n a large bowl, mix pound cake dry ingredients; set aside.
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Prepare batter and bake cake in 10-inch tube pan according to package directions; cool well, about 1 1/2 hours.
Remove cake from pan.
Cut a 1-inch slice crosswise from top of cake and set aside.
Make cuts 1 inch from center and 1 inch from side of cake. With fingers, carefully remove cake within cuts, leaving a 1-inch base.
Reserve cake pieces.
full. Bake until a cake tester inserted in the center
east 3 hours. Serve over pound cake.
Cream butter; add sugar gradually and cream after each addition, using low speed on mixer.
Add eggs, one at a time; beat after each addition.
Add salt and mace to measured flour and sift approximately 6 times.
Add flour gradually to egg mixture and beat after each addition.
Add vanilla.
Pour in large-sized tube cake pan, lightly floured.
Bake in preheated oven at 325\u00b0 for 1 1/2 hours.
Preheat oven to 325\u00b0.
Cream the sugar and Crisco.
Add other ingredients; mix well.
Bake at 325\u00b0 for 1 hour.
Very moist cake.
Allow butter or margarine to soften at room temperature. Combine sugar, butter and eggs in a large mixing bowl.
Beat until mixture is smooth and creamy.
Alternate, adding small amounts of the cake flour and the milk and beat after each addition.
Add a dash of salt and the flavoring.
Continue beating the mixture until it is smooth and creamy.
The mixture will look like softened ice cream.
(Do not overmix.)
Cook in a tube pan at 350\u00b0 for 1 1/2 hours.
Allow to cool for 15 minutes before removing from the pan.
Grease and flour a tube pan.
In a large bowl cream together the shortening, butter and sugar.
Add the eggs one at a time, beating after each addition.
Sift the flour and baking powder together and add the mixture to the creamed mixture alternately with the milk and extracts.
Bake in a 325\u00b0 oven for 1 hour and 30 minutes.
Let the cake cool in the pan for about 15 minutes. Serves 8.
Cream butter and sugar until very light and creamy.
Beat in eggs, one at a time, beating well after each.
Gradually add cake flour, blending thoroughly. (Use a medium speed for this.).
Add lemon rind and juice.
Bake in 2 greased and parchment paper-lined or waxed paper-lined 9x5\" pans at 350\u00b0 for about 1 hour and 15 minutes.
Frost or glaze, or leave plain.
*If wanting to make a half a recipe, use 5 eggs.
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
For the Lemon Pound Cake:
Preheat oven to 325\
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.
nch square baking dish. Place pound cake chunks in the prepared baking
br>Coat both sides of pound cake with cooking spray or brush
First, make the pound cake.
Preheat the oven to
Make lemon pound cake the day before and refrigerate
make the pudding according to the directions on the box.
cut the pound cake up into small cubes and put into a bowl or serving platter or cake pan.
pour pudding over cubbed pound cake.
put the cool whip on top of the pudding. sprinkle the mini chocolate chips over the cool whip.
refrigerate for an hour, serve!