Tag Archives: cake

Cake, Desserts, Enjoy, recipe

Blizzard of ’77 Cake

 

Enjoy
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Blizzard of '77 Cake

Cook Time1 hour 30 minutes
Course: Dessert
Servings: 10 servings
Author: Mrs. Daniel Mancinelli- Enjoy cookbook

Ingredients

  • 2 1/2 cups sugar
  • 1 cup Crisco
  • 1/2 cup butter
  • 5 large eggs room temperature
  • 1 tsp vanilla
  • 1 tsp almond flavoring
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup whole milk
  • 1 lb flaked coconut

Instructions

  • Create sugar and shortenings well, add eggs one at a time, beating well after each addition/
  • Add dry ingredients and milk and flavorings alternately, beating well after each addition.
  • Fold in coconut.
  • Pour batter into a greased and floured 1" tube pan and bake for 1 1/2 hours in 300º oven
  • Frost with any white frosting. Serve plain or cover with more coconut flakes

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Desserts, food, Purefoy Hotel Cookbook, recipe

Purefoy Pineapple Meringue Cake

 

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Purefoy Pineapple Meringue Cake

Cook Time25 minutes
Course: Dessert
Author: Purefoy Hotel

Ingredients

  • ½ cup butter
  • 3/4 cup pecan meats
  • 1/2 cup cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 4 eggs
  • 4 tbs milk
  • 2 tbs flour
  • 1 cup whipping cream
  • 1 1/2 tbs powdered sugar
  • 1 cup crushed pineapple drained
  • 3/4 tsp vanilla

Instructions

  • Cream butter and sugar together; separate eggs and add yolks well beaten and mix thoroughly.
  • Add cake flour (well sifted) alternately with milk.
  • Mix remaining 2 tablespoons flour with baking powder and salt, and add last, mixing thoroughly.
  • Pour into 2 8-inch round layer cake pans and add: 4 egg whites, well beaten with small amount as beaten, until all sugar has been used, then add vanilla and spread meringue on top of each unbaked layer, sprinkle chopped nuts on meringue, bake 20-25 minutes. 
  • Allow to cool.
  • Make filling of 1 cup whipping cream to which has been added 1 1/2 tablespoons powdered sugar, 1 cup crushed pineapple (drained) and 2/4 teaspoonful vanilla.
  • Place 1 layer, meringue side down, on cake plate, spread the whipped cream mixture on first layer, then place the other layer on top, meringue side up.

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baking, recipe, SPCA Charlottesville

Dodie’s Never Fail Chocolate Cake

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DODIE’S NEVER FAIL CHOCOLATE CAKE

Author: Sherri Trudgeon SPCA Cookbook

Ingredients

  • 1 Egg
  • ½ cup Cocoa
  • ½ cup Shortening
  • 1 ½ cups Flour
  • ½ cup Sour Milk* or Buttermilk
  • ¾ tsp Baking Soda mixed in milk
  • ¼ tsp Baking Powder
  • 1 cup Sugar
  • ½ cup boiling Hot Water
  • 1 tsp Vanilla

Instructions

  • Add ingredients in order given and mix well. Pour in greased 13” x 9” x 2” pan. Bake ½ hour in 350° oven (no peeking!)

Notes

*Sour milk can be made by adding ¼ tsp lemon juice to plain milk and mixing.
Wait 10 minutes before adding the baking soda.

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baking, DeGraff Memorial Hospital 75th Anniversary Cookbook, Desserts, Holidays, recipe

Christmas Cake (and frosting)

DeGraff Memorial Hospital 75th Anniversary Cookbook
DeGraff Memorial Hospital 75th Anniversary Cookbook

Christmas Cake

1 yellow cake mix
1 cup chopped cranberries
8 oz sour cream
½ cup chopped nuts
4 eggs

Combine cake mix, sour cream and eggs and mix 2 minutes. Add berries and nuts. Turn into greased and floured Bundt pan. Bake for 35-45 minutes at 350º. Cool 15 minutes and remove from pan.

 

Frosting

Melt in 1/3 cup margarine. Blend in 2 cups confectioners sugar and 1 ½ tsp. Vanilla. Stir in 2-4 tablespoons hot water, 1 tablespoon at a time until of the desired consistency. Tint green for a festive effect and decorate with cherries and nuts.

 

Janet Holler, DeGraff Memorial Hospital 75th Anniversary Cookbook

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