Tasty and Easy Recipes

Ingredients:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/3 cup plus 1/2 cup unsweetened cocoa
2 cups chopped pecans or walnuts
1 cup water
4 tablespoons margarine, melted
2 cups brown sugar
3-1/2 cups boiling water

Method:
Preheat oven to 350°F.
Sift together flour, baking powder, salt, sugar, and 1/3 cup cocoa. Stir in the water, margarine, and nuts. The batter will be very thick. Spread batter in a 9″x13″ baking dish.
Mix brown sugar with 1/2 cup cocoa and sprinkle over batter.
Place pan in oven and then pour boiling water over the batter. Bake for 45 minutes. Bubbles will appear around the edges. The top will be firm but will “float.”
Serve warm.

Ingredients:
Cake:
1 (18-1/4 ounce) box of golden butter cake mix (can substitute any yellow cake mix)
4 eggs
1 (11 oz.) can mandarin oranges in light syrup
1/2 cup canola or other vegetable oil

Icing:
1 (8 oz.) container whipped topping
1 (3.4 oz.) box instant vanilla pudding
1 (8 oz.) can crushed pineapple in juice

Method:
Preheat oven to 350°F.
Grease and flour two 9″x2″ cake pans and set aside.
Combine the cake mix, eggs, oranges with syrup, and oil in a mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy and the oranges have pureed into the batter–about 4 minutes.
Divide equally among pans.
Bake until golden brown and toothpick comes out clean (about 30 to 35 minutes).
Remove cakes to rack to cool for about 5 minutes, then invert onto racks to cool completely.
Make Icing: Fit the mixer with the paddle attachment. Cream the whipped topping, pudding mix, and pineapple until smooth.
Assembly:Put one layer on a cardboard cake round. Spread with frosting.

Repeat with remaining layer and finish frosting cake.

Ingredients:
12 eggs, separated
2-2/3 cups sugar
1 cup potato starch
1 cup matzo cake meal
1 teaspoon salt
1/4 cup lemon juice
1/2 cup orange juice

Method:
Pre-heat oven to 325°F.
In large bowl, beat together the egg yolks and sugar.
Mix together the potato starch, cake meal, and salt and add by thirds. alternating with the juice. Set aside.
Beat egg whites until stiff. Mix about a cup of the whites into the yolk mixture and then carefully fold in the rest. Pour into a very large tube cake pan with removable bottom.
Bake until it tests clean, about 1 hour. Invert over a soda bottle to cool before removing from pan. Store covered.