Desserts: Cakes





Starlight Cake 

(Lois Erickson)

Grease and flour 2- 8 or 9" pans or l3x9" oblong

Sift together : 2 cups plus 2 tbs. sifted flour
1 1/2 cups sugar
3 1/2 ts baking powder
l t salt

Add 1/2 cup soft shortening (Crisco)
1 cup milk
1 t flavoring (vanilla or lemon)

Beat till smooth (about 2 minutes) then add:

3 eggs (1/2 to 2/3 cup)

Mix. Pour into prepared pans. Bake until cake tests done. Cool and ice as desired. Bake at 350 for 20-35 minutes depending on pan size. Freezes well.
(Lois gave the recipe to a sister missionary on Temple Square who then took the cake to Camilla Kimball’s funeral. A favorite with the whole family.)

My Note: Cut cake into cubes. Layer in martini glasses with whipped cream and strawberries. It's amazing.

Applesauce Cake 

(Lois Erickson)

Cream together:
1/2 cup shortening (part butter)
1 cup sugar
1 egg
Sift together:
2 cups sifted flour
1 t soda
1 t cinnamon
1/4 t cloves
1/2 t nutmeg (or allspice)
3/4 t salt
Stir in:
1/2 to 1 cup plumped (soak in boiling water) seedless raisins
1/2 to 1 cup chopped nuts

Add dry ingredients alternately with 1 Cup sweetened thick applesauce; add flour mixture first and last; beat until well blended after each addition. Pour batter into a greased and floured 11x7x1 1/2 inch cake pan. Bake at (350F.) about 45 minutes. Frost with butter icing or leave left plain. It can also be served with a
lemon or orange sauce. Lois usually doubles this recipe and puts into her l5" pan.
Be careful not to over bake. Freezes well.



Chocolate Cake 

(Helen Noble)

Bring to a boil:
1 c butter or margarine (2 squares)
4 T. cocoa
1 cup water

Sift together in large bowl:
2 cups flour
2 cups sugar

Pour hot mix over dry mix & stir.

Add to bowl and stir:
2 beaten eggs
1/2 c buttermilk*
1 t. soda
1 t. vanilla

Put in greased and floured 9x13 pan and bake at (375F) for 20-25 minutes. Can put in jellyroll pan and bake at 400 for 20 minutes. Pour frosting over cake while still warm.

FROSTING:
Bring to a boil in medium pan:
1/2 c butter (1 square)
4 T. cocoa & 1 t. vanilla
6 T. milk

Cool slightly and add:
4 c powdered sugar & 1 cup pecans.
Spread over warm cake. This is rich and yummy--keeps well! Pat Rater brought it to a family dinner, now a favorite. It’s also a Lion House recipe but they add 1 t. cinnamon.

*Substitute 1/2 c sweet milk and 2 T lemon juice if desired.


Carrot Cake 

(Helen Noble)

Mix together:
             3 c flour 
1tsp soda
2 c sugar
1/2 t salt
1 t cinnamon

Add to dry mix and beat well:
1 1/2-c. vegetable oil
2 t vanilla

Stir in one at a time & beat 3 eggs

Mix thoroughly and add:
2 c grated raw carrots
1 cup drained crushed pineapple
1 cup nuts (optional)

Pour into greased, floured 9x13 pan or an 8" angel food tube pan. Bake at 350 F for l hour. Cool and frost with Cream cheese frosting. Note: This is good for a picnic. A friend, Leah Carlson, serves it with a lemon sauce, though I never have. Her father, Elder Weed and Dad (Hilmar E). were missionaries in Sweden.

 

New York Style Cheesecake

by Ellen Anson

1 c graham cracker crumbs (6 crackers)
3/4 c sugar
1/4 c. plus 2 T melted butter
1 1/2 c sour cream (12 oz)
2 eggs
2 t vanilla
1 lb. Cream cheese, broken into small pieces

Blend cracker crumbs, 1/4 c sugar, and the 1/4 c melted butter, and line the bottom of an 8-9 inch spring form pan. Press lightly.

Blend the sour cream, 1/2 c sugar, eggs, and vanilla in a food blender (or heavy mixer, or food processor) for 1 minute. Add the cream cheese. Blend until smooth.

Pour the remaining 2 T melted butter through the top of the machine. Pour into the spring form pan (8-10"). Bake in lower third of a 325 oven for 45 minutes. When baking is finished, turn oven to broil. Broil just until top of cheese cake begins to show attractive spots of brown. Refrigerate for 4 hours or overnight before cutting and serving. Serves 8-12. Serve with fruit sauce if desired. (Place berries in saucepan, add 1/4 c water if there is no syrup. Add sugar to taste. Mix 1 T cornstarch with 2 T water, and add to berries. Cook till thickened.)

Olive Garden Chocolate Lasagna


Cake
6 cups cake flour
5 1/4 cups granulated sugar
2 1/4 cups Hershey's Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cups butter
12 large eggs
1 tablespoon vanilla extract

Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cup sifted confectioners' sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor

Cake: Heat oven to 350 degrees F. Grease three 10-inch springform pans. In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking soda.

Add butter and mix well.

Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean.

Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.

Butter Cream: Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed.

Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between
layers.

To Assemble: Place one 10 inch cake on a large round plate or a large round cake platter.

Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) 

Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly)

Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer)

Place the third layer on top of the second. Frost the top with all of
the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can.

Sprinkle with semi-sweet chocolate chips. The frosting seems more
authentic if you let it set up (sit out) for an hour at room temperature. (I wrapped the sides lightly with foil to keep the cake from drying out as well)

Cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate.

Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down so that you can see some of the syrup design.

Serve.

 

Megan's Chocolate Cake

Megan found this on AllRecipes.com. We've been using it as a family staple ever since.

Ingredients

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.



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