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Title: Cookie Cutter Cakes
Categories: Cake Dessert Chocolate
Yield: 1 -13x9" pan
| BASIC CAKE | ||
| 1 1/2 | c | Sugar |
| 1/2 | c | Blue Bonnet margarine |
| 1/4 | c | Solid shortening |
| 1/2 | c | Milk |
| 3 | Eggs | |
| 1 1/2 | c | Flour |
| EGGNOG CAKE | ||
| 1 | ts | Nutmeg |
| 2 | ts | Rum extract |
| 1/2 | c | Nuts; chopped |
| CHERRY CAKE | ||
| 1 | ts | Almond extract |
| 8 | oz | Jar maraschino cherries; finely chopped |
| LEMON OR ORANGE CAKE | ||
| 2 | ts | Lemon or orange juice |
| 2 | ts | Lemon or orange peel; grated |
| NUT CAKE | ||
| 1 | ts | Vanilla |
| 1/2 | ts | Almond extract |
| 1/2 | c | Nuts; chopped |
| COCONUT CAKE | ||
| 1/2 | ts | Coconut extract |
| 1/4 | ts | Almond extract |
| 1/3 | c | Coconut; flaked |
| ICING | ||
| 6 | c | Powdered sugar |
| 1/3 | c | White corn syrup |
| 3 | ts | Blue Bonnet margarine; meltd |
| 1/2 | c | -Water |
| 1 | ts | Vanilla |
| 1/2 | ts | To 1 tsp rum. lemon, or almond extract; optional |
| ICING VARIATIONS | ||
| Food coloring | ||
| 2 | oz | Unsweetened chocolate; meltd |
Grease and flour bottom only of 13x9" baking pan. Heat oven to 350~.
Combine sugar, margarine, shortening, milk, and eggs in lg. mixer bowl. Blend until moistened. Beat 2 mins. at med. speed. Add flour to sugar/margarine mixture. Beat 2 mins. at med. speed. By hand, stir in additional ingredients for cake variation selected.
Pour into prepared pan. Bake 25 to 35 mins. until golden brown and tester inserted in center comes out clean. Cool. Note - for easier cutting, freeze for 1/2 hr.
Icing - Combine all ingredients in lg. mixer bowl. Blend until moistened. Beat at high speed until smooth. Add 1 to 2 tbsp additional water if too thick. Variations - with food coloring, tint small portions of icing to desired color. Chocolate - stir in melted chocolate.
Cutting and Icing Cakes - Cut into shapes desired using square, star-shaped, etc. cookie cutters. To avoid crumbs, freeze before cutting; return cake to freezer while icing is being prepared. Working with cake pieces, dip in icing or spoon icing over as directed below.
To Spoon Icing - set cake pieces on wire rack over pan. Spoon icing evenly over top and sides of cake pieces. Icing which drips off can be reused.
To Dip Cake Pieces - cakes can be dipped by spearing with fork and dipping into icing until coated. (This procedure is easier if cakes are frozen). Set iced cakes on wire rack over pan or cookie sheet. Decorate, if desired, with colored sugar, coconut, nuts, candies, and other toppings.
Note - the picture shows several rectangular and square cake pieces decorated to look like tiny Xmas presents.
Source - Pillsbury flour insert circa 1977
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