Archive | Cake RSS feed for this section

World War II Chocolate Mayonnaise Cake

25 Jan

The name is derived from the time that eggs, butter and shortening were rationed. Hence the innovation of the mayo. This is from the “America’s Best Lost Recipes” cookbook.

Cake:

2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup mayonnaise
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup water

Frosting:

4 tablespoons unsalted butter
1/2 cup packed light brown sugar
2 tablespoons milk
1 cup confectioners’ sugar

1. FOR THE CAKE: Adjust oven rack to the middle position and heat oven to 350 degrees. Grease and flour a 9-inch square baking pan. Whisk flour, cocoa, baking powder, and baking soda in medium bowl.

2. Stir the mayonnaise, granulated sugar, and vanilla together in a large bowl until smooth. Add the water and stir until combined. Whisk in the flour mixture until incorporated. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, at least 45 minutes.

3. FOR THE FROSTING: Melt the butter in a small saucepan over medium-high heat. Stir in the brown sugar and bring to a boil. Boil until the mixture begins to thicken, about 2 minutes. Then, off the heat, carefully stir in the milk. Return to a boil, then remove from the heat to cool until just warm, about 30 minutes. Stir in the confectioners’ sugar and spread the icing evenly over the cake. The cake can be stored at room temperature for up to three days.

Here’s the finished product, I ended up having to bake it about 43 minutes before the center was set:

WWII Chocolate Mayonnaise Cake

Apple German Chocolate Cake

25 Jan

1 package German Chocolate Cake mix
1 20-oz can apple pie filling
3 eggs
1 1/2 cups mini chocolate chips
1 1/2 cups chopped walnuts
1 1/4 cups confectioners sugar
2 tbsp lemon juice
2 tbsp vanilla extract
2 tbsp water

Place apple pie filling in blender and process until the apples are in 1/4 inch pieces (or smooth, which is the way I like it). In a large bowl, blend cake mix, eggs, and apple pie filling (about five minutes – it should be rather fluffy). Place batter in a greased 13x9x2in pan. Sprinkle chocolate chips and walnuts over the top. Bake at 350 degrees for 45 minutes, or until a toothpick pushed in the center comes clean. Remove and allow to cool completely before icing.

(Icing is optional) Combine confectioners sugar, lemon juice, vanilla and water in a bowl and beat until smooth. Add more or less liquid or sugar to make a thick-runny glaze (about the consistency of thin honey). Drizzle glaze over cooled cake by spoonfuls. Glaze will semi-harden in about 10 minutes.

Apple Upside Down Cake

25 Jan

Another one from Recipezaar.

Topping
3-4 medium apples (such as Granny Smith)
1/4 cup melted butter
1/2 cup brown sugar

Cake
2 cups unbleached flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

Preheat oven to 350°
Topping: grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper. Pare and core apples; then cut into 1/4-inch thick wedges (about 2 cups). Pour melted butter into pan and sprinkle with brown sugar. Arrange apples, edge to edge, over sugar.

Cake: sift together flour, baking powder and salt. Cream shortening with sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in dry ingredients alternately with milk. Add vanilla, blend well. Pour batter over apples.

Bake 40-45 minutes. Turn cake upside down on a large cake plate or platter immediately. Serve warm with whipped cream.

Rhubarb Sour Cream Cake

25 Jan

This, along with strawberry rhubarb pie, made an appearance every July. I associate it with my birthday and trips to Reid State Park (and battles with the black flies). Rhubarb sure is an odd vegetable, but do not discount it because of its oddity!!! It becomes sweet/tart with the massive amounts of sugar.

4 cups cut rhubarb
1 stick unsalted butter
1 1/2 cups firmly packed light brown sugar
1 large egg
1 tsp. vanilla
2 1/3 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup sour cream
2/3 cup sugar
1/2 tsp. nutmeg

In a large bowl, cream butter and brown sugar until fluffy. Bean in egg and vanilla. Sift together flour, baking soda, and salt. Stir into butter mixture. Fold in rhubarb and sour cream. Spoon batter into greased 13×9 baking pan. Combine sugar and nutmeg, sprinkle over batter. Bake at 350 degrees for 40 minutes. Cool on rack. Serve with whipped cream.

Carrot Cake with Cream Cheese Frosting

25 Jan

The neighbor would usually have a ton of carrots left over from their garden. You ever seen the Bugs Bunny episode where he’s in Jack and the Beanstalk, and he wakes up among carrots the size of trees? These were those kind of carrots. They’d deliver a bunch to Grammy, and Grammy would put some of them into a couple of batches of cake. One cake would go to the neighbors, who would usually give back some sort of preserves made from the proceeds of their garden.

Cake
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp. baking powder
2 tsp cinnamon
1 cup chopped pecans
3 cups uncooked grated carrots

Mix oil, sugar and eggs in a large bowl, beat until creamy. Sift together flour, cinnamon, salt, soda, and baking powder. Add gradually to first mixture, beat until well combined. Fold in pecans and carrots. Bake in 9×13 cake pan at 350 degrees for 30 minutes. Allow to cool completely before frosting.

Frosting
1 8 oz package cream cheese, softened
1 stick oleo (I had to look this up, it’s just a stick of butter or margarine. What the hell is oleo?? Thank God for Ask Jeeves.)
4 cups sifted powdered sugar
2 tsp. vanilla (the original recipe didn’t call for this, I like it with vanilla)
dash salt

Cream together cream cheese, butter, and vanilla. Gradually add sugar and salt. Mix well, until good spreading consistency. Spread thickly on cooled cake.

Melt in Your Mouth Blueberry Cake

25 Jan

Don’t you just love the names of some of these recipes? This is an awesome recipe that Grandma would make during blueberry season. There was a huge bank of blueberry bushes near our house, and we’d go out in the long twilight with our baskets and pick these enormous blueberries. Two for the basket, one for the mouth. Two for the basket, one for the mouth. She and I would both come home with hands and mouths stained with blueberry juice. Our arms and legs, too – from slapping at the mosquitos with our stained hands.

1 1/2 cups fresh blueberries
2 egg whites
1/2 cup shortening
1 cup sugar
1 tsp vanilla
1/2 tsp salt
2 egg yolks
1/3 cup milk
1 1/2 cups flour
1 tsp. baking powder

Beat 2 egg whites and add 1/4 cup sugar, set aside. Cream 1/2 cup shortening, add remaining sugar and mix well. Add 2 egg yolks, beat until creamy. Add vanilla and salt. Sift flour and baking powder, add alternately with 1/3 cup milk. Fold in blueberries (carefully! don’t mush ‘em!). Carefully fold in egg white mixture. Pour mixture into greased 8×8 pan. Bake at 350 degrees for 45-50 minutes.

Apple Cake

25 Jan

I’ve served this for family gatherings a couple of times. It’s great with your morning coffee, or for dessert with a dollop of fresh whipped cream or vanilla ice cream. This was a staple comfort food at Grandma’s house.

2 cups sugar
1 cup oil
3 eggs
1 tsp vanilla

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (optional)
1 tsp nutmeg (optional)

3 cups chopped apples
1 cup chopped nuts (walnuts or other)

Mix sugar, oil, vanilla, and eggs in a large bowl. In a medium bowl, combine flour, baking powder, baking soda, salt, and optional cinnamon and/or nutmeg. Add dry ingredients to wet ingredients, mix until blended. Fold in chopped apples and nuts. Pour into a greased 13×9 inch baking dish. Bake at 350 degrees for one hour, or until a toothpick or knife inserted in the center comes out clean.