Coconut Pudding Cake
1 package yellow cake mix — (2-layer size)
1 package vanilla instant pudding & filling — or coconut cream
– (4-serving size)
4 Eggs
1 cup water
1/4 cup oil
1 1/3 cups Baker’s Angel Flake coconut
1 tablespoon honey — heated
Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl.
Blend; then beat at medium speed of electric mixer for 2 minutes.
Set aside 1/4 cup coconut for garnish.
Stir remaining coconut into batter.
Pour into a greased and floured 10″ tube pan.
Bake at 350 degrees for 50 to 55 minutes or until cake springs back when
lightly pressed.
Cool in pan about 15 minutes.
Remove from pan and finish cooling on rack.
Brush top of cake with honey; sprinkle with reserved coconut.
Coconut Pound Cake
2 sticks butter
1/2 cup vegetable shortening
3 cups sugar
6 eggs
1/2 teaspoon almond extract
1 teaspoon coconut flavoring
3 cups all-purpose flour
1 cup milk
1 can coconut flakes
Cream butter, shortening and sugar until light and fluffy. Add eggs, one
at a time, beating well after each addition. Add flavorings and mix well.
Alternately flour and milk, beating after each addition.
Stir in coconut. Spoon batter into 10 inch greased tube pan or bundt pan.
Bake at 350 degrees for 1 hours and 15 minutes.
Coconut Layer Cake
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup sugar
3 Eggs — unbeaten
1/3 cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder and salt, and sift together
three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add flour, alternately with milk, a small amount at a time. Beat well
after each addition. Add vanilla.
Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25
to 30 minutes.
Double recipe to make three 10 inch layers.
Spread Seven Minute Frosting between layers and on top and sides of cake.
Sprinkle each layer and outside of cake thickly with Baker’s Coconut,
Southern Style, while frosting is still soft.
Coconut Cake
1 cup butter
2 cups sugar
4 cups flour
1 teaspoon salt
5 teaspoons baking powder
1 1/8 cups milk or water
10 Egg whites
1/2 teaspoon orange extract
1 teaspoon vanilla extract
Cream butter and sugar.
Sift flour, salt and baking powder together; add alternately with milk.
Beat egg whites until stiff and fold into dough.
Add flavoring.
Line square cake pans and grease well.
Pour butter in and bake in moderate oven (350 degrees) until done.
Frost with Plain Coconut Icing.
Cocola Cake
1 stick oleo
1/2 cup crisco
3 tablespoons coco
1 cup coke cola
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 Eggs — beat by hand
1/2 cup buttermilk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla
In saucepan place oleo, crisco, cocoa and coke. Simmer till all
ingredients are well dissolved.
Sift flour and salt together, add sugar. Mix well.
Beat eggs, add buttermilk, soda, miniature marshmallows and vanilla.
Mix all ingredients together by hand.
Bake at 350 degrees for 30 to 40 minutes till done.
NOTE: You can put marshmallows in hot mix to dissolve some, just before
putting all ingredients together.
ICING: 1 Stick oleo 3 Tbsp. coco 1/2 Cup cocoa cola
In sauce pan put all ingredients and simmer on stove top 5 to 8 minutes.
Add 1 box of powdered sugar, mix well. Pour over cake while hot.
Cut in squares to serve.
Chiquita Holiday Banana Fruit Cake
1 1/2 cups all-purpose flour — flour
1 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 cups pecan halves — or Brazil nuts
1 pound dates — pitted
8 ounces maraschino cherries — drained
3 cups banana — sliced
4 eggs
Glaceed fruits for decoration
Sift flour with sugar, salt and baking powder into a large bowl. Add
nuts, dates and cherries and stir so that all nuts and fruits are covered
with flour mixture.
In another bowl beat bananas until mashed. Add eggs and continue beating
until well blended and mixture is light and fluffy. Fold into flour
mixture.
Pour into 8x5x2 #/4 inch loaf pan which has been lined with brown paper
and greased well. (Pan will be full, but since the cake dose not rise
much. It will bake satisfactorily.) Bake in 300 degree over for 1 3/4 to
2 hours or until cake springs back when center is touched lightly with the
finger. cool in pan on rack 15 minutes.
Remove cake from pan and pull off brown paper. cool on rack. Frost with
confectioner’s sugar frosting. Decorate top as desired.
Wrap cake in transparent wrap or aluminum foil and store in cool place.
to serve, slice in thin slices with a sharp knife. In any event, let cake
stand overnight before cutting.
Makes one 3 1/2 pound fruit cake.
Carrot Passion Layer Cake
2 cups flour, all-purpose
2 cups sugar
1 teaspoon cinnamon
2 teaspoons baking soda
4 large eggs
1 1/2 cups vegetable oil
3 cups carrots — grated
1 can crushed pineapple — 8-oz
1/2 cup black walnuts — chopped
icing:
3/4 cup margarine
12 ounces cream cheese
6 cups confectioner’s sugar — sifted
1 tablespoon vanilla extract
1 1/2 teaspoons lemon juice — fresh
1 cup coconut — shredded
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Sift
together flour, sugar, cinnamon and baking soda; set aside. Beat the oil,
eggs and carrots in a large bowl for 3-4 minutes. Add the sifted
ingredients; beat 1 minute. Fold in pineapple and nuts. Pour into cake
pans and bake for 30-35 minutes. Cool completely before frosting. Use the
coconut for garnish. Icing: Beat softened margarine and cream cheese until
fluffy. Add confectioners sugar, vanilla and lemon juice; beat until
smooth.
Carrot Cake #2
2 cups flour
2 cups sugar
1 1/2 cups oil
4 eggs
3 cups grated carrots
1/2 cup chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
Sift flour, soda, salt and cinnamon and mix with oil and eggs. Add raw
grated carrots and nuts. Bake in layers in 300 degree oven for 30 to 40
minutes.
Carrot Cake
1 cup oil
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
eggs
2 cups flour, whole wheat
1/3 cup dry milk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
3 cups carrots; shredded
1 cup walnuts; chopped
In large bowl, blend oil and sugars on low until well mixed. Add vanilla.
Beat in eggs, one at a time, blending well after each addition. Stir
together dry ingredients and add to egg mixture until well blended. Stir
in walnuts and carrots by hand. Pour batter into well greased and floured
10″ tube pan or fluted pan. Bake at 350F for 50-60 minutes. Cool in pan,
then top with powdered sugar or frosting of your choice.
Caramel Layer Cake
1 2/3 cups cake flour
1 1/2 teaspoons baking powder
1/3 cup butter
1 cup sugar
2 eggs — well beaten
1/2 cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder, and sift together three
times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add eggs, then flour, alternately with milk, a small amount at a time.
Beat after each addition until smooth.
Add vanilla.
Bake in two greased 8 inch layer pans in moderate oven (375 degrees) 25
minutes.
Spread Caramel Frosting between layers and on top and sides of cake.
Cappuccino Pound Cake
3/4 cup oil
1/2 cup honey
1 cup sugar
4 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon creme de cacao
1 tablespoon kahlua
2 cups flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon instant coffee
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
—–coffee kahlua cream glaze—–
1 cup cream
1 teaspoon instant coffee
2 tablespoons sugar
1 tablespoon kahlua
Mix all wet ingredients together and beat for 4 minutes with electric
mixer. Mix all dry ingredients together and add to wet mixture, mix well.
Spread into greased and floured tube pan. Bake at 325:F for 1 hour 10
minutes.
Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and
spread over cool cake.
Canadian White Fruit Cake
1/2 pound coconut
1 1/2 pounds pecans — coarse broken
1/4 pound candied cherries — halved
1/2 pound golden raisins
1/2 pound candied pineapple (red and green) — cut in thin strips
4 cups sifted all-purpose flour
6 eggs — separated
1 1/2 cups butter
2 cups sugar
3/4 cup milk
3/4 cup pineapple juice
1 teaspoon almond extract
1 teaspoon cream of tartar
Line 10″ tube pan with well-greased brown paper.
Mix pecans, pineapple strips and cherries in large bowl with raisins.
Sift and measure flour. Mix about half a cup with fruit and nuts and
coconut.
Cream butter with hand until soft. Work in sugar gradually until mixture
is light and fluffy.
Beat egg yolks with fork. Add them gradually to butter mixture, mixing
well after each addition.
Combine milk, pineapple juice and almond extract. Add to butter mixture
alternately with flour.
Now set oven at 275 degrees.
Beat egg whites until foamy, then add cream of tartar. Continue beating
until whites are stiff enough to hold shape but not stiff enough to cling
to bowl when tipped.
Pour butter mixture over fruit and nuts and mix well with both hands.
Mix or fold in beaten egg whites.
Pour into pan and bake 3 hours.
Place pan of water in oven with baking cake to keep it moist.
Every few days it may be moistened with pineapple juice.
Butterscotch Cake
2 cups cake flour — sifted
3 teaspoons baking powder
1/2 teaspoon salt
2 medium eggs
1 1/2 cups brown sugar, packed
1/2 cup butter or margarine — softened
1 teaspoon vanilla extract
1 cup milk
butter frosting:
1/4 cup butter or margarine
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons cream
1 tablespoon hot water
Sift together flour, baking powder and salt. Add brown sugar, butter (or
margarine), vanilla and 2/3 cup milk. Beat for 2 minutes at medium speed
and then add rest of milk and the eggs. Beat 2 minutes more. Pour into two
8-inch greased and floured cake pans. Bake in preheated 350 degree oven
for 25-30 minutes. Frost with butter frosting. Frosting: Brown butter over
low heat, watching carefully. Add rest of ingredients and stir until cool
and of consistency to spread.
Butterscotch Bonanza
***FILLING***
1 package butterscotch pudding mix
3/4 cup chopped dates
1/2 cup chopped walnuts
1/2 cup flour
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 cup applesauce
1/2 cup margarine or butter — softened
2 egg yolks (reserve whites)
***CAKE***
1 package pillsbury plus yellow cake mix
1 teaspoon cinnamon
1 cup applesauce
1/3 cup oil
2 egg whites
1 egg
***FROSTING***
1 envelope whipped topping mix
remaining instant butterscotch pudding
– mix
1 cup milk
Heat oven to 350 degrees.
Grease and flour two 9″ round pans; line bottom with waxed paper and
grease and flour bottom again.
In large bowl; blend 1/3 cup pudding mix (reserve remaining pudding mix
for frosting) with remaining filling ingredients until moistened. Beat 2
minutes at highest speed. Spread into prepared pans.
In large bowl, blend all cake ingredients until moistened. Beat 2 minutes
at highest speed. Pour over filling in pans, spreading to cover.
Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in
center comes out clean.
Immediately invert pans onto cooling racks; cool layers 10 minutes before
removing waxed paper. Cool completely.
Place layers, filling sides together, on serving plate.
In small bowl, blend frosting ingredients until moistened. Beat at highest
speed until peaks form, about 5 minutes.
Frost sides and top of cake.
Buttermilk Lemon Cake
2 1/2 cups sugar
1 1/2 cups crisco
4 eggs — well beaten
1 cup buttermilk
1 teaspoon soda
1 teaspoon salt
3 1/2 cups flour
1 teaspoon lemon extract
1 teaspoon butter flavoring
Cream sugar and Crisco together.
Add eggs and buttermilk.
Sift dry ingredients together and add to buttermilk mixture.
Bake in tube pan for 2 hours at 300 degrees.
Brownie Pudding Cake
1 st mixture:
2 cups flour
4 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
4 tablespoons cocoa
1 cup milk
2 teaspoons vanilla
4 tablespoons melted shortening
2 nd mixture:
3/4 cup sugar
1/4 cup cocoa
1 cup nuts
1st mixture: Mix dry ingredients well. Stir in milk. Beat well. Add
vanilla and melted shortening. Stir well. Pour in floured, greased pan.
2nd mixture: Mix the 2 ingredients together. Pour this mixture on top of
first mixture.
Pour 1 3/4 Cup boiling water on top of other mixtures.
Bake at 350 degrees for 40 minutes.
Bride’s Cake
3 1/2 cups sifted swans down cake flour
3 1/2 teaspoons baking powder
3/4 cup butter
1 3/4 cups sugar
1 cup milk or water
2 teaspoons vanilla
4 egg whites — stiffly beaten.
Sift flour once, measure, add baking powder, and sift together three more
time.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add flour, alternately with liquid, a small amount at a time. Beat after
each addition until smooth.
Add vanilla; fold in egg whites.
Bake in greased pan, 11x7x2 inches, in moderate oven (325 degrees) 50
minutes, or until done.
Spread with seven Minute Frosting.
Brandied Seed Cake
2/3 cup soft butter
1 1/4 cups sugar
1 teaspoon vanilla
3 large eggs
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon mace
1/3 cup brandy
2 tablespoons milk
1 tablespoon caraway seeds
1/4 cup finely chopped candied orange peel
granulated sugar
candied apricots for decorations — optional
Cream butter, sugar and vanilla together until fluffy.
Add eggs, 1 at a time, beating well after each addition.
Resift flour with baking powder, salt and mace. Add to creamed mixture
alternately with brandy and milk, beginning and ending with flour mixture
and blending until smooth.
Stir in caraway seeds and orange peel.
Turn into greased and floured loaf pan.
Bake below oven center in slow oven, 300 degrees, 1 hour 15 minutes, or
until loaf test done.
Remove from oven and let stand 10 minutes, then turn out onto wire rack to
cool. Wrap and store cake in cool pace.
When ready to serve, sprinkle cake with granulated sugar and decorate with
candied apricots, if desired.
Bourbon Pecan Cake
2 cups whole red candied cherries
2 cups white seedless raisins
2 cups bourbon
5 cups sifted flour
4 cups pecan halves
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
2 cups butter — softened
2 cups granulated sugar
2 cups firmly-packed dark brown sugar
8 eggs — separated
Combine cherries, raisins and bourbon in a large bowl; cover tightly. Let
fruit marinate in refrigerator overnight.
Preheat oven to 275 degrees.
Grease large tube pan and 1 loaf pan; line bottoms of both pans with waxed
paper. Grease and flour waxed paper.
Combine 1/2 cup flour with pecans.
In a large bowl sift remaining flour with baking powder, salt and nutmeg.
Place butter in large mixing bowl; beat with electric mixer at medium
speed until light and fluffy.
Add sugars gradually, beating until well blended.
Add egg yolks; scrape sides of bowl occasionally with rubber spatula.
Add 2 cups sifted dry ingredients to creamed mixture; mix thoroughly.
Drain bourbon from fruit; add bourbon alternately with remaining sifted
dry ingredients to creamed mixture, ending with dry ingredients, beating
well after each addition and scraping sides of bowl often.
Beat egg whites stiff but not dry; fold gently into cake batter, blending
thoroughly.
Pour into prepared pans.
Large tube requires nearly 2 hours in preheated 275 degree oven; the
smaller pan needs less time.
Cool cakes in pans on wire rack 10 minutes.
Remove from pans and peel off waxed paper; cool completely on rack.
Wrap cakes in cheesecloth saturated with bourbon; then wrap in plastic
wrap.
Store in tight containers up to several weeks.
NOTE: Some people do not like the cheesecloth completely saturated with
the bourbon, it does come out a little strong tasting.
Bourbon Fruit Cake
8 ounces pitted dates
1 quart pecans — or walnuts
3 slices candied pineapple
1 cup candied cherries — red
1 cup candied cherries — green
1 cup golden raisins
4 eggs
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/3 cup bourbon
Flour each piece of fruit sot that it stands out alone. (I sprinkle with a
shaker)
Beat together until fluffy the eggs and sugar.
Add flour baking powder, salt and vanilla. Add fruit and nuts. Add
bourbon.
Bake in 250 degree oven for 2 1/2 hours. top will be brown and crusty. It
dries more thank bakes really. Add fruit and nuts to top of cake for
decorations.
Makes 2 loves, they are not thick loaves.
Blueberry Pound Cake
2 Cups sugar
1 Cup shortening
4 Large eggs — or 5 medium eggs
1/4 Teaspoon yellow food coloring
1/2 Teaspoon almond extract
1 1/2 Teaspoons vanilla extract
2 Tablespoons Adams Butter flavoring
3 Tablespoons lemon extract
1/2 Cup buttermilk
3 Cups all-purpose flour
1/2 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon baking soda
2 1/2 Cups whole blueberries — drained and rinsed
Preheat oven to 325 degrees.
Cream sugar and shortening. Beat in eggs one at a time.
Add yellow food coloring, almond extract, vanilla extract, butter
flavoring, and lemon extract to buttermilk; blend well and set aside.
Sift flour, salt, baking powder and baking soda together; add to batter
alternating with buttermilk until evenly distributed.
Fold in blueberries, reserving a few for garnish.
Pour into a 10″ bundt or stem pan that has been lightly greased, but not
floured. Bake 1 hour and 10 minutes. Allow to cool 15 minutes before
removing from pan.
While cake is still warm brush on glaze with pastry brush covering top and
sides. Garnish with a few reserved blueberries.
Blender Carrot Pecan Cake
1 cup chopped pecans
1 1/4 cups salad oil
4 eggs
2 cups sugar
2 teaspoons salt
3 cups sliced carrots
2 cups flour — sifted
1 teaspoon baking soda
2 teaspoons baking powder
Chop pecans in blender to a fine texture, set aside.
Place salad oil, eggs, sugar, salt in blender container and blend for 5
seconds. Add carrots gradually and blend until just grated.
In a large mixing bowl, sift together flour, baking soda and baking
powder. Pour the contents of the blender over the dry ingredients. Mix
well with an electric mixer. Stir in the finely chopped pecans pour into
greased tube pan. Bake at 325 degrees about 1 hour and 10 minutes.
Blackberry Jam Cake
1/2 cup sugar
1/4 cup butter or margarine
2 large eggs
1 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup butter/sour milk
1/2 cup seedless blackberry jam
1/4 cup chopped walnuts
2 tablespoons butter or margarine
1/2 cup packed brown sugar
3 tablespoons milk
1 3/4 cups sifted powdered sugar
Cream together sugar and butter or margarine. Beat in eggs. Stir
together flour, and spices; add to creamed mixture alternately with
butter/sour milk, beating til well blended after each addition. Fold in
blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT
OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
Bake at 350 degree F. oven 25 minutes or until done. Cool completely.
Frost with Carmel Icing.
CARMEL ICING: In small saucepan, melt butter or
margarine; stir in brown sugar. Cook stirring constantly, til mixture
bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in
powdered sugar; beat til spreading consistency is reached.
Better-Than-Sex Cake #2
1 Yellow Cake Mix — or white
4 Eggs
1 Cup Oil
1/2 Cup Pecans
1 small can Mandarin Oranges In Juice — drained
Frosting:
8 ounces Crushed Pineapple In Juice — canned
3 Tablespoons Cornstarch
1 Cup Sugar
4 Bananas
1 Cup Milk
1 Box Vanilla Pudding Mix — instant
8 ounces Cool Whip.
1/2 Cup Coconut Flakes
1/2 Cup Pecans
Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees
for 35 minutes or until brown.
Cool.
FROSTING:
Mix pineapple, including juice, with cornstarch and sugar. Cook over
medium heat, stirring constantly until thick and clear.
Cool and pour over cooled cake.
Slice bananas on top of pineapple layer.
Combine pudding mix with milk. Fold in Cool Whip. Add coconut and
pecans. Spread over cake.
Banana Pudding Cake
2 Small Bananas — ripe
1 Package Yellow Cake Mix
1 Package Banana Pudding Mix
4 Eggs
1 Cup Water
1/4 Cup Oil
1/2 Cup Chopped Nuts — optional
Slice bananas into large mixer bowl; beat until well mashed.
Add remaining ingredients. Blend; then beat at medium speed of electric
mixer for 2 minutes.
Pour into well-greased and floured 10″ tube or Bundt pan.
Bake at 350 degrees for 60 to 70 minutes.
Cool in pan at least 15 minutes. Remove from pan; finish cooling on rack.
Sprinkle with confectioners sugar, if desired.
NOTES : Cake can be baked in a 13×9 inch pan for 50 to 55 minutes.
Bacardi Rum Cake
1 Cup Pecans — chopped
1 Package Yellow Cake Mix
1 Package Vanilla Pudding Mix — instant
4 Eggs
1/2 Cup Cold Water
1/2 Cup Oil
1/2 Cup Dark Rum — Bacardi
Glaze:
1/4 Pound Butter
1/4 Cup Water
1 Cup Confectioner’s Sugar
1/2 Cup Dark Rum — Bacardi
Preheat oven to 325 degrees.
Grease and flour 10″ tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together. Pour batter over nuts.
Bake 1 hour. Cool. Invert on serving plate. Prick top.
Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat till glaze is used up.
GLAZE:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat. Stir in rum.
OPTIONAL:
Decorate with whole maraschino cherries and border of sugar frosting or
whipped cream. Serve with seedless green grapes dusted with powdered
sugar.
NOTES : May use walnuts instead of pecans
Aunt Alice’s Ice Box Fruit Cake
1/4 cup butter
1 box graham cracker — large box
1 pound marshmallows
1 pound raisins
1 can coconut
2 cups pecans — coarsely chopped
1 jar maraschino cherries — drained
Crumble graham crackers. Add raisins, coconut, cherries and pecans. Mix
well.
In a double boiler melt marshmallows and butter. Pour over the dry
ingredients and mix well.
Put in pan and press down well. Place in refrigerator over night. Next
day remove from pan and wrap in foil.
Keep in refrigerator until ready to slice.
Arnold’s Cake
1 box yellow cake mix — Duncan Hines
1 can orange slices — juice and all
1/2 cup oil
4 eggs
***Topping***
9 ounces Cool Whip.
1 large crushed pineapple — large can, drained
1 box — instant
For cake: Mix first four ingredients well. Pour in 3 greased and floured
cake pans or 1 large rectangle cake pan. Bake 40 to 50 minutes at 350
degrees, or until done. Cool cake.
For Topping: Mix topping ingredients together until well blended. Spread
between layers and use rest for top.
Applepie Spice Cake
1 Cup Apple Pie Filling
1 Package Cake Mix
2 Eggs
2 Tablespoons Oil
1/2 Cup Oil
1/2 Cup Pecans
Butter Sauce For Applepie Spice Cake
1 Stick Butter
1 Cup Powdered Sugar
1/2 Cup Cold Water
1 1/2 Teaspoons Cornstarch
Salt
Vanilla
1/2 Teaspoon Vinegar
Butter Flavoring
Bake in oven
Butter Sauce for Applepie Spice Cake: Cook until thicken. Pour over
cake.
Apple Sauce Cake #2
1 3/4 Cups Flour — sifted
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Cup Butter
1 Cup Sugar
1 Egg — well beaten
1 Cup Raisins — finely chopped and
– floured
1 Cup Nuts — chopped
3/4 Cup Hot Thick Apple Sauce — strained
Sift flour once, measure, add baking powder, soda, salt, and spices, and
sift together three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add egg, raisins, and nuts.
Add flour mixture, alternately with apple sauce, a small amount at a time.
Beat after each addition until smooth.
Bake in greased loaf pan, 7x5x3 inches, in moderate oven (350 degrees)
about 1 hour.