Rocky Mountain Recipes 6-29-09

Orange Cake

1 1/4 c. Powdered sugar

Juice of 4 oranges

1 (3 oz) pkg. Orange jello

1/2 c. Boiling water

1 box Yellow cake mix

1/3 c. Vegetable oil

4 Eggs

1 t. Orange extract

pinch of salt



Pre-heat oven to 350˚. Mix sugar and orange juice in a small bowl and set aside. Dissolve Jello in boiling water. In a large bowl, combine cake mix and cooking oil. Add eggs, one at a time and orange extract; beat well. Add a pinch of salt and the Jello and beat for 3 minutes. Pour batter into greased and floured 10-inch tube pan. Bake for 45 minutes. Remove from oven and immediately pour mixture of powdered sugar and orange juice over top of cake. Cool in pan for about 4 hours.

Marcy Dyer, Pierce, Colo.

Quick Cherry Cake

1 Yellow cake mix

1 can Lite cherries

1 medium Cool Whip

Prepare cake mix according to directions, bake and cool. Spread cherries on top of cake. Spread cool whip on top of cherries. Chill in refrigerator and serve.

* May also use strawberries or blueberries instead of cherries.

Chris Bryant, Johnson City, Tenn.

Carrot Cake

2 c. Flour, shifted

2 t. Cinnamon

1 t. Baking powder

1/4 t. Salt

2/3 c. Butter, softened

1 c. Sugar

3 Eggs

2/3 c. Milk

3 Carrots, grated

1/2 c. Nuts, chopped coarsely

Topping:

1/4 Walnuts, finely chop

2 Tbsp. Brown sugar, packed

Frosting:

1/2 c. Butter, softened

4 oz. Cream cheese, softened

1 t. Vanilla

2-1/2 c. Powdered sugar

Pre-heat oven to 350˚. Mix together flour, cinnamon, baking powder and salt. Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each. Mix on low speed alternating flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into a greased and floured round pan. Bake for 40 minutes or until toothpick comes out clean. Allow cake to cool on a rack for 10 minutes then turn out onto the wire rack to finish cooling. Prepare icing; mix butter and cream cheese and beat until smooth. Add vanilla and powdered sugar and beat until well blended. Spread cream cheese frosting over cake. Combine walnuts and brown sugar then sprinkle over cake.

Sharon Raasch, Champion, Neb.

Devil's Food Cake

3/4 c. Shortening or butter

1-1/2 c. Sugar

1-1/2 t. Vanilla

3 Eggs

1/2 c. Cocoa powder

3 c. Flour

1-1/2 t. Baking powder

1 t. Salt

1-1/4 c. Ice water

Marshmallow Frosting:

1/2 c. Shortening

1/2 t. Salt

1/2 t. Almond extract

2 c. Powdered sugar

2 Tbsp. Hot water

1/2 c. Marshmallow cream

Pre-heat oven to 350˚. Lightly grease a 9-inch tube pan. In a large bowl, cream shortening or butter and sugar together thoroughly. Add vanilla and eggs, beating until smooth. In another bowl, sift dry ingredients together. Add dry ingredients alternately with ice water to creamed mixture, mixing well after each addition. End with dry ingredients and beat well. Turn batter into greased pan. Bake for 45-50 minutes. Cool and ice with marshmallow frosting. Combine shortening, salt, almond flavoring and sugar; mix well. Blend in hot water, add more water if needed. Mix until smooth. Add marshmallow cream and mix well.

Marcy Dyer, Pierce, Colo.