Washington Pie Cake Recipes

Steps:

• Mix the melted butter with the graham crackers and press into a 8x8 dish.
• Bake for 8 minutes in a 350 degree oven. Cool
• Cream the cream cheese and powdered sugar and spread over the cooled crust, sprinkle with chopped nuts and spread the cool whip over this and chill for about an hour. Spread the cherry pie filling over the cool whip. Keep refrigerated.
• Will keep several days in the refrigerator.

Steps:

• Preheat the oven to 370.
• Sift flour, baking powder and salt. Sift again.
• Cream shortening; add sugar gradually; cream together until light and fluffy.
• Add unbeaten eggs and beat thoroughly; add vanilla.
• Add dry ingredients alternately with milk, stirring only enough after each addition to blend thoroughly.
• Pour into 2 greased pans (8x8 or round 8" pans).
• Bake for 25 minutes.

Steps:

• In a bowl, beat eggs on high for 3 minutes; gradually add sugar. Combine flour and baking powder; stir into egg mixture alternately with water. Beat on low for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 375° for 25-30 minutes or until the cake tests done. Cool. Split cake into two layers. , For filling, combine the sugar and cornstarch in a saucepan; stir in milk. Bring to a boil; cook for 2 minutes. Stir a small amount into eggs; mix well. Return all to pan. Cook and stir for 1 minute or until thick. Remove from the heat; cool slightly. Add the butter and vanilla; cool completely. Spread between cake layers. Cut into squares; top with pie filling and whipped cream.

Steps:

• Butter a 9x13" cake pan and set aside.
• In a large bowl, beat eggs at high speed until thick and light in color.
• Combine sugar and oil and beat into eggs.
• Stir together flour, cinnamon, baking soda and salt.
• Add to egg mixture along with vanilla.
• Stir in nuts.
• Spread apple slices in bottom of buttered cake pan.
• Pour batter over apples, spreading to cover.
• Bake at 350 degrees 1 hour or until top is pale golden and apples are cooked.
• Remove from oven.
• Cool cake in pan on wire rack.
• When completely cool top with cream cheese icing.
• Cream Cheese Icing:.
• Beat cream cheese until fluffy.
• Beat in 1/4 c melted butter.
• Stir in 1-3/4 c confectioners sugar and 1 tsp lemon juice.
• Spread over cooled cake.

Steps:

• After the cake is baked, wrap layers seperately in waxed paper and store it for 2 days.
• Preheat oven to 325°F.
• Mix the wine and water with 2 tablespoons sugar.
• Pour mixture on both layers of the cake.
• In heavy saucepan, over medium, bring milk and butter to a boil.
• In a small bowl, combine the flour and remaining sugar, mixing thoroughly, then add to pan to make the cream sauce.
• Stir in vanilla or any other falvoring you would prefer.
• Cool for 5 minutes then add the egg yolks; stir well.
• Cook for 5 minutes, being very careful not to let boil or even simmer, stirring while it thickens.
• Allow the custard to cool completely, then spread on top of the bottom layer of cake.
• Cover with the top layer of cake.
• Whip the egg whites until stiff; gradually add sugar for meringue, beating to stiff peaks again.
• Spread the meringue on top of the cake, bake until meringue browns (15 minutes).
• Serve warm or cold.

Steps:

• Combine corn syrup, sugar and margarine in 2 quart saucepan.
• Cook over low heat, stirring occasionally until mixture begins to bubble.
• Remove from heat.
• Add Cocoa Krispies; stir until well coated.
• Press mixture evenly and firmly around sides and in bottom of buttered 9 inch pie pan to form crust.
• Chill.
• Place cream cheese in mixing bowl; beat until fluffy.
• Gradually add sweetened condensed milk; mix thoroughly.
• Stir in lemon juice and vanilla.
• Pour into chilled pie crust.
• Refrigerate 1 hour; spread cherry pie filling evenly over cream cheese filling.
• Return to refrigerator about 1 hour or until thoroughly chilled.
• Cut into wedges to serve.