BROWN-EYED SUSAN CAKE
Steps:
- Grease and flour 2 9 inch layer pans. Cream shortening, butter and sugar until fluffy. Beat eggs in thoroughly. Sift together: flour, baking powder, and salt. Stir in alternately with 1 cup milk. Divide batter into two parts. Into 1 part, blend: chocolate, baking soda and milk. Blend into other part: orange extract, orange rind, and food coloring. Drop the chocolate and orange batters. Bake at 350℉ (180℃). for 25 to 30 minutes or til tests done.
Nutrition Facts :
BROWN-EYED SUSAN CAKE RECIPE - (4.4/5)
Provided by Mrs_imUnLawson
Number Of Ingredients 21
Steps:
- Brown-Eyed Susan Cake preparation: 1. Grease and flour 2 9 layer pans. 2. Cream shortening, butter and sugar until fluffy. 3. Beat eggs in thoroughly. 4. Sift together: flour, baking powder, and salt. 5. Stir in alternately with 1 cup milk. 6. Divide batter into two parts. 7. Into 1 part, blend: chocolate, baking soda and milk. 8. Blend into other part: orange extract, orange rind, and food coloring. 9. Drop the chocolate and orange batters alternately by spoonfuls into prepared pans. 10. Bake at 350 for 25-30 minutes or til tests done. Frosting: 1. Heat sweet butter and cream in saucepan. 2. Stir in confectioner's sugar. 3. Divide frosting in half. 4. To smaller amount, add the orange rind, orange juice, just enough to make easy to spread. 5. To larger amount, add: chocolate; melted, rich milk or cream, to make glossy and easy to spread. 6. Spread some of the chocolate frosting between layers and the orange frosting around sides scalloping the top edge.
BROWN-EYED SUSANS II
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- In a medium bowl, cream the butter, margarine and confectioners' sugar until light and fluffy. Stir in the vanilla. Add the flour and mix until just blended. Do not overmix.
- Roll dough into 1 inch balls. Place cookies 2 inches apart into prepared cookie sheets. Make a slight indentation in the center. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned. Cool slightly and frost the center of each cookie.
- To make the icing, combine the confectioners' sugar, cocoa and vanilla in a small bowl. Stir in the hot water 1 tablespoon at a time until desired consistency is reached. Drizzle the icing from the tip of a knife or spoon onto the center of each cookie. Allow the cookies time to set up before serving.
Nutrition Facts : Calories 57.9 calories, Carbohydrate 5.9 g, Cholesterol 3.4 mg, Fat 3.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 50.2 mg, Sugar 3 g
BLACK-EYED SUSAN CAKE
This is a recipe that I haven't tried, but it caught my eye and my imagination, so I don't want to lose sight of it. It comes from Vegetarian Times and contains black-eyed peas! If you do the optional decorations, it is a beautiful and show-stopping cake.
Provided by Vino Girl
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F.
- Grease and flour two 8-inch cake pans, or grease and line with circles of parchment paper.
- CAKE: Cook apricots in 2 cups water, about 12 minutes, until very soft.
- Measure out 1 cup apricots and liquid; set aside.
- Put remaining apricots and liquid in blender and puree.
- Add peas to blender and puree again.
- Put oil, brown sugar and eggs in mixing bowl; beat on high 3 minutes or until creamy.
- Whisk flour, cinnamon, cloves, baking soda and baking powder in separate bowl.
- Pour egg mixture over puree and fold together.
- Gently fold in flour mixture.
- Fold in raisins and pecans, if using.
- Pour into prepared cake pans.
- Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove from pans and cool completely on wire racks.
- FROSTING: Beat cream cheese in mixer until creamy.
- Beat in remaining ingredients. Frosting will be soft but it will firm upon standing.
- Place one cake layer on plate and spread reserved apricots over it.
- Top with second layer.
- Spread frosting over top and sides of cake.
- TO DECORATE: Cut apricots into slices.
- Place chocolate kiss or star on cake, and arrange 8 apricot "petals" around it, skin side up.
- Repeat until cake is covered.
Nutrition Facts : Calories 442.7, Fat 7.9, SaturatedFat 1.8, Cholesterol 54.4, Sodium 360.5, Carbohydrate 90.6, Fiber 6.2, Sugar 70.9, Protein 7.7
BROWN-EYED SUSAN SWEET POTATO CAKE
This moist chocolate-studded cake is from Vesy Best Baking. No one guesses it's made with sweet potatoes, it's a crowd pleaser!
Provided by Courtly
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350. Lightly grease and flour two 9 inch round baking pans.
- Combine flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. Combine sweet potatoes, sugar and brown sugar in large bowl. Add eggs, one at a time, beating well after each addition. Add oil; beat until well blended. Stir in morsels, pecans and water. Stir in flour mixture; mix until blened. Pour into prepared pans.
- Bake for 35 to 40 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
- Frosting:.
- Microwave chips and butter in small, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Cool to room temperature.
- Beat cream cheese and sour cream into morsel mixture until creamy. Add vanilla extract and almond extract. Gradually beat in powdered sugar until mixture reaches spreading consistency.
- Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 728.7, Fat 36.7, SaturatedFat 11.5, Cholesterol 71.6, Sodium 484.4, Carbohydrate 97.4, Fiber 3.1, Sugar 70.7, Protein 7.1
BROWN-EYED SUSAN SWEET POTATO CAKE
Steps:
- In a small bowl, combine flour, baking powder, baking soda,salt, cinnamon and ginger. Combine sweet potatoes, sugar and brown sugar in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add oil; beat until well blended.
- Stir in chips, pecans and water. Stir in flour mixture; mix until blended. pour into greased and floured 9x13 inch pan, or 2 9 inch round pans. Bake at 350* for 35-40 min, or until pick comes out clean. Cool completely in pan, for round pans cool 10 min, before removing to cool on wire rack.
- Icing: Microwave chips and butter in a large microwave safe bowl, on medium high for 1 minute, stir, microwave at 10-20 second intervals stirring until smooth, cool to room temperature. Beat the cream cheese and sour cream into the cooled mixture,add the vanilla and almond extracts, gradually beat in the powdered sugar, makes 3 cups. Enjoy!
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