Melt butter in sheet pan.
Mix 1 1/2 cups sugar with 3 tablespoons of
cocoa and mix with self-rising flour; add milk and vanilla.
Pour in melted butter and pour in buttered pan.
In separate pan mix 2 cups sugar, 1/2 cup cocoa and boiling water.
Pour over cake in pan. Do not stir!
Cook about 30 minutes at 325\u00b0.
In large bowl, beat egg whites with salt until foamy.
Add cream of tartar and vanilla and beat until it begins to get stiff. Add sugar and continue beating until very stiff (until when bowl is tilted on side it won't move).
Mix another cup of sugar with self-rising flour in a small Tupperware bowl; shake up to mix. Sprinkle that into egg white mixture and fold in by hand (not a mixer).
well in the bowl with your flour
pour in milk
uffin pan.
Sift the flour into a large bowl; rub
ides with parchment paper.
For the streusel topping, mix flour, brown
4 inch loaf pan with parchment paper, extending paper at
br>Butter and lighly flour 8x8-inch cake pan.
Combine the
an with parchment paper. Place chilled butter and all-purpose flour in
Preheat oven to 350\u00b0F. Grease and line an 8x5 inch loaf pan with parchment paper. Grease paper.
Cream butter, lemon zest and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well between additions. Add fruit. Combine self-rising flour and all-purpose flour. Combine sour cream and lemon juice. Add flour and sour cream mixture alternately to batter. Transfer to prepared pan and bake for 1 hour 15 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Mix 1 cup water, 5 tablespoons cocoa, 1 stick butter, 1/2 cup crisco boil 1 minute.
Sift 2 cups self-rising flour, 1 3/4 cups sugar. Pour chocolate sauce into flour mixture. Add 2 eggs, 1/2 cup buttermilk, 1/2 teaspoon soda and 1 teaspoon vanilla. Beat well. Pour into greased 9X13 inch pan. Bake @ 350 for 30 minutes.
Icing:.
1 stick butter.
1/2 cup buttermilk.
5 tablespoons cocoa.
Boil 1 minute and add 1 box confectioner sugar and chopped nuts. Spread onto hot cake.
ver a large bowl. Line with a piece of cheesecloth. Stir
roasting pan. Sprinkle with thyme. Season with salt. Bake for 10
ase and 2 long sides with baking paper, extending paper 3
o pan along with olives and all-purpose flour. Whisk together tomato
Sift self-rising flour into a bowl. Stir in buckwheat flour and granulated sugar. Whisk
Mix cake according to directions on box
read hook with an electric mixer, mix together the self-rising flour, yeast, and
Sift in large bowl the flour, sugar and salt (if not using self-rising flour).
Melt and boil water, cocoa and margarine. (This can easily be done in microwave.)
Pour mixture over sifted flour mixture.
Stir.
Add buttermilk which has been mixed with baking soda.
Add eggs and vanilla to buttermilk mixture.
Stir and pour into greased and floured pan.
Bake at 325\u00b0 for approximately 30 to 40 minutes.
While cake is still hot add Topping.
ndt pan.
Sift the self-rising flour and pumpkin pie spice together
preheat oven to 350 degrees.
Grease and flour a bundt or tube cake pan.
Cream together the sugar and Shortening until it is smooth.
add 1 egg at a time, mixing well between each one.
sift the 2 cups of cake flour with the 1/2 cup self rising flour.
alternate adding the flour and milk (add a little flour, mix, add a little milk, mix, flour, mix, milk, mix, etc.).
finally, add the butternut flavoring.
mix well.
pout into prepared pan and bake for 1 hour.