Banana Crunch Cake  

Previous recipes are available in zip file.Email me if you would like to have it.As soon as I can scrounge up more space,me and the critters will offer zip files for all the recipes.

Banana Crunch Cake  

1/2 c. Pillsbury BEST All Purpose or Unbleached Flour 
1 c. coconut 
1 c. rolled oats 
3/4 c. firmly packed brown sugar 
1/2 c. chopped pecans 
1/2 c. margarine or butter 
1 1/2 c. (2 large) sliced very ripe bananas 
1/2 c. sour cream 
4 eggs 
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix 


Heat oven to 350°F. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. 
Set aside. 

In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. 
Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture. 

Bake at 350°F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.  
courtesy of: 

24th Bake-Off Contest

Celebration Sheet Cake

large jelly roll or bun pan, about 16x12x1

Serves  24

2/3  c. vegetable shortening
1 2/3  c. granulated sugar
2 1/4  c. all-purpose flour
3 1/2  tsp. baking powder
1  tsp. salt
1 1/4  c. milk
1  tsp. vanilla extract
5  large egg whites 

Preheat oven to 350ºF, lightly spray or grease large jelly roll or bun pan, about 16x12x1. Place all ingredients except egg whites in large bowl of electric mixer. Beat on medium speed, scraping down bowl, for about 30 seconds. Then
Beat on high for two minutes, scraping bowl occasionally.  Add egg whites,continue beating and scraping another two minutes. Scrape into prepared pan and bake 25 minutes or until cake springs back when lightly touched in center (or  use the toothpick-inserted-in-center-comes-out-clean rule).  Cool in pan on wire rack, then frost with your favourite butter frosting, or serve topped  with fruit and ice cream.
Serves 24.
Source: Betty Crocker
 

Chippy Date Sheet Cake

 Serves  24
  16x12x1 jelly roll or bun pan

This cake makes its own frosting.

1  c. chopped pitted dates
1/2  c. boiling water
1  tsp. baking soda
1/2  c. vegetable shortening
1  c. granulated sugar
2  large eggs
1 1/2  c. all-purpose flour
1/2  tsp. salt
3/4  tsp. baking soda
1  c. chocolate chips
1/2  c. brown sugar
1/2  c. chopped walnuts 

In large bowl of electric mixer, stir together the dates, water and 1 tsp. soda; let cool.  Preheat oven to 350ºF. Lightly spray or grease 16x12x1 jelly-roll or bun pan.  To date mixture, add the shortening, sugar, eggs, flour, salt and 3/4 tsp. soda. Beat well to mix.  Scrape into prepared pan.  Mix together the chocolate chips, brown sugar and nuts, sprinkle over cake. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.Place pan on rack to cool.Serves 24.

Texas Sheet Cake

 16x12x1 jelly roll or bun pan

 Serves  24

Preheat oven to 350°F, spray or lightly grease 16x12x1 jelly roll or bun pan. Bring margarine, cocoa and water to a boil over medium heat, stirring constantly (or microwave, stirring occasionally), remove from heat. In large bowl of electric mixer, stir together flour and sugar. Add cocoa mixture and beat well to mix. Add remaining cake ingredients and beat well for 2 minutes.Scrape into prepared pan and bake about 20-25 minutes until center springs back.  Remove from oven and frost immediately with chocolate icing.

Chocolate Icing: In large saucepan, bring to boil over medium heat, stirring constantly, the milk, cocoa and margarine (or microwave in 4-cup bowl, stirring occasionally). Remove from heat.Add icing sugar and vanilla, stir vigorously until well mixed (or use electric hand mixer).Pour over middle of hot cake and spread to outer edges.Decorate with chocolate sprinkles or chopped nuts, if desired.  Serves 24.

Banana Sheet Cake

15x10x1 jelly roll pan

Serves  24

1/4  c. sifted cake flour
2  tsp. baking powder
1  tsp. baking soda
1/3  tsp. salt
1/4  c. dairy sour cream
2  c. mashed ripe bananas
1  c. unsalted butter, softened
1 1/2  c. sugar
3  eggs

FROSTING:

Preheat oven to 350°F, generously grease 15x10x1 jelly roll pan.  Sift dry ingredients together onto wax paper.  In small bowl, stir together sour cream and banana.In large bowl of electric mixer, beat together the butter, sugar and eggs for 3 minutes until light and fluffy.  Stir flour mixture alternately with the banana mixture into the butter mixture, beating by hand after each addition, until batter is smooth.

Pour batter into prepared pan and smooth top with spatula.  Bake in preheated 350°F oven for 24-30 minutes or until center springs back when lightly pressed.  Cool completely on a wire rack.  Top with your choice of Chocolate Frosting, or Lemon or Orange Frosting (recipe follows).
 

Lemon or Orange Frosting for Sheet Cake

Serves  24

1/4  c. unsalted butter, softened
1  pound icing sugar
1/4  cup lemon or orange juice
2  tbs. grated lemon or orange rind
Shredded lemon or orange rind, Optional
Chopped pistachios or walnuts, Optional

With electric mixer, beat butter until fluffy. Beat in the icing sugar alternately with the juice until smooth and spreadable.Fold in grated rind.  Spread evenly over top of the cake. If desired, garnish with shredded rind and chopped nuts.
 

Source: The Best of Family Circle Cookbook

Spiced Crumb Sheet Cake

Serves  24
   15x10x1 jelly roll pan

2  c. firmly packed brown sugar
5  c. cake flour, sifted
1  c. unsalted butter
2  tsp. baking soda
2  tsp. ground cinnamon
1  tsp. ground cloves
2  eggs, slightly beaten
2 1/4  c. buttermilk
2  tsp. vanilla
1/2  c. chopped walnuts, Optional
1/3  c. raspberry preserves, Optional
1/3  c. apricot preserves, Optional
walnut halves, Optional 

Preheat oven to 350°F, generously greased 15x10x1 jelly roll pan.  Stir together the brown sugar and cake flour in medium bowl until well combined; slice butter into flour mixture and work with pastry blender or fingertips until mixture resembles coarse crumbs.  Remove and reserve 3/4 cup of this mixture.

Into remainder, stir in the baking soda, cinnamon and cloves. Make a well in the center, add eggs, buttermilk and vanilla. Stir just until evenly combined.
Spread batter evenly in prepared pan. Sprinkle with reserved crumbs, then with optional chopped walnuts. Bake in preheated 350°F oven 25-30 minutes or until center springs back when lightly pressed.  Cool completely on wire rack.

If desired, spoon raspberry preserves in thin diagonal strips about 2  inches apart across top of cooled cake and apricot preserves in the opposite direction, and/or garnish with walnut halves.  Makes 24 servings.
Source: Best of Family Circle Cookbook
 

8x12 pan

1 c. sugar
3/4 tsp. root beer extract (NOTE)
1/2 c. margarine - softened
2 eggs
2 c. flour
1 tbs. baking powder
1 tsp. salt
2/3 c.. root beer

NOTE:  Root beer extract may be found at most Kroger stores.
Be sure to refrigerate extract as it will lose its flavor after a period
of time

Combine all ingredients and blend for 3 minutes.Pour into a greased & floured 8X12 pan.Bake at 375 ° for 30 - 35 minutes. Let cool and butter with frosting.

FROSTING:
1/2 c. soft butter
1 1/2 c. powdered sugar
1 tsp. root beer extract
pinch of salt
1 to 3 tbs. root beer soda pop

Mix well and spread on cake above. Frosting may be used on other cakes.

heavy skillet

1/2 stick butter
1 c. brown sugar
pineapple
cherries
nuts

Melt butter in heavy skillet with brown sugar. Spread evenly over bottom of pan and decorate with pineapple slices, cherries, nuts right on top of sugar mixture. Set pan aside.

1 c. sugar
3 eggs separated
5 tbs. pineapple juice
1 c. sifted flour
1 tsp. baking powder

First in smaller bowl beat egg whites until stiff. Then in larger bowl add remaining ingredients and mix well. Fold in beaten egg whites,and pour mixture over the brown sugar / pineapple in heavy skillet. Bake till golden brown at 350 °.

Peach Cake

24 servings

13 x 9 pan

additional mixture of 1/2 C. sugar, 1-1/2 tsp. cinnamon, 1 tbs. flour for sprinkling over the fruit.
 

Melt butter, mix with sugar add eggs 1 at a time, mixing by hand, add flour, soda and vanilla.

Grease a 13 x 9 pan. Spread 3/4 of batter, layer peaches closely overlapping them add berries on top,sprinkle cinnamon and sugar mixture over fruit, top with remaining batter.

Bake 350° for 1 hour and 10 minutes.
 

2-quart square baking dish

1 egg
1/2 c. unsweetened Melro's Best brand pineapple juice
1 pkg.1-layer-size yellow cake mix
1 17.5 oz. can lemon pudding
1 8 oz. can crushed pineapple
Whipped cream

Grease a 2-quart square baking dish and set aside. Using the egg and the pineapple juice or water, prepare the cake mix according to package directions. Pour batter into the prepared dish.

In a medium bowl stir together the pudding and the undrained crushed pineapple.
Pour over the batter. Bake in a 350° oven about 50 minutes or till a toothpick inserted into the middle of the cake comes out clean. Be careful not to insert the toothpick into the pudding at the bottom of the pan. Cool the cake slightly on a wire rack. While cooling the cake may sink in the
middle slightly. Serve warm with whipped cream.

(8 servings)
Butter an 8-inch square baking pan, preferably glass.
 

PREHEAT OVEN TO 375°F --15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass.

Cut the peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside.

FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside.

FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the processor, do this by pulsing the machine on and off several times. Spread the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber
spatula. It's OK if the peaches are not completely covered. Sprinkle the topping over the batter. Bake until a toothpick inserted into the center of the cake--not the fruit--comes out clean, 25-to-28 minutes.

Grease 3 8" round cake pans

2/3 c. margarine
1 3/4 c. sugar
3 c. cake flour*
1 tbs. plus 1/2 tsp. baking powder
3/4 tsp. salt
pinch of ginger
1/3 c. milk
2 tsp. vanilla
3 large eggs, separated
1/2 c. fresh grated coconut or 1/2 cup shredded commercially prepared coconut

Preheat oven to 350 ° F. Grease 3 8" round cake pans.

In a large mixing bowl with an electric mixer, cream margarine and sugar until light and fluffy. Mixture will be lemon colored. Add yolks and blend well.

Sift together, salt, flour, baking powder, and ginger. Add alternately with milk to above mixture. Blend well after each addition. Add vanilla, blend well. Set aside.

Wash beaters in hot soapy water. Making sure bowl and beaters are  absolutely grease free, whip the egg whites until stiff. Fold egg whites and coconut into batter. Pour into cake pans.  Bake about 30 minutes, toothpick inserted should come out clean. Cool completely.

Frost with Coconut Frosting (recipe to follow).

* If you don't have store bought cake flour, here's the substitute.

Cake Flour
Put 2 level tablespoons corn starch into a measuring cup.
Fill to 1 cup mark with all purpose flour.
Sift 3 times. Makes 1 cup cake flour.

Coconut Frosting

1/4 c. flour
1 c. milk
1 c. margarine or shortening*
1 c. sugar
1 tsp.  vanilla

Juice of one calamondin or 2 teaspoons fresh lemon juice (optional) 2 cups fresh grated coconut or 2 cups commercially prepared shredded coconut

Sift flour into saucepan, slowly add milk, stirring constantly until all milk is absorbed and mixture is smooth. Cook over medium-low heat stirring constantly until very thick. Set aside to cool. In a mixing bowl, beat sugar and shortening or margarine at high speed until light and fluffy. Blend in flavorings. Add cold flour mixture, beat until frosting stands up in stiff peaks. This cannot be over beaten. Fold in one cup coconut. Frost cake.
Sprinkle or pat remaining coconut on sides and top of cake.

 9 x 13 inch pan

1 box yellow cake mix
1/3 c. butter, softened
1 egg
1 (20 oz.) can apple pie filling
1/2 c. brown sugar, packed
1/2 c. walnuts, chopped
1 tsp. cinnamon
1 c.sour cream
1 egg
1 tsp. vanilla

Preheat oven to 350 °. In a large bowl, combine cake mix, butter and egg, at low speed with electric mixer to form a crumbly dough. Press mixture into bottom of an ungreased 9 x 13 inch pan. Spread apple pie filling over top. Combine brown sugar, nuts and cinnamon. Sprinkle over pie filling.
Combine sour cream, egg and vanilla, pour over top. Bake 40 to 55 minutes or until golden brown.

Buttercup Squash Coffee Cake

Makes 10-12 servings.
9-in. springform pan
 

STREUSEL:
1/4 c. packed brown sugar
1/4 c. sugar
1/4 c. all-purpose flour
1/4 c. quick cooking oats
1-1/2 tsp. ground cinnamon
3 tbs. cold butter or margarine

CAKE:
1/2 c. butter flavored shortening
1 c. sugar
2 eggs
1 c. mashed cooked butterc. squash
1 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking powder
1-1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch ground cloves
1/2 c. unsweetened applesauce

GLAZE:

1/2 c. confectioners sugar
1/4 tsp. vanilla extract
1-1/2 tsp. hot water

Combine the first six ingredients. Cut in butter until crumbly; set aside.
In a mixing bowl, cream shortening and sugar. Beat in eggs, one at a time.
Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture. Spoon half into a greased 9-in. springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel. Top with remaining streusel. Bake at 350° for 50-55 minutes or until cake tests done. Cool for 10 minutes; remove sides of pan. Combine glaze ingredients; drizzle over coffee cake.

Blackberry Jam Cake

Yield: 8 servings
8-inch round cake pan

Vegetable cooking spray
1 c. plus 2 tsp. sifted cake flour, divided
1/2 c. 1% low fat milk
1 tablespoon margarine
2 eggs, separated
1/2 c. sugar
1 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
1/2 c. seedless blackberry jam
2 tsp. powdered sugar 

Coat an 8-inch round cake pan with cooking spray; dust pan with 2 teaspoons flour; set aside. Heat milk and margarine over medium-high heat in a heavy saucepan to 180 deg or until tiny bubbles form around edge. (Do not boil.)

Remove from heat; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.

Add 1/2 cup sugar, 1 tablespoon at a time,
beating until stiff peaks form. Add yolks; beat well. Combine remaining flour, baking powder, and salt. With mixer at low speed, add to egg white mixture alternately with milk mixture, beginning and ending with flour mixture. Stir
in extracts. (batter will be thin.) Pour batter into prepared pan.

Bake at 350 deg for 28 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely. Using a serrated knife, split cake in half horizontally; place bottom layer, cut side up, on a serving plate. Spread with jam; top with remaining layer, cut side down. Place paper doily on top; sift powdered sugar over doily.

long pan

3 eggs
1 1/2 c. sugar
2 c. plain flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 c. buttermilk
1 c. Wesson oil
1 c. strawberry preserves

Blend eggs and sugar. Mix flour, salt, soda and spices
together. Add to egg mixture. Add milk, oil and preserves.
Pour into long pan. Bake 25 minutes at 350 degrees. Remove from oven and put lid on pan. Let steam good, about 5 minutes. Remove lid. Drain moisture off and put lid back on.

 jelly roll pan

4 eggs
1 c. sugar
2 tbs. melted butter
2 c. flour
1 tsp. lemon extract
1 tsp. baking powder
1/4 tsp. salt
4 tbs. milk
jelly or preserves

Beat eggs and sugar together for 20 minutes. Sift in flour, salt and baking powder; add milk, extract and butter,
combine well. Grease and lightly flour jelly roll pan and pour in mixture; spread evenly. Bake 12 minutes in 335 degrees oven; turn out on sugared paper and spread quickly with jelly or pre-  serves, roll up at once. It will crack if not rolled quickly.

This is very good with mayhaw jelly.

9 x 13-inch pan

1 1/2 c. sugar
4 eggs
1 tsp. allspice
2 c. flour
2 pt. fig preserves
2/3 c. shortening
4 tsp. cinnamon
1/4 tsp. salt
1 tsp. soda
1 c. chopped nuts

Cream sugar and shortening; add egg, one at a time, beating well after each addition. Combine dry ingredients;
sift into creamed mixture. Stir in mashed fig preserves and nuts. Pour mixture into greased and floured 9 x 13-inch pan.
Bake at 375º until done.

 

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