#3858 - Premiere White Chocolate Cake

(by Shirley McNevich)

1/4lb. good quality white chocolate (DO NOT USE WHITE CHOCOLATE CHIPS OR CANDY MELTS or you will be disappointed)
1 cup softened butter
1 cup white sugar
4 egg yolks
1 TBSP vanilla
2 1/2 cups CAKE flour
1 TBSP baking powder
1/4 tsp. salt
1 cup buttermilk
1 cup pecans (chopped after measuring)--OPTIONAL
1 cup Baker's angelflake coconut--OPTIONAL
4 egg whites
1 cup white sugar

Break the white chocolate into small pieces. Melt the white chocolate pieces in a double boiler, then cool slightly and add the vanilla--stir well. In a mixer add butter and 1 cup white sugar--beat. Add egg yolks--beat. Add melted white chocolate--beat. Into a bowl sift the cake flour, baking powder and salt--stir with a whisk. Add buttermilk to the cake flour mixture--stir with a whisk. Slowly add cake flour/buttermilk mixture to batter while beating. Remove bowl from mixer--add chopped pecans (optional) and coconut (optional)--stir to mix. In a mixer add the egg whites and 1 cup white sugar--beat until soft peaks form. Add egg white mixture to the batter--stir to mix. Pour batter into a greased 9 x13 cake pan. Bake at 350 degrees 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3632 - Chocolate Jelly Cake

(by Shirley McNevich)

1 cup white sugar
2 cups sifted CAKE flour (sift after measuring)
4 TBSP Hershey's cocoa
2 tsp. baking soda
a pinch of salt
1 cup water
2 TBSP Welch's grape jelly
1 cup mayo
2 tsp. vanilla

In a bowl add white sugar, sifted cake flour, cocoa, baking soda and salt--stir. In a mixer add water, grape jelly, mayo and vanilla--beat on low to mix. Slowly add flour mixture--beat until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3558 - Cream Pound Cake

(by Shirley McNevich)

1 cup softened butter
3 cups white sugar
6 eggs
3 cups CAKE flour
1 cup heavy whipping cream
3-4 TBSP vanilla
Domino's powdered sugar

In a mixer add butter--beat. Add white sugar--beat on medium speed 3-4 minutes. Add eggs one at a time, beating in between. Add whipping cream and vanilla--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 70-90 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Dust with powdered sugar if you wish. Note: make sure your cake flour is not too old or you will have trouble with the cake rising.

#3352 - Chocolate Cheese Pound Cake

(by Shirley McNevich)

1 cup softened butter1 - 8oz. Philadelphia cream cheese (softened)
3 cups white sugar
6 eggs
2 tsp. vanilla
2 1/4 cups CAKE flour
1 tsp. baking powder
3/4 cup Hershey's cocoa
Domino's powdered sugar (for sprinkling)

Grease a 10" bundt cake pan. In a mixer add butter and cream cheese--beat. Add white sugar--beat. Add eggs and vanilla--beat. Add baking powder and cocoa--beat. Slowly add flour--beat until mixed, then beat for 3 minutes. Pour batter into the greased bundt cake pan. Bake at 325 degrees for 75-90 minutes. Cool completely, loosen the edges and invert cake on to a cake plate. Dust with powdered sugar if desired.

#3338 - Sweet Chocolate Cake

(by Aunt Eileeen [Knouse] Carter)

1 cup white sugar
1 cup Domino's dark brown sugar
1/2 cup Crisco shortening
1 cup buttermilk
2 eggs
1 square of Baker's German Sweet Chocolate--dissolved in 1/2 cup boiling water
1 tsp. baking soda
2 tsp. vanilla
2 1/2 cups CAKE flour
1/2 tsp. salt

Sift the flour into a bowl, then sift the same flour THREE more times. In a mixer add white sugar, brown sugar and Crisco--beat. Add eggs--beat. Add buttermilk--beat. Add baking soda, vanilla and salt--beat. Add boiling water/chocolate mixture--beat. Slowly add sifted cake flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3140 - Apple Loaf

(by Shirley McNevich)

1/2 cup Crisco shortening
2/3 cup Domino's dark brown sugar (packed)
2 eggs
1 cup applesauce
2 cups sifted cake flour (measure before sifting)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped nuts (optional)

In a mixer add Crisco and brown sugar--beat. Add eggs--beat. Add applesauce--beat. Add baking powder, baking soda, salt and vanilla--beat. Add cake flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Pour batter into a 10" bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 15 minutes, then remove from loaf pan and cool completely.

#2948 - No Crust Candied Apple Pie

(by Shirley McNevich)

5-6 baking apples (washed, peeled, cored and sliced)
1 cup Domino's dark brown sugar (packed)
1 cup CAKE flour
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup butter

Butter a 10" very deep pie plate OR a 2 qt. casserole dish. In a bowl add brown sugar, cake flour, salt, nutmeg and cinnamon--stir to mix. Add butter--mix with a pastry blender to make crumbs. Spread the sliced apples into the pie plate/casserole dish. Spread the flour mixture evenly all over the top, then pat the mixture all over to form a solid top layer (you will be flattening all of the large crumbs). Bake at 325 degrees for 50-60 minutes. Cool completely. Serve with whipped topping or vanilla ice cream.

#2784 - Cocoa Brownies

(by Shirley McNevich)

1/2 cup sifted CAKE flour (measure before sifting)
1/2 cup Hershey's cocoa
1/4 tsp. salt
2 egg whites + 1 egg
3/4 cup white sugar
6 TBSP plain applesauce
2 TBSP canola oil
2 tsp. vanilla
chopped walnuts (optional)

In a bowl add sifted cake flour, cocoa and salt--stir. In a separate bowl add egg whites, 1 egg, white sugar, applesauce, vanilla and canola oil--whisk until mixed. Add flour mixture to egg mixture--stir just until mixed. Pour batter into a greased 8 x 8 square cake pan. Sprinkle walnuts over the top if you wish. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into squares.

#2742 - Brown Sugar Angelfood Cake

(by Shirley McNevich)

1 1/2 cups egg whites
1 3/4 cups Domino's dark brown sugar (packed)
1 cup CAKE flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1/2 tsp. salt

In a bowl add egg whites--let them sit on the counter for 30 minutes or until room temperature. Into a bowl sift 1 cup of the brown sugar and all of the cake flour. Once sifted, sift it AGAIN, then set aside. In a mixer add the egg whites, cream of tartar, vanilla and salt--beat on medium speed until soft peaks form. Slowly add 3/4 cup brown sugar (2 TBSP at a time) while beating mixture. Once all of the brown sugar has been added, beat on high speed until mixture is stiff. Slowly add the sifted cake flour/brown sugar mixture--beat. Spoon the batter into an ungreased angelfood cake pan. Use a tableknife to cut through the batter to eliminate any trapped air. Bake on the lowest rack of your oven at 350 degrees for 25-30 minutes. Frost or glaze as desired.

#2733 - White Buttermilk Cake

(by Shirley McNevich)

2 1/4 cups sifted CAKE flour (measure before sifting)
1/2 tsp. salt
1/4 cup softened butter
1 cup buttermilk
4 egg whites
1 1/2 cups white sugar
1 tsp. baking powder
1/4 cup Crisco shortening
1 tsp. baking soda
2 tsp. vanilla

Into a bowl sift the cake flour, salt, white sugar and baking powder. Put the bowl on the mixer--add softened butter and Crisco--beat. Add the baking soda to the buttermilk--stir. Add buttermilk mixture to mixer--beat. Add egg whites--beat. Add vanilla--beat until mixed, then beat for 4 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2707 - Dark Devil's Food Cake

(by Aunt Faye [Herman] Minier)

2 1/2 cups CAKE flour
1 3/4 cups white sugar
1 1/4 tsp. baking soda
1 tsp. salt
1/2 cup Crisco shortening
1 1/4 cups milk
2 eggs
3 squares Baker's unsweetened baking chocolate (melted according to box directions)
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add melted chocolate--beat. Add baking soda, salt and vanilla--beat. Add milk--beat. Slowly add cake flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2705 - White Velvet Cake

(by Aunt Faye [Herman] Minier)

2 1/2 cups sifted CAKE flour (measure before sifting)
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup Crisco shortening
1 cup milk
3 egg whites
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add egg whites--beat. Add baking powder and salt--beat. Add milk and vanilla--beat. Slowly add sifted cake flour--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2704 - Happy Day Cake

(by Aunt Faye [Herman] Minier)

2 1/2 cups sifted CAKE flour (sift after measuring)
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup Crisco shortening
1 cup milk
2 eggs
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add milk, vanilla, baking powder and salt--beat. Slowly add sifted cake flour--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 375 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost if desired.

#2626 - Chocolate Cake Flour Cake

(by Shirley McNevich)

1 - 4oz. bar German sweet chocolate (baking chocolate)
1/2 cup boiling water
1 cup softened butter
2 cups white sugar
4 eggs
2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 cups sifted cake flour (measure before sifting)
1 cup buttermilk

Break the baking chocolate into small pieces and drop them into the boiling water--stir until chocolate is melted, then set aside. In a mixer add butter and white sugar--beat. Add 4 egg yolks--beat. Add melted chocolate mixture and vanilla--beat. Add buttermilk--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer. In another mixer bowl add 4 egg whites--beat until stiff. Add egg whites to batter--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2547 - Cake Flour Busy Day Cake

(by Shirley McNevich)

1/3 cup Crisco shortening
1 3/4 cups sifted cake flour (measure before sifting)
3/4 cup white sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 cup milk
2 tsp. vanilla

In a mixer add Crisco and white sugar--beat. Add egg--beat. Add baking powder, salt, milk and vanilla--beat. Slowly add sifted cake flour--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a 9" square cake pan. Bake at 375 degrees for 25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2546 - Scratch Golden Pound Cake

(by Shirley McNevich)

2 1/4 cups sifted cake flour (measure before sifting)
1 1/4 tsp. salt
1 tsp. baking powder
2/3 cup Crisco shortening
1 1/4 cups white sugar
1 TBSP vanilla
2/3 cup milk
3 eggs
Domino's powdered sugar (for sprinkling)

Into a bowl sift the cake flour, salt and baking powder. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla and milk--beat. Slowly add cake flour mixture--beat for 2 minutes. Pour batter into a greased bread loaf pan. Bake at 300 degrees for 85 minutes. Cool for 20 minutes, then loosen cake from pan and place it on a cake plate. Dust with powdered sugar.

#2422 - Cake Flour Cutout Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
2 eggs
2 TBSP cream
1 TBSP vanilla
3 1/2 cups CAKE flour
2 tsp. baking powder
powdered sugar for sprinkling

In a mixer add butter and white sugar--beat. Add eggs--beat. Add cream and vanilla--beat. Add baking powder--beat. Slowly add cake flour--beat. If it gets too thick for your mixer, remove bowl from mixer and continue mixing using a wooden spoon. Refrigerate dough overnight. The next day take out a handful of dough. Sprinkle some powdered sugar on your counter and place the dough ball on the powdered sugar. Roll with a rolling pin to about 1/4 inch thick (sprinkle some powdered sugar on top of dough also before rolling). Use cookie cutters to cut cookies. Carefully place each cutout on to greased cookie sheets. Bake at 350 degrees until light to golden brown (do a test cookie to figure out the time appropriate for your oven). Repeat until dough is depleted. Cool completely. Frost as desired.

#2373 - Cake Flour Frosting/Icing

(by Shirley McNevich)

1/2 cup Crisco solid shortening
1 TBSP softened butter
a pinch of salt
1 egg white
2 cups Domino's powdered sugar
2 TBSP cake flour
1 TBSP milk
2 tsp. vanilla

In a mixer add egg white and 1 cup powdered sugar--beat until stiff, then set aside. In a mixer add Crisco and butter--beat. Add salt, cake flour and 1 cup powdered sugar--beat. Add milk and vanilla--beat until light. Add egg white mixture to the mixture in the mixer--beat until mixed, then beat on high until light and fluffy.

#2372 - Cake Flour Chocolate Cake

(by Shirley McNevich)

1/2 cup softened butter
2 eggs
1 TBSP cider vinegar
1 cup buttermilk
1/2 cup hot water
1 1/2 cups white sugar
1/2 cup Hershey's cocoa
2 cups sifted cake flour (measure before sifting)
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt

In a mixer add softened butter, white sugar and eggs--beat. Add cake flour, salt, buttermilk and vanilla--beat.  In a bowl add cocoa and hot water--stir until mixed. Add cocoa mixture to batter--beat. In a cup add vinegar and baking soda--stir until it fizzes. Add vinegar mixture to batter--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness).

#1989 - Double Chocolate Pound Cake

(by Shirley McNevich)

3 cups sifted cake flour (measure before sifting)
3 cups white sugar
1 cup Hershey's cocoa
3 tsp. baking powder
1 tsp. salt
1 cup softened butter
1 1/2 cups milk
3 tsp. vanilla
3 eggs
1/4 cup heavy cream
Glaze: 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 cup Domino's powdered sugar; 3/4 tsp. vanilla; 2 TBSP hot water

In a mixer add white sugar and eggs--beat. Add 1 cup butter--beat. Add cocoa, baking powder and salt--beat. Add vanilla and milk--beat. Add cream--beat. Slowly add sifted cake flour--beat. Pour batter into a greased 10" tube cake pan. Bake at 325 degrees for 1 hour 40 minutes--test with a toothpick for doneness. Cool completely, then invert it on to a cake plate. Glaze: in a microwave safe bowl add baking chocolate and 3 TBSP butter--heat until melted--stir until smooth. Add powdered sugar and vanilla--stir. Add 1 TBSP of hot water at a time and stir. Only add enough water until glaze is the consistency you desire. Drizzle the glaze over the cooled cake.