Casa de la Musica Piano Studio Ewart Cookbook





Angel Food Cake  «

This was a childhood favorite of mine. Grandma Ladely would make this cake from farm fresh eggs In addition, 
the leftover egg yolks were made into a yellow sponge cake.   So on cake days we got two cakes, not just one!
1 ½ cups egg whites (about 12)  
¼ teaspoon  salt  
2 teaspoons cream of tartar  
1 cup granulated sugar  
1 teaspoon vanilla  
½ teaspoon almond  


Beat egg whites and salt till foamy.  Add cream of tartar and beat till stiff, soft (not dry) peaks are formed when beaters are lifted out of the meringue.  Fold in sugar with a whisk gently 2 Tablespoons at a time.  Add flavoring. 

 Sift these two ingredients five times

1 cup  powdered sugar  
1 cup sifted cake flour  


Fold in flour and powdered sugar mixture.  Put into a HOT tube pan and bake 25 to 35 minutes at 400 ° F.  

Apple Cake

Kathy Williamson
1/2 cup butter
2 cups white sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
nutmeg & cinnamon
3 cups chopped apples
1 1/2 cups chopped nuts
Cream butter and sugar, add 1 egg at a time.  Sift dry ingredients and add to creamed mixture.  Add nuts and apples.  Bake in 9 "X13" greased and floured pan for 45-50 minutes with oven at 325 degrees F.


1 cup sugar

1/2 butter

1/2 cup cream (or half and half)

1 teaspoon rum extract

Combine & heat.....but DO NOT BOIL.  

Serve warm over the cake.

Billy Taft Cake

From Grandma Dean Iverson,  Hannibal, WI -- December 21, 1965

First Mixture

Second Mixture

¼ cup butter  ½ cup walnuts  
1 cup sugar    ½ cup chopped dates  
1 egg   1 teaspoon soda  
¼ teaspoon salt   1 cup boiling water


Add the second mixture to the first mixture when it is cool.  Then add 1 ¼ to 1 

½ cups flour.   Bake  45 to 60 minutes at 350 ° F. 


Butter Sponge Cake

This is the complimentary recipe that goes with the Angel Food Cake.  From Grandma Ladely.  
11 beaten -- or 12  egg yolks  
2 cups sugar  
1 cup milk, scalded  
1 teaspoon vanilla  
2 ¼ cups cake flour  
2 teaspoons baking powder  
½ cup melted butter  


Beat egg yolks.  Add sugar about ¼ cup at a time.  Beat until fluffy.  Add slightly cooled milk and vanilla.  Sift dry ingredients and add.  Beat till smooth.  

Fold in ½ cup butter with rubber scraper.   Bake at 350 ° about 30 minutes.  

Café Latte’s Famous Turtle Cake

From Wendy Hultine

Cake Ingredients:

1 Egg

2/3 cup Vegetable oil

1 cup Buttermilk

2 cups Flour

1 3/4 cups Sugar

1/2 cup Good quality cocoa

1 tsp. Salt

1 tbsp. Baking soda

1 cup Hot coffee



1/2 cup Milk

 1 cup Sugar

 6 tbsp. Butter

 2 cups Good-quality semisweet chocolate chips

 3/4 cup Caramel

 1 1/2 cups Toasted pecans


Prepare oven and pans:

Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans.

Cover each bottom with disk of parchment paper.

To make cake:

In bowl, combine egg, oil and buttermilk. In large separate bowl, mix

together flour, sugar, cocoa, salt and baking soda. Gradually add wet ingredients to dry

until well mixed. Gradually add hot coffee. Scrape batter into prepared pans.

To bake cake:

Bake for 25 to 30 minutes, or until toothpick inserted into center comes

out clean. Let cake rest in pans for 10 minutes. Turn out onto wire racks to cool.

To make frosting:

 Mix sugar and milk in saucepan. Add butter. Bring to a boil.

Remove from heat. Add chocolate chips to pan. Using wire whisk, mix until smooth. If

frosting is too thick or grainy, add 1 or 2 teaspoons hot coffee.

To assemble cake:

 Place one cooled cake layer, top-side down, on cake plate. Spread

with one-third of frosting, pushing it out gently from edges to make a petal effect.

Sprinkle with 1/2 cup pecans, Drizzle with 1/4 cup caramel. Add next layer, again

top-side down. Repeat frosting and sprinkle with 1/2 cup pecans and drizzle with 1/4 cup

caramel. And final layer top-side up, frost with petal effect and finish with remaining

pecans and caramel.



Carrot Cake ««««

Place in mixing bowl

3 cups grated carrots  
4 unbeaten  eggs  
2 cups  sugar  
1 ½ cups salad oil  

Mix at slow speed.


2 cups flour  
2 teaspoons baking soda  
½ teaspoon salt  
1 teaspoon  vanilla  
1 cup  chopped pecans  
1 teaspoon cinnamon  


Bake in a greased and floured 13" X 9" pan at 350 ° for 40 to 50 minutes.

Serve cooled with whipped topping.  

Cocoa Sheet Cake


2 cups suga
2 cups flour  
1 teaspoon baking soda  


1 ½ sticks  oleo  
3 Tablespoons cocoa  
1 cup  water  

Add hot mixture to dry ingredients and mix well.   


2 eggs  
½ cup  buttermilk 
1 teaspoon vanilla  
½ cup chopped nuts  

Spread on greased jelly roll pan; bake at 350 ° F. 15 to 20 minutes.  


¾ pound  powdered sugar
2 Tablespoon cocoa  
½ cup oleo  
4 Tablespoons milk  
1 teaspoon  vanilla  


Bring oleo, milk, cocoa to a boil.  Add sugar and vanilla.  Whip till smooth.  

Spread on cake while it is still warm.  

Coconut-Pecan Frosting


1 cup evaporated milk
1 cup sugar
slightly beaten egg yolks
½ cup butter
1 teaspoon  vanilla

Cook and stir over medium heat until thickened or about 12 minutes. 

1 ½ cups   coconut 
1 cup chopped pecans

Cool until thick enough to spread.  Beat occasionally.  Makes 2 ½ cups.  


Easy Chocolate Cake ««

This is a cake that my sister Jeanette made for me when we first met in 1985.  
She used my kitchen and made this yummy cake. 
1 ½ cups sugar  
½ cup cocoa  
½ cup shortening  
2 eggs  
Mix the above ingredients well.  

Add to the mixture

½ cup milk  
2 teaspoons soda-- dissolved in the milk  
1 teaspoon vanilla  
2 cups flour  
1 cup boiling water

Beat well; mixture will be a bit runny.  Don't worry!  Bake at 350 ° for 30 minutes


½ cup shortening  
½ cup cocoa  
¼ teaspoon  salt  
1 teaspoon  vanilla  
2 - 3 cups powdered sugar  
4 -6 Tablespoons hot milk  

Beat well and frost the cooled cake.  

German Sweet Chocolate Cake «««««

1 package (4 ounces) Baker's Sweet German Chocolate  
½ cup  boiling water  
1 cup  butter
2 cups  sugar  
4 egg yolks (keep the egg whites!)
1 teaspoon vanilla  
2 ½ cups sifted cake flour  
1 teaspoon baking soda  
½ teaspoon salt  
1 cup buttermilk  
4 egg whites, stiffly beaten  


Melt chocolate in boiling water.  Cool.  Cream butter and sugar until fluffy. 

Add yolks, one at a time, beating well after each.  Blend in vanilla and chocolate.  Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture,  beating after each addition until smooth.  Fold in beaten whites.  Pour into three 8 or 9 inch layer pans, 

lined on bottoms with paper or greased and dusted with flour.  Bake at 350 ° for 30 -40 minutes.  Cool.  Frost only the tops.  

Inside Out Cake

Mary, this cake is so light you won't believe and moist!  It should not be covered too tightly.
This recipe came from one of my piano student's parents and we love it!
Try it with other flavors as well. Great for reunions and potlucks.  Florence Blattner

1 lemon cake mix

1 can lemon frosting

3/4 cup oil

4 eggs

1 cup water


Mix ingredients well. Pour into ungreased 9 x 13 cake pan and

bake at 350 for 45 minutes.

 Dust with confectioner’s sugar, if desired.


Italian Cream Cake

Mix and let stand: 1 cup buttermilk

1 tsp. soda

Cream together: 2 cups granulated sugar

1 cup butter

1/2 cup shortening

Add, beating after each: 5 egg yolks
Gradually & alternating add 2 cups flour

buttermilk mixture

Stir into mixture 1 tsp. vanilla
Beat until stiff peaks (but not dry) and fold into batter mixture 5 egg whites
Stir Gently into batter 1 cup chopped nuts (pecans, walnuts, or almonds)

1 small can coconut (3  1/2 ounces)

Bake in 3 greased and floured 9 inch pans for 25 minutes or until done. Let cool and frost with

Cream Cheese Frosting

Whip until light:

8 ounces cream cheese

1 stick butter or margarine

Add and continue to whip:

1 tsp. vanilla

1 pound confectioner's (powdered) sugar


Mandarin Orange Cake

From Kate Hebert. This recipe is the last thing she gave me.  
1 package yellow cake mix (Duncan Hein's)  


¾ cup  cooking oil  
1 can mandarin oranges including juice  
Mix well together and bake in 9"X13" cake pan.  


9 ounces Cool Whip
1 teaspoon vanilla  
1 package (3 ounce) instant vanilla pudding
12 ounces crushed pineapple and the juice  

Mix together and spread on cake!


Mexican Fruit Cake

From Norella Lamb Bean

2 c. flour

2 c. sugar

2 tsp. baking powder

½ tsp. salt

1 c. chopped pecans

Mix everything together then…


2 beaten eggs

1 20 oz can crushed pineapple (DO NOT DRAIN)

           Spray 9x13 cake pan with Pam.  Bake 325   35-40 minutes.

 Frost with:

8 oz cream cheese

½ stick margarine

2 c. powdered sugar

½ vanilla

 Beat together and spread on cake. Cover



There’s a surprise in the middle of this golden butter cake: a center of chocolate mousse filling.



1 ¾ cups Bakers’ Special Sugar or granulated sugar

½ cup (1 stick) room-temperature butter

½ teaspoon salt

1 teaspoon almond extract, or a few drops of bitter almond oil

1 teaspoon vanilla

cup vegetable oil

4 large eggs

3 cups King Arthur Unbleached All-Purpose Flour

3 tablespoons Instant ClearJel® (optional, but it gives the cake a great, moist texture)

4 teaspoons baking powder

1 ¼ cups milk

*We love to use Bakers’ Special sugar for cakes; its extra-

fine texture makes it very easy to cream with the butter,

thereby producing a lighter cake. However, use granulated

sugar if you prefer.



1 pint whipping or heavy cream

one 4-ounce package chocolate mousse mix



½ cup heavy or whipping cream

1 cup (about 6 ounces) chopped bittersweet chocolate

CAKE: In a large mixing bowl, beat together the sugar,

butter, salt and flavorings until fluffy. Beat in the oil,

then the eggs, one at a time, beating till the mixture is

very fluffy. In a separate bowl, whisk together the flour,

Instant ClearJel® and baking powder. Add the dry

ingredients to the butter and egg mixture alternately with

the milk, beating until well-combined, about 2 minutes.

Lightly grease and flour both halves of the filled cake

set, and divide the batter between them. (You may also

prepare this cake in two regular 9 x 2-inch round cake

pans.) Bake the cake in a preheated 350°F oven for 40 to 45

minutes, until the edges have started to pull away from the

sides of the pan. Cool the cake for 15 minutes before

removing it from the pans.


Follow the directions on the package to prepare

the mousse. Divide the mousse between the two halves of the

cake, then invert the top half over the bottom half (you’re

forming a tunnel for the filling here).



In a small bowl in the microwave, or a small

saucepan set over low heat, prepare the glaze by melting

together the cream and chocolate. Drizzle it over the cake.

Yield: 12 servings.

Nut Loaf Cake

From my childhood neighbor and lifetime friend, Margaret Stemsrud, from Ewart, Iowa.  The black walnuts grow naturally in Iowa.  
½ cup soft butter  
1 cup  sugar  
2 cups  sifted cake flour or substitute 1 ¾ cup regular flour  
2 teaspoons baking powder  
½ teaspoon salt  
½ cup thin milk (dilute with water)  
½ teaspoon vanilla  
½ teaspoon  almond  
2/3 cup  black walnuts  
egg whites  


Cream butter and sugar.  Then add the remainder and beat well.  Pour into prepared loaf pan.  Bake at 350 ° for 55 to 60 minutes.  

Oatmeal Cake

1 cup oatmeal  
1 ½ cups boiling water 
1 cup white sugar  
1 cup brown sugar  
½ cup  shortening  
1 teaspoon vanilla  
1 teaspoon  cinnamon  
1 ½ cups flour  
1 teaspoon  baking soda  
½ teaspoon salt  


Add water to oatmeal and let cool.  Combine all other ingredients and mix well.  Bake in 9"X12" greased and flour dusted cake pan at 350- ° for 40 minutes.  


6 Tablespoons melted butter  
2/3 cup  brown sugar  
¼ cup  cream  
½ teaspoon vanilla  
1 cup coconut  

Raspberry-Laced Vanilla Cake ««««

From the Softasilk Cake Flour box        Prep time:  55 minutes    Bake Time:  19 - 23 minutes
3 cups Cake flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups butter

1 1/4 cups sugar

2/3 cup milk

1 1/2 teaspoon clear vanilla

4 large eggs

1 (12 ounce) jar Smucker's Seedless Red Raspberry Jam


Raspberry Cream Frosting

2 cups butter, room temperature

1 teaspoon clear vanilla

7 1/2 cups powdered sugar 92 pounds)

1 cup Smucker's Red Raspberry Syrup


Preheat oven to 350 degrees F.  Spray the three 9 inch round cake pans with Pam or coat with Crisco and dust with flour.

Mix cake flour, baking powder, salt and baking soda.  Set aside.  Beat softened butter and sugar in a large bowl with electric mixer on high speed until fluffy.  Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasional.  Beat 2 minutes longer.  Spread batter into the 3 prepared pans.

Bake 19-23 minutes.  Cool 10 minutes, remove from pans to wire rack.  Cool completely.

Beat room temperature butter and vanilla in mixer bowl with electric mixed until light and fluffy.  Grand add powdered sugar and syrup, blend until well combined.  Level cake layers as necessary.  Cut each cake horizontally to make two layers each by making the side of the with toothpicks and cutting with a long, thin serrated knife.  Place one layer cut side up, on serving plate, spread with 1/3 of raspberry jam to within 1/4 of edge.  Top the other half of layer (cut side down).  Spread with raspberry cream frosting.  Repeat with remaining layers.  Pipe remaining frosting on top of cake in a lattice pattern.  Refrigerate cake to set frosting.  Garnish with fresh raspberries if desired.

Rhubarb Cake

From Grandma Lefebvre

Cream together

1 ½ cups  brown sugar  
1 egg  
½ cup shortening  


1 teaspoon  baking soda 
1 cup  buttermilk  


2 cups flour (not cake flour)  


½ cup rhubarb, chopped very fine  
1 teaspoon vanilla  
Pour into cake pan


½ cup sugar  
1 teaspoon cinnamon  

Bake in 9"X12" cake pan at 350 ° F. for 35 minutes.  


Sour Cream Chocolate Cake 

2 cups cake flour  
1 ¼ cups sugar  
1 teaspoon  baking soda  
1 teaspoon salt  
1 cup  sour cream  
½ cup butter, softened  
2 ounces unsweetened chocolate, melted and cooled  
¼ cup hot water  
1 ½ teaspoon vanilla  

Stir together flour, sugar, soda, salt.  Add sour cream, butter and eggs.   Beat at slow speed until blended.   Then on medium speed 2 minutes.  Stir in chocolate.  Add hot water and vanilla.   Pour into two 8" layer cake pans.  Bake at 350 ° about 25 to 30 minutes.  

Sourdough Chocolate Cake ««

½ cup   sourdough starter 
¼ cup  nonfat dry milk solids 
1 ½ cups  flour 
1 cup water  
½ cup shortening  
1 cup    sugar  
1 teaspoon vanilla  
1 teaspoon red food coloring  
½ teaspoon   salt 
1 ½ teaspoons soda  
2   eggs  
3 ounce  chocolate, melted

Mix the started with the dry milk, flour and water.  Stir well and let stand a couple of hours in a warm place until it smells yeasty.  Cream the shortening with the sugar, add the vanilla, food coloring, salt and soda.  Beat in eggs one at a time.  Stir in the chocolate and stir the creamed mixture into the sourdough mixture.  Blend thoroughly and pour in to a lightly greased cake pan.  Bake at 350 degrees F. about 30 minutes.  

Spiced Apple Cake «««

From Fran Garcia
1 cup butter  
2 cups sugar  
4 eggs  
2 ½ cups sifted flour  
½ teaspoon nutmeg  
1 teaspoon  cinnamon  
1 teaspoon apple pie spice  
1 teaspoon baking soda  
½ cup water  
2 cups chopped apples with the peeling  
1 teaspoon vanilla  
1 cup pecans  


Cream butter with sugar; add eggs one at a time.  Sift dry ingredients. 

 Add to first mixture alternating with water.  Then add apples, vanilla, and pecans.

 Bake in a tube pan (like for Angel Food Cakes) at 350 ° F. for about 90 minutes. 

 Keeps well in the refrigerator.  


Waldorf Astoria Cake«««««


½ cup butter  

1 ½ cups     



  2 eggs and beat well.  

Make a paste  

2 ounces  (2 bottles!)   red food coloring  
2 heaping Tablespoons  cocoa  

                Add this to the above mixture.

      Sift  together

2 ¼ cups  cake flour  
1 teaspoon salt  

Add dry ingredients alternately with buttermilk.  Then add vanilla.  

1 cup buttermilk  
1 teaspoon vanilla  

Mix quickly and add to cake mix  

1 Tablespoon vinegar  
1 teaspoon soda  

Bake at 350 degree F. for 30 minutes in 2 square 9" pans.  Grease them first and flour the bottoms.



3 Tablespoons flour 
1 cup milk  
1 cup sugar  
1 cup butter
1 teaspoon vanilla  


Cook flour and milk together till thick paste and cool.  Cream sugar and butter. 

Add vanilla and add to paste.  Mix and beat well!!  Frost the cake.  This looks really nice if 

you split the two layers into four thin layers and frost.


Casa de la Musica Piano Studio Ewart Cookbook