Jelly Roll – Kathryn Christensen

Jelly Roll – Kathryn Christensen

3 eggs 

1 cup granulated sugar

1/3 cup water

1 tea. vanilla

¾ cup flour

1 tea. baking powder

¼ tea. salt

About 2/3 cup jelly or jam (your favorite flavor)

Powdered sugar

Heat oven to 375˚. Line jelly roll pan, (large cookie sheet) with aluminum foil or waxed paper; grease. In small mixing bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixing bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spread batter to corners.

Bake 12 – 15 minutes or until wooden pick inserted in center comes out clean. Loosen cake from edges of pan; invert on towel on towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges if necessary. 

While hot, roll cake and towel from narrow end. Cool slightly on wire rack. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up;

Sprinkle with powdered sugar 

Pumpkin Roll – Annette Baird Sandberg

Pumpkin Roll – Annette Baird

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tea. lemon juice

¾ cup flour

½ tea. salt

1 tea. baking powder

2 tea. cinnamon

2 tea. ginger

½ tea. nutmeg

Beat eggs for five minutes on high. Add sugar, pumpkin, lemon juice. Add dry ingredients. Spread wax paper on cookie sheet. Bake for 15 minutes. Remove immediately and roll up in a towel, sprinkle with powdered sugar. Cool completely. 

Filling: 

1 cup chopped nuts (optional)

1 cup powdered sugar

1 tea. vanilla

5 Tlb margarine

1 pkg. 8 oz. cream cheese

Carrot Jelly Roll Cake with Cream Cheese Filling – Kathryn Christensen

Carrot Jelly Roll Cake with Cream Cheese Filling – Kathryn Christensen

2 cups flour

2 cups sugar

2 tea cinnamon

1 tea. salt

4 eggs

1 ½ cup oil

1 tea. vanilla

3 cups carrots, grated

Walnuts, chopped (optional)

Mix in the following order: carrots, grated finely, sugar, flour, and all spices, oil, eggs, nuts, and mix until sugar is dissolved. Don’t over mix. 

Bake on a cookie sheet - large, sometimes called jelly roll pan, not 9 x13” size.

Grease and line pan with waxed paper. Bake at 350˚ for 20 to 30 minutes. Turn over onto a powdered sugar covered towel. Carefully remove paper. Let cool and frost with cream cheese frosting and freeze. 

Cream Cheese Frosting:

3 cups powdered sugar

1 cup butter

1 pinch of salt

8 oz. cream cheese

1 tea. vanilla

Gradually add powdered sugar and beat until light and fluffy. 

Archibald’s Pumpkin Pie Cake

Archibald’s Pumpkin Pie Cake

First Layer: 

1 yellow cake mix

½ cup butter

1 egg

Second Layer:

1 29 oz can pumpkin

1 12 oz. can evaporated milk

1 ½ cups sugar

3 eggs

1 ½ teas. pumpkin pie spice

1 tea. vanilla

Third Layer:

¼ cup sugar

1 tea cinnamon

½ cube butter, cut into pieces

Topping:

1 small pkg instant vanilla pudding

1 cup milk

1 container cool whip

Heat oven to 350˚. Place cake mix in a bowl. Measure 1 cup of the mix and set aside for topping. Stir melted butter and egg into remaining cake mix in bowl. Press mixture into bottom of 9 x 13 inch pan. 

In a separate bowl, using an electric mixer, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and vanilla. Pour over cake layer in the pan. 

In another bowl, combine saved cake mix, sugar and cinnamon. Using fork or pastry cutter, cut butter into dry ingredients until crumbly. Sprinkle mixture over pumpkin filling. Bake 60 – 70 minutes. Cool.

For topping, combined pudding and milk in a bowl. Fold in whipped topping. Serve over cooled cake. Makes 16 -18 servings.

Chocolate Sheet Cake – Bennie Baird

Chocolate Sheet Cake – Bennie Baird

Place in a bowl:

2 cups sugar

2 cups flour

Heat and boil:

1 cube margarine

½ cup shortening

4 Tlb cocoa

1 cup cold water

Add:

½ cup buttermilk

1 tea vanilla

1 tea. soda

2 eggs

Mix well and place in un-greased cookie sheet. Bake at 400˚ for 20 minutes

Frosting: 

Heat until melted and smooth:

1 cube margarine

4 Tlb cocoa

5 Tlb milk

Remove from heat and add 3 cups powdered sugar. Mix well and frost while the cake is warm. Top with walnuts if desired. 

Carrot Pineapple Cake – Jenny Callister- The Best!

Carrot Pineapple Cake – Jenny Callister- The Best!

1 #2 can crushed pineapple, drained

2 cups grated carrots

4 eggs

1 ½ cup oil

2 cups sugar

2 cups flour

1 ½ tea. soda

2 tea. baking powder

1 tea. salt

2 tea. cinnamon

1 cup nuts

Mix and bake at 350˚ for 35 minutes. May need more time according to your oven. 

Frosting:

1 cube butter

1 8 oz. pkg. cream cheese

1 tea. vanilla

3 cups powdered sugar

Mix together. Add a little milk if necessary.

Cookie Cake – Kathryn Christensen

Cookie Cake – Kathryn Christensen

This recipe came from Aunt Norma Christensen Riddle, but after a person makes it more than 10,000 times, it becomes their recipe.

½ cup raisins

½ cup shortening

1 cup sugar

1 egg

1 cup water, save ¾ cup of the water for batter

1 tea. vanilla

Pinch of salt

½ cup chopped nuts

2 cups flour

1 tea. cinnamon

1 tea. soda

Boil raisins in 1 cup water until soft, save ¾ cup of the water for the batter. Beat all ingredients together and put in greased cake pan. Bake at 350˚ for 15 – 20 minutes.

Mayonnaise Cake – Janet Cook

Mayonnaise Cake – Janet Cook

Combine & sift in bowl:

2 cup flour

1 cup sugar

½ cup cocoa

¼ tea. salt

2 tea. baking soda

Add: 1 cup mayonnaise or salad dressing

1 cup cold water

1 tea. vanilla

Blend well and bake at 350˚ for 3o minutes. 

Devil’s Food Cake – Christensen Family Favorite

Devil’s Food Cake – Christensen Family Favorite

2 cups flour

½ tea. baking powder

¾ tea. soda

¾ tea. salt

1 1/3 cup sugar

½ cup cocoa

2/3 cup vegetable oil

1 ¼ cup milk

1 tea. vanilla

2 eggs

Sift together dry ingredients. Add wet ingredients. Bake at 350˚ for 30 – 35 minutes.

Sponge Cake – Paula Shomaker

Sponge Cake – Paula Shomaker

1 ¼ cup sifted flour

½ cup sugar 

½ tea. baking powder

½ tea. salt

6 egg whites

1 tea. cream of tarter

½ cup sugar 

6 egg yolks

1 ¼ cup water

Sift together flour, sugar, baking powder, and salt. In a bowl, beat egg whites until frothy. Add cream of tartar, gradually beat in ½ cup sugar in little at a time. Beat until whites form stiff, not dry peaks. Combine egg yolks, water, vanilla, and sifted dry ingredients. Beat on medium- high speed for 4 minutes or until light and fluffy. Fold yolk mixture into beaten eggs. Turn onto un-greased 10 inch tube pan. Bake at 350˚ for 45 minutes.

Stripe – It – Rich Cake Annette Baird Sandberg

Stripe – It – Rich Cake Annette Baird

1 pkg. cake mix or pudding included cake mix

2 pkg. small Jell-O instant pudding and pie filling – chocolate or flavor of your choice.

1 cup powdered sugar

4 cups cold milk

1. Prepare cake mix as directed on the pkg. Bake in 9 x 13 inch pan. 
2. Remove form pan. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon (or poke holes with plastic drinking straw, using a turning motion to make large holes). Holes should be at 1 inch intervals.
3. Only after poking holes, combine pudding mix with sugar in large bowl. Gradually stir in milk. The beat at low speed for 1 minute only. (Do not over beat).
4. Quickly, before pudding thickens, pour about one-half of the thin pudding evenly over warm cake and into the holes to make the stripes.
5. Allow remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill al least 1 hour. Store cake in refrigerator. 

Picnic Cake – Annette Baird Sandberg

Picnic Cake – Annette Baird

1 cup chopped dates, soaked in 1 ½ cup hot water

2 eggs

1 cup sugar

¾ cup shortening

½ tea. salt

1 tea. cinnamon

1 ½ cup + 2 Tlb flour

1 tea. soda

Cream together sugar and shortening. Sift together dry ingredients. Add dates and water. Beat together. Pour into a greased cake pan. 

Sprinkle on top:

1 cup brown sugar

½ cup nuts

1 cup chocolate chips

Bake at 350˚ for 25 minutes 

“Old Fruit Cake” – Kathryn Christensen

“Old Fruit Cake” – Kathryn Christensen

1 quart old fruit, any kind, including juice, mix in a blender

4 teas. soda

4 ½ cup flour

2 cups sugar

4 teas. cinnamon

1 tea. nutmeg

¾ tea. cloves

1 cup oil

Beat all ingredients together and add nuts, chocolate chips, or raisins if desired. Bake in Large! Greased and floured pan at 350˚ for 40 – 45 minutes. Serve hot or cooled with sauce or whipped cream.

Boiled Fruit Cake – Elicia Christensen

Boiled Fruit Cake – Elicia Christensen

2 cups sugar

2 cups water

1 cup shortening

1 pkg. raisins

1 tea. cinnamon

1 tea. Nutmeg

1 tea. cloves. 

1 tea. allspice

Cook on stove top 10 minutes. Cool to luke warm

Add: 

2 eggs

2 tea. soda

Nuts 

2-4 cups flour. 

Bake at 350˚ for 45 – 55 minutes

Fruit Dessert Cake – Grandma Bernadine Nelson

Fruit Dessert Cake – Grandma Bernadine Nelson

White cake mix

1 pkg. dream whip

1 8 oz. pkg. cream cheese

1 box powdered sugar (3 cups)

2 pkg. Danish Dessert

2 pkg. fruit

Mix up white cake mix and bake 15 – 20 minutes. Cool, remove from pan and slice in half to form 2 thin layers. Place on a cookie sheet. Mix up one pkg. of dream whip, add 1 8 oz. pkg. softened cream cheese and add powdered sugar. Divide and spread on cooled cakes. Cook and cool 2 pkgs. Danish Dessert, add fruit and spread on cakes.

Yum! Yum! Cake Kathryn Christensen

Yum! Yum! Cake Kathryn Christensen

1 lemon cake mix (and ingredients to make the cake)

1 pkg. cream cheese, 8 oz. 

2 cups milk

1 pkg. instant vanilla pudding

1 can crushed pineapple, 20 oz. drained

1 pkg. cool whip, large

1 pkg. coconut

Bake cake mix following directions on the box and bake in a 9 x 13 inch pan. Set aside and cool. Beat until fluffy, cream cheese and milk. Add instant pudding mix. Fold in crushed pineapple. Spread on cooled cake. Layer ½ the cool whip on top of the pineapple mixture. Sprinkle all the coconut and then spread the remaining cool whip. Cut in serving size pieces. 

Lemon Fluff Cake - Kathryn Christensen

Lemon Fluff Cake - Kathryn Christensen

1 medium angel food cake

½ pint whipping cream

2 3oz. lemon pudding, not instant

4 eggs, separated

Peel and juice of ½ lemon

Break cake into bite-size pieces. Place a layer in a 9 x 13 inch, glass pan. Not aluminum.

Cook pudding according to directions on the box except use 1/3 cup sugar, egg yolks are used in pudding. Beat egg whites into a meringue with ½ cup sugar. Fold meringue into lemon mixture and pour ½ over layer of angel food pieces. Add another layer of cake topped with the rest of the lemon mixture. Cover and chill. Whip cream, add sugar and vanilla to taste and spread over cake. Serves 20. 

Banana Cake – Emily Christensen

Banana Cake – Emily Christensen

2 ¼ cup flour

1 2/3 cup sugar

1 ¼ tea. baking powder

1 ¼ tea. soda

1 tea. salt

2/3 cup shortening

2/3 cup buttermilk

3 eggs

2 cups mashed, ripe banana (about 4)

Bake in a greased and floured 9 x 13 inch pan at 350˚ for 45 minutes.

Frosting:

1/3 cup butter, softened

3 cups powdered sugar

1 ½ tea. vanilla

2 Tlbs. Milk

Mandarin Orange Cake – Kathryn Christensen

Mandarin Orange Cake – Kathryn Christensen

1 pkg. yellow cake mix

1  11 oz. can mandarin oranges, un-drained

4 eggs

½ cup vegetable oil

1  15 oz. can crushed pineapple, un-drained

1  9 oz. carton Cool Whip, thawed

1 small pkg. vanilla instant pudding

Combine cake mix, oranges, eggs and oil. Beat 2 minutes at high speed. Reduce speed to low and beat 1 minute. Pour batter into greased and floured 9 x 13 inch pan. Bake at 350˚ for 30 – 35 minutes. Cool completely.

Frosting:

Combine pineapple cool whip, and pudding. Beat 2 minutes at medium speed. Let stand 5 minutes. Spread on cake.

  

Chocolate Zucchini Cake – Lisa Worthington

Chocolate Zucchini Cake – Lisa Worthington

2 cups sugar

3 eggs

2 tea. vanilla

¾ cup shortening

2 cups zucchini – grated

½ cup milk

2 ½ cups flour

½ cup cocoa

2 ½ tea. baking powder

1 ½ tea. soda

1 tea. salt

1 tea. cinnamon

Bake at 350˚ for 1 hour, check before 1 hour. Frost with powdered sugar frosting on page on page 82.