5 Cake Recipes

1. Twinkie Cake

Indgredients:

• 1 (9 x 13) inch chocolate cake
• 5 tbsp. flour
• 1 c. milk
• 1 c. sugar 1/2 tsp. salt
• 1/2 c. vegetable shortening
• 1 tsp. vanilla

How To:

Bake cake and cool. Mix flour and milk. Cook over low heat until thick, remove from heat and cool. Place shortening, butter, salt and vanilla in mixing bowl and mix. Add cooled flour and milk mixture and beat at high speed until filling is like whipped cream. Cut cooled cake in half lengthwise and put on filling. Place top back on and frost with favorite icing.

2. Humming Bird Cake

Ingredients:

• 3 c. flour
• 2 c. sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 2 c. bananas, chopped
• 1 c. nuts, chopped
• 1 tsp. cinnamon
• 1 1/2 c. Crisco oil
• 3 eggs
• 1 (8 oz.) can crushed pineapple (include juice)

How To:

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very moist. Makes a big cake.

3. Mexican Fruit Cake

Ingredients:

"Cake"

• 2 c. sugar
• 2 c. flour
• 2 tsp. baking soda
• 2 eggs
• 1 c. pecans, chopped
• 1/3 c. oil
• 1 (15 oz.) can crushed pineapple

"Icing"

• 1 (8 oz.) cream cheese
• 2 c. confectioners sugar
• 1 stick oleo
• 1 tsp. vanilla

How To:

Cake: Mix all ingredients in large mixing bowl. Stir by hand until completely mixed. Pour into greased and floured 13 x 9 inch baking pan or dish. Bake 40 to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish. Icing: Mix together. Ice when cake is cool.

4. Cheese Cake

Ingredients:

• 1 (3 oz.) pkg. lemon Jello
• 1 c. boiling water
• 2 (3 oz.) pkgs. cream cheese
•  1 c. sugar
• 2 tsp. vanilla
• 1 (13 oz.) can evaporated milk, chilled

"Graham Cracker Crust"

• 22 sqs. graham crackers, crushed 2/3 cube butter, melted
• 1/4 c. sugar

How To:

Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly.  Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 15.

Tip: (Put the utensils in the refrigerator awhile so the milk will whip better.)

5. Toll House Cup Cakes

Ingredients:

• 1/2 c. soft butter
• 6 tbsp. granulated sugar
• 6 tbsp. brown sugar 1/2 tsp. vanilla
• 1 egg
• 1 c. plus 2 tbsp. flour, sifted 1/2 tsp. baking soda
• 1/2 tsp. salt

"Toppings"

• 1/2 c. brown sugar
• 1 egg
• 1 tsp. salt
• 6 oz. pkg. (1 c.) semi-chocolate chips 1/2 c. walnuts, chopped
• 1/2 tsp. vanilla

How To:

1. Combine and beat until creamy first four ingredients then beat in egg. Sift together and stir in 1 cup plus 2 tablespoons of flour, baking soda and salt. Spoon by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups.
2. Bake at 375 degrees for 10 to 12 minutes. Remove from oven. Top with the following mixture. Combine in bowl: 1/2 c. brown sugar, firmly packed [1 egg, 1 tsp. salt]
3. Beat until very thick. Stir in chocolate chips, chopped nuts and vanilla. Spoon 1 tablespoon over each cupcake and return to oven (375 degrees) and bake 15 minutes more.

Cake Partner