Page of Pies

Page of Puddings, Gelatins, Pudding-Cakes & Cobblers

This page has Cakes, Frostings, and Miscellaneous Desserts

Cakes
    Baked Alaska
    Boston Cream Pie
    Carrot Cake
    Cherry Topped Angelfood Cake
    Chocolate Applesauce Cake
    Chocolate Cupcakes
    Chocolate Filled Cake Roll
    Devils Food Cake
    Egg Yolk Sponge Cake
    Fruit Swirl Coffee Cake
    Molasses Bars
    Oatmeal Cake
    Old Glory Cake
    Pineapple Upside-down Cake
    Pound Cake
    Pumpkin Cake
    Pumpkin Cake Roll
    Spider Web Cake
    White Cake Mix Additions
    Texas Sheet Cake

Frostings and Fillings
    Chocolate Glaze
    Cream Filling
    Cream Cheese Filling
    Cream Cheese Frosting
    Creamy White Frosting
    Easy Chocolate Mint Icing
    Fluffy Molasses Frosting
    French Silk Frosting
    Fudge Frosting
    Rich Butter-cream Frosting

Miscellaneous
    Apple Betty
    Crepes Suzette
    Fruit Compote
    Fruit Compote, Baked
    Hard Sauce
    Peach Melba
    Pretzel Salad-Dessert
    Raspberry Sauces (2)

1 (9 x 13-inch) sheet cake
white frosting (make some or use store-bought)
1 (21 ounce) can blueberry pie filling
1 (21 ounce) can cherry pie filling or 2 pints fresh strawberries, sliced
pastry bag and tip

Frost cake with white frosting. Spread blueberry pie filling over a rectangle in the upper left corner. Arrange cherry pie filling or strawberry slices across remainder of cake to form seven stripes. Using frosting in pastry bag, dot 13 white-icing stars in a circle on the blue background. Fill in borders and white stripes with frosting.

Devils Food Cake

2/3 cup shortening
1-2/3 cups sugar
3 large eggs
2/3 cup cocoa
1-1/3 cups cold water
2 cups sifted flour (or 2-1/4 cups sifted cake flour)
1/3 teaspoon baking powder
1-1/4 teaspoons soda
1 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350°. Grease and flour a 13 x 9 baking pan.
Cream together shortening, sugar and eggs until fluffy. Thoroughly beat in the eggs.
In a small bowl, blend together water and cocoa. Mix together rest of dry ingredients and add alternately with cocoa mixture to creamed shortening mixture.
Pour into prepared pan. Bake for 35-40 until toothpick inserted in center of cake comes out clean. For a striking color contrast, spread a snowy white frosting on top of cake.

Texas Sheet Cake
Serves 12-16

1 cup water
1 cup margarine
1/4 cup cocoa
1 cup sour cream (1/2 pint)
2 cups sugar
2 slightly beaten eggs
1/2 teaspoon salt
1/2 teaspoon soda
2 cups flour

Boil first 3 ingredients together for 2 minutes, remove from heat. Add the rest in order given, allowing the sour cream to melt before adding the rest, and mix well. Pour into a greased 17x11x1-1/2 inch jelly roll pan. Bake at 350° for 20 minutes. Cool 5 minutes while making the frosting, then frost. Can substitute sour milk for sour cream (1 tablespoon lemon juice or vinegar, then add milk to make 1 cup).
Fudge Frosting: Bring to a boil and boil 1 minute- 6 tablespoons milk, 4 tablespoons cocoa and 1/2 cup margarine.
Remove from heat, add 4 cups powdered sugar and 1 tsp vanilla. Beat well and add 1 cup chopped nuts.

1/2 cup cocoa
1 cup hot water
1-2/3 cups flour
1-1/2 cups sugar
1/2 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 cup shortening
2 eggs

Mix cocoa and water until smooth. Cool. Blend remaining dry ingredients, add shortening and cocoa mixture, beat 2 minutes medium speed on mixer. Add eggs and beat 2 more minutes. Fill bake cups half full. Bake at 400° for 15-20 minutes. Frost with Rich Butter-cream Frosting

Rich Butter-cream Frosting
1 cup shortening
4 cups powdered sugar
1/4 teaspoon salt
1/2 to 1 teaspoon vanilla or butter flavoring
4 ounces whipping cream, (not whipped)
Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring (use 1/2 to 1 teaspoon to taste) and cream (use 3 to 4 ounces as needed for consistency); blend on low speed until moistened. Beat at high speed until icing is fluffy.
You may substitute 1/2 cup butter for 1/2 cup of the shortening to achieve a more buttery taste.

Oatmeal Cake
Makes about 24

1 cup quick cooking rolled oats
1/2 cup margarine
1-1/4 cups boiling water
1 cup sugar
1 cup brown sugar
2 eggs
1-1/3 cups flour
1 teaspoon soda
1 1/2 teaspoons cinnamon

Put oats and margarine in bowl, pour boiling water over. Cover and let stand for 20 minutes. Then add remaining ingredients and beat until smooth. Pour into greased 9" square pan. Bake at 350° for 35-45 minutes.

Pumpkin Cake

3/4 cup shortening
1-1/4 cups sugar
2 eggs
1 cup canned pumpkin
3/4 cup milk
1 teaspoon soda
2-1/4 cups flour
dash salt
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup chopped nuts

Cream together shortening and sugar. Add eggs; beat until light and fluffy. Combine pumpkin, milk and soda; add alternately with combined dry ingredients. Stir in nuts. Pour into two 8-inch layer cake pans that have been lined with waxed paper, then greased and floured. Bake at 350° for 25 minutes or until toothpick inserted near center comes out clean.OR Can be baked in a 9 x 13-inch pan for 40-45 minutes or until done. Frost with Cream Cheese Frosting.

Cream Cheese Frosting.
4 cups powdered sugar
4 ounces cream cheese
1 cube margarine
1 teaspoon vanilla
Cream margarine and cream cheese, add powdered sugar. Add vanilla. Add 1 to 2 tablespoons milk, if needed to thin to spreading consistency. Makes enough to frost a 13 x 9-inch cake.

Boston Cream Pie

Cake
1-1/4 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla

Mix dry ingredients, then add shortening, milk and vanilla. Beat 2 minutes then add egg and beat 2 more minutes. Pour into 8-inch round layer pan. Bake at 350° for 35-40 minutes. Allow to cool. Split cake to make 2 thin layers. Fill layers with Cream Filling. Spread top with Chocolate glaze. Refrigerate any remaining cake.

Cream Filling
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1-1/2 cups milk
2 egg yolks, slightly beaten
2 teaspoons vanilla

Blend sugar, cornstarch and salt in medium saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.

Chocolate Glaze
2 ounces unsweetened chocolate
3 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons hot water

Melt chocolate and butter over low heat. Remove from heat; stir in sugar and vanilla. Mix in about 2 tablespoons hot water, 1 teaspoon at a time, until glaze is of proper consistency.

Chocolate Filled Cake Roll
Serves 10

3 large eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
    powdered sugar

Heat oven to 375°. Line a jelly roll pan (15-1/2 x 10-1/2 x 1-inch) with waxed paper; grease generously. Beat eggs in medium bowl on high speed until very thick and lemon colored, about 5 minutes. Gradually beat in sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan. Bake until toothpick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan, invert on a cloth dish towel generously sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. While hot, carefully roll up cake and towel together from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Spread Chocolate French Silk Frosting over cake. Roll up cake; sprinkle with powdered sugar. To serve, cut into slices and place a dollop of whipped cream on top of the slice.

French Silk Frosting
2-2/3 cups powdered sugar
2/3 cup soft butter
2 ounces unsweetened chocolate, melted then slightly cooled
3/4 teaspoon vanilla
2 tablespoons milk
In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Slowly add milk; beat until smooth.

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup biscuit baking mix
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1 cup chopped nuts
Powdered sugar

In a mixing bowl, beat eggs. Gradually add sugar. Stir in pumpkin; mix well. Combine the biscuit mix, cinnamon, pie spice, and nutmeg; add to egg mixture and mix well. Line a 15x10x1-inch pan with waxed paper; grease and flour the paper. Spread batter evenly in pan. Sprinkle with nuts. Bake at 375° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Turn cake onto a linen towel dusted with powdered sugar. Remove paper; roll up cake in towel, starting with a short side. Cool on a wire rack.

If you are using pumkin from a 15-ounce can-use the rest in Pumpkin Nut Cookies

Cream Cheese Filling:
2 packages (3 ounces each) cream cheese, softened
1/4 cup butter or margarine, softened
2 cup powdered sugar
1 to 2 tablespoons milk
1 teaspoon vanilla extract

In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add milk if necessary for spreading consistency.
Unroll cake. Spread filling over cake to within 1/2 inch of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving.

Cherry Topped Angelfood Cake
Serves 8

Bake, or buy pre-made, an Angelfood cake. Spread creamy white frosting (Pillsbury or Betty Crocker has good prepared frosting) over all, then top with canned cherry pie filling.

White Cake Mix Additions
Try some of these additions to your favorite White or Yellow cake mix. They are fun and easy.

Prepare 1 package (18-1/2 ounces) layer cake mix as directed except---

• Cherry-Nut: Fold 1/2 cup finely chopped nuts and ½ cup finely chopped maraschino cherries, well drained, into batter.
  
• Chocolate Chip: Fold 1/2 cup miniature chocolate chips into the batter.
  
• Maple-Nut: Add 2 teaspoons maple flavoring before mixing. Fold 1/2 cup finely chopped nuts into batter.
  
• Mint: Add 1/4 teaspoon peppermint extract before mixing. If desired, tint white cake batter with red or green food color.
  
• Spice: add 1/2 teaspoon each mace and nutmeg to dry ingredients.
  

Baked Alaska

Egg Yolk Sponge Cake, 9-inch layer size
2 quarts strawberry ice cream
6 egg whites, about 3/4 cup
1/2 teaspoon cream of tartar
1 cup sugar

Pack ice cream in round bowl about 1 inch smaller around than layer of cake. Place in freezer until shortly before serving time.
Shortly before serving time, beat egg whites with cream of tartar until frothy. Gradually beat in sugar. Continue beating until meringue is stiff and glossy.
Heat oven to 500 degrees.
Place cooled layer of cake on a cutting board on a cookie sheet. (If you don't have a wooden cutting board, just put the cake on an insulated cookie sheet, or two regular sheets stacked together). Loosen ice cream from bowl with a spatula. Invert bowl over cake. Remove bowl. cover cake and ice cream with meringue, sealing meringue to board or sheet for a complete seal. Bake 3 to 5 minutes, or until meringue is delicately browned. Slip dessert onto a serving platter. Serve immediately.
Ideas: Make Alaska, using any desired cake cut 1 inch larger around than a pint brick of ice cream. Use only 1/2 recipe of meringue to cover.
Use brownies, baked in a round layer pan, and peppermint ice cream.
Could use half cake mix, such as chocolate with chocolate chip ice cream.

Egg Yolk Sponge Cake

Especially good with berries. A wonderful way to use extra yolks. Use for base of Baked Alaska.

3/4 cup cake flour or all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 egg yolks
1/2 cup sugar
1/4 cup boiling water
1 teaspoon vanilla
1/2 teaspoon lemon extract

Heat oven to 350°
Grease and flour one 8 or 9-inch layer cake pan, or an 8-inch square pan.
Blend flour, baking powder and salt; set aside.
Beat yolks in small mixer bowl until very thick and lemon-colored. Beat sugar in gradually. Blend in water and flavorings slowly, on low speed.
Quickly blend in dry ingredients; pour into pan.
Bake about 25 minutes. Let cool in pan 8 to 10 minutes, then remove.

Carrot Cake

2 cups flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon baking powder
2 teaspoons soda
1 teaspoon salt
4 eggs
3 cups grated carrots
1 cup oil
1 teaspoon vanilla
1/4 cup raisins
1/2 cup chopped nuts

Combine sugar and oil, add eggs and mix well. Add carrots, then dry ingredients, mix well. Add raisins and nuts. Pour into two 9 x 9-inch pans. Bake at 400° for 20-30 minutes. Frost with cream cheese frosting.

Chocolate Applesauce Cake

2 cups flour
1/2 cup melted margarine
2 teaspoons soda
1/2 teaspoon cloves
1 cup chopped nuts
3 tablespoons cocoa
1 cup sugar
1/4 teaspoon salt
1-1/2 cups applesauce
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup raisins
3 teaspoons cornstarch

Mix all ingredients together well. Pour into 9-inch square pan. Bake at 300 degrees for 1 hour or until done.
(You can use oil instead of the melted margarine).
For a chocolate fruit cake, add 1 package candied fruit and 1 cup chopped nuts to batter before pouring into pan.

Molasses Bars

3/4 cup shortening
2/3 cup sugar
3 eggs
3/4 cup molasses
2-3/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup milk

Cream shortening well; add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add molasses and mix well. Mix together dry ingredients and add alternately with milk, beating until smooth. Pour into 13 x 9 inch pan lined on bottom with wax paper. Bake at 350° for 35 to 40 minutes. Cool.
Fluffy Molasses Frosting is good spread over top.

Fluffy Molasses Frosting

2 egg whites
1/4 cup water
1 cup sugar
2 tablespoons molasses
1/8 teaspoon salt
1/2 teaspoon vanilla

Combine egg whites, water, sugar, molasses, and salt in top part of double boiler. Beat over boiling water with beater until frosting stands in peaks, 5 to 7 minutes. Remove from heat, add vanilla, and beat to cool slightly.

Pound Cake
Originally 1 pound of each ingredient was used in the recipe. This is a very stiff batter. In this recipe we use 1/2 pound of ingredients, so I guess it is a "half-pound" cake.

1 cup butter, softened
1 cup sugar
1/4 teaspoon grated lemon rind
1 tablespoon lemon juice
4 large eggs
2 cups cake flour Or 1 7/8 cup all purpose flour
1/4 teaspoon baking powder

Grease and flour a 9 x 5 x 3-inch loaf pan. Preheat oven to 300.
Cream thoroughly (1 minute) the butter. Add gradually (10 minutes) the sugar. Beat in lemon rind and juice.
Beat in one egg at a time (1-1/2 minute each).
Sift together flour and baking powder and beat into batter. Beat just until smooth (1 minute). Pour into prepared pan. Bake until cake tests done with a wooden pick, about 75 to 90 minutes.
Cool, slice thin.

Easy Chocolate Mint Icing

16 large chocolate-covered peppermint cream patties The minute the cake comes out of the oven place the mints over the top. As they melt, spread quickly.

Pineapple Upside-down Cake

Cake:
1-1/4 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla
Combine dry ingredients, then add milk and shortening. Mix well. Add egg and vanilla. Beat for 2 minutes. Set aside.

1/4 cup margarine
1/2 cup brown sugar
1 can (8 ounces) pineapple slices, drained (lately I have been using crushed and it works really good)
maraschino cherries, optional
Melt margarine and pour into 8" square pan and add brown sugar, mix. Arrange pineapple slices over sugar mixture. Place cherries in center of each slice.
Pour cake batter carefully over fruit in pan. Bake at 350 for 35-40 minutes or until toothpick comes out clean. Invert at once onto serving plate. Leave pan over cake for a few minutes.

Fruit Swirl Coffee Cake

3/4 cups sugar
1/4 cup margarine or butter, softened
1/4 cup shortening
3/4 teaspoons baking powder
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 eggs
1-1/2 cups all-purpose flour
1 jar (10 ounces) any flavor fruit preserves

GLAZE
1/2 cup powdered sugar
1/2 to 1 tablespoon milk

Heat oven to 350. Generously grease 9 × 9 × 2-inch. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large bowl on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in flour. Spread 2/3 of the batter in pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.

GLAZE:
Mix ingredients until smooth and of drizzling consistency.

Bake about 45 minutes. Drizzle Glaze over warm coffee cake. Serve warm or let stand until cool.

Creamy White Frosting
Firm enough to use for piping decorations
Makes enough to frost tops and sides of two 8 or 9 inch cake layers.

1 cup shortening
1-1/2 teaspoons vanilla
1/2 teaspoon almond or butter extract
4-1/2 cups sifted powdered sugar
3 - 4 tablespoons milk

Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in remaining powdered sugar and enough remaining milk to make of spreading consistency.

Crepes Suzette
Original recipe calls for Cointreau and brandy heated and poured over the sauce then ignited.

1-1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
1/2 teaspoon vanilla
2 tablespoons butter, melted

Sauce
2/3 cup butter
1/4 cup sugar
2/3 cup orange juice

Prepare Crepes: measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.
For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup of the batter into skillet; immediately rotate and shake pan until batter covers bottom. cook until light brown; turn and brown on other side.

For Suzette sauce: In large skillet, heat butter, juice and sugar to boiling, stirring occasionally. Boil and stir 1 minute. Place each crepe into hot syrup, then fold in half or quarters. Place 2 on each dessert plate with some of the sauce spooned over.

Apple Betty
Serves 6

6 medium, tart apples (6-7 cups), peeled and thinly sliced
1/2 cup granulated sugar
1/4 teaspoon lemon juice
1/8 teaspoon cinnamon
1 cup flour
1/2 cup butter or margarine, softened
1/2 cup brown sugar, packed
2 tablespoons granulated sugar
1/4 teaspoon cinnamon

Preheat oven to 400°.
In a large bowl, stir together the apples, 1/2 cup sugar, lemon juice and 1/8 teaspoon cinnamon. Mix thoroughly. Spread the mixture into a 2-quart square baking dish; set aside.
In a medium bowl, stir together the flour and softened butter. Add the brown sugar, 2 tablespoons granulated sugar and 1/4 teaspoon cinnamon, stirring until combined. Crumble the sugar-cinnamon mixture over the apple mixture.
Bake for 25-30 minutes or until the top is lightly browned and the apples are tender. Serve warm with vanilla ice cream or whipped cream.
If desired, add 1/2 cup raisins to the filling and/or 1/4 cup chopped nuts to the topping.
This recipe works equally well with sliced pears or peaches instead of the apples.

Peach Melba
Dessert named for Nellie Melba, beloved Australian operatic soprano.

1 cup raspberries, fresh or frozen
1/2 cup sugar
1/2 cup currant jelly
1 tablespoon cornstarch
1 tablespoon water
    slivered almonds
    fresh peaches

If fresh berries are used, wash and drain; if frozen, thaw.
Place berries and sugar in a saucepan, mash with a fork, add the currant jelly, and cook over a low heat until mixture begins to bubble. Combine cornstarch with water to make a smooth paste. Stir into berries and cook until clear and slightly thickened. Strain and cool.
Cut peaches in half, and fill each half with vanilla ice cream. Spoon some of the sauce over them.

Fruit Compote
Hot Fruit Compote is particularly good served with whipped cream.

1 can pears
1 can Bing cherries
1 can whole apricots, pitted
1 tablespoon slivered orange peel
1 teaspoon vanilla

Drain the juice from the cans into a saucepan. Add the slivered orange peel and simmer gently for 30 minutes. Add the fruit and the flavoring and heat through.
Other combinations: Peaches, plums, raisins (added to the juice for the last 10 minutes of simmering), and slivered almonds.
Peaches, pears, apricots, and chestnuts
Plums, apricots, and cherries
Pineapple, mandarin orange sections, and black cherries
Cooked apple slices, raisins (simmered as above), and walnut halves on top of the cream.

Fruit Compote, Baked

2 cups canned fruit (peaches, apricots, pears, plums, cherries) drained--reserve juice
2 tablespoons brown sugar
grated rind and juice of 1/2 lemon
1/2 cup cookie crumbs

Preheat oven to 350. Arrange layers of fruit in a deep baking dish, sprinkling each layer with brown sugar, lemon rind, and lemon juice. Then pour the reserved juice from the cans on top, sprinkle on the crumbs, and bake 35 minutes.

Pretzel Salad

1 cup crushed pretzels
1 cube melted butter
1/2 cup sugar
1 package (8 ounces) cream cheese
1 container (8 ounces) Cool Whip
1/2 cup sugar
1 can (15 ounce) crushed pineapple
2 tablespoons cornstarch
1/4 cup sugar

Crush enough pretzels to make 1 cup crushed. The add 1 cube melted butter and 1/2 cup sugar and press in 9 x 13 pan.
Mix together cream cheese, Cool Whip and 1/2 cup sugar. Spread on top of crust in pan. Chill while preparing topping.
In a saucepan, heat juice from pineapple. Combine 1/4 cup sugar and cornstarch, then mix into juice, stirring constantly until thickened. Remove from heat, add pineapple. Cool, then spread on top of cream mixture in pan. Chill for 3-4 hours.