CHEDDAR BAY'S
CAKES 'n FROSTINGS
BOILED CHOCOLATE CAKE
(One of the best chocolate brownie-type cakes in the world!)
1 stick butter
1/2 c. oil
4 T. cocoa
1 c. cold water
1/2 c. buttermilk
Bring to a rolling boil. Remove from heat. Add 2 well-beaten eggs and 1 tsp. vanilla. While 1st ingredients are boiling, sift together: 2 c. flour, 2 c. sugar, 1 tsp. baking soda and 1/2 tsp. salt. Add to boiled mixture. Bake for 25 minutes at 375-degrees in a 9x13-inch pan.
1 stick margarine
3 T. cocoa
6 T. buttermilk
Bring to a boil. Remove from heat. With mixer, add 1 box powdered sguar and 1 tsp. vanilla. Pour onto hot cake. Let cool before slicing.
BROWNIE CUPCAKES
Melt over low heat: 1 c. butter and 1/2 c. chocolate chips
Stir in: 1-1/2 c. chopped walnuts
In large bowl, sift: 1-1/2 c. flour, 1 tsp. salt and 1-1/2 c. sugar
Add: 4 eggs (beaten) and 1 tsp. vanilla
Stir in chocolate mixture; mix well. Fill cupcake cups 2/3 full. Bake at 325-degrees for 30 minutes.
(AUNT RUTH'S) CARROT CAKE
Beat together:
1-1/2 c. oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
Fold in:
3 c. grated carrots
1/2 c. chopped nuts
1 c. chopped dates
Bake in a 9x13-inch pan at 300-degrees for 1 hour. Cool; then frost.
1 (8 oz.) pkg. cream cheese -- 1 lb. powdered sugar -- 1 stick margarine
Mix by hand until smooth. Then spread on cooled carrot cake.
GOOEY CAKE
Mix together:
1 box yellow cake mix
2 eggs
1 stick margarine, melted
Pour mixture into an ungreased 9x13-inch pan.
Mix together:
1 lb. powdered sugar
2 eggs
1 (8 oz.) pkg. cream cheese
Pour over 1st mixture Bake at 350-degrees for 30 minutes.
HAWAIIAN FRUITCAKE
(My newphew's wife brought this tomy Mom's house on Christmas Eve the first year they were married. It's easy and fast! And it's become one of our family's favorites.)
2 c. flour -- 2 tsp. baking soda -- 2 c. sugar -- 2 eggs -- 1 c. chopped pecans -- 1 (20 oz.) can crushed pineapple, undrained
Preheat oven to 350-degrees. Mix all ingredients together. Pour into a greased and floured 9x13-inch pan. Bake 40 minutes.
2 c. powdered sugar -- 8 oz. cream cheese -- 1 stick melted margarine -- 1 tsp. vanilla
Mix until smooth. Frost cake while warm.
HEATH BAR CAKE
1 c. sugar -- 1 c. brown sugar -- 2 c. flour -- 1 tsp. baking soda -- 1/2 c. butter -- 1/2 tsp. salt -- 1 tsp. vanilla
Mix together like a cornmeal. Reserve 1/2 c. crumbs for later. To the rest, add 1 egg and 1 c. buttermilk.
Pour into a 9x13-inch pan Place 1/2 c. reserved crumbs, 6 crushed Heath bars and 1/2 c. chopped pecans on top of batter. Bake at 350-degrees for 35 minutes.
MOUNTAIN POUND CAKE
2 sticks butter -- 1/2 c. Crisco -- 3 c. sugar -- 5 eggs -- 1 tsp. lemon juice -- 3 c. flour -- 1 c. milk -- 1/2 tsp. baking powder -- 1-1/2 tsp. vanilla
Cream butter, Crisco and sugar. Mix in eggs, one at a time. Stir in flour and milk alternately; add baking powder with the last of the flour. Add flavorings. Pour into a greased and floured tube pan. Place in a cold oven.
Turn oven on to 350-degrees. Bake 1 hour and 15 minutes. DO NOT OPEN DOOR -- NOT EVEN ONCE! When done, remove from oven and let stand on rack to cool completely before removing from pan.
FROSTINGS
FUDGE FROSTING
2 c. sugar -- 1/4 c. cocoa -- Pinch of salt -- 1/2 c. Crisco -- 1 tsp. vanilla -- 2/3 c. milk
Mix all ingredients, except vanilla. Boil rapidly for exactly 2 minutes. Remove from heat. Add vanilla, and beat 5 minutes at high speed. Cool frosting; spread on a cooled cake.
MILK CHOCOLATE FROSTING
1 lb. powdered sugar -- 1 stick butter, soft -- 1 T. miolk -- 1 tsp. vanilla -- 1/3 c. cocoa
With mixer, blend sugar & butter. Add milk slowly until well-blended. Measure cocoa in a measuring cup with 2-3 T. very hot water to make a paste. Add chocolate mixture to 1st mixture and mix. Frosts 1 large cake or 36 cupcakes.
NEVER-FAIL CARAMEL FROSTING
1-1/2 c. sugar -- 1/2 c. butter or margarine -- 3/4 c. evaporated milk -- 1/2 tsp. vanilla -- 24 caramels
Cook together sugar, butter and evaporated milk to soft-ball stage. Remove from heat immediately. Add caramels. Continue to stir hot mixture until all caramels are dissolved. Spread on a hot cake.
ONE-BOWL BUTTERCREAM FROSTING
6 T. butter, soft -- 2-2/3 c. powdered sugar -- 1/2 c. cocoa -- 1/3 c. milk -- 1 tsp. vanilla
In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreadable consistency (add milk, if needed). Blend in vanilla.
