Here are a few CAKE & FROSTING Recipes.
Notes: "Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
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Hand mixing requires 200-250 vigorous strokes each time for each Creaming and Beating. 
The preferred method is with an [remember to thank the inventors] electric mixer (hand-held or stand).  
Cake with higher amounts of sugar or fat should be beaten more thoroughly.
When adding dry ingredients [remember to turn down or off the mixer] to batter you should alternate dry, liquid, dry, liquid, & dry.
All ingredients used should be {unless specified differently}: 
            a. fresh or thawed, 
            b. at or near room temperature, 
            c. measured accurately.
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BAKING time and temperature is very important. Check Oven temperature for accuracy. 
Byheck
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Cake / Applesauce
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2 1/2 cups flour, sifted
1/4 teaspoon allspice
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup butter
2 cups sugar
2 each egg, beaten
1 1/2 cups applesauce
1/2 cup raisins, seedless
1/2 cup chopped nuts
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1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. SIFT Flour, Allspice, Cinnamon, Nutmeg, Soda, & Salt (3 times).
4. In a large mixing bowl: CREAM Butter & Sugar. Beat until smooth.
5. ADD: Eggs {1 at a time)  BEAT until smooth.
6. Alternately ADD Flour mixture & Applesauce. Mix well. ADD: chopped Nuts, mix well. Pour evenly into the cake pans.
7. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
8. COOL in pans, before transferring to cooking rack.
9. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
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Cake / Chocolate (Cocoa / No Egg)
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1 1/2 cups sugar
1 1/2 cups salad dressing
1 1/2 cups cold water
3 teaspoons baking soda
1 tablespoon vanilla extract
3 cups flour, sifted
1 teaspoon salt
3 tablespoons cocoa

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1. PreHEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. In a medium bowl: SIFT together cocca, salt, soda, & flour (3 times), and set aside.
4. In a large mixing bowl: MIX Salad Dressing & sugar blending well.
5. ADD: water & vanilla extract. Mixing well. ADD flour mixture, beating well. Beat until smooth. Pour evenly into the cake pans.
6. BAKE at 350`F. for 30-40 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
7. COOL in pans, before transferring to cooking rack.
8. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Coconut Pecan Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
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Cake / Chocolate (Ambassador)
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2 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 1/3 cups brown sugar, packed
1 1/3 cups butter
2/3 cup cold Water
1 teaspoon vanilla extract
1/2 cup cocoa powder, SUBSTITUTE 4ea Chocolate Squares Melted
3 each egg
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  1. PreHEAT oven to 350`F.
  2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
  3. Sift Flour, Soda, & Salt (3 times).
  4. In a large mixing bowl: CREAM Butter & Brown Sugar. Beat until smooth.
  5. ADD: Eggs {1 at a time) Beat until smooth.
  6. ADD Water, Cocoa Powder, & Vanilla Extract. Mixing well.
  7. ADD Flour mixture beating well. Beat until smooth. Pour evenly into the cake pans.
  8. BAKE at 350`F. for 30-40 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
  9. COOL in pans, before transferring to cooking rack.
10. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Coconut Pecan Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
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Cake / German Chocolate
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2 cups sugar
1 cup butter
1/2 cup boiling water
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
2 1/2 cups flour, sifted
1/2 teaspoon salt
1 onuce sweet chocolate square
4 egg yolks, whole, unbeaten
1 cup buttermilk
4 egg whites, beaten, sniff
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1. PreHEAT oven to 350`F.
2. Line bottom of 3 each 8" round layer cake pans with waxed paper (or spray with Flour Baker Spray).
3. MELT chocolate square in boiling water, set aside to cool.
4. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
5. In a large mixing bowl: CREAM butter & sugar until fluffy; Add egg yolks (1 at a time & beat well after each); Add melted chocolate / water & vanilla extract. Mixing well.
6. Alternately ADD flour mixture & buttermilk to creamed mixture, beating well. Beat until smooth. Fold in stiffly beaten egg whites. Pour evenly into the 3 cake pans.
7. BAKE at 350`F. for 30-50 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
8. COOL in pans, before transferring to cooking rack.
9. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Coconut Pecan Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
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Cake / Fruitcake
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1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon allspice
1/2 teaspoon ground clove

                                     2 pounds candied fruit, chopped

                                     1 cup nuts, chopped
                                     6 ounces pecan half
                                     12 ounces candied fruit, Red & Green Cherries / Pineapple / etc.
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  1. Line bottom of 10 each mini Loaf pans with waxed paper (or spray with Flour Baker Spray).
  2. In a medium bowl: SIFT together salt, soda, allspice, nutmeg, cinnamon, & flour (3 times), & set aside.
  3. BOIL in a medium pan: Raisins [with Water to cover], Molasses, & Orange Juice for 5 minutes.
  4. ADD: Dates, Chopped Nuts, & 2 pounds of chopped Candied Fruit. STIR well & set asisde.
  5. PreHEAT oven to 275`F.
  6. In a large mixing bowl: CREAM butter & sugar until fluffy; Add eggs (1 at a time & beat well after each); Mixing well.
  7. ADD flour mixture to creamed mixture, beating well. Beat until smooth. Fold in cooled rasin & Fruit mixture. Pour distribute into the 10 loaf pans.
  8. DECORATE TOP of each loaf pan with Cherries, Pecans, etc. PRESS down each piece of fruit & Nuts.
  9. BAKE at 275`F. for 1 1/2 to 2 hours. 
10. COOL in pans, before transferring to cooking rack.
11. DIP {briefly} each loaf into a favorite fruit juice (or Rum). WRAP with Plastic Wrap, store in Refridgerator at least 1 week, in an air tight container.
12. For long term storage, place each loaf in a Zip Lock Freezer Bag (burp out as much air as possible), and freeze.
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Cake / Marble
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2 cups flour, sifted
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup shortening, melted
2/3 cup milk
4 each egg whites
1 teaspoon vanilla extract
1/3 cup milk
2 tablespoons cocoa powde
1/4 teaspoon baking soda
2 tablespoons water , warm
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  1. PreHEAT oven to 350`F.
  2. Line bottom of 1 each 10X13" square cake pan with waxed paper (or spray with Flour Baking Spray).
  3. Sift Flour, Salt & Baking Powder (3 times).
  4. In a large mixing bowl: CREAM Shortening, 2/3 cup of Milk, & Sugar. Beat for 2 minutes. ADD Egg whites Beat for 2 minutes.
  5. Alternately ADD: 1/3 cup Milk & Vanilla Extract. Mixing well. Pour 2/3 of the batter into the cake pan.
  6. MIX in a small bowl: Cocoa Powder, warm Water, & Baking Soda. ADD To remaining 1/3 of batter BEAT for 1/2 minute.
  7. POUR over top of white batter. CUT through batter to creat Marble effect.
  8. BAKE at 350`F. for 30-40 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
  9. COOL in pan, Serve from cake pan.
10. Frost if desired
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Cake / Oatmeal
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1 1/2 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup brown sugar, packed
1 cup sugar
1/2 cup butter
1 1/2 cups Water, boiling
1 teaspoon vanilla extrac
2 each egg, beaten
1 cup oatmeal
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1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round layer cake pans with waxed paper (or spray with Flour Baking Spray).
3. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
4. In a large mixing bowl: CREAM Butter & Sugar. Beat until smooth
5. ADD: Eggs {1 at a time) Beat until smooth.
6. ADD Water, & Vanilla Extract. Mixing well
7. Alternately ADD Flour mixture & Oatmeal. Mix well. Pour evenly into the cake pans
8. BAKE at 350`F. for 30-40 minutes. Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pans, before transferring to cooking rack.
10. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting. (OPTION: Sides maybe frosted or not frosted).
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Cake / Pineapple Up-Side Down
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2 cups flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 can pineapple chunks in syrup, drained [Retain Juice & water = 1/2 cup]
2/3 cup brown sugar
3 tablespoons butter, melted
2 tablespoons pineapple juice
2/3 cup sugar
1 stick butter
2 each egg
1 1/2 teaspoons vanilla extract
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1. PRE-HEAT oven to 350`F.
2. MIX in bottom of cake pan: Melted Butter, Brown Sugar, drained Pineapple chunks, diced Cherries, & 2 tablespoons Pineapple Juice
3. In a medium bowl: SIFT together salt, soda, & flour (3 times), and set aside.
4. In a large mixing bowl: CREAM Butter & Sugar Beat until fluffy. ADD: Eggs & Vanilla Extract.
5. Alternately ADD: Flour mixture, Applesauce, & {remaining} Pineapple Juice. Mixing well. POUR over the topping in the cake pan.
6. BAKE at 350`F. for 40-50 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
7. COOL in pan, INVERT cake on to cake plate.
8. Serve with whipped cream topping
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Cake / White
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3 cups flour, sifted
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups sugar
1 cup shortening, melted
6 each egg whites, beaten stif
2 teaspoons vanilla extract
1 cup milk

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1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round cake pan with waxed paper (or spray with Flour Baking Spray).
3. Sift Flour, Salt & Baking Powder (3 times).
4. In a large mixing bowl: CREAM Shortening, 1/2 of the Milk, & Sugar. Beat for 2 minutes.
5. ADD Egg whites Beat for 2 minutes
6. Alternately ADD: remaining Flour mixture, Milk & Vanilla Extract. Mixing well.
7. Pour into the cake pans.
8. BAKE at 350`F. for 25-35 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pan, INVERT on to cake plate.
10. When cooled completely: Frost & Serve
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Cake / White up side down
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1 cup flour, sifted
2 teaspoons baking powder
2/3 cup sugar
2 tablespoons butter, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup sugar
3 teaspoons cocoa powder
1 cup cold water
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1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round cake pan with waxed paper (or spray with Flour Baking Spray).
3. Sift Flour, Salt & Baking Powder (3 times).
4. In a large mixing bowl: CREAM Shortening, 1/2 of the Milk, & Sugar. Beat for 2 minutes.
5. ADD Egg whites Beat for 2 minutes 6. Alternately ADD: remaining Flour mixture, Milk & Vanilla Extract. Mixing well.
7. Pour into the cake pans.
8. BAKE at 350`F. for 25-35 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
9. COOL in pan, INVERT on to cake plate. 10. When cooled completely: Frost & Serve
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Cake / Yellow
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3 cups flour, sifted
3 teaspoons baking powder
1 teaspoon salt
2 cups sugar
2/3 cup butter, melted
2 each egg , beaten
2 teaspoons vanilla extract
1 1/4 cups milk
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1. PRE-HEAT oven to 350`F.
2. Line bottom of 2 each 8" round cake pan with waxed paper (or spray with Flour Baking Spray).
3. Sift Flour, Salt & Baking Powder (3 times).
4. In a large mixing bowl: CREAM Butter, 1/2 of the Milk, & Sugar. Beat for 2 minutes. ADD Egg Beat for 2 minutes.
5. Alternately ADD: remaining Flour mixture, Milk & Vanilla Extract. Mixing well. Pour into the cake pans.
6. BAKE at 350`F. for 25-35 minutes Test for doneness: Toothpick inserted near center of cake pan comes out clean.
7. COOL in pan, INVERT on to cake plate.
8. When cooled completely: Frost & Serve
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FROSTING / Butter Cream (Varieties)
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
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4 tablespoons milk
1/2 cup butter
1 teaspoon vanilla extract
1 teaspoon salt
1 pound confectioner's sugar



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1. In a large bowl CREAM: 1/3 of Sugar & Butter.
2. BLEND in Vanilla, 2 tablespoons of Milk, & remaining Sugar.
3. ADD as much of remaining Milk as necessary to obtain spreadable consistency. BEAT well.
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YEILD Makes enough Frosting for a 2 layer cake or 12 cupcakes
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OPTIONS:
Sides maybe frosted or not frosted.

Food Coloring: Add a few drops of your favorite coloring.
Flavoring: 
   ALMOND: SUBSTITUE Almond Extract for Vanilla. 2 Drops of Yellow Coloring
         [May ADD chopped Almond pieces, after frosting cake] 
   CHOCOLATE: ADD: 2 squares of [melted] semi-sweet Chocolate with Vanilla. 
         [May ADD Chocolate Curls, after frosting cake]
   COCONUT: ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract, 
         [May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.] 
   LEMON: ADD 1/2 teaspoon of Lemon Peel / SUBSTITUTE Lemon Juice for Milk. 2 Drops of Yellow Coloring
         [May ADD Lemon Rind pieces, after frosting cake] 
   ORANGE: ADD 2 teaspoons of Orange Peel / SUBSTITUTE Orange Juice for Milk. 1 Drop of each Red and Yellow Coloring
         [May ADD diced Orange pieces, after frosting cake]  
   STRAWBERRY: SUBSTITUTE 1 teaspoon Strawberry flavoring for Vanilla. 2 Drops of Red Coloring 
         [May ADD diced Strawberry pieces, after frosting cake]
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FROSTING / Chocolate
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
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1 1/3 cup Sugar
2 tablespoons Butter
1/2 cup milk
3 pieces chocolate, unsweetened Squares
1/2 teaspoon vanilla extract
1 1/4 tablespoons light corn syrup


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1. COOK over medium heat {stirring continuously}: Sugar, Milk, & Chocolate Squares to 232` {6 to 8 minutes}.
2. Remove from heat and ADD Butter Do not stir.
3. COOL for 1 hour
4. In a medium Mixing bowl ADD: Vanilla BEAT on medium speed for approx. 5 minutes {spreadable consistency
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YEILD Makes enough Frosting for a 2 layer cake or 12 cupcakes
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OPTIONS: Sides maybe frosted or not frosted).
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FROSTING / Coconut Pecan (German Chocolate Cake)
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
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1 cup evaporated milk
3 egg yolks
1 teaspoon vanilla extract
1 1/3 cups coconut flakes
1 cup chopped pecans
1 stick butter
1 cup sugar

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1. In a saucepan COMBINE: Evaporated Milk, Sugar, Egg Yolks, Butter, & Vanilla. Stir & Cook (medium heat) until thickened (about 12 minutes). ADD Coconut Flakes & Pecans Beat until thick enough to spread. (Approx. 2 2/3 cups)8.
2. When cake is cooled completely: FROST place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting.
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YEILD Makes enough Frosting for a 2 layer cake or 12 cupcakes
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(OPTION:
Sides maybe frosted or not frosted).
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FROSTING / Cream Cheese
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
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1 cup Sugar
3/4 cup Butter
1 pound cream cheese, softened
2 teaspoons vanilla extract


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1. BEAT in medium bowl: Cream & Butter. [Just until incorporated}
2. ADD: Cream Cheese by tablespoons. BEAT on medium speed for approx. 1 to 2 minutes {Lump Free / Scrap sides of bowl}. Remove from heat and ADD Butter Do not stir.
3. ADD: Vanilla MIX well for approx. 1 minute {spreadable consistency}
4. FROST after layers have cooled completely: place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting.
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YEILD Makes enough Frosting for a 2 layer cake or 12 cupcakes
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(OPTIONS:
Sides maybe frosted or not frosted). Makes enough Frosting for a 2 layer cake or 12 cupcakes

Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
    ALMOND: ADD 1 teaspoon Almond Extract. 2 Drops of Yellow Coloring 
          [May ADD chopped Almond pieces, after frosting cake] 
    CHOCOLATE: ADD: 1 squares of [melted] semi-sweet Chocolate & 1/2 teaspoons Vanilla. 
          [May ADD Chocolate Curls, after frosting cake]
    COCONUT: ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract, 
          [May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]
    LEMON: ADD 1/4 teaspoon of Lemon Peel / SUBSTITUTE Lemon Juice for 1/3 cup of the Butter. 2 Drops of Yellow Coloring
          [May ADD Lemon Rind pieces, after frosting cake]
    ORANGE: ADD 1/2 teaspoon of Orange Peel / SUBSTITUTE Orange Juice for 1/4 cup of the Butter. 1 Drop of each Red and Yellow Coloring
          [May ADD diced Orange pieces, after frosting cake] 
    STRAWBERRY: ADD 3/4 teaspoon Strawberry flavoring. 2 Drops of Red Coloring 
          [May ADD diced Strawberry pieces, after frosting cake]
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FROSTING / Instant Pudding (Varieties)
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
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1/4 cup Sugar
1 package pudding mix, instance pudding mix
12 ounces Cool Whip, thawed
2 tablespoons milk



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1. BEAT in medium bowl: Milk & Pudding mix to dissolve [get rid of grainy texture}
2. ADD: Sugar BEAT on medium speed for approx. 1 minute {Lump Free / Scrap sides of bowl}.
3. FOLD in: thawed Cool Whip, MIX well for approx. 1 minutes {spreadable consistency}.
4. Spread quickly {Frosting will get drier & sticky)
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YEILD Makes enough Frosting for a 2 layer cake or 12 cupcakes
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OPTIONS {add prior to adding cool whip}:
 
Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
    ALMOND: USE Vanilla Pudding Mix. ADD 1 teaspoon Almond Extract 2 Drops of Yellow Coloring. 
         [May ADD chopped Almond pieces, after frosting cake]
    CHOCOLATE: USE Chocolate Pudding Mix. 
         [May ADD Chocolate Curls, after frosting cake] 
    COCONUT: USE Vanilla Pudding Mix. ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract, 
         [May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.] 
    LEMON: USE Vanilla Pudding Mix. ADD 1/4 teaspoon of Lemon Peel / ADD 1/2 teaspoon Lemon Extract. 2 Drops of Yellow Coloring 
         [May ADD Lemon Rind pieces, after frosting cake] 
    ORANGE: USE Vanilla Pudding Mix. ADD 1 teaspoon of Orange Peel / 
         SUBSTITUTE 2 tabspoons Orange Juice for Milk. 1 Drop of each Red and Yellow Coloring 
         [May ADD diced Orange pieces, after frosting cake]
    STRAWBERRY: USE Vanilla Pudding Mix. ADD 1 teaspoon Strawberry flavoring. 2 Drops of Red Coloring 
         [May ADD diced Strawberry pieces, after frosting cake]
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FROSTING / Powdered Sugar
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
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3 cup Powdered Sugar
3/4 cup Butter
1 teaspoon vanilla extract tablespoon 
2 to 3 Tablespoons water,



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1. In a double Boiler: Melt Butter ADD Powdered Sugar STIR together
2. ADD: Vanilla MIX well for approx. 1 minute {spreadable consistency}
3. REMOVE from heat
4. FROST after layers have cooled completely: 
    place lower layer on cake plate, apply thin layer of Frosting, 2nd layer of cake, thin layer of frosting, and top cake layer, & thicker layer of frosting.
*************************************
YEILD Makes enough Frosting for a 2 layer cake or 12 cupcakes 
*************************************
(OPTIONS:
Sides maybe frosted or not frosted). 
Food Coloring: Add a few drops of your favorite coloring.
Flavoring:
    ALMOND: ADD 1/2 teaspoon Almond Extract. 2 Drops of Yellow Coloring
          [May ADD chopped Almond pieces, after frosting cake] 
    CHOCOLATE: ADD: 1 squares of [melted] semi-sweet Chocolate & 1/2 teaspoons Vanilla. 
          [May ADD Chocolate Curls, after frosting cake]
    COCONUT: ADD: 1/4 teaspoon Lemon Extract & 1/4 teaspoon Almond Extract, 
          [May ADD 1/4 cup chopped Coconut Flakes, after frosting cake.]
    LEMON: ADD 1/4 teaspoon of Lemon Peel / SUBSTITUTE Lemon Juice for 1/3 cup of the Butter. 2 Drops of Yellow Coloring 
          [May ADD Lemon Rind pieces, after frosting cake]
    ORANGE: ADD 1/2 teaspoon of Orange Peel / SUBSTITUTE Orange Juice for 1/4 cup of the Butter. 1 Drop of each Red and Yellow Coloring
          [May ADD diced Orange pieces, after frosting cake]  
    STRAWBERRY: ADD 3/4 teaspoon Strawberry flavoring. 2 Drops of Red Coloring
          [May ADD diced Strawberry pieces, after frosting cake]  
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