Mother's Day Cake Recipes

Chocolate Mint Layer Cake

      1 c  Mint-Chocolate Chips; Nestles
  1 1/4 c  Water, divided
  2 1/4 c  Flour; Unbleached
      1 ts Salt
      1 ts Baking Soda
    1/2 ts Baking Powder
  1 1/2 c  Brown Sugar; Firmly Packed
    1/2 c  Butter, Softened
      3 ea Eggs; Large
Chocolate Mint Frosting:
    1/2 c  Mint-Chocolate Chips; Nestles
    1/4 c  Butter
      1 ts Vanilla Extract
    1/4 ts Salt
      3 c  Confectioners' Sugar
      6 tb Milk
Garnishes:
      1 x  Chocolate Leaves
      1 x  Chocolate Curls
      1 x  Chocolate Gratings
 
Preheat oven to 375 degrees F.

In a small saucepan, combine mint-chocolate chips and 1/4 cup of the water.  Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth; Cool 10 minutes.

In medium bowl, combine flour, salt, baking soda, and baking powder; set aside.

In a large bowl, combine brown sugar and butter; beat until creamy.  Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture.  Gradually beat in flour mixture alterantely with remaining 1 cup of water.

Pour into 2 greased and floured 9" round baking pans.

Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done.  Coll completely on
wire racks.

Fill and frost with Chocolate Mint Frosting.  Garnish as desired.

Chocolate Mint Frosting:
Combine over hot (not boiling) water, the mint-chocolate chips and butter; stir until chips are melted and mixture is smooth.  Stir in vanilla and salt.  Transfer to a large bowl.

Gradually beat in the confectioners' sugar alternately with milk; beat until smooth.  (if
necessary add more milk until desired consistency is reached.

Use chocolate curls and grated chocolate on top of the cake.  Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.

To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate.  Chill until firm and peel the leaf off the chilled chocolate.  Use as garnish.

Easy Fruit Cocktail Cake with Coconut Pecan Frosting
 
      2 c  Unbleached Flour
  1 1/2 c  Sugar
      2 c  Fruit Cocktail
      2 ts Baking Soda
      2 ea Large Egg whites
      1 x  Pinch Salt
Coconut Pecan Frosting:
  1 1/2 c  Sugar
      6 oz Margaine
      1 c  Evaporated Milk
    1/2 c  Pecans
    1/2 c  Coconut
 
In a 9x13" pan mix together the flour, sugar, fruit cocktail, baking soda, egg whites, and salt.

Bake at 350 degrees F. for about 35 to 40 minutes.

Remove cake from oven; pour frosting over cake and spread evenly.
 

For Coconut Pecan Frosting:
Over low heat, heat sugar, margarine, and milk until thick.

Remove from heat and add pecans and coconut.

Cinnamon Cake
 
    1/2 c  butter
      1 c  sugar
      2 ea egg, separated*
    1/2 c  milk
  1 1/2 c  flour, cake
  1 1/2 ts baking powder
    1/4 ts salt
      2 ts cinnamon

*Beat the egg yolks and beat the egg whites till stiff.
Cream together well the butter and sugar; add the egg yolks and beat well. Add the milk.

Sift tother the flour, baking powder, salt, and cinnamon; add to wet mixture. Fold in the beaten egg whites.

Pour into well-greased layer cake pans and bake at 375-F for 20 minutes.

When cool, frost with favorite frosting recipe.

Sunday Special Coffee Cake
 
    1/2 c  Plus 3/4 c  sugar
    1/4 c  Plus 1 1/2 c  flour
    1/4 c  Plus 1/3 c  butter, melted
      1 ts Cinnamon
  2 1/2 ts Baking powder
    1/2 ts Salt
      1 ea Egg white
    1/2 c  Skim Milk
      1 ts Vanilla

Combine 1/2 c sugar, 1/4 c flour, 1/4 c butter, and cinnamon.  Mix lightly with a fork until crumbly.  Set aside for topping.

Preheat oven to 375 degrees; grease 8" square pan.

Sift 1 1/2 c flour, baking powder and salt.

In a medium bowl, beat egg white with a rotary beater until frothy.  Beat in 3/4  sugar and 1/3 c melted butter until well combined.  Add milk and vanilla.

With a wooden spoon, beat in flour mixture until well combined; pour into pan.

Sprinkle topping evenly over batter.

Bake 25-30 minutes, or until a toothpick inserted in center comes out clean.

Cool partially in pan or on a wire rack.  Cut into squares while still warm.

Kentucky Pecan Cake
 
  2 1/2 c  Flour
      2 c  Sugar
  1 1/2 c  Vegetable Oil
      1 c  Applesauce
  2 1/2 ts Cinnamon
      2 ts Hot Water
      4 ea Egg Yolks
      1 c  Chopped Pecans
      4 ea Egg Whites, at room temperature
           Powdered Sugar, for topping
 
Combine flour, sugar, oil, applesauce, cinnamon, water, and egg yolks; beat at medium speed of
mixer until well blended. Stir in pecans.

Beat egg whites until stiff peaks form; fold into batter.

Pour mixture into an ungreased 10-inch tube pan.

Bake at 350 degrees for 1 hour and 30 minutes or until cake tests done.

Invert pan and cool cake completely before removing from pan.

Sprinkle top of Pecan Cake with powdered sugar.

Easy Chocolate Cake with Fudge Frosting
 
      2 c  Flour
      2 c  Sugar
    1/2 c  Shortening
    3/4 c  Water
    3/4 c  Buttermilk
      1 ts Baking soda
      1 ts Salt
      1 ts Vanilla
    1/2 ts Baking powder
      2    Eggs
      4 oz Unsweetened chocolate, melted and cooled
Fudge Frosting:
      2 c  Sugar
    1/2  c Shortening
      3 oz Chocolate, unsweetened
    2/3 c  Milk
    1/2 t  Salt
      2 t  Vanilla

Preheat oven to 350 degrees F.
 
Grease and flour 13x9x3" pan, 3 8" round pans or 2 9" round pans.
 
In a large bowl, beat together well the flour, sugar, shortening, water, buttermilk, baking soda, salt, vanilla, baking powder, eggs, and chocolate; scraping bowl constantly. Pour into pan(s).
 
Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool 10 minutes before removing from pans. Cool completely before frosting.

 
For Fudge Frosting:
In a 2 1/2 quart saucepan add the sugar, shortening, chocolate, milk, and salt. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring.

Place saucepan in a bowl of ice water. Beat until frosting is smooth and of spreading  consistency; add vanilla.

Mother's Day Nut and Date Cake
 
  1 1/2 c  Butter
      4 c  Sugar
      1 qt Pecan halves
      1 qt Dates, chopped
      3 c  Flour
           Eggs, as needed (5-7)
      2 tb Vanilla extract
 
Prepare a large tube pan; line the bottom with brown paper and grease the pan and lining.
Preheat oven to 275 degrees F.
 
Cut butter and sugar together until it resembles cornmeal.

Place the pecans and dates in a large bowl and cover with the flour; rub together so all pieces are well-floured.

Dump sugar and butter over top; mix well.  Break in eggs (fewest possible) until you have the a wet mass, but not a batter. Add vanilla extract, and pour into prepared cake pan.

Bake about 1 to  1 1/2 hours or until cake tests done.

Manna Cake with Cream Cheese Frosting
 
      3 c  flour
  1 1/2 c  sugar
      1 ts salt
      1 ts baking soda
      1 ts cinnamon
      3 ea eggs (beaten)
  1 1/2 c  salad oil
  1 1/2 ts vanilla
      8 oz crushed pineapple
      1 c  chopped pecans
      2 c  chopped bananas

Cream Cheese Frosting:
      8 oz cream cheese,softened
    1/2 c  butter
      1 lb powdered sugar
      1 ts vanilla
Topping:
           Pecans, halved
 
Combine the flour, sugar, salt, baking soda and cinnamon.  Add eggs and oil and STIR until just moistened.

Stir in the vanilla, pineapple, pecans, and bananas.

Pour into well greased 9x13" cake pan.

Bake at 350 degrees for 55 minutes; cool for 15 minutes.

Note: 2 round 9-inch pans may be used for a double-decker cake. Bake for 35 minutes instead of 55.  Make double amount of Cream Cheese Frosting.

For Cream Cheese Frosting:
Beat together the cream cheese, butter, powdered sguar, and vanilla; smooth evenly over cake.

Sprinkle pecan pieces over top.

Easy Crumb Cake
 
  2 1/4 c  Unsifted Flour; divided
    1/4 c  Sugar
    1/4 ts Salt
      1 pk Yeast; Dry
    3/4 c  Milk
    1/2 c  Butter Or Margarine
      1 ea Egg; Large
Topping:
    1/4 c  Sugar
    1/4 c  Brown Sugar
      2 ts Cinnamon
      1 c  Flour; Unbleached, Unsifted
    1/2 c  Butter Or Margarine
 
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" 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.

For Topping:
Mix sugars, cinnamon and flour.  Cut in butter until mixture is crumbly.

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