Red Velvet Cake II - Diane C Kosowicz

Red Velvet Cake

• 1/2 cup shortening
• 2 cups sugar
• 3 eggs
• 3 cups flour
• 2 tablespoons baking cocoa powder
• 1/2 teaspoon salt
• 1 1/4 cup Whole buttermilk
• 4 oz red food coloring
• 1 1/2 teaspoon baking soda
• 1 1/2 tablespoon white vinegar

Preheat oven to 350. Cream shortening and sugar together until fluffy. Beat in the eggs. Sift together the flour, cocoa powder and salt and add alternately with the buttermilk and red color to the creamed mixture. Dissolve the baking soda in the vinegar and fold in. (the baking soda will foam up. do not use mixer, FOLD in with spatula) You should bake in two 9 inch round pans, or preferably three 8 inch pans. Pans should be greased and floured. Bake at 350 for 30 minutes or until done. Done is when the top springs back. Cool on racks, then frost with Red Velvet Cake frosting.

Frosting....I do not measure this really so I'll try to come close.

• 1 stick unsalted butter
• 3 very well rounded tablespoons unbleached flour
• 1+ about 1/8 cup Whole milk
• 5 tablespoons shortening
• 2 cups sugar
• large pinch salt
• about a tablespoon vanilla

PLEASE NOTE: Whole Milk must be USED!

In a heavy sauce pan mix flour and milk until smooth. heat, stirring until the mixture thickens, set off stove. Cream butter, shortening, sugar and salt until light fluffy add vanilla. Combine the milk mixture and creamed mixture, starting a slow speed and working up to high whip speed. Continue whipping until very fluffy. Frost and fill the layers. Cake may be refrigerated, the frosting will become solid or the cake may be left in sealed cake protector for frosting to remain loose.

Sour Cream Chocolate Cake - by Lucille (Nancy) Shneer

Sour Cream Chocolate Cake

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Lucille Shneer her recipe will live on for all of us to enjoy.

Grease and flour the bottom of a 13 x 9 x 2" baking pan or 2   9" layer pans. Heat oven to 350 

Sift together the following:

• 2 C of sifted cake flour, 
• 1 tsp of baking soda, 
• 1 1/2 C of sugar,
• 1 tsp bakinbg soda, 
• 1 tsp of salt

Add:

• 1 C of sour cream,
• 1/3 c of shortening and beat for 2 minutes. 
• Add 3 squares of melted chocalate,
• 2 eggs, 1 tsp of vanilla, 
• 1/2 c of hot water. 

Beat for 2 minutes and fill the pan or pans.

Bake at 25 minutes for a sheet cake and 25 minutes in the 2 layer pans or until the knife comes out clean. 

Cake should spring back when touched. 

Add icing of your choice of confectioners sugar.

HUNGARIAN SPONGE CAKE... Helen Furik

HUNGARIAN SPONGE CAKE...

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Helen Furik her recipe will live on for all of us to enjoy.

Ingredients: 

• 8 Eggs at room temperature
• 1/4 tsp of salt
• 1 tsp baking powder
• 6 rounded tsp of sifted pastry flour
• 8 tsp sugar
• 1 tsp lemon juice
• 1 tsp cold water

Beat egg yolks until lemon colored add the sugar, water, and lemon juice. Mix until thick. Add 3 tsp of flour and mix. Beat egg whites with the salt until very stiff. Very carefully fold whites into yolk mixture, Last add remaining flour and fold whites into the yolk mixture. Bake in 9" layers at 350. 

UKRAINIAN POPPYSEED ROLL - Mrs. Olga Levytsky

This is an old Ukrainian Recipe from the 1960's found in a Ukrainian fund raising cookbook I found at a garage sale. I am giving honorable mention to the original posters of the recipes from the old book. The poster here of this recipe was,  Mrs. Olga Levytsky ...here it is around 50 years later...your recipe will live on Mrs. Levytsky and will be enjoyed. 

POPPYSEED ROLL  

• 1 cake yeast
• 1/3 c butter
• 1 tsp. salt
• 2 eggs, beaten
• 3 Tbsp. sugar
• 1/3 c. of milk scalded
•  1/2 tsp. vanilla
• 2 1/2 c. sifted flour Use more if you feel you need it

Poppysead Filling

Your Choice: 

Use 1 can of prepared poppysead filling or 3/4 c. poppysead ground and cooked with 1/2 c. milk, 4 Tbsp. sugar, 2 Tbsp. butter, and 1/2 tsp. of vanilla

Soften yeast in 1 Tbsp. of sugar. 

Add remaining sugar, salt and butter to scalded milk.  

Stir until well blended. 

Cool to lukewarm.  

Add yeast, eggs and vanilla then blend. 

Add flour to make soft dough. 

Turn onto lightly floured board and knead until smooth and elastiv. 

 Place in a lightly greased bowl, cover with a damp cloth and let rise until dough is double in bulk or size.  

Turn out on a lightly floured board and roll nto rectangle about 12 x 8 inches. Cut into 3 equal parts. Divide the filling into three portions.  Spead evenly over each part of the dough. Roll as for Jelly Roll, beginning at the widest side.Bake around 40 minutes in a 350 degree.  Remove from pan and while it is still warm brush the top with thin confectioners sugar frosting. 

FILLING

For un prepared poppysead filling, place poppyseads and milk in the pan.  Cook slowly until milk is absorbed. Add sugar, butter and vanilla. Blend well.  Cook mixture to consistency of jam. 

African-American Coconut Pound Cake - Susan Wolf Shelton

This was given to me years ago. When I worked at RBMS (even when it was PAGH), I would make this for the other nurses. It was always a success. Here is a history of the recipe.This recipe comes from an African-American who traces her roots to Africa. She grew up in Chicago, but stories have been handed down in her family from generation to generation. The family music was also traced back to Africa. The family would sit, listen and learn eating these cakes. There, the African griot, or storyteller would use linguistic pitch and tone to perform his lessons, often performing with a flute or baulafo, an African xylophone. Over the years there might have been some changes to accommodate the availability of foods in America, but her grandmother assures her it is almost the same.

• 1 ½ cups unsalted butter ( 3 sticks)
• 3 cups sugar
• 6 eggs
• 1 teaspoon salt
• 3 teaspoons baking powder
• 3 cups flour
• 1 ½ cups sweetened, flake coconut
• 1 cup whole milk
• 2 very large, ripe bananas
• 1 tablespoon pure vanilla 
• 1 teaspoon banana extract
• 2 teaspoons coconut extract

Cream butter until light and fluffy. Gradually blend in sugar and mix well. Add eggs one at a time. Beat well after each addition. Combine flour, salt, and baking powder in a separate bowl.

In a food processor, puree coconut and milk till as smooth as possible. Add bananas to this mixture and process until bananas are pureed.

Beginning with dry ingredients, add to butter mixture alternately with coconut puree and extracts. Begin with dry ingredients and end with dry ingredients. There should be four additions of dry and three additions of liquid ingredients.

Mix well, but do not overbeat.

Lightly grease a large tube pan. Pour into pan. Bake in a pre-heated 350-degree oven for 1 hour and 15 minutes. Cake tester should come out with only a few crumbs. Cool thoroughly before removing from pan. This cake should NOT be served the same day it is baked. Protect in a cake keeper and serve the next day. Cake may be glazed with a powder sugar glaze flavored with coconut extract and coconut sprinkled on top.

GLAZE:

• 1 cup powder sugar
• 2-3 tablespoons milk
• ½ teaspoon coconut extract
• Coconut for sprinkling

MOM"S MANDARIN ORANGE & PINEAPPLE CAKE - Susan Wolf Shelton

This cake has floated around for years. My mother made it till about a year before her death. This is her version. Her youngest son Ronnie loved it.

• 1 BOX OF DUNKIN HINES GOLDEN BUTTER CAKE
• 11 OZ CAN MANDARIN ORANGES-DRAINED (MEASURE LIQUID)
• ZEST OF 1 ORANGE
• FRESH ORANGE JUICE FROM ZESTED ORANGE TO EQUAL LIQUID IN MANDARIN ORANGE CAN
• 4 LARGE EGGS
• ½ CUP OIL

ICING

• 21 ounce can of crushed pineapple WITH juice
• 1 box of instant vanilla pudding
• 1 8 ounce container COOL WHIP
• 1 11 ounce can of mandarin oranges completely drained and dried on paper towel

Mix cake ingredients at low speed until moistened, then at medium speed for 2 minutes. Pour into 2 9-inch cake pans that are greased and floured.
Bake at 325 degrees for 30 minutes. Remove from pans after 10 minutes and allow to cool. Mix all icing ingredients thoroughly by hand. I sometimes add extra Cool Whip (couple of big spoonfulls) to icing mixture. Ice first layer, place mandarin oranges on this layer leaving a few for top layer decoration. Put second layer on top and icing sides and top, placing saved mandarin oranges (4) on top in a clover design.

Red Velvet Cake - Noreen Stephenson

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1 Tablespoon cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1 1/2 cups oil
• 1 cup buttermilk
• 1 Tablespoon vinegar
• 1 teaspoon vanilla
• 2 oz. red food coloring

Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out clean.

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Then make the frosting.

Note: This cake has a pretty good amount of oil and is really moist. I haven’t tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I’ll do a little experimenting.

Icing: Cream Cheese Frosting

• 8 oz. cream cheese, room temperature
• 1 cup butter, room temperature
• 1 teaspoon vanilla
• 6 cups confectioners’ sugar

Sift sugar and set aside.

Beat cream cheese and butter on high until creamy. Add vanilla.

Then, add the sugar in batches. Scrape down the sides in between each addition.

And frost away

Lady Finger Chocolate Cake

Ty Fedak

 

Lady Finger Chocolate Cake

Very easy and quick to make.
- 20 or so whole (unbroken) lady finger sponge cakes
- 1 cup of rum (or a flavored liquor, like cherry)
- Chocolate icing

Pour rum into a pie plate. Place lady fingers one at a time into the plate and let it absorb some rum. Don't wait too long or they will crumble. After dipping, line up 4 or 5 cakes on another side plate. Spread a thing layer of chocolate between fingers. Dip another 4 or 5 cakes and place across (90 degrees) on top of first layer. Repeat with thin layer of chocolate. Repeat stacking another layer- always rotating 90 degrees between layers. Go as high as you dare, but it's usually 4 layers. Once done, sprinkle rum on top layer, then spread chocolate frosting over top and sides.
I guess you could also alternate rum soaked fingers on one layer and flavored liquor on the next layer.

Once you eat this, you will forget all about Tiramisu.

Twisters (Csoroge)

Recipe from the Hungarian Cookbook by
The Womens Guild of the Hungarian Reformed Chuch
Perth Amboy   1978

Twisters

2 eggs
2 T. shortening
1/2 C sugar
3 C flour
1 T. vanilla
1 T baking powder
1 teaspoon salt
3/4 C milk
3 lbs of shortening or lard ( It doesn't say, but I believe this is for frying the Twisters)

Cream shortening, sugar and vanilla. Add well beaten eggs and cream again. Sift together flour,
baking powder and salt and add to creamed mixture. Now add the milk and knead a soft dough.
Turn dough out on floured board, cover and let rest for about 1/2 hour. Roll out 1/4 inch thick
and cut into diamond shapes. Make a split in the center, pulling one end through the split.
Fry in deep hot shortening. When nicely brown remove and drain on paper toweling or brown
paper bag. Sprinkle with powdered sugar when serving.