Tucson Lemon Cake
Incredients : 2 1/2 cups flour
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 eggs
1 teaspoon baking soda
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze (recipe follows)
Procedure :Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan.
Triple Chocolate Raspberry Fantasy
Incredients : First layer
3 ounces unsweetened chocolate
2 ounces semisweet chocolate
1/2 cup butter
2 eggs
1 1/4 cups brown sugar, packed
3/4 cup flour
1/4 teaspoon baking powder
Second layer
8 ounces (227g) cream cheese, softened
2/3 cup confectioners\’ sugar
2 tablespoons raspberry liqueur, optional
3 ounces white chocolate, melted
1 egg
Tomato Soup Cake
Incredients : 1/2 cup shortening
1 cup granulated sugar
1 can tomato soup
1 teaspoon baking soda
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1 cup raisins
1 cup chopped walnuts (optional)
Frosting
3 ounces cream cheese
1 1/2 cups confectioners\’ sugar
1 teaspoon vanilla extract
Toll House Bundt Cake
Incredients : 2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon vinegar and milk to measure 1 cup
(this makes sour milk )
1 cup soft butter
1 cup brown sugar
1 tablespoon vanilla extract
4 eggs
2 cups chocolate chips
Procedure :In small bowl combine flour, salt and baking soda; set aside.
Toffee Treasure Cake
Incredients : Cinnamon-Sugar Mixture
1 teaspoon cinnamon
1/4 cup granulated sugar
Combine the cinnamon and sugar in a small bowl and set aside.
Three Ways to Heaven Cake
Incredients : 6 eggs
1 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup cake crumbs
1/4 teaspoon cream of tartar
1/4 teaspoon salt
Filling
2 tablespoons gelatine
1 cup crushed pineapple
1/2 cup raspberry jam
1/2 cup cold water
1 cup apricot puree
3/4 cup chopped pecans
3 cups whipping cream
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