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Cakes, Cookies, Bars & Desserts
BREAD CRUMB CAKE — Merle Kubas

3 eggs 1/4 tsp almond extract
1 cup sugar 1/4 tsp salt
2 cups fine dry breadcrumbs 1 tsp vanilla

1/4 tsp cinnamon

Beat eggs. Add all other ingredients. Mix well and spread evenly in a greased 8” pan.
Bake at 300° about 30 minutes.

VEGETABLE CAKE — M. Zobell

1 cup oil 1-3/4 cups flour

1 tsp vanilla 2 tsp baking powder

1 cup white sugar 1 tsp salt

3 eggs (well beaten) 1 tsp cinnamon

1 cup grated carrots 1 cup chopped walnuts

3 tbsps hot water

Mix as an ordinary cake, add walnuts and vegetables. Bake in Angel cake pan 35
minutes to 1 hour.

CRUMB CAKE W— 8 Jean Solvason

2 cups flour 3/4 cup butter
1 cup white sugar

Rub to crumbs. Take out 1 cupful for top of cake.

To remaining crumb mixture add:

1 cup sour milk 1 cup raisins
1 egg 1 tsp cloves
1 tsp soda 1 tsp cinnamon

Mix well, pour into greased 8” x 8” pan. Sprinkle cupful of crumbs on top of cake and
bake at 350° until done.

WINE CAKE W— Pat Helms

1 pkg yellow cake mix 1 pkg vanilla instant pudding
4 eggs 3/4 cup oil
3/4 cup Sherry 1 tsp nutmeg

Mix all ingredients together and beat at medium speed for 5 minutes. Pour into
greased angel food cake pan. Bake at 350° for 45 minutes. Cool in pan at least 15
minutes. Remove to plate and sprinkle with icing sugar.

WHIPPED CREAM FROSTING — Pearl Adcock

2/3 cup sugar 1/2 tsp vanilla
1/3 cup cocoa 2 cups whipping cream
1/8 tsp salt

Chill for 1 hour as is, do not mix or stir. Beat until stiff. Frost between layers, top and
sides.

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