PLAIN MELT 'N' MIX CAKE
This recipe was given to me by a Mum at school. It has been handed down from generation to generation in her family. I love how simple it is without losing any quality in taste. Thanks Michelle!
Provided by Bellamarie.
Categories Dessert
Time 1h
Yield 1 slab cake
Number Of Ingredients 6
Steps:
- Mix all ingredients in bowl.
- For Chocolate Cake substitute 1/4 cup Cocoa for 1/4 cup Flour.
- In 1 small tin cook for 45 - 50 minutes.
- in 2 tins cook for 20 - 25 minutes.
- Ice with your favourite thick butter icing.
Nutrition Facts : Calories 3390.9, Fat 122.4, SaturatedFat 72.9, Cholesterol 724.3, Sodium 981.2, Carbohydrate 527.3, Fiber 7.6, Sugar 301.9, Protein 50.7
ORIGINAL BUTTERNUT CAKE
Recipes are handed down generation to generation. This cake is a holiday tradition posted for the Rose generations today and for the future generations to always be able to find on the net. For the Rose family this is the taste of Christmas past. The cake is very moist and sweet.
Provided by Country Chef
Categories Dessert
Time 2h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream sugar and butter together.
- In separate bowl mix flour and salt together.
- Combine the evaporated mix, oil, and vanilla butter and nut flavoring. Stir well. Add this mixture to the creamed sugar and butter. Mixing thoroughly.
- Slowly pour the mixture into the dry ingredients. Mixing well.
- Pour into a lightly greased (spray non-stick) tube pan.
- Place in COLD oven, Bake at 325 degree for 1 3/4 hours. Do not open door.
- Cool 25 minutes. Remove from tube pan.
Nutrition Facts : Calories 569.6, Fat 27.7, SaturatedFat 12.1, Cholesterol 132.2, Sodium 199.7, Carbohydrate 75.2, Fiber 0.8, Sugar 50.2, Protein 6.8
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