Cake Recipes 2

CANDY BAR CAKE
350 degrees 55 to 60 minutes

2 Tablespoon vegetable shorting
3/4 cup finely chopped nuts
12 snake size Milky Way, Snicker bars etc.
1 cup buttermilk, plain yogurt or sour cream
1 cup butter or marg. 2 sticks
1 1/2 cups sugar
1/2 teaspoon vanilla
4 eggs
2 1/2 flour
1 teaspoon salt
3/4 teaspoon baking soda

Generously grease 12 cup bunt pan or a 10" tube pan with shorting; coat pan with finely chopped nuts.

Melt candy bars with 1/4 buttermilk in heavy saucepan over low heat, stirring frequently until smooth.
Beat together butter and sugar until light and fluffy; blend in vanilla. Add eggs, one at a time, mixing well after each. Add combined flour, salt and baking soda, alternately with remaining 3/4 buttermilk. Mix just until dry ingredients are moistened. Blend in candy par mixture; spoon into prepared pan and bake.
Cool 10 minutes; invert onto wire rack. Cool completely.



FUDGE PUDDING CAKE
350 degrees 35 minutes

1 1/3 cup sifted flour 1/4 cup shorting
3/4 cup sugar 1/2 cup milk
1/2 teaspoon salt 1 teaspoon vanilla
2 teaspoons baking powder 1/2 cup nuts
3 Tablespoons coco

Mix and sift flour, salt, sugar, baking powder and coco. Melt shortening. Add milk,shorting,vanilla, and nuts. Mix well. Spread on a 8"x 8" or 9"x 9" pan.

2 Tablespoons coco
1 1/2 cup brown sugar
Mix together and sprinkle on top of batter. Pour 2 cups boiling water on top of coco and brown sugar mixture. Bake.


HUMMINGBIRD CAKE 325 degrees 1 hour and 20 minutes

3 cups flour 1 cup oil
2 cups sugar 2 cups crushed bananas, mashed
1 teaspoon cinnamon 1- 8 oz. can pineapple, crushed
1 teaspoon soda 1 teaspoon vanilla
1/2 teaspoon salt 1 1/2 cups nuts
3 eggs beaten

Place all ingredients in bowl. Stir by hand, DO NOT BEAT.
Grease and flour a tube pan or 3 cake pans. Bake.

FROSTING
2- 8 oz. pkg. cream cheese
2- sticks butter or marg.
2 teaspoons vanilla
2 pounds conf. sugar (powder sugar)




WALDORF RED CAKE (from the Waldrof Astoria Restaunant)
1 9" cake 350 degress 30 minutes

CREAM : 1/2 cup shorting
1 1/2 cup sugar
2 eggs
MAKE A PAST WITH:
2 oz red food coloring
2 teaspoons cocoa
add to cream mixture

MIX: 1 teaspoon salt
1 cup buttermilk together
Add to mixture

Mix: 1 teaspoon soda
2 1/2 cups flour
Add to mixture

Add: 1 teaspoon vingar
1 teaspoon vanilla
Mix well. Pour into 2 greased and floured 9 inch cake pans and bake at 350 degrees for 30 minutes.


PUMPKIN CHEESECAKE
350 DEGREES 1 HOUR 40 MINUTES 9 TO 10 INCH

4- 8 oz.packages cream cheese
1 1/2 cup sugar
5 eggs
1/4 cup flour
1-16 oz can pumkin
1 Tablespoon pumkin spice
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Mix well and set aside.

CRUST

2 1/2 cups crushed graham cracker
1/2 cup sugar
2/3 cup marg. or butter melted
Spray a 9" or 10 " springform pan with pam or grease then press crust into bottom of springform pan. Pour cream cheese mixture on top of crust and bake.



LIGHT
2 - 8 OZ packages cream cheese
2 - 10.5 packages tofu
1 cup sugar
10 egg whites
1/4 cup flour
1- 16 oz. can pumpkin
1 Table. pumpkin spice
1 teasp.ginger
1/2 teasp. nutmeg
1/4 teasp. cloves


Crust
2 1/2 cups crushed graham cracker
3 Tables. light marg.
1/3 cup warm water.
Cream cream cheese and tofu together untill fluffy the gradually add remaining ingrediencts and blend. Prepar crust, press into a 9" or 10" greased springform pan and pour cream cheese mixture on top of crust and bake. 350 degrees for 1 hour 40 minutes.

OLD TIME GINGERBREAD WITH WARM LEMON SAUCE
350 degrees 35 to 40 minutes grease & flour 9" x 9" pan

1/2 cup boiling water
1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup salad oil
1/2 cup molasses
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg

In large bowl 1/2 cup boiling water and the ingredients. With mixer at low speed, beat until well blended, constantly scraping bowl with rubber spatula. Increase speed to high;beat 2 minutes, occasionally scraping bowl. Pour batter into pan and bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Serve warm or cool and top each serving with lemon sauce.





LEMON SAUCE
2 Tablespoons lemon peel
1/4 cup real lemon juice
set aside
In a 1 quart saucepan over medium heat, heat
1 cup water
1/3 cup sugar
1 Tablespoon cornstarch
until mixture comes to a boil and thickens slightly, stirring frequently; boil 1 minute. In small bowl, with fork, beat 1 egg york; stir in small amount of hot sauce. Slowly pour egg mixture back into sauce , stirring rapidly to prevent lumping; cook, stir constantly, until mixture thickens. Remove saucepan from heat; stir in lemon juice,lemon peel, and 2 Tablespoons butter or margarine until melted. Serve over gingerbread.








BLENDER FAT FREE CHEESE CAKE
350 DEGREES 20 MINUTES
cup cake pan(s) - cupe cake papers

1 Cup Philly fat free cream cheese
3/4 cup Knudsen non fat sour cream
2 Tablespoons limon juice
1 Tablespoon Butter-nut vanilla extract
3/4 cup sugar
Nilla wafers - nabisko lowest fat choice

1) Blend cream cheese, sour cream, lemon juice, extract, and sugar in blender.

2) Place a nilla wafer in each cup cake liner in cup cake pan.

3) Pour cream cheese mixture into cup cake liners until they are 3/4 full.

4) Bake 350 for 20 minutes, chill, and top with your favorite topping, and serve.


























KEY LIME CAKE ‑ (Serves 8)

1‑3/4 c all‑purpose white flour
2 t baking powder
1/2 t salt
6 T unsalted margarine,
softened (or 2 T butter,
softened, and 3 T vegetable oil),
plus extra for preparing pan
1 c sugar
2 large eggs, at room temperature,
lightly beaten
1‑1/2 t grated lime zest, preferably Key Lime (1 lime)
1 T fresh or bottled unsweetened Key
lime juice or lime juice
2/3 c buttermilk

LIME SYRUP:
1 c sifted confectioners' sugar
plus extra for dusting cake
1/2 c fresh or bottled unsweetened
Key lime juice or lime juice

To make cake: Preheat oven to 350 degrees. Brush the inside of an 8‑inch (6‑cup) bundt or a 9‑inch (8‑cup) spring form tube pan with margarine or oil or spray with nonstick cooking spray. Set aside. In a small mixing bowl,
stir together flour, baking powder and salt. In a large mixing bowl, beat margarine (or butter and oil) with electric beaters until softened and blended. Gradually add sugar and beat until well blended. Gradually beat in eggs. Beat in lime zest and juice. Using a wooden spoon or rubber spatula, alternatively stir the dry ingredients and buttermilk into the egg mixture, beginning and ending with the dry ingredients. Spoon the mixture into the prepared pan and bake for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean and the cake starts to pull away from the sides of the pan. Loosen edges and invert onto a wire rack
To make syrup: In a small bowl, whisk together confectioners' sugar and lime juice. While the cake is still warm, poke holes in it using a skewer or cake tester. Slowly spoon the lime syrup over the cake, spooning any juice that accumulates on the plate below over the cake. (The cake can be prepared ahead and stored, covered, in the refrigerator for up to 24 hours. Bring to room temperature before
serving.) Just before serving, sift a little confectioners' sugar over the cake. Serves 8.
345 calories per serving: 10 grams fat, 259 mg sodium and 54
mg cholesterol.


CAKE IN A JAR HINTS
Here are a few tips to get you started. ANY cake can be baked in canning jars. When baking a recipe for the first time in jars, I usually bake one jar first‑‑you have to know how much volume each recipe will give you. I usually fill ONE jar 1/2 full then bake it to see how high it rises in the jar. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Once you've established how high the cake rises, you can go from there. The first time around is bit tricky because you won't know how many jars you'll
need. MOST of the recipes I've tried I end up using around 8 jars. Sterilize as many jars as you think you'll need and go from there. Also, the baking times will vary; the moistness of your cake will determine how long you bake them. Most of the cakes I've tried bake in 30‑35 minutes; start checking the cakes at 25 minutes, that'll insure you don't over‑bake them.

Quick‑bread‑type cakes work best; I've found that lighter cakes tend to fall once the jars seal.
YES, the cakes DO slide easily out of the jars IF you use the jars I listed. They're Ball Quilted Crystal Canning Jars (#14400‑81400). They can be found at most grocery stores, next to the pectin and other canning supplies. I've also seen them at hardware stores, call around to see if they carry them, that'll save you lots of driving time. Smart and Final here also carries the plain (12 oz) straight‑sided jars (# ?). The plain jars work fine too but they're not as pretty and you have to make your own labels‑‑the jars I use come with decorative labels. One IMPORTANT tip‑‑get your jars NOW! Once summer's over with they're very hard to find. Also, when you can, ask for the jars back, they're NOT cheap. Most folks don't mind giving them back, though, they usually want refills!

If you happen to have old jars lying around, make sure the lips of the jars aren't chipped. You'll only need to buy NEW lids and rings.

As the jars do seal, the cakes are as moist as the day you
put them into the jars‑‑sometimes MORESO. There will be a

when you seal them it's trapped inside. Don't worry about getting the water off of the lids before putting them on the jars, the added moisture won't hurt the cakes in the slightest.

IMPORTANT‑‑Make sure you tell whomever you're giving the cakes to, to store them in a COOL, dry place‑‑no need to refrigerate them. Also, have them check the seals BEFORE eating them, if the lid moves at all, or you don't hear the "whoosh" sound when you open the jars, the seal has broken‑‑TOSS them. I'd hate to poison anyone!
I'm trying to address every question that's been asked of me before, I HOPE I've done that. If I've missed anything or if anyone has any questions, don't hesitate to ask. These make WONDERFUL Christmas gifts and you can start
6 months early! Brownie Cakes next...
BROWNIE CAKES BAKED IN JARS Makes 2 to 3 jars

1 cup all‑purpose flour 3TBS unsweetened cocoa powder
1 cup sugar 1/4 cup buttermilk
1/2 tsp baking soda 1 egg, beaten
1/4 tsp ground cinnamon (opt) 1/2 tsp vanilla extract
1/3 cup butter or margarine 1/4 cup walnuts, finely chopped
1/4 cup water

Sterilize, three Ball Quilted Crystal (14400‑81400) jam/ jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and allow them to air‑dry; leave the lids and rings in the water until you're ready to use them. Depending on where you are and the humidity that day, this may make 3 jars. One gal tried the recipe and said it made 3; when I make it, it makes 2. Once the jars have cooled, grease the insides with shortening (DO NOTuse Pam or baker's Secret or butter).
In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. Preheat oven to 325‑degrees (NO HIGHER!).
In a medium saucepan combine butter or margarine, water, and cocoa powder; heat and stir till margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts.
Divide mixture between the 2‑3 canning jars. Place jars on a cookie sheet. Bake for 35‑40 minutes or until a pick inserted DEEP into the center of each cake comes out clean. Move the cakes around in the oven while they're baking so they bake evenly. Once cakes test done, remove them (using HEAVY‑DUTY mitts, the jars ARE hot!), one‑by‑one from the oven. Place a lid,
then a ring on and screw down tightly. Place jars onto your counter top to cool. You'll know when they've sealed, you'll hear a "plinking" sound. If you miss the sound, test them once the jars have sealed by pressing down on the lids, they shouldn't move at all. Store the jars in a COOL, dark place, just as you would any canned goods. They should keep for 11‑12 months, I'm not sure, they don't last that long around here! Check the seals on the lids BEFORE eating them; if the lids move, that means the seals have broken and the cakes could be
contaminated‑‑pitch them. You don't want to poison anyone.











GINGERBREAD BAKED IN JARS
2‑1/4 cups all‑purpose flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
3/4 cup margarine, softened
3/4 cup water
1/2 cup molasses
Grease a 9 x 9 x 2‑inch baking pan OR sterilize 5 Ball Quilted Crystal (#14400‑81400) jam/jelly jars, lids and rings by boiling them for 15 minutes.

Remove the jars and allow them to air‑dry. Leave the lids and rings in the hot water until you're ready to use them.

Once the jars have cooled, grease the insides with SHORTENING, do NOT use butter, Pam or Baker's secret; set saside.

In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended.
Pour batter into pan or divide equally among the 5 jars.

PAN METHOD‑‑ Bake in preheated 350‑degree oven for 30‑40 minutes or until cake tester inserted in center comes out clean. DON'T over‑bake! Cool slightly on wire rack. Serve warm with lemon sauce.
JAR METHOD‑‑ Bake in preheated 325‑degree oven for 30‑35 minutes or until cake tester inserted in center comes out clean. Move the jars around in the oven so that they'll cook evenly. DO NOT over‑bake! I nearly forgot‑‑place the jars onto a cookie sheet or they'll tip over. Have your lids ready. Take one jar at a time from the oven (using heavy‑duty mitts‑‑the jars ARE HOT!) and place a lid on, then the ring. Tightly screw on lids. Allow to cool on counter top. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you miss the sound, check the jars once they're completely cool, the lids shouldn't move at all.
Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a wad of cotton or batting in the center then place a piece of cloth (about 3" larger in circumference than the lid‑‑cut with pinking shears) over the top and screw the ring back on. Decorate to your heart's desire.
A hot glue gun is invaluable‑‑glue on ribbons, bows, dried flowers; use your imagination!


APPLESAUCE CAKE BAKED IN A JAR
2/3 cup shortening
2‑2/3 cups sugar
4 large eggs
2 cups applesauce
2/3 cup water
3‑1/3 cups all‑purpose flour, sifted
1/2 tsp baking powder
2 tsp baking soda
1‑1/2 tsp salt
1 tsp cinnamon
2 tsp cloves
2/3 cup nuts, chopped (optional)
Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend the dry ingredients into the applesauce mixture. Fold in the nuts.

Sterilize 9‑10 Ball Quilted Crystal (#14400‑81400) canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and allow to air‑dry; leave the lids and rings in the hot water until you're ready to use them.

Once the jars are cool, grease the insides with shortening, DO NOT use butter, margarine or PAM. Fill each jar 1/2 full and place on a cookie sheet.

Bake in preheated 325‑degree oven for 35‑45 minutes or until a cake tester comes out clean. Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on and screw on tightly. Use HEAVY‑DUTY
mitts, the jars ARE HOT!
If you'll be giving these as gifts, take a piece of decorative cloth (about 3‑inches larger in circumference than lid; remove the ring (it should be sealed by now),
place a wad of cotton or batting in the center of the lid, then cover with the piece of cloth and place the ring back on and screw down tight Don't limit yourself to the 4 recipes I've given you. ANY quick‑bread type cake can be baked in canning jars. Start out filling one jar 1/2 full‑‑bake it and see how high it
rises (write it down on your recipe). If it rises to 1/2 to 1/4 inch from the lip of the jar, finish baking the rest.









DELUXE CARROT CAKE

2 c. flour
2 tsps. baking soda
2 tsps. cinnamon
1/2 tsp. salt
3 eggs, well beaten
2 c. sugar
3/4 c. oil
3/4 c. buttermilk
2 tsps. vanilla
1 can (8 oz.) Crushed Pineapple, well drained
2 c. carrots, very finely grated
1 c. walnuts, chopped
1 c. flaked coconut
Buttermilk Glaze (recipe below)

Sift together flour, soda, cinnamon and salt; set aside.
Beat eggs until lemon colored. Beat in sugar, oil,
buttermilk and vanilla. Stir in flour mixture. Stir in
pineapple, carrots, nuts and coconut.
Pour batter into a lightly greased and floured 9x13‑inch
pan. Bake at 350 degrees for 50 to 60 minutes; until cake
tests done with a toothpick.



BUTTERMILK GLAZE

1 c. sugar 1 Tbsp. white corn syrup
1/2 c. buttermilk 1/2 tsp. baking soda
1/2 c. butter or margarine 1 tsp. vanilla

Combine all ingredients, except vanilla, in saucepan.
Bring to a boil. Boil 5 minutes, until thick and syrupy. Add
vanilla. Poke holes in top of cake with wooden pick or fork.
Pour glaze over top while cake is still hot.
Makes 16 to 20 servings.








BANANA OAT CAKE
1‑1/2 c flour 1/4 c quick cooking oats
2/3 c sugar 1 c mashed banana
1 t baking soda 1/4 c vegetable oil
1/8 t salt 1 t vanilla
1 egg, beaten
Combine flour, sugar, soda, salt and 3 T oats in large
bowl and stir well. Make a well in center of mixture.
Combine mashed banana, oil, vanilla and egg in a bowl; add
to dry ingredients. Stir just until dry ing. are moistened.
Spoon batter into 8" square pan coated with cooking spray.
Sprinkle top with remaining 1T oats. Bake at 350 for 30
minutes, or till pick inserted in center comes out clean.







BANANA CAKE
1/2 c butter 2 c flour
1‑1/2 c sugar 1 t baking soda
2 eggs 1/4 t salt
1 c mashed banana 1/2 c sour milk
1 t vanilla 1/2 c chopped nuts
(add about 1/2c mini chocolate chips for a little differnence) Cream butter and sugar together. Add eggs, mashed
bananas and vanilla. Mix well. Add dry ingredients along
with milk. Mix well. Bake at 350 for 30 min for layers, or
45 min for loaf cake.















Black Forest Cake

Servings: 12
2 c Plus 2 T all purpose flour
1 1/2 t Baking powder
3/4 t Baking soda
3/4 t Salt
2 c Sugar
3/4 c Cocoa
1/2 c Shortening
3 Eggs
1 c Milk
1 T Vanilla extract
3 c Whipping cream
1/3 c Sifted powdered sugar
25 oz Cherry pie filling

Combine first 6 ingredients in a mixing bowl. Stir
until well mixed. Add shortening, milk, and vanilla;
beat mixture 3 minutes at low speed of an electric
mixer, scraping sides of bowl occasionally. Grease two
9 inch round cakepans; line bottoms with wax paper.
Pour batter into pans. Bake at 350 for 30 to 35
minutes or until a wooden toothpick inserted in center
comes out clean. Cool in pans 10 minutes; remove from
pans, and let cool completely on wire racks.

Split cake layers in half horizontally to make 4
layers. Make fine crumbs using 1 cake layer; set
crumbs aside. Beat whipping cream until foamy;
gradually add powdered sugar, beating until soft peaks
form. Place 1 cake layer on cake platter; spread with
1 cup whipped cream, and top with 3/4 cup cherry pie
filling. Repeat with 2nd layer, and then top with 3rd
cake layer. Frost sides and top with whipped cream,
reserving a small amount for garnish. Pat cake crumbs
generously around sides of cake. Spoon or pipe whipped
cream around top of cake; spoon remaining pie filling








Black Forest Cake
Servings: 16
1 c Lite cherry pie filling
1/4 t Almond extract
1 1/3 c Sugar
1/4 c Vegetable oil
4 oz Sweet baking chocolate; melt
4 Egg whites
3 1/4 c All‑purpose flour
1 1/4 t Baking soda
1/4 t Salt
1/3 c Unsweetened cocoa
1 2/3 c Nonfat buttermilk
2 t Vanilla extract Vegetable cooking spray 1/2 t Powdered sugar
Combine pie filling and almond extract; stir well, and
set aside. Combine 1‑1/3 cups sugar and oil in a large
bowl, beating well at medium speed of an electric
mixer. Add melted chocolate; beat well. Add egg
whites; beat well. Combine flour and next 3
ingredients; add to sugar mixture alternately with
buttermilk, beginning and ending with flour mixture.
Mix well after each addition. Stir in vanilla. Reserve
2 cups of batter, and set aside. Pour remaining batter
into 12‑cup Bundt pan coated with cooking spray. Spoon
pie filling mixture over center of batter to form a
ring. Top with reserved batter. Bake at 350 degrees
for 55 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan 10 minutes; remove
from pan. Cool on a wire rack. Sprinkle with powdered
sugar. Yield: 16 servings (serving size: 1 slice).
















BIG OL' PUMPKIN CAKE
Servings: 12-15
INGREDIENTS
2 boxes cake mix, prepared, your choice of flavors
2 cans white frosting Orange food coloring
1 Hostess Ho-Ho, Yodel, or similar cake-roll snack item
DIRECTIONS
1. Prepare two cakes in bundt cake pans. Cool completely.
2. Color most of the frosting deep orange (pumpkin color), reserving about 1/2 cup, which should be colored black (or use dark chocolate fudge frosting).
3. Place one bundt cake upside down (rounded side on the bottom) on cake plate. Frost with orange colored frosting.4. Place second bundt cake flat-side down on top of the first cake's flat side.5. Frost the cakes with orange frosting, making up and down motions to imitate pumpkin grain. Insert Ho-Ho (or Yodel) in the middle of the top of the bundt cake to m