‘Cake’

Cream Cake

by:  Dottie Marshall         2010

  • bake at 350 for 20 -25 minutes in 3-8″  round pans
  • 10 -15  minutes for cupcakes
  • 25-30 minutes for 9″ x 13″ pan

Batter:

  • 2 sticks of Butter                                                        1/4 tsp. baking soda
  • 3 cups sugar                                                                  1 tsp. salt
  • 6 eggs                                                                                8 oz. sour cream
  • 2 2/3 cups of all purpose flour                               1 T. vanilla

Cream butter and sugar until fluffy.   Add eggs 1 at a time.  Sift flour, baking soda and salt together, alternating with the flour and sour cream to the butter mixture.  Add vanilla. Pour into cupcake papers or cake pan.  Let cool and frost.

FROSTING:

  • 1/2 cup butter softened
  • 3 oz. package cream cheese
  • 16 oz. powdered sugar
  • 1/4 cup milk
  • 1 tsp. vanilla

Beat butter and cream cheese at medium speed until creamy.  Gradually add powdered sugar (low speed until blended).  Slowly beat in milk and vanilla.  Increase speed to medium and beat until smooth.

 

Coconut-Pineapple Cupcakes

Pam Boyd     2010

Bake at 325 for 18 – 25 minutes

Makes 12 cupcakes

  • 1 cup flour                                                    1/2 tsp. vanillla
  • 3/4 cup sugar                                              1 egg
  • 1 1/2 tsp. baking powder                        1/2 cup coconut milk
  • pinch salt                                                       3 T butter (softened)
  • 9 canned pineapple rings chopped into small pieces
  • coconut to decorate

With an electric mixer, beat flour, sugar, baking powder, salt, and butter until sandy consistency.  Mix coconut milk and vanilla.  Then beat into flour mixture.   Add eggs and beat well.  Divide the chopped pineapple between the cupcake papers.  Spoon the batter on top of pineapples 2/3 full.  Bake in preheated oven for 18- 25 minutes or until light golden.

 

FROSTING:

This is a family secret made of sugar, water, cream of tarter, egg whites, salt, vanilla and almond flavoring.

 

Chocolate Chip Cake

Ginger Jordan              2009

Bake at 350 for 50 -60 minutes

  • 1 box yellow cake mix
  • 1 small box instant vanilla pudding
  • 4 eggs
  • 1 cup oil
  • 1 cup milk
  • 6-12 oz. chocolate chips

Mix together first 5 ingredients; then fold in the chocolate chips.  Pour into greased bundt pan.

Bake at 350 for 50 -60 minutes. (Optional: sprinkle with powdered sugar.)