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Waldorf Astoria Red Cake

Cream:

  • 1/2 cup margarine
  • 1 1/2 cups sugar (less 2 Tablespoons in Denver)

Add: 2 eggs

Make a paste of 2 oz red coloring (or 1 oz and a little water) and 2 rounded Tablespoons cocoa powder.

Add creamed mixture.

Sift: 2 1/4 C cake flour and 1/4 teaspoon salt

Add: alternately with 1 cup buttermilk

Add: 1 teaspoon baking soda dissolved in 1 Tablespoon vinegar

Add: 1 teaspoon vanilla

Bake in 2 layers at 350 degrees for 25-30 minutes. Cool. Split each layer in two.

Frosting

In jar shake 1 cup milk and 5 Tablespoons flour until smooth. Cook until very thick like whipped cream, stirring constantly. Add 1 teaspoon coconut or vanilla flavoring. Cool.

Beat 1 cup granulated sugar with 1/2 cup butter. Beat with a mixer until creamy.

Add milk mixture to sugar and butter mixture. Mix until creamy and consistency of whipped cream.

If you beat a while and it still isn’t thick enough Grandma Morgenegg says you can add some powdered sugar to it.

Frost between all layers and on top and sides.

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Pumpkin Roll

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped nuts (optional)

Beat eggs 5 minutes.  Beat in sugar, stir in lemon juice and pumpkin.

Mix dry ingredients together.  Add to wet ingredients.

Spread on well greased and floured cookie sheet.  Top with nuts.  Bake 15 minutes at 350 degrees.  Make sure it is really done or it will fall apart when rolling and unrolling.

Turn onto brown paper bag or waxed paper.  Roll at narrow end.  When cool (can put in fridge) unroll and fill with filling, roll back up, slice.

Filling

  • 1 cup powdered sugar
  • 6 oz cream cheese
  • 1/2 teaspoon vanilla
  • 4 Tablespoons butter

Beat all ingredients together then frost cake.

Store in fridge.

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Cupcake Filling

  • 3 oz cream cheese
  • 1 egg
  • 1/2 cup sugar
  • chocolate chips

Mix all ingredients together. Fill cupcakes with batter then add a spoonful of filling. Or mostly fill with batter then add filling then top with more batter.

I usually double the recipe.

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Oatmeal Cake

Pour 1 1/4 cup boiling water over 1 cup uncooked oatmeal. Let stand, covered, for 20 minutes.

Cream 1/2 cup soft margarine

Add:

  • 1 cup sugar
  • 1 cup brown sugar

Beat until fluffy.

Add:

  • 1 teaspoon vanilla
  • 2 eggs

Add oats mixture, mix well.

Sift and add:

  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon

Bake in 9X13 greased pan at 350 degrees for 45-55 minutes.

Top with Oatmeal Cake Topping

Oatmeal Cake Topping

  • 1/2 cup melted margarine
  • 1 cup brown sugar
  • 6 tablespoons milk
  • 1/2 cup chopped nuts
  • 1 1/2 cups coconut

Mix together and spread over warm cake.

Broil 2 minutes to bubble. Watch carefully.

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Apple Cake

  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/2 cup margarine
  • 2 cups flour
  • 3/4 cup milk

Mix all ingredients together. Makes dough a little stiffer than cake batter. Use sheet cake pan (cookie sheet or jelly roll pan). Grease pan, spread dough, the cup apples into slices not too thick and not too thin. Place them on the batter and dop with margarine. Sprinkle top with cinnamon and sugar.

Bake at 350 degrees until golden, about 20-30 minutes.

One recipe for a jelly roll pan

1 1/2 recipes for a cookie sheet

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Chocolate Oil Cake

Mix:

  • 3/4 cup cocoa
  • 1 cup boiling water

Add in each of the following stirring well after each addition:

  • 2 cups sugar
  • 1 cup oil
  • 1 cup sour milk
  • 2 eggs
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/2 cups flour

This is a thin batter. Bake in a 9X13 greased pan at 350 degrees for about 45 minutes.

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Make Ahead Breakfast Cake

  • 1 1/4 cups flour
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • pinch of salt
  • 1/4 cup shortening
  • 2/3 cup milk
  • 1 egg

sift dry ingredients, cut in shortening. Add milk and eggs. Pour into greased 8″ square pan. Sprinkle part of topping over batter. Use spatula to swirl in. Add apples or peaches on top if desired. Then add rest of topping.

You can cover and refrigerate overnight or just bake right now. Bake 400 degrees for 20-25 minutes.

Topping

  • 4 Tablespoons flour
  • 6 Tablespoons sugar
  • 3 Tablespoons margarine
  • 1/2 teaspoon cinnamon

Cut ingredients together and sprinkle over cake

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Rainbow Cake

  • 1 Baked white or yellow cake in 9X13 or two round pans.
  • 1 package (3 oz.) Jell-O any flavor
  • 1 Cup boiling water
  • 1/2 Cup cold water
  • 8 oz Cool Whip

If doing layers place cake in clean layer pans. If doing 9X13 just leave in pan.

Prick each cake with utility fork at 1/2 inch intervals.

Dissolve gelatin in boiling water. Add cold water and pour carefully over cakes.

Chill 3-4 hours.

Dip layer pans in warm water for 10 seconds then turn onto serving plate. Top with Cool Whip. Place second layer on the first. Frost with Cool Whip.

If in 9X13 just frost with Cool Whip.

Store in fridge.

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Almost Candy Bars

  • 1/2 Cup margarine or butter
  • 1 pkg. Devil’s Food Cake Mix
  • 6 oz pkg. (1 cup) butterscotch chips
  • 6 oz pkg. (1 cup) semi-sweet chocolate chips
  • 1 Cup coconut
  • 1 Cup chopped nuts
  • 14 oz can sweetened condensed milk

Heat oven to 350 degrees.

In large bowl, cut margarine into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of 15X10X1 inch jelly roll pan: press lightly.

Sprinkle with butterscotch chips, chocolate chips, coconut, and nuts. Pour sweetened condensed milk over all ingredients.

Bake for 20-25 minutes or until light golden brown. Cool completely. Cut into bars. 48 bars.

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Luscious Lemon Glazed Cake

3/4 cup cold water

3 oz. pkg. lemon Jello

4 eggs, slightly beaten

1 box moist lemon cake mix

3/4 cup oil

2 cups powdered sugar

Juice of 2 lemons

In large bowl mix cold water and Jello; stir in eggs.

Add cake mix then oil and mix.

Pour into greased and floured 9X13 baking pan.

Bake at 350 degrees for 35 minutes or until it stops sizzling.

 

While still warm use end of wooden spoon to poke holes all over the cake about 2 inches apart.  Be sure to go all the way to the bottom.

Mix powdered sugar and lemon juice together; drizzle over warm cake making sure to get into all the holes.