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
full. Bake until a cake tester inserted in the center
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.
Place a large ice cube in an old-fashioned glass. Add remaining ingredients and stir to combine. Enjoy.
Prepare Grandma's Old Fashioned Gingerbread.
Pat into 2 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool on wire racks.
Split each cake in half, making 4 thin cakes.
Cook applesauce in crock-pot until thick. Add cinnamon and sugar to taste.
Frost cake layers with applesauce mixture.
make chiffon cake: Let egg
t dry and fold into cake mixture.
Butter and
an aside.
Place the cake mix, cocoa powder, melted butter
CAKE: Combine all ingredients and mix for 3 minutes by hand.
Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
Toothpick should come out clean.
ICING:
Cook on stovetop on med.
heat until sugar is dissolved and mixture is brown.
Leave cake in pan and using a toothpick, poke several holes into cake.
Pour 3/4 of icing onto cake.
Let set 15 minutes.
Flip cake onto plate.
Brush remaining icing onto top& sides of cake.
set aside. Combine milk with rum.
Preheat oven to 275
br>Spray two 8\" round cake pans with nonstick spray.
To make cake, preheat oven to 350\u00b0F<
For cake:
Preheat oven to 375\
lavors to marry.
This recipe was provided by professional chefs
Prepare cake mix. Pour cake batter into a 9 x 13-inch greased pan.
Bake according to directions on cake mix box.
Just before cake is ready to bring out of the oven, sprinkle top with the cinnamon sugar mixture.
Cut butter into small squares and let melt on top of cinnamon and sugar mix until it looks all done.
Let cool and the top of the cake will be crunchy.
Enjoy plain or with a scoop of your favorite ice cream.
nd 1/4 cup Marzetti Old Fashioned Caramel Dip and beat with
Lightly grease a 10-inch tube pan with solid vegetable shortening.
Pan should be 4 1/2 inches deep and a single unit pan (not with a removable bottom).
Line the pan bottom with wax paper and cut to fit.
Sift together flour, baking powder and salt; then set aside.
Combine milk and rum; set aside.
Preheat oven to 275\u00b0.
Combine shortening, sugar, molasses and eggs.
Cream until light and fluffy.
Combine dry ingredients; add to creamed mixture, blending well.
Cover and chill at least 1 hour.
Divide dough into 5 parts and pat into 5 well-greased and floured 9-inch cake pans.
Bake at 400\u00b0 for 8 to 10 minutes.
Spread Apple Filling on warm layers; stack layers.
Makes one 5 layer cake.
Soak raisins in pineapple overnight.
Sift dry ingredients; set aside.
In large bowl, cream butter.
Add eggs, one at a time, beating well after each.
Add jam and buttermilk; blend well.
Add dry ingredients; mix just until all ingredients are combined. Stir in raisins, pineapple and nuts.
Spread into two greased and floured 9-inch pans.
Bake at 350\u00b0 for 50 minutes, or until cake tests done.
Cool 10 minutes before removing from pan.
Cool completely and ice with Caramel Icing.