It's cake time. Here are two old favorites, a Bisquick cake and a Sock-it-to-Me cake, you shouldn't miss.
Elizabeth S. Williams of Baltimore requested the Bisquick cake. Responses came from Frank C. Alfonso of Baltimore, whose recipe came from the 1993 "Betty Crocker Bisquick Classics and New Favorites" cookbook; from Susan R. Mask of Reisterstown, who copied her recipe from a 1955 Bisquick box and from Ruth Ames of Star, Idaho, who sent in the side of the Bisquick box with the recipe on it.
Velvet Crumb Cake
1 1/2 cups Bisquick baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons shortening or butter (softened)
2 tablespoons milk
Beat all ingredients for cake in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 4 minutes scraping bowl occasionally. Pour into greased and floured 8-by-8 inch square pan or 9-inch round pan. Bake 25 to 30 minutes depending upon size of pan until a toothpick inserted in center comes out clean. Cool slightly.
Prepare the broiled topping by mixing all ingredients. Spread on the warm cake. Turn on broiler and place cake with topping 3 inches from heat for about 3 minutes or until topping is golden brown.
Frank Alfonso offered a marshmallow version. Prepare the cake as above, but before baking, arrange 1 cup miniature marshmallows on top of the batter, sprinkle with 1/3 cup packed brown sugar and 1/3 cup chopped nuts. Bake as directed above and serve warm.
"Sock-It-To-Me Cake" was requested by G. E. Sharp of Baltimore. Angela Kuta of Perry Hall sent in her original recipe from Duncan Hines. She wrote, "It's a little tattered as I've used it for at least 25 years."
Others who sent in recipes of the original were Florence G.
Henderson and Diane Howe of Baltimore, Sally Rallo West of Timonium, Diane Powell of Hydes, David Sattler, Catonsville, and Teresa Demnowicz, no address.
1 package Duncan Hines Butter Recipe Golden Cake Mix
1 cup (8-ounces) sour cream
1/2 cup oil
1/4 cup sugar
1/4 cup water
1 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons cinnamon
In large mixing bowl blend together the cake mix, sour cream, oil, 1/4 cup sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 10-inch tube pan.
Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees for 45 to 55 minutes, until cake springs back when touched lightly. Cool right side up for about 25 minutes then remove from pan. Stir together 1 cup confectioners' sugar and 2 tablespoons milk and drizzle this glaze over the cooled cake.
* David M. West of Baltimore wants to make Bimini bread, which he had in Florida.
* Jane B. Gisriel of Ocean City wants a recipe similar to the banana sauce which is served on fish such as the flounder at the Tio Pepe restaurant.
* Mrs. Nevin O. Wheat of Baltimore wants a peach sheet cake like those sold in bakeries.
* Gerie Schliebe of Kelso, Wash., wants to make a hamburger sausage. "It calls for liquid smoke, garlic, pepper and curing salt. It takes about three days in the refrigerator to break down the meat tissue then [it is shaped] into logs and baked at a low temperature for several hours," she wrote.
* Diane Asher of Baltimore is looking for a grapefruit pie recipe, which she says has "graham cracker crust and marshmallows, is very sweet and tart at the same time."
Chef Gilles Syglowski, chefs and students at the Baltimore International Culinary College, tested these recipes.
If you are looking for a recipe or can answer a request for a long-gone recipe, write Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.
If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12.