Cakes and Frostings
OATMEAL
CHOCOLATE CAKE
Ann Chandler
This
is David Chandler’s favorite cake (he has it every year for his birthday) and
Ann says every time she serves it, people ask for the recipe.
1
3/4 cups boiling water
1 cup oats
1 cup brown sugar
1 cup white sugar
2 eggs
1/2 cup (1 stick) margarine
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cinnamon
1 cup raisins
3/4 cup chopped nuts
1 12-oz. pkg. chocolate chips, divided in half
Combine
water and oats and let stand 10 minutes. Add
sugars, eggs and margarine; stir until margarine melts.
Sift together and add flour, soda, salt and cinnamon.
Stir in raisins, nuts and 1/2 the chocolate chips.
Pour into greased pan. Sprinkle
remaining chocolate chips on top of cake. Bake
at 350° for 40 minutes.
SURPRISE
FUDGE CAKE
Rosa Shurtz
February 1966 R.S. Magazine--“Quantity Cooking for R.S. Functions”
4
3/4 cups sugar
3 cups shortening
1 1/2 tsp. vanilla
2 tsp. salt
1 3/4 cups cocoa
11 whole eggs
9 cups sifted flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 qt. water
2 cups sauerkraut
Cream
sugar and shortening on medium speed of mixer for 10 minutes, until creamy.
Add vanilla, salt, and cocoa. Continue
beating for 5 minutes on high speed. Add
eggs; blend on high speed until light and fluffy.
Sift flour, baking soda and baking powder together, and add alternately
with water, using low speed of mixer. Wash
and chop sauerkraut coarsely. Drain
well and mix into batter thoroughly. Bake
in greased floured sheet pan at 375° for 45 minutes.
Cool and frost. Makes 40 to
45 servings.
TRIPLE
CHOCOLATE DEATH CAKE OR DEATH BY CHOCOLATE OR MORTE TORTE
Death
Cake Part 1: The Cakes
3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup vegetable oil
2 large eggs
1 cup milk
2 tsp. vanilla
1/2 cup sugar dates
1 mashed ripe banana
1/2 cup boiling water
chocolate chips
chopped pecans
(1/4 cup sugar to taste)
Preheat
oven to 350° F. Butter 2 8-inch
cake pans and dust with some unsweetened cocoa powder. Sift together flour, cocoa powder, baking soda, baking
powder, and salt. Then mix in
vegetable oil, eggs, milk and vanilla. Mix
until all blended; add dates and banana and mix well.
Add boiling water. Stir and
pour into the 2 cake pans, then sprinkle with chocolate chips, pecans and sugar.
Note: no amounts were given for the chocolate chips and nuts.
Add them to taste, but do not fill the pans to capacity or they will boil
over in the oven. Bake at 350° F for at least 35 minutes or until outer edges
are firm. The center will always be
moist, so the toothpick test can't be used to test for doneness.
Let cool in pans, then remove, fill and frost.
Death
Cake Part 2: The Filling Between
the Layers
4 oz. cream cheese or neufchatel
cheese, at room temperature
1 ripe banana (optional)
1/4 cup powdered sugar
2 Tbsp cocoa powder
1/2 tsp. vanilla
Cream
the cheese; mash in banana. Sift in
gradually the powdered sugar and cocoaand mix well, then add vanilla.
Death
Cake Part 3: The Frosting
10 Tbsp. room temperature butter
3 cups powdered sugar
1/2 cup cocoa powder
1/4 cup milk
1 tsp. vanilla
Cream
the butter until fluffy. Sift in
gradually the powdered sugar and cocoa and mix well. Then gradually mix in the milk and vanilla.
Note:
The filling and frosting can be made ahead of time and frozen, but should
be thawed to room temperature when you frost the cake.
It helps to chill the cake for a few hours before frosting and filling
it, and it also improves the flavor of the cake.
The cake can be decorated after frosting with chocolate chips, nuts, etc.
CARROT
CAKE
Ellen Remington
2
cups sugar
1-1/2 cups oil
4 eggs
2 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
3 cups ground raw carrots
1/2 cup chopped nuts
1 tsp. vanilla
Combine
sugar and oil. Beat in eggs. Add dry ingredients and carrots. Mix together and
pour in greased 9X13 pan. Bake at 350°F for 50 minutes.
Cream
Cheese Frosting
1 8-oz. pkg cream cheese
6 Tbsp. butter (3/4 stick)
3 to 4 cups powdered sugar
2 tsp. vanilla
Cream
together cream cheese and butter; add powdered sugar and vanilla. Mix until
smooth and spread on cooled cake.
CINNAMON
STREUSEL CAKE
Kathleen Westhora
1
pkg. yellow cake mix
1 pkg. (3.4 oz.) vanilla instant
pudding mix
2 Tbsp. oil
1-1/3 cups water
2 eggs
Preheat
oven to 375°F. Blend cake mix, pudding, oil, water and eggs. Beat 2 minutes on
medium speed of electric mixer. Spread 3/4 of batter in a greased and floured
tube pan.
Streusel:
1/2 cup flour
1/2 cup brown sugar
2 tsp. cinnamon
2 Tbsp. melted butter
Combine
all ingredients.
Sprinkle
2/3 of streusel mixture over cake batter. Pour remaining batter over streusel
mixture. Top with remaining streusel mixture. Bake for 40-50 minutes at 375°F.
Cool right side up in pan 25 minutes. Remove from pan and cool. Optional glaze:
Mix 3/4 cup powdered sugar and 1 Tbsp. milk. Drizzle over cake.
WHOLE
WHEAT STREUSEL CAKE
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
3-3/4
cups whole wheat flour
3/4 cup sugar
3 Tbsp. baking powder
pinch of salt
3/4 cup butter, softened
2 cups milk
2 large eggs
Topping:
(should be like wet sand)
1-1/4 cups sugar
3/4 cup whole wheat flour
2/3 cup melted butter
1 tsp. cinnarnon
Combine
flour, sugar, baking powder, salt, butter, milk and eggs and mix well. Pour cake
batter into greased and floured pan and sprinkle topping on top.
Bake at 350°F for 25-30 minutes. Makes
1 9x13 pan.
GRAN’S
RAISIN CAKE
Mary Horscroft
March 1989 Homemaking Class
4
cups water
2 cups sugar
2 cups raisins
4 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1 tsp. vanilla
1 cup vegetable oil
In
a sauce pan combine the water, sugar and raisins. Bring to a boil; boil for 15 minutes. While it is boiling, combine the dry ingredients and the
vanilla in a bowl. When the boiling
is complete for the raisins, let it cool to the point where you can put your
hand on the bottom of the pan without being too warm.
Add oil. Blend all
ingredients together. Pour into a
9x11-inch greased and floured pan. Bake
at 325° for 45-50 minutes. Test
with a toothpick inserted in center to be sure it is done (toothpick should come
out clean). Makes about 15
servings.
ROLLED OATS OR ROLLED WHEAT CAKE
Ellen Remington
1-1/2
cups water
1 cup rolled oats or rolled wheat
1/2 cup (1 stick) margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1-3/4 cup flour
1 tsp. salt
1-1/2 tsp. soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1 cup raisins
1 tsp. vanilla
Bring
water to boil in saucepan. Add oats or wheat to water and stir well. Add
margarine and sugars to pan and stir until margarine melts; add eggs and beat.
Sift dry ingredients into saucepan and stir well. Add vanilla. Add raisins. Stir
well and pour into greased 9X13 pan. Bake at 375°F for 25-30 minutes or until
done. Make Icing while cake bakes.
Peanut
Butter Icing:
1 cup sugar
1/2 cup water
3/4 cup peanut butter
Combine
water and sugar. Bring to a boil and boil for one minute. Take off the heat and
let cool. Add peanut butter; stir well. Spread icing on hot cake. Put back into
oven and cook for 10 minutes at 350°F
Coconut
Pecan Icing
1 cup evaporated milk
3 egg yolks
1 cup sugar
1/2 cup butter
1 tsp. vanilla
1-1/2 cups shredded coconut
1 cup coarsely chopped pecans
Combine
milk, egg yolks, butter and sugar. Cook over medium heat, stirring constantly,
until thickened (about 12 minutes). Remove from heat, stir in vanilla, coconut
and pecans. Beat to spreading consistency. Ice cake. Yields 2-2/3 cups.
SHEATH
CAKE
Janet McManus
2
cups sugar
2 cups flour
1/4 tsp. salt
1/2 cup Crisco
1 stick margarine
4 Tbsp. cocoa
1 cup water
1/2 cup butter milk
2 eggs, beaten slightly
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
Sift
together in large mixing bowl: sugar, flour, and salt.
Put in sauce pan: Crisco, margarine, cocoa and water.
Bring this mixture to a rapid boil and pour over flour and sugar mixture.
Stir well. Add: buttermilk, eggs,
soda, cinnamon, vanilla. Mix well.
Pour into greased pan 16x11 and bake for 20 minutes at 400°F.
Icing:
1 stick of margarine
4 Tbsp. cocoa
6 Tbsp. milk
1 box (approx. 4 cups) powdered sugar
1 tsp. vanilla
1 cup chopped nuts (pecans are best)
Start
making icing about 5 minutes before cake is done. Melt butter, cocoa, and milk together and bring to a boil.
Remove from heat and add powdered sugar, vanilla and chopped nuts (pecans
are best). Beat well.
Spread on cake while the cake is still hot.
CAKE
ROLL
Rosa Shurtz
February 1966 R.S. Magazine--“Quantity Cooking for R.S. Functions”
12
eggs
1 tsp. salt
3 cups sugar
1 Tbsp. vanilla
3 cups buttermilk pancake mix
Grease
sides and bottoms of two pans, 22x14x1-inches; line with waxed paper, grease
again, and dust with flour.
Put eggs and salt in mixing bowl and beat about 45 seconds on high speed of
mixer. Add sugar gradually, beating
at medium speed until fluffy. Add
vanilla and pancake mix and beat about 20 seconds at low speed.
Spread evenly in pans and bake at 400° for 8 to 10 minutes.
Sprinkle two large towels with powdered sugar, while cakes are baking.
Loosen cakes around the edge of pans, turn onto towels.
Peel paper from cakes. Roll
in towels and let stand 10 minutes. Unroll
and spread with one of fillings, roll up, and refrigerate several hours before
serving. Makes 48 servings.
Pineapple
Whipped Cream Filling
1/3 cup cold water
2 envelopes unflavored gelatin
3 cups heavy cream, whipped
1/4 cup powdered sugar
3 cups drained crushed pineapple
Soften
gelatin in cold water and set in pan of hot water to dissolve.
Cool slightly. Fold into whipped cream with sugar and pineapple.
Spread on cake, reroll and refrigerate.
Fruit
Whipped Cream Filling
1/3 cup cold water
2 envelopes unflavored gelatin
1 qt. heavy cream, whipped
3 cups sifted powdered sugar
6 cups fresh or frozen drained fruit (blueberries, strawberries, or peaches)
Soften
gelatin in cold water and set in pan of hot water to dissolve.
Cool slightly. Fold into whipped cream.
Add powdered sugar. Spread
on cake, and spread fruit over cream. Reroll
cake and refrigerate.
PUMPKIN
ROLL
Ellen Remington
3
eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup walnuts
Beat
eggs 5 minutes at high speed. Gradually beat in sugar. Stir in pumpkin and lemon
juice. Sift dry ingredients. Fold into pumpkin mixture. Generously grease
10X15X1” jelly roll pan. Sprinkle pan with flour. Spread batter on pan,
sprinkle nuts on top. Bake 15 minutes at 375°F. Turn cake out on terry towel
sprinkled with powdered sugar. Start at narrow end and roll cake together.
Slightly cool; unroll, fill with filling. Reroll.
Filling:
1 cup powdered sugar
2 3-oz. pkgs. cream cheese, softened
1/4 cup butter or margarine
1/2 tsp. vanilla
Combine
all ingredients. Beat smooth.
BLACK
BOTTOM CUPS
Connie Duncombe (via Kathleen Westhora)
1
8-oz. pkg. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
1 cup chocolate chips
1-1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup oil
1 Tbsp. vinegar
1 tsp. vanilla
granulated sugar
chopped nuts
Beat
together cream cheese, egg, sugar and salt until very creamy and smooth. Add
chocolate chips. Set aside. To make chocolate batter, sift together flour,
sugar, cocoa, baking soda and salt. Blend in water, oil, vinegar and vanilla.
Fill paper-lined muffin tins 1/3 full with the chocolate batter. Top with
heaping teaspoons cream cheese mixture. Sprinkle with granulated sugar and
chopped nuts. Bake at 350°F for 20-30 minutes. Do check the time. Oven
temperatures vary. The cream cheese part on the tops should be lightly golden,
and the cupcake firm.
CUPCAKES
IN ICE CREAM CONES
Margo Mead
Prepare
favorite cake recipe or cake mix. Fill
flat-bottomed ice cream cones two-thirds full.
Place on cookie sheet on middle shelf of 375° oven.
Place pan of hot water on lower shelf to prevent cones from browning too
fast. Bake for 15 to 30 minutes.
Cool on wire rack. Frost, if
desired.
CHOCOLATE
UPSIDE DOWN DESSERT
Julie Myers
1-1/4
cups flour
3/4 cups sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts (optional)
2 Tbsp. cocoa
2 Tbsp. oil
1/2 cup milk
1 tsp. vanilla
Combine
above and spread in greased 8” round cake pan.
Topping:
2 Tbsp. cocoa
1/2 cup brown sugar
1/2 cup sugar
Combine
and sprinkle over batter. Pour 1 cup boiling water over all; do not stir. Bake
at 350°F for 40-50 minutes. Serve hot by scooping out and serving “upside
down” with a scoop of vanilla ice cream.
from the Oregonian
February 1992 Homemaking Meeting
Combine
in top of a double boiler:
1 egg white, room temperature best
1 cup granulated sugar
1 Tbsp. light corn syrup
1/4 tsp. cream of tartar
pinch salt
1/3 cup hot water
1/2 tsp. flavoring of your choice (strawberry, orange, lemon, etc.)
1 tsp. vanilla
Combine
egg white, sugar, corn syrup, cream of tartar, salt and hot water on top of a
double boiler. Beat on high speed for 4-7 minutes over boiling water. Add
flavorings. Makes enough frosting for 9xl3 cake.
CHOCOLATE
FLUFF FROSTING
(from Verla White, via Ramona Jones)
4
Tbsp. margarine
1 1/2 cup sifted powdered sugar (separated)
1 tsp. vanilla
1/4 tsp. salt
1-2 squares unsweetened chocolate
2 egg whites
Cream margarine and 3/4 cup powdered sugar. Add melted chocolate and mix well. Beat egg whites until stiff, but not dry. Add remaining sugar 2 Tbsp. at a time. Beat until mixture will stand in peaks. Gently but thoroughly fold into chocolate mixture.