Steve Anthony's Best of Show CHOCOLATE DATE CAKE
1 c chopped dates 1 1/2 c boiling water 1 tsp. soda
Put dates in bowl, sprinkle with baking soda, add hot water to plump dates.
1 c. margarine 1 1/2 c sugar 2 c flour less 2 TBSP
2 TBSP cocoa 3/4 tsp. baking powder 1/2 tsp. salt
2 eggs beaten 1/2 c chocolate bits. 2 tsp. vanilla
Cream shortening and sugar. Add 2 well beaten eggs and beat well again. Sift dry ingredients together and add to sugar mixture in small amounts, alternating with date mixture. Add vanilla and mix well. Fold in 1/2 c chocolate bits. Pour into greased 9x13" pan.
1/2 c chocolate bits 1/2 c sugar 1/2 c nuts.
Mix and spread on top of cake BEFORE BAKING. Bake at 350 degs. for 40 to 45 mins.
Sue Lynn - Centerville FLUFFY COCONUT CAKE
2 1/4 cups SELF-RISING flour (before sifting) 1 1/4 c sugar
1 tsp. vanilla 1 c milk 3 eggs 1/2 c shortening
Sift flour and sugar together. Add eggs, shortening, and half of the milk. Blend then beat 2 mins. Add rest of the milk and vanilla. Blend, then beat 2 mins. Pour into 2 9" pans. Bake 350 degs. for 20 mins. until cake leaves edges of pan.
4 extra large eggs 1 1/2 c sugar 3/4 c water plus 1 TBSP
1 1/2 tsp. vinegar 1 tsp. vanilla 1/4 tsp. cream tartar
1 can coconut Small pinch of salt for each egg white
3 TBSP white corn syrup (rounded)
Beat egg whites, cream of tartar, salt and 1 TBSP of cold water until stiff. Set aside. Mix water, sugar, vinegar, and syrup in sauce pan. Bring to boil, without stirring, then stir occasionally until thread forms from spoon. Pour syrup slowly into egg whites. Beat until creamy consistency desired. Ice cool Cake, sprinkling coconut all over layers and finish with top of cake.
Grandpa Baertschi DAD'S HICKORY NUT CAKE
1 1/2 c sugar 1/2 c butter (not marg.) 2 c CAKE flour
1 tsp. baking powder 4 egg whites beaten quite stiff 1 tsp. vanilla
3/4 c luke warm water 1 c hickory nuts.
Cream butter and sugar, add warm water, 1/2 of the egg whites, then the flour, salt and baking powder which have been sifted together. Add nuts. Mix well and then add the remaining egg whites. Bake at 350 degs. about 20-25 mins. or until no imprint remains when touched with finger. Can be baked in layers or loaf pans.
Joy Thompson,Medina TEXAS SHEET CAKE
1 c. margarine, melted 1 c. water 4 TBSP cocoa 2 c sugar
2 c flour 1/2 tsp. salt 1 tsp. soda 2 eggs
1/2 c sour cream 1 tsp. vanilla
Combine margarine, water and cocoa and bring to a boil. Remove from stove and add the sugar, and eggs. Sift dry ingredients and add to mixture. Stir in sour cream and vanilla. Bake in jelly roll pan 20 mins. at 350 degs.
1 stick margarine 4 TBSP cocoa 5 TBSP milk
Bring to a boil and add 1 c. chopped nuts 1 lb. confec. sugar
1 teas. vanilla.
Pour over the cake right out of the oven
Elaine Kubasta, Medina APPLESAUCE-PINEAPPLE CAKE
1 c shortening 1 c brown sugar 1 c. white sugar
2 eggs 3 c. flour 2 tsp. soda
1 1/2 c applesauce 1 tsp. nutmeg 1 1/2 tsp. cinnamon
1/2 c crushed & drained pineapple 1/3 tsp. ginger 1 tsp. cloves
1 tsp. salt 1 c nuts 1 tsp. vanilla 1/2 c raisins
Cream shortening, add sugar gradually, add eggs one at a time and beat well. Add 1/2 of the flour to raisins and nuts. To the remaining flour add spices, salt, soda. Add this flour mixture alternately with applesauce-pineapple mixture. Add floured nuts, raisins and vanilla. Bake at 315 degs for 1 hour or longer in bundt pan or tube pan.
Flora MacCoy,Toledo LAZY DAISY CAKE
2 eggs beaten light 1 tsp. vanilla 1 c sugar 1 c flour
1 heaping tsp. baking powder 1/2 c milk 1 TBSP butter
Add sugar to the beaten eggs. Sift flour, baking powder and beat together.
Add to egg mixture. Let milk and butter come to just a boil. Add to egg, and
flour mixture. Add vanilla. Bake 30 min. at 375 degs.
Put 5 TBSP brown sugar, 3 TBSP butter, 3 TBSP half/half and 1 c coconut in pan. Heat and spread on top of cake when first taken from oven. Set under broiler. Watch until golden brown. Must be watched closely.
BLACK WALNUT CAKE (1-2-3-4) CAKE
1 c butter 2 c sugar 3 c flour 4 eggs 1 c milk
1/2 tsp. vanilla 1 tsp. salt 2 tsp. baking powder.
Soften butter, cream til smooth adding gradually half the sugar. Add remaining sugar to well beaten egg yolks. Combine with butter mixture. Sift dry ingredients add to first mixture alternately with milk. Add flavoring and egg whites beaten very stiff. Add one cup broken butternuts or black walnuts. Bake in round loaf pan for 35 mins. Cool and frost with maple frosting.
Melt 6 TBSP butter. Add 1 c light br. sugar. Cook til sugar is melted, dark and bubbling. Add 2 cup maple sugar, and boil up. When sugars are completely melted add 4 TBSP light cream. Stir and cool. Add confecs. sugar til thick enough to spread. This is an old "receipt" and uses the dark hard maple sugar.
LEMON DELIGHT CAKE
1 1/2 c sugar 6 TBSP cornstarch 1/2 tsp. salt
1 1/2 c water 6 egg yolks slightly beaten 2 TBSP butter
2/3 c bottled lemon juice 1/2 tsp. cream tartar 6 egg whites
2/3 c sugar 1 baked angel food cake (10")
Mix thoroughly sugar, cornstarch and salt in saucepan. Add water and stir to blend. Bring to boil over medium heat, stirring constantly. Boil 1 min. Remove from heat. Add some of hot mixture to egg yolks; then return mixture to saucepan, stirring constantly. Cook slowly, stirring constantly, til mixture thickens. Remove from heat. Add butter; slowly stir in lemon juice. Cool thoroughly. Beat cream of tartar with egg whites til foamy. Gradually add 2/3 c sugar, beating to stiff peaks. Gently but thoroughly fold into egg yolk mixture. Carefully cut cake into 4 even layers. Place bottom layer on cake plate. Spread with lemon frosting. Top with remaining layers, spreading frosting in between each. Frost top and sides. Chill to ready to serve. Decorate with candied lemon slices, if desired. Serves 10 to 12.
Viv Goode DIRT CAKE
1 1/4 lb. pkg Oreo choc. cookies 1 8 oz. cream cheese 1/4 c margarine
1 c confec. sugar 2 sm. pkgs instant vanilla pudding 3 1/2 c
milk 1 12 oz. cool whip.
Grind the Oreo cookies in blender, a few at a time. Mix together the cream cheese, butter and confec. sugar. In another bowl mix the pkgs vanilla pudding milk, and cool whip. Whip until thickened. Combine the two mixes together. Place foil in large clean flower pot or sand pail(to cover the hole). Layer "dirt" (Oreo cookie crumbs)then pudding, layer of "dirt", pudding, "dirt", pudding in flower pot, ending with dirt. Put artifical flower in pot. Serve with a plastic shovel.. Add 2 "gummy" worms.
Gwenn Flynn APPLE CAKE & HOT SAUCE
2 c peeled diced apples 1 c sugar 1 egg beaten 1 c flour
1 tsp. soda Dash salt 1/2 c chopped nuts 1 1/2 tsp. cinnamon
Stir apples, sugar until sugar is disolved. Add beaten egg. Then other ingredients. Bake 350 degs. for 30-35 mins in 8x8" pan
1/2 c brown sugar 1/2 c white sugar 1 c water 1 tsp. vanilla
1/4 c margarine 2 1/4 TBSP flour
Cook until thickens. Pour while hot over apple cake.
Pat Anthony PUMPKIN CAKE OR CUPCAKES
2 1/3 c sugar 2/3 c shortening 3 1/3 c flour 2 tsp. soda
1 tsp. baking powder 1 tsp. cinnamon 1 tsp. cloves 1/2 tsp. ginger
4 eggs, 1/2 c orange juice 2 c pumpkin 1 c nuts
1 c raisins.
Cream shortening, and sugar. Sift dry ingredients. Add slightly beaten eggs, orange juice, pumpkin to shortening mixture. Add dry ingredients, nuts and raisins. Bake 350 degs. in Bundt pan or 9x13" or cupcake pan.
1 pkg. (2 layer) white cake mix 1 c boiling water 1/2 c cold water
1 pkg. (4 serving size) fruit flav. jello 3 1/2 c (8 oz.) Cool whip
Prepare cake batter as directed on package, and pour into a well-greased and floured 13x9" pan. Bake 350 degs for 30 mins, or until a cake tester inserted in center comes out clean. Cool cake in pan 15 mins; then pierce with a utility fork at 1/2" intervals. Meanwhile, dissolve gelatin in boiling water. Add cold water and carefully pour over cake. Chill three to four hours. Frost with whipped topping.
1 c milk 1 rounded TBSP flour 1/2 c margarine 1 c. sugar
1 tsp. vanilla 1/3 c shortening
Make a thickening by heating milk and flour together.Let cool. Cream together the other ingredients. Add thickening and beat. This frosting will never get hard but stays creamy and easy to spread.
Peggy Pease CARMEL ICING
1 1/2 c brown sugar 1/4 c coffee cream 1 TBSP vanilla
1 lump (egg yolk size) butter
Bring to boil - then cook for 3 mins, stirring constantly. Let cool but not solid. Pour in cream a little at a time until icing becomes smooth and spread-able. May need to use more cream .