Aunt Berts White Cake Food

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AUNT BERT'S WHITE CAKE



Aunt Bert's White Cake image

This is a very old recipe that I got from my deceased friend Holli's Aunt Bert. Everyone will love it.

Provided by Tari Weber

Categories     Desserts     Cakes     White Cake Recipes

Yield 18

Number Of Ingredients 11

2 cups white sugar
2 cups sifted all-purpose flour
3 egg yolks
1 egg
½ cup buttermilk
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup shortening
1 cup boiling water

Steps:

  • Mix together the buttermilk with the baking soda. Set aside. Cream shortening, sugar, eggs and vanilla. Beat well.
  • Add buttermilk and baking soda mixture.
  • Sift dry ingredients, and add to creamed mixture.
  • Add boiling water, and mix well.
  • Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for approximately 35 minutes, or until toothpick comes out clean.
  • Let cool. I frost with cream cheese frosting.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 33.4 g, Cholesterol 44.7 mg, Fat 6.9 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.8 g, Sodium 174.3 mg, Sugar 22.6 g

MOTHER BERTA'S CARROT CAKE



Mother Berta's Carrot Cake image

Categories     Cake     Blender     Food Processor     Dessert     Bake     Cream Cheese     Coconut     Pineapple     Walnut     Carrot     Parade     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 17

3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained
Cream Cheese Frosting:
4 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

Steps:

  • 1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
  • 2. Grate the remaining carrot; reserve.
  • 3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
  • 4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
  • 5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
  • 6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
  • 7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.

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