INGREDIENTS:
1 (18.25 ounce) package yellow or butter cake mix
1/4 cup vegetable oil
1 (3.4 ounce) package instant butterscotch pudding mix
1 14.5 oz canned pumpkin
2 teaspoons pumpkin pie spice
4 eggs
1/4 cup water
Semi-Sweet Chocolate Chips
Cream cheese frosting or whipped cream
DIRECTIONS:
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in.fluted tube or bundt pan, layering chocolate chips in the mix.
Bake at 350 degrees F for 50-55 minutes or until a wooden pickinserted near the center comes out clean. Cool in pan for 15 minutes beforeremoving to a wire rack to cool completely.
Frost with cream cheese frosting or serve with whipped cream if desired.
Cream cheese frosting
Beat all together:
8 oz. cream cheese
1-2 lbs powdered sugar
1 ½ cubes softened butter
1 tsp. vanilla
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Erma's Carrot Cake
I found this in our Mom's recipe box:
Carrot Cake
Beat the following:
1 1/2 cups oil
2 cups sugar
4 eggs
Add the following to above mixture.
2 cups flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. baking powder
Finally, add carrots and raisins a small amount at a time.
3 cups grated carrots
1 cup raisins.
Cream cheese frosting:
1 8 oz. cream cheese 1 box powdered sugar
1 stick oleo (butter) 2 tsp. vanilla
Beat altogether and frost when cake is cool.
Carrot Cake
Beat the following:
1 1/2 cups oil
2 cups sugar
4 eggs
Add the following to above mixture.
2 cups flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. baking powder
Finally, add carrots and raisins a small amount at a time.
3 cups grated carrots
1 cup raisins.
Cream cheese frosting:
1 8 oz. cream cheese 1 box powdered sugar
1 stick oleo (butter) 2 tsp. vanilla
Beat altogether and frost when cake is cool.
Cherry Chocolate Cake
INGREDIENTS:
1 can cherry pie filling (this serves the purpose of making the cake very moist. The cherry taste is very mild,
so if you’re not a fan of cherries, you will still love this cake).
1 Devil’s Food cake mix
2 eggs
½ cup milk chocolate chips
2 ½ Tablespoons butter
3 Tablespoons milk
½ cup sugar
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. Grease a spring-form pan with shortening and flour (non-stick spray will not work as well). In a medium-sized bowl, mix the cherry pie filling, eggs and dry cake mix together for 2 minutes (there’s no need to add water or oil or anything else the cake mix box may ask for). Pour the batter into the greased pan. Bake the cake for 40 minutes or so. Before taking the cake out of the oven, check with a toothpick to make sure it is cooked through.
While you are waiting for the cake to bake, put the sugar, milk and butter in a saucepan and bring to a slight boil (the edges of the liquid should just barely be bubbling and if you boil it harder than that, the frosting will crystallize). Let it boil at that level for about one minute so the sugar can dissolve completely. Take the saucepan off the heat and stir in the chocolate chips until they are melted. Pour the frosting on the cake while it is still warm.
BAKING/SERVING ALTERNATIVES:
You can serve the cake immediately if you like. I personally think it tastes better cool. This cake actually gets moister the longer it sits, so it will be good the 2nd or 3rd day. If you bake it in the spring form pan and want it extra chocolaty, try doubling the frosting recipe and then pour several layers of the frosting on the cake once each previous layer has slightly cooled. This cake can also be cooked in a 9x13 pan for 25 minutes at the same heat. If you do this, double the frosting recipe. If you are trying to make the cake look fancy, bake it in a floured Bundt cake pan (my personal favorite) for 35-40 minutes, drizzle the chocolate sauce on the cake and garnish with chocolate shavings or strawberries. ENJOY!
*I got this recipe in April 2010 by making a small donation towards a fund for a woman named Amy Jackson, mother of 6, who was diagnosed with terminal cancer. CJane's blog posted about this yummy cake and the sad story about Amy. Her readers encouraged the holder of the recipe, Alicia Lindsay, to sell the cake recipe and donate the earnings to Amy and her family--so she did. The community of Santaquin, Utah, held a fundraiser in her honor.
1 can cherry pie filling (this serves the purpose of making the cake very moist. The cherry taste is very mild,
so if you’re not a fan of cherries, you will still love this cake).
1 Devil’s Food cake mix
2 eggs
½ cup milk chocolate chips
2 ½ Tablespoons butter
3 Tablespoons milk
½ cup sugar
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. Grease a spring-form pan with shortening and flour (non-stick spray will not work as well). In a medium-sized bowl, mix the cherry pie filling, eggs and dry cake mix together for 2 minutes (there’s no need to add water or oil or anything else the cake mix box may ask for). Pour the batter into the greased pan. Bake the cake for 40 minutes or so. Before taking the cake out of the oven, check with a toothpick to make sure it is cooked through.
While you are waiting for the cake to bake, put the sugar, milk and butter in a saucepan and bring to a slight boil (the edges of the liquid should just barely be bubbling and if you boil it harder than that, the frosting will crystallize). Let it boil at that level for about one minute so the sugar can dissolve completely. Take the saucepan off the heat and stir in the chocolate chips until they are melted. Pour the frosting on the cake while it is still warm.
BAKING/SERVING ALTERNATIVES:
You can serve the cake immediately if you like. I personally think it tastes better cool. This cake actually gets moister the longer it sits, so it will be good the 2nd or 3rd day. If you bake it in the spring form pan and want it extra chocolaty, try doubling the frosting recipe and then pour several layers of the frosting on the cake once each previous layer has slightly cooled. This cake can also be cooked in a 9x13 pan for 25 minutes at the same heat. If you do this, double the frosting recipe. If you are trying to make the cake look fancy, bake it in a floured Bundt cake pan (my personal favorite) for 35-40 minutes, drizzle the chocolate sauce on the cake and garnish with chocolate shavings or strawberries. ENJOY!
*I got this recipe in April 2010 by making a small donation towards a fund for a woman named Amy Jackson, mother of 6, who was diagnosed with terminal cancer. CJane's blog posted about this yummy cake and the sad story about Amy. Her readers encouraged the holder of the recipe, Alicia Lindsay, to sell the cake recipe and donate the earnings to Amy and her family--so she did. The community of Santaquin, Utah, held a fundraiser in her honor.
Carrot Cake
Combine the following:
2 cups flour
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
Beat in:
4 eggs
3 cups shreddded carrots
1 tsp. vanilla
Bake in 350 degree oven for approx. 30 minutes. When cool frost with:
Beat all together:
8 oz. cream cheese
1 box powdered sugar
2 cubes softened butter
1 tsp. vanilla
Sprinkle with nuts (optional)
2 cups flour
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
Beat in:
4 eggs
3 cups shreddded carrots
1 tsp. vanilla
Bake in 350 degree oven for approx. 30 minutes. When cool frost with:
Beat all together:
8 oz. cream cheese
1 box powdered sugar
2 cubes softened butter
1 tsp. vanilla
Sprinkle with nuts (optional)
Cake Pops by BAKERELLA
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)Wax paperYellow candy melts
After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
Place them in the freezer for a little while to firm up.
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry.
Once dry, draw faces with an edible ink pen and allow ink to dry!
You can use this recipe if you don't want to use canned frosting:
Cream Cheese Buttercream frosting
1 stick butter (softened)8 oz. cream cheese (softened)
4 cups confectioner's sugar
2 teaspoons vanilla
Beat softened butter and cream cheese until well blended.
Add sugar and vanilla until creamy.
Pumpkin Cake Dessert
CRUST:
1 package yellow cake mix, reserving 1 cup aside
1/2 cup butter (1 stick)
1 egg
Mix above together and press into bottom of greased 9x13 pan.
FILLING:
3 cups pumpkin pie mix --almost the whole can (**different than just "pumpkin')
2/3 cup milk
2 eggs
Mix until smooth then pour onto crust.
TOPPING:
1 cup reserved cake mix
1/4 cup sugar
2 tsp. cinnamon
1/4 cup butter (melted)
1/2 cup flour
Mix with fork or hands to make a streusel topping. Sprinkle on the filling evenly.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean.
Serve warm or cold, with or without whipped cream.
1 package yellow cake mix, reserving 1 cup aside
1/2 cup butter (1 stick)
1 egg
Mix above together and press into bottom of greased 9x13 pan.
FILLING:
3 cups pumpkin pie mix --almost the whole can (**different than just "pumpkin')
2/3 cup milk
2 eggs
Mix until smooth then pour onto crust.
TOPPING:
1 cup reserved cake mix
1/4 cup sugar
2 tsp. cinnamon
1/4 cup butter (melted)
1/2 cup flour
Mix with fork or hands to make a streusel topping. Sprinkle on the filling evenly.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean.
Serve warm or cold, with or without whipped cream.
CROCK POT CHOCOLATE CAKE
This is from Nie Nie's sister, Jane. Nie Nie and her husband were the ones in the terrible plane crash in Arizona.
Jane--"And now I present the Crockpot Cake Recipe. Only, promise me you'll douse it with real cream. Not that fake stuff all whipped up ready for consumption, I mean straight from-the-udder cream."
1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.
Jane--"And now I present the Crockpot Cake Recipe. Only, promise me you'll douse it with real cream. Not that fake stuff all whipped up ready for consumption, I mean straight from-the-udder cream."
1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.
FRUIT COCKTAIL CAKE
2 cups flour
2 cups sugar
2 tsp. soda
1/2 tsp. salt
2 eggs, beaten lightly
1/2 cup brown sugar
1 cup chopped pecans (opt.)
1 29-ounce can fruit cocktail
dash of cinnamon
Drain fruit cocktail. Sift together: flour, sugar, soda, salt and cinnamon. Add fruit cocktail and eggs. Mix until blended. Pour into greased and lightly floured 9x13 pan. combine brown sugar and nuts--sprinkle over batter. Bake at 300 degrees for 45 minutes to 1 hour. Let set for 10 minutes. Serve with ice cream or whipped cream.
2 cups sugar
2 tsp. soda
1/2 tsp. salt
2 eggs, beaten lightly
1/2 cup brown sugar
1 cup chopped pecans (opt.)
1 29-ounce can fruit cocktail
dash of cinnamon
Drain fruit cocktail. Sift together: flour, sugar, soda, salt and cinnamon. Add fruit cocktail and eggs. Mix until blended. Pour into greased and lightly floured 9x13 pan. combine brown sugar and nuts--sprinkle over batter. Bake at 300 degrees for 45 minutes to 1 hour. Let set for 10 minutes. Serve with ice cream or whipped cream.
ZUCCHINI BARS
Stir together and set aside:
2 ¾ cups flour
2 ¼ tsp baking powder
Beat:
1 ¼ cup margarine
Add:
¾ cup sugar
¾ cup brown sugar
Beat until fluffy.
Add:
3 eggs
1 ½ tsp vanilla
Beat well. Stir in flour mixture.
Stir in:
3 cups zucchini, shredded
1 ½ cups coconut
1 cup walnuts, chopped
Spread on greased cookie sheet. Bake at 350 degrees for 20-30 minutes or until toothpick stuck in center comes out clean. Cool.
Beat together and frost cake with: 3 Tbls milk, 3 Tbls melted margarine, 1½ tsp cinnamon, and 1 tsp vanilla.
2 ¾ cups flour
2 ¼ tsp baking powder
Beat:
1 ¼ cup margarine
Add:
¾ cup sugar
¾ cup brown sugar
Beat until fluffy.
Add:
3 eggs
1 ½ tsp vanilla
Beat well. Stir in flour mixture.
Stir in:
3 cups zucchini, shredded
1 ½ cups coconut
1 cup walnuts, chopped
Spread on greased cookie sheet. Bake at 350 degrees for 20-30 minutes or until toothpick stuck in center comes out clean. Cool.
Beat together and frost cake with: 3 Tbls milk, 3 Tbls melted margarine, 1½ tsp cinnamon, and 1 tsp vanilla.
STRAWBERRY BAUMKUCHEN TORTE
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
6 egg yolks
2/3 cup flour
1/3 cup cornstarch
6 egg whites
1/4 cup sugar
2 8-ounce containers dairy sour cream
1/3 cup sugar
1 tsp vanilla
1 1/2 cups fresh strawberries, halved
In small mixer bowl beat butter or margarine about 30 seconds; gradually add the 1/2 cup sugar, lemon peel, and the 1/2 tsp vanilla. Add egg yolks, one at a time, beating well at high speed after each. Mix flour, the 1/3 cup cornstarch, and the 1/4 tsp salt; stir into butter mixture. Wash beaters well. In large mixer bowl beat egg whites till soft peaks form (tips curl over.) Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight.) Stir a small amount of egg white into flour mixture to lighten. Fold flour mixture into egg whites. Grease an 8-inch spring from pan. Spread a scant 1/2 cup batter evenly in the bottom (layer will be very thin.) Place under broiler 5 inches from heat; broil 1 to 1/2 minutes or till lightly browned. Watch closely to prevent over browning. Carefully spread another scant 1/2 cup batter atop first layer. Broil as before, turning if necessary to brown evenly. Repeat layers, making 5 layers in all. Stir together sour cream, the remaining 1/3 cup sugar and the 1 tsp vanilla. Spread half of the mixture over top cake layer. Broil for 1 minute or till cream mixture is set. Using remaining batter add 5 more cake layers to torte, broiling as before. Spread with remaining sour cream mixture. Broil again for 1 minute or till cream mixture is set. Cool torte 15 minutes on wire rack. Remove sides from pan; cool completely. Arrange a single row of strawberries around edge of torte and in the center, leaving a wide band empty between berries. Frost sides of torte with chocolate Butter cream Frosting. Using a tube with wide tip, pipe a circle of frosting between rows of strawberries. Chill. Mix jelly, lemon juice, and the 1 tsp cornstarch in a small saucepan. Cook and stir till mixture is thickened. Cool to room temperature. Spoon glaze atop berries just before serving.
CHOCOLATE BUTTER CREAM FROSTING
1/2 cup strawberry jelly
1 Tbs. lemon juice
1 tsp cornstarch
1/2 cup sugar
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
6 egg yolks
2/3 cup flour
1/3 cup cornstarch
6 egg whites
1/4 cup sugar
2 8-ounce containers dairy sour cream
1/3 cup sugar
1 tsp vanilla
1 1/2 cups fresh strawberries, halved
In small mixer bowl beat butter or margarine about 30 seconds; gradually add the 1/2 cup sugar, lemon peel, and the 1/2 tsp vanilla. Add egg yolks, one at a time, beating well at high speed after each. Mix flour, the 1/3 cup cornstarch, and the 1/4 tsp salt; stir into butter mixture. Wash beaters well. In large mixer bowl beat egg whites till soft peaks form (tips curl over.) Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight.) Stir a small amount of egg white into flour mixture to lighten. Fold flour mixture into egg whites. Grease an 8-inch spring from pan. Spread a scant 1/2 cup batter evenly in the bottom (layer will be very thin.) Place under broiler 5 inches from heat; broil 1 to 1/2 minutes or till lightly browned. Watch closely to prevent over browning. Carefully spread another scant 1/2 cup batter atop first layer. Broil as before, turning if necessary to brown evenly. Repeat layers, making 5 layers in all. Stir together sour cream, the remaining 1/3 cup sugar and the 1 tsp vanilla. Spread half of the mixture over top cake layer. Broil for 1 minute or till cream mixture is set. Using remaining batter add 5 more cake layers to torte, broiling as before. Spread with remaining sour cream mixture. Broil again for 1 minute or till cream mixture is set. Cool torte 15 minutes on wire rack. Remove sides from pan; cool completely. Arrange a single row of strawberries around edge of torte and in the center, leaving a wide band empty between berries. Frost sides of torte with chocolate Butter cream Frosting. Using a tube with wide tip, pipe a circle of frosting between rows of strawberries. Chill. Mix jelly, lemon juice, and the 1 tsp cornstarch in a small saucepan. Cook and stir till mixture is thickened. Cool to room temperature. Spoon glaze atop berries just before serving.
CHOCOLATE BUTTER CREAM FROSTING
1/2 cup strawberry jelly
1 Tbs. lemon juice
1 tsp cornstarch
TINY CHRISTMAS CHEESECAKES
2 pkgs. (8 oz. ea.) cream cheese, softened
1/2 cup sugar
2 Tbs. flour
dash of salt
3 eggs
1 tsp lemon rind, grated
1 can cherry pie filling
Line three dozen 1 3/4" muffin pan cups with paper baking cups. Preheat oven to 300 degrees. Beat cream cheese with sugar, flour, and salt until fluffy. Beat in eggs one at a time until blended. Stir in lemon rind. Pour into paper cups till almost full. Bake 15 minutes until set, but not brown. Cool 10 minutes. Tops will sink. Cover and chill at least 1 hour before serving. Top with cherry pie filling.
1/2 cup sugar
2 Tbs. flour
dash of salt
3 eggs
1 tsp lemon rind, grated
1 can cherry pie filling
Line three dozen 1 3/4" muffin pan cups with paper baking cups. Preheat oven to 300 degrees. Beat cream cheese with sugar, flour, and salt until fluffy. Beat in eggs one at a time until blended. Stir in lemon rind. Pour into paper cups till almost full. Bake 15 minutes until set, but not brown. Cool 10 minutes. Tops will sink. Cover and chill at least 1 hour before serving. Top with cherry pie filling.
EASY CHOCOLATE JELLY ROLL CAKE
4 eggs
1/2 cupwater
1 chocolate cake mix
powdered sugar
cocoa powder
2 cups whipped cream/ice cream
Line cookie sheet size pan with waxed paper. Spray with pam.
Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with sifted cocoa powder. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream or ice cream. Roll back up (without the towel) and chill. Slice to serve.
1/2 cupwater
1 chocolate cake mix
powdered sugar
cocoa powder
2 cups whipped cream/ice cream
Line cookie sheet size pan with waxed paper. Spray with pam.
Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with sifted cocoa powder. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream or ice cream. Roll back up (without the towel) and chill. Slice to serve.
EASY JELLY ROLL CAKE
4 eggs
1/2 cup water
1 yellow cake mix
powdered sugar
2 cups whipped cream/cool whip
3/4 cups jam or jelly
Line cookie sheet size pan with waxed paper. Spray with Pam.
Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with powdered sugar. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream and jelly. Roll back up (without the towel) and chill. Slice to serve.
1/2 cup water
1 yellow cake mix
powdered sugar
2 cups whipped cream/cool whip
3/4 cups jam or jelly
Line cookie sheet size pan with waxed paper. Spray with Pam.
Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with powdered sugar. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream and jelly. Roll back up (without the towel) and chill. Slice to serve.
WHITE CAKE JELLY ROLL
3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
6 egg yolks
3/4 tsp vanilla
1/3 c. + 2 1/2 tsp Sugar
6 egg whites
3/4 cup sugar
3/4 cup jelly, jam, whipped cream, etc.
powdered sugar
Grease and lightly flour a jelly roll pan. Place a sheet of wax paper on cookie sheet. Stir together flour, baking powder and salt. In small mixer bowl, beat egg yolks and vanilla at high speed for five minutes or until thick and lemon colored. Gradually add 1/3 cup plus 2 1/2 Tbs. sugar and beat until dissolved.
In large mixer bowl, beat egg whites at medium speed to soft peaks. Gradually add 3/4 cup sugar and beat to stiff peaks. Fold yolk mixture into whites (gently) just until blended. Fold in flour mixture into eggs gently just till blended. Spread in pan and bake at 375 degrees for 12-15 minutes. Sprinkle towel with powdered sugar and immediately loosen cake onto towel. Roll up and cool.
When cool, gently unroll and spread with desired filling (such as jelly, cool whip, ice cream, pudding.)
1 1/2 tsp baking powder
1/4 tsp salt
6 egg yolks
3/4 tsp vanilla
1/3 c. + 2 1/2 tsp Sugar
6 egg whites
3/4 cup sugar
3/4 cup jelly, jam, whipped cream, etc.
powdered sugar
Grease and lightly flour a jelly roll pan. Place a sheet of wax paper on cookie sheet. Stir together flour, baking powder and salt. In small mixer bowl, beat egg yolks and vanilla at high speed for five minutes or until thick and lemon colored. Gradually add 1/3 cup plus 2 1/2 Tbs. sugar and beat until dissolved.
In large mixer bowl, beat egg whites at medium speed to soft peaks. Gradually add 3/4 cup sugar and beat to stiff peaks. Fold yolk mixture into whites (gently) just until blended. Fold in flour mixture into eggs gently just till blended. Spread in pan and bake at 375 degrees for 12-15 minutes. Sprinkle towel with powdered sugar and immediately loosen cake onto towel. Roll up and cool.
When cool, gently unroll and spread with desired filling (such as jelly, cool whip, ice cream, pudding.)
COOKIE SHEET CHOCOLATE CAKE
1 stick margarine
1 cup water
1/2 cup oil
2 cups flour
2 cups sugar
1/4 cup cocoa
1 1/2 tsp soda
1/2 tsp salt
1 tsp vanilla
2 eggs, beaten
1/2 cup buttermilk
Put margarine, water and oil in a saucepan. Bring to a boil. Add flour, sugar, cocoa, soda, salt, and vanilla. Mix until blended. Blend in eggs and buttermilk. Pour into a greased and floured cookie sheet. Bake at 350 degrees for 20 minutes. Frost cake while hot.
Frosting:
3 cups powdered sugar
4 Tbsp. cocoa
1 tsp vanilla
1 stick margarine, melted
6 Tbsp. buttermilk or milk
Mix sugar and cocoa; add vanilla and margarine. Gradually add milk.
1 cup water
1/2 cup oil
2 cups flour
2 cups sugar
1/4 cup cocoa
1 1/2 tsp soda
1/2 tsp salt
1 tsp vanilla
2 eggs, beaten
1/2 cup buttermilk
Put margarine, water and oil in a saucepan. Bring to a boil. Add flour, sugar, cocoa, soda, salt, and vanilla. Mix until blended. Blend in eggs and buttermilk. Pour into a greased and floured cookie sheet. Bake at 350 degrees for 20 minutes. Frost cake while hot.
Frosting:
3 cups powdered sugar
4 Tbsp. cocoa
1 tsp vanilla
1 stick margarine, melted
6 Tbsp. buttermilk or milk
Mix sugar and cocoa; add vanilla and margarine. Gradually add milk.
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