posted by Becky 10-08-102 9:47 PM
Carnival Cake
1 1/2 c. shortening
4 c. all-purpose flour
3 c. sugar
5 tsp. baking powder
2 eggs
2 tsp. salt
1 c. milk
4 eggs
1/2 c. milk
1 tsp. almond extract
2 tsp. orange extract
Put shortening, flour, sugar, baking powder, 2 eggs, salt and 1 cup milk in mixing bowl; mix and beat for 4 minutes. Add 4 eggs, 1/2 cup milk, almond extract and orange extract; beat 4 more minutes. Bake at 350 degrees until done.
Makes 9 x 12-inch cake or 10-inch tube cake.
Carnival Cake
2 c. flour
1 c. brown sugar
1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
1/2 c. shortening
1 1/4 c. milk
3 eggs
1 1/2 tsp. vanilla
1/2 c. chocolate chips
Cream sugars and eggs; add shortening.
Sift all dry ingredients into mixture and add milk. Use two 8-inch or 9-inch pans.
Bake at 350 degrees for 40 minutes. When cake is done, fill with filling mixture.
Filling:
1/4 c. brown sugar
2 Tbsp. flour
1/2 c. milk
2 Tbsp. butter
1/2 c. chopped nuts
2 tsp. vanilla
When filling is on cake, spread the 1/2 cup chocolate chips between layers. Frost with a good chocolate frosting.
Carnival Cake
1/2 c. shortening
1/2 c. sugar
2 to 2 1/2 c. sour pitted cherries
2 eggs
1/2 tsp. salt
1 1/2 tsp. baking powder
1 c. milk
1/2 c. chopped nuts
2 1/4 c. flour
1/2 tsp. soda
Cream shortening; add sugar gradually and cream until fluffy. Blend in well beaten eggs.
Sift flour, baking powder, baking soda and salt together; stir into creamed mixture alternately with milk. Blend well drained cherries and nuts. Pour into a greased and floured 8 x 12-inch pan.
Bake at 250 degrees for 50 minutes.
Cherry Sauce:
1/2 c. sugar
dash of salt
2 Tbsp. cornstarch
3/4 c. cherry juice
1 c. water
1/4 tsp. almond flavoring
Mix sugar, salt and cornstarch together in a saucepan. Blend in cherry juice and water. Boil until mixture thickens. Stir constantly until mixture boils. Remove from heat and add almond flavoring.
Coconut-Carnival Cake
2 1/4 c. sifted cake flour
1 1/2 c. sugar
2 1/2 tsp. baking powder
1 tsp. salt
3/4 c. soft shortening
3/4 c. milk
1 1/2 tsp. vanilla
3 eggs, unbeaten
Sift flour, sugar, baking powder and salt into mixing bowl. Drop in shortening. Add milk and vanilla. Mix 2 minutes at low speed. Scrape bowl and beaters. Add eggs and beat 2 minutes on mixer at low speed.
Bake in 2 lightly greased 9-inch round layer pans 1 1/2-inch deep in moderately hot oven at 375 degrees 25 to 30 minutes.
Frost with fluffy seven-minute frosting and sprinkle generously all over with flaked coconut while frosting is soft.