Cakes and Pies (3)

Cola Cake

This cake is a delightful surprise,
its flavor is marvelous.

2 cups all-purpose flour
2 cups sugar
1 cup margarine
3 tablespoons powdered cocoa
1 cup cola
1/2 cup buttermilk
1/4 teaspoon salt
1 teaspoon soda
2 large eggs, well-beaten
1 teaspoon vanilla extract
1/2 cup miniature marshmallows or chopped
regular size marshmallows
Cola Icing

Sift flour and sugar into a large bow.
Combine margarine, cocoa, and cola
in saucepan and bring to a boil;
boil just until margarine melts.

Remove from heat and pour over flour mixture.
Add buttermilk, salt, soda, and eggs, blend well.
Stir in vanilla and marshmallows.

This will be a thin batter and
marshmallows will float on top.

Pour batter into 13- x 9- x 2-inch pan lined with
brown paper and oiled or a greased tube pan.
Bake in a preheated 350 degree oven:
Large pan for 30 to 35 minutes,
tube pan for 45 minutes or until cake tests done.

Cool in pan and ice while hot.
Yield 1 (13-x 9- x2-inch) cake
or 1 (10-inch) tube cake.
18 to 20 servings.

Cola Icing:

1/2 cup margarine
3 tablespoons cocoa
6 tablespoons cola
1 (16-ounce) package powdered sugar
1 cup chopped nuts
1 teaspoon vanilla extract

Combine margarine, cocoa, and cola in a
saucepan; bring to a boil. When margarine
has melted, remove from heat and add sugar,
nuts, and vanilla. Mix well and spread
on hot cake while still in pan.

Chocolate Cake

2 cups sugar
3/4 cup shortening
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened baking cocoa
1 cup buttermilk*
1 cup boiling water
1 teaspoon vanilla

Beat sugar and shortening together until creamy.
Add eggs one at a time, beating after each addition.
Sift together flour, baking soda, salt and cocoa.
Add buttermilk* and dry ingredients
alternately to the sugar mixture.
Stir in boiling water and vanilla.

Pour batter into two greased and
floured 8" or 9" round baking pans.
Bake at 350 for approximately 30-35 minutes
or until the cake tests done.

* If you don't have buttermilk, you can
combine 2 tablespoons of plain white vinegar
with 1 cup of milk instead. I usually make it
using this substitution and it works just fine.

Chocolate Frosting

1 box of powdered sugar
1/8 teaspoon salt
2 heaping tablespoons cocoa
1/8 cup butter
1/4 - 1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped nuts (pecans or walnuts) - optional

Sift powdered sugar and salt
into a medium mixing bowl.
Combine cocoa, butter, vanilla
and least 1/4 cup milk in a sauce pan.

Cook slowly until mixture is thickened.
Combine cocoa mixture with powdered sugar
slowly to get the right consistency.

Add more milk if necessary.
Stir in nuts if desired.

We hope you enjoy this recipe
that has been a favorite for many, many years.

Grandma Fahey's Fudge Pie

2 cups sugar
1/2 cup cocoa
2/3 cup vegetable oil
4 eggs
2 tsp salt
2 tsp vanilla extract
1 cup flour

Combine all ingredients except flour.
When mixed add flour. Mix well.
Divide and pour into two greased 8 inch pie pans.
Bake at 325 degrees.
Bake for exactly 30 minutes.

Do not test with toothpick as this is a "fudgy" dessert. Sides will be crispy.
Serve alone or warm with Ice cream.

The Yardarm Rich Lemon Pie

6 oz. Butter
1 C. Sugar
2 Lemons, juice and grated rind
3 Egg Yolks (save whites)
1 whole Egg
1 or 2 slices White Bread
6 Tbsp. Sugar
8 inch Pie Shell

Melt butter over very low heat;
stir in sugar and lemon ring and juice.
Beat yolks and whole egg together
and add to mixture when sugar is dissolved.

When thickened, remove from heat.
Don't allow to boil! Remove crusts from bread
and cut or tear gently into large crumbs
and scatter over bottom of pie shell.

Make a stiff meringue of the egg whites
sweetened with 6 tablespoons of sugar.
While lemon mixture is still hot, spoon it
over bread crumbs and cover with meringue.
Seal meringue to edges of pie shell.

Brown in 350 degree oven.
Cool and serve at room temperature.

from Vikki of Country Kitchen

Mayonnaise Cake

2 cups Flour
1 teaspoon Baking Soda
1 cup Sugar
3/4 cup Mayonnaise
1/2 cup Cocoa Powder
1 cup Milk
1 teaspoon Vanilla

In a large mixing bowl, mix sugar,
mayonnaise and vanilla until blended,
then add milk and stir slowly until well mixed.

In a second bowl, stir together the flour,
cocoa, soda until mixed and then
add to the wet mixture and blend well.

Pour into a 9x13 inch cake pan which has been
prepared with non-stick cooking spray
and bake at 325 degrees F for 40 to 45 minutes
or until a toothpick comes out clean
when inserted into center of cake.

Cool and frost with your favorite frosting,
or serve sprinkled with powdered sugar
along with fruit.

Re: Chocolate Mayonnaise Cake...

I had to try the cake recipe so I have been out
and finally got it into the oven. What a deal!
First, I had no flour, only Jiffy Mix or Pancake Mix.
In Florida we have to store stuff in refrig
to keep out the mealy bugs.

Next found I had no baking soda.
Also, I keep in refrigerator to keep down odors
of foods getting into my flour when I have it
or my Jiffy Mix, which I had.

Without soda, I do not know as I thought one always had
to put soda into Chocolate cake but I used Baking Powder,
Next I only have 3-1/2 TBS of Cocoa.
You can tell I no longer bake very often.

I did have the cup of water,
cup of Hellman's Mayonnaise and vanilla.
So it is now in over.
Tasted excellent when I licked the beater.

As for the frosting to be made without much Cocoa.
I do have some Hot Chocolate Mix
and some Nestle's chocolate syrup.
I have milk and vanilla, but I only have three partial boxes
of confectioners sugar and one is Strawberry flavor.
My Oleo is not a stick but the spreadable kind in a tub.

from Becky of Country Kitchen

PUNCH BOWL CAKE

1 box of yellow cake mix
1 can of cherry pie filling
(or any kind of your choice)
1 large box of vanilla instant pudding
1 large package of coconut
1 large package of pecans
1 large container of Cool Whip

This is a layer cake so after cooking the cake
as normal, you will need to either cut it into
small pieces or just crumble it with your fingers.

Notice it said Punch Bowl Cake--
-so naturally you need a punch bowl.
I use a small one but a large one will do.
Keep in mind--this recipe makes a lot.

Start at the bottom and just layer all
of the ingredients -- cake, instant pudding,
cherry pie filling, cool whip, coconut, nuts, etc.
in any order that you want.

Keep layering till you come to the top
of the punch bowl. Be sure that the last
couple of layers are cool whip, coconut and nuts.
I love to fix this cake at Christmas time
because it is such a pretty cake.

You can add any kind of decorations
on the top layer to make it more festive.
I hope you enjoy it...it is delicious,
and it is so pretty too.

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