Apple Butter Cake

2-1/4 c. flour
1-1/2 c. apple butter
1-1/4 c. sugar
2/3 c. shortening
1/3 c. milk
2 eggs
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 c. dark seedless raisins
1/2 c. walnuts, chopped

Preheat oven to 350°.

Grease and flour a 13 x 9 inch baking pan or 2 loaf pans.
Measure all ingredients except raisins and nuts.

At low speed, beat until well mixed, constantly scraping bowl with spatula. Beat at high speed for 3 minutes, occasionally scraping bowl.

Stir in raisins and nuts. Pour batter into pan or divide equally between loaf pans .Bake for 40 to 45 minutes. Check for doneness by inserting toothpick in center until toothpick comes out clean.

Cool cake in pan or on wire rack.

1 c. shortening
2 c. sugar
2 eggs
1 tsp. cinnamon
3-1/2 c. flour
1/2 tsp. cloves
2 tsp. soda
2 c. blackberries (juice and berries)
Nuts and raisins(opt.)

Blend shortening and sugar; add well beaten eggs. Blend cinnamon, cloves, and flour.
Put the soda in the blackberries and add to the mixture alternately with the flour mixture.
Add nuts and raisins if desired. Bake in two 9" layer pans, in a 325° oven for 45 minutes or until done. Frost with favorite frosting.

Chocolate Sheet Cake, Texas Style

2 c.  flour
2 c.  sugar
2 sticks (8 oz.) margarine; cut up
1/3 c. unsweetened cocoa powder
1/2 c. buttermilk or sour cream
2 eggs
1 tsp. baking soda
2 tsp. vanilla
 Chocolate Pecan Icing (see below)

Preheat oven to 375º. Grease a large rectangle baking pan.In a medium bowl, combine flour and sugar;set aside. In a medium saucepan, mix together margarine, cocoa, and 1 c. water. Heat to boiling over medium heat, stirring often. Pour over flour and sugar mixture. Add buttermilk eggs, baking soda and vanilla, and mix well.Turn batter into
prepared pan.Bake 20 to 25 minutes or until cake tester inserted in center comes out clean.Immediately frost top of hot cake with Chocolate Pecan Icing. Let cool, then cut into 48 squares.

   Chocolate Pecan Icing:

   1 Stick (4 oz.) margarine softened
   1/4 c. unsweetened cocoa powder
   1/3 c. milk
   1 (1-lb.) box powdered sugar
   1 tsp. vanilla
   1 c. chopped pecans

In a medium bowl, beat together margarine, cocoa and milk with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add powdered sugar and vanilla and beat on high speed until well blended, stir in pecans.
 

Buttermilk Spice Cake

2- 1/2 c. all purpose flour
1 c. granulated sugar
3/4 c. brown sugar, packed
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg
1- 1/3 c. buttermilk
1/2 c. shortening
3 eggs

Cookie Sheet Chocolate Cake

2 c. flour
2 c. sugar
1 stick butter
4 tbs. cocoa
1 c. water
1/2 c. Crisco
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 c. buttermilk

           ICING:
           1 stick butter
           4 tbs. cocoa
           6 tbs. milk
           1 box powdered sugar
           1 tsp. vanilla
           1 c. pecans (opt.)

Mix flour and sugar in large bowl. In a saucepan, boil  butter, cocoa and Crisco and pour over flour mixture. Add eggs, vanilla, baking soda and buttermilk. Stir well.Bake in floured cookie sheet at 400ºmins.

To make icing:
Mix butter, cocoa and milk in a saucepan until begins to boil. Add powdered sugar, vanilla and pecans. Stir together and  pour on cake while still hot.

Apple Cake

2 eggs
2 c. sugar
1 c. oil
1 tsp. vanilla
3 c. flour
1- 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1- 1/2 tsp. nutmeg
3 c. diced or shredded apples
1 c. walnuts
1/2 c. raisins

In a large bowl, beat eggs. Add sugar, oil, and vanilla.Sift and fold in flour, baking soda, salt, cinnamon, and nutmeg. Stir in apples,walnuts, and raisins. Pour into an angel food cake pan.Bake at 350 º for 1 hour, 20 mins.

Earthquake Cake

1 c. chopped pecans
1 c. flaked coconut
1 box German Chocolate cake mix
1- 8-oz. pkg. cream cheese
1 stick butter or margarine, softened
1-16 oz. box powdered sugar
1 tsp. vanilla

Grease bottom only of 9x13-inch pan.Preheat oven to 350º. Mix coconut and pecans and spread in bottom of pan.Prepare cake mix according to package  directions and pour over coconut-pecan mixture. Cream together remaining ingredients and spoon in dollops over cake batter. Bake 45-50 minutes.

Angel Food Delight

1 Angel Food cake mix
1 can crushed pineapple

Take one pkg. of angel food cake mix - (the one package kind - not two separate. pkgs. inside) - add 1 can crushed pineapple. Pour  into a 9 x 13 cake pan and bake at 350º about  25 minutes.
 
 

Chocolate Potato Cake

2 c. sugar
1 c. shortening
4 eggs
1 c. warm unseasoned mashed potatoes
1/2 c. cocoa
2 c. flour
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 c. nuts,(opt.)

Cream shortening and sugar. Add eggs and beat until light and fluffy. Combine flour,cocoa and baking soda. Stir mashed potatoes into sugar mixture. Add flour mixture alternately with buttermilk, starting and ending with dry ingredients. Stir in nuts, if desired.

Pour into a greased and floured 9x13 pan.Bake at 350° for 35 to 40 minutes. Cool and frost.
 

Apple Celebration Cheesecake

Base;
1/4 c.  melted margarine
1- 1/4 c.  quaker oats-any flavor
1/4 c.  packed brown sugar
2 tbs. all purpose flour

Middle:
2- 8-oz Pkgs. cream cheese softened
1/2 c.  granulated sugar
2 eggs
3/4 tsp. vanilla

Top:
4 c.  peeled, thinly sliced apples
1/3 c.  granulated sugar
1/2 tsp. cinnamon
1/4 c.  chopped pecans

Melt margarine. Add oats, brown sugar and flour. Mix well and press into 9 inch springform pan. Bake at 350°  for 15 minutes. Combine cream cheese and sugar and blend at medium speed until well-blended. Add eggs one at a time, blend in vanilla and pour over crust. Toss apples in combined sugar and cinnamon.Arrange apples over cream cheese mixture, Sprinkle pecans  on top. Bake at 350° for 55 to 60 minutes or until center is set. Cool in pan on cooling rack. Chill before serving.
Makes 12 servings.
 

Apple Nut Cake

2 c. sugar
3 eggs
1- 1/2 c. oil
3 c. sifted flour
3 c. fresh apples, peeled and diced
1 tsp. vanilla
1 c. walnuts or pecans
1 tsp. soda
1 tsp. salt

 Blend the sugar, eggs and oil. Add the flour, vanilla, soda,  and salt. Mix well. Add the apples and nuts. Pour into a greased  bunt pan and bake at 325° for 1- 1/2 hours.

Banana Chocolate Cake
 

6 tbs. butter
3/4 c.  sugar
3/4 c.  molasses
3    eggs
2- 1/2 c.  mashed overripe bananas
2 -3/4 c. flour
1 tsp. baking soda
1/2  tsp. salt
1 tsp. vanilla extract
1 c.  chocolate chips

Preheat oven to 350°. Cream together the butter and sugar . Add to the molasses and mix until combined. Add the eggs; mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour.
Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve.

Black Forest Dump Cake

1/4  c. vegetable oil
2  egg
1/2  c.  water
1  large can cherry pie filling
1  pkg. dark chocolate cake mix
8  oz. Cool Whip, thawed

Put oil in a 9 X 13" baking pan.  Add cake mix, egg, and water and mix with a fork.  ( will be lumpy ).  Pour cherries over the top.Bake at 350° 35-45 minutes.  Frost with Cool Whip.

Caramel Pound Cake

1 box dark brown sugar
1 c. sugar
3 c. plain flour
1/2 tsp. baking flour
1 c. butter or margarine
1/2 c. shortening
5 lg. eggs
1 c. milk
1 tsp. vanilla
1 c. chopped pecans

Cream together butter, shortening and sugars. Add eggs, one at a time, beating well after each. Add flavoring. Sift flour and baking powder. Add alternately  with milk. Save 1/2 c. flour to mix with nuts. Fold in nuts.Pour into greased and floured 10” tube pan. Bake at 300° for 1 hr. and 30 minutes. Let stand in pan 10 min. and turn out.

Frosting:

    1 c. sugar
    1 c. brown sugar
    1/2 c. margarine, melted
    1/2 c. evaporated milk
    1 tsp. vanilla

Beat first 4 ingredients. In a small saucepan, bring to a rolling boil and cook for 1 minute.

Remove from heat and add vanilla. Cool. Beat until thickened to
spreading consistency. (Doesn’t have to be as thick as regular frosting.) If it gets too thick, thin with a little milk. Spread on cake.

Chocolate Lovers Favorite Cake

1 box Devils Food cake mix
1 small box (3 oz.) instant chocolate pudding
2 c. sour cream
5 eggs
1 c. melted butter
1 tsp. almond extract
2 c. semi-sweet chocolate chips

In large bowl, beat first 6 ingredients until well blended (mixture will be thick). Stir in chocolate. chips. Pour into greased 9 or 10 inch Bundt pan. Bake at 350° for 55-60 minutes. (test with a toothpick) Cool in pan 5
minutes, remove and cool on rack completely before serving.
Note: Can be dusted with powdered sugar or topped with a chocolate or vanilla glaze.

Cowboy Coffee Cake

2- 11 oz. cans   refrigerated buttermilk biscuits
1/4  c. butter or margarine,melted
1/3  c. firmly packed brown sugar
1/3  c. chopped pecans
1 tsp.  ground cinnamon

Arrange biscuits in a lightly greased 9-inch round cake pan, overlapping edges.

Combine butter and remaining ingredients; spread evenly over biscuits.
Bake at 350° for 22 minutes or until golden. Serve warm.

Daffodil Cake

1/2 tsp. salt
1- 1/2 tsp. cream of tartar
2 tsp. vanilla
9 egg whites
1- 1/4 c. sugar
1- 1/4 c. flour (sifted)
4 egg yolks
2 tsp. grated orange rind

Preheat oven to 375°.  Sprinkle salt, cream of tartar and vanilla over egg whites in a large bowl.  Beat until soft peak.   Slowly add 1 c. sugar.  Beat until the sugar is just blended.  Add flour in 4 parts, folding with a spatula until it is just folded in.  In second bowl. beat egg yolks and orange rind until thick, adding the remaining 1/4 c. of sugar.  Once it is
yellow and thick, fold in 1/3 of the egg white mixture into the yolk mixture;fold until blended.  In a 10" tube (ungreased) add the mixtures from the two different bowls,alternating spoonfuls of the yellow and white batters until it's all used.  Bake about 35 minutes or until a toothpick comes out dry.

Dutch Apple Cake

3 c. plain flour
2 c. sugar
1- 1/2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3 c. fresh apples, diced
1 c. chopped walnuts or pecans
2 eggs slightly beaten
1 c. oil
1 tsp. vanilla

Mix the flour, sugar, apples, nuts, and other dry ingredients well. Add the vanilla, eggs, and oil.
Toss until mixed. Bake 1 hour at  350° in a round deep pan.

Eggnog Cake

2 tbs. butter, softened
1/2 c. whole almonds
1/4 to 1/2 c. candied cherries
1 two-layer package yellow cake mix
1/8 tsp. nutmeg
2 eggs
1-1/2 c. eggnog
2  tbs. rum
1/4 c. melted butter

Coat bundt pan generously with softened butter. Press almonds and cherries into butter in desired pattern. Dust lightly with flour; set aside. Combine cake mix and remaining ingredients in mixer bowl. Beat for 4 minutes.

Pour carefully into prepared pan. Bake at 350° for 45 to 55 minutes or until cake tests done. Cool in pan for 10 minutes.

Coconut-Chocolate Swirl Cake

1 pkg. German chocolate cake mix
1 tbs.. sugar
1 c. water
1 box coconut-pecan frosting mix
1/2 c. oil
1-1 1/2 c. chocolate chips
4 eggs

Combine 1 c. frosting mix, cake mix, sugar, water, oil and eggs; beat until well blended. Pour 1/3 of batter in greased 10 inch Bundt pan. Sprinkle 1/2 c. remaining frosting mix over batter and sprinkle 1/2 of chocolate chips over frosting mix. Add half of remaining batter, then 1/2 c. frosting mix and add remaining chocolate chips. Add remaining batter and sprinkle with remaining frosting mix. Bake in preheated 350° oven 55-60 minutes or until cake tests done. Cool in pan for 30 minutes and remove from pan.

Coconut Macaroon Cupcakes

1 3/4 c. sugar
1/4 tsp. almond extract
1 c. butter or margarine
2 c. all-purpose flour
1/2 tsp. salt
1 1/3 c. flaked coconut, toasted
5 eggs

In large bowl, cream together sugar, butter or margarine and salt until light. Add eggs one at a time, beating after each. Add extract. Fold flour into creamed mixture. Stir in coconut. Fill 24 paper baking cup (which have been place in muffin pans) 2/3 full of batter. Bake at 350° for 20-25 minutes or until done. Cool and sift powdered sugar on top if
desired.
 

Coconut Pound Cake

2 sticks margarine
1 large box vanilla wafers, crushed
2 c. sugar
6 eggs
7 oz. coconut
1 tsp. vanilla
1 c. chopped pecans

Cream together margarine and sugar. Add eggs one at a time. Add flavoring, vanilla wafers, coconut and pecans. Bake in greased and floured tube pan for about 1 1/2 hours in 300 ° oven.

Crisco Pound Cake

3 c. cake flour
1 1/2 c. Crisco
2 3/4 c. sugar
8 eggs
1 tsp. vanilla
juice of 1 lemon
1 tsp. salt

Cream Crisco and sugar. Add eggs, one at a time, beating thoroughly after each addition. Combine flour and salt; add to creamed mixture. Add vanilla and lemon juice. Bake 1 1/2 hours at 325 °.
 

Deep Chocolate Cake

8 plain Hershey chocolate bars
1 c. buttermilk
1/2 tsp. soda
2 small cans chocolate syrup
2 1/2 c. plain flour
2 tsp. vanilla
2 c. sugar
2 sticks margarine
4 eggs
1 c. pecans

Preheat oven to 350 °. Melt candy and syrup in double boiler. Add vanilla and cool. Cream margarine and sugar. Add eggs one at a time. Add
chocolate mixture and beat. Mix soda and flour together. Add to above mixture alternately, a little at a time, with buttermilk. Add nuts. Bake in a tube pan for 1 1/2 hours.
 

Devil's Food Cake

1/2 c. shortening
2 tsp. soda
2 c. sugar
1 tbs. vinegar
2 eggs
2 c. flour
1 c. sour milk
6 tbs. cocoa
pinch salt
1 c. boiling water

Cream shortening and sugar together. Add eggs, beating well. Combine soda and vinegar; add to sour milk. Mix well and add to egg mixture. Add boiling water. Bake at 375° for 25 minutes or until toothpick
comes out clean. Makes two layer or loaf pan.
 

Easy Chocolate Sheet Cake

2 c. sugar
1 c. water
2 c. flour
1 c. cocoa
1 tsp. soda
2 eggs, beaten
1/2 tsp. salt
1/2 c. buttermilk
1 c. margarine
1 tsp. vanilla

Sift together sugar, flour, soda and salt. Combine margarine, water and cocoa. Melt in saucepan. Mix together eggs, buttermilk and vanilla. Add all to dry ingredients. Mix with spoon and bake at 400 °for 20-25 minutes in a 9 x 13 prepared pan.

Icing

1 stick margarine
1 box powdered sugar
3 tbs. cocoa
1 c. chopped nuts
6 tbs. milk
1 tsp. vanilla

Combine margarine, cocoa and milk bring to a boil. Then add sugar, nuts and vanilla. Spread over cake in pan while hot.
 
 

Easy Fruit Cake

1 lb. candied cherries
1 qt. broken pecans
1 lb. candied pineapple
1 (4 oz.) pkg. dry coconut
1 lb. pitted dates
1 can sweet condensed milk

Cut fruit and dates into small pieces. Combine all ingredients and press down into a cake pan which has been greased and lined with waxed paper. Cook in 300 ° oven for 1 hour. Remove waxed paper as soon as you take it out of the oven.

Easy Pound Cake

1 lb. butter or Crisco, room temperature
2 c. flour
1/2 tsp. salt
2 c. sugar
1 tsp. lemon extract
6 eggs, room temperature
1 tsp. vanilla

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir flour and salt together. Add to batter along with extracts. Pour into greased and floured tube pan.
Bake at 325 ° for 1 hour or until cake tests done.
 

Chocolate Glazed Triple Layer Cheesecake
 

1 (8 1/2 oz) pkg. chocolate wafer cookies, crushed (about 2 c.)
3/4 c. sugar, divided
1/4 c. + 1 tbs. butter, melted
2 (8 oz) pkgs. cream cheese, softened and divided
3 eggs, divided
1 tsp. vanilla, divided
2 (1 oz) sq.. semisweet chocolate, melted
1 1/3 c. sour cream, divided
1/3 c. dark brown sugar, firmly packed
1 tbs. flour, all-purpose
1/4 c. pecans, chopped
5 oz cream cheese, softened
1/4 tsp. almond extract
Chocolate glaze
Chocolate leaves (optional)
 
 

Combine cookie crumbs, 1/4 c. sugar & butter in med. bowl; blend well.
Press into the bottom and 2" up sides of 9" springform pan.  Set aside.
Combine 1 (8 oz) pkg. cream cheese & 1/4 the of the sugar; beat until fluffy.

Add 1 egg and 1/4 tsp. vanilla; blend well.  Stir in melted chocolate and 1/3 c. sour cream.  Spoon over chocolate crust.  Combine remaining 8 oz pkg. cream cheese, brown sugar and flour; beat until mixture is fluffy. Add 1 egg and 1/2 tsp. vanilla; blend well.  Stir in pecans.

Spoon gently over chocolate layer.  Combine 5 oz cream cheese and remaining 1/4 c. sugar; beat until fluffy.  Add egg; blend well. Stir in remaining 1 c. sour cream, 1/4 tsp. vanilla and almond extract.
Spoon gently over praline layer.

Bake at 325 ° for 1 hour; turn off oven and leave cheesecake in oven for 30 minutes; open door of oven and leave cheesecake in oven an additional 30 minutes.  Cool.  Chill 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired.

Makes: 10 to 12 servings.
 

Apple Cake with Honey Frosting

2 1/4 c. sweet apples
1 1/4 c. sugar
1 c. plus 2 tbs. butter
1/4 c. honey
3 large eggs
3 c. flour
2  1/2 tsp. baking powder
2 tsp. finely gated orange rind
1 c. walnuts, coarsely chopped

Honey Frosting:

2 large eggs
1/2 c. honey
1 c. butter
1/2 c. walnuts, coarsely chopped, for garnish

Lightly grease a 13x9 inch cake pan with two inch sides.
Line base and sides of pan with a sheet of foil and grease foil. Thoroughly mix apples and 1/2 c. sugar. Let stand while preparing batter.

Beat butter until smooth. Add remaining, 3/4 c. sugar and beat until fluffy. Beat in honey, then add eggs one by one, beating well after each addition. Sift flour with baking powder and stir into egg mixture. Stir in orange rind. Add apple mixture,which will be syrupy, and nuts.

Spread batter in prepared cake pan and smooth top.Bake in a preheated 360 ° oven for 45 minutes,or until cake tests done with toothpick or tester. cool in pan on a rack about 20 minutes, or until just warm.
Turn out onto a rack. Cool to room temperature.

To make frosting, beat eggs in a large bowl until smooth and fluffy. Bring honey to a boil in a small saucepan, then gradually pour honey onto eggs, whisking constantly.
Whip at high speed of mixer until completely cool and thick, about five minutes.

Cream butter in a large bowl until smooth and fluffy. Beat in honey mixture gradually until thoroughly mixed.
Spread frosting over top and sides of cake. Sprinkle top with chopped walnuts.
Refrigerate about two hours before serving. serve cool or at room temperature.

Cake Recipes F-Z

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©Sue Love,The Kuntry Koop,1998-1999,2001-2004-all rights reserved.