Two-Egg Treasure Cake

Source: Spry shortening label (a long time ago!)

2 cups sifted cake flour
1 1/3 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup Spry
1 cup less 2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 eggs, unbeaten

Sift flour, sugar, baking powder and slat into mixing bowl. Drop in Spry. Add 2/3 of milk, then vanilla extract, and beat 200 strokes (2 minutes on mixer at low speed). Scrape bowl and spoon or or beater. Add eggs and remaining milk and beat 200 strokes (2 minutes on mixer at low speed). Bake in two deep 8-inch Spry-coated layer pans at 375 degrees F for 25 to 35 minutes. Spread your favorite fudge frosting between layers on on top.

White Chocolate Sheet Cake

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup sour cream
2 eggs
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda

In 2-quart saucepan bring butter and water to a boil, remove from heat. Add flour, sugar, sour cream, eggs, almond extract, salt and baking soda. mix well. Pour into a greased 15 x 10-inch sheet cake pan.

Bake at 350 degrees F for 20 to 22 minutes or until cake is golden brown. Insert a wooden pick into the center. If it comes out dry, it is done (do not overbake). Let the cake cool while preparing the frosting.

Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1 cup chopped pecans

In 2 quart saucepan combine butter and water to a boil, remove from heat. Add confectioners’ sugar and almond extract. mix well. Stir in chopped pecans, spread over warm cake.

White Chocolate Mud Cake

1 cup butter, chopped
1 pound white chocolate, chopped coarsely
2 cups granulated sugar
1 cup milk
1 1/2 cups all-purpose flour
1/2 cup self-rising flour
1 teaspoon vanilla extract
2 eggs, beaten lightly

White Chocolate Ganache
1/2 cup cream
12 ounces white chocolate, chopped coarsely

Grease a deep 9-inch round cake pan; line base and side with baking paper.

Combine butter, chocolate, sugar and milk in medium saucepan; stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool 15 minutes.

Preheat oven to 325 degrees F.

Whisk sifted flours into mixture, then stir in extract and eggs. Pour mixture into prepared pan; bake for 1 hour.

Cover pan with foil; bake another 45 minutes.

Stand cake in pan 30 minutes; turn onto a wire rack to cool.

Spread top and sides of cold cake with White Chocolate Ganache.

White Chocolate Ganache: Bring cream to a boil in small saucepan; pour over chocolate in small bowl, stirring until chocolate melts. Cover; refrigerate, stirring occasionally, about 30 minutes or until spreadable.

Serves 12.

Watermelon Cake

1 (18.25 ounce) box white cake mix
1 (3 ounce) box watermelon gelatin
2 eggs
1 1/4 cups water
1/4 cup vegetable oil
2 containers vanilla or cream cheese frosting
Red and green gel food coloring
Chocolate chips

Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.

In a mixing bowl, combine dry cake mix, gelatin, eggs, water and vegetable oil. Beat on low speed just until moistened then on high for until well blended. Pour into prepared baking pans. Bake for 30 to 35 minutes or until a wooden pick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Set aside 2 to 3 tablespoons frosting for decorating. Place one container into a bowl; tint red. Tint second container green. Place one cake layer on a serving plate; spread with 1/2 red frosting to within 1/4 inch of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 inch of edges. Frost sides and top edge with green frosting. Place reserve white frosting in a small plastic baggie, cut 1/4 inch hole in one corner. Pipe around top edge of cake where green and red frosting meets. For seeds, insert chocolate chips upside down into the cake top.

Wellesley Fudge Cake

Posted by CookinMom at recipegoldmine.com May 2, 2001

4 squares BAKER’S Unsweetened Baking Chocolate
1 3/4 cups granulated sugar, divided
1/2 cup water
1 2/3 cups all-purpose flour*
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened**
3 eggs
3/4 cup milk**
1 teaspoon vanilla extract

*Or use 2 cups sifted cake flour. **Or use 1/2 cup vegetable shortening and 1 cup milk.

Heat oven to 350 degrees F.

Microwave chocolate, 1/2 cup of the sugar and water in large microweavable bowl on HIGH 1 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Cool to lukewarm.

Mix flour, baking soda and salt; set aside.

Beat butter and remaining 1 1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla extract.

Pour into 2 greased and floured 9-inch round cake pans.

Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans.

Cool completely on wire racks. Frost as desired.

Topa Topa Tangerine Cake

Posted by Chyrel at recipegoldmine.com 8/12/02 6:24:47 am

Cake
3 eggs, separated
1/4 teaspoon cream of tartar
1 cup granulated sugar
2 teaspoons grated tangerine rind
1/3 cup tangerine juice
1 1/4 cups pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Beat egg whites and cream of tartar until stiff, then add yolks, one at a time and beat well. Add sugar gradually beating it in. Stir in grated rind and juice. Fold in flour, powder and salt. Bake in two 8-inch pans (with parchment paper greased and floured on the bottom), at 325 degrees F for 20 to 25 minutes, until springy to the touch. Run a knife around the outside edge of the cakes, and invert on cooling racks.

Tangerine Curd Filling
1/4 cup granulated sugar
1 1/2 tablespoons flour
Scant 1/4 teaspoon salt
2 teaspoons tangerine rind
1/4 cup tangerine juice
1 egg yolk
2 teaspoons butter
1 teaspoon lemon juice

Put sugar, flour and salt in top of a double boiler over medium heat and mix together thoroughly. Add rind and tangerine juice. Add butter and egg yolk, stir and cook until smooth and thick. Remove from fire, and slowly add lemon juice. Spread curd between cake layers.

Tangerine Lemon Frosting
2 large egg whites
1 1/2 cups granulated sugar
3 tablespoons tangerine juice
1 tablespoon tangerine rind
2 tablespoons lemon juice
2 teaspoons light corn syrup
1 teaspoon lemon extract

Combine all of the ingredients except the extract and the rind in the top of a double boiler. In the bottom of the double boiler, bring the water to a simmer. Place the top pan over the simmering water and beat with a hand-held mixer on medium speed for three minutes, then on high speed for three minutes. Remove the top pan from the heat and add the lemon extract. Beat for one minute longer or until the whites are satiny and hold stiff peaks. Stir in the rind. Frost the top and sides of the cake.

Vegetable Garden Cake

Posted by Olga at recipegoldmine.com 7/6/02 6:39:39 pm

3 eggs, beaten until fluffy
1 cup oil
2 cups granulated sugar
1 1/2 cups tightly packed shredded zucchini
1/2 cup tightly packed shredded carrots
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup ground almonds
1/2 teaspoon cinnamon

Milk Glaze
1/2 cup sifted confectioners’ sugar
2 teaspoons hot milk
1/4 teaspoon vanilla extract
1/2 cup powdered sugar, sifted
10 marzipan carrots

Combine eggs, oil, and sugar; mix well. Stir in zucchini and carrots. Add remaining ingredients; stir until well moistened. Pour into 2 greased and floured 9-inch cake pans.

Bake at 350 degrees F for 25 to 30 minutes or until done. Cool slightly before removing from pans. Freeze 1 cake layer for use at another time.

Prepare Milk Glaze by mixing sugar, milk, and vanilla until smooth.

Cover top of cake generously with glaze. Place small amount of glaze on teaspoon; drizzle glaze in scalloped design around edges. Dust top of cake with powdered sugar. Arrange marzipan carrots around outer edge of cake.

Yield 10 servings.