GERMAN BUTTER CAKE
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1 (2 layer size) yellow cake mix with pudding in the mix
4 eggs
1 stick butter, melted
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. confectioners' sugar
Preheat oven to 350 degrees. Mix 1 slightly beaten egg with cake mix and
butter to a moist dough. Grease a 9 x 13 inch pan. Press dough into pan.
Beat softened cream cheese with remaining 3 eggs and vanilla until
creamy. Gradually add the whole box of sugar. Beat until smooth. Pour
over crust. Bake for 35-40 minutes. If using a glass pan, reduce oven to
325 degrees.
WORKING MOM'S OLD - FASHIONED GERMAN
BUTTER CAKE
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Content Copyright © 2012 Cooks.com - All rights reserved.
Yellow cake mix
1/4 lb. melted butter
1/4-1/2 c. granulated sugar
Prepare cake mix according to package directions. Grease and flour 13 x
9 inch pan and pour in batter. Bake at suggested temperature. Take pan
out of oven 15 minutes before cake should be done. Using a spoon, make
depressions all over the cake. Pour on melted butter. Sprinkle on sugar
and finish baking.
GERMAN APPLE CAKE
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2 eggs
2 cups sugar
1 tsp. baking powder
1 tsp. vanilla
4 cups fresh apples, peeled and thinly sliced
2 cups sifted all purpose flour
2 tsp. cinnamon
1/2 tsp. salt
1 cup vegetable oil
1/2 to 1 cup walnuts, chopped
Preheat oven to 350°F.
Grease a 9x13-inch pan and dust with flour; shake out any excess.
Combine all ingredients, mixing with a wooden spoon. Batter will be very
stiff. Transfer batter to prepared pan and spread evenly using a wet
spatula.
Bake for 45 to 60 minutes, or until a toothpick inserted in center of
cake comes out clean.
Coconut Sauce:
1/2 cup butter (no substitutes)
1 cup sugar
1/2 cup half & half
1 tsp. pure vanilla or coconut extract
Combine ingredients in a heavy bottomed saucepan or double boiler and
simmer over very low heat, stirring constantly, until mixture thickens
enough to coat the back of a spoon. Serve warm over cake.
Submitted by: CM
GERMAN COFFEE CAKE
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Content Copyright © 2012 Cooks.com - All rights reserved.
1 cup milk, scalded
1 pkg dry yeast
1/4 cup warm water
1/2 cup sugar
1 cup golden raisins
1/2 cup butter, room temperature
2 eggs
3 cups all purpose flour
1 tsp. salt
1 tsp. vanilla, almond, lemon or orange (optional)
Stir yeast in warm (not hot) water until dissolved. Set aside for 5
minutes to foam.
In a large mixing bowl, beat eggs and sugar. Add butter, (butter or
other softened shortening may also be used), salt and scalded, cooled
milk. Stir until butter melts.
Add the yeast mixture to the cooled butter mixture. Gradually stir in
flour, flavorings (lemon or orange zest may also be added), and raisins.
Cover bowl and set aside to rise in a warm, draft-free place until
doubled in size.
Grease a cookie sheet with sides and spread the dough evenly or use an
11x17-inch pan. Let rise again until double in size.
Before baking, sprinkle Crumb Topping over the dough.
Preheat oven to 350°F 15 minutes before baking.
Bake until golden, about 20-25 minutes or until done.
Crumb Topping:
1 cup sugar
1/2 cup butter
Crumble together using 2 knives.
PHILADELPHIA GERMAN BUTTER CAKE
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Content Copyright © 2012 Cooks.com - All rights reserved.
DOUGH (Makes two 9 x 13 inch cakes) :
1/4 c. sugar
1/4 c. Crisco
1/4 tsp. salt
1 ex.-lg. egg
1 env. active dry yeast
1/2 c. warm milk
2 1/2 c. all-purpose flour
1 tbsp. vanilla
Prepare dough by mixing sugar with Crisco and salt. Add egg and beat
with mixer one minute. Dissolve yeast in warm milk. Add flour, then
milk-yeast mixture and vanilla to dough batter. Mix 3 minutes with dough
hook or by hand. Turn dough onto floured board; knead 1 minute. Place in
lightly greased bowl 1/2 of dough recipe, and cover with towel and set
in warm place to rise for 1 hour, or until doubled. Refrigerate other
half up to 1 week. Prepare Topping (below). Set aside until dough is ready.
Roll out or pat dough to fit 9 x 13 inch well-greased pan. Crimp edges
halfway up sides to hold topping in. When dough is spread, prick dough
with fork to prevent bubbling. Spread topping over dough. Let cake stand
20 minutes. Bake at 375 degrees for 21 minutes. Topping should be crusty
but gooey.
TOPPING:
2 sticks butter, softened
2/3 c. flour
2 c. sugar
2 ex.-lg. eggs
5 tbsp. milk
Cream butter. Stir together flour and sugar. Gradually beat sugar
mixture into butter. Add eggs, 1 at a time, beating well. Add milk
gradually until all ingredients are well-blended. Use as directed above.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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