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Home of Eric's Recipes

                     *  Exported from  MasterCook  *

                           Black Midnight Cake

Recipe By     : Betty Crocker's Picture Cook Book (1956)
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  Cup           Soft Shortening
   1 2/3  Cups          Sugar
   3                    Eggs
   2 1/4  Cups          all-purpose flour -- Sifted
     2/3  Cup           Cocoa
     1/4  Teaspoon      Salt
   1 1/3  Cups          Water
   1      Teaspoon      Vanilla

Preheat oven to 350 degrees.  Grease and flour 2 9" layer pans or 1 13" x 9" oblong pan.  Cream together until fluffy first three ingredients.  (Beat 5 min. high speed on mixer or by hand.)  Sift together dry ingredients.  Mix dry ingredients into butter mixture alternately with water and vanilla.  Pour into prepared pans.  Bake until cake tests done (layers about 35 min,. oblong about 40 to 45 min).  Cool  For a striking color contrast, spread with a snowy frosting, such as White mountain, between layers and over top and sides of cake.

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Serving Ideas : Peanut Butter Icing is great on this.

NOTES : My Dad had this for his birthday every year.  It has always been a family favorite.

               *  Exported from  MasterCook  *

                            Butterscotch Rolls

Recipe By     : Betty Crocker's Picture Cook Book (1956)
Serving Size  : 30   Preparation Time :0:00
Categories    : Yeast Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Recipe        Cinnamon Rolls

     1/2  Cup           Butter -- Melted
     1/2  Cup           brown sugar, packed
   1      Tablespoon    Corn Syrup
     1/2  Cup           pecan halves

Make Cinnamon Rolls - except, place cut slices in baking pan coated with the above four ingredients.  Bake.  Immediately turn upside down on a large tray.  Let pan stay over orlls a minute so butterscotch runs down over them.

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NOTES : I make these as a treat every so often, but I generally double the topping in each pan.  Makes them really nice and gooey.
 
 


 

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