Prepare Broiled Coconut Topping. Spread topping evenly over cake as it comes from oven. Turn oven to broil. Place cake in oven 3 inches below broiling element. Broil about 2 minutes until frosting bubbles. Makes 9 servings.
Broiled Coconut Topping
In a small saucepan, melt butter or margarine. Stir in remaining ingredients.
PINEAPPLE UPSIDE-DOWN CAKE
A light, moist cake with a tangy fruit topping.
Brown-Sugar Topping, below
3 cups QUICK MIX, page 21
1-1/3 cups sugar
1 cup milk
3 eggs, slightly beaten
1-1/2 teaspoons vanilla extract
1 (20-oz.) can crushed pineapple, drained
Brown-Sugar Topping
1 cup brown sugar, packed
1/2 cup butter or margarine, room temperature
Variation
Substitute canned or frozen, thawed and drained fruit for pineapple. Try apples, apricots, peaches, or pears. If using strawberries or raspberries, substitute granulated sugar for brown sugar.
Lightly grease a 13 x 9” baking pan or two 8-inch-square pans. Prepare Brown-Sugar Topping and set aside. Preheat oven to 350F (175C). Combine QUICK MIX and sugar in a bowl. Mix well. In another bowl, combine milk, eggs and vanilla. Add half of milk mixture to dry ingredients. Beat 2 minutes until smooth. Add remaining milk mixture; beat 2 to 3 minutes.
Distribute Brown-Sugar Topping over bottom of pan. Spoon pineapple smoothly over topping. Spread batter over pineapple. Bake 35 to 45 minutes, until center springs back when lightly touched. Cool in pan 10 minutes. Invert onto a serving plate. Serve warm. Makes one large cake.
Brown-Sugar Topping
Combine ingredients.
Cool in pan 10 minutes Then invert onto a serving plate. Serve warm.
YELLOW CAKE
The secret to this moist, tender cake is to beat the batter until creamy.
5 cups ALL-PURPOSE CAKE MIX, page 23
1-1/4 cups milk
1 teaspoon vanilla extract
3 eggs
Variation
White Cake—Use only egg whites.
Preheat oven to 350F (175C). Generously grease and lightly flour two 8- or 9-inch-round cake pans or one 13” x 9” baking pan; set aside. In a lage bowl, combine ALL-PURPOSE CAKE MIX, milk and vanilla. Beat with electric mixer on high speed 1 minute. Scrape batter from side of bowl with a rubber spatula. Beat on high 1 minute longer. Add eggs 1 at a time, beating well after each addition until batter is creamy. Pour into prepared pans.
Bake 30 to 35 minutes for 8- or 9-inch-round pans; bake 13” x 9” pan 35 to 40 minutes, until a wooden pick inserted in center comes out clean. Cool on a rack 10 minutes. Invert onto rack and remove pan, if desired. Frost, if desired, when cake is completely cool. Makes 1 or 2 cakes.
Small Cake
Use half the ingredients (using 2 egg yolks or whites) and bake in 8-inch-square pan.
SUNDAY SHORTCAKE
Old-fashioned—with your choice of fruit.
3 cups QUICK MIX, page 21
2 tablespoons sugar
1/4 cup butter or margarine, melted
1/2 cup milk or water
1 egg, well-beaten
Fruit, as desired
Whipped cream
Preheat oven to 400F (205C). Combine QUICK MIX and sugar in a bowl. Mix well. In a small bowl, combine melted butter or margarine, milk or water and egg. Add to dry ingredients. Stir with a fork until just moistened.
On a lightly floured surface, knead 8 to 10 times. Roll out dough to 1/2-inch thickness. Cut with a lightly floured 3-inch-round cutter. Bake on an unbuttered baking sheet about 10 minutes, until golden brown. Cool. Top with fruit as desired and whipped cream. Makes 6 shortcakes.
We grew up thinking shortcake meant summer and fresh strawberries. With so many other berries and fresh fruits in our markets year-round, you can enjoy this treat whenever the urge strikes you.
TEXAS SHEET CAKE
A Bi-i-i-i-i-ig Brownie Cake. Super moist and stores well.
4 cups BROWNIE MIX, page 14
1/2 cup butter or margarine
1 cup water
1/2 cup dairy sour cream
2 eggs, slightly beaten
1 teaspoon baking soda
Cocoa Icing, below
Cocoa Icing
1/2 cup evaporated milk
1/2 cup butter or margarine
3 tablespoons unsweetened cocoa powder
3 cups powdered sugar
1 cup chopped nuts
1 teaspoon vanilla extract
Preheat oven to 375F (190C). Grease a 15” x 10” or larger baking pan. Put BROWNIE MIX in a large bowl. In a small saucepan, bring butter or margarine and water to a boil. Add to BROWNIE MIX. Add sour cream, eggs and baking soda. Blend well. Pour into prepared pan.
Bake 20 to 25 minutes, until a toothpick inserted in center comes out clean. Prepare Cocoa Icing. Frost cake while still hot. Makes one large cake.
Cocoa Icing
In a small saucepan, bring evaporated milk, butter or margarine and cocoa to a boil, stirring constantly. Remove from heat. Place powdered sugar in a bowl, add cocoa mixture. Beat. Stir in nuts and vanilla.
DATE-CHOCOLATE-CHIP SNACK CAKE
A terrific picnic cake adapted from Grandma Eliason’s famous cake. As important to our family picnic as the people.
1/2 cup chopped dates
3/4 cup boiling water
1 pkg. SNACK CAKE MIX, page 24
1/2 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup chopped nuts
1/2 cup chocolate chips
Preheat oven to 350F (175C). In a small bowl, combine dates and boiling water. Set aside.
Pour SNACK CAKE MIX into an ungreased 8- or 9-inch-square baking pan. Add cinnamon, vegetable oil, egg, vanilla and cooled date mixture. Stir with a fork until all ingredients are blended. Top with brown sugar, nuts and then chocolate chips. Bake 35 to 45 minutes until done. Cool on rack. Makes 9 servings.
PIES
Ask your friends to name their favorite dessert and the answer will be apple pie. Our All-American Apple Pie will win you compliments each time it is served. Nevada’s family always tops theirs with a Hot Butter Sauce.
We have taken the chore out of pie-making by giving you fail-proof recipes for FREEZER PIE-CRUST MIX and CREAM-CHEESE PASTRY MIX. To ensure a tender crust, handle the dough as little as possible. Roll the dough outward from the center, being careful to lift
