Page 58 - By His Hands We Shall Be Fed Test 2

GERMAN CHOCOLATE CAKE

Jean Carver

1 4-oz. pkg. Baker’s German’s 1 tsp. vanilla

sweet chocolate 2 C. all-purpose flour

1/2 C. boiling water 1 tsp. baking soda
2 sticks butter or margarine ½ tsp. salt

2 C. sugar 1C. buttermilk

4 eggs, separated

Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir

in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture,

alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour

batter into three 9” layer pans, lined on bottoms with wax paper. Bake at 350° for 30

minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove

and cool on rack. Fill and ice cake with Coconut Pecan Frosting (see Table of Contents).

CREAM CHEESE POUND CAKE

Jean Carver

3 C. sugar 12 oz. cream cheese

6 eggs 3 C. self-rising flour

1 stick butter 1 tsp. vanilla

Cream together sugar, butter, cream cheese and vanilla. Then mix 1 cup flour and 2

eggs. Then mix all together. Bake at 350° for 1 hour, then check to see if done.

Cook with tender love and care and enjoy.

LEMON JELL-O CAKE (Low-Calorie)

Dona D. Shiflette

2 C. Bisquick baking mix 1 tsp. vanilla extract

1 (4 serving-size) pkg. Sugar free 1 1/2 C. unsweetened crushed

lemon Jell-O pineapple with some juice

5 tsp. Sweet ‘N Low artificial 2 T. vegetable oil

sweetener or 15 pkg. 3 eggs

1 tsp. Almond extract

Mix dry ingredients and add remaining ingredients. Stir well with fork. Bake in a

Pam sprayed loaf pan at 350° for 55 to 60 minutes. Wrap in foil and refrigerate. Serves 12.

Can be served with 1/4 cup sugar-free vanilla pudding.

Note: Double this recipe and bake at 300° for 1 hour and 30 minutes in a tube pan. It

looks smells and tastes like the real thing.