Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13 9-inch baking pan. Prepare filling.
FILLING.
One 8-ounce package cream cheese, softened 2 eggs 1 teaspoon vanilla 8 tablespoons (1 stick) b.u.t.ter, melted 8 tablespoons (1 stick) b.u.t.ter, melted One 16-ounce box powdered sugar
Beat cream cheese until smooth. Add eggs and vanilla. Add b.u.t.ter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do not overbake.
VARIATIONS :.
1. For the holidays, add a 15-ounce can of pumpkin to the filling; add cinnamon and nutmeg.
2. Add a 20-ounce can of drained crushed pineapple to the filling.
3. Use a lemon cake mix. Add lemon juice and zest to the filling.
4. Use a chocolate cake mix with cream cheese filling. Add chocolate chips and nuts on top.
5. Use a spiced carrot cake mix. Add chopped nuts and shredded carrots to the filling.
6. Use mandarin oranges, bananas, blueberries, or strawberries-just coordinate your extract flavorings.
7. Use a chocolate cake mix. Add to 1 cup peanut b.u.t.ter and nuts to the filling.
[image]The Lady & Sons Grandmother Paul"s Red "Velvet Cake SERVES 16 TO 20.
2 eggs 2 cups sugar 1 teaspoon cocoa 2 ounces red food coloring pound (2 sticks) b.u.t.ter 2 cups cake flour 1 teaspoon salt 1 teaspoon salt 1 cup b.u.t.termilk 1 teaspoon vanilla teaspoon baking soda 1 tablespoon vinegar
Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add b.u.t.ter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with b.u.t.termilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 9-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
ICING.
2 egg whites 1 cups sugar 5 tablespoons cold water 2 tablespoons light corn syrup 1 cup miniature marshmallows 1 cup miniature marshmallows 1 cup or 3-ounce can shredded coconut 1 cup chopped pecans
Cook egg whites, sugar, water, and corn syrup in double boiler for 5 minutes and beat. Add marshmallows; stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
[image]The Lady & Sons Cheesecake SERVES 10 TO 12.
1 cup graham cracker crumbs cup sugar 4 tablespoons ( stick) b.u.t.ter, melted 4 tablespoons ( stick) b.u.t.ter, melted
Preheat oven to 350 degrees. Mix ingredients together and pat onto bottom and sides of an 8-inch springform cake pan. Prepare filling.
FILLING.
2 eggs 12 ounces cream cheese, softened 1 cup sugar 1 cup sugar teaspoon vanilla
Beat eggs and softened cream cheese together. Add sugar and vanilla. Beat until well blended. Pour into prepared crust. Bake for 25 to 30 minutes. Let cool for 10 minutes. Add topping (recipe follows).
TOPPING.
cup sugar 1 cup sour cream teaspoon vanilla teaspoon vanilla
Combine ingredients and put on top of cake; return to oven for 10 minutes.
OPTIONAL FRESH FRUIT TOPPING.
2 cups fresh raspberries, blueberries, strawberries, cherries, etc.
cup sugar cup water cup water 1 tablespoon b.u.t.ter 2 tablespoons cornstarch
In small saucepan, bring fruit, sugar, cup water, and b.u.t.ter to a boil. Mix cornstarch and cup water together. Add to boiling pot, cooking and stirring constantly for 1 minute or until thick. Cool to room tem perature. Serve dollop on each slice of cheesecake, with a sprig of fresh mint for garnish.
[image]The Lady & Sons NOTE: You can use a canned pie filling (blueberry, strawberry, or cherry) instead of fresh fruit.
Pineapple Cake SERVES 16 TO 20.
One 16-ounce can crushed pineapple in heavy syrup 2 cups Bisquick 1 cup sifted all-purpose flour 1 teaspoon baking soda 1 cup sugar cup sour cream cup sour cream 8 tablespoons (1 stick) b.u.t.ter 2 teaspoons vanilla 2 large eggs 2 tablespoons rum
Preheat oven to 350 degrees. Drain pineapple well, reserving syrup for glaze. Stir Bisquick, flour, and baking soda together and set aside. Beat sugar, sour cream, b.u.t.ter, and vanilla together for 2 minutes. Add eggs and beat 1 additional minute. Add flour mixture and beat 1 minute longer. Mix in drained pineapple and rum. Pour into well-greased 9-inch Bundt pan. Bake for about 45 minutes or until cake tests done. Remove from oven and spoon about half the glaze over cake. Let stand 10 minutes and then turn onto serving plate. Spoon on remaining glaze. Cool before cutting.
GLAZE.
cup sugar 4 tablespoons b.u.t.ter cup reserved pineapple syrup cup reserved pineapple syrup 2 tablespoons rum (optional)
Combine sugar, b.u.t.ter, and syrup. Stir over low heat until sugar is dissolved and b.u.t.ter is melted. Remove from heat and add rum, if desired.
[image]The Lady & Sons Chocolate Sheet Cake SERVES 15 TO 20.
2 cups sugar teaspoon salt 2 cups all-purpose flour 8 tablespoons (1 stick) b.u.t.ter cup vegetable oil 1 cup water cup cocoa cup cocoa 2 eggs 1 teaspoon baking soda cup b.u.t.termilk 1 teaspoon vanilla
Preheat oven to 350 degrees. Combine sugar, salt, and flour in a large mixing bowl. In a saucepan, bring to a boil b.u.t.ter, oil, water, and cocoa. Add to flour mixture. Beat eggs, baking soda, b.u.t.termilk, and vanilla. Add to dry ingredients. Pour into greased and floured 13 9 2-inch pan. Bake for 25 minutes.
ICING.
8 tablespoons (1 stick) b.u.t.ter 3 tablespoons cocoa 6 tablespoons milk 1 teaspoon vanilla 1 teaspoon vanilla One 16-ounce box powdered sugar 1 cup chopped pecans or walnuts
Melt together b.u.t.ter and cocoa. Add milk and vanilla. Stir in powdered sugar and nuts. Spread on warm cake.
[image]The Lady & Sons Banana Split Cake SERVES 15 TO 20.
2 cups crushed graham crackers pound (3 sticks) b.u.t.ter 2 eggs One 16-ounce box powdered sugar One 20-ounce can crushed pineapple, drained One 20-ounce can crushed pineapple, drained 2 to 3 bananas, sliced One 12-ounce container Cool Whip
For crust, mix crushed graham crackers and 1 stick of b.u.t.ter. Line bot tom and sides of a 13 9-inch pan with mixture. Beat until fluffy eggs, 2 sticks b.u.t.ter, and the powdered sugar. Spread mixture on crust. Add layer of crushed pineapple (drained) and layer of sliced bananas. Cover with Cool Whip. Sprinkle with nuts or graham crackers. Refrigerate for 1 hour.
[image]The Lady & Sons Grandmama Hiers"s Carrot Cake SERVES 16 TO 20.
2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 4 eggs 4 eggs 1 cups vegetable oil 3 cups grated carrots 1 cups chopped pecans (optional)
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil and mix well; add carrots and pecans. Pour into three 9-inch round greased, floured pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxpaper, and allow to cool completely before frosting.
FROSTING.
One 8-ounce package cream cheese 8 tablespoons (1 stick) b.u.t.ter One 16-ounce box powdered sugar 1 teaspoon vanilla 1 teaspoon vanilla cup chopped pecans
Combine all ingredients except for nuts and beat until fluffy. Stir in nuts. Frost cake.
[image]The Lady & Sons Tunnel of Fudge Cake SERVES 16 TO 20.
pound (3 sticks) b.u.t.ter 6 eggs 1 cups sugar One 12-ounce can creamy double Dutch frosting 2 cups all-purpose flour 2 cups all-purpose flour 2 cups chopped walnuts or pecans