Preheat oven to 350. Combine in large bowl:
1 c. buttermilk
2 t. baking soda
2 c. sugar
2 eggs
1/2 c. oil
3 T. cocoa
1 c. boiling water
2 c. flour
Pour into bunt pan and bake for 30 minutes or until toothpick comes out clean.
Option:
Frost with fudge icing.
Preheat oven to 350.
For streusel combine:
1 c. brown sugar
1 c. almonds
3 T. melted butter
1/4 c. flour
Cake:
Beat until light and fluffy:
1/2 c. butter, softened
1/2 c. sugar
Add, one at a time:
3 eggs
Combine separately:
1/2 t. baking powder
2 c. flour
1 t. baking soda
Add dry ingredients to egg mixture alternately with:
2/3 c. orange juice
Stir in:
1/2 t. vanilla
Pour into a 10 inch tube or bunt pan, top with streusel, and bake for 35 minutes.
For glaze combine:
1/2 c. powdered sugar
2 1/2 t. orange juice
Drizzle lightly over warm cake.
Cream together in large bowl:
1 c. butter
½ c. oil
3 c. sugar
Add one at a time beating well in between each addition:
5 eggs
Mix in separate bowl:
3 c. flour
1 t/ salt
½ t. baking powder
Add dry ingredients to creamed mixture alternately with:
1 c. milk
Pour into ungreased bunt pan. Bake at 350 for 70 minutes, or until done.
1 c. cake flour, sifted
1 ¾ c. sugar, sifted
11-12 egg whites at room temperature
1 ¼ t. cream of tartar
¼ t. salt
1 t. vanilla extract - make sure it’s not oil base!
¼ t. almond extract (optional) - make sure it’s not oil base!
Sift the flour and half of the sugar (3/4 c. plus 2 T.) onto wax paper or separate plates and set aside. Beat egg whites with cream of tartar and salt in large bowl at high speed until double in volume. Beat in the other half of the sugar, 1 tablespoon at a time, until the mixture stands in peaks. Fold in the flour with sugar mixture, ¼ at a time, preferably using a wire whisk. Fold until no streaks of dry ingredients remain. Fold in extracts, and pour into a 10-inch tube pan. Bake at 350 for 50-60 minutes, or until top springs back when lightly pressed. Cool upside down – cool completely. To remove cut along the sides of the pan until the bottom is removable, then cut along the bottom. Cake is served upside down – just like you cooled it.
Other options:
For a filled cake, before frosting the outside of cake, cut the top of the cake off about 1 inch below the surface. Set this aside. Cut a trench in the cake about 2 inches deep and 1-2 inches wide. Fill with desired frosting (my mom always used Waldorf Frosting) and replace the top of the cake. Continue to frost as desired.
