Family Recipes
| Angel Food Jelly Roll |
| Chocolate Zucchini Cake |
| Death By Chocolate | Orange Kiss Me Cake |
| Rhubarb Custard Cake |
| Texas Sheet Cake |
1 package angel food cake mix
Cocoa Fluff
1 cup whipping cream
1/2 cup sifted confectioners sugar
1/4 cup cocoa
salt
Prepare angel food cake according to directions. Pour into 2 ungreased jelly roll pans 15-1/2X10-1/2X1". Bake about 15 minutes at 375 degrees. Invert immediately upon removing from oven to cool. Snap spring-type clothespins on pan corners for "legs". Remove when completely cool. Ease cooled cake onto towel dusted with confectioners sugar.
Cocoa Fluff: Mix in a chilled bowl the whipping cream, confectioners sugar, cocoa, and dash of salt. Beat until stiff enough to hold point.
Spread the angel food cake with cocoa fluff. Gently roll the cake from one short end to another, so that it will be a 10" long "log". Dust with confectioners sugar and decorate as desired.
1 cup brown sugar
1/2 cup white sugar
1/2 cup butter or margarine
1/2 cup oil
3 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2-1/2 cups flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons cocoa
3 zucchini (approximately 6 inches long)
1/2 to 1 cup chocolate chips
In a large bowl, cream together sugars, butter and oil. Add eggs, vanilla and buttermilk and stir well. Measure next 6 ingredients into sifter and then sift into bowl.
Grate the zucchini into the bowl and stir until blended. Pour into greased 9x13 inch pan. Sprinkle chocolate chips on top.
Bake at 325 degrees for 45 minutes. 9 to 12 servings
1 family size fudge brownie mix
1/4 to 1/2 cup Kahlua or Coffee Liqueur *
3 - 3.5 oz boxes of Jello Chocolate Mousse mix
8 - 1.2 oz Heath or Skor bars
1 - 12 oz container whipped topping
Bake brownies according to package directions; cool. Punch holes in brownies with a fork and pour Kahlua over brownies. Set aside.
Whip up Jello Chocolate Mousse according to package directions.
Break Heath or Skor bars into small pieces in food processor or by tapping them together (in a plastic bag) with a hammer.
Break up half of the brownies and place in the bottom of a glass trifle dish. Cover with half the mousse, layer with half of the whipped topping. Repeat layers with the remaining ingredients. Garnish top with Heath or Skor sprinkles. Serve as soon as possible.
* Instead of the alcohol, you may wish to subsititute a mixture of 1 teaspoon sugar and 4 teaspoons leftover coffee.
6 ounce can frozen orange juice concentrate, thawed
2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup milk
2 eggs
1 cup raisins
1/3 cup chopped walnuts
Topping
1/3 cup sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
Preheat oven to 350 degrees. Grease and flour bottom of 13X9 inch pan.
Combine 1/2 cup orange juice concentrate with remaining ingredients in large mixer bowl. Blend at lowest speed for 30 seconds. Beat 3 minutes at medium speed.
Pour into pan. Bake at 350 degrees for 40-45 minutes. Drizzle remaining orange juice over warm cake. Mix topping ingredients and sprinkle over cake.
This recipe comes from Karen Plott.
Cake
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 cup water
2 sticks margarine
4 tablespoons cocoa
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
Frosting
7 tablespoons milk
4 tablespoons cocoa
1/4 pound (1 stick) butter or margarine
1 teaspoon vanilla
1 pound confectioners sugar
1 cup chopped nuts
Mix flour, sugar, and salt together and set aside.
Bring together water, butter, and cocoa to a boil and mix in flour mixture.
Mix together eggs, sour cream, and baking soda and add to flour mixture.
Pour into a greased 16x20x1" pan and bake 15-20 minutes at 400 degrees.
While cake is cooking, make frosting. Bring milk, cocoa, and butter to a boil. Add vanilla, confectioners sugar, and nuts.
Ice cake HOT from the oven with frosting.
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