Wesson Oil Coconut Cake Recipes
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 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.
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
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.
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- Preheat oven to 350 degrees then prepare a 9" cake pan. Do not use non-stick spray for this cake. Instead, trace a circle on a piece of parchment paper, cut the circle out and set aside. Rub a little softened butter inside the pan then place the parchment paper circle into the bottom of the pan. Rub once again with butter then dust with flour until completely covered.
- In a large bowl, whisk together flour, baking soda, baking powder, coconut flakes and salt until well blended then set aside. In a separate large bowl, mix together eggs, coconut oil, milk, vanilla and sugar with a wire whisk. Add dry ingredients to the wet ⅓ at a time, completely incorporating the dry ingredients before adding more. Don’t overmix! Your batter will be runny and you may feel like you’ve done something terribly wrong but this loose consistency is normal for an oil cake.
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- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
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