CAKE MIXES

For 2 layer cake:

Put half the liquid, half the eggs and half the package of cake mix into OSTERIZER
container, cover and process at MIX only until batter is smooth, using a rubber
spatula to help dry ingredients blend with the liquid. Do not overblend! Pour into
prepared pan and repeat with remaining ingredients. Bake as directed on package.

BLACK BEAUTY 1% cups sifted flour Yo Cup cocoa
1 teaspoon baking powder 1% teaspoons vanilla extract
CAKE Y teaspoon baking soda 1% cups sugar
Yq teaspoon salt Y) cup soft shortening
a teaspoon cinnamon Y2 cup hot water
eggs

Heat oven to 350°. Grease an 8” square pan, line with wax paper and grease again.
Sift flour, baking powder, baking soda, salt and cinnamon into a mixing bowl. Put the
remaining ingredients into the OSTERIZER container, cover and process at MIX
until smooth. Add to flour mixture. Stir quickly just until smooth. Pour batter into
prepared pan. Bake 35-40 minutes.

HAZELNUT a: hanbir soa che led “ cup ee
_2Y2 teaspoons baking powder cup hazelnuts
CAKE ripen

Heat oven to 350° Grease two 8” cake pans, line with wax paper and grease again.
Sift flour and baking powder and set aside. Put eggs and sugar into OSTERIZER
container, cover and process at MIX. When smooth, remove feeder cap and add
hazelnuts. Continue processing until nuts are finely grated. Add flour mixture all at
once, processing only until flour is well mixed. Pour batter into prepared pans and
bake 20 minutes or until cake tester comes out clean. Invert pans and cool. Remove
from pans, sift powdered sugar over top of layers or top with Mocha Cocoa Whipped
Cream.

GRAHAM CRACKER _— 3 Cups graham cracker crumbs 3 eggs, separated
AKE (about 1 pound) 1% cups milk
Cc 1 tablespoon baking powder 1 teaspoon vanilla extract
Yq teaspoon salt 11% cups sugar

% cup shortening

Heat ovento 350°. Grease and flour two 9” cake pans or three 8” cake pans. Blender-
crumb graham crackers, empty into measuring cup. Repeat until 3 cups of crumbs
are obtained. Empty into a large mixing bowl. Add baking powder and salt. Put
shortening, egg yolks, milk, vanilla and sugar into the OSTERIZER container, cover
and process at MIX until smooth. Add to cracker crumbs and mix well by hand or
rotary beater. Beat egg whites with a rotary beater until stiff. Fold into cracker mix-
ture. Pour into prepared pans and bake 30 to 35 minutes.

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