|Great Chefs of the Aspen Saturday Market|
|by Maggie S. Dorrough|
Born in Colorado Springs, Colorado, daughter of John and Susan Dorrough, Maggie Dorrough is a fifth generation Coloradoan, who has made Aspen her ...
1 - 10 of 128 for old time cakes
In a large ... is a good cake for slicing into ... container and the dessert may be used as a centerpiece. Refrigerate until ready to use (at least 1 hour).
By hand, mix ... non-stick spray) in cake pan; take and ... and apple sauce instead of dried apples. My family, especially my husband, loves this cake!
Bring first 6 ... ingredients and bake in a greased cake pan at 350 degrees until done. This is a fairly solid cake very good with coffee or a white frosting.
Grease and lightly flour a 9 x 9 x 2-inch baking pan. In a small mixing bowl combine all ingredients. Beat 2 minutes on medium speed. Turn into pan. ...
Put just enough ... the better the cake. Bake at ... add vanilla. Put between layers. This cake should have 6 thin layers. "The filling never gets hard."
Boil 1 pound ... by hand. Add 1 cup nut and coconut if desired. Makes one large cake. Bake approximately 1 hour at 350 degrees. I bake mine in Bundt pan.
Cream sugar and ... cook until soft ball is formed in cold water test. Cool and beat until creamy. Spread between layers and on sides and top of the cake.
Beat butter, eggs, ... minutes. Cream first 5 ingredients until smooth; add crushed peppermint and gently mix. Spread between layers and over top of cake.
Beat eggs 2 minutes. Add sugar; beat 5 minutes. Add 2 cups flour and cream of tartar and beat 1 minute. Add lemon juice, water and soda together, ...
Mix and set aside the flour, baking powder, and salt. Heat molasses, shortening and sugar until all are dissolved. Combine beaten eggs with milk, ...
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