Cakes
COFFEECRUNCH CAKE
314 cup (200mL) milk
1
egg
1 teaspoon (5mL) vanilla
2 tablespoons
(30mL)
ShOrMnD
3/4 cup (2flOmL) sugar
1
l/2
cups (375mL) biscuit mix
Heat oven to 350”
F
(180” C). Grease and flour 8” x 8” x 2” (20 x 20 x 5 cm) pan. Place milk, egg,
vanilla, shortening and sugar into Osterizer blender container. Cover and process at MIX (BLEND)
until blended. Add biscuit mix. Cover and process at BLEND until ingredients are moistened. Pour
into baking pan. Bake 30-35 minutes. Spread Topping on warm cake. Broil 4” (10 cm) from heat until
golden brown.
Topping:
112 cup (125mL) whole nuts
l/4
cup (50mL) heavy cream
l/4
cup (50mL) softened butler or margarine
l/4
teaspoon (1 mL) vanilla
213 cup (150mL) brown sugar 113 cup (75mL) coconut
Blender-chop nuts. Combine all ingredients.
YIELD:
1
s"(2oCM)CAh'E
CARROT
CAKE
l/2
cup (125mL) walnuts or pecans
2 cups (500mL) all-purpose flour
2 cups (5OOmL) sugar
1 teaspoon (5mL) baking soda
1
teaspoon (5mL) baking powder
l/3
cup (75mL) raisins
1 cup (250mL) vegetable oil
4 eDDS
4 cups (1 liter) carrot pieces
Preheat oven to 325”
F
(1600 C). Grease a 13” x 9” x 2” (33 x 23 x 5 cm) baking pan. Blender-chop
nuts. Combine with dry ingredients in large mixing bowl. Put oil, eggs and carrot pieces into Osterizer
blender container. Cover and process at GRIND 3-4 cycles or until finely grated. Add to dry ingredi-
ents, mix well. Pour into prepared pan. Bake 55-60 minutes. Frost while warm with Creamy Glaze
(page
25).
YIELD:
12SERvlNGS
18
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