1 c. rolled oats 1 1/3 c. boiling water Pour water over oats. Cover for 10 minutes and then uncover 10 minutes. 1/2 c. butter 1 c. white sugar 1 c. firmly packed brown sugar 1 1/2 c. sifted flour 3 tbsp. cocoa 1 tsp. baking soda 1/2 tsp. salt 3 eggs 1 tsp. vanilla Cream butter and the sugars. Add eggs, one at a time. Sift flour,cocoa,soda and salt and add vanilla and mix well. Bake in 9 x 13 greased pan at 350 degrees for 25-30 minutes. Frosting: 1 c. sugar 1/2 c. butter 1 c. evaporated milk 1 tsp. vanilla 1/2 tsp. coconut flavoring 3 egg yolks 1 c. chopped nuts 1 c. coconut Put sugar,butter, milk,flavoring and egg yolks in a double boiler and cook till thick. Remove from heat and add coconut and nuts. Spread on cake when cake is cool.
Chocolate Zucchini Cake 4 eggs 2 c. coarsely shredded zucchini 3/4 c. oil 1 tsp. vanilla 1 pkg. instant chocolate pudding mix 1 1/2 tsp. instant coffee 1 chocolate cake mix Beat eggs,zucchini,oil,vanilla and pudding mix until smooth. Add coffee and cake mix. Mix at low speed until moistened, then on medium for 10 minutes. Grease and flour bundt pan and pour mixture in and bake at 325 degrees for 1 hour and 10 minutes. Let stand on rack to cool. Glaze with powdered sugar glaze.
Sour Cream Chocolate Spice Cake 2 c. sour cream 4 eggs 2 c. sugar 2 1/4 c. flour 4 tsp. cocoa 2 tsp. soda 1 tsp. cloves 1 tsp. salt 1 1/2 tsp. cinnamon 1/4 tsp. mace Whip sour cream and eggs and add sugar- blend. Sift the remaining ingredients, and add to first mixture. Stir well with electric mixer for 1 minute. Then add 1 c. raisins and 1/c chopped nuts. Bake at 300 degrees for 1 hour. Use two 8 x 8 pans or one 9 x 13. Frost with brown sugar frosting.
Devil’s Food Cake 2 c. sugar 3/4 c. shortening 2 eggs 1 c. sour milk or buttermilk 1 tsp. vanilla 2 1/2 c. sifted flour 2 tsp. soda 1 tsp. salt 1/2 c. cocoa 1 c. boiling water Preheat over to 350 degrees. Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Add vanilla to milk. Sift dry ingredients together. Mix milk and flour to shortening mixture alternately. Beat well after each addition. Add boiling water all at once and mix well. Bake in 9 x 13 greased and floured pan for 45 minutes.
Miracle Whip Cake 1 c. miracle whip 1 c. sugar 4 Tbsp. cocoa 1 tsp. vanilla 2 c. flour (sifted) 1 tsp. soda Blend together with 1 cup warm water. Pour mixture in a greased 9 x 13 pan. Bake at 350 degrees for 30 to 35 minutes.
Chocolate Chip Cake With a fork, mix together: 1 large pkg. chocolate chips 1 1/2 c. water 1 tsp. vanilla 1/2 c. vegetable oil 2 small pkgs. instant chocolate pudding 4 eggs Duncan Hines yellow cake mix Bake in ungreased bundt pan 1 hour at 325 degrees.
Chocolate Sheet Cake Boil: 2 sticks margarine 1 c. water 3 Tbsp. cocoa Add, mixed together: 2 c. sugar 2 c. flour Add 2 beaten eggs. Add 1/2 c. buttermilk and 1 tsp. soda added to it. Add 1 tsp. vanilla. Bake 20 minutes at 400 degrees. Frosting: 1 stick oleo 3 Tbsp. cocoa 5 Tbsp. milk Bring to a boil and remove from heat and add 1 lb. of powdered sugar, 1 tsp. vanilla and chopped nuts if desired. Spread on partially warm cake.
Best Chocolate Cake 1/2 c. butter or margarine 1/2 c. shortening 1 c. water 1/4 c. cocoa 2 c. flour 2 c. sugar 1/2 c. milk 1 Tbsp. vingear 2 eggs 1 tsp. soda 1 tsp. vanilla Bring to boil the butter, shortening,water and cocoa. Remove from heat and add flour, sugar, milk, and vinegar. Mix well. The add; eggs, baking soda, and vanilla. Mix well until lumbs are gone. Pour into a greased 9 x 13 pan and bake at 400 degrees for 20 minutes or until toothpick inserted in center comes out clean. Frosting: 6 Tbsp. margarine 4 Tbsp. milk 3 Tbsp. cocoa 3 c. sifted powdered sugar 1 tsp. vanilla Combine in saucepan, butter,milk and cocoa. Bring to a boil and remove from the heat. Add the powdered sugar and vanilla and beat until smooth. Spread on the cooled cake.
Daylily Tam’s Creme-de-Menthe Cake Use 1 1/2 pkgs. of dark chocolate cake mix to make three 9” layers. Mix according to directions. Creme-De-Menthe Filling 6 Tbsp. butter softened 6 Tbsp. Creme-De-Menthe 3 1/2 c. powdered sugar In medium bowl combine ingredients and beat with mixer till smooth and fluffy. Place between each cake layer. Dark Chocolate Frosting 1 pkg. semi-sweet choc. chips 1/2 c. light cream 1 c. butter 2 1/2 c. powdered sugar 1 6oz. box Andies mint candies Make frosting in medium sized sauce pan. Combine chips,butter, and cream over medium heat, heat till smooth. Remove from heat. With a wire whisk blend in powdered sugar. Turn into a blowl placed over ice; beat until it holds it’s shape. Frost the cake with it then cut chocolate mints in half diagonally and decorate the cake with them. Chill about one hour before serving.
Better Than Sex Cake II 1 (18.25 ounce) package devil's food cake mix 1/2 (14 ounce) can sweetened condensed milk 6 ounces caramel ice cream topping 3 (1.4 ounce) bars chocolate covered toffee, chopped 1 (8 ounce) container frozen whipped topping, thawed Directions: 1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. 2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: candy bars into small chunks as opposed to crumbs) 3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
Baked Fudge Cake Makes 1 - 8x8 inch pan 4 eggs 2 cups white sugar 1/2 cup all-purpose flour 1/2 cup unsweetened cocoa 1/2 teaspoon salt 1 cup butter, melted 2 teaspoons vanilla extract 1 cup chopped pecans Directions: 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes. 2. In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan. 3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
White Chocolate Cake (Cameo Cake) Ingredients: 1 1/2 cups butter 3/4 cup water 3/4 cup white chocolate chips 1 1/2 cups buttermilk 4 egg, beaten 1 1/2 teaspoons vanilla extract 3 1/2 cups all-purpose flour 1 cup chopped toasted pecans 2 1/4 cups white sugar 1 1/2 teaspoons baking soda 4 (1 ounce) squares white chocolate, melted 1 (8 ounce) package cream cheese, softened 1 (3 ounce) package cream cheese, softened 1/3 cup butter, softened 6 1/2 cups confectioners' sugar 1 1/2 teaspoons vanilla extract Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans. Stir together 3 cups flour, white sugar, and soda. Set aside. 2. Combine 1 1/2 cup butter and water in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat, and add 4 ounces white chocolate. Stir until chocolate melts. Stir in buttermilk, eggs, and 1 1/2 teaspoons vanilla. Gradually stir in flour mixture; batter will be thin. Dredge pecans in 1/2 cup flour, and fold into batter. Pour into prepared pans. 3. Bake for 20 to 25 minute. Cool layers in pans for 10 minutes. Remove from pans, and cool completely on wire racks. 4. To make the frosting: Beat together both packages of cream cheese and 1/3 cup butter until creamy. Blend in melted and cooled white chocolate. Mix in confectioner's sugar and 1 1/2 teaspoons vanilla. Frost between layers, and on top and sides of cake. Sprinkle with additional pecans if desired.
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