Cakes, Fillings, Frostings, Glaze, & Icings
CAKES, FILLINGS, FROSTINGS,
GLAZE, & ICINGS
CAKES
Angle Food Cake
Applesauce Cake
Banana Cake
Banana Nut Cake (see also Banana Nut bread)
Brownie’s (see cookies)
Carrot Cake I, II
Carrot Cake Tropical
Cheesecakes:
Blueberries and Cream Cheesecake
Mango Pineapple Lime Cheesecake
Pumpkin-Pecan Praline Cheesecake
Chocolate Cake w/icing
Chocolate Sheath Cake w/icing
Chocolate Syrup Cake
Chocolate Strawberry Shortcake
Chocolate Truffle Layered Cake
Coconut Cake w/icing
Crazy Cake
Dirt Cake (see also {similar} Dirt Pie)
Fudge Cake “Donna Torta”
German Chocolate Cake w/glaze
Jam Cake w/icing
Kahlua Cake
Mississippi Mud Cake I, II
Petit Fours, I
Pineapple Upside Down Cake
Pound Cakes
- Cinnamon Pound Cake
- Coconut Sour Cream Pound Cake
- German Chocolate Pound Cake
- Sour Cream Pound Cake
Red Devils Food Cake
Red Velvet Cake
Rum Cake
Texas Brownie Sheet Cake
Tunnel of Fudge Cake
Turtle Cake
FILLINGS, FROSTINGS, GLAZE, ICINGS
7 Minute Icing
Brownie Icing
Brownie/Cake Frosting
Butter Cream Icing
Caramel Glaze(white or yellow)
Chocolate Frosting
Cream Cheese Frosting
Fluffy white Frosting
Hershey Butter Cream Chocolate Frosting
Hershey Chocolate Fudge Frosting
CAKES
ANGLE FOOD CAKE
1 C. cake flour
1 1/3 C. sugar
1¼ C. (10-12 egg whites)
1¼ t. salt
1¼ t. cream of tarter
1 t. vanilla
Mix flour & 1/3 C. sugar. Beat egg whites until foamy. Add salt and Cream of tarter, beat until stiff but not dry (until stands in peaks) sprinkle 2 T. of sugar over the egg white mixture and fold in. Continue until sugar is used then add vanilla. Fold flour in lightly until flour is used. Pour into a greased bundt pan. Bake 325 F degrees for 1 hr. & 15 min. Invert pan on wire rack for 1 hr. until cool, remove from pan. (light in calories)
*can use with strawberry shortcake
APPLESAUCE CAKE
(1914)
1 C. shortening
2 C. sugar
3 C. flour
2 C. applesauce w/2 t. soda, mixed together
1 large can crushed pineapple, drained
2 C. pecans
1 C. raisins
1 bottle Maraschino cherries, drained and cut
1 t. nutmeg
1 t. cloves
1 t. allspice
1 t. cinnamon
In a large bowl, mix shortening and sugar well, then add applesauce and soda mixture, cherries and pineapple. In another bowl, mix spices, pecans, raisins, with flour, then fold into above ingredients. Pour into Pyrex loaf pans that have been greased with shortening and lined with wax paper and floured. Cook in oven at 300˚F for 3½ hours. After cooled, turn upside down and peel off wax paper. If desired, decorate with cherries and/or pecans. They are better if they are 3 or 4 days old before slicing. These cakes will last several weeks if they are refrigerated after the 1st week. Can also be frozen. Serve with real whipped cream.
*One of Nonnie’s traditional Cakes she makes every year at Christmas time, Great for gifts. She hopes this will be carried down through the generations.
“Mama San’s” & “Neta’s”
MOIST BANANA CAKE
W cream cheese frosting
3 small ripe bananas or 2 large ripe bananas
4 large T. sour cream
1 box white cake mix
3 egg whites
2 T. oil
1 1/3 C. milk
1 t. vanilla flavoring
Frosting:
1 8 oz. pkg. cream cheese
1 stick butter
1/3 C. nuts of your choice (I use walnuts)
1 box of powdered sugar (4 cups)
1 t. vanilla flavoring
Blend bananas with mixer, adding your sour cream. When mixture is well blended, not lumpy, add your cake mix, egg whites, oil, milk, flavoring together and mix. Add milk last so you will be able to judge the consistency of the cake and adjust as needed.
Once well blended, pour mixture into a greased/sprayed, 9×13 cake pan or 3 cake layers.
Bake at 350F for about 25 min. or until the cake is done.
Cake will spring back in the center when touched if done, don’t over bake! Remove cake from oven and allow to cool.
Tip: Place wax paper over cakes to capture the moisture while cooling; this adds to a really moist, delicious cake!
Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like.
Add a little milk to the frosting while mixing if you like it to be creamy. When icing is done, add 1/3 C. chopped up walnuts to the icing. Crush them right out of the package with the end of a blunt object to make smaller pieces.
Stir walnuts into frosting well. After cakes have cooled, frost each layer with icing.
BANANA NUT CAKE
2 C. sugar
1½ sticks butter
3 eggs
2½ C. flour
1½ t. baking soda (mix w buttermilk)
1 t. salt
1½ C. mashed bananas
½ C. pecans
½ C. buttermilk
Mix sugar and butter, stir in eggs, add soda-buttermilk mixture (mixing the soda and buttermilk together), add bananas, & remaining ingredients. Mix well. Pour into loaf pans. Cook at 325˚ degree oven for 15 minutes, then reduce temp. to 300˚ for 1 to 1½ hours, or until done.
*also referred to as Banana Nut Bread (see Bread)
Rita “Nonnie” Ratcliff
CARROT CAKE I
(with nuts)
2½ C. flour
2 t. baking powder
1½ t. baking soda
1½ t. salt
2 t. cinnamon
2 C. sugar
1½ C. vegetable oil
4 eggs
2 C. grated carrots
1 C. chopped nuts
Sift together flour, baking soda and powder, salt and cinnamon. Add sugar, oil, eggs and mix. Add carrots and nuts stir well, then pour into 3 X 9 in. greased pans or one 10×13 loaf pan. Bake at 350˚F for 35 to 45 minutes or until middle springs. Ice with cream cheese frosting (see below).
Cream Cheese Frosting
½ C. butter
8 oz. pkg cream cheese
1 pound box powdered sugar
1 t. vanilla
Mix softened butter and cream cheese with vanilla, then slowly add sugar. Beat until fluffy.
Mrs. Glen Tjomsland
CARROT CAKE II
(with pineapple and coconut)
3 C flour
2 t. baking soda
1½ t. salt
2½ t. cinnamon
2 C. sugar
1½ C. vegetable oil
3 eggs
2 t. vanilla
2 C. grated carrots
1 C. Tang or 1 small can crushed pineapple
½ C. coconut
Sift together flour, baking soda, powder, salt and cinnamon. Add sugar, oil, eggs and mix. Then add carrots, Tang (or pineapple), coconut and pour into a 13×9 greased pan. Bake at 350˚F for 1 hour. Ice with Cream Cheese Frosting (see below).
Cream Cheese Frosting
½ C. butter
6 oz. soft cream cheese
2 C. powdered sugar
1 t. vanilla
2 t. canned milk
Mix softened butter and cream cheese with vanilla and milk. Slowly add sugar. Beat until fluffy and refrigerate before using.
Mrs. Jari Nelson
CARROT CAKE TROPICAL
Cake
2 1/3 C. sifted All Purpose Flour (sifted & then measured)
1 C. sweetened flaked coconut
1 C. dry roasted macadamia nuts
¾ C. chopped crystallized ginger
3½ t. ground cinnamon
2½ t. baking powder
1 t. salt
1½ t. baking soda
2 C. sugar
1 C. veg. oil
4 large eggs
2 t. vanilla extract
2 C. carrots (finely grated peeled)
2 (8 oz.) can pineapple (its juice well drained)
Direction/cake: Preheat oven 350 degrees, butter three 9 in. cake pans with 1½ in. of high sides. Line bottom of pans with parchment paper. Combine 1/3 C flour and next three ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 C. flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs one at a time, beating well after each addition. Beat in Vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks, cool completely.
Frosting:
3 (8 oz.) pkg. Philadelphia Cream cheese
¾ C. Butter (1 ½ sticks,unsalted)
2 C. powdered sugar
¾ C. canned sweetened Cream of Coconut (coco lopez)
1 t. vanilla extract
½ t. scant coconut extract
14 whole dry macadamia nuts
¼ C. chopped crystallized ginger
Leave cream cheese and butter out to room temperature. Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.
Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
Jamie Brown
CHEESECAKES
BLUEBERRIES AND CREAM CHEESECAKE
½ C. Graham Cracker crumbs
1½ C., plus 2 T. sugar, divided
1/3 C. butter, melted
3½ C. blueberries, divided
3 T. cornstarch, divided
3, 8 oz. pkgs cream cheese, softened
4 eggs
¼ t. salt
2, 8oz. cartons sour cream
½ t. vanilla
¼ C. water
Crust
Stir together Graham cracker crumbs, ¼ cup sugar and butter. Press into shape of crust in 9” spring form pan. Bake in 325˚ degree oven for 9 minutes, then cool.
Process 2½ cups blueberries and 1 tblsp cornstarch until smooth. Pour into sauce pan and cook over medium heat, stirring constantly, about 15 minutes, or until slightly thickened. Cover and chill ½ cup of mixture for glaze. Beat cream cheese until fluffy; gradually add sugar, then eggs. Stir in remaining cornstarch and salt. Pour into prepared pan, then pour blueberry mixture over batter and swirl with a knife. Bake in 325˚ degree oven for 45 minutes or until set. Cool for 20 minutes. Stir sour cream, 2 T. sugar and vanilla, spread over cheesecake. Bake at 325˚ for 10 more minutes. Cool, cover and chill for 8 hours.
Stir reserved ½ cup blueberry mixture, remaining ¼ cup sugar, and ¼ cup water over medium heat until thick. Gently fold in remaining 1 cup blueberries; cool. Remove sides of spring form pan and spoon glaze over cheesecake.
Jamie Brown
MANGO-PINEAPPLE-LIME CHEESE CAKE
w/ Ginger Crust
(Begin preparing one day before you plan to serve)
Crust
1 1/3 C. of Ground gingersnap cookies
13½ oz. jar of toasted Macadamia nuts
¼ C. packed golden brown sugar
½ T. chopped crystallized ginger
1 T. (1/4 stick) unsalted butter-melted
Filling
4 8oz. pkgs. cream cheese, rm. temperature
1½ C. sugar
1 T. minced lime peel
2/3 C. sour cream
6 T. fresh lime juice
4 lg. eggs
1 mango,peeled, pitted, sliced
3 kiwi fruit peeled,sliced
1 sm. pineapple, peeled, quartered, cored, thinly sliced, (leaves reserved)
Crust:
Preheat oven 350F(degrees), generously butter a 9 inch diameter spring/form pan. With 2¾ in. high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom & 1¾ in. up side of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
Filling:
Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs one at a time, beating until blended; pouring filling into crust. Bake until edges are formed; 2 inches of the center still moves slightly when pan is shaken, cook 1 hour and 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
Place mango around top edge of cake. Place kiwi, then pineapple in center. Garnish with pineapple leaves.
Jamie Brown
PUMPKIN PECAN PRALINE CHEESECAKE
INGREDIENTS
Praline: ½ C. golden brown sugar
3 T. unsalted butter
¾ C. coarsely chopped pecans
Crust: 2 C. Gingersnap cookies crushed
1 t. ground cinnamon
¼ C. (1/2 stick) unsalted butter
Filling: 4 8 oz bars of cream cheese
1½ C. sugar
3 T. flour
1½ t. ground cinnamon
1 t. ground ginger
4 large eggs
1 15 oz can of solid pack pumpkin or fresh equivalent
3 T. bourbon
2 t. vanilla
Topping: ½ C. sugar
1 16 oz. carton sour cream
PREPARATION
Praline: Preheat oven to 325. Line baking sheet with foil. Stir sugar and butter in a medium saucepan over medium heat until mixture boils. Boil 1 minute w/o stirring. Mix in pecans. Spread mixture on prepared baking sheet and bake until sugar boils vigorously, (about 8 minutes). Cool completely. Break into pieces. Can be made a day ahead and stored in fridge.
Crust: Preheat oven to 350F(degrees). Blend or food process gingersnaps into 2 C. of fine gingersnap dust (no lumps or uncrushed pieces). Stir crumbs and cinnamon in a bowl to blend. Add warmed butter and stir until crumbs are moistened. Press into the bottom of a 9 in. spring form cake pan. Bake crust until set, about 8 minutes. Cool. Double wrap outside of pan with aluminum foil (for the water bath).
Filling: Beat together cream cheese (slightly warmed) and sugar in a large bowl. Add flour and spices, then beat eggs, one at a time. Add pumpkin, bourbon and vanilla and continue to beat until mixed. Pour into prepared crust.
Topping: Mix sugar and sour cream, stirring well. Keep refrigerated until ready (topping will be poured over cheesecake after baked, once set).
Baking: Place spring form cake pan wrapped in foil in a large roasting pan. Pour enough water into roasting pan to reach up to 1 inch on side of spring form pan. Bake until just set in the center, adding more water to the bath if necessary, about 1 hour and 35 minutes. Pour sour cream topping over cheesecake and bake for another 10 minutes. Remove cheesecake from water and cool on rack slowly. Remove foil and run sharp knife between the cake and sides of the pan. Chill until cold then cover and chill overnight. When ready to serve, release pan sides, place on platter, and garnish with pecan praline pieces.
Jamie Brown
CHOCOLATE CAKE
W Icing
1 C. butter
2 1/3 C. sugar
5 eggs
2 1/3 C. cake flour
1 t. vanilla
5 T. cocoa
1 C. buttermilk
1 t. baking soda
Cream sugar and butter, then add eggs one at a time. Mix baking soda into buttermilk, then pour into mixture. Mix in remaining ingredients. Bake at 325˚ degrees for 35 minutes.
Chocolate Frosting
3 C. sugar
1 C. Pet milk
2 T. Karo syrup
2 T. cocoa
1 stick butter
1 t. vanilla
Cook to soft ball stage stirring constantly, then beat until creamy. Add milk if too thick.
Aunt Gladys
CHOCOLATE SHEATH CAKE
w/icing
2 sticks butter
2 C. sugar
5 eggs
2 C. flour
1 t. vanilla
4 T. cocoa
1 C. water
½ C. buttermilk
1 t. cinnamon
1 t. vanilla
1 t. baking soda
Sift flour and sugar. In a sauce pan heat butter, cocoa and water until boiling, then pour over flour mixture and mix well. Mix baking soda into buttermilk, then add buttermilk, eggs, cinnamon and vanilla. Mix well and pour into 11×16 pan or two small pans and bake in 400˚ oven until done. Ice with Chocolate Sheath Cake Icing (see below).
Chocolate Sheath Cake Icing:
1 stick butter
4 T. cocoa
6 T. milk
1 box powdered sugar
1 t. vanilla
1 C. chopped nuts
Heat butter, cocoa and milk. Remove from heat and beat in remaining ingredients. Spread while hot.
CHOCOLATE SYRUP CAKE
¼ C. butter, softened
1 C. sugar
4 eggs
1 C. flour
1 t. baking powder
½ t. salt
1 (16oz.) can chocolate syrup
½ t. vanilla
Preheat oven to 350. Lightly spray inside of rectangular pan with cooking oil. Cream butter and sugar together. Add eggs one at a time. Mix flour, baking powder and salt together, and then add to creamed mixture. Blend in chocolate syrup and vanilla. Bake for 30 minutes at 350 degrees. Cool slightly while preparing icing.
ICING:
½ C. butter
1 C. sugar
1/3 C. evaporated milk
½ C. semi-sweet chocolate chips
Melt butter in small pan over low heat. Stir in sugar and milk. Cook 2 minutes. Add chocolate chips and stir until blended. Spread over warm cake. Cool completely and store in refrigerator.
CHOCOLATE STRAWBERRY SHORTCAKE
For Shortcakes:
6 oz. bittersweet or semisweet chocolate, chopped
1/3 C. plus 2 t. sugar
1¼ C. All Purpose Flour
¼ unsweetened cocoa powder
1 T. baking powder
½ tsp. salt
½ C. (1 stick) chilled unsalted butter, cut into pieces
1 large egg
¼ C. whole milk
For Strawberries:
2 lbs. strawberries, hulled sliced
¼ C. sugar
1½ C. chilled whipping cream
3 T. sugar
1 t. vanilla
Directions/shortcakes: Preheat oven to 375F. Line heavy large baking sheet with silicone baking pad or parchment paper. Combine chocolate and 1/3 cup of sugar in food processor and process until chocolate is finely ground. Add flour, cocoa powder, baking powder, and salt; process until combined. Add butter and process until mixture resembles fine meal. Mix egg with milk in small bowl to blend; pour over flour mixture in processor and pulse just until combined. Spoon dough into six 3-inch mounds on prepared baking sheet, spacing evenly. Sprinkle with remaining 2 t. sugar. Bake until cooked through, (about 18 minutes). Carefully transfer shortcakes to rack. Cool completely.
Note: Shortcakes can be made 1 day ahead. Wrap individually in plastic and store at room temp.
Directions Strawberries: Toss strawberries and ¼ C. sugar in large bowl. Let stand until juices form, stirring occasionally, about 1 hour. Combine cream, sugar and vanilla in cream whipper. Using serrated knife, carefully split shortcakes horizontally in half. Place bottom halves on each of 6 plates. Top shortcakes with strawberries, chocolate sauce, then whipped cream. Top with shortcake tops and serve.
Chocolate Sauce
1/3 C. whole milk
1 T. sugar
5 oz. semisweet or bittersweet chocolate, chopped
Directions Chocolate Sauce: Bring milk and sugar to boil in heavy medium saucepan. Remove from heat and stir in chocolate. Stir until chocolate melts and mixture is smooth, returning to heat if necessary.
Note: Chocolate sauce can be prepared 1 week ahead. Cover and refrigerate. Stir over low heat until warm.
Jamie Brown
CHOCOLATE TRUFFLE LAYERED CAKE
1 box of chocolate cake mix
2 sm. boxes of choc. pudding mix
1 lg. cool whip
6-8 Heath or Skor bars-frozen
½ C. Kahlua or Amaretto
Follow cake mix directions; pour into 13x 9 pan . Cool and pour liquor over cake, cut into squares, refrigerate. Make pudding and chill completely.
Layer in the Truffle dish, chocolate, cake then pudding, cool whip and topped with candy broken up into pieces. Layer 3 times and top with candy and refrigerate for at least 3 hours. Best made day before.
Gynnene Davis
COCONUT CAKE
W icing
2 C. sugar
1 t. soda
5 eggs, separated
¾ C. butter
1 C. buttermilk (mix with soda)
1 t. almond
¼ t. salt
2½ C. cake flour
Spray pan with bakers joy (no stick spray with flour).
Cream butter and sugar until light and creamy. Add salt and egg yolks beat well. Mix the soda in the milk and alternate with flour. Add vanilla and beaten whites. Makes 3 (8 in. layered cake.
**Opt. – McLemore’s use 2 French Vanilla Pillsbury Cake Mixes, they pour batter in two 10 in. cake pan to make 4 layered cake. Cut each layer in half with sharp knife placing smooth side on top to make the 4 layers.
7 minute icing:
2 egg whites
½ C. sugar
pinch salt
¼ t. tarter
1/3 C. water
2 t. almond extract
1 C. Bakers Coconut or as needed
Combine egg whites, sugar, salt, cream of tarter & water. Place over boiling water in double boiler (or over water. Beat with Rotary beater in the pot/pan about 7 minutes (while fire is on) or until icing holds it’s shape, add almond extract. Makes enough for 2, 8 in. cake layers. Can double for larger cake. Spread in between layers of cake adding coconut. When doing sides, hold coconut in hand while going around the sides of the cake to allow coconut to flake onto the sides of the cake.
Theo McLemore
CRAZY CAKE
2 C. flour
1½ C. sugar
2 t. baking soda (mix with pineapple)
1 large 16 oz. can crushed pineapple
Mix sugar and eggs well. In separate bowl (Put soda in flour) then add the sugar and eggs with crushed pineapple, mix well and gradually add the flour mixture, and mix all ingredients together well and bake in a greased loaf pan (or oblong Pyrex 9 x 13) at 325˚degrees for 30 – 45 minutes or until done (up to an hour).
Icing:
1½ C. sugar
1 small can Pet Milk
1 can Angel Flake Coconut
1 stick butter
Bring to a boil cool cake for 4 minutes, then pour over cake.
Rita “Nonnie” Ratcliff
DIRT CAKE
1 large pkg. Oreo cookies, crushed w/food processor
2, 4 oz. boxes vanilla pudding
4 C. milk
12 oz. Cool Whip
¼ C. butter, softened
8 oz. pkg cream cheese, softened
1 C. powdered sugar (optional)
gummy worms
Prepare the pudding with milk, then mix with Cool Whip. In a separate bowl, cream butter, cream cheese and powdered sugar. Combine with pudding mixture.
Line or layer a medium size clay flower pot with Saran wrap or foil. Make 3 layers of each, Oreos (to represent dirt in a pot plant) then pudding, adding a few gummy worms on each layer. Last layer with Oreo mixture and top with artificial flowers. Also its cute to put a sm. Decorative spade, spoon, hand rake, tools from a garden center. Refrigerate. Nice to take to a friend’s house for a birthday or special occasion.
*Nonnie made this for Jamie when she was in the hospital (9yrs. Old).
Jamie Brown
FUDGE CAKE
(Donna Torta)
¾ C. sugar
4 eggs, separated, room temp.
½ C. plus 2 T. (1¼ sticks)unsalted butter, room temp.
5 oz. milk chocolate, melted over hot water
2 T. unbleached All Purpose Flour
Preheat oven to 375F. Butter and flour 9 in. round cake pan. Beat sugar and egg yolks in large bowl until pale yellow ribbons form when lifting beaters. (Approx. 7 minutes) Blend in butter. Mix in cooled melted chocolate, ground almonds and flour. Beat egg whites in separate bowl until stiff. Add half egg whites to batter and mix on low speed for 1 minute. Gently, but thoroughly fold in remaining egg whites. Pour into prepared pan. Bake until cake rises to top and is just firm (about 25 min.) Cool cake completely in pan on a wire rack.
Frosting
7 oz. milk chocolate
1 – 1½ t. peanut oil
¼ C. quick dipping Fondant (recipe below)
½ C. toasted coarsely chopped almonds for garnish
Melt chocolate over double boiler or microwave. Blend in peanut oil. Remove from heat and stir until almost cool (about 3 minutes). Pour over cake. Smooth top and sides with long spatula. Cool 2-3 minutes.
Working quickly so fondant and frosting do not set, spoon fondant into pastry bag filled with narrow tip. Pip top of cake in concentric circles. Run pointed knife from center to edge of cake in a straight line, rotating cake after each line, spacing evenly, about 1 – 1½ in. apart to form spider web pattern. Pat almonds onto side of cake. Refrigerate. Let stand 30 minutes before serving.
Fondant
¾ C. sugar
6 T. water
2 – 2¼ t. light corn syrup
3 – 3¼ C. sifted powdered sugar
Combine sugar, water and syrup in large saucepan over medium heat and cook until clear and syrupy, (about 10 minutes). Remove from heat. Let stand until syrup registers 170F on candy thermometer, about 3 minutes. While still hot add 3 C. plus 2 T. powdered sugar, beating until smooth, shiny and lukewarm. If fondant is too thin, add remaining powdered sugar. If too thick, add ½ teaspoon hot water. Keep workable consistency by re-stirring over simmering water if necessary. May cool, cover and refrigerate, or freeze to use at another time. To reuse, reheat over simmering water.
**For frosting and cake ingredients, may use semisweet chocolate. I prefer to use milk chocolate
GERMAN CHOCOLATE CAKE
(4 layers)
2 C. sugar
1 C. butter
4 eggs, separated
½ C. boiling water
1 t. vanilla
2½ C. flour
1 pkg. Bakers German Chocolate
1 t. baking soda
1 C. buttermilk
Separate egg yolk and whites. Melt chocolate in boiling water with pinch of salt. Let cool. Cream butter and sugar, add egg yolks and then add chocolate. Mix soda and buttermilk together. Alternate flour to above ingredients mixture stirring with spoon. Fold in beaten egg whites. Mix together and bake in greased cake pans at 350˚ degrees for 35 to 40 minutes or until done. Frost with German Chocolate Glaze (see below).
*opt. Nonnie says; can use the rest of the egg whites from the glaze in the actual cake mix with other whites. Makes a more moist cake. Nonnie does this.
German Chocolate Glaze
1 C. Pet Milk
1 C. sugar
3 beaten eggs
½ C. butter
1 t. vanilla
1 small can coconut
½ C. pecans
1 t. flour
Cook milk, eggs, sugar and flour over medium heat, stirring constantly for 12 minutes. Let cool, and then add remaining ingredients.
Rita ‘Nonnie” Ratcliff
JAM CAKE
W icing
1 C. Crisco
2 C. sugar
½ C. strawberry preserves
½ C. pineapple preserves
1 C. raisins or dates (preferred), rolled in flour
1 C. chopped nuts
2½ C. flour
1 C. thick buttermilk
3 eggs
1 t. cinnamon
1 t. baking soda
1 t. nutmeg
1 t. cloves
Cream Crisco and sugar. Mix preserves and set aside. Roll raisins and nuts in flour, set aside. Mix buttermilk with baking soda, and then add beaten eggs, cinnamon, nutmeg and cloves. Mix all together in large bowl. Pour into 4 greased and floured cake pans and bake at 325˚ degrees for 30 to 45 minutes or until toothpick comes out clean. Frost with Jam Cake Icing (see below).
Jam Cake Icing
1 box dates
1 C. nuts
1 can Angel Flake coconut
2½ C. milk
2½ C. sugar
3 T. flour
Mix flour and sugar, then add milk and remaining ingredients. Cook over medium heat, stirring constantly until thick. Ice each layer. Tip: use toothpicks to hold layers together so they don’t slip.
Katty
KAHLUA CAKE
1 German Chocolate Cake Mix
1 small box Instant Chocolate Pudding Mix
4 eggs
½ C. water
½ C. oil
½ C. Kahlua
1 C. chopped nuts
Mix liquid ingredients separate, pour into Cake mix, add pudding mix, stir and add kuhlua. Grease Bundt pan and line pan with nuts. (best to do in beginning)
Pour mixture into pan, bake 350 degree’s 40-50 min. test with toothpick. When done leave in pan. Continue with Syrup mixture below:
Kahlua Syrup
Mix & boil for two minutes
1 C. sugar
1 stick butter
¼ C. water
¼ C. Kahlua
When cake is baked leave in pan. Pierce around the top of cake with sharp knife or ice pick, then pour the syrup slowly around the top of the cake. Place pan on cooling rack for at least 20 minutes before turning over onto cake plate
MISSISSIPPI MUD CAKE I
2 C. sugar
1 C. butter
4 eggs
½ C. cocoa
1 C. flour
¼ t. salt
1 C. chopped pecans
Cream butter and sugar, then mix in eggs one at a time. Stir in cocoa, flour, salt and pecans. Pour into prepared cake pan (butter cake pan then line with wax paper, then butter again) and bake at 350˚ for 30 minutes.
Cool and ice with following:
1 lb. confectioner’s sugar, sifted
1/3 C. cocoa
1 C. butter, melted
2 T. milk
1 T. vanilla
1 C. chopped pecans
Beat all ingredients except pecans, stirring them in last. Pour over the cake.
Sally
MISSISSIPPI MUD CAKE II
1 family size pkg. Fudge Brownie Mix (20 oz.)
¾ C. chopped pecans, opt.
3 C. miniature marshmallows
35 Vanilla Wafers
1 lb. box confectioner’s sugar
½ C. unsweetened cocoa
½ C. margarine, melted
½ C. milk
½ t. vanilla extract
Note: 2 (15 oz. pkgs Fudge Brownie Mix may be substituted for the 20 oz.
Prepare brownie mix batter according to pkg. directions. Stir in pecans if desired. Spread batter in greased 13x9x2 in. baking pan. Baked at 350 degrees for 30 to 35 minutes or until cake pulls away from sides of pan.
Sprinkle marshmallows over hot cake, return to oven for 4 minutes or until marshmallows are slightly puffed. Remove from oven; arrange wafers over marshmallow layer. In medium bowl, with electric mixer at medium speed, beat confectioner’s sugar, cocoa, butter, milk and vanilla until smooth. Spread immediately over wafer layer. Cool cake completely on wire rack. Cut into squares to serve. Makes 24 servings.
PETTIT FOURS
1½ C. sugar
½ C. butter
¼ C. Crisco
½ C. milk
3 eggs
1½ C. flour
flavoring (almond or pineapple)
Mix sugar, butter and Crisco. In separate bowl mix eggs, milk and flavorings, then add all together. Blend 2 minutes add 1½ C. flour, beat 2 more minutes. Pour in 9x 13 pan or smaller pan if you want them thicker. Cook 20-30 minutes on 350 degrees. Do not let them get brown on top. Check with toothpick. Can double recipe. (about 2 doz.) After cooling, remove from pan, place on wax paper and freeze 24 hours.
Icing for Pettit Fours
6 C. powdered Sugar
½ C. Karo syrup
3 T. melted Butter
½ C. Water
flavoring, -almond, cherry, etc.
opt. – food coloring
Beat in mixer. When you dip spoon in it you don’t want to see through to the spoon. Have icing ready; then take block cake out and with sharp knife cut sides of cake crust off, cut into squares desired. Hold square with a two prong fork or similar(cocktail fork is good). Dip the square cake into the icing , allowing the icing to get all over the square piece, then come back with another prong to then place the square onto plate or muffin papers. Keep in refrigerator until ready to put out.
Kathy Cubley
PETIT FOURS I
Cake:
Jelly roll pan
Crisco for greasing pan
Flour for dusting pan
1 pkg. white Duncan Hines Cake Mix
1 C. whole milk
1 stick butter, melted
3 large eggs
2 t. pure vanilla extract
Directions: Preheat oven to 350 degrees, and grease pan with Crisco, then dust with flour. Set pan aside.
Place the cake mix, milk, melted butter, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape sides of bowl; blend on medium for 2 minutes. Spread batter evenly into pan, and bake for about 20 – 25 minutes. Use a toothpick in the middle to check. Do not let them get brown on top. Cover and freeze (overnight or, at least, for several hours). Let the cake cool about 10 to 15 min., carefully flip onto cake board covered in wax paper, and set aside.
BUTTERCREAM ICING:
½ C. Crisco
1 stick of butter
1 t. Vanilla extract or almond
4 C. sifted confectioner’s sugar
2 T. milk
Directions: Cream butter and shortening with electric mixer. Add vanilla. Gradually add first two cups of sugar, one cup at a time, beating well on medium speed, scraping bowl often.
Add the milk, then add the second two cups of sifted sugar, one at a time, beating well on medium and scraping the bowl. Cover and keep in fridge when not in use; re-whip before using. Ice the cake with an even layer of butter cream icing, cover and freeze overnight or, at least, for several hours. Before preparing your fondant icing (below), the cake should be frozen and cut into squares. If possible, keep each square on the sheet in the freezer and only get out a few at a time, as you are ready to pour the fondant. Have a raised cooling grid ready to put each square on as they dry. Make sure you have wax paper or foil below to catch all the drips.
QUICK POUR FONDANT ICING:
6 C. confectioner’s sugar, sifted
½ C water
2 T. (add as needed) white corn syrup
1 tsp. almond extract
Icing color if desired (pastels only)
This is the amount needed for each batch. I sometimes make 2 batches but one at a time.
DIRECTIONS: Combine water and corn syrup in measuring cup. Add to sugar in a saucepan and stir over low heat until well-mixed and heated to about 92 degrees. Temperature varies, thin enough to be poured, but thick enough so it won’t run off cake. If it’s heated too hot, it will lose its shine on the cake.
Stir in extract and color, if desired. Take on cake square and put it on a small spatula and hold over pot; gather some icing in a scoop and pour over cake. Place cake on grid to dry. Repeat. While they are still sticky, I place each petit four in a paper cup, touching the middle of each side to make it stick. You can tint any left over butter cream icing to make a rosebud or design for the top of each petit four. If they don’t look perfect the first time, don’t worry… they’ll taste great!! It just takes practice to figure out what works best for YOU!!
Laura S. Brown
PINEAPPLE UP-SIDE DOWN CAKE
½ C. butter (1 stick)
1 C. brown sugar
1 16 oz. can sliced pineapple
1 sm. bottle of cherries
½ C. chopped nuts
Melt butter in large 12 in. round cast iron skillet, turn fire off, sprinkle brown sugar and press with spoon evenly all over. Drain juice from the pineapple and save for batter. Arrange pineapple rings, place cherries in center of rings & sprinkle nuts on top.
Pour batter (see below) mix & pour over fruit and bake in 350 degree oven for 45 minutes to an hour. Test with tooth pick in middle when comes out clean cake is done.
Batter
Beat three eggs lightly adding 1½ C. sugar gradually. Mix well and add 1½ t. of baking powder to 1½ C. of cake flour and alternate with ½ C. of pineapple juice. Add 1 t. vanilla. Serve with whipped cream.
Note: (a white cake mix could be used for batter but Nonnie says “NO”)
*Stevie boy’s favorite
Zuma Bevins
POUND CAKES
CINNAMON POUND CAKE
1 pkg. Duncan Hines Golden Butter Cake
½ C. sugar
1 stick butter, melted
½ C. Wesson oil
4 eggs
½ pt. sour cream
1 C. pecans
Blend together cake mix, sugar, oil, eggs, sour cream and beat at high speed for 2 minutes. Add nuts. Pour batter into a greased and floured 10 inch tube pan. Before cooking add the following filling:
Mix together and sprinkle over batter and cut in.
2 t. brown sugar
2 t. sugar
Bake in oven at 350˚degrees for 45 to 60 minutes.
After the cake cools, drizzle over this glaze (below):
1 C. powdered sugar
2 t. milk
1 t. butter
½ t. vanilla
Aunt Gladys
COCONUT SOUR CREAM POUND CAKE
1 box White Cake Mix
¼ C Wesson Oil
3 eggs
8 oz. (1 small pkg) sour cream
1 – 8 oz. can Coca Lopez Cream of Coconut
Mix all ingredients together, pour into a 9×12 pan and bake at 350˚ degrees for 30 minutes.
Icing as follows:
3 oz. cream cheese
1 stick butter
1 box powdered sugar
2 t. milk
1 t. vanilla
Blend together and spread over cooled cake. Sprinkle 1 can of Angel Flake coconut over it.
Lou Jackson
GERMAN CHOCOLATE POUND CAKE
2 C. sugar
1 C. Crisco or 2 sticks butter
4 eggs
2 t. vanilla
2 t. butter flavoring (extract)
1 C. buttermilk
3 C. flour
1 t. soda
pinch of salt
1 Pkg. German Chocolate Squares
Mix sugar and butter, then eggs flour and salt. Dissolve chocolate squares in microwave and add to mixture. Dissolve soda into buttermilk and add it slowly to the mixture. Add vanilla and butter flavoring. Cook in a bunt cake pan at 300˚ degree oven for 1 to 1½ hours (or longer, if needed).
Jamie Brown
SOUR CREAM POUND CAKE
3 C. sugar
6 eggs
2 sticks butter
3 C. flour
1 4 oz. carton sour cream
½ t. soda (mixed into sour cream)
½ t. lemon juice or flavor
2 t. vanilla
Beat together the sugar, butter, lemon juice and 3 eggs. Alternately add the sour cream and flour.
Bake at 325˚ degrees for about 1 – 1½ hours.
While the cake bakes, mix together lemon juice and powdered sugar to form a paste. Spread the paste onto the cake after taking it out of the oven. This will melt and form a glaze.
Mae Spencer
RED DEVILS FOOD CAKE
2 C. sugar
½ C. Crisco
2-3eggs
½ C. cocoa mixed w/ ½ C. hot water
2 1/3 C. flour
1 C. milk
1 t. baking soda (mix with milk)
2 t.vanilla
Cream sugar and crisco, add eggs. In separate container melt cocoa with hot water in microwave then gradually add to sugar mixture. Alternate flour and milk (Put soda with milk) to ingredients. Then add vanilla, mix well with mixer. Bake in two greased 9 inch cake pans for 35 minutes or until done at 325˚ degree oven. If you want 4 layers cut these two layers into. Also can use 9 x 12 oblong pan.
Opt. can put a chocolate frosting on top, and also a filling between layers. (See fillings in this section)
Neta “Ole Mama” Sanford
RED VELVET CAKE
2½ C. self-rising flour
1 C. buttermilk
1½ C. vegetable oil
1 t. baking soda
1 t. vanilla extract
1/4 C. (two 1-ounce bottles) red food coloring
1½ C. granulated sugar
1 t. unsweetened cocoa powder
1 t. white vinegar
2 large eggs
To make the cake: Heat oven to 350 degrees. Mix together all ingredients with an electric mixer. Spray three 9-inch round cake pans with nonstick coating. Pour batter equally into the three pans and bake for 20 minutes. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to racks to cool completely.
Frosting:
1 1/3 sticks butter, softened
10 ounces cream cheese, softened
1-1½ lb. box confectioners’ sugar
2 C. chopped pecans
To make frosting: combine butter, cream cheese and confectioners’ sugar in a bowl. Beat until fluffy, and then fold in 1½ C. pecans. Raise to fill and frost cake when it is cool. Decorate top of cake with remaining 1/2 cups of pecans.
Pam Methvin
RUM CAKE
1 Duncan Hines Golden Butter Cake Mix
1 Pkg. Vanilla Pudding Mix
4 eggs
½ C. Wesson oil
¾ C. water
¼ C. light rum
Mix ingredients and bake at 350˚ degrees for 50 minutes. Sauce as follows:
½ stick butter
¼ C. sugar
1/8 C. light rum
1/8 C. water
Heat until melted, then punch tiny holes in cake and pour over allowing sauce to penetrate. Let cake set in pan for 30 minutes.
Jamie Brown
TEXAS BROWNIE SHEET CAKE
2 C. flour
2 C. sugar
½ t. salt
2 sticks butter
1 C. water
4 T. cocoa
1 C. sour cream or buttermilk
2 eggs
1 t. baking soda
Mix flour, sugar and salt. In a saucepan over low heat, cook butter, water and cocoa until it boils. Remove from heat and add to dry ingredients. Add sour cream eggs and soda. Mix well and pour into a jelly roll size sheet cake pan (10×15). Bake at 375˚ degrees for 20 minutes.
Frosting
1 C. nuts, chopped
1 t. vanilla
6 T. milk or cream
1 box (2 cups) powdered sugar
1 stick butter
4 T. cocoa
Melt butter, cocoa and milk in saucepan. Add the rest of ingredients and mix well. Ice cake while warm. (*Melanie Brown’s favorite!)
Gynnene Davis
TUNNEL OF FUDGE CAKE
1 3/4 C. soft butter (3½ sticks)
6 large eggs
1 3/4 C. granulated sugar
2¼ C. All Purpose Flour
2 C. confectioners’ (powdered) sugar
4 oz. unsweetened cocoa powder
2 oz. dark bittersweet chocolate
2 C. chopped pecans/ walnuts
Originally cooked in two round cake pans but in time is best cooked in a bundt pan. Grease 10 in. bundt pan. Dust with flour or cocoa and tap out excess. Melt chocolate in microwave and set aside. In large bowl mix sugar and butter with electric mixer on medium speed until light and fluffy, for 1-2 minutes. Add the eggs one at a time, beating well after each addition. Gradually add 2 C. confectioners’ sugar, melted dark chocolate, beating until well-blended. By hand, stir in 2¼ C. flour, cocoa and the nuts; mix until well-blended. Spoon the batter into the prepared pan and spread evenly. Bake for 58-62 minutes. (Needs accurate oven-can test inside because this has chocolate in middle).
Let cake cool upright in the pan on a rack for 1 hour, then invert onto a large serving plate and let cool completely. Pour glaze on top.
To make the glaze, see recipe below:
3 oz. of heavy cream
2 T. light corn syrup or {1 ½ -2 T. milk}
4 oz. of bittersweet baking chocolate (solid)
1 t. vanilla extract
Pinch of salt
Glaze: In a small bowl, melt/heat cocoa with syrup, then combine rest of ingredients and whisk through until totally melted and smooth, leave it to cool for about 25 minutes and it will thicken slightly. Pour or drizzle the glaze over the top of the cake letting it drip down the sides. Let the glaze set again for about 25 minutes before serving. Store the cake tightly covered. Makes 12-14 servings.
* instead of the glaze above you can use ¾ C powdered sugar, ¼ C. cocoa powder and 1½ – 2 T. milk.
TURTLE CAKE
1 14 oz. pkg. of caramels
1/3 C. evaporated Milk { combine milk & caramel and melt}
1 pkg. German Choc. Cake Mix
3/4 C. butter (or 1½ sticks butter)
1/3 C. evaporated milk
{combine these 3 ingredients; stir by hand/its thick}
1 C. semi–sweet chocolate chips
1 C. chopped pecans (to be spread in the layers on top)
Preheat 350 degrees
In heavy saucepan combine caramels, and 1/3 C. evaporated milk. Cook on low heat & stir constantly until melted. Set aside.
Grease & flour a 9 x 13 pan. Combine cake mix, oleo and 1/3 evaporated milk. Stir by hand. Press ½ dough in pan and bake at 350F (degrees) for 6 min. only. Do not over bake.
Sprinkle chocolate chips and nuts in layers on dough and spread caramel mixture over that.
Crumble the rest of the dough on top & return to oven. Bake in 350 degree oven for about 15-18 minutes. Cool slightly and cut. Do not over bake.
Rita Fehrenbacher
FROSTINGS, FILLINGS, GLAZES, & ICINGS
7 MINUTE ICING
2 egg whites
¾ C. sugar (granulated)
1/3 C. white Karo
2 T. water
dash salt
½ t. cream of tarter
1 t. almond flavoring
Coconut (opt.)
Directions: Combine egg whites, sugar, salt, cream of tarter & water, place over boiling water in double boiler. Beat with Rotary beater in pan for 7 min. (while boiling, over fire ) until icing holds its shape, put almond flavoring in and beat then take off fire. Have cake ready to put icing on. Icing is for 2, 8 in. cake layers, double recipe for more layers.
Sprinkle coconut over top of cake. Hold hand close to sides of cake while sprinkling coconut between hand and cake all around to allow coconut to flake onto the sides of the cake. Put one cherry in paper towel and squeeze juice out/dry out and place on top. Can double recipe Theo Mclemore
*At Christmas, place pecans around the bottom of pedestal, and a few halves on top.
*Theo won first place in men’s bake-off with 100 entries at his church.
BROWNIE ICING/FROSTING
1 C. nuts, chopped
1 t. vanilla
6 T. milk or cream
1 box (2 cups) powdered sugar
1 stick butter
4 T. cocoa
Melt butter, cocoa and milk in saucepan. Add the rest of ingredients and mix well. Ice cake while warm
Used as a top frosting with Texas Sheet cake.
BROWNIE/CAKE FROSTING
1½ C. sugar
5 T. butter
6 T. milk
½ C. pecan
Bring to boil – remove from heat and stir in ½ C. chocolate Chips beat until firm and set pot in ice cubes. (This helps to cool quicker)
Glen Tjomsland
BUTTER CREAM ICING
1 lb. confectioners Sugar, sifted
½ C. soft shortening
2 T. butter
½ t. salt
1/3 C. milk
1 tsp. vanilla
In large bowl, with mixer at low speed, mix sugar, shortening. Add butter, salt until smooth. Gradually beat in combined milk and extracts then beat until smooth.
Janet Brown
CARAMEL FILLING
For yellow or white cake
2 C. sugar
1 C. milk
Place 1 C. sugar in cast iron skillet over fire. Brown slowly, constantly stirring until it becomes a brown syrup liquid. In a separate saucepan put 1 C. sugar and milk, bring to a boil, then pour slowly into the syrup mixture over fire till it’s mixed. Remove saucepan from fire, by hand with spoon beat until becomes creamy. Ice cake, either white or yellow.
*Nonnie’s and Sammye’s Mother (Neta Sanford) made this often for her when she was little.
Neta “Ole Mama” Sanford
CHOCOLATE FROSTING
3 C. sugar
1 C. Pet Milk
2 T. Karo syrup
2 T. cocoa
1 stick butter
1 t. vanilla
Cook to soft ball stage stirring constantly, then beat until creamy. Add milk if too thick.
Aunt Gladys
CREAM CHEESE FROSTING
1 8 oz. pkg. cream cheese
1 stick butter
1/3 C. nuts of your choice (i use walnuts)
1 box of powdered
sugar (4 cups)
1 t. vanilla flavoring
This recipe calls for no milk, however you can add 1-2 T. of milk if you desire.
FLUFFY WHITE FROSTING
1 egg white, unbeaten
¾ C. sugar
¼ t. cream of tartar
2 T. white Karo syrup
1 t. vanilla
¼ C. boiling water
Combine first five ingredients in deep pan. Blend on low speed with mixer, then add boiling water and over very low flame or in double boiler, beat on high speed until frosting stands in peaks. Frosts two 8 in. or 9 in. layers
HERSHEY BUTTER CREAM CHOCOLATE FROSTING
Hershey Cocoa 1 Cup 2 Cup
Light flavor 1T. ¼ C.
Med. flavor ¼ C. ½ C.
Dark flavor 1/3 C. ¾ C.
Confections sugar 1 C. 2 2/3C.
Butter 3 T. 6 T.
Milk/water 2 T. 4-5 T.
Vanilla ½ t. 1 t.
Directions: Combine amount of cocoa for flavor you prefer with confectioners sugar. Cream butter with ½ C. cocoa mixture in a small bowl. Add remaining cocoa mixture alternately with milk, beating to spreading consistency. Blend in vanilla. For a glossier frosting, add 1 T. of corn syrup to the mixture.
HERSHEY CHOCOLATE FUDGE FROSTING
1 Cup 2 Cup
Butter 3 T. 1/3 C.
Hershey’s cocoa
Light flavor 2 T. 3 T.
Med. flavor ¼ C 1/3 C.
Dark flavor ½ 2/3 C.
Confectioners Sugar 1/3 C. 2 2/3 C.
Milk 2-3 T. 1/3 C.
Vanilla ½ t. 1 t.
Directions: Melt butter in sauce pan over med. heat. Add amount of cocoa for flavor you prefer. Heat just until mixture begins to boil, stirring constantly until smooth. Pour into small mixer boil, cool completely. Alternately add confectioner’s sugar, milk, beating to spreading consistency blend in vanilla.
