Cake Recipes Using Oil?

On Thu 04 May 2006 08:28:32p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

I never use shortening or margarine for baking (with the exception of
one cookie recipe), and the budget's a little tight right now for
wasting butter on a cake.

Would be grateful for any assistance.

Thanks,
Carol

Here's a tasty yellow cake (w/orange juice) that uses oil. Also note that
virtually all carrot and zuchini cakes use oil.

1 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
4 eggs
1 cup vegetable oil
3/4 cup orange juice
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan.

2. In a large bowl, mix together the flour, sugar and baking powder. Make a
well in the center and pour in the eggs, oil, orange juice and vanilla. Mix
well and pour into prepared pans.

3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted
into the center of the cake comes out clean. Allow to cool.

--
Wayne Boatwright @¿@¬
_____________________

On 5 May 2006 06:08:05 +0200, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Here's a tasty yellow cake (w/orange juice) that uses oil. Also note that
virtually all carrot and zuchini cakes use oil.

1 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
4 eggs
1 cup vegetable oil
3/4 cup orange juice
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan.

2. In a large bowl, mix together the flour, sugar and baking powder. Make a
well in the center and pour in the eggs, oil, orange juice and vanilla. Mix
well and pour into prepared pans.

3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted
into the center of the cake comes out clean. Allow to cool.

Thank you, kind sir. I've got a chocolate cake in the oven, but I
imagine we'll have this one over the weekend. We even have orange
juice! 😄

Carol, pondering adding some orange zest to the above cake
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

But isn't milk what they make butter out of?

--Blair

"Damsel in dis Dress" <[email hidden]> wrote

Quoted message said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

Hey, Carol ... this is just a coincidence, that earlier website I mentioned
earlier, colavita.com ... it has a whole lot of desserts, including cakes,
made with olive oil. I noticed it because I thought, oil oil desserts,
hmmm.

I'm sure you could substitute vegetable oil for the olive.

nancy

On Fri, 5 May 2006 00:19:51 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

"Damsel in dis Dress" <[email hidden]> wrote

Quoted message said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

Hey, Carol ... this is just a coincidence, that earlier website I mentioned
earlier, colavita.com ... it has a whole lot of desserts, including cakes,
made with olive oil. I noticed it because I thought, oil oil desserts,
hmmm.

I'm sure you could substitute vegetable oil for the olive.

Thank you! I haven't been reading the group much lately (freak
laundry folding accident), so I missed your earlier post. Just
lookin' for some cheap comfort food. I'll check out that site.

Thanks,
Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Blair P. Houghton said:

But isn't milk what they make butter out of?

Sure is! I'm not avoiding dairy, just trying to keep expenses down by
not baking with butter for awhile.

Mmmmm ... 10 minutes and my chocolate cake will be out of the oven!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

I never use shortening or margarine for baking (with the exception of
one cookie recipe), and the budget's a little tight right now for
wasting butter on a cake.

Would be grateful for any assistance.

Thanks,
Carol

* Exported from MasterCook *

Hershey's "Perfectly Chocolate" Chocolate Cake

Recipe By :Hershey's
Serving Size : 12 Preparation Time :0:00
Categories : Cakes and Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and
salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium
speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10
to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to
350°F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool
completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans.
Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35
minutes. Cool 10 minutes; remove from pans to wire racks. Cool
completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F.
Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes;
remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake
cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to
25 minutes. Cool completely. Frost. About 30 cupcakes.

Source:
"http://hersheyrecipes.hersheys.com/"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 314 Calories; 11g Fat (31.4%
calories from fat); 5g Protein; 52g Carbohydrate; 2g Dietary Fiber;
34mg Cholesterol; 418mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

NOTES : The batter is very, very thin. The cake is very, very moist
and delicious.

Damsel in dis Dress said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

I never use shortening or margarine for baking (with the exception of
one cookie recipe), and the budget's a little tight right now for
wasting butter on a cake.

Would be grateful for any assistance.

Thanks,
Carol

Look up chiffon cakes. They're made with oil.

Damsel in dis Dress said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

I never use shortening or margarine for baking (with the exception of
one cookie recipe), and the budget's a little tight right now for
wasting butter on a cake.

Would be grateful for any assistance.

Thanks,
Carol

Look up chiffon cakes. They're made with oil

On Thu 04 May 2006 09:17:38p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

On 5 May 2006 06:08:05 +0200, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Here's a tasty yellow cake (w/orange juice) that uses oil. Also note
that virtually all carrot and zuchini cakes use oil.

1 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
4 eggs
1 cup vegetable oil
3/4 cup orange juice
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
9x13 inch pan.

2. In a large bowl, mix together the flour, sugar and baking powder.
Make a well in the center and pour in the eggs, oil, orange juice and
vanilla. Mix well and pour into prepared pans.

3. Bake in the preheated oven for 45 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool.

Thank you, kind sir. I've got a chocolate cake in the oven, but I
imagine we'll have this one over the weekend. We even have orange
juice! 😄

Carol, pondering adding some orange zest to the above cake

Absolutely! If I have fresh oranges I always add it, but I don't always
have them on hand.

Since you're avoiding dairy, try this frosting...

* Exported from MasterCook *

Fluffy White Frosting

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Granulated Sugar
1/4 Teaspoon Cream of Tartar
1/3 Cup Water
Dash Salt

2 Egg Whites
1 Teaspoon Vanilla

In a saucepan combine sugar, cream of tartar, 1/3 cup water and a dash of
salt. Cook until bubbly and the sugar dissolves.

In a mixer bowl combine egg whites and vanilla. Add hot sugar syrup very
slowly to the unbeaten egg whites while beating constantly at high speed
using an electic mixer. Beat for 5-7 minutes or until stiff peaks form.

This will frost the top and side of two 8 or 9 inch layers or one 10-inch
tube cake, or one 9x13 sheet cake.

--
Wayne Boatwright @¿@¬
_____________________

On 5 May 2006 06:38:45 +0200, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Since you're avoiding dairy, try this frosting...

I'm not avoiding dairy, actually. Just not baking with butter until
the budget improves. Oil's cheaper than butter, is all.

That looks like a good frosting recipe. Is it similar to or the same
as Seven-Minute Frosting?

Carol

Quoted message said:

* Exported from MasterCook *

Fluffy White Frosting

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Granulated Sugar
1/4 Teaspoon Cream of Tartar
1/3 Cup Water
Dash Salt

2 Egg Whites
1 Teaspoon Vanilla

In a saucepan combine sugar, cream of tartar, 1/3 cup water and a dash of
salt. Cook until bubbly and the sugar dissolves.

In a mixer bowl combine egg whites and vanilla. Add hot sugar syrup very
slowly to the unbeaten egg whites while beating constantly at high speed
using an electic mixer. Beat for 5-7 minutes or until stiff peaks form.

This will frost the top and side of two 8 or 9 inch layers or one 10-inch
tube cake, or one 9x13 sheet cake.

On 4 May 2006 21:32:02 -0700, "[email hidden]" <[email hidden]>

Quoted message said:

Look up chiffon cakes. They're made with oil.

Thank you! I'm not sure if I've ever had chiffon cake. That should
open up a whole new world.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

On Thu 04 May 2006 09:48:44p, Thus Spake Zarathustra, or was it Damsel in dis
Dress?

Quoted message said:

On 5 May 2006 06:38:45 +0200, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Since you're avoiding dairy, try this frosting...

I'm not avoiding dairy, actually. Just not baking with butter until
the budget improves. Oil's cheaper than butter, is all.

That looks like a good frosting recipe. Is it similar to or the same
as Seven-Minute Frosting?

Yes, very much like Seven-Minute Frosting, but I find it faster and easier.

--
Wayne Boatwright @¿@¬
_____________________

Damsel in dis Dress said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

The only cake I've ever made with oil is the old fashioned version of
carrot cake.

Yesterday's paper (maybe it was Sunday) had a cake made with olive oil
and I think it was topped with strawberries. It sounded absolutely
disgusting!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Thu 04 May 2006 10:16:46p, Thus Spake Zarathustra, or was it sf?

Quoted message said:

Damsel in dis Dress said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

The only cake I've ever made with oil is the old fashioned version of
carrot cake.

Yesterday's paper (maybe it was Sunday) had a cake made with olive oil
and I think it was topped with strawberries. It sounded absolutely
disgusting!

Sometime last year I was in the midst of putting together the ingredients for
a cake I make with oil when I realized I was out of vegetable oil. I keep
both EVOO and light olive oil on hand, so decided to use the latter. You
couldn't tell the difference in the cake.

--
Wayne Boatwright @¿@¬
_____________________

Damsel in dis Dress said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

I never use shortening or margarine for baking (with the exception of
one cookie recipe), and the budget's a little tight right now for
wasting butter on a cake.

Would be grateful for any assistance.

Thanks,
Carol

Mom's yellow cake used oil, not butter or shortening. I don't have her
recipe and when I called her she said she doesn't have it, either. Eeek!
It was a really delicious cake golden yellow cake.

Jill

In article <[email hidden]>,

Damsel in dis Dress said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

Look for chiffon cakes, Dams. And congrats on the vnuk!

{ Exported from MasterCook Mac }

Chocolate Chiffon Cake

Recipe By: posted by BSchaller 5-5-2006 to r.f.cooking
Serving Size: 16
Preparation Time: 0:00
Categories: Cakes/Cake Desserts

Amount Measure Ingredient Preparation Method
1/2 cup cocoa
3/4 cup boiling water
1 3/4 cup Softasilk cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs separated
2 teaspoons vanilla
1/2 teaspoon cream of tartar

Stir cocoa and boiling water until smooth; cool 20 minutes. Mix flour,
sugar, baking soda and salt in bowl. Make a well and add in order:
oil, egg yolks, cocoa mixture and vanilla. Beat with spoon until
smooth. Beat egg whites and cream of tartar in large bowl on high speed
until stiff peaks form. Gradually pour egg yolk mixture over egg white
mixture, gently folding with rubber spatula just until blended. Pour
into ungreased tube pan, 10x4².

Bake at 325 on lowest oven rack 60-65 minutes or until top springs back
when touched lightly. Immediately invert on heatproof funnel or bottle
until cake is completely cool. Remove from pan. May spread cake with
Chocolate Glaze (though not for State Fair competition).

Chocolate Glaze

1/3 cup margarine or butter
2 cups powdered sugar
1-1/2 tsp. vanilla
2 squares (1 oz. each) unsweetened chocolate, melted and cooled
2-4 Tbsp. hot water

Heat margarine in saucepan until melted; stir in powdered sugar,
vanilla, and chocolate until blended. Stir in water, 1 Tbsp. at a time,
until glaze is desired consistency.

‹‹‹‹‹
Notes: Softasilk Cake Flour Box; Minnesota State Fair: Fourth, 1989;
Third, 1990; Fifth, 1991

--
-Barb
<http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread
latest church review, and Sam's Festival of Nations costume.
"If it's not worth doing to excess, it's not worth doing at all."

You might Google for French yogurt cake. No butter, but yogurt and oil. I
once saw ar ecipe for it htat used teh (small) yogurt containters as
"cup"measures for the rest of the ngredients.

It comes out similar to pound cake, but lighter in texture. Great with
lemon, too.

I wish I had a recipe to give you, but I don't. I think Clotile onf
http://chococalateandzucchini.com might have a recipe on her site. My memory
is unclear.

If you should be unable to find a recipe, let me know and I'll do some
Googling in French (my French is limited, but hopefully it's good enough).

Damsel in dis Dress said:

My all-time favorite cake recipe is attached, in case anyone on this
great planet of ours has missed it. I'd be interested in other
oil-based (sounds like paint, doesn't it?) cake recipes, as well.

I never use shortening or margarine for baking (with the exception of
one cookie recipe), and the budget's a little tight right now for
wasting butter on a cake.

This one's great! I found it in a box of recipes my grandmother had
snipped from the paper over the years.

Regards,
Tracy R.

@@@@@ Now You're Cooking! Export Format

Fresh Apple Cake (Press Scimitar)

* FAVORITES *, apples, cakes, desserts

1 1/2 cups salad oil
2 cups sugar
2 large eggs
1 teaspoon salt
1 teaspoon soda
2 teaspoons baking powder
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 cup pecans; chopped
3 cups raw apples; chopped
----CARAMEL FROSTING----
1/2 cup butter
1/2 teaspoon salt
2 tablespoons evaporated milk
1 cup dark brown sugar; firmly packed
confectioner's sugar

Fresh Apple Cake: Prepare apples and set aside. Measure salad oil
(room temperature) into mixing bowl. Add sugar and eggs and mix well
at low speed on electric mixer until creamy smooth. Sift all-purpose
flour and measure. Then sift again with salt, soda and baking powder.
Add flour mixture to creamed mixture in small amounts. Beat well after
each addition. When batter becomes stiff, remove electric beater and
finish mixing by hand. Fold in chopped nuts and apples last. Mix well.
Spread evenly in 9x13-inch pan, lined on the bottom with waxed paper.
Bake at 350 degrees F about 55 to 60 minutes. Turn onto cake rack to
cool and remove paper. When cake is baked in 2 round 9-inch cake
layers use the same temperature and bake only 40 to 45 minutes or
until layers are done. Avoid overbaking.

Caramel Frosting: Measure butter, salt, evaporated milk, and brown
sugar into small saucepan. Heat lightly just to melt butter. Mix until
sugar dissolves. Add enough sifted confectioner's sugar to make of
right consistency to spread.

Notes: This is the article that accompanied the recipe.

The fresh apple cake - winner in the Press Scimitar's Favorite Recipe
Contest - can be made during the holidays now with firm, [censored] apples
of top quality.

Apples should be peeled, quartered and chopped fine. Pieces of apple
should be about the size of an English pea. For measuring, lift
chopped apple into measuring cup without packing. Fine apples for
making this cake are the crisp Winesap and York Imperial. Prepare
apples and have ready before starting the cake. Measure shelled nuts
and then chop fine. Any nuts may be used such as pecans, California
walnuts, Brazil nuts, hickory nuts, black walnuts, peanuts, etc.

When the creaming becomes hard, remove electric mixer and finish cake
by blending with a slotted spoon, a batter beater or long handled
wooden spoon. Use a rubber spatula to go around sides of bowl and to
clean off the spoon frequently.

The liquid in this cake is provided by the salad oil and apples
chiefly. No liquid such as milk is needed. The unusual rich quality of
this cake comes from the blending of light oil, apples and chopped
nuts in the creamy smooth batter. Eggs for this cake should be the
very largest size. When smaller eggs are used the number should be
increased by three. [Tracy's Note: I swear the original article (which
I have a xerox of) says 'by' three, but I'm thinking that should be
'to' three - five eggs sounds like too many, even if small.] Eggs
should be room temperature. To warm eggs quickly, crack eggs and drop
into a glass. Place the glass in a bowl of warm water.

Size of Pan: This cake will make two 9-inch round layers. Shallow cake
pans will not give this cake room to rise. Be sure the pans are 1 3/4
to 2 inches deep. In The Press-Scimitar kitchen, this cake was most
popular baked in a 9x13-inch pan.

Mrs. Robert A. Crenshaw baked this cake very successfully in a 10-inch
angel food cake pan. The cake was started in a low oven (300 degrees
F) and baked for 30 minutes. Then without the oven door being opened,
the heat was reduced to 250 degrees F and the baking continued for two
hours. Mrs. Mattie Borkholder, cafeteria manager for Plough, Inc.,
telephoned to say, 'Recently we had the 25-year banquet for the plough
employees who have a record of 25 years' experience with the company.
What do you think we had for dessert? That wonderful fresh apple cake
cut in squares and topped with whipped cream.'

Since this cake is very tender, line the bottom of the cake pan with
waxed paper to insure perfect release from the pan. When done, turn
cake onto rack to cool. Peel off paper carefully. For slicing this
cake, use a sharp knife as is recommended for fruitcake.

To Ice or Not: Mrs. James W. Worley who sent in this prize-winning
recipe included a caramel icing. In the Press-Scimitar's test kitchen
the cake was found to be luscious served plain. Innumerable calls from
happy readers have indicated their preference in serving this cake
uniced. Or the topping may be varied for the occasion using whipped
non-fat dry milk, whipped cream, ice cream, instant dessert whip, etc.
Late Thanksgiving Eve a call came about this cake. 'I never ice this
cake. I will make a design on top with confectioner's sugar. We will
take it to Mississippi tomorrow.'

To Freeze: This cake may be frozen uniced or iced with this caramel
frosting made with confectioner's sugar. Cake should be well protected
with clear plastic wrap and aluminum foil. If possible, return the
cake to the pan in which it was baked. Then wrap entirely airtight. So
many of you have asked for it - here is the prize-winning recipe:
<begin recipe above>

Tracy's Notes: Best cake I have ever made! This is really good.

Contributor: The Memphis Press Scimitar, c. 1950s or 60s?, Alice Bea

Yield: 18-20 servings

** Exported from Now You're Cooking! v5.73 **