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Apple Walnut Cake
(Thank You Brand Pie Filling)
l (20 oz) can apple pie filling
2 c. flour
1 c. sugar
1 l/2 tsp. soda
1 tsp. salt
2 eggs, beaten
1 tsp. vanilla
2/3 c.cooking oil
3/4 c. chopped walnuts (divided)
Topping:
1 c. sugar
1/2 c. sour cream
1/2 tsp. soda
Preheat oven to 350°. Pour pie filling into large mixing bowl.
Combine dry ingredients and sprinkle over pie filling. Combine eggs,vanilla, oil and l/2 cup nuts. Stir until blended and pour over other ingredients. Stir until blended and smooth batter evenly in a 9" x l3" baking pan sprayed with cooking spray.
Bake at 350° for 40 min. or until cake springs back from light touch, will be moist. Cool for 20 minutes. Prick warm cake with fork.
Topping: Combine sugar, sour cream and soda; stir over med. heat until boiling (stir bottom often, burns easily). Pour topping over cake and sprinkle with remaining l/4 cup nuts or more if desired. Best flavor if sets overnight.
Dot with the 1 tablespoon
of butter. Top sugar and the butter with the peach halves, cut sides
down. Drizzle with the reserved peach juice.
Combine flour, baking powder, and salt. Beat the 2 tablespoons of
butter with an electric mixer for 30 seconds. Add sugar. Beat on medium
speed for one minute. Add the egg. Beat on medium speed for one minute.
Add the
flour mixture alternately with the milk, beginning and ending with the
dry ingredients. Beat just until combined after each addition. Pour
over the fruit in the skillet.
Bake for 35 to 40 minutes. Let the cake cool for 10 minutes, then
invert onto a serving plate. Yield: 8 servings
Banana Crunch Cake
1/2 c. Pillsbury BEST All Purpose or Unbleached Flour
1 c. coconut
1 c. rolled oats
3/4 c. firmly packed brown sugar
1/2 c. chopped pecans
1/2 c. margarine or butter
1 1/2 c. (2 large) sliced very ripe bananas
1/2 c. sour cream
4 eggs
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
Heat oven to 350°F. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly.
Set aside.
In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed.
Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
Bake at 350°F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.
courtesy of:
24th Bake-Off Contest
large jelly roll or bun pan, about 16x12x1
Serves 24
2/3 c. vegetable
shortening
1 2/3 c. granulated sugar
2 1/4 c. all-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk
1 tsp. vanilla extract
5 large egg whites
Preheat oven to
350ºF,
lightly
spray or grease large jelly roll or bun pan, about 16x12x1. Place all
ingredients
except egg whites in large bowl of electric mixer. Beat on medium
speed,
scraping down bowl, for about 30 seconds. Then
Beat on high for two
minutes,
scraping bowl occasionally. Add egg whites,continue beating and
scraping
another two minutes. Scrape into prepared pan and bake 25 minutes or
until
cake springs back when lightly touched in center (or use the
toothpick-inserted-in-center-comes-out-clean
rule). Cool in pan on wire rack, then frost with your favourite
butter
frosting, or serve topped with fruit and ice cream.
Serves 24.
Source: Betty Crocker
Serves 24
16x12x1 jelly roll
or bun pan
This cake makes its own frosting.
1 c. chopped pitted
dates
1/2 c. boiling water
1 tsp. baking soda
1/2 c. vegetable shortening
1 c. granulated sugar
2 large eggs
1 1/2 c. all-purpose flour
1/2 tsp. salt
3/4 tsp. baking soda
1 c. chocolate chips
1/2 c. brown sugar
1/2 c. chopped walnuts
In large bowl of electric
mixer,
stir together the dates, water and 1 tsp. soda; let cool. Preheat
oven to 350ºF. Lightly spray or grease
16x12x1 jelly-roll or bun
pan.
To date mixture, add the shortening, sugar, eggs, flour, salt and 3/4
tsp.
soda. Beat well to mix. Scrape into prepared pan. Mix
together
the chocolate chips, brown sugar and nuts, sprinkle over cake. Bake for
20-25 minutes or until toothpick inserted in center comes out
clean.Place
pan on rack to cool.Serves 24.
16x12x1 jelly roll or bun pan
Serves 24
BASE:Preheat oven to 350°F, spray or lightly grease 16x12x1 jelly roll or bun pan. Bring margarine, cocoa and water to a boil over medium heat, stirring constantly (or microwave, stirring occasionally), remove from heat. In large bowl of electric mixer, stir together flour and sugar. Add cocoa mixture and beat well to mix. Add remaining cake ingredients and beat well for 2 minutes.Scrape into prepared pan and bake about 20-25 minutes until center springs back. Remove from oven and frost immediately with chocolate icing.
Chocolate Icing: In large saucepan, bring to boil over medium heat, stirring constantly, the milk, cocoa and margarine (or microwave in 4-cup bowl, stirring occasionally). Remove from heat.Add icing sugar and vanilla, stir vigorously until well mixed (or use electric hand mixer).Pour over middle of hot cake and spread to outer edges.Decorate with chocolate sprinkles or chopped nuts, if desired. Serves 24.
15x10x1 jelly roll pan
Serves 24
1/4 c. sifted cake
flour
2 tsp. baking powder
1 tsp. baking soda
1/3 tsp. salt
1/4 c. dairy sour cream
2 c. mashed ripe bananas
1 c. unsalted butter, softened
1 1/2 c. sugar
3 eggs
FROSTING:
Preheat oven to 350°F, generously grease 15x10x1 jelly roll pan. Sift dry ingredients together onto wax paper. In small bowl, stir together sour cream and banana.In large bowl of electric mixer, beat together the butter, sugar and eggs for 3 minutes until light and fluffy. Stir flour mixture alternately with the banana mixture into the butter mixture, beating by hand after each addition, until batter is smooth.
Pour batter into prepared
pan
and smooth top with spatula. Bake in preheated 350°F oven for
24-30 minutes or until center springs back when lightly pressed.
Cool completely on a wire rack. Top with your choice of Chocolate
Frosting, or Lemon or Orange Frosting (recipe follows).
Lemon or Orange Frosting for Sheet Cake
Serves 24
1/4 c. unsalted
butter,
softened
1 lb. icing sugar
1/4 c. lemon or
orange
juice
2 tbs. grated
lemon or orange rind
Shredded lemon or
orange
rind, Optional
Chopped pistachios or
walnuts, Optional
With electric mixer, beat
butter
until fluffy. Beat in the icing sugar alternately with the juice until
smooth and spreadable.Fold in grated rind. Spread evenly over top
of the cake. If desired, garnish with shredded rind and chopped nuts.
Source: The Best of Family Circle Cookbook
Serves 24
15x10x1 jelly
roll pan
2 c. firmly packed
brown sugar
5 c. cake flour, sifted
1 c. unsalted butter
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground cloves
2 eggs, slightly beaten
2 1/4 c. buttermilk
2 tsp. vanilla
1/2 c. chopped walnuts, Optional
1/3 c. raspberry preserves, Optional
1/3 c. apricot preserves, Optional
walnut halves, Optional
Preheat oven to 350°F, generously greased 15x10x1 jelly roll pan. Stir together the brown sugar and cake flour in medium bowl until well combined; slice butter into flour mixture and work with pastry blender or fingertips until mixture resembles coarse crumbs. Remove and reserve 3/4 cup of this mixture.
Into remainder, stir in
the
baking soda, cinnamon and cloves. Make a well in the center, add eggs,
buttermilk and vanilla. Stir just until evenly combined.
Spread batter evenly in
prepared
pan. Sprinkle with reserved crumbs, then with optional chopped walnuts.
Bake in preheated 350°F oven 25-30 minutes or until center springs
back when lightly pressed. Cool completely on wire rack.
If desired, spoon
raspberry
preserves in thin diagonal strips about 2 inches apart across top
of cooled cake and apricot preserves in the opposite direction, and/or
garnish with walnut halves. Makes 24 servings.
Source: Best of Family
Circle
Cookbook
8x12 pan
1 c. sugar
3/4 tsp. root beer extract
(NOTE)
1/2 c. margarine - softened
2 eggs
2 c. flour
1 tbs. baking powder
1 tsp. salt
2/3 c. root beer
NOTE: Root beer
extract
may be found at most Kroger stores.
Be sure to refrigerate
extract
as it will lose its flavor after a period
of time
Combine all ingredients and blend for 3 minutes.Pour into a greased & floured 8X12 pan.Bake at 375 ° for 30 - 35 minutes. Let cool and butter with frosting.
FROSTING:
1/2 c. soft butter
1 1/2 c. powdered sugar
1 tsp. root beer extract
pinch of salt
1 to 3 tbs. root beer soda
pop
Mix well and spread on
cake
above. Frosting may be used on other cakes.
heavy skillet
1/2 stick butter
1 c. brown sugar
pineapple
cherries
nuts
Melt butter in heavy skillet with brown sugar. Spread evenly over bottom of pan and decorate with pineapple slices, cherries, nuts right on top of sugar mixture. Set pan aside.
1 c. sugar
3 eggs separated
5 tbs. pineapple juice
1 c. sifted flour
1 tsp. baking powder
First in smaller bowl beat egg whites until stiff. Then in larger bowl add remaining ingredients and mix well. Fold in beaten egg whites,and pour mixture over the brown sugar / pineapple in heavy skillet. Bake till golden brown at 350 °.
24 servings
13 x 9 pan
2 sticks of butteradditional mixture of 1/2
C.
sugar, 1-1/2 tsp. cinnamon, 1 tbs. flour for sprinkling
over the fruit.
Melt butter, mix with sugar add eggs 1 at a time, mixing by hand, add flour, soda and vanilla.
Grease a 13 x 9 pan. Spread 3/4 of batter, layer peaches closely overlapping them add berries on top,sprinkle cinnamon and sugar mixture over fruit, top with remaining batter.
Bake 350° for 1
hour
and 10 minutes.
2-quart square baking dish
1 egg
1/2 c. unsweetened Melro's
Best brand pineapple juice
1 pkg.1-layer-size yellow
cake mix
1 17.5 oz. can lemon pudding
1 8 oz. can crushed pineapple
Whipped cream
Grease a 2-quart square baking dish and set aside. Using the egg and the pineapple juice or water, prepare the cake mix according to package directions. Pour batter into the prepared dish.
In a medium bowl stir
together
the pudding and the undrained crushed pineapple.
Pour over the batter. Bake
in a 350° oven about 50 minutes or till a toothpick inserted into
the
middle of the cake comes out clean. Be careful not to insert the
toothpick
into the pudding at the bottom of the pan. Cool the cake slightly on a
wire rack. While cooling the cake may sink in the
middle slightly. Serve warm
with whipped cream.
(8 servings)
Butter an 8-inch square
baking
pan, preferably glass.
PREHEAT OVEN TO 375°F --15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass.
Cut the peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside.
FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside.
FOR THE CAKE: Stir the
sour
cream and baking soda together and let stand while you begin the cake.
Cream the egg, sugar and butter in the processor or with a mixer until
it is light and fluffy. Add the vanilla and sour cream and mix well.
Gently
fold in the flour, baking powder and salt. In the processor, do this by
pulsing the machine on and off several times. Spread the warm peaches
and
their juice in the bottom of the baking pan. Spoon the batter over the
peaches and spread in a thin, even layer with a rubber
spatula. It's OK if the
peaches
are not completely covered. Sprinkle the topping over the batter. Bake
until a toothpick inserted into the center of the cake--not the
fruit--comes
out clean, 25-to-28 minutes.
Grease 3 8" round cake pans
2/3 c. margarine
1 3/4 c. sugar
3 c. cake flour*
1 tbs. plus 1/2
tsp.
baking powder
3/4 tsp. salt
pinch of ginger
1/3 c. milk
2 tsp. vanilla
3 large eggs, separated
1/2 c. fresh grated coconut
or 1/2 cup shredded commercially prepared
coconut
Preheat oven to 350 ° F. Grease 3 8" round cake pans.
In a large mixing bowl with an electric mixer, cream margarine and sugar until light and fluffy. Mixture will be lemon colored. Add yolks and blend well.
Sift together, salt, flour, baking powder, and ginger. Add alternately with milk to above mixture. Blend well after each addition. Add vanilla, blend well. Set aside.
Wash beaters in hot soapy water. Making sure bowl and beaters are absolutely grease free, whip the egg whites until stiff. Fold egg whites and coconut into batter. Pour into cake pans. Bake about 30 minutes, toothpick inserted should come out clean. Cool completely.
Frost with Coconut Frosting (recipe to follow).
* If you don't have store bought cake flour, here's the substitute.
Cake Flour
Put 2 level tablespoons corn
starch into a measuring cup.
Fill to 1 cup mark with all
purpose flour.
Sift 3 times. Makes 1 cup
cake flour.
Coconut Frosting
1/4 c. flour
1 c. milk
1 c. margarine
or shortening*
1 c. sugar
1 tsp. vanilla
Juice of one calamondin or 2 teaspoons fresh lemon juice (optional) 2 cups fresh grated coconut or 2 cups commercially prepared shredded coconut
Sift flour into saucepan,
slowly
add milk, stirring constantly until all milk is absorbed and mixture is
smooth. Cook over medium-low heat stirring constantly until very thick.
Set aside to cool. In a mixing bowl, beat sugar and shortening or
margarine
at high speed until light and fluffy. Blend in flavorings. Add cold
flour
mixture, beat until frosting stands up in stiff peaks. This cannot be
over
beaten. Fold in one cup coconut. Frost cake.
Sprinkle or pat remaining
coconut on sides and top of cake.
9 x 13 inch pan
1 box yellow cake mix
1/3 c. butter, softened
1 egg
1 (20 oz.) can apple pie
filling
1/2 c. brown sugar, packed
1/2 c. walnuts, chopped
1 tsp. cinnamon
1 c.sour cream
1 egg
1 tsp. vanilla
Preheat oven to 350
°.
In a large bowl, combine cake mix, butter and egg, at low speed with
electric
mixer to form a crumbly dough. Press mixture into bottom of an
ungreased
9 x 13 inch pan. Spread apple pie filling over top. Combine brown
sugar,
nuts and cinnamon. Sprinkle over pie filling.
Combine sour cream, egg and
vanilla, pour over top. Bake 40 to 55 minutes or until golden brown.
Yield: 8 servings
8-inch round cake pan
Vegetable cooking spray
1 c. plus 2 tsp. sifted cake flour, divided
1/2 c. 1% low fat milk
1 tablespoon margarine
2 eggs, separated
1/2 c. sugar
1 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
1/2 c. seedless blackberry jam
2 tsp. powdered sugar
Coat an 8-inch round cake pan with cooking spray; dust pan with 2 teaspoons flour; set aside. Heat milk and margarine over medium-high heat in a heavy saucepan to 180º or until tiny bubbles form around edge. (Do not boil.)
Remove from heat; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Add 1/2 cup sugar, 1
tablespoon
at a time,
beating until stiff peaks
form. Add yolks; beat well. Combine remaining flour, baking powder, and
salt. With mixer at low speed, add to egg white mixture alternately
with
milk mixture, beginning and ending with flour mixture. Stir
in extracts. (batter will
be thin.) Pour batter into prepared pan.
Bake at 350º for 28 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely. Using a serrated knife, split cake in half horizontally; place bottom layer, cut side up, on a serving plate. Spread with jam; top with remaining layer, cut side down. Place paper doily on top; sift powdered sugar over doily.
long pan
3 eggs
1 1/2 c. sugar
2 c. plain flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 c. buttermilk
1 c. Wesson oil
1 c. strawberry preserves
Blend eggs and sugar. Mix
flour,
salt, soda and spices
together. Add to egg
mixture.
Add milk, oil and preserves.
Pour into long pan. Bake 25
minutes at 350º. Remove from oven and put lid on
pan. Let steam
good, about 5 minutes. Remove lid. Drain moisture off and put lid back
on.
jelly roll pan
4 eggs
1 c. sugar
2 tbs. melted butter
2 c. flour
1 tsp. lemon extract
1 tsp. baking powder
1/4 tsp. salt
4 tbs. milk
jelly or preserves
Beat eggs and sugar
together
for 20 minutes. Sift in
flour, salt and baking
powder;
add milk, extract and butter,
combine well. Grease and
lightly
flour jelly roll pan and pour in mixture; spread evenly. Bake 12
minutes
in 335º oven; turn out on sugared paper
and spread quickly with
jelly or pre- serves, roll up at once. It will crack if not
rolled
quickly.
This is very good with
mayhaw
jelly.
9 x 13-inch pan
1 1/2 c. sugar
4 eggs
1 tsp. allspice
2 c. flour
2 pt. fig preserves
2/3 c. shortening
4 tsp. cinnamon
1/4 tsp. salt
1 tsp. soda
1 c. chopped nuts
Cream sugar and
shortening;
add egg, one at a time,
beating well after each
addition.
Combine dry ingredients;
sift into creamed mixture.
Stir in mashed fig preserves and
nuts. Pour mixture into
greased
and floured 9 x 13-inch pan.
Bake at 375º until
done.
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