Perfect Chop Suey Cake Recipes

Steps:

• 1. Combine all into a bowl, mix by hand (and a spoon..HA!) until well blended. DO not beat!! Pour into a 9x13 inch greased baking pan. bake in a 350F. Pre-heated oven for 35-40 minutes.
• 2. FROSTING; 1-8 oz.cream cheese 1/4 butter butter can be used now! 2 cups powdered sugar 1-tsp. vanilla Mix and beat till smooth, pour onto cake ..right from the oven. Add a handfull of more chopped pecans sprinkled on the top. Chill. Keep in refrigerator.
• 3. This cake was a real treat... when we had it... and not to often... as butter and sugar was rationed during the war years! Actually back in the 40's we never had it with frosting!!!! It was still delicious!!!

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Steps:

• preheat oven to 180 Celsius line a 9 x 13 inch baking dish with baking paper.
• place all the cake ingredients into a large mixing bowl. using a spoon, mix till well combined.
• pour mix into baking dish.
• cook for 30-35 minutes until golden and a skewer comes out clean.
• cool in dish.
• ice while still warm.
• cool completely. keep refrigerated.
• FOR THE ICING.using an electric mixer, beat together the cheese and butter
• until well combined.
• gradually add the icing sugar, milk and vanilla, beating until well combined.
• spread over the warm cake and sprinkle with some extra coconut and nuts if desired.

Steps:

• In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut.
• Mix with a wooden spoon until thoroughly moistened and combined.
• Pour into greased 9x13 inch pan.
• Bake at 350 degrees for 30 to 40 minutes until brown on top.
• Remove from oven and place on wire rack.
• Mix cream cheese and butter together until well blended.
• Gradually add confectioners sugar, milk and vanilla.
• Spread icing on cake while cake is still warm.
• Top with chopped nuts.
• Cool cake completely and refrigerate until serving time.
• Store leftovers in the refregerator.
• Makes about 20 servings.

Steps:

• In a large skillet cook the pork over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. , Pour into a greased 13-in. x 9-in. baking dish. Top with chow mein noodles. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until pork is tender.