Desserts

Peg Craighead's Chocolate Cake

Summary

Yield
24 Servings
SourcePeg Craighead (1975)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

4 oz
chocolate
3
egg yolks (divided)
1⁄2 t
salt
1 t
vanilla
1 c
milk (divided)
1⁄2 c
butter
2 c
cake flour
1⁄4 c
water
1 c
light brown sugar (divided)
1 c
granulated sugar
1 t
baking soda
2
egg whites

Instructions

Preheat oven to 375°. Lightly grease 2 (9-inch) cake pans. In the top of a double boiler, combine the chocolate, 1/2 cup milk, 1 cup brown sugar and 1 egg yolk. Keep below boiling point, but cook until thick and smooth. Set aside to cool. Sift the granulated sugar and beat the butter until smooth. Add the sugar and blend until light and creamy. Beat in 2 egg yolks, one at a time. Before measuring, sift the flour and then resift with baking soda and salt. Combine 1/4 cup water, 1/2 cup milk and the vanilla. Add the flour to the butter in 3 parts, alternating with thirds of the liquid. Stir in the chocolate. Whip 2 egg whites until stiff but not dry. Fold them lightly and carefully into cake batter. Pour the batter into the greased cake pans and bake for 25 minutes. Top with white icing. 

Poor Man's Cake

Summary

Yield
24 Servings
SourceAmy Chilcote (1982)
Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes

Ingredients

1 1⁄2 c
flour
1 3⁄4 c
sugar (divided)
1⁄4 c
cocoa (plus 3 T., divided)
1 t
soda
1⁄2 t
salt
1⁄3 c
oil
1 T
vinegar
1 1⁄2 t
vanilla (divided)
1 c
water
3 T
butter (level)
1 1⁄2 c
sweet milk

Instructions

Sift flour, 1 cup sugar, 3 tablespoons cocoa, soda, and salt in 8- or 9-inch square pan. Make separate holes and put in oil, vinegar and 1 teaspoon vanilla. Pour water over all and beat or stir with fork until chocolate has mixed in (no white spots). Bake at 350° for about 30 minutes.

For the Fudge Frosting: Combine 1/2 cup cocoa, butter, 3/4 cup sugar, 1/2 teaspoon vanilla and sweet milk. Boil 1 minute. Cool. Beat tiny bit (until it starts to thicken) and pour on cake. 

California Chocolate Chip Cake

Summary

Yield
20 Servings
SourceSally Blue (1990)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

2 c
flour
1 c
sugar
1⁄2 c
cocoa (up to 3/4 cup)
1 1⁄2 t
baking soda
1 1⁄2 c
buttermilk
1 c
mayonnaise
12 oz
chocolate chips
 
warm powdered sugar (optional)

Instructions

Mix all the ingredients together. Put in cake or loaf pans. Bake at 350° for 45 minutes, checking periodically. Serving Suggestions: Cover with warm powdered sugar. 

Whipped Cream Cake

Summary

Yield
24 Servings
SourceAnnette Heffernan (2002)
Prep time
30 minutes
Cooking time
28 minutes
Total time
58 minutes

Ingredients

2⁄3 c
shortening
1 1⁄2 c
sugar
2 1⁄2 t
vanilla (divided)
3 oz
unsweetened chocolate (melted and cooled)
3
eggs
1 1⁄2 c
all-purpose flour (sifted)
3⁄4 t
baking soda
3⁄4 t
salt
1 1⁄4 c
sour milk
2 c
whipping cream (chilled)
1
stick butter
1⁄4 c
cocoa
1⁄4 c
milk
1 lb
confectioners' sugar (plus 6 tablespoons, divided)

Instructions

Preheat oven to 350°. Cream together shortening and regular sugar until light. Blend in vanilla and chocolate. Add eggs, one at a time, blending well after each. Sift together flour, baking soda and salt. Add to creamed mixture alternately with sour milk; beat after each addition. Bake in 2 round greased and floured pans for 22 to 28 minutes. Toothpick should come out clean.

For the filling, combine whipped cream and confectioner’s sugar. Slice cake layers in half to make 4 layers. Spread whipped cream mixture between each layer.

For icing: In small saucepan, combine butter, cocoa and milk and bring to a boil. Add one pound confectioners’ sugar and vanilla. Beat until smooth and pour over assembled cake. Refrigerate. 

George Washington Anniversary Cake

Summary

Yield
20 Servings
SourceDottie Aumiller (1992)
Prep time
13 hours, 20 minutes
Cooking time
1 hour
Total time
14 hours, 20 minutes

Ingredients

5
eggs, large
2 c
dark brown sugar (firmly packed )
1 t
vanilla extract
7 T
all-purpose flour
1⁄2 t
baking powder
1 c
chopped pecans
1
unflavored gelatin (1/4 oz. envelope)
2 T
water
1⁄2 c
strong coffee, brewed
3⁄4 c
granulated sugar
1 pt
heavy cream, whipped

Instructions

Preheat oven to 350°. Beat eggs about 7 minutes, or until light in color. Add brown sugar and beat 7 minutes longer. Stir in vanilla extract. Combine flour, baking powder and pecans; add to egg mixture. Pour batter into 2 (9-inch) round pans which have been greased and lined with greased waxed paper. Bake 30 minutes, or until cake tester comes out clean. Cool about 15 minutes in pans. Cake will fall slightly as it cools.

Invert one layer onto a flat serving plate. Remove waxed paper. Invert the other onto a wire rack. Remove waxed paper. You need to get this layer right side up. The best way to do this is to place the flat surface of its cake pan on top of the cake. Carefully invert pan, cake and rack in one motion and remove rack. Cake is now right side up on the bottom of the empty cake pan. Cool completely.

To make frosting, soften gelatin in water; add to coffee and bring to a full boil over low heat, stirring constantly. Remove from heat and add sugar, stirring to dissolve. Cool mixture about 30 minutes, or until it resembles thick syrup. Do not allow to jell. Whip the cream and gently beat syrup into the whipped cream until combined. Spread frosting over cake layer on plate. Carefully slide other layer off inverted cake pan to cover bottom layer. Frost top and sides of cake. Chill 12 hours before serving. This cake is well worth the effort! 

Notes

“This anniversary cake was made to order for the 25th year celebration of the Upper Arlington Public Library. As a long-time staff member and Upper Arlington resident, I have observed and implemented growth and changes beyond our imagination. May we continue to give our city the best.” - Dottie Aumiller

Dreamy Fruit Salad

Summary

Yield
6 Servings
SourceJoan Howison (1982)
Prep time
5 minutes
Cooking time
Total time
5 minutes

Ingredients

1 pk
vanilla tapioca pudding
1 1⁄2 c
mixed fruit juices
2 c
Cool Whip
1 cn
fruit cocktail (17-oz, drained)
1 cn
chunk pineapple (8-oz, drained)
1 cn
mandarin oranges (11-oz, drained)
1 c
miniature marshmallows
1
banana (up to 2, sliced)

Instructions

Be sure all fruit is well drained. Prepare pudding as directed substituting fruit juice for milk. Cool pudding completely. Blend in Cool Whip, cocktail, pineapple, oranges and marshmallows and mix well. Before serving, add bananas or other fresh fruit.

Pretzel Salad

Summary

Yield
8 Servings
SourceAmy Chilcote (1983)
Prep time
3 hours, 20 minutes
Cooking time
10 minutes
Total time
3 hours, 30 minutes

Ingredients

1 1⁄2
sticks margarine (or 3/4 cup butter)
4 T
sugar
2 c
broken pretzel sticks (not crushed fine, but broken in small pieces)
 
nuts (chopped)
8 oz
cream cheese
1 ct
Cool Whip (8-oz thawed, OR 2 env. Dream Whip, whipped)
1⁄4 c
sugar
1 cn
pineapple pie filling (20-oz)

Instructions

To make the crust, melt margarine with sugar. Pour over broken pretzel sticks. Put in baking dish and bake at 375° for 8 to 10 minutes. Immediately sprinkle a few chopped nuts on top. When slightly cooled, loosen crust with a spatula and then pat down again. Let cool completely before adding next layer. Blend cream cheese, Cool Whip, and sugar, and pour over baked pretzels. Top with pineapple pie filling. Refrigerate at least 2 hours before serving.

Watergate Salad

Summary

Yield
8 Servings
SourceKim Margraf (1993)
Prep time
1 hour
Cooking time
Total time
1 hour

Ingredients

1 cn
crushed pineapple (20-oz)
1 ct
Cool Whip (8-oz)
1⁄2
bag miniature marshmallows
1
box INSTANT pistachio pudding

Instructions

In large bowl, stir together pineapple and pudding mix. (Be sure to use the mix only and not to follow the pudding recipe on side of box.) Fold in Cool Whip. Mix thoroughly. Add marshmallows. Chill for approximately 1 hour before serving. Serves 8 to 10.

Peg's Chocolate Cake

Summary

Yield
12 Servings
SourcePeg Craighead
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

1 pk
chocolate cake mix
1 cn
cherry pie filling
2
eggs
1 c
sugar
1⁄3 c
milk
6 oz
chocolate bits
1 t
vanilla

Instructions

Prepare cake mix according to instructions and bake 30 to 35 minutes at 325° in a rectangular Pyrex pan.

In the last 5 minutes, combine and boil for 1 minute sugar and milk. Add to this chocolate bits and vanilla. Pour over hot cake and cool. 

Peach Cobbler

Summary

Yield
6 Servings
SourceAnnette Heffernan, Main Library (2008)
Prep time
10 minutes
Cooking time
40 minutes
Total time
50 minutes

Ingredients

6
peaches
 
sugar (to taste)
1⁄4 c
butter
1 c
flour
1 c
sugar
1 1⁄2 t
baking powder
1⁄2 c
milk

Instructions

Preheat oven to 350º. Peel and slice peaches. Sweeten to taste. Melt butter in oven in 2 quart casserole. Mix flour, sugar, baking powder, and milk. Pour batter over melted butter. Spoon peaches over batter, but do not stir. Bake for 40-45 minutes.

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