i-used-what-i-had cake
(2 RATINGS)
This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and really like or are unusual due to ingredients or possibly due to the number of recipes with the same name but are different in some way. I hope you enjoy. I know some the recipes are really lacking in some or all areas, but I am posting them as they are in the cookbook
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Ingredients
- CAKE:
- 1 cup shortening
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 cup white corn syrup
- 1 bottle regular box mixed fruit jell-o
- 4 - eggs
- 1 teaspoon baking powder
- 3 cups flour
- 1 teaspoon vanilla
- ICING:
- 8 - egg yolks
- 2 cups sugar
- 1/2 cup butter
- 1 quart pecans
- 2 cups fresh coconut
- 2 cups raisins
How To Make i-used-what-i-had cake
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Step 1CAKE: Cream shortening, sugars and syrup untilo well blended;
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Step 2Add Jell-O. Blend well.
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Step 3Add eggs; beat well.
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Step 4Sift baking powder into flour;
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Step 5Add slowly to creamed mixture. Blend well; add vanilla.
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Step 6Pour into large rectangular pan.
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Step 7Bake at 300 degrees for about 1 hour running knife around edge of pan after cake rises to make cake fall around edge so that it will be level. Line pan with aluminum foil, if desired. Leave cake in pan; pour icing over evenly.
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Step 8ICING: Blend ingredients well. Rene Mae House Conroe Church of God LWWB Conroe, Texas
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Step 9****If anyone figures out how this should be, please let me know.****
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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