CAKES AND ICINGS

CAKES AND ICINGS

 White Birthday Cake
 (Aunt Lucille)

2 1/2 cups sifted flour
3 1/4 tsp. baking powder
1 tsp salt
1 1/2 cups sugar
1/2 cup shortening (Crisco)
2/3 cup milk-half and half
1/3 cup milk
1/2 cup egg whites unbeaten
1 tsp. Vanilla

Measure flour.  Sift together the dry ingredients in a bowl.  Add shortening and 2/3 cup half and half.  Beat two minutes.  Add 1/3 cup half and half, egg whites, and vanilla.  Beat for another 2 minutes.  Bake at 350^o  for about 25 minutes or until toothpick comes out clean.  Makes a large sheet cake.

Chocolate Cake with Coffee

2 c. sugar
2 c. flour
1/2 c. shortening
1 t. soda
2 eggs
1/2 tsp. salt
1/2 c. cold coffee or 1/2 t.
      inst. coffee and 1/2 c. water
1/2 c. cocoa
1 c. hot water
1 tsp. vanilla

 Beat sugar, shortening, salt and vanilla together, add eggs and mix on medium speed with mixer.  Mix in cold water or coffee.  Mix cocoa, soda and instant coffee if used with hot water.  Add alternately with flour. Bake in a 9 x 13 greased and floured pan for 35-40 min. in a 350^o  oven.  This freezes very well.

 Hot Milk Sponge Cake

4 eggs
2 tsp. baking powder
2 c. C & H sugar
1 tsp. salt
2 c. sifted cake flour
2 tsp. vanilla
2 Tbsp. Butter
1 c. milk

Beat eggs, gradually add sugar, beating until fluffy and light colored.  Add flour sifted with baking powder and salt, beat well.  Heat milk with butter almost to boiling, stir quickly into batter, beat slightly.  Pour at once into ungreased 9 or 10 inch tube pan.  Bake at 350^o (moderate) 40 to 45 min. or until done.  Remove from oven and invert pan until cool. Then remove cake.

Can also be baked in two round cake pans and topped with a mixture of equal parts coconut, butter, and brown sugar and toasted lightly under the broiler.

 Grandma's French Cream Cake

Cake Ingredients:

3 eggs
1 cup sugar
2 Tbsp. cold water
1 1/2 cups flour sifted
2 tsp. baking powder
 

Filling ingredients:

1 scant pt. milk
2 Tbsp. cornstarch
1 beaten egg
2 cup sugar
butter size of an egg

Beat eggs and sugar thoroughly, add  water and flour sifted with b.p. Stir in one direction. Flavor-vanilla or lemon.  Bake in one 9" round pan at 350^o  for 35 min.

FILLING:
Put pt. milk in double boiler to heat.  Dissolve cornstarch in a little cold milk add beaten egg and 1/2 cup sugar. Then pour this mixture into hot milk and stir constantly till thick. Add piece of butter size of an egg. Flavor and remove from fire. (We used to like the tropical fruit flavor in this when it was available)

       Lemon Cake

2 1/4 c. cake flour, sifted
3 tsp. baking powder
1 1/2 c. sugar
6 egg yolks, unbeaten
1/2 c. salad oil
3/4 c. cold water
1 tsp. salt
2 tsp. lemon juice
6 egg whites
1 tsp. lemon peel, optional
1/2 tsp. cream of tartar

Sift cake flour the second time with sugar, b.p. and salt.  Add and beat until smooth the salad oil, egg yolks, cold water and lemon juice.  Beat egg whites until stiff with cream of tartar.  Turn egg whites onto batter and fold gently until mixtures are blended.  Pour into ungreased 10" x 4" tube pan.  Bake in moderate oven (325^o) for 1 hr. and 10 min. or until top springs back when lightly touched.  Invert pan, resting open tube portion on neck of a funnel.  Allow cake to cool 1 1/2 hr before removing from pan.
 
 

 Apple Dilly Cake

1/2 c. butter or margarine
1/4 tsp. nutmeg.
1 c. sugar
1/2 c. strong cold coffee
1 egg, well-beaten
1 c. coarsely chopped raw apples
1 1/2 c. sifted  flour
1 c. chopped walnuts
1 tsp. baking soda
1/4 tsp salt
1 tsp. cinnamon
1/2 tsp cloves

Cream together butter and sugar.  Add beaten eggs; blend well.  Sift together dry ingredients (flour, baking soda, salt, cinnamon, cloves) and add alternately with the coffee to the creamed ingredients.  Stir in apples, nuts, and raisins.  Bake at 350^o for about 35 min.  Cool thoroughly.  Drizzle top with powdered sugar icing.  (Jonathan apples make the best flavored apple cake.)
 
 

Apple Cake

2 c. sugar
2 c. sifted all purpose flour
1/2 c. shortening
2 tsp. soda
2 eggs
1/2 tsp. cinnamon
1/2 tsp.salt
1/8 tsp. allspice
1/2 c. chopped nuts
1/8 tsp. nutmeg
4 c. chopped, peeled, raw apples

Cream shortening and sugar in large bowl.  Add eggs, beat well.  Sift dry ing. and add to creamed mixture.  Add apples and nuts.  Mix well.  Bake in 9 x 13 pan.  Serve with whipped cream or ice cream.

 One Egg Cake

1/4 cup butter
1 1/2 cups Swansdown Cake Flour
2/3 cup sugar
2 tsp. baking powder
1 egg well-beaten
1/2 cup milk
1/2 tsp. vanilla

2 cups sour cream
2 cups brown sugar

Cream butter, gradually add the sugar and beat well.  Add egg and beat until fluffy.  Sift flour and baking powder together; add alternately with milk a little at a time.  Add vanilla.  Bake in shallow pan in moderate oven for 30 min. Also will make about 2 doz. cupcakes.

For Sour Cream Cake: Mix 2 cups sour cream and 2 cups brown sugar and pour overtop before baking.  Minute will be on bottom when done.
 
 

 Burnt Sugar Cake
     (Grandma Snider)

Brown to near burning 3/4 c. sugar.  Pour on this 1 c. boiling water.  Remove from stove while pouring water, then replace and cook down until medium thick.

FOR CAKE:

1 1/2 c. sugar
2 eggs (beaten separately)
2/3 c. shortening
1 tsp. baking powder
1 c. water
1/2 tsp. soda (dissolved in water)
3 c. flour

Cream sugar and shortening, add eggs, then flour and water alternately with soda and baking powder.  Add 1/2 of the burnt sugar syrup and 1 tsp. vanilla.  Bake in layers.

FILLING AND ICING:

1/2 burnt sugar syrup
1 1/2 c. sugar
1 c. milk

Cook until it spins a thread.  Take from stove and beat in 1/2 c. butter.  Continue beating until thick enough to spread.

 Applesauce Cake

1/2 c. shortening
2 1/2 c. flour (sifted)
2 c. sugar
1/2 tsp. cinnamon
1 egg
1/2 tsp. cloves
1 1/2 c. applesauce
1/2 tsp. allspice
2 tsp. soda (in)
1/2 tsp. salt
1/2 c. boiling water
raisins

Cream shortening and sugar, add eggs, then the liquid and dry ingredients alternately. Add raisins last.  Bake about 35 minutes at 350^o

 Hickory Nut Cake

1/2 c. oleo or part Crisco
1 c. cold water
1 1/2 c. sugar
flavoring
3 c. flour
4 egg whites
2 tsp. baking powder, rounded
Hickory Nuts

Cream oleo and sugar.  Sift 3 c. flour and 2 rounded tsp. baking powder.  Add 1/3 flour mix and 1/3 of water and beat.  Continue alternating until all are added.  Then fold in 4 egg whites, beaten.  Add hickory nuts last.  Bake at 350^o.
 
 

 Rhubarb Cake

1/2 c. margarine
1/4 tsp. salt
1 1/2 c. brown sugar
1 c. buttermilk or sour milk
1 egg
1 1/2 c. rhubarb (finely chopped)
2 c. flour (sifted)
1/4 c. sugar
1 tsp. cinnamon

Cream together margarine and brown sugar. Beat in egg.  Sift flour, soda and salt; add to creamed mixture alternately with sour milk.  Fold in rhubarb.  Pour in greased 13x9x2 inch pan.  Mix sugar and cinnamon together, sprinkle over batter.  Bake at 350^o for 30 minutes or until nicely browned.

 Oatmeal Cake

1 c. quick oatmeal
1 1/4 c. boiling water.

Soak for 20 minutes. Cool before using in other ingredients.

1/2 c. oleo or butter
1 c. brown sugar
1 c. white sugar
2 eggs

Cream together shortening and sugar, then add eggs, cooled oatmeal mixture, and then add the following dry ingredients.

1 tsp. cinnamon
1 tsp. soda
1/2 tsp. salt
1 1/2 c. sifted all purpose flour

Blend all together and bake at 375^o oven for approx. 35 min.

Oatmeal Cake Icing:

1/2 c. oleo
1 c. brown sugar

Boil over low heat for 2 minutes, stirring constantly, then add 1/4 c. milk.  Bring to boil stirring constantly.  Cool to lukewarm and add gradually enough powdered sugar to desired consistency.

 Chocolate Oatmeal Cake

To the above cake, add 1/2 c. cocoa to the oatmeal and boiling water mixture and proceed as for other cake.  Add 3 T. cocoa to the frosting. Mix ingredients in a pan over low heat and spread over cake.  (Cake is moist enough that additional liquid is not needed.)

 Cottage Pudding (with Sauce)

4 Tbsp. melted butter
1 1/2 cup flour
1 beaten egg
2 tsp. baking powder
1/2 cup milk
salt
1/2 cup sugar
1/2 tsp. vanilla

SAUCE:

2 1/4 cup water
1 tsp. lemon
1 1/2 Tbsp. butter
4 1/2 Tbsp. flour
1 cup sugar
pinch salt

Sift together flour, salt and baking powder.  In another bowl, beat egg, add milk and   melted butter then add sugar and other sifted ingredients. Bake in moderate oven.

For sauce:  Mix flour, sugar, salt, add a little water and stir.  Add rest of   water and butter.  Cook until thickens and is clear.  Pour over top of cake to serve.
 
 

 Easy Cake

1 c. graham crackers (crushed)
1/4 c. coconut
1 pkg. butterscotch chips
1/2 c. butter
1/2 c. nuts

Mix and spread in bottom of cake pan.  Add yellow cake mix and bake as directed.

 Chocolate Cupcakes with Filling

1/2 c. Crisco or margarine
2 eggs
1 3/4 c. sugar

Cream sugar and Crisco, add eggs. Add:

1/2 c. cocoa
1/2 c. boiling water

Cool.  Sift:

2 1/4 c. flour
1/2 tsp. salt
1 tsp. soda

Add alternately with 1 c. milk.  Bake in paper cups in muffin tins.
 

FILLING FOR CUPCAKES:

1/3 c. Carnation milk
1/4 tsp. salt
2/3 c. Crisco
1 tsp. vanilla
1/2 c. sugar

Mix 8 to 10 minutes in mixer, then add 1 Tbsp. water and 1/4 c. powdered sugar.  Fill cupcakes with a cake decorator.  Press it into cupcake until it pops.

 Creamy Chocolate Icing

Bring to boil, 1/4 c. cream add:
  1/2 c. brown sugar,
  1 Tbsp. cocoa (heaping)

Mix them all together, boil just a minute.  Cool and add 1 tsp vanilla and enough powdered sugar to thicken.  If cocoa mixture is too thick, add a little cream.

 Easy Chocolate Chip Icing

6 T. butter or oleo
1 1/3 c. sugar
6 T. milk

Boil 1/2 minute.  Add 1/2 cup chocolate chips.  Beat until thick enough to spread.

 Broiler Frosting

10 Tbsp. brown sugar
6 Tbsp. oleo or butter
6 Tbsp. half and half

Mix and heat to spreading consistency and add 1 cup coconut.  Put on hot cake and put under broiler until golden brown.

 Fluffy French Cream Icing

Step 1

3 Tbsp. flour
1 cup milk

Step 2

1 cup sugar
1 cup butter
1 tsp. vanilla

Blend and cook until thick flour and milk.  Set aside and cool.  Cream together with mixer till fluffy like whipped cream the sugar, butter and vanilla.  Combine cool milk mixture and creamed mixture.  Beat very little.

 Seven Minute Icing

1 cup sugar
1/2 tsp cream of tartar
3 tbsp. cold water
1/2 cup corn starch
1 egg white
1 tsp. vanilla

6 marshmallows, cut up

Dissolve cream of tartar and corn starch in vanilla. Put sugar, cold water and egg white in top of double boiler.  Beat 5 minutes over boiling water.  Add marshmallows and vanilla mixture and beat two more minutes. Remove from fire.

 Velvet Crumb Cake
 (from Bisquick box in the fifties)

1 1/3 c. Bisquick or Jiffy mix
1 egg
3/4 c. sugar
3/4 c. milk
3 Tbsp. soft shortening
1 tsp. vanilla

Mix bisquick, sugar.  Add shortening, egg, and milk.  Beat vigorously for 1 min.  Stir in remaining milk and vanilla.  Beat 1/2 min.  Bake at 350^o for 35 to 40 min. in 8 x 8 square pan.

 Broiled Cake Topping

Mix 3 Tbsp. butter melted, 1/3 c. brown sugar, 2 Tbsp. cream, 1/2 c. Wheaties or coconut, 1/4 c. chopped nuts.  Spread on baked cake.  Place 3" under broiler or in oven 3-5 min. until bubbles and brown. DO NOT BURN.

Variation to Velvet Crumb Cake:  Mix 1/3 c. cocoa with the Bisquick.  Pour half of batter into pan.  Spread with half of topping.  Pour in rest of batter.  Bake.  Spread on rest of topping and return to oven a few minutes until crunchy.

 Mystery Fruit cake

1 pkg. spice cake mix
1 c. raisins
1/2 recipe of ready mix frosting
1 c. dates
2 c. pecans
2 c. candied fruit
1 c. red candied cherries

Bake cake according to instructions on box.  Crumble cake into pieces.  Add rest of ingredients and press in tube pan.  Cool.

 Angel Food Cake

1 1/2 c. egg whites
1/2 tsp. salt
1 1/2 c. sugar
1 1/2 tsp. cream of tartar
1 c. sifted cake flour
vanilla

Beat egg whites until frothy.  Add salt and cream of tartar and beat until stiff.  Beat in 1 1/4 c. sugar with egg whites.  Add vanilla.  Sift other 1/4 c. sugar with flour and gently fold flour mixture into egg whites.  Bake in ungreased tube pan at 425^o for 25 min.

 Marshmallow Frosting

1 egg white
12 cut up marshmallows
1 c. sugar
1 tsp. vanilla
3 Tbsp. water

In double broiler, beat 7 min over hot water.  Beat in Marshmallows and beat until thick enough to spread. Add vanilla.