Pioneer Sheep Wagon Cake Recipes

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11-CARTON CAKE



11-Carton Cake image

The word "carton" in the title refers to a 6-ounce yogurt carton, which is used to measure most of the ingredients in this easy-to-assemble cake. Just make sure to rinse and dry the carton before using it to measure out the dry ingredients.

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 16

Nonstick cooking spray, for the cake pan
One 6-ounce carton vanilla yogurt (reserve the carton for measuring other ingredients)
One 6-ounce carton vegetable oil
One 6-ounce carton granulated sugar
2 large eggs, at room temperature
Two 6-ounce cartons cake flour
One 6-ounce carton unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
One 6-ounce carton milk
One 6-ounce carton mini semisweet chocolate chips
Two 6-ounce cartons confectioners' sugar
1 1/2 sticks (12 tablespoons) salted butter, softened
1/2 teaspoon vanilla extract
One 6-ounce carton mini semisweet chocolate chips

Steps:

  • For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 10-inch round cake pan with a layer of nonstick cooking spray.
  • To a large mixing bowl, add the yogurt, oil and granulated sugar (using the yogurt carton as the measure) and the eggs; beat together with a hand whisk until everything is incorporated and smooth, 1 to 2 minutes.
  • Next, add the cake flour and cocoa using the carton as the measure, then the vanilla, baking soda and baking powder; beat together until incorporated, 1 to 2 minutes more. Add the milk and mini chocolate chips (using the carton) and mix until incorporated.
  • Pour the batter into the prepared cake pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool in the cake pan for 30 minutes, then remove the cake to a cooling rack and allow it to cool for another 30 minutes.
  • For the vanilla buttercream frosting: Add the confectioners' sugar (measured in the carton), butter and vanilla to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy, 2 to 3 minutes. Spread over the top of the cooled cake in a thick layer and sprinkle with the mini chocolate chips (measure in the carton).

SHEEP WAGON CAKE (CARROT CAKE)



Sheep Wagon Cake (Carrot Cake) image

An unusual name but cannot be changing a name of a recipe that has withstood the test of time! This cake was one made by pioneers and carried across the country in covered wagons. The recipe is well over a hundred years old. Years back I was gifted with a pan containing this delightful loaf along with the recipe which had been printed in the 'Fort Times.(Anne's Kitchen) We so enjoyed that we now make it every Christmas. It is a hit on the holiday tray ... guests enjoy the cake as well as the pioneer story that goes with it.NOTE January 2010- love to go through my community cookbooks, today reading through Anne Davie's 'Fifty- Five Years in Anne's Kitchen' much to my surprise find this recipe is far older than I had thought - over 200 years old! Be it in her lovely century old farm house or in her town home, Anne is a most gracious lady who shares her recipes, serves up awesome goodies at coffee time, as well as sharing her lovely gardens. A great loaf to serve any time of the year - at our house it has become one of our Christmas traditions in the making - thank you Anne!

Provided by Gerry

Categories     Dessert

Time 2h25m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/3 cups sugar
1 1/3 cups water
1 1/3 cups finely grated carrots
1 cup raisins, washed and drained
1 tablespoon butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon clove
1 cup chopped nuts (for Christmas I use 1/2 cup nuts and 1 cup glazed fruit)
2 1/2 cups sifted flour
1 teaspoon salt (I use 1/2 teaspoon)
1 teaspoon baking soda
2 teaspoons baking powder

Steps:

  • In mid sized sauce pan, put sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes.
  • Remove from heat, cover and rest for 12 hours, Comment on the recipe "the secret of this cake is to let the boiled ingredients stand for twelve hours" I have always followed this step.
  • Then add the baking soda mixing to dissolve, add the flour, salt and baking powder. Lastly fold in the nuts (if you decide to also add the glazed fruit as I do for the holidays, fold these in as well).
  • Put the batter into two well greased loaf pans or 1 tube pan -- (as with many of the old recipes I use my judgement on the loaf pans) Have used the 8 1/2 x 4 x 2 1/2. One friend makes these for gifts using a number of small sized loaf pans. I would think it depends on the size loaf you are wanting.
  • Bake 275 for 2 hours. This may vary from oven to oven.
  • Cool and wrap -- I like to leave this one mellow a few days before using. Keeps well. Yield depends on serving size but should make for 10 to 12 servings.

Nutrition Facts : Calories 360.9, Fat 8.8, SaturatedFat 1.8, Cholesterol 3, Sodium 544.5, Carbohydrate 67.5, Fiber 3.3, Sugar 36.7, Protein 6.2

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