Cakes and Pies

Sour Cream Coffee Cake
Contributor: Jan Taylor

Ingredients;
Filling:
Preheat oven to 350*. Grease 9 x 13 x 2 cake pan. Cream butter and sugar. Add eggs, sour cream and vanilla. Add dry ingredients. SPread 1/2 of batter in pan, sprinkle with filling. Repeat. Bake about 35-40 min.

THUNDER CAKE
Contributor: Lori
By Patty Hansen from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth. This recipe was adapted from Thunder Cake by Patricia Polacco (Philomel Books, 1990).

When my oldest daughter was in kindergarten, she brought home a little book to read with me entitled Thunder Cake. It told the story of a young girl who was afraid of storms, and how her grandmother kept her so busy helping to make a cake that she forgot to be afraid of the approaching storm.
It wasn't long after this that we had one of the most earth- shaking thunder and lighting storms I have ever experienced. My two girls quivered and cried during the loud BOOMS that shook the house. I remembered that I had saved the recipe for Thunder Cake and when I suggested that we get busy, they both pitched in, glad to have a diversion. There we were, a five year old, a three year old and Mom crazily mixing and blending while the house shook, the landscape outside lit up with lightning, and torrents of rain poured from the eaves of the house.
We had great fun, even though my kids weren't too sure (Yuck, they said) about the addition of tomatoes to the cake batter. As it turned out, I didn't have enough cocoa to make frosting so we dusted the top with powdered sugar. It was great! We all sat down together in front of a cozy fire for tea and slices of our own Thunder Cake while we watched the storm outside together.
It has become a family tradition, even when it just looks like a storm could be on the way, for the three of us to get out the recipe for our own version of Thunder Cake. It is a time I look forward to because we share not only the baking of a cake, but our fears, questions, dreams and desires. We Hansens are convinced that a Thunder Cake only tastes good when all the ingredients - cake batter, thunder, lightning, fears, questions, dreams and desires - are included. Makes a 9x13 inch cake Note: To peel a tomato, dip in boiling water for several seconds, which loosens skin and makes it simple to remove. Cut tomato in half crosswise and squeeze out seeds.
1. Preheat oven to 350 F. Grease and flour a 9x13-inch cake pan. Separate the eggs, placing the yolks in a small dish and the whites in a large, grease free bowl.
2. In a large mixing bowl, cream together butter and sugar until fluffy. Beat in the yolks and vanilla, followed by the water and pureed tomato. Sift together the cake flour, cocoa, baking soda and salt into the mixing bowl and mix well.
3. Beat the whites until they hold stiff peaks. Fold them into the batter lightly - it won't matter if a few lumps of white still show. Pour into prepared pan and bake for 35 to 40 minutes, until firm when pressed in the center. Let cool and sprinkle with powdered sugar pressed through a kitchen strainer.

Rose's Death by Chocolate Upside-down Cake
Contributor: Rose

Ingredients;
Preheat oven to 375 degrees. Grease 13 x 9 inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan. In large bowl combine cake mix, oil, water and eggs at a low speed until moistened. Beat 2 minutes at high speed. Spoon batter evenly over coconut and pecans.
Frosting;
In another large bowl combine powdered sugar, margarine and cream cheese; beat until smooth and creamy. Spoon evenly over batter to within I inch of edges. Bake at 375 degrees 40 to 50 minutes or until toothpick comes out clean.
This is VERY RICH. The frosting goes through the cake and ends up on the bottom of the pan. My thoughts are that's why the cake has the favor it does. Cut the pieces and scoop the frosting off the bottom or turn the pan upside down on a board. I have never done this, I just scooped the frosting from the bottom of' the pan. I'm still experimenting. Enjoy, Rose

MOCK APPLE PIE
Contributor: Marian
She found this on the net using Alta Vista.

Roll out bottom crust of pastry and fit into a 9" pie plate. Break Ritz crackers coarsely into pastry lined plate. Combine water, sugar, and cream of tartar in sauce pan, boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers, dot with butter or margarine, and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in crust to let steam escape. Bake @425 degrees for 30-35 minutes until crust is golden and crisp. Serve warm.

PEANUT BUTTER SHEET CAKE
Contributor: Sandy

In large bowl mix flour, sugar, salt, and baking soda. In small bowl mix eggs and buttermilk. Bring peanut butter, water, and butter to a rapid boil. Pour boiling mixture over dry mixture and mix well. Add buttermilk and egg mixture. Pour into greased jelly roll pan. Bake at 350 for 20-25 min. Cool.
Frosting
Bring 1 stick butter, 1/2 c. peanut butter, and 6 T buttermilk to a rapid boil. Add 1 tsp. vanilla. Mix in 1 # powdered sugar. Mix well and frost cake while frosting is hot. Drizzle with warmed hot fudge ice cream topping.

RED VELVET COCOA CAKE
Contributor: Karen
From a Hershey's Best Cakes cookbook.

Fluffy vanilla frosting (which we must made red for Valentine's Day, of course!)
Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans. In large mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs and food color; blend well Stir together flour, cocoa and salt; add alternately with buttermilk to butter mixture. Stir baking soda into vinegar; fold carefully into batter (do not beat). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with fluffy vanilla frosting. 10 to 12 servings.

Fluffy vanilla frosting
In large mixer bowl, beat butter, 1 cup powdered sugar, vanilla and salt. Add remaining powdered sugar alternately with milk, beating to spreading consistency. About 2 1/2 cups frosting.
*To sour milk: Use 1 tbs. white vinegar plus milk to equal 1 cup

MYSTERY PIE
Contributor: Janelle

Beat egg whites until stiff-not dry. Add sugar gradually. Add baking powder, salt and vanilla. Fold in nuts and crackers. Bake in greased pie pan 350* for 25 minutes-cool. Add whipping cream on top. Chill overnight or several hours.

SURPRISE PIE
Contributor: Marian

Place crackers in unbaked pie crust. Bring water to boil with sugar and cream of tartar. Pour over crackers; dot with butter and cinnamon. Add crumb topping. Bake at 400 degrees for 20 minutes.
CRUMB TOPPING
Mix ingredients together with fork until crumbly.

SODA CRACKER PIE
Contributor: Name unknown....sorry. We'll call her Jibbies

Beat egg whites until stiff; fold in 1 cup sugar, 1 1/2 tsp. vanilla, crackers, baking powder and walnuts. Pour into 9 inch pie pan. Bake for 30 minutes at 350 degrees. When cooled, whip cream; fold in 1/2 cup sugar and 1 tsp. vanilla. Put whipped cream and strawberries on crust and refrigerate 4 hours.

CARROT CAKE
Contributor: Jody

In mixing bowl, combine dry ingredients. Add eggs, oil, carrots, and vanilla; beat until combined. Stir in pineapple, coconut, and 1/2 cup nuts. Pour into greased 13 in by 9 in. by 2 in. baking pan. Bake at 350 for 50-60 minutes or until cake tests done. Cool. Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with remaining nuts. Store in refrigerator.

CARROT CAKE
Contributor: Cindy

Cream Cheese frosting Beat whole eggs into sugar, one at a time. Mix in dry ingredients, alternating with oil. Add carrots and nuts. pour into 2 9 x 13 oblong pans (greased). Bake at 350 for 40-45 minutes.
For Frosting, cream butter and cream cheese and 1/2 of the sugar. Add vanilla and rest of sugar. Frost cake when cool.

GRAND HOTEL CARROT CAKE
Contributor: Julie

Mix first eight ingred in a bowl (all dry ingredients). Combine carrots, oil, pineapple, eggs and water. Stir in dry ingredients. Stir in walnuts and raisins. Pour into greased and floured 9" cake pan. Bake 350 for 45 min. or until tested done. Remove from pan and cool completely before frosting.

Cream Cheese Frosting

Beat cheese and butter until fluffy. Gradually add sugar to desired consistency. Serves 8 not-too-heavy size pieces.

CARROT CAKE
Contributor: Shari

Heat oven to 350. Grease and flour square pan, 9x9x2. Beat all ingredients on low speed, scraping bowl constantly for 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean. About 30 minutes. Cool. Frost with cream cheese frosting. Sprinkle with nuts if desired.

CREAM CHEESE FROSTING

Mix all ingredients until smooth.

CARROT, PRUNE AND RAISIN CAKE
Contributor: Marian

This recipe came out of my Cuisinart Classroom book and it won "Best of Show Award" at the 1978 TEXAS State Fair. Preheat oven to 325 degrees and adjust the rack to the middle oven.
METAL BLADE: Put flour, baking soda, baking powder, salt and spices in the work bowl and process for 2 seconds. Leave about 1 tablespoon of the mixture in the bowl, remove the rest and reserve it. Put the prunes in the work bowl and process for 10 seconds to chop them. Add the nuts and process for 5 seconds. Transfer the mixture to a larger bowl.
SHREDDING DISC: Shred the carrots, using firm pressure. You should have about 3 cups of shredded carrots. Add them to the prune mixture and combine with a spoon.
METAL BLADE: Put the eggs and sugar in the work bowl and process for 1 minute, or until the mixture is thick and light colored. With the machine running, pour the oil through the feed tube and process for 1 full minute, or until the mixture is fluffy, stopping the machine once to scrape down the sides of the bowl. Add the prune and carrot mixture and the raisins and process for 3 seconds. Add the dry ingredients and combine by turning the machine on and off 5 or 6 times, or only until the flour just disappears. Do not over process.
Pour the batter into a greased and floured 12 cup Bundt pan and smooth the top with a spatula. Bake in a preheated oven for 55 minutes. Allow the cake to cool in the pan for 10 minutes. Then invert it onto a wire rack, remove the pan and let it cool completely.
This cake can be baked in 3 8 inch round pans and frosted with Cream cheese frosting, or a dusting of confectioners sugar.

GOOEY BUTTER CAKE
Contributor: Melissa

Mix together cake mix, margarine and 1 egg. Pat into bottom of well-greased and floured 9x13 pan. Mix together until smooth, cream cheese, 2 eggs and powdered sugar. Pour over cake mixture. Bake at 350° for 30-40 minutes, until top is slightly browned. When cool, sprinkle lightly with powdered sugar.

VANILLA WAFER CAKE
Contributor: Leah

Cream sugar & butter until fluffy; add eggs, 1 at a time, beating after each addition. Add milk and crushed vanilla wafers..Mix well..Fold in coconut and pecans. Pour into a greased and floured bundt pan. Bake at 300° for 1-hour or until tested done.
THIS IS A GREAT CAKE

TEXAS SHEET CAKE
Contributors: Becky and Julie

Frosting Ingredients: In a 4 quart saucepan over low heat, melt butter/margarine, water and cocoa until the butter has melted and all is mixed well. Remove from heat. With a wire whisk, add flour and sugar. Beat in eggs, sour cream and baking soda. Pour into a lightly greased 17x12x1 inch sheet cake pan. (note-size of pan is important) Bake at 350 ° for 22 minutes. Do not overcook. Cake will look springy.
While cake is cooking, make frosting. In saucepan (I rinse out the first one and use again) over low heat, melt butter. Stir in cocoa and milk. Add powdered sugar and vanilla and stir till smooth. Add nuts. Remove cake from oven and frost while cake is hot. Spread the frosting carefully, as the cake will pull up if you press too hard. Let cool, then serve.
NOTE-The size of the pan is very important for this recipe to work properly, do not make in a regular cake pan, but a one inch sheet cake pan as indicated.

WHITE TEXAS SHEET CAKE
Contributor: Leah

FROSTING: For Cake:
Melt margarine and water in saucepan. Remove from heat and stir in flour, sugar, eggs, sour cream, extract, salt, & baking soda. Beat until smooth. Pour into greased 15x10" pan & bake at 375° 20-22 minutes. Cool, then frost.

For frosting:
Heat margarine and milk, then mix in remaining ingredients.
Frost cake.

HUCKLEBERRY COFFEE CAKE
Contributor: Cherkeefid

Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries. Pour batter into a 9-inch round cake pan coated with cooking spray. Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
Bake at 350 degrees for 1 hour; cool on a wire rack.

RUM CAKE
Contributor: Marian Bannan

Sauce (recipe follows)
Preheat oven to 325 degrees. Generously grease a large Bundt pan. Sprinkle the nuts on the bottom. Beat the remaining ingredients EXCEPT sauce for 6 minutes on medium speed of electric mixer. Pour over nuts in pan. Bake for 55 to 60 minutes or until a toothpick comes out clean.
Prepare sauce about 10 minutes before cake is done. Pour all of the sauce over the cake still in pan. Let sit until the sauce is well absorbed, about 20-30 minutes. Invert onto plate. Makes 12 to 16 servings.

Sauce: In a saucepan, bring to a boil:

Stir constantly. Boil slowly for 2 minutes.

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