___________________________________________________ H ONEY BUN CAKE Jackie Kemp ___________________________________________________ 1 box yellow cake mix 1/2 c sugar 1 c sour cream 4 eggs 3/4 c oil 3/4 c brown sugar 3 tsp cinnamon 1c chopped pecans (if desired) Glaze: 3-4 T heavy cream 1 tsp vanilla 2 c confectioner sugar DIRECTIONS: Preheat oven to 300°. Mix batter ingredients & pour 1/2 batter into a greased floured 13 x 9 pan. Combined brown sugar & cinnamon mixture & sprinkle 1/2 over the batter. Pour remaining batter into pan & sprinkle spice mixture over it. Bake 50 to 60 mins. Mixed glazed ingredients and drizzle over hot cake. __________________________________________________ H OT FUDGE SAUCE Janie Binkley ___________________________________________________ 1/2 c cocoa 3/4 c sugar 2/3 c evaporated milk 1/3 c butter 1 tsp vanilla 1/3 c light corn syrup DIRECTIONS: Combine cocoa & sugar in a saucepan. Blend in milk & corn syrup. Cook over medium heat, stirring constantly until mixture boils. Boil & stir 1 minute. Remove for heat, stir in butter and vanilla. Serve warm. Store in a jar in refrigerator 2 weeks. Reheat in microwave. ___________________________________________________ I RENE NOE’S ORANGE CAKE Sandy Noe ___________________________________________________ 2 c sugar 1/2 c whole milk 1/2 tsp salt 4 c self rising flour 1 c shortening 1/2 c orange juice 4 eggs, beaten 2 eggs yolks beaten 1 c sugar 1-1/2 oranges peeled and grated DIRECTIONS: Cream shortening & sugar. Add eggs & salt. Add orange juice, add flour, & milk, beginning & ending with flour. Bake in 3 layers in a preheated oven 350°. FILLING: 2 egg yokes, 1 c sugar, & 1-1/2 T grated orange peel. Mix & put on layers. ___________________________________________________ I TALIAN CREAM CAKE Jackie Kemp ___________________________________________________ 1 stick margarine soft 1/2 c oil 2 c sugar 5 egg yolks 2 c sifted plain flour 1 tsp soda 1c buttermilk 1 tsp vanilla 1/2 cup coconut 1/2 c corsely chopped Pecans. 5 egg whites stiffly beaten DIRECTIONS: Cream margarine & oil together, & add sugar. Blend until smooth. Add egg yolks & beat well. Combine flour & baking soda. Add to creamed mixture alternating with buttermilk. Stir in vanilla, nuts, & coconut. Fold in egg whites. Pour batter into three greased floured 8”cake pans. Bake at 350° for 25 mins. until test done. Cool completely. Ice with “Mrs. Kayte’s” cream cheese icing. NOTE: ICING ON PAGE 81.
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