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.

APPLE PIE CAKE

INGREDIENTS

4 eggs
2 cups sugar
2 cups flour
3 1/2 teaspoons baking powder
1 cup walnuts or pecans, chopped
2 1/2 teaspoons vanilla
1 cup vegetable oil
2 teaspoons cinnamon
1/4 teaspoon ginger
1 can Comstock Apple Pie Filling, drained

COOKING DIRECTIONS

Preheat oven to 350°F.

Butter and flour a 9x13x2 inch pan.

Combine eggs, sugar, vanilla and oil. Stir in flour, baking powder and cinnamon. Stir in drained apples and chopped nuts.

Mix only until combined (some streaks can remain). To avoid a tough cake, do not over-mix.

Bake for 1 hour or until cake tests done at 350F. Remove cake from oven and brush top with butter while still warm; sprinkle with cinnamon sugar, if desired.

Variation: Cake may be sprinkled with a cinnamon-butter streusel and chopped nuts or thinly sliced apples just before baking.

APPLE UPSIDE DOWN CAKE

INGREDIENTS

1 stick butter
1 egg
1/3 teaspoon baking powder
1 cup sugar
1 cup all purpose flour
1 teaspoon almond flavoring
1 1/2 cups apple (more or less)
1 cup sugar
1/2 teaspoon cinnamon

COOKING DIRECTIONS

Combine 1 cup sugar with 1/2 teaspoon cinnamon in a small bowl and set aside. (If more flavor is desired, sprinkle sugar with a drop of vanilla and a pinch of ginger before mixing.)

Peel, core, and very coarsely chop 1 1/2 cups of apples. Green apples, such as Granny Smith should be used as they retain more of their shape, while other types of apples might turn to applesauce. Prepare enough chopped apple to cover the bottom of the pan you'll be using and have a layer of apples 1-2 inches thick.

In a loaf pan or deep cake pan, bake the apples in a preheated 325F oven until soft. Remove from oven. Sprinkle the apples with the sugar and cinnamon mixture to coat well.

In the bowl of an electric mixer, cream together butter, 1 cup sugar, 1 cup flour, 1 egg, 1/3 teaspoon baking powder and 1 teaspoon almond extract (vanilla may be substituted).

Pour batter over apples and return pan to a preheated 350F oven. Bake until cake tests done.

SPONGE GINGER CAKE

INGREDIENTS

1/2 cup buttermilk
1/2 cup molasses
1/4 cup butter
1 egg
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon baking soda

COOKING DIRECTIONS

Beat together the molasses, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.

Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes).

BLUEBERRY LOAF CAKE

INGREDIENTS

1/4 cup butter
1 cup sugar
1 egg, separated
1 cup milk
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 pint blueberries

COOKING DIRECTIONS

Beat the butter and sugar until creamy. Add the beaten egg yolk. Add the milk, alternately with the sifted flour and baking powder. Stir in the vanilla.

Last of all, gently fold in the whites beaten to a stiff froth.

Bake in a greased and floured loaf pan in a preheated 375°F oven until cake tests done.

Remove cake from pan by running a knife along edges. Spread a little butter over the top of the cake while it is still warm, and sprinkle with granulated sugar.

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.

EASY PAN CAKE

INGREDIENTS

1 1/2 cup King Arthur flour
1 cup sugar
3-4 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons vegetable oil or melted butter
1 teaspoon vanilla extract or dark rum
1 tablespoon white vinegar
1 cup cold water

COOKING DIRECTIONS

Preheat oven to 350°F.

Sift dry ingredients (flour, sugar, cocoa, baking soda and salt) directly into an ungreased 8" square cake pan. (If you decide not to sift ingredients, cake won't be as light in texture, but will still be good - just be sure that the dry ingredients are mixed well).

Make 3 holes or in the dry mixture which is in the pan.

Into the first hole, pour the oil or melted butter.

Into the second hole, pour the vanilla extract or rum.

Into the third hole, pour the vinegar.

Drizzle the cup of cold water over the entire cake. Stir the mixture together using a fork until combined evenly.

Bake cake at 350°F for 35-40 minutes.

Run a knife along edges to loosen cake from pan after cooled, or cut into squares and serve directly from pan. Frost with whipped cream or chocolate frosting, if desired, or serve as is.

For a richer cake, beat one egg with enough water to measure 1 cup (and substitute for 1 cup water).

Tip: To save on dishes, bake cake in a disposable aluminum foil pan. This cake is nearly as simple to prepare as a cake mix! Great fun for kids, too.