Banana Snack Cake
Lynn
1 cup sugar
1 cup margarine
2 eggs
1/2 cup buttermilk (substitute 1 1/2 tsp lemon juice
vinegar in 1/2 cup milk)
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups flour
1 cup quick oatmeal
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 6-ounce package chocolate chips
Mix sugar, margarine, and eggs together well. Stir in buttermilk, bananas,
and vanilla and mix. Stir in flour, oatmeal, soda, and salt and mix. Stir
in chocolate chips. Spread in pan and sprinkle with nuts. Bake for 30
minutes at 350 in greased 13x9" pan.
Chocolate Tunnel Angel Food Cake
Lynn
1 angel food cake mix
1 12-ounce container frozen whipped topping
1 1/2 cups milk
1 package chocolate instant pudding & pie filling mix
Bake cake as directed. Cool. Slice 1 inch layer off the top. Gently hollow
out a trench in cake 1 1/2 inches wide and 2 inches deep. Tear cake from
trench into small pieces. Combine milk and pudding mix. Beat on low for
2 minutes. Fold in cake pieces and 1 3/4 cups of topping into pudding.
Fill trench with mixture. Replace top of cake. Spread remaining topping
over sides and top Chill until set.
Poppy Seed Cake
Lynn
1 cup poppy seeds
1 cup sour milk
1 1/2 cups sugar
3/4 cup shortening
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
5 egg whites
Soak poppy seeds in sour milk overnight.
Cream together the sugar and shortening; Add soaked poppy seeds.
Mix together with the flour, baking powder, soda, vanilla, and salt.
Fold in the egg whites that have been beat stiff.
Bake 25-30 minutes.
Frosting:
5 egg yolk
1/2 cup sugar
/2 cup brown sugar
1 cup cream
1 tablespoon cornstarch
Pinch of salt
Nuts
Cook all ingredients together until thick.
Add nuts and spread over top and/or between layers.
Texas Sheet Cake
Lynn
2 cups sugar
2 cups flour
4 tablespoons unsweetened cocoa
1 stick margarine
1 cup water
1/2 cup shortening
1/2 cup buttermilk (can use milk with 1 tsp lemon juice added)
1 egg, slightly beaten
1 teaspoon baking soda
Frosting:
4 tablespoons unsweetened cocoa
1 stick margarine
1/3 cup buttermilk
3 1/2 c.+/- powdered sugar
1 teaspoon vanilla extract
Mix sugar and flour together in bowl and set aside.
Mix cocoa, margarine, water, and shortening together and bring to rapid
boil.
Add flour and sugar mixture mix well.
Add buttermilk eggs, and soda and mix well.
Put in jelly roll pan and bake at 400 for 15 minutes.
While cake is in oven, bring cocoa, margarine, & buttermilk to boil.
Add powdered sugar and vanilla. Spread over cake as soon as the cake is
done.
Creme de Menthe Fudge Cake
Prepare white cake mix as usual, except substitute 1/3 C. Creme de Menthe
for the water ( add
remaining amount of liquid, in water according to the mix direction's.
Top cake with a 19 oz. squeeze bottle of Kraft Fudge Topping.
Frost with Cool Whip tinted light green with Creme de Menthe.
Cinnamon Bundt Cake
Preheat oven to 350, grease bundt pan heavily and dust with cinnamon sugar mixture and chopped pecans.
Mix well: 4 eggs
1 C. sour cream
3/4 C. hot water
1 T. vanilla
1/4 C. veg. oil
Add: 1 package of yellow cake WITH pudding !!!
Mix well. Pour small amount into bundt pan, just to cover 1st layer of cinnamon & nuts, sprinkle this layer with cinnamon sugar and nuts, and repeat in layers until all cake mix is used.
Bake 45 minutes. Cool in pan for 15 minutes before removing to cake plate.
|