INGREDIENTS
1 lb. can applesauce
1 sm. can pineapple
1 yellow cake mix
1 c. melted butter
1 1/2 c. walnuts (opt.)
COOKING DIRECTIONS
Grease 9"x13" pan. Dump applesauce in pan. On top dump pineapple. Spread cake mix. Pour butter over entire cake. Sprinkle nuts over butter. Do not stir. Bake 1 hour at 350 degrees. Top with whipped cream or ice cream.
Showing posts with label sift. Show all posts
Showing posts with label sift. Show all posts
Friday, February 20, 2009
1, 2, 3, 4 YELLOW CAKE
INGREDIENTS
1 c. butter (1/2 lb.)
2 c. sugar (can use less)
3 c. cake flour
3 tsp. baking powder
4 eggs
1 c. milk
1/8 tsp. salt
2 tbsp. vanilla extract
COOKING DIRECTIONS
Preheat oven to halfway between 350 and 375 degrees. Cream butter and sugar with electric mixer until very light and fluffy. Add eggs, one at a time, beating after each egg. Add salt and baking powder to flour and mix well or sift.
Alternate adding flour mixture and milk to butter/sugar/egg mixture, beating after each addition. Beat in vanilla. Cut a circle of waxed paper to fit in bottom of cake pans. Grease and flour both paper and pans.
Pour cake mixture into two cake pans. Bake 30 minutes or until knife inserted comes out clean. Remove from pans and cool. Remove waxed paper. Good with coconut or pineapple or your favorite frosting.
COCONUT 7-MINUTE FROSTING:
2 egg whites, unbeaten
1 1/2 c. sugar
1 1/2 c. grated coconut
5 tbsp. cold water
1/4 tsp. cream of tartar or scant 2 tsp. white Karo syrup
Cook in double boiler 7 minutes (or less) stirring constantly with electric mixer. It is ready when stiff enough to spread. (For pineapple frosting, same as above, but substitute for coconut 1 1/2 cups well-drained crushed pineapple.)
1 c. butter (1/2 lb.)
2 c. sugar (can use less)
3 c. cake flour
3 tsp. baking powder
4 eggs
1 c. milk
1/8 tsp. salt
2 tbsp. vanilla extract
COOKING DIRECTIONS
Preheat oven to halfway between 350 and 375 degrees. Cream butter and sugar with electric mixer until very light and fluffy. Add eggs, one at a time, beating after each egg. Add salt and baking powder to flour and mix well or sift.
Alternate adding flour mixture and milk to butter/sugar/egg mixture, beating after each addition. Beat in vanilla. Cut a circle of waxed paper to fit in bottom of cake pans. Grease and flour both paper and pans.
Pour cake mixture into two cake pans. Bake 30 minutes or until knife inserted comes out clean. Remove from pans and cool. Remove waxed paper. Good with coconut or pineapple or your favorite frosting.
COCONUT 7-MINUTE FROSTING:
2 egg whites, unbeaten
1 1/2 c. sugar
1 1/2 c. grated coconut
5 tbsp. cold water
1/4 tsp. cream of tartar or scant 2 tsp. white Karo syrup
Cook in double boiler 7 minutes (or less) stirring constantly with electric mixer. It is ready when stiff enough to spread. (For pineapple frosting, same as above, but substitute for coconut 1 1/2 cups well-drained crushed pineapple.)
Thursday, February 19, 2009
1, 2, 3, 4 WHITE CAKE
1 c. butter
2 c. white sugar
4 eggs
1 tsp. vanilla
1 c. whole milk
3 c. cake flour, sifted 3 times
3 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees. Cream butter with sugar, add 4 egg yolks that have been beaten slightly. Mix well. Sift cake flour 3 times with the baking powder and salt. Add flour, mix alternately with 1 cup milk. Beat egg whites until stiff and gently fold into batter mixture. Pour into greased and floured 9 inch cake pans (or use JOY spray). Bake around 30 minutes or until tested done. This makes 3 pans full or two pans and 8 cupcakes.
2 c. white sugar
4 eggs
1 tsp. vanilla
1 c. whole milk
3 c. cake flour, sifted 3 times
3 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees. Cream butter with sugar, add 4 egg yolks that have been beaten slightly. Mix well. Sift cake flour 3 times with the baking powder and salt. Add flour, mix alternately with 1 cup milk. Beat egg whites until stiff and gently fold into batter mixture. Pour into greased and floured 9 inch cake pans (or use JOY spray). Bake around 30 minutes or until tested done. This makes 3 pans full or two pans and 8 cupcakes.
Wednesday, February 18, 2009
1 - 2 - 3 CAKE
1. Sift together:
2 c. sugar
2 c. flour
2. Put in pan and bring to a boil:
2 sticks butter
4 tbsp. cocoa
1 c. water
3. Mix 1/2 cup buttermilk to:
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
Prepare number 2 and pour it into number 1 and beat them together. Add number 3 and mix well. Bake at 400 degrees for 20 to 25 minutes.
ICING FOR ABOVE CAKE:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
Mix together in pan, bring to boil, remove from heat, add 1 (16 ounce) box powdered sugar. Ice cake while hot.
2 c. sugar
2 c. flour
2. Put in pan and bring to a boil:
2 sticks butter
4 tbsp. cocoa
1 c. water
3. Mix 1/2 cup buttermilk to:
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
Prepare number 2 and pour it into number 1 and beat them together. Add number 3 and mix well. Bake at 400 degrees for 20 to 25 minutes.
ICING FOR ABOVE CAKE:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
Mix together in pan, bring to boil, remove from heat, add 1 (16 ounce) box powdered sugar. Ice cake while hot.
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