Heavenly Hash Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
• In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
• Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
• To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.

Steps:

• Preheat oven to 350.
• Mix by hand the eggs,sugar and butter.
• In a seperate bowl mix flour,cocoa,nuts and vanilla,add this to the egg mixture.
• Pour into a well greased and floured 19x13 inch pan,bake for 20-25 minutes.
• When done cut large marshmallows in half and place on cake while hot.
• Return to the oven for a few minutes to soften and melt.
• Combine all icing ingredients and stir until smooth.
• Pour icing over hot cake amd marshmallows.

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Melt butter in a small saucepan over medium heat or in microwave; remove from heat and let cool several minutes. Add the cocoa and stir to mix; set aside.
• In a mixing bowl, with a whisk beat the eggs and granulated sugar until well blended.
• To the egg/sugar mixuture, add the melted butter/cocoa and vanilla extract; stir or whisk until blended.
• Stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture. Whisk to mix well. Add pecans and incorporate.
• Spoon the mixture into a lightly oiled 9x13x2 inch baking pan. The batter will be thick.
• Bake for 30 to 40 minutes.
• Remove the cake from the oven and immediately pour the marshmallows evenly over the top of the hot cake. They will soften, but will not melt.
• For the topping:.
• Sift the confectioners' sugar with the 4 tablespoons cocoa. (This is easily done by using a seive and it, also, breaks up the lumps.).
• A few minutes before the cake is done, melt the 4 tablespoons butter and the evaporated milk in a saucepan over medium-low heat; remove.
• Combine the sugar and cocoa mixture with the butter and milk mixture. Pour over the warm cake.
• Cool completely.
• Cut into squares to serve.

Steps:

• Preheat oven to 350.
• Cream butter and sugar: add eggs.
• Stir in sifted dry ingredients (except marshamllows) and mix well.
• Add pecans and vanilla.
• Bake in greased 13x9 pan for 40 minutes.
• Immediately after removing from oven, cover surface of cake with marshmallows.
• ICING: Beat together all ingredients until smooth.
• Pour icing over hot marshamllow-covered cake.
• Allow o cool, cut into squares.

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
• In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

Steps:

• Preheat oven to 350 degrees.
• Combine sugar, flour, salt, eggs and vanilla. Melt oleo and coca together and add to mixture. Add nuts. Bake 30 minutes at 350 degrees in a rectangular cake pan.
• While cake is hot, place halved marshmallows (sticky side down) on cake. Cover fully to facilitate melting of marshmallows.
• FROSTING:.
• When cake has cooled:.
• 1 cup evaporated milk.
• 1 box powdered sugar.
• 1 stick oleo.
• 1/2 cup coca.
• 2 teaspoons vanilla.
• Gently heat until smooth and pour over the cake.

Steps:

• Preheat oven to 350 degrees.
• Mix eggs and sugar, stir till very thick.
• Add dry ingredients until smooth.
• Add dates, vanilla and nuts.
• Mix till blended.
• Place in a greased cake pan.
• Bake approximatly 30 minutes.
• Cake should be very dry.
• Crumble cake onto a platter and place fruit on top with whip cream.
• Or other favorite fruits of your choice.

Steps:

• Move oven rack to lowest position. Heat oven to 375°F.
• Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
• Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
• Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.

Steps:

• Mix Jello with 1 cup boiling water and 1/2 cup cold water.
• Let set until the consistency of egg whites.
• Beat the whipping cream until stiff.
• Fold the whipped cream into the Jello; also.
• Fold in the pineapple with juice, and pecans.
• Return to refrigerator to let set.
• Serve on angel food cake slices.