Chocolate Cake

Chocolate Cake

¾ cup butter flavored Crisco

1½ tbsp water

4 eggs

2 cups flour

¾ cup unsweetened cocoa powder

1 tsp baking soda

¾ tsp baking powder

¼ tsp salt

2 cups sugar

1 tbsp vanilla

1½ cups milk  

Preheat oven to 350°

Grease and flour 13x9x2 inch baking pan

Combine all dry ingredients except sugar in one bowl.

In large bowl cream Crisco and sugar together.  Add eggs one at a time and beat well after each addition.  Add vanilla.

Alternately beat in flour mixture and milk until all combined.  Beat medium high for two minutes.

Spread into 13x9x2 inch baking pan and bake at 350° for 40 minutes or until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 10 minutes; remove from pan to cool completely. 

Frost with peanut butter frosting and decorate if desired.

Peanut Butter Frosting

2 cups Confectioner’s sugar
1 cup creamy peanut butter
4 tbsp unsalted butter

Cream together until spreading consistency and spread over cooled cake.

© Crackerberries 2013

Cranberry Apple Coffee Cake

Cranberry Apple Coffee Cake

CAKE

3 cups flour

3 cups apples, peeled chopped

1 cup fresh cranberries

1 tsp baking powder

1 tsp salt

1 cup vegetable oil

2 large eggs, beaten

2 cups sugar

TOPPING

½ cup butter, melted

¼ cup sugar

1 tbsp dark corn syrup

1½ tsp vanilla

Preheat oven 350°

Grease and flour Bundt pan.

Combine flour, salt, sugar and baking powder in large bowl.  Combine eggs and oil together and add to dry ingredients.  Blend well.  Batter will be stiff.  Fold in apples and cranberries gently.  Spoon into Bundt pan and bake 1 hour and 15 minutes.

Mix topping ingredients together and pour over hot cake when it comes out of the oven.  Let cool 30 minutes and remove from pan.  Let cool completely and dust with powdered sugar if desired.

© Crackerberries 2013