Grandma Hart's “Funeral Cake”

1 box Swiss cake      1 1/2 c. milk

1 pkg. Instant vanilla pudding      ¾ c. oil

3 eggs

Directions: Beat. Put in 3 layer pans. Bake 350 degrees for 25-30 minutes.

Icing:

1 cup sugar

1 cup confectioner sugar

8oz. Cream cheese

8oz. Cool Whip

2 Hershey bars - shaved/grated

Directions: Mix together all ingredients except Hershey bars. Once mixed, add shaved Hershey

bars to the mix. Ice all 3 layers of the cake. Save some of the Hershey bar to put on

the top of the cake.

Comment: This cake is really good. Someone brought it to my Gramdma Hart's

funeral luncheon. Everyone loved it, but we did not know the name of the cake, so

we began referring to it as Grandma's funeral cake. Once we got the recipe with the

official name, it was too late, the cake already had a name! :)

White Texas Sheet Cake

Cake:

1 cup butter

1 cup water

2 cups flour

2 cups sugar

2 eggs, beaten

½ cup sour cream

1 tsp. almond extract

1 tsp. salt

1 tsp. baking soda

Directions:  In a large saucepan, bring butter and water to a boil.  Remove from heat 

and stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until 

smooth.  Pour into greased 10” x 15” baking pan.  Bake at 375 degrees for 20-22 

minutes or until cake is golden brown and tests done.  Cook for 20 minutes, frost.

Frosting:

½ cup butter

¼ cup milk

4 ½ cups powdered sugar

½ tsp. almond extract

1 cup chopped nuts

Directions:  In a saucepan, combine butter and milk.  Bring to a boil.  Remove from 

heat and add sugar and almond extract.  Mix well.  Stir in nut and frost cake.

Red Astoria Cake

½ cup shortening

1½ cups sugar

2 eggs

2 oz. red food coloring

2 T. cocoa

1 tsp. vanilla

1 T. vinegar

1 tsp. baking soda

1 scant tsp. salt

1 cup buttermilk

2¼ cup flour

Icing:

1 cup milk

3 T. flour

Pinch salt

1 cup butter

1 cup sugar

1 tsp. vanilla

Directions:  Cream shortening, sugar, and eggs.  Make a paste of coloring and cocoa 

and add to the creamed mixture.  Sift flour and salt together.  Alternate adding the 

flour mixture and the buttermilk to the creamed mixture.  By hand, stir in vinegar 

and soda, but don’t beat.  

Pour batter into two 8” greased and floured cake pans.  Bake at 350 degrees for 30 

minutes.  Cool thoroughly before icing.

For icing:  Add milk and salt to flour.  Cook; stirring constantly for 5 to 7 minutes or 

until thick.  Cool thoroughly.  While cooling, cream butter and sugar for 7 minutes.  

Add cooled flour-milk paste a little at a time, beating until fluffy, 5 minutes.  Stir in 

vanilla.  

Comment:  Fun for holidays.  Can add even more food coloring to be more red.  For 

a Buckeye game, tint icing gray!

Can also substitute a cream cheese frosting.

Fudge Frosting

2 cups powdered sugar

½ tsp. salt

1 tsp. vanilla

¼ cup milk, scalded

3 T. melted margarine

2 oz. unsweetened chocolate

Directions:  Combine powdered sugar, salt, vanilla.  Add milk and mix until sugar is 

dissolved.  Melt chocolate and margarine together.  Add to sugar mixture and beat to 

spreading consistency.

Comment:  Sometimes more powdered sugar is needed to thicken.

French Apple Cake

1 ½ pounds Granny Smith or baking apples

1 T. Brandy    

1 tsp. lemon juice

1 cup plus 2 T. flour  

1 cup plus 1 T. sugar

2 tsp. baking powder  

½ tsp. salt

1 large egg plus 2 egg yolks    

1 cup vegetable oil

1 cup whole milk    

1 T. vanilla extract

Confectioner’s sugar (and cinnamon if desired) 

Directions:  Preheat oven to 325 degrees.  Spray 9” cake pan or deep pie dish with 

Pam.  Place pan on baking sheet or over aluminum foil to avoid oven spill.

Core and peel apples; cut into 8-12 wedges.  Place apple slices into microwave-safe 

pie plate, cover, and microwave until apples are pliable and slightly translucent, 

about 3 minutes.  Toss apple slices with Brandy and lemon juice and let cool for 15 

minutes.

Whisk 1 cup flour, 1 cup sugar, baking powder, and salt together in bowl.  In a 

second bowl, whisk egg, oil, milk and vanilla together until smooth.  Add dry 

ingredients to wet ingredients and whisk until just combined.  Transfer 1 cup batter 

to separate bowl and set aside.

Add egg yolks to primary batter and whisk to combine.  Using spatula, gently fold in 

cooked apples.  Transfer batter to prepared pan.  Using offset spatula, spread batter 

evenly to pan edges, gently pressing on apples to create even, compact layer, and 

smooth surface.

Whisk remaining 2 T. flour into reserved batter.  Pour over batter in pan and spread 

batter evenly to pan edges and smooth surface.  Sprinkle remaining 1 T. sugar evenly 

over cake.

Bake until center of cake is set, toothpick inserted in center comes out clean, and top 

is golden brown – about 75-80 minutes.  Transfer pan to wire rack; let cool for 5 

minutes.  Run paring knife around sides of pan and let cool completely, 2 to 3 hours.  

Dust lightly with confectioner’s sugar, cut into wedges, and serve.

Comment:  May wish to lightly dust the top of the cake with cinnamon prior to baking.