i-used-what-i-had cake
(2 ratings)
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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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(2 ratings)
yield
serving(s)
Ingredients For i-used-what-i-had cake
- CAKE:
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1 cshortening
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3/4 cgranulated sugar
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1/2 cpowdered sugar
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1 cwhite corn syrup
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1 bottleregular box mixed fruit jell-o
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4eggs
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1 tspbaking powder
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3 cflour
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1 tspvanilla
- ICING:
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8egg yolks
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2 csugar
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1/2 cbutter
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1 qtpecans
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2 cfresh coconut
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2 craisins
How To Make i-used-what-i-had cake
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1CAKE: Cream shortening, sugars and syrup untilo well blended;
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2Add Jell-O. Blend well.
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3Add eggs; beat well.
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4Sift baking powder into flour;
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5Add slowly to creamed mixture. Blend well; add vanilla.
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6Pour into large rectangular pan.
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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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8ICING: Blend ingredients well. Rene Mae House Conroe Church of God LWWB Conroe, Texas
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9****If anyone figures out how this should be, please let me know.****
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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