Banana Split Cake

Mix and pat into a 13" x 9" baking pan:
  1 stick melted butter
  2 cups graham cracker crumbs

Beat the following in electric mixer, on high NO LESS than 15 MINUTES:
  3 eggs
  2 sticks butter
  2 cups powdered sugar
Spread over graham cracker crust.

Cover the creamy layer with sliced bananas.
Cover the bananas with #2 can crushed pineapple, well drained
Cover fruit with cool whip OR, better still, sweetened whipped cream
Sprinkle with chopped nuts and cut up maraschino cherries

Let stand in refrigerator overnight.

(Note:  Contains uncooked eggs)

Layered Butter Cake

Ingredients

2 sticks unsalted butter, room temp (plus more for pans)
3 cups flour (plus more for pans)
1 T baking powder
1/2 t salt
1 1/2 c sugar
4 large eggs
1 T vanilla
3/4 c heavy cream
1/2 c water
Frosting

Directions

Preheat oven 350 degrees. Butter 2 9-in round cake pans and line bottoms with parchment paper. Butter the parchment and dust the pans with flour, tapping out the excess.

Whisk 3 cups flour, baking powder, and salt in a bowl until combined. Beat 2 sticks of butter and the sugar in a large bowl. Beat in eggs and vanilla. (The mixture may look separated at this point.)

Mix 1/2 cup water with the cream in a liquid in a small bowl. Beat the flour mixture into the butter mixture a little at a time. Add in the cream mixture.

Divide batter between prepared pans and bake until cakes are lightly golden on top and centers spring back when pressed (25-30 min). Transfer to racks and let cool 10 min. Run a knife around edges and turn cakes out onto racks to cool completely. Remove parchment and trim tops of cakes with a long, serrated knife to make them level, if desired.

Spread a 1/4 inch layer of frosting on top of one cake. Place second cake on top of that one. Frost entire thing as desired.

Tornado Cake

Cake- 
* 2 cups all-purpose flour
* 1 teaspoons baking soda
* 2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 20oz can crushed pineapple

Topping-
* 1/2 cup salted butter
* 1/2 teaspoon vanilla extract
* 2/3 cup evaporated milk
* 1 cup granulated sugar
* 1 cup chopped pecans
* 1 cup sweetened coconut flakes

Instructions
1. Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter
2. In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
3. Pour into your baking pan and bake for 40-45 minutes or until golden brown
4. Poke several holes in the cake with the handle of a wooden spoon
5. In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
6. Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
7. Pour your topping evenly over your cake, slice, and enjoy!


from Laurel Brown following Hurricane, Irma Sept 2017

Crazy Cake and Icing for Crazy Cake

[It's better than you think it will be; very rich and moist.]

3 cups sifted flour, plain
2 cups sugar
2 tsps baking soda
1 tsp salt
2 tsp cinnamon
1/3 cup cocoa powder
2/3 cup vegetable oil
2 tbsps vinegar
1 tsp vanilla
2 cups water

Preheat oven to 350 degrees.  DO NOT GREASE or FLOUR pan.   Mix dry ingredients together.   Mix the remaining ingredients to the dry mixture.  Mix thoroughly with electric mixer.  (Batter will be thin.)  Pour into pan and bake for 25 to 30 minutes or till toothpick comes out clean.  Cool and top with fudge icing.  


Fudge Icing for Crazy Cake

2 cups sugar
1/2 cup scant cocoa
1/2 cup milk
1 stick butter
1 tsp vanilla
Chopped nuts, optional

Melt butter in pan.  Add cocoa, then sugar, then milk mixing after each ingredient.
Bring to rolling boil.  Boil for 1 MINUTE. and remove from heat.  Cool for about one minute stirring, then add vanilla and nuts. Cool more if needed (no more than two to three minutes) then poor onto cooled cake.  Spread over top.
Be careful to get icing on the cake before it hardens.

Angel Food Cake

(For credit where credit is due, see below.  Follow the instructions; no short-cuts.)

Preheat oven to 325 degrees.

Sift together 3 times:
  1 1/2 cups cake flour (regular plain flour can be used)
  3/4 cup granulated sugar

Beat until frothy (not stiff):
  2 cups egg whites, room-temperature  (10-12 eggs; no yolks!)
  1/2 teaspoon salt

Add:
  1 1/2 teaspoons cream of tartar and beat until stiff and hold their shape, but do not overbeat to dry, like for meringue or  divinity.

Do not use mixer for remaining steps.
Gradually fold in until just blended:
  1 1/2 cups granulated sugar
  2 teaspoons pure vanilla
  flour and sugar mixture

Wet the inside of a tube pan with cold water.  Do not grease or flour pan.  Turn batter into pan.  Bake for 60 minutes.  If necessary, adjust time to the oven used.  Bake until golden on top and springs back when lightly touched.

Invert pan until cake is cool.  

Best not to mess it up by trying to frost or glaze.  Angels are better without additions.

Needing so many egg whites can be an impediment to baking this cake.  However, it is easy enough to save egg whites in the freezer without having to decide what to do with so many egg yolks.   Egg whites can be frozen.  They just have to be thawed to room temp before using them by leaving them out on a counter for several hours or overnight.   Keep a pint jar (holds 2 cups) in the freezer.  Every time you make scrambled eggs, or use eggs in some  casserole, save some of the whites in your freezer jar.  Be sure not to let any yolks into the whites.  Always separate each egg over a small dish, then add the egg white from the dish.  If any yolk gets into the white, do not use it for the cake.

This recipe came from a good friend and World Gospel Mission missionary in Santa Cruz, Bolivia.  Her name was Mary Lindahl.  She is now in the company of real angels.  Mary and her husband, Leroy, served at the guest house where our family stayed for many weeks in the late 70s while preparing paper work to immigrate into Argentina.  Leroy was the field director and Mary ran the guest house.  She made this cake regularly.  Angel food cake is a favorite of mine, but I was always intimidated to try to bake one.  With her permission and direction, I baked one while staying at the guest house.  Seeing how easy it was, it became a family favorite.  Enjoy! 

Another PS:  You can use the yolks in pound cake. 
    

Best Ever Chocolate Fudge Layer Cake

Miriam (my sister-in-law) found this in the Kraft magazine, and, oh man!, was it good!  I don't usually like chocolate cake, but this is really, really good.  Moist, chocolatey and delicious!

1 pkg (8 squares) semi-sweet baking chocolate, divided
1 pkg (2 layer size) chocolate cake mix
1 pkg (4 serving size) chocolate flavor instant pudding & pie filling
4 eggs
1 c sour cream
1/2 c oil
1/2 c water
1 tub (8 oz) frozen cool whip
2 T sliced almonds, coconut shavings, chocolate shavings or handful of jordan almonds for garnish  (be creative!)

Preheat oven to 350 degrees.  Grease 2 9-inch round baking pans. Chop 2 of the chocolate squares; set aside.  Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl.  Stir in chopped chocoate.  Spoon into prepared pans.  Bake 30-35 mins or until toothpick inserted comes out clean.  Cool in pans on wire racks 10 mins.  Remove cakes from pans and cool again on wire racks completely.  Place frozen whipped topping and remaining 6 chocolate is completely melted and mixture is smooth, stiring after 1 min.  Let stand 15 mins to thicken.  Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer.  Spread top and side with remaining chocolate mixture.  Garnish with almonds.  Store in refrigerator.  Makes 18 servings, 1 slice each.

Pumpkin Roll

Ingredients:

CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY'S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions:

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. 

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. 

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. 

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

From Very Best Baking

Lemon Sponge Cake

2 lemons – grate and keep
- squeeze juice and add 4 Tbsp sugar – mix & set aside
10 eggs
1 cup + 1 tsp flour (white or wheat)
1 tsp baking powder
1 ½ cup sugar (use 4 Tbsp for lemon juice)
¼ cup oil (vegetable or olive oil)
pinch of salt (can use sea salt)
2/3 cup water

Get 2 medium and 1 large bowls. Separate 7 eggs into the whites (med bowl) and yolk (large bowl). Measure out other ingredients into separate containers. For the dry ingredients, sift (flour, baking powder, salt). Beat yolks well (can see frothing) with mixer. While mixing, add in 1/3 (not exact) of each: sugar, oil, water and 1 whole egg. Do this 3 times, for each egg. This is why it’s convenient to premeasure ingredients. Add lemon juice. The mixture is pretty liquidy and frothy.

Add dry ingredients a little at a time while beating. Consistency is a little more liquid than regular cake batter. Add lemon peels. If want fluffier cake can sift batter before adding peels.

Preheat oven (convection oven option if possible) to 350°F. Oil the bundt pan.

Rinse mixer paddles. Beat egg whites until stiff. Use a spatula to fold egg whites into wet mixture. Don’t need to be real gentle – can mix vigorously to make a smooth batter. Can break up the egg white against the bowl if needed. Once the batter is smooth – don’t overbeat. It should be slightly thick (should need to smooth a little to get it even in the pan. Pour into pan and put in the oven for 10 min.

Turn down to 320°F and bake for additional 40-45 min. Check with chopstick. Remove from oven and allow to cool – it will deflate some.