CAKES

THIS N THAT AND THE OTHER

Helpful hints to bake a perfect cake everytime

Fill cake pan 2/3 full and spread batter into corners and sides

leaving a slight hollow in the center.

Cake is done when it shrinks from the sides of the pan or if it

springs back when touched lightly with a finger.

Do not frost cakes until thoroughly cool.

Icing will remain where you put it and spread better if you sprinkle

the cake with powdered sugar first.

FOR THE SWEET TOOTH - VERY RICH AND MOIST!

EASY CHOCOLATE CAKE

6 tablespoons cocoa

2 teaspoons baking soda

10 tablespoons oil

2 tablespoons vinegar

2 cups cold water

2 teaspoons vanilla

Sift dry ingredients into pan.

Add oil, vinegar, vanilla and water. Mix well.

Bake in 350 degree oven 25-30 minutes.

Let cool and cover with CHOCOLATE FUDGE ICING or top with your favorite icing.

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THIS CAKE IS EASY TO MAKE

1 1/3 cup boiling water

1 cup brown sugar

1 cup white sugar

1 tsp baking soda

Pour boiling water over oatmeal. Stir and set aside.

Cream together butter and sugars. Add eggs beating until fluffy.

Sift the dry ingredients and add them to the sugar mixture alternately with the soaked oatmeal until blended.

Pour into a 9" x 13” baking pan sprayed with Pam or any other non-sticking spray.

Bake at 350* for 35 minutes.

While cake is still hot cover with OATMEAL CAKE SAUCE or any other icing you would like to use.

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VERY MOIST AND YUMMY TO THE TUMMY!

WHITE TEXAS SHEET CAKE

2 cups all purpose flour

½ cup sour cream

1 tsp almond extract

1 tsp baking soda

In large pan bring water and butter to a boil.

Remove from heat. Stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda.

Mix till smooth.

Pour in greased pan.

Bake at 375* for 20-22 minutes or cake tests done.

Top with your favorite frosting or use the WHITE TEXAS SHEET CAKE SAUCE.

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TEXAS TORNADO CAKE

2 cups fruit cocktail with juice, mixed in blender

2 tsp baking soda

¼ cup brown sugar

1 cup nuts-chopped

Mix together sugar, eggs, fruit cocktail, baking soda, flour and spices. Pour into 13"x9” cake pan.

Mix nuts and brown sugar together and sprinkle on top of cake batter.

Bake at 325* for 40 minutes.

Once the cake is baked and cooled you can top it with your favorite icing or for a special surprise use the BROWN SUGAR SAUCE.

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1 ½ lbs cream cheese softened

1 9” graham cracker pie crust

Mix cream cheese, sugar, and vanilla until smooth.

Add eggs beat til well blended but DO NOT over mix.

Sprinkle graham cracker crumbs on top before baking.

Bake at 350* for about 35-40 minutes.

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6 tbs butter-melted

2 cups graham cracker crumbs

24 oz cream cheese-at room temp

3 eggs- at room temp

2 cups sour cream

PREHEAT OVEN TO 375*

Mix crust ingredients. Press in baking pan, bake in preheated oven for 5-7 minutes.

Mix ingredients for filling and pour in baked crust. Bake 30-35 minutes.

Remove cake from oven , and increase temperature to 500*.

Mix topping ingredients, gently spread on top of cake. Return cake to oven for 5 minutes.

Remove from oven, cool to room temperature and chill overnight. Serve cold.

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3 cups sifted flour

1 tbs baking powder

Cream butter and vanilla.

Grdually add sugar and beat til light and fluffy.

Add eggs one at a time, beating after each addition.

Add sifted ingredients alternately with milk to butter mixture.

Beat only til blended. Do not over mix.

Pour batter in prepared pan, and bake at 375* for 25-30 minutes.

Let cool and top with your favorite frosting or icing.

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U.C.L.A. CARROT CAKE

1 cup butter 2 cups sugar

3 eggs 2 tbs vanilla

2 cups flour-sifted 1 tsp salt

2 tsp cinnamon 2 tsp soda

2 tsp nutmeg ¼ tsp cardamom

1 cup walnuts chopped ½ cup raisins

½ cup crushed pineapple 2 cups carrots, shredded

packed & well drained

Cream butter and sugar until fluffy, beat in eggs one at a time, mix well then add vanilla. Add walnuts, pineapple, raisins and carrots to egg-sugar mixture.

In a bowl sift flour, salt, cinnamon, soda, nutmeg and cardamom together several times.

Stir into sugar mixture and mix well.

Pour in prepared pan and bake at 350* for 1 hour.

COOL CAKE COMPLETELY BEFORE APPLYING FROSTING.

Top with PINEAPPLE CREAM CHEESE FROSTING or use one of your favorite toppings!

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UPSIDE DOWN CAKE

12 slices can pineapple

¾ cup brown sugar

1 cup sifted flour

¾ cup brown sugar

1-1/2 tsp baking powder

¼ cup melted butter

Drain pineapple slices, reserving 2 tbs of juice.

Melt butter with brown sugar.

Remove from heat.

Pour sugar mixture into a 9" x 13" pan. Arrange pineapple in pan and put cherry in center of each slice.

Prepare cake batter:

Sift flour with sugar, salt, and baking powder.

Add ,melted butter and milk.

Beat two minutes till smooth.

Add egg and juice to batter. Beat 1-2 minutes.

Pour batter over pineapple.

Bake 40-45 minutes in 350* oven.

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1 box yellow cake mix with pudding

1 pkg instant vanilla pudding

¾ cup cold water

¼ cup rum or amaretto

Mix all ingredients together well.

Lightly spray pan with non-stick cooking spray and flour baking pan.

Pour batter into pan.

Bake at 325* for 50 minutes.

Top with this SYRUP SAUCE or use another one to your liking.

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QUICK COFFEE CAKE

1 pkg. white or yellow cake mix

1 sm pkg vanilla instant pudding

3 tbs sugar, mixed with 1 ½ tsp cinnamon

1 cup chopped pecans

1. Prepare 9" x 13" pan by spraying it with a non-stick cooking spray.

2. Using mixer, mix ingredients ( except sugar and nuts ) until well blended. Pour batter into the prepared pan. Sprinkle with sugar and then nuts.

Bake in a preheated 350* oven for 30 - 40 minutes.

Drizzle this POWDERED SUGAR ICING over cake and serve.

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24 tablespoons margarine or butter

1 tablespoon lemon extract

1 tablespoon vanilla extract

Cream together margarine and sugar. Add eggs, one at a time, beating well after each addition. Add flour and extracts and beat well. Gently fold in 7-Up. Pour into well-greased 10-cup bundt pan. Bake at 325° for 1 - 1¼ hours. Dust with powdered sugar.

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OVERNIGHT COFFEE CAKE

3/4 cup margarine, softened

8 oz. sour cream

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon nutmeg

3/4 cup brown sugar

1/2 cup chopped nuts

1 teaspoon cinnamon

Cream together margarine and sugar until light and fluffy.