Heavenly Pecan Cake

2 cups sugar
1/2 cup butter
1 cup shortening
5 egg yolks
2 cups all purpose flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 1/2 cups chopped pecans
5 egg whites
1 small can coconut


Combine butter and shortening. Add sugar. Cream Well. Add egg yolks and mix well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Add vanilla, coconut and nuts. Fold in slightly beaten egg whites. Bake in 3 9-inch layer pans in a 350 degree Fahrenheit oven for 25 minutes. (See Pecan Icing Recipe for frosting)

Honey Bun Cake

1 box yellow cake
4 eggs
8 ounces sour cream
2/3 cup vegetable oil
1 cup brown sugar
1 tablespoon cinnamon
Topping:
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup milk


Combine yellow cake mix, eggs, sour cream, and vegetable oil. Mix together and pour half in a 9x13 inch pan. Mix brown sugar and cinnamon. Sprinkle over half of batter in pan. Pour rest of batter over brown sugar mixture. Bake at 350 degrees for 30-35 minutes. Topping: combine powdered sugar, vanilla and milk. While cake is warm poke holes in cake with toothpick. Pour topping over cake.

Hot Milk Cake


5 eggs
2¼ cups sugar
½ teaspoon salt
2 teaspoons vanilla
2 Tablespoons butter
1 cup scalded milk
2 cups flour
2 teaspoons baking powder

Preheat oven to 350°

Beat the eggs until very light. Beat in the sugar, salt and vanilla.

Melt the butter in the scalded milk (milk should be boiling hot!)

Sift together the flour and the baking powder.

Add the milk and butter to the egg mixture, and mix well. Add the flour mixture and beat again.

Pour into prepared (greased and flour) tube pan. Bake for 25-35 minutes, until cake tests done.


No need to frost this one! Excellent with fruit sauce!

HORNET'S NEST CAKE

This cake gets it's name because when the cake bakes the surface is pitted with holes like a hornet's nest, from adding butterscotch chips and chopped pecans.

1 pkg. (3.4-oz.) vanilla instant pudding mix
2 cups whole milk
1 pkg. (18.25-oz) plain yellow cake mix
1 pkg. (11-oz.) butterscotch chips
1 cup chopped pecans

Preheat the oven to 350*F.

Lightly grease a 13X9-in. pan with vegetable shortening. Set aside.

Fix pudding mix as per directions on pkg. Fold in the dry cake mix and stir with a wooden spoon until batter is combined, although a little lumpy. Pour the batter into the pan and smooth the top. Scatter butterscotch chips on top of batter then sprinkle the pecans on top of the chips. Bake for 40 minutes or until cake springs back when touched. Cool in the pan for 30 minutes on a wire rack before serving.

Sand Cake Recipe


2 cups flour
2 eggs, beaten
1 1/2 cups sugar
3/4 cup butter
2 teaspoons baking powder
1 egg, white only
chopped almonds mixed with sugar

Cream the butter. Add the sugar and the beaten eggs. Mix and sift
flour and baking powder together. Add to the first mixture. Toss on
floured pastry board. Roll out 1/8 inch thick. Cut with biscuit
cutter. Place on greased pastry sheets. Brush over each sand cake the
white of egg unbeaten and diluted with a little cold water. Sprinkle
with the chopped almonds. Bake in slow oven for about 10 minutes.