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May 13, 2013
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Rocky Mountain Recipes 5-13-13


Apple Cake

Hannah Heath • Belle Fourche, S.D.

2 Eggs, beaten

2 c. Sugar

2/3 c. Oil

2 t. Vanilla

4 c. Apples, unpeeled and chopped

3 c. Flour

2 t. Soda

2 t. Cinnamon

1/2 t. Salt

Topping:

1 c. Brown Sugar

1/2 c. Flour

1 c. Nuts

1/2 c. Butter Softened

Core and chop apples. Mix eggs, sugar, oil, vanilla and apples together. Sift flour, soda, cinnamon and salt together. Mix all the dry and wet ingredients together. And pour into a 9-by-13-inch pan. Mix the brown sugar and 1/2 cup flour, nuts and soft butter until smooth. Spread over the top of the cake. Bake at 325 degrees for 1 hour.

Lemonade Cake

Marlene Maurer • Lakewood, Colo.

6 oz. Frozen Lemonade

3/4 c. Sugar

1 box Lemon Cake Mix with no pudding in mix

1 sm. Lemon Instant Pudding

3/4 c. Water

4 Eggs

3/4 c. Cooking Oil

Glaze:

1 c. Powdered Sugar

2 Tbsp. Lemon Juice

1 Tbsp. Water

Mix lemonade with sugar and stir well. Add to cake mix. Mix in the pudding, water, eggs and oil. Beat with mixer 3 minutes. Bake in greased and floured 9-by-13-inch pan for 35 minutes at 350 degrees until done. Test be inserting a toothpick into center of cake. While cake is hot, poke holes all over cake with a fork and pour glaze over top. Leave in pan. For glaze, mix powdered sugar, lemon juice and water together. Pour over hot cake.

Rainbow Yellow Cake

Helen Druse • Lafayette, Colo.

1 box Yellow Cake Mix

1 (3 oz) box Lemon Gelatin

3/4 c. Water

1/2 c. Salad Oil

4 Eggs

1 t. Vanilla

Juice of 1 Lemon

Pinch of Salt

Beat all ingredients until smooth and creamy, about 3 minutes. Pour into greased 10-inch tube pan. Bake at 350 degrees for 45 to 50 minutes. Cool in pan 15 minutes. Remove from pan and cool.

Mexican Cake

Ethel Williams • Papillion, Neb.

2 c. All-purpose Flour

2 c. Sugar

2 Eggs

1 (20 oz) can Pineapple, crushed and undrained

2 t. Baking Soda

1 c. Nuts, chopped

Frosting:

1 (8 oz) pkg. Cream Cheese, softened

1 stick Butter, softened

1 c. Powdered Sugar

2 t. Vanilla Extract

In a large bowl, combine the flour, sugar, eggs, pineapple, baking soda and nuts. Pour into a greased 13-by-9-by-2-inch pan. Bake at 350 degrees for 35 minutes. Cool. In a small bowl, beat the frosting ingredients until smooth. Spread over cooled cake.

Cafe Latte Cake

Sharon Raasch • Imperial, Neb.

Non-stick Cooking Spray

3 Tbsp. Instant Coffee Crystals

1/4 c. Hot Water

3/4 c. Cool Water

1 (18.25 oz) pkg. White Premium Cake Mix

1/3 c. Pure Vegetable Oil

3 Eggs

Mocha Frosting or Cafe Latte Frosting

Heat oven to 350 degrees. Coat a 13-by-9-inch baking pan with non-stick cooking spray. Stir coffee crystals into hot water until dissolved. Add cool water. Blend cake mix, dissolved coffee, oil and eggs in a large bowl with an electric mixer until moistened. Beat on medium speed for 2 minutes, scraping bowl occasionally. Spread batter in prepared pan. Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with mocha or cafe latte frosting, if desired.

Chocolate Cherry Cake

Marcy Dyer • Pierce, Colo.

1 pkg. Devil’s Food Cake Mix

1 (21 oz) can Cherry Pie Filling

1 t. Almond Extract

2 Eggs, beaten

Frosting:

1 c. Sugar

5 Tbsp. Butter

1/3 c. Milk

1 c. Chocolate Chips

Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. In a large bowl, combine cake mix, cherry pie filling, almond extract and eggs. Stir by hand until well mixed. Pour into a greased pan and bake 25 to 30 minutes. For frosting, in a small pan, combine sugar, butter and milk. Boil, stirring constantly, for one minute. Remove from heat. Stir in chocolate chips until smooth. Pour over warm cake.




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The Fence Post Updated Oct 17, 2013 09:50AM Published Jun 17, 2013 03:10PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.