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A cake recipe worth passing on

Hot milk sponge cake has been a popular dessert for many years. Good recipes become family traditions and are passed down through generations. This cake is one of those.

The first chocolate chip cake starts with yellow cake mix. Debbie Plantz writes that, besides being fortunate enough to have this cake baked for her birthday, she received the recipe in addition.

The second chocolate chip cake is made with cake flour and small chunks of chocolate. Win Young judges it "delicious."

Stella Manhart clipped this Irish soda bread recipe from the Philadelphia Inquirer in 1970 and has used it ever since.

For: Susan DeFreese of Clearwater.

From: Florence Noell of St. Petersburg, Marguerite Drendall of Seminole, Pat Cahill of St. Petersburg Beach, Elizabeth Floyd and Deloris Coleman of Palm Harbor; Jo Krieter, Erma Lilley and June Fox of Largo and Wilma Ayers, Anne Anderson and Merle Grumbach of Spring Hill.

Recipe: Hot Milk Sponge Cake.

Hot Milk Sponge Cake

4 eggs

2 cups sugar

2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon lemon extract)

2 cups sifted all-purpose flour

2 teaspoons baking powder

\ teaspoon salt

2 tablespoons butter or margarine

1 cup hot milk

Beat eggs until light and thick; gradually add sugar and continue beating. Add vanilla. Fold sifted dry ingredients into egg mixture. Melt butter in hot milk and add all at once. Stir until mixed. Pour into greased and floured tube pan or two 9-inch round cake pans or 9- by 13-inch cake pan. Bake tube cake at 375 degrees for about 50 minutes or until top springs back when lightly touched. Bake layers or oblong cake for 30 or 35 minutes, or until they test done. Cool on wire rack.

Dust with confectioners' sugar; serve with fruit or top with whipped cream and berries, sliced peaches or bananas. Cake freezes well.

For: Isabel Davy of St. Petersburg.

From: Debbie Plantz of Port Richey.

Recipe: Chocolate Chip Cake.

Chocolate Chip Cake

1 package two-layer-size yellow cake mix with pudding added

1 small package chocolate instant pudding mix

4 eggs

1 cup sour cream

{ cup vegetable oil

cup water or rum

1 6-ounce package semisweet chocolate chips

Confectioners' sugar

In large mixer bowl, combine all ingredients except chocolate chips and confectioners' sugar. Beat well for 4 or 5 minutes. Add chocolate chips and pour into greased and floured tube pan. Bake at 350 degrees for 1 hour. Cool on wire rack. Dust with confectioners' sugar.

From: Win Young of St. Petersburg.

Recipe: Sweet Stanley's Chocolate Chip Cake from Gifts from the Kitchen.

Sweet Stanley's Chocolate Chip Cake

2 cups sifted cake flour

{ teaspoon salt

{ teaspoon baking powder

1 cup butter, softened

1 cup sugar, divided

6 eggs, separated and at room temperature

2 teaspoons vanilla extract

10 ounces semisweet baking chocolate, chopped into tiny pieces about [-inch in size

Sift together flour, salt and baking powder; set aside.

In large bowl, cream butter well. Gradually add { cup sugar and continue beating until mixture is light and fluffy. Beat in egg yolks, one at a time. Add vanilla. Stir in dry ingredients.

Beat egg whites until stiff. Gradually beat in the remaining { cup sugar. Fold the egg whites into the cake batter. Fold the chocolate pieces into the batter. Pour batter into a buttered and floured 9-inch tube pan.

Bake at 325 degrees for 60-80 minutes or until the top is nicely browned and cake pulls away from the edge of pan. Let cool 15 minutes. Remove to cake rack and finish cooling.

For: Larry Thornton of St. Petersburg.

From: Stella Manhart of Spring Hill and Alice Sanches of Dunedin.

Recipe: Irish Soda Bread.

Irish Soda Bread

2{ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

{ teaspoon salt

2 tablespoons sugar

{ cup butter or margarine or shortening

{ cup seedless raisins

2 teaspoons caraway seeds (optional)

3 tablespoons apple cider vinegar

} cup milk


Sift flour with next four ingredients. Cut in butter with two knives or pastry blender until mixture resembles coarse corn meal. Stir in raisins and caraway seeds, if desired. Mix together vinegar and milk. Make a well in center of flour mixture; add liquid all at once, stirring vigorously with fork until dry ingredients are moistened.

Turn out on a lightly floured board; knead gently 8-10 times; shape into a round ball. Place in a greased 8-inch pie plate. Cut across from side to side; brush top with a little milk for a nice glaze.

Bake at 400 degrees for 15 minutes; lower temperature to 375 degrees and bake for an additional 30 minutes or until loaf sounds hollow when tapped on bottom. Remove from pan and cool on wire rack at least an hour before cutting into pie-shaped wedges or slices. Serve warm with butter. Serves 8-10.

Recipe requests

Broccoli-Cheese Soup is the recipe Helen Frankfurt of Largo wants.

Audrey Roberts of St. Petersburg writes that the recipes for Duff's Bread Pudding and Carrot Cake appeared in this newspaper about 10 years ago. If they are in your files, please send them for Audrey.

Do you have a good Carrot Muffin recipe like those made by Publix? Lisa Bonelli of Palm Harbor is looking for this one.

You Asked For It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, Fla. 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.