Mockangelcake Recipes

MOCK ANGEL FOOD CAKE

Steps:

• Scald milk.
• Sift flour, baking powder, salt and sugar together three times.
• Beat egg whites until stiff.
• Add milk to flour mixture.
• Fold in stiff egg whites.
• Bake in moderate oven, 360 degrees Fahrenheit, for 32 minutes or until done; invert.

MELANIE'S MOCK ANGEL FOOD CAKE

Steps:

• Mix sugar and cake flour with boiling water and put in the fridge to get really cold.
• Beat egg whites until foamy, add baking powder, cream of tartar and almond flavoring.
• Fold this mixture into the cold cake mixture and bake in a 13x9”pan, ungreased, until done at 350°.
• Check at 30 minutes, then at 10 minute intervals thereafter.
• (my first one took around 35 minutes, I believe) When the top is golden brown, it is done.
• To make the frosting, simply mix all the ingredients together using enough milk to make the mixture the texture you like.

MOCK ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift cake flour, sugar, and salt three times then stir in the boiling water. Let cool.
• Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into the flour mixture and pour batter into one ungreased 12x18 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. Frost as desired once the cake is cooled.

MOCHA SHEET CAKE WITH PECANS

Steps:

• Preheat oven to 400°F. Lightly grease 15 1/2x10 1/2x1-inch jelly roll pan. Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy small saucepan over medium heat until smooth. Remove saucepan from heat. Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture. Whisk buttermilk, eggs and 1 teaspoon vanilla in medium bowl until blended. Add to flour mixture and blended well. Spread batter in prepared pan.
• Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.
• Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.
• Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.