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CHOCOLATE SHEET CAKE
Cake
2 cups flour
2 cups sugar
1 tsp baking soda
2 eggs
1 tsp vanilla
1/2 cup butter milk
2 sticks butter or margine
4 tbsp Hershey's Cocoa
1 cup water
Icing
1 stick butter or margarine
4 tbsp Hershey's Cocoa
6 tbsp buttermilk (or a little more if needed)
1 tsp vanilla
1 lb powdered sugar
1 cup walnuts (optional)
In large bowl, mix flour, sugar, soda, eggs, vanilla & buttermilk. Set aside. Put margarine, cocoa and water in pan and bring to a rolling boil. Pour over flour mixture. Mix well. Pour onto large greased, shallow cake pan and bake 18 minutes at 350 degrees.

While cake is baking, prepare icing. Mix margarine, cocoa and buttermilk in pan and bring to boil. Add sugar and vanilla, and nuts if desired. Pour icing over cake as soon as it is out of the oven.

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LEMON CAKE PIE
1 cup sugar
1 tbsp butter
2 egg yolks
1 cup milk
1/4 cup flour
1/3 cup lemon juice & rinds
beaten egg whites
Blend sugar and butter. Stir in egg yolks, milk, flour and lemon juice. Fold in beaten egg whites. Pour into unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees for 20 minutes.

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CARROT CAKE
Cake
1 1/2 cup oil
2 cups sugar
4 eggs
3 cups grated carrots
2 cups flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
Filling & Topping
8 oz cream cheese
1 lb powdered sugar
1 stick butter or margarine
1 tsp vanilla
1 cup chopped pecans or walnuts
In a large bowl, cream oil and sugar together. Add eggs, one at a time, beating after each addition. Add carrots and stir. In a separate bowl, sift flour, cinnamon, baking soda and salt together. Add flour mixture to sugar mixture. Blend together. Oil and flour 3 round cake pans. Pour mixture into pans. Bake at 325 degrees for 40 minutes or longer.

Prepare filling. Cream butter, cream cheese and sugar. Add vanilla and nuts. When cakes have cooled, spread topping on top of each layer, stack layers, and ice rest of cake.

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PUMPKIN PIE CAKE
1 can Libby's solid pack pumpkin
4 eggs
1 1/2 cups sugar
2 tsp pumpkin pie spice
1 can evaporated milk
1 box yellow cake mix
1 stick margarine
1 cup chopped pecans or walnuts
In a large mixing bowl, mix pumpkin, eggs, sugar, spices and milk. Pour into ungreased 9" X 13" cake pan. Sprinkle cake mix on top. Melt margarine and drizzle over cake mix. Sprinkle chopped nuts on top. Bake at 350 degrees for about 50 minutes.

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MOUNDS CANDY
2 cups coconut
2 lbls sifted powdered sugar
1 can Eagle brand sweetened
condensed milk
1 1/2 sticks margarine,
melted and cooled
12 oz. pkg. chocolate chips
2/3 stick paraffin
Mix coconut, powdered sugar, milk and margarine. Form into balls. Let set 1/2 hour in refrigerator until well chilled. Melt chocolate chips with paraffin. Coat balls in melted chocolate and paraffin. place on waxed paper in refrigerator.

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CHARLIE BROWN CAKE
First Layer
1 3/4 cups flour
2 or 3 tbsp sugar
3/4 cup pecans (optional)
3/4 cup margarine

Third Layer
2 small packages of chocolate instant pudding mix
3 cups milk

Second Layer
8 oz cream cheese
1 cup powdered sugar
1 1/2 cups cool whip

Fourth Layer
Cool whip
1 cup nuts (optional)

Blend ingredients for first layer. Put in 9"X 13" pan and bake at 350 degrees for 12 to 15 minutes. Set aside to cool. Prepare second layer: Whip cream cheese and powdered sugar. Add cool whip and mix. Spread over first layer. Third layer: Mix pudding as directed on package. Pour over second layer. Pour remaining cool whip over chocolate layer. Sprinkle with nuts if desired. Refrigerate.

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ZUCCHINI CAKE
Cake
2 cups grated zucchini squash
2 cups sugar
1 cup oil
3 eggs
3/4 cup chopped walnuts
2 cups flour
2 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
2 tsp baking powder

Icing
8 oz cream cheese
1 tsp vanilla
2 cups powdered sugar
1/4 stick margarine, melted

Mix flour, cinnamon, baking soda, salt and baking powder together. In another bowl, mix sugar, oil, eggs, zucchini and walnuts. Add to flour mixture. Pour into greased and floured 9" X 12" pan and bake at 350 degrees for 40 minutes. Cool.

Prepare icing. Mix cream cheese, vanilla, sugar and melted butter. Ice cake when cool.

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CHIFFON CAKE
2 cups sifted flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cooking oil
7 unbeaten egg yolks
3/4 cup cold water
2 tsp vanilla
7 egg whites
1/2 tsp cream of tartar
Heat oven to 325 degrees. Have an ungreased 10" X 4" tube pan ready.

Sift flour, sugar, baking powder and salt into a large bowl. Make a well and add oil, egg yolks, water and vanilla. Beat with spoon until smooth or with electric mixer at medium speed for 1 minute.

Measure egg whites and cream of tartar into large bowl. Beat at high speed with electric mixer 3 to 5 minutes. Do not underbeat. Beat until egg whites are very stiff. Pour egg yolk mixture over whites, folding just until blended. (Do not stir.) Pour into ungreased pan.

Bake at 325 degrees for 65 to 70 minutes.

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MAHOGANY CHIFFON CAKE
3/4 cup boiling water
1/2 cup cocoa
1 3/4 cups sifted cake flour
1 3/4 cups sugar
1 1/2 tsp baking soda
1 tsp salt
1/2 cup cooking oil
7 unbeaten egg yolks
2 tsp vanilla
7 egg whites
1/2 tsp cream of tartar
Heat oven to 325 degrees. Combine boiling water and cocoa. Cool. Sift flour, sugar, soda and salt. Make a well and add oil, egg yolks, cocoa mixture and vanilla. Beat until smooth.

In large bowl beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper till blended. Pour into ungreased 10" tube pan. Bake 65 to 70 minutes.

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MYSTERY CAKE
1 cup sugar
2 tbsp butter or margarine
1 can tomato soup
1 1/2 cup flour
1 tsp baking soda
1/2 cup walnuts
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
Cream butter and sugar. Mix baking soda and tomato soup. Add to butter and sugar. Add remainder of ingredients. Bake 30 minutes at 375 degrees.

This recipe was given to me by my Gary's grade school teacher in Vichy, Missouri, sometime in the 1960's. This was a cake they made in war time when eggs were hard to come by.


Document Last Modified: Tuesday, 29-Jul-1997 03:25:54 UTC
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