assortment of cakes

ENGLISH TRIFLE


1 (6-ounce) package strawberry flavored gelatin
1/2 cup wine
1 (19-ounce) can fruit cocktail, drained
1 (16-ounce) sponge cake, cut in cubes
1 (3.5-ounce) package instant vanilla pudding mix
1 (8-ounce) container frozen whipped topping, thawed


In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved. Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1-3/4 cups. Add to gelatin and mix well. Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours. Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving. Makes 10 to 12 servings

GOOEY CAKE

1 Butter cake mix
1 Margarine stick (1/2 cup)
2 Eggs
1 Box (16-ounces) powdered sugar
1 package (8-ounces) cream cheese
2 Eggs

Mix together cake mix, margarine and 2 eggs. Batter will be stiff. Spread in a greased 9 x 13-inch pan. Top with mixture of powdered sugar, cream cheese and 2 eggs. Pour over cake mixture and bake at 300o F for 40 to 60 minutes.

HUMMINGBIRD CAKE

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
3/4 cup vegetable oil
1-1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1-3/4 cups mashed ripe bananas
1-1/2 cups chopped pecans, divided
Cream cheese frosting (see below)

Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup pecans. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350o F for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks. Stir remaining 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake. Yield:1 (3-layer) cake.



CREAM CHEESE FROSTING


1/2 cup butter or margarine softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.

Yield: enough for1 (3-layer) cake.

IT WON'T LAST CAKE

1-1/3 cups vegetable oil
3 cups white sugar
3 eggs, beaten
1 cup crushed pineapple with juice
2 cups mashed bananas
1 cup chopped pecans
3 cups all-purpose flour
1-1/2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup maraschino cherries (optional)


Grease and flour a 9 or 10 inch Bundt pan. Preheat oven to 350o F (175o C).

Mix together oil, sugar, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared Bundt pan.

Bake for about 1-1/2 hours at 350o F (175o C). Makes 1 (9 or 10-inch) Bundt cake

LEMON AMBROSIA CUPCAKES

¾ cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
2 teaspoons grated lemon peel
1-1/2 teaspoons vanilla
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups milk
1/2 cup coconut flakes
1/4 cup chopped pecans

Beat together butter and sugar until fluffy. Add eggs, lemon peel, and vanilla. Beat until fluffy. Combine flour, baking powder, and 1 teaspoon salt; add to butter mixture alternately with milk, beating after each addition. Fill paper bake cups in muffin pans half full with batter. Combine coconut and pecans; sprinkle atop cupcakes, pressing lightly into batter. Bake in 375o F. oven for 15 to 20 minutes. Yield: about 2-1/2 dozen cupcakes (1 per serving).

LICK YOUR LIPS CAKE


1 (18.25-ounce) yellow cake mix
3 eggs
1 (11-ounce) can mandarin oranges with juice

Combine and beat at medium speed for 2 minutes. Pour into 9 x 13-inch pan and bake at 350o F for 30 minutes or until tests done. (Don't over bake!) Cool in pan on rack.


Icing:

1 large can crushed pineapple (about 20 ounces)
1 small instant vanilla pudding mix (4 ounces)
1 (12-ounce) tub Cool Whip

Combine pudding and crushed pineapple till well blended. Fold in Cool Whip. Frost top of cake (leave in pan). Keep refrigerated.

MILKY WAY CAKE


Cake
Combine in large pan on stove and heat until melted:
6 Milky Way bars (about 18 ounces)
1 stick margarine
1 cup pecans (optional)

Let cool.

Combine and mix just until thoroughly mixed:
1 cup shortening
1-3/4 cups sugar
4 eggs
1-1/4 cups buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons vanilla

Add dry ingredients to candy mixture, stirring gently bake at 350o F for 30 to 45 minutes in four layer cake pans or one 9 x 13-inch and one 9-inch square pan. (Recipe can be halved - this makes a 9 x 13-inch size cake)


Note: not unusual to require additional baking time.

Frosting
1 8-ounce package cream cheese
1 stick margarine
1 box powdered sugar

Mix well and spread on cool cake. (Can use electric mixer or blender on frosting to make it smooth. Also, halve the frosting recipe if making only half the cake.)

OLD FASHIONED STACK CAKE


4 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2-1/2 teaspoons baking powder
4 eggs, beaten
2 teaspoons vanilla extract
1/2 cup butter, melted
2 (6-ounce) packages dried mixed fruit
ground cinnamon to taste
1/4 teaspoon ground nutmeg (or to taste)
salt to taste


In a medium bowl, mix the flour, sugar, salt and baking powder. Make a well in the center of the mixture and pour in the eggs, vanilla extract and butter. Using the fingers, mix well, until a firm dough has formed. Wrap in a clean tea towel and chill in the refrigerator 8 to 12 hours, or overnight.

Preheat oven to 400o F (200o C). Turn a 9 inch round baking dish upside down, and lightly grease the surface. Pinch off a portion of the dough and roll out into a 9-inch circle approximately 1/3-inch thick. Continue this process with all the dough, making 5 to 7 layers.

Bake each layer individually in the preheated oven 8 minutes, or until lightly brown. In a medium saucepan over medium heat, place the dried fruit in enough water to cover. Cook until soft and spreadable, but not runny, about 20 minutes. Drain the fruit well. Mix in the cinnamon, nutmeg and salt. Stack the layers, spreading equal portions of the fruit mixture between each layer and on top of the final layer. Chill in the refrigerator 8 to 12 hours, or overnight. Makes 1 - 9 inch layer cake

STRAWBERRY JAM CAKES


1 cup margarine
1 cup sugar
3 egg yolks
2 cups flour
1 cup chopped nuts
1/2 cup strawberry preserves

Beat margarine and sugar until light and fluffy. Blend in egg yolks. Add flour and nuts; mix well. Spread half of dough onto bottom of greased 9-inch square baking pan; top with preserves. Bake at 325o F. 1 hour or until lightly browned. Cool; cut into squares. Yield: 18 servings.

STREUSEL KUCHEN

3/4 cup white sugar
1/4 cup shortening
1 egg, beaten
1/2 cup milk
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup chopped pecans

Preheat oven to 350o F (175o C). Grease one 9 x 12-inch pan.

Mix together the sugar, shortening, egg, milk, flour, salt and baking powder. Prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans. Spread cake mixture in pan and spread streusel mixture on top. Swirl ingredients together. Add the rest of streusel over top and bake for 20 to 25 minutes. Makes 1 (9 x 12-inch) pan

TRES LECHES CAKE

1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries

Preheat oven to 350o F (175o C). Butter and flour bottom of a 9-inch springform pan.

Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.

Bake at 350o F (175o C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes. Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.

Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Makes 8 servings

GERMAN CHOCOLATE CAKE

1 package Bakers German Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon soda
2 1/2 cups sifted cake flour
1 cup buttermilk
4 egg whites

Melt chocolate in 1/2 cup boiling water. Cool, Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, and beat well after each. Add the melted chocolate and vanilla. Mix Well. Sift together the salt, soda, and flour. Then add alternately with buttermilk to chocolate mixture, beating well. Beat until batter is smooth. Beat egg whites until stiff peaks form. Fold into batter. Pour into three 8- or 9- inch cake layer pans, greased, floured, and waxed-papered. Bake at 350° F for 35 to 40 minutes. Cool. Frost tops only with coconut-pecan frosting or whipped cream.








COCONUT PECAN FROSTING

Combine in a saucepan:

1 cup of evaporated milk
1 cup sugar
3 egg yolks,
1/4 pound margarine
1 teaspoon vanilla

Cook and stir over medium heat until mixture thickens - about 12 minutes. Add about:

1-1/3 cups coconut
1 cup chopped pecans or walnuts

Beat until frosting is cool and thick enough to spread. Makes 2-2/3 cups.

CARROT-PINEAPPLE CAKE

1-1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup salad oil
2 eggs
1 cup finely shredded carrot
1/2 cup crushed pineapple (with syrup)
1 teaspoon vanilla

Sift dry ingredients together, add remaining ingredients and beat 2 minutes at medium speed. Bake in greased and floured 9 x 9 x 2 inch pan at 350° F for 35 minutes or until done. Cool 10 minutes, remove from pan. Cool. Frost with cream cheese frosting.

CREAM CHEESE FROSTING

3 ounce cream cheese, softened
1 Tablespoon butter, softened
1 teaspoon vanilla
2 cup sifted powdered sugar
1/2 cup chopped pecans (optional)

In small mixing bowl, combine cream cheese, butter, and vanilla. Beat at low speed until light. Gradually add sugar, beating until fluffy. If necessary, add milk to make of spreading consistency. Stir in chopped nuts, if desired. Frosts one 8- or 9-inch square cake.

ANGEL CAKE 1

1 cup cake flour
3/4 cup sugar
1-1/2 cup egg whites (12 eggs)
1-1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-1/2 teaspoon vanilla
3/4 cup sugar

Sift flour with 3/4 cup sugar two times; set aside. Beat egg whites with cream of tartar, salt, and vanilla until stiff enough to form soft peaks, but still moist and glossy. Add remaining 3/4 cup sugar, 2 T at a time, continuing to beat until egg whites hold stiff peaks. Sift about 1/4 of flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 10-inch tube pan at 375° F° for 35 to 40 minutes or until done. Invert cake in the pan; cool.

WILLIAMSBURG QUEEN'S CAKE


1 cup unsalted butter
1 cup sugar
5 eggs
1 teaspoon lemon extract
2 teaspoons orange extract
2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 cup currants

Cream butter and sugar. Add eggs, one at a time, mixing well after each addition. add lemon and orange extracts; mix well. Sift flour, baking powder, and cinnamon together. Gradually add to the batter, stirring well after each addition. Toss the currants with 1 Tablespoon additional flour; add to the batter. Bake in greased and floured loaf pan at 325° F for 1 hour, 20 minutes or until done. Cool in pan for 10 minutes before turning onto a rack.