Cakes

Robert Redford Cake

Crust:
2 C. flour, l cube butter, 1 C chopped walnuts(opt), 2 Tbsp. cold water.
Combine & press into ungreased 13X9X2" baking pan.
Bake 350° - 15-20 minutes. Cool.

1st layer: 1 8oz Cream cheese softened. 1 C.sugar, 8 oz cool whip. Blend until smooth. Spread over cooled crust. Cool

2nd layer: 1 Large 5¼ oz. pkg vanilla Instant Pudding, 1large pkg. Instant Chocolate pudding, 3 cups milk. Whip these ingredients until smooth, Spread over 1st layer. Cool.

3rd layer: Spread the other 8 oz cool whip over top of last layer.

Refrigerate 6-8 hours before serving. Serve well chilled.

Fluffy White Frosting
Yield about 5 cups

1-1/2 Cups sugar
2 egg white
1/3 Cup water
1/4 tsp. cream of tartar
1 tsp. vanilla extract

In double boiler or heavy pan combine sugar, egg whites, water and cream of tartar. With portable mixer beat mixture on low speed for 1 minute.Continue beating on low speed over low heat until frosting reaches 160º, about 8-10 minutes.
Now pour into large mixing bowl; add vanilla.
Beat on high speed until frosting forms stiff peaks, about 7 minutes.

Note: A stand mixer is recommended for beating after mixture reaches 160º.

Berry Sponge Cake
Easy, Quick, Fancy
Serves 2

1 individual prepared vanilla pudding cup
½ tsp vanilla extract
2 individual sponge cakes

½ Cup mixed fresh berries (blueberries, raspberries, blackberries, strawberries,sliced)

2 Tbsp. whipped topping
1 Tbsp sliced almonds, toasted

Combine pudding and vanilla until blended.

Top each sponge cake with pudding and berries. Top with whipped topping.

(I use pressurized real whipped cream)

Sprinkle with almonds.

Jell-O Pudding cups work great for quick easy serving.

Blueberry Almond Coffee Cake
Serves 9 Bake 350º

1 Cup flour, ½ Cup sugar, ¾ tsp. baking powder, ½ tsp. salt, ¼ tsp. baking soda
1 egg, 2/3 Cup buttermilk, 2 T butter, melted
1 tsp. vanilla, ¼ tsp almond extract
1 cup fresh or frozen blueberries* divided
½ cup sliced almonds
1 Tbsp. brown sugar, ¼ tsp. cinnamon

Combine dry ingredients.
In another bowl, whisk egg, buttermilk, butter and flavorings until well blended; stir into dry ingredients just until moistened.

Stir in 2/3 Cup blueberries.

Pour into greased 8: square baking dish.

Top with remaining berries.

Combine almonds, sugar & cinnamon; sprinkle over the top.

Bake at 350º for 25-30 minutes until toothpick inserted comes out clean. Cook on wire rack.

*Editors note: If using frozen blueberries, do not thaw before adding to batter.

Texas Sheet Cake
Serves 15

1 Cup butter, 1 cup water
¼ cup baking cocoa
2 cups flour, 2 cups sugar
1 tsp. baking soda, ½ tsp. salt
½ cup sour cream

ICING:
½ cup butter
¼ cup + 2 Tbsp. milk
3 Tbsp. baking cocoa
3¾ Cup powdered sugar
1 tsp. vanilla

Bring butter, water and cocoa to boil in large saucepan. Remove from heat.

Combine dry ingredients and add to cocoa mixture. Stir in sour cream until smooth.

Pour into greased 15" x 10 " cake pan.

Bake 350º for 20-25 minutes or until toothpick inserted comes out clean.

In saucepan, melt butter; add milk and cocoa

Bring to boil. Remove from heat. Whisk in powdered sugar and vanilla until smooth. Pour over warm cake. Cool completely on wire rack.

This cake is so moist and icing so special that everyone wants more. It is really a chocolaty delight.

Swedish Frosting
Mama's Ella Carstens
Sioux City, Iowa 1985

1 Cup Milk
3 Tbsp. flour, heaping
1 cup sugar
3 Tbsp. Crisco, white
1 tsp. vanilla

Mix and boil slowly until thickened milk and flour. Cool and chill good in small mixing bowl.

Add sugar, crisco, and vanilla and beat until fluffy.

This ia a very light frosting without lots of fat!

Del's mother would bring it when she would visit. It would be on her chocolate or spice cakes. We all loved it!

Busy Day Cake with Jiffy Icing
Judy's Serves 8
Bake 350º

1-2/3 cup flour
1 cup sugar
¼ tsp. salt, 2½ tsp. baking powder
1/3 cup oil
2/3 cup milk
1 egg
1 tsp. vanilla

Sift dry ingredients together and add liquids all at once and beat for 2 minutes. Bake 25-30 minutes.

Jiffy Icing :
3 Tbsp. butter, 5 Tbsp. brown sugar, 2 Tbsp. cream, ½ cup coconut or nuts. Mix together and spread on top and broil.

Spread with icing while cake is still warm and heat under very low broiler until it bubbles all over.

Fruit Cocktail
Olga Jensen, Cozad, Nebraska 1963
No fat! Serves 8

1 cup flour
1 cup sugar
1 tsp. soda
½ tsp. salt
1 can fruit cocktail, juice and all
1 egg
½ cup brown sugar
Nuts & Whipped Cream

Mix all ingredients except brown sugar and nuts.

Sprinkle on top of batter. Bake 350º for 45 minutes.

Top with whipped cream.

Lemon Gold Judy's
350º 35-45 minutes
Serves 18

½ cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups cake flour
3 tsp. baking powder, ¼ tsp. salt
2/3 cup milk or water or mixture
2/3 cup applesauce or oil
1 lemon, juice of 1 or 2
2 Cups powdered sugar

Cream butter with sugar, egges and flavoring. Add dry and wet ingredients alternately until mixed.

Beat 2 minutes and bake.

Prick with a cooking fork . Pour over hot cake the powdered sugar and lemon juice mixed together.

Delicious!

Sour Cream Chocolate with icing
Goldie Stapp, Cozad, Ne 1962
350º 30 minutes
Make Fudge icing while cake is baking.

½ cup butter
1½ cup sugar
2 cups flour
1 cup sour cream + 1 tsp. soda
3 eggs
1 tsp. vanilla
4 Tbsp. cocoa mixed with cold water

Mix cocoa until creamy and add to above ingredients. Beat 2 minutes after mixing.

Add Fudge frosting.

Boil to soft ball stage. 2 Cups sugar, 2 Tbsp. karo syrup, 2 Tbsp. cocoa and ¾ cup cream. Set in pan of cold water and beat until it loses its shiny color or thick enough to spread.

I made this often when we lived in Cozad, Nebraska (1960's),and we had lots of cream. All of our milk and cream was provided for us at the parsonage by our neighbors, Winnie and Ida Moon. (Ida gave me a great sour cream chocolate cake recipe, too. See below)

We could go any day and get our milk which we took home and pasteurized. In later years I felt that pasterization took away too many nutrients from the milk so stopped doing that.

Later I had to look hard for raw milk. Today in 2003 it is next to impossible to find it raw. We were able to buy it that way when we moved here in 1985, but not anymore!

Filled Coffee Cake
12 servings

½ Cup butter
2 Cups sugar (scant)
4 eggs, beaten
3 Cups flour
½ tsp. salt
1 Cup milk
2 tsp. baking powder
1 tsp. vanilla

Cream butter and sugar; add vanilla, eggs; blend well. Add sifted dry ingredients alternately with milk.

Filling:
1 Cup brown sugar
2 Tbsp. each butter & flour
1 tsp. cinnamon
1 Cup nutmeats chopped

Blend sugar and butter; Add remaining ingredients. Mix. Pour layer of batter in buttered pan 8x12". Next a layer of filling, next batter, then filling until all is used and filling is on top.

Bake in 350-375º for 30-45 minutes.

This recipe is in Aunt Connie Johnson Anderson's handwriting. (Uncle Clare's wife) Clare died in 1942. Connie said this came from Mother Johnson, my Gma J.

This can be made and refrigerated overnight
Bake in the morning for fresh cake with coffee.

Aunt Ida's Sour Cream Chocolate Cake
Bake 350° for 30 minutes

2 Cups Sour Cream , 2 eggs

1½ Cup sugar, salt

2¼ Cups flour

3-4 Tbsp. cocoa, vanilla

1 tsp. soda, 1 tsp. baking powder

Mix all together and bake 30 minutes. Ready in time for supper.

Ida said, "The boys love it so much that I never have any left over."

Editors note:
"If you ever try this one you will understand why."