Sift and mix together. 1 1/2 c. flour
1 c. sugar
1 tsp. baking soda
3 tbsp. cocoa
1 tsp. salt
Add: 1 tsp. vanilla
1 tsp. vinegar
1 c. warm water
5 tbsp. melted shortening
Mix together and bake in an 8 inch square pan at 350 degrees for 45 minutes.
MILE HIGH FROSTING:
1 c. white Karo syrup
1 egg white
2 tsp. vanilla
Beat until stands in peaks in electric mixer.
Spread on cooled cake.
155353
MY
MOM'S
TOMATO
SOUP
CAKE
2 c. flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 c. vegetable shortening
1 can tomato soup
2 eggs
1/4 c. water
1 c. raisins
1 c. chopped nuts
Sift dry ingredients together.
Add shortening and soup.
Beat at low speed 2 minutes.
Add eggs and water; beat at medium speed 2 minutes.
Stir in raisins and nuts.
Pour into 10 inch tube pan (greased and floured).
Bake at 350
degrees for 45
50 minutes.
Frost with cream cheese frosting when cool.
155354
SHOO
FLY
CAKE
4 c. flour
2 c. sugar
1 c. shortening
2 c. warm water
1 c. baking molasses
1 tsp. baking soda
Mix flour, sugar, and shortening together; reserve 1 cup crumbs.
Mix water, molasses and baking soda.
Combine the two mixtures; put in 13 x 9 inch baking dish.
Sprinkle the reserved crumbs over the top.
Bake at 350 degrees for 45 minutes.
155355
JEWISH
APPLE
CAKE
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