Cake Recipes

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Cookies	Easy White Cake
Fudge/Brownies	Double Chocolate Pound Cake
Pies and Pastry	Chocolate Cake
Yeast Breads	Old Fashioned Pound Cake
Quick Breads	Cheesecake
Other	Poppyseed Cake
	Carrot Cake

Easy White Cake
3 cups sifted cake flour
1 3/4 cups Sugar
3 tsp. Baking powder
1/2 tsp. Salt
1 cup shortening
1 1/2 cups milk
3 egg whites
1 tsp. Vanilla
Sift dry ingredients into a bowl. Add shortening and one
cup of the milk. Beat very fast for one minute.
Add egg whites, vanilla, and remaining 1/2 cup of milk.
Beat until smooth and fluffy. Pour batter into 2
greased and floured 8 or 9 inch cake pans. Bake at 350
degrees for 35 minutes or until pick inserted in
center comes out clean. Allow to cool before frosting.

Double Chocolate Pound Cake
3 cups sifted cake flour
3 cups sugar
1 cup cocoa
3 tsp. Baking powder
1 cup softened butter
1 1/2 cups milk
3 tsp. Vanilla
3 eggs
1/4 cup heavy cream
Sift dry ingredients into a bowl. Make a well in the center
and add butter, milk, and vanilla. Beat slowly
until mixed. Mix very fast for 5 minutes. While mixing
slowly, add eggs, one at a time, waiting 15
seconds after each edition. Add cream and mix 15 seconds.
Mix briskly for 15 seconds. Pour batter into a
greased tube pan and bake at 325 degrees for 1 hour 40
minutes. Cool cake completely before removing
from pan. When cool, drizzle frosting on it.

Chocolate Cake
2 cups cake flour
1 1/3 cups sugar
1 tsp. Baking powder
1 tsp. Salt
1/2 tsp. Baking soda
1/2 cup shortening
1 cup milk
1 tsp. Vanilla
2 eggs
2 oz. Unsweetened chocolate, melted
Sift dry ingredients into a bowl. Add shortening, 2/3 cup
milk, and vanilla. Beat slowly for one minute.
Scrape bowl. Beat a little faster for one minute. Add
remaining milk, eggs, and chocolate. Beat at a
moderately slow speed for 30 seconds. Beat very fast for
one minute. Pour batter into a greased and
floured 8 or 9 inch cake pan. Bake at 375 degrees for 25
minutes or until pick inserted in center comes
out clean. Allow to cool before frosting.

Old Fashioned Pound Cake
10 eggs, separated
2 cups softened butter
2 cups sugar
4 1/2 cups self-rising flour
1 tsp. Vanilla
Place egg whites into a bowl. Whip with an egg beater or
mixer until egg whites are stiff. Remove whites
from bowl. Place butter and flour in clean bowl. Mix at a
moderate pace for 5 minutes. Stop and scrape
bowl after 2 1/2 minutes. Remove mixture from bowl.
Place egg yolks, sugar, and vanilla into clean bowl.
Beat fast for 2 minutes. Beat very fast for one minute. Add
butter-flour mixture to egg yolk mixture. Beat
fast for 5 minutes. Add one half of egg whites to mixture.
Mix at a moderate pace for 30 seconds. Add
rest of egg whites and beat at the same speed for 1 minute.
Beat fast for 10 minutes. Pour batter into a
greased and floured tube pan. Bake at 325 degrees for 1
hour 20 minutes or until golden brown. Cool
completely before removing from pan.

Cheesecake
Crust: A pre-made pie crust will be fine because you hardly
taste it but if you so insist on making your
own crust here it is:
Crumbs from 16 graham crackers
1/2 stick butter
1 tbsp. Honey
1 tbsp. flour
Mush up with fingers and press firmly into the bottom and
sides of a pie plate.
Filling:
16 oz. Cream cheese
1/3 cup sugar
4 eggs
1 tsp. Vanilla
1 lemon, juice and grated peal
Blend until smooth and creamy. Pour on top of crust and
bake for 25 minutes on 375.
Topping:1 pt. Sour cream
1/2 cup sugar
1 tsp. Vanilla
Blend together. Pour on top of filling and bake at 375 for 8-
10 minutes longer.
Remember that a cheesecake must sit in the refrigerator for
at least 12 hours. If you get impatient and cut
it too soon, the top will be runny and it will run all over the
place.

Poppyseed Cake
Add 3/4 cups poppyseeds to 1 cup milk in a saucepan. Heat
to boiling point only. Cream 1/2 cup butter
with 1 packed cup light brown sugar until fluffy. Beat in 3
egg yolks (save whites). Sift in 1 1/2; cups
flour, 2 1/2 tsp. Baking powder, 1/2 tsp. Salt. Mix well.
Beat egg whites until stiff. Fold in butter and
flour mixture. Fold in poppyseeds and milk. Mix until just
blended. Squirt in juice of 1/2 of a lemon.
Spread into a 9 by 13 inch pan. Bake at 350 degrees for 35-
45 minute.

Carrot Cake
1 1/2 cups melted butter
1 3/4 cups brown sugar
4 eggs
3 tsp. Vanilla extract
Grated rind of 1 lemon
Beat in a large bowl, beginning with brown sugar and
butter, then add eggs, on at a time, then add
remaining ingredients and beat until light in color.
4 cups flour
1 tsp. Salt
1/2 tsp. Baking soda
3 tsp. Baking powder
1 tsp. All-spice
2 tsp. Cinnamon
Sift together twice.
Add 2 1/2 cups packed finely shredded carrot, soaked in the
juice of one lemon.
Add flour mixture and grated carrot alternately to butter
mixture. After each addition mix gently to
combine, but do not over mix. Add nuts and raisins last.
Generously butter 2 loaf pans and sprinkle with
poppyseeds. Cook at 350 for 40-50 minutes. Cool 10
minutes before removing from pan.

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