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Grandma Dennis’ Chocolate Cake

2 cups flour

2 cups sugar

1/2 teaspoon salt

1 cup water

2 eggs

1/2 cup milk

2 sticks margarine

3 Tablespoons Cocoa powder

1 teaspoon baking soda

1 teaspoon vanilla

Mix flour and sugar in a big bowl.

In a saucepan place margarine, water, cocoa.  Bring to a boil

Pour over flour and sugar.  Mix

In another bowl add baking soda, vanilla, eggs, salt, milk

Add to above mix.

Pour into greased cookie sheet pan.  Bake at 350 for 20 minutes

Make frosting last 5 minutes of cook time.  Frost while cake is hot.

FROSTING

1 teaspoon vanilla

1 stick margarine

3 Tablespoons cocoa powder

5 Tablespoons milk

1 – 1 pound package of powdered sugar (I always use more than 1 pound)

1/2 cup nuts

In a saucepan add margarine, cocoa, milk.  Melt, but don’t boil.  Then add powdered sugar.  Thin enough to spread, but not runny.  Then add vanilla and nuts.

Pour in sections across the cake and carefully spread or you will take off the top of the cake.

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Apple Cake

1 cup sugar

1  1/2 cup flour

1 teaspoon baking powder

1/2 cup shortening

1 egg

3/4 teaspoon salt

1 teaspoon baking soda

2 cups grated apples

 

Mix all together.  Spread in greased 9X13 pan.

Mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 cup nuts.

Sprinkle on top.

Bake 350 degrees for 30-40 minutes.

Top with ice cream or whipped topping

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Chocolate Refrigerator Cake

Make one chocolate cake in two 9″ round pans.  You can use a box mix, but I like using Chocolate Oil Cake recipe.

Cool the cake and then slice the layers so you have 4 layers.

Whip 1/2 pint whipping cream, add 1/4 cup powdered sugar.  Spread between layers.

CHOCOLATE FUDGE FROSTING

Heat:  4 Tablespoons butter or margarine

4 Tablespoons hot water

4 Tablespoons cocoa powder

Remove from heat.

Add:  1 teaspoon vanilla

about 3 cups powdered sugar

Beat well by hand (a wooden spoon works well).

Stir together and spread on cake.  Frosting hardens if left uncovered on counter, so cover if not using right away,  also it needs to be refrigerated, but so does the cake.

 

VANILLA FROSTING

Heat:  4 Tablespoons butter or margarine

4 Tablespoons hot water

Remove from heat.

Add:  1 teaspoon vanilla

about 3 cups powdered sugar

Beat well by hand.  This one is just like the one above but vanilla.

 

 

 

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Zucchini Chocolate Cake

½ cup oil

1 egg 2 tsp vanilla

1 cup shredded zucchini

2 cup flour

1 tsp. salt

½ cup cocoa

1 ½ tsp. baking soda

1 ½ cup sugar

 

Blend in order.  Put in a greased 9X13 pan.  Bake 350 for 18-20 min or until done.

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Pumpkin Recipe

Mix:

1 large can of pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

4 tsp pumpkin pie spice

1 cup sugar

1 can evaporated milk

3 eggs

1/2 tsp salt

pour into 9*13 pan

sprinkle 1 yellow cake mix on the top, melt 1 1/2 cubes butter or margarine  drizzle over the over the top

Bake 350 for 50-60 minutes.
—
Becky

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ORANGE CUPCAKES

1 ¾ cup cake flour

½ teaspoon salt

2 ½ teaspoons baking powder

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

½ cup orange juice

1 stick of butter, softened

Preheat oven to 350 degrees.
Combine flour, salt, and baking powder in a bowl. Set aside.

In a separate bowl, combine butter, sugar, eggs, and vanilla. Cream these ingredients together thoroughly.

Add dry ingredients to creamed ingredients, 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.

Place cupcake liners into tins. Spoon batter into cupcake liners, until ½ full.

Bake for 15 minutes or until a toothpick inserted into center comes out clean.

Cool cupcakes completely before frosting with Cream Cheese Icing.

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Cranberry Pudding Cake

Cranberry Pudding Cake with Butter Cream Sauce
Recipe Prepared by Kim Naegle, North Salt Lake

Cake:

  • 3 Cups Flour
  • 1 ½ Cups Sugar
  • 4 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 1 Cup Milk
  • 2 Eggs
  • ¼ Cup Oil
  • ½ teaspoon Almond Flavoring
  • ½ Cup Sour Cream
  • 3 Cups Fresh Cranberries

Preparation:
Pre-heat oven to 350 degrees. In a large mixing bowl combine flour, sugar, baking powder and salt; sift together. In a separate bowl combine milk, eggs, oil, almond flavoring and sour cream; whisk together. Add liquid mixture to dry ingredients and stir together. When liquid and dry ingredients are completely incorporated together, stir in cranberries.

Pour cake batter into a well-greased Bundt cake pan. Bake for 50-60 minutes; until toothpick comes out clean. Allow cake to cool for 10 minutes in Bundt pan, remove cake from pan and place on serving plate. Allow cake to cool completely on serving plate. Cut into slices.

Butter Cream Sauce:

  • ½ Cup Butter
  • 1 Cup Sugar
  • ¾ Cup Half & Half

Preparation:
Combine butter, sugar and half & half in a medium sized sauce pan over medium-high heat. Wisk continually until mixture comes to a boil, remove from heat. Drizzle butter cream sauce over each individual slice of cranberry pudding cake and ENJOY!

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Carrot Cake – Linda Dennis

2 Cups sugar

1 ½ Cups oil

4 eggs

5 Cups grated carrots

2 Cups and 2 TBS. flour

2 tsp. baking soda

1 ½ tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

 

Add all ingredients.  Bake 350 degrees for 53 min.

Makes 3 round layers

 

Frosting

 

4 TBS butter

8 oz cream cheese

2 tsp. vanilla

1 lb. powder sugar

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Best Ever Chocolate Cake

A friend of Grandma Morgenegg’s gave her this recipe andshe  made it for Angela for her birthday dinner.  It was truly delicious.  She put a cocoa butter cream frosting on it.  Yum!

1c shortening

2c sugar

2 eggs

1/2c cocoa

1c buttermilk (can use 1c milk mixed with 1T vinegar)

1c hot tap water

1t vanilla

2 1/2c flour

2t baking soda

1/2t salt

Cream shortening and sugar.  Add eggs one at a time, beating wel lafter each.  Blend in cocoa.  Sift dry ingredients together and add alternately with buttermilk, beating well after each addition.  Add hot water and vanilla, stirring just until blended.  Pour into greased and floured pans and bake at 350 until cake tests done (25-35 min for layers;35-40 min for oblong pan). Whipped Ganache for Filling (between layers) 8oz semisweet chocolate, finely grated (I use Ghiradelli choc chips)1c whipping cream Place chocolate in medium bowl.  Bring cream to a boil in heavy small saucepan over medium-high heat whisking frequently.  When cream begins to steam, pour cream over chocolate.  Whisk until chocolate is completely melted and mixture is smooth.  Cool to room temperature, stirring occasionally.  Refrigerate until cold and thickened, but not set, stirring occasionally, about 30 min.