Lois Young's Family Recipes

Cakes

AUNT ALMA'S DEVIL'S FOOD CAKE
2 cups sugar
1 cup butter
2 eggs, well beaten
1 cup sour milk, 2 Tab. vinegar to sour the milk.
2 1/2 cup sifted flour
1 heaping tsp. baking soda
1/4 tsp salt
2/3 cup cocoa dissolved in 1/2 cup boiling water
1 tsp. vanilla
Bake at 350° (Martha says 45 to 50 min.)

AUNT RUBYE'S COCOA CAKE       
10 Tab. cocoa ( or 6)         Cook until thick, add to cake after it cools.
1 cup boiling water

2 cups sugar                  
1/2 cup butter                Cream until light.

1 cup sour milk
2 eggs, separated
1 tsp. vanilla
2 1/2 cups cake flour
1 tsp. salt
2 tsp. baking soda

Add 1 tsp. of soda to cocoa just before adding to cake.
Cream sugar and butter, add egg yolks, then cocoa. 
Mix in flour, salt, baking soda, vanilla and milk.
Fold stiffly beaten egg whites in last.

Bake in moderate oven, 350° for 35 to 46 minutes

BANANA SOUR CREAM COFFEE CAKE
1/2 cup chopped pecans
1/4 cup sugar
1/2 tsp. cinnamon
1 tsp. vanilla
1 cup mashed bananas
1/2 cup sour cream
1/2 cup shortening or oleo or butter
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp baking soda
1/4 tsp. salt
Combine pecans 1/4 cup sugar and cinnamon, stir
well, set aside.

Combine shortening (or oleo or butter) and 1 cup sugar,
Cream until light and fluffy.
Beat in eggs, bananas and vanilla, stir in
sour cream.

Combine remaining ingredients, stirring
just until blended.

Sprinkle half of cinnamon mixture on bottom
of well—greased 10 in. Bundt pan; then half
of the dough and rest of cinnamon mixture
and rest of dough.

Bake 350° for 40 to 45 min. 

BETTY'S CARMEL FROSTING
3 cups brown sugar
3/4 cup cream
1 Tbsp. flour
Lump of butter (2 Tbsp.)
1 tsp. vanilla
Cook sugar, cream to a soft ball (235°)
while cooking, cream flour and butter
Pour hot syrup over that and beat.  

BROWN BEAUTY ICING
Place bowl in ice water, beat with rotary beater until consistency to spread 3 to 5 minutes
1 cup sifted confectioners sugar
2 or 3 egg yolks (or 1 small egg) 1/4 cup milk
3 sq. unsweetened choc (3 oz.), melted
1 Tbsp. soft shortening, 1/2 tsp vanilla

CARMEL FROSTING     LOIS' FAMOUS
Blend 1/2 cup brown sugar with 4 Tbsp
butter, dash of salt and 1/3 cup cream.
Place over very low heat stirring constantly
until sugar and butter are just dissolved.
Cool slightly add 2 1/2 cups sifted confectioners sugar
Add more or less for the right consistency.
Cool slightly in frig, frost cooled cake

For 1 1/2 batch
3/4 cup brown sugar
dash of salt
6 T butter
1/3 c + 2 T cream
3 3/4 sifted confectioners sugar

COCOA FROSTING for MICROWAVE CHOCOLATE CAKE
3 Tab. butter or margarine, softened
1/4 cup cocoa
2 to 3 Tab. milk
1 1/3 cup confectioners sugar
1/2 tsp. vanilla
In small mixer bowl combine all ingredients; beat
to spreading consistency.
About 1 cup frosting. 

CREAMY BAKED CHEESECAKE
Crust:
1/3 cup margarine or butter, melted
1 1/4 cup graham cracker crumbs (about 14 crackers)
1/4 cup sugar

Filling:
2 (8 Oz.) packages cream cheese, softened
1 (14 Oz.) can Eagle Brand Sweetened Condensed milk , NOT evaporated milk
3 eggs
1/4 cup Real lemon from concentrate
1 (8 0z.) container sour cream
Preheat oven to 300°

Crust:
Combine margarine, crumbs and sugar; press firmly on bottom
of 9 inch springform pan.

Filling:
In large mixing bowl, beat cheese until fluffy. 
Gradually beat in condensed milk until smooth.
Add eggs and Real lemon, mix well.
Pour into prepared pan.
Bake 50 to 55 min. or until set
Cool.
Chill thoroughly
Spread sour cream on top
Makes one 9 inch cheesecake.
If cake is on a pie moat, add 10 to 20 min. baking time 

FUNNEL CAKES
2 Eggs, beaten
1 1/2 c. milk
2 cups sifted flour
1 tsp. baking powder
1/2 tsp. salt
2 T sugar

2 cups cooking oil

In a mixing bowl, combine eggs, and milk.
Sift flour. salt, sugar. b. p. together.
Add to egg mixture. Beat until smooth.
Put 2 c. oil in a small (8 in. ) skillet.
Heat. Test batter through funnel, to see if
it flows through easily.
Pour 1/2 c. batter in funnel, fry 3 min. on
one side, turn, cook 1 min.
Sprinkle with powdered sugar, eat as is or
serve with sausages and syrup.  

JIFFY FLUFFY 7 MIN. WHITE FROSTING
Place in double boiler over boiling water.
3/4 cup sugar
2 Tab. cold water
1 unbeaten egg white
1/8 tsp. salt
1 tsp. white corn syrup
1/8 tsp. cream of tarter
Beat------constantly with rotary or electric
beater until mixture holds peaks. Remove
from heat.
Blend in-- 1/2 tsp. vanilla and cool before spreading
Sprinkle, grated coconut or nutmeats over
top, if desired.

MICROWAVE CHOCOLATE CAKE
1 1/4 CUP COCOA
1/3 and 1/3 cup hot water
3/4 cup + 2 Tab. all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup + 2 Tab. vegetable oil
1 egg
2 tsp. vanilla

Grease round microwave proof baking dish. 7 1/4 x2 1/4 in.
or 8 x 1 1/2 in.; line bottom with plastic wrap.
In another small microwave proof bowl combine cocoa and
1/3 cup water; microwave on high (full power)
40 to 50 sec. or until very hot and slightly thickened.
In medium bowl combine flour, sugar, baking soda, baking powder
and salt.
Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate
mixture; beat until batter is smooth and well blended.
Pour batter into prepared pan. Microwave on high 5 to 6 min.*
without turning until cake begins to pull away from sides (some
moist spots may remain but will disappear on standing) .
Let stand 5 min.; invert onto serving plate.
Peel off plastic wrap; cool. Frost with Cocoa Frosting above.
About 8 servings
*Time is for 600—700 watt microwave ovens. 

OWN'S DEVIL'S FOOD CAKE (This is Iona Young's recipe)
2 c. sugar
1 c. butter
2 eggs (well beaten)
1 c. sour milk (1/2 cream) 2 T vinegar to sour
2 1/2 c. sifted flour
1 t. baking soda (heaping)
1/4 t. salt
2/3 c. cocoa dissolved in 1/2 c. boiling water
1 t. vanilla
Cream the butter and sugar until light.
Add beaten eggs and cocoa
Add sifted flour alternating with sour milk. (sift flour, soda, and salt
together)
Add vanilla.
2- 8 inch pans or 9 X 13 pan.
Bake 350° 30 - 35 min. 

SOUR CREAM COFFEE CAKE
1 1/4 cups sugar
1 cup butter or margarine
1 t. almond extract
2 eggs
1 cup sour cream
2 cups sifted flour
1 t. baking powder
1/2 t. baking soda
nut topping
Confectioners sugar
In a large bowl, cream together sugar and butter
Add almond extract, eggs and sour cream.
In a medium bowl sift together flour, baking powder,
and baking soda. Add to the creamed mixture and mix until
very creamy.

NUT MIXTURE
2 Tbs. sugar
1/2 t. cinnamon
1/2 cup chopped walnuts
Butter and flour a tube pan. Pour in 1/2 of the cake
batter. Mix together above nut ingredients and add
1/2 of the mixture around the batter. Pour remaining
batter into pan And add the rest of nut mixture to
top of batter.
Bake at 350° for 45 min. to 1 hour.
While still hot, sprinkle with confectioners sugar.

STIR-UP CAKE
3 cups sifted flour
1 tsp. baking soda
1 tsp cinnamon
1 tsp. salt
2 cups sugar
1 1/2 cups oil (1 cup or 1 1/4cup)
1 1/2 tsp. vanilla
3 eggs
2 cups diced bananas (ripe)
1- 8 oz can crushed pineapple with juice
Measure dry ingredients and sift together
Add diced bananas and rest of ingredients and stir to mix
Pour into greased 9 in. tube pan.
Bake 1 hour and 20 min. at 350 °.
Cool in pan on rack.

TEXAS SHEET CAKE
Bring to boil     
                         2 sticks Oleo or butter
                         1 cup water
                         4 T. cocoa
Remove from heat
Add to              
                         2 cups flour
                         2 cups sugar
                         1/2 tsp. salt
Beat in           
                         2 eggs
                         1/2 cup sour cream
                         1 tsp. baking soda
Bake in greased sheet pan (with sides) at 350° for 18 min.

FROSTING (start to cook when 10 minutes left on baking time)
Bring to boil:           
                         1 stick Oleo or butter
                         4 T. cocoa
                         6 T. Milk
Remove from heat and add mixture of:
                        1 cup chopped nuts
                        1 box (16 0z.) powdered sugar
                        1 t. vanilla
Spread over cake as soon as taken from oven.