Ingredients

• 3 cups confectioners sugar
• 1/2 cup milk-free, soy-free margarine, softened
• 3 T. water
• 1 tsp. vanilla extract

Directions

In large bowl, combine all ingredients. Mix until smooth.

Suggestion: Add a few drops of food coloring to tint the frosting.

Free of:

Milk
Egg
Wheat
Peanuts
Soy
Nuts

Ingredients

• 2 2/3 cup flour
• 1 stick oleo
• 1 cup water
• 3 tsp vanilla, divided
• 1 1/2 tsp baking soda
• 1 (8oz) pkg cream cheese
• 2 cups sugar
• 1/2 cup oil
• 2 eggs
• 1 tsp cinnamon
• 2/3 cup buttermilk
• 1 pkg powdered sugar

Directions

Mix flour and sugar together. Boil together 1 stick oleo, oil and water. Pour over flour mixture. Beat thoroughly. Beat in 2 eggs, 1 tsp vanilla, cinnamon, soda and buttermilk. Pour into greased 11×17 inch pan and bake at 350(F) for 20 minutes.

Cream together 1 stick oleo, 1 tsp vanilla and cream cheese. Blend in powdered sugar, beating until light and fluffy. Spread over warm cake.

Source: Sheldon Family Favorites – Linda Bowles (given by Bev Sheldon)

Ingredients

• 8oz / 225g butter
• 8oz / 225g caster sugar
• 4 eggs, beaten
• 8oz / 225g self raising flour
• pinch of salt
• 3-4 tbsp warm water
• To finish:
• 3 tbsp jam
• Icing sugar for sprinkling

Directions

Grease two 8″ sandwich tins and line with baking parchment.

Put the butter and sugar in a bowl, beat together until light and fluffy, then beat in the eggs a little at a time. Sift the flour and salt together, then beat 1 tbsp flour into the creamed mixture. Fold in the remaining flour and stir in enough water to give a soft dropping consistency.

Divide the mixture equally between the two prepared tins. Bake in a preheated oven at 190C / 385F / Gas 5 for 25 minutes or until well risen and golden. Turn out onto a wire rack and leave to cool.

Sandwich together with the jam, and sprinkle icing sugar over the top to decorate.

This cake is a marvellous stand by, and can be transformed with the addition of whipped cream, or butter icing in addition to the jam.

Ingredients

• 2 1/4 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 1/2 cup (1 stick) butter, at room temperature
• 1 cup milk
• 1 teaspoon vanilla
• FOR THE MARBLING:
• 1 1/2 ounces unsweetened chocolate, melted and cooled
• 1/8 teaspoon baking soda
• 1 teaspoon cinnamon (optional)
• 1/4 teaspoon ground cloves (optional)
• 4 egg whites

Directions

Makes 12 servings.

Heat oven to 350 degrees. Grease bottom of a tube pan and set aside.

Resift cake flour with baking powder and salt. Beat butter and sugar with an electric mixer until fluffy. Combine milk and vanilla. Add sifted flour mixture to butter mixture in 3 parts, alternating with the milk combination. Stir the batter until smooth after each addition.

Divide the batter into 2 equal portions. Add the melted chocolate, baking soda and cinnamon and cloves to one half. Whip the egg whites until stiff but not dry. Fold half into each portion of batter. Place large spoonfuls of batter in the prepared pan, alternating light and dark. Bake for about 45 minutes, or until cake tests done.

Ingredients

• 1/2 cup (1 stick) butter, plus a little for buttering the molds
• 4 squares (4 ounces) bittersweet chocolate
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• 2 teaspoons flour, plus a little more for dusting

Directions

1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the four squares, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups or ramekins. Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them to room temperature before baking.)
4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of the mold; the cake will fall out onto the plate.
Serve immediately.