Poke & Pour Cake
Submitted by:
Marcy Delgado
INGREDIENTS:
1 pkg. white cake mix
1 (3 oz.) pkg. Jello gelatin (any flavor)
1 cup. boiling water
1/2 cup. cold water
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour 13 x 9 inch pan. Prepare cake mix as directed on package and bake for 30 to 35 minutes. Cool in pan 15 minutes; poke with fork at 1/2 inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake in pan. Chill 3 to 4 hours.
Frosting
Ingredients:
1 cup strawberries with juice
1 container of Cool Whip (8 oz.)
1/2 cup powered sugar
Directions:
Mix all ingredients together and spread on cake.
For a orange flavor cake, spoon orange jell-o over cake and mandarin oranges in the icing.
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Sunday, January 3, 2010
Saturday, May 9, 2009
Apple Cake
Submitted by:
Marcy Delgado
Marcy Delgado
2 cups apples sliced
1 cup sugar
1 egg
1/4 cup cooking oil
1 cup flour
1 tsp. cinnamon
1 tsp. soda
1/4 tsp. salt
1 tsp. vanilla
Heat oven to 350°
Grease and flour 8 or 9 inch pan
Mix apples and sugar in bowl and let stand 10 minutes
Add oil & egg, mix well
Add dry ingredients and stir in vanilla
Pour in pan and bake 45 minutes (About halfway through baking time lightly sprinkle cake with mixture of 2 tbsp. sugar and 1 tsp. cinnamon)
Top with cool whip or ice cream. Also good without topping
Friday, January 2, 2009
Angel Food Cake
Angel Food Cake
Ingredients
1 cup sifted cake flour
3/4 cup confectioners’ sugar
1 1/2 cups egg whites
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup white sugar
2 cups confectioners’ sugar
1/4 cup butter, softened
3 tablespoons cream
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely.
Sift flour and 3/4 cup confectioners’ sugar together three times; set aside.
In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form.
Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
Icing
Beat 2 cups confectioners’ sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners’ sugar as needed. Frost the cooled cake.
Or frost with 7 Minute Frosting
Ingredients
1 cup sifted cake flour
3/4 cup confectioners’ sugar
1 1/2 cups egg whites
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup white sugar
2 cups confectioners’ sugar
1/4 cup butter, softened
3 tablespoons cream
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely.
Sift flour and 3/4 cup confectioners’ sugar together three times; set aside.
In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form.
Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
Icing
Beat 2 cups confectioners’ sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners’ sugar as needed. Frost the cooled cake.
Or frost with 7 Minute Frosting
Texas Sheet Cake
Texas Sheet Cake
Submitted by:
Kathryn Lutz/Marcy Delgado
INGREDIENTS:
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
2 sticks margarine
4 tablespoons cocoa, heaping
1 cup water
DIRECTIONS:
1. Combine sugar, flour, baking soda and salt set aside.
2. Mix eggs and sour cream and add to dry ingredients.
3. Boil margarine, cocoa and water. Remove from heat.
Add to other ingredients, blend well.
3. Pour into greased and floured cookie sheet pan 17" X 12 1/2".
4. Bake at 350º for 25 to 30 minutes.
Frosting
Ingredients:
1 stick margarine
4 tablespoons cocoa, heaping
6 tablespoons milk
3 3/4 cups powered sugar (approximately)
1 teaspoon vanilla
1/2 cup nuts (chopped)
Directions:
1. Boil margarine, cocoa and milk. Remove and add powdered sugar and vanilla.
2. Frost cake while still warm. Top with nuts
Submitted by:
Kathryn Lutz/Marcy Delgado
INGREDIENTS:
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
2 sticks margarine
4 tablespoons cocoa, heaping
1 cup water
DIRECTIONS:
1. Combine sugar, flour, baking soda and salt set aside.
2. Mix eggs and sour cream and add to dry ingredients.
3. Boil margarine, cocoa and water. Remove from heat.
Add to other ingredients, blend well.
3. Pour into greased and floured cookie sheet pan 17" X 12 1/2".
4. Bake at 350º for 25 to 30 minutes.
Frosting
Ingredients:
1 stick margarine
4 tablespoons cocoa, heaping
6 tablespoons milk
3 3/4 cups powered sugar (approximately)
1 teaspoon vanilla
1/2 cup nuts (chopped)
Directions:
1. Boil margarine, cocoa and milk. Remove and add powdered sugar and vanilla.
2. Frost cake while still warm. Top with nuts
Thursday, January 1, 2009
Easy Chocolate Zucchini Cake
Easy Chocolate Zucchini Cake
Submitted by:
Kathryn Lutz
INGREDIENTS:
1/2 cup soft margarine
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1/2 cup sour milk
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon ground cloves optional
1/2 teaspoon cinnamon
2 cups grated zucchini
1/4 cup chocolate chips
DIRECTIONS:
1. Cream margarine, oil and sugar add eggs, vanilla and sour milk.
Beat with mixer.
2. Mix together all dry ingredients and add to creamed mixture. Beat well; stir in zucchini.
3. Pour batter into greased and floured 9” X 13” pan and sprinkle top with chocolate chips.
4. Bake 350º for 40-45 minutes or until done.
Submitted by:
Kathryn Lutz
INGREDIENTS:
1/2 cup soft margarine
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1/2 cup sour milk
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon ground cloves optional
1/2 teaspoon cinnamon
2 cups grated zucchini
1/4 cup chocolate chips
DIRECTIONS:
1. Cream margarine, oil and sugar add eggs, vanilla and sour milk.
Beat with mixer.
2. Mix together all dry ingredients and add to creamed mixture. Beat well; stir in zucchini.
3. Pour batter into greased and floured 9” X 13” pan and sprinkle top with chocolate chips.
4. Bake 350º for 40-45 minutes or until done.
Pineapple Delight Cake
Pineapple Delight Cake
Submitted by:
Jim & Marge Phelps
INGREDIENTS:
1 box yellow cake mix (disregard directions on box)
1/2 teaspoon vanilla
4 eggs
1 can 12 oz. evaporated milk
1 can 11 oz. mandarin oranges including juice
1 cup chopped pecans
1 teaspoon orange flavoring
DIRECTIONS:
1. Beat together cake mix, vanilla, eggs and evaporated milk for 3 minutes then add orange flavoring, mandarin oranges and beat until pieces are small
2. Stir in nuts
3. Pour into three greased and floured 8 inch layer pans
4. Bake at 350º for 20-25 minutes or until done. (Layers will be thin)
Cool 10 minutes in pan
Place cake on wax paper and allow to cool completely before spreading the topping.
TOPPING INGREDIENTS:
1 cup chopped pecans
1 small 3 3/4 oz. vanilla pudding instant (add dry)
1 8 oz. Cool Whip ( we used creamy cool whip)
1 large 20 oz. can crushed pineapple (don't drain)
1 teaspoon orange flavoring
Directions:
1. Combine pineapple (don’t drain), dry vanilla instant pudding & orange flavoring (let set a few minutes)
2. Add Cool Whip & chopped pecans
3. Spread topping between layers and on top
Refrigerate
Submitted by:
Jim & Marge Phelps
INGREDIENTS:
1 box yellow cake mix (disregard directions on box)
1/2 teaspoon vanilla
4 eggs
1 can 12 oz. evaporated milk
1 can 11 oz. mandarin oranges including juice
1 cup chopped pecans
1 teaspoon orange flavoring
DIRECTIONS:
1. Beat together cake mix, vanilla, eggs and evaporated milk for 3 minutes then add orange flavoring, mandarin oranges and beat until pieces are small
2. Stir in nuts
3. Pour into three greased and floured 8 inch layer pans
4. Bake at 350º for 20-25 minutes or until done. (Layers will be thin)
Cool 10 minutes in pan
Place cake on wax paper and allow to cool completely before spreading the topping.
TOPPING INGREDIENTS:
1 cup chopped pecans
1 small 3 3/4 oz. vanilla pudding instant (add dry)
1 8 oz. Cool Whip ( we used creamy cool whip)
1 large 20 oz. can crushed pineapple (don't drain)
1 teaspoon orange flavoring
Directions:
1. Combine pineapple (don’t drain), dry vanilla instant pudding & orange flavoring (let set a few minutes)
2. Add Cool Whip & chopped pecans
3. Spread topping between layers and on top
Refrigerate
Caramel Apple Cake
Caramel Apple Cake
Submitted by:
Alison Marley
INGREDIENTS:
3 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups chopped peeled apples
1 cups coarsely chopped pecans
TOPPING INGREDIENTS:
1/2 cup butter
1/4 cup milk
1 cup packed brown sugar
pinch salt
DIRECTIONS:
1. In a large mixing bowl, beat the eggs until foamy; gradually add sugar. Blend in oil and vanilla.
2. Combine the flour, baking soda and salt; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-inch tube pan.
3. Bake at 350 degrees for 1 1/4 hours or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before inverting onto a serving plate.
Topping DIRECTIONS:
1. In a small saucepan, combine topping ingredients. Bring to a boil; boil for 3 minutes, stirring constantly.
2. Slowly pour over warm cake. (some topping will run down onto the plate)
Submitted by:
Alison Marley
INGREDIENTS:
3 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups chopped peeled apples
1 cups coarsely chopped pecans
TOPPING INGREDIENTS:
1/2 cup butter
1/4 cup milk
1 cup packed brown sugar
pinch salt
DIRECTIONS:
1. In a large mixing bowl, beat the eggs until foamy; gradually add sugar. Blend in oil and vanilla.
2. Combine the flour, baking soda and salt; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-inch tube pan.
3. Bake at 350 degrees for 1 1/4 hours or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before inverting onto a serving plate.
Topping DIRECTIONS:
1. In a small saucepan, combine topping ingredients. Bring to a boil; boil for 3 minutes, stirring constantly.
2. Slowly pour over warm cake. (some topping will run down onto the plate)
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