WESSON OIL COCONUT CAKE
This is one of the best tasting cakes I've ever had..Not too sweet. Simple to make too !! If I can do it...anybody can !
Provided by cheryl pierce
Categories Cakes
Number Of Ingredients 8
Steps:
- 1. Mix all until creamy
- 2. pour into a 9x 13 cake pan sprayed with pam
- 3. cook @ 350..start checking @ 20 min's for doneness..
- 4. ICING: BEAT EGG WHITES UNTIL STIFF..ADD 1/2 cup SUGAR & BEAT TWO MORE MIN'S
- 5. IN A SMALL SAUCE PAN PUT 1 CUP WHITE CORN SYRUP...BRING TO A BOIL.
- 6. SLOWLY ADD TO THE EGG WHITES..BEAT UNTIL FLUFFY. *WARNING* WHEN YOU ADD THE HOT SYRUP THE EGG WHITE'S WILL INCREASE ALOT !! USE A LARGE MIXING BOWL.
- 7. Spread over cooled cake ......sprinkel with coconut.
WESSON OIL CHOCOLATE CAKE
One of the best "scratch" chocolate cakes that I have ever had. Any vegetable oil will work, just seems that Wesson Oil works best. Great with Mom's Chocolate Frosting.
Provided by tsuthers
Categories Dessert
Time 30m
Yield 1 2-layer cake
Number Of Ingredients 10
Steps:
- Mix together all the dry ingredients. Add eggs, oil, buttermilk and vanilla. Mix well.
- Add boiling water and mix well.
- Pour into 2 9-inch cake pans well greased and floured.
- Bake 30-45 minutes at 350. DO NOT OVERBAKE.
WESSON OIL CAKE
Steps:
- 1. In large measuring cup add oil, cocoa and water. Microwave 1 minute, set aside. In large mixing bowl combine flour, sugar soda and salt. Add buttermilk, eggs, vanilla and hot cocoa liquid. Mix until blended (mixture will be runny) Pour into a sheet pan and bake 20-25 minutes in 350 degree oven. While cake is baking, make icing: Bring butter, milk and cocoa to a boil. add vanilla and powdered sugar - mix until creamy - add pecans. When cake is done, remove and poke holes in top. Spread icing over hot cake so it melts into holes.
NANNYS WESSON OIL CAKE
Make and share this Nannys Wesson Oil Cake recipe from Food.com.
Provided by staceyelee
Categories Dessert
Time 1h
Yield 1 Cake, 10-20 serving(s)
Number Of Ingredients 10
Steps:
- Mix all together saving the coffee and vanilla to add last. Batter is thin.
- Bake 350 for about 45 minutes. Use 2 rounds pans or 1 9 by 13.
- Cool and frost w/ cream cheese frosting. This calls for wesson oil- any vegetable oil will work. My guess is Wesson must have come up w/ the recpie yrs ago, my grandmother used it for many, many yrs.
Nutrition Facts : Calories 481.7, Fat 23.7, SaturatedFat 3.3, Cholesterol 43.3, Sodium 350.6, Carbohydrate 62.8, Fiber 1.5, Sugar 41.4, Protein 5.5
WESSON OIL CAKE RECIPE
Provided by aaformby
Number Of Ingredients 14
Steps:
- Stir ingredients together, then add egg, sugar and oil mixture Bake 350 30-45 minutes Start cooking about 15 minutes before cake is done, bring to boil, pour over cake when it comes out of oven. Top with pecans and coconut if desired.
WESSON OIL RED VELVET CAKE
It may sound strange to use Wesson oil instead of butter in the cake recipe, but this is truly WONDERFUL!!! I've made it every year for my husband's birthday, which is right before Christmas. You simply MUST try this!
Provided by JuneBugzMom
Categories Dessert
Time 1h
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Prepare 3 medium round cake pans with cooking spray.
- Cream sugar with Wesson oil. Add eggs and beat.
- Sift flour, salt, and soda together; set aside.
- Mix cocoa, food coloring, and vinegar in a cup.
- Add cocoa mixture to egg and sugar mixture. Beat hard. Add in buttermilk.
- Add flour mixture.
- Add vanilla and beat well.
- Pour batter into cake pans and bake at 350 for about 30 minutes or until done. Check frequently.
- For Icing: Cream margarine and cream cheese along with confectioners sugar and vanilla. Apply to thoroughly cooled cake.
Nutrition Facts : Calories 819.3, Fat 51.9, SaturatedFat 10.6, Cholesterol 56.9, Sodium 477.4, Carbohydrate 84.7, Fiber 0.9, Sugar 63.2, Protein 6.1
MEDITERRANEAN OLIVE OIL CAKE
This recipe could have come from several Mediterranean countries. You will need a 9"-diameter springform pan.
Provided by Member 610488
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Make the syrup at least a day ahead. When ready, bring 3 cups water, sugar, honey, and cardamom to a boil in a medium heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low; simmer, and syrup is reduced to 3 1/4 cups, about 40 minutes. Strain syrup, removing cardamom pods and seeds.
- When ready to make the cake, first, preheat oven to 350F, then brush 9" diameter springform pan with oil.
- Have two medium bowls and one large bowl set aside. In the first medium bowl, whisk both flours and the baking powder, ground cardamom, salt and baking soda. Mix well.
- Using an electric mixer with the large bowl, beat 1/4 cup sugar and 1/2 cup oil for 1 minute. Beat in yolks, then add the flour mixture. Beat in yogurt, zest, and extracts.
- In the other medium bowl and using clean, dry beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend, in 2 portions. Transfer to prepared pan and smooth the top.
- Bake cake until a toothpick inserted into center comes out clean, about 25 minutes. Pierce hot cake all over with a thin metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve remaining syrup to use during serving.
- Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides. Sprinkle almonds over. Cut into wedges and serve drizzled with more syrup.
Nutrition Facts : Calories 339.1, Fat 13.3, SaturatedFat 1.9, Cholesterol 46.5, Sodium 183.3, Carbohydrate 53.8, Fiber 1, Sugar 44.4, Protein 4
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