Cakes with Weird Ingredients


Miracle Whip Cake

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1 cup cold water
1 cup Miracle Whip salad dressing
2 treaspoons vanilla.

Mix flour, sugar, baking powder, baking soda,
and cocoa powder.
Stir in water, Miracle Whip and vanilla.
Mix well. Pour into two 8-inch cake pans.
Bake at 350 degrees F for 35 minutes.

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Chocolate Mayonnaise Cake

2 cups flour
1 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
pinch of salt
1 cup mayonnaise
1 cup water

Mix ingredients until smooth. Pour into a
13 x 9-inch greased baking dish.
Bake at 350 degrees F for 60 minutes.

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Tomato Soup Cake

3/4 cup shortening
1 1/4 cups granulated sugar
2 eggs
3 cups flour, sifted
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 can (10.75 oz) condensed tomato soup
1/4 cup cold water
1/2 teaspoon baking soda
3/4 cup raisins or 1 cup english walnuts

Cream shortening and sugar. Add eggs and beat
well. Sift flour, baking powder and spices
together. Combine soup, water and baking soda.
Alternately add dry ingredients and soup
mixture to creamed mixture. Add raisins or nuts.
Pour into two greased and floured 9-inch layer pans.
Bake at 350 degrees F for 40 minutes.

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Heinz Ketchup Cake

FOR THE CAKE:
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp round cinnamon
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup Heinz Tomato Ketchup
1/2 cup water
2 tbsp red food colouring
3/4 cup butter, softened
1 1/2 cups packed dark brown sugar
2 eggs

FOR THE FROSTING:
6 oz cream cheese, softened
3/4 cup butter, softened
1 tsp (vanilla extract
4 cups icing sugar (about 1 lb/500g bag)

TO MAKE THE CAKE:
Preheat the oven to 350 degrees F (180C). Grease two 9-inch round cake
pans and line the bottoms with parchment paper.

Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and
ginger into a bowl. Stir the ketchup, water and colouring in a separate bowl.
Set aside.

Beat the butter and blend in the sugar in a large bowl until smooth. Beat in
the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping
down the bowl as needed, until combined. Increase the speed to medium-
high and beat for 1 minute. Divide the batter evenly between the prepared pans.

Bake for 30 minutes or until the centre springs back when touched lightly.
Cool the cakes for 15 minutes before turning onto a rack to cool completely.

TO MAKE THE FROSTING:
Beat the cream cheese, butter and vanilla on medium speed for 2 minutes or
until smooth. Gradually beat in the sugar on low, scraping the bowl as
needed. Beat on high until fluffy.

Frost between the cake layers and over the sides and top of the cake.

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Sauerkraut Cake

2/3 cup packed, drained and rinsed sauerkraut
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1 cup water or coffee
Icing sugar or favorite cake frosting (optional)

Grease a 13 x 9 x 2-inch pan.
Preheat oven to 350 degrees F.

Sauerkraut should be finely chopped.

Sift together the flour, cocoa, baking powder
and baking soda.

Cream well the butter and sugar; add eggs; one
at a time, beating well after each addition.

Stir in vanilla. Add dry ingredients to creamed
mixture alternately with water or coffee.
Stir in sauerkraut.

Bake in preheated oven for 35 minutes or until
cake tests done.

Let cook on rack, then dust with icing sugar or
frost with favorite icing.
Serves 16.

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Coca-Cola cake

For cake:

2 cups flour
3 tablespoons cocoa
2 cups sugar
1/2 teaspoon salt
1/2 cup "oleo" margarine or butter
1 cup cola
1/2 cup vegetable oil
1/2 cup buttermilk or sour milk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cups mini marshmallows

For topping:

1/4 cup margarine or butter
2 tablespoons cocoa
3 tablespoons cola
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla
1 cup chopped nuts or coconut (optional)


Preheat oven to 350 degrees.

Sift together flour, cocoa, sugar and salt.

In a small saucepan combine margarine, cola and vegetable oil and bring to a
boil. Pour over the dry ingredients and stir until well mixed. Then add the
buttermilk, eggs, baking soda and vanilla. Mix well. Fold in mini marshmallows.


Pour batter into a greased and floured 9-by-13-inch pan and spread
marshmallows evenly.

Bake at 350 degrees for 30 to 40 minutes. While cake is baking, prepare topping.

To make topping: In a small saucepan combine margarine, cola, and cocoa.
Bring to a boil. Remove from heat and add the sugar, vanilla and nuts, if
using. Pour topping over cake while hot.

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Beet Spice Cake

1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 cup granulated sugar
1/2 cup salad oil
1 teaspoon vanilla
2 large eggs
1 cup shredded, canned beets
1/2 cup currants
1/2 cup chopped walnuts

Stir together flour, baking powder,
baking soda, salt and allspice. Beat
together sugar, oil and vanilla until
blended; beat in eggs, one at a time,
until blended. Stir in flour mixture,
in several additions, until smooth
each time. Stir in beets, currants and
walnuts. Pour into an oiled 8 x 5 x 2
inch loaf pan. Bake in a 350 degrees F
oven about 1 hour or until cake tests
done.

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Hunt's Tomato Sauce Spice Cake

3 cups sifted flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon cloves
3/4 teaspoon allspice
3/4 teaspoon salt
1 (8 oz) can Hunt's Tomato Sauce
1 1/2 teaspoons baking soda
2 eggs, beaten
3/4 cup vegetable oil
1 cup chopped nuts
1 1/2 cups golden raisins
1/2 cup orange or pineapple juice
Powdered sugar to dust finished cake

In a large mixing bowl, combine flour,
sugar, baking powder, spices and salt.
Thoroughly mix Hunt's Tomato Sauce and
baking soda in small bowl; add to flour
mixture. Stir in eggs, oil, nuts,
raisins and fruit juice; mix well.
Pour into greased 10-inch bundt (tube) pan.
Bake at 350 degrees F for 45 to 55 minutes.
cool in pan 15 minutes before turing out on
serving plate. Dust top with powdered sugar.

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Spud and Spice Cake


1 3/4 cups granulated sugar
1 cup cold mashed potatoes, from instant is OK
3/4 cup shortening
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 unbeaten eggs
1 teaspoon baking soda
1 cup buttermilk or sour milk
2 cups sifted all-purpose flour
3/4 cup walnuts, chopped
2 tablespoons all-purpose flour

Combine in mixing bowl, sugar, potatoes, shortening,
cinnamon, salt and nutmeg. Cream 4 minutes.

Add eggs; blend well. Combine baking soda and
buttermilk. Add alternately with 2 cups of
flour to creamed mixture, beginning and ending
with flour.

Coat nuts with 2 tablespoons flour, stir into batter.

Turn into 13 x 9 x 2-inch pan, well greased and
floured on bottom.

Bake at 350 degrees F for 50 to 60 minutes. Cool.
Frost with Quick Caramel Frosting.

Quick Caramel Frosting

1/4 cup butter
3/4 cup brown sugar, firmly packed
3 tablespoons milk
2 cups confectioners' sugar, sifted

Melt butter in pan. Stir in brown sugar.
Cook over low heat 2 minutes. Add milk.
Bring to a full boil; cool to lukewarm.
Add confectioners' sugar; beat until of
spreading consistency.

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Green Tomato Chocolate Cake

2/3 cup butter, softened
1 3/4 cups granulated sugar
4 oz unsweetened baking chocolate, melted
2 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup beer
1 cup pureed green tomatoes
1/4 to 1/2 cup water, if needed.

Preheat oven to 350 degrees F.

Beat togehter the butter and sugar.
Stir in melted chocolate, then the eggs,
one at a time. Add vanilla.

In another bowl, sift together the cocoa,
flour, baking powder, baking soda and salt.
Add sifted dry ingredients to the creamed
ingredients alternatley with the beer and
green tomato puree. If the batter appears
too stiff, add the water (moisture content
of green tomatoes can vary).
Turn batter into greased and floured 13 x 9
inch baking pan and bake for 35 minutes.
Frost, if desired, or serve plain. This is
a very rich and moist cake. Makes 16 servings.

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