OLD TIMEY COCONUT CAKE

1 c. butter 2 c. sugar 3 c. plain flour 4 eggs 1 1/2 c. buttermilk 1 tsp. soda 1 tbsp. vanilla 1/4 tsp. salt Cream butter and sugar. Add eggs, one at a time. Add salt and vanilla. Stir soda into buttermilk. Add flour and buttermilk alternately to mixture beginning and ending with flour. Grease 3 cake pans and line bottoms with greased wax paper. Divide batter in 3 pans. Bake at 350 degrees about 20 minutes. Cool while preparing filling. FILLING: 3 c. sugar 1 1/2 c. milk 2 c. frozen coconut, defrosted 1/4 lb. butter 1 tsp. vanilla Cook sugar and milk together until thickened. Add coconut and cook until it changes color from white to oyster white. Remove from heat and add butter and vanilla. Let cool to lukewarm. Put between layers and on top of cake

Angel Pineapple Delight

This cake is a heavenly treat on a hot summer day, or a light finish to a hearty meal. With just four ingredients and no baking, it’s super fast to throw together - yet delicious enough that it won dad the reunion bake-off. 1 angel food cake 1 3-oz. pkg. vanilla pudding 1 16-oz. can crushed pineapple, undrained 8 oz. Cool Whip Cut the angel food cake in the middle to create a top and bottom layer. Mix the dry pudding mix into the pineapple juice. Fold in the Cool Whip. Put a layer of the mix between the angel food cake’s top and bottom layer, then use the rest to ice the outside of the cake. Chill to set.

SWEET  CREAM  CAKE
2 eggs
1 c. sugar
1 tsp. vanilla
1 2/3 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 c. sweet cream

 

Beat eggs until thick and lemon colored.  Gradually beat in sugar and vanilla alternately with dry ingredients and cream.  Bake in loaf pan about 40 minutes in moderate oven, 350 degrees.

White Cake with Fudge Frosting

Prep Time: 45 minutes

Cook Time: 35 minutes

Ingredients:

• 2-1/4 cups sifted cake flour
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 cup butter, softened
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1-1/2 teaspoon vanilla
• 4 egg whites
• Cooked Fudge
• 1-2 tablespoons heavy cream

Preparation:

Preheat oven to 350 degrees. Grease and flour a 13x9" pan and line bottom with waxed paper. Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, salt, milk and vanilla. Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites (yes, UNbeaten - that's the trick), and beat two minutes longer at medium speed.

Pour batter into prepared pan and bake at 350 degrees for 35-40 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool completely.

Prepare Cooked Fudge, cooking to about 231 degrees F. This is a little less than soft ball stage, which means you'll need to beat the mixture longer when it cools, but that will also make it easier to handle. When the mixture is cool, beat until it starts to lose its gloss and thicken. Pour immediately over the cake. If the frosting gets hard too fast, add a teaspoon or so of heavy cream, then beat until smooth.

This is a complicated recipe; the fudge should only be attempted if you have some experience. You could top the cake with almost any fudge recipe if you'd like; try Easiest Fudge in the World, using a combination of milk chocolate chips and semisweet chocolate chips.

Please note: this batter is thick, not like a typical pourable cake batter. Because it is thick, you have to be careful measuring the flour. If you measure the flour incorrectly, by scooping it out of the container with the measuring cup, the cake will be dry. ALWAYS measure flour by spooning the flour into the measuring cup and leveling it off with the back of a knife

Lemon Pudding Pound Cake

1 package yellow cake mix
1 small package lemon pudding
4 eggs
3/4 cup water
1/2 cup oil

Beat eggs until thin and lemon color, add remaining ingredients; beat for 10 minutes. Pour into tube pan. Bake for 50 minutes at 350 degrees F. Remove hot from pan. Prick top of cake with fork. Drizzle glaze over top and sides.

Glaze:
1 cup powdered sugar
1/6 cup lemon juice
grated lemon rind

CAKE WITH FUDGE FROSTING

1/2 cup unsweetened cocoa powder
1/2 cup milk plus 2/3 cup milk, divided use
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups cake flour
2 1/2 teaspoons Royal Baking Powder
1/4 teaspoon baking soda
Fudge Frosting (recipe follows)

Cook cocoa powder and 1/2 cup milk together until smooth and thick; cool.

Cream shortening; add sugar slowly, beating in well. Add unbeaten eggs, one at a time, beating well after each addition. Add flavoring.

Sift together dry ingredients; add alternately with milk to creamed mixture. Add chocolate mixture; and mix well.

Bake in 2 greased nine-inch layer cake pans in moderate oven at 350 degrees F about 20 minutes; or bake in an oblong baking pan about 30 minutes. Remove from layer cake pans and cool on rack (or cool in oblong pan).

Put cooled layers together and cover top and sides of cake with frosting; or spread frosting thickly on top of cake in oblong pan; cut into squares to serve.

FUDGE FROSTING

2 cups sugar
2 tablespoons corn syrup
3 squares (1 ounce each) unsweetened chocolate
1/2 cup milk
1/2 teaspoon Royal Baking Powder
2 tablespoons butter
1 teaspoon vanilla extract

Cook sugar, corn syrup, chocolate and milk 232 degrees F or until syrup forms a very soft ball when tested in cold water. Stir occasionally to prevent burning. Remove from fire, add baking powder and butter. Cool to lukewarm. Add vanilla extract and beat until creamy and right consistency to spread.

Makes 1 (two-layer) cake

 checked my moms(now mine) Coupon Cookery by Prudence Penny cookbook, and this is the only chocolate cake recipe listed. This book was written specifically as a wartime cooking guide, to help people efficiently use their rationing coupons.
Prudence Penny was a very popular cookbook author during that time period.

HONEY CHOCOLATE CAKE

1/2 cup shortening
3/4 cup brown sugar
2 eggs
2 1/2 cups cake flour
1 teaspoon double action baking powder
3/4 teaspoon soda
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/4 cup sour milk
3/4 cup honey

Cream shortening and brown sugar thoroughly. Add well-beaten eggs.

Sift dry ingredients, add alternately in thirds to the sugar mixture with the milk, mixing each time until smooth. Add the honey last and mix lightly. Add flavoring; pour into well-greased 9 inch layer tins.

Bake 40 minutes at 350 degrees.

(No frosting is mentioned. The "flavoring" mentioned at the end of the recipe is not described in the list of ingredients. I guess you just went with what you had.)

            Old Fashioned Recipes

 

Apple Cakes Apple Cake

Stew 3 apples and let cool; take one-half cup of butter, 1 cup of sugar, 2 eggs, 1 tablespoonful soda, 1 cup of sour milk, 4 cups of flour, cinnamon, cloves and nutmeg; then 2 cups of apple sauce, 2 cups of molasses; bake in moderate oven; when done spread with whipped cream. Dutch Apple Cake Mix one cup of scalded milk, one-third of a cup of butter, one-third of cup of sugar, and one-half a teaspoon of salt. When lukewarm, add one yeast cake broken into small pieces, two unbeaten eggs and flour to make a soft dough. Beat thoroughly, cover and let rise until the mixture has doubled its bulk. Beat thoroughly and again let rise. Spread as thinly as possible in a well -buttered dropping pan. Brush over with melted butter. Press sliced apples into the dough in even rows. Sprinkle with one-fourth cup of sugar mixed with one-half teaspoon of cinnamon, then with two tablespoons of well-washed currants. Cover an let rise; bake in a moderate oven for 30 minutes. Cut in squares and serve plain or with whipped cream. Dried Apple Cake Chop fine 3 cups of dried apples which have been well soaked. Add 3 cups sugar, 1 cup of raisins, and 1 cup of currants; cook in very little water until the apples are soft. When cold, add 3 well-beaten eggs, one half cup butter, 1 teaspoon each of cinnamon cloves and allspice, and 3 cups of flour sifted with one teaspoon of soda. Stir well and bake in one loaf. Bake for one hour in moderate oven. Apple Icing One cup of sugar, one-third cup of water, 1 teaspoon of cream of tartar; heat gradually and boil without stirring until the syrup will thread when dropped from a fork. Pour slowly over the well-beaten white of one egg, beating constantly and continue until thick enough to spread on the cake.