Sweet Recipes

Archive for the ‘Cake Recipes’ Category

Coconut Pecan Frosting Ingredients

• 1 cup evaporated milk
• 1 cup sugar
• 3 slightly beaten egg yolks
• 1 cup butter
• 1 tsp vanilla
• 1 1/2 cup shredded coconut

Directions for Coconut Pecan Frosting

Combine milk, sugar, eggs, butter and vanilla.  Cook, stirring until thick – about 12 minutes.  Add coconut and pecans.  Cool until thick enough to spread.  Makes 2 1/2 cups of frosting.

Rhubarb Cake Ingredients

• 1/2 cup margarine
• 1 1/2 cup brown sugar
• 1 egg
• 2 cups sifted flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 1/2 cup finely chopped rhubarb
• 1/4 cup sugar
• 1 teaspoon cinnamon

Directions for Rhubarb Cake

Cream together butter and brown sugar.  Beat in egg.  Sift together flour, baking soda and salt.  Add to creamed mixture alternately with buttermilk.  Fold in rhubarb.  Pour mixture into a greased 13 X 9 X 2″ pan.
Mix sugar and cinnamon together.  Sprinkle over batter.  Bake at 350 degrees for 30 minutes or until nicely browned.
Makes one Rhubarb Cake.

Chocolate Frosting Ingredients

• 1 pint cream
• 3 heaping teaspoons cocoa
• 1 teaspoon vanilla
• 1 cup granulated sugar
• 1/4 teaspoon salt

Directions for Chocolate Frosting

Mix ingredients and stir well.  Put in refrigerator for several hours or overnight, whip and spread Chocolate Frosting on cake.

Chocolate Rhapsody Ingredients

• 1 Angel Food Cake
• 2 bars German sweet chocolate
• 1 1/2 tablespoon water
• 4 egg whites (beaten stiff)
• 4 egg yolks (beaten slightly)
• 2 tablespoons brown sugar
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 teaspoon salt

Directions for Chocolate Rhapsody

Melt chocolate with water, over double boiler.  Combine beaten egg whites and yolks with brown sugar, then add chocolate.  Beat cream and add vanilla and salt.  Add whipped cream mixture to chocolate mixture.  Break up cake in pieces, alternate cake and chocolate mixture in layers, using 9 X 13″ pan.
Top Chocolate Rhapsody with whipped cream.

Coffee Cake  Ingredients

• 2 cups flour (sifted)
• 1 cup sugar
• 1 stick margarine
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 eggs
• 1 teaspoon vanilla

Directions for Coffee Cake

Mix flour, sugar, margarine, baking soda and salt and save 1/2 cup for the topping.  Mix in milk eggs and vanilla.  Pour into a bread pan and top with a can of pie filling and the 1/2 cup of reserved crumbs.  Bake for 45 minutes at 350 degrees.

Cupcake  Ingredients

• 2 1/2 cups flour
• 2 1/2 cups sugar
• 5 tablespoons cocoa
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 teaspoons baking soda dissolved in 1 cup hot water

Filling Ingredients

• 1/2 cup sugar
• 1/3 cup shortening
• 1 /3 cup milk
• 1/3 cup margarine
• 1 tablespoon water
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

Directions for Cupcakes

Put all ingredients in a mixer bowl and beat for about 2 1/2 minutes.  Fill cupcake pans a little over half full.  Bake at 350 degrees for about 20 minutes.  Cool cupcakes before putting in filling or it will melt.
Beat all filling ingredients except powdered sugar for 6 minutes at high speed, then mix in powdered sugar.  Using a cake decorator or cookie press, insert in top of cupcake and push in filling (as much as it will hold without breaking).  Frost cupcakes with Chocolate Frosting.

Carrot Cake Ingredients

• 1 1/2 cup corn oil
• 4 eggs
• 2 cups sugar
• 3 cups grated carrots
• 2 teaspoons cinnamon
• 2 cups sifted flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups pecans

Carrot Cake Frosting

• 8 oz. package cream cheese
• 3 1/2 cups powdered sugar
• 2 teaspoons vanilla

Directions for Carrot Cake

Mix oil & sugar.  Separate eggs and add one yolk at a time.  Beat well.  Mix dry ingredients, carrots and nuts, then beat egg whites and fold in.  Bake in an ungreased 13 X 9″ pan for 40 – 50 minutes at 350 degrees.  Let cool and spread on frosting.

Cheesecake  Ingredients

• 1 1/4 cups fine Graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons melted butter or margarine
• 4 packages (3 oz. each) cream cheese, softened
• 2 cups cold milk
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 package lemon or vanilla instant pudding and pie filling

Directions for Cheesecake

Combine crumbs, 1/4 cup sugar and butter.  Press firmly on bottom and sides of 9″ inch pie pan.  Chill while preparing filling.
Filling:
Beat cream cheese until very soft.  Blend in 1/2 cup milk.  Add remaining milk, 2 tablespoons sugar, the vanilla and pie filling mix.  Beat as directed on package for pie.  Pour into crust.  Chill until firm; at least 2 hours.  Garnish cheesecake with wipped topping and strawberries, or 1 cup cherry pie filling.
Makes 1 Cheesecake.

Chocolate Cake Ingredients

• 1 1/2 cup sugar
• 1 1/2 cup flour
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup buttermilk
• 1/2 cup oil
• 2 eggs
• 1/2 cup hot water
• 1 teaspoon vanilla

Directions for Chocolate Cake

In a mixing bowl combine flour, sugar, cocoa, baking soda and baking powder.  Add buttermilk, oil and eggs, beat for about 3 minutes, then add hot water and vanilla and mix well.  Pour into greased and floured 9 X 13″ pan.  Bake at 350 degrees for 40 minutes or until done.  Let cake cool then spread on chocolate frosting.

Apple Cake Ingredients

• 1/2 cup margarine
• 1 cup sugar
• 1 egg
• 1 cup flour
• 2 cups thinly sliced apples
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup nuts

Directions for Apple Cake

Combine all the ingredients except apples and nuts.  Mix until smooth, then stir in apples and nuts.  Spread in lightly greased 9 inch square pan.  Bake at 350 degrees for 35 to 40 minutes.
Makes 1 Apple Cake.