Cakes – Page 2 – McCallum Vintage Recipe Divas (2024)

Cakes, Cakes, Desserts, Retro RecipesDecember 17, 2013Comments: 2

Cakes, Cakes, Holidays, JELL-O, Retro Recipes, Vintage RecipesNovember 14, 20131 Comment

Ingredients

• 1 package Super Moist white cake mix
• 1 package of 3 oz JELL-O brand Raspberry flavor gelatin
• 1 package of 3 oz JELL-O brand Lime flavor gelatin
• 2 C boiling water
• 1 container 8 oz of BIRDS EYE COOL WHIP non dairy whipped topping, thawed

Instructions

Prepare cake mix as directed on package. Pour batter into two round pans, 8 or 9 x 1 1/2 ( DO NOT USE PANS WITH REMOVABLE BOTTOMS) Bake as directed, cool 10 minutes. Remove from pans;cool completely. Place cake layers, top side up, bake in (2 CLEAN pans);prick each layer with utility fork at 1/2 inch intervals. Pour 1 cup boiling over Raspberry flavor gelatin; until dissolved. Spoon Raspberry flavored gelatin over 1 layer.Then REPEAT with Lime flavored gelatin (on other layer). Refrigerate 3-4 hours. DIP on of the pans in warm water 10 seconds;invert on plate, gently shaking to loosen. Remove pan; spread layer with one cup of whipped topping. Remove remaining layer from pan as above; invert on first layer. Remove pan; frost with remaining topping. Refrigerate; garnish with flattened; cut to resemble Holly.

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Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesNovember 14, 20131 Comment

Directions are per Recipe Ad

Ingredients

• 1 box Campfire Marshmallows
• 4 slices canned pineapple
• 2 large oranges
• 1/2 cup walnut meats
• Few grains of salt
• Lettuce
• Salad dressing (Miracle Whip)

Method

Cut Campfire Marshmallows in thin strips. Drain pineapple, and cut into small cubes

Pare Oranges, remove sections free from membrane, and cut in pieces.

Cut walnut meats in pieces.

Mix ingredients, arrange on a bed of lettuce and serve with Mayonnaise or Cream Salad Dressing.

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Cakes, Cakes, Cakes, Desserts, Fruit Pies, Pies, Retro Recipes, Vintage RecipesNovember 14, 20131 Comment

Extra-delicious with Borden’s magic ingredient

• 20 graham crackers, finely crushed
• 1/4 cup butter, softened
• 2 (3-oz.) packages Borden’s Cream Cheese, softened
• 1 (15 oz.) can Eagle Brand Sweetened Condensed Milk
• 2 eggs separated
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 1/2 tablespoons cornstarch
• 1 1/2 cups canned crushed pineapple with juice
• 1 1/2 tablespoons lemon juice

Directions

Mix crumbs with butter; press into 8-inch square baking dish. Beat cheese until creamy. Add Eagle Brand and egg yolks; blend thoroughly. Beat egg whites until foamy; gradually add sugar; beat until soft peaks. Carefully fold egg whites and vanilla into Eagle Brand mixture. Pour into dish. Bake in oven (350° F.) 35 min. Cool. Mix pineapple, cornstarch and lemon juice in saucepan. Bring to boil; simmer, stirring constantly, 10 min. Cool. Spread on cake.

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Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesNovember 14, 2013Leave a comment

Cakes, Cakes, Cakes, Desserts, Vintage RecipesNovember 14, 2013Comments: 2

Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesNovember 11, 2013Leave a comment

LOVELIGHT CHOCOLATE CHIFFON CAKE

• 2 eggs, separated
• 1 1/2 cups sugar, divided use
• 1 3/4 cups cake flour, sifted
• 3/4 tsp baking soda
• 1 tsp salt
• 1/3 cup vegetable oil
• 1 cup buttermilk, divided
• 2 oz unsweetened chocolate, melted

Directions

Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans; set aside.

In a large mixing bowl, beat egg whites until frothy, about 2 minutes. Gradually add 1/2 cup sugar and continue beating until whites hold stiff peaks when the beaters are lifted, about 5 minutes. Set aside.

In another large mixing bowl, sift together cake flour, remaining 1 cup sugar and the baking soda and salt. Add oil and 1/2 cup buttermilk; beat for 1 minute, constantly scraping down the sides and bottom of the bowl. Add remaining 1/2 cup buttermilk, the egg yolks and melted chocolate. Beat 1 minute longer.

Gently fold the reserved meringue into the flour-buttermilk mixture until combined (do not overmix). Pour batter into prepared pans.

Bake at 350 degrees F until a wooden toothpick inserted in the center
of the cake comes out clean, about 25 to 30 minutes. Remove pans to wire cooling racks and let cake cool in pans for 10 minutes. Remove cake from pans and cool completely on racks.

Frost cooled cake and serve.

WHITE MOUNTAIN FROSTING

• 2 egg whites
• 1/2 cup granulated sugar
• 2 tbsp water
• 1/4 cup light corn syrup
• 1 tsp vanilla

Directions

In a medium mixing bowl, beat egg whites until stiff enough to hold a point when the beaters are lifted, about 4 minutes.

Combine sugar, water and corn syrup in a medium-sized, heavy-bottomed saucepan. Cover and bring to a rolling boil over high heat. Uncover, and cook until the mixture measures 242 degrees on a candy thermometer.

In a thin stream, slowly pour hot sugar syrup into the beaten egg whites. Continue beating until stiff peaks form when the beaters are lifted. Stir in vanilla.

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Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesNovember 11, 20131 Comment

America’s favorite cake flour since 1894. For over 100 years, bakers have preferred swans down cake flour. That’s because swans down is made from the finest American soft winter wheat and repeatedly sifted so that it’s 27 times finer than all-purpose flour. Swans down cake flour is a pure soft flour that does not contain a leavening agent or salt. It is the perfect flour for all of your special baking needs.

APPLE HARVEST CAKE

• 1 1/4 c. flour
• 1 c. whole wheat flour
• 1 c. sugar
• 3/4 c. firmly packed brown sugar
• 1 tbsp. cinnamon
• 2 tsp. baking powder
• 2 tsp. salt
• 1/2 tsp. soda
• 3/4 c. cooking oil
• 1 tsp. vanilla
• 3 eggs
• 2 c. (3 med.) peeled finely chopped apples
• 3/4-1 c. chopped nuts

Directions

Preheat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan (nonstick finish pan too). In large large bowl, blend first 11 ingredients with 1 cup of the apples and nuts. Pour into prepared pan. Bake 50-65 minutes until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; cool. Turn onto serving plate.

APPLE HARVEST CAKE GLAZE:

• 1/2 c. powdered sugar
• 1/4 tsp. vanilla
• 2-3 tsp. milk

Directions
In small bowl, blend glaze ingredients until smooth. Spoon over cake.

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Cakes, Cakes, Cakes, Holidays, Vintage RecipesOctober 31, 2013Leave a comment

It’s the most wonderful time of year, and no I do not mean Christmas. I have been counting the days to October since “Back to School” items hit the shelves at Wal-Mart. My anticipation for Halloween is similar to those die hard shoppers who hit the road at 4 am on the Friday after Thanksgiving. So My Vintage Lovers “Happy Halloween!” Enjoy the day and eat your Banana Spook Cake in anticipation, for the things that go BUMP in the night!

Ingredients

• White cake mix
• 6 Yellow bananas, ( 2 are used for decoration)
• 1 cup Sugar
• 1/4 cup Lemon juice, plus 1 teaspoon
• 1 cup Heavy cream, whipped
• 1/4 cup Butter/Margarine
• 1/2 cup Semi-sweet chocolate pieces,(Plus 8 Pieces For Decoration)
• 1 Egg
• 4 Licorice strips
• 4 Marshmallows ,(for Cat Faces)

Directions

1. Follow the instructions given in the package and bake the cake in 2 layer pans. Allow to cool.

2. Take a saucepan, add 4 bananas and mash. Stir in ¼ cup of lemon juice and sugar. Stirring continuously, allow to cook till mixture starts boiling fully. Allow to chill and fold whipped cream into the cooked mixture.

3. In a saucepan, prepare a mixture of butter and ½ cup of chocolate pieces that are semi sweet and stirring continuously, cook on low heat to a smooth mixture.

4. Beat the eggs to foamy and slowly add chocolate mixture. Beat to a smooth mixture and allow to chill to a spread consistency.

5. Take 1/3rd banana cream and spread between the cake layers. Top with chocolate glaze. Use rest of the banana cream to frost the sides of the cake.

FINALIZING

6. Slice 2 bananas into halves, using lemon juice brush the halves and place chocolate pieces as eyes and licorice as mouths.

7. Hold the spooks in place by inserting toothpicks in cut portions of the bananas and secure marshmallows around the sides of the cake using toothpicks or use toothpicks to secure marshmallows around the cake.

SERVING

8. Slice and serve.

Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesOctober 26, 20131 Comment

Ingredients

• 2 tbs butter or margarine
• 1 c sugar 2 c sifted cake flour
• 1 tsp ea clove, cinnamon, nutmeg
• 1/4 tsp salt
• 1 can (10 oz) tomato soup
• 1 tsp soda

Directions

Cream butter, sugar well. Sift flour; measure; re-sift 3 times with spices, salt. Alternately add dry ingredients with soup-soda mixture. Pour into greased loaf pan. (Size important; about 8-1/4 x 4-1/2 x 2-1/2).Bake (50 to 60 mins 350 F oven).And await praises.

Creamy chocolate frosting
Ingredients

• 1 (3 oz) pkg cream cheese
• 3 tbs milk
• 3 c sifted confectioner’s sugar
• 2 sq bitter chocolate melted
• 1/2 tsp salt
• 1 tsp vanilla

Directions

Mash cheese. Add milk gradually, beating till blended. Add sugar gradually, beating till smooth. Add melted chocolate, salt, vanilla. Beat till smooth.

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