Yummy Old Fashion Cake Recipes
Anytime cake is called for, check out these old fashion cake recipes for some delicious treats. Whether you need a coffee cake or a fancy cake, I have a recipe for you! Red Velvet Cake is always good for many different occasions. If you prefer a coffee cake type dessert, try this recipe for Butterscotch Rounds.
MY FIRST RED VELVET CAKE WITH CREAM CHEESE ICING
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teasp. soda
1 teasp. cocoa
2 eggs
1 1/2 cups Wesson oil
1 teasp. vanilla
1 bottle red food coloring (1-ounce)
1 cup buttermilk
Mix the first 4 ingredients with the Wesson oil. Add remainder of ingredients and mix well. Bake in oven at 350 degrees for 15 to 20 minutes when baked in three layers. Vary baking time if using 2 layers or a 9 x 13 pan. Double the icing recipe if any extremely rich cake is desired!
ICING
8 oz. cream cheese
1 stick oleo
1 box powdered sugar
1 cup chopped nuts (I use pecans)
1 teasp. vanilla
Soften cream cheese and oleo. Mix all ingredients together and spread on the cooled cake.
BUTTERSCOTCH ROUNDS
1/4 cup butter 1/2 packed cup brown sugar
1/2 cup pecan halves
1 pkg active dry yeast
1/4 cup hottest tap water
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
1/4 teaspoon soda
1 cup dairy sour cream
1 egg
Melt 2 tablespoons butter in each of two 8-inch round cake pans. Sprinkle half the brown sugar then half the pecans over the butter in each pan. Set aside while you prepare the dough.
In a large mixer bowl dissolve the yeast in the hot water. Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream, and egg. Blend on low mixer speed for about half a minute while scraping down the sides of the bowl constantly. Turn speed to high and beat for two minutes while scraping down the sides of the bowl occasionally. Stir in the remaining flour. Using a tablespoon, drop the batter over the pecan mixture in each of the pans. Let rise in a warm spot for 50 minutes. Note, this dough will not double!
Preheat oven to 350 degrees. Bake the rounds 25 to 30 minutes or until golden brown. Immediately remove from oven and invert pans onto serving plates. Leave the pans in place for about a minute to allow the butterscotch to drizzle over the coffee cakes. Serve warm.
Yield: 2 round coffee cakes. Enjoy!
MY FIRST RED VELVET CAKE WITH CREAM CHEESE ICING
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teasp. soda
1 teasp. cocoa
2 eggs
1 1/2 cups Wesson oil
1 teasp. vanilla
1 bottle red food coloring (1-ounce)
1 cup buttermilk
Mix the first 4 ingredients with the Wesson oil. Add remainder of ingredients and mix well. Bake in oven at 350 degrees for 15 to 20 minutes when baked in three layers. Vary baking time if using 2 layers or a 9 x 13 pan. Double the icing recipe if any extremely rich cake is desired!
ICING
8 oz. cream cheese
1 stick oleo
1 box powdered sugar
1 cup chopped nuts (I use pecans)
1 teasp. vanilla
Soften cream cheese and oleo. Mix all ingredients together and spread on the cooled cake.
BUTTERSCOTCH ROUNDS
1/4 cup butter 1/2 packed cup brown sugar
1/2 cup pecan halves
1 pkg active dry yeast
1/4 cup hottest tap water
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
1/4 teaspoon soda
1 cup dairy sour cream
1 egg
Melt 2 tablespoons butter in each of two 8-inch round cake pans. Sprinkle half the brown sugar then half the pecans over the butter in each pan. Set aside while you prepare the dough.
In a large mixer bowl dissolve the yeast in the hot water. Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream, and egg. Blend on low mixer speed for about half a minute while scraping down the sides of the bowl constantly. Turn speed to high and beat for two minutes while scraping down the sides of the bowl occasionally. Stir in the remaining flour. Using a tablespoon, drop the batter over the pecan mixture in each of the pans. Let rise in a warm spot for 50 minutes. Note, this dough will not double!
Preheat oven to 350 degrees. Bake the rounds 25 to 30 minutes or until golden brown. Immediately remove from oven and invert pans onto serving plates. Leave the pans in place for about a minute to allow the butterscotch to drizzle over the coffee cakes. Serve warm.
Yield: 2 round coffee cakes. Enjoy!
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