French Pastry Cake Recipe

Ingredients:
French Pastry Cake
1 cup butter
2 cups sugar
4 eggs
2 squares melted chocolate
1 tsp. vanilla
2 tsp baking soda mixed into 1-1/2 cups buttermilk
2-1/2 cups flour

Directions:
350 oven for 45 minutes for layer cake
about 1 hour for pan cake
Frosting:
1/2 cup milk
2 tbsp. of flour
Cook these together until thick, then cool.
add:
1/2 cup sugar
1/2 cup shortening
beat until creamy
add:
3 tblsp of powdered sugar and beat again.
May add more powdered sugar to reach consistency you like.

Wish Your BoyFriend A Happy Birthday From Me!

http://www.your-vegetarian-kitchen.com/home has absolutely incredible eggless cakes including New York Style Cheese Cakes in several variations totally delicious. The Kefir Cakes are amazing too.
To make it look professionally decorated if you intend to frost it put a crumb coat of frosting on fist and allow it to dry then cay on. I do this often and then coat with a stabilized whipped cream ( use Whip It by Oetker) Then you can decorate it with marzipan pieces. Or use fondant for a flawless look. Have fun.

You might find something from these:

POUND CAKE
(Can be used for Strawberry shortcakes, yum)

Combine:
2 sticks butter
1 2/3 cup sugar

Beat in:
5 eggs (1 at a time)

Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract

Mix thoroughly and bake 1 hour at 325 degrees.


E-Z Cake Recipes

NO EGGS, NO OIL, NO WATER .......JUST 1 12oz.SODA AND MIX.


WHITE CAKE MIX………………………………..7-UP OR STRAWBERRY SODA
CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA ETC

POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.
(PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.


Whipped Cream Frosting

COOK UNTIL THICK:
1 cup milk
4 TBLS. Flour
set aside to cool

BEAT:
Together….3 minutes
½ cup margarine
½ cup shortening (Crisco…NOT cooking oil)

ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp. Vanilla

ADD :
Gradually add flour & milk mixture

BEAT:
Until the consistency of
Whipped Cream


Found following recipe….not tried it yet.
Passed it on to a lady who did.
Family enjoyed, no complaints.

SARA LEE TIRAMISU (E-Z)
Tiramisu –

Ingredients:

1 Sara lee pound cake (10 3/4oz.)
16 oz Non-dairy whipped topping;
1/4 c Strong-brewed coffee
1/2 c Sweetened cocoa powder

Instructions:

Cut pound cake vertically into 10 equal-size slices.
Drizzle coffee over each slice; set aside.
In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended.
Place 5 cake slices on a flat surface.
Evenly spread a thick layer of whipped topping mixture over each slice.
Top each with a second cake slice, sandwich-style.
Transfer to individual dessert plates.
Spread each cake "sandwich" with whipped topping mixture.
Cut "sandwiches" diagonally in half.
Sprinkle with remaining cocoa; serve immediately.



GOOEY CAKE
INGREDIENTS & DIRECTIONS:

Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.


CHOCOLATE ECLAIR CAKE
(NO BAKE)

INGREDIENTS:

1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz. container Cool Whip
1 box Honey Graham Crackers

DIRECTIONS:

1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.
2.) Fold in Cool Whip.
3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.
4.) Make a second layer of crackers and pour remaining pudding over crackers.
5.) Make a 3rd layer of crackers over pudding.
6.) Prepare Topping.

Topping

Beat until smooth with mixer:

6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla


Spread evenly over chilled cake. Refrigerate overnight before serving..


STRAWBERRY CAKE
&
FROSTING

Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons flour

ADD & mix thoroughly:
1 cup cooking oil
1/2 cup water

ADD:
4 eggs, one at a time
1/2 box frozen strawberries (thawed)

POUR:
Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.

FROSTING

1/2 stick margarine, butter (melted)
3/4 lb. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained.

MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.



JELL-O CAKE
CAKE:
1 box yellow cake mix
1 large box Jell-o gelatin
12 oz. Can soda pop
Bake cake as directed on box.
Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.
Prepare Jell-o, using more soda pop in place of water.
Pour Jell-o/soda mixture over cake.
Refrigerate 2 hours.

TOPPING:
8OZ. CONTAINER Cool Whip
1 small pkg. instant Jell-o pudding

Mix pudding, as directed and let stand 15 minutes until thick. Blend
in Cool Whip spread over cake.
Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.
Could decorate with sweet slices of strawberries.



PINEAPPLE CAKE

INGREDIENTS:
1 box Duncan Hines Pineapple Supreme Cake Mix
1 large can crushed pineapple, drained, save juice
1 small box vanilla instant pudding
1 cup milk
1 8oz. container Cool Whip

DIRECTIONS:
Prepare cake according to package directions.
On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.
Mix pudding & milk until thick. Add remaining ingredients and spread over cake.


Buttermilk Chocolate Cake & Icing
(Hubby’s mother’s recipe…not made it yet.)

Sift together:
2 c. flour
4 TBLS. Cocoa
1 ½ tsp. Soda

Add:
2 c. firmly packed brown sugar
3 heaping TBLS. Butter
1 ½ c. buttermilk
1 tsp. Vanilla

Bake:
In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean.

Icing
1 box powdered sugar (sifted)
3 TBLS. Cocoa
butter (size of a walnut)
1 TBLS. Karo Syrup
coffee – enough to spreading consistency.

(Sister-in-law said cake tends to sink, some, in middle when iced.)

Mocha Frosting

1 tsp coffee crystals
1/4 cup milk or cream
1/4 cup cocoa powder
5 cups confectioners (powdered) sugar
6 tbs butter
1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)

Blend everything until smooth. Makes enough for one 13x9 cake.

Royal Icing
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.