Recipes

Archive for the ‘Cakes’ Category

Cake:
1 box Duncan Hines yellow butter cake mix
1/2 c. Crisco oil
3 eggs
1 c. mandarin oranges and juice
Beat together and pour into 3 greased and floured pans and bake for 20 minutes. Cool and frost.
Icing
1 lg. Cool Whip
1 sm. vanilla instant pudding
1 c. crushed pineapple and juice
Beat until thick. Frost between layers and over all outside. Keep in refrigerator.
This is a cool dessert for a warm eveing or a hot summer afternoon.
Sometimes this is refered to as a Sunshine Cake.

Recipe from The Homecoming (the novel) by Earl Hamner.
Olivia’s Applesauce Cake
1 cup of butter
3 �� cups flour (sifted)
1 cup sugar
2 eggs
2 cups applesauce
1 teaspoon cinnamon
2 cups light raisins
2 teaspoons cloves
1 cup chopped black walnuts
2 teaspoons nutmeg
1 teaspoon baking soda
Pinch of salt
Sift together: Flour, baking soda, salt, cinnamon, cloves, and nutmeg. Take �� cup of flour mixture and stir into the nuts and raisins. Set both aside. Cream butter until whipped soft. Add sugar a little at a time until mixture is smooth. Beat in eggs vigorously. Alternately stir in flour mixture and applesauce. When all mixed together add nuts and raisins and mix well. Pour batter into a well-greased cake mold. Bake in a preheated oven at 350 degrees for one hour. Cool ten minutes, then turn out on cake rack. Frost with Whiskey Frosting when cake is cool.
Jane’s Whiskey Frosting
�� cup butter
2 cups powdered sugar
1 tablespoon cream
2 tablespoons whiskey (or a sip of ‘The Recipe’)
Pinch of salt
Cream butter, add sugar and salt, then cream and whiskey. Whip until smooth. Frost cake. Decorate with a sprig of holly.

Cake
1 box yellow cake mix
1 can mandarin oranges, undrained
4 eggs
1/2 c. Crisco oil
Mix ingredients. Pour into greased and floured cake pans. Bake at 375 degrees until a toothpick in the center pulls out clean.
Icing
1 large can crushed pineapple, undrained
1 large box vanilla instant pudding
1 large container Cool Whip
Stir pineapple and Cool Whip until smooth and then add dry vanilla pudding.
Refrigerator until cakes are cooled.
Frost cake and return to the refrigerator.

**This cake is best when made 3 or 4 days ahead of time and allowed to sit in the refrigerator until served. I would not serve it sooner than 3 days after baking.**
1 stick butter, softened
1 tsp vanilla extract
1/2 cup vegetable oil
4 large eggs, room temperature
2 cups sugar
1/2 tsp soda
1 cup buttermilk (do not substitute!)
1 1/2 tsp baking powder
2 1/2 cups plain flour
1/2 tsp salt
1 large container sour cream
3 cups coconut
1 cup sugar
1 small can coconut milk
1 tub cool whip or freshly whipped cream
Extra coconut for topping
In a large mixing bowl, cream the butter and oil. Add sugar and mix well. Add eggs one at a time. Sift together flour, salt, soda and baking powder. Alternately add flour mixture and buttermilk to sugar mixture.
Divide mixture into 3 greased cake pans. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in middle comes out clean.
Over each layer drizzle the coconut milk as you build the cake. The cake should be moist but don’t make it soggy.
Mix together sour cream, 3 cups coconut, 1 cup sugar and whipped cream. Refrigerate and allow to become thickened. Spread between layers of cooled cake and on top and sides of cake.
Sprinkle remaining coconut over top and sides of cake. (I usually pack it on thick.)
Keep refrigerated.
After 3 days serve to your family.

Also known as Watergate Cake and coverup icing from the 1970′s Nixon scandal.
1 box plain white cake mix
1 (3.4 ounce) box instant pistachio pudding mix
1 cup vegetable oil
1 cup ginger ale
3 large eggs
Place a rack in the center of the oven and preheat the oven to 350
degrees F. Lightly mist a 13 x 9-inch pan with vegetable oil, then
dust with flour. Shake out the excess flour. Set the pan aside.
Place cake mix, pudding mix, oil, ginger ale and eggs into a large
mixing bowl. Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber
spatula. Increase the mixer speed to medium and beat 2 minutes more,
scraping down the sides again if needed. The batter should look well
blended. Pour the batter into the prepared pan, smoothing the top
with the rubber spatula. Place the pan in the oven. Bake the cake
until it springs back when lightly pressed with your finger, 35 to 40
minutes. Remove the pan from the oven and place it on a wire rack to
cool completely, 30 minutes more.
Meanwhile, prepare frosting.
Frosting
1 (3.4 ounce) box instant pistachio pudding mix
1 1/2 cups milk
1 8 ounce container frozen whipped topping, thawed
Whisk pudding mix and milk together in a large mixing bowl. It should
thicken up but not set, from 2 to 3 minutes. Gently fold in whipped
topping. Spread the top with frosting. You can sprinkle toasted nuts
over the top, if desired. Store, covered, in the refrigerator.
I am serving this cake at Christmas. The pudding makes it lightly green. The pistachios are a holiday favorite of my husband.