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Recipes Cakes

MANDARIN ORANGE CAKE III

Mix all cake ingredients together for 2 minutes. Bake according to box directions. Cool cake. Mix all frosting ingredients together and frost cake.
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RAW APPLE CAKE II

Sprinkle sugar over apples, sift dry ingredients together and add to apples. Add remaining ingredients and stir only until well mixed. Bake in 9 x 13 inch pan at 350 degrees for 45 minutes.
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STRAWBERRY SHORTCUT CAKE

Grease a 9 x 13 inch pan. Sprinkle marshmallows evenly over bottom. Combine strawberries and syrup with dry Jello, set aside. In large bowl, combine cake mix, water, oil and eggs. Blend at low speed until moistened. Beat 2 minutes on high speed. Pour batter evenly over the marshmallows in pan. S
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DUMP CAKE IV

Spread filling in 9 x 13 inch pan. Scatter pineapple over fruit. Sprinkle cake mix over filling. Drop slices of margarine on cake. Scatter nuts and coconut on top. Do not stir. Bake at 350 degrees for 40 minutes.
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ZUCCHINI CHOCOLATE CAKE

Cream together shortening and sugar. Add eggs, vanilla and sour milk; mix. Add dry ingredients and zucchini. Spoon into greased and floured 9 x 13 inch pan. Sprinkle 1/4 cup chocolate chips and 1/3 cup nuts. Bake 40 to 45 minutes at 325 degrees.
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RHUBARB CAKE V

Cream sugar and shortening. Add eggs, beat well. Add sifted dry ingredients alternately with milk and vanilla. Add rhubarb and nuts. Pour into greased 9 x 13 inch pan. Top with mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Bake 30 to 45 minutes in a 350 degree oven.
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RHUBARB CREAM CAKE

Prepare cake mix as package directs. Pour into greased and floured 9 x 13 inch pan. Arrange rhubarb evenly on top of cake batter. Sprinkle on sugar. Pour 2 cups cream evenly over mixture. Bake at 350 degrees for 40 to 45 minutes. A delicious custard forms at the bottom as cake bakes. Serve warm.
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RHUBARB CREAM CAKE II

Prepare cake mix as on box and pour into greased bottom only of a 9 x 13 inch pan. Do not bake. Put rhubarb on batter then sprinkle the sugar on rhubarb. Pour whipping cream over this. Bake at 350 degrees for 40 to 50 minutes, a custard forms in the bottom of the pan. Store in refrigerator.
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RHUBARB CAKE VI

Mix together in order given. Put 3 cups rhubarb on bottom of greased 9 x 13 inch pan. Spread dough over top of rhubarb. Top with mixture of 1/4 cup white sugar and 1 teaspoon cinnamon mixed together. Bake at 350 degrees for 45 minutes or until done.
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BANANA CAKE

Mix all dry ingredients in a 9 inch square pan with a fork. Add and stir in: 1 c. mashed bananas 1/3 c. oil 1 egg 1 tbsp. vinegar 1 tsp. vanilla Mix well with fork. Bake at 350 degrees for 30 to 35 minutes, cool. --LEMON FROSTING:-- 1/3 c. soft oleo (by user)

BANANA CAKE II

Mix shortening and sift in dry ingredients. Add 1/4 cup milk, bananas and beat. Add eggs, nuts and the remainder of milk. Beat until well mixed. Pour into 9 inch loaf pan. Bake at 375 degrees until done, approximately 1 hour. Serve with whipped cream.
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THE BEST BANANA CUPCAKES

Mix the soda into the buttermilk and stir hard until it foams good. Then mix in order given. Bake in 350 degree oven for 20 minutes.
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CRANBERRY CAKE

Combine sugar, salt, baking powder and milk. Add flour and cranberries and butter. Bake at 350 degrees in 9 x 13 inch pan. Serve with warm sauce. Boil sauce mixture for 5 minutes.
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CHOCOLATE PISTACHIO CAKE

Mix thoroughly the first 6 ingredients. Pour 3/4 cup of batter into a greased and floured Bundt pan. Add chocolate syrup to remaining batter and mix. Pour this over first batter in pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove and glaze.
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RED WALDORF ASTORIA CAKE

Cream together. Make paste of 2 ounce bottle red food coloring and 2 tablespoons cocoa. Add this mixture to creamed above. 1 c. buttermilk 1 tsp. soda 2 1/4 c. cake flour 1 tsp. salt Sift dry ingredients and add alternately to first mixture. Add 1 teaspoon vinegar and
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EASY CHOCOLATE CHERRY CAKE

Make cake as directed on box, adding pie mix and flavoring. Bake 25 to 30 minutes at 350 degrees.
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STIR UP CHOCOLATE CAKE

Sift flour, sugar, cocoa, soda and salt together. Put all ingredients together in bowl. Beat until batter is smooth. Do not use mixer. Bake at 325 degrees for about 50 minutes.
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CHOCOLATE OATMEAL CAKE

Mix rolled oats and boiling water together and let cool. Cream shortening with sugar and eggs. Add oatmeal mixture along with flour, cocoa, baking soda, salt and vanilla. Beat until smooth. Bake in 8 x 12 inch greased pan at 350 degrees for 35 minutes.
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SOUR CREAM CHOCOLATE CAKE

Sift flour, sugar, soda, cocoa and salt together in large mixing bowl. Make a hollow in center of mixture. Beat eggs slightly; add the sour cream and vanilla. Then add to dry mixture. Mix well. Pour into a greased and floured large pan. Bake at 350 degrees until done. Ice with your favorite icin
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DELUXE PINEAPPLE CAKE

Bake cake according to directions on package. As soon as cake is removed from oven, poke holes all over it with large 2 tined fork. Spread the crushed pineapple over it, juice and all. When cake has cooled, mix milk and pudding and fold in whipped cream. Spread over cake and top with toasted coc
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RHUBARB CAKE IV

Beat brown sugar and shortening with mixer. Mix rest by hand. Top with: 1/2 c. white sugar 1 tbsp. cinnamon Bake in 350 degree oven for 40 minutes.
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CHOCOLATE SHEET CAKE II

Put in saucepan and boil slightly. Pour hot over flour and sugar and mix well. Add: 2 eggs, unbeaten 1/3 c. buttermilk (or sour milk) 1 tsp. soda 1 tsp. vanilla Mix well. Bake in 10 x 15 inch greased jelly roll pan at 400 degrees for 20 minutes. Five minutes before cak
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CHOCOLATE CAKE III

Put flour and sugar and soda in alternately and sift. Make a hole in the center and put rest of ingredients in. Then use electric beater and mix good all together. Put into greased pan and bake for 40 to 45 minutes in moderate oven.
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MERRY CHERRY CHEESECAKE BARS

Mix butter, brown sugar and flour. Reserve 1 cup for topping. Press remaining crumbs mixture in a 9 x 13 inch greased pan. Bake in 350 degree oven for 10 to 12 minutes. PREPARE FILLING: Beat cream cheese, sugar, eggs and lemon juice. Stir in chopped cherries. Spread over baked crust. Sprinkle wi
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CHEESE CAKE III

Combine eggs, sugar, cream cheese and vanilla. Fill pie crust and bake at 350 degrees for 45 minutes. Top with the sour cream. Return to oven for 5 minutes. Pour canned pie filling over the top and refrigerate overnight.
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ONE EGG CAKE

Cream oleo, sugar and salt together. Add vanilla and milk, beating well. Heat oven to 350 degrees. Pour cake mixture in greased form or loaf pan. Let bake 25 minutes or until cake springs back when touched. Turn up side down on cake racks to cool, then ice.
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RED DEVILS FOOD CAKE

Cream sugar and shortening, add 2 eggs. Alternate flour mixture with buttermilk. Add water last. Bake at 350 degrees.
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CHOCOLATE CAKE II

Mix all together and pour into 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Frost with your favorite frosting.
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LEMON CAKE IV

Mix and bake in stem pan at 350 degrees.
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FRESH STRAWBERRY CAKE

Mix all ingredients for cake. Put in 3 (8 inch) pans or pour into large sheet cake pan. Bake for 45 minutes to 1 hour at 350 degrees. Cool cakes in pan. Mix all of icing ingredients in large bowl by hand at room temperature. Spread on cool cake on top only. Refrigerate overnight.
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ALL - AMERICAN STRAWBERRY SHORTCAKE

Combine sliced berries, sugar or honey and orange juice. Let stand at room temperature for 1 hour. Sift all dry ingredients together into a medium bowl. Add orange rind. Add butter and shortening and work them into flour mixture thoroughly. Lightly mix in sour cream with a fork to form a soft do
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PRUNE CAKE

Cream butter or oleo, add sugar, beat in eggs, one at a time. Sprinkle and mix 1 cup of this flour on prunes and nuts. Add other flour to butter mixture alternately with milk. Fold in prunes and nuts. Pour into stem pan lined in bottom with greased paper. Bake in 325 degree oven for 1 hour and 1
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CARROT CAKE IV

Mix all together thoroughly. Bake at 300 to 325 degrees until done. Cool.
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PUDDING CAKE

Sift 3/4 cup sugar, flour, baking powder, salt and 2 tablespoons cocoa. Stir milk, melted butter and vanilla, mix well. Spread batter in greased 9 inch square pan. Mix 1/2 cup brown sugar, 1/2 cup sugar, 1/4 cup cocoa. Sprinkle over batter. Pour water over all. Bake at 350 degrees for 45 minutes
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PINEAPPLE RAISIN CAKE

Moist and full of flavor, this cake keeps very well. Bake it in an attractive tube-type mold or a 6-cup ring mold.
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SPICED RAISIN POUND CAKE

Use your most attractive tube-type cake pan for this old-fashioned delicious cake. Cardamom, nutmeg and raisins give the cake its character. To further enhance the flavors, you may coat the greased mold with ground almonds or filberts. For 1 (8 to 10 inch) ring cake
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NUTMEG POUND CAKE

This spicy pound cake has a mocha center that just naturally occurs when you pour the cocoa portion of the cake mixture over the light batter. For a more attractive presentation, use a fancy tube-type pan with an 8 to 10 cup capacity.
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CHOCOLATE PEAR CAKE

This dessert, a cross between a cake and a pastry, is baked in a thin layer and turns cake-like in texture as it bakes. It is very attractive to serve because as the batter rises it creates a frame around each piece of fruit. It is great served either warm, topped with ice cream, or completely c
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CHOCOLATE SHEET CAKE III

Sift flour, sugar and salt. Melt butter and cocoa. Add water and bring to a boil. Pour over flour and sugar. Ad eggs, soda and buttermilk and vanilla. Mix well. Bake in greased shallow (9 x 13 inch) pan at 325 to 350 degrees for 20 to 25 minutes.
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FRUIT CAKE II

Use loaf pan (greased with brown paper). Cook 2 hours at 300 degrees.
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