Pat Lockhart

from my kitchen to yours…

ITALIAN CREAM CAKE September 30, 2013

Filed under: Sweets — Blog Master @ 3:33 pm


1 stick margarine, softened

1 cup buttermilkItalian Creame Cake

½ cup cooking oil

1 teaspoon baking soda

1 teaspoon vanilla extract

2 cups all-purpose flour

2 cups sugar

1 cup pecans, chopped

5 eggs, separated

1 (3 ounce) can coconut

Combine margarine, oil, vanilla and sugar by hand.  Do not over beat.  Slightly beat egg yolks and add to mixture.  Add remaining ingredients, then fold in stiffly beaten egg whites.

Bake in 3- 8” greased and floured pans at 350 degrees for 20 to 30 minutes or until done.

Cool before icing.   Frost with Cream Cheese Frosting.


Pineapple Cake

Filed under: Sweets — Blog Master @ 3:30 pm

1 yellow Duncan Hines cake mix
pineapple cake
1 15-oz can crushed pineapple—Heat for 5 minutes

1/3 cup sugar—add to pineapple

3 bananas—sliced

3-oz vanilla instant pudding mix—Mix as directed

Cool whip

1 ½ cup chopped pecans and coconut

Bake cake as directed in 9″ x 13″ pan.. Pour pineapple mixture over cake as soon as is removed from the oven. Cool. Slice bananas thin over cake. Spread pudding over bananas. Top with Cool Whip and sprinkle with pecans and coconut. Keep refrigerated.


MARVEL-OUS CARROT CAKE November 29, 2012

Filed under: Sweets — Blog Master @ 4:17 pm


 3 cups grated raw carrots                                ½ teaspoon salt
4 eggs unbeaten                                              2 cups flour
2 cups sugar                                                    1 teaspoon each vanilla and cinnamon
1 ½ cups salad oil                                            1 cup chopped nuts
2 teaspoons soda
 Preheat oven to 350 degree. In electric mixer bowl combine carrots, eggs, sugar and oil.  Beat until well mixed.  Add remaining ingredients and beat well.  Pour into 2 oiled and floured 9” pans.  Bake 40 to 45 minutes.  Cool layers.  Frost with Cream Cheese Frosting..


Filed under: Sweets — Blog Master @ 4:14 pm


3 cups flour                                         1 ½ cups salad oil
2 cups sugar                                        1 ½ teaspoon vanilla
1 teaspoon salt                                     1-8oz can crushed pineapple undrained
1 teaspoon soda                                  2 cups chopped pecans (divided
1 teaspoon cinnamon                          2 cups chopped bananas
3 eggs beaten                                      Cream Cheese Frosting
 Combine dry ingredients in large mixing bowl, add eggs, and salad oil stirring until dry ingredients are moistened.  DO NOT BEAT. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas.  Spoon batter into 3 well greased and floured 9” cake pans.  Bake 350 degrees for 25-30 minutes.  Cool in pans 10 minutes.  Remove from pans and cool completely.  Spread frosting between layers, top and sides.  Sprinkle with 1 cup chopped nuts.
 2-8oz cream cheese                             2 teaspoons vanilla
1 cup butter                                         2-16oz packages of powder sugar
 Combine cheese and butter, cream until smooth, add sugar and beat until light and fluffy.  Add vanilla.


Filed under: Sweets — Blog Master @ 4:10 pm

SOUR CREAM POUND CAKE              Mrs. Whitehurst 

3 cups flour                                         ½ teaspoon salt
3 cups sugar                                        ¼ teaspoon soda
6 eggs                                                  1 teaspoon vanilla
1-8oz sour cream                                 ½ lb  butter.
 Cream sugar and butter.  Add eggs on at a time.  Beat well after each addition.  (This may take  15 to 20 minutes)  Sift dry ingredients.  Add flour and sour cream a little at a time.  Begin and end with flour.  Beat only until flour is mixed.  Add vanilla.  Bake 325 – 350 degrees for 60 to 70 minutes.  Have eggs and butter at room temperature before you start the cake.


Filed under: Sweets — Blog Master @ 5:55 pm


 Crumb crust
2 eggs
½ cup sugar
2 teaspoons vanilla
1 ½ cup sour cream
1 lb cream cheese
2 tablespoon melted butter
 Line pan with crumbs.  Use blender, putting egg, sugar, vanilla and sour cream:  press  High button for 15 seconds.  Remove cover and add cheese and melted butter.  Bake 325 degrees for 35 minutes.  Filling will be very soft, but will firm up as cake cools.   Chill and serve with strawberries.



 2-8 oz cream cheese                            ¾ cup sugar
3 eggs-separated                                 graham cracker crumbs
 Mix cream cheese, sugar, egg yolks until fluffy.  Beat egg whites and fold into cream cheese mixture.  Butter miniature muffin pans generously.  Fill with graham cracker crumbs.  Turn pan upside down on waxed paper to remove excess crumbs.  You will a thin coating of crumbs.  Fill tins ¾ full with cheese mixture.  Bake 350 degrees for 20 minutes.  Remove from pan while warm.  There will be an indentation in the center. Topping: ¾ cup sour cream, 2 tablespoons sugar, ½ teaspoon vanilla.  Mix together and place 1 teaspoon on top of each cake.  Bake 5 minutes at 400 degrees.  Freeze well.





1 pkg lemon jello                                           1-8oz cream cheese

1-cup boiling water                                         1 large can evaporated milk

4-tablespoons lemon juice                               1-cup sugar
1 stick butter                                                   2 ½ cups graham cracker crumbs
Mix butter and crumbs.  Press into 9×13” pan.  Save some of the crumbs for the top.  Dissolve jello in boiling water.  Set aside.  Cream sugar, lemon juice, and cheese until smooth.  Add cooled jello.  Chill milk and whip until stiff.  Fold in cheese mixture.  Put into curst and sprinkle with remaining crumbs.  Chill


Filed under: Sweets,Uncategorized — Blog Master @ 5:52 pm
3-1oz squares unsweetened chocolate
¾ cup butter
2 cups sugar
2 eggs
1 ¼ cup milk
2 teaspoons vanilla
1-cup nuts
2-cups flour
Cream butter and sugar.  Add melted chocolate and eggs.  Sift flour three times.  Add to butter mixture.  Add vanilla, milk and nuts.  Beat well.  Bake 350 degrees for 20 to 25 minutes.  Cool in pans.
$100 FROSING        
½ cup butter
2-oz squares unsweetened chocolate
1 egg
1 box confectionary sugar
1-teaspoon vanilla
1 teaspoon lemon juice
1-cup nuts
Melt chocolate and butter.  Cool.  Add egg and beat well.  Add powder sugar, vanilla, lemon juice.  If it is too thick, thin with milk.  Stir in nuts and frost $100 cake.

%d bloggers like this: