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Show Cakes are Sharyl's forte By KATHRYN JENNINGS Kayla, Kelly, Sharyl Register and Katie are having some fresh cherry cake, a specialty of Sharyl. In fact cakes are her favorite foods to make, all kinds to please all tastes. There is the cherry cake, a peach cake, a pea-pickin cake, apricot cake, peanut butter cake, carrot cake, spice jam cake and oatmeal cake, all with unusual frostings. You might like to try several of these interesting cake recipes to please your family. CHERRY CAKE 1 cup margarine 1 V cup sugar 4 eggs 1 tsp. vanilla Vi tsp. salt Vi tsp. baking powder 3 cups flour 1 can 20 oz. cherry pie filling Nutmeg or cinnamon, optional mixer, or until oranges are in small pieces. Pour into a 13x9 inch greased pan and bake at 350 degrees de-grees for 30 minutes or until done. FROSTING 1 can 8 oz. crushed pineapple 1 small pkg. instant vanilla pudding pud-ding 1 carton 12 oz. Cool Whip Mix all ingredients together and spread over cooled cake. APRICOT CAKE 2V cups flour 2 cups sugar 1 tsp. cinnamon . 1 tsp. cloves Vi tsp. nutmeg Vi tsp. salt 1 tsp. soda 1 cup oil 3 eggs, beaten 1 cup canned apricots, mashed 1 cup walnuts, chopped 1 cup sour milk or buttermilk Pour into greased and floured bundt or tube pan and bake at 350 degrees for 30 to 40 minutes or until done. Let stand a few minutes and turn out to cool before frosting. PEANUT BUTTER FROSTING Va cup creamy peanut butter 1 cup powdered sugar 4 or 5 Tbsp. buttermilk Mix peanut butter with powdered pow-dered sugar and add buttermilk to right consistency. Now dribble down the sides of cool cake. CARROT CAKE 1 Va cups shortening I cup white sugar 1 cup brown sugar 3 eggs, beaten 1 cup nuts, chopped 1 Vi cups raisins 1 cup applesauce or crushed pineapple 3 cups flour 2 tsp. soda i-" jy lis. r II r " ' " " ' . " PHOTOGRAPHYJim Haskett SHARYL REGISTER'S CAKE-loving family has plenty of varities to choose from. There's a flavor and type of cake for any taste as Kayla, Kelly and Katie should agree: Mix all wet ingredients together, then add flour and remaining ingredients, ingre-dients, mixing well. Pour into a greased and floured 13x9 inch pan and bake at 350 degrees about 60 minutes until done. FROSTING 1 stick butter or margarine, softened sof-tened 1 pkg. 8 oz. cream cheese, softened sof-tened 2Vi cups powdered sugar Vi tsp. vanilla Mix all ingredients, beating until smooth and add a bit of hot water if too thick, spread. PEANUT BUTTER CAKE Va cup butter softened Va cup creamy peanut butter 4 eggs Vi cup buttermilk 2 cups sugar 3 tsp. baking powder 3 cups flour, sifted 1 tsp. vanilla Vi cup water Beat butter, peanut butter, buttermilk but-termilk and eggs until creamy, then combine with remaining ingredients ingre-dients and beat at low speed for about 30 seconds and at medium speed for 2 minutes. Vi tsp. salt 2 tsp. cinnamon 2 tsp. vanilla 2 cups carrots, shredded, firmly packed Mix shortening and sugar, beat until fluffy and add eggs, beating well. Stir in carrots and applesauce or pineapple. Now add dry ingredients ingre-dients and blend well. Add vanilla, nuts, raisins, mixing well and pour into a greased and floured 13x9 inch pan and bake at 325 degrees about 35 to 40 minutes or until done. CARROT CAKE FROSTING 6 oz. cream cheese 1 tsp. vanilla Vi cup butter, softened 2Vi cups powdered sugar 1 tsp. vanilla Vi cup nuts, chopped Vi cup coconut Beat cheese and butter together, add vanilla and powdered sugar and blend well. Stir in nuts and 'coconut and spread over the cooled cake. This carrot cake is an original family cake, originated by a great aunt of Sharyl. SPICE JAM CAKE 1 cup sugar 23 cup shortening 3 eggs 1 cup sour milk or buttermilk . 2 cups flour 1 tsp. soda 1 tsp. cinnamon 1 tsp. allspice 1 tsp. nutmeg Va tsp. salt 1 tsp. vanilla 1 cup jam, any kind Cream sugar, shortening until fluffy, beat in eggs, milk and remaining re-maining ingredients, mixing well. Pour into a greased and floured 13x9 inch pan and bake at 350 degrees de-grees about 35 minutes or until done. OATMEAL CAKE' 1 Vi cups boiling water 1 cup oatmeal Vi cup shortening 1 cup sugar 1 cup brown sugar 2 eggs 1 13 cup flour Vi tsp. salt 1 tsp. soda 1 tsp. cinnamon Pour the boiling water over the cup of oats and set aside to cool. Cream sugars with shortening and eggs, beating well. Mix in the remaining re-maining ingredients, adding cooled oatmeal mixture. Pour into greased and floured 13x9 inch pan and bake at 350 degrees de-grees about 30 minutes or until done. OATMEAL CAKE FROSTING 1 cup evaporated milk 1 cup white sugar 2 eggs, beaten 1 cup coconut 1 cup walnuts, chopped 1 tsp. vanilla Vi square butter Combine milk, sugar, eggs in a ' saucepan and cook over medium heat until thickened. Remove from heat, add remaining ingredients and spread over the cake. Sharyl Fowler Register has lived in Bountiful since she was five years of age. She graduated from Bountiful High School in 1977 and later married Glen Register. They have three girls, Kelly 7, Kayla 5 and Katie 2. Glenn is employed at Phillips Petroleum. Sharyl enjoys all kinds of cooking cook-ing but especially cakes and uses the family Fowler Cookbook for many of her recipes, most are original ori-ginal from the family members. She likes to bicycle and do handcrafts hand-crafts in her spare time. But there is not too much spare time with her many activities, kj Combine softened margarine and sugar, beating until fluffy and beat in eggs and vanilla. Stir in the salt, baking powder and flour and spread half of the dough in an un-greased un-greased large cookie sheet with 1 inch sides. Carefully spread the pie filling over the dough and if desired, de-sired, sprinkle nutmeg or cinnamon cinna-mon over the pie filling. Now by teaspoon, drop the remainder re-mainder of the dough over the cherry filling. Bake at 350 degrees for about 30 minutes or until done. When cool top with frosting. FROSTING 1 lb. powdered sugar, sifted 2 Tbsp. soft butter Vi cup shortening 1 tsp. vanilla or almond flavor Va cup milk Blend the first four ingredients well and add milk until right consistency consis-tency to spread. PEACH CAKE 1 cup raisins Vi cup hot water 1 tsp. soda 1 Vi cups brown sugar Vi cup margarine, softened 1 egg 1 tsp. vanilla 2 cups flour 1 tsp. baking powder 1 cup canned or fresh peaches, crushed, drained Mix raisins with hot water and soda and let stand. Now beat the sugar with margarine, egg and vanilla until fluffy. Add crushed drained peaches and flour with baking powder. Stir in the raisin mixture, mixing well. Pour into greased and floured 13x9 inch pan and bake at 350 degrees de-grees about 30 minutes or until done. CARAMEL ICING 1 cup brown sugar Vi cup butter or margarine 2 cups powdered sugar 13 cup milk In a saucepan, heat brown sugar, butter and milk, boil and stir for 2 minutes. Cool for 30 minutes and gradually add powdered sugar until of spreading consistency. Spread over cool cake. If desired, sprinkle chopped pecans over frosting. PEA PICKIN CAKE I pkg. yellow cake mix 1 can 1 1 oz. mandarin oranges 4 eggs 1 cup vegetable oil Mix all ingredients in mixing bowl and beat for 2 minutes with |