All Cake'd Up

From the Medlock Bridge Elementary Commemmerative Cookbook, 1990-1991

Edited and Adapted by Jack Verdis
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Italian Cream Cake

Noel Dudley

The Cake Itself

Cream together butter, shortening, vanilla, and sugar.  Add egg yolks one at a time, and mix well.  Sift together flour and baking soda, and add by parts alternating with buttermilk to the mixer, combining well.  In a separate mixing bowl, whip the egg whites until stiff peaks are formed; fold this into the batter along with the coconut and pecans.  Bake in three layer cake pans at 350 F for 25 minutes, until a toothpick in the center comes out clean.

Cream Cheese Frosting

Cream together the cheese and butter, and combine in the vanilla and sugar.  Fold in the pecans and optional coconut, and frost layers together into a cake.





Grandmother's Hot Milk Cake

Medlock Bridge Parent

Melt the hot milk and butter together.  Beat the eggs; add in order the sugar, flour, the milk and butter mixture, vanilla, and baking powder.  Bake at 375 F for an hour.





Strawberry Black and White Layer Cake

Polly Krull

The Cake Itself

Grease and flour 2x 9 inch cake pans, and preheat oven to 375 F.  Combine all cake ingredients, and beat with an electric mixer on low until well mixed; then beat on high for five minutes.  Divide batter between pans, and bake for 30 minutes or until a toothpick in the center comes out clean.  Cool on wire racks.

Whipped Cream Topping

In a chilled bowl with chilled beaters, whip the cream until stiff peaks are formed.  Fold in marshmallow creme.  On a serving plate, place one cake layer, and spread a coat of frosting on top.  Arrange half of strawberries on top.  Add second layer, frost entire cake, and arrange remaining strawberries on top of that.  Optionally, press coconut into sides.





Ricotta Cake

Nancy McIntosh

Prepare cake mix as directed on the box, and pour into a greased 9x13 pan.  In a separate container, combine eggs, ricotta, sugar, and vanilla; spoon this evenly over the cake batter, but do not mix.  Bake at 350 F for one hour or until a toothpick through the center comes out clean.  Recommended serving is sprinkled with powdered sugar, cut into squares, and presented in cupcake papers.





Serbian Fast Chocolate Cake Tricia Klaer and Scott 2/3 cup Crisco 2 cups sugar 2 tbsp lemon juice 2 tsp vanilla 3 cups flour 1 tsp salt 2 tsp baking soda 2 cups water 3 tbsp cocoa powder Cream together Crisco and sugar, then add vanilla and lemon juice and beat until smooth.  Sift together flour, salt, and baking soda, and add in parts alternating with the water.  Stir in cocoa, and pour into a greased 9x13 baking dish.  Bake in preheated oven at 350 F for one hour or until cooked through.  Cool in pan; can be frozen. 3 tbsp flour 3/4 cup water 3/4 cup Crisco 1 cup sugar 1 tsp vanilla 1 tsp lemon juice Cook flour and water together until thick.  Cream together sugar and Crisco, then add flour mix and all other frosting ingredients.  Spread evenly over completely cooled cake. Hershey Bar Cake Jo-Ann Beyer 2 sticks butter 2 cups sugar 4 eggs 2 1/4 cups sifted flour 1/2 tsp baking soda 1/4 tsp salt 1 cup buttermilk 1 1/2 tsp vanilla 5 standard size milk chocolate Hershey bars 2 cans chocolate syrup Cream together butter and sugar until fluffy.  Add eggs one at a time, and beat well.  Sift together flour, baking soda, and salt; mix together vanilla and buttermilk.  Add flour mixture and buttermilk mixture alternately by parts into the sugar mixture, beating well each time.  Melt candy bars and syrup together over a double boiler, fold into batter, and bake at 350 F for an hour.  Cool and remove from pan. Cream Cheese Pound Cake Ann M White 1 1/2 cup softened butter 3 cups sugar 8 oz cream cheese, softened 1 1/2 tsp vanilla 6 eggs 3 cups sifted cake flour Cream together butter, sugar, and cream cheese; add vanilla.  One at a time, add eggs, beating well after each.  Add flour by parts, mixing well, and spoon batter into a greased Bundt pan.  Bake at 325 F for an hour and a half.  Cool in pan for ten minutes, then remove to wire rack to cool completely. Coconut Cake Susan Jackson Yellow cake mix 1 package vanilla pudding mix 24 oz shredded coconut 2 cups sour cream 1 3/4 cups sugar Prepare and bake the cake mix as directed on the package, with the addition of the pudding mix, in a 9x13 cake pan.  For frosting, mix together the coconut, sugar, and sour cream.  Split cake into two layers and frost, returning entire thing to pan, then chill or freeze until ready to serve. Oreo Ice Cream Cake Tiffany Harrington 30 oreo cookies 5 tbsp butter, melted 1/2 gallon cookies and cream ice cream, softened 1 stick butter 1/8 tsp salt 1 1/2 squares of unsweetened bakers chocolate 2/3 cup evaporated milk 2/3 cup sugar 1 tsp vanilla 12 oz tub Cool Whip Toppings, pick anything between chopped nuts, crushed Oreos, and/or candied cherries Process Oreos in a food processor (or put in a Ziplock and beat them with a rolling pin) until a fine powder.  Add to melted butter, and press into the bottom of a 9x13 pan.  Put ice cream evenly on top, and set in freezer for next steps.  Melt together in a saucepan the full stick of butter, chocolate, salt, evaporated milk, and sugar until well combined.  Allow to cool completely, and spread over (hopefully) now-hardened ice cream layer.  Top with Cool Whip and optional toppings. Coconut Carrot Cake Nancy Irvine 2 cups unsifted flour 2 1/2 tsp baking soda 2 tsp cinnamon 1 tsp salt 1 cup oil 2 cups sugar 3 eggs 1 can crushed pineapple in juice 2 cups grated carrots 1 1/3 cups coconut 1/2 cup chopped nuts Sift together flour, baking soda, cinnamon, and salt.  Cream together oil, sugar, and eggs.  Combine both mixtures and beat until smooth.  Fold in carrots, coconut, pineapple, and nuts, and pour into a greased 9x13 pan.  Bake at 350 F for 50 minutes to an hour, until cooked through.  Cool in the pan for ten minutes, then remove from pan and cool on a wire rack. 1 cup toasted coconut 3 oz cream cheese 1/4 cup butter 3 cups sifted powdered sugar 1 tbsp milk 1/2 tsp vanilla Cream together cream cheese and butter.  Alternately add the sugar, milk, and vanilla, mixing well each time, and beat until smooth.  Add half the toasted coconut, spread over cake, and garnish with the remaining coconut. Albanian Sponge Cake Susan Henry 2 cups sifted flour 2 cups sugar 1 dozen eggs, separated 2 tsp baking powder Beat egg whites until foamy.  Beat egg yolks, and fold into the whites.  Sift together flour, sugar, and baking powder, and fold this into the mixture.  Pour into greased 9x13 pan, and bake at 350 F for 30 minutes. 2 cups sugar 1 cup water Cook until all sugar is dissolved and mixture is slightly thickened.  Allow to cool completely, and pour over cake.  Cut into diamond shapes to serve. Blueberry Crumb Coffee Cake Pam Englert 4 tbsp butter 1/2 cup flour 2 tbsp sugar In a saucepan, melt the butter.  Stir in the flour and sugar, and heat until mixture forms a soft dough.  Remove from heat and set aside. 1 3/4 cups all-purpose flour 1 cup butter, softened 2/3 cup sugar 1/4 cup milk 2 tsp baking powder 1/4 tsp cinnamon 3 eggs 1 tsp grated lemon peel Chopped walnuts 1 pint fresh blueberries Grease and flour 9 inch springform pan.  Beat together flour, butter, sugar, milk, baking powder, cinnamon, and eggs until well blended.  Fold in lemon peel, nuts, and half the blueberries.  Spoon batter into pan, and top with remaining blueberries and the crumb topping from the first step.  Bake at 350 F for about an hour, until a toothpick through the center comes out clean, and topping is golden brown.  Cool on rack for ten minutes before removing from pan.  Serves 12. Apple Cake Wanda Belline 1 1/2 cups oil 2 cups sugar 2 tsp vanilla 2 eggs 3 cups chopped apple 1 cup chopped walnuts 3 cups flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp salt Blend together oil, sugar, vanilla, and eggs until smooth and lemon colored.  Sift together flour, baking soda, salt, and spices, and add by parts to the sugar mixture, mixing well.  Fold in apples and nuts, and pour batter into a 9x13 pan.  Bake at 325 F for an hour or until set in the middle.  Optionally, serve with whipped cream. Fourteen Carrot Cake Janis Savatsky 2 cups all-purpose flour 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 tsp cinnamon 2 cups sugar 1 1/2 cups canola oil 4 eggs 1/2 cup chopped pecans 2 cups grated carrots 1 can crushed pineapple, drained Preheat oven to 350 F, and grease and flour a 9x13 pan.  Sift together flour, baking soda, baking powder, salt, and cinnamon.  Add to flour mixture eggs, sugar, and oil; beat with an electric mixer until concoction is smooth.  Fold in nuts, carrots and pineapple, and transfer batter to the greased pan.  Bake for an hour until the top is browned and the center of the cake is set; cool thoroughly in pan. 8 oz cream cheese 1 tbsp butter, softened 1 box powdered sugar Cream together the cream cheese and butter.  Sift in sugar by parts until frosting is light and fluffy.  Spread on top of cooled cake; serves 16 to 20. Cheese Cake Nancy Manning 15 graham crackers 1/2 tsp cinnamon 1 stick melted butter 1 cup of sugar, separated into halves 2 eggs 2 tsp vanilla 16 oz sour cream 16 oz cream cheese Crush graham crackers to dust in a food processor (or in a Ziplock and beat them with a rolling pin); combine with butter, cinnamon, and half of the sugar.  Press this mixture into the bottom of a springform pan, and set aside to chill during the next steps.  In a blender, liquify eggs, remaining sugar, vanilla, and sour cream.  Blend for 15 seconds, then add cream cheese (cut into squares) with the motor on.  Transfer the blend into the pan, and bake at 325 F for 35 minutes minimum, then continue to bake until a toothpick in the center comes out clean. Cranberry Upside-Down Cake Judy Brace and her Third Grade Class 1 box yellow cake mix 4 cups raw cranberries 2 1/2 cups white sugar 1 cup brown sugar 1 stick butter 1 cup chopped walnuts Preheat oven to 350 F.  Slice or grate the butter, and distribute pieces over the bottom of a 9x13 pan.  Sprinkle the chopped walnuts over the butter.  Wash and dry the cranberries, and pour them over the nuts.  Shake together the white sugar and the brown sugar, and sprinkle evenly over the cranberries.  Prepare cake mixture as instructed on the box, and pour it over everything.  Bake for 45 minutes, until set in the middle.  Let cool for ten minutes, and turn onto a plate or wire rack, upside-down with the cranberries on top.  Goes well with ice cream or whipped cream. Hershey Bar Chocolate Cake Audra Browning, Jacque and Alex 8 Hershey bars 1 can chocolate syrup 2 cups sugar 2 sticks butter 4 eggs 2 1/2 cups flour 1 tsp salt 1/2 cup buttermilk Melt the chocolate bars and syrup in a double boiler, and set aside to cool slightly.  Cream together sugar, butter, and eggs until smooth; fold in chocolate mixture.  Sift together flour and salt, and add alternately in parts the flour mix and buttermilk to the sugar mix.  Bake in a Bundt pan at 375 F for an hour and fifteen minutes, until set in the middle.  Let cool completely before removing from pan. Grandmother's Birthday Cake Judy Brace and her third grade class Angel Food Cake (from a mix or whole from the store) 2 cups fresh sliced strawberries 1/2 cup sugar Combine the strawberries and sugar.  Slice the angel food cake in half, creating two layers, and arrange the strawberries on the bottom half of the cake.  Place the top of the cake back on. 1 cup fresh strawberries 1 cup sugar 1 egg white Beat together frosting ingredients for ten minutes or more, until mixture is stiff.  Spread over the top and sides of the entire cake. Rich Chocolate Cake Judy Rutland 2 sticks melted butter 5 tbsp cocoa powder 2 cups sugar 2 cups all-purpose flour 1 tsp baking soda 1/2 cup buttermilk 2 eggs, slightly beaten 1 tsp vanilla Melt the butter and cocoa together with 1 cup of water until combined, and set aside.  Sift together sugar, flour, and baking soda, and mix with buttermilk, eggs, and vanilla.  Fold in the chocolate mixture, and bake in a cake pan at 400 F for 20 minutes until set in the middle. 1 stick butter 4 tbsp cocoa powder 6 tbsp milk 1 box powdered sugar 1 tsp vanilla 1 cup chopped walnuts Bring butter, cocoa powder and milk to a boil; combine well.  Stir in vanilla and powdered sugar until well blended; fold in nuts.  Pour on hot cake. Kahlua Chocolate Cake Wanda Belline 1 package Devils Food cake mix (without pudding) 2 eggs 1/4 cup oil 16 oz sour cream 1/2 cup Kahlua 1 small box instant vanilla pudding 1 cup chocolate chips Mix all ingredients thoroughly by hand, and transfer to a greased Bundt pan.  Bake at 350 F for 45 minutes or until a toothpick through the center comes out clean.  Dust with powdered sugar when cooled. Lemon-Rum Bundt Cake Susan Restin 1 package lemon cake mix 1 package instant lemon pudding 3/4 cup oil 4 eggs 1 cup milk 1 tsp lemon extract 1 tsp rum extract Beat all cake ingredients together for ten minutes; transfer to a Bundt pan, and bake at 350 F for 45 minutes.  Remove from pan while hot 1 cup sifted powdered sugar 1/8 cup lemon juice 1/8 cup rum Mix glaze together until sugar is dissolved, and drizzle over cake while still hot and fresh out of the pan. Frozen Neapolitan Delight Nancy Manning 1 package frozen pound cake 1 pint tub Neapolitan ice cream small tub Cool Whip, thawed 14 pecan halves, optional decoration 8 cherries, optional decoration Other decorations or crunchies; nuts, sprinkles, candies.... Cut pound cake into two layers.  Place one layer onto Saran wrap.  Cut ice cream into two equal brick slices, and place on top of cake.  Frost top and sides with Cool Whip, and decorate with pecans, cherries, or other toppings.  Cover, and freeze. Sherry Bundt Cake yellow cake mix 1 box instant vanilla pudding 1/2 cup oil 1/2 cup cooking sherry 3 eggs 1/2 cup water 1/2 cup chopped pecans Grease a Bundt pan and sprinkle the pecans in.  Mix together all remaining ingredients, beat for ten minutes on high with an electric mixer, and transfer to the pan.  Bake at 325 F for an hour until done. 1 stick butter 1/4 cup water 1 cup sugar 1/2 cup cooking sherry Boil sauce ingredients together for 12 minutes.  While cake is hot and fresh out of the oven, pour sauce in around the sides, and allow to soak in.  Turn cake out of the pan after about 15 minutes. Sour Cream Cake Ginny Kazanjian 3 cups cake flour 3 cups sugar 1 cup Crisco 6 eggs 1 cup sour cream 1/4 tsp baking soda 1/2 tsp salt 2 tbsp vanilla Cream together crisco and sugar, and fold into sour cream.  Sift together baking soda, salt, and flour; add this into sugar mixture by parts, alternating with eggs, mixing well each time.  Pour batter into a greased pan, and bake at 350 F for an hour and a half. Grandma's Teacakes Linda Valentine 1/2 stick butter 1/2 cup sugar 1 egg, lightly beaten 1 cup all-purpose flour 1/2 cup self-rising flour 1/2 tsp vanilla Preheat oven to 350 F.  Cream together butter and sugar.  Sift both flours together, and add slowly to the sugar mixture along with the egg.  Add vanilla, and roll fairly thin on a floured board.  Cut with a cookie cutter, and bake for about ten minutes. Whipped Butter Pound Cake Lynn Watts 1 cup Crisco 3 cups cake flour 6 eggs 2 sticks butter 1/2 cup sweetened condensed milk 2 3/4 cups sugar 2 tsp vanilla Whip butter until fluffy, then beat in Crisco and sugar until creamy.  Add in alternating parts flour, milk, eggs, and vanilla.  Beat in one egg at a time, and pour into a greased and floured cake pan.  Put in a COLD oven, set to 350 F, and bake for an hour and ten minutes until done in the center. Sand Cake Mindy Coleman 1 package Nilla Wafers 1/4 cup butter 1 cup powdered sugar 8 oz cream cheese 3 1/2 cups milk 2 packets French vanilla instant pudding 8 oz Cool Whip, thawed Crush cookies with a rolling pin or in a food processor.  In an electric mixer, cream together the butter, sugar, and cream cheese until smooth.  In a separate container, blend together the milk and pudding mix, and fold in Cool Whip.  Fold new Cool Whip mixture into the sugar mixture.  In a large container, alternate layers of crushed cookies and cream mix, starting and ending with a layer of cookies.  Freeze or chill, optionally decorate with candy. Sergeant Preston's Chocolate Cheesecake 20 oreo cookies 1 tbsp sugar 1/4 cup melted butter Crush cookies to powder, mix with sugar and butter, and press into the bottom of a springform pan. 1 1/2 lb cream cheese, softened 3 eggs 1 cup sugar 1 tbsp all-purpose flour 2-3 oz chocolate chips, melted Mix all filling ingredients together in a blender until very smooth.  Pour over crust, and bake at 375 F for 15 minutes; then turn heat down to 250 F and bake for an additional hour.  Chill for several hours or overnight before serving. Oreo Cheesecake with Swiss Fudge Glaze Judy Brace 1 1/2 cups crushed Oreos 1 1/2 cups roughly broken Oreos 1 tsp cinnamon 1/3 cup unsalted butter, melted 2 lb cream cheese, softened 2 tbsp flour 2 large egg yolks 3 tsp vanilla (total, at different times) 2 cups sour cream 1 1/2 cups sugar 4 large eggs 1 cup whipping cream 8 oz chocolate chips Blend together crushed Oreos, cinnamon, and melted butter, and press into the bottom of a 10 inch springform pan; set in refrigerator to cool during next steps.  Preheat oven to 425 F.  Beat cream cheese and sugar, less 1/4 cup, together in an electric mixer until smooth.  Beat in the whole eggs and the egg yolks in one at a time until creamy.  Fold in cream and 1 tsp of the vanilla.  Pour half of this batter into the chilled crust, add the chopped oreos, then the remaining half of the batter, smoothing out with spatula.  Bake at 425 F for 15 minutes, then reduce temp to 225 F for an additional 50 minutes, covering with foil if cake is browning too quickly.  Reset the oven yet again to 350 F after 50 minutes, and allow it to come to temp during the next step.  Blend together sour cream, reserved 1/4 cup of sugar, and another tsp of vanilla.  Spread this over the cheesecake, and return to the oven for 7 minutes.  Refrigerate immediately.  For the glaze:  Scald the cream in a saucepan over high heat.  Add chocolate chips and the final tsp of vanilla, and stir over heat for one minute.  Remove from heat, and stir until all the chocolate is melted.  Chill glaze for ten minutes.  Remove cheesecake from springform pan and set on platter, then pour chilled glaze over the top of it.  Smooth top and sides, and chill until ready to serve.