Maystar Family Cookbook
Cakes and Icings
FUDGE PUDDING CAKE
CHOCOLATE FUDGE CAKE
CHOCOLATE CREAM FROSTING
PAT'S APPLESAUCE CAKE
WILTON'S SHEET CAKE
KAREN 'S OATMEAL SPICE CAKE
CALIFORNIA APPLE CAKE
NOT TOO SWEET FROSTING
WHITE BUTTERCREAM ICING
DARK CHOCOLATE BUTTERCREAM FROSTING
Cakes & Icing
FUDGE PUDDING CAKE - BELVA PERRY
1 cup flour
Combine dry ingredients. Stir in milk and oil and blend well. Pour into greased 9 inch square pan.
1 cup brown sugar
Combine topping ingredients and pour OVER mixture in pan. DO NOT STIR TOGETHER. Bake at 350 degrees for 45 to 50 minutes.
1 German Chocolate cake mix
Mix as box says to do. Put one-half the batter in a 9 x 13 greased and floured pan. Bake 15 minutes at 350 degrees. While baking, melt 1/2 cup margarine, 2/3 cups evaporated milk; 14 oz . caramels. Sprinkle 1 cup of chocolate chips over FIRST baked half. Pour caramel mixture over top and sprinkle with 1 cup chopped nuts over caramel. Pour rest of batter over top and bake for 20 to 25 minutes. Cool. Serve with vanilla ice cream.
2-1/4 cups sifted cake flour
Sift flour, soda and salt together. Heat chocolate and milk until chocolate melts. Add brown sugar and beat until smooth. Cool; add vanilla. Cream shortening with granulated sugar until fluffy. Add eggs, one at a time, beating well after each. Add sifted dry ingredients and cooled chocolate mixture alternately in small amounts, beating well after each addition. Pour into 3 9 inch greased and floured pans. (Or use pan coating.) Bake at 350 degrees for 30 to 35 minutes. Good with Chocolate Cream Frosting (recipe below.)
3 oz. cream cheese
Blend cream cheese with milk. Add sugar, salt and vanilla. Beat in chocolate; add additional powdered sugar if needed. Enough for 2 - 8 inch layers.
2 cups flour
Mix together dry ingredients. Add salad oil and eggs. Beat well. Add carrots.
1 stick butter
Mix and spread on cake.
1 scant cup shortening
Mix all ingredients and bake at 375 degrees for 50 minutes.
WILTON'S SHEET CAKE - KATHY MAY BEE
Sift together and set aside:
Into pan large enough to mix the whole cake, put:
4 Tbsp. cocoa
Stirring all the time, let come to a hard boil. Remove from heat. Add 1 cup buttermilk, 2 beaten eggs. Then add all at once the dry ingredients. Stir well. DO NOT BEAT.
Have sheet cake pan greased and floured. Pour cake batter in pan and cook for 35 to 40 minutes at 350 degrees. About 5 minutes before cake is done make icing.
7 Tbsp. milk
Combine and let come to hard boil. Add 1 cup nuts and 1 box powdered sugar. Put on cake while still hot.
1 cup oats
Mix together and let stand for 2 0 minutes.
1 cup sugar
Cream together sugars and eggs. Combine dry ingredients. Add to oatmeal mix. Add:
1-1/2 cup nuts and/or raisins (opt.)
Bake at 350 degrees for 35 minutes.
6 Tbsp. margarine
Pour over hot cake. Broil 4 to 5 minutes.
Beat together eggs oil and powdered sugar. Sift together flour and spices. Mix well by hand, then blend in 1 can apple pie filling, also by hand. Bake at 350 degrees for 50 to 60 minutes in a 9 x 14 pan.
The frosting makes the cake:
1 - 8 oz. pkg. of cream cheese
Blend until smooth.
PIG CAKE - KAREN HARTWIG (Karen says the name came from the fact that they all pig out on it.)
1 yellow cake mix
Combine cake mix, eggs, margarine and vanilla and oranges. Beat for 4 minutes. Bake at 350 degrees for 35 minutes.
1 pkg. instant vanilla pudding
Mix pineapple juice with pudding.
1/2 cup powdered sugar
Mix together. Add pineapple. Frost cooled cake.
APPLESAUCE CAKE - BONNIE COURSE
1 cup shortening
Cream shortening and sugar; add eggs and applesauce. Add dry ingredients. Add fruit mix - nuts and raisins. Bake at 300 degrees for 1 hour.
1 cup oatmeal
Pour water over oatmeal. Cool. Combine:
1 cup sugar
Mix well and add oatmeal. Then add:
1-1/2 cups flour
Beat well. Bake at 350 degrees for 35 to 40 minutes. Immediately frost with:
6 Tbsp. melted butter
Put under broiler until toasted.
2 cups powdered sugar
Mix ingredients and heat slowly to dissolve sugar. Boil 2 minutes. When a little of the mixture is dropped into cold water, it should just hold together. Remove from fire and beat until creamy and spread.
Cook and cool:
1 cup milk
1 cup sugar
Add flour/milk mixture to cream mix. Beat real well until like whipped cream.
GINGERBREAD - HARRIET MILLECAM
2 cups flour
Preheat oven to 350 degrees. Cream sugar and shortening. Add eggs and molasses. Beat well. Mix together flour and all spices except soda. Add baking soda to water. Add flour mixture and water mixture until well blended. Bake in a greased 9 x 9 inch pan about 1 hour.
DECORATOR ICING RECIPES - MARKAY KERN
Markay does professional cake decorating. She advises using only Crisco shortening in all recipes, as other shortenings may not produce best results.
1/2 cup Crisco
Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re-whip before using.
Using recipe above, use all Crisco instead of mixture of Crisco and butter or margarine and add 1/2 tsp. butter extract. This variation is also a stiffer consistency.
1 cup milk
Cook milk and flour on top of stove on medium heat, whipping constantly with wire whisk until thick. Transfer to bowl and cover with plastic wrap . Refrigerate until completely cool. If small lumps form, strain through sieve after cooling.
Beat Crisco and sugar for 15 minutes. Scrape down sides of bowl. Add cold milk mixture and beat 15 minutes more. Add 1 tsp. vanilla and 1 tsp. almond extract. Store refrigerated.
2-2/3 cups confectioners sugar
Combine confectioners sugar and cocoa in small bowl. Cream butter or margarine with 1/2 cup of cocoa mixture in a small bowl. Alternately add remaining cocoa mixture and milk; beat to spreading consistency. Stir in vanilla. For glossier frosting, stir in 1 Tbsp. corn syrup.
1/2 cup cocoa
Mix together cocoa, cornstarch, sugar and salt. Add 2 cups milk. Cook until thick, stirring often. Remove from heat, add 2 tsp. vanilla and 1 tsp. butter. It stays soft.
When you make a lot of cakes, this is much cheaper than the spray in the can and easier than greasing pan with Crisco and then sprinkling flour in cake pans.
4 oz. Crisco
Mix Crisco until creamy. Add flour gradually, whipping until smooth. Add oil very slowly and whip until light and fluffy.
Store at room temperature in tightly covered containers. Apply to pan with pastry brush.