Caramel Apple Cake

Contributor: Carol Brimhall
2002 Cowley Cookbook

1 1/2 cups oil
1 1/2 cups sugar
1/2 cup brown sugar, packed
3 eggs
3 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
3 1/2 cups apples, peeled and chopped
1 cup nuts, chopped
2 tsp vanilla

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, nuts and vanilla. Pour into a greased and floured tube pan.  Bake at 325 degrees for 1 1/2 hours or until cake tests done. Cool in pan 10 minutes. Remove to wire rack to cool completely

Caramel Icing:

1/2 cup brown sugar, packed
1/3 cup half-and-half cream
1/4 cup butter or margarine
dash of salt
1 cup powdered sugar
chopped nuts, if desired

In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in powdered sugar until smooth. Drizzle over cake. Sprinkle with nuts, if desired.

16 servings

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Berry Cake

Contributor: Carol Brimhall
2002 Cowley Cookbook

1 box white cake mix
2 (10 oz) pkgs sweetened raspberries or strawberries
1 small package instant vanilla pudding
1 cup milk
1 (8 oz) container Cool Whip

Prepare cake mix according to package directions. Cool completely. With wooden spoon, poke deep holes in cake. Puree berries; pour over top of cake, filling holes and spreading remaining on top. In a mixing bowl, mix pudding and milk. Add Cool Whip and mix well. Frost cake with mixture.

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Ukranian Marinated Apple Cake

Contributor: Pat Stevens

2002 Cowley Cookbook

1 cup oil

2 cups sugar

3 beaten eggs

2 tsp vanilla

2 tsp cinnamon

1/4 tsp salt

4 cups cut-up apples

1 cup chopped nuts

Mix and let stand one hour. Blend in: 3 cups flour sifted with 2 tsp baking soda. Pour into greased bundt pan and bake at 350 degrees for 1 hour or until done. May add raisins or coconut for different flavor. 

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Fresh Apple Cake

Contributor: Lois Beddes
2002 Cowley Cookbook

Cream together:
2 eggs
2 cups sugar
1 tsp vanilla
1 tsp salt
2 tsp baking powder

Add:
1 T cinnamon
2 cups flour
1/2 cup water

Mix well and stir in:
4 cups diced (chopped) apple

Pour into 9 x 13" pan. Bake for 50-60 minutes at 350 degres.

Topping:
1/4 - 1/2 cup margarine
3/4 cup brown sugar
4 T milk
1/2 - 3/4 cup chopped nuts ("I like pecans.")

Melt margarine in sauce pan. Add brown sugar and cook slowly until bubbly and thick. Set off heat for about 1 minute. Add milk and mix well. Put back on heat and cook slowly until thick. Add nuts. Pour over hot cake right out of oven. Eat while still warm. Yummy!

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Rave Reviews Coconut Cake

Contributor: Lois Beddes
2002 Cowley Cookbook

1 yellow cake mix (dry)
1 small package instant vanilla pudding
1 1/3 cup water
1/4 cup oil
2 cups angel flake coconut
1 cup chopped pecans

Beat all but coconut and pecans at medium speed until mixed well. Add coconut and pecans. Put in three 9" layer pans. Bake for 35 minutes at 350 degrees.

Coconut-Cream Cheese Frosting

4 T butter or margarine
2 T milk
3 1/2 cups powdered sugar
1 (8 oz) cream cheese
1 tsp vanilla
2 cups coconut

Mix, adding powdered sugar and coconut last. Spread on cooled cake.

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The Ultimate Carrot Cake

Contributor: Miriam Roberts
2002 Cowley Cookbook

2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
3 eggs
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained
3 1/2 oz. coconut
1 cup chopped pecans (or walnuts)
2 cups sugar
3/4 cup oil

Mix all ingredients as usual. Bake in three 9" round pans lined with waxed paper. Bake at 350 degrees for 235-30 minutes. While cakes are hot, pour glaze over the top and let cool 15 minutes before removing from pans and cooling completely. Frost.

Glaze:
1 cup sugar
1 1/2 tsp soda
1 T corn syrup
1/2 cup butter
1/2 cup buttermilk

Mix ingredients and boil 4 minutes, stirring often. Add 1 tsp. vanilla.

Frosting:
3/4 cup softened butter
3 cups powdered sugar
1 (8 oz) + 1 (3 oz) packages cream cheese, softened
1 1/2 tsp vanilla

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Chocolate Sheet Cake

Contributor: Gloria Phister
2002 Cowley Cookbook

Put in saucepan and bring to a boil:

2 sticks margarine
1 cup water
4 tsp cocoa

Pour over 2 cups flour and 2 cups sugar.  Mix well, then add:

2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp cinnamon
1 tsp soda

Beat until smooth. Pour into greased jellyroll pan. Bake at 375 degrees for 20 minutes.

Put in saucepan (same on as above) and bring to a boil:

1 stick margarine
4 T cocoa
6 T water or milk

Remove from heat; add:

1 box powdered sugar
1 tsp vanilla
1 cup nuts

Beat until smooth. Pour over cake after it has cooled a bit.

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Creamy Coconut Cake

Contributor:  Joleen Crosby
CC Original

1 white cake mix
1 can Coco Casa-cream of coconut
8 oz. Cool Whip
2/3 cup flaked coconut

Bake cake as directed.  Cool completely.  When cool, make holes the size of a pencil around the whole cake.  Pour 1/2 can of cream of coconut over cake and let run into holes.  Mix Cool whip and remainder of coconut cream together.  Add coconut and mix together well.  Spread on cake.  Sprinkle more coconut on top of cake.

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Strawberry Cake

Contributor:  Joleen Crosby
CC Original

1 white cake mix
1/2 cup mashed strawberries
1 small package strawberry jello
2 T flour
4 eggs
3/4 cup oil

Beat everything except strawberries together.  Then add strawberries and beat well.  Bake in greased and flour pan(s) 35-40 minutes at 350 degrees.

Strawberry Butter Icing
Blend together:

1/3 cup soft butter
3 cups sifted powdered sugar

Stir in until smooth:

3-4 tablespoons crushed fresh or frozen strawberries

Note:  For extra richness, add 1 egg yolk.

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Strawberry Sparkle Cake

Contributor:  Ann Bridges
CC Original

1 angel food cake
1 cup boiling water
1 small package strawberry jello
1 package frozen strawberries
1 cup whipping cream
2 T sugar
red food coloring

Dissolve jello in water and add frozen berries (1 lb), stirring to break up and mix berries.  Place cake, widest side down, on a service plate.  Cut a 1" layer from the top and set aside.  Cute around cake 1" from outer edge to within 1" from the bottom.  Gently remove the section of cake between cuts, tearing it into small bits.  Fold pieces into strawberry mix and pour it into cake shell.  Place cake layer on top.

Whip cream until thick.   Stir in sugar and a few drops of red coloring until pink.  Spread pink cream over top and sides of cake.  Decorate with whole strawberries if desired.  Refrigerate until served (at least 1 hour).  Serves 12-16.

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Zucchini Cake With Sour Cream Frosting

Contributor:  Peggy Rasmussen
CC Original

2 medium zucchini, cut into bite-size chunks
2 1/4 cups flour
1 1/4 cup sugar
1/2 cup shortening
1/2 cup milk
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 eggs
1 1/4 cups chopped walnuts

In blender or food processor, blend zucchini until smooth (1 1/2 cups pureed zucchini.)  In lage bowl, measure zucchini, flour and all other ingredients except nuts.  Beat until just mixed, then increase speed and beat for 2 minutes or until mixture is smooth, then stir in walnuts.  Bake 30-35 minutes at 350 degrees in greased cake pan.

Frosting:
2 1/2 cups powdered sugar
1/3 cup sour cream
1/4 cup shortening
3/4 tsp vanilla
1/8 tsp salt

Mix together and beat until smooth and fluffy.  Spread over completely cooled cake.

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Moist Cake

Contributor:  Cheryl Rasmussen
CC Original

1 cake mix, any flavor
2 cups milk
2 eggs
1/4 cup vegetable oil
1 box Jello instant pudding (same flavor as mix)

Mix together and beat 4 minutes.  Bake 35 minutes at 350 degrees.

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Rave Reviews Coconut Cake

Contributor:  Carla Bisby
CC Original

"This cake is wonderful!"

1 package yellow cake mix
1 package instant vanilla pudding
1 1/2 cups water
4 eggs
1/4 cup oil
2 cups coconut
1 cup chopped nuts

Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl.  Beat at  medium speed of electric mixer 4 minutes.  Stir in coconut and walnuts.  Pour into 3 greased and floured 9" layer pans.  Bake at 350 for 35 minutes.  cool in pans 15 minutes; remove and cool on rack.  Fill and frost with Coconut-Cream Cheese Frosting.

Coconut-Cream Cheese Frosting

4 T butter
2 cups coconut
1 package cream cheese
2 tsp milk
3 1/2 cups powdered sugar
1/2 tsp vanilla

Melt 2 T butter in skillet.  Add coconut; stir constantly over low heat until golden brown.  Spread coconut on absorbent paper to cool.  Cream 2 T butter with cream cheese.  Add milk and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups of coconut.  Spread on tops and sides of cake layers.  Sprinkle with remaining coconut.

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Milk Chocolate Cake

Contributor:  Madge Hinckley
CC Original

1 cup shortening
2 cups sugar
4 separated eggs
1 cup milk
1 cup nuts
2 squares chocolate
2 tsp vanilla
2 cups cake flour (Swans Down)
1/2 tsp salt

Cream shortening and sugar.  Add beaten egg yolks, then milk and flour alternately.  Beat well.  Add melted chocolate, nuts, salt, vanilla and stiffly beaten egg whites.  Fold into batter.  Egg white is your only leaving.  Bake at 350 degrees for 50-60 minutes.

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Grandma Eyre's Banana Cake

Contributor:  Carla Eyre
CC Original

Mix and bake one white cake.  Make 3 spearate layers.

Place in sauce pan:

1 1/2 cups sugar
1/4 cup brown sugar
1/2 cup cream
2 T butter
1/4 tsp baking powder
1 tsp vanilla
2 drops lemon flavoring

Cook until mixture boils (it's slightly thick.)  Put on bottom layer, then slice bananas over cake.  Pour hot syrup over cake.  Add next layer and repeat.  Mix remaining syrup until thick or add powdered sugar to make frosting.  Spread on top.  Sprinkle with coconut (optional.)  Let cake sit--tastes better the next day.

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Chocolate Date Nut Cake

Contributor:  Ann Bridges
CC Original

Measure 1 1/2 cups boiling water

Add 1 tsp soda and 1 cup chopped dates.  Mix and set aside to cool.

Cream: 1/2 cup margarine, 1 scant cup sugar

Add 2 eggs

Sift together 1 2/3 cups flour, 1/2 tsp salt, 3/4 tsp soda.

Combine all ingredients alternately and pour into a greased and floured cake pan.  Let stand while making topping of:

1/2 cup brown sugar
1/2 cup chopped nuts
1/2 package chocolate chips

Sprinkle over top of batter and bake at 350 degrees for 40 minutes.

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Carrot Cake

Contributor:  Shirley Busteed
CC Original

"My daughter Eva got this recipe from the cook who worked at the Deseret Gym in Salt Lake.  Whenever any of the General Authorities came to the gym to eat, it was their favorite."

2 cups sugar
1 tsp soda
1/4 tsp nutmeg
1 1/2 cups salad oil
2 cups flour
3 cups grated carrots
4 eggs
1 tsp cinnamon
1 tsp vanilla

Mix as listed.  Bake in 10 x 13" pan at 350 degrees for 30-40 minutes.

Icing:

1/2 cup margarine
4 oz. cream cheese
1 tsp vanilla
1/2 package powdered sugar
salt to taste

Printable Version

Lemon Jello Cake

Contributor:  Peggy Rasmussen
CC Original

"Can be served hot or cold. Is good with ice cream."

1 lemon cake mix
3/4 cup vegetable oil
1 1/2 cups water
4 eggs
 1 (3 oz.) package lemon jello

Mix together and bake in an ungreased pan at 350 degrees for 35-40 minutes. While cake is warm, poke holes in top and pour icing.

Icing:

2 cups powdered sugar
1/2 cup lemon juice

Printable Version

Waldorf Astoria Red Cake

Contributor:  Frankleen Cozzens
CC Original

1/2 cup Crisco
2 oz. red food coloring
1 cup buttermilk
1 1/2 cups sugar
2 T cocoa
1 T vinegar
2 eggs
2 cups flour
1 tsp soda
1 tsp vanilla
1 tsp salt
1 tsp soda

Cream Crisco and sugar.  add eggs, vanilla and food coloring.  Sift together cocoa, flour and soda and add, alternating with buttermilk.  Mix vinegar and soda together, let fix, then add to batter.  Bake for 30 minutes at 350 degrees.

Icing:

Mix and cook together 1 cup milk, 1/2 cu flour and a pinch of salt until thickened, then cool.  Mix together 1 cup sugar, 1/2 cup Crisco, 1/2 cup oleo and 1 tsp vanilla, beating until thick and fluffy.  add to flour mixture and beat.

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Bake and Take Cake

Contributor:  Ann Bridges
CC Original

1 1/2 cups boiling water
1 cup oatmeal

Pour water over oats and let stand.

1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/3 cups + 3 T flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla

Cream shortening and sugars.  Add eggs.  Sift flour, soda and spices.  Add flour mixture alternately with oats.  Bake in a 9 x 13" pan at 350 degrees for 25 minutes.  Remove from oven and spread topping over cake.  Return to oven for 15 minutes.

Topping

1/2 cup margarine
2 egg yolks (beaten)
1 cup brown sugar
1 cup chopped nuts
1 cup coconut

Melt margarine over low heat, add sugar.  Stir until dissolved.  Add egg yolks, mix well.  Add nuts and coconut.  Stir until all ingredients are mixed evenly.  Spread on cake and return to oven.

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