STRAWBERRY DESERTS

While looking at my subscribed recipe sites today, I came across two wonderful Strawberry Cake recipes.  With strawberries in season i'm sure all of us would enjoy these recipes. I found them on Southern Plate. I'm sure Christie would appreciate you coming to her site for all of her wonderful recipes.  I'm going to enjoy these. How about you.?  

                                                    

Fresh Strawberry Pie

• 1 C sugar
• 1 C Water
• 3 T strawberry gelatin mix
• 1 Pint Fresh Strawberries
• 3 Heaping Tablespoons Cornstarch
• 1 pie crust, cooked and cooled (The recipe for my crust may be found here I made a recipe and a half for a bit thicker crust)
  

Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream. Think of me when you eat a piece  

Strawberry Punch Bowl Cake

                                                               

• 1 pkg Angel Food Cake
• 1 pkg 3.5 ounce instant vanilla pudding mix (this is the small box and I always use sugar free)
• 2 C milk (can use skim)
• 1 (8 oz) carton whipped topping
• 1 pint fresh strawberries, washed and hulled

Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Fold in cool whip. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Garnish with strawberry. Refrigerate. 

VALENTINES DAY TREATS

Aw,  Valentine Day will be here soon.  Are your ready?  Have you chosen a card or gift for your favorite person?   How about some homemade cookies or a heart shaped cake or craft  something special.

Well, I am making  heart shaped cookies for my grandchildren to enjoy .  My husband also has a sweet tooth so I am making him a Texas Sheet Cake . 

Texas Sheet Cake       

By Diana  Rattray, About.com Guide

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk or sour milk
• 1 1/2 teaspoons vanilla
• .
• Chocolate Frosting:
• 1/4 cup butter
• 3 tablespoons unsweetened cocoa
• 3 tablespoons buttermilk
• 2 1/4 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans, optional

Preparation:

Cake Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings. Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

THIS CAKE IS SOOO GOOD!!!!!!!  YOU SHOULD TRY IT.

Now for my cookie recipe for my grandchildren:

Valentine's Cookies

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1/4 cup milk
• 1/4 teaspoon vanilla
• Approximately 3 cups flour
• 2 teaspoons baking powder
• Icing, recipe follows
• Silver balls
• Gold balls

Icing:

• 2 tablespoons egg whites*
• 2 cups powdered sugar
• Red food coloring

Directions

Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan.
Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon.
Recipe from Food Network.

Pecan Pie Cake by Tona Haggermaker

Pecan Pie Cake

1 yellow cake mix
1 egg
1/2 cup melted butter (I use oleo)
1 1/2 cup light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 to 2 cups chopped pecans

Mix cake mix,1 egg, and melted butter. Reserve 2/3 cup of this batter. Spread
the rest into a greased and floured 9x13 pan and bake at 325 degrees for 15
minutes, or until lightly browned. Mix reserved 2/3 cup batter, 3 eggs, corn
syrup, brown sugar, vanilla and pecans. Pour this filling on top of crust and
cook about 50 to 60 minutes at 325 degrees.
Tona Haggermaker
cookin_with_haggermaker@yahoogroups.com

FRESH APPLE CAKE

FRESH APPLE CAKE
(Cooking with Lisa )

1 c. vegetable oil
2 eggs
1-2/3 c. sugar
1 (8-oz.) can crushed pineapple, do not drain
1-1/2 T. vanilla
2 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 c. peeled and chopped apples


In a large bowl, combine the oil, eggs, sugar and pineapple. Stir in the remaining ingredients. Pour the batter into greased tube or bundt pan. Bake at 325° for 50-60 minutes or until the cake tests done with a knife inserted in the center.

Apple Spice Cake

Apple Spice Cake
Peanut Butter and Julie Blog
Serves 10-12

Ingredients:

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 pounds tart apples, cored and grated

12 ounces unsalted butter, softened

1 cup golden brown sugar, packed

1 cup sugar

Zest of one orange

3 large eggs

1 teaspoon vanilla extract

For the maple glaze

4 tablespoons unsalted butter

1/2 cup golden brown sugar, packed

1/4 cup cream

1/2 teaspoon lemon juice

1/2 teaspoon maple extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Prepare the cake: Preheat the oven to 325F degrees. Spray a non-stick 12-cup Bundt pan with nonstick baking spray.

Sift together the flour, baking soda, salt, and all of the spices into a medium bowl. Squeeze the excess juice from the grated apples.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, sugar and orange zest at medium speed until the mixture is light and fluffy, about 4 minutes. Beat in the eggs, 1 at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Mix in the vanilla.

Beat in the flour mixture on low speed until well incorporated. Measure out 2 1/2 cups of the grated apples and mix them into the batter. Spoon the batter into the prepared pan, smoothing the top with an offset spatula.

Bake the cake for 1 hour, or until a cake tester inserted into the center emerges clean. Cool in the pan for 10 minutes and then invert onto a rack set over foil.

Prepare the glaze while the cake bakes: Combine all of the glaze ingredients in a small saucepan. Cook the mixture over medium-high heat, stirring until the sugar dissolves and the mixture comes to a boil. Reduce the heat to medium and stir constantly for 1 minute. Remove the glaze from the heat.

Using a toothpick or a small skewer, pierce holes all over the top of the warm cake. Pour the glaze over the top, allowing it to be absorbed into the holes for 30 minutes. Serve the cake warm or at room temperature

Pumpkin Nut Cake Roll

Pumpkin Nut Cake Roll

Small amount of vegetable shortening and flour plus parchment paper for preparing pans

¼ cup confectioner's (powdered) sugar for sprinkling on towel

Batter:

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 cup walnuts, coarsely chopped (optional)

Filling:

8 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 cup confectioner's (powdered) sugar


Topping:

2 tablespoons confectioners (powdered) sugar


Directions:

1.Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.

2.Sprinkle a clean towel with ¼ cup confectioner's (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the pan works well.

Batter: 3.In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt; whisk together to mix. Set aside.

4.In a large mixing bowl, add the eggs and beat 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. With mixer on medium low speed, stir in the pumpkin until thoroughly combined.
5.With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.

6.Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle walnuts evenly over the top of the batter.

Bake: 7.Bake for 13 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire rack to cool completely.

Filling: 8.In a medium bowl, combine cream cheese, butter, and vanilla; beat together until mixture is smooth. Add powdered sugar; beat until filling is smooth and creamy.

Assembly:
9.Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.

10.Spread the cream cheese filling over the cake, spreading the filling evenly under the curled edge and leaving a 1½ inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least one hour before serving.

Topping:
11.Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Refrigerate leftovers.

TheBakingPan.com

Yellow Cake with Chocolate Buttercream Icing

Yellow Cake with Chocolate Buttercream Icing

3 1/2 c. flour
2 1/2 c. sugar
1 3/4 c. shortening
1 1/4 c. milk
3 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. vanilla
5 eggs

Heat oven to 350. Grease and flour 3 round 9 inch pans, 9x11/2 inches. Mix all ingredients in very large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 min. scraping bowl occasionally. Pour into pans evenly. Bake 30-35 min. or until golden brown and toothpick comes out clean. Cool 10 min. remove from pans. Prepare Chocolate Buttercream(recipe below) and fill layers and frost top and side of cake.

Chocolate Buttercream Frosting
5 1/3 c. powdered sugar
1 c. baking cocoa
3/4 c. butter softened
2/3 c. milk
2 tsp. vanilla

Beat all ingredients until smooth and spreadable.
Recipe by The DeL Sisters

Rainbow Cake

Rainbow Cake
Source: Eat, Be and See

I made this cake for Dylan's family when he passed away. HE ALWAYS LOVED RAINBOWS AND YELLOW DAFFODILS. WE WILL MISS YOU DYLAN.


Ingredients
1 box of cupcake mix
A mix of food colourings

Recipe
1. Make up cake mix according to packet instructions and split into 6.

2. Mix in the colorings to the 6 cake mixes.

3. Pour the batter into the center of your greased cake tin one color at a time.

4. Bake according to packet instructions - .

5. Make icing according to packet instructions.

6. Decorate cake.

Ambrosia Cake

Ambrosia Cake

Pineapple Curd:

Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.

Cake:

Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
Take vanilla frosting, orange juice and orange zest; stir to combine.
Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.
Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.
Press toasted coconut into sides and on top of cake.


Ingredients
1 cup pineapple juice
2 eggs
1/2 cup sugar
2 tablespoons unsalted butter
pinch of salt
16 ounces vanilla frosting
8 ounces cream cheese frosting
2 teaspoons orange juice
zest of half an orange
1 angel food cake, baked, cooled
2 cans (15 oz. ea) mandarin orange slices, drained
1 (20 oz.) can pineapple slices, drained and cut into quarters
2 cups sweetened shredded coconut

Pumpkin Bars

4 eggs
1 2/3C sugars
1 c oil
1 16 oz can pumpkin

Mix together well, set aside.


2 c flour
2 t baking powder
1 t baking soda
2 t cinnamon
1 t all spice
1 t nutmeg
1 t ginger
1 t salt
whisk together. Then pour into the pumpkin mixture.

Pour into jellyroll pan. Bake at 350° for 25-30 min. Cool on wire rack.
Icing:
1 stick butter
8 oz. Cream cheese
1 t vanilla extract
2 c confectioners sugar
Mix all together. Spread on cooled pumpkin bars.
This recipe was on the Amish Recipe Site posted d5enzo

Lemon Pineapple Cake

Lemon Pineapple Cake

1 (18 oz.) lemon cake mix
4 eggs
20 oz. can crushed pineapple, undrained

Beat eggs at high speed until frothy. Add cake mix and pineapple. Beat at medium speed for 1 minute. Spread into a well greased and lightly floured 9"x13" pan. Bake 350° 30 minutes until a toothpick inserted in the center comes out clean. Cool and frost.

8 oz. softened cream cheese
1 lb. can lemon frosting
Coconut (optional)

Beat cream cheese. Beat in the frosting. Spread over cake and sprinkle with coconut, if desired. Slice and top each piece with a maraschino cherry before serving.

DECADENT CHOCOLATE FUDGE CAKE

DECADENT CHOCOLATE FUDGE CAKE

1 cup butter or margarine, softened

1 ½ cups sugar

4 eggs

½ t. baking soda

1 cup buttermilk

2 ½ cups all purpose flour

1 ½ cups semisweet chocolate mini-morsels, divided

2 (4 oz) bars sweet baking chocolate, melted and cooled

1/3 cup chocolate syrup

2 t. vanilla extract

4 oz white chocolate, chopped

2 T. plus 2 t. shortening, divided

Chocolate and white chocolate leaves (optional

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition

Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. Do not overbeat

Spoon batter into a heavily greased and floured 10 inch Bundt pan. Bake at 300 for 1 hour and 25-35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely

Combine 4 oz chopped white chocolate and 2 T. shortening in tope of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining ½ cup mini-morsels and 2 t. shortening in small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves

Cornbread Cake

Cornbread Cake
Contributor: Nancy Carol Elder

Ingredients:
1 cup sugar
1 cup brown sugar
4 eggs
1 cup vegetable oil 1-1/2 cups self-rising flour
2 teaspoons vanilla extract
2 cups pecans, chopped
Cooking Instructions:
Preheat oven at 350 degrees. Lightly grease and flour a 9x13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in medium bowl. Stir until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed. Pour into prepared pan and bake for 30 to 35 minutes.

Apple Cake

3 tablespoons butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups diced peeled apples
1/4 cup chopped nuts
Whipped cream or ice cream

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg
and vanilla. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to
creamed mixture (batter will be very thick). Stir in the apples, nuts. Spread
into a greased 8-in. square baking pan. Bake at 350° for 35-45 minutes or
until a toothpick inserted near the center comes out with just a few crumbs.
Serve warm or cold with whipped cream or ice cream.

Yield: 9 servings.

For the Cake:
1/2 cup milk
2 teaspoons plus 2 tablespoons unsalted butter
8 large eggs
1 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract

For the filling:

2 cups sugar
1 cup water
1 1/4 cups kirsch
2 (15-ounce) cans dark sweet pitted cherries in heavy syrup
2 tablespoons cornstarch

For the Frosting and Garnish:

1 pound confectioners' sugar
1/2 cup unsweetened cocoa powder
1 stick butter, at room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup boiling water
1 1/2 cups heavy cream
2 teaspoons sugar
3 ounces semisweet chocolate, shaved


Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, cocoa, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease 2 8" round pans with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
For the filling: Combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, and cook for 2 minutes. Remove from the heat and let cool completely. Stir in 1 cup of the kirsch and stir to mix. In another saucepan over medium heat, bring the cherries to a boil in their syrup. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup kirsch and add to the cherry mixture. Whisk until it thickens, about 2 minutes. Remove from the heat and cool completely.

Assemble the cake: Using a serrated knife, carefully cut each cake horizontally in half to make 4 layers. Brush the tops of all the layers with equal amounts of the sugar syrup. (You will not need all of the syrup.) Let the liquid soak into the layers for about 30 minutes. Place the bottom layer on a large cake plate. Spread 1 cup of the filling evenly over this layer, then top with a second layer of cake. Spread 1 cup of the filling evenly over it. Repeat the same process with the third layer and another cup of the filling. Top with the fourth layer.

To Finish: Sift together the confectioners' sugar and cocoa powder into a medium size bowl. Add the butter and mix with an electric mixer until incorporated. Add 1 teaspoon of the vanilla and the boiling water and mix until smooth. Let cool. Combine the cream, the remaining 1/2 teaspoon vanilla, and the sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form. Ice the sides and top of the cake evenly with the chocolate frosting. Spoon the whipped cream over the top of the cake and sprinkle with the chocolate shavings. Slice and serve the cake
BY: EMERIL

Key Lime Coconut Angel Cake

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired


1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Italian Cream Cake # 1

INGREDIENTS FOR CAKE:

2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, separated
1 teaspoon baking soda
1 cup buttermilk
2 cups flour
1 cup angel flake coconut
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

INGREDIENTS FOR ICING:

One 8-ounce package cream cheese
1/2 cup margarine
One 1-pound box confectioners sugar
1-1/2 cups chopped pecans
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

TO PREPARE CAKE:

Combine sugar, shortening, and oil. Add egg yolks one at a time, beating after each addition. Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut. Beat egg whites and fold into mixture. Add flavorings. Pour into 3 greased and floured 9-inch pans. Bake in 350 degree oven for 25 minutes. Cool cake layers before icing.

TO PREPARE ICING:

Combine cream cheese and margarine. Beat in sugar gradually. Add pecans and flavorings. This makes lots of icing for each layer top and sides.
SERVES: 16
Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.

ITALIAN CREAM CAKE # 2

Italian Cream Cake

INGREDIENTS:
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup butter
2 cups sugar
6 egg yolks
1 teaspoon vanilla
1 cup buttermilk
1-1/2 cup flaked coconut, lightly toasted
6 eggs whites
---
Frosting:
8 ounces cream cheese, softened
1 pound powdered sugar
1/2 cup butter, softened
1teaspoon vanilla
1 cups chopped pecans, lightly toasted
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour 3 8-inch round cake pans. With a wire whisk combine flour,
baking soda and salt. Set aside. In a large bowl, cream shortening, butter and sugar. Stir in vanilla.
Add egg yolks, 1 at a time. Flour mixture is added alternately with buttermilk. Stir in coconut. Beat egg
whites until stiff. Gently fold whites into cake batter. Pour into prepared pans. Bake 25 minutes.
Cool cake layers in pans for 5 minutes. Remove to cool completely on racks. Blend together cream cheese,
butter. Add powdered sugar a little at a time. Stir in vanilla. Place bottom layer on serving plate. Frost
with 1/4 of the frosting. Sprinkle layer with 1/4-cup nuts. Top with next layer. Frost with 1/4 of the frosting.
Sprinkle layer with another 1/4 cup of nuts. Place top layer on middle layer. Ice sides of cake with half of
remaining icing. Frost top of cake with last of the frosting. Sprinkle remaining nuts all over the cake.

Refrigerate any leftover cake.

Classic Coconut Cake
:

1 pkg. (2-layer size) yellow cake mix
1 pkg. (7 oz.) Coconut, divided
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min

Sour Cream Apricot Cake

Sour Cream Apricot Cake
Ingredients
1/4 c. diced, dried apricots
2 T. water
1/2 c. + 2 T. butter or margarine
1 1/4 c. sugar
3 lg. eggs
1 t. vanilla
1 c. sour cream at room temperature
2 1/2 c. sifted flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt

Directions
Soak apricots in water. Beat butter 30 seconds. Add sugar and beat for 5 minutes. Add eggs one at a time. Beat in vanilla and sour cream. Combine dry ingredients and add to batter, blending well. Fold in apricots and pour into a greased and floured 8 inch bundt pan. Bake at 325° for 50-55 minutes.