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COFFEE CRUNCH CAKE
V 4 cup (200mL) milk
1 egg
1 teaspoon (SmL) vanilla
2 talriespoons (30mL) shortening
Vt cup (200mL) sugar
IVt cups (37SmL) biscuit mix
Heat oven to 350° F (180° C). Grease and flour 8" X 8" X 2" (20 X 20 x 5 cm) pan. Place
milk, egg, vanilla, shortening and sugar into Osterizer blender container. Cover and
process at MIX until blended. Add biscuit mix. Cover and process at BLEND until
Ingredients are moistened. Pour into baking pan. Bake 30-35 minutes. Spread
Topping on warm cake. Broil 4" (10 cm) from heat until golden brown.
Topping:
Vi cup (12SmL) whole nuts
Vl cup (SOmL) softened butter or
margarine
Vs cup (ISOmL) iMown sugar
V 4 cup (SOmL) heavy cream
V s teaspoon (ImL) vanilla
Vs cup (7SmL) coconut
Blender-chop nuts. Combine all Ingredients.
Yield: 1 8" (20 cm) cake
CARROT C:AKE
Vl cup (125mL) walnuts or pecans
2 cups (SOOmL) all-purpose flour
2 cups (5(X>mL) sugar
1 teaspoon (SmL) baking soda
1 teaspoon (SmL) iMking powder
Vs cup (7SmL) raisins
1 cup (2S0mL) vegetable oil
4 eggs
4 cups (1 liter) carrot pieces
Preheat oven to 325° F (160° C). Grease a 13" x 9" x 2" (33 x 23 x 5 cm) baking pan.
Blender-chop nuts. Combine with dry ingredients In large mixing bowl. Put oil, eggs
and carrot pieces Into Osterizer blender container Cover and process at GRIND
3-4 cycles or until finely grated. Add to dry ingredients, mix well. Pour into prepared
pan. Bake 55-60 minutes. Frost while vrarm with Creamy Glaze (page 25).
Yield: 12 servings
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