Browse Items (2 total)

• 
  Textcategory:Dessertdecade:1960s...9 more

  Jewish Coffee Cake

  Jewish Coffee Cake
  Recipe from the kitchen of Bea Vail
  Cake Dough:
  1 box yellow cake mix
  1 package instant vanilla pudding
  ½ cup oil
  1 cup sour cream
  4 eggs
  2 teaspoons vanilla
  
  Topping/Filling Mix together:
  1/3 cup sugar 1 teaspoon cinnamon
  1 teaspoon cocoa ½ cup chopped pecans
  (I prefer to double this for more filling.)
  
  Back:
  Combine all cake ingredients and beat until very
  thick and smooth. Pour ½ batter in greased tube
  pan or 10" springform pan. Sprinkle with a littl
  more than ½ of filling. Pour on rest of batter
  and sprinkle with rest of topping. Bake at 350.
  50-55 minutes for tube pan
  60-65 minutes for springform pan
  Use toothpick to test for doneness.
  
  This is a fairly plain, type of cake that is so
  delicious you find yourself having a tiny piece,
  then another and another. Men seem to prefer thi
  cake over most others because there is no gook
  or overly sweet icing.
  
  ---
  
  # Jewish Coffee Cake
  
  ## Ingredients
  
  - 1 box yellow cake mix
  - 1 package instant vanilla pudding
  - 1/2 cup oil
  - 1 cup sour cream
  - 4 eggs
  - 2 tsp vanilla
  
  ## Topping/Filling
  
  - 1/3 cup sugar
  - 1 tsp cinnamon
  - 1 tsp cocoa
  - 1/2 cup chopped pecans
  
  ## Instructions
  
  1. Mix together all topping/filling ingredients and set aside. (Double the topping/filling for more filling.)
  2. Combine all cake ingredients and beat until very thick and smooth.
  3. Pour half the batter into a greased tube pan or 10" springform pan.
  4. Sprinkle with a little more than half of the filling.
  5. Pour the remaining batter on top and sprinkle with the rest of the topping.
  6. Bake at 350°F — 50–55 minutes for a tube pan, or 60–65 minutes for a springform pan.
  7. Use a toothpick to test for doneness.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Pecan Torte

  from the kitchen of M.Randall PECAN TORTE
  1 c. flour
  1 stick butter
  1/3 c chopped pecans
  Mix above like pie crust - pat into 9x 12
  glass pan. Bake at 375° for 15 min. When
  cool cover with the following.
  "Topping"
  1 (8oz. cream cheese
  1 C powdered sugar
  1/2 of 16 oz. "Cool WHIP"
  ** Mix cheese and sugar (cream).
  Blend in in Cool Whip. Spread
  this over crust.
  over
  
  Back:
  Whip 1 large pkg. Instant Vanilla pudding
  with 2 3/4 C. milk. Spread this on next.
  Spread remaining Cool Whip over all. Sprin-
  kle pecan chips on top (additional 1/2 C)
  for garnish.
  
  ** Topping mixture must be very soft & creamy
  so crust will not be broken while spreading
  
  ---
  
  # Pecan Torte
  
  ## Ingredients
  
  - 1 cup flour
  - 1 stick butter
  - 1/3 cup chopped pecans
  
  ## Instructions
  
  1. Mix flour, butter, and chopped pecans together like pie crust.
  2. Pat into a 9x12 glass pan.
  3. Bake at 375° for 15 minutes.
  4. Allow to cool completely before adding topping.
  
  ## Topping
  
  - 1 (8 oz.) cream cheese
  - 1 cup powdered sugar
  - 1/2 of 16 oz. Cool Whip (reserve remaining half)
  - 1 large pkg. instant vanilla pudding
  - 2 3/4 cups milk
  - Additional 1/2 cup pecan chips, for garnish
  
  ## Topping Instructions
  
  1. Mix cream cheese and powdered sugar together, creaming until smooth.
  2. Blend in 1/2 of the Cool Whip. Spread this over the cooled crust. Note: topping mixture must be very soft and creamy so crust will not be broken while spreading.
  3. Whip the instant vanilla pudding with 2 3/4 cups milk. Spread this on next.
  4. Spread remaining Cool Whip over all.
  5. Sprinkle pecan chips on top for garnish.