Thursday, September 14, 2006

Two great cake recipes

I was reading over some Holiday recipes the other day. I thought you might like these two recipes to use in the months ahead. Since both are better made ahead, they are perfect for Holiday cooking.

The first recipe, Chocolate Chip Apple Cake, came from a friend so it's known as "Sheila's Cake" in our house. It's probably the cake both my daughter and I bake most often. It's best made the day before but I have to hide it to do that.

The lemon cake is one I made for my daughter's wedding open house. She had a small wedding and reception but a large open house for friends a couple of weeks after the wedding. I like to include something chocolate, something lemon and perhaps something with berries for buffets. People raved about this cake. It's a Lora Lee Parrott recipe from one of her cookbooks. This cake needs to be made at least one day before serving, also.

Chocolate Chip Apple Cake

Preheat oven to 325 degrees*

2 sticks butter - soft (I often use 1 stick butter and 1/2 C. canola oil instead)
2 C. sugar
3 eggs
1/2 C. water
1 Tablespoon vanilla
2 1/2 C. flour
2 Tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon (a pinch) of salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 C. apples, peeled and chopped
12 oz. bag semi sweet chocolate chips

Cream butter (or butter and oil) and sugar. Add eggs and mix, then add water and vanilla.

Stir together flour, cocoa, soda, salt and spices. Beat into creamed mixture. Add apples and chocolate chips.

Pour batter into greased tube or bundt pan. Bake for 1 1/4 hours. Cool on a rack.

*My daughter made these into cup cakes. I'm thinking she baked them at 350 for 15-20 minutes. Just check after fifteen minutes to see how they look, then check every five minutes and write down how long it took (which I didn't do).

Lemon Gelatin Cake

Preheat oven to 350 degrees.

1 package yellow or lemon cake mix
1 package lemon Jello-O (3 oz.)
1 C. boiling water
dash - salt
4 eggs
3/4 C. vegetable oil
2 C. conf. sugar
1/2 C. lemon juice

Combine boiling water with Jell-O. Set aside.

Beat eggs lightly, add oil, salt, Jell-O mix, and cake mix. Beat for two minutes on medium speed.

Bake in a 9 x 3 dish for 30-45 min.

When baked, pierce all over with fork. Mix conf. sugar with lemon juice, pour over cake while it is still hot. This creates a glaze when it cools.

Make a day or two before serving.

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