Carrot Cake

8 oz. can crushed pineapple

2 c.  all-purpose flour

1 c. sugar

1 c. packed brown sugar

2 t. baking soda

2 t. ground cinnamon

1/4 t. salt

4 eggs

½ c. vegetable oil

2 c. shredded carrots

3/4 c. chopped walnuts

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large mixing bowl, combine dry ingredients. Add eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts. Transfer to a greased 13-in. × 9-in. X 2-in baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before frosting. Makes 12 servings. 

FROSTING:

16 oz. cream cheese, softened

1/4 c. butter, softened

2 t. vanilla extract

1-1/2 c. powdered sugar

In a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in powdered sugar until smooth. Spread over cake. 

Cooks note: This cake was a hit at the church potluck the first time we made it. I sprinkled a little cinnamon on top of the frosting as decoration, which added nicely to the flavor. (My son, Ethan, decided that this would be the perfect wedding cake if it were paired with the unsweetened frosting that he prefers.)

Orange Butter Frosting

¾ c. butter, softened

9 c. sifted powdered sugar (about 2 Ibs.)

¼ c. orange juice

1 t. finely grated orange peel

2 t. vanilla

Orange juice

Food coloring (optional)

In a very large mixing bowl beat butter until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the ¼ cup juice, grated peel, and the vanilla. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. If desired. tint with food coloring. Makes: about 4 cups. This frosts the tops and sides of two 8-or 9-inch cake layers. (Halve the recipe to frost a 13×9×2-inch cake.)

Chocolate Cream Cake

1 c. water, boiling

2 squares Bakers unsweetened chocolate 

1/2 c. butter

1 t. vanilla

1 3/4 c. brown sugar

2 eggs

1 3/4 c. + 2 T. flour

1 t. baking soda

1/4 t. salt

1/2 c. sour cream

Preheat over to 325 degrees. Melt chocolate in water; cool. Meanwhile, cream butter, vanilla, and sugar. Add egg, one at a time, and mix well. Combine dry ingredients and slowly mix into butter mixture. Stir in sour cream, then slowly add in the chocolate mixture. Place in a prepared cake pan (size?) and bake for 75 minutes. 

Orange Lemon Pudding Cake

1 box yellow cake mix
1 pkg. instant lemon pudding mix
4 eggs
3/4 c. water
3/4 c. cooking oil
2 T. melted butter
2 c. powdered sugar
1/3 c. orange juice
2 T. warm water

Mix together the first 6 ingredients, and bake in a 13 X 9 inch pan, according to package directions. Meanwhile, combine the remaining ingredients. Remove cake from oven and punch holes all over top of it with a sharp fork. Pour the orange juice mixture evenly over the top of the cake while it is still hot.

Molasses Cake

1 egg
1 c. molasses
1/2 c. boiling water
2 1/4 c. flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
2 t. ginger
3/4 c. raisins
1/3 c. vegetable oil

Beat the egg and stir in molasses. Add boiling water. Sift together the dry ingredients and set aside 1/2 c. to mix with the raisins.  Slowly add remaining dry ingredients to the molasses mixture. Sir in the flour-coated raisins and the oil. Bake in a 9X12 inch pan at 375 degrees for 35 minutes.

Frosting (4 Recipes)

Eileen's Boiled Frosting
1 1/4 c. sugar
1/8 t. cream of tartar
6 T. water
3 egg whites
1 t. vanilla

Combine first three ingredients. Cook to a hard boil on medium heat, about 10 minutes. Set syrup aside. Beat egg whites until stiff. Slowly pour syrup into egg whites while beating until stiff peaks form. Add vanilla.

Pat B's Boiled Frosting

 5 T. water
1/8 t. salt
1 1/2 c. sugar
1 1/2 t. light corn syrup
2 egg whites

(The directions for this recipe are very confusing. I will just copy them as printed and allow you to figure it out for yourself.) double boiler. Bring water to boil. beat 5-7 minutes. Stands on beater in peaks. remove from heat. add flavoring and beat.

Mrs. K's Fluffy Frosting

2 1/2 T. flour
1/2 c. milk
1/2 c. shortening
1 1/2 c. powdered sugar, divided
1/4 t. salt
1/2 t. vanilla
1/2 c. nuts

Gradually blend milk with flour. Cook on medium heat, stirring constantly, to make a thick paste. Cool to lukewarm. Meanwhile, cream shortening with the salt and  1/2 cup of the sugar. Add to lukewarm paste and bat until fluffy. Fold in vanilla, nuts, and remaining sugar.

Robyn's Buttercream Icing
1/2 c. shortening
1/2 c. margarine
4 c. powdered sugar
2 T. milk or water
1 t. vanilla

Cream shortening and butter. Add sugar, water, and vanilla. Blend on medium speed until ingredients are well mixed. Blend an additional minute, or until creamy. To make thinner consistency for icing cake, beat 2 T. milk into 1 c. icing. For medium icing, beat 1 t. milk to 1 c. Do not over beat. Yields 3 cups.

*Chocolate cream: add 3 oz. melted chocolate and 1 T. milk or water.

Chocolate Frosting (10 recipes)

Grandma O. had ten different recipes for chocolate frosting. I'm not sure which one she used, or whether she used different ones for different types of cake. Here they all are:

Chocolate Frosting
1/2 c. butter
1/3 c. light corn syrup
1/4 t. salt
1/2 t. vanilla
1/2 c. cocoa 
3 1/2 c. powdered sugar
1-2 T. milk

Cream butter; add syrup, salt, and vanilla. Blend. Stir in cocoa and powdered sugar. Add milk until it reaches the right consistency.

Eileen's Chocolate Frosting
1/4 c. margarine
1/3 c. light corn syrup
1/4 t. salt
1/2 t. vanilla
1/2 c. cocoa 
1 box powdered sugar
1-2 t. milk (more if necessary)

Cream butter; add syrup, salt, and vanilla. Blend in mixer. Stir in cocoa. Add sugar and milk alternately. Beat until smooth.

Eileen's Fudge Icing
2 oz. chocolate, cut fine
1 1/2 c. sugar
7 T. milk
2 T. shortening
2 T. butter
1 T. corn syrup
1/4 t. salt
1 t. vanilla

Combine ingredients. Bring slowly to a full rolling boil, stirring constantly. Boil briskly for 1 1/2 to 2 minutes. Cool to lukewarm. Beat until thick enough to spread.

Eileen's Chocolate Icing (for brownies)
2 (1 oz.) squares baking chocolate, melted
2 T. shortening
1 t. vanilla
2 1/4 c. powdered sugar
3 T. cream

Combine chocolate and shortening; blend well. Add remaining ingredients and beat until creamy.

Speedy Chocolate Frosting
2 (1 oz.) squares baking chocolate, melted
1/3 c. milk or cream
3 T. butter
3 c. powdered sugar
1/8 t. salt
1 t. vanilla

Scald milk and butter. Remove from heat and add sugar (all at once), salt, and vanilla. Beat well. Add chocolate and beat until thick enough to spread. Thin with a few drops of cream, if necessary.

Glossy Chocolate Chip Frosting
1/4 c. light corn syrup
3 T. water
2 T. shortening
6 oz. chocolate chips
1 t. vanilla
2 c. powdered sugar

Combine first three ingredients in a saucepan. Bring to a boil over moderate heat, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Add vanilla. Gradually blend in powdered sugar.

Milk Chocolate (candy bar) Frosting
1 giant Hershey's milk chocolate bar
3 T. milk
1 T. margarine
3/4 t. vanilla

Melt chocolate in a double boiler over hot, not boiling, water. Add milk and butter and mix together. Remove from heat, add vanilla, and beat until of spreading consistency. Frosts two 9-inch layers.

Creamy Chocolate Frosting (raw egg!)
4 or 5 squares unsweetened chocolate
1/4 c. hot water
2 1/4 c. sifted powdered sugar
6 T. soft butter
1 egg, beaten

Melt chocolate, remove from heat. Mix in sugar, water, and egg. Add butter, a tablespoon at a time, beating well after each addition. Makes enough for two 9-inch layers.

Chocolate Satin Frosting (raw egg!)
3 (1 oz.) squares baking chocolate
2 T. hot water
1 1/2 c. sifted powdered sugar
4 T. butter or margarine
1 egg, slightly beaten
1/4 t. rum extract
chopped nut meats

Melt chocolate, blend in sugar and hot water. Beat half of egg into chocolate mixture, then beat in remaining egg. Beat in butter, a tablespoon at a time. Blend in extract. (Frosting will be thin at this point.) Place pan in ice water and beat until of spreading consistency. Spread on cake. Trim by pressing chopped walnuts around edge. Frosts top and sides of two 9-inch layers.


Chocolaty Cream Frosting (raw egg!)
3 (1 oz.) squares baking chocolate, melted and cooled
1/2 c. butter, softened
3 1/2 c. powdered sugar, divided
1 t. vanilla
1/8 t. salt
1 egg
1/4 c. milk

Combine chocolate, butter, 1 cup of the sugar, vanilla, and salt. Stir until creamy. Beat in egg. Add remaining sugar alternately with the milk, beating after each addition. Fills and frosts two 8 or 9 inch cake layers.

Dorothy's Spice Cake

1 c. sugar
1/2 c. butter
1/2 c. sour milk
2 eggs
1 T. molasses
2 c. flour
1 t. cinnamon
1/2 t. cloves
1 t. baking powder
1 t. baking soda (dissolved in very little water)
1 cup ground raisins

Cream butter and sugar. Add in eggs, milk, and molasses. Sift together dry ingredients and slowly mix into batter. Stir in raisins. "Bake in layers (two greased 9 inch pans) in quick (375 degree) oven." for 20 minutes or until a tooth pick inserted in the center comes out clean.

Zucchini Chocolate Cake

2 c. grated zucchini
2 c. flour
1 1/2 c. sugar
1 t. salt
1 1/2 t. baking soda
1 pinch baking powder
1/3 c. cocoa
1/2 c. oil
2 eggs

Mix ingredients together and pour into greased and floured 9 x 13 pan. Bake at 350ºF. for approx. 35 minutes Top with chocolate frosting.