Category: Cakes & Frostings

2 cups sugar

1 ½ sticks margarine

5 eggs

2 cups flour

1 cup buttermilk

1 tsp. baking soda

1 cup angel flake coconut

Cream sugar and margarine.  Separate eggs.  Beat egg whites and set aside. Add yolks to creamed sugar, one at a time.  Add flour, buttermilk, soda and coconut.  Add beaten egg whites and fold in.  Pour into 3 greased and floured 8 or 9 inch cake pans.  Bake at 350 degrees for 25 minutes.

Icing:

8 oz. Pkg. Cream cheese

½ stick margarine

1 box powdered sugar

1 tsp. vanilla

1 cup finely chopped pecans

1 pkg. Yellow cake mix

4 eggs, separated

1 pkg. Lemon jello, dissolved in ¾ cup apricot nectar

2 tsp. vanilla or lemon flavoring

¾ cup cooking oil

Mix all ingredients except egg whites and beat well.  Fold in beaten egg whites.  Bake in greased and floured tube pan for about 40 minutes at 325 degrees.

Frost with a glaze as follows:

1 box powdered sugar

2 Tbsp. margarine or butter

Enough apricot nectar to make very soft icing

Poke holes in cake with toothpick and pour glaze over cake while it is still hot.

This is one of Mama-T’s recipes.

Mix:

2 1/3 cups flour

2 cups granulated sugar

2 tsp. Baking powder

1 tsp. Baking soda

2 tsp. Ground cinnamon

1 tsp. Salt

1 ¼ cups cooking oil

Beat for 2 minutes.  Start at medium speed and increase to fast speed.  Scrape down sides of bowl while mixing.

Add:

4 eggs

2 tsp. Vanilla

Beat for 2 more minutes, then stir in by hand or at low speed:

2 cups finely grated carrots

1 cup drained crushed pineapple

White Cake

2 cups boiling water

Large pkg. Of Lemon Jello or 2 small packages

8 oz. Container of Cool Whip

Bake a white cake (from a mix is fine) in a 9 x 13 pan.  When it’s done, pierce cake with large fork or the end of a wooden spoon at ½ inch intervals.  Stir boiling water into jello until completely dissolved.  Pour jello over cake and refrigerate for about 3 hours.  Top with Cool Whip.

Barb Riley gave me this recipe.

Mama-T used to bake muffins using Duncan Hines Butter Cake mix and served them with either chocolate sauce or pineapple sauce.

1 ½ cups sugar

1 Tbsp. cocoa (for chocolate) or 1 small can crushed pineapple

4 Tbsp. flour (heaping)

1 cup milk

Mix ingredients and cook slowly until thickened.  For the chocolate sauce, add 1 Tbsp. margarine and ½ tsp. vanilla after cooking.

To make pie filling instead of muffin sauce, follow the recipe above and add 3 egg yolks.

1 stick margarine

1 cup Quick Cooking oatmeal

1 ¼ cups boiling water

2 eggs

1 1/3 cups flour

1 tsp. baking soda

1 tsp. cinnamon

1 cup sugar

1 cup brown sugar

Put margarine and oatmeal in a bowl or saucepan with boiling water.  Let it sit for 20 minutes.  Beat in eggs, 1 at a time.  Add remaining ingredients and mix well.  Pour into greased 9 x 13 pan.  Bake for 35 minutes at 350 degrees.

Topping:

½ cup brown sugar

6 Tbsp. margarine

¼ cup milk

1 cup brown sugar

½ cup granulated sugar

Dash of salt

1/3 cup milk

2 Tbsp. butter or margarine

1 Tbsp. white Karo syrup

½ tsp. vanilla

Mix all ingredients except vanilla in a saucepan.  Bring slowly to the boiling point, stirring constantly.  Boil for 1 minute.  Cool to lukewarm.  Add ½ tsp. vanilla.  Beat until thick enough to spread.

Mother used to always frost spice cake with this frosting. 

Cake:

1 ½ cups sugar

2 cups flour

2 tsp. baking soda

1 #303 can crushed pineapple

Mix ingredients by hand with a large spoon.  Spread mixture in a “Pam-sprayed” 9 x 13 pan.  Bake at 350 degrees for 35 minutes.

Frosting:

1 ½ cups sugar

1 stick oleo

1 small can of evaporated milk

½ cup coconut

Bring ingredients to a boil.  Boil about 4 minutes.  Pour over hot cake.

This recipe was given to me by Sharon Pease.  Her husband, James, worked with me at Clearspan in Gulfport.

½ cup (1stick) margarine

1 cup brown sugar

Large can of crushed pineapple

1 pkg. Yellow cake mix

Melt margarine in 9 x 13 pan.  Add brown sugar and pineapple.  Mix up well.  Mix cake according to package directions.  Pour over mixture in pan.  Bake at 350 degrees for about 45 minutes.  Let stand for about 5 minutes and turn upside down on large platter or cookie sheet.

Prepared Angel Food Cake

6 oz. Cream Cheese, softened

1 can (14 oz.) Eagle Brand milk

1/3 cup lemon juice

1 tsp. Almond or vanilla extract

1 cup chopped fresh strawberries

12 oz. Container of Cool Whip

Cut 1-inch slice crosswise from top of angel food cake; set aside.  With sharp knife, cut around cake 1-inch from center hole and 1-inch from outer edge, leaving cake walls 1-inch thick.  Remove cake from center, leaving 1-inch thick base on bottom of cake.  Tear cake removed from center into bite size pieces; reserve.

In large mixing bowl, beat cream cheese until fluffy.  Gradually beat in Eagle Brand milk until smooth.  Stir in lemon juice and vanilla.  Stir in reserved cake pieces and chopped strawberries.  Fold in 1 cup whipped topping.  Fill cake cavity with strawberry mixture; replace top of cake.