MOKA CAKES 1968 ( CANADIAN )
These need four clean hands to make--but easy easy. Cut cake into small bars, as the frosting and coconut make them bigger--try this.
Provided by andypandy
Categories Bar Cookie
Time 1h20m
Yield 50 small bars
Number Of Ingredients 14
Steps:
- Cake:.
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9 x 13-inch cake pan.
- Yield will be 50 small bar size squares.
- Beat the three eggs for 5 minutes until thick.
- Add the one cup of white sugar gradually.
- Beat well, and until thick.
- Add the water and maple flavouring.
- Add the dry ingredients in well.
- Pour this sponge cake batter into prepared pan.
- Bake for about 35 minutes until tester comes away clean.
- This is a sponge cake, so it only rises so high, and sometimes cooks faster then stated.
- When done remove and cool.
- Cut into about 50 small bars.
- Cream:.
- In a cup mix the cornstarch and milk until dissolved.
- In a small pot over medium heat place the evaporated milk and sugar.
- Bring the milk/sugar to a low boil; add the cornstarch/milk dissolved thickener.
- Stir and cook until thick.
- Remove and chill completely so that it is cold.
- Cream the butter and vanilla (or flavour of choice) until smooth and doubled.
- Beat in the cold cornstarch mixture.
- Continue to beat until thick and creamy and you start eating it straight from the bowl.
- Now, the highlights of this recipe are:.
- Take each bar one at a time and coat all four sides with the frosting.
- Yes this is a little messy.
- Don't lick your fingers.
- After each is coated, roll onto a coconut lined sheet, and cover all four sides with coconut.
- I use small flaked coconut and toast it just slightly; dessicated coconut is too fine; shredded coconut is too big.
- It's nice to have some one helping you do the coating in toasted coconut, as your fingers will be messy with the cream.
- If you are doing this yourself, create a system to make it the easiest without being too messy.
- You do not have to worry about finger prints in the cream as it will be covered with coconut.
- Coating can also be peanuts or pecans finely chopped, but I prefer the coconut.
- Also you can make these small or big to the size you like.
- Freezes well, and tastes great bite size right from the freezer.
- Simple and not a sweet bar, but nice and are always the first to go.
Nutrition Facts : Calories 60.1, Fat 2.6, SaturatedFat 1.5, Cholesterol 19.2, Sodium 53.7, Carbohydrate 8.3, Fiber 0.1, Sugar 5.4, Protein 1
BLUEBERRY BRUNCH CAKE
Looking for a fruit dessert? Then check out this blueberry brunch cake sprinkled with sugar and cinnamon that's perfect for holidays.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
- Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
- Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.
Nutrition Facts : Calories 285, Carbohydrate 41 g, Cholesterol 65 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg
BRUNCH CAKE 1968
Make and share this Brunch Cake 1968 recipe from Food.com.
Provided by andypandy
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix first nine ingredients, add two cups of the flour.
- Batter will be thick.
- Spread batter in greased oblong cake pan.
- Mix the remaining ingredients, butter, sugar, cinnamon, nutmeg, and remaining flour, into a small pot, over low heat until blended.
- Crumble this over the batter.
- Bake 350 degrees F.
- for 35 minutes, or until golden and tester comes away clean.
Nutrition Facts : Calories 368.7, Fat 17.3, SaturatedFat 7.1, Cholesterol 61.6, Sodium 306.2, Carbohydrate 49, Fiber 0.8, Sugar 27.2, Protein 5
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