Brownies

Print Recipe
 Brownies
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Servings
12 Servings
Ingredients
  • 2 Squares Chocolate melted
  • 1/3 cup shortening
  • 1 cup sugar
  • 2 each eggs well-beaten
  • 3/4 cup flour
  • 1/2 teaspoon double acting baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup nuts
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Servings
12 Servings
Ingredients
  • 2 Squares Chocolate melted
  • 1/3 cup shortening
  • 1 cup sugar
  • 2 each eggs well-beaten
  • 3/4 cup flour
  • 1/2 teaspoon double acting baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup nuts
Instructions
  1. Melt chocolate with shortening.
  2. Blend sugar, and 2 well-beaten eggs.
  3. Stir in remaining ingredients.
  4. Use 8-inch square pan.
  5. Bake 30 to 35 minutes in 350-degree oven.
Recipe Notes

Velma Billington

4 Layer Dessert

Print Recipe
 4 Layer Dessert
Course Dessert
Servings
Ingredients
Crust
  • 1 cup flour
  • 1 stick margarine
  • 1/2 cup chopped nuts
  • 2 teaspoon sugar
Cheese Filling
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 cup CoolWhip
Chocolate Filling
  • 2 4 1/2 oz packages instant chocolate pudding
  • 3 cups Milk
Topping
  • CoolWhip
  • Butterfinger candy bar crushed
Course Dessert
Servings
Ingredients
Crust
  • 1 cup flour
  • 1 stick margarine
  • 1/2 cup chopped nuts
  • 2 teaspoon sugar
Cheese Filling
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 cup CoolWhip
Chocolate Filling
  • 2 4 1/2 oz packages instant chocolate pudding
  • 3 cups Milk
Topping
  • CoolWhip
  • Butterfinger candy bar crushed
Instructions
  1. Mix ingredients for crust. Press into 9 x 13 pan. Bake at 350-degree oven 10 – 15 minutes. Cool.
  2. Blend cream cheese, powdered sugar and cool whip. Pour over crust.
  3. Beat chocolate pudding and pour over cream cheese mixture.
  4. Top with CoolWhip and sprinkle butter finger over the top.
Recipe Notes

Best if made day before.

Double Toffee Delight

Print Recipe
 Double Toffee Delight
Course Dessert
Prep Time 00:10 minutes
Cook Time 00:40 minutes
Servings
12
Ingredients
  • 1 1/2 cup brown sugar
  • 1 cup nuts chopped
  • 1 teaspoon cinnamon
  • 2 cup flour
  • 1 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon Salt
  • 1 small package instant vanilla pudding mix
  • 1 small package instant butterscotch pudding mix
  • 1 cup water
  • 1 teaspoon vanilla
  • 3/4 cup vegetable oil
  • 4 eggs
Course Dessert
Prep Time 00:10 minutes
Cook Time 00:40 minutes
Servings
12
Ingredients
  • 1 1/2 cup brown sugar
  • 1 cup nuts chopped
  • 1 teaspoon cinnamon
  • 2 cup flour
  • 1 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon Salt
  • 1 small package instant vanilla pudding mix
  • 1 small package instant butterscotch pudding mix
  • 1 cup water
  • 1 teaspoon vanilla
  • 3/4 cup vegetable oil
  • 4 eggs
Instructions
  1. Grease bottom of a 9 by 13 inch baking pan.
  2. Combine brown sugar, nuts, cinnamon and set aside.
  3. In a large mixer bowl, combine flour, sugar and baking powder. Add salt, both pudding mixes, water, vegetable oil, eggs and vanilla.
  4. Beat 2 minutes at medium speed, scraping bowl occasionally.
  5. Pour 1/3 batter into prepared pan.
  6. Sprinkle with 1/3 brown sugar mixture.
  7. Pour remaining batter over brown sugar and then sprinkle with remaining brown sugar.
  8. Bake at 350 degrees F for 40-45 minutes or until top springs back when touched lightly in the center.
Recipe Notes

Doris Spann cookbook

White Cake (Ben and Doris Wedding Cake)

Print Recipe
 White Cake (Ben and Doris Wedding Cake)
Course Dessert
Prep Time 00:30 minutes
Cook Time 00:20 minutes
Servings
10 Servings
Ingredients
  • 1 stick butter
  • 3/4 cup sugar
  • 3 eggs
  • 2 cup cake flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • vanilla
  • Icing
  • 2 cup sugar
  • 2 cup water
  • 2 beaten egg whites
  • vanilla
Course Dessert
Prep Time 00:30 minutes
Cook Time 00:20 minutes
Servings
10 Servings
Ingredients
  • 1 stick butter
  • 3/4 cup sugar
  • 3 eggs
  • 2 cup cake flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • vanilla
  • Icing
  • 2 cup sugar
  • 2 cup water
  • 2 beaten egg whites
  • vanilla
Instructions
  1. 1 stick of butter (softened) Cream well.
  2. Add ¾ cup sugar slowly and cream together.
  3. Add 3 eggs and beat well.
  4. Sift flour – measure 2 cups cake flour. Add 3 Tablespoons baking powder, 1/8 teaspoon salt and sift three times.
  5. Add slowly to butter and sugar – a little flour first and last – alternately with 1 cup milk. Add vanilla, beat well.
  6. Pour into 8” layer pans and bake 20 minutes
  7. Icing
  8. 2 cup sugar
  9. 2 cup water
  10. Stir well – boil until spins thread
  11. add slowly to 2 beaten egg whites beating continually
  12. Add vanilla
Recipe Notes

Ben Doris wedding cake made by Lucille Spann

Tunnel of Fudge Cake (Tunnel of Love)

Print Recipe
 Tunnel of Fudge Cake (Tunnel of Love)
Course Dessert
Prep Time 00:30 minutes
Cook Time 01:00 Hour
Servings
15
Ingredients
  • 1 1/2 cup soft butter
  • 6 eggs
  • 1 1/2 cup sugar
  • 2 cup Pillsbury flour
  • 1 package Pillsbury Double Dutch or Buttercream frosting mix
  • 2 cup chopped walnuts
Course Dessert
Prep Time 00:30 minutes
Cook Time 01:00 Hour
Servings
15
Ingredients
  • 1 1/2 cup soft butter
  • 6 eggs
  • 1 1/2 cup sugar
  • 2 cup Pillsbury flour
  • 1 package Pillsbury Double Dutch or Buttercream frosting mix
  • 2 cup chopped walnuts
Instructions
  1. Cream butter
  2. Add eggs one at a time
  3. gradually add sugar
  4. Continue creaming at high speed until fluffy
  5. By hand stir in flour, frosting mix and nuts until blended.
  6. Pour into well greased Bundt pan.
  7. Bake at 350 for 60 to 65 minutes
  8. Cool 2 hours before trying to serve
Recipe Notes

Doris Spann cook book / Ben Spann’s favorite cake, another, “This cake is musty. I must have another piece.”

Swans Down Silver Cake

Print Recipe
 Swans Down Silver Cake
Course Dessert
Prep Time 30 minutes
Cook Time 00:25 minutes
Servings
8 Servings
Ingredients
  • 3 cup flour
  • 3 teaspoon baking powder
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 1 cup Milk
  • 1/2 teaspoon lemon extract
  • 4 egg whites stiffly beaten
  • Snowy Lemon Frosting
  • 2 egg whites
  • 1 1/2 cups sugar
  • 3 tablespoon water
  • 2 tablespoon lemon juice
  • 1/4 grated lemon rind.
Course Dessert
Prep Time 30 minutes
Cook Time 00:25 minutes
Servings
8 Servings
Ingredients
  • 3 cup flour
  • 3 teaspoon baking powder
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 1 cup Milk
  • 1/2 teaspoon lemon extract
  • 4 egg whites stiffly beaten
  • Snowy Lemon Frosting
  • 2 egg whites
  • 1 1/2 cups sugar
  • 3 tablespoon water
  • 2 tablespoon lemon juice
  • 1/4 grated lemon rind.
Instructions
  1. Sift flour once, measure, add baking powder and sift three times.
  2. Cream butter, add sugar, gradually and cream together until light and fluffy.
  3. Add flour alternately with milk, a small amount at a time beating after each addition until smooth.
  4. Add flavoring.
  5. Bake in 2 greased 9-inch layer pans in moderate oven 25 to 30 minutes. Use lemon frosting.
  6. Snowy Lemon Frosting
  7. Combine egg whites, sugar, and water and lemon juice in the top of a double boiler beating with egg beater until mixed.
  8. Place over boiling water and beat constantly.
  9. Cook 7 minutes or until it stands in peaks.
  10. Remove add lemon rind and beat until thick enough to spread

Strawberry Cake

Print Recipe
 Strawberry Cake
Course Dessert
Prep Time 00:30 minutes
Cook Time 00:40 minutes
Servings
12
Ingredients
  • 1 tablespoon package white or yellow cake mix + 1flour
  • 1 package strawberry jello
  • 1/2 cup salad oil
  • 4 eggs
  • 1 10 ounce package frozen strawberries
Course Dessert
Prep Time 00:30 minutes
Cook Time 00:40 minutes
Servings
12
Ingredients
  • 1 tablespoon package white or yellow cake mix + 1flour
  • 1 package strawberry jello
  • 1/2 cup salad oil
  • 4 eggs
  • 1 10 ounce package frozen strawberries
Instructions
  1. Combine all ingredients in a bowl and beat 15 minutes. Medium speed
  2. Spread into well-greased pan
  3. Bake 350 for 30 to 40 minutes
  4. Cool and frost
  5. Frosting
  6. Powdered sugar, butter, frozen berries or top with whip cream
Recipe Notes

Doris Span cook book / Steve

Sour Cream Chocolate Cake

Print Recipe
 Sour Cream Chocolate Cake
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Servings
8 Servings
Ingredients
  • 1 teaspoon soda
  • 3 squares chocolate
  • 1/2 cup boiling water
  • 1/2 cup boiling water
  • 1 1/2 cup sugar
  • 1 tablespoon oleo
  • 3/4 cup sour cream
  • 2 cup flour
  • 1/4 teaspoon Salt
  • 1 teaspoon vanilla
  • 3 eggs well-beaten
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Servings
8 Servings
Ingredients
  • 1 teaspoon soda
  • 3 squares chocolate
  • 1/2 cup boiling water
  • 1/2 cup boiling water
  • 1 1/2 cup sugar
  • 1 tablespoon oleo
  • 3/4 cup sour cream
  • 2 cup flour
  • 1/4 teaspoon Salt
  • 1 teaspoon vanilla
  • 3 eggs well-beaten
Instructions
  1. Melt chocolate in double boiler, add boiling water to chocolate and cook 3 minutes. Cool.
  2. Cream butter and sugar.
  3. Add chocolate and stir until well blended.
  4. Sift flour, measure and sift in soda and salt.
  5. Add dry ingredients alternately with cream – flavoring.
  6. Bake in two round pans 20 minutes
Recipe Notes

From Doris Spann cook book / Bobbie John (favorite)

Peach Cake

Print Recipe
 Peach Cake
Course Dessert
Prep Time 00:12 minutes
Cook Time 00:40 minutes
Servings
6
Ingredients
  • 1/4 cup + 1 tablespoon shortening
  • 1/4 cup brown sugar
  • 3 canned peach halves
  • 3/4 cup granulated sugar
  • 1 egg beaten
  • 1 1/4 cup sifted cake flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon Salt
  • 1/4 cup Milk
  • 1 teaspoon vanilla
Course Dessert
Prep Time 00:12 minutes
Cook Time 00:40 minutes
Servings
6
Ingredients
  • 1/4 cup + 1 tablespoon shortening
  • 1/4 cup brown sugar
  • 3 canned peach halves
  • 3/4 cup granulated sugar
  • 1 egg beaten
  • 1 1/4 cup sifted cake flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon Salt
  • 1/4 cup Milk
  • 1 teaspoon vanilla
Instructions
  1. Melt 1 tablespoon shortening in 8 x 8 x 2 pan
  2. Sprinkle brown sugar over it, arrange sliced peaches over sugar.
  3. Cream ¼ cup shortening, add sugar stir in egg.
  4. Sift flour, baking powder, and salt and add alternately with milk and vanilla.
  5. Pour over peach slices.
  6. Bake 350 degrees for 40 minutes.
  7. Invert at once onto a plate. Heat some of the peach juice, add sherry to taste and serve over cake.
Recipe Notes

From Doris Spann cookbook dated 1944

No Frost Chocolate Chip Cake

Print Recipe
 No Frost Chocolate Chip Cake
Course Dessert
Prep Time 00:13 minutes
Cook Time 00:40 minutes
Servings
12
Ingredients
  • 1 cup chopped dates
  • 1/2 cup nuts
  • 1 teaspoon soda
  • 1 cup + 3 tablespoons hot water
  • Batter
  • 1 cup white sugar
  • 1 cup shortening
  • 1/2 teaspoon Salt
  • 1 teaspoon vanilla
  • 2 cup flour
  • 1 tablespoon cocoa
  • 2 eggs
  • 1 cup Chocolate Chips
Course Dessert
Prep Time 00:13 minutes
Cook Time 00:40 minutes
Servings
12
Ingredients
  • 1 cup chopped dates
  • 1/2 cup nuts
  • 1 teaspoon soda
  • 1 cup + 3 tablespoons hot water
  • Batter
  • 1 cup white sugar
  • 1 cup shortening
  • 1/2 teaspoon Salt
  • 1 teaspoon vanilla
  • 2 cup flour
  • 1 tablespoon cocoa
  • 2 eggs
  • 1 cup Chocolate Chips
Instructions
  1. Add soda to dates, and nuts – pour hot water over mixture and let stand while preparing the batter.
  2. Batter
  3. Cream shortening and sugar
  4. Add eggs
  5. Sift flour, salt, and cocoa. Add to mixture
  6. Add vanilla, 1/2 cup chocolate chips and date mixture
  7. Pour into 9-inch x 13-inch greased and floured pan
  8. Sprinkle with other 1/2 cup chocolate chips
  9. Bake 40 minutes in 350 oven
Recipe Notes

Wilma Gatewood