Clabber Cake Food

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ORANGE JULIUS CAKE



Orange Julius Cake image

Make and share this Orange Julius Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 14

1/2 cup unsalted butter
1 cup sugar
2 eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
zest of one orange, finely minced
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups all-purpose flour
1/4 cup undiluted frozen orange juice (unsweetened)
1/4 teaspoon orange food coloring (optional)
1 cup confectioners' sugar
1 -2 tablespoon undiluted orange juice

Steps:

  • Preheat the oven to 350°F Line a baking sheet with parchment paper. Generously grease a 9 by 5 inch loaf pan, an 8 by 4 inch loaf pan or 6 cup Bundt cake pan with non-stick cooking spray.
  • In a mixing bowl, cream the butter and the sugar until fluffy. Add in the eggs, sour cream, orange zest and extracts and blend well. Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended. Remove one-third of the batter to a small bowl and using a small whisk, mix it with the undiluted orange juice. Mix in the orange food coloring. Spoon white batter into pan and then drop dollops of the orange batter on top of that and swirl briefly with a knife to marbleize.
  • Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
  • For the Orange Glaze, in a small bowl, blend the confectioners sugar and the orange juice together to make a soft glaze.
  • Once cake is cooled, dust with confectioners' sugar or drizzle on the glaze. Let the glaze set slightly and glaze with a second coat.

Nutrition Facts : Calories 340.2, Fat 14, SaturatedFat 8.4, Cholesterol 74.3, Sodium 187.4, Carbohydrate 50.3, Fiber 0.6, Sugar 34.8, Protein 4

FROSTING FOR CLABBER CAKE



Frosting for Clabber Cake image

Use this frosting on the Recipe #42165 recipe I have posted. This recipe is from Elizabeth Benaka, from the cookbook Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782.

Provided by Charlotte J

Categories     Dessert

Time 17m

Yield 1 batch of frosting

Number Of Ingredients 5

1 cup evaporated milk
3 egg yolks
1 teaspoon vanilla
1 cup sugar
1/4 lb oleo

Steps:

  • Combine in sauce pan and cook and stir over medium heat until mixture thickens (about 12 minutes).
  • Add 1 cup each nuts and cocoanut and beat until cool and thick enough to spread.
  • Look for the"Clabber Cake" recipe #42165.

CLABBER CAKE



Clabber Cake image

Elizabeth Benaka says this cake looks and tastes like German Chocolate Cake. From the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782.

Provided by Charlotte J

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 7

1/2 lb oleo
2 eggs, beaten
2 teaspoons baking soda
2 cups buttermilk
2 cups sugar
3 1/2 cups cake flour (3 cups all-purpose)
7 teaspoons cocoa

Steps:

  • Cream oleo and sugar.
  • Beat in eggs.
  • Sift flour with soda and cocoa.
  • Alternately add dry ingredients and milk to creamed mixture.
  • Bake in greased and floured pans at 350 degrees for 30 to 35 minutes.
  • Look for"Frosting for Clabber Cake" recipe # 42168.

MALLOMAR DEEP CHOCOLATE LAYER CAKE



Mallomar Deep Chocolate Layer Cake image

Make and share this Mallomar Deep Chocolate Layer Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 2h5m

Yield 14-16 serving(s)

Number Of Ingredients 26

4 ounces unsweetened baking chocolate
3/4 cup unsalted butter
1 1/2 cups sugar
3 eggs
2 egg yolks
2 teaspoons pure vanilla extract
1 teaspoon chocolate extract (optional)
1 cup whipping cream
1/2 cup ice water
2 cups all-purpose flour
1/4 cup cocoa
2 teaspoons clabber girl baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
1 1/2 cups confectioners' sugar
1/4 cup unsalted butter, softened
1/2 teaspoon pure vanilla extract
1/4 cup cocoa, measured, then sifted
2 -4 tablespoons whipping cream
1 (12 ounce) jar marshmallow ice cream topping, warmed slightly
1 cup semi-sweet chocolate chips
2 tablespoons corn syrup
1 tablespoon unsalted butter
miniature marshmallow
grated milk chocolate
chocolate syrup or ice cream topping

Steps:

  • Preheat oven to 325°F Generously spray a 10-inch spring form pan with nonstick cooking spray. Place the pan on a parchment-paper lined baking sheet.
  • Melt the chocolate and allow to cool. Meanwhile, in a mixer bowl, cream the butter and sugar until light and well blended. Fold in the eggs, yolks, vanilla and chocolate extract and blend well, 2-3 minutes, scraping the bowl often to ensure nothing is stuck in the well of the mixer bowl. Blend in the melted chocolate, and then fold in the cream, ice water, flour, cocoa, Clabber girl Baking Powder, baking soda and salt and blend well, on slow speed of mixer to make a soft, smooth batter, about 2-4 minutes.
  • Pour into prepared pan. Bake until cake springs back when gently touched with fingertips, about 65-75 minutes. Cool cake well, and semi-freeze 30-45 minutes before icing/assembling.
  • For the icing, blend all ingredients in a food processor until stiff and glossy.
  • For the glaze, melt the chocolate in a microwave and stir to smooth, adding in the corn syrup and butter. Set aside until it is thickened or cooled (refrigerate to hasten chilling).
  • To ice, cut cake in half horizontally. Semi-freeze the layers first 20-45 minutes for easier handling. Turn the flatter side (the bottom) of the cake down. Ice bottom layer with the chocolate frosting.
  • Top it with the other layer, also having the bottom of the cake facing you (rounded surface is what you press onto icing of first layer). Press down lightly.
  • Smear the marshmallow topping on the cake. Chill 30 minutes. Pour or smear on chocolate glaze. Use any extra glaze or icing to ice the sides of the cake or any exposed areas (if any remain). Top with miniature marshmallows and grated milk chocolate. Drizzle on chocolate syrup.

Nutrition Facts : Calories 530.8, Fat 31.1, SaturatedFat 18.6, Cholesterol 135.6, Sodium 188.4, Carbohydrate 62.6, Fiber 3.1, Sugar 41.6, Protein 6.2

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  • The next day uncover the grains and stir them well. Preheat your oven to 350°F. Vigorously beat the eggs, baking soda, maple syrup, and salt in a separate bowl (make sure to thoroughly mix in the baking soda) and add them to the corn mixture. Melt the butter in a sauce pan over medium heat. When it's completely melted stir it into the batter until smooth.
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  • In a large bowl, whisk together flour, baking powder, salt, and sugar. Add eggs, oil, coconut extract, and milk. Mix on medium speed with an electric mixer until all ingredients are incorporated, about 1 to 2 minutes. Stir in shredded coconut.
  • Divide batter equally among the prepared cake pans and bake for 23 to 25 minutes, or until cakes are golden brown and set in the center. Insert a wooden pick into the center of each layer to check for doneness. If it comes out clean or with only a few crumbs, the cakes are done. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  • While the cake layers are cooling, make the filling. In a medium-sized bowl, combine all filling ingredients and stir until combined and shredded coconut is distributed evenly throughout. Cover and store in the refrigerator until ready to use. (Filling can be made a day in advance.)


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Recipe From food.com. Provided by Charlotte J. Time 50m. Yield 1 cake. Steps: Cream oleo and sugar. Beat in eggs. Sift flour with soda and cocoa. Alternately add dry ingredients and milk to creamed mixture. Bake in greased and floured pans at 350 degrees for 30 to 35 minutes. Look for"Frosting for Clabber Cake" recipe # 42168. Number Of Ingredients: 7. Ingredients: 1/2 lb …
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Clabber Cake Recipe - Food.com hot www.food.com. Cream oleo and sugar. Beat in eggs. Sift flour with soda and cocoa. Alternately add dry ingredients and milk to creamed mixture. Bake in greased and floured pans at 350 degrees for 30 to 35 minutes. Look for"Frosting for Clabber Cake" recipe # 42168.
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