Nanas No Name Cake Recipes

NANA'S COFFEE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and flour an 8" or 9" cake pan.
• Combine the topping ingredients (1-1/2 Tablespoons sugar and 1/2 teaspoon cinnamon) in a small bowl. Set aside and reserve for sprinkling on top of batter.
• Combine the dry ingredients for the cake in a bowl.
• In a separate large mixing bowl, beat together egg, shortening and vanilla. Gradually beat in dry ingredients; then beat in sour cream or sour milk.
• Pour into prepared cake pan. Sprinkle the sugar/cinnamon mixture evenly over top of batter.
• Bake at 350 degrees Fahrenheit for 40 to 45 minutes.

NANA'S BANANA CAKE RECIPE

Steps:

• Cake: 1. Preheat Oven to 350 deg. 2. Cream shortening, add sugar and cream well. 3. Add unbeaten eggs one at a time. Beat well after each addition. Then add bananas with sour milk and stir well. 4. Fold in dry ingredients. 5. Bake at 375 deg for 30 min in two round layer pans. Filling: 1. Mix sugar, corn starch, flour and salt. Mix with milk. 2. Add beaten egg. 3. Boil until stiff. 4. Add butter and vanilla. 5. When cool add sliced bananas. Make frosting. Put filling between the layers, and frost top, and drizzle down the sides.

NANA'S EASY NO EGG CHOCOLATE CAKE

Steps:

• Mix all dry ingredients together in a bowl. Make 3 holes (2small, 1 big) in the mix; put vanilla in one of the small holes, vinegar in the other, and oil in the third. Pour the water over all and beat with a fork or large spoon until all ingredients are mixed. Pour into a prepared (greased and floured) oblong pan (9 x 13). Bake in preheated oven at 350 degrees for 30-35 minute.
• Chocolate Frosting.
• Cook the first three ingredients over low heat until blended. Pour into a bowl and add the box of confectioner's sugar and vanilla. Mix well until blended completely. Spread over warm, but not hot, cake.

NANA'S ITALIAN HOLIDAY CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
• Beat 1/2 cup margarine and shortening in a bowl with an electric mixer until creamy. Beat in sugar. Beat in egg yolks until smooth.
• Combine flour and baking soda in a bowl. Add to the margarine mixture in batches, alternating with buttermilk, until batter is smooth. Mix in 1 teaspoon vanilla extract; add pecans and coconut.
• Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the batter. Pour into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes; invert onto a cooling rack. Cool completely, about 30 minutes.
• Beat cream cheese and 1/4 cup margarine in a bowl until smooth; stir in confectioners' sugar. Beat in 1 teaspoon vanilla extract until frosting is combined.
• Spread frosting onto the cooled cake layers. Stack cakes; frost top and sides.