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Angel food cake (Joyce Conrady)
1 ½ c. Sifted cake flour
2 ¼ c. Sugar
2 tsp. Cream of tartar
Bakers dozen egg whites
1tsp vanilla
¼ almond extract
½ tsp. Salt
Sift cake flour. Add ¾ c. of the sugar.
In large bowl, beat egg white till foamy. Add
salt, flavorings and cream of tartar. Continue beating til soft
peaks stand. On slow speed beat in sugar 2T. at a time. Fold in
flour and sugar mixture in 6 portions. Bake 325º for 30 minutes.
Then 350º for the next the next 25-30 minutes. Take out of the oven,
flip upside-down until cool. Frost with favorite frosting.
Mocha Cocoa Cake (Jeanie Runyon)
3 cups packed brown sugar
1 cup butter, softened
4 eggs
2 tsp. Vanilla extract
2 ⅔ cups all purpose flour
¾ cup baking cocoa
1 TBSP baking soda
½ tsp. Salt
1 ⅓ cups sour cream
1 ⅓ cups hot coffee
In a mixing bowl, cream brown sugar and butter.
Add eggs, one at a time, beating well after each addition. Beat on
high speed until light and fluffy. Blend in vanilla. Combine flour,
cocoa, baking soda and salt. Add alternately with sour cream to
creamed mixture. Mix on low just until combined. Stir in coffee
until just blended. Pour into three greased and floured 9 inch round
baking pans. Bake at 350º for 35 minutes. Cool on pnas 10 minutes.
Remove to wire racks to cool completely.
Frosting
½ cup butter, softened
3-1oz squares unsweetened chocolate
3- 1 oz squares semi-sweet chocolate
5 cups confectioners sugar
¾ cup sour cream
2 tsp vanilla extract
In a medium saucepan, melt butter and chocolate over low heat. Cool
several minutes. In a mixing bowl, combine sugar, sour cream and
vanilla. Add chocolate mixture and beat until smooth. (May need to
add more sour cream if frosting is too stiff)
 German Chocolate Cake(Karen Sandel)
4 oz. Sweet baking chocolate
½ c. Water
2 ¼ c.flour
1 t. Baking soda
1 t. Salt
2 c. Sugar
1 c. Butter (softened)
4 whole eggs, separated
1 t. Vanilla
1 c. Buttermilk
Bake at 350º. Grease bottom and sides of three 8 inch pans, lined
with parchment paper.
Melt chocolate and water over low heat until
melted.
Mix flour, baking soda and salt. Set aside
In another bowls beat 2 c. Sugar and 1 c. Butter till light and
fluffy. Beat 4 egg yolks, one at a time. Beat in cooled chocolate
and 1 t. Vanilla on low speed. Add flour mixture alternately with
buttermilk beating on low speed after each addition just until
smooth.
Clean mixer beaters and in another small bowl beat
4 egg whites on high speed until stiff, fold into the batter. Pour
into pans and bake. Cool completely before icing.
Frosting:
1 cup granulated sugar
½ c. Butter
1 c. Evaporated milk
1 t. Vanilla
3 egg yolks
1 ⅓ c coconut
1 c. Chopped Pecans
Stir 1 cup sugar, ½ c butter, the milk, 1 tsp. Vanilla and egg
yolks. Mix well. Then cook on medium heat for 12 minutes. Stir in
coconuts and nuts. Cool. Frost between layers, and top.
Red Velvet Cake (David Carter)
1 oz red food coloring
1oz water (or 2oz coloring)
3 TBSP. Cocoa
½ cup+ 2 tsp shortening
1 ½ cups sugar
2 eggs
1 cup buttermilk
2 ½ cups cake flour
¾ tsp salt
1 tsp vanilla
1 TBSP Vinegar
1 tsp baking soda
Grease three 8” or two 9” pans. Line pans with parchment paper. Make
a paste of food coloring, water and cocoa. Cream together shortening
and sugar, beat in eggs. Add food coloring paste. Add 1 cup
buttermilk. Add flour, salt and vanilla. Beat with mixer until well
mixed. Add vinegar and baking soda and mix in by hand. Immediately
pour into prepared pans. Bake at 350º for 25 minutes.
Icing
4 TBSP flour
1 cup milk
½ cup shortening
½ cup butter
1 cup sugar
2 tsp vanilla
6 TBSP powdered sugar
Cook flour and milk to a thick paste, stirring constantly. Put
through a sieve while hot. Let set until completely cool. Beat
together shortening and butter for 2 minutes. Add sugar, beat 2
minutes. Add sugar, beat 2 more minutes. Add milk paste, vanilla and
powdered sugar, and mix well.
Spice Cake (Dana Oltmanns)
Cream together:
1c. Sugar, 1 c brown sugar, 1 c butter, and 3 eggs
Sift 4 times:
2 ¾ c Cake Flour
Add to flour and sift 3 times:
2 tsp cinnamon, 1 tsp baking soda, ¾ tsp salt, and ½ tsp cloves
To the the butter and sugar mixture:
Add dry ingredients alternating with 1 c buttermilk add 1 tsp
vanilla
Bake at 350º for 30 minutes.
Buttercream Icing
½ c shortening
½ c butter
1 ½ tsp vanilla
5 c sifted powdered sugar
3 TBS milk
In a large mixing bowl:
Cream butter and shortening with mixer. Add vanilla. Gradually add
sugar, one cup at a time, beating well on medium speed. Scrape sides
and bottom of bowl often. When all the sugar has been mixed in icing
will appear dry. Add milk and beat at high speed until light and
fluffy.
Keep icing covered with a damp cloth until you are
ready to decorate. For best result, keep icing in the refrigerator
when not in use.
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Chocolate Cake (Daniel Crider)
¾ cup butter, softened
3 eggs
2 cups all purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
¾ tsp baking powder
½ tsp salt
2 cups sugar
2 tsp vanilla
1 ½ cups milk
Allow butter and eggs to stand at room temperature for 30 minutes.
Meanwhile, lightly grease bottoms of two 9x1 ½ inch round cake pans.
Line bottoms of pans with parchment paper. Grease and lightly flour
bottoms and sides of pans. In a medium bowl stir together flour,
cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium
to high for 30 seconds. Gradually add sugar, about ¼ cup at a time,
beating on medium speed until combined (3-4 minutes) scrape sides of
bowl. Continue beating on medium speed for 2 minutes. Add eggs 1 at
a time, beating after each addition (about 1 minute total) beat in
vanilla.
Alternately add flour mixture and milk to butter mixture, beating on
low speed after each addition until just combined. Beat on medium to
high speed for 20 seconds more. Spread batter evenly into prepared
pans.
Bake in a 350º oven for 30- 35 minutes, or until a wooden toothpick
inserted near centers comes out clean. Cool cake layers in pans for
10 minutes. Remove from pans. Peel off parchment paper. Cool
thoroughly on racks.
No cook fudge frosting
9 cups sifted powdered sugar
1 cup unsweetened cocoa powder
1 cup butter
⅔ cup boiling water
2 tsp. Vanilla
In a very large bowl combine powdered sugar and cocoa powder. Add
butter, boiling water and vanilla. Beat with an electric mixer on
low speed until combined. Beat for 1 minute on medium speed. If
necessary, cool for 20 minutes or until mixture reaches spreading
consistency
Citrus Chiffon Cake (Darlene Crider)
1 cup egg whites, at room temperature
½ tsp cream of tartar
1 ½ cups of sugar
1 ¾ cups all purpose flour
4 TBSP. Corn starch
¾ cup orange juice
½ cup sunflower oil
5 egg yolks
1 TBSP baking powder
1 TBSP zested orange peel
1 TBSP zested lemon peel
1 tsp salt
Preheat oven to 325º. In a large bowl, with mixer at high speed,
beat egg whites and cream of tartar into soft peaks. At high speed,
beat in ½ cup sugar, 2 TBSP at a time until dissolved and whites
stand stiff, glossy peaks. Do not scrape the bowl. In another large
bowl sift together the cornstarch and flour. At low speed, beat 1
cup sugar and remaining ingredients into flour mixture. With rubber
spatula, gently fold mixture into beaten whites. Pour batter into
ungreased 10in tube pan. Bake 1 ¼ hours or until top springs back
when lightly touched. Invert pan on funnel. Cool.
Frosting
½ unsalted butter
½ cup shortening
4 cups powdered sugar
1 TBSP grated orange peel
2 TBSP Lemon Juice
2 TBSP Orange Juice
Beat butter and shortening until fluffy, beat in sugars. Add orange
peel and juices, beat till fluffy.
White Butter Cake (Carlene Carter)
½ cup butter
¼ cup shortening
1 ½ cups sugar
1 ½ teaspoon vanilla
2 ¼ cups sifted cake flour
2 ½ teaspoons salt
1 cup milk
5 eggs whites
Grease and flour two 9 inch pans. Cream together butter and
shortening. Beat in sugar and vanilla until fluffy. In a medium
bowl, sift together flour, salt and baking powder. Add to creamed
mixture alternately with milk. In another bowl, beat egg whites
until stiff peaks form. Gently fold egg whites into batter. Pour
into prepared pans. Bake at 350º for 25-30 minutes.
Buttercream Frosting
1 cup butter, softened
⅓ cup shortening
2 tsp. Vanilla extract
5 cups powdered sugar
1-2 Tbsp. Milk
Blend ingredients together. Beat until fluffy.
[Text provided by Rebekah Johnson]
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