Five very easy cake recipes for teacher appreciation

These teacher appreciation recipes will allow you to succeed as a cook in front of your teacher and the class. Remember to make the cake big enough for the whole class to be able to eat a slice. And, of course, you need to write the teacher’s name with cream or chocolate. Have fun cooking!

AMARETTO CREAM FILLED CAKE
• 1 sponge cake
• 1/2 C. hazelnuts
• 1/4 C. amaretto
• 1/4 C. light rum
• 1 1/3 C. whipping cream
• 1/3 C. powdered sugar
• 1/3 C. blanched almonds (chopped and toasted)
• 1 ounce unsweetened chocolate (grated)
• …and a lot of teacher appreciation!
Bake hazelnuts in ungreased baking pan at 400° for 5 minutes or until skins beginning to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts and return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut 4" circle from cake. Cut remaining cake into 1" pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper and butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with 3/4 of cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds, and chocolate. Spoon filling into cake-lined bowl and place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper and sprinkle with additional grated chocolate, if desired.

CLEVELAND CAKE
Blend together:

• 2 cups sugar
• 3 cups flour
• 1 cup lard Crisco, butter or oleo (about 1 stick of oleo)

Reserve 1/2 cup of these crumbs for sprinkling on top of cake before baking.
Mix crumbs and following ingredients:

• egg (improves texture)


• 2 c sour milk


• 1/4 tsp cinnamon


• 1/4 tsp cloves


• dash of nutmeg


• 1 Tbsp cocoa or grated chocolate


• pinch of salt


• 2 tsp soda (a scant measure)


• raisins and nuts as desired.


• …and a lot of teacher appreciation!

Pour into a large sheet pan or 9X13 cake pan, top with reserved crumb topping. (Or about 30-31 cupcakes). Bake approximately 30 minutes at 350 degrees.
Mix for the reserved crumbs:

• 1 1/2 cm of a cube of oleo


• 1/4 cup of the sugar


• 1/2 c of the flour

Reserve 1/2 c of this for crumb topping. Put balance of sugar and flower in bowl, mix. Add 1/2 cup of oil and proceed.

JANINE’S CAKE

• 3 1/2 packs unfilled lady fingers
• 2 pints cream
• 3 packs 8 ounce cream cheese
• 1/3 C. sugar
• 1 t. vanilla
• cherry pie filling
• 1/2 t. almond extract
• …and a lot of teacher appreciation!

Line a springform pan around the sides and bottom with the ladyfingers (vertically around the sides). Mix the next four ingredients together and pour in the pan. Top with cherry pie filling which is mixed with the almond extract. Refrigerate overnight for best results before serving.

MARSHMALLOW CHOCOLATE CAKE

• 1 box chocolate cake mix
• 1 10-oz bag mini marshmallows
• 2 cans of cherry pie filling
• …and a lot of teacher appreciation!

Place 3/4 of the marshmallows in the bottom of a greased 9 x 13-inch pan. Mix cake according to package directions and pour over marshmallows. Pour pie filling evenly over the cake. Bake at 350 degrees for 40 to 50 minutes or until done. Make sure you place the cake pan on a baking sheet because it will overflow while baking. Let cool and serve.

SOPHINE’S CAKE

• 1 box of Duncan Hines French vanilla cake mix
• 1 box of Jell-O pistachio pudding-instant
• 1 T. vanilla flavoring
• 1/2 stick (1/4 cup) butter
• …and a lot of teacher appreciation!

Directions:
Mix up cake according to the box directions, using the ingredients that the box calls for add dry pudding mix, vanilla flavor, and butter using a electric mixer blend til smooth using the pan of your choice, grease the pan and flour, pour in cake mixture and bake according to box directions.

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