{"id":22,"date":"2014-08-19T23:00:53","date_gmt":"2014-08-19T23:00:53","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=22"},"modified":"2017-01-18T16:01:04","modified_gmt":"2017-01-18T16:01:04","slug":"cakes","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/cakes\/","title":{"rendered":"Cakes"},"content":{"rendered":"

TEXAS SHEET CAKE\u00a0 (Cherie\u2019s)\u00a0\u00a0 \u00a0 (Rev. 5\/6\/09)\u00a0\u00a0 \u00a0<\/strong>
\n***FAMILY FAVORITE***<\/strong>
\nNOTE:\u00a0 MUST USE\u00a0 11\u201d x 15\u201d pan (or use pan w\/ 165 sq inch bottom)<\/strong><\/p>\n

1 c REAL BUTTER, unsalted
\n1\/3 c cocoa (some recipes use \u00bc c which is 4T)
\n1 t cinnamon
\n2 c sugar
\n2 c flour
\n1 t baking soda
\n1\/2 t salt
\n1\/2 c BUTTERMILK
\n1 c water
\n1 T vanilla extract
\n2 eggs, beaten in a cup with fork<\/p>\n

Grease 11 x 15\u201d pan, using butter sticks in recipe.
\nMelt butter in saucepan and add cocoa, cinnamon. Set aside.
\nBlend together in mixing bowl:\u00a0 sugar, flour, soda and salt.
\nSeparately, combine buttermilk, water, vanilla and eggs.
\nWith mixer on low speed, alternately, pour 2 liquid mixtures into flour-sugar mixture.
\nPour batter in prepared pan.
\nBake at 350\u00b0 EXACTLY for 20 minutes.
\nCOOL before frosting (or frosting will be wavy with air holes.)<\/p>\n

\n

FROSTING FOR TEXAS SHEET CAKE<\/strong><\/p>\n

1\/2 cup REAL BUTTER, unsalted
\n1\/4 cup cocoa powder (same as 4 T)
\n3 oz (which is 6 T or 3\/8 c) WHOLE milk or CocaCola
\n1 teaspoon vanilla
\n1 lb\/box powdered sugar (3-1\/2 cups) (SIFT or there WILL BE white lumps)
\nDash salt
\n1\/2 cup chopped nuts — optional<\/p>\n

Melt butter in heavy saucepan.\u00a0 Add cocoa, milk and vanilla. Remove from heat.
\nPlace sugar, salt in mixer bowl.
\nWith mixer on LOW speed, gradually pour butter-cocoa mixture into SIFTED powdered sugar. Beat til smooth.
\nPour immediately on cake and spread to cover–it hardens fast!
\nUse spatula dipped in water to spread if it gets too thick too fast.
\nTop with pecans if desired.<\/p>\n

\n

NOTE:\u00a0 The SMALL and LARGE BEST CHOCOLATE CAKES below taste the same as the Texas Sheet cake above – the difference is they are thicker.<\/strong><\/span><\/p>\n

SMALL – BEST CHOCOLATE CAKE IN WHOLE WIDE WORLD\u00a0 6\/89<\/strong>
\n***FAMILY FAVORITE***<\/strong>
\n***Use this one for 2 layer pans***<\/strong><\/p>\n

Mix and melt in microwave on medium power (chocolate will scorch on high power):
\n1\/2 c oleo
\n2 sq. unsweetened chocolate<\/p>\n

In 2 cup measure, put
\n1 c water
\n1\/2 c oil
\n1\/2 c buttermilk or sour milk*
\n2 eggs
\n1 t vanilla<\/p>\n

In mixing bowl, put following and gently mix up:
\n2 c sugar or 1-3\/4 c brown sugar
\n2 c flour
\n1 t soda
\n1\/4 t salt
\n1 t cinnamon<\/p>\n

Preheat oven to 350\u00b0.
\nAdd liquids to sugar\/flour mixture
\nThen add melted oleo\/choc mixture.
\nPour batter into two greased 9″ round pans.
\nDO NOT PUT IN 9 x 13 PAN!
\nBake on center oven rack for 20-25 min. or til tests done w\/toothpick.<\/p>\n

Frost with fudge icing recipe or peanut butter icing<\/p>\n

*To make sour milk\u2014measure out nearly all milk recipe calls for\u2014then add about 1 T vinegar to it and let sit 30 min.<\/p>\n

\n

LARGE – BEST CHOCOLATE CAKE IN WHOLE WIDE WORLD
\n***FAMILY FAVORITE***<\/strong>
\n***Use this one in 9 x 13\u201d pan***<\/strong><\/p>\n

Mix and melt in microwave on medium power (chocolate will scorch on high power):
\n3\/4 c oleo
\n3 sq. unsweetened chocolate<\/p>\n

In 4 cup measure, put
\n1-1\/2 c water
\n3\/4 c oil
\n3\/4 c buttermilk or sour milk*
\n3 eggs
\n1-1\/2 t vanilla<\/p>\n

In mixing bowl, put following and gently mix up:
\n3 c sugar or 1 3\/4 c brown sugar
\n3 c flour
\n1-1\/2 t soda
\n1\/2 t salt
\n1-1\/2 t cinnamon<\/p>\n

Preheat oven to 350\u00b0.
\nAdd liquids to sugar\/flour mixture
\nThen add melted oleo\/choc mixture.
\nTake out 1 cup of mixture and throw away or make cupcakes.
\nPour batter into a 9 x 13 PAN or three (3) greased 9″ round pans.
\nBake on center oven rack for 30-40 min. or til tests done with a toothpick.<\/p>\n

*To make sour milk\u2014measure out nearly all milk recipe calls for\u2014then add about 1 T vinegar to it and let sit 30 min.<\/p>\n

Frost with fudge icing recipe or peanut butter icing<\/p>\n

\n

LIME CREAM TORTE<\/strong><\/p>\n

Duncan Hines Butter Recipe Golden Cake Mix
\n3 eggs
\n\u00bd c oleo
\n7T water
\n3T lime juice<\/p>\n

Preheat oven to 375\u00b0.
\nGrease and flour (2)\u00a0 9\u201d round cake pans.
\nBeat all ingredients 4 minutes.\u00a0\u00a0 Pour into prepared pan.
\nBake at 375\u00b0 for 20-25 min.\u00a0 Cool.
\nSplit each cake into 2 horizontal layers, making 4 layers.<\/p>\n

Combine and spread between layers:
\n14 oz condensed milk
\n1\/2 c\u00a0 lime juice
\n2 c whipped cream, whipped<\/p>\n

Refrigerate.<\/p>\n

\n

APPLESAUCE CAKE \u00a0\u00a0 \u00a0(Betty Crocker \u2013 Mom)<\/strong><\/p>\n

2 \u00bd c flour
\n2 c sugar
\n1 \u00bd t soda
\n1 \u00bd t salt
\n\u00bc t baking powder
\n\u00bc t cinnamon
\n\u00bd t cloves
\n\u00bd t allspice
\n1 \u00bd c canned applesauce
\n\u00bd c water
\n\u00bd c shortening
\n2 eggs
\n1 c raisins
\n\u00bd c finely chopped nuts<\/p>\n

Preheat oven to 350\u00b0.
\nGrease and flour baking pan (9 x 13 oblong pan or 2 round layer pans 8″ or 9\u201d).
\nMeasure all ingredients into large mixing bowl.
\nBlend 1-2 minutes on low speed, scraping bowl constantly.
\nThen beat 3 min. on high speed.
\nPour into pan.
\nBake 9×12\u201d pan for 30-40 min; OR layers for 25-35 min.
\nTEST for doneness.\u00a0 Cool.
\nFrost w\/Brown Sugar Frosting.<\/strong><\/p>\n

\n

POPPY SEED CAKE\u00a0\u00a0 \u00a0(Beatrice Schwartz)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1.25 oz poppy seeds\u2014or more–up to 1\/3 cup
\n\u00be c shortening
\n\u00bd c oleo
\n5 egg whites
\n3 c flour
\n2-1\/4 c sugar
\n3 t baking powder
\n\u00bc t salt
\nButter Cream Icing<\/p>\n

Preheat oven to 350\u00b0.
\nGrease & flour (2) 8 x 8 cake pans for thin cake; or 9 x 13 for thicker cake.
\nSoak poppy seeds in 2\/3 c water for 2 hours (can be less).
\nCream shortening, oleo and sugar til fluffy.
\nAdd poppy seeds WITH WATER to mixture.
\nMix flour, baking powder and salt.
\nAdd alternately with 2\/3 c water + 3T.
\nBeat egg whites separately til stiff.\u00a0 Fold in.
\nBake at 350\u00b0 for 25-30 min.
\nFrost with Butter Cream Frosting.
\nCake will be \u201cheavy,\u201d but it\u2019s supposed to be.<\/p>\n

\n

CHOCOLATE PRALINE LAYER CAKE<\/strong>
\n(33rd Pillsbury Bake-off $25,000 Winner; Cherie added filling layer)<\/p>\n

Cake:\u00a0 1 recipe for a chocolate cake (2) 9″ round layers<\/p>\n

Praline Layer:<\/strong>
\n1\/2 c oleo
\n1\/4 c whipping cream
\n1 c brown sugar
\n2\/3 c chopped nuts<\/p>\n

Filling:<\/strong>
\n4 T oleo
\n1 c milk
\n2 t vanilla; 1\/2 t salt
\n1 c sugar;\u00a0 4 T flour<\/p>\n

Topping:<\/strong> (Beat til stiff)
\n1-3\/4 cups whipping cream
\n1\/4 c powdered sugar
\n1\/4 t vanilla<\/p>\n

Heat oven to 325\u00b0.
\nGrease & flour (2) 9″ round cake pans.
\nPrepare Praline Layer:<\/strong> In small heavy saucepan, combine all Praline Layer ingredients, except nuts.
\nCook over low heat just til butter is melted, stirring occasionally. Pour into prepared pan. Sprinkle evenly with chopped pecans.<\/p>\n

Prepare Cake:<\/strong> Mix ingredients for cake as directed.
\nCarefully spoon about 1\/4 batter over pecan mixture in pans.
\nBake as directed for cake. Cool 5 min. Remove from pans. COOL completely.<\/p>\n

Prepare Filling:\u00a0<\/strong> In small saucepan, melt oleo and add milk, vanilla. In bowl, combine sugar, salt and flour well. Add to butter\/milk mixture. Cook til thickened, stirring. (Or Micro on Roast 8 min) COOL!!<\/p>\n

Prepare topping.<\/strong><\/p>\n

To assemble:\u00a0<\/strong>
\nPlace one layer of cake on serving plate, praline side up.
\nUsing electric knife, cut into layers so you have (2) 1\/2″ tall full circles.
\nRemove top layer. Spread bottom layer with 1\/2 cooled filling.
\nPlace other half layer on top of Filling.
\nSpread with half of whipped cream.
\nCut 2nd layer into layers, so you have (2) 1\/2″ tall full circles.
\nRemove top layer. Top with remaining filling.
\nTop with remaining layer, praline side up.
\nSpread top of cake with remaining whipped cream.
\nKeep refrigerated.
\nOptional Garnish: Pecan Halves, Chocolate Curls.<\/p>\n

\n

PINEAPPLE CAKE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Madge Turley \u2013 2001)
\naka Neiman Marcus Cake
\n<\/strong><\/p>\n

2 c flour
\n2 c brown sugar
\n2 t soda
\n1\/8 t salt
\n2 eggs, beaten
\n20 oz. crushed pineapple w\/juice
\n1\/2 c chopped pecans-optional<\/p>\n

Preheat oven to 350\u00b0. Grease 9 x 13 pan or (2) 8\u201d square pans.
\nPlace sugar in bowl, and pour pineapple with juice over it.
\nAdd rest of ingredients, mixing just til barely blended.
\nPour batter in prepared pans.\u00a0 Bake for 35-40 min.<\/p>\n

Frost while still warm with:<\/strong>
\n8 oz. cream cheese softened
\n1\/2 c margarine
\n2 c sifted powdered sugar
\n1 t vanilla
\nOptional Topping: 1\/4 c chopped nuts or coconut
\nKEEP CAKE REFRIGERATED<\/p>\n

\n

BANANA TORTE CAKE\u00a0\u00a0\u00a0 (Jan Patrick)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

3\/4 c shortening or oleo
\n1-1\/4 to 1-1\/2 c white sugar
\n1 t vanilla
\n1\/4 t salt
\n2 c flour
\n2 eggs
\n1\/2 c sour milk or buttermilk
\n1 c mashed bananas
\n1 t soda
\n1 t baking powder
\n2 c whipping cream + 1\/2 c sugar
\n1 recipe filling<\/p>\n

Preheat oven to 375\u00b0.\u00a0 Grease and flour (2) 9″ round pans.
\nCream shortening and sugar til fluffy.\u00a0 Add eggs.\u00a0 Add bananas.
\nAdd sifted dry ingredients, alternately with milk and vanilla.
\nBake for 20-30 min.
\nRemove cake from pans AND COOL.
\nCut each layer in half with electric knife so you have 4 circles.<\/p>\n

Prepare FILLING recipe below
\nPrepare TOPPING – Whip Cream with 1\/2 c sugar.<\/p>\n

To Assemble:\u00a0<\/strong>
\nPlace one layer of cake on cake plate.\u00a0 Frost with filling.
\nAdd another layer and frost with whipped cream.
\nAdd third layer, frost with filling; add top layer, frost with whipped cream.<\/p>\n

FILLING FOR BANANA TORTE CAKE<\/strong>
\n1 c sugar
\n4 T flour
\n4 T butter
\n1\/2 c chopped pecans
\n2 t vanilla
\n1\/2 t salt
\n1 c milk<\/p>\n

Melt butter, add milk.\u00a0 In separate bowl, combine sugar, flour, salt.
\nAdd to milk mixture.\u00a0 Cook til thickened, stirring often.\u00a0 Add nuts and vanilla.\u00a0 COOL!!
\nOR:\u00a0 Microwave on Medium power for 8 min.<\/p>\n

\n

NEIMAN MARCUS COFFEE ANGEL FOOD CAKE
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1 Angel Food Cake Mix
\n2 T instant coffee grounds, ground\/mashed to a fine powder.
\nPrepare cake mix as directed, adding coffee to mix.
\nBake as directed.<\/p>\n

FROSTING:<\/strong>
\n\u00be c margarine
\n3-3\/4 c sifted powdered sugar
\n6-8 T milk
\n1 t vanilla
\n1 T instant coffee grounds, ground to fine powder\/or prepared coffee
\nCream margarine and add all ingredients. Frost cake.
\nCover top of cake with toasted almonds–overlapping OK. Sides too if desired.<\/p>\n

TOPPING:\u00a0 1 cup sliced almonds (TOASTED)<\/p>\n

TO TOAST ALMONDS:<\/strong>\u00a0 Microwave in baking dish on FULL POWER for 3-4 minutes, stirring after 2 minutes.\u00a0 Almonds will continue to cook after taking out of micro, so be careful not to burn.<\/p>\n

\n

FUDGE APPLESAUCE CAKE\u00a0\u00a0 \u00a0(Joyce Kropp)<\/strong><\/p>\n

1\/2 c shortening
\n\u00bd c margarine
\n4 T cocoa
\n2 c packed brown sugar
\n\u00bd c buttermilk or soured milk
\n3 eggs
\n\u00bd c water
\n2 c flour
\n2 t vanilla
\n1\/2 t salt
\n1 c applesauce
\n1 t soda<\/p>\n

Preheat oven to 350\u00b0.
\nGrease and flour 9 x 13 pan; or (3) 8″ round pans
\nCream shortening, sugar and eggs WELL til resembles whipped cream.
\nMix in a bowl: salt, soda, cocoa and flour.
\nAdd dry ingredients alternately with milk, water and vanilla.\u00a0 Mix well.
\nBLEND IN APPLESAUCE BY HAND.\u00a0 Pour into prepared pan.
\nBake at 350\u00b0 for 30-40 min in 9 x 12 pan; OR 20-25 min in (3) 8″ round pans.<\/p>\n

\n

STRAWBERRY CAKE\u00a0\u00a0 \u00a0(Galen’s favorite)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1 box white cake mix
\n3 oz. Strawberry jello
\n4 eggs
\n1\/2 c oil
\n1\/2 c water
\n10 oz box frozen strawberries<\/p>\n

Preheat oven to 350\u00b0.
\nGrease & flour (2) 9\u201d round pans or 9 x 13\u201d cake pan.
\nStrain juice off strawberries into measuring cup and add enough water to make 1\/2 cup liquid.
\nPut everything EXCEPT strawberries in mixing bowl, including juice.
\nMix with fork or mixer–lightly.
\nPour into prepared pans.\u00a0 Bake at 350 for 35 min.
\nCool and frost with Strawberry Frosting below.<\/p>\n

STRAWBERRY FROSTING<\/strong>
\nUsing mixer, blend together:
\n1\/2 c melted margarine
\n1 box powdered sugar
\nreserved strawberries<\/p>\n

\n

BOSTON CREAM PIE #1<\/strong> \u00a0\u00a0 \u00a0(actually a CAKE)<\/p>\n

CAKE:\u00a0 (or use Betty Crocker White or Yellow cake mix w\/Pudding)
\n2-1\/4 c flour
\n1-1\/2 c sugar
\n1 t salt
\n3 t baking powder
\n1-1\/4 c milk
\n5 egg yolks
\n1 t vanilla<\/p>\n

Preheat oven to 350\u00b0. Grease and flour (2) 9\u201d cake pans.
\nCream shortening and sugar for 2 min.
\nAdd egg yolks and vanilla and beat 2 more min.
\nMix flour, salt and baking powder.
\nAdd flour mixture alternately with milk.
\nPour into pans and bake 30-35 min.\u00a0\u00a0 COOL.<\/p>\n

ASSEMBLE:\u00a0 Cake on bottom; top with custard filling; another cake layer;\u00a0 chocolate glaze on top.<\/p>\n

COLD CUSTARD FILLING<\/strong>\u00a0 for Boston Cream Pie
\n1\/4 c sugar (or 1\/3 c)
\n2 T cornstarch (or 4T flour)
\ndash salt
\n1 c milk
\n2 eggs or yolks
\n1 t vanilla<\/p>\n

Stir sugar, cornstarch and salt with milk til smooth.
\nCook til thick and boils, stirring constantly (or thicken in micro)\u00a0 Beat eggs and temper with some of hot thickened liquid.
\nSlowly, stirring furiously, pour egg mixture into custard mixture. Cook til thick, but do not boil. Stir in vanilla.
\nCover surface with waxed paper. Cool completely.<\/p>\n

CHOCOLATE GLAZE<\/strong> – See Recipes below.
\nOR use 1 can ready-to-spread Pillsbury Double Fudge Frosting Supreme<\/p>\n

CHOCOLATE GLAZE #1:<\/strong>
\n2 sq. semi sweet chocolate
\n1\/2 c powdered sugar
\n1 T butter or margarine
\n2-3 T milk<\/p>\n

Melt chocolate and butter. Beat in sugar and milk til smooth.<\/p>\n

CHOCOLATE GLAZE #2:<\/strong>\u00a0 (Use for Black Forest Cake Glaze)
\n1-1\/2 oz unsweetened chocolate
\n2 T butter\/margarine
\n1-1\/2c powdered sugar
\n1 t vanilla
\n4 teaspoons hot water<\/p>\n

In small saucepan melt one 1-ounce square unsweetened chocolate with 1 Tablespoon butter or margarine over low heat, stirring often. Remove from heat.
\nStir in \u00be cup sifted powdered sugar and 1\/2 teaspoon vanilla till crumbly.
\nBlend in 2 teaspoons very HOT water.
\nBeat in 3 to 4 t additional HOT water, one teaspoon at a time, to make a glaze of pouring consistency.<\/p>\n

GERMAN CHOCOLATE GLAZE:<\/strong>
\n4 oz Bakers German chocolate, broken into pieces
\n3T water
\n3T unsalted butter or margarine.<\/p>\n

Heat on stove or Microwave at high power for 1-2 min.
\nStir til completely melted.
\nRemove from heat and stir in butter.
\nCool to thicken if necessary.\u00a0 Makes 2\/3 cup.<\/p>\n

\n

BOSTON CREAM PIE #2\u00a0 (ACTUALLY a CAKE)<\/strong><\/p>\n

1 recipe Yellow Cake (Gloria Pitzer’s)
\n1 recipe Plain’ n Fancy Pudding with 1 T gelatin added<\/p>\n

TOPPING:<\/strong>
\n2 sq. (2 oz) semi sweet chocolate
\n2 T light corn syrup
\n1 T oleo<\/p>\n

In small bowl, place chocolate, corn syrup and oleo.
\nMicrowave on medium power 1 to 1-1\/2 min. til chocolate is softened.
\nMix well with spoon and drizzle over top of cake when assembled.<\/p>\n

TO ASSEMBLE:\u00a0\u00a0<\/strong>
\nPlace cake on plate; top with pudding;
\nTop with another cake layer
\nTop with chocolate topping.
\nCan split cake layers and put pudding on 3 layers, if desired.<\/p>\n

\n

COLONIAL YELLOW CAKE\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Gloria Pitzer 12\/8)<\/strong>
\n(Use in Boston Cream Pie)<\/strong><\/p>\n

3\/4 c BUTTER, (very soft-essential) (Oleo WILL NOT work)
\n1-1\/2 c SIFTED granulated sugar–MUST be sifted
\n1 t vanilla;\u00a0\u00a0\u00a0 1 t lemon juice
\n2 large eggs
\n2-1\/2 c sifted flour
\n2-1\/2 t baking powder
\n1 t salt
\n1 c whole milk<\/p>\n

Preheat oven to 350\u00b0.
\nGrease & flour (2) 9″ round cake pans.
\nNOTE:\u00a0 Ingredients added out of order can cause cake to fail. Beating times given are crucial.\u00a0 Cream butter 3-5 min.\u00a0 Gradually add sugar, beating on medium 15 min.
\nAdd vanilla, lemon juice, eggs, one at a time. Beat 4 min.
\nAdd flour, one half cup at a time, baking powder, salt and milk. Beat 12 min.
\nBatter should resemble whipped cream.
\nPour batter in prepared pans
\nBake 30-35 min. til cake pulls away from sides of pan. Cool 30 min. in pan.<\/p>\n

\n

WHITE CAKE (or YELLOW CAKE)
\nMakes (1) 9\u201d x 13\u201d cake, (3} 8\u201d layers or (2) 9″ layers
\n<\/strong><\/p>\n

For White cake, use:
\n1\/2 c shortening
\n1-1\/2 c sugar
\n1 cup milk (or \u00be c milk)
\n1 t vanilla
\n*4 egg whites, unbeaten (some recipes beat whites til stiff, and fold in)
\n2 c flour
\n1 t salt
\n2-1\/2 t baking powder (or 3-1\/2 t)
\n1 t almond extract opt.<\/p>\n

Preheat oven to 350\u00b0.
\nGrease & flour cake pans.
\nCream shortening and sugar til fluffy.
\nAdd milk, vanilla, egg whites.
\nMix flour, salt & baking powder.\u00a0 Add to mixture.
\nBake at 350\u00b0 for 25-30 min.<\/p>\n

For Yellow Cake:<\/strong>\u00a0 Use oleo or butter in place of shortening and include egg yolks, cutting down on milk to 2\/3 cup.<\/p>\n

\n

COCONUT CAKE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Mom’s favorite)<\/strong><\/p>\n

24 oz. fresh\/frozen coconut
\n16 oz. sour cream
\n2 c sugar
\n2 layer white cake, baked<\/p>\n

Mix coconut, sour cream and sugar in large bowl, cover and refrigerate overnight.
\nSpread as filling on cake and refrigerate cake.
\nTry to prepare 2-3 days before eating.
\nGood to split two layers and put between all of them.<\/p>\n

\n

ST. PATRICKS DAY CUPCAKES
\n<\/strong>Makes 18
\n<\/strong><\/p>\n

4 oz. instant pistachio pudding
\n1-3\/4 c flour
\n2\/3 c sugar
\n2-1\/2 t baking powder;\u00a0 1\/2 t salt
\n2 eggs
\n1-1\/4 c milk
\n1\/2 c oil
\n1 t vanilla
\n3\/4 c mini semisweet choc. chips
\n1\/2 of 16 oz. can cream cheese frosting.
\nGreen color decorating sugar<\/p>\n

Preheat oven to 375\u00b0.
\nLine mufin tins with paper cupcake holders.
\nStir together in large mixing bowl, pudding, flour, sugar, baking powder and salt.
\nIn small bowl combine eggs, milk, oil and vanilla.
\nStir into flour mixture, just til combined.
\nMix in chocolate chips.
\nFill muffin cups 2\/3’s full.
\nBake at 375\u00b0 for 18-20 min.\u00a0 Cool
\nFrost and sprinkle with green sugar.<\/p>\n

\n

WATERGATE CAKE or PISTACHIO CAKE<\/strong><\/p>\n

1 pkg white cake mix
\n3-1\/2 oz. pkg instant pistachio pudding
\n3\/4 c oil (or \u00bd c or 1 c)
\n3 eggs
\n1 c finely chopped pecans
\n1 c 7-up or club soda or water
\n\u00bd c coconut-optional<\/p>\n

Preheat oven to 350\u00b0.
\nGrease and flour 9 x 13 pan, or (3) 9″ layers or a bundt pan
\nBeat all ingredients together, except nuts for 3 min.
\nStir in nuts.
\nBake at 350\u00b0 for 30-35 minutes.\u00a0\u00a0 COOL!<\/p>\n

FROSTING:<\/strong>
\n2 (3 ounce) packages instant pistachio pudding mix
\n1 cup frozen whipped topping, thawed
\n1 cup cold milk
\nCHILL<\/p>\n

Frost cooled cake with chilled frosting.<\/p>\n

\n

BLACK BOTTOM CUPS\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Anna Dunlevy 2\/92)<\/strong><\/p>\n

PREPARE according to mix directions:
\n(1) German chocolate cake mix<\/p>\n

COMBINE:
\n8 oz. cream cheese
\n1 egg
\n1\/3 c sugar
\n1\/8 t salt<\/p>\n

Preheat oven to 350\u00b0. Line muffin pan with paper baking cups.
\nFill each cup 1\/3 full with chocolate batter.
\nTop each with a heaping Tablespoon of cream cheese batter.
\nTop with: 1 c chocolate chips
\nBake for 30-35 minutes.<\/p>\n

\n

Ribbon Cake\u00a0 (Raspberries \u2018n Cream, OKC)
\n<\/strong><\/p>\n

1 layer milk chocolate cake (light chocolate)
\n1 layer of white cake
\nSweetened whipped cream
\nSliced strawberries
\nAlternate layers and frost with whipped cream<\/p>\n

\n

La Reine Cake (The Queen) (Cajun White Cake)<\/strong><\/p>\n

1 \u00bd cups butter or margarine, room temperature
\n1 \u00bd cups sugar
\n3 eggs
\n2 \u00bd cups sifted cake flour
\n2 tsp baking powder
\n\u00bd tsp salt
\n\u00bd cup plus 3 Tbsp milk
\n1 tsp vanilla extract
\nVanilla Frosting<\/p>\n

Cream butter in with mixer.
\nGradually add sugar, beating until light and fluffy.
\nAdd eggs, one at a time, beating well after each.
\nCombine flour, baking powder, and sift 3 times.
\nAdd to creamed mixture alternately with milk, beginning and ending with flour.
\nStir in vanilla.
\nPour batter into 3 (9-inch) round cake pans that have been lined with wax paper on bottoms only.
\nBake at 350\u00b0 for 25 minutes or til toothpick inserted in center comes out clean.
\nCool in pans 15 minutes; remove from pans, and cool completely.
\nSpread frosting or desired filling between layers and on top\/sides of cooled cake.<\/p>\n","protected":false},"excerpt":{"rendered":"

TEXAS SHEET CAKE\u00a0 (Cherie\u2019s)\u00a0\u00a0 \u00a0 (Rev. 5\/6\/09)\u00a0\u00a0 \u00a0 ***FAMILY FAVORITE*** NOTE:\u00a0 MUST USE\u00a0 11\u201d x 15\u201d pan (or use pan w\/ 165 sq inch bottom) 1 c REAL BUTTER, unsalted 1\/3 c cocoa (some recipes use \u00bc c which is 4T) 1 t cinnamon 2 c sugar 2 c flour 1 t baking soda 1\/2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-22","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/22","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=22"}],"version-history":[{"count":21,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/22\/revisions"}],"predecessor-version":[{"id":1350,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/22\/revisions\/1350"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=22"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}