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*********************************************
***** 9 MINUTE MICROWAVE PINEAPPLE CAKE *****
*********************************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
6 oz sliced pineapple
1/2 cup brown sugar
5 tsp butter
6 ea maraschino cherries
1 x 1/2 box white cake mix
1 ea egg
DIRECTIONS ------------------------------------------------------------
Using a bunt microwave pan, spray with non stick vegetable spray. Melt
butter and pour into bunt pan. Spread brown sugar in bottom of pan on
butter. Place pineapple slices around on top of brown sugar. Save the
juice. Slice the cherries and place in and around the pineapple
slices.
Mix pineapple juice and one egg in the half of boxed cake mix. Pour
over pineapple slices, cherries and brown sugar. Bake in microwave on
high for 9 minutes on turn table. If you don't have a turn table, turn
1/4 turn every 3 minutes.
*** Recipe Via Compu-Chef (tm). ***
***************************
***** ANGEL FOOD CAKE *****
***************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/2 cup cake flour
1/2 tsp salt
1 1/2 tsp cream of tartar
2 cup sugar
1 1/2 cup egg whites
1 1/2 tsp vanilla
1 tsp almond flavoring
DIRECTIONS ------------------------------------------------------------
Stir flour once, then measure and set aside until ready to use.
Measure sugar and divide into two portions. Add 1/2 the sugar to the
flour and sift the two ingredients together 4 times. Sift the
remaining sugar 4 times. Do all this before starting to beat the egg
whites. It is convenient to place the sugar and flour mixture on waxed
paper until ready to use. Add the salt to egg whites, beat until
foamy, add the cream of tartar, then continue beating until stiff, but
not dry. Then add 1/2 the sugar to the egg whites, 2 tbsp. at a time.
Beat on low speed with electric mixer to do this. Add the flavoring.
Using a hand wire whisk, fold in flour and sugar mixture, add it to
egg white mixture, 2 tbsp at a time. Fold in with slow, careful
strokes. Pour into 4 1/2 x 10" tube pan. Cut down through cake batter
with case knife to remove any large air bubbles. Bake in preheated 325
degree oven for about 65 minutes. When removed from pan, invert pan on
wire cake cooler rack until cold, then carefully, remove from pan.
*** Recipe Via Compu-Chef (tm). ***
***********************************
***** APFELTORTE (Apple Cake) *****
***********************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
8 ea small apples
1/2 cup raisins
2 tsp rum or rum extract
3/4 cup sugar - plus 3 tbsp, divided
1 tsp chocolate - grated
3/4 cup butter or margarine - plus 2 tsp, divided
1 tsp vanilla
3 ea eggs
1 tsp lemon extract
1 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
3 tsp almonds - ground
1 x apricot jam
1 x powdered sugar - sifted
DIRECTIONS ------------------------------------------------------------
Filling: Peel and core apples. Combine raisins, rum, 1 tablespoon of
the sugar and the grated chocolate in small saucepan. Bring to boil.
Set aside while preparing batter.
Batter: Preheat oven to 350 degrees. Lightly grease bottom of 10 1/2"
springform pan. Cream 3/4 cup of the butter, 3/4 cup of the sugar and
vanilla together. Beat in eggs, 1 at a time, and lemon extract,
beating until light and fluffy.
Sift flour, baking powder and cinnamon together. Gradually beat into
creamed mixture. Turn batter into prepared pan; arrange apples on top.
Fill apple centers with raisin mixture. Dot with 2 teaspoons of the
butter. Bake @ 350 degrees, 45 minutes. Sprinkle with mixture of
ground almonds and remaining 2 tablespoons sugar. Bake 10 to 15
minutes longer until apples are tender. Remove from oven. Brush jam
over apple opening and sprinkle icing sugar over cake portion.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** APPLE CRUNCH CAKE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 9
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
3 ea eggs
3 1/2 cup Cool Whip whipped topping
2 cup graham cracker crumbs
1 1/2 ea apple - coarsely chopped, peeled
1 tsp cinnamon
1 tsp nutmeg
1/2 cup Karo Light Corn Syrup
1 tsp butter or margarine, softened
1 1/3 cup walnuts - chopped
DIRECTIONS ------------------------------------------------------------
Beat eggs in large bowl with a fork. Combine the whipped topping,
graham cracker crumbs, apple, cinnamon, nutmeg and 1/4 cup of the corn
syrup; gently fold into eggs until blended. Spread evenly into greased
9" square pan. Combine remaining corn syrup, butter and nuts. Spoon
evenly over batter. bake @ 350 degrees for 45 minutes, or until cake
springs back when lightly pressed. Cool in pan. Serve with additional
whipped topping, if desired.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** BANANA LAYER CAKE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 1/2 cup cake flour
2 ea eggs
1/4 cup buttermilk
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
3/4 cup butter or shortening
1 1/4 cup bananas - ripe *
1 1/2 cup sugar
DIRECTIONS ------------------------------------------------------------
* Force bananas through potato ricer before measuring.
Grease two 9" cakes pans, then dust lightly with flour. Sift flour
once, then measure and sift again with soda and baking powder. Cream
butter, add sugar and cream together until light and fluffy. Add the
whole eggs, beating well after each addition of each. Add buttermilk
and vanilla to bananas. Add, alternately, the flour and banana mixture
to butter mixture, beginning and ending with the dry ingredients. Beat
until smooth and well blended. Do not overmix. Divide, evenly, into
cake pans. Bake in preheated 375 degree oven for 25 to 30 minutes.
*** Recipe Via Compu-Chef (tm). ***
***********************
***** BASIC ICING *****
***********************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 box powdered sugar
1/2 cup margarine
1/2 cup buttermilk
1 1/2 cup coconut
1/2 cup nuts
DIRECTIONS ------------------------------------------------------------
Mix 1 box powdered sugar, 1 stick margarine and 1/2 cup buttermilk.
Add 1 1/2 cups coconut and 1/2 cup nuts. Spread on cooled cake.
*** Recipe Via Compu-Chef (tm). ***
************************************************
***** BRANDIED FRIENDSHIP CAKE AND STARTER *****
************************************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/2 cup brandy
1 lb peaches with juice - can
6 cup sugar, divided (to 7 1/2 cups)
1 lb pineapple tidbits or chunks - can, with juice
1 lb fruit cocktail - can, with juice
10 oz maraschino cherries - jar
1 ea box yellow cake mix
1/2 cup oil - to 3/4 cup
2 ea eggs - to 4 eggs
1 ea vanilla instant pudding (small package)
1 1/2 cup fruit - from starter
1 cup nuts - chopped
DIRECTIONS ------------------------------------------------------------
For starter: Mix thoroughly brandy, peaches with juice and 2 to 2 1/2
cups of the sugar. Put in glass jar loosely covered. Let stand 10 days
at room temperature. Stir every day. On the 11th day, add 2 to 2 1/2
more cups sugar and pineapple with juice. Stir every day. On the 21st
day add remaining 2 to 2 1/2 cups sugar, fruit cocktail with juice and
Maraschino cherries. Stir every day. On the 31st day, drain juice;
save for starter or give to a friend. Use fruit for cakes. Makes
enough for 3 to 5 cakes. Fruit can be frozen to keep or is great over
ice cream. Starter can be kept in refrigerator 4 weeks.
Cake: Mix together cake mix, oil, eggs, pudding mix, 1 1/2 cups fruit
from starter and nuts. Grease and flour Bundt or angle food cake pan.
Bake @ 350 degrees for 30 to 40 minutes, until golden brown. This cake
burns easily, so check it often.
*** Recipe Via Compu-Chef (tm). ***
******************************
***** CHERRY ALMOND CAKE *****
******************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 lb butter - softened
3 cup sugar
6 ea eggs
4 cup flour - unbleached, white
1 cup almonds - ground, toasted
1/2 cup milk
2 tsp almond extract
2 tsp baking powder
1 1/2 cup cherries - fresh, pitted
DIRECTIONS ------------------------------------------------------------
Preheat oven to 350 degrees. Generously, butter and flour a 10" bundt
pan and set aside.
Cream butter and sugar. Beat in the eggs. Mix flour and ground
almonds. Add 2 cups of flour mixture to the butter mixture; beat well.
Add the milk and almond extract. Combine baking powder to remaining
flour mixture. Gradually, add to the batter, beating well. Fold in
cherries. (Batter will be stiff.)
Pour batter into the prepared pan. Bake about 1 hour, until cake pulls
away from the sides of the pan and a knife inserted into the center
comes out clean.
When cake is done, turn upside down on a plate to cool. After about 20
minutes, remove the bundt pan.
*** Recipe Via Compu-Chef (tm). ***
*******************************
***** CHERRY DELIGHT CAKE *****
*******************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 ea lemon cake mix, super moist or pudding cake
1 cup confectioners sugar
8 oz cream cheese, softened
9 oz Cool Whip whipped topping
1 ea pkg vanilla pudding mix - small
1 x Milk
1 cup cherry pie filling
DIRECTIONS ------------------------------------------------------------
Mix and bake cake according to package directions in 9" cake pans.
Cool completely. Mix confectioners sugar, softened cream cheese and 3
tbsp. of Cool Whip whipped topping. Blend well. Spread 1/2 the mixture
on bottom layer. Spread 1/2 can cherry pie filling over it. Place on
top layer of cake. Secure with toothpicks, if necessary. Spread
remaining cherry filling over all. But don't add cherries yet. Blend
the pudding mix with the remaining Cool Whip topping. Add a small
amount of milk if it seems too stiff. Frost sides of cake and build a
rim at the top of the cake to hold the remaining cherry pie filling.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** COCONUT MIST CAKE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/4 cup all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter or margarine, at room temperature
1/2 cup milk
1/2 tsp vanilla
1 ea egg
2 2/3 cup coconut flakes
2/3 cup raspberry jam or preserves
3 1/2 cup Cool Whip whipped topping
DIRECTIONS ------------------------------------------------------------
Mix flour, baking powder and salt. Cream butter to soften. Add flour
mixture, milk and vanilla. Mix until all flour is moistened; then beat
2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add egg; beat 1 minute longer. Stir in 2/3 cup of the
coconut. Pour into 8 x 8 x 2" pan which has been greased and floured.
Bake @ 350 degrees for about 40 minutes, or until cake tester inserted
in center comes out clean. Cool in pan 10 minutes; remove from pan and
finish on cooling rack.
Split cake into 2 layers. Reserve 1 tablespoon jam for garnish; mix
remaining jam with 2/3 cup of the coconut and spread between layers.
Cover top and sides of cake with whipped topping and remaining
coconut. Garnish with reserved jam.
*** Recipe Via Compu-Chef (tm). ***
************************
***** COMFORT CAKE *****
************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 ea 18 1/4 oz Yellow Cake Mix
3 1/2 oz instant vanilla pudding mix - pkg
4 ea eggs
1/2 cup water
1/2 cup oil
1 cup nuts - chopped
1/2 cup Southern Comfort
1/4 cup butter
1/8 cup water
1/2 cup sugar
1/4 cup Southern Comfort
DIRECTIONS ------------------------------------------------------------
Cake: Combine first 7 ingredients. Beat at medium speed, 2 minutes.
Pour into greased, floured 10" tube or 12 cup Bundt pan. Bake @ 325
degrees, 1 hour. Cool. Invert on plate. Prick top, brush 1/2 of glaze
(see below) evenly over top & sides. Cool cake. Reheat glaze & brush
over cake. Just before serving, sift 1 tablespoon powdered sugar over
cake.
Glaze: Melt butter. Stir in water, sugar. Boil 3 minutes, stirring
constantly. Remove from heat, stir in Southern Comfort.
*** Recipe Via Compu-Chef (tm). ***
*********************************
***** CREAMY WHITE FROSTING *****
*********************************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
6 cup powdered sugar
3/4 cup shortening
3/4 tsp almond extract
1/2 cup milk - plus 2 tbsp
DIRECTIONS ------------------------------------------------------------
Beat all ingredients on medium speed until smooth and spreading
consistency. If necessary, stir in additional milk, 1 tsp at a time.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** EGGNOG CREAM CAKE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 cup all-purpose flour
3 tsp double acting baking powder
1 tsp salt
1/2 tsp nutmeg
1 1/2 cup whipping cream
3 ea eggs
1 1/2 cup sugar
2 tsp rum flavoring
1 x nutmeg
1 x Rum Cream Frosting - recipe
DIRECTIONS ------------------------------------------------------------
Sift together flour, baking powder, salt and nutmeg. Set aside. Beat
whipping cream in a large bowl until stiff. Add eggs, one at a time,
beating well after each egg. Add sugar, gradually, beating until well
blended. Add rum flavoring. Fold in dry ingredients, gently, 1/4 at a
time, until all dry particles disappear. Put into two 9" round layer
pans, well greased and lightly floured on the bottoms. Bake @ 350
degrees for 25 to 35 minutes. Cool. Spread frosting between layers and
on top. Garnish with nutmeg. Refrigerate until serving time.
*** Recipe Via Compu-Chef (tm). ***
****************************
***** FAMILY STAR RING *****
****************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
5 cup all-purpose flour (to 5 1/2 cup)
2 pkg yeast - active, dry
1/2 cup sugar
4 tsp lemon peel
3/4 tsp salt
1 cup milk - low fat
1/2 cup water
1/2 cup margarine
2 ea eggs - room temperature
1 x Cooking spray
1 x Date Nut Filling recipe
1 x Confectioners' sugar icing - optional
1 x DATE NUT FILLING:
8 oz dates - chopped
1/2 cup water
1 tsp cinnamon - ground *OR*
1 tsp pumpkin pie spice
1/2 cup pecans - chopped, toasted
DIRECTIONS ------------------------------------------------------------
In large bowl, mix 2 cups flour, undissolved yeast, sugar, lemon peel
and salt. Heat milk, water and margarine until hot to touch (125 to
130 degrees). Gradually, add to dry ingredients; beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. With
spoon, stir in enough additional flour to make stiff dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in bowl coated with cooking spray; spray top of dough
with cooking spray. Cover; let rise in warm place until doubled in
size, about 45 minutes.
Punch down dough. On lightly floured surface, roll dough to 18 x 15".
Spread filling evenly on dough, leaving 1/2" border at long edges.
Roll up from long side as for jelly roll; pinch seam to seal. Join
ends to form ring; pinch to seal. Place in 10" tube pan coated with
cooking spray. Spray top of dough with cooking spray. Cover; let rise
in warm place until almost double in size, about 35 to 45 minutes.
To make star: With sharp knife, make 8 v shaped cuts in top of ring.
Make each v cut 1/2" deep, 1" wide at wide end and 2" long with points
extending to outer edge of ring.
Bake @ 350 degrees for 55 to 60 minutes, until done. Cover with foil
after 35 minutes. Remove from pan; cool on wire rack. Frost with
icing, if desired.
DATE NUT FILLING:
Combine chopped dates and water in saucepan over medium heat. Simmer 5
minutes, stirring occasionally, until very thick. Stir in ground
cinnamon or pumpkin pie spice and pecans.
*** Recipe Via Compu-Chef (tm). ***
*******************************
***** FRUIT COCKTAIL CAKE *****
*******************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/2 cup sugar
1 1/2 cup baking soda
2 ea eggs
1/2 tsp salt
1 tsp vanilla extract
2 1/4 cup flour
1 lb fruit cocktail, undrained - can
1 x chopped nuts
1 x shredded coconut
DIRECTIONS ------------------------------------------------------------
Mix all above ingredients together at high speed in electric mixer
until well mixed. Spread in a greased and floured baking pan. Sprinkle
with nuts or shredded coconut before baking. Bake @ 350 degrees about
20 minutes.
*** Recipe Via Compu-Chef (tm). ***
*************************
***** HURRY UP CAKE *****
*************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 cup cake flour - sifted
1 cup milk
1 tsp vanilla
1 1/4 cup sugar
3 1/2 tsp baking powder
1/4 tsp lemon extract
1 tsp salt
3 ea egg whites - unbeaten
1/2 cup Crisco shortening
DIRECTIONS ------------------------------------------------------------
Sift flour, sugar, baking powder and salt into mixing bowl of electric
mixer. Add shortening. Add 2/3 cup of the milk and the flavoring. Beat
until perfectly smooth (about 100 strokes by hand or 2 minutes on
medium speed with electric mixer). Add unbeaten egg whites and
remaining milk. Beat until well blended or for same period of time or
strokes as given above. Pour into 2 greased and floured 8" round cake
pans. Bake 25 to 30 minutes @ 350 degrees.
*** Recipe Via Compu-Chef (tm). ***
********************************
***** MARDI GRAS KING CAKE *****
********************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 pkg yeast
1/4 cup warm water
6 tsp milk, scalded and cooled
4 cup flour (to 5 cups)
1/2 lb butter
3/4 cup sugar
1/4 tsp salt
4 ea eggs
2 tsp melted butter
1 x small plastic doll (or bean)
1 x light corn syrup for topping
1 x granulated sugar for topping - green, yellow, purp
DIRECTIONS ------------------------------------------------------------
Dissolve yeast in warm water. Add milk and about 1/2 cup of flour.
In a large bowl, blend butter, sugar, salt and eggs. Add yeast dough
and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium
dough. Place in a greased bowl and brush with melted butter. Cover
with a damp cloth and allow to rise until double in volume, about 3
hours. Use 1 cup or more flour to knead dough and roll into a 4 to 5
foot long rope. Form into a oval on a 14 x 17" greased cookie sheet,
connecting ends of the rope with a few drops of water. Press the doll
(or bean) into the dough from underneath. Cover with a damp cloth and
let rise until double in volume, about 1 hour.
Bake @ 325 degrees for 35 to 45 minutes or until lightly browned.
Brush top of cake with corn syrup and sprinkle with alternating bands
of colored sugar. Cake freezes well.
*** Recipe Via Compu-Chef (tm). ***
****************************************
***** MARDI GRAS PRIZE KING'S CAKE *****
****************************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1/2 cup water - warm (105-115 degrees)
2 ea pkgs active dry yeast
3 1/2 cup flour (to 4 1/2 cups)
1/2 cup sugar
1/2 tsp nutmeg - freshly grated
2 tsp salt
1 tsp lemon rind - grated
1/2 cup water - lukewarm
3 ea eggs
4 ea egg yolks
1/2 cup butter - softened
1 ea egg, lightly beaten with 1 tbsp milk
1 ea dime, dried bean or miniature doll
3 cup confectioners sugar
1/4 cup lemon juice - strained
3 tsp water or more
1 x Green, purple and yellow sugars*
DIRECTIONS ------------------------------------------------------------
Soften yeast in water. Combine flour, sugar, nutmeg, salt and lemon
rind in a large bowl. Make a well in center. Add yeast mixture, milk,
eggs, egg yolks and combine completely. Beat in butter until dough
forms a ball. Place on floured board; incorporate more flour if
necessary. Knead until smooth and elastic. Stir dough in well buttered
bowl and turn so all surfaces are buttered. Cover with a towel and let
rise 1 1/2 hours or until doubled in bulk. Brush baking sheet in
butter. Punch down on lightly floured board. Knead, then pat into a
14" cylinder. Place on baking sheet and form into a large ring. Press
trinket into dough so that it is hidden. Set aside, covered with a
towel, to rise 1 to 1 1/2 hours. Before baking, brush top with the egg
milk mixture. Bake in a preheated 375 degree oven for 25 to 30
minutes, or until golden brown. Cool on wire rack. Beat icing
ingredients until smooth. Spread over top of cake, letting drip down
sides. Immediately sprinkle sugars over icing in 2" wide strips of
purple, green and yellow stripes.
*Colored sugar is sold in baking supply houses. If you can't find it,
tint icing with food coloring.
*** Recipe Via Compu-Chef (tm). ***
*********************************************
***** MICROWAVE GERMAN HONEY SPICE CAKE *****
*********************************************
Categories: Cakes
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1/2 cup butter or margarine
1 cup dark brown sugar - packed
2 ea eggs - large
1/2 cup honey
2 cup flour
1 tsp baking soda
1/2 tsp nutmeg - ground
1/2 tsp cinnamon - ground
1/2 tsp cloves - ground
1/2 tsp ginger - ground
1/2 cup water - boiling
2 tsp lemon extract
1 tsp lemon rind - grated
DIRECTIONS ------------------------------------------------------------
Spray a 2 quart rectangular glass dish with non-stick coating; set
aside. Put butter into a 2 quart glass bowl. Microwave on 30% (medium
low) 2 minutes or until butter is soft. Cream in sugar; then eggs.
Stir in honey.
Sift flour together with soda, nutmeg, cinnamon, cloves and ginger.
Add flour mixture, alternately, with water. Add lemon extract and
rind. Pour batter into prepared dish. Rotating dish twice during
baking, microwave on 70% (medium high) 10 to 12 minutes or until cake
tests done. Serve hot.
*** Recipe Via Compu-Chef (tm). ***
**************************
***** MOONLIGHT CAKE *****
**************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
10 ea egg whites
7 ea egg yolks
1 tsp cream of tartar
1/2 tsp salt
1 1/2 cup sugar
1 cup cake flour
1 1/2 tsp lemon extract
DIRECTIONS ------------------------------------------------------------
Sift flour before measuring, then sift five times. Sift sugar five
times. Add salt to egg whites, beat until frothy, then add cream of
tartar. Continue beating, until egg whites are stiff but not dry. In
another bowl, beat 7 egg yolks until creamy. Add to them, 2 tbsp
beaten egg whites. To whites, gradually add sugar. Combine yellow and
white mixtures. Fold in flavoring, flour. Rinse 4 1/2 x 10" tube pan
with cold water before putting in batter. Bake in preheated 325 degree
oven for 60 to 65 minutes or until done.
*** Recipe Via Compu-Chef (tm). ***
**************************************
***** ORIGINAL RECIPE FRUIT CAKE *****
**************************************
Categories: Cakes
Calories per serving: Number of Servings: 2
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 lb powdered sugar
1 lb butter or margarine
10 ea eggs
1 lb flour
1 tsp cinnamon
1 tsp vanilla extract
1 tsp nutmeg
1/2 tsp baking powder
1/4 lb candied cherries
1/2 lb candied citron, diced
2 ea slices candied pineapple
1 x lemon rind & juice
2 lbs currants
2 lbs raisins
1 lb black walnuts
1 lb golden raisins
DIRECTIONS ------------------------------------------------------------
Cream powdered sugar and butter in a mixer.
Add 10 eggs to the above mixture. IMPORTANT: Add each egg, one at a
time and beat after each addition for 2 minutes.
Combine flour, cinnamon, vanilla extract, nutmeg and baking powder.
Blend in slowly to the creamed butter mixture.
Combine fruit and nuts. Dust with flour. Pour batter over mixture Mix
with hands until batter covers fruit evenly. Pour into loaf pans. Bake
@ 325 degrees for about 30 to 45 minutes. Check for doneness by
inserting a straw into middle of cake; if it comes out clean, cake is
done. Put pan of water on lower rack of oven for moist cake.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** PANAMA CANAL CAKE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup all purpose flour
1/2 cup butter, melted
1/2 cup nuts, your choice - chopped
16 oz whipped topping
1 cup powdered sugar
8 oz cream cheese
3 cup cold milk, divided
1 ea 4 oz pkg chocolate pudding mix
1 ea 4 oz pkg vanilla pudding mix
1 tsp vanilla
1 x More chopped nuts
DIRECTIONS ------------------------------------------------------------
Mix flour, butter and nuts. Press into a 9 x 13" baking dish. Bake in
a 400 degree oven for 10 to 15 minutes until browned. Cool. Combine
one container of whipped topping with the powdered sugar and cream
cheese. Spread over cooled crust.
Mix 1 1/2 cup cold milk with chocolate pudding and spread over the
cream cheese layer. Mix 1 1/2 cups cold milk with vanilla pudding and
spread over the cream cheese layer. Top with one container of whipped
topping and sprinkle nuts over the top.
*** Recipe Via Compu-Chef (tm). ***
********************************
***** PEANUT BUTTER CAKE 1 *****
********************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
1/2 cup butter or margarine, softened
2 cup brown sugar - firmly packed
6 ea eggs
3/4 cup milk
2 tsp vanilla extract
10 oz grape jelly (jar)
1 x Peanut Butter Frosting recipe
DIRECTIONS ------------------------------------------------------------
Grease and flour a 13 x 9 x 2" baking pan. In a medium bowl, combine
flour, baking powder and salt; set aside.
In a large bowl with mixer at medium speed, beat peanut butter, butter
and sugar until light and fluffy. Add eggs, one at a time, beating
after each addition. Add milk and vanilla extract; beat until well
mixed. Add dry ingredients; beat until well mixed. Pour batter into
prepared pan.
Bake in a 350 degree oven for 35 to 40 minutes or until the cake
springs back when lightly touched. Cool in the pan on a wire rack for
10 minutes; remove and cool completely.
Cut cake in half, horizontally, with a long sharp knife or by marking
the sides of the cake with toothpicks and carefully drawing a long
piece of thread or dental floss through the cake. Using a long metal
spatula, carefully, lift off the top layer. Spread bottom layer with
jelly. Replace top. Frost with peanut butter frosting.
*** Recipe Via Compu-Chef (tm). ***
********************************
***** PEANUT BUTTER CAKE 2 *****
********************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/2 cup Nestle Peanut Butter Morsels, divided
1/2 cup butter, softened
1 1/4 cup sugar
2 ea eggs
2 cup all-purpose flour
1 tsp vanilla extract
1 1/2 cup milk
1 tsp baking soda
1 x Peanut Butter Cream Frosting - recipe
1/2 tsp baking powder
1/4 tsp salt
3/4 cup coconut, toasted
DIRECTIONS ------------------------------------------------------------
Preheat oven to 350 degrees. Melt over hot (not boiling) water, 1/2
cup peanut butter morsels; stir until smooth. Set aside. In small bowl
combine flour, baking soda, baking powder and salt; set aside. In
large bowl, combine butter and sugar; beat until creamy. Blend in
melted morsels. Beat in eggs and vanilla extract. Alternately blend in
flour and milk. Pour into 2 greased and floured 8" round cake pans.
Bake until crust is golden brown, 35 to 40 minutes; cool 10 minutes.
Remove from pans; cool cake completely. Fill layers and frost side and
top of cake with Peanut Butter Frosting. Garnish with coconut, if
desired.
*** Recipe Via Compu-Chef (tm). ***
****************************************
***** PEANUT BUTTER CREAM FROSTING *****
****************************************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup Nestle Peanut Butter Morsels
1 tsp vanilla extract
1/8 tsp salt
8 oz cream cheese, softened
3 cup powdered sugar - sifted
2 tsp milk
DIRECTIONS ------------------------------------------------------------
Melt over hot (not boiling) water, 1 cup Peanut Butter Morsels; stir
until smooth. In large bowl, combine melted morsels, cream cheese,
vanilla extract and salt. Beat Well. Beat in powdered sugar
alternately with milk until mixture is of spreading consistency.
*** Recipe Via Compu-Chef (tm). ***
************************************
***** PEANUT BUTTER FROSTING 1 *****
************************************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1/2 cup creamy peanut butter
1/2 cup butter or corn oil margarine, softened
2 cup confectioners sugar
5 tsp milk (to 6 tbsp)
1 tsp vanilla extract
DIRECTIONS ------------------------------------------------------------
In a large bowl with mixer at medium speed, beat peanut butter and
butter until light and fluffy. Gradually, beat in sugar, alternately,
with milk until frosting is a good spreading consistency. Beat in
vanilla extract. Makes enough frosting to frost one 13 x 9 x 2" cake.
*** Recipe Via Compu-Chef (tm). ***
************************************
***** PEANUT BUTTER FROSTING 2 *****
************************************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
6 tsp butter
1 cup dark brown sugar, packed
2/3 cup peanut butter
1/4 cup milk
2/3 cup chopped peanuts
DIRECTIONS ------------------------------------------------------------
Cream butter, sugar and peanut butter. Add milk and stir well. Add
nuts. Spread over cake. Place frosted cake under broiler on the second
rack of the oven, about 6" from the heat. Broil just a few seconds or
until topping starts to bubble. Watch it carefully. DO NOT let it
scorch. Let cool at least 30 minutes before serving.
*** Recipe Via Compu-Chef (tm). ***
*******************************************************
***** PEPSI COLA CAKE WITH PEANUT BUTTER FROSTING *****
*******************************************************
Categories: Cakes
Calories per serving: Number of Servings: 20
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 cup all purpose flour
2 cup sugar
1/2 lb butter
2 tsp unsweetened cocoa
1 cup Pepsi Cola
1/2 cup buttermilk
2 ea eggs, beaten
1 tsp baking soda
1 tsp vanilla extract
1 1/2 cup miniature marshmallows
1 ea Peanut Butter Frosting - recipe
DIRECTIONS ------------------------------------------------------------
Preheat oven to 350 degrees. Grease and flour a 9 x 13 x 2" pan.
Combine flour and sugar in a large bowl. Melt butter. Add cocoa and
Pepsi Cola. Pour over flour mixture. Stir until well blended. Add
buttermilk, beaten eggs, soda and vanilla. Stir in marshmallows. Mix
well. Pour into prepared pan. Bake 40 minutes. Remove from oven and
frost while still warm with Peanut Butter Frosting. Makes 20 - 2 x 3"
servings.
*** Recipe Via Compu-Chef (tm). ***
*****************************************
***** POPPY SEED FILBERT POUND CAKE *****
*****************************************
Categories: Cakes
Calories per serving: Number of Servings: 20
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 3/4 cup sugar
1 1/4 cup butter or margarine, at room temperature
5 ea eggs
1 tsp vanilla extract
3 cup all-purpose flour
1 tsp baking powder
3/4 cup milk
1/4 cup brandy
1 1/2 cup filbert nuts - coarsely chopped
1/4 cup poppy seeds
1 x powdered sugar
DIRECTIONS ------------------------------------------------------------
Heavily butter and dust with flour a 10" tube pan. Set aside. With an
electric mixer, beat together the sugar, butter, eggs and vanilla
extract until blended. Scrape bowl often. Then beat on high speed for
5 minutes, scraping bowl often. Stir together the flour and baking
powder. In a separate bowl, combine the milk and brandy. Add liquids
and flour, alternately, to the batter, blending well after each
addition. Stir in filbert nuts and poppy seeds. Pour the batter into
prepared pan. Bake in a 350 degree oven until cake begins to pull away
from pan sides and a wooden pick inserted in center comes out clean,
about 1 hour and 25 minutes. Cool in the pan on a wire rack for 20
minutes. Turn out, invert, remove and cool completely right side up on
wire rack. Dust with powdered sugar and slice.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** QUICK SPONGE CAKE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/2 cup cake flour - sifted
1 tsp baking powder
1/2 tsp salt
3 ea eggs
1 1/4 cup sugar - sifted
1/2 cup water - cold
1 tsp vanilla
DIRECTIONS ------------------------------------------------------------
Sift flour, baking powder and salt together. Place whole eggs in small
bowl, beat until light and fluffy. Add sugar, continue beating until
mixture is thick and lemon colored. Add flour mixture, water and
vanilla, all at once. Mix until thoroughly blended, about 1 minute.
Pour into 7 x 11 x 1 1/2" pan, which has been greased and lined with
waxed paper. Bake in 325 degree preheated oven for 1 hour. When baked,
remove from pan, remove waxed paper. Cool on wire rack.
*** Recipe Via Compu-Chef (tm). ***
******************************
***** RUM CREAM FROSTING *****
******************************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/2 cup whipping cream
2 ea eggs
1/3 cup sugar
1 tsp rum flavoring
1/4 cup butter or margarine - melted
DIRECTIONS ------------------------------------------------------------
Beat whipping cream until stiff. Set aside. Beat eggs. Add sugar and
rum flavoring; continue beating until thick and ivory colored. Stir in
melted and cooled (but not set) butter or margarine. Fold, gently,
into whipped cream, just until well blended.
*** Recipe Via Compu-Chef (tm). ***
***********************
***** SHEATH CAKE *****
***********************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 cup sugar
2 cup flour
1/2 lb butter
1 cup water
4 tsp cocoa
1/2 cup buttermilk
1 tsp vanilla
2 ea eggs, beaten
1 tsp baking soda
DIRECTIONS ------------------------------------------------------------
Mix together sugar and flour and set aside.
Bring to a boil the butter, water and cocoa. Pour over flour mixture
and stir. Add buttermilk, vanilla, eggs and baking soda. Mix well and
pour onto a cookie sheet. Bake 20 minutes @ 375 degrees. Let cool til
just warm and frost with Sheath Cake Frosting.
*** Recipe Via Compu-Chef (tm). ***
********************************
***** SHEATH CAKE FROSTING *****
********************************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1/4 cup butter
3 tsp milk
2 tsp cocoa
2 cup powdered sugar
1 tsp vanilla extract
1 cup nuts - chopped
DIRECTIONS ------------------------------------------------------------
Melt 1/4 cup butter, 3 tbsp milk and 2 tbsp cocoa. Remove from heat.
Add 2 cups powdered sugar, 1 tsp vanilla extract and 1 cup chopped
nuts. Beat well and spread on frosting while both cake and frosting
are warm.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** SILVER WHITE CAKE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 1/4 cup all-purpose flour
1 2/3 cup sugar
2/3 cup shortening
1 1/4 cup milk
3 1/2 tsp baking powder
1 tsp salt
1 tsp almond extract or vanilla
5 ea egg whites
DIRECTIONS ------------------------------------------------------------
Heat oven to 325 degrees. Beat flour, sugar, shortening, milk, baking
powder, salt and almond extract in large bowl on medium speed,
scraping bowl constantly, until blended, 30 seconds. Beat on high
speed, scraping bowl occasionally, 2 minutes. Beat in egg whites on
high speed, scraping bowl occasionally, 2 minutes. Bake and cool
layers as directed.
*** Recipe Via Compu-Chef (tm). ***
************************************
***** SKILLET UPSIDE DOWN CAKE *****
************************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1/2 cup butter
1 cup brown sugar - heaping
1 x Pineapple slices, drained
1 pkg yellow cake mix
DIRECTIONS ------------------------------------------------------------
Melt butter and brown sugar in pan on stove. Pour into iron skillet.
Arrange drained pineapple slices on bottom. Combine cake package mix
ingredients according to package directions. Pour batter on top of
pineapple in skillet. Bake according to package directions, about 20
to 25 minutes. Do not overbake. When done, remove from oven. Loosen
cake around edges; turn out onto serving plate immediately. May be
served with whipping cream, if desired. Note: If you do not have an
iron skillet, use any frypan. Cover handle completely with foil to
prevent heat damage.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** SPICED PECAN CAKE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 cup coarsely chopped pecans
1/4 cup packed light brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1 cup unsalted butter
2 tsp plus 2 tsp vanilla extract
2 cup sugar
3 cup sifted all-purpose flour
2 tsp baking powder
1 cup plus 2 tbsp milk
3 ea egg whites
DIRECTIONS ------------------------------------------------------------
Grease and flour three 8" round cake pans (1 1/2" deep). Place the
pecans in a large ungreased roasting pan. Roast nuts @ 425 degrees for
10 minutes, stirring occasionally. Watch, carefully, lower heat, if
necessary.
Meanwhile, in a medium size bowl, combine brown sugar, cinnamon and
nutmeg. Then, mix in 4 tbsp of butter. Add 2 cups roasted pecans to
the butter mixture. Coat them thoroughly. Return mixture to the pan
and roast for 10 minutes more, stirring once or twice. Stir in 2 tbsp
vanilla extract and roast 5 minutes more. Remove from oven and set
aside.
In a large bowl of an electric mixer, cream 3/4 cup butter and 1 1/2
cups sugar on high speed until very light and fluffy, about 6 to 8
minutes.
In a separate bowl, sift together flour and baking powder. In a third
bowl, combine milk and remaining 2 tsp vanilla extract. Add the flour
mixture and the milk mixture, alternately, to the butter, beating on
high speed until well blended and scraping the bowl sides between
additions. Stir in the pecans.
In a separate bowl, whip the egg whites on high speed until frothy,
about 30 seconds. Add remaining 1/2 cup sugar and continue beating
until mixture holds peaks, about 2 minutes. Gently, fold egg white
mixture into the batter, one third at a time. Spoon batter into
prepared cake pans and spread batter so that it is slightly lower in
the center. Bake @ 350 degrees until a toothpick inserted near the
center comes out clean, about 40 minutes. Let cool 1 minute, then
carefully remove from the pans and place on a wire rack. Cool
thoroughly. Glaze. Spread generously with frosting between layers and
on top and sides.
*** Recipe Via Compu-Chef (tm). ***
**************************************
***** SPICED PECAN CAKE FROSTING *****
**************************************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 1/2 cup granulated sugar
3/4 cup water
8 ea egg yolks
1 1/2 cup margarine, softened
2 1/2 cup powdered sugar
4 1/2 tsp vanilla extract
2 1/2 cup pecans - coarsely chopped
DIRECTIONS ------------------------------------------------------------
Use margarine rather than butter in this frosting because butter tends
to melt out of the frosting as the cake sits awhile.
Roast pecans until dark, then cool.
Combine the granulated sugar and water in a 1 quart saucepan. Cook
over medium heat to soft thread stage (230 degrees on a candy
thermometer), about 15 minutes. Do not Stir. In a large bowl of an
electric mixer, beat egg yolks on high speed just slightly, about 5
seconds. Gradually, add the hot sugar water mixture. Beat until
thoroughly cool, thick, shiny and very pale, about 10 minutes. Start
at low speed so it won't splash; then go to high speed. If crystal
sugar builds up around the sides of the bowl, don't scrape it into the
mixture, it will make the frosting lumpy and you will have plenty of
frosting without it. Gradually, add the margarine and mix on medium
speed until completely blended and very smooth, about 5 minutes. Blend
in the powdered sugar and vanilla extract on low speed until smooth,
then, add the pecans. Beat on high speed until thoroughly mixed and
very thick. If frosting is too thick, thin with a little cream, milk
or water.
*** Recipe Via Compu-Chef (tm). ***
***********************************
***** SPICED PECAN CAKE GLAZE *****
***********************************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup water
1/2 cup sugar
1 tsp vanilla extract
DIRECTIONS ------------------------------------------------------------
For the glaze: Combine water and sugar in a small saucepan; bring to a
boil. Remove from heat and stir in the vanilla extract. Immediately,
brush the glaze over the top of each cake layer with a pastry brush, a
little at a time, using all the glaze.
*** Recipe Via Compu-Chef (tm). ***
*****************************************
***** STARLIGHT DOUBLE DELIGHT CAKE *****
*****************************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 1/4 cup flour
1 1/2 tsp baking soda
1/4 cup shortening
3 ea eggs
3/4 cup milk
1 x Starlight Double Delight Frosting - recipe
DIRECTIONS ------------------------------------------------------------
Sift flour; set aside. Combine shortening and 2 cups frosting. Mix
thoroughly. Blend in eggs and dry ingredients alternately with milk.
Pour into 9 x 13" layer pan. Bake @ 350 degrees for 30 to 35 minutes.
Cool and frost with Starlight Double Delight Frosting.
*** Recipe Via Compu-Chef (tm). ***
*********************************************
***** STARLIGHT DOUBLE DELIGHT FROSTING *****
*********************************************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
6 oz cream cheese
1/2 cup shortening
1/2 tsp vanilla
1/2 tsp mint flavoring
6 cup powdered sugar
1/4 cup hot water
1/2 cup malted milk dry chocolate powder
DIRECTIONS ------------------------------------------------------------
Cream cream cheese, shortening, vanilla and mint. Add sugar
alternately with hot water. Blend in chocolate powder.
*** Recipe Via Compu-Chef (tm). ***
**********************************************
***** STARS AND STRIPES CELEBRATION CAKE *****
**********************************************
Categories: Cakes
Calories per serving: Number of Servings: 50
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 ea 18 1/4 oz pkg yellow cake mix
3 ea medium-size firm, ripe bananas
1/4 cup lemon juice - freshly squeezed
2 pt strawberries - fresh, washed, dried and hulled
24 oz heavy cream
1/3 cup confectioners sugar
1 1/2 cup blueberries - fresh
DIRECTIONS ------------------------------------------------------------
One hour ahead: Heat oven to 350 degrees. Grease two 15 1/2 x 10 1/2 x
1" jelly-roll pans; line with wax paper; grease paper. Prepare cake
batter according to package directions, working with one package at a
time. Spread batter in prepared pans; bake 15 to 20 minutes until
wooden toothpick inserted in center comes out clean. Invert cake
layers onto wire racks; peel off paper; cool.
In medium size bowl, toss banana slices with lemon juice. Pour off
excess juice; set bananas aside. Slice about 24 well shaped
strawberries lengthwise in half; reserve for top of cake. Coarsely
chop remaining strawberries; set aside. In large bowl with electric
mixer at high speed beat cream until soft peaks form; gradually beat
in sugar until stiff. Spoon half whipped cream into second bowl; fold
in chopped strawberries. Set both creams aside.
Place one cake layer on large serving platter; tuck strips of wax
paper under cake to keep platter clean. Using spatula, spread
strawberry cream over cake; top with second cream cake layer.
Spread plain cream over top and sides of cake; carefully remove wax
paper strips. In top left hand corner of cake, using tip of sharp
knife, mark 7 1/2 x 5" rectangle. Place blueberries in even rows in
the rectangle to form stars of the flag. To from stripes, alternate
rows of strawberries and bananas, overlapping fruit in each row as
necessary. Chill until serving time, up to 2 hours. Cut into 2 x 1
1/2" pieces to serve.
*** Recipe Via Compu-Chef (tm). ***
****************************************
***** STRAWBERRY POUND CAKE TRIFLE *****
****************************************
Categories: Cakes
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
10 3/4 oz frozen pound cake
1/4 cup orange flavored liqueur *
1/2 cup strawberry preserves
2 cup vanilla pudding or custard
16 oz strawberries - washed, sliced
1 ea kiwi fruit, peeled and sliced
DIRECTIONS ------------------------------------------------------------
* orange juice or sherry may be substituted.
Cut pound cake into 10 slices; sprinkle with liqueur. Line a 2 quart
glass bowl with slices. Spoon 1/4 cup preserves on pound cake slices,
then layer on 1 cup pudding and 1 cup strawberries. Repeat layers and
arrange strawberries and kiwi for garnish. Cover and refrigerate for 1
to 5 hours to blend flavors.
*** Recipe Via Compu-Chef (tm). ***
******************************
***** TIPSY LAIRD TRIFLE *****
******************************
Categories: Cakes
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 ea 16 oz butter pound cake
1/2 cup Scotch whiskey
2 tsp raspberry preserves
1 1/2 cup milk
3 ea eggs
1/4 cup sugar
1 tsp vanilla extract
1 x whipped cream for topping
1 x candied fruit for garnish, if desired
DIRECTIONS ------------------------------------------------------------
Cut cake into four horizontal slices. Place two slices of cake on a
serving platter and two on a piece of plastic wrap. Pour Scotch
whiskey, evenly, over all slices. Spread raspberry preserves over only
the slices on the plastic wrap; set aside.
Put milk into a 4 cup glass measure. Microwave on high 3 minutes or
until hot but not boiling. Using a whisk, beat in eggs and sugar
Microwave on high 1 minute; whisk. Microwave on 50% (medium) for 1
minute; whisk. Repeat until custard just begins to thicken. Stir in
vanilla extract and immediately set glass measure in a bowl of ice
water so carry over cooking won't curdle custard.
Let custard cool and spread over 4 slices of cake. Remove 2 slices
from the plastic wrap and place on top of cake on platter.
Chill.
Before serving, decorate top and sides with whipped cream. Garnish
with candied fruits, if desired.
*** Recipe Via Compu-Chef (tm). ***
******************************
***** WHIPPED CREAM CAKE *****
******************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup whipping cream
1 cup sugar
2 ea eggs
1 tsp vanilla
1 1/2 cup cake flour
2 tsp baking powder
1/2 tsp salt
DIRECTIONS ------------------------------------------------------------
Whip cream until firm. Add eggs, one at a time. Beat until light and
fluffy. Add sugar, beat again. Add vanilla. Stir flour before
measuring. Sift again with salt and baking powder. Stir in flour. Pour
into 2 - 8" well greased pans, lined with greased waxed paper. Bake in
preheated 375 degree oven for 20 to 25 minutes.
*** Recipe Via Compu-Chef (tm). ***
****************************
***** WHITE TEXAS CAKE *****
****************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1/2 cup shortening
2 cup sugar
2 ea egg whites
1 tsp baking powder
2 cup flour
1 tsp salt
1 3/4 cup buttermilk
1 tsp vanilla
1/2 tsp almond flavoring
DIRECTIONS ------------------------------------------------------------
Cream together shortening and sugar; mix in egg whites. Sift dry
ingredients together; mix buttermilk, vanilla and almond flavoring.
Add 2 mixtures alternately to egg white mixture. Spread in 15 x 11"
jelly roll pan. Bake @ 350 degrees, 25 minutes. Frost with Basic Icing
when cool.
*** Recipe Via Compu-Chef (tm). ***
******************************
***** YOGURT ORANGE CAKE *****
******************************
Categories: Cakes
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1/2 lb butter or margarine (or a mixture of both)
1 1/3 cup sugar
4 ea eggs, separated
1 ea orange
1 1/4 cup yogurt - low fat, plain
2 cup flour - unbleached
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup powdered sugar
DIRECTIONS ------------------------------------------------------------
Cream butter and sugar until light and fluffy; beat in egg yolks one
at a time. Grate zest of orange and squeeze juice. Retain 1/2 teaspoon
of zest and 1 tablespoon of juice. Add remaining zest and juice to
creamed mixture with 1 cup of yogurt; beat well. Sift together flour,
baking powder, baking soda and salt. Stir into creamed mixture,
beating well. Beat egg whites until stiff. Fold into batter. Butter a
1 quart tube pan and flour lightly. Pour in batter. Bake in a
preheated 350 degree oven for 45 to 50 minutes or until cake tester
comes out clean. Cool for 10 minutes; invert on a wire rack.
Sift powdered sugar into a small bowl. Mix with remaining zest juice
and yogurt. Spread glaze over cooled cake and allow to harden
slightly.
*** Recipe Via Compu-Chef (tm). ***
