INGREDIENTS ------------------------------------------------------------ --TOPPING-- 1/4 cup Sugar 1/4 cup Brown Sugar 2 tsp Cinnamon 1 cup Flour; Unbleached, Unsifted 1/2 cup Butter Or Margarine --CAKE-- 2 1/4 cup Flour; Unbleached, Unsifted 1/4 cup Sugar 1/4 tsp Salt 1 pk Yeast; Dry 3/4 cup Milk 1/2 cup Butter 1 ea Egg; Large DIRECTIONS ------------------------------------------------------------ TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL * QMPro 1.53 * Please im waiting for new mail from you --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1J00011Date: 01/14/97 From: MARY A. SMITH Time: 01:02pm \/To: ALL (Read 5 times) Subj: Cakes 6 of 10 Contains Recipe ******************************* ***** Creamy Coconut Cake ***** ******************************* Categories: Cakes Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ --FOR THE CAKE-- 2 1/2 cup All purpose flour 2 1/2 tsp Baking powder 1/2 tsp Salt 1 cup Butter, softened 2 cup Granulated sugar 4 Eggs 1 cup Milk 1 tsp Vanilla --FOR THE FILLING-- 8 oz Whipped cream, stiff 1/2 cup Coconut 1/4 cup Confectioners sugar 1 tsp Vanilla 1/2 cup Chopped walnuts --FOR THE FROSTING-- 2 pk 3 oz ea cream cheese, soft 4 cup Confectioners sugar 2 Tbps Butter, softened 1 cup Chopped walnuts 2 tsp Vanilla 1 pk 8 oz coconut DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one. 2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min. 3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly. 4. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely. 5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like. 6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding. *** Recipe Via Compu-Chef (tm) *** * QMPro 1.53 * People say I'm indecisive. Am I? I don't know. --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1J00012Date: 01/14/97 From: MARY A. SMITH Time: 11:14am \/To: ALL (Read 5 times) Subj: Cakes 1 of 10 This message was originally addressed to ALL and a carbon copy was sent to you. ---------------------------------------- Contains Recipe ********************************* ***** Apple Cake With Icing ***** ********************************* Categories: Cakes Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ --CAKE-- 3 ea Large Eggs 1 tsp Salt 1 1/2 cup Oil 2 tsp Vanilla 2 cup Sugar 1 cup Pecans 3 cup Flour 3 cup Cored, Peeled, Diced Apples 1 tsp Soda --ICING-- 4 oz (1 cube) Margarine 1/4 cup Milk 1 cup Packed Brown Sugar DIRECTIONS ------------------------------------------------------------ Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL * QMPro 1.53 * Give me chocolate and nobody gets hurt! --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1J00013Date: 01/14/97 From: MARY A. SMITH Time: 11:25am \/To: ALL (Read 5 times) Subj: Cakes 2 of 10 This message was originally addressed to ALL and a carbon copy was sent to you.