Yeah. You read that right. The name of this cake is PIG LICKIN. However, you will be surprised to learn that, unlike some of our other fabulous submissions, this cake does NOT contain SPAM or pork n' beans. So where does the completely out-of-left-field name come from? Don't ask me, ask Bev Utash. She's the one who invented this Midwest classic.
If anyone out there knows why this is Pig Lickin Cake, or what the hell that means (blind guesses are acceptable too), please for the love of all that's holy let me know. Because the only images that Pig Lickin conjures in my mind are so NSFW it's not even funny, and this is a family establishment here goddammit.
Props to Mrs. Gertrude Black for yet again providin this blog with A-list material!
Ingredients:
1 yellow cake mix (2 layer size)
3 oz. box instant vanilla puddin
3/4 c. oil (of the vegetable variety, I presume)
4 eggs
1 sm. can mandarin oranges, undrained (thus far I see nothin relatin to pigs or lickin)
Oven Temp: 350 degrees
Pan size: 9 x 13 x 2 (is there a 9 x 13 bakin pan in existance that isn't 2 inches deep? I've certainly never seen one)
How to:
Put all ingredients in large mixin bowl. Mix 2 to 3 minutes. Pour into 9" x 13" x 2" greased and floured or 2 (8" x 9") greased and floured round pans. (sorry, but double-decker cakes are a little too fancy for the church potluck, Bev. unless this is for a pig lickin weddin, we'll stick to the good ol' sheet cake) Bake in preheated 350 degree oven 25 to 30 minutes for round pans or 30 to 35 minutes for a rectangular pan.
Toppin: (hey guess what? we didn't give you this in the ingredients list, so you probably neglected to purchase these additional items at the grocery store and won't realize you need them until it's too late! well, tough taco for you! of course, if you were a GOOD Midwest housewife, you'd keep a steady supply of all three of the followin items in the pantry, right next to your stockpile of cream of mushroom soups.)
15 oz. can crushed pineapple
6 oz. box vanilla instant puddin
8 oz. carton non dairy whip (a cake just isn't complete without a slatherin of Cool Whip!)
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Friday, October 30
Tuesday, March 3
Milkless, Butterless, Eggless Cake
We might as well also call this cake Tasteless and Joyless. Bid Jensen, the creator of this recipe, was way ahead of her time with this one, which predates Whole Foods, Trader Joe's, and the modern health food craze. I think they sell a similar version of this cake at my local health food Co-Op, only they call it "Vegan" and charge $5 a slice for it.
Happy Birthday, DB!
Ingredients:
2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
Little nutmeg (seriously, kids - go easy on the nutmeg; it's a known hallucinogen)
1 c. raisins
1 tbsp. melted shortenin (yuck. why not just use oil?)
1 c. sugar
1 1/4 tsp. bakin soda
1 c. liquid from raisins (super yuck. I bet that smells deliteful.)
1 tsp. vanilla
Oven temp: 350 degrees
Pan size: 9x12" pan (or 9x13, since that's actually the standard, but maybe ol' Bid wasn't so keen on the measurin?)
How to:
Stew raisins so there will be one cup of liquid. (maybe if you stewed them in booze, this cake wouldn't be Joyless anymore) Cool. (yeah, it would be cool if you stewed the raisins in liquor. nice to know we're on the same page, Bid) Put liquid in bowl and add soda, shortenin and sugar. Sift flour and measure. Then sift with salt, cinnamon, cloves and nutmeg. (all this siftin is gettin old fast) Beat 2 minutes - add raisins and vanilla. Serves 12. (So I guess we'll just forget the step where you actually bake the damned cake, and just call this a Milkless, Butterless, Eggless, Tasteless, Joyless, Bakeless Cake. But I'm guessin if you actually wanted to serve this, you'd bake it for about 30-35 minutes.)
Different spices may be used - to taste. (Oh, so this isn't a Tasteless cake after all, then is it? If I can choose whatever spices I want - to taste - then I choose cayenne, oregano, Paul Prudhomme's Salmon Magic, and a can of Van de Kamp's Pork n Beans. With Cool Whip on top.)
Happy Birthday, DB!
Ingredients:
2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
Little nutmeg (seriously, kids - go easy on the nutmeg; it's a known hallucinogen)
1 c. raisins
1 tbsp. melted shortenin (yuck. why not just use oil?)
1 c. sugar
1 1/4 tsp. bakin soda
1 c. liquid from raisins (super yuck. I bet that smells deliteful.)
1 tsp. vanilla
Oven temp: 350 degrees
Pan size: 9x12" pan (or 9x13, since that's actually the standard, but maybe ol' Bid wasn't so keen on the measurin?)
How to:
Stew raisins so there will be one cup of liquid. (maybe if you stewed them in booze, this cake wouldn't be Joyless anymore) Cool. (yeah, it would be cool if you stewed the raisins in liquor. nice to know we're on the same page, Bid) Put liquid in bowl and add soda, shortenin and sugar. Sift flour and measure. Then sift with salt, cinnamon, cloves and nutmeg. (all this siftin is gettin old fast) Beat 2 minutes - add raisins and vanilla. Serves 12. (So I guess we'll just forget the step where you actually bake the damned cake, and just call this a Milkless, Butterless, Eggless, Tasteless, Joyless, Bakeless Cake. But I'm guessin if you actually wanted to serve this, you'd bake it for about 30-35 minutes.)
Different spices may be used - to taste. (Oh, so this isn't a Tasteless cake after all, then is it? If I can choose whatever spices I want - to taste - then I choose cayenne, oregano, Paul Prudhomme's Salmon Magic, and a can of Van de Kamp's Pork n Beans. With Cool Whip on top.)
Saturday, February 21
Cold Water Cocoa Cake
Welcome to the beautiful, newly-revamped version of Midwest Cookin! Just because the recipes are ugly don't mean the site has to be hideous.
To celebrate the reboot, let's have some cake with Erna Perry!
Ingredients
1/2 c. butter
1/8 tsp. salt
1 c. sugar
1 tsp. vanilla
1/3 c. cold water (you better make damn sure it's cold because that's the ingredient that makes this baby special)
1/2 c. cocoa
2 1/2 c. sifted cake flour (oooh, fancy! reminds me of Home Ec class)
1 c. cold water (yeah, more cold water - this ain't called Cold Water Cocoa Cake for nothin)
3 egg whites, beaten with
3/4 c. sugar
1 1/3 tsp. soda dissolved in small amount of boilin water (and what, pray tell, is a "small amount"? this is goin into the cake, so a little specificity would be appreciated....aw hell. I'm talkin to a brick wall here.)
Oven temp: 360 degrees (that's right - 360, not 350)
Pan size: 9x13-inch cake pan
How to:
Cream butter, salt, sugar, and vanilla. Blend and add cocoa and cold water blended. (huh?) Alternately blend cocoa mixture with flour and remainin cold water. (I feel an odd sense of deja vu) Fold in the beaten egg white-sugar mixture. Last add the soda mixture. Stir thoroughly. Bake 35 minutes.
This recipe has won several years at a county fair. (showoff. I wonder what you get if you "win several years"? calendars? time travel? does the island skip back to 1954?)
To celebrate the reboot, let's have some cake with Erna Perry!
Ingredients
1/2 c. butter
1/8 tsp. salt
1 c. sugar
1 tsp. vanilla
1/3 c. cold water (you better make damn sure it's cold because that's the ingredient that makes this baby special)
1/2 c. cocoa
2 1/2 c. sifted cake flour (oooh, fancy! reminds me of Home Ec class)
1 c. cold water (yeah, more cold water - this ain't called Cold Water Cocoa Cake for nothin)
3 egg whites, beaten with
3/4 c. sugar
1 1/3 tsp. soda dissolved in small amount of boilin water (and what, pray tell, is a "small amount"? this is goin into the cake, so a little specificity would be appreciated....aw hell. I'm talkin to a brick wall here.)
Oven temp: 360 degrees (that's right - 360, not 350)
Pan size: 9x13-inch cake pan
How to:
Cream butter, salt, sugar, and vanilla. Blend and add cocoa and cold water blended. (huh?) Alternately blend cocoa mixture with flour and remainin cold water. (I feel an odd sense of deja vu) Fold in the beaten egg white-sugar mixture. Last add the soda mixture. Stir thoroughly. Bake 35 minutes.
This recipe has won several years at a county fair. (showoff. I wonder what you get if you "win several years"? calendars? time travel? does the island skip back to 1954?)
Tuesday, November 25
Baby Food Cake
Congratulations, Mrs. Tairy Greene on the birth of your adorable baby boy!
To welcome little Pervis Greene into the world, here's a recipe for Baby Food Cake. Frankly, I'm a little surprised by this recipe because it actually sounds like it could be tasty. I suppose if you set out to make it sickenin though, in true Midwest Cookin fashion, you could substitute different combinations of baby food - strained peas and blueberry buckle would make a deliciously disgustin concoction for sure. Or, in the style of Pervis's father's famous casserole, you could sub baby food macaroni and cheese, baby food "meat" (to take the place of the hot dogs), and cottage cheese for the three baby foods listed below. Mmmmmm-mmm!
Ingredients:
3 eggs
2 c. white sugar
1 1/4 c. vegetable oil
2 c. all-purpose flour
2 tsp. bakin soda
1 tsp. salt
1 (2.5 oz) jar applesauce baby food
1 (2.5 oz) jar carrot baby food
1 (2.5 oz) jar apricot baby food
Oven temp: 350 degrees
Pan size: 9x13 cake pan
How to:
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. In a medium bowl, stir together the eggs, sugar, and oil. Combine the flour bakin soda and salt, stir into the egg mixture. Finally, stir in the baby food. Pour the batter into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool and frost with your favorite cream cheese frostin (yeah, definitely use your favorite cream cheese frostin, and not the cheap crap that you totally hate. I bet you could frost it with good ol Cool Whip too if you're a busy new mom or a total lazyass).
To welcome little Pervis Greene into the world, here's a recipe for Baby Food Cake. Frankly, I'm a little surprised by this recipe because it actually sounds like it could be tasty. I suppose if you set out to make it sickenin though, in true Midwest Cookin fashion, you could substitute different combinations of baby food - strained peas and blueberry buckle would make a deliciously disgustin concoction for sure. Or, in the style of Pervis's father's famous casserole, you could sub baby food macaroni and cheese, baby food "meat" (to take the place of the hot dogs), and cottage cheese for the three baby foods listed below. Mmmmmm-mmm!
Ingredients:
3 eggs
2 c. white sugar
1 1/4 c. vegetable oil
2 c. all-purpose flour
2 tsp. bakin soda
1 tsp. salt
1 (2.5 oz) jar applesauce baby food
1 (2.5 oz) jar carrot baby food
1 (2.5 oz) jar apricot baby food
Oven temp: 350 degrees
Pan size: 9x13 cake pan
How to:
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. In a medium bowl, stir together the eggs, sugar, and oil. Combine the flour bakin soda and salt, stir into the egg mixture. Finally, stir in the baby food. Pour the batter into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool and frost with your favorite cream cheese frostin (yeah, definitely use your favorite cream cheese frostin, and not the cheap crap that you totally hate. I bet you could frost it with good ol Cool Whip too if you're a busy new mom or a total lazyass).
Friday, February 29
Mother's Hot Milk Cake
Shame on me! I got so busy that I forgot to post the final recipe in the Mrs. Tairy Greene's Birthday Cake series! Here it is, from Lucille Bremer, the dessert with the most matronly (and innuendo-laden) name since Mother's Peppernuts -
Ingredients:
1 c. sugar
1 c. flour
2 tsp. bakin powder
1/2 tsp. salt
1 c. hot milk
1 tsp. vanilla
2 egg whites, beaten
Oven temp: 350 degrees
Pan size: 13x9x2" pan (i.e., 9x13 rectangular bakin dish)
How to:
Sift sugar, flour, bakin powder and salt three times. (Oooh - specific!) Place in mixin bowl. Pour hot milk and vanilla over mixture and mix well. Fold in beaten egg whites. Pour batter in a 13x9x2" ungreased cake pan and bake 25-30 minutes in a 350 degree oven. Frost with a boiled white icin. Serves 18. (Thanks for tellin us how many people this cake will serve, but what the devil is "boiled white icin" and where is the recipe for THAT, Lucille? Do you just expect us to eat unfrosted cake, like we're some kind of savages!?)
Ingredients:
1 c. sugar
1 c. flour
2 tsp. bakin powder
1/2 tsp. salt
1 c. hot milk
1 tsp. vanilla
2 egg whites, beaten
Oven temp: 350 degrees
Pan size: 13x9x2" pan (i.e., 9x13 rectangular bakin dish)
How to:
Sift sugar, flour, bakin powder and salt three times. (Oooh - specific!) Place in mixin bowl. Pour hot milk and vanilla over mixture and mix well. Fold in beaten egg whites. Pour batter in a 13x9x2" ungreased cake pan and bake 25-30 minutes in a 350 degree oven. Frost with a boiled white icin. Serves 18. (Thanks for tellin us how many people this cake will serve, but what the devil is "boiled white icin" and where is the recipe for THAT, Lucille? Do you just expect us to eat unfrosted cake, like we're some kind of savages!?)
Wednesday, February 20
Mayonnaise Cake
Keepin with the tradition of puttin odd stuff into cake, Carol Schatz has a recipe that is essentially chocolate cake with mayonnaise added. I suppose that's to make it MOIST! (Schatz - the plural past tense of the verb "shit"?)
Ingredients:
2 c. flour
1 c. sugar
1 c. mayonnaise
1 c. cold water
1 tsp. vanilla
2 tsp. soda
dash of salt
3-4 tbsp. cocoa
Oven temp: 350 degrees
Pan size: 9x11 (Now that's odd. I thought the standard cake pan was 9x13. Well, I guess when you make this you need to cut off the extra 2 inches and shove them in your mouth really quick before anybody comes into the kitchen.)
How to:
Mix all above in a large mixin bowl and beat well. Pour into greased and floured pan and bake for 30-35 minutes.
Ingredients:
2 c. flour
1 c. sugar
1 c. mayonnaise
1 c. cold water
1 tsp. vanilla
2 tsp. soda
dash of salt
3-4 tbsp. cocoa
Oven temp: 350 degrees
Pan size: 9x11 (Now that's odd. I thought the standard cake pan was 9x13. Well, I guess when you make this you need to cut off the extra 2 inches and shove them in your mouth really quick before anybody comes into the kitchen.)
How to:
Mix all above in a large mixin bowl and beat well. Pour into greased and floured pan and bake for 30-35 minutes.
Mashed Potato Cake
Apparently, there are a ton of strange things that can be incorporated into cake. But who comes up with this? And how? Like, who, in the middle of makin a cake, says, "Gee, y'know what would go really good in this? Pork n' beans! No, no wait - how about mashed potatoes?"
Kind of reminds me of Iron Chef for some reason. That would be a great battle - BATTLE MIDWEST COOKIN. The Chairman would lift the altar cover to reveal Velveeta, Cool Whip, pork n' beans, Potato Buds and Jello as the secret ingredients. I'd watch it.
Ingredients:
1 c. butter
2 c. sugar
2 c. cold potatoes (mashed)
4 eggs (well beaten)
2 c. flour
2 tsp. soda
2 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tbsp. cocoa
3/4 c. sour cream
1 c. raisins
1 c. nuts
Icin:
3 tbsp. (level) flour
3/4 c. milk
1 stick butter
1 c. sugar
Vanilla (uh...how much? teaspoon, tablespoon, cup, gallon...)
Oven temp: 350 degrees
Pan size: no size, just "greased pans" (plural)
How to:
Cream butter and sugar; add potatoes and eggs. Add flour and spices alternately with sour cream. Add floured raisins and nuts. (Did I miss somethin? Where did it say to flour the raisins?) Pour into greased pans. Bake at 350 degrees for 45 to 55 minutes.
For Icin: Cook flour and milk until thick. Cool. Add butter and sugar which have been creamed together. (Now that's an oddly phrased sentence.) Add Vanilla. (The End.)
Kind of reminds me of Iron Chef for some reason. That would be a great battle - BATTLE MIDWEST COOKIN. The Chairman would lift the altar cover to reveal Velveeta, Cool Whip, pork n' beans, Potato Buds and Jello as the secret ingredients. I'd watch it.
Ingredients:
1 c. butter
2 c. sugar
2 c. cold potatoes (mashed)
4 eggs (well beaten)
2 c. flour
2 tsp. soda
2 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tbsp. cocoa
3/4 c. sour cream
1 c. raisins
1 c. nuts
Icin:
3 tbsp. (level) flour
3/4 c. milk
1 stick butter
1 c. sugar
Vanilla (uh...how much? teaspoon, tablespoon, cup, gallon...)
Oven temp: 350 degrees
Pan size: no size, just "greased pans" (plural)
How to:
Cream butter and sugar; add potatoes and eggs. Add flour and spices alternately with sour cream. Add floured raisins and nuts. (Did I miss somethin? Where did it say to flour the raisins?) Pour into greased pans. Bake at 350 degrees for 45 to 55 minutes.
For Icin: Cook flour and milk until thick. Cool. Add butter and sugar which have been creamed together. (Now that's an oddly phrased sentence.) Add Vanilla. (The End.)
Do Nothin Cake
I have been swamped this week and unfortunately neglected to post cake recipes for 2 days, so today I will make up for it with three!
Thanks to Evelyn Elsie Buol for this recipe, cake #4 in the "Happy Birthday Mrs. Tairy Greene" series! The title of this one is like what I am hopin to accomplish this comin weekend: DO NOTHIN! (Though I admit, I don't get it. I mean, why is it "Do Nothin"? Surely the act of collectin and mixin and bakin the ingredients counts for doin somethin!)
Ingredients:
2 c. sugar
2 large eggs
2 c. flour
1 tsp. soda
1 tsp. vanilla
1 (20 oz.) can crushed pineapple (use juice)
1/2 tsp. salt
Toppin:
1 stick oleo (I love that word - OLEO)
2/3 c. evaporated milk
1 c. sugar
1 c. nuts
1 c. coconut
Oven temp: 350 degrees
Pan size: 9x13 bakin pan
How to:
Mix all together and pour into a 9x13 inch pan. Bake at 350 for 25 to 30 minutes. Cook oleo, milk and sugar for 5 minutes. Add nuts and coconut. (And? Then what? God, this IS a lazy recipe!)
Thanks to Evelyn Elsie Buol for this recipe, cake #4 in the "Happy Birthday Mrs. Tairy Greene" series! The title of this one is like what I am hopin to accomplish this comin weekend: DO NOTHIN! (Though I admit, I don't get it. I mean, why is it "Do Nothin"? Surely the act of collectin and mixin and bakin the ingredients counts for doin somethin!)
Ingredients:
2 c. sugar
2 large eggs
2 c. flour
1 tsp. soda
1 tsp. vanilla
1 (20 oz.) can crushed pineapple (use juice)
1/2 tsp. salt
Toppin:
1 stick oleo (I love that word - OLEO)
2/3 c. evaporated milk
1 c. sugar
1 c. nuts
1 c. coconut
Oven temp: 350 degrees
Pan size: 9x13 bakin pan
How to:
Mix all together and pour into a 9x13 inch pan. Bake at 350 for 25 to 30 minutes. Cook oleo, milk and sugar for 5 minutes. Add nuts and coconut. (And? Then what? God, this IS a lazy recipe!)
Sunday, February 17
Scripture Cake
Cake Recipe #3 in the "Happy Birthday Mrs. Tairy Greene" series! This one is rather challengin as it requires not only that you have the recipe, but a Bible handy as well. Not sure if it needs to be a specific translation. I suppose King James or Revised Standard versions would be suitable.
I found it in a centennial cookbook from my Great-Granny's church, Zion Lutheran. I am curious about what the ingredients actually are. Maybe I'll give this one a shot myself...
Ingredients:
1/2 lb. Judges 5:25
1/2 lb. Jeremiah 6:20
1 tbsp. I Samuel 14:25
3 of Jeremiah 17:11, well beaten (10 bucks says this ingredient is eggs!)
1/2 lb. of I Samuel 30:12
2 oz. Numbers 17:8, chopped & blanched (almonds? walnuts?)
1/2 lb. Nahum 3:12
1 lb. I Kings 4:22 (equal 4 c. flour) (cheater! you gave it away!)
2 tsp. Amos 4:5
3 tbsp. Judges 4:19 (last clause)
1 pinch Leviticus 2:13
Oven temp: 350 degrees
Pan size: 9x13 bakin pan
How to:
Season to taste with II Chronicles 9:9. Note 1/2 pound is 1 cup except in I Kings. Look up the Bible passages and you will have the ingredients of a Scripture Cake. Bake at 350 degrees for 1 hour in a greased and floured 9x13 pan.
I found it in a centennial cookbook from my Great-Granny's church, Zion Lutheran. I am curious about what the ingredients actually are. Maybe I'll give this one a shot myself...
Ingredients:
1/2 lb. Judges 5:25
1/2 lb. Jeremiah 6:20
1 tbsp. I Samuel 14:25
3 of Jeremiah 17:11, well beaten (10 bucks says this ingredient is eggs!)
1/2 lb. of I Samuel 30:12
2 oz. Numbers 17:8, chopped & blanched (almonds? walnuts?)
1/2 lb. Nahum 3:12
1 lb. I Kings 4:22 (equal 4 c. flour) (cheater! you gave it away!)
2 tsp. Amos 4:5
3 tbsp. Judges 4:19 (last clause)
1 pinch Leviticus 2:13
Oven temp: 350 degrees
Pan size: 9x13 bakin pan
How to:
Season to taste with II Chronicles 9:9. Note 1/2 pound is 1 cup except in I Kings. Look up the Bible passages and you will have the ingredients of a Scripture Cake. Bake at 350 degrees for 1 hour in a greased and floured 9x13 pan.
Saturday, February 16
Pork N' Beans Cake
You read that correctly. This is a cake made with pork n' beans. I need say no more.
Happy Birthday, Mrs. Tairy Greene!
Ingredients:
2 c. sugar
2 tsp. bakin soda
1 tsp. bakin powder
2 tsp. plain cinnamon (as opposed to fancy cinnamon)
1/2 tsp. salt
4 eggs
1 c. vegetable oil
1-16 oz. can drained pork and beans
2 c. plain flour
8 oz. can crushed pineapple
8 oz. cream cheese
2 tsp. vanilla
1/4 c. soft margarine
Oven temp: 350 degrees
Pan size: bundt pan
How to:
CAKE: mix all dry ingredients together. Add eggs and oil to mixture. Mash beans and mix with pineapple. Add this to above ingredients. Pour into a bundt pan and bake at 350 degrees for 40 to 45 minutes. ICIN: cream together all ingredients. Frost cake. "Surprisingly good." (I don't care what you say. I wouldn't eat this cake if you paid me. HOWEVER, I offer the same advice as I did for the SPAM truffles - take this to an office function and don't tell anyone what's really in it. Let your co-workers shovel it down and then reveal the surprise!)
Happy Birthday, Mrs. Tairy Greene!
Ingredients:
2 c. sugar
2 tsp. bakin soda
1 tsp. bakin powder
2 tsp. plain cinnamon (as opposed to fancy cinnamon)
1/2 tsp. salt
4 eggs
1 c. vegetable oil
1-16 oz. can drained pork and beans
2 c. plain flour
8 oz. can crushed pineapple
8 oz. cream cheese
2 tsp. vanilla
1/4 c. soft margarine
Oven temp: 350 degrees
Pan size: bundt pan
How to:
CAKE: mix all dry ingredients together. Add eggs and oil to mixture. Mash beans and mix with pineapple. Add this to above ingredients. Pour into a bundt pan and bake at 350 degrees for 40 to 45 minutes. ICIN: cream together all ingredients. Frost cake. "Surprisingly good." (I don't care what you say. I wouldn't eat this cake if you paid me. HOWEVER, I offer the same advice as I did for the SPAM truffles - take this to an office function and don't tell anyone what's really in it. Let your co-workers shovel it down and then reveal the surprise!)
Friday, February 15
Sauerkraut Chocolate Cake
Tomorrow is friend-of-the-blog Mrs. Tairy Greene's birthday! In her honor, I am goin to post seven days of cake recipes, startin with this gem: Sauerkraut Chocolate Cake.
Yes, when I think of cake, I immediately think of sauerkraut too, don't you?
Ingredients:
2/3 c. sugar
2/3 c. Crisco
1/2 c. cocoa
1 1/2 tsp. soda
1 tsp. vanilla
2/3 c. sauerkraut - rinsed, drained
3 eggs
2 1/4 c. flour
1/2 tsp. bakin powder
1 tsp. red colorin
1 c. water
Oven temp: 350 degrees
Pan size: 9x13 bakin pan
How to:
Blend sugar, Crisco, eggs; add cocoa, flour, bakin powder and soda. Mix together and add vanilla, red colorin and water. Chop sauerkraut and add to batter. Bake in well greased 9x13 pan at 350 for 30 minutes. (Here are my thoughts: 1) Why the sauerkraut? I've heard of (and eaten) zucchini cake before, but sauerkraut is pickled and smells like pee! 2) What is the point of addin red food colorin? That just seems weird. Oh wait, this is a perfectly good chocolate cake ruined by sauerkraut. Weird is the word here.)
Yes, when I think of cake, I immediately think of sauerkraut too, don't you?
Ingredients:
2/3 c. sugar
2/3 c. Crisco
1/2 c. cocoa
1 1/2 tsp. soda
1 tsp. vanilla
2/3 c. sauerkraut - rinsed, drained
3 eggs
2 1/4 c. flour
1/2 tsp. bakin powder
1 tsp. red colorin
1 c. water
Oven temp: 350 degrees
Pan size: 9x13 bakin pan
How to:
Blend sugar, Crisco, eggs; add cocoa, flour, bakin powder and soda. Mix together and add vanilla, red colorin and water. Chop sauerkraut and add to batter. Bake in well greased 9x13 pan at 350 for 30 minutes. (Here are my thoughts: 1) Why the sauerkraut? I've heard of (and eaten) zucchini cake before, but sauerkraut is pickled and smells like pee! 2) What is the point of addin red food colorin? That just seems weird. Oh wait, this is a perfectly good chocolate cake ruined by sauerkraut. Weird is the word here.)
Saturday, January 26
Coca Cola Cake & Coca Cola Icin
Sweet baby Jesus. This cake has got to be the most sugar, fat, and calorie-laden concoction ever imagined. Who comes up with these things? Just readin the recipe, taken from the 1974 Roosevelt Elementary School Cookbook, has made my heart rate rise - if I actually ate a piece I'd go into an immediate sugar coma.
Coca Cola Cake
Ingredients:
1 c. butter (that's 2 sticks, kids)
1 3/4 c. sugar
2 c. flour
3 tbsp. cocoa
1 tsp. bakin soda
1 tsp. vanilla
2 eggs
1/2 c. buttermilk
1 c. Coca Cola
1 1/2 c. miniature marshmallows
Oven temp: 350 degrees
Pan size: 9x13 bakin pan, greased
How to:
Combine all except cola and marshmallows. Blend at low speed, then beat for one minute at medium speed. Add cola and blend well. Add marshmallows. Pour into greased 9x13 in. pan and bake in an oven at 350 F, for 40 to 45 min. or until done. Cool cake before icin.
Coca Cola Icin
Ingredients:
1/2 c. soft butter (that's yet another stick, kids)
1/3 c. Coca Cola
4 c. powdered sugar
3 tbsp. cocoa
1 c. chopped pecans
How to:
Mix butter, cola, powdered sugar and cocoa until smooth, then stir in the pecans. (Uh, and last step - slap the icin on the cake and enjoy your adult-onset diabetes.)
Coca Cola Cake
Ingredients:
1 c. butter (that's 2 sticks, kids)
1 3/4 c. sugar
2 c. flour
3 tbsp. cocoa
1 tsp. bakin soda
1 tsp. vanilla
2 eggs
1/2 c. buttermilk
1 c. Coca Cola
1 1/2 c. miniature marshmallows
Oven temp: 350 degrees
Pan size: 9x13 bakin pan, greased
How to:
Combine all except cola and marshmallows. Blend at low speed, then beat for one minute at medium speed. Add cola and blend well. Add marshmallows. Pour into greased 9x13 in. pan and bake in an oven at 350 F, for 40 to 45 min. or until done. Cool cake before icin.
Coca Cola Icin
Ingredients:
1/2 c. soft butter (that's yet another stick, kids)
1/3 c. Coca Cola
4 c. powdered sugar
3 tbsp. cocoa
1 c. chopped pecans
How to:
Mix butter, cola, powdered sugar and cocoa until smooth, then stir in the pecans. (Uh, and last step - slap the icin on the cake and enjoy your adult-onset diabetes.)
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