Category: Cakes

3 eggs
1 1/8 C.oil
2 1/4 C. sugar
3 C. flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 C. milk
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring
1 1/2 tsp. vanilla flavoring
1 1/2 T. poppy seeds

GLAZE:
1/4 C. orange juice
3/4 C. sugar
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring
1/2 tsp. vanilla flavoring

Beat the eggs, oil and sugar together. Sift the flour, baking powder and salt. Add flour mixture alternately with the milk to the egg mixture. Add the flavorings and poppy seeds and mix well. Bake in 5 small or 2 large loaf pans at 350º for 1 hour. Pour glaze over warm bread.

GLAZE: Use half the glaze recipe for 1batch of bread – it’s enough glaze for a double batch.

1 – 1 lb. box graham crackers
2 small pkgs. instant vanilla pudding
3 1/2 C. milk
1 – 8 oz. container Cool Whip

FROSTING:
2 packets Choco-Bake, unsweetened
2 T. white Karo syrup
2 tsp. vanilla
1 1/2 C. powdered sugar
3 T. milk
3 T. margarine

Spray a 9×13″ pan with Pam. Line entire bottom of pan with crackers. Mix pudding and milk and stir in Cool Whip. Pour half of the pudding mixture over the crackers. Add another layer of crackers and pudding mixture. Top pudding with third layer of crackers. Refrigerate 2 hours. Mix the frosting ingredients. Frost the third layer of crackers. Refrigerate.

1 box chocolate cake mix
1 can cherry pie filling
1 tsp. almond extract
2 eggs

FROSTING:
1 C. sugar
1/3 C. milk
4 T. butter
1 C. chocolate chips
1 tsp. almond extract

Make cake as directed using 2 eggs. Add almond extract. Mix cherry pie filling in at the end. Bake at 350º for 40 to 45 minutes.

FROSTING: Heat sugar, milk and butter, stirring constantly, and boil 1 minute. Add the chocolate chips and almond extract. Beat until smooth. Pour over cake.

NOTE: This frosting is like fudge; you need to have everything ready to add to it and pour quickly over the cake.

1/2 C. butter
1 1/8 C. sugar (1/8 C. = 2 T)
2 eggs
1 7/8 C. cake flour (2 C. minus 2 T.) or 1 3/4 C. flour
1 tsp. baking powder
3/4 tsp. salt
3/4 C. milk
1 tsp. vanilla

Cream butter and sugar. Beat in eggs. Sift dry ingredients and stir in alternately with liquid. Stir just enough to make batter smooth. Bake 30 to 35 minutes (layers) or 35 to 40 minutes (9×13″ pan).

This recipe came from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932.

1 1/2 C. sugar
1/2 C. butter
2 egg yolks
1 C. lukewarm water
2 C. flour
2 T. burnt sugar*
2 egg whites, beaten
1 1/2 C. flour
2 tsp. baking powder
1 tsp. vanilla

Mix the first 4 ingredients. Beat into this gradually the flour and burnt sugar. Beat until smooth, then add the beaten egg whites, flour, baking powder and vanilla. Bake.

*To make burnt sugar: Put 1 cup sugar in skillet, keep stirring until brown, then add 1/2 cup of warm water gradually, stir; pour the water in slowly as this spatters.

I got this from a woman that I went to Circle with when we lived in Grundy Center.

1 box lemon cake mix
4 eggs
1 box instant coconut pudding
1 C. warm water
1/2 C. oil
2 T. poppy seeds

Mix altogether for 4 to 5 minutes. Bake at 350º for 45 minutes.

1/4 C. butter
1 – 8 oz. pkg. cream cheese
1 C. powdered sugar
2 small pkgs. instant chocolate pudding
3 1/2 C. milk
1 1/2 C. Cool Whip
1 – 20 oz. pkg. Oreos

Combine butter, cream cheese and powdered sugar in one bowl. In another bowl, combine pudding and milk, then add Cool Whip. Combine the 2 bowls. Layer serving bowl with 1/3 cookies, 1/2 filling, 1/3 cookies, 1/2 filling, and 1/3 cookies.

HINT: To crush Oreos, wrap plastic bag in towel and step on it. Kids love to help!