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November 18, 2013
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Rocky Mountain Recipes 11-18-13

Black Walnut Jiffy Cake
Helen Druse • Lafayette, Colo.
2 c. Sugar
1 c. Butter, soft
2 c. Flour
1 c. Black walnuts
1 t. Lemon extract
1 t. Vanilla
5 large Eggs
Put ingredients in a large bowl. Beat at high speed for 5 minutes. Pour into a greased 10-inch pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool upright before removing from pan.

Warm Caramel Apple Cake
Sharon Raasch • Imperial, Neb.
1/2 c. Butter or margarine
1/4 c. Whipping cream
1 c. Brown sugar, packed
1/2 c. Pecans, chopped
2 large Apples, peeled, cored, thinly sliced
1 box Yellow cake mix
1-1/4 c. Water
1/3 c. Vegetable oil
3 Eggs
1/4 t. Apple pie spice
2/3 c. Whipped frosting
1/2 c. Whipped topping
Caramel topping
Preheat oven to 350 degrees. In a saucepan, cook butter, whipping cream and brown sugar over low heat, stirring constantly, just until butter is melted. Pour into a 13-by-9-inch pan. Sprinkle with pecans and top with sliced apples. In a large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low until moistened. Beat on medium for 2 minutes. Carefully spoon batter over apple mixture. Bake for 40-50 minutes. Cool in pan for 10 minutes. Loosen sides of cake from pan then place heatproof serving platter upside down on pan and carefully turn over. Let pan remain over cake for about 1 minute. In a small bowl, mix frosting and whipped topping. Serve warm topped with frosting and drizzle with caramel topping.

German Chocolate Cake
Joyce Ramey • Greeley, Colo.
4 oz. German sweet chocolate
1/2 c. Water
1 c. Butter, softened
2 c. Sugar
4 Eggs, separated
1 t. Vanilla
2-1/2 c. Cake flour
1 t. Baking soda
1/2 t. Salt
1 c. Buttermilk
1 c. Evaporated milk
1 c. Sugar
3 Egg yolks, beaten
1/2 c. Butter
1 t. Vanilla
1-1/3 c. Flaked coconut
1 c. Pecans, chopped
In a sauce pan over low heat, stir chocolate and water until chocolate is melted; cool. In a mixing bowl, cream butter and sugar. Add egg yolks one at a time, beating well after each addition. Add chocolate mixture and vanilla, mix well. Combine flour, soda and salt; add alternately with buttermilk to creamed mixture. In another mixing bowl, beat egg whites until soft peaks form then fold into batter. Line a greased 13-by-9-inch baking dish with wax paper, grease and flour wax paper. Spread batter evenly in pan. Bake at 350 degrees fro 50-55 minutes. Cool in pan for 10 minutes then invert into a wire rack to cool completely; remove wax paper. For frosting, combine milk sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened. Remove from heat, stir in coconut and pecans. Beat until frosting is cool and reaching desired spreading consistency. Place cake on serving platter, spread frosting over top and sides.

Frosted Pumpkin Cake
Marlene Maurer • Lakewood, Colo.
2-1/4 c. All-purpose flour
2-1/2 t. Baking powder
2 t. Ground cinnamon
1/4 t. Salt
1 c. Brown sugar, packed
1/4 c. Butter, softened
1 t. Vanilla extract
2 large Eggs
15 oz. Pumpkin puree
2 Tbsp. Butter, softened
1/2 t. Vanilla extract
8 oz. Cream cheese
2 c. Powdered sugar, sifted
Preheat oven to 350 degrees. Combine flour, baking powder, cinnamon and salt. Combine brown sugar, butter and vanilla extract in a large bowl and beat with a mixer on medium speed until well combined. Add eggs, one at a time, to sugar mixture, beat well after each addition. Add pumpkin and mix well. Fold into flour mixture. Spread batter into a greased 13-by-9-inch pan. Bake for 25 minutes. Cool completely in pan on a wire rack. For frosting, combine butter, vanilla and cream cheese in a medium bowl. Beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until combined. Spread frosting evenly over cake.

Spicy Orange Carrot Cake
Terry Valdez • Henderson, Colo.
1-1/4 c. Vegetable oil
1 c. Brown sugar
1 c. Sugar
4 Eggs
2 c. Flour
1 t. Baking powder
1 t. Baking soda
1 t. Salt
1 t. Cinnamon
3 c. Carrots, shredded
1 t. Orange zest, grated
1 t. Orange extract or juice
12 oz. Cream cheese
3/4 c. Butter
6 c. Powdered sugar
1 t. Orange rind
1 t. Orange juice
Beat vegetable oil, brown sugar and sugar. Add eggs, one at a time. Combine flour, baking powder, baking soda, salt and cinnamon. Gradually add dry ingredients. Stir in carrots, orange zest and orange extract or juice. Pour into a greased and floured 9-inch round pan. Bake at 325 degrees for 30 minutes. For frosting, beat together cream cheese and butter. Add powdered sugar. Stir in orange rind and orange juice. Spread evenly over cake.

Applesauce Cake
Alice White • Sedalia, Colo.
1/2 c. Butter
1-3/4 c. Sugar
2 Eggs
1-1/2 c. Applesauce
2-1/2 c. Flour
1/4 t. Salt
1 t. Baking powder
1/2 t. Cinnamon
1/2 t. Cloves
1/2 t. Allspice
1-1/2 to 2 t. Soda
1/2 c. Water, boiling
1 c. Raisins
1/2 c. Nuts
3 Egg whites, beaten stiff
1-1/2 c. Brown sugar
1/2 c. Nut meats, optional
Mix together butter, sugar, eggs and applesauce. Combine flour, salt, baking powder, cinnamon, cloves and allspice. Dissolve soda in boiling water (or coffee). Add to dry ingredients then add to applesauce mixture. Add raisins and nuts. Pour into a greased 9-by-13-inch pan or two loaf pans. Combine frosting ingredients and place on top of uncooked cake. Bake at 350 degrees for 35-50 minutes.

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The Fence Post Updated Nov 18, 2013 03:14PM Published Mar 4, 2014 03:54PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.