Tuppakaka

Ingridients

2 eggs

1 1/4 cups white sugar

1/3 cup butter

1 cup + 1 tablespoon + 1 teaspoon all-purpose flour

1/2 cup dry bread crumbs

1/2 cup sliced almonds

Directions

Prep 20 m

Cook 30 m

Ready In 1 h

Stir together the egg and sugar. Melt butter or margarine, and stir into mix. Add flour; mix until smooth, but not fluffy. Spread the batter into the prepared pan. Sprinkle flaked almonds on top.

Bake for 25 minutes. Allow cake to cool slightly before removing from the pan. Cool completely on a wire rack. This cake keeps very well for up to a week in an airtight container or plastic bag.

Strawberry Marble Cake

Ingridients

1 (18.25 ounce) package marble cake mix

1 (3 ounce) package strawberry flavored Jell-O®

1 cup boiling water

1 (1.3 ounce) envelope whipped topping mix

1 (3.5 ounce) package instant vanilla pudding mix

2 cups milk

1 teaspoon vanilla extract

Directions

Prepare and bake marble cake as directed on the box.

Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours.

Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.

Quick Vanilla Frosting

Ingridients

2 egg whites

1 cup corn syrup

1 teaspoon vanilla extract

Directions

In a bowl combine the egg whites, corn syrup, and vanilla beat on high speed of an electric mixer for about 6 to 7 minutes. The longer you beat it the stiffer it gets. So if you like a stiff frosting continue beating a little longer.

Wacky Cake III

Ingridients

3 cups all-purpose flour

2 cups white sugar

2 teaspoons baking soda

1 1/2 teaspoons salt

6 tablespoons unsweetened cocoa powder

10 tablespoons margarine, melted

2 tablespoons distilled white vinegar

2 teaspoons vanilla extract

2 cups water

4 cups confectioners' sugar

3 tablespoons unsweetened cocoa powder

1/2 cup margarine

6 tablespoons water

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sift the flour, white sugar, baking soda, salt and 6 tablespoons of the cocoa into a 9 x 13 inch baking pan.

Drizzle melted margarine and the vinegar over the flour mixture. Add the vanilla and cold water and stir well to remove lumps.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Spread with chocolate frosting.

To Make Chocolate Frosting: Combine the confectioner's sugar, 6 tablespoons water, 3 tablespoons cocoa, and 1/2 cup of the margarine. Heat until melted and stir until smooth add vanilla and nuts if desired, and spread over cake.

Maple Nut Cake

Ingridients

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 teaspoon maple flavored extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.

Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring.

Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Butter Icing.

Ice Cream Cake

Ingridients

1 (10 inch tube pan) angel food cake

2 quarts strawberry ice cream, softened

4 cups confectioners' sugar

8 ounces cream cheese

1/2 pint fresh strawberries

Directions

Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.

Mix cream cheese and confectioner's sugar until light and fluffy.

About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

Bride's Cake

Ingridients

1 1/2 pounds butter

5 1/4 cups all-purpose flour

3/8 teaspoon baking soda

3/4 teaspoon ground mace

4 1/2 tablespoons lemon juice

4 1/2 cups white sugar

1 1/2 tablespoons vanilla extract

15 eggs

3/8 teaspoon salt

1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch.

Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl.

Using your hands, rub in the butter into the flour mixture.

Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.

In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans.

Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced. Use Decorator Frosting and decorate as desired.