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Try gourmet chocolate in your baking for everyday prices

 

FREE Cakes and Bars Recipes


 Fudge Brownies

Roma Christensen

  • ½ cup butter

  • 2 1-ounce squares unsweetened chocolate, melted and cooled * see note

  • 1 cup granulated sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • ¾ cup sifted flour

  • ½ cup chopped nuts

In a medium saucepan melt butter and chocolate.  Remove from heat; stir in sugar.  Blend in eggs one at a time.  Add vanilla.  Stir in flour and nuts; mix well.  Spread in greased 8x8x2 inch baking pan.  Bake at 350 degrees for 30 minutes.  Be careful not to over-bake.  Cool.  Sprinkle with powdered sugar or frost with Fudge Frosting.  Cut into 16 squares. 

* bakers chocolate may be replaced by 3 tablespoons Hershey’s cocoa.  Add to butter and stir well. 

Triple-Layer Brownies

Lynda Healy

First Layer:

  • ½ cup flour

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup oatmeal

  • ½ cup brown sugar

  • 6 tablespoons butter (melted)

  • Mix together, press in bottom of 13x9-inch cake pan and bake at 350 degrees for 10 minutes

Second Layer:

  • ¼ cup cocoa

  • ¼ teaspoon baking powder

  • 4 tablespoons melted butter

  • ¼ teaspoon salt

  • ¼ cup milk

  • ½ teaspoon vanilla

  • ¾ cup sugar

  • 1 egg

  • 2/3 cup flour

Mix together and pour on top of oatmeal mixture.  Bake 25 minutes more at 350 degrees. 

Third Layer:

Cool and Frost with:

  • ¼ cup cocoa

  • 1 ¼ cups powdered sugar

  • 2 tablespoons butter

  • 1 teaspoon vanilla

  • a little water to make smooth.  Frost brownies.

Applesauce Cake

Doris Sill

  • ½ cup shortening

  • 1 cup brown sugar

  • 1 ½ cups applesauce

  • 2 teaspoons soda

  • 1 egg

  • 2 ¼ cups flour

  • 1 teaspoon cinnamon

  • ½ teaspoon cloves

  • ½ teaspoon nutmeg

  • 1 cup raisins

  • 1 cup nuts (optional)

Cream shortening and sugar.  Add egg.  Dissolve soda in applesauce and add to mixture.  Add raisins and nuts.  Add flour sifted with spices.

Bake in 9x13 cake pan for 30 minutes at 375 degrees F.

Frost with Carmel Icing.

Chocolate Devils Food Cake

Alice Byington

  • 3 cups flour

  • 2 cups sugar

  • ¾ cup margarine or butter

  • 2 eggs

  • ½ teaspoon salt

  • ½ cup cocoa

  • 1 cup buttermilk or sour milk

  • 1 cup boiling water

  • 2 teaspoons soda

Cream butter, eggs, and sugar till fluffy.  Sift flour and salt add to creamed mixture alternately with buttermilk.  Add vanilla and cocoa.  Add soda to boiling water and add last.  Mixture will be thin.  Pour into greased and floured 13x9-inch baking pan.  Bake at 375 degrees F for 45 minutes or until toothpick inserted comes out clean. 

Frost with 7-minute icing.

Roma’s Best Carrot Cake

Roma Christensen

  • 2 cups sugar

  • 1 ½ cup oil

  • 4 eggs

  • 2 cups plus 1 tablespoon flour

  • 3 cups grated carrots

  • 1 teaspoon soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2 teaspoons cinnamon

  • ½ cup raisins

  • ½ cup nuts (optional)

Sift together dry ingredients, add oil, blend, add eggs, beat, add carrots.  Pour into two 9x5 bread pans and bake at 350 degrees for about 40 minutes.  Cool and then frost with Cream Cheese Frosting.  Cakes may be frozen.  Wrap in plastic wrap and then in tin foil and freeze.

Grandma Sanders Carrot Cake

Jenny Baxter

  • 2 cups grated carrots

  • 3 cups flour

  • 2 cups sugar

  • 1 ½ cup vegetable oil

  • ½ cup coconut or nuts or both

  • 1 small can crushed pineapple (not drained)

  • 3 eggs beaten

  • 2 teaspoons soda

  • 2 teaspoons vanilla

  • ½ teaspoon salt

  • 1 teaspoon cinnamon

Cream all ingredients together and pour into greased and floured 13x9-inch cake pan.  Frost with Cream Cheese Frosting.

Chocolate Mayonnaise Cake

Grandma Joyce Duffin

  • 2 cups flour

  • 1 cup sugar

  • 2 teaspoons soda

  • 4 tablespoons cocoa

  • 1 cup warm water

  • 1 cup mayonnaise

  • 1 teaspoon vanilla

  • 1 egg

Blend together well.  Pour into greased and floured 13x9-inch cake pan.  Bake 30 to 35 minutes in 350 degree oven.

Brazil Nut Fruitcake

Bertha Byington

  • 3 cups whole shelled Brazil Nuts

  • 1 lb pitted dates

  • ½ cup red maraschino cherries (well drained)

  • ½ cup green maraschino cherries

  • ½ cup flour

  • ¾ cup sugar

  • ½ teaspoon salt

  • ½ teaspoon baking powder

  • 3 eggs

  • 1 teaspoon vanilla

Measure nuts and fruit into large bowl.  Sift dry ingredients over mixture; mix well.  Beat eggs and vanilla.  Stir into fruit/nut mixture.  Spoon batter into 9x5-inch loaf pan lined with greased foil.  Bake 300 degrees for about 1 ¾ hours.  Cool thoroughly.  Wrap then store in refrigerator.  Keeps 5 to 6 weeks.  Excellent!

Oatmeal Cake with Broiled Frosting

Alice Byington

  • 1 ¼ cup boiling water

  • 1 cup oatmeal

  • Mix together and let stand 20 minutes

Add to oat mixture:

  • 2 eggs

  • ½ cup margarine or butter

  • 1 cup sugar

  • 1 cup brown sugar

  • Sift together and add:

  • 1 1/3 cup flour

  • ½ teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • ½ cup chopped nuts

  • Bake at 350 degrees for 35 minutes

 While baking mix topping:

  • 6 teaspoons butter or margarine

  • ½ cup brown sugar

  • ¼ cup canned milk

  • 1 teaspoon vanilla

  • ½ cup coconut

  • ½ cup nuts

Put on top of cake and glaze in oven or broil rack one minute.  Watch closely.  Very good!

Dee’s Boiled Raisin Cake

Connie Ritter

  •  2 Cups Water

  • 3 Cups Raisins

  • 2 tsp. Soda

  • 1 1/3 Cup Melted Butter

  • 1 Cup White Sugar

  • 1 Cup Brown Sugar

  • 2 Eggs

  • 3 Cups Flour

  • ½ tsp. Allspice

  • ½ tsp. Cloves

  • 1 tsp. Cinnamon

  • 2 Tbsp. Vanilla

  • 1 Cup Chopped Walnuts if desired

Combine water, raisins and soda in saucepan.  Bring to a boil then cool.  Combine with rest of ingredients.  Pour into greased and floured loaf pans.  Bake at 350 degrees for 35-40 minutes.

Mom’s Walnut Applesauce Cake

Connie Ritter

  • 1 Cup Sugar

  • ½ Cup Shortening

  • 1 Egg

  • 1 Cup Applesauce

  • 1 tsp. Vanilla

  • ¾ Cup Raisins

  • 1 Cup Chopped Walnuts

  • 1 tsp. Cinnamon

  • ½ tsp. Nutmeg

  • ½ tsp. Cloves

  • 2 Cup Flour

  • ½ tsp. Salt

  • 1 tsp. Soda

  • 1 tsp. Baking Powder

 Cream sugar and shortening.  Add eggs and vanilla.  Add applesauce.  Add sifted dry ingredients.  Fold in raisins and nuts.  Bake at 375 degrees for 20-30 minutes or until cake tests done.

Connie’s Oatmeal Cake

Connie Ritter

  • 1 ½ Cup boiling water

  • 1 Cup Rolled Oats

  • ½ Cup Shortening

  • 1 Cup White Sugar

  • 1 Cup Brown Sugar

  • 2 well-beaten Eggs

  • 1 ½ Cup Flour

  • ½ tsp. Salt

  • 1 tsp. Soda

  • ½ tsp. Cloves

  • ½ tsp. Nutmeg

  • 1 tsp. Cinnamon

Pour boiling water over oats.  Let cool.  Cream shortening with white and brown sugar; add eggs and oatmeal mixture.  Sift together salt, flour, soda, and spices ; add to creamed mixture. Mix thoroughly; pour into greased and floured 9 X 13 inch pan.  Bake at 350 degrees for 45 minutes or until cake tests done.

 Topping:

  • 5 Tbsp. Butter

  • 1/3 Cup Evaporated Milk

  • 2/3 Cup Brown Sugar

  • ¾ Cup Coconut

  • ¾ Cup Chopped Nuts

Combine butter, canned milk, and brown sugar in a saucepan; bring to near boil.  Add coconut and nuts; spread on hot cake.  Toast lightly in oven.

 Connie’s Pumpkin Bars

Connie Ritter

  • 1 ½ Cup Sugar

  • 1 ½ tsp. Soda

  • 3 Eggs

  • 1 Cup Pumpkin

  • 1 ½ Cup Flour (not sifted)

  • ½ tsp. Salt

  • 1 Cup Salad Oil

  • ¾ tsp. Cinnamon

Mix sugar and soda, add remaining ingredients, mix.  Pour on a greased cookie sheet and bake 20 to 25 minutes at 350 degrees.

Frosting:

  • 4 oz. Cream Cheese

  • 1 Cup Powdered Sugar

  • ½ Cube Butter

  • 1 tsp. Vanilla

 Mix and frost pumpkin bars when cool.  Sprinkle frosting with chopped nuts.

Easy Bundt Cake

Vonda Byington

  • 1 cake mix (chocolate, white, lemon, cherry, etc), plus ¼ cup flour

  • 1 small package (3 oz) vanilla instant pudding

  • 4 large eggs

  • ½ cup cooking oil

  • 1 ¼ cup water

Mix liquids until well blended.  Add dry ingredients.  Beat well 4 – 6 minutes.  Pour into a well greased and floured bundt pan.  Bake at 350 degrees F. for 45 to 50 minutes.  Cool.  Remove from pan and glaze while warm.

Glaze:  1 cup powdered sugar; 3 tablespoons milk; ½ teaspoon vanilla. (mixed until smooth and creamy)

Crockpot Carrot Cake

Vonda Byington

  • 2 eggs

  • 1 cup sugar

  • 2/3 cup oil

  • 1 ½ cups flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup grated carrots

  • ½ cup chopped nuts

  • 1 can (8 ¼ oz) crushed pineapple in syrup, drained

  • 1 teaspoon vanilla

  • 1 teaspoon cinnamon

Beat together eggs, sugar and oil.  Combine flour, soda, salt and cinnamon; add to sugar mixture and beat well.  Stir in carrots, nuts, pineapple and vanilla.

Pour into greased and floured bread’n Cake bake pan.  Cover and place in crock-pot.  Cover and bake on high setting for 2 ½ hours to 4 hours.

12 servings (3 ½ or 5 quart size crock pot)

Walnut Applesauce Cake

Alice Byington

  • 1 Cup Sugar

  • 1 tsp. cloves

  • ¼ tsp nutmeg

  • ½ cup shortening

  • 1 egg

  • 1 cup unsweetened applesauce

  • 1 tsp. vanilla

  • 2 cups flour

  • ½ tsp. salt

  • 1 tsp baking powder

  • ¾ cup raisins or

  • 1 cup chopped nuts if desired.

Mix sugar, shortening, and spices, add egg.  Stir in applesauce and vanilla.  Add flour, salt, soda and baking powder.  Add nuts and raisins.  Batter is thick.  Bake at 375 degrees.  35 minutes.

Busy Day Cake

Ines Laughlin

  • 3 Cups flour

  • 4 tsp. baking powder

  • ½ tsp. salt

  • 2 cups sugar

  • 4 beaten eggs

  • 10 Tbs. or ½ cup melted shortening

  • 1 cup milk

  • 1 tsp. vanilla

 ift flour, baking powder, salt, then add sugar to the dry ingredients.  Beat eggs in mixer bowl, then add melted shortening and milk.  Mix, then add dry ingredients.  Mix 2 minutes on medium speed; pour into three 91/2 or 10 inch cake pans, bake 35 minutes at 375 degrees or until a toothpick comes out clean.

Honey Chocolate Cake

Alice Byington

  • 1 cup honey

  • 1 cup sour cream

  • 2 egg yolks and 1 egg

  • 1/3 cup milk

  • 1 teaspoon baking powder

  • 4 Tablespoons Cocoa powder

  • 1 teaspoon vanilla

  • Pinch of salt and flour to make medium batter.

Frost with 7 minute Frosting.

Lemon Ice Box Cake

Alice Byington

Set until slightly thick:

  • 1 package Lemon Jell-o

  • 2 cups water

1 cup canned milk whip this until thick. 

Add juice of two lemons and 1 cup of sugar.

Whip Jell-o until fluffy then put all together and whip some more. 

Put in pan with graham cracker crumbs. 

Sprinkle with crumbs on top place in refrigerator several hours.

 Apple Sauce fruit Cake

Sharon Linville

  • 6 cup applesauce  - 3 cans

  • 6 cup sugar

  • 1 lb butter or margarine

  • 3 tsp each cinnamon- allspice- nutmeg

  • 1 tsp cloves

  • 4 cups raisins

  • 4 cups nuts

  • 12 cups flour not sifted

  • 8 tsp soda

  • 8 tsp cocoa

  • 2 tsp salt

  • Candied fruit cake mix if desired.

Heat raisins (barely cover with water boil until hot.  Most of the water will be absorbed.) Drain.

In another pan boil till hot, applesauce ,spices, cocoa and salt.  Add soda to sauce.  Meantime blend butter and sugar and hot applesauce.  Add flour, add raisins and nuts add candied fruit if desired. Bake in loaf pans 1 ½ hrs- 300 degree oven.  This makes about 8 small loaf pans of fruit cake.

Natalie’s Brownies

Natalie Flint

Mix together:

  • 2/3 c. melted butter

  • 1/2 c. cocoa powder

 Add:

  • 2 c. sugar

  • 4 eggs

  • Beat till well mixed.

 Add:

  • 1 t. soda

  • 1 t. baking powder

  • 1/2 t. salt

  • 1 t. vanilla

  • 2 c. flour

Mix well.  Spread in greased jellyroll pan.  Bake at 350* for 15 minutes, no more.

Plain Cake

 Cherry Coy

  • 2 cups sugar

  • 1 cup shortening

  • 2 eggs

  • cups milk

  • 1/2 tsp salt

  • tsp baking powder

  • cups flour

  • 2 tsp vanilla

Cream sugar and shortening; add eggs; add milk and dry ingredients.  Put in vanilla and blend.  Bake at 350 degrees for 30 minutes. 

This recipe is actually from Shiann Burnside.  It is in her handwriting.  When we were kids she was taking cooking 4H and I went with her to one.  She had to bake something.  I was amazed that a homemade cake (one that was not chocolate - as a kid) could be so moist.  This is my favorite cake. 

Peach Cream Cake

Lorane Burnside

  • 1 or 2   7 oz Prepared Angel Food Cakes

  • 14 -oz  Can Sweetened Condensed Milk

  • 1 Cup Cold Water

  • 1 Package (3 ¾ oz) Instant Vanilla Pudding

  • 1 Teaspoon Almond Extract

  • 2 Cups Whipping Cream Whipped

  • 4 Cups sliced Fresh Peaches

Cut cake ½ inch slices; Arrange ½ cake slices on bottom of 9 x 13 baking dish.  In large bowl combine sweetened condensed milk and water, mix well.  Add pudding mix until well blended.  Chill 5 minutes.  Stir in Almond extract, fold in whipping cream.  Pour ½ cream mixture over cake slices.  Arrange 2 cups sliced peaches on top.  Repeat layers ending with peaches.  Chill 4 hours or until set up.  Makes 10 to 12 servings. 

Brownies and Cream Cheese

Lorane Burnside

  • Make 1 batch brownie recipe.  Set aside 1 cup of the brownie mix.  Spread remaining in greased and floured cookie sheet.

Cream Cheese Layer

  • 1 large package Cream Cheese

  • 1 Cup Sugar

  • 2 Eggs

  • 1 Teaspoon Vanilla

Mix together.  Spread over brownie layer.  Drop remaining brownie batter over cream cheese.  Swirl with knife.  Bake 350* for 35 minutes.

Lemon Lush

Lorane Burnside

Mix well together:  Bake in 9x13 pan at 350* for 15 minutes.

  • 1 Cup Flour

  • 1 Pinch salt

  • 1 Stick soft margarine

  • ½ cup chopped nuts (save 2 Tablespoons for top)

Mix together and put on top of cool cake:

  • 8 oz Cream Cheese

  • 1 Cup Cool Whip

  • 1 Cup Powdered Sugar

Spread on top of second layer:

  • 2 packages lemon instant pudding or 1 large package (3 cups milk, mixed together)

Cover all with cool whip and sprinkle with nuts.

Homemade Gingerbread

Lorane Burnside

  • ¾ cup butter or margarine

  • ¾ cup shortening

  • 2 cups sugar

  • 2 eggs

  • Cream together

  • ½ cup molasses

  • 4 teaspoons baking soda

  • 1 teaspoon salt

  • 2 teaspoons cinnamon

  • 2 teaspoons ginger

  • 4 ½ to 5 cups flour

Sift dry ingredients and add to creamed mixture.  Chill dough in refrigerator several hours.  Roll cookie dough out on floured surface and cut with cookie cutter.  For soft cookies roll dough ½ inch thick.  For hard cookies roll dough ¼ inch thick. 

Bake at 375* for 6 to 8 minutes. 

Chocolate Ice Box Cake

Roma Christensen

  • 4 lg. Hershey bars, melted

  • 4 egg yolks, beaten

  • 4 egg whites, beaten stiffly

  • 1/2 pt. whipping cream

  • Vanilla wafers

Pour beaten egg yolks over melted chocolate, add stiffly beaten egg whites and 1/2 pint whipping cream (beaten).  Alternate this mixture in layers with vanilla wafers.  Chill before serving.