BIRTHDAY CAKE ICING RECIPE

Birthday Icing For a Cake

1 lb. confectioners' sugar
3/4 c. Crisco
1/4 c. water
1/4 tbsp. salt
1/2 tbsp. vanilla flavoring

Combine and beat on medium speed 10-15 minutes.

Birthday Cake Icing:

1/2 c. vegetable shortening
1/2 c. butter
1 box powdered sugar
4 tbsp. cake or reg. flour
4 tbsp. cream
2 tsp. vanilla
1 lg. or 2 sm. egg whites

Cream together shortening and butter. Sift powdered sugar with cake flour. Add sifted ingredients alternately with cream and vanilla. Beat on high for 4 to 5 minutes. Add egg whites and beat another 4 to 5 minutes.

Craig's Ice Cream Birthday Cake

32 chocolate chip cookies
1/4 to 1/2 c. butter, melted
1 jar fudge topping
2 qt. ice cream (any flavor)
Prepared whipped topping
Strawberries or cherries for garnish

Finely roll cookies or mash with masher. Combine cookie crumbs and butter. Press into bottom of plate or 9x13 inch pan. Spread fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Repeat with second flavor of ice cream. Spread whipped topping as next layer. Garnish. Freeze until firm.

Boys favorite: Make a double recipe and put in an oval roaster. Decorate to look like a football.

Birthday Cake Icing Recipe

1 lb. boxes confectioners sugar
2/3 c. Crisco shortening
1/2 c. water
1/4 tsp. salt
1/2 tsp. cream of tartar
2 tsp. butter flavoring
2 tsp. vanilla flavoring

Sift 1 1/2 boxes of confectioners sugar into large mixing bowl. Add Crisco, water, salt, and cream of tartar. Blend at a slow speed and work up to a high speed. add flavorings. Add remaining sugar. Beat at high speed about 3 minutes.

If icing is too stiff, add water a teaspoon at a time. This icing may be stored in airtight container on your pantry shelf for several weeks.
Everyday Birthday Cake with Icing
2 1/3 c. self-rising flour
1 1/2 c. sugar
1/2 c. shortening
1 c. milk
1 tsp. vanilla flavoring
2 eggs, unbeaten

In a large mixing bowl, combine flour, sugar and shortening. Mix well. Add milk and flavoring gradually, scraping bowl frequently. Add unbeaten eggs and beat another 2 minutes. Pour into 2 (9") layer pans or this almost fail-proof cake is excellent for use in mold cake pans. Bake at 350 degrees for 35 minutes if using regular cake pans or for 45 minutes if using a mold pan. Cool and ice with Birthday Cake Icing (below).

For Icing:

1 box confectioners' sugar
1 c. shortening
1 tsp. almond flavoring
1/4 c. evaporated milk

Combine all ingredients and mix well (at least 5 minutes). For chocolate icing, add 1/4 cup cocoa.

Birthday Cake Icing can also be used for decorating and it stays soft for days. Left over icing can be refrigerated and used later.

5 FLAVOR POUND CAKE

1 c. butter, soft
1/2 c. Crisco, solid
3 c. sugar
5 eggs
3 1/2 c. cake flour, sifted
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
1 tsp. lemon extract
1 tsp. coconut flavoring
1 tsp. rum flavoring
Glaze recipe follows

Cream butter and shortening gradually. Add sugar beating well at medium speed. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder and salt. Add to creamed mixture, alternately with milk, beginning with and ending with flour mixture. Stir in flavorings. Pour batter in a well-greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 30 minutes. Cool cake in pan 10 minutes. Remove from pan and cool on wire rack. Spoon hot glaze over warm cake, cool completely. Yield: one 10 inch cake.

GLAZE:

1/2 c. sugar
1/3 c. water
1/2 tsp. almond extract

Combine sugar and water in a small saucepan; bring to a boil. Remove from heat, add almond extract.

1 - 2 - 3 - 4 CAKE

INGREDIENTS

1 c. Crisco
2 c. sugar
4 eggs
3 c. sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. orange extract
1 tsp. lemon extract

COOKING DIRECTIONS

Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Sift cake flour with salt and baking powder. Add lemon and orange extracts to batter. Add milk alternately with flour, beginning and ending with flour -- beating well after each addition.

Pour batter into tube pan which has been rubbed with Crisco and floured. Bake 1 hour at 350 degrees or until done.

DARK FRUIT CAKE

1 c. butter
1 c. brown sugar
3 eggs
1 c. molasses
1/2 c. milk
1/4 c. strong black coffee
1/4 c. dark rum
1/2 tsp. baking soda
3 1/2 c. all purpose flour
1 c. strawberry jam
2 lbs. currents
2 lbs. dark raisins
1 c. dark rum
1/2 lb. mixed peel
1 lb. mixed fruit
1/2 lb. each red and green cherries
1 tsp. allspice
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt

At least one day before making cakes combine currants and raisins in a large bowl, add 1 cup dark rum (Captain Morgan), mix thoroughly and cover.

Prepare cake pans by lining with brown paper well greased with shortening (Crisco). In a large mixing bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, then molasses and cream well.

Combine milk, "Screech and coffee". Dissolve baking soda in this mixture. Mix together flour, spices and salt. Alternately add and combine flour mixture and milk mixture to the creamed mixture, beginning and ending with flour, stir in strawberry jam. Mix thoroughly. Stir in fruits and raisins until completely covered with batter.

Pack in prepared cake pans. Bake 2 1/2 to 3 hours at 300 to 325 degrees. Test with a cake tester at 2 1/2 hours.

While cakes are still warm, poke a few holes into tops of cakes, pour a few teaspoons rum over them, and let them sit for about 5 minutes.

Remove from pans, peel off the paper, and cool completely. Wrap in handy wrap and aluminum foil. Store in refrigerator.

Makes 3 or 4 cakes, depending on the pan size.

ITALIAN CREAM CAKE

1 stick butter
2 c. sugar
5 egg yolks
1 c. chopped nuts
1 tsp. vanilla
1/2 c. Crisco or other shortening
2 c. plain flour
1 c. buttermilk
1 tsp. soda
1 sm. can Angel Flake coconut
5 egg whites, stiffly beaten

Cream butter, shortening. Add sugar and egg yolks and beat well. Add flour and soda, which have been sifted together, alternately with buttermilk. Stir in vanilla and add nuts and coconut. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 25 minutes.

FROSTING FOR ITALIAN CREAM CAKE:

8 oz. cream cheese, room temperature
1 stick butter, room temperature
1 box powdered sugar
1 tsp. vanilla
1 c. nuts, optional

Mix all ingredients together and spread on layers and top of cake.

GUAVA FRUIT SPICE CAKE

1 cup water
1 cup raisins
1 cup walnuts
i cup unsweetened applesauce
1 8 oz can diced guava fruit in pasion fruit juice
2 eggs
2 tsp vanilla extract
3/4 cups Crisco shortening
1 cup granulated sugar
2 cups flour
1 tsp. ground cinnamon
1/4 tsp. allspice
pinch of ground cloves
pinch of salt
1 1/4 tsp. soda

Cook raisins and water and the juice of the guava fruit together until tender and most of the liquid has evaporated. Add the shortening to the hot raisins. Stir well, and add applesauce, vanilla, sugar, guava fruit. Make sure this is all blended well.

Beat the eggs in a small bowl and add to the raisin mixture.

In a mixing bowl, sir together the flour, spices, salt, soda and nuts. Add the raisin mixture and put in a 9x13 pan sprayed with fat free cooking spray.

Bake at 350 degrees for 40-45 minutes.

AUNT NELLA'S COLD OVEN POUND CAKE

2 sticks butter
1/2 c. shortening
3 c. sugar
3 c. plain flour
1 c. milk
5 eggs
1 tsp. vanilla
1 tsp. lemon extract

Cream butter and sugar and Crisco together well. Add eggs one at a time; add flavorings. Add milk alternating with flour (beginning and ending with flour). Set into cold oven and set temperature on 275 degrees. Bake for 1 1/2 hours (test for doneness) turning oven up no higher than 300 degrees.

EGGLESS, MILKLESS CAKE

INGREDIENTS

1 1/2 cups brown or white sugar
1/2 teaspoon cloves, allspice or mace
2 cups hot water
1/2 pkg raisins
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons shortening (butter or Crisco)

COOKING DIRECTIONS

Combine the above ingredients and boil for 5 minutes. Let mixture cool, then add:

3 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350°F. Turn batter out into a 9" tube or Bundt pan or an 8" square cake pan that has been greased and floured.

Bake at 350°F for 1 hour. Allow to cool before frosting with white, lemon or vanilla frosting or use White Frosting; see below.

White Frosting:
INGREDIENTS

1/2 stick butter
3 cups confectioners sugar
3 tablespoons water or milk
1 1/2 teaspoons vanilla or lemon flavoring

COOKING DIRECTIONS

Heat butter in milk or water, add to sugar and flavoring. Beat until smooth. Frost top and sides of cake.

TOMATO SOUP CAKE

INGREDIENTS

2 tbsp. Crisco
1 whole egg
1 cup sugar
2 cups flour
1/2 teaspoon each ground cloves and nutmeg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pure vanilla
1 cup raisins and/or nuts
1 can condensed tomato soup
1 teaspoon baking soda, mixed with 1/2 cup water

COOKING DIRECTIONS

Combine water, baking soda and soup; reserve.

Cream shortening with sugar, adding sugar in stages then add egg. Sift all dry ingredients, add to creamed mixture.

Blend in soup mix and vanilla.

Bake in a greased cake pan 350°F for 45 minutes.

EASY DARK CHOCOLATE CAKE

INGREDIENTS

1/2 cup cocoa
milk (see note below)
4 tablespoons Crisco or butter
1 cup sugar
1 egg yolk
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda

COOKING DIRECTIONS

Preheat oven to 350°F.

In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.

Combine flour, salt and baking soda, mixing well. Set aside.

Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla.

Combine all ingredients for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).

Bake for about 40 minutes or until cake tests done.

SUMMER GINGER CAKE

INGREDIENTS

1 1/2 cups flour
1/2 cup sugar
1/2 cup molasses
1/2 cup shortening (butter/Crisco)
1 egg, beaten
1 teaspoon cinnamon
1 teaspoon rum
1 teaspoon nutmeg
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 cup boiling water

COOKING DIRECTIONS

Preheat oven to 350°F.

Use any combination of butter and Crisco to equal 1/2 cup in total. In a large mixing bowl, cream together shortening and sugar.

Beat egg until foamy and add to mixture. Beat in spices. Mix together baking soda and flour, then stir in. Add molasses and rum.

Just before you are ready to bake the cake, stir in boiling water. Pour into a pan lined with buttered wax or parchment paper.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Serve warm, with vanilla or rum custard sauce, or allow to cool slightly and drizzle with confectioners icing before serving.

Variation: Double the amount of ginger in recipe. Prepare cake in a loaf pan and split into two layers by slicing lengthwise horizontally. Make a filling by mixing 1 package cream cheese, at room temperature, with 1/2 cup apple pie filling. Spread between layers. Drizzle with vanilla icing or serve topped with Cool Whip or French Vanilla Ice Cream.

CREOLE SOFT GINGER CAKE

INGREDIENTS

5 eggs
1/2 cup butter
1/2 cup Crisco
1 cup molasses
1 cup milk
3 1/2 c. sifted flour
1 teaspoon each of ginger, cinnamon, cloves, salt
2 teaspoons baking powder

COOKING DIRECTIONS

Sift together flour, baking powder, salt and spices.

Beat eggs, sugar, butter until light, beating whites separately.

Stir in remaining ingredients, folding in whites last.

Turn into a greased and floured a square or loaf cake pan.

Bake at 350°F 30 minutes or until cake tests done.

Serve while still warm and garnish with whipped cream.

YELLOW LAYER CAKE OR CUP CAKES

INGREDIENTS

2 cups cake flour (sifted before measuring)
1 1/3 cups sugar
1/2 cup Crisco
1 teaspoon salt
2/3 cup milk
3 teaspoons baking powder
2 eggs
1/3 cup milk
1 teaspoon vanilla

COOKING DIRECTIONS

Preheat oven to 375°F. Butter or grease two 9 inch layer pans 1 1/2" deep. To avoid a crust and for easier removal, line pans with a circle of wax or parchment paper which has been buttered.

Measure into mixing bowl:

2 cups cake flour
1 1/3 cups sugar
1/2 cup Crisco
1 teaspoon salt
2/3 cup milk

COOKING DIRECTIONS

Beat for 2 minutes.

Stir in 3 teaspoons baking powder.

Next, add:

2 eggs
1/3 cup milk
1 teaspoon vanilla

COOKING DIRECTIONS

Beat for 2 more minutes to make a smooth and thin batter. Turn batter into prepared cake pans and bake for 25-30 minutes.

For cup cakes line muffin tins with baking cups and bake at 375°F for 15-20 minutes. Makes 2 layer cakes or 2 1/2 dozen cupcakes.

Allow to cool slightly and frost the cakes while still warm.