CLABBER CAKE
Elizabeth Benaka says this cake looks and tastes like German Chocolate Cake. From the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782.
Provided by Charlotte J
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Cream oleo and sugar.
- Beat in eggs.
- Sift flour with soda and cocoa.
- Alternately add dry ingredients and milk to creamed mixture.
- Bake in greased and floured pans at 350 degrees for 30 to 35 minutes.
- Look for"Frosting for Clabber Cake" recipe # 42168.
FROSTING FOR CLABBER CAKE
Use this frosting on the Recipe #42165 recipe I have posted. This recipe is from Elizabeth Benaka, from the cookbook Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782.
Provided by Charlotte J
Categories Dessert
Time 17m
Yield 1 batch of frosting
Number Of Ingredients 5
Steps:
- Combine in sauce pan and cook and stir over medium heat until mixture thickens (about 12 minutes).
- Add 1 cup each nuts and cocoanut and beat until cool and thick enough to spread.
- Look for the"Clabber Cake" recipe #42165.
ANGEL FOOD CAKE WALDORF
Make and share this Angel Food Cake Waldorf recipe from Food.com.
Provided by MirandaLee
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare Angel Food Cake by cutting a 1 inch slice off the top.
- Remove the center, leaving walls around a cavity.
- Whip cream.
- Combine sugar, salt and cocoa.
- While beating the cream sprinkle in the cocoa mixture..
- Whip until stiff.
- Fold in cut-up almonds.
- Fill cavity.
- Replace top of cake and spread rest of cream mixture on top and sides of cake. Sprinkle with 1/3 cup shaved toasted almonds.
- Chill 3 hrs. or more before serving.
Nutrition Facts : Calories 613.8, Fat 39.9, SaturatedFat 21.4, Cholesterol 122.3, Sodium 450.4, Carbohydrate 60.1, Fiber 2.9, Sugar 32.9, Protein 9.7
CLABBER GIRL OLD-FASHIONED BISCUITS RECIPE - (3.8/5)
Provided by Bug7
Number Of Ingredients 6
Steps:
- Preheat oven to 475°F. In a medium bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Pour flour mixture out on a clean surface and make a well by mounting the flour up around the edges, then pour the milk in the middle of the well. Incorporate the flour mixture and milk together until you have created a dough. Roll dough and cut out biscuits. Brush biscuits with butter. Bake in a 475°F oven for 11 to 15 minutes.
GERMAN CAROB "CHOCOLATE" CAKE
My son is allergic to chocolate and so I have perfected a carob cake that tastes just like a German Chocolate Cake. and I must say this is the best tasting GCC that I have EVER tasted! Every time I bake this it is gone within a day and the kids are asking for more. For faster decoration and preparation time, you can leave out the ganache and just use the filling for the "icing". I tend to do this a lot to save time. Just remember to have a thin layer running down the sides or the icing with collapse/fall to the bottom from all the nut weight.
Provided by Mom2Eight
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- For cake: Put oven on to 350°. Grease and flour two 8-inch cake pans.
- In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
- In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
- As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
- Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
- Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Ganache and filling that follows:.
- FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
- Cook over medium heat for about 12 minutes until thickened, stirring continuously.
- Add coconut and chopped pecans and mix well to incorporate.
- Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
- Place the first layer of cake on a large plate.
- Spread filling over and then place the second layer of cake on top.
- Again, spread over with filling and continue with the third layer.
- Complete spreading the filling over the entire layered caked until all filling is used.
- GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
- Chop chocolate and place in a separate bowl.
- Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
- Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
- Sprinkle top and sides with chopped pecans.
- Place cake in refrigerator until ganache is set.
Nutrition Facts : Calories 1305.1, Fat 99.7, SaturatedFat 45.4, Cholesterol 320.3, Sodium 565, Carbohydrate 100.9, Fiber 4.7, Sugar 77.2, Protein 10.8
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