Category: cakes

willard scott’s hot fudge cake

Willard Scott’s Hot Fudge Cake

1 cup all-purpose flour
2 tablespoons margarine, melted
3/4 cup granulated sugar
1 cup chopped walnuts
2 tablespoons cocoa
1/2 teaspoon salt
1/2 cup milk
2 teaspoons baking powder
1 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot tap water

Grease a 9-inch square baking dish or pan. Preheat oven to 350 degrees F.

Into large bowl, sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk and melted margarine. Blend in walnuts. Spread in prepared dish. Sprinkle brown sugar and 1/4 cup cocoa over batter in dish. Pour hot water over entire batter. Bake for 35 to 40 minutes or until batter is set and sauce bubbles. Let cool before slicing. (It makes its own chocolate sauce.)

Enjoy with vanilla ice cream or whipped cream, if desired.

Serves 6.

rosalyn carter’s peanut butter pound cake

Rosalyn Carter’s Peanut Butter Pound Cake

1 1/4 cups butter, softened
2 cups granulated sugar
6 eggs
1 teaspoon vanilla extract
1/2 cup peanut butter, creamy or crunchy
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped peanuts (optional)

Preheat oven to 350 degrees F. Line a tube pan with wax paper.

Cream butter and sugar until light. Beat in eggs, one at a time, Beating well after each. Add vanilla extract. Beat in peanut butter slowly.

Sift flour with baking powder and salt. Stir into butter mixture, a little at a time, until well blended. Pour batter into prepared tube pan and bake for 45 minutes.

Reduce heat to 325 degrees F, and bake until cake tests done, 15 to 20 minutes longer. Cool in pan on rack 10 minutes before removing to rack to cool completely.

If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.

Makes 1 tube cake.

rosalyn carter’s strawberry cake

Rosalyn Carter’s Strawberry Cake

1 (18.25 ounce) box yellow or white cake mix
1 small box strawberry gelatin
3/4 cup vegetable oil
1 cup chopped nuts (optional)
4 eggs
2 tablespoons flour
1 (10 ounce) package frozen sliced strawberries, thawed,
    or 1 pint fresh berries sprinkled with 1/2 cup sugar
1/2 pint heavy cream, whipped

Preheat oven to 350 degrees F. Grease a 10-inch angel food or Bundt pan.

Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended. Pour batter into pan and bake for 55 to 65 minutes or until tester comes out clean. Cool 10 minutes on rack.

Turn out and cool completely. Serve plain or with lightly sweetened whipped cream.

president eisenhower’s favorite cake

President Eisenhower’s Favorite Cake

1/2 cup butter
2 cups granulated sugar
3 eggs
1 cup sour milk
2 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder, rounded
2/3 cup cocoa dissolved in 1/2 cup boiling water
1/4 teaspoon salt
1/4 teaspoon vanilla extract

Sift flour, baking soda, baking powder and salt together. Cream shortening; slowly beat in sugar, egg yolks and vanilla extract. Add cocoa and flour mixture alternately with milk. Fold in stiffly beaten egg whites. Pour into 2 greased layer cake tins. Bake 25 minutes at 375 degrees F, or use greased 9-inch square tin, baking 45 minutes at 350 degrees F. Ice with a seven minute frosting.

princess diana’s wedding cake

Princess Diana’s Wedding Cake

1 1/4 cups oil
3 eggs, beaten with mixer
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
8 ounces crushed pineapple, with juice
1 1/2 cups chopped bananas
1 cup chopped apples
3/4 cup coconut
3/4 cup chopped nuts

Grease and flour the bottom of a 9 x 13-inch pan.

Mix together the oil, eggs, sugar and vanilla extract. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350 degrees for 48 minutes.

Princess Diana’s Wedding Cake Frosting
8 ounces cream cheese
1/4 cup oil
1 teaspoon vanilla extract
3 cups powdered sugar

Mix oil and vanilla extract into cream cheese. Add powdered sugar. Mix well.

mary todd lincoln’s vanilla-almond cake

Mary Todd Lincoln’s Vanilla-Almond Cake

1 1/2 cups granulated sugar
1 cup butter
1 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1 teaspoon baking powder
1 1/3 cups milk
1 cup almonds, finely chopped
6 egg whites, stiffly beaten
White Frosting

Cream together sugar, butter, and vanilla extract.

Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans. Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.

White Frosting: In a saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling, stirring until the sugar dissolves.

In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract.

lady bird johnson’s mexican chocolate cake

Lady Bird Johnson’s Mexican Chocolate Cake

1/2 cup (1 stick) margarine
1/2 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate or 4 tablespoons cocoa
1 cup water
2 cups sifted all-purpose flour
1 teaspoon baking soda
2 cups granulated sugar
1/2 cup sour milk (place 1 1/2 teaspoons vinegar
    in 1/2 cup measure, then fill with milk)
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract

Icing
1/2 cup (1 stick) margarine
4 tablespoons cocoa
6 tablespoons milk
1 (1 pound) package confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup pecans

Preheat oven to 350 degrees F. Grease a 12 x 18-inch cake pan.

Combine margarine, oil, chocolate and water in a saucepan. Heat until chocolate is melted.

Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in large bowl, then combine with first mixture. Pour batter into prepared cake pan. Bake 20 to 25 minutes or until cake is done.

Ice cake while still warm.

Icing: Combine margarine, chocolate and milk in a saucepan. Heat until bubbles from around the edge. Remove from heat. Add confectioners’ sugar, vanilla extract and pecans. Beat until smooth.

lady bird johnson’s famous lemon cake

Lady Bird Johnson’s Famous Lemon Cake

3/4 cup butter or margarine (at room temperature)
1 1/4 cups granulated sugar
8 egg yolks
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 teaspoon lemon juice

Cream butter and sugar until fluffy. In a separate bowl, beat egg yolks until light and lemon-colored; blend into creamed mixture.

Sift together flour, baking powder and salt; resift 3 times. Add sifted ingredients to creamed mixture in thirds, alternating with milk. Beat the batter thoroughly after each addition.

Add vanilla extract, lemon rind and lemon juice; beat 2 minutes. Bake in greased 10-inch Bundt pan in preheated oven at 325 degrees F for 1 hour or until cake tester inserted in center comes out clean. You can also can use three 9-inch round cake pans and bake at 350 degrees F for 25 minutes. Double the frosting recipe for a layer cake.

Lemon Icing
2 cups confectioners

abby’s pecan apple cake

Abby’s Pecan Apple Cake

2 tablespoons butter, melted
5 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly-grated nutmeg
1 1/2 cups all-purpose flour
3 tart apples such as Granny Smith,
    peeled, halved, and sliced (3 cups)
1/2 cup butter
2 large eggs
1/3 cup milk
2 tablespoons rum
2 teaspoons vanilla extract
2 tablespoons finely chopped pecans
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt

Preheat the oven to 350 degrees F. Brush the sides of an 8 x 3 1/4-inch spring-form pan with the melted butter.

Mix together 1/2 cup sugar, cinnamon, nutmeg and 1/4 cup flour and sprinkle the mixture evenly over the bottom of the pan.

Wrap foil around the pan to prevent leakage. Starting at the outside edge, arrange a ring of apple slices in the pan, slightly overlapping and pointing to the center. (It will feel backwards.) Fill in the center with another circle of apples, with some overlap occurring. Layer any remaining apple slices evenly, overlapping to prevent the batter from escaping.

With a wooden spoon or electric mixer, beat together the butter and 1 cup sugar. Add the eggs, milk, rum, and vanilla extract. The batter will look curdled. Add 1 1/4 cups flour, the nuts, baking powder, baking soda, and salt, beating only until the flour is completely incorporated. Pour the batter over the apples and spread evenly.

Place the pan on a baking sheet and bake in the middle of the oven until a wooden pick inserted in the cake comes out clean, about 70 minutes. Cover with a piece of foil if the top begins to brown too quickly.

Let the cake rest in the pan on a rack for 5 minutes, then, using a small, flexible knife, gently separate the sides of the cake from the pan. Invert the cake on the rack, letting it stay in the pan for another 10 minutes, then remove the pan, lifting it up carefully.