Broken Glass Cake

Broken Glass Cake Ingredients:

3 small boxes gelatin, one each flavor
3 envelopes Knox® plain gelatine
1/2 cup water

1 cup pineapple juice

1/2 cup granulated sugar
2 cups whipping cream
Graham cracker crumbs

Broken Glass Cake Instructions:

Prepare flavored gelatin with 1 1/2 cups water to each package. Chill until firm, then cut into cubes.

Moisten plain gelatine in the 1/2 cup water. Bring juice and sugar to boil, then add plain gelatin mixture. Set to cool.

When gelatin and juice are cool, whip cream and fold in juice mixture. Then add gelatin cubes and fold in. Turn into a tube pan lined with graham cracker crumbs, then top with crumbs. Allow to chill in the refrigerator for 4 to 6 hours.

Blackberry Jam Cake

Blackberry Jam Cake Ingredients:

6 eggs, beaten

2 cups granulated sugar
1 cup butter

1 cup buttermilk

1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
3 cup all−purpose flour
2 cups blackberry jam
1 large box raisins
1 cup chopped nuts

1 teaspoon baking powder

Blackberry Jam Cake Instructions:

Mix ingredients as listed above. Bake in greased tube pan at 325 degrees F for one hour.

Blackberry Cake and Caramel Frosting

Blackberry Cake and Caramel Frosting Ingredients:

1 cup butter flavored Crisco

2 cups granulated sugar
2 eggs

1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
4 cups flour

1/2 teaspoon salt

1 cup sour milk (1 cup sweet milk plus 1 tablespoon vinegar)

1 teaspoon baking soda dissolved in half of milk
3/4 cup blackberries plus 1/4 cup juice
1/2 cup chopped nuts

Frosting

1 cup light brown sugar (firmly packed)
5 tablespoons canned milk (carnation)
1 tablespoon butter

1/2 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups confectioners' sugar, sifted

Blackberry Cake and Caramel Frosting Instructions:

Cake: Cream Crisco and sugar; add eggs and beat well. Add flour and spices (sifted together) alternately with milk. Fold in berries, juice, and nuts, gently.

Bake in a 10−inch tube pan for 1 hour and 10 minutes. Use cake tester. Bake a few more minutes if needed. Bake in a 350 degree F oven. Frost and dust with confectioners' sugar.

Easy Caramel Frosting: In saucepan, mix first four ingredients. Heat to boiling; stirring constantly. Remove from heat to cool. Stir in vanilla. Add confectioners' sugar about 3 tablespoonfuls at a time. Beat until smooth and creamy. Frost cake.

Blackberry Cake

Blackberry Cake Ingredients:

1 teaspoon baking soda

1 cup buttermilk

1 cup shortening or butter
5 eggs, beaten until smooth
2 cups granulated sugar
3 cups flour

2 teaspoons cinnamon
2 teaspoons nutmeg

2 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon salt

2 cups blackberries

Blackberry Cake Instructions:

Add baking soda to buttermilk. Mix flour, spices and salt together. Add all remaining ingredients except blackberries to the buttermilk−soda mixture; mix well. Add the blackberries (drain all juice, if frozen or canned), and beat until well mixed. Batter will be thick. Grease and flour a tube cake pan. Bake at 350 degrees F for 1 hour.

May be served plain or with whipped cream.

Black Walnut Cake

Black Walnut Cake Ingredients:

1/2 cup butter

2 cups firmly packed brown sugar
3 egg yolks, beaten

3 teaspoons baking powder
2 cups all−purpose flour
1/2 teaspoon salt

2/3 cup milk

1 teaspoon vanilla extract

1 cup black walnuts, finely chopped
3 egg whites, stiffly beaten

Black Walnut Cake Instructions:

Combine butter and sugar and beat until smooth. Add beaten egg yolks and mix well. Combine dry ingredients and add to creamed mixture, alternately with milk.

Add vanilla extract and walnuts and mix well. Fold in stiffly−beaten egg whites.

Bake in greased 9− or 10−inch tube pan at 350 degrees F or until cake is done.

Black Forest Bundt Cake

Black Forest Bundt Cake Ingredients:

16 servings

1 cup lite cherry pie filling

1/4 teaspoon pure almond extract
1 1/3 cups granulated sugar
1/4 cup vegetable oil

4 ounces sweet baking chocolate, melted
4 large egg whites

3 1/4 cups all−purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt

1/3 cup unsweetened cocoa powder
1 2/3 cup buttermilk

2 teaspoons pure vanilla extract
Vegetable cooking spray
1/2 teaspoon powdered sugar

Black Forest Bundt Cake Instructions:

Heat oven to 350 degrees F. Coat 12−cup (10−inch) Bundt pan with cooking spray. Combine pie filling and almond extract; stir well; set aside.

In large bowl on medium speed of electric mixer, combine 1 1/3 cups sugar and oil, beating well. Add melted chocolate; beat well. Add egg whites; beat well.

Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla extract. Reserve 2 cups batter; set aside.

Pour remaining batter into prepared Bundt pan. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter.

Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack completely. Sprinkle with powdered sugar.

Big Bowl Cocoa Cake

Big Bowl Cocoa Ingredients:

1 cup cocoa

1 cup shortening

1 teaspoon baking soda
1 teaspoon cinnamon

Over the above pour 1 cup boiling water and stir until smooth. Add:

1 cup milk

2 teaspoons vanilla extract
1 teaspoon salt

2 eggs

1 teaspoon baking powder
2 1/4 cups granulated sugar
3 1/4 cusp flour

Big Bowl Cocoa Instructions:

Beat until smooth and pour into a greased and floured pan. I use an angel food cake pan. Bake at 350 degrees F for 40 minutes or until knife inserted into center comes out clean. Bake for 20 minutes in 2 round pans or makes 2 dozen cupcakes for 15 minutes.