Category Archives: Cakes

Sheath Cake

2 c. sugar
2 c. flour
4 T. cocoa
1 c. water
1/2 c. margarine
1/2 c. shortening
1/2 c. buttermilk
1/2 t. salt
1 t. vanilla
2 eggs, beaten
1 t. soda
1 t. cinnamon

  • Sift sugar and flour into mixing bowl.
  • Bring cocoa, water, margarine, and shortening to a boil and add to sugar/flour mixture.
  • Add remaining ingredients; mix well.
  • Bake 20 min at 400°.  Leave in pan till ready to serve.

ICING:

1/4 lb. butter
box powdered sugar
6 T. milk
1/2 t. vanilla
1 c. nuts
4 T. cocoa

  • Mix margarine, cocoa and milk,bring to boil. Remove from heat and beat. Add other ingredients.
  • Spread while hot.
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Original German Chocolate Cake

1 pkg. (4 oz.) German Sweet Chocolate
1/2 c. boiling water
1 c. butter or margarine
2 c. sugar
4 eggs, separated
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1 c. buttermilk

  • Melt chocolate in boiling water; cool.
  • Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside.
  • Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk.
  • Beat egg whites until stiff peaks form; fold into batter.
  • Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
  • Bake at 350° for 30 minutes or until cake springs back when lightly pressed in center.
  • Spread frosting between layers and on top of cake.

Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter or margarine
1 t. vanilla
1 1/3 cups coconut
1 cup pecans

  • Combine evaporated milk, sugar, egg yolks, butter or margarine, and vanilla in saucepan.
  • Cook and stir over medium heat until thickened. Remove from heat.
  • Stir in coconut and pecans. Cool until thick enough to spread.

Italian Cream Cake

2 c. sugar
1/4 lb. margarine
1/2 c. shortening
5 eggs, separated
1 c. buttermilk
1 t. baking soda
2 c. sifted flour
1 c. pecans
1 c. coconut

  • Cream sugar, margarine, and shortening.
  • Add egg yolks.
  • Add all other ingredients except egg whites.
  • Beat egg whites and fold in.
  • Bake in 3 layers for 25 minutes in 350° oven.

Cream Cheese Icing:

8 oz. cream cheese
1/2 c. margarine
1 lb. powdered sugar
1 t. vanilla
1 c. pecans
1 c. coconut

  • Cream margarine, sugar, and cream cheese in a mixing bowl.
  • Add all other ingredients and mix well, then spread on cake.

Grandma’s Chocolate Cake with Nibbles

Recipe compliments of Austin American-Statesman

1 c. shortening
2 c. sugar
2 eggs
2 2/3 c. flour
½ t. salt
2 t. baking powder
1 t. soda
¾ c. cocoa
1 c. milk
1 t. vanilla
1 c. hot coffee

  • Mix all ingredients in order listed, mixing thoroughly before adding coffee.
  • Bake in two layers and 8 to 10 cupcakes in a 375 oven for approximately 25 minutes or until cake springs back into position after pressing lightly.
  • The cupcakes are for nibbling before (or after) the cake is served.

Grandmother’s Buttermilk Spice Cake

Recipe compliments of Austin American-Statesman

1½ cups sugar
1 cup butter 1 cup buttermilk
3 eggs, separated
1½ teaspoons cinnamon
1½ teaspoons allspice
1 teaspoon cloves
dash nutmeg
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder

  • Cream butter, sugar, and egg yolks.
  • Sift dry ingredients together and add alternately to creamed butter mixture with buttermilk.
  • Fold in egg whites that have been stiffly beaten.
  • Pour cake batter into a buttered and floured 9-by-13-inch cake pan or two 9-inch round cake pans and bake at 350 for 30 to 35 minutes or until sides pull away from pan slightly.

Brown Sugar Icing:

6 tablespoons butter
1 cup light brown sugar
1/3 cup cream
2½ cups powdered sugar
pinch salt
1 teaspoon vanilla

  • Melt butter in a saucepan. Stir in brown sugar. Add cream and boil gently for 3 minutes. Cool.
  • Add powdered sugar, salt and vanilla.
  • If icing is too stiff to spread on cake, add more cream.

Chocolate Praline Layer Cake

Recipe compliments of Austin American-Statesman

½ cup butter or margarine
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 package devil’s food with pudding cake mix
1¼ cups water
1/3 cup oil
3 eggs

Topping:

1¾ cups whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
Whole pecans and chocolate curls if desired

  • Heat oven to 325°.
  • In small saucepan, combine butter, ½ cup whipping cream and brown sugar. Cook over low heat until butter is just melted, stirring occasionally.
  • Pour into two 8- or 9- inch round cake pans. Sprinkle evenly with chopped pecans.
  • In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed.
  • Carefully spoon batter over pecan mixture.
  • Bake at 325° for 35 to 45 minutes or until cake springs back when lightly touched in center. Cool 5 minutes. Remove from pans. Cool completely.
  • In small bowl, beat 1¾ cups of whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.
  • To assemble cake: place one layer on a serving plate, praline side up. Spread ½ of whipping cream. Place second layer on top, and ice with remaining whipping cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.
  • Makes 12 servings.

Chocolate Mayonnaise Cake

Recipe compliments of Geraldine Ridgway (Granny).

2 cups flour
1 cup sugar
½ c. cocoa
2 teaspoons soda
1 cup boiling water
1 teaspoon vanilla
1 cup mayonnaise

  • Sift the flour sugar, cocoa and soda three times, and set aside.
  • Mix together water, mayonnaise and vanilla.
  • Add dry ingredients, and beat by hand or at low speed for two minutes.
  • Bake at 325-350° for 45 minutes.
  • No eggs, milk or butter are used in this recipe. The mayonnaise replaces them.