Sara Spano cookbook: Two cakes are frosting on any meal

October 1, 2013 

Baking cakes is so dang scientific. I mean, you're basically creating a chemical reaction and if you're not careful something will explode -- or implode.

Yep, it's a dangerous world. But fortunately some people are brave enough and skilled enough to bake cakes and kind enough to share them with scientifically impaired people like me. Anyway, here are two cakes that look pretty good.

MISSISSIPPI MUD CAKE

Cake:

2 cups sugar

4 eggs

1/3 cup cocoa

3 teaspoons vanilla 1/2 package (10 ounce) marshmallows, preferably miniature marshmellows

2 sticks margarine

1 1/2 cups plain flour

1/4 teaspoon salt

1 cup chopped nuts

Frosting:

1 box confectioners' sugar

1 stick margarine

1 teaspoon vanilla

1/2 cup evaporated milk

1/3 cup cocoa

1 cup chopped nuts

Cream sugar and butter together, add eggs and beat well. Sift flour, cocoa and salt together; add to creamed mixture. Mix well. Stir in nuts and vanilla. Pour into 13-by-9-by-2-inch pan. Bake at 300 degrees for 35 minutes. Remove from oven, sprinkle marshmallows on top of cake. Set oven at 350 degrees, return cake to oven for about 10 minutes or until marshmallows are melted. Cool 1 hour. To make frosting, mix together frosting ingredients over low heat, stirring until smooth and glossy. Pour over top of cake.

-- Jean Parker, Phenix City

7-UP CAKE

Cake:

1 box lemon cake mix (Duncan Hines preferred)

1 box instant pineapple pudding

3/4 cup cooking oil

4 eggs

1 bottle (7 ounces) 7-Up

Frosting:

1 stick margarine

1 can (small) crushed pineapple, drained

1 3/4 cup sugar

2 tablespoons plain flour

2 eggs

2 teaspoons vanilla

1 cup flaked coconut

1 cup nuts

Mix all cake ingredients, beating well. (Add cola last.) Pour into three greased and floured cake pans and bake at 350 degrees about 35 minutes, or until done. Cool. For frosting, cook the first six frosting ingredients until thick, stirring. Cool, add coconut and nuts. Spread on cake.

-- Mrs. Melvin Hunt, Columbus

Note: The Ledger-Enquirer is republishing "Sara's Recipes Through the Years," the cookbook from the late Sara Spano. Copies are $25. To order, stop by the Ledger-Enquirer during regular business hours, or go online to www.ledger-enquirer.com/cookbook. In the meantime, to give you a taste of Sara's recipes this fall, we're reprinting this column that Dimon Kendrick-Holmes wrote 10 years ago.

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