Fresh Apple Cake with Cream Cheese Frosting

This recipe is one that my mother-in-law has made for years, and it’s my daughter’s AND my son-in-law’s favorite. As my daughter says, “It is OH SO GOOD!” Not too difficult to make - and delicious and moist.

FRESH APPLE CAKE WITH CREAM CHEESE FROSTING

2 cups sugar

1 1/2 cups oil

1 cup nuts, chopped finely

2 1/2 cups plain flour

1 tsp. soda

3 eggs

1 tsp. salt

1 tsp. vanilla extract

2 tsp. baking powder

3 cups apples (peeled, chopped finely)

Preheat over to 350. Grease three 9-inch round cake pans with Crisco and flour. (I always line the pans with waxed paper, too).

Combine sugar, eggs, oil and vanilla. Beat well. In a separate bowl mix the flour, baking powder and salt. Gradually add the flour mixture to the sugar/eggs mixture. Finally add the apples and nuts. Mix well.

Pour into the cake pans and cook for approx. 30 minutes. You can also make this in a bundt pan and cook for an hour. (My daughter’s note: “It is the icing that is so good and you get less icing if you use a bundt pan).

Cream Cheese Frosting

8 oz. cream cheese

1 stick butter

1 cup finely chopped nuts

2 tsp. vanilla extract

1 box powdered sugar

Let the cream cheese and butter soften. Add the vanilla. Add the powdered sugar a little at a time until well mixed. Add the nuts.

Once the cake layers have cooled, spread the frosting on them - one layer at time. VOILA! Delicious!

Brown Velvet Cake & Icing

Brown Velvet Cake

I saw this recipe in a 1952 cookbook from the “Ladies of the three Methodist churches on Dunkinsville (Ohio) charge – Dunkinsville, Jacksonville and Cedar Mills” – my father's first pastorate while he was attending college. When I made the cake I made a few changes to make it simpler. There was a butterscotch icing recipe that accompanied this recipe, but I changed it, too. I added a little cocoa, decreased the sugar (hard to believe considering the amount of sugar in this cake & icing), used butter instead of shortening - and changed the name to “Brown Velvet Icing” The cake is very good – but very sweet.

2 cups brown sugar

½ cup sour cream

2 egg yolks

4 Tablespoons hot water

2 ¼ cups cake flour

½ teaspoon vanilla

½ cup shortening

½ cup water

5 teaspoons cocoa

¼ teaspoon salt

1 teaspoon soda

2 egg whites

Cream together the brown sugar and shortening. Add the sour cream and ½ cup water and mix well. Add 2 well beaten egg yolks. Combine cocoa with the hot water to make a paste and add. Mix together flour, salt and soda and combine with the other ingredients. Last, fold in stiffly beaten egg whites to which vanilla has been added. Pour into 2 layer pans and bake 30 minutes at 350 degree oven. Be careful not to overcook.

Brown Velvet Icing

2 cups brown sugar

1 stick butter (1/2 cup)

½ cup milk

2 teaspoons cocoa

½ teaspoon salt

2 ½ cups powdered sugar

Combine brown sugar, cocoa, shortening, butter and salt in pan; bring to a boil; add milk and boil 3 minutes. Cool and add powdered sugar and beat until thick.

Coconut-Lemon Cake

This is a delicious cake - one of my all-time favorites. I am quite proud that I only ate the equivalent of one slice over the Thanksgiving holidays. I had a "sliver" (i.e. half a slice) immediately after Thanksgiving dinner. Then later that evening had another sliver. RT's mother asked about wrapping up some for me to take home today, but I declined. So YEA for my willpower. The lemon filling is what makes this so delicious. Here's the recipe.


Coconut-Lemon Cake

Coconut-Lemon Cake

Direction for the Cake
1 Duncan Hines Butter Recipe yellow cake mix
1/4 cup sour cream

Mix the cake according to the directions on the box. Add the sour cream to the batter and mix well. Divide the batter evening between three cake pans. Bake according to the box directions.

Lemon Filling
1 cup sugar
1/4 cup cornstarch
1 cup boiling water
3 egg yolks lightly beaten
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons of butter

Combine sugar and cornstarch in double boiler, stir in boiling water stirring until sugar and cornstarch dissolve , then gradually stir in beaten egg yolks stirring constantly, stir in lemon juice and zest and butter and cook til thickened. remove from heat cool stirring occasionally. When cool put between layers and on top of cake.

Coconut Frosting
1 8 oz. tub Cool Whip
1/4 cup powdered sugar
1/4 cup sour cream
2 1/2 cups flaked coconut (divided)

In a mixing bowl, combine the Cool Whip, powdered sugar, sour cream and 1 cup of the coconut.
Cover the cake with the coconut frosting on sides and top of cake leaving small amount of lemon filling showing on top of the cake. Sprinkle the remaining coconut on the sides and top of the cake.

Snickers Cake

I baked an absolutely scrumptious cake last weekend for our church's Fall Festival. There was an auction, and the women in the chuch baked items as part of the auction. I entered my Snickers Cake, and it brought a good amount because my husband kept the bidding going and bought it! So this year I was able to taste it myself. Oh. My Goodness! It was wonderful. I had a slice on Sunday after church. Then another slice Sunday evening. The temptation of having that cake in the house was too much. So Monday morning I took the rest of the cake to school and placed it in the teachers' lounge when no one was looking. Then at lunch I listened to the talk without letting on that I was the one who had baked the cake. Everyone was raving - and the cake was entirely gone before lunch was over. One teacher came in and said, "I've got to get a piece of this before it's gone. I've heard it to die for!"

Snickerlicious Cake

1 German chocolate cake mix

1 8 ounce hot fuge ice cream topping

1 8 ounce caramel ice cream topping

16-ounce package of Snickers candy bars (at least! I use more than that)

Follow the directions on the cake mix box to make the cake. Pour into two or three round cake pans and bake until done. Be careful not to overcook. Cool layers and remove from pans.

Chop the Snickers into small pices. The more the merrier.

Place the first layer on a cake plate. Use the hot fudge like frosting and frost the top of the layer. Cover the frosting with a thin layer of Snickers pieces. Place the next layer on top and repeat the hot fudge and Snickers. If you made three layers, repeat the process again. Trickle the remaining hot fudge and the caramel over the top and let it drip down the sides.

You can decorate with bite-size Snickers around the base of the cake. This is a delicious and decidedly rich recipe that will fully satisfy your inner chocoholic.

Moist Pound Cake with Caramel Frosting

I’m writing this from my mother-in-law’s house. I just ate a slice of cake that was out of this world. It’s a moist pound cake with caramel frosting. Lillian, my MIL, agreed to give me the recipe. Here it is:

MOIST POUND CAKE

3 cups plain flour

5 eggs

1 cup milk

2 3/4 cups sugar

2 sticks margarine, whipped

1 cup Crisco

2 tsp. vanilla or desired flavoring

Have ingredients at room temperature. Cream together margarine, Crisco and sugar. Add eggs one at a time, beating well; add flour and milk alternately at low speed. Add flavoring. Grease and flour 3 nine-inch cake pans. You can also cut waxed paper to fit in the bottom of the pans. Pour batter into the pans, and bake at 350 degrees for about 30-35 minutes. Cool and remove from pans.

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Caramel Frosting

3 cups sugar

1 T all purpose flour

1/2 tsp salt

1 cup evaporated milk

3/4 cup margarine

1 tsp vanilla

Put 1/2 cup of the sugar in a small pan and heat until it completely melts and caramelizes - stirring constantly. Set aside. Mix the rest of the ingredients in a heavy pan and bring to a boil. Add the caramelized sugar to it. Once it reaches a boil, boil for 5 minutes - stirring constantly. Remove from heat and start mixing it with a mixer - up to 15 minutes until it’s the right consistency for frosting.

This cake and frosting are just about the most delicious things I’ve ever put in my mouth.

Fresh Apple Cake with Cream Cheese Frosting

This recipe is one that my mother-in-law has made for years, and it’s my daughter’s AND my son-in-law’s favorite. As my daughter says, “It is OH SO GOOD!” Not too difficult to make - and delicious and moist.

FRESH APPLE CAKE WITH CREAM CHEESE FROSTING

2 cups sugar

1 1/2 cups oil

1 cup nuts, chopped finely

2 1/2 cups plain flour

1 tsp. soda

3 eggs

1 tsp. salt

1 tsp. vanilla extract

2 tsp. baking powder

3 cups apples (peeled, chopped finely)

Preheat over to 350. Grease three 9-inch round cake pans with Crisco and flour. (I always line the pans with waxed paper, too).

Combine sugar, eggs, oil and vanilla. Beat well. In a separate bowl mix the flour, baking powder and salt. Gradually add the flour mixture to the sugar/eggs mixture. Finally add the apples and nuts. Mix well.

Pour into the cake pans and cook for approx. 30 minutes. You can also make this in a bundt pan and cook for an hour. (My daughter’s note: “It is the icing that is so good and you get less icing if you use a bundt pan).

Cream Cheese Frosting

8 oz. cream cheese

1 stick butter

1 cup finely chopped nuts

2 tsp. vanilla extract

1 box powdered sugar

Let the cream cheese and butter soften. Add the vanilla. Add the powdered sugar a little at a time until well mixed. Add the nuts.

Once the cake layers have cooled, spread the frosting on them - one layer at time. VOILA! Delicious!

Snickers-licious Cake

Our church recently had our annual Fall Festival. Part of the Fall Festival is an auction. Each year one of the ladies of the church bakes a homemade blackberry cobbler that has become almost legendary in our community. At the auction it goes for $500 or more. Last year I contributed a German chocolate cake and a White Chocolate cake to the auction. I don’t recall what they brought - probably around $40 or $50. My cooking isn’t lengendary . . . yet.
This year I came up with a semi-original recipe for a Snickers cake. My niece gave me a recipe for a Snickers cake, and that’s where I started with this cake, but I made many changes. My “Snickers-licious cake” was put in the silent auction part of the Fall Festival, and it brought $50. Not bad for a newbie. Here’s the recipe.

Snickers-licious Cake

“A taste of real Snickers candy bars in every bite”

1 box German chocolate cake mix

1 12-oz. jar hot fudge ice cream topping

1 12-oz. jar caramel ice cream topping

1 cup peanuts, chopped

1 pound package Snickers candy bars

Mix cake according to directions on box. Pour ½ of batter into a 9 x 12 cake pan that has been sprayed with Pam, and bake for approx. 10-15 minutes until toothpick comes out clean.

Immediately spread ½ jar of hot fudge topping on top of hot cake (If the hot fudge topping is too thick, heat it in the microwave until it spreads easily). Sprinkle the peanuts evenly on top of the hot fudge topping. Then drizzle on ½ jar caramel topping. Pour remaining batter on top of it all and bake until done. Don’t overcook.

Spread the remaining ½ jar hot fudge topping on top of warm cake. Chop the Snickers candy into small pieces and sprinkle evenly over top of cake. The candy pieces should cover the top of the cake. Drizzle the remaining caramel topping on top. Pop the cake back into the still-warm oven for about 30 seconds to semi-melt the candy bar pieces into the other toppings.