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Grandpappy's Basic Recipes

A Collection of
Easy Cake and Frosting Recipes
(No Eggs Required)

Copyright © 1976,2005 by Robert Wayne Atkins, P.E.
All Rights Reserved.



Decorative Icing Ideas
Gently push cookie cutter shapes into the top icing on a cake or cupcake, and remove to leave a small depression in the icing. Fill the depression with a contrasting color icing, or chocolate syrup, or colored confections.

Apple Cake
2 cups bread crumbs1 tbsp. sugar1/2 cup butter
2.5 cups tart applesauce1 cup whipping cream2 tbsp. jam for decoration
Brown crumbs with sugar and butter. Alternate layers of crumbs and applesauce in serving dish. Refrigerate. Top with whipped cream and dabs of jelly. For a crunchy cake, serve immediately. The crumbs will get moist the longer they sit.

Shortcake
2 cups wheat flour3 tbsp. sugar3 tsp. baking powder1 tsp. salt
4 tbsp. shortening or butter1/2 cup milk1/2 cup water
Preparation: Sift wheat flour, add sugar, baking powder, and salt, and sift again. Work shortening into dry mixture. Add liquid all at once and mix quickly just enough to dampen the dry mixture thoroughly. Spread into a round or square pan.
Cook: Bake at 400°F for 15 minutes. When done, cut into squares, split open, and spread with butter, honey, jam, or fruit.

Hard Cake
2 cups wheat flour1 cup sugar2.5 tsp. baking powder
1/3 cup shortening or butter1/2 cup milk1 tsp salt
Preparation: Mix flour, sugar, baking powder, and salt. Cut in shortening to make fine crumbs. Remove about 1/2 cup crumbs and reserve them for the top of the cake. Add milk to the remaining crumbs. Mix briefly. Pat into a greased 9” pie pan. Top with the reserved crumbs.
Cook: Bake at 350°F for 30 minutes. Served topped with honey or diced fresh fruit.
Variation: Decrease sugar to 2 tbsp. and increase milk to 1 cup. Do not remove 1/2 cup crumbs for topping.

Easy Chocolate Cake
2 cups flour1 cup sugar1 tsp. baking soda
1 cup oil1 cup water3 tbsp. cocoa
Preparation: Mix all above ingredients. Pour batter into a rectangular cake pan.
Cook: Bake at 350°F for 25 to 30 minutes.
Optional Icing: Mix one cup granulated sugar with one cup water. Add nuts or anything else you can find to the Icing.

Basic Chocolate Cake
3 cups flour2 cups sugar2 tsp. baking soda
6 tbsp. cocoa1/4 tsp. salt1 tbsp. vanilla extract
2 tbsp. vinegar3/4 cup oil2 cups cold water
Preparation: Mix the flour, sugar, soda, cocoa, and salt in a large bowl. Add the vanilla extract, vinegar, and oil. Mix well. Gradually add the cold water. Pour cake batter into a two round cake pans or one rectangular cake pan.
Cook: Bake at 350°F for 25 to 30 minutes. Allow to cool. Add creamy chocolate frosting, if desired (see recipe below).

Confectioners’ Frosting I (Two-layer 8” Diameter Cake)
2.5 cups confectioners' sugar3 tbsp. hot water2 drops food coloring (optional)
Put the hot water and food coloring in a small bowl and beat in the confectioners’ sugar until the frosting is thick enough to spread. Continue to beat for several minutes until very creamy.

Confectioners’ Frosting II (Two-layer 8” Diameter Cake)
2 cups confectioners' sugar1/3 cup shortening1/8 tsp. salt
2 tbsp. milk2 drops food coloring (optional
Cream the shortening and the salt together. Add the sugar and stir briskly. Stir in the milk and food coloring and beat well, adding more sugar or milk if necessary to get an easily spreadable consistency.

Confectioners’ Frosting III (Two-layer 8” Diameter Cake)
2 cups confectioners' sugar1/3 cup butter1 tsp. vanilla extract
2 tbsp. milk2 drops food coloring (optional
Add the sugar, butter, and vanilla extract. Stir in the milk and food coloring and beat well, adding more sugar or milk if necessary to get an easily spreadable consistency.

Confectioners’ Butter Frosting
1.5 cups confectioners' sugar1/3 cup butter2 drops food coloring (optional)
1 tsp. vanilla extract1.5 tbsp. hot water
Melt butter over low heat until golden brown. Add optional food coloring, if desired. Add confectioners’ sugar and vanilla. Slowly add between 1 to 2 tbsp. of hot water until the frosting is of spreading consistency.

Creamy Chocolate Frosting
2.5 cups confectioners' sugar1/4 cup cocoa1 tsp. vanilla extract
6 tbsp. softened butter6 tbsp. milk1 tbsp. light corn syrup or honey (optional)
In medium bowl, stir together confectioners’ sugar and cocoa and set aside. In large bowl, beat butter until creamy. Add 1/2 cup powered sugar mixture, corn syrup, and vanilla, beating until well blended. Add remaining powdered sugar mixture alternately with milk until of spreading consistency.
Variation: Add 1/2 cup chopped nuts.

Peanut Butter Chocolate Frosting
Add 1/4 cup peanut butter to above creamy chocolate frosting recipe.

Caramel Icing I
1 cup brown sugar1/3 stick butter1/3 cup milk1 box confectioners' sugar
Put the brown sugar, butter, and milk in a saucepan. Stir. Bring to a hard boil. Remove from the heat and allow to cool. Add 1 box of confectioners' sugar and stir until smooth.

Carmel Icing II
3/4 cup dark brown sugar1/2 cup butter3/4 cup milk or cream2 cups sugar
Combine all ingredients in a large saucepan and bring to a hard boil. Remove from heat. Continue to stir until smooth.

Granulated Sugar Icing
2 tbsp. flour1 cup milk1 cup butter
1 cup granulated sugar1 tsp. vanilla extract
In a saucepan, combine the flour and the milk. Heat until the mixture thickens. Allow to cool. In another bowl, cream the butter, sugar, and vanilla extract and beat until fluffy. Add the cool milk mixture and continue beating until all the sugar is dissolved (this takes some time).

Granulated Sugar Topping
White granulated sugar can be colored with food coloring and added as a sprinkle topping to any cake, cookie, or pie.

Cinnamon Sugar Sprinkle
1 tbsp granulated sugar1/4 tsp. cinnamon
Mix together and use as a sprinkle on cakes or cookies or muffins or biscuits.



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Grandpappy's e-mail address is: RobertWayneAtkins@hotmail.com