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COOKING
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**********************************
***** "BETTER THAN SEX" 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 yellow cake mix
1 ea 8 oz (small) instant vanilla pudding
1 ea pineapple - large can, crushed (Don't drain)
1 cup sugar
1 cup coconut
1/2 cup walnuts for top - chopped
1 ea Cool Whip - large
DIRECTIONS ------------------------------------------------------------
Bake cake in a 13 x 9" pan according to directions on box. While cake
is baking, combine pineapple and cup of sugar. Cook for 5 minutes.
Poke fork into cake when it is done. Pour pineapple mixture over hot
cake. Let cool. Then make vanilla pudding. Spread on cake. Spread Cool
Whip over pudding. Top with nuts and coconut. IT'S SO GOOD YOU'LL LIKE
IT BETTER THAN SEX ! ! ? ?
*** Recipe Via Compu-Chef (tm). ***
*******************************
***** AMARETTO POUND 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
3 cup sugar
6 ea eggs
1 tsp almond extract
4 cup all-purpose flour
2 tsp baking powder
3/4 cup milk
1/2 cup Amaretto liqueur (plus more for brushing, if desir
2 cup almonds - toasted and ground
DIRECTIONS ------------------------------------------------------------
Generously, grease and flour a 10" bundt pan. Cream butter and sugar.
Add eggs, one at a time, beating well after each addition. Add almond
extract and beat again. Sift flour with baking powder. Combine milk
and liqueur. Add flour and liquid, alternately, to egg mixture in
three or four additions, stirring well to combine evenly after each.
Stir in almonds. Pour into prepared pan and bake @ 350 degrees for one
hour or until toothpick tests clean.
Cool cake in pan 15 minutes. If desired, pour 1/2 cup of Amaretto over
warm cake at this time allowing it to soak in before inverting the pan
on a cooling rack. Serve with a scoop of vanilla or butter almond ice
cream or with whipped cream that has been flavored with Amaretto or
almond extract (1/8 tsp, no more) and sweetened.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** APPLE CIDER GLAZE *****
*****************************
Categories: Cakes Frosting
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1/4 cup butter - unsalted
2 tsp brown sugar
6 tsp sugar
3 tsp Calvados or brandy
1/4 cup sweet cider
2 tsp orange juice - fresh
2 tsp heavy cream
DIRECTIONS ------------------------------------------------------------
Melt butter. Stir in brown sugar and sugar. Add brandy, cider, orange
juice and cream. Stir, bring to a boil, reduce heat slightly and cook
4 minutes. Remove from heat and cool slightly. Pour while still warm
over warm cake.
*** Recipe Via Compu-Chef (tm). ***
**********************************
***** APPLESAUCE WALNUT CAKE *****
**********************************
Categories: Cakes
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp cloves
2/3 cup walnuts - finely chopped
1/2 cup butter or margarine - softened
1/2 cup honey
2 ea eggs
1 tsp vanilla
1 1/2 cup applesauce
DIRECTIONS ------------------------------------------------------------
Combine flour, baking powder, cinnamon and cloves in a mixing bowl;
then stir in nuts and mix well. Cream butter with honey; then beat in
eggs and stir in vanilla and applesauce to mix well. Combine in a
separate bowl the two sets of ingredients and mix well. Pour into a
buttered 8 or 9" square pan and bake in a 350 degree oven for about
one hour. Cool slightly before cutting.
*** Recipe Via Compu-Chef (tm). ***
*********************************
***** APRICOT AMARETTO 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 almonds - sliced
1 cup coconut - flaked, toasted
1/3 cup brown sugar - packed
3 tsp butter, softened
1 3/4 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar - packed
3 ea eggs
1/2 cup apricot preserves
1/4 cup sour cream
1/4 cup Amaretto
2/3 cup dried apricots - snipped
DIRECTIONS ------------------------------------------------------------
Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over
sides. Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press
into bottom of dish. Set aside.
Stir together flour, baking soda and salt. Beat 1/2 cup butter. Add
3/4 cup brown sugar and beat until fluffy. Add eggs, preserves and
sour cream. Beat well. Add flour mixture and Amaretto, alternately, to
beaten mixture, beating well after each addition. Fold in apricots.
Transfer batter to prepared dish.
Micro cook, uncovered, on 50 % power (medium) for 12 minutes, giving
dish a quarter turn every 5 minutes. To test for doneness, scratch the
slightly wet surface with a wooden toothpick. The cake should be
cooked underneath. If not done, cook on 100 % (high) for 30 seconds to
2 minutes or until done. Cool on rack for 5 minutes. Invert and cool
on a platter.
*** Recipe Via Compu-Chef (tm). ***
**********************************
***** BELIEVE IT OR NOT CAKE *****
**********************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 tsp butter
1 cup sugar
1 tsp soda
10 1/2 oz Campbell's tomato soup - can
2 cup flour
1/2 tsp salt
2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp cloves - ground
1/4 tsp nutmeg
1 cup raisins
1 cup nuts - lightly dredged in flour
DIRECTIONS ------------------------------------------------------------
Cream butter and sugar. Add soda to soup. Beat into creamed mixture.
Mix and sift flour, salt, cinnamon, cloves, nutmeg and baking powder.
Add to first mixture; beat well. Add raisins and chopped nuts. Turn
into greased and floured 12 x 8 x 2" cake pan. Bake @ 350 degrees 40
minutes While still warm spread with cream cheese frosting (follows).
*** Recipe Via Compu-Chef (tm). ***
****************************************
***** BEST EVER ORANGE SPONGE CAKE *****
****************************************
Categories: Cakes
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
6 ea egg whites (3/4 cup)
1/4 tsp salt
6 tsp orange juice - fresh
1 3/4 cup all-purpose flour - sifted
1 1/2 cup granulated sugar
1 tsp orange peel - freshly grated
6 ea egg yolks
1 x confectioners sugar
DIRECTIONS ------------------------------------------------------------
Note: If desired, spray tube pan or kugelhopf pan with nonstick baking
spray before filling with batter and baking. To cool, DO NOT invert on
bottle. Instead place pan on wire rack to cool 30 minutes. Turn cake
out onto wire rack and cool completely.
In large bowl of electric mixer, let egg whites warm to room
temperature, about 1 hour. Measure flour; sift about 2 cups flour once
on a sheet of waxed paper; fill cups lightly to overflowing; with a
spatula, cut off excess to make 1 3/4 level cups. Sift flour with
salt; set aside. With electric mixer at medium speed, beat egg whites
until foamy. Gradually, beat in 1/2 cup of the granulated sugar, 2
tbsp at a time, beating well after each addition. Continue beating
until stiff peaks form when beaters are slowly raised. Preheat oven to
350 degrees. In small bowl of electric mixer, with the same beaters at
high speed, beat egg yolks until very thick and lemon colored, about 3
minutes. DO NOT UNDER BEAT. Gradually, beat in remaining 1 cup
granulated sugar; continue beating until mixture is smooth. At low
speed, blend flour mixture and orange juice alternately into egg yolk
mixture, beginning and ending with flour and guiding batter into
beaters with scraper. Add orange peel. With whisk or rubber spatula,
using under and over motion, fold yolk mixture gently into whites.
Pour batter into an ungreased (see note 1) 9 3/4 to 10" x 4 1/2"
kugelhopf pan or 10 x 4" tube pan without removable bottom. Bake 50 to
55 minutes until cake springs back when pressed with finger. Invert
over bottle (see note 1); cool completely. Using an up and down
motion, run spatula around edge of cake and tube. Invert cake and
shake to release; place on serving plate. Sift Confectioners sugar
over top of cake. To cut cake, use knife with serrated edge. Cut
gently, going back and forth with sawing motion.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** BEST RHUBARB CAKE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
3/4 cup brown sugar
3/4 cup white sugar
1 ea egg
3/4 cup shortening
2 cup flour
1 x Dash salt
1 tsp vanilla
1 tsp cinnamon
1 cup milk
1 tsp vinegar
1 tsp baking soda
1 1/2 cup rhubarb - uncooked, sliced
1 x Topping:
1 cup brown sugar
1 tsp cinnamon
1/2 cup nuts - chopped
DIRECTIONS ------------------------------------------------------------
Cream sugars and shortening. Add eggs. Mix flour, salt, vanilla and
cinnamon. Dissolve vinegar and baking soda in milk. Add dry
ingredients to sugar mixture alternately with milk mixture. Pour into
greased and floured 9 x 13" pan. Combine topping ingredients; sprinkle
over batter. Bake @ 350 degrees 40 to 45 minutes, until toothpick
comes out clean.
*** Recipe Via Compu-Chef (tm). ***
********************************
***** BLUEBERRY FUNNY CAKE *****
********************************
Categories: Cakes
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 cup blueberries - rinsed and drained, fresh
3/4 cup sugar
2 tsp lemon juice
1/4 cup butter, room temperature
1 ea egg
1 1/4 cup flour - sifted
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tsp vanilla
1 ea 9" pie crust - unbaked
DIRECTIONS ------------------------------------------------------------
Combine blueberries, 1/2 cup of the sugar and all the lemon juice in a
saucepan. Stirring gently, heat mixture until it is simmering and
sugar is dissolved. Let cool to lukewarm while preparing cake batter.
Cream butter, add 1/4 cup sugar and cream thoroughly. Add egg and mix
well. Sift flour with baking powder and salt. Alternately, add with
milk to egg mixture. Add vanilla. Gently, fold blueberry sauce into
batter. Pour batter into unbaked pie shell. Bake in a preheated 375
degree oven for 30 to 35 minutes or until cakes tests done.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** BLUEBERRY SOUFFLE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 4
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup blueberries - frozen, thawed
1/2 cup skim milk
1/4 cup all-purpose flour
2 tsp fructose - granulated
2 tsp margarine - low calorie
3 ea egg whites
1 x cream of tartar - pinch
1 x vegetable spray (Pam)
DIRECTIONS ------------------------------------------------------------
Combine blueberries, milk, flour and fructose in a heavy nonstick pan.
Cook and stir over medium heat until mixture becomes very thick.
Remove from heat and stir in margarine. Allow to cool.
Beat egg whites with cream of tartar, until stiff but not dry. Fold
1/4 of egg whites into the blueberry mixture to loosen, then fold in
remaining egg whites. Transfer to four vegetable sprayed custard cups.
Bake @ 400 degrees for 15 to 20 minutes or until souffle is almost
firm to the touch. Serve immediately.
*** Recipe Via Compu-Chef (tm). ***
**********************************
***** BROWN SUGAR POUND CAKE *****
**********************************
Categories: Cakes
Calories per serving: Number of Servings: 20
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cup butter, softened
1 lb brown sugar
1 cup sugar
5 ea eggs, at room temperature
3/4 cup milk
1/4 cup dark rum
2 tsp vanilla extract
1 cup pecans - chopped
1 x whipped cream - Sweetened
DIRECTIONS ------------------------------------------------------------
Preheat oven to 325 degrees. Grease and flour a 12 cup Bundt pan. Sift
together flour, baking powder and salt; set aside. In mixer bowl,
cream butter until light. Gradually, add sugars and continue beating
until very light and fluffy. Beat in eggs, one at a time, beating well
after each addition. Combine milk, rum and vanilla. Add to butter
alternately with dry ingredients. Fold in nuts. Pour into prepared
pan. Bake 1 hour 45 minutes to 2 hours until toothpick inserted in
center comes out clean. Cool in pan on wire rack 30 minutes; remove
from pan and cool. Wrap and store at room temperature 24 hours before
serving. Serve with whipped cream.
Preparation time: 15 to 20 minutes Baking time: 1 hour 45 minutes to 2
hours
*** Recipe Via Compu-Chef (tm). ***
****************************
***** CAJUN SYRUP CAKE *****
****************************
Categories: Cakes Cajun
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 1/2 cup all-purpose flour
1/2 cup pecans - chopped
1/2 cup raisins
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pepper - ground
1 tsp cinnamon
1/4 tsp nutmeg - ground
1/4 tsp cloves - ground
1 cup pure cane syrup or 3/4 cup dark corn syrup
1 cup boiling water
1/2 cup butter, softened
1/2 cup sugar
2 ea eggs
DIRECTIONS ------------------------------------------------------------
Heat oven to 350 degrees. Butter and flour an 8 or 9" square baking
dish. Sprinkle a little of the flour over the pecans and raisins and
set aside. Sift remaining flour with baking powder, baking soda, salt,
ginger, cinnamon, nutmeg and cloves.
In a separate bowl, combine cane or corn syrup and water. In large
mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at
a time. Beat in sifted dry ingredients by thirds, alternating with
syrup mixture in 2 parts. Beat well after each addition. Gently, fold
in pecans and raisins.
Pour batter into prepared pan and bake 55 minutes or until a cake
tester inserted near the center comes out clean. Let cake cool before
serving in squares, but it also is delicious hot.
*** 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 x Cake:
1 ea 18 1/4 oz Duncan Hines Yellow cake mix
1 ea 3 1/2 oz pkg Instant vanilla pudding mix
4 ea eggs
1/2 cup cold water
1/2 cup cooking oil
1 cup chopped pecans or walnuts
1/2 cup Southern Comfort
1 x Glaze:
1/4 lb butter or margarine
1/8 cup water
1/2 cup granulated sugar
1/4 cup Southern Comfort
DIRECTIONS ------------------------------------------------------------
Combine cake ingredients in large bowl; beat at medium speed for 2
minutes. Pour into greased and floured 10" tube or 12 cup Bundt pan.
Bake @ 325 degrees for 1 hour. Set on rack to cool. Invert on serving
plate. Prick top immediately; drizzle and brush half of glaze evenly
over top and sides. Reserve half of glaze. After cake has cooled,
reheat glaze and brush it evenly over cake. Just before serving, sift
1 tbsp. powdered sugar over cake. To make glaze, melt butter in
saucepan. Stir in water and sugar. Boil 3 minutes, stirring
constantly. Remove from heat and stir in Southern Comfort.
*** Recipe Via Compu-Chef (tm). ***
***********************************
***** CREAM CHEESE 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 ------------------------------------------------------------
8 oz cream cheese
1 cup powdered sugar
1/4 tsp nutmeg
DIRECTIONS ------------------------------------------------------------
Cream all ingredients together. Add a little cream, if necessary to
spread smooth.
*** Recipe Via Compu-Chef (tm). ***
**************************
***** DATE BEER CAKE *****
**************************
Categories: Cakes
Calories per serving: Number of Servings: 16
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup butter or margarine
2 cup brown sugar - packed
2 ea eggs
2 1/2 cup flour
2 tsp cinnamon
2 tsp allspice
2 tsp baking soda
1/2 tsp cloves - ground
2 cup beer
2 cup dates - coarsely chopped
1/2 cup flour
1 cup pecans - quartered
DIRECTIONS ------------------------------------------------------------
Beat first 9 ingredients well with electric mixer. Mix dates with 1/2
cup flour. Stir dates and pecans into batter. Bake in greased angel
food cake pan 60 to 65 minutes @ 350 degrees. Cool. Serve with whipped
cream or frost top with cream cheese frosting.
*** Recipe Via Compu-Chef (tm). ***
*************************
***** DATE CUP 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 dates - finely chopped
1 cup water - hot
1 cup sugar
2 tsp butter
1 ea egg
1 tsp baking soda
1 1/2 cup flour
1/4 tsp salt
1 tsp vanilla
1 cup walnut meats
DIRECTIONS ------------------------------------------------------------
Pour water over dates and cool. Cream sugar, butter and egg. Add dry
ingredients, vanilla and nut meats. Mix well and add to date mixture.
Batter is thin. Bake in well-greased muffin tins.
*** Recipe Via Compu-Chef (tm). ***
***************************
***** DEPRESSION 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 brown sugar
1 1/4 cup water
1 cup seeded raisins
1/3 cup lard
1 tsp nutmeg
1 tsp cinnamon
2 cup flour
5 tsp baking powder
1/4 tsp salt
DIRECTIONS ------------------------------------------------------------
Boil sugar, water, fruit, shortening and spices 3 minutes. When cool,
add flour, baking powder and salt which has been sifted together. Mix
well. Bake in greased loaf pan in moderate heat oven about 45 minutes.
*** Recipe Via Compu-Chef (tm). ***
*******************************
***** EASY ENGLISH TRIFLE *****
*******************************
Categories: Cakes
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
8 oz cream cheese, softened
2 cup cold milk
1 ea 3 1/2 oz pkg vanilla instant pudding and pie filli
2 1/2 cup pound cake
1/2 cup strawberry preserves
16 oz peach slices - can, drained
DIRECTIONS ------------------------------------------------------------
Combine cream cheese and 1/2 cup milk, mixing at medium speed on
electric mixer until well blended. Add pudding mix and remaining milk;
beat at low speed 1 minute. In 1 1/2 quart serving bowl, layer half of
cake, preserves, peaches and pudding mixture; repeat layers. Cover
surface with wax or plastic wrap. Chill.
*** Recipe Via Compu-Chef (tm). ***
*******************************
***** GRAHAM CRACKER CAKE *****
*******************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 x Cake:
1 cup sugar
1/2 cup butter - softened
3 ea eggs
1/2 cup milk
1 tsp vanilla
1 cup graham crackers, ground
1 cup flour
1 tsp baking powder - heaping
1 x Filling:
1/2 cup butter - softened
1 cup powdered sugar
2 tsp cream
1 tsp vanilla
DIRECTIONS ------------------------------------------------------------
Combine cake ingredients; mix well. Bake in square or oblong cake pan
@ 350 degrees, about 45 to 50 minutes, until cake tests well done. For
filling (or frosting), mix ingredients well. Frost or fill cooled
cake. Recipe may be doubled, if desired.
*** Recipe Via Compu-Chef (tm). ***
****************************
***** HICKORY NUT 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 or shortening
1 1/2 cup sugar
1 tsp vanilla
2 cup cake flour - sifted
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 cup hickory nuts - finely chopped
4 ea egg whites, stiffly beaten
DIRECTIONS ------------------------------------------------------------
Cream butter, sugar and vanilla together until fluffy. Sift flour,
baking powder and salt together. Add milk alternately with flour to
creamed mixture. Beat until smooth. Fold in nuts and beaten egg
whites. Pour into 2 greased 8" square baking pans. Bake @ 350 degrees
35 minutes. Cool. Just before serving, put layers together with and
frost with unsweetened whipped cream; sprinkle with nuts.
*** Recipe Via Compu-Chef (tm). ***
**********************
***** HONEY CAKE *****
**********************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
6 ea eggs
1 1/3 cup honey
4 cup flour, sifted
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cardamom - or to taste - ground
1 2/3 cup milk
1 cup butter, melted
DIRECTIONS ------------------------------------------------------------
Beat the eggs and honey for several minutes, until well blended. Sift
together the flour, baking powder, soda and cardamom. Add to the egg
mixture. Add the milk and butter. Mix thoroughly.
Pour the batter into a buttered angel food cake pan. Bake @ 325
degrees for 1 hour or until cake tests done.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** INDIAN SQUAW 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
3/4 cup bacon grease
2 cup water or milk
1 cup raisins
1 tsp cloves
1 tsp nutmeg
1 tsp allspice
1/2 tsp salt
3 1/2 cup flour
1 tsp baking soda
2 tsp baking powder
1 cup nuts - chopped
DIRECTIONS ------------------------------------------------------------
Put sugar and bacon grease into a cast iron pot and heat. Stir in
water or milk, raisins, cloves, nutmeg, allspice and salt. Bring to a
boil; allow to boil 5 minutes, stirring occasionally. Take pot from
stove and allow to cool.
Sift together flour, baking soda and baking powder. Add this to cooled
mixture and beat thoroughly. Stir in nuts. Pour batter into buttered
baking pan. Bake @ 350 degrees for 40 minutes. This squaw cake is to
be eaten plain or sprinkled with some powdered sugar.
*** Recipe Via Compu-Chef (tm). ***
**************************************************
***** MICROWAVE PINEAPPLE DOWNSIDE - UP CAKE *****
**************************************************
Categories: Cakes
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
4 tsp margarine
1/3 cup light brown sugar
16 oz pineapple slices - can, drain and reserve juice
4 ea maraschino cherries, cut in half
1 1/4 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 ea egg
1/3 cup oil
1/2 cup pineapple juice - reserved
1/2 tsp vanilla extract
1/2 tsp almond extract
DIRECTIONS ------------------------------------------------------------
Line a 9" round baking dish with parchment paper, folding paper over
the sides. Put margarine on paper and microwave on high 45 seconds or
until melted. Sprinkle brown sugar over margarine. Arrange 7 pineapple
slices on top of sugar mixture. Decorate centers of slices with
cherries Place flour, sugar, baking powder and salt in a medium mixing
bowl. Add egg, oil, reserved pineapple juice and extracts. Blend with
a wooden spoon and pour batter over pineapple slices. Rotating midway
through cooking, microwave on 50 % (medium) 5 minutes; then microwave
on high 4 to 5 minutes, rotating dish twice. Let stand 5 minutes and
invert on serving plate. Remove parchment paper and discard.
*** Recipe Via Compu-Chef (tm). ***
**************************
***** NEW JELLO CAKE *****
**************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
3/4 cup water
1 ea 3 oz box lemon Jello
4 ea eggs
1 ea box lemon cake mix
3/4 cup Crisco oil
1 x Juice of 2 lemons
2 cup powdered sugar
DIRECTIONS ------------------------------------------------------------
Mix water, Jello and eggs. Beat 1 minute on medium speed. Add cake
mix; beat 2 more minutes. Add Crisco oil; blend 1 to 2 minutes. Bake
in greased 9 x 13" cake pan 40 to 45 minutes @ 325 degrees.
While cake is still warm, poke small holes in top. Mix together lemon
juice and powdered sugar. Drizzle into holes and on top of cake.
*** Recipe Via Compu-Chef (tm). ***
*****************************
***** NUTMEG PECAN CAKE *****
*****************************
Categories: Cakes
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 cup brown sugar
2 cup unbleached flour
1/2 cup butter
1 ea egg, lightly beaten
1 tsp nutmeg - freshly grated
1 cup sour cream
1 tsp baking soda
3/4 cup pecans - chopped
DIRECTIONS ------------------------------------------------------------
Mix together sugar and flour, then cut butter into small pieces and
work into sugar and flour with your fingers to make coarse crumbs. Put
half the crumbs in the bottom of a 9" greased baking dish. Stir in egg
and nutmeg to remaining crumbs. Mix sour cream with soda and add to
crumb mixture. Spoon batter into dish and top with nuts. Bake in a
preheated 350 degree oven for 35 to 40 minutes.
*** Recipe Via Compu-Chef (tm). ***
************************************
***** OLD FASHIONED POUND CAKE *****
************************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 3/4 cup butter or margarine
3 cup cake flour
6 ea eggs
1 lb powdered sugar
DIRECTIONS ------------------------------------------------------------
Beat margarine and powdered sugar until smooth. Add 1 egg at a time;
beat well. Add flour slowly. Pour batter into ungreased angel food
cake pan. Bake @ 350 degrees for 1 hour and 15 minutes. Do not open
oven. Wait until cake is completely cooled before removing from pan.
*** Recipe Via Compu-Chef (tm). ***
**********************************
***** ORANGE SLICE FRUITCAKE *****
**********************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 lb orange slice candy, cut up
2 cup pecans, chopped
8 oz dates, cut up
1 cup coconut - grated
2 cup all-purpose flour, divided
1 cup butter
1 1/2 cup sugar
4 ea eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup sugar
1/4 cup butter
DIRECTIONS ------------------------------------------------------------
Preheat oven to 300 degrees. Generously, grease and flour a tube pan;
set aside. Mix together candy, pecans, dates, coconut and 1/4 cup of
the flour; set aside. Cream butter and sugar until fluffy. Beat in
eggs, one at a time. Stir in vanilla.
Mix together baking soda, salt and remaining 1 3/4 cup flour; add
alternately with buttermilk to the butter mixture. Add nut mixture;
mix well.
Pour batter into prepared pan and bake for 2 hours; remove from oven.
For glaze: In small saucepan, combine orange juice, lemon juice, sugar
and butter. Cook until sugar is dissolved. Spoon glaze over warm cake.
*** Recipe Via Compu-Chef (tm). ***
******************************
***** OZARK PUDDING 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 white sugar
1/2 cup margarine
2 ea eggs
2 cup flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp nutmeg
1 tsp cinnamon
2 cup apples - diced
1 cup nuts - chopped
DIRECTIONS ------------------------------------------------------------
Beat until creamy: sugar, margarine and eggs. Sift together the next 5
ingredients and add to above mixture. Mix the apples and nuts well and
fold into batter.
Bake in 9 X 13" pan @ 350 degrees for 45 minutes or until done. Serve
topped with whip cream.
*** Recipe Via Compu-Chef (tm). ***
*******************************
***** PASSOVER HONEY 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 honey
1/4 cup orange juice
1 x grated rind of 1 orange
3 ea eggs, separated
1 tsp vegetable oil
1/2 cup sugar
1/2 tsp ginger
1 3/4 cup matzo meal
1/2 tsp salt
1 tsp coffee - instant
1 tsp cinnamon
1/4 tsp cloves
DIRECTIONS ------------------------------------------------------------
Heat honey to boil; add orange juice and rind. Cool. Beat egg yolks.
Add oil and sugar, sift together matzo meal and dry ingredients. Add
dry ingredients and honey to egg yolks. Fold in stiffly beaten egg
whites.
Bake in one oblong or 2 loaf pans. Line pan with wax paper. Bake @ 300
degrees for 50 minutes.
*** Recipe Via Compu-Chef (tm). ***
****************************************
***** PEANUT BUTTER ICE CREAM CAKE *****
****************************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
18 oz graham crackers
3/4 cup peanuts - salted cocktail
4 tsp butter or margarine, melted
4 tsp sugar
1 qt vanilla ice cream, softened
1/2 cup peanut butter - chunk-style
1 x Chopped salted cocktail peanuts for garnish
DIRECTIONS ------------------------------------------------------------
Assemble salad maker. Shred crackers and peanuts. Combine cracker
crumbs, nuts, sugar and butter. Pat into 9" pie pan. Bake 8 minutes @
375 degrees. Chill. Assemble mixer with large mixing bowl. Combine ice
cream and peanut butter at # 4 speed until blended. Pour into pie
crust. Sprinkle with chopped peanuts. Freeze 6 hours or until firm.
Yields: one 9" pie.
*** Recipe Via Compu-Chef (tm). ***
*************************
***** PINE NUT CAKE *****
*************************
Categories: Cakes
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1/2 cup butter - unsalted
1 cup sugar
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 cup milk
2 ea eggs - separated
2 tsp vanilla flavored sugar
1/2 cup pine nuts
DIRECTIONS ------------------------------------------------------------
Cream butter and sugar thoroughly. Add egg yolks and continue beating.
Pour a little of the flour in egg mixture, then the milk; while
mixing, also add baking powder and remaining flour. Beat egg whites
until very stiff. Fold whites into batter. Pour mixture into buttered
non-stick 10" pan or line pan with foil that has been buttered.
Sprinkle surface with pine nuts and vanilla sugar. Bake 30 minutes @
350 degrees.
*** Recipe Via Compu-Chef (tm). ***
**************************
***** PISTACHIO 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 large pkg white cake mix
2 ea small pkg pistachio instant pudding mix
3 ea eggs
1 cup oil
1 cup 7-Up
1/2 cup nuts
1 1/2 cup milk
1 ea small container Cool Whip
DIRECTIONS ------------------------------------------------------------
Stir together the cake mix, 1 pkg instant pudding, eggs, oil and 7-up.
Mix 4 minutes, then add nuts. Bake in greased and floured 9 x 13" cake
pan @ 350 degrees for 35 to 40 minutes.
Frosting: Beat together the other package of instant pudding and milk
2 minutes then fold in Cool Whip. Spread on completely cooled cake.
Keep refrigerated.
*** Recipe Via Compu-Chef (tm). ***
*******************************************
***** PISTACHIO-CREAM CHEESE 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 ea pkg instant pistachio pudding mix
1 1/2 cup milk
2 ea pkg dry whipped cream mix (or 8 oz of Cool Whip)
3 oz cream cheese - softened
DIRECTIONS ------------------------------------------------------------
Combine pudding mix, milk, whipped cream mix and cream cheese. Mix
thoroughly.
*** Recipe Via Compu-Chef (tm). ***
************************
***** PRALINE CAKE *****
************************
Categories: Cakes
Calories per serving: Number of Servings: 48
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 x Cake:
1 ea box butter cake mix
2 ea eggs
1/2 cup butter
1 x Topping:
16 oz light brown sugar
1/2 cup butter
2 ea eggs
2 tsp flour
1 1/2 cup pecans - chopped
1 tsp vanilla
DIRECTIONS ------------------------------------------------------------
Make cake using mix, eggs and 1/2 cup butter. Follow recipe on box but
bake only 20 minutes in a well greased cake pan, measuring 13" x 9" x
2" or larger.
Make topping by cooking sugar, butter, eggs and flour together for 3
minutes. Add pecans and vanilla. Spread topping over cakes and bake 8
to 10 minutes @ 350 degrees.
Note: Do not make topping until cake is cooked because sugar will
crystallize or harden while waiting.
*** Recipe Via Compu-Chef (tm). ***
******************************
***** PRALINE PECAN CAKE *****
******************************
Categories: Cakes
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 x Pecan Sponge Cake:
1/2 cup pecan pieces
1/4 cup all-purpose flour
8 ea egg yolks, room temperature
1/4 cup sugar
6 ea egg whites, room temperature
1/3 cup sugar
1/4 cup butter, melted
1 x Syrup:
3/4 cup sugar
1/2 cup water
2 tsp praline liqueur
1 x Pecan Crust:
1 cup pecan pieces
1 cup pastry flour
1 cup butter, room temperature
1/2 cup light brown sugar - firmly packed
1 ea egg, room temperature
1 x Praline Panache:
1 cup whipping cream
12 oz bittersweet or semi-sweet chocolate, coarsely chop
2 tsp praline liqueur
1 x Buttercream:
1 3/4 cup butter, room temperature
1/4 cup powdered sugar, sifted
1 tsp solid vegetable shortening
2 tsp praline liqueur
1/2 cup egg whites
1 cup sugar
DIRECTIONS ------------------------------------------------------------
For cake: Preheat over to 375 degrees. Grease 9" round cake pan; line
with parchment. Finely grind pecans with flour in food processor using
on/off turns. Using electric mixer, beat yolks with 1/4 cup sugar
until slowly dissolving ribbons form when beaters are lifted. Using
clean dry beaters, beat whites with 1/3 cup sugar until soft peaks
form.
Fold half of whites into yolk mixture. Fold in pecans. Fold in
remaining whites. Fold 3/4 cup batter into butter. Fold back into
batter. Pour into prepared pan. Bake until cake is springy to touch,
about 25 minutes. Cool 10 minutes in pan. Invert cake onto rack and
cool completely. Wrap tightly. Refrigerate at least 2 hours.
For Syrup: Cook sugar and water in heavy sauce pan until sugar
dissolves, swirling pan occasionally. Bring to boil. Cool. Stir in
liqueur.
For Crust: Finely grind pecans with flour in processor. Using electric
mixer, beat butter with sugar until light and fluffy. Beat in egg.
Gently fold in pecan mixture. Gather into ball. Wrap in plastic.
Refrigerate at least 3 hours.
Preheat oven to 350 degrees. Butter baking sheet. Roll dough out on
lightly floured surface to thickness of 1/8". Cut out one 9" round.
Using cactus or leaf shaped cutter, cut out cookies from remaining
dough. Transfer to prepared sheet. Pierce round. Bake until golden, 20
minutes for round and 10 minutes for cookies.
For Panache: Bring cream to boil in heavy saucepan. Remove from
heat.
Add chocolate and stir until melted and smooth. Blend in liqueur. Cool
to room temperature.
For Buttercream: Using electric mixer, beat butter, powdered sugar,
shortening and liqueur until light and fluffy. Heat whites and sugar
in double boiler over gently simmering water until sugar dissolves and
candy thermometer registers 100 degrees. Remove from over water. Using
clean dry beaters, beat until whites are stiff but not dry. Blend
whites into butter mixture.
To Assemble: Split cake into 3 layers. Set pecan crust on platter.
Using spatula, beat panache until slightly thickened. Spread 1/4 onto
crust. Top with 1 cake layer. Brush with syrup. Cover with about 3/4
cup buttercream. Top with second cake layer. Brush with syrup. Spread
with 1/4 of panache. Top with third layer. Brush with syrup. Spread
with 1/4 of panache.
Frost top and sides of cake with remaining buttercream. Spoon
remaining 1/4 of panache into pastry bag fitted with star tip. Pipe 12
rosettes around edge of cake. Top each with cookie. Serve at room
temperature.
*** Recipe Via Compu-Chef (tm). ***
**************************************
***** QUICK PEANUT STREUSEL CAKE *****
**************************************
Categories: Cakes
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 x Topping:
3 tsp peanuts - finely chopped
1 tsp brown sugar
1 tsp wheat germ
1/2 tsp cinnamon
1 x Cake:
1 ea pkg Pillsbury Microwave Yellow Cake Mix with pan
1/2 cup water
1/3 cup oil
1/4 cup dairy sour cream
1 ea egg
1 ea egg yolk
1 x Filling:
1/3 cup peanuts - finely chopped
1/3 cup peanut butter chips
DIRECTIONS ------------------------------------------------------------
Using solid shortening, grease 7" round pan, provide with mix. In
small bowl, combine all topping ingredients; blend well. Sprinkle
evenly in bottom of prepared pan; set aside.
In medium bowl, combine all cake ingredients. Beat with spoon, about
75 strokes or until well blended. Pour half of batter, about 1 cup
into a prepared pan. Sprinkle 1/3 cup peanuts and peanut butter chips
evenly over batter. Pour remaining batter over filling. Microwave on
high 4 1/2 minutes. Cake is done when top no longer has wet spots and
it pulls away from sides of pan. If cake is not done, add additional
time in 30 second intervals. Immediately, invert onto serving plate.
Serve warm or cool.
*** Recipe Via Compu-Chef (tm). ***
************************************
***** RHUBARB 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 ------------------------------------------------------------
3 cup rhubarb - fresh
2/3 cup miniature marshmallows
2 tsp margarine
1/4 cup cinnamon candies
3/4 cup margarine
1 cup sugar
2 ea eggs
1 1/2 cup flour
1/4 tsp salt
1 tsp baking powder
1/4 cup milk
DIRECTIONS ------------------------------------------------------------
Mix first 4 ingredients and put in bottom of 9 x 12" pan.
Cream margarine and sugar. Stir in eggs one at a time. Measure and add
flour, salt and baking powder alternately with milk. Mix batter and
pour over rhubarb.
Bake @ 325 degrees for 1 hour. Serve warm with whipped cream or ice
cream.
*** Recipe Via Compu-Chef (tm). ***
************************************
***** SILVER PALATE APPLE 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 vegetable oil
2 cup sugar
3 ea eggs
2 cup all-purpose flour
1/8 tsp cloves - ground
1 1/4 tsp cinnamon - ground
1/4 tsp mace - ground
1 tsp baking soda
3/4 tsp salt
1 cup whole wheat flour, sifted
1 1/4 cup walnuts - coarsely chopped
3 1/4 cup apples - coarse chunks, peeled and cored
3 tsp Calvados (apple brandy) or brandy
1 x Apple Cider Glaze (Instructions follow)
DIRECTIONS ------------------------------------------------------------
Preheat oven to 325 degrees. In a large bowl, beat vegetable oil and
sugar until thick and opaque. Add eggs one at a time, beating well
after each addition. Sift together all-purpose flour, cloves,
cinnamon, mace, baking soda and salt, then stir in whole wheat flour.
Add to oil mixture and blend. Stir in walnuts, apple chunks and apple
brandy. Stir to distribute pieces evenly. Pour into a greased 10"
round cake pan. Bake 1 hour and 15 minutes or until a cake tester
inserted in center comes out clean. Let cake rest for 10 minutes, then
unmold and pour glaze over warm cake or cut cake and pour glaze over
slices.
*** Recipe Via Compu-Chef (tm). ***
***********************************
***** SPRINGTIME PUDDING CAKE *****
***********************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
2 ea 9" layers of sponge cake, using your favorite reci
2 ea 3 oz boxes vanilla pudding
1 ea 3 oz box chocolate pudding
1 tsp almond flavoring
1/2 cup pineapple - crushed, drained
1/2 cup pecans - chopped
1/2 cup maraschino cherries - chopped
3 ea drops red food coloring
2 cup whipping cream, whipped
DIRECTIONS ------------------------------------------------------------
Slice each cake layer in half to make 4 layers. Make puddings
according to package directions, reducing milk by 1/2 cup for each
package. Mix half vanilla pudding with almond flavoring, cherries and
red food coloring. Mix half vanilla pudding with crushed pineapple.
Mix chocolate pudding with nuts. Whip cream with 2 tbsp sugar and 1
tsp vanilla.
To assemble: Place cake layer on serving dish, cover top with cherry
custard, place cake layer over this and spread with pineapple custard,
place layer over this and spread with chocolate custard. Top with
remaining cake layer. Cover top and sides with whipped cream. Chill
overnight.
*** Recipe Via Compu-Chef (tm). ***
********************************
***** STRAWBERRY CAKE ROLL *****
********************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 x Cake:
4 ea eggs
3/4 cup sugar
1 tsp vanilla
3/4 cup cake flour
3/4 tsp baking powder
1/4 tsp salt
1 x powdered sugar
1 x Buttercream:
3/4 cup butter, softened
2 3/4 cup powdered sugar
1 ea egg
1/2 cup strawberry preserves
1 x Whipped Cream:
1 pt heavy cream
1/2 cup powdered sugar
1 tsp vanilla
1 pt strawberries
DIRECTIONS ------------------------------------------------------------
Preheat oven to 400 degrees. Line a 15 x 10" jelly roll pan with waxed
paper. Butter lightly. Beat eggs until light. Add sugar, gradually.
Beat until thick and lemon colored. Add vanilla. Sift flour, baking
powder and salt. Fold into egg mixture. Pour into pan. Bake 10 minutes
or until cake springs back when pressed lightly. Roll cake inside a
towel coated with sifted powdered sugar; start at the short side.
Cool. For the buttercream, beat butter and sugar until light and
fluffy. Beat in egg, then preserves. To hold together, this may be
chilled, but let it soften before spreading.
Whip cream with sugar and vanilla. To assemble: Unroll cake. Spread
with buttercream. Roll up again. Place seam side down on serving plate
Frost with cream and chill several hours. Garnish with berries. Makes
1 cake roll.
*** Recipe Via Compu-Chef (tm). ***
*********************************
***** STRAWBERRY JELLO 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 pkg white cake mix
1 ea 10 oz pkg frozen strawberries
1 cup nuts - chopped (not too fine)
1 cup salad oil
3 tsp flour
1 ea pkg strawberry flavored gelatin
4 ea eggs
DIRECTIONS ------------------------------------------------------------
Mix well all together. Bake in a 9 x 13" pan for 45 minutes @ 350
degrees. When baked, sprinkle with powdered sugar and cool.
*** Recipe Via Compu-Chef (tm). ***
***********************
***** WALNUT 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 eggs, separated
1 2/3 cup powdered sugar
1/2 cup matzo cake flour
1 tsp vanilla
1/2 tsp salt
1 tsp orange peel - grated (optional)
1 1/2 cup walnuts - chopped
DIRECTIONS ------------------------------------------------------------
Beat egg whites until stiff peaks form; set aside. Beat egg yolks and
powdered sugar. Sift flour; add to egg yolk mixture. Add vanilla, salt
and orange peel, if desired. Stir in walnuts. Fold in egg whites.
Spoon into 10" tube pan.
Bake @ 350 degrees for 50 minutes. Invert and cool before removing
from pan.
*** Recipe Via Compu-Chef (tm). ***
**************************
***** WATERGATE 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 box (2 layer size) white or yellow cake mix
1 ea small pkg instant pistachio pudding mix
4 ea eggs
1 cup 7-Up soda
1 cup oil
1 tsp vanilla or almond extract
DIRECTIONS ------------------------------------------------------------
Blend ingredients in large mixer bowl; beat 4 minutes at medium speed.
Bake in greased and floured Bundt pan or tube @ 350 degrees 50 to 55
minutes, until cake springs back when lightly pressed and begins to
pull away from sides of pan. Do not under bake. Cool in pan 15
minutes; remove and cool on rack. Frost with Pistachio-Cream Cheese
Frosting.
*** Recipe Via Compu-Chef (tm). ***
***************************
***** WEST HAVEN CAKE *****
***************************
Categories: Cakes
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
3/4 lb dates - cut in half
1 cup hot water
1 tsp soda
1 cup sugar
1/2 cup shortening
1/4 tsp salt
2 ea eggs - beaten
1 tsp vanilla
1 3/4 cup flour
1 tsp cocoa
1/2 cup pecans - whole
1 ea chocolate chips - small package
DIRECTIONS ------------------------------------------------------------
Over dates, pour hot water with soda. Let cool. Cream sugar and
shortening. Add dates and salt. Add eggs, vanilla and flour sifted
with cocoa. Pour in 9 x 13" pan. Sprinkle pecans and chocolate chips
over dough in pan. Bake 40 minutes in moderate (350 degree) oven.
Serve with whipped cream or ice cream, if desired.
*** Recipe Via Compu-Chef (tm). ***
********************
***** WOK 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 pkg cake mix
1 ea 9" cake pan
DIRECTIONS ------------------------------------------------------------
Preheat wok over medium heat. Divide package cake mix in half and mix
according to recipe. Lightly grease and flour one 9" cake pan. Pour
cake mixture into pan. Set the pan in the wok. Cook for the time
suggested in the recipe. DO NOT LIFT LID WHILE COOKING. Cook one layer
at a time.
*** Recipe Via Compu-Chef (tm). ***
