Wacky Cake
Recipe for 8”x8” pan – Double for 9”x12” pan (Doubled amts in parentheses)
1 ½ cups flour -sifted if possible- (3 c. flour)
½ t salt (1 tsp. salt)
1 t baking soda (2 tsp. baking soda)
3 T cocoa (¼ c. + 1/8 c. cocoa)
1 cup sugar (2 c. sugar)
1 t vanilla (2 tsp. vanilla)
5 T veg oil (½ c. + 1/8 c. oil)
1 T vinegar (2 T vinegar)
Sift together dry ingredients. Make 3 holes/wells in dry ingredients, put in wet ingredients into holes/wells. Pour 1cup (2 c. for double recipe) water over whole thing. Mix well (DON’T OVERMIX – Consistency is touchy). Bake 25-30 minutes at 350° until toothpick or knife in center of pan comes out clean.
Fluffy White Frosting
2 egg whites (NO YOLK AT ALL!!) *
¼ t cream of tartar
1 cup sugar
3 T water
4 T corn syrup
Dash salt
1 t vanilla
Combine egg whites, salt, cream of tartar in mixing bowl. Beat until stiff. Put other ingredients in sauce pan and bring to a boil. Boil ~ 1 minute. Slowly add syrup to egg whites while beating. Beat until desired consistency.
* any yolk in the whites you beat will cause them to “not” stiffen up
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Sunday, September 8, 2024
Monday, August 30, 2010
Brown Sugar Cake
Brown Sugar Cake
Ingredients
Preparation
2 cups brown sugar
1-3/4 cups sifted flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cardamom
1 tsp. ground cloves
1tsp. soda
1 tsp. salt
¾ cup buttermilk
2 eggs
½ cup butter or margarine, melted
1 cup chopped nuts, if desired.
Butterscotch Glaze Topping:
¼ cup butter or margarine
¼ cup brown sugar
2 tbsp milk
1 cup sifted confectioners' sugar
1 tsp. vanilla or rum extract
In large bowl, combine all dry ingredients; add buttermilk, eggs and melted butter. Beat well. Add nuts, if used. Bake in greased and floured Festival Bundt Pan at 325 degree for 50 minutes; turn out onto wire rack or serving plate to complete cooling.
Top with Butterscotch Glaze:
In saucepan combine butter, brown sugar, and milk. Bring to full boil. Add confectioners' sugar and extract. Beat until smooth. Additional milk may be added to obtain desired consistency.
Ingredients
Preparation
2 cups brown sugar
1-3/4 cups sifted flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cardamom
1 tsp. ground cloves
1tsp. soda
1 tsp. salt
¾ cup buttermilk
2 eggs
½ cup butter or margarine, melted
1 cup chopped nuts, if desired.
Butterscotch Glaze Topping:
¼ cup butter or margarine
¼ cup brown sugar
2 tbsp milk
1 cup sifted confectioners' sugar
1 tsp. vanilla or rum extract
In large bowl, combine all dry ingredients; add buttermilk, eggs and melted butter. Beat well. Add nuts, if used. Bake in greased and floured Festival Bundt Pan at 325 degree for 50 minutes; turn out onto wire rack or serving plate to complete cooling.
Top with Butterscotch Glaze:
In saucepan combine butter, brown sugar, and milk. Bring to full boil. Add confectioners' sugar and extract. Beat until smooth. Additional milk may be added to obtain desired consistency.
Double Chocolate Bundt Cake
Double Chocolate Bundt Cake
(from Gramma Carol)
1 Duncan Hines Devil’s Food Cake Mix
1 small pkg. Chocolate instant pudding
½ Cup Oil
1 cup water
1 8 oz. Sour cream
1 ½ c. chopped nuts
4 eggs
(12 oz. Pkg. Chocolate Chips)
Mix together for 2 minutes. Fold in chocolate chips.
Bake in greased and floured (I use cocoa) bundt pan.
Bake 50-60 minutes (I did 350° the last time) seemed ok
(from Gramma Carol)
1 Duncan Hines Devil’s Food Cake Mix
1 small pkg. Chocolate instant pudding
½ Cup Oil
1 cup water
1 8 oz. Sour cream
1 ½ c. chopped nuts
4 eggs
(12 oz. Pkg. Chocolate Chips)
Mix together for 2 minutes. Fold in chocolate chips.
Bake in greased and floured (I use cocoa) bundt pan.
Bake 50-60 minutes (I did 350° the last time) seemed ok
Tunnel of Fudge Cake
Tunnel of Fudge Cake
Cake:
1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts*
Glaze:
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk
Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.
*Nuts are essential for the success of the recipe.
**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.
High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.
Cake:
1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts*
Glaze:
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk
Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.
*Nuts are essential for the success of the recipe.
**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.
High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.
Pumpkin Roll
Pumpkin Rolls
3 eggs
1 c. sugar
1 tsp. Lemon juice
2/3c. pumpkin
¾ c. flour
2 tsp. Cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp. Bkg pwdr
½ tsp salt
chopped pecans
Mix all dry ingredients in bowl, set aside. In another bowl, beat eggs at high speed for five minutes. Gradually add sugar, stir in lemon juice, fold in pumpkin, gently fold in dry ingredients (gradually). Pour into generously greased 15 x 11 x 1 pan. Sprinkle lightly with chopped nuts. Bake at 375 for 15 minutes. Double turn onto dish towel sprinkled with powdered sugar. Roll in towel, let cool, unroll towel and spread filling. Reroll, refrig. Or freeze till serving day.
Filling
1 c. xxx
4 T. butter
1 8 oz cream cheese soft
1/2 tsp vanilla
Combine all ing. and beat until smooth, soft and easy to spread.
3 eggs
1 c. sugar
1 tsp. Lemon juice
2/3c. pumpkin
¾ c. flour
2 tsp. Cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp. Bkg pwdr
½ tsp salt
chopped pecans
Mix all dry ingredients in bowl, set aside. In another bowl, beat eggs at high speed for five minutes. Gradually add sugar, stir in lemon juice, fold in pumpkin, gently fold in dry ingredients (gradually). Pour into generously greased 15 x 11 x 1 pan. Sprinkle lightly with chopped nuts. Bake at 375 for 15 minutes. Double turn onto dish towel sprinkled with powdered sugar. Roll in towel, let cool, unroll towel and spread filling. Reroll, refrig. Or freeze till serving day.
Filling
1 c. xxx
4 T. butter
1 8 oz cream cheese soft
1/2 tsp vanilla
Combine all ing. and beat until smooth, soft and easy to spread.
Poppy Seed Cake
Poppy Seed Cake (one of Gramma Cochran's Favorites)
Cream together 3/4 c. shortening
1 1/2 c. sugar
Add 1 Egg, well beaten
3/4 c. poppy seeds which have been soaked overnight in
1 c. milk
Mix with 2 c. sifted cake flour
2 t. baking powder
Fold in 3 Egg whites beaten stiff
Add 1 t. vanilla
Bake in 2 layers in a preheated 350 -375 degree oven for 30 minutes.
Filling (double this Mom says)
Mix 1/3 c. sugar
1/4 t. salt
1 T. Cornstarch
1/3 c. milk
2 beaten egg yolks
Cook over low heat until thickened and add
1/2 c. chopped nuts
lemon juice to taste
Put filling between layers of cake and frost cake with 7 minute icing. If you have any left over, keep it in the refrigerator.
Cream together 3/4 c. shortening
1 1/2 c. sugar
Add 1 Egg, well beaten
3/4 c. poppy seeds which have been soaked overnight in
1 c. milk
Mix with 2 c. sifted cake flour
2 t. baking powder
Fold in 3 Egg whites beaten stiff
Add 1 t. vanilla
Bake in 2 layers in a preheated 350 -375 degree oven for 30 minutes.
Filling (double this Mom says)
Mix 1/3 c. sugar
1/4 t. salt
1 T. Cornstarch
1/3 c. milk
2 beaten egg yolks
Cook over low heat until thickened and add
1/2 c. chopped nuts
lemon juice to taste
Put filling between layers of cake and frost cake with 7 minute icing. If you have any left over, keep it in the refrigerator.
Oatmeal Cake
Oatmeal Cake
This was a recipe of Grandma Hammonds. It is a very moist and yummy cake.
1-1/2 cups boiling water 1/2 tsp nutmeg
1 cup quick oats 1 tsp. vanilla
1 stick margarine 1-1/3 cups flour or whole wheat
1 cup sugar or Turbinado 1-1/4 tsp. salt
1 tsp. cinnamon 1 tsp. soda
1 cup brown sugar 2 eggs
Combine all ingredients in order given. Bake at 350 app. 40 minutes.
Frosting: 1/2 cup butter 1 tsp. vanilla
1/2 cup sugar (brown is good) 1 cup coconut
1/4 cup cream 1 cup nuts
Combine butter, brown sugar and cream in saucepan. Heat to boiling and be sure sugar dissolves. Stir in vanilla coconut and nuts. Spread on hot cake and broil at 425 until coconut is browned.
This was a recipe of Grandma Hammonds. It is a very moist and yummy cake.
1-1/2 cups boiling water 1/2 tsp nutmeg
1 cup quick oats 1 tsp. vanilla
1 stick margarine 1-1/3 cups flour or whole wheat
1 cup sugar or Turbinado 1-1/4 tsp. salt
1 tsp. cinnamon 1 tsp. soda
1 cup brown sugar 2 eggs
Combine all ingredients in order given. Bake at 350 app. 40 minutes.
Frosting: 1/2 cup butter 1 tsp. vanilla
1/2 cup sugar (brown is good) 1 cup coconut
1/4 cup cream 1 cup nuts
Combine butter, brown sugar and cream in saucepan. Heat to boiling and be sure sugar dissolves. Stir in vanilla coconut and nuts. Spread on hot cake and broil at 425 until coconut is browned.
Jewel Cake
Jewel Cake
1 small pkg. each – orange, cherry or Raspberry, lime Jello ( if using large box use 1/2 ( 6 1/2 T. +1/4 tsp)
½ c. pineapple juice
4 c. boiling water
1 ½ - 2 c. graham crackers
1½ c. cold water
1/3 c. melted butter
1 pkg. lemon Jello
2 c. whipping cream (Cool Whip isn't a good choice here(or ever))
¼. c. sugar
Prepare orange, cherry and lime Jello using 1 c. boiling water & ½ c. cold water for each separate pkg. Pour into 8x8 pan (any pan that will give you a 1/2" layer of Jello)and chill until firm. Combine lemon Jello and 1 c. boiling water, sugar and stir till dissolved. Add pineapple juice, chill until slightly thickened. Meanwhile make crust in 9x13 or spring form pan. Cut firm gelatin into small cubes. Whip cream and fold gently into lemon Jello mixture. Fold cubed Jello into lemon Jello mixture and then pour into pan on crust and refrigerate at least 5 hours. Ours is hardly ever made far enough ahead to refrigerate for 5 hours & it's ALWAYS delicious.
(We tried raspberry Jello instead of cherry & liked it quite well)
1 small pkg. each – orange, cherry or Raspberry, lime Jello ( if using large box use 1/2 ( 6 1/2 T. +1/4 tsp)
½ c. pineapple juice
4 c. boiling water
1 ½ - 2 c. graham crackers
1½ c. cold water
1/3 c. melted butter
1 pkg. lemon Jello
2 c. whipping cream (Cool Whip isn't a good choice here(or ever))
¼. c. sugar
Prepare orange, cherry and lime Jello using 1 c. boiling water & ½ c. cold water for each separate pkg. Pour into 8x8 pan (any pan that will give you a 1/2" layer of Jello)and chill until firm. Combine lemon Jello and 1 c. boiling water, sugar and stir till dissolved. Add pineapple juice, chill until slightly thickened. Meanwhile make crust in 9x13 or spring form pan. Cut firm gelatin into small cubes. Whip cream and fold gently into lemon Jello mixture. Fold cubed Jello into lemon Jello mixture and then pour into pan on crust and refrigerate at least 5 hours. Ours is hardly ever made far enough ahead to refrigerate for 5 hours & it's ALWAYS delicious.
(We tried raspberry Jello instead of cherry & liked it quite well)
Italian Cream Cake
Italian Cream Cake
1 stick butter 1 tsp. vanilla
½ c. Crisco 1 (3 ½ oz.) can angel flake coconut
2 c. sugar 1 c. chopped pecans
5 egg yolks (6 eggs ) 5 (6) egg whites (beat stiff)
2 c. flour 1 tsp baking powder
1 c. milk (buttermilk) 1 tsp baking soda
Beat egg whites until stiff. Cream butter & Crisco. Add sugar & beat until fluffy. Also add egg yolks & beat well. Fold in flour & milk alternately. Stir in the vanilla, coconut and pecans. Gently fold in egg whites & pour batter into three greased & floured round cake pans. Bake at 350° for 25 minutes or until done. Frost when cool.
Frosting:
1 8 oz. cream cheese softened 1 lb box powdered sugar
¼ c. butter 1 c. chopped pecans
1 tsp vanilla
Beat cream cheese & butter til smooth. Add sifted sugar & vanilla. Beat until smooth. Spread on cake & sprinkle each layer with pecans.
1 stick butter 1 tsp. vanilla
½ c. Crisco 1 (3 ½ oz.) can angel flake coconut
2 c. sugar 1 c. chopped pecans
5 egg yolks (6 eggs ) 5 (6) egg whites (beat stiff)
2 c. flour 1 tsp baking powder
1 c. milk (buttermilk) 1 tsp baking soda
Beat egg whites until stiff. Cream butter & Crisco. Add sugar & beat until fluffy. Also add egg yolks & beat well. Fold in flour & milk alternately. Stir in the vanilla, coconut and pecans. Gently fold in egg whites & pour batter into three greased & floured round cake pans. Bake at 350° for 25 minutes or until done. Frost when cool.
Frosting:
1 8 oz. cream cheese softened 1 lb box powdered sugar
¼ c. butter 1 c. chopped pecans
1 tsp vanilla
Beat cream cheese & butter til smooth. Add sifted sugar & vanilla. Beat until smooth. Spread on cake & sprinkle each layer with pecans.
Poke Cake
JELLO POKE CAKE
1 pkg. Any Flavor Jello (4 servings)
1 pkg. Cake mix-white, (I like yellow cake mix)
Topping
Whipped Cream(much better than cool whip & better for you)
Instant Vanilla Pudding (small pkg.)
Dissolve Jello in 3/4 c boiling water. Add ½ c. cold water and set aside at room temp. Mix and bake cake as directed in 9 x 13 pan.
Cool 20-25 minutes. Poke holes in cake with end a fork. With cup, slowly pour Jello mixture into holes. Refrigerate cake and prepare topping.
Whip cream
Prepare pudding according to directions
Fold cream & pudding together and frost cake.
Store in fridge and serve chilled
Variations: Yellow Cake mix with orange Jello or yellow cake with lime Jello. You can use your imagination
1 pkg. Any Flavor Jello (4 servings)
1 pkg. Cake mix-white, (I like yellow cake mix)
Topping
Whipped Cream(much better than cool whip & better for you)
Instant Vanilla Pudding (small pkg.)
Dissolve Jello in 3/4 c boiling water. Add ½ c. cold water and set aside at room temp. Mix and bake cake as directed in 9 x 13 pan.
Cool 20-25 minutes. Poke holes in cake with end a fork. With cup, slowly pour Jello mixture into holes. Refrigerate cake and prepare topping.
Whip cream
Prepare pudding according to directions
Fold cream & pudding together and frost cake.
Store in fridge and serve chilled
Variations: Yellow Cake mix with orange Jello or yellow cake with lime Jello. You can use your imagination
Hummingbird Cake
Hummingbird Cake (got this recipe from Bronwyn)
3 c. flour
2 c. sugar
1 t. salt
1 t. soda
1 t. cinnamon
3 eggs beaten
1 ½ c. oil
1 ½ t vanilla
1 - 8 oz can crushed pineapple
1 c. chopped pecans
2 c. chopped bananas
Combine dry ing. in large bowl. Add eggs, oil & stir till moistened. Do not beat. Stir in vanilla, nuts, pineapple, and banana. Grease and flour 12” Dutch oven. Pour in batter. 8 – 10 coals on bottom and 14 –20 on top. (50 – 60 min at 350)
3 c. flour
2 c. sugar
1 t. salt
1 t. soda
1 t. cinnamon
3 eggs beaten
1 ½ c. oil
1 ½ t vanilla
1 - 8 oz can crushed pineapple
1 c. chopped pecans
2 c. chopped bananas
Combine dry ing. in large bowl. Add eggs, oil & stir till moistened. Do not beat. Stir in vanilla, nuts, pineapple, and banana. Grease and flour 12” Dutch oven. Pour in batter. 8 – 10 coals on bottom and 14 –20 on top. (50 – 60 min at 350)
German Chocolate Cake & Frosting
German Chocolate Cake
1 pkg. (4oz.) Baker’s Sweet Chocolate
½ c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 c. buttermilk
4 egg yolks
1 tsp. vanilla
½ tsp. salt
1 tsp. soda
2 ¼ c. sifted flour
4 egg whites beaten till stiff
Melt chocolate in boiling water. Cool. Cream butter and sugar till fluffy. Add yolks 1 at a time, beat well each time. Blend in vanilla and chocolate. Sift flour, soda, salt and add alternately with buttermilk to chocolate. Fold in beaten whites. Pour into three 9” round cake pans with lined bottoms. Bake at 350° for 30 – 35 minutes.
Frosting:
1 c. evaporated milk 1 c. sugar 3 beaten egg yolks
½ c. butter 1 tsp. vanilla 1 to 1 1/3 c chopped pecans
1 1/3 c. shredded coconut
Combine all but nuts and coconut and cook on medium heat till thickened. ~~ 12 minutes. Add the rest of the ingredients. Cool.
* I like to 1 ½ x the recipe of the frosting. (YUM)
1 pkg. (4oz.) Baker’s Sweet Chocolate
½ c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 c. buttermilk
4 egg yolks
1 tsp. vanilla
½ tsp. salt
1 tsp. soda
2 ¼ c. sifted flour
4 egg whites beaten till stiff
Melt chocolate in boiling water. Cool. Cream butter and sugar till fluffy. Add yolks 1 at a time, beat well each time. Blend in vanilla and chocolate. Sift flour, soda, salt and add alternately with buttermilk to chocolate. Fold in beaten whites. Pour into three 9” round cake pans with lined bottoms. Bake at 350° for 30 – 35 minutes.
Frosting:
1 c. evaporated milk 1 c. sugar 3 beaten egg yolks
½ c. butter 1 tsp. vanilla 1 to 1 1/3 c chopped pecans
1 1/3 c. shredded coconut
Combine all but nuts and coconut and cook on medium heat till thickened. ~~ 12 minutes. Add the rest of the ingredients. Cool.
* I like to 1 ½ x the recipe of the frosting. (YUM)
Carrot Cake
Carrot Cake
2 c. + 2 T. flour
2 t. bkg soda
1 ¾ c. sugar
2 t. cinnamon or vanilla
1 ¼ c. oil
3 c. shredded carrots
4 eggs
1 c. nuts
Pour oil over carrots & mix. Beat eggs and add to carrots. Combine carrot mix & mixed dry ing. Add nuts. Grease & flour 9x13 pan or use bundt pan. Bake @ 350° for 30 – 35 min.
Frosting
1 8 oz cream cheese
½ c. butter
1 box xxx
½ t. vanilla
Beat cheese & butter till smooth. Add sugar & vanilla, beat
2 c. + 2 T. flour
2 t. bkg soda
1 ¾ c. sugar
2 t. cinnamon or vanilla
1 ¼ c. oil
3 c. shredded carrots
4 eggs
1 c. nuts
Pour oil over carrots & mix. Beat eggs and add to carrots. Combine carrot mix & mixed dry ing. Add nuts. Grease & flour 9x13 pan or use bundt pan. Bake @ 350° for 30 – 35 min.
Frosting
1 8 oz cream cheese
½ c. butter
1 box xxx
½ t. vanilla
Beat cheese & butter till smooth. Add sugar & vanilla, beat
Momma's Cheesecake
Momma’s Cheesecake (Merle Cochran)
Crust:
¾ box plain graham crackers
1 stick butter
3/8 tsp cinnamon
3 T. sugar
Filling:
24 oz. cream cheese
4 whole eggs
1 c. sugar
1 tsp. vanilla
Topping:
1 pint sour cream
1 tsp. vanilla
3 Tbsp. sugar
Crust: (1st four ing.) and pat into bottom of springform pan. Bake about 5 minutes or chill for 30 minutes.
Filling: Cream ingredients together, pour into crust and bake for 30 minutes @ 350°
Topping: Mix ingredients well, pour over cake and bake 8 minutes at 350°. Cool and refrigerate 24 hours.
Crust:
¾ box plain graham crackers
1 stick butter
3/8 tsp cinnamon
3 T. sugar
Filling:
24 oz. cream cheese
4 whole eggs
1 c. sugar
1 tsp. vanilla
Topping:
1 pint sour cream
1 tsp. vanilla
3 Tbsp. sugar
Crust: (1st four ing.) and pat into bottom of springform pan. Bake about 5 minutes or chill for 30 minutes.
Filling: Cream ingredients together, pour into crust and bake for 30 minutes @ 350°
Topping: Mix ingredients well, pour over cake and bake 8 minutes at 350°. Cool and refrigerate 24 hours.
Banana Nut Cake
Banana Nut Cake (mom)(Merle Cochran)
2/3 c. shortening 1 tsp. soda
1 ½ c. sugar 1 tsp. vanilla
2 c. flour 1 c. banana mashed
2 eggs 1 c. nuts
¼ c. milk ½ tsp. salt
Cream shortening and sugar, add eggs then milk. Add combined dry ingredients and blend till just moistened and mixed well. Bake at 375° about 1 hour.
2/3 c. shortening 1 tsp. soda
1 ½ c. sugar 1 tsp. vanilla
2 c. flour 1 c. banana mashed
2 eggs 1 c. nuts
¼ c. milk ½ tsp. salt
Cream shortening and sugar, add eggs then milk. Add combined dry ingredients and blend till just moistened and mixed well. Bake at 375° about 1 hour.
Texas Sheet Cake
Texas Sheet Cake
2 c. sugar 2 c. flour
1 c. butter 4 T. cocoa
1 c. water ½ c. buttermilk
2 eggs lightly beaten 1 tsp. soda
½ tsp. cinnamon 1 tsp. vanilla
Sift sugar and flour together, set aside. Melt butter and stir in cocoa, then add water and bring to a rapid boil. Pour cocoa mixture into sugar and flour mixture and stir till beaten well. Add the buttermilk, eggs, soda, cinnamon and vanilla and stir till blended. Pour into jelly roll pan and Bake about 25 minutes at 350°.
Frosting - Make 5 minutes before cake is done.
½ c. butter (1 stick) 4 T. cocoa
¼ c. plus 2 T. milk 1 tsp. vanilla
1 c. chopped nuts 1 box powdered sugar, sifted
Melt butter, stir in cocoa to blend. Stir milk into mixture and bring to a boil.
Add powdered sugar, vanilla and nuts and stir until blended. Spread on warm cake.
2 c. sugar 2 c. flour
1 c. butter 4 T. cocoa
1 c. water ½ c. buttermilk
2 eggs lightly beaten 1 tsp. soda
½ tsp. cinnamon 1 tsp. vanilla
Sift sugar and flour together, set aside. Melt butter and stir in cocoa, then add water and bring to a rapid boil. Pour cocoa mixture into sugar and flour mixture and stir till beaten well. Add the buttermilk, eggs, soda, cinnamon and vanilla and stir till blended. Pour into jelly roll pan and Bake about 25 minutes at 350°.
Frosting - Make 5 minutes before cake is done.
½ c. butter (1 stick) 4 T. cocoa
¼ c. plus 2 T. milk 1 tsp. vanilla
1 c. chopped nuts 1 box powdered sugar, sifted
Melt butter, stir in cocoa to blend. Stir milk into mixture and bring to a boil.
Add powdered sugar, vanilla and nuts and stir until blended. Spread on warm cake.
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