CAKEs

Mary Nell's Favorite Recipes - Cakes

CAKES

Crazy Cake, Classic Butter Cake, Bundt Kuchen, Raspberry Cream Cheese Coffee Cake, Poppy Seed Cake Supreme, Chocolate Cheesecake, Chocolate Raspberry Marble Cake, Bavarian Torte,

CRAZY CAKE

3 cups flour 2 cups sugar 2 tsp soda 2 tsp salt 6 TBS cocoa	Mix in 9 x 13 pan or put in a bowl and mix.
1 cup oil 2 Tbs vinegar 1 Tbs vanilla 2 cups water	Add to dry ingredients. Mix with a fork. Put in 9 x 13 pan (if you mixed it in a bowl.)
8 oz cream cheese 1/3 cup sugar 1 egg dash salt 1 cup chocolate chips	Cream sugar and cream cheese. Add egg and salt and mix well. Stir in chocolate chips. Drop by spoonfuls in batter. Bake 45 minutes at 350.

CLASSIC BUTTER CAKE

(has to be tasted to be believed)

4 eggs

1 1/4 c. sugar

3/4 c butter, melted and cooled

2 c. flour

2 tsp. baking powder

1/4 c. milk

1 tsp. vanilla

Preheat oven to 350. Butter a 9 x 13 pan.

Beat the eggs and sugar until light and lemon-colored. Fold in the melted butter. Combine the flour and baking powder. Fold the dry ingredients into the egg mixture. Blend in the milk and vanilla. Pour the batter into the prepared pan and bake for 25 t o 30 minutes, or until a toothpick inserted in the center comes out clean.

Almond Topping

1/2 c. butter

1/2 c. sugar

1/2 c. heavy cream

1 c. sliced or slivered almonds

Meanwhile, to prepare the topping, in a saucepan, combine the butter, sugar, and cream. Cook over low heat, stirring constantly, until the mixture comes to a boil. Remove the cake from the oven and pour the topping over it immediatel y, smoothing it evenly. Sprinkle with the almonds. Turn the broiler on and place the cake on the lowest rack away from the heat. Broil until the topping is bubbly and the almonds are lightly browned. Remove the cake from the oven and cool. Cut into square s to serve. 12 servings.

In a 10" spring form, bake 45 or 50 min.

BUNDT KUCHEN

(Karen Jewett)

1 C. butter 2 C. sugar 1 1/2 tsp vanilla 4 eggs, separated 3 1/2 c. cake flour (or use 3 1/4 c. flour with 1/4 c. cornstarch) 2 1/2 tsp baking pwdr 3/4 tsp salt 1 C. milk	Cream butter, sugar, vanilla. Add egg yolks. Add dry ingredients alternately with milk. Fold in stiffly beaten egg whites. Bake in greased and floured tube or bundt pan for 1 hour at 350. Cool 10 minutes.
Glaze: 1 1/3 c. pwd. sugar 2 T milk 1/4 tsp vanilla dash salt	Mix all ingredients. Glaze cake while warm.

RASPBERRY CREAM CHEESE COFFEE CAKE

Pam Myrick

(worth all the effort)

2 1/4 C flour 3/4 C sugar 3/4 C butter or margarine	Grease bottom only of a spring form pan. Preheat oven to 350 degrees. Combine these ingredients and reserve 1 cup. To remainder add:
1/2 tsp baking pwder 1/4 tsp salt 3/4 C. sour cream 1 egg 1 tsp almond extract	Mix with above ingredients and spread in spring form pan.
8 oz cream cheese 1 egg 1/4 C sugar 1/2 C. raspberry preserves	Combine cream cheese, egg, and sugar; spread over batter in pan. Dot with raspberry preserves.
1/2 c. sliced almonds	Add almonds to reserved flour/sugar/butter mixture and spread on batter. Bake 45-55 minutes. Cool at least 15 minutes. Serve warm or cool.

POPPY SEED CAKE SUPREME

1 pkg. yellow cake mix

1 pkg. 3 3/4 oz instant French vanilla pudding mix

4 eggs

1 c. dairy sour cream

1/2 c. buttery flavor oil

1/2 c cream sherry

1/3 c. poppy seeds

Combine all ingredients, stirring to blend. Beat at medium speed 5 minutes.

Pour into a 10 inch bundt pan. Bake 1 hour at 350. Cool 15 minutes, then turn out on rack. Cool before cutting.

CHOCOLATE CHEESECAKE

Crust:

1 c. graham cracker crumbs.

5 T butter, melted

2 T sugar

Combine ingredients. Press in bottom of a 9" spring form pan. Place in refrigerator to chill.

3 eggs

1 cup sugar

3 8 oz pkg. cream cheese

1 c. sour cream

1 tsp. vanilla

3/4 c. butter melted

12 oz chocolate chips

1 c. chopped pecans opt

Preheat oven to 325.

In a large bowl, beat the eggs and sugar. Add the cream cheese, sour cream and vanilla. Melt the butter with the chocolate chips and add to cream cheese mixture. Add pecans, if desired.

Bake l hour in 325 oven. Let cook 10 min Then run a knife around sides to loosen from the sides of the pan. Cool on rack for 3 hours, before removing the sides of the pan. Cheesecake may fall in the center or the top may crack; this is normal. Remove t he sides of the pan and chill the cheesecake thoroughly.

CHOCOLATE RASPBERRY MARBLE CAKE

Mary Nell

(never before published)

Cake:

1 yellow cake mix

4 eggs

1/3 c. oil

1 c. water

2 tsp. almond

1 pkg. inst. vanilla pudding (less 2 T)

Mix for 2-3 minutes, then remove 4 c. of batter and fill cup cake pans half full.

1 c. chocolate chips melted

1/2 c. raspberry jam

To remaining batter add 1 c. melted chocolate chips and raspberry jam.

Frosting:

1/4 c. flour

1 c. milk

l c. butter

l c. margarine

l c. sugar

l oz reserved pudding

1 tsp. almond

1 c. melted chocolate chips

1/4 c. rasp jam

Heat flour and milk until thick in microwave. Beat butter, margarine. sugar and pudding till sugar is dissolved. Add cooled flour mixture, almond, chocolate chips and jam. Frost cake.

BARVARIAN TORTE

(surpassingly scrumptious--thank you Anne)

Crust:

1/2 c. butter

1/3 c. sugar

1/4 tsp. vanilla

1 c. flour

Mix crust ingredients together, press into 9" spring form pan, and 1/2 " up the sides.

Note: can also be made in a pie pan.

Filling:

1 egg

1/2 tsp. vanilla

1/3 c. sugar

8 oz cream cheese

Mix filling together and put into pastry.

Topping:

1/2 tsp. cinnamon

1/4 c. sugar

3 apples, peeled and sliced

1/4 c. sliced almonds

Toss sliced apples with cinnamon and sugar, spoon over filling, sprinkle almonds on top. Bake at 450 for 10 minutes, reduce heat to 400 and bake for 25 minutes. Cool, remove ring, and enjoy.

Variations: use mangoes or other fruit.

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