Cakes 2

ITALIAN CREAM CAKE
This came from my Home Ec. professor, Mrs. England. I first made it in her food prep. lab. For years it was the only thing with coconut that I liked.

1/2 c. butter
1/2 c. shortening
2 c. sugar
5 egg yolks
1 c. buttermilk
1 t. soda
2 c. flour, sifted
1 t. vanilla
1 c. chopped pecans
1 3 1/2 oz. can coconut
5 egg whites, beaten
Cream together butter, shortening, and sugar. Add egg yolks one at a time. Mix together buttermilk and soda. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Fold in vanilla, pecans, coconut and beaten egg whites. Bake in 3 round 8 or 9 inch pans at 325 degrees for 25 min.


AUNT LOU’S CHOCOLATE SHEET CAKE
My Aunt Lou passed away in the summer of 2007. One thing I will always remember about her is her great cooking! She knew what she was doing in the kitchen! I don’t like Texas Sheet cake, but she always made this cake that is similar, and it is wonderful!

2 c. self-rising flour
2 c. sugar
1 t. soda
2 eggs
2 sticks margarine
1 c. water
4 T. cocoa
1/2 c. buttermilk
1 t. vanilla
In a saucepan bring to boil water, margarine and cocoa. Put flour, sugar and soda in mixing bowl. Add boiling mixture and mix. Add eggs, buttermilk and vanilla and continue to mix. Pour into greased and floured sheet cake pan and bake at 350 for 18 minutes.

Make frosting:
1 stick margarine
7 T. milk
1 box powdered sugar
1 t. vanilla
1 c. pecans
Bring margarine and milk to boil, remove from heat and add powdered sugar, vanilla and nuts. Stir until smooth and put on cake while cake is still warm.



FRESH APPLE CAKE
This comes from Mary Baker and has become a standard for me whenever I have apple that need to be used up!

3 c. flour
1 1/2 t. soda
1/2 t. nutmeg
1/2 t. cinnamon
1 t. salt
2 eggs
1 c. oil
2 c. sugar
2 t. vanilla
2 c. peeled and diced apples
1 c. pecans, toasted and broken
Mix flour, soda, nutmeg, cinnamon and salt together. In another large bowl beat eggs, oil, sugar, and vanilla together. Mix in flour. Stir in apples and pecans. Bake in a 10 in. tube pan at 325 degrees for 1 hour and 15 mins. Remove from pan and cool.




CARAMEL FROSTING

1 stick butter
1 c. brown sugar packed
1/4 c. milk, scalded
1 1/2 c. powdered sugar


DUMP CAKE
(I know the the name is awful but it is soooo yummy! I didn’t name it and I don’t know where I first got the recipe, I think off the internet after eating it somewhere.)
1 can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix
1 1/2 sticks butter
1/2c. chopped pecans

Grease 13x9 in pan. Dump in pineapple, cherries and cake mix. Mix together. Cover in butter slices and sprinkle with nuts.
Bake at 350 degrees for 1 hour.