700 Cakes by Recipe Masters - HTML preview

Mix all together thoroughly. Bake at 300 to 325 degrees until done. Cool. For frosting cream:

1 (8 oz.) pkg. cream cheese, softened
1/2 lb. butter
1 box powdered sugar
2 tsp. vanilla
1 c. nuts, chopped

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155432 -- CARROT CAKE

1 1/4 c. Crisco oil
4 egg yolks
2 1/4 tsp. cinnamon
3/4 tsp. salt
1 1/2 c. grated carrots
2 c. sugar
2 1/4 c. plain flour
2 1/4 tsp. nutmeg
1 1/2 tsp. soda
1 c. pecans, chopped

Cream oil, sugar and egg yolks. Add sifted dry ingredients gradually while beating. Mix in carrots and nuts. Beat 4 egg whites until stiff and fold in carefully. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours. Cool for 10 minutes, remove from pan. --ICING:--

6 oz. cream cheese
1 box confection sugar
2 tbsp. milk

Cream all ingredients and spread on cake while still warm.

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155433 -- STRAWBERRY SHORTCAKE

2 c. flour, sifted
3/4 tsp. salt
2 tbsp. sugar
3 tsp. baking powder
1/2 c. Crisco
1/2 c. milk
1 qt. fresh strawberries, crushed &
sweetened

Sift dry ingredients and cut in Crisco. Add milk, mixing to soft dough. Knead. Roll 3/4 inch thick. Cut with 3 inch biscuit cutter and place on baking sheet greased with Crisco. Bake at 450 degrees for 12 minutes. Split biscuits and put berries between. Top with whipped cream and whole berry. Serves 6.

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155434 -- CARROT CAKE WITH PINEAPPLE

1 1/2 c. Wesson oil
2 c. sugar
2 eggs
2 c. carrots, grated
1 c. crushed pineapple, drained
1 c. nuts (optional)
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla

Cream oil, sugar and eggs together. Add pineapple and grated carrots and lastly the dry ingredients. Bake for 1 hour at 350 degrees. Bake in a tube pan.

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155435 -- PINEAPPLE RAISIN CAKE

Moist and full of flavor, this cake keeps very well. Bake it in an attractive tube-type mold or a 6-cup ring mold. For 1 cake you will need: 1/2 c. butter or margarine, room

temperature
1 c. sugar
2 eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1/2 c. dark raisins
4 slices canned pineapple
1/2 c. juice drained from pineapple
1/2 c. sugar

TIPS: This cake is a good choice if you want to bake a cake a day ahead. It actually improves with 24 hours of standing, although it is also delicious served while still hot. Cream butter and sugar until light. Add eggs and beat until fluffy. Stir together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with the milk. Mix until batter is smooth. Stir in the raisins. Cut pineapple into 1/2 inch pieces and add to the batter. Turn into a well-buttered and floured 6 cup fancy cake or ring mold. Bake at 350 degrees for 45 to 50 minutes or until cake tests done in the center. Meanwhile, heat juice from pineapple and sugar to boiling. Remove cake from oven and immediately pour pineapple syrup over. Allow to stand 5 minutes; then turn out onto cooling rack.

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155436 -- SPICED RAISIN POUND CAKE

Use your most attractive tube-type cake pan for this old-fashioned delicious cake. Cardamom, nutmeg and raisins give the cake its character. To further enhance the flavors, you may coat the greased mold with ground almonds or filberts. For 1 (8 to 10 inch) ring cake you will need:

1 c. butter or margarine
1 c. sugar
2 eggs, room temperature
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cardamom
1/2 tsp. nutmeg
1 c. muscat raisins or regular dark
raisins
1 c. buttermilk

TIPS: For variation, add 1 tablespoon grated orange rind instead of cardamom and nutmeg to the cake. Or, if desired, substitute chopped dates for the raisins. Cream butter and sugar until light. Add eggs and beat until fluffy. Stir together flour, baking soda, baking powder, cardamom and nutmeg. Sprinkle 1 tablespoon of the flour mixture over the raisins, mixing well; set aside. Add flour mixture alternately with buttermilk to butter and sugar mixture. Beat until fluffy. Stir in raisins and mix until evenly blended. Turn into a 6-cup capacity well-greased tube cake pan, 8 to 10 inches in diameter. Bake at 350 degrees for 55 to 60 minutes or until the center of the cake tests done. Good served with: Coffee for dessert. Top with spiced whipped cream, if desired, made by combining 1 cup whipped cream with 2 tablespoons powdered sugar and 1 teaspoon cinnamon.

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155437 -- NUTMEG POUND CAKE

This spicy pound cake has a mocha center that just naturally occurs when you pour the cocoa portion of the cake mixture over the light batter. For a more attractive presentation, use a fancy tube-type pan with an 8 to 10 cup capacity. For 1 cake you will need:

 2 tbsp. dark cocoa
1/2 tsp. instant coffee powder
1/8 tsp. baking soda
2 tbsp. hot water
3/4 c. butter or margarine, room
temperature
1 c. sugar
3 eggs
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. ground nutmeg
1 tsp. cinnamon
1/2 c. milk

TIPS: Butter and eggs must be at room temperature or creamed mixture will not turn out light and fluffy. If mixture is cold and "curdled" in appearance, place bowl over warm water for a few minutes, then proceed beating until fluffy. In small bowl mix cocoa, coffee powder, baking soda and hot water to make a paste. Set side. In large mixing bowl, cream butter with sugar until smooth. Beat in eggs until fluffy. Stir together flour, baking powder, salt, nutmeg and cinnamon. Add to creamed mixture alternately with the milk, beginning and ending with flour. Beat until smooth. Pour 3/4 of the mixture into a wellbuttered, tube-type pan of 8 to 10 cups capacity. Smooth out white batter in pan. Stir reserved cocoa mixture into remaining batter and pour over top. Bake at 350 degrees for 45 to 50 minutes or until a skewer inserted in the center comes out clean.

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155438 -- CHOCOLATE PEAR CAKE

This dessert, a cross between a cake and a pastry, is baked in a thin layer and turns cake-like in texture as it bakes. It is very attractive to serve because as the batter rises it creates a frame around each piece of fruit. It is great served either warm, topped with ice cream, or completely cooled. For 1 cake, 8 servings, you will need

3/4 c. butter or margarine
3/4 c. sugar
3 eggs
1/4 c. cocoa
1 tbsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. salt
2 pears, peeled, cored & sliced
Powdered sugar
4 pear slices for garnish

TIPS: For an interesting variation, use apples in place of pears, omit the cocoa and add 1 teaspoon cinnamon to the batter before pouring into pan. Cream butter with sugar until well blended. Add eggs and beat until light and fluffy. Stir in cocoa, vanilla, flour and salt, mixing well. Spread into buttered and floured 11 inch round shallow pan or tart pan with a removable bottom. Batter should be no more than 1/2 inch deep. Arrange pears over batter, pressing slices into batter to create an attractive overall pattern. Bake at 375 degrees for 30 to 35 minutes or until cake is firm when touched. Cool and dust with powdered sugar. Remove sides of pan when ready to serve. Garnish with fresh pear slices.

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155439 -- CHOCOLATE SHEET CAKE

2 c. flour
2 c. sugar
2 sticks of butter or margarine
1 c. water
3 tbsp. cocoa
2 eggs, well beaten
1 tsp. soda
1/2 c. buttermilk
1 tsp. vanilla
1/2 tsp. salt

Sift flour, sugar and salt. Melt butter and cocoa. Add water and bring to a boil. Pour over flour and sugar. Ad eggs, soda and buttermilk and vanilla. Mix well. Bake in greased shallow (9 x 13 inch) pan at 325 to 350 degrees for 20 to 25 minutes.

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155440 -- ICING FOR CAKE

1 stick margarine
3 tbsp. cocoa
6 tsp. milk
1 box confectioners sugar
1/2 c. pecans (optional)
1 tsp. vanilla

Mix margarine, milk and cocoa. Heat over low heat (do not boil). Add sugar, pecans, vanilla. Pour over cake as soon as removed from oven.
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155441 -- CHOCOLATE WITH BLACK WALNUTS POUND CAKE

1/4 c. Crisco
1 c. butter
3 c. sugar
5 eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
5 tbsp. cocoa
3 c. flour

Cream Crisco, butter, sugar, eggs and vanilla. Sift together salt, baking powder, cocoa and flour. Add alternately with 1 cup sweet milk. Then add 1 cup black walnuts or pecans. Bake at 325 degrees for 1 to 1 1/2 hours. Check at 1 hour. Cover after 10 minutes cooling, or put in a cake box. Ice if desired.

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155442 -- CHOCOLATE CARROT CAKE

2 c. flour
1 1/2 c. sugar
1 c. salad oil
1/2 c. orange juice
1/4 c. cocoa
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
4 eggs
2 c. carrots, shredded
1 1/2 c. flaked coconut 1 c. nuts, chopped (optional)

Mix all ingredients (except carrots, coconut and nuts) well for 3 to 4 minutes. Stir in carrots, coconut and nuts. Grease and flour a 9 x 13 inch pan. Bake at 350 degrees for 50 to 55 minutes. Frost with your favorite cream cheese frosting. Freezes well.

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155443 -- ALMOND - GLAZED PICNIC CAKE

Perfect for picnics is this easy sponge cake with a broiled almond topping. Carry it in the springform pan in which it baked. It is good with fresh fruits such as sweet cherries, strawberries or peaches. For 1 cake, 6 to 8 servings, you will need:

2 eggs
1 c. sugar
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. baking powder
Dash of salt
1/2 c. milk
2 tbsp. butter or margarine

Almond Topping (recipe follows)

--ALMOND TOPPING:--

In a small pan, mix:

1/4 c. butter or margarine
1/4 c. sugar
1/2 c. sliced almonds
2 tsp. flour
2 tbsp. milk

Bring mixture to boiling, stirring. Spread warm over cake. CAKE: Beat eggs and sugar until thick and pale. Beat in vanilla. Mix flour, baking powder and salt. Add to egg mixture and mix to blend. Scald milk in small saucepan. Add butter, stirring until melted. Add milk mixture to flour mixture, mixing just enough to blend. Pour batter into a greased 8 inch springform pan. Bake at 350 degrees until top of cake is well browned and cake tests done when a wooden pick is inserted at center, about 35 minutes. Spread lightly and evenly with Almond Topping. Place about 6 inches below broiler until and broil until topping bubbles and browns, 3 to 5 minutes. Let cake cool on a wire rack about 5 minutes. Then loosen edge and remove pan sides.

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155444 -- BANANA SPLIT CAKE RECIPE

--CRUST:--

2 c. graham cracker crumbs
1 stick butter
1/2 c. sugar

Melt butter and add sugar and crumbs. Pat in 9 x 12 inch dish.

--PUDDING:--

1 sm. vanilla instant pudding
1 envelope Dream Whip
1 1/2 c. milk

Mix these items for pudding. Layer fruit and pudding as follows: Crust, pudding pineapple chunks, bananas, strawberries, Cool Whip, then nuts. When fruit is cool, it does better. Frozen strawberries will great,

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155445 -- CREAM OF COCONUT CAKE

1 pkg. white cake mix
1 can Eagle Brand condensed milk
1 (8 oz.) can cream of coconut
1 (8 oz.) Cool Whip
1 (8 oz.) pkg. fresh frozen coconut

Bake cake according to direction on package. Use a 9 x 13 x 9 inch baking pan. Remove cake from oven and while hot, prick holes in cake with fork. Pour mixture of Eagle Brand milk and Cream of Coconut over hot cake. Let mixture soak in. When cake is completely cooled, frost with Cool Whip and sprinkle with coconut.

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155446 -- JELLO CAKE

1 yellow cake mix (make as directed)
2 sm. boxes strawberry Jello
2 c. boiling water, dissolve & cool
1 carton Cool Whip

Punch holes in cake after it cools. Pour Jello (after it has cooled) on top of cake, down in the holes. Spread Cool Whip. Refrigerate.

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155447 -- COLD OVEN POUND CAKE

2 1/2 sticks butter or 1 1/4 c. margarine
3 c. sugar
4 to 6 eggs
3 c. plain flour
1/2 tsp. baking powder
1 c. sweet milk
2 tsp. vanilla

Cream together butter or margarine and sugar. Add eggs, flour, and baking powder alternately with sweet milk and vanilla. Grease pan well. Put in oven, then urn oven on to 325 degrees. Do not open for 1 1/2 hours or more. Cool 10 minutes before turning out.

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155448 -- CREAM CHEESE POUND CAKE

3 c. flour 3 c. sugar
1 stick butter
2 sticks margarine
1 (8 oz.) pkg. cream cheese
8 eggs
1 tsp. vanilla flavoring
1 tsp. rum flavoring

Cream butter, margarine and cream cheese. Add sugar and cream until light in color. Add flavoring and eggs, one at a time. Add flour and blend well. Bake in greased 12 cup Bundt pan. Bake at 250 degrees 1 1/2 to 2 hours.

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155449 -- CHEESE CAKE

1 pkg. Philadelphia cream cheese
1 can Eagle Brand milk
1/3 c. lemon juice
Strawberry, cherry or blueberry

topping
1 graham cracker pie crust

Let cream cheese get room temperature. Mix cream cheese, Eagle Brand milk and lemon juice until smooth. Pour into graham cracker pie crust until very cold and firm. Top with strawberry, cherry or blueberry topping. Cheese cake can be served plain.

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155450 -- SOUR CREAM CAKE

1 c. butter, melted
3 c. sugar
6 eggs, separated
1/4 tsp. soda
3 c. flour
1 c. sour cream

Cream butter and sugar; add egg yolks one at a time. Slowly add the 1/4 teaspoon soda and 3 cups flour with 1 cup sour cream. Beat egg whites until stiff. Fold into batter. Grease and flour tube pan; bake at 300 degrees for 1 1/2 hours. Let cake cool in baking pan for about 15 minutes before taking out.

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155451 -- GOOEY BUTTER CAKE

1 egg
1 box yellow cake mix 1 stick butter
1 c. nuts, chopped

With hands, mix together until crumbly. Put in bottom of 9 x 13 inch pan.

1 box powdered sugar
1 (8 oz.) pkg. cream cheese
2 eggs, beaten

Mix together; pour this mixture over the first one. Bake at 350 degrees for 30 to 40 minutes.

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155452 -- CHESS CAKE

1/2 box brown sugar or 1 c. packed 1/2 c. white sugar
1 stick margarine
2 eggs, separated
1 c. flour
1 tsp. baking powder
1/2 tsp. vanilla
1/2 c. nuts

Melt butter and pour over sugar, mix and fold in eggs, whites last. Pour into 8 inch pan. Bake at 350 degrees for 45 minutes.

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155453 -- CHESS KAKE

1 box yellow cake mix
1 stick butter or margarine, softened
3 eggs

Mix together well and spread in bottom of 33 x 32 x 5 inch Pyrex dish.

1 (8 oz.) pkg. cream cheese
1 egg
1 box confectioners sugar

Mix these items together and put on top of mix above. Bake for 30 to 45 minutes at 300 degrees.

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155454 -- SUGARLESS SPICE CAKE

This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges.

2 c. raisins
2 c. water
1 c. unsweetened applesauce
2 eggs, beaten
2 tbsp. liquid artificial sweetener
3/4 c. vegetable oil
1 tsp. baking soda
2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
Whipped cream (optional)

In a saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix.

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155455 -- TOFFEE - ICE CREAM CAKE

1 German chocolate cake mix

Mix and cook according to package in 9 x 13 inch pan. Poke holes in it immediately; pour over 1 can of Eagle Brand milk. Then pour caramel ice cream topping (Smuckers). Let cool completely. Crush 4 Heath bars and sprinkle on top. Then add 1 cup pecans (crushed fine). Ice with Cool Whip. Refrigerate.

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155456 -- COCONUT - CHOCOLATE TORTE

A coconut sponge cake, filled with chocolate butter cream, is a handsome dessert for a special occasion. If you wish, sprinkle each layer with a little rum to flavor the torte. To make the chocolate curls, use milk chocolate at room temperature, shaved with a cheese plane or vegetable peeler. For 1 cake, 8 to 10 servings, you will need:

3/4 c. flaked coconut
1 c. cake flour, sifted
1 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 c. sugar
1 tsp. vanilla
1/4 c. butter or margarine, melted,
cooled
3 tbsp. rum (optional)
Chocolate Buttercream
Powdered sugar

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--CHOCOLATE BUTTERCREAM:--

1/2 c. (1/4 lb.) soft butter or margarine
1 egg yolk
1 tsp. vanilla
2 tbsp. rum (optional)
2 oz. (2 sqs.) unsweetened chocolate

Beat butter or margarine, egg yolk, vanilla and rum until fluffy. Gradually beat in 2 cups sifted powdered sugar. Add 2 ounce unsweetened chocolate, melted and cooled. Beat until fluffy. Grease an 8 inch springform pan; coat bottom and sides with 1/4 cup coconut. Stir together 1/2 cup coconut, flour, baking powder and salt in a large bowl, beat egg whites until soft peaks form. Gradually beat in 1/2 cup sugar; continue beating until stiff peaks form. Using same beaters, beat egg yolks, 1/2 cup sugar, vanilla and butter until thick and pale. Fold egg yolk mixture, then flour mixture, into egg whites, just until blended. Spread batter in prepared pan. Bake at 325 degrees until top is well browned and cake springs back when lightly touched, 55 to 60 minutes. Let cool in pan on rack. Remove pan sides. Cut cake into 3 equal layers. Sprinkle each with 1 tablespoon rum, if you wish. Spread 2 lower layers with Chocolate Buttercream, stacking them to re-form cake. Sift powdered sugar over top. Decorate with chocolate curls.

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155457 -- CHOCOLATE - FILLED ANGEL TORTE

Every good cook occasionally needs to prepare a quick and easy dessert that looks spectacular. If you have a ready baked angel food cake on hand in the freezer, you can put this dessert together in minutes. For 1 (10 inch) torte you will need: 1 (3 to 4 oz.) pkg. chocolate pudding mix

1 c. milk
1/2 c. sour cream
1 tbsp. dark rum or coconut flavored
rum
1 (10 inch angel food cake pre-baked,
homemade or purchased
1 1/2 c. whipping cream
2 tbsp. powdered sugar

Chocolate curls or shaved chocolate for garnish

TIPS: To make chocolate curls, have semi-sweet chocolate in 1 ounce block at room temperature. Using a potato peeler, shave the chocolate into curls. To make larger curls, place chocolate into microwave oven on "defrost: for 20 seconds. Shave immediately. Combine pudding mix with the milk. Heat to boiling, stirring and cook until the mixture boils and is thickened. Cool slightly. Stir in the sour cream and rum. Split angel food cake into 3 layers. Spread chocolate mixture between the layers, stacking layers back on top of each other again. Whip the cream and add the powdered sugar to sweeten slightly. Spread over top and sides of the cake. Decorate top with chocolate curls or shaved chocolate. Serve immediately, or cover with a dome and refrigerate up to 3 hours before serving.

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155458 -- FUNNEL CAKE

1 egg 2/3 c. milk
1 1/4 c. flour
1 tsp. baking powder
2 tbsp. sugar
1/4 tsp. salt

Beat egg and milk. Mix dry ingredients and add slowly to egg mixture. Beat until smooth. Drop into hot fat (375 percent) thru funnel working from center-out. Sprinkle with powdered sugar. Serve warm. Yields 4 large or 6 small.

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155459 -- CHEESE CAKE MINIATURES

2 lg. pkgs. cream cheese
3/4 c. sugar
24 to 26 vanilla wafers
2 eggs
1 tsp. vanilla

Mix all ingredients together. Pour into cupcake papers that have one vanilla wafer in the bottom of it. Bake at 350 degrees for 15 minutes. When finished top with jelly or jam. Makes 24 to 26.

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155460 -- CARROT CAKE

3 c. raw carrots, grated
2 c. sugar
3 tsp. cinnamon
2 tsp. vanilla
2 c. flour
4 eggs
1 1 2/ c. oil
2 tsp. baking soda
1 tsp. salt

--FROSTING:--

1 (8 oz.) pkg. cream cheese, soft
1/4 lb. butter, soft
16 oz. 10X sugar

Cream sugar and eggs. Add oil, carrots and dry ingredients. Bake in 3 greased and floured 10 inch round baking pans for 30 minutes or until center springs back. Blend frosting ingredients until smooth. Spread generously when cake is cool. Store in refrigerator. Serves 12.

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155461 -- POOR MAN'S CAKE

1 c. raisins
1 c. shortening
2 c. sugar
1 c. water
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. salt
1 tsp. baking soda
4 c. flour

Mix together raisins, shortening and sugar. Mix together remaining ingredients. Add wet ingredients to dry ingredients. Mix until smooth. Pour in 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour.

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155462 -- POLISH YEAST CAKE

1/2 c. milk
2 eggs, beaten
2 1/2 c. flour
1 pkg. dry yeast
1/2 c. sugar
1/4 c. butter
1/2 tsp. salt
1/4 c. raisins

Scald milk. Stir in sugar and butter. Cool to lukewarm. Sprinkle yeast over sifted and measured flour. Add salt. Stir until mixed then add raisins. Pour eggs and liquid ingredients over flour. Beat vigorously for 5 minutes. Cover and let rise in warm place free from draft for 1 1/2 hours or until double in bulk. Pour batter into greased and floured small tube pan or loaf pan. Let rise again for 45 minutes to 1 hour. Bake at 350 degrees for 45 minutes.

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155463 -- BANANA SPLIT SHORTCAKE

1 stick margarine, melted
1 c. flour
2 tbsp. sugar
2 c. 10X sugar
2 eggs
2 to 3 bananas
3/4 c. margarine, softened
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (20 oz.) crushed pineapple, drained
1 (9 oz.) Cool Whip

Mix together stick of margarine, flour and sugar. Put in 9 x 13 inch pan. Bake 12 to 15 minutes at 350 degrees. Beat at high speed the 10X sugar, eggs, 3/4 cup margarine, cream cheese, and vanilla. Spread over cooled crust. Put on drained pineapple, bananas, and Cool Whip. Decorate with cherries and nuts.

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155463 -- BANANA SPLIT SHORTCAKE

1 stick margarine, melted
1 c. flour
2 tbsp. sugar
2 c. 10X sugar
2 eggs
2 to 3 bananas
3/4 c. margarine, softened
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (20 oz.) crushed pineapple, drained
1 (9 oz.) Cool Whip

Mix together stick of margarine, flour and sugar. Put in 9 x 13 inch pan. Bake 12 to 15 minutes at 350 degrees. Beat at high speed the 10X sugar, eggs, 3/4 cup margarine, cream cheese, and vanilla. Spread over cooled crust. Put on drained pineapple, bananas, and Cool Whip. Decorate with cherries and nuts.

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155464 -- STRAWBERRY CROWN CAKE

1 pkg. moist deluxe yellow cake mix
4 eggs, separated
1 1/3 c. orange juice
1 1/4 c. sugar, divided
1 qt. fresh strawberries, divided
2 c. heavy cream, chilled
1/4 tsp. cream of tartar

Preheat oven to 350 degrees. Cut two 14 inch circles of heavy duty foil; line two 9 inch round pans. Grease bottom and sides of foil; leave 1 inch overhang to form handles. Combine cake mix, egg yolks and orange juice. Beat at medium speed for 4 minutes. Pour into pans. Combine egg whites and cream of tartar then beat at high speed until soft peaks form. Add 1 cup sugar gradually; beat until soft peaks form. Spread meringue over batter. Bake at 350 degrees for 35 to 40 minutes until meringue is golden. Cool completely. To assemble, lift edges of foil to remove cake. Carefully remove foil, keeping meringue side up. Place cakes on 2 plates. Reserve several strawberries for garnish. Slice remaining strawberries. Beat heavy cream and remaining 1/4 cup sugar until stiff peaks form. Spread on meringue. Arrange strawberry slices. Serves 12 to 16.

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155465 -- CARROT CAKE

2 c. sugar
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 c. oil
4 eggs, beaten together
3 c. carrots, grated
1/2 c. walnuts
1 (6 oz.) can crushed pineapple

Beat the eggs and mix with oil. Sift the dry ingredients. Add to egg mixture. Add carrots and nuts. Beat. Bake in 3 layers (8 inch greased pans). Bake at 350 degrees for 35 to 40 minutes. For frosting: Mix the following ingredients together: 1 (1 lb.) box 10X sugar
1 (8 oz.) pkg. cream cheese
1 stick butter
1 tsp. vanilla

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155466 -- GRANDMOM'S ITALIAN CHEESE CAKE

2 lbs. ricotta cheese
6 eggs
1 1/2 c. sugar
2 tbsp. flour
1 lg. can evaporated milk
1 tsp. vanilla

Add eggs, one at a time to cheese, beating thoroughly each time. Mix sugar and flour together. Add to cheese mixture. Fold in milk and vanilla. Pour into buttered 13 inch oblong pan. Bake at 350 degrees for 50 to 60 minutes, until firm.

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155467 -- "GIGI" POUND CAKE

3 c. sugar
3 sticks butter 6 eggs
3 c. flour
1 c. sour cream
1/4 tsp. baking soda
1 tbsp. vanilla
2 tbsp. lemon extract

Beat butter and sugar well. Add eggs, one at a time, beating well. Sift together flour and baking soda. Add to creamed mixture, alternating with sour cream. Add vanilla and lemon extract. Continue to beat 2 to 3 minutes. Pour into a greased and floured 10 inch tube pan. Bake at 300 degrees for 1 1/2 hours. NOTE: Start cake in a cold oven.

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155468 -- CHOCOLATE CAKE

3 1/2 c. flour
3 c. sugar
1 1/3 c. unsweetened chocolate powder
3 tsp. baking soda
2 tsp. salt
3 c. water
1 c. butter
4 eggs
2 tsp. vanilla

Blend wet ingredients. Add dry ingredients. Do not over mix. Place into a greased and floured pan. Bake at 325 degrees for approximately 20 minutes or until cake springs back when touched. NOTE: Time will vary with pan size.

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155469 -- APPLE CAKE

4 or 5 lg. cooking apples
3 c. flour
2 c. sugar
1 c. Wesson oil
4 eggs
1/4 c. orange or pineapple juice
3 tsp. baking powder
2 1/2 tsp. vanilla

Pare and slice apples, sprinkle with sugar and cinnamon, then set aside. Put all other ingredients in a large bowl and beat together for 10 minutes. Fold in half of the apples into the batter, put rest on top. Grease and flour a tube pan. Bake at 350 degrees for 1 1/2 hours or until done.

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155470 -- SOUR CREAM BREAKFAST CAKE

1 c. sugar
1/4 lb. butter
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1 c. sour cream
1 tsp. baking soda
2 c. flour
1 1/2 tsp. baking powder
1 c. nuts

Mix 1 cup sugar, butter, eggs, vanilla, sour cream, baking soda, baking powder, and flour together. Mix together in a separate bowl: cinnamon, nuts, 1/2 cup sugar. Knife this mixture through the cake mixture previously made. Pour into a greased baking dish. Bake at 375 degrees for approximately 25 minutes.

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155471 -- SOUR CREAM POUND CAKE

1/2 lb. butter
3 c. sugar
6 eggs
3 c. cake flour
1/4 tsp. baking soda
1/2 pt. sour cream
2 tsp. vanilla extract
2 tsp. almond extract

Cream butter and sugar. Add eggs one at a time and beat well. Add flour and sour cream. Mix well. Add baking soda and flavorings. Bake in a greased and floured ten inch tube pan at 325 degrees for 1 1/2 hours.

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155472 -- CREAM CHEESE POUND CAKE

3 c. sugar
3 c. flour
1 lb. butter
1 (8 oz.) pkg. cream cheese
6 lg. eggs
1 tbsp. vanilla
1 tsp. lemon extract

NOTE: The butter, cream cheese, and eggs should be at room temperature. Cream sugar and butter together with cream cheese very well. Add flour alternately with 2 eggs; beat well after each addition. Add vanilla and lemon extract. Beat very well. Bake in a tube pan 60 to 80 minutes at 350 degrees.

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155473 -- BROWNIE CHEESECAKE BARS

1 1/2 c. flour
2/3 c. butter, melted
2/3 c. cocoa
3 tsp. vanilla
1 c. chopped nuts
2 tbsp. butter
1 can sweetened condensed milk
1 1/2 c. sugar
3 eggs
1/2 c. milk
1/2 tsp. baking powder
1 pkg. 8 oz. cream cheese, s