2 cup sugar
2 cup unbleached flour
1/2 cup regular margarine or butter
3 tablespoon cocoa
1/2 cup vegetable oil
1 cup coca-cola classic (regular)
1/2 cup buttermilk
1 teaspoon baking soda
2 large eggs, well beaten
1 teaspoon vanilla extract
1 1/2 cup minature marshmallows
Over a large bowl, sift the sugar and flour together. In a heavy saucepan,mixt the margarine, cocoa, oil and Coca-Cola togher and bring to a boil over high heat. Pour over the dry ingredients, blending well. Add the buttermilk, baking soda, eggs, vanilla extract and marshmallows, blending well. Pour into a well greased 13 X 9-inch baking pan and bake in a preheated 350°F. oven for 35 to 45 minutes or until the cake tests done. Prepare and spread the icing (next recipe) over the hot cake. From The Food Fare Section Rocky Mountain News September 3, 1986.
Coca-Cola Cake Frosting
1/2 cup butter or regular margarine
3 tablespoon cocoa
6 tablespoon coca-cola classic (regular)
1 teaspoon vanilla extract
1 cup pecans
2 cup convectioners' sugar
Bring the butter, cocoa, and Coca-Cola to a boil and pour over the confectioners' sugar, blending well. Add the vanilla and pecans, mixing well, and pour over the hot cake. From The Food Fare Section Rocky Mountain News September 3, 1986.
Peanut Refrigerator Cake
1 lb butter,soft
1/2 cup peanut butter
1 lb confectioners' sugar
1 pkg social tea biscuits (11 oz)
1 cup coffee,cold,strong
1/4 cup cocoa
1/2 cup peanuts,salted,chopped
1. In a bowl cream butter until light and fluffy. Gradually stir in peanut butter, then gradually beat in confectioners' sugar until mixture is soft and fluffy.
2. Dip biscuits quickly, one by one, into cold coffee and place 16 of them, touching, on a foil-lined cookie sheet (4 biscuits lengthwise and 4 biscuits across). Spread biscuits with 1/4 of the peanut butter mixture, spreading mixture carefully into an even layer. Sift over 1/4 of the cocoa. Repeat until you have 4 layers of biscuits. Spread remaining peanut butter mixture over the top and sides of the cake; dust with remaining cocoa; sprinkle top and sides with chopped peanuts.
3. Refrigerate for 12 hours. Slice thinly and serve while still cold.
Pineapple Cherry Cake
1 cup butter
1 cup white sugar
3 cup flour (saving 1 cup to flour fruit)
1/2 teaspoon lemon extract
1 teaspoon vanilla
1 teaspoon baking powder
4 eggs separated
1 20 oz can crushed pineapple with juice
1/2 lb slivered almonds
1 lb red cherries
1 1/2 lb sultanas
1/2 lb mixed peel (optional)
Cream butter and sugar, add lemon extract, vanilla and egg yolks. Beat till fluffy. Add flour and baking powder alternately with pineapple. Add well floured fruit and nuts. Fold in stiffly beaten egg whites. Spoon into pans lined with 2 layers of greased brown paper. Bake at 275°F for 2-1/2 to 3 hours or till done.
Spicy Pumpkin Sheet Cake
4 eggs
16 oz can of pumpkin
1 cup sugar
3/4 cup brown sugar
1 cup oil
2 cup flour
2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Beat eggs in mixing bowl. Add pumpkin, sugars, and oil and beat well. Add remaining ingredients. Beat until well blended. Spread into a greased 10x15 inch jelly roll pan. Bake at 350°F for 20 to 25 minutes. Frost with cream cheese frosting. Frosting: Combine 3 ounces of cream cheese, 1/2 cup of margarine, 1 teaspoon vanilla, and 2 cups of powdered sugar. Mix together well. Spread onto cooled cake.
Greek Lemon Cake
Cake:
3 cup cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs; separated
1 cup plain yogurt
2 cup sugar; divided
1 cup butter
2 teaspoon grated lemon peel
2 teaspoon lemon juice
Glaze:
3 oz cream cheese
2 cup confectioners sugar
1 lemon; juice and peel
Sift dry ingredients; set aside. Beat egg whites, gradually add 1/2 cup sugar, until stiff. Set aside. Beat butter, remaining 1-1/2 cup sugar, egg yolks, lemon peel and juice until fluffy--10 minutes. Add flour and alternate with yogurt; then fold in beaten egg whites. Pour into a greased and floured 10" tube pan (I used a non-stick pan and didn't have to grease or flour). Bake 50 - 60 minutes at 350~. Cool in pan 10 minutes, then turn out on rack. Glaze: Mix and pour over cooled cake.
Mocha Cake With Chocolate Butter Creme
1 cup pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolk, beaten
1/2 cup cold water
1 teaspoon orange zest
3/4 cup sugar
2 egg whites, beaten stiff
1 tablespoon orange juice
2 tablespoon sugar
Chocolate Butter Creme:
3 egg yolks
1 cup sugar
1/2 teaspoon cream of tartar
1/2 cup water
1/2 lb unsalted butter
1/2 lb vegetable shortening
1/2 lb sweet chocolate
2 tablespoon instant coffee
2 tablespoon dark rum
1 pinch of salt
Cake: Sift together the flour, salt and baking powder 3 times. Set aside. With an electric mixer, beat the egg yolks and 3/4 cup sugar for 5 minutes. Gradually beat in the flour. Beat the egg whites stiff. As they begin to form peaks, beat in the 2 tbsp. sugar. Fold gently into flour mixture. Turn the batter into 2 well greased 8 inch aluminum cake pans. Bake at 350°F for 25 minutes. In a small pot, bring the orange juice and 2 tbsp. sugar to a boil. Saturate the cakes with juice mixture. Let cool and unmold. Use chocolate butter creme recipe to fill between the layers and frost.
Choclolate Butter Creme: Beat egg yolks until pale and foamy. Put the water, sugar and cream of tartar in a saucepan; cook to a thick syrupy consistency. Remove from heat and stir in the instant coffee. Slowly pour the hot (not boiling) syrup over the egg yolks, beating constantly; continue beating until thick and lukewarm. Gradually beat in the butter and shortening and beat until mixture is completely smooth. Fold in the melted chocolate. Beat again. Source: Great Moments in Cooking.
Passover Nut Cake
12 eggs; separated
1 cup cake meal
1/4 cup potato starch
2 cup sugar
1/2 cup lemon; (grated, rind & juice)
1 cup ground nuts
Beat whites in large bowl of electric mixer until thick, gradually adding all the sugar until very stiff. Put the whole yolks into the whites and beat again. By hand add nuts, lemon juice and rind. Sift together cake meal and starch. Add by spoonfuls to mix, folding in slowly and carefully. Turn into 10 inch ungreased tube pan. Bake in a 325~ oven for about 1 hour. Test with toothpick. It should come out dry. Remove from oven. Place on a wet towel for a few minutes, then invert pan on a rack and let cool 1 hour.
Recipe From: Passover Cookbook
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