sift together dry ingredients; cut in butter until mixture
resembles coarse crumbs. Combine egg
and cream; add all at once, stirring just enough to moisten.
Spread dough in greased 8" round,
building up edges slightly. Bake at 450ø
for 15-18 minutes; cool on rack 5 minutes. Split in 2
layers. Lift top off carefully. Butter bottom
layer. Spoon berries and whipped cream between
layers and over top. Serve warm.
Devil's Food Cake
2 1/2 c. sifted cake flour
1 3/4 c. sugar
1 3/4 tsp. baking soda
1 tsp. salt
2/3 c. shortening
1 1/3 c. milk
1 tsp. vanilla
2 eggs
3 squares unsweetened chocolate
Sift dry ingredients. Stir shortening to soften.
Add flour mixture, 1 c. milk, and vanilla; mix
until flour is dampened. Beat 2 minutes at medium
or 300 vigorous strokes by hand. Add eggs,
melted chocolate and rest of milk. Beat 1 minute
longer with mixer or 150 strokes by hand.
Pour into 2 greased and floured 9" rounds. Bake
350ø about 35 minutes, or until done. Cool 10
minutes in pans before turning out on racks.
Angel Food Cake
1 1/4 c. sifted cake flour
1/2 c. sugar
1 1/2 c. (12) egg whites
1/4 tsp. salt
1 1/4 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. almond extract
1 1/3 c. sugar
Sift flour with 1/2 c. sugar four times. Combinr
egg whites, salt, cream of tartar and flavorings
in large bowl. Beat until moist and glossy (soft
peaks). Add 1 1/3 c. sugar, sprinkling in 1/3 c. at
a time and beating until blended after each addition.
Sift in flour in four additions, folding in
with 15 complete fold over strokes. After last
addition, use 10 or 20 extra stroke. Pour into
ungreased 10" tube pan. Bake 375ø for 35-40
minutes or until top springs back when pressed.
Invert and cool thoroughly.
Chocolate Chip Cheesecake Supreme
Chocolate wafer crust in springform pan
3 (8 oz) pkgs cream cheese
3/4 c. sugar
1/4 c. flour
3 eggs
1/2 c. sour cream
1 tsp. vanilla
1 c. mini chocolate chips
Combine cheese, sugar and flour. Beat in eggs, one
at a time. Blend in sour cream and vanilla.
Stir in chocolate pieces, pour over crust. Bake
325ø, 55 minutes. Loosen cake from rim of pan.
Cool before removing rim. Chill.
Mint Chocolate Candy Cheesecake
Chocolate wafer crust
3 (8 oz) pkgs cream cheese
2/3 c. sugar
3 eggs
1 (6 oz) pkg chocolate chips, melted
1/2 c. chopped creme de menthe wafer
1/2 c. sour cream
1 tsp. vanilla
Combine cheese and sugar. Beat in eggs, one at a
time. Blend in chocolate, mint wafers, sour
cream and vanilla. Pour over crust. Bake
350ø 50 minutes. Loosen cake from rim of pan, cool
before removing rim. Chill.
Chocolate crumb crust
In medium bowl, combine 1 1/2 c. vanilla wafer crumbs,
1/2 c. powdered sugar, 1/3 c. cocoa and
1/3 c. melted butter. Press firmly into bottom
of springform pan.
Rocky Road Cheesecake
Chocolate wafer crust
1 envelope unflavored gelatin
1/4 c. cold water
2 (8 oz) pkgs cream cheese
3/4 c. sugar
1/3 c. cocoa
1/2 tsp. vanilla
2 c. mini marshmallows
1 c. whipping cream
1/2 c. chopped nuts
Soften gelatin in water; stir over low heat until dissolved.
Combine cheese, sugar, cocoa, and
vanilla. Add gelatin, mixing until blended.
Fold in remaining ingredients, pour over crust.
Chill until firm.
Cat's Death By Chocolate Mousse Cake
cake:
8 egg whites
1/4 c. sugar
16 oz semi-sweet chocolate
Icing:
4 egg whites
1/8 c. sugar
8 oz. semisweet chocolate
For cake: beat eggs stiff, add sugar, continue to whip,
adding in melted chocolate until well
mixed. Pour into springform pan--a necessity!
Bake 300 for 30-40 minutes. It will rise
considerably and have solidified completely on top. Icing:
repeat cake procedure, do not bake.
Pour over top of cake. Freeze, remove from springform
and serve chilled. Can be served at
refrigerator temperature or frozen
Snicker Bar Cake
2 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. water
3/4 c. buttermilk
1/2 c. butter
2 eggs
1 tsp. vanilla
4 oz. melted unsweetened chocolate
1 c. chopped snicker bars
1 pkg. (8 oz) cream cheese
1/4 c. butter
2 oz. melted unsweetened chocolate
1 box (8 oz) powdered sugar
Sift together dry ingredients. Mix together all
cake ingredients to snicker bars. Mix 30 seconds
on low then 3 minutes on high. Batter will be creamy.
Stir in snicker bars. Grease and flour 2
8" rounds. Pour batter into pans. Bake 350ø
for 35-40 minutes, until done. For frosting, cream
butter and cream cheese. Add chocolate. Mix
well. Add powdered sugar and beat until light
and creamy. Frost top, middle and sides of cake,
sprinkle with chopped snicker bars.
Refrigerate.