Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
In a large mixing bowl, blend 3 sticks margarine; add 1 box 10x sugar.
Add 2 cups of flour and 6 eggs (one at a time).
Add vanilla; turn in well-greased tube cake pan.
Bake at 300\u00b0 for 1 hour and 30 minutes.
Do not open oven.
Mix ingredients together.
Grease and flour a 9 x 13 pan.
Bake in 9 x 13 pan in a 350 degree oven for 45-50 minutes.
For Brown Sugar Icing: In saucepan, add brown sugar, butter and whipping cream. Bring to a boil.
Boil 1 Minute.
Add 1 tsp Vanilla.
Beat with mixer until cooled.
Spread on cooled chocolate cake.
Prep and cooking times include icing as well.
Stir everything together in a bowl except the 10x sugar and vanilla.
Add a couple tablespoons evaporated milk to make a stirring mixture.
Put over heat and bring to a boil, stirring constantly.
Remove from heat and add 10x sugar 1/3 at a time using electric mixer.
Add vanilla and continue beating until the icing is smooth and will spread easily.
Beat egg white until stiff, then add 10x sugar, Crisco and vanilla.
Beat all together.
Add 10x sugar until stiff enough to spread.
Cream together oleo and Crisco.
Add vanilla.
Add 3/4 cup 10x sugar.
Start mixer slowly.
Mix all together.
Add remaining 1/4 cup sugar and mix.
Add peanut butter.
Mix until blended.
Makes enough for 2-layer cake or 1 (9 x 13-inch) cake.
If you like lots of icing, make 1 1/2 times the amount.
Blend together 1 cup 10x sugar and Crisco.
Add flour, milk and egg.
Gradually add sugar and vanilla.
Stir.
Mix egg and 10x sugar thoroughly.
Boil water and 1/4 cup granulated sugar for 1 minute, then add to sugar and egg.
Blend well and add Crisco and vanilla.
Beat until creamy.
Beat the cream cheese and oleo until fluffy.
Add banana and 1/2 box 10x sugar; mix well.
Add chopped nuts and 1/2 box 10x sugar.
Beat until smooth and cover completely cooled cake.
In
large
mixing
bowl,
cream butter or margarine and shortening\ttogether.
Add\tvanilla.
Gradually add 10x sugar, one cup
at a time, beating very well.
Beat on medium speed. Scrape sides and
bottom
of bowl often.
Add milk and beat at high speed until
light
and\tfluffy.
Will
keep
very well, covered tightly, in refrigerator for several weeks.
Great for decorating fancy
cakes.
Set\tout
at room temperature before using.
owl beat together the brown sugar and shortening with an electric
Mix egg white, vanilla, flour and milk.
Add Crisco, 10x sugar and peanut butter.
Beat until fluffy.
Heat butter or margarine over low heat until golden brown. Blend in 4 cups 10x sugar.
Add cream, oil and vanilla.
Beat to consistency to spread.
Sprinkle rest of nuts on top.
Melt margarine. Add brown sugar and cream together. Cook a few minutes until hot and bubbly. Then add 10x sugar. Beat well to cool.
Crush Oreo cookies with rolling pin and set aside.
Mix together softened cream cheese, 10x sugar and softened butter.
In another bowl, beat together the pudding and milk.
Add Cool Whip and cream cheese mixture.
In an 8-inch plastic clay flowerpot layer 1/3 of crumb mix, 1/2 of cream mix, 1/3 crumb mix and remaining cream mix.
Top with crumb mix.
Refrigerate overnight. Put flowers in center of full pot.
Use trowel to serve.
Add gummy worms (candy) for color.
Mix milk and flour.
Cook over medium heat until thick, stirring constantly.
When cool, beat with creamed 10x sugar, Crisco, butter and vanilla.
Mix everything together, the longer the creamier.
Whip shortening (Crisco) and butter.
Beat well.
Add gradually the 10x sugar and milk.
This stores well.
You may freeze this, thaw and use later.
Cream the Crisco, margarine and cream cheese.
Add vanilla and salt.
Gradually add 10x sugar and milk.
Beat well at high speed. Makes enough for 1 cake.
Beat egg white and 1 cup 10x sugar until stiff.
Add remaining ingredients.
Combine 1 cup 10x sugar and 1 egg white in a small mixing bowl.
Combine the remaining ingredients in another bowl.
Beat the first mixture until blended.
Beat the second mixture, then add first to second.
Beat well.
Frosts a 13 x 9-inch or a layer cake.