Category Archives: Desserts

Oatmeal Cake

This is such a great all around cake. I remember my Mom baking this and what a great smell in the kitchen, warm and delicious. The praline icing is so good. I bake this one for Jorel on his birthday, he loves it.

1 1/4 C boiling Water
1 C Oatmeal
1/2 C Butter
1 C Sugar
1 C Brown Sugar
2 Eggs
1 tsp Vanilla
1 1/2 C Flour
1/4 tsp Nutmeg
3/4 tsp Cinnamon
1 tsp Baking Soda
1/3 tsp Salt

Preheat oven to 350º. Soak oatmeal in water 20 minutes, set aside. Mix together butter sugars, eggs and vanilla. Add flour, nutmeg, cinnamon, baking soda and salt. Mix in oatmeal. Pour into greased and floured 9 x 13 baking pan, bake at 350º for 30 minutes. Frost warm with frosting below.

1/2 C Butter
3/4 C packed Brown Sugar
3 T cream or Milk
1/2 Nuts – chopped
3/4 C Coconut – flaked

Melt butter in saucepan. Add brown sugar and milk bring to boil. Add nuts and coconut. Pour over warm cake. Put under broiler until slightly bubblely. Watch carefully it will burn.

Mom’s Chocolate Sheet Cake

This is one of my Mom’s favorite cakes. I remember people coming over to visit and if she didn’t have one baked she would get up and whip one together. Visitors always stayed waiting to eat this super great cake with a fresh cup of coffee.

2 C Sugar
1 stick Butter
4 T Cocoa
2 C Flour
1/2 C Shortening
1 C Water
1/2 C Milk mixed with 1 T Vinegar
2 Eggs
1 tsp Soda
1 tsp Vanilla

Heat oven to 350ª and grease sheet cake pan
Bring Butter, shortening, cocoa and water to a rapid boil. Pour into bowl with sugar and flour. Mix well and add milk, eggs, soda and vanilla. Pour into greased sheet cake pan. Bake 350ºfor 20 minutes.

Five minutes before cake is done mix frosting

1 stick Butter
6 T Milk
1 tsp Vanilla
1 T Cocoa
1 box powder sugar
1 C chopped Nuts

Spread over cake as soon as it gets out of the oven.

Angel Food Cake

Truly a great cake.  I have made this cake for Joe’s birthday for over 25 years (1985-2013). I found this in an old Betty Crocker Cookbook and it is so special.  It really matters if you’re at a high altitude to use the proper adjustments.

1 C Cake Flour
1 1/2 C Powdered sugar
12 Egg whites ( 1 1/2 C)
1 1/2 tsp Cream of Tartar
1//4 tsp Salt
1 C Granulated sugar
1 1/2 tsp Vanilla
1/2 tsp Almond extract

* HighAltitude  — add 2 T regular flour into sugar-cake flour mixture.

Heat over to 375
Sift together Cake flour and powdered sugar, set aside
In large mixing bowl beat egg whites, cream of tartar, and salt until foamy. Gradually add the 1 cup granulated sugar (2 T at a time) at high speed until meringue holds stiff peaks. Gently fold in vanilla and almond extract. Sprinkle flour mixture 1/4 C at a time folding in until sugar-flour mixture is incorporated. (Do not over mix) Gently push into angle food cake pan. Run a knife through the batter to release any air pockets.

Bake 30 – 35 minutes or until top springs back when touched.
Invert immediately on a funnel; let hand until completely cool.

Serve with favorite fresh fruit or top with icing. (See my chocolate whipped cream frosting recipe for the ultimate companion)

Note – My Mom had a thing about NOT baking this cake in a rain storm, something about them always falling. So I take her advice and watch the sky when planning this dessert.