SAUERKRAUT SURPRISE CAKE
½ c. butter
1½ c. sugar
3 eggs
1 (8-oz.) can sauerkraut, drained, rinsed twice and snipped fine
1 tsp. vanilla
½ c. cocoa
1 tsp. baking soda
¼ tsp. salt
1 c. water
2 c. flour
1 tsp. baking powder
Cream together butter and sugar. Beat in eggs, one at a time; beat well. Add vanilla. Sift together flour, cocoa, baking powder, baking soda and salt. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Grease and flour 13x9x2-inch pan. Bake in moderate oven (350°F.) for 35-40 minutes. Frost with frosting. Makes 16 servings.
Note: “All my recipes are baked in a gas oven. Don’t know about electric ranges as I no longer bake. Chocolate sour cream frosting is nice.”
COCONUT POUND CAKE
Cream 1½ c. margarine or butter and 2½ c. sugar for 10 minutes. Add 1 egg at a time until 5 large eggs are used. Sift 3 c. flour, ¼ tsp. salt, 1 tsp. baking powder. Add alternately with 1 c. milk to above creamed mixture. Add 1 Tbs. coconut flavoring and 1 can Angel Flake coconut. Start in cold oven. Bake at 350°F. for 1 hour and 24 minutes. Use large tube pan greased and floured. Cover and leave in pan to cool. (“I use a gas stove. Don’t know about electric ranges.”)
PINEAPPLE-NUT CAKE
3 c. sifted flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. salt
1 c. butter
2 c. sugar
3 eggs
2 c. grated carrots
½ c. chopped walnuts
1 (8½-oz.) can crushed pineapple, undrained
2 tsp. vanilla
Sift together flour, baking soda, baking powder, cinnamon and salt. Cream butter and sugar. Add eggs, beat well until fluffy. Stir in dry ingredients, carrots, walnuts, pineapple and vanilla. Mix well. Pour into greased and floured 13x9x2-inch pan. Bake at 350°F. for 55 to 60 minutes or until cake tests done. Cool on rack. Dust with powdered sugar when cool. Makes 12 servings.
TUTTI-FRUTTI CAKE
Preheat oven to 350°F. Have all ingredients at 70°F.
Sift before measuring:
2 c. plus 2 Tbs. flour
Resift with:
1 tsp. each: cloves, cinnamon and nutmeg
1 tsp. baking soda
½ tsp. salt
Cream:
½ c. butter or margarine
Add gradually and cream until light:
1½ c. packed light brown sugar
Beat one at a time:
2 eggs
Stir flour mixture into butter mixture in 3 parts, alternating with:
1 c. lightly drained crushed pineapple
Stir in:
½ c. each raisins and currants
1 c. broken nuts
Bake at 350°F. in greased and floured tube pan for about 1 hour.
BROWN MOUNTAIN CAKE
“This is perfect for picnics; slices easily and easy to carry. Tastes wonderful.”
1 c. soft butter
2 c. sugar
3 eggs
3 c. sifted flour
1 tsp. baking soda
½ tsp. salt
3 Tbs. cocoa
1 c. buttermilk
1 tsp. vanilla
½ c. warm water
Cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift together flour, baking soda, cocoa and salt; add alternately with buttermilk to the creamed mixture. Stir in vanilla and warm water. Pour batter into slightly greased and floured 13x9x2-inch baking pan. Bake in moderate oven (350°F.) about 45 minutes or until the cake tests done. Cool cake on rack. Frost with your favorite chocolate frosting. Makes 10 servings.
Note: If you do not have buttermilk, use soured milk (mix 1 Tbs. vinegar into 1 c. of sweet milk and let stand for a few minutes).
TOMATO SOUP CAKE
Have all ingredients about 70°F.
Sift before measuring: 2 c. all-purpose flour
Resift with:
1 tsp. cinnamon
½ tsp. each nutmeg and cloves
1 tsp. baking soda
Sift: 1 c. sugar
Cream until soft: 2 Tbs. margarine
Add sifted sugar to margarine and gradually cream these ingredients well. Stir the flour mixture in 3 parts into the sugar mixture, alternately with 1 can of condensed tomato soup (10½-oz.) with 1 c. water.
Stir batter until smooth after each addition. Add:
1 c. ground nutmeats
1 c. raisins
Bake at 350°F. in greased and floured tube pan about 45 minutes. Spread when cool with white icing.
OLD-FASHIONED JAM CAKE
2 c. plain flour
1¼ c. sugar
½ c. shortening
2 eggs
½ c. raisins or nutmeats
1 tsp. soda
1½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. salt
½ – ¾ c. jam (blackberry, strawberry or dewberry)
1 c. buttermilk
Cream sugar and shortening until fluffy. Add eggs; beat well. Sift dry ingredients with flour; add alternately with milk. Fold in jam and raisins or nuts. Bake in a 13x9x2-inch pan at 350°F. for 20 to 25 minutes. Frost with butterscotch icing.
CHOCOLATE COCA-COLA CAKE
2 sticks margarine
3 Tbs. cocoa
1 c. Coca-Cola
2 c. sifted flour
2 c. sugar
2 eggs
1 c. buttermilk
1 tsp. soda
1 tsp. vanilla
1½ c. miniature marshmallows
Heat the first three ingredients to the boiling point. Set aside. Mix flour and sugar and add the Coca-Cola mixture. Combine the next five ingredients and add to the batter. It will be thin with marshmallows floating on top. Bake in 13x9x2-inch rectangular pan at 350°F. for about 35 minutes.
Chocolate Frosting
1 stick margarine
3 Tbs. cocoa
6 Tbs. Coca-Cola
1 c. crushed pecans
Heat to boiling all the ingredients, then add to saucepan 1 lb. box of confectioners’ sugar and beat with electric mixer for 2 minutes. Add ½ tsp. vanilla and pour hot icing over cake which has been left in its pan. Smooth over with spatula. When completely cold, cut into squares.