~~ CAKES 2 ~~
"DIXIE COCONUT CAKE"
3 c. sifted cake flour
2 tsp. double-acting baking powder
1/2 tsp. salt
1/2 c. butter
1 c. coconut
1 1/2 tsp. lemon extract
4 egg whites, stiffly beaten
1 1/2 c. sugar
1 c. water
Sift flour once; add baking powder and salt.
Sift twice more.
Cream butter until smooth, gradually adding sugar. Cream until soft and creamy.
To this, add coconut, then flour, then water a little each time, beating well after each addition. When batter is smooth, stir in lemon extract.
Fold in egg whites.
Bake in two greased loaf pans, 8x4x3 inches, at 350 degrees for 1 & 1/4 hours.
Frost with 7 Minute Icing or if you prefer, spread top and sides of cake with Cool Whip and sprinkle entire cake with fresh coconut flakes.
"PINA COLADA CAKE"
2/3 c. dark rum
1 pkg. white cake mix
1/2 c. water
1/4 c. oil
1 c. flaked coconut
1 ( 8 oz. ) can crushed pineapple, undrained
1 ( 9 oz. ) container thawed whipped topping
2 ( 3 5/8 oz. ) pkg. instant coconut cream pudding and pie filling
Combne 1/3 cup rum, 1 package pudding, cake mix, eggs, water and oil; beat 4 minutes at medium speed.
Bake in two 9 inch layer pans at 350 degrees for 25-30 minutes.
Cool in pans 15 minutes, then remove and cool completely on racks.
Combine pineapple, other package of pudding, other 1/3 cup rum and beat until well blended.
Fold in whipped topping. Fill and ice cake; sprinkle with coconut.
"BETTER THAN SEX CAKE"
1 pkg. Duncan Hines butter cake mix
1/2 c. vegetable oil
1/4 c. water
1 ( 8 oz. ) ctn. sour cream
1 ( 4 serving ) pkg. instant vanilla pudding and pie filling mix
1 ( 6 oz. ) pkg. semi-sweet chocolate chips
1/2 c. chopped nuts
Combine first 6 ingredients and mix well.
Fold in chocolate chips and nuts.
Turn into greased and floured 10 inch tube pan.
Bake at 350 degrees for 1 hour.
"GRANDMA`S APPLE SURPRISE CAKE"
1/2 c. butter or margarine
1 c. milk
2 tsp. baking powder
2 c.cooked or canned apples
Melt butter in deep skillet or baking dish.
Mix next four ingredients into a batter and pour this into melted butter.
Drain fruit and pour into center of batter.
Bake in moderate oven until batter covers fruit and the cake browns.
May use any fruit.
By; Lila Helen Mabes Musselman, mother of: Janet Irene Musselman Bowles
We had many fruit trees in our yard when I was growing up. There was not one apple, pear, peach, damson, cherry, raseberry, or grape that ever fell to the ground that was not picked up and made into a cake, pie, or some type of dessert. This sometimes turned into Grandma`s Mixed Surprise Dessert.
"ROSY PEACH UPSIDE-DOWN CAKE"
1 can ( 29 oz. ) sliced peaches, drained>br>
1 package ( 3 oz.) Jello-O brand gelatin, strawberry flavor
1 package ( 3 oz. ) Jell-O brand gelatin, peach flavor
1 teaspon cinnamon (optional)
1/3 cup butter or margarine
1 package ( 2-layer size) yellow cake mix or pudding-included cake mix
1 cup thawed Cool Whip non-dairy whipped topping
Arrange peaches in buttered 13x9 inch pan.
Combine strawberry and peach gelatin and cinnamon in a small bowl.
Sprinkle about 3/4 of the mixture evenly over peaches and dot with butter.
Prepare cake mix as directed on package.
Pour 3/4 of the batter into pan.
Stir remaining gelatin mixture into remaining cake batter; blend well and pour into pan.
Zigzag spatula through batter to marble.
Bake at 350 degrees for 45 minutes, or until cake tester inserted in center comes out clean.
Cool 5 minutes in pan, then invert onto serving platter and cool.
Garnish with whipped topping. *****
*2 cups sliced peeled fresh peaches may be used instead of the 1 can of drained sliced peaches.
A favorite Jello recipe from the 1981 Joys of Jello Gelatin Cookbook.
"GREEN GRAPE SHORTCAKE"
Plenty of fiber in the diet will help to reduce the amount of cholesterol found in the blood, and the whole-wheat flour and grape skins in this recipe are a good source of fiber. Serves 6. This recipe also makes a beautiful presention.Prepartion time: 45 minutes plus cooling and chilling. Cooking takes about 20 minutes. Never boil gelatin or it will not dissolve completely. The fat in this recipe is polyunsaturated. Sugar free. Low calorie. Vitamin rich recipe from: Healthy Cooking,1995.
1/4 cup polyunsaturated margarine
2 tbsps soft brown sugar
1/2 cup whole-wheat flour
1/4 cup ground almonds
1/2 lb.green grapes, halved and pitted
2 1/2 cups water
Thinly pared rind of 2 lemons
1 1/2 tbsps honey
1 tbsp powdered gelatin
Few drops yellow food coloring, optional
1.Put the margerine, sugar, flour and almonds into a large bowl.
2. Work the margerine into the dry ingredients using your fingertips, and pressing the mixture together gently to form a soft dough.
3. Knead the dough lightly until it is smooth.
4. Line the base of a 8-inch loose-bottomed cake pan with silicone paper. Press the shortcake dough evenly over the base of the lined pan, making sure that it is pushed well into the sides.
5. Bake in a preheated oven 375 degrees F for 15 minutes, or until the shortcake is firm and golden brown. Remove from the oven and allow to cool in the pan.
6. Lightly oil the inside of the cake pan above the shortcake with a little vegetable oil.
7. Arrange the grape halves on top of the shortcake.
8. Put he pint of water and lemon rind into a small pan and bring to the boil. Allow to simmer for 5 minutes, then remove the pan from the heat and allow the liquid to cool cmpletely.
9. Strain the lemon liquid through a nylon sieve to remove the rinds. Measure off 2 cups of the strained liquid and stir in the honey.
10. Put the remaining lemon liquid into a small saucepan and heat gently until it is very hot, but not boiling.
11. Sprinkle over the gelatin and allow to stand until it has completely dissolved.
12. At this stage the food coloring can be added to the liquid if desired.
13. Stir the gelatin mixture into the lemon and honey mixture and stand in a cool place until it is beginning to set.
14. Spoon the partially set jelly carefully over the grapes making sure that they remain evenly spread.
15. Stand the shortcake in a refrigerator until the jelly has set completely. Serve in wedges.
***Remember to arrange the grape halves over the cooked shortcake whilst it is still in the pan.
Enjoy this cool, non-fattening, healthy summer treat and your guests will be so impressed !!!!!
From: NanaPat99@webtv.net (Patti)
1 pkg white cake mix
1 c sour cream
1 (6oz) can frozen lemonade, thawed
1 (3 oz) pkg cream cheese
1/4 c sugar
1 c sour cream
Combine first 5 ingredients.
Blend at low speed until moistened; beat on high 4 minutes.
Grease and flour bundt pan.
Bake 50-60 minutes.
Cool upright in pan 45 mins. remove and cool completely.
In small bowl mix sugar and sour cream.
Spread on cake. Chill.
2 c. flour
2 c. sugar
1/2 lb. butter
2 T. cocoa, unsweetened
1 c. Pepsi
2 eggs, large, beaten
1 t. baking soda
1 t. vanilla extract
1- 1/2 c. miniature marshmallows
6 T. butter
1 c . dark brown sugar, packed
2/3 c. peanut butter
1/4 c. milk
2/3 c. chopped peanuts
Preheat oven to 350*.
Grease and flour 9 X 13 X 2-inch pan.
Combine flour and sugar in large bowl.
Melt butter, add cocoa and Pepsi.
Pour over flour and sugar mixture, and stir until well blended.
Add buttermilk, beaten eggs, soda, and vanilla. Mix well.
Stir in marshmallows.
Pour into prepared pan.
Bake 40 minutes.
Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter.
Add milk and stir well.
Spread over warm cake.
Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until starts to bubble. DO NOT scorch!
Let cool at least 30 minutes before serving.
From: firstname.lastname@example.org (sammy)
"BETTER THAN SEX POKE CAKE"
1 pk Yellow cake mix
20 oz Crushed pineapple in juice
3/4 c Sugar
1 c Heavy or whipping cream
1/4 c Powdered sugar
1 ts Vanilla
3/4 c Flaked coconut
2 sm Instant vanilla pudding mix
3 c Milk
Bake cake mix in a 13x9" pan according to package directions.
In medium saucepan, combine pineapple with it's juice and sugar;
cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.
When cake is done, remove from oven and pierce top with a fork at 1" intervals.
Pour on pineapple mixture and spread evenly over cake. cool completely.
In a medium bowl, combine pudding mix with milk; Blend until thick.
Spread over cake.
In a medium bowl, beat cream until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff.
Spread over cake. Refrigerate 24 hours.
Before serving, sprinkle with coconut.