YIISolutions

Praline Cake 1 1/2 cups sifted cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup shortening 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 egg 2/3 cup milk Sift together cake flour, baking powder and salt. Cream shortening, sugar and vanilla extract. Beat in egg thoroughly. Add flour mixture alternately with milk, beating just until smooth after each addition. Pour into well-greased heat-resistant glass round cake dish. Bake at 325 degrees F for about 40 minutes. Cool slightly in dish. Leave in dish while preparing icing. Carefully spread icing on top of slightly cooled cake. Return to the 325 degree F oven and bake 10 minutes. Icing 1/2 cup brown sugar 4 teaspoons flour 2 tablespoons water 4 tablespoons butter 3/4 cup chopped pecans Mix together brown sugar, flour, water, melted butter and pecans. Bourbon Balls 1/2 cup butter 3 pounds confectioners’ sugar 1 1/2 cups whiskey Nuts 1 stick paraffin 1 large Hershey milk chocolate candy bar Soak...

Texas Sheet Cake 2 cups sifted all-purpose flour 1/2 cup sour cream 1/2 teaspoon salt 2 cups granulated sugar 1 teaspoon baking soda 2 eggs 1 cup (2 sticks) margarine 4 tablespoons cocoa 1 cup water In bowl, mix flour, sour cream, salt, sugar, baking soda and eggs. In a pan, bring to boil margarine, cocoa and water. Add boiled mixture to dry ingredients, mix well, and pour into a large sheet cake pan, 15 1/2 x 10 1/2 inches, that has been greased and floured well. Bake at 350 degrees F for 20 minutes. This batter is very thin. Frosting 1 box confectioners’ sugar 1 cup chopped pecans 4 tablespoons cocoa 1 teaspoon vanilla extract 1/2 cup (1 stick) margarine 6 tablespoons milk Mix sugar, vanilla extract and nuts in a pan. Boil margarine, milk and cocoa and add to dry ingredients, beating until smooth. Frost cake while cake is hot, as the frosting is very thick.

Marzipan Cake with Raspberry Sauce 1 (12 ounce) package frozen raspberries 3/4 cup granulated sugar 1/2 cup unsalted butter 8 ounces almond paste 3 eggs 1 tablespoon Kirsch (cherry liqueur) 1/4 cup all-purpose flour 1/3 teaspoon baking powder 1/4 teaspoon almond extract Preheat oven to 350 degrees F. Grease one 8-inch round pan with butter and sprinkle with flour. Combine sugar, butter and almond paste in a medium bowl; blend well. Add eggs, liqueur, flavoring. Add flour and baking powder, and blend just to thoroughly mix ingredients. Bake 40 to 50 minutes until a wooden pick comes out clean. Cool, then turn out onto a plate. Sift confectioners’ sugar over the top. Raspberry Sauce Rub raspberries through a sieve until all juice is extracted. Put 2 or more teaspoons of juice on a dessert plate; serve cake on top of juice.

The Ultimate Chocolate Cake Recipe A very moist and delicious cake. 2 cups unsifted flour 2/3 cup cocoa 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 2/3 cups granulated sugar 4 eggs 1 teaspoon vanilla extract 1 cup mayonnaise 1 1/3 cups water Preheat oven to 350 degrees F. Grease and flour bottoms of 2 (9-inch) layer cake pans. Mix first 4 ingredients, set aside. In a large bowl with mixer at high speed beat the next 3 ingredients 3 minutes or until light and fluffy. At low speed, beat in mayonnaise. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans and cool completely on racks. Frost cake with your favorite frosting.

ST. Louis Gooey Butter Cake Sweet Dough 1/4 cup granulated sugar 1/4 cup solid shortening 1/4 teaspoon salt 1 egg 1 package dry yeast 1/2 cup warm milk 2 1/2 cups all-purpose flour 1 tablespoon vanilla extract Mix sugar with shortening and salt in a large bowl. Add egg and beat with an electric mixer for 1 minute, until well blended. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla extract to batter. Mix for 3 minutes with a dough hook or stir well to combine with wooden spoon. Turn dough out on a floured board and knead for 1 minute. Place in a lightly greased bowl, cover with a clean towel, and set in a warm place to rise for 1 hour. Meanwhile, prepare Gooey Butter. Divide dough into 2 pieces. Place in 2 well-buttered 9-inch square pans. Crimp edges halfway up sides of pans so gooey butter will not run out and seep underneath. After dough is spread out, punch holes in dough with a fork (to prevent dough from bubbling when baking). Spread Gooey Butte...