Aunt Roses Honeycake Recipes

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AUNT ROSIE'S GOB CAKE



Aunt Rosie's Gob Cake image

Aunt Rosie bakes her famous Gob Cake and brings it to every family function. It uses a basic box cake with a few more ingredients and some homemade icing. Start your own family tradition!

Provided by MIA

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 40m

Yield 14

Number Of Ingredients 11

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
¼ cup vegetable oil
1 ½ cups milk
4 eggs
2 cups confectioners' sugar
½ cup milk
½ cup shortening
½ cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
  • In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
  • Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
  • To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
  • Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 53.9 g, Cholesterol 78.2 mg, Fat 26.3 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 10 g, Sodium 497 mg, Sugar 38 g

AUNT ROSIE'S GOB CAKE



Aunt Rosie's Gob Cake image

Make and share this Aunt Rosie's Gob Cake recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 45m

Yield 1 two layer ten x fifteen inch cake

Number Of Ingredients 11

1 (18 1/2 ounce) package chocolate cake mix
1 package instant chocolate pudding mix
1/4 cup vegetable oil
1 1/2 cups milk
4 eggs
2 cups icing sugar
1/2 cup milk
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350F (175C).
  • Grease and flour a 10x15 inch pan; line a second 10x15 inch pan with parchment paper.
  • In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1-1/2 cups milk and 4 eggs; beat 4 minutes on high speed on mixer.
  • Divide batter into the two 10x15 inch pans.
  • Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean; allow to cool.
  • To make the filling: In a large bowl, combine 2 cups icing sugar, 1/2 cup milk, shortening, butter, vanilla and flour; beat with mixer on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
  • Spread filling over the layer in the greased pan.
  • Loosen the sides of the other layer by running a knife around the edge between the cake and the pan.
  • Flip the cake onto the frosted layer.
  • Remove the pan and parchment paper from the top layer and serve.

Nutrition Facts : Calories 6452.5, Fat 370.8, SaturatedFat 126.1, Cholesterol 1158.3, Sodium 6917.7, Carbohydrate 750.7, Fiber 16.8, Sugar 489.1, Protein 77.7

GRANDMA SADIE'S HONEY CAKE



Grandma Sadie's Honey Cake image

Honey cake is a traditional recipe for Rosh Hashanah, the Jewish new year. This recipe was found by my husband's aunt on a hand-written note - we think it belonged to his great-grandmother. I think the old recipes are the best! Some measurements have been converted from pounds for more modern conventions.

Provided by Dinah Berch

Categories     Desserts     Cakes

Time 1h20m

Yield 24

Number Of Ingredients 13

1 ¾ cups white sugar
¾ cup butter, softened
3 eggs
1 ½ cups honey
5 cups all-purpose flour
2 ½ teaspoons baking powder
2 ½ teaspoons baking soda
2 cups strong brewed coffee
2 cups almonds
1 cup raisins
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
  • Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
  • Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
  • Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 59.3 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 2.4 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 234.1 mg, Sugar 36.3 g

AUNT ROSé'S POUND CAKE



Aunt Rosé's Pound Cake image

Categories     Cake     Dairy     Egg     Dessert     Bake     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 20

Number Of Ingredients 6

2 1/3 cups self-rising cake flour
2 sticks (1 cup) unsalted butter, softened
8 oz cream cheese
2 cups sugar
2 teaspoons vanilla
6 large eggs

Steps:

  • Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
  • Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
  • Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.

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