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Pistachio Cake – Essie Gomm from West Clinton El.

  • 1 White Cake Mix
  • 1/2 Cup chopped nuts (optional)
  • 1/3 Cup flour
  • 2 pkgs. instant pudding (small)
  • 1 Cup oil
  • 3 eggs
  • 1 1/2 Cup club soda
  • 1 pkg. Dream Whip

Mix cake mix, flour, and one pkg. of pudding mix. Push to side of bowl.

Add eggs, oil, nuts, and club soda. Mix together until blended and beat 4 minutes on medium speed.

Bake in 9X13 pan on 350 degrees for 30 minutes.

Cool and frost.

Frosting

Blend pkg. of Dream Whip with 1 cup plus 2 TBS of cold milk. Add other pkg. of pudding mix gradually and beat on high speed for 3 minutes.

Store cake in the fridge.

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Raspberry (or Strawberry) Cream-Filled Angel Cake

  • 1 store-bought angel food cake
  • 14 oz can sweetened condensed milk
  • 4 TBS lemon juice
  • 1-1/2 tsp almond extract
  • 1-12 oz container of Cool Whip
  • 2 pints fresh raspberries, cleaned and hulled or strawberries, cleaned, hulled, and sliced

Turn cake upside down and cut a 1 inch slice off the “top”. Lift if off carefully, set aside, and cut out the insides of your cake. Cut pieces into 1 inch cubes. Leave at least a one inch cake “cushion” all the way around the edges as well as on the bottom. You’ll be left with a hollow shell that we’ll fill with fresh berries and cream!

Combine sweetened condensed milk, lemon juice, and extract. Fold Cool Whip into milk mixture and chill for 10 minutes. Once chilled, pour 1-1/2 cups worth into a bowl and stir in cake pieces. Gently fold in raspberries (or strawberries) and spoon mixture into cake shell. Replace “top” and press to seal. Use extra cream mixture to frost cake. Chill in fridge for 2 hours – garnish with additional berries if desired. Sliced and toasted almonds also look nice sprinkled on this beautiful cake.

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Chocolate Sundae Pudding Cake – Angel Shannon

  • 1 tsp. vanilla
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 3 TBS cocoa
  • 1/4 tsp. salt
  • 1 cup sifted flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 TBS cocoa
  • 1/2 cup milk
  • 2/3 cup white sugar
  • 2 TBS butter, melted
  • 1 tsp. vanilla
  • 1/2 cup walnuts, chopped
  • 1 cup boiling water

Mix first 5 ingredients together in large bowl to create topping; set aside.

Sift together flour, baking powder, salt, and cocoa. Add to sifted mixture milk, sugar, butter, and vanilla, blending well. Add nuts.

Pour batter into 1/5 quart casserole dish and sprinkle with prepared topping. Pour boiling water over all.

Bake 1 hour (careful not to burn edges!) at 350 degrees F. Serves 6

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Butterfinger Poke cake

Cake

  • 1 box yellow cake mix
  • 1 1/4 cups water
  • 1/2 creamy peanut butter
  • 1/3 cup vegetable oil
  • 3 eggs

Filling

  • 1 box (6 serving size) chocolate instant pudding and pie filling mix
  • 3 cups cold milk

Topping

  • 1 container (8 oz) frozen whipped topping, thawed
  • 1/4 cup chocolate flavor syrup
  • 4 Butterfinger candy bars, chopped (about 1 2/3 cups)

Heat oven to 350 degrees (325 fro dark or nonstick pan). Grease or spray bottom only of 13 by 9 inch pan.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In large bowl, beat filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. sprinkle with chopped candy. Store covered in refrigerator.

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Angel Food Cake

  • 1 cup cake flour
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups egg whites (about 12 eggs)
  • 1 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 /4 teaspoon salt
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract

Heat oven to 375 degrees. Mix flour and powdered sugar. Beat egg whites and cream of tartar in large mixer bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 Tablespoons at a time; continue beating until stiff and glossy. Add salt, vanilla, and almond extract with the last addition of sugar. Do not underbeat.

Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10X4 inches. Cut gently through batter with metal spatula.

Bake until cracks feel dry and top springs back when touched lightly, 30-35 minutes. Invert pan on funnel; let hang until cake is cold. Remove from pan.

Tips for Angel, Sponge, and Chiffon Cakes

  1. Egg whites must be beaten until stiff peaks form. Be sure egg whites are at room temperature.
  2. To fold, cut down through center of beaten egg whites, along bottom, and up side; rotate 1/4 turn. Repeat.
  3. Use spatula to break down large air pockets and seal batter against side of pan and tube.
  4. To test angel cake for doneness, touch cracks. They should feel dry; no imprint should remain.
  5. Cool cake upside down in pan. Support tube on funnel or bottle so cake doesn’t touch counter.
  6. Invert cooled cake on waxed paper. Brush loose crumbs from top and side before frosting.
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Boston Cream Pie

Heat oven to 350. Grease and flour round layer pan (9 inch). Prepare Dinette cake below and bake as directed. Remove from pan; cool.

Split cake to make 2 thin layers. Fill layers with cream filling below. Spread top with Chocolate Glaze below. Refrigerate any leftover cake.

Dinette Cake

  • 1 1/4 cup all-purpose flour or 1 1/2 cups cake flour
  • 1 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup shortening
  • 1 egg
  • 1 teaspoon vanilla

Beat all ingredients together in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean. About 35 minutes.

Cream Filling

  • 1/3 cup sugar
  • 2 Tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 2 egg yolks, slightly beaten
  • 2 teaspoons vanilla

Mix sugar, cornstarch, and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in at least half of the hot mixture gradually into egg yolks. (This is so you don’t scramble the eggs). Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.

Chocolate Glaze

  • 2 squares (1 oz each) unsweetened chocolate
  • 3 Tablespoons margarine or butter
  • 1 cup powdered sugar
  • 3/4 teaspoon vanilla
  • About 2 Tablespoons hot water

Heat chocolate and margarine over low heat until melted. Remove from heat; stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until glaze is of desired consistency.

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Banana-Nut Cake

For best flavor, be sure the bananas you use for cakes, cookies, and quick breads are fully ripened.

  • 2 1/3 cups flour
  • 1 2/3 cups sugar
  • 1 1/4 cups mashed bananas (about 3 medium)
  • 2/3 cup shortening
  • 2/3 cup buttermilk
  • 3 eggs
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup chopped nuts (usually walnuts)

Heat oven to 350 degrees. Grease and flour 9X13 pan or two 9-inch or three 8-inch round layer pans.

Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, 9X13 pan 45-50 minutes, layers 35-40 minutes; cool. Frost with butter frosting if desired.

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Vanilla Butter Frosting

  • 3 cups powdered sugar
  • 1/2 cup margarine or butter, softened
  • 1 1/2 teaspoon vanilla
  • About 2 Tablespoons milk (start with a little less and add more if needed)

Mix powdered sugar and margarine. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.

FILLS AND FROSTS TWO 8 OR 9 INCH LAYERS OR FROSTS A 9X13 INCH CAKE.

NOTE: To fill and frost three 8 inch layers, use 4 1/2 cups powdered sugar, 3/4 cup margarine or butter, softened, 2 teaspoons vanilla, and about 3 Tablespoons milk.