What is your favorite cake?

On 12/3/2011 8:40 AM, roy55kat wrote:
> What is your favorite cake?

Chocolate Cake, Fruitcake, Cherry-Nut Cake, Italian Cream Cake, Coconut
Cake, Red Earth Cake, Carrot Cake.

Becca

On 12/3/2011 9:25 AM, Ema Nymton wrote:
> On 12/3/2011 8:40 AM, roy55kat wrote:
>> What is your favorite cake?
>
> Chocolate Cake, Fruitcake, Cherry-Nut Cake, Italian Cream Cake, Coconut
> Cake, Red Earth Cake, Carrot Cake.
>
> Becca

Anything baked by Becca. I can't bake worth a damn... but she is good
at it.

George

On Dec 3, 9:40*am, roy55kat >
wrote:
> What is your favorite cake?
>
> --
> roy55kat

Dobos torte. Sacher torte. Poppy seed cake. Black forest cherry
torte.

Hey guys,

My favorite cake is fruits cake especially apple, carrot, and pumpkin cake.
These cakes are very delicious and tasty.

On Sat, 3 Dec 2011 14:40:00 +0000, roy55kat
> wrote:

>
>What is your favorite cake?

A pound cake. No icing, just plain and tasty



Nun's Cake (Pound Cake)



Ingredients:
1 cup of butter

1 1/2 cups of sugar

5 eggs
1 tsp. of vanilla

3 cups of sifted flour
2 1/2 tsps. baking powder
1/2 tsp. salt

3/4 cups of milk

Beat the butter until it is almost as light as whipped cream.

Divide the sugar in half and beat the first 3/4 cup full into the
creamed butter and then the remaining 3/4 cup of sugar into them.

Add the beaten egg mixture, a little at a time, to the beaten butter
mixture. Beating in each addition well. Add the vanilla and continue
to beat until grains of sugar are smooth.

Sift together the 3 cups of flour, 2 1/2 tsps. of baking powder and
salt. Add the flour about one-fourth at a time alternately with
one-third of the milk, blend the dry ingredients and milk in the
batter. Don't beat them in but blend them thoroughly, folding each
addition in smoothly before adding the next.

Put batter in a buttered and floured tube pan and bake in a moderate
oven.

Bake 325° to 350° for 1 hour and 20 minutes.



* Enjoy !

On Sat, 3 Dec 2011 14:40:00 +0000, roy55kat
> wrote:

>
>What is your favorite cake?

I'd not call this my favorite because we only have it every year or
two. Worth the effort though



Italian Rum Cake (Zuppa Inglese)



INGREDIENTS
Italian Sponge Cake

1/4 to 1/2 cup Rosolio (approximate)
1/4 cup Rum (approximate)
1/4 cup Italian Brandy (approximate)

Vanilla Cream Filling
Chocolate Cream Filling
Whipped Cream
Grated unsweetened chocolate


Make Creams and chill.

Vanilla Cream Filling

1/2 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
1/2 cup cold milk
1 1/2 cups scalded milk
3 eggs slightly beaten
2 teaspoons vanilla extract

Combine sugar, constarch, and salt in a saucepan. Gradually add cold
milk, stirring well. Slowly stir in the scalded milk.

Stirring gently and constantly, rapidly bring mixture to boiling over
direct heat and cook 3 minutes. Pour into top of double boiler and
place over simmering water. Cover and cook about 12 minutes, stirring
3 or 4 times.

Vigorously stir about 3 Tablespoons hot mixture into the eggs.
Immediately blend into mixture in double boiler. Cook over simmering
water 3 to 5 minutes. Stir slowly so mixture cooks evenly. Remove
from heat and cool.

Stir in vanilla extract and chill.


Chocolate Cream Filling

1 1/2 ounces (1 1/2 squares) unsweetened
chocolate
2/3 cups sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
1/2 cup cold milk
1 1/2 cups scalded milk
3 eggs, slightly beaten
1 teaspoon vanilla

Add unsweetened chocolate to 1 1/2 cups of milk and scald.

Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold
milk, stirring well. Slowly stir in the scalded milk.

Stirring gently and constantly, rapidly bring mixture to boiling over
direct heat and cook 3 minutes. Pour into top of double boiler and
place over simmering water. Cover and cook about 12 minutes, stirring
3 or 4 times.

Vigorously stir about 3 Tablespoons hot mixture into eggs. Immediately
blend into mixture in double boiler. Cook over simmering water 3 to 5
minutes. Stir slowly so mixture cooks evenly. Remove from heat and
cool.

Stir in vanilla extract. Chill.


Whipped Cream

2 cups chilled whipping cream
6 Tablespoons confectioner's sugar
2 teaspoons vanilla extract

Beat whipping cream, 1 cup at a time, in a chilled 1-quart bowl using
chilled beaters. Beat until cream stands in peaks.

Put whipped cream into a large chilled bowl. Fold or beat
confectioner's sugar and vanilla extract into whipped cream. until
blended.


Assembling Rum Cake: Place one layer of the cake on serving dish and
sprinkle with the Italian Brandy. Spread half the vanilla cream

Place the second layer of cake crust side down and sprinkle with
Rosolio.
Spread half the chocolate cream.

Place the third layer of cake crust side down and sprinkle with Rum.
Cover the top of the cake with the remaining vanilla cream.

Cover the sides of the cake with the remaining chocolate cream.

Decorate the top and bottom edges with the whipped cream. Sprinkle
the top of the cake with grated unsweetened chocolate. Use #27
decorating star tip.

Store dessert in the refrigerator until ready to serve.



SOURCE: Culinary Arts/The New Italian Cooking

roy55kat.foodbanana.com wrote:
>
>What is your favorite cake?

Pineapple upsidedown cake.

Rum raisin cake.

Reeses Pieces cheesecake.

"Ema Nymton" > wrote in message
...
> On 12/3/2011 8:40 AM, roy55kat wrote:
>> What is your favorite cake?
>
> Chocolate Cake, Fruitcake, Cherry-Nut Cake, Italian Cream Cake, Coconut
> Cake, Red Earth Cake, Carrot Cake.
>
> Becca
>
>
Spice cake with maple syrup frosting.

2 c. sifted all-purpose flour
3/4 c. white granulated sugar
3/4 c. milk
1/2 c. light brown sugar, packed
2 large eggs
1 tsp. vanilla extract
2-1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. vegetable shortening

Preheat oven to 350 F. Grease and flour two 8 inch round cake pans. In a
large mixing bowl, blend flour, baking powder, salt and ground spices. Cut
shortening in with a fork and mix well. Add milk then stir in the sugars,
eggs and vanilla extract. Beat with an electric mixer on low until blended,
scraping the sides of the bowl. Beat on high about 3 minutes. Pour the
batter into lined cake pans. Bake for 25-30 minutes, or until a toothpick
inserted in the center comes out clean. Let cool in the pans on the counter
for 10 minutes; remove cakes to wire racks and cool completely.

Maple Frosting

1/2 c. vegetable shortening
1/2 tsp. salt
1/3 c. pure maple syrup
2 tsp. vanilla extract
2 Tbs. milk
3 c. powdered (confectioners) sugar

Sift the sugar. In large bowl, combine shortening, salt, syrup, vanilla,
and 1 cup of the sugar. Mix well. Beat in remaining sugar and milk
gradually, until smooth and creamy. If too thin, add more sugar. If too
thick, add more milk. Use immediately. Frosts two 8" rounds.

Jill

On Dec 4, 6:56*am, "jmcquown" > wrote:
....
>
> Maple Frosting
>
> 1/2 c. vegetable shortening
> 1/2 tsp. salt
> 1/3 c. pure maple syrup
> 2 tsp. vanilla extract
> 2 Tbs. milk
> 3 c. powdered (confectioners) sugar
>
> Sift the sugar. *In large bowl, combine shortening, salt, syrup, vanilla,
> and 1 cup of the sugar. *Mix well. *Beat in remaining sugar and milk
> gradually, until smooth and creamy. *If too thin, add more sugar. *If too
> thick, add more milk. *Use immediately. *Frosts two 8" rounds.
>
> Jill

Sounds wonderful Jill, but I'd sub butter for the "vegetable
shortening" in a heartbeat!! Maple frosting that tastes like pancakes
with butter and maple syrup!! OMG YUM!!!

I'd never drizzle Crisco oil or smear solid Crisco on my pancakes. I'm
just sayin'.

John Kuthe...

have you eaten this without the icing? how does it do with no icing. and i
had another question but have forgotten now, lol, Lee
"jmcquown" > wrote in message
...
>
> "Ema Nymton" > wrote in message
> ...
>> On 12/3/2011 8:40 AM, roy55kat wrote:
>>> What is your favorite cake?
>>
>> Chocolate Cake, Fruitcake, Cherry-Nut Cake, Italian Cream Cake, Coconut
>> Cake, Red Earth Cake, Carrot Cake.
>>
>> Becca
>>
>>
> Spice cake with maple syrup frosting.
>
> 2 c. sifted all-purpose flour
> 3/4 c. white granulated sugar
> 3/4 c. milk
> 1/2 c. light brown sugar, packed
> 2 large eggs
> 1 tsp. vanilla extract
> 2-1/2 tsp. baking powder
> 1 tsp. salt
> 1 tsp. ground cinnamon
> 1 tsp. ground allspice
> 1/2 tsp. ground cloves
> 1/2 tsp. ground nutmeg
> 1/2 c. vegetable shortening
>
> Preheat oven to 350 F. Grease and flour two 8 inch round cake pans. In a
> large mixing bowl, blend flour, baking powder, salt and ground spices.
> Cut
> shortening in with a fork and mix well. Add milk then stir in the sugars,
> eggs and vanilla extract. Beat with an electric mixer on low until
> blended,
> scraping the sides of the bowl. Beat on high about 3 minutes. Pour the
> batter into lined cake pans. Bake for 25-30 minutes, or until a toothpick
> inserted in the center comes out clean. Let cool in the pans on the
> counter
> for 10 minutes; remove cakes to wire racks and cool completely.
>
> Maple Frosting
>
> 1/2 c. vegetable shortening
> 1/2 tsp. salt
> 1/3 c. pure maple syrup
> 2 tsp. vanilla extract
> 2 Tbs. milk
> 3 c. powdered (confectioners) sugar
>
> Sift the sugar. In large bowl, combine shortening, salt, syrup, vanilla,
> and 1 cup of the sugar. Mix well. Beat in remaining sugar and milk
> gradually, until smooth and creamy. If too thin, add more sugar. If too
> thick, add more milk. Use immediately. Frosts two 8" rounds.
>
> Jill

that was going to be the question i forgot, what about unsalted butter for
the shortening, sister has fresh raw butter, Lee
"John Kuthe" > wrote in message
...
On Dec 4, 6:56 am, "jmcquown" > wrote:
....
>
> Maple Frosting
>
> 1/2 c. vegetable shortening
> 1/2 tsp. salt
> 1/3 c. pure maple syrup
> 2 tsp. vanilla extract
> 2 Tbs. milk
> 3 c. powdered (confectioners) sugar
>
> Sift the sugar. In large bowl, combine shortening, salt, syrup, vanilla,
> and 1 cup of the sugar. Mix well. Beat in remaining sugar and milk
> gradually, until smooth and creamy. If too thin, add more sugar. If too
> thick, add more milk. Use immediately. Frosts two 8" rounds.
>
> Jill

Sounds wonderful Jill, but I'd sub butter for the "vegetable
shortening" in a heartbeat!! Maple frosting that tastes like pancakes
with butter and maple syrup!! OMG YUM!!!

I'd never drizzle Crisco oil or smear solid Crisco on my pancakes. I'm
just sayin'.

John Kuthe...

On Dec 4, 12:10*pm, "Storrmmee" > wrote:
> have you eaten this without the icing? how does it do with no icing. and i
> had another question but have forgotten now, lol, Lee"jmcquown" > wrote in message
>
> ...
>
>
>
>
>
> > "Ema Nymton" > wrote in message
> ...
> >> On 12/3/2011 8:40 AM, roy55kat wrote:
> >>> What is your favorite cake?
>
> >> Chocolate Cake, Fruitcake, Cherry-Nut Cake, Italian Cream Cake, Coconut
> >> Cake, Red Earth Cake, Carrot Cake.
>
> >> Becca
>
> > Spice cake with maple syrup frosting.
>
> > 2 c. sifted all-purpose flour
> > 3/4 c. white granulated sugar
> > 3/4 c. milk
> > 1/2 c. light brown sugar, packed
> > 2 large eggs
> > 1 tsp. vanilla extract
> > 2-1/2 tsp. baking powder
> > 1 tsp. salt
> > 1 tsp. ground cinnamon
> > 1 tsp. ground allspice
> > 1/2 tsp. ground cloves
> > 1/2 tsp. ground nutmeg
> > 1/2 c. vegetable shortening
>
> > Preheat oven to 350 F. *Grease and flour two 8 inch round cake pans. *In a
> > large mixing bowl, blend flour, baking powder, salt and ground spices.
> > Cut
> > shortening in with a fork and mix well. *Add milk then stir in the sugars,
> > eggs and vanilla extract. *Beat with an electric mixer on low until
> > blended,
> > scraping the sides of the bowl. *Beat on high about 3 minutes. *Pour the
> > batter into lined cake pans. *Bake for 25-30 minutes, or until a toothpick
> > inserted in the center comes out clean. *Let cool in the pans on the
> > counter
> > for 10 minutes; remove cakes to wire racks and cool completely.
>
> > Maple Frosting
>
> > 1/2 c. vegetable shortening
> > 1/2 tsp. salt
> > 1/3 c. pure maple syrup
> > 2 tsp. vanilla extract
> > 2 Tbs. milk
> > 3 c. powdered (confectioners) sugar
>
> > Sift the sugar. *In large bowl, combine shortening, salt, syrup, vanilla,
> > and 1 cup of the sugar. *Mix well. *Beat in remaining sugar and milk
> > gradually, until smooth and creamy. *If too thin, add more sugar. *If too
> > thick, add more milk. *Use immediately. *Frosts two 8" rounds.
>
> > Jill- Hide quoted text -
>
> - Show quoted text -

Useless ****.

On Dec 4, 12:12*pm, "Storrmmee" > wrote:
> that was going to be the question i forgot, what about unsalted butter for
> the shortening, sister has fresh raw butter, Lee"John Kuthe" > wrote in message
>
> ...
> On Dec 4, 6:56 am, "jmcquown" > wrote:
> ...
>
>
>
>
>
>
>
> > Maple Frosting
>
> > 1/2 c. vegetable shortening
> > 1/2 tsp. salt
> > 1/3 c. pure maple syrup
> > 2 tsp. vanilla extract
> > 2 Tbs. milk
> > 3 c. powdered (confectioners) sugar
>
> > Sift the sugar. In large bowl, combine shortening, salt, syrup, vanilla,
> > and 1 cup of the sugar. Mix well. Beat in remaining sugar and milk
> > gradually, until smooth and creamy. If too thin, add more sugar. If too
> > thick, add more milk. Use immediately. Frosts two 8" rounds.
>
> > Jill
>
> Sounds wonderful Jill, but I'd sub butter for the "vegetable
> shortening" in a heartbeat!! Maple frosting that tastes like pancakes
> with butter and maple syrup!! OMG YUM!!!
>
> I'd never drizzle Crisco oil or smear solid Crisco on my pancakes. I'm
> just sayin'.
>
> John Kuthe...- Hide quoted text -
>
> - Show quoted text -

Useless ****.

roy55kat wrote:

>What is your favorite cake?

I'm not a big cake person, but my most favorite cake bar-none is a Poppy
Seed Cake with a rich custard filling with crunchy walnuts in it and
frosted with REAL whipped cream.

I also like Rum Cake and one called "Almost Heaven Cake" and is a white
layer cake with a can of undrained crushed pineapple poured over it when
the cake is still hot. The topping is pudding, cream cheese and whipped
cream and it's to die for. Also love a good Lemon Coconut Creme Cake,
Raspberry Cake with fresh berries on the top and a glaze over them. I
also like a rich Pound Cake with lots of eggs and real butter in it.

My least favorite is Carrot Cake and most all chocolate cakes, but I do
like chocolate pie, so go figure.

Judy

On Dec 4, 11:12*am, "Storrmmee" > wrote:
"John Kuthe" > wrote in message
....
> > Sounds wonderful Jill, but I'd sub butter for the "vegetable
> > shortening" in a heartbeat!! Maple frosting that tastes like pancakes
> > with butter and maple syrup!! OMG YUM!!!
> >
> > I'd never drizzle Crisco oil or smear solid Crisco on my pancakes. I'm
> > just sayin'.
> >
> > John Kuthe...

> that was going to be the question i forgot, what about unsalted butter for
> the shortening, sister has fresh raw butter, Lee

Unsalted butter is the only kind I buy. I can always add my own salt,
but you can't take salt out of salted butter.

And raw butter is best! We inadvertently had some years ago when a
friend tried unsuccessfully to make whipped cream for some pies. He
reported "I have some good news and some bad news. The bad news is we
will have no whipped cream for the pie. The good news is we have fresh
butter for the muffins!"

John Kuthe...

On Dec 3, 6:40*am, roy55kat >
wrote:
> What is your favorite cake?
>
> --
> roy55kat

I have met few cakes I didn't adore. But here are a few of my
favorites.

This is a recipe from the 1960's....you can guess by the title...and
it's wonderful bunt cake:
http://hizzoners.com/recipes/cookies...-it-to-me-cake

This sour cream coconut cake is a recipe I got probably in the 70's,
still the best one:
http://hizzoners.com/recipes/cookies...m-coconut-cake

And this is my favorite sheet type cake....it's also from the 60's or
70's and still going strong....the recipe
is 100 years old:
http://hizzoners.com/recipes/cookies...xas-sheet-cake

On Dec 3, 9:40*am, roy55kat >
wrote:
> What is your favorite cake?
>
> --
> roy55kat

I don't have a favorite cake. I like many kinds of cake and I would
get sick of any one of them if it was the only kind of cake I ate. I
do, however, do not like fruitcake or carrot cake.

On Sun, 4 Dec 2011 10:42:35 -0800 (PST), "
> wrote:

>On Dec 3, 9:40*am, roy55kat >
>wrote:
>> What is your favorite cake?
>>
>> --
>> roy55kat
>
>I don't have a favorite cake. I like many kinds of cake and I would
>get sick of any one of them if it was the only kind of cake I ate.

If I had a mind to I could eat this cake every day:
http://www.famousfoods.com/dryado.html

On Sun, 04 Dec 2011 14:19:56 -0500, Brooklyn1 <Gravesend1> wrote:

>On Sun, 4 Dec 2011 10:42:35 -0800 (PST), "
> wrote:
>
>>On Dec 3, 9:40*am, roy55kat >
>>wrote:
>>> What is your favorite cake?
>>>
>>> --
>>> roy55kat
>>
>>I don't have a favorite cake. I like many kinds of cake and I would
>>get sick of any one of them if it was the only kind of cake I ate.
>
>If I had a mind to I could eat this cake every day:
>http://www.famousfoods.com/dryado.html

It was just my birthday and since I was ordering the cake-- (and had
written on it: "Happy Birthday to me", I looked at the list of
options presented at the bakery. They do have a real baker person and
every cake I've had was very good.

I decided on Red Velvet due to a thread here a while back, and it was
awesome. It was moist and the cream cheese frosting, oh my. I
learned that the baker used a Paula Deen recipe- no wonder it was so
moist. I loved it!

aloha,
Cea

"Storrmmee" > wrote in message
...
> have you eaten this without the icing? how does it do with no icing. and i
> had another question but have forgotten now, lol, Lee


I've never eaten this without the icing. It's been years since I baked a
cake.

Jill

> "jmcquown" > wrote in message
> ...
>>
>> "Ema Nymton" > wrote in message
>> ...
>>> On 12/3/2011 8:40 AM, roy55kat wrote:
>>>> What is your favorite cake?
>>>
>>> Chocolate Cake, Fruitcake, Cherry-Nut Cake, Italian Cream Cake, Coconut
>>> Cake, Red Earth Cake, Carrot Cake.
>>>
>>> Becca
>>>
>>>
>> Spice cake with maple syrup frosting.
>>
>> 2 c. sifted all-purpose flour
>> 3/4 c. white granulated sugar
>> 3/4 c. milk
>> 1/2 c. light brown sugar, packed
>> 2 large eggs
>> 1 tsp. vanilla extract
>> 2-1/2 tsp. baking powder
>> 1 tsp. salt
>> 1 tsp. ground cinnamon
>> 1 tsp. ground allspice
>> 1/2 tsp. ground cloves
>> 1/2 tsp. ground nutmeg
>> 1/2 c. vegetable shortening
>>
>> Preheat oven to 350 F. Grease and flour two 8 inch round cake pans. In
>> a
>> large mixing bowl, blend flour, baking powder, salt and ground spices.
>> Cut
>> shortening in with a fork and mix well. Add milk then stir in the
>> sugars,
>> eggs and vanilla extract. Beat with an electric mixer on low until
>> blended,
>> scraping the sides of the bowl. Beat on high about 3 minutes. Pour the
>> batter into lined cake pans. Bake for 25-30 minutes, or until a
>> toothpick
>> inserted in the center comes out clean. Let cool in the pans on the
>> counter
>> for 10 minutes; remove cakes to wire racks and cool completely.
>>
>> Maple Frosting
>>
>> 1/2 c. vegetable shortening
>> 1/2 tsp. salt
>> 1/3 c. pure maple syrup
>> 2 tsp. vanilla extract
>> 2 Tbs. milk
>> 3 c. powdered (confectioners) sugar
>>
>> Sift the sugar. In large bowl, combine shortening, salt, syrup, vanilla,
>> and 1 cup of the sugar. Mix well. Beat in remaining sugar and milk
>> gradually, until smooth and creamy. If too thin, add more sugar. If too
>> thick, add more milk. Use immediately. Frosts two 8" rounds.
>>
>> Jill
>
>

"Storrmmee" > wrote in message
...
> that was going to be the question i forgot, what about unsalted butter for
> the shortening, sister has fresh raw butter, Lee

This isn't a recipe for pancakes so butter? I don't know. Try it for
yourselves. It's a 30 year old recipe. Delicious, and I'm not paranoid
about vegetable shortening.

Jill


> "John Kuthe" > wrote in message
> ...
> On Dec 4, 6:56 am, "jmcquown" > wrote:
> ...
>>
>> Maple Frosting
>>
>> 1/2 c. vegetable shortening
>> 1/2 tsp. salt
>> 1/3 c. pure maple syrup
>> 2 tsp. vanilla extract
>> 2 Tbs. milk
>> 3 c. powdered (confectioners) sugar
>>
>> Sift the sugar. In large bowl, combine shortening, salt, syrup, vanilla,
>> and 1 cup of the sugar. Mix well. Beat in remaining sugar and milk
>> gradually, until smooth and creamy. If too thin, add more sugar. If too
>> thick, add more milk. Use immediately. Frosts two 8" rounds.
>>
>> Jill
>
> Sounds wonderful Jill, but I'd sub butter for the "vegetable
> shortening" in a heartbeat!! Maple frosting that tastes like pancakes
> with butter and maple syrup!! OMG YUM!!!
>
> I'd never drizzle Crisco oil or smear solid Crisco on my pancakes. I'm
> just sayin'.
>
> John Kuthe...
>
>

YOU are evil i gained five pounds reding that, lol, Lee
"Judy Haffner" > wrote in message
...
>
> roy55kat wrote:
>
>>What is your favorite cake?
>
> I'm not a big cake person, but my most favorite cake bar-none is a Poppy
> Seed Cake with a rich custard filling with crunchy walnuts in it and
> frosted with REAL whipped cream.
>
> I also like Rum Cake and one called "Almost Heaven Cake" and is a white
> layer cake with a can of undrained crushed pineapple poured over it when
> the cake is still hot. The topping is pudding, cream cheese and whipped
> cream and it's to die for. Also love a good Lemon Coconut Creme Cake,
> Raspberry Cake with fresh berries on the top and a glaze over them. I
> also like a rich Pound Cake with lots of eggs and real butter in it.
>
> My least favorite is Carrot Cake and most all chocolate cakes, but I do
> like chocolate pie, so go figure.
>
> Judy
>

excellent, she has been having difficulty with her cow but that is all
sorted now so new milk flow about april i think, in the meantime she has a
small interest in a friend's cow, Lee
"John Kuthe" > wrote in message
...
On Dec 4, 11:12 am, "Storrmmee" > wrote:
"John Kuthe" > wrote in message
....
> > Sounds wonderful Jill, but I'd sub butter for the "vegetable
> > shortening" in a heartbeat!! Maple frosting that tastes like pancakes
> > with butter and maple syrup!! OMG YUM!!!
> >
> > I'd never drizzle Crisco oil or smear solid Crisco on my pancakes. I'm
> > just sayin'.
> >
> > John Kuthe...

> that was going to be the question i forgot, what about unsalted butter for
> the shortening, sister has fresh raw butter, Lee

Unsalted butter is the only kind I buy. I can always add my own salt,
but you can't take salt out of salted butter.

And raw butter is best! We inadvertently had some years ago when a
friend tried unsuccessfully to make whipped cream for some pies. He
reported "I have some good news and some bad news. The bad news is we
will have no whipped cream for the pie. The good news is we have fresh
butter for the muffins!"

John Kuthe...

i am not at all paranoid about shortening, and given the option would skip
the icing altogether and just chow down cake with warm tea, but i was
thinking the butter might enhance the taste, but on reflection it might not
be sturdy enough to keep the icing in place, Lee
s
"jmcquown" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> that was going to be the question i forgot, what about unsalted butter
>> for the shortening, sister has fresh raw butter, Lee
>
> This isn't a recipe for pancakes so butter? I don't know. Try it for
> yourselves. It's a 30 year old recipe. Delicious, and I'm not paranoid
> about vegetable shortening.
>
> Jill
>
>
>> "John Kuthe" > wrote in message
>> ...
>> On Dec 4, 6:56 am, "jmcquown" > wrote:
>> ...
>>>
>>> Maple Frosting
>>>
>>> 1/2 c. vegetable shortening
>>> 1/2 tsp. salt
>>> 1/3 c. pure maple syrup
>>> 2 tsp. vanilla extract
>>> 2 Tbs. milk
>>> 3 c. powdered (confectioners) sugar
>>>
>>> Sift the sugar. In large bowl, combine shortening, salt, syrup, vanilla,
>>> and 1 cup of the sugar. Mix well. Beat in remaining sugar and milk
>>> gradually, until smooth and creamy. If too thin, add more sugar. If too
>>> thick, add more milk. Use immediately. Frosts two 8" rounds.
>>>
>>> Jill
>>
>> Sounds wonderful Jill, but I'd sub butter for the "vegetable
>> shortening" in a heartbeat!! Maple frosting that tastes like pancakes
>> with butter and maple syrup!! OMG YUM!!!
>>
>> I'd never drizzle Crisco oil or smear solid Crisco on my pancakes. I'm
>> just sayin'.
>>
>> John Kuthe...
>>
>>
>
>
>

"ImStillMags" > wrote in message
news:187f134d-92ef-4a66-bc9f-

And this is my favorite sheet type cake....it's also from the 60's or
70's and still going strong....the recipe
is 100 years old:
http://hizzoners.com/recipes/cookies...xas-sheet-cake

They call it "Cowboy Cake" in the school cafeterias. I love it.

Cheri

i might make it and try it without the icing then make it if it won't do, DH
won't touch it so it will be all mine, Lee
"jmcquown" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> have you eaten this without the icing? how does it do with no icing. and
>> i had another question but have forgotten now, lol, Lee
>
>
> I've never eaten this without the icing. It's been years since I baked a
> cake.
>
> Jill
>
>> "jmcquown" > wrote in message
>> ...
>>>
>>> "Ema Nymton" > wrote in message
>>> ...
>>>> On 12/3/2011 8:40 AM, roy55kat wrote:
>>>>> What is your favorite cake?
>>>>
>>>> Chocolate Cake, Fruitcake, Cherry-Nut Cake, Italian Cream Cake, Coconut
>>>> Cake, Red Earth Cake, Carrot Cake.
>>>>
>>>> Becca
>>>>
>>>>
>>> Spice cake with maple syrup frosting.
>>>
>>> 2 c. sifted all-purpose flour
>>> 3/4 c. white granulated sugar
>>> 3/4 c. milk
>>> 1/2 c. light brown sugar, packed
>>> 2 large eggs
>>> 1 tsp. vanilla extract
>>> 2-1/2 tsp. baking powder
>>> 1 tsp. salt
>>> 1 tsp. ground cinnamon
>>> 1 tsp. ground allspice
>>> 1/2 tsp. ground cloves
>>> 1/2 tsp. ground nutmeg
>>> 1/2 c. vegetable shortening
>>>
>>> Preheat oven to 350 F. Grease and flour two 8 inch round cake pans. In
>>> a
>>> large mixing bowl, blend flour, baking powder, salt and ground spices.
>>> Cut
>>> shortening in with a fork and mix well. Add milk then stir in the
>>> sugars,
>>> eggs and vanilla extract. Beat with an electric mixer on low until
>>> blended,
>>> scraping the sides of the bowl. Beat on high about 3 minutes. Pour the
>>> batter into lined cake pans. Bake for 25-30 minutes, or until a
>>> toothpick
>>> inserted in the center comes out clean. Let cool in the pans on the
>>> counter
>>> for 10 minutes; remove cakes to wire racks and cool completely.
>>>
>>> Maple Frosting
>>>
>>> 1/2 c. vegetable shortening
>>> 1/2 tsp. salt
>>> 1/3 c. pure maple syrup
>>> 2 tsp. vanilla extract
>>> 2 Tbs. milk
>>> 3 c. powdered (confectioners) sugar
>>>
>>> Sift the sugar. In large bowl, combine shortening, salt, syrup,
>>> vanilla,
>>> and 1 cup of the sugar. Mix well. Beat in remaining sugar and milk
>>> gradually, until smooth and creamy. If too thin, add more sugar. If
>>> too
>>> thick, add more milk. Use immediately. Frosts two 8" rounds.
>>>
>>> Jill
>>
>>
>
>
>

I never liked any cake that was light and airy-it has to be dense and
heavy for me to like it. For flavor, I don't like carrot cake, or german
chocolate cake, or spice cake. I bought one of my favorites
today-Deutsche Kuche Amaretto Liquer Dessert Cake. I buy it from Aldi's
this time of year. Small cake, fortunately :-)

I have never been able to make my mother's Wesson oil cake-it's either
the oven, the pan, the way oil has changed, or a combination. But she
always baked it in a 1950's 9x12 metal pan, then refrigerated it. I was
always fascinated that it has no eggs or dairy in it. Always had real
chocolate icing on it-I asked, she doesn't remember how she made the
icing. I cannot stand commercially sold frosting-blech!

Wesson Oil Cake
3 c. flour
2 c. sugar
1/3 c. cocoa
1 tsp salt
2 tsp baking soda
3/4 c. Wesson Oil
2 tsp vanilla
1 Tbsp vinegar
2 c. water

Chocolate Cake

Well my favourite cake is Chocolate sponge cake with icing. I love to eat chocolate flavoured sweets.