Glad To Rerun A Corn Bread Favorite

Dear Laura: Some years ago I clipped a recipe for “Cake Style Corn Bread” that my family loved. Unfortunately, I misplaced it. I’m hoping you will provide me with a copy. Thank you so very much. - Lynn, Enterprise, Ore.

Dear Lynn: This corn bread is a Carnie family favorite, too. Saying “Corn bread is on the menu” to my youngest daughter or her husband usually means company for supper. It’s great with chili, vegetable soup, stew, baked beans or nearly any light Mexican-style meal.

Cake-Style Corn Bread

2-1/2 cups flour

1 cup cornmeal

2 teaspoons salt

4 teaspoons baking powder

2/3 cup butter or margarine, melted

2/3 cup sugar

3 eggs, beaten to blend

1-2/3 cups milk

Measure flour, cornmeal, salt and baking powder into large mixing bowl; stir to blend. Add remaining ingredients and mix scraping bottom and side of bowl, until just blended.

Pour into lightly greased 9- by 13- by 2-inch baking pan. Bake at 400 degrees for 25 to 30 minutes.

Yield: 18 to 20 servings.

Dear Laura: My mother used to make a “red” cake. I would love to have the recipe. It was made with cocoa, red food coloring and a special blend of the usual cake ingredients. It had a special frosting recipe that added a light touch to the rich cake - delicious, unforgettable. I think it originated at some big hotel restaurant back east. Thanks. - Sharon, Spokane.

Dear Sharon: I believe these are the recipes you seek.

Red Velvet Cake

1/2 cup shortening or butter

1-1/2 cups sugar

2 eggs

1/4 cup red food coloring

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla

1 cup buttermilk

1 teaspoon salt

2-1/4 cups sifted cake flour

1 tablespoon vinegar

1 teaspoon baking soda

Mix shortening, sugar and eggs until fluffy. Combine food coloring and cocoa; add to sugar mixture.

Combine vanilla extract and buttermilk; set aside. Combine salt and flour; stir to blend. Add buttermilk mixture and flour mixture alternately to sugar mixture, mixing well after each addition. Add vinegar and soda; mix well.

Divide evenly between two greased and floured (wax paper- or parchment-lined) 9-inch round cake pans. Bake in preheated oven at 350 degrees for 25 to 30 minutes. Allow to stand a few minutes. Remove to wire rack (remove wax paper or parchment if used) and allow to cool completely before frosting with Velvet Frosting.

Velvet Frosting

5 tablespoons flour

1 cup milk

1/2 cup butter, softened

1 cup sifted powdered sugar

1 teaspoon vanilla

Place flour in saucepan; gradually stir in milk to form smooth sauce. Cook and stir over medium heat until thick. Cool.

Combine butter, powdered sugar and vanilla until smooth. Blend in milk mixture, small amount at a time, until well blended and smooth. Use to frost Red Velvet Cake or any favorite two-layer cake.

Dear Laura: I did it again - lost a favorite recipe - Tomato Soup Cake. I would appreciate your helping hand. Thank you and long may your column live! - Betty, Spokane.

Dear Betty: Glad to oblige a dedicated reader! This eggless cake is an early ‘80s version from the Dorothy Dean recipe collection.

Tomato Soup Cake

1/2 cup shortening

1 cup sugar

1 teaspoon baking soda

10-3/4-ounce can cream of tomato soup, undiluted

2 cups sifted flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

2 teaspoons baking powder

1 cup raisins

1/2 cup chopped nuts

Vanilla Cheese Frosting:

3-ounce package cream cheese

1 cup powdered sugar

1 teaspoon vanilla

Cream shortening and sugar. Stir soda into tomato soup; add to the creamed mixture. Combine dry ingredients; stir to blend. Stir into creamed mixture. Add raisins and nuts; stir to blend. Scrape into a greased and floured (wax paper- or parchment-lined) 9-inch square pan. Bake at 350 degrees for 50 to 60 minutes. Cool in pan on wire rack. Meanwhile, soften cream cheese and blend with powdered sugar and vanilla to make Vanilla Cheese Frosting. Spread over cooled cake.

xxxx

The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review