Family Recipes

Cakes

Angel Food Jelly Roll
Chocolate Zucchini Cake
Death By Chocolate
German Chocolate Cake
Orange Kiss Me Cake
Rhubarb Custard Cake
Texas Sheet Cake

Angel Food Jelly Roll

1 package angel food cake mix

Cocoa Fluff
1 cup whipping cream
1/2 cup sifted confectioners sugar
1/4 cup cocoa
salt

Prepare angel food cake according to directions. Pour into 2 ungreased jelly roll pans 15-1/2X10-1/2X1". Bake about 15 minutes at 375 degrees. Invert immediately upon removing from oven to cool. Snap spring-type clothespins on pan corners for "legs". Remove when completely cool. Ease cooled cake onto towel dusted with confectioners sugar.

Cocoa Fluff: Mix in a chilled bowl the whipping cream, confectioners sugar, cocoa, and dash of salt. Beat until stiff enough to hold point.

Spread the angel food cake with cocoa fluff. Gently roll the cake from one short end to another, so that it will be a 10" long "log". Dust with confectioners sugar and decorate as desired.

Chocolate Zucchini Cake

1 cup brown sugar
1/2 cup white sugar
1/2 cup butter or margarine
1/2 cup oil
3 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2-1/2 cups flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons cocoa
3 zucchini (approximately 6 inches long)
1/2 to 1 cup chocolate chips

In a large bowl, cream together sugars, butter and oil. Add eggs, vanilla and buttermilk and stir well. Measure next 6 ingredients into sifter and then sift into bowl.
Grate the zucchini into the bowl and stir until blended. Pour into greased 9x13 inch pan. Sprinkle chocolate chips on top.
Bake at 325 degrees for 45 minutes. 9 to 12 servings

Death By Chocolate

1 family size fudge brownie mix
1/4 to 1/2 cup Kahlua or Coffee Liqueur *
3 - 3.5 oz boxes of Jello Chocolate Mousse mix
8 - 1.2 oz Heath or Skor bars
1 - 12 oz container whipped topping

Bake brownies according to package directions; cool. Punch holes in brownies with a fork and pour Kahlua over brownies. Set aside.
Whip up Jello Chocolate Mousse according to package directions.
Break Heath or Skor bars into small pieces in food processor or by tapping them together (in a plastic bag) with a hammer.
Break up half of the brownies and place in the bottom of a glass trifle dish. Cover with half the mousse, layer with half of the whipped topping. Repeat layers with the remaining ingredients. Garnish top with Heath or Skor sprinkles. Serve as soon as possible.
* Instead of the alcohol, you may wish to subsititute a mixture of 1 teaspoon sugar and 4 teaspoons leftover coffee.

German Chocolate Cake

from allrecipes.com
1/2 c water
4 - 1 ounce squares German sweet chocolate
1 c butter, softened
2 c white sugar
4 egg yolks
1 tsp vanilla extract
1 c buttermilk
2-1/2 c cake flour
1 tsp baking soda
1/2 tsp salt
4 egg whites
Filling
1 c white sugar
1 c evaporated milk
1/2 c butter
3 egg yolks, beaten
1-1/3 c flaked coconut
1 c chopped pecans
1 tsp vanilla extract
Drizzle (I did not use this)
1/2 tsp shortening
1-1 ounce square semisweet chocolate
Preheat oven to 350 degrees. Grease and flour 3-9 inch round pans. Sift together the flour, baking soda, and salt; set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 c butter and 2 cu sugar until light and fluffy. Beat in 4 egg yolks, one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3-9 inch pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes in the pans, then turn out onto wire rack.
Filling: In a saucepan combine 1 c sugar, evaporated milk, 1/2 c butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans, and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce chocolate. Stir until smooth and drizzle down the sidees of the cake.

Orange Kiss Me Cake

6 ounce can frozen orange juice concentrate, thawed
2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup milk
2 eggs
1 cup raisins
1/3 cup chopped walnuts

Topping
1/3 cup sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease and flour bottom of 13X9 inch pan.
Combine 1/2 cup orange juice concentrate with remaining ingredients in large mixer bowl. Blend at lowest speed for 30 seconds. Beat 3 minutes at medium speed.
Pour into pan. Bake at 350 degrees for 40-45 minutes. Drizzle remaining orange juice over warm cake. Mix topping ingredients and sprinkle over cake.

Rhubarb Custard Cake

Crust
2 cups flour
1/2 Tbsp cinnamon
3/4 cup packed brown sugar
1/2 tsp salt
3/4 cup butter flavored shortening
2 cups Quick Oats
Filling
8 eggs
3 cups sugar
1/2 cup flour
dash salt
6 cups fresh or partially thawed frozen rhubarb
3 Tabsp unsalted butter, cut into small pieces
Preheat oven to 350 degrees. In medium bowl, cobine crust ingredients with fork or pastry blender. Reserve 1 cup. Place the rest in bottom of 9x13x2 pan. Press down.
In large bowl beat eggs with whisk or hand mixer. Add in sugar, flour, and salt. Mix well. Add rhubarb and stir to mix. Slowly pour filling on top of crust. Sprinkle with reserved oat mixture. Dot with butter. Bake 1 hour 20 minutes until custard is set in center.

 

Texas Sheet Cake

This recipe comes from Karen Plott.

Cake
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 cup water
2 sticks margarine
4 tablespoons cocoa
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
Frosting
7 tablespoons milk
4 tablespoons cocoa
1/4 pound (1 stick) butter or margarine
1 teaspoon vanilla
1 pound confectioners sugar
1 cup chopped nuts

Mix flour, sugar, and salt together and set aside.
Bring together water, butter, and cocoa to a boil and mix in flour mixture.
Mix together eggs, sour cream, and baking soda and add to flour mixture.
Pour into a greased 16x20x1" pan and bake 15-20 minutes at 400 degrees.

While cake is cooking, make frosting. Bring milk, cocoa, and butter to a boil. Add vanilla, confectioners sugar, and nuts.

Ice cake HOT from the oven with frosting.

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