1 package cake mix
1 package instant vanilla pudding mix
2 eggs
3 cups milk
3 tablespoons corn starch
2 tablespoons cocoa powder (optional)
1/2 cup shortening
1/2 cup sugar
1 teaspoon vanilla
Mix well the cake mix, pudding mix, eggs, and 2 cups milk. Bake at 350 degrees F. for 35 to 40 minutes; or if cupcakes, for 30 minutes. Let cool.
Meantime, cook 1 cup milk and corn starch (and cocoa powder if want a dark filling) until thick; let cool. Cream together shortening, sugar, and vanilla. Add cooked mixture; beat 10 minutes. [Use to fill cooled cake layers.] To fill cupcakes, put filling in decorator bag and squeeze into cupcakes after they cool (slit top a little with a knife before inserting decorator tip).
[Number of servings not given, but probably serves 10 if baked as a layer cake, or 2 to 2-1/2 dozen cupcakes.]
(from Margurite B.)
Tuesday, August 29, 2006
Self-Filled Cupcakes
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 egg
dash salt
1 (6-ounce) package chocolate chips
1 (2-layer) chocolate cake mix
Cream the cheese with sugar; beat in egg and salt. Stir in chocolate chips. Set aside. Prepare cake mix according to package directions. Fill paper-lined muffin tins 2/3 full. Drop one rounded teaspoonful of cheese mixture into each cupcake. Bake as cake mix package directs.
Makes 30 cupcakes.
1/3 cup sugar
1 egg
dash salt
1 (6-ounce) package chocolate chips
1 (2-layer) chocolate cake mix
Cream the cheese with sugar; beat in egg and salt. Stir in chocolate chips. Set aside. Prepare cake mix according to package directions. Fill paper-lined muffin tins 2/3 full. Drop one rounded teaspoonful of cheese mixture into each cupcake. Bake as cake mix package directs.
Makes 30 cupcakes.
Zucchini Cake
2 cups flour
1 cup sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1-1/2 cup oil
3 eggs
1 cup raisins
1 cup chopped nuts
3 cups grated zucchini
Mix all ingredients together; pour batter into large loaf pan. Bake at 350 degrees F. for 45 minutes.
[Number of servings not given, but probably serves 8 to 10.]
(from Joni)
1 cup sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1-1/2 cup oil
3 eggs
1 cup raisins
1 cup chopped nuts
3 cups grated zucchini
Mix all ingredients together; pour batter into large loaf pan. Bake at 350 degrees F. for 45 minutes.
[Number of servings not given, but probably serves 8 to 10.]
(from Joni)
Wacky Cake
1-1/2 cup flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa powder
6 tablespoons salad oil
1 teaspoon vinegar
1 teaspoon vanilla
1 cup warm water
1/2 cup flaked coconut or chopped nuts (optional)
Sift flour, sugar, baking soda, salt, and cocoa powder into 9-inch baking pan. Make 3 wells in the dry ingredients. Pour salad oil into first well, vinegar into second well, and vanilla into third well. Pour warm water over entire mixture. Stir with wooden spoon until well mixed. Stir in flaked coconut or chopped nuts, if desired. Bake at 350 degrees F. for 30 minutes or until cake tests done.
[Number of servings not given, but probably serves 8.]
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa powder
6 tablespoons salad oil
1 teaspoon vinegar
1 teaspoon vanilla
1 cup warm water
1/2 cup flaked coconut or chopped nuts (optional)
Sift flour, sugar, baking soda, salt, and cocoa powder into 9-inch baking pan. Make 3 wells in the dry ingredients. Pour salad oil into first well, vinegar into second well, and vanilla into third well. Pour warm water over entire mixture. Stir with wooden spoon until well mixed. Stir in flaked coconut or chopped nuts, if desired. Bake at 350 degrees F. for 30 minutes or until cake tests done.
[Number of servings not given, but probably serves 8.]
Fruit Cocktail Cake
1 cup sugar
1 cup canned fruit cocktail, drained
1 cup flour
1 egg, beaten
2 teaspoons vanilla
1/2 teaspoon soda
1/2 teaspoon salt
1 cup brown sugar
1/2 cup nuts, chopped
whipped cream
Mix together sugar, fruit cocktail, flour, egg, vanilla, soda, and salt. Spread brown sugar and nuts over the top. [Pour batter into greased and floured square baking pan.] Bake at 350 degrees F. for 50 minutes. Serve with whipped cream.
[Number of servings not given, but probably serves 9.]
(from cousin, Shirley S.)
1 cup canned fruit cocktail, drained
1 cup flour
1 egg, beaten
2 teaspoons vanilla
1/2 teaspoon soda
1/2 teaspoon salt
1 cup brown sugar
1/2 cup nuts, chopped
whipped cream
Mix together sugar, fruit cocktail, flour, egg, vanilla, soda, and salt. Spread brown sugar and nuts over the top. [Pour batter into greased and floured square baking pan.] Bake at 350 degrees F. for 50 minutes. Serve with whipped cream.
[Number of servings not given, but probably serves 9.]
(from cousin, Shirley S.)
Stabilized Whipped Cream (for frosting cakes)
"This is not one of Mom's recipes, but plain whipped cream used as cake frosting will tend to weep after a little while. This commercial recipe from Cooks.com is used by professional bakeries. It uses plain gelatin and confectioner's sugar to give the whipped cream some body and staying power."--Ronnie1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream, chilled
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Cakes iced with whipped cream must be kept refrigerated.
Makes 2 cups.
[http://www.cooks.com/rec/view/0,1830,159172-255195,00.html]
Custard Filling (for Walnut Dream Cake)
1/4 cup sugar
3 tablespoons ARGO or KINGSFORDS Corn Starch
2 cups milk
3 slightly beaten egg yolks
1 teaspoon vanilla
In 1-quart saucepan, mix sugar and corn starch. Gradually stir in milk until smooth. Add egg yolks. Stirring constantly, bring to boil over medium-high heat and boil 1 minute. Remove from heat. Stir in vanilla. Cover surface with plastic wrap. Refrigerate until cool.
[Quantity not given, but makes enough filling for 3 (9-inch) layers.]
[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]
3 tablespoons ARGO or KINGSFORDS Corn Starch
2 cups milk
3 slightly beaten egg yolks
1 teaspoon vanilla
In 1-quart saucepan, mix sugar and corn starch. Gradually stir in milk until smooth. Add egg yolks. Stirring constantly, bring to boil over medium-high heat and boil 1 minute. Remove from heat. Stir in vanilla. Cover surface with plastic wrap. Refrigerate until cool.
[Quantity not given, but makes enough filling for 3 (9-inch) layers.]
[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]
Walnut Dream Cake
1 (18-ounce) package white cake mix
1/2 cup ARGO or KINGSFORDS Corn Starch
1/2 cup firmly packed light brown sugar
3 egg whites [reserve yolks for Custard Filling recipe]
1 cup water
1/2 cup HELLMANS or BEST FOODS Real Mayonnaise
1 cup finely chopped walnuts
Custard Filling (see recipe)
1 cup heavy cream, whipped*
Grease and flour two 9-inch round cake pans. In large bowl with mixer at medium speed, beat cake mix, corn starch, brown sugar, egg whites, water, mayonnaise, and walnuts, occasionally scraping bowl, for 3 minutes or until well mixed. Pour into pans. Bake at 375 degrees F. for 25 to 30 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Split each layer horizontally. Fill with Custard Filling. Frost with whipped cream. Refrigerate until ready to serve.
Makes 10 to 12 servings.
[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]
* Better yet, see recipe for "Stabilized Whipped Cream."
1/2 cup ARGO or KINGSFORDS Corn Starch
1/2 cup firmly packed light brown sugar
3 egg whites [reserve yolks for Custard Filling recipe]
1 cup water
1/2 cup HELLMANS or BEST FOODS Real Mayonnaise
1 cup finely chopped walnuts
Custard Filling (see recipe)
1 cup heavy cream, whipped*
Grease and flour two 9-inch round cake pans. In large bowl with mixer at medium speed, beat cake mix, corn starch, brown sugar, egg whites, water, mayonnaise, and walnuts, occasionally scraping bowl, for 3 minutes or until well mixed. Pour into pans. Bake at 375 degrees F. for 25 to 30 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Split each layer horizontally. Fill with Custard Filling. Frost with whipped cream. Refrigerate until ready to serve.
Makes 10 to 12 servings.
[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]
* Better yet, see recipe for "Stabilized Whipped Cream."
Mocha Frosting (for Mocha Magic Torte)
1/2 cup plus 2 to 3 tablespoons milk
2 tablespoons MAXWELL HOUSE Instant Coffee
3 (1-ounce) squares unsweetened chocolate
2/3 cup margarine
2 (16-ounce) packages unsifted confectioners sugar
1 teaspoon vanilla
In saucepan, place 1/2 cup milk, instant coffee, and chocolate. Stirring constantly, cook over low heat until smooth and thick. In large bowl with mixer at medium speed, beat margarine. Gradually beat in 1 package confectioners sugar. Add second package confectioners sugar alternately with chocolate mixture, beating after each addition. Add vanilla. Gradually beat in 2 to 3 tablespoons milk until of spreading consistency.
Makes 4-1/2 cups.
[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./Copyright 1982 General Foods Corp.]
2 tablespoons MAXWELL HOUSE Instant Coffee
3 (1-ounce) squares unsweetened chocolate
2/3 cup margarine
2 (16-ounce) packages unsifted confectioners sugar
1 teaspoon vanilla
In saucepan, place 1/2 cup milk, instant coffee, and chocolate. Stirring constantly, cook over low heat until smooth and thick. In large bowl with mixer at medium speed, beat margarine. Gradually beat in 1 package confectioners sugar. Add second package confectioners sugar alternately with chocolate mixture, beating after each addition. Add vanilla. Gradually beat in 2 to 3 tablespoons milk until of spreading consistency.
Makes 4-1/2 cups.
[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./Copyright 1982 General Foods Corp.]
Mocha Magic Torte
2-1/4 cups unsifted all-purpose flour
1-1/2 teaspoons baking soda
1/4 cup MAXWELL HOUSE Instant Coffee
1-1/3 cups water
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla
1 cup HELLMAN'S Real Mayonnaise
2 (1-ounce) squares unsweetened chocolate, melted and cooled
Mocha Frosting (see recipe)
Grease and flour two 9-inch round cake pans. Mix flour and baking soda. Dissolve instant coffee in water. In large bowl with mixer at high speed, beat sugar, eggs, and vanilla until light and fluffy. At low speed, blend in mayonnaise and chocolate. Add flour mixture alternately with coffee, beating after each addition. Pour into pans. Bake at 350 degrees F. for 30 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Split layers horizontally. Fill and frost with Mocha Frosting. Refrigerate until ready to serve.
[Number of servings not given, but probably serves 10 to 12.]
[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./Copyright 1982 General Foods Corp.]
1-1/2 teaspoons baking soda
1/4 cup MAXWELL HOUSE Instant Coffee
1-1/3 cups water
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla
1 cup HELLMAN'S Real Mayonnaise
2 (1-ounce) squares unsweetened chocolate, melted and cooled
Mocha Frosting (see recipe)
Grease and flour two 9-inch round cake pans. Mix flour and baking soda. Dissolve instant coffee in water. In large bowl with mixer at high speed, beat sugar, eggs, and vanilla until light and fluffy. At low speed, blend in mayonnaise and chocolate. Add flour mixture alternately with coffee, beating after each addition. Pour into pans. Bake at 350 degrees F. for 30 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Split layers horizontally. Fill and frost with Mocha Frosting. Refrigerate until ready to serve.
[Number of servings not given, but probably serves 10 to 12.]
[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./Copyright 1982 General Foods Corp.]
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