Cakes 2

Beat eggs with oil and sugar. Add flour, sifted with other dry ingredients; mix well. Add apples. Mix well. Bake in tube pan for 1 1/2 hours at 325 degrees.

------------------------

155265 -- PINEAPPLE CAKE

2 1/4 c. self-rising flour
1 1/2 c. sugar
2 eggs
1 tsp. vinegar
1 tsp. vanilla
1 c. buttermilk
1 tsp. baking soda
1 c. Wesson oil
1 sm. can crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
1 box confectioners sugar
1 stick butter or margarine, softened
1 tbsp. pineapple with juice

Blend together Wesson oil, eggs and sugar. Add vinegar. Let stand for one minute; stir. In separate bowl, mix flour and baking soda. Add the egg mixture and vanilla. Gradually pour in buttermilk, mix well. Drain pineapple juice and reserve along with 1 tablespoon of pineapple (to be used in frosting). Add to mix and stir. Pour into two greased pans. Bake 25 minutes at 375 degrees. --ICING:--

Mix together softened butter (or margarine) and cream cheese. Add confectioners sugar, pineapple juice and 1 tablespoon pineapple. Mix all together until smooth and spread on cake.

------------------------

155266 -- STRAWBERRY CAKE

1/2 c. oil
1/2 c. water (or milk)
1 pkg. strawberry Jello
1 c. frozen strawberries, thawed
1 c. nuts, chopped
3 tbsp. flour
4 eggs
1 box strawberry cake mix or white
cake mix
Topping

Mix Jello with cake mix and flour, then add oil, water, strawberries and eggs, one at a time. Pour into a 9 x 13 inch pan lined with wax paper and greased. Bake for about 35 minutes at 325 degrees. --TOPPING:--

1 box confectioners sugar
1/2 c. strawberries
1 stick margarine, softened
1/2 c. pecans, chopped

Mix soft margarine and sugar well. Add pecans and strawberries until right consistency to spread over cake. Can use 3 cake pans.

------------------------

155267 -- LIGHT AS AIR ORANGE CAKE

2 1/2 c. sifted cake flour
1 tsp. salt
1/3 c. vegetable oil
3 tbsp. grated orange rind*
5 egg whites
1 tbsp. baking powder
1 1/3 c. sugar, divided
3 egg yolks, beaten
3/4 c. orange juice*
1/2 tsp. cream of tartar
Fresh Orange Glaze

Combine flour, baking powder, salt and 2/3 cup sugar in a mixing bowl. Make a well in center; add oil, egg yolks, orange rind and orange juice. Beat at high speed of an electric mixer about 5 minutes or until smooth. Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl until soft peaks form. Add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites and gently fold whites into mixture. Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula. Bake at 325 degrees for 1 hour or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Place cake on cake plate; drizzle top with Fresh Orange Glaze. Yield 1 (10 inch) cake. *May substitute lemon juice and rind for orange if desired. --FRESH ORANGE GLAZE:--

3 c. powdered sugar, sifted
1/8 tsp. salt
2 1/4 tsp. grated orange rind
1/4 tsp. orange extract
3 1/2 to 4 tbsp. orange juice

Combine all ingredients; stir until smooth. Yield about 1 1/4 cups.

------------------------

155268 -- CHOCOLATE PRALINE LAYER CAKE

--CAKE:--

1/2 c. butter or margarine
1/4 c. whipping cream
1 c. brown sugar, firmly packed
3/4 c. pecans, chopped coarse
1 pkg. Pillsbury Devil's Food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs

--TOPPING:--

1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Whole pecans, if desired
Chocolate curls, if desired

Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into 2 (8 or 9 inch) round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat at highest speed for 2 minutes. Carefully spoon batter over pecan mixture. Bake at 325 degrees for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans and cool completely. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up; spread 1/2 of topping over first layer. Top with second layer, praline side up; spread with remaining whipping cream. Garnish with whole pecans and/or chocolate curls. Store in refrigerator. Serves up to 12. High altitude over 3,500 feet; add 2 tablespoons flour to dry cake mix. Increase water to 1 1/3 cups. Bake at 350 degrees for 30 to 35 minutes. Remove immediately from pans.

------------------------

155269 -- HUMMINGBIRD CAKE

3 c. all-purpose flour
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 c. vegetable oil
1 (8 oz.) can crushed pineapple,
undrained
1 tsp. baking soda
Cream cheese frosting
2 c. sugar
3 eggs, beaten
1 1/2 tsp. vanilla
1 c. pecans, chopped
1 3/4 c. mashed bananas
1/2 c. pecans, chopped

Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. DO NOT BEAT! Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 23 to 28 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. --CREAM CHEESE FROSTING:--

1/2 c. butter or margarine, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla

Cream butter (or margarine) and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla. Add 1/2 cup pecans to frosting, if desired or sprinkle over top of cake. Spread frosting between and on top and sides of cake.

------------------------

155270 -- CREAM CHEESE POUNDCAKE

3 sticks butter, softened
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
1 1/2 tsp. vanilla
3 c. plain all-purpose flour
6 eggs
Dash of salt

Cream butter, cream cheese and sugar (add sugar slowly). Add salt and vanilla. Add eggs, one at a time, spooning in flour alternately. Blend well. Bake in greased and floured tube pan (or two loaf pans) at 325 degrees for 1 1/2 to 1 3/4 hours (depending on your oven). If top of cake starts to get too brown, cover loosely with foil until cake is done. This cake freezes well.

------------------------

155271 -- MELT IN YOUR MOUTH SOUR CREAM POUND CAKE

3 c. pre-sifted Swans Down cake flour
1 c. real butter
6 lg. eggs
1 tsp. vanilla
1/4 tsp. baking soda
3 c. sugar
1 c. sour cream
1 tsp. lemon extract

Preheat oven to 325 degrees. Grease and cake flour tube pan or 2 (8 inch loaf pans. Cream butter and sugar. Add eggs one at a time. Add sour cream, lemon extract flavoring and vanilla. Sift flour and soda together and add 1/2 cup at a time. Pour into prepared pans(s) and bake at 325 degrees for 1 1/2 hours.

------------------------

155272 -- POUND CAKE

2 sticks margarine
3 c. sugar
3 c. flour
1 c. milk
1/2 c. Crisco shortening
5 eggs
1 tsp. salt
2 tbsp. vanilla

Cream margarine, Crisco and sugar well. Add eggs, one at a time, beating between each. Alternately add (flour and salt) and (milk and vanilla). Grease tube pan. Put in cold oven at 325 degrees for at least 1 hour and 15 minutes. Test for doneness. Top with hot peaches, (Drain juice and thicken with a little cornstarch in cold water. Add cinnamon and ginger to taste. Add peaches and heat) or frozen raspberries and juice.

------------------------

155273 -- MAMA'S POUND CAKE

3 sticks real butter
3 c. sugar
3 c. plain flour
1 (8 oz.) cream cheese
6 lg. eggs
2 tsp. vanilla

Cream butter and cream cheese. Add sugar. Beat until fluffy. Add vanilla and eggs (1 at a time). Stir in flour. Turn into well greased and floured tube pan. Bake at 325 degrees for 1 1/2 hours.

------------------------

155275 -- HOW TO BAKE A CAKE

Light oven. Get out bowls, spoons, measuring cups and ingredients. Grease the pan. Have all the kids in camp crack nuts. Remove Bernie, Ron, Dick, Joe, and Paul, along with 5 coffee cups, 7 fishing lures, 4 spark plugs and 1 tackle box from the table. Measure 2 cups of flour. Hear laughter and go down by the dock in time to see the guys untying Glyn and Don's boat from the dock before they pull the dock out to Center Bar. Come back and find Ben covered in flour. Brush Ben off and measure 2 more cups of flour to replace spilled flour. Add rest of dry ingredients to flour. Hear kids screaming outside, look out window and see them running after squirrels who have stolen the walnuts. Rescue kids from squirrels, come back into kitchen and find Danny and David Tietz, along with Steve and Robbi playing a game of Pfeffer at the kitchen table. Banish them and their cards to the lodge table. Add eggs. Phone rings, yell out window for Tonya to come to the phone. Add shortening. Betty runs in, says she's got the catch of the day. Sue wants it weighed because they are having a contest against George and Helen. Kess wins the contest, his squirrel weighs more than George's Northern. Add sugar. Stir all the ingredients together. Look up just in time to see Koz's wildly served volleyball come crashing through kitchen window, landing in the middle of the cake bowl. Wash kitchen floor, wash the table, wash the walls, wash the dishes. Sylvia comes in and suggests Kim, Debbie, Donna, Doris and herself go to pick up cake at Gordy's. Everyone also decides that as long as they are in Grand Rapids they might as well play Bingo. Grab purses, load up car and go!

------------------------

155276 -- MANDARIN ORANGE CAKE

2 c. flour
2 eggs
2 tsp. soda
2 c. sugar
1 tsp. vanilla
1 tsp. salt
2 c. mandarin oranges, drained
No shortening in this cake

Combine all ingredients in mixer bowl and beat with mixer until well blended. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 35 minutes. --GLAZE:--

1 1/2 c. brown sugar
6 tbsp. butter
6 tbsp. milk

Combine in saucepan and boil 3 minutes. Poke holes in hot cake with toothpick and ladle the hot glaze onto the cake. Rochester, MN

------------------------

155277 -- APPLE CAKE

3 c. flour, sifted
1 tsp. soda
3 tsp. cinnamon
1 1/2 tsp. nutmeg
1 3/4 c. raw honey
3 eggs
1 c. vegetable oil
1/4 c. orange juice
2 1/2 c. grated apple
1 1/2 c. walnuts, chopped
Raisins as desired

Sift together dry ingredients. Add honey, eggs, oil and juice; mix well. Fold in apples, nuts and raisins. Spoon into greased and floured angel food cake tube pan and bake at 325 degrees for 1 1/2 hours or until top springs back when lightly pressed. Serve with a dollop of whipped cream or plain. Somonauk, IL

------------------------

155278 -- LEMON CAKE

--CAKE:--

1 pkg. lemon cake mix
1 pkg. lemon instant pudding
3/4 c. water
3/4 c. vegetable oil
4 eggs

--FROSTING:--

2 c. powdered sugar
2 tbsp. water
2 tbsp. oleo
1/3 c. lemon juice

Mix cake ingredients well and bake in 9 x 13 inch pan according to package directions. After taking cake out of oven, pierce with fork lots of times. Pour mixed frosting over hot cake slowly. Don't oil sides of pan so cake won't pull away. Davenport, IA

------------------------

155279 -- LEMON CHEESE CAKE

1 1/2 pkgs. graham crackers
1 stick oleo, melted
1 (6 oz.) pkg. lemon Jello
3 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese
3/4 c. vanilla
1 can chilled milnot

Mix graham crackers and oleo together. Press 3/4 into 9 x 13 inch pan. Save rest for topping. Cream together cheese, sugar and vanilla. Add pineapple. Add into hot Jello and mix well. Whip chilled milnot until stiff and pour into Jello and cheese mix; turn and fold until well blended. Sprinkle remaining graham crackers on top. Chill until ready to serve. Ottawa, IL

------------------------

155280 -- LEMON PUDDING CAKE

1 yellow cake mix
1 sm. pkg. instant lemon pudding
4 eggs
1/3 c. oil
1 c. plus 2 tbsp. water

Mix above ingredients for 4 minutes. Grease and flour a 9 x 13 inch pan. Bake for 40 minutes at 350 degrees. Mix one small can lemonade concentrate and 2 1/2 cups powdered sugar. Make holes in cake with fork all over. Pour this mixture over cake and place back in oven for 5 minutes. Cool and serve. Ottawa, IL

------------------------

155281 -- STRAWBERRY CAKE

1 white cake mix
1 pkg. strawberry Jello
4 eggs
3/4 c. oil
1 pkg. frozen strawberries, thawed
1/4 c. water

Save 1/4 cup of strawberries for glaze. Mix and bake at 325 degrees for 1 hour. --GLAZE:--

1 c. powdered sugar
1/4 c. strawberries

Mix and frost while warm. Coon Rapids, MN

------------------------

155282 -- PECAN FILLED ANGEL CAKE

1 (10 inch) angel food cake
1 qt. butter pecan ice cream, softened
1 c. heavy cream
1/4 c. sugar
1/3 c. toasted pecans, chopped

Place cake on board or heavy foil. With electric knife, slice a layer of cake about 1 inch from top; set aside. Make a hollow in cake by cutting down into it 1 inch from the outer edge and 1 inch from the middle hole, leaving a substantial 1-inch base on bottom of cake. Remove excess cake to form a cavity. Spoon ice cream into cavity in cake; replace top of cake and press down against ice cream. Wrap cake in foil and freeze until firm but not hard (about 2 hours). Whip cream until soft peaks form. Add sugar, whipping until stiff. Frost top and sides of cake with sweetened whipped cream. Garnish with pecans. Freeze for at least 1/2 hour longer. Cut into wedges with electric knife. Coon Rapids, MN

------------------------

155283 -- CARROT CAKE

1 1/2 c. corn oil
2 c. sugar
3 eggs
1 (8 oz.) can crushed pineapple
(don't drain)
2 c. carrots, shredded
2 1/4 c. flour
2 c. coconut flakes
1 c. nuts, chopped
2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla
1 tsp. salt

Mix in a large bowl with a wooden spoon until blended. All ingredients get mixed together. Just dump into the bowl at the same time. Grease and flour a 9 x 13 inch pan. Bake for 1 hour at 350 degrees. Frost with cream cheese frosting. I usually use the canned Betty Crocker. Minneapolis, MN

------------------------

155284 -- PETITE CHERRY CHEESECAKE

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
Vanilla wafers
1 lg. can cherry pie filling

Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups and place vanilla wafer in bottom of each cup. Fill cups 2/3 full with mixture. Bake 15 to 20 minutes or until set at 375 degrees. Top each with 1 tablespoon cherry pie filling. Serves 24. Marietta, GA

------------------------

155285 -- GENUINE BAKED CHEESECAKE

--CRUST:--

2 1/8 c. graham cracker crumbs
1/2 c. butter, melted
3/8 c. sugar

Combine and press into spring pan. --FILLING:--

4 (8 oz.) pkgs. cream cheese
1 1/4 c. sugar
1 tbsp. vanilla
2 tbsp. & 1 tsp. flour
3 eggs & 1 egg yolk
1 1/4 c. milk

Combine cream cheese, sugar and vanilla and beat until creamy. Add 2 tablespoons and 1 teaspoon flour. Blend and add 3 eggs and 1 egg yolk. Blend. Add 1 1/4 cups milk. Mix only until combined. Pour into crust. Remove excess crust. Bake at 450 degrees for 10 minutes and then at 300 degrees for 55 minutes. Turn oven off and crack door for 10 minutes. Cool 1/2 hour, loosen edges with knife. Cool, remove sides of pan and allow to cool completely. Somonauk, IL

------------------------

155286 -- RHUBARB CAKE

2 c. sugar
1 c. oleo
2 eggs
2 tsp. cinnamon
2 tsp. soda
1/4 tsp. salt
1 c. cold coffee
3 c. flour
3 c. rhubarb, chopped
1/2 c. brown sugar
1/2 c. nuts, chopped

Cream sugar, oleo and eggs together. Add cinnamon, soda and salt. Alternately add coffee and flour. Stir in rhubarb. Pour into 9 x 13 inch baking pan. Top with brown sugar and nuts. Bake 45 minutes at 350 degrees. Serve with whipped topping or vanilla ice cream. Sheridan, IL

------------------------

155287 -- DUMP CAKE

1 (16 oz.) can crushed pineapple,
don't drain
1 can cherry pie filling
1 box yellow cake mix
1 c. pecans, chopped
2 sticks butter

Grease a 9 x 13 inch pan. Spread pineapple on bottom of pan. Dump in pie filling. Gently spread out. Don't mix up. Pour cake mix over this. Sprinkle nuts. Drop butter by spoonfuls on top. Bake at 350 degrees for 1 hour. Marietta, GA

------------------------

155288 -- CHOCOLATE YUM YUM CAKE

--BOTTOM LAYER:--

1 box chocolate cake mix
1 c. pecans, chopped
1 stick real butter

Mix like pie crust and pat in 9 x 13 inch pan. --TOP LAYER:--

1 (8 oz.) pkg. cream cheese, softened
1 box powdered sugar
3 eggs
1 tsp. vanilla

Mix together and spread on top of bottom layer. Bake at 350 degrees for 40 minutes. Cut into small bars. Marietta, GA

------------------------

155289 -- DATE CHOCOLATE CHIP CAKE

1 c. dates, chopped
1 c. boiling water
1 tsp. soda
1 c. sugar
1 c. shortening
2 eggs, well beaten
1 3/4 c. all-purpose flour, sifted
1/2 tsp. salt
1 tbsp. cocoa
1 tsp. vanilla
1/2 pkg. chocolate chips
1/2 c. nuts, chopped

Combine dates, boiling water and soda. Cool. Cream shortening and sugar. Add eggs. Add date mixture. Sift flour, salt, cocoa, mix; add vanilla. Put in 9 x 13 inch cake pan. Top with chocolate chips and nuts. Bake 40 minutes at 325 degrees. Makes its own frosting. Can be topped with ice cream or whipped cream. Marietta, GA

------------------------

155290 -- BUTTER NUT POUND CAKE

1 c. Crisco
2 c. sugar
6 lg. eggs
1 tbsp. vanilla, butternut flavoring
2 c. plain flour

Grease and flour a tube pan. Heat oven to 325 degrees. Cream Crisco and sugar, add flavoring. Add eggs, one at a time, beating well after each. Slowly add flour and mix well. Bake one hour or until done. Test with toothpick. Cool on rack 10 minutes. Then turn out on a rack to cool.

------------------------

155291 -- FRESH COCONUT

1 (16 oz.) can cream of coconut
1 box vanilla cake mix
1 pkg. fresh frozen shredded coconut

Bake cake in oblong pan at 350 degrees. Cool cake. Put fresh coconut on top while warm. Pour all of cream of coconut milk over cake. Let set out overnight, then refrigerate.

------------------------

155292 -- BLUEBERRY POUNDCAKE

1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
3 c. all-purpose flour
1 pt. fresh blueberries or 2 c.
canned berries, drained

Cream butter and sugar and add eggs one at a time. Beat until fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder; add to creamed mixture and beat. Dredge berries in remaining cup of flour. Fold berry mixture gently into creamed mixture. Pour into a tube pan that has been buttered and coated with sugar. Bake at 325 degrees for 1 hour and 15 minutes.

------------------------

155293 -- APPLE CAKE

3 c. plain flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. white sugar
1 c. brown sugar
2 eggs
1 1/2 c. salad oil
2 tsp. vanilla
1 c. pecans
3 c. apples

Sift twice the flour, soda, salt and cinnamon. Set aside. Beat eggs and sugar until creamy. Add oil and vanilla and beat until smooth. Add flour, mix well. Add pecans and apples. Bake at 325 degrees for 1 hour and 15 minutes. --SAUCE:--

1/2 c. butter
1/2 c. milk
1/2 c. brown sugar

Boil 5 minutes. Spread on top and sides of cake.

------------------------

155294 -- PINA COLADA CAKE

1 (18 1/2 oz.) pkg. yellow cake mix
1 1/2 c. water
2 eggs
1 (3 1/2 oz.) can shredded coconut,
divided
1 (16 oz.) can cream of coconut
1 (9 oz.) container frozen whipped
topping, thawed
1/4 c. pecans, chopped

Combine cake mix, water, eggs and half of the coconut. Turn into greased 9 x 13 inch baking pan. Bake in 350 degree GAS oven 30 to 35 minutes, or until done. Remove from oven and punch holes in top while hot. Pour cream of coconut over hot cake. Cool thoroughly. Combine remaining coconut with whipped topping and spread over the cake. Sprinkle pecans over cake. Refrigerate.

------------------------

155295 -- HOOSIER CAKE

2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 sticks (1 cup) butter
4 tbsp. cocoa
1 c. water
1/2 c. buttermilk
2 eggs
1 tsp. vanilla extract

--FROSTING:--

1 stick (1/2 c.) butter
4 tbsp. cocoa
6 tbsp. buttermilk
1 lb. confectioners sugar
1 tbsp. vanilla
Chopped walnuts or pecans (optional)

In a large bowl combine flour, sugar, soda and salt. Stir to combine. In a medium saucepan, combine butter, cocoa and water, heat, stirring until butter melts. Add to dry ingredients. Beat well to blend. Stir in buttermilk, eggs and vanilla. Beat well to combine. Divide batter between 29 inch round layer cake pans that have been greased and floured. Bake at 350 degrees for 40 to 45 minutes or until cake tests done. Remove to rack to cool for 10 minutes, then invert onto rack to cool completely. Make frosting: In a medium saucepan combine butter, cocoa, buttermilk; bring to boiling, stirring. Remove from heat and add confectioners sugar and vanilla. Beat until smooth. Frost cake when cake is completely cold and frosting is just warm to the touch. Makes 9 inch double layer cake.

------------------------

155296 -- POPPY SEED CAKE

--DRY:--

1 pkg. Butter Recipe cake mix
1/4 c. sugar
Dash of salt
1 sm. pkg. instant butterscotch
pudding
1 3/4 tbsp. popppy seeds

--WET:--

3 to 4 eggs
1/2 c. sour cream
1/2 c. oil
3/4 c. orange juice

Pour wet ingredients over dry ingredients in a large mixing bowl. Beat for 4 minutes. Pour into a greased and floured tube or bundt pan. Bake for about 1 hour at 325 degrees. Cool on wire rack. NOTE: Pineapple, peach or apricot nectar.

------------------------

155297 -- PLUM GOOD CAKE

2 c. self-rising flour, sifted
2 c. sugar
3 eggs
3/4 c. oil
1 tsp. cinnamon
2 sm. jars of plum baby food
1 c. nuts, chopped

Mix all ingredients in a large mixing bowl. Pour batter into a greased and floured tube pan. Bake at 350 degrees for 50 to 60 minutes.

------------------------

155298 -- FLOWER POT CAKE

1 pkg. Oreo cookies
Your favorite cheese cake recipe
1 (16 oz.) can sweet cherry pie
filling
1 bag of gummy worms (5 or 6)
1 flower pot
1 stem of artificial flowers
1 spade shovel

Crumble Oreo cookies in bottom of flower pot. Place a layer of the cheesecake, then a layer of pie filling and then a layer of Oreo crumbs. Alternate layers until flower pot is filled to the rim. Chill in refrigerator for about 6 hours. Place gummy worms on top of cake and place the stem of flowers in the pot to make it look like a plant. This can be used as a centerpiece and fool everyone.

------------------------

155299 -- EASY CHEESE CAKE

1 (9 inch) graham cracker crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla extract

In medium bowl; beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. TIP: Add any of your favorite fruit pie fillings or toppings to top of this cheesecake recipe and serve chilled.

------------------------

155300 -- BLACK WALNUT SPICE CAKE

1 c. black walnut meats
1/2 c. shortening
2 c. brown sugar
3 eggs, separated
3 c. flour
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. baking powder
3/4 c. milk

Place nutmeats in boiling water for a few minutes, then drain. Cream shortening and add sugar. Add well beaten egg yolks. Sift together dry ingredients and add alternately with milk to the creamed mixture. Add nutmeats. Fold in well beaten egg whites. Bake in three layers at 350 degrees.

------------------------

155301 -- 7 - UP POUND CAKE

2 sticks butter
1/2 c. shortening
3 c. sugar
5 eggs
3 1/2 c. plain flour
1 (10 oz.) bottle of 7-Up
1 tsp. vanilla flavoring
1 1/2 tsp. lemon flavoring

Cream butter and shortening. Mix together sugar and eggs, then flour and 7-Up and then flavoring. Cook in the middle of oven for 1 1/2 hours at 325 degrees in a preheated oven.

------------------------

155302 -- OLD FASHIONED POUND CAKE

1 c. Crisco
1 stick butter, softened
3 c. sugar
6 eggs (1 at a time)
3 c. plain flour, sifted
1 tsp. baking powder, sifted
1 c. milk
1 tsp. lemon flavoring
1 tsp. vanilla flavoring

Mix together first 4 ingredients, then add the next 2 ingredients sifted together. Mix, add last 4 ingredients and mix together well. Bake 1 1/2 hours at 325 degrees.

------------------------

155303 -- DO NOTHING CAKE

2 c. all-purpose flour
1/2 tsp. salt
2 c. sugar
1 tsp. vanilla
Topping (below)
2 eggs, slightly beaten
1 (20 oz.) can crushed pineapple,
undrained
1 tsp. baking soda

Combine all ingredients and mix by hand. Do not use electric mixer. Pour into a greased 9 x 12 inch pan and bake for 30 to 35 minutes at 350 degrees. Spread topping over cake while warm. Makes 12 servings. --TOPPING:--

1 (5 oz.) can milk
1/2 c. butter
1 c. sugar
1 1/2 c. coconut
1 c. pecans, chopped

Mix milk, sugar and margarine together. Boil 5 minutes. Add coconut and pecans. Spread over warm cake.

------------------------

155304 -- COCONUT POUND CAKE

2 sticks butter
3 c. sugar
3 c. plain flour
1 c. milk
1 (14 oz.) pkg. Angel Flake coconut
2/3 c. shortening (Crisco)
6 eggs
1 tsp. baking powder
2 tsp. coconut flavoring

Cream butter, shortening and sugar until fluffy; add eggs. Beat well. Add flour, baking powder and milk alternately to egg mixture. Beat well; add flavoring and beat. Fold in 1/2 of package of coconut. Place in tube pan. Bake at 300 degrees for 1 hour and 30 minutes. (Be sure to use real butter.) Cool in pan. --FROSTING:--

1 stick margarine
1 box powdered sugar, sifted
4 tbsp. milk

Melt margarine; add milk and powdered sugar. Add 1/2 package of Angel Flake coconut. Stir to spreading consistency. If too stiff, add more milk, 1 teaspoon at a time. Spread on cake.

------------------------

155305 -- CHOCOLATE POUND CAKE

3 c. plain flour
3 c. sugar
1 c. Crisco shortening
1 1/4 c. sweet milk
6 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
4 heaping tbsp. cocoa
2 sticks margarine

Mix flour, cocoa, salt and baking powder together. Cream Crisco, margarine and sugar. Add eggs, beating in well. Add milk and flour alternately, beating well. Add flavoring; beat. Bake in a greased tube pan at 325 degrees for 1 1/2 hours. --FROSTING:--

1/2 c. Crisco
1/4 tsp. salt
2/3 c. canned milk (1 sm. can)
2 c. sugar
2 tbsp. cocoa

Combine all together. Cook for 2 minutes, stirring constantly. Test by dropping in cold water. When ball forms when it hits the water, the frosting is done. Cool and spread on cake.

------------------------

155306 -- DUTCH APPLE CAKE

4 med. cooking apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 c. walnuts, finely chopped

Peel, core and finely chop apples. In large mixer bowl, combine eggs and vanilla. Beat at high speed of electric mixer for 2 minutes or until light. Gradually add oil, beating for 2 minutes or until thick. Gradually beat in sugar, stir together flour, baking soda, salt and cinnamon. Add flour mixture, apples and walnuts alternately to creamed mixture, beat well after each addition. Beat at medium speed for 3 minutes. Turn batter into greased and floured 9 inch tube pan. Bake in 350 degree oven for 55 to 60 minutes or until cake tests done. Remove from pan after cool. Drizzle with confectioners icing. --CONFECTIONERS ICING:--

1 c. powdered sugar, sifted
1/4 tsp. vanilla
Milk

In small bowl combine powdered sugar, vanilla, and enough milk to make of drizzling consistency.

------------------------

155306 -- DUTCH APPLE CAKE

4 med. cooking apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 c. walnuts, finely chopped

1 c. powdered sugar, sifted
1/4 tsp. vanilla
Milk

In small bowl combine powdered sugar, vanilla, and enough milk to make of drizzling consistency.

------------------------

155307 -- PLAIN CAKE

2 c. plain flour
1 c. self-rising flour
2 c. sugar
4 eggs
1 c. milk
1 tbsp. flavoring (your choice)
1/3 c. oil
Pinch of salt

Grease and flour tube pan. Mix ingredients and pour into pan. Bake at 350 degrees.

------------------------

155308 -- CARROT CAKE

1 1/2 c. salad oil
2 c. sugar
4 eggs, separated
4 tbsp. hot water
2 1/2 c. plain flour
1 1/2 c. carrots, grated
1 tsp. cinnamon

Mix oil, sugar and egg yolks. Beat well, add hot water and flour. Blend well. Add grated carrots, and cinnamon. Beat egg whites until stiff, add to flour mixture. Bake at 350 degrees for 25 minutes.

------------------------

155309 -- CARROT CAKE ICING

1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 box 10X sugar
1 c. nuts
Milk

Combine cream cheese, butter, sugar and nuts. Add enough milk until spreading consistency.

------------------------

155310 -- BROWNIE CAKE

1 pkg. Devil Food cake mix
1 stick margarine
3 eggs
1 (8 oz.) pkg. cream cheese
1 box powdered sugar

Mix together cake mix, margarine and 1 egg. Press in bottom of greased Pyrex baking dish. Mix cream cheese, 2 eggs, and powdered sugar. Spread over cake mixture. Bake at 350 degrees for 45 minutes.

------------------------

155311 -- EASY POUND CAKE

3 sticks margarine
1 box powdered sugar
6 eggs
3 c. plain flour
1 tsp. vanilla

Cream margarine and sugar. Add eggs, one at a time. Add flour and vanilla. Bake in tube pan at 350 degrees for 1 hour.

------------------------

155313 -- 1-2-3-4 CAKE

1 c. butter
2 c. sugar
3 c. flour
4 eggs
1 c. milk
2 tsp. baking powder
1 tsp. vanilla

Cream butter with vanilla. Add sugar gradually. Add eggs, 1 at a time and beat until creamy. Add flour 1/3 at a time, alternately with 1/2 cup of milk at a time. Add flour last. May be baked in large tube pan at 350 degrees until done or 4 (8 or 9 inch) pans. May vary by adding 1 1/2 squares of melted chocolate to 1/2 of the batter by adding alternately with plain batter to make marble cake. Bake at 350 degrees for 20 to 25 minutes. Largo, Florida

------------------------

155314 -- WACKY CAKE

1 1/2 c. flour
1/2 tsp. salt
3 tbsp. cocoa
1 tsp. baking soda
1 c. sugar

Make three holes in this mixture with a spoon. In the first put 6 tablespoons salad oil, in the second put 1 teaspoon vinegar, in the third put 1 teaspoon vanilla. Pour 1 cup of water over all and stir until mixed. Easy, delicious chocolate cake made right in the baking pan. Delicious with broiled marshmallow frosting. Bake at 350 degrees for 30 minutes, before putting on frosting. Palm Harbor, Florida

------------------------

155315 -- MOTHER'S OATS CAKE

1 1/4 c. boiling water
1 c. oatmeal
1/2 c. oleo
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/3 c. flour
1 tsp. soda
1/2 c. nuts
1 tsp. salt
1 1/2 tsp. cinnamon

--ICING:--

1/2 tsp. vanilla
6 tbsp. melted oleo
1/2 c. coconut
1/2 c. brown sugar
1/4 c. evaporated milk
1/2 c. nuts

Pour boiling water over oatmeal and let cool. Combine oleo, brown sugar, white sugar and eggs. Add oatmeal. Combine flour, soda, salt, cinnamon and nuts. Add mixture together. Bake in 350 degree oven for 35 minutes in 8 x 10 inch pan. Combine all ingredients for icing and ice while warm. Palm Harbor, Florida

------------------------

155316 -- AUNT ELEANOR'S SUNSHINE CAKE

5 eggs, separated
1/2 c. cold water
1 1/2 c. sugar
1 1/2 c. flour (cake & sifted)
1/4 tsp. cream of tartar
Pinch of salt
1 tsp. vanilla

Beat egg yolks until pale yellow, add water and beat few more minutes. Add sugar to eggs, also vanilla. Beat until fluffy. Beat in little flour with egg beater then add rest of flour gradually, folding in each addition thoroughly. Beat egg whites separately until almost stiff. Fold into other mixture gradually. Bake 45 minutes (approximately) in a 325 degree oven or until it springs back after touched. Tampa, Florida

------------------------

155317 -- EASY COCONUT CAKE

Duncan Hines yellow cake mix with
butter

--FROSTING:--

2 (6 oz.) pkgs. frozen coconut
2 (8 oz.) cartons sour cream
2 c. sugar
1 (9 oz.) carton Cool Whip

Bake and mix cake according to directions on package using 2 (8 or 9 inch) round cake pans. When cool, split layers to 4. Frosting with following: Mix 2 (6 ounces) packages coconut, 2 (8 ounce) cartons sour cream, 2 cups sugar and 1 (9 ounce) carton Cool Whip. Refrigerate for 3 days before serving. Clearwater, Florida

------------------------

155318 -- OUR FAVORITE CAKE

1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs, unbeaten
3/4 c. salad oil
3/4 c. sherry
1 tsp. nutmeg

Put all ingredients into a bowl. Beat for 5 minutes at medium speed. Pour into greased tube pan or mold and bake for 45 minutes at 350 degrees. Tampa, Florida

------------------------

155319 -- BETTER THAN SEX CAKE

--STEP I:--

1 box yellow cake mix without pudding
in mix
1 can crushed pineapple
1/2 c. sugar

Bake cake in 9 x 13 inch pan. Puncture top of cake with toothpicks. Mix sugar, pineapple and pour over cake. --STEP II:--

Cook 1 package vanilla pudding and pour over cake. Set in refrigerator to chill. Spread Cool Whip over cake and top with coconut. Leave cake in pan and keep in refrigerator. Largo, Florida

------------------------

155320 -- COUSIN KATIE'S ICE BOX CAKE

1 box Duncan Hines yellow butter cake
mix

Cook as directed. Remove from oven and while hot, punch holes all over cake. Pour over: 1 can Eagle Brand milk
1 can white cream of coconut

Refrigerate for 24 hours (cover with foil). Put dollops of Cool Whip on each slice. This can be cooked in 2 round layer pans or a 9 x 13 inch oblong pan. Tampa, Florida

------------------------

155321 -- YUMMY CAKE

2 c. sugar
2 c. flour
2 eggs
2 tsp. soda
1/2 tsp. salt
1 tsp. baking powder
1 (20 oz.) can crushed pineapple
1 c. nuts, broken
1 tsp. vanilla

Beat eggs and sugar together. Add vanilla and pineapple. Add dry ingredients keeping some to dredge the nuts to add last. Bake at 350 degrees for 35 to 40 minutes in a 13 x 9 inch pan, greased and floured. --ICING FOR YUMMY CAKE:--

1 (4 oz.) pkg. cream cheese
1/2 stick oleo
1 c. confectioners' sugar
1/2 tsp. vanilla

Mix softened oleo and cream cheese. Add confectioners' sugar and vanilla. Spread on cake. Clearwater, Florida

------------------------

155322 -- DOLLY'S PLAIN TUBE CAKE

2 sticks oleo
1 2/3 c. sugar
2 c. flour, sifted
5 eggs
1 tsp. vanilla

Cream oleo and sugar. Add vanilla and 5 eggs, cream well. Add 2/3 cups sugar and flour alternately. Grease and flour tube pan or 2 small loaf pans. Bake 45 minutes or 1 hour at 325 degrees. Check with straw or toothpick after 50 minutes. Tampa, Florida

------------------------

155323 -- LITTLE CHOCOLATE CUPCAKES

1/4 c. butter
1 c. sugar
1/2 c. milk
2 eggs
2 sq. melted chocolate
1 c. pastry flour (Wondra)
1 tsp. baking powder
1 tsp. vanilla

Cream butter. Add sugar slowly, then the beaten egg yolks. Melt chocolate and add flour and baking powder sifted together, alternating with milk. Add vanilla and fold in stiffly beaten egg white. Bake in greased muffin pan -- try 10 minutes at 350 degrees. Dunedin, Florida

------------------------

155324 -- CHEESECAKE CUPCAKES

3 pkgs. (8 oz. each) cream cheese
5 eggs
1/2 c. butter or margarine
1 1/2 tsp. vanilla
3/4 c. sugar
1 can cherry or blueberry pie filling
1 pt. sour cream
2 tsp. sugar
1/2 tsp. vanilla

Mix well with beater the first 5 ingredients. Pour into 24 lined cupcake pans. Bake at 300 degrees for 40 minutes. Remove from oven and cool 5 minutes. A dent will form in the center. Fill the dent with the pie filling (or thickened berries). Top with sour cream mixed with sugar and vanilla. Bake for another 5 minutes. San Diego, California

------------------------

155325 -- CHESS TARTS

--PASTRY:--

2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
2/3 c. shortening & 2 tbsp. melted
butter or margarine
5 to 7 tbsp. cold water
1 tsp. vinegar

Mix dry ingredients. Cut in the shortening and butter. Combine 5 tablespoons water and the vinegar and add to form dough. If more cold water is needed, add the extra 1 or 2 tablespoons. Use walnut-sized bits of dough and press into greased gem pans (2 inch) or muffin tins to form a shell. Refrigerate a few hours or overnight. Add filling and bake at 350 degrees for 25 to 30 minutes. This should make about 22 small tarts or 12 muffin sized tarts. --FOR FILLING:--

1 c. chopped walnuts
1/2 c. raisins or chopped dates

2 eggs
3/4 c. sugar
1/3 c. butter, melted
1 tsp. vanilla

Pour over nuts and raisins. Bake and remove carefully after 10 minutes. San Diego, California

------------------------

155326 -- DUMP CAKE

Canned pie filling (cherry, apple,
blueberry are good)
1 layer cake mix ("Jiffy" mix), white
or yellow
1 c. chopped nuts
1/4 lb. butter

Spread filling in 8 x 8 inch pan. Spread dry cake mix over filling. Sprinkle nuts and drizzle melted butter. Bake at 350 degrees for 45 minutes. Serve with whipped topping or vanilla ice cream. 9 generous servings. Tucson, Arizona

------------------------

155327 -- RUTH'S BLACK FOREST DUMP CAKE

1 (8 oz.) can crushed pineapple,
drained, save juice
1 (21 oz.) can cherry pie mix
1 (18 oz.) Devil's food cake mix
1 c. chopped pecans
1/2 c. melted oleo
Whipped topping

Lightly grease 13 x 9 inch pan, layer drained pineapple. Second layer - add pie filling. Third layer - dry cake mix over filling. Fourth layer - sprinkle with pecans. Combine melted butter and pineapple juice and pour over top. Bake 1 hour at 350 degrees. Clearwater, Florida

------------------------

155328 -- WALLBANGER CAKE

1 Duncan Hines orange or lemon cake mix
1 pkg. instant vanilla pudding, sm.
1/2 c. oil
1 c. orange juice
1/4 c. vodka
1/4 c. Galliano
4 eggs

Mix all ingredients together. Pour into a greased bundt pan or angel food pan or a 13 x 9 inch pan. Bake at 350 degrees for 40 minutes. Bundt pan for 45 minutes at 350 degrees. --FROSTING:--

1 c. powdered sugar
2 tbsp. orange juice

Combine. Tampa, Florida

------------------------

155329 -- BOURBON CAKE

1 pkg. yellow cake mix
1 (3 oz.) pkg. instant vanilla
pudding mix
1/4 c. bourbon
4 eggs
1/2 c. milk
1/2 c. vegetable oil

Beat all ingredients together well. Pour into greased and floured tube pan. Bake at 350 degrees for 50 to 60 minutes or until done. Poke holes in warm cake and pour over the following. --GLAZE:--

1/2 stick melted butter
1/2 c. sugar
1/4 c. bourbon

Combine. Wait 1 hour before removing cake from pan. Largo, Florida

------------------------

155330 -- AFFITINITY CAKE

3/4 c. butter
2 c. brown sugar
3 eggs
1 c. milk
2 1/2 c. flour
2 tsp. baking powder
1 tsp. vanilla
1 c. chopped nuts

Do not mix above ingredients separately, put into bowl and beat all together 10 minutes. Bake in a slow over (325 degrees) for 50 minutes. Tampa, Florida

------------------------

155331 -- POOR MAN'S POUND CAKE

2 c. unsifted all-purpose flour
1 1/2 c. sugar
4 eggs
2 sticks margarine (or 1 stick
margarine & 1 stick butter)
1/2 c. milk
1 tbsp. double acting baking powder
1 tbsp. vanilla extract
1/2 tsp. lemon extract

Put all ingredients together in a large mixing bowl. Beat at high speed for 10 minutes. Do not underbeat. Pour batter into an ungreased tube pan. Place in COLD oven. Set temperature at 350 degrees and bake for 1 hour. Bayside, New York

------------------------

155332 -- SAND MOUNTAIN POUND CAKE

COLD OVEN TO START. 1 1/2 c. butter Crisco
3 c. sugar
5 eggs
1 c. milk
3 c. flour
1 tsp. vanilla
Pinch of salt

Add sugar, part at a time to Crisco. Beat until creamy. Add 5 eggs, 1 at a time. Add the milk and the flour alternately. Add salt and vanilla. Bake in tube cake pan. Bake at 275 degrees for 2 hours. START IN COLD OVEN. Dunedin, Florida

------------------------

155333 -- MOCHA CAKE

--CAKE:--

4 eggs
1/2 c. sugar
1 tsp. salt
1 tbsp. rum
1 c. sifted flour
1/2 c. melted butter

6 egg yolks
1 1/3 c. confectioners' sugar
1 tbsp. rum
5 tsp. instant coffee powder
1 c. unsalted butter

--DECORATIONS:--

2 c. sliced blanched almonds
Confectioners' sugar

Butter and flour a 9 inch cake pan. Preheat oven to 325 degrees. Put eggs, sugar, salt and rum in a large bowl and beat with the electric mixer until the mixture is white and thick and spins a very heavy ribbon when falling from the beaters; fold in the flour, then fold in the melted butter. It is essential never to stir so as not to deflate the batter. Turn into a prepared cake pan and bake 40 minutes on the lowest rack of a 325 degree oven. Invert onto a cake rack, let cool completely and split into 2 layers. To make the butter cream, put egg yolks, sugar, and coffee dissolved in rum in a large mixing bowl. Beat until very thick, light in color and spinning a heavy ribbon. Cream in the butter, tablespoon by tablespoon, until it has been completely absorbed. Toast the sliced blanched almonds in a 350 degree oven for 6 to 8 minutes or until golden. Cool. Fill the cake with 2/3 of the cream. Spread the remainder all around its sides and top; spread the almonds all over the cake and dust lightly with confectioners' sugar. 12 to 16 servings. Dunedin, Florida

------------------------

155334 -- PEAR CAKE

1 1/2 c. boiling water
1 c. rolled oats
1/2 c. margarine
1 c. sugar
1 c. brown sugar
3 eggs
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. each nutmeg, ginger, cloves
1/2 c. chopped nuts
2 c. cored & finely chopped pears
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt

Pour water over oats and allow to sit for 1/2 hour. Cream butter and sugar; beat in eggs and vanilla. In a large bowl, toss pears with flour, mix in soda, salt, spices and nuts. Fold in oatmeal and egg mixture until thoroughly blended. Pour into greased and floured baking pan. Bake at 350 degrees for 35 to 45 minutes or until wooden pick inserted near center comes out clean. Cool. Serve with whipped topping. La Mesa, California

------------------------

155335 -- MANDARIN ORANGE CAKE

1 pkg. yellow cake mix (without
pudding mix)
1 (11 oz.) can mandarin oranges,
undrained
4 eggs
1/2 c. vegetable oil

Combine cake mix, mandarin oranges, eggs and oil. Beat 2 minutes at high speed. Reduce to low speed, beat 1 minute. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 20 to 25 minutes. Cool in pans 10 minutes. Remove layers from pans and let cool completely. --ICING:--

1 (15 oz.) can crushed pineapple,
drained
1 (9 oz.) carton frozen whipped
topping, thawed (Cool Whip)
1 (3 3/4 oz.) pkg. vanilla instant
pudding mix

Combine all ingredients. Beat 2 minutes. Let stand 5 minutes or until mixture is of spreading consistency. Spread mixture between layers, top and side of cake. Chill 2 hours before serving. Store in refrigerator. Fort Worth, Texas

------------------------

155336 -- DATE CAKE

1 c. granulated sugar
1 c. Miracle Whip
2 c. plus 1 tbsp. flour
2 tsp. soda
1 c. chopped dates, placed in 1 c.
boiling water, let stand until cool
1 tsp. vanilla

Mix all. Sprinkle brown sugar on top. Bake in 8 x 8 inch pan for 30 minutes at 350 degrees. Clearwater, Florida

------------------------

155337 -- COLONIAL CARROT PECAN CAKE

1 c. salad oil
2 c. granulated sugar
2 c. sifted flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
4 eggs
3 c. grated raw carrots
1 c. finely chopped pecans

Combine oil and sugar, mix well. Sift together remaining dry ingredients. Add eggs, 1 at a time, mixing well after each addition. Add carrots and mix well, then mix in pecans. Pour into lightly oiled 10 inch tube pan or flat pan that has been sprayed with Pam or similar product. Bake in slow oven (325 degrees) for about 1 hour and 10 minutes. After cooling in pan remove and frost with Orange Glaze. --ORANGE GLAZE:--

1/4 c. cornstarch
1/2 tsp. salt
1 tsp. fresh lemon juice
2 tbsp. grated orange peel
1 c. fresh orange juice
1 c. granulated sugar
2 tbsp. butter

Combine sugar and cornstarch in saucepan. Add juices slowly and stir until smooth. Add remaining ingredients. Cook over low heat until thick and glossy. Cool and spread on cake. Clearwater, Florida

------------------------

155338 -- CHOCOLATE - AMARETTO CHEESECAKE

You can substitute an 8-inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time. 6 chocolate wafers, finely crushed
1 1/2 c. light process cream cheese
product
1 c. sugar
1 c. 1% low-fat cottage cheese
1/4 c. plus 2 tbsp. unsweetened cocoa
1/4 c. all-purpose flour
1/4 c. amaretto
1 tsp. vanilla extract
1/4 tsp. salt
1 egg
2 tbsp. semi-sweet chocolate
mini-morsels
Chocolate curls (opt.)

Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings. CHOCOLATE-MINT CHEESECAKE: Substitute 1/4 cup creme de menthe for amaretto. Yield: 12 servings. Clearwater, Florida

------------------------

155339 -- STRAWBERRY GLAZED CHEESECAKE

--CRUST:--

1 3/4 c. fine graham cracker crumbs
(about 20)
1/4 c. finely chopped walnuts (opt.)
1/2 c. butter, melted
1/2 tsp. cinnamon

--FILLING:--

3 well-beaten eggs
1/2 c. sugar
1/2 tsp. almond extract
2 c. dairy sour cream
2 (8 oz.) cream cheese
2 tsp. vanilla
1/4 tsp. salt

--GLAZE (opt.):--

2 c. fresh strawberries
3/4 c. water
2 tbsp. cornstarch
1/2 c. sugar

Make crust and press to sides and bottom of 9 inch springform pan. Sides should be 1 3/4 inches high. FILLING: Combine eggs, cream cheese, 1/2 cup sugar, vanilla, almond extract and salt. Beat until smooth. Blend in sour cream. Pour in crust. Bake at 375 degrees for 30 minutes or just until set. Chill thoroughly 4 to 5 hours. Filling will be soft. GLAZE: Crush 1 cup strawberries. Add water and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and clear. Cool room temperature. Halve remaining berries. Place atop chilled cheesecake. Pour glaze over. Chill 2 hours. Serves 10. Colchester, Vermont

------------------------

155340 -- CHEESECAKE

2 1/4 c. graham cracker crumbs
1/2 c. butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash of salt
2 eggs
1/4 c. milk

--TOPPING:--

1 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Combine crumbs and butter, press into buttered 8 inch pie plate building up the sides. To make filling, beat cream cheese until fluffy; gradually blend 1/2 cup sugar, lemon juice, vanilla and salt. Add eggs, 1 at a time, beating well after each. Pour filling into crumb crust. Bake in slow oven (325 degrees) for 25 to 30 minutes or until set. Combine the sour cream, 2 tablespoons of sugar and 1/2 teaspoon of vanilla; spoon over top of pie. Bake 10 minutes longer. Cool, chill several hours. Tampa, Florida

------------------------

155341 -- HOLLYWOOD CHEESECAKE

--CRUST:--

1 1/2 c. Zwieback crumbs
3 tbsp. butter
2 tbsp. sugar

--FILLING:--

1 lb. cream cheese
1/2 c. sugar
1/8 tsp. cinnamon
1/2 tsp. vanilla
1 tsp. grated lemon peel
1 tbsp. lemon juice
2 egg yolks
2 egg whites

--TOPPING:--

1 1/2 c. sour cream
1 1/2 tbsp. sugar
1 tsp. vanilla

Blend crumbs with butter and sugar. Press into bottom of 8 inch Pyrex cake dish. Bake at 300 degrees for 5 minutes and cool. Blend cheese with sugar, cinnamon, vanilla, lemon peel and juice. Add egg yolks, 1 at a time. Mix well. Beat egg whites well and fold into mixture lightly. Pour on top of crust and bake at 325 degrees until you see a crack or two on top of filling. Cool slightly and on top of cake, spread the sour cream topping. Return cake to oven for 10 minutes. Cool and refrigerate. Tampa, Florida

------------------------

155342 -- LEMON CHEESECAKE

1/4 c. butter
1 1/2 c. graham cracker crumbs
8 oz. cream cheese
1 pkg. lemon Jello
1 c. sugar
1 can evaporated milk

Mix melted butter and cracker crumbs in pie plate and press to shape. Bake 15 minutes in moderate oven. Cool. Cream cheese in mixer. Add sugar and Jello mixed with 1/4 cup water. Whip COLD milk until thick. Add cheese mixture. Fill baked crust and chill. Belleair, Florida

------------------------

155343 -- TOMATO SOUP CAKE

2 c. sifted cake flour or 1 3/4 c.
sifted all-purpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. hydrogenated shortening
1 can (10 1/2 oz.) condensed tomato
soup
2 eggs

Preheat oven to 350 degrees. Grease and flour 2 (8 inch) round layer pans. Sift dry ingredients together into large bowl. Add shortening and 1/2 can soup. Beat on medium speed of electric mixer 2 minutes (150 strokes per minute by hand). Add remaining soup and eggs. Beat 2 minutes more, scraping bowl frequently. Pour into pans. Bake 30 to 35 minutes. Let stand in pans 10 minutes; remove and cool on rack. Frost with Cream Cheese Frosting or use your favorite white frosting. --VARIATIONS:--

DATE AND NUT: Fold 1 1/2 cups chopped dates and 1 cup chopped walnuts into batter after mixing. Pour into greased and floured pan (9 x 5 x 3 inches). Bake in a 350 degree oven for about 1 hour. NUT OR RAISIN: Fold 1 cup chopped nuts or 1 cup chopped raisins into batter after mixing. Pour into 2 greased and floured 8-inch round layer pans. Bake in a 350 degree oven for 30 to 35 minutes. Dunedin, Florida

------------------------

155344 -- ITALIAN CREAM CAKE

1 stick butter
2 c. sugar
1/2 c. Crisco
1 c. buttermilk
2 c. flour
5 egg yolks
5 egg whites
1 tsp. soda
1 tsp. vanilla
1 c. nuts
1 can angel flake coconut

Cream shortening (butter and Crisco) and sugar. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture with buttermilk alternately. Stir in vanilla, coconut and nuts. Fold in beaten egg whites. Bake in greased and floured pans at 350 degrees for 25 minutes for layers. Serves 8 to 10. Largo, Florida

------------------------

155345 -- WHIPPED CREAM CAKE

1 sponge or pound cake (loaf size)
2 1/2 tbsp. flour
3/4 c. sugar
Pinch of salt
1/2 c. orange juice
Juice of 1/2 lemon
1 beaten egg
Sm. piece butter

In double boiler, boil to custard above ingredients. Set aside to cool. Split 2 layers of cake (now 4). When mixture cools, add 1/2 pint of heavy cream whipped. Spread filling between each layer, on top and on sides. REFRIGERATE OVERNIGHT. Dunedin, Florida

------------------------

155346 -- CARROT CAKE

2 c. sugar
1 1/2 c. cooking oil
4 eggs
2 c. cake flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 c. grated carrots
1 c. chopped pecans
1/2 to 1 c. raisins

Put sugar, oil and eggs in a mixing bowl and beat well. Sift the flour, baking soda, salt and cinnamon together and add to mixture slowly while beating. After it is well blended add raisins, carrots and pecans. Pour batter into 3 greased, 9-inch layer cake pans. Preheat oven to 325 degrees and bake for 30 - 45 minutes. Cool on racks, then ice with frosting below. --FROSTING:--

1 c. butter or oleo
8 oz. cream cheese
1 lb. confectioners' sugar
2 tsp. vanilla

Mix butter with cream cheese. When well blended, slowly blend in sugar and vanilla. Pat Moore

------------------------

155347 -- HAWAIIAN WEDDING CAKE

--CAKE:--

2 c. flour
2 c. sugar
2 tsp. baking soda
1/2 tsp. salt
1 (20 oz.) can crushed pineapple,
undrained
2 eggs
1 c. chopped walnuts

--FROSTING:--

2 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
2 tbsp. milk
1 tsp. vanilla

Mix all cake ingredients, pour into oblong or bundt pan. Bake at 350 degrees for 30 minutes or until done. Frost when cool.

------------------------

155348 -- ICE CREAM CAKE

24 Oreos, crushed
1/4 c. butter, melted
1/2 gal. ice cream
8 oz. Cool Whip
1/2 c. butter
1 1/2 sq. unsweetened chocolate
2/3 c. sugar
1 tsp. vanilla
2/3 c. evaporated milk
1/2 tsp. salt

Mix Oreos and 1/4 c. melted butter; spread in 9 x 13 inch pan and freeze until set. Layer ice cream over crust and freeze. Melt 1/2 cup butter and unsweetened chocolate on low heat. Add sugar, vanilla, milk and salt. Bring to a boil and cook until thickened. Cool, pour over frozen ice cream and freeze. Spread Cool Whip topping and freeze.

------------------------

155349 -- APPLE CAKE

1 c. chopped walnuts
4 - 5 apples, peeled and diced
1 c. Crisco oil
2 c. sugar
2 tsp. vanilla
3 eggs, well-beaten
3 c. flour
1 tsp. salt
1 tsp. baking soda

Mix Crisco oil, sugar, eggs. Add dry ingredients. Add walnuts and apples. Bake at 325 degrees for 70 minutes in tube pan.

------------------------

155350 -- STRAWBERRY DREAM CAKE

1 pkg. white cake mix, no pudding
1 (3 oz.) pkg. strawberry Jello
2 tbsp. flour
4 eggs
1/2 c. water
5 oz. frozen strawberries, thawed
1/2 c. oil
1 tsp. vanilla

Mix together cake mix, Jello, flour, eggs and water. Beat at medium speed for 2 minutes. Add strawberries and juice. Beat 1 minute. Add oil and beat 1 minute. Makes 6 cup cakes and 9 x 13 inch cake. --FROSTING:--

Beat together 1/2 cup butter, 1 pound powdered sugar, 5 ounce thawed berries, 1 teaspoon vanilla. If frosting is too thick add a little milk.

------------------------

155351 -- TEXAS CAKE

2 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 c. sour cream
1 tsp. vanilla
2 sticks butter
1 c. water
4 tbsp. cocoa

Mix first 7 ingredients. Then bring to a boil butter, water and cocoa. Mix all together, dry and wet ingredients. Pour into a greased cookie sheet with sides 11 x 17 x 1 inch. Bake 20 to 25 minutes at 350 degrees. --ICING:--

1 stick butter
4 tbsp cocoa
6 tbsp. milk
1 box confectioners' sugar
1 tsp. vanilla
1 c. nuts

Melt butter, cocoa, milk. Add sugar, vanilla and nuts. Put icing on shortly after cake comes out of the oven.

------------------------

155352 -- EASY CHOCOLATE CAKE

Sift and mix together. 1 1/2 c. flour
1 c. sugar
1 tsp. baking soda
3 tbsp. cocoa
1 tsp. salt

Add: 1 tsp. vanilla
1 tsp. vinegar
1 c. warm water
5 tbsp. melted shortening

Mix together and bake in an 8 inch square pan at 350 degrees for 45 minutes. --MILE HIGH FROSTING:--

1 c. white Karo syrup
1 egg white
2 tsp. vanilla

Beat until stands in peaks in electric mixer. Spread on cooled cake.

------------------------

155353 -- MY MOM'S TOMATO SOUP CAKE

2 c. flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 c. vegetable shortening
1 can tomato soup
2 eggs
1/4 c. water
1 c. raisins
1 c. chopped nuts

Sift dry ingredients together. Add shortening and soup. Beat at low speed 2 minutes. Add eggs and water; beat at medium speed 2 minutes. Stir in raisins and nuts. Pour into 10 inch tube pan (greased and floured). Bake at 350 degrees for 45 - 50 minutes. Frost with cream cheese frosting when cool.

------------------------

155354 -- SHOO FLY CAKE

4 c. flour
2 c. sugar
1 c. shortening
2 c. warm water
1 c. baking molasses
1 tsp. baking soda

Mix flour, sugar, and shortening together; reserve 1 cup crumbs. Mix water, molasses and baking soda. Combine the two mixtures; put in 13 x 9 inch baking dish. Sprinkle the reserved crumbs over the top. Bake at 350 degrees for 45 minutes.

------------------------

155355 -- JEWISH APPLE CAKE

4 apples, peeled and sliced
4 tsp. cinnamon
2 c. sugar
2 c. flour
4 tsp. baking powder
1 c. oil
4 tsp. vanilla
4 eggs
1 c. chopped nuts

In medium bowl, combine apples with cinnamon, 1/4 cup of the sugar and nuts. In large bowl mix remaining ingredients until batter is smooth. Grease 10 inch tube pan. Pour small amount of batter into pan. Place layer of apples and nuts on top. Continue layering ending with batter. Bake at 350 degrees for 1 1/2 hours. Test with toothpick until batter is dry. Cool in pan 30 minutes.

------------------------

155356 -- TURTLE CAKE

1 (14 oz.) bag caramels
1/2 c. margarine
2/3 c. evaporated milk
1 c. chocolate chips
1 c. pecans, broken up
1 box German chocolate cake mix,
prepared according to pkg.
directions

Melt caramels in your microwave according to manufacturer's directions. Add margarine and evaporated milk. Pour 1/2 of cake batter in a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 12 to 15 minutes. Pour caramel mixture over baked cake, sprinkle with chocolate chips and broken pecans. Pour remaining batter over all and bake for an additional 25 - 35 minutes or until cake tests done.

------------------------

155357 -- DAD'S CHEESECAKE

--CRUST:--

2 c. all-purpose flour
1/4 c. sugar
Grated peel of 1/2 lemon
1 egg, beaten
2/3 c. butter, firm

Sift flour in large bowl. Add sugar and lemon peel. Cut in butter until crumbly. Add egg and work to form smooth dough. Refrigerate 30 minutes. Preheat oven to 475 degrees. Roll dough to 1/4 inch thickness. Press into 8 x 3 inch pan. --FILLING:--

1 1/2 lb. cream cheese, softened
1 c. sour cream
2/3 c. sugar
2 tbsp. flour
5 egg yolks
3 egg whites
Finely grated peel and juice of lemon
and orange
1/2 tsp. vanilla

Beat cream cheese, sour cream, sugar, egg yolks and egg whites in large bowl. Stir in peel and juices and vanilla. Beat smooth. Spoon into crust. Bake 15 minutes at 475 degrees. Bake 50 more minutes at 275 degrees.

------------------------

155358 -- CHEESECAKE

--CRUST:--

1 box Zwiebach
2 tbsp. margarine
2 tbsp. sugar
1 1/2 tsp. cinnamon

Crush Zwiebach and mix crumbs with margarine and sugar and cinnamon. Press into bottom of springform cake pan and up sides. --FILLING:--

3 tbsp. flour
Pinch salt
1 1/2 c. sugar
18 oz. cream cheese
6 eggs, separated
1 1/2 c. sour cream
1 tsp. vanilla

Sift together flour, salt and sugar. Cream thoroughly with cream cheese. Beat egg yolks and add in flour and cream cheese mix. Beat in sour cream and vanilla. Beat egg whites until stiff, gradually adding 3 tablespoons sugar. Fold into cheese mixture. Bake for 1 hour at 300 - 325 degrees. Turn off heat and let cool in oven. Top with strawberry glaze.

------------------------

155359 -- ROCKY ROAD

1 (12 oz.) pkg. chocolate chips
2 c. dry roasted peanuts
1 tin Eagle Brand milk
2 tbsp. margarine
1 (10 oz.) pkg. miniature marshmallows

Melt chips with Eagle Brand milk in double boiler. Remove from heat. In large bowl, combine marshmallows and nuts. Fold in chocolate mixture. Spread on wax paper. Line 13 x 9 inch pan with wax paper. Chill 2 hours. Peel off wax paper. Cut in squares at room temperature.

------------------------

155360 -- SCRIPTURE CAKE

2/3 c. Psalms 55:21
2 c. Ecclesiastes 5:12
3 c. Exodus 29:2
2 tsp. I Corinthians 5:6
1/4 tsp. Matthew 5:13
1 c. I Corinthians 3:2
1/2 tsp. Jeremiah 1:11
6 Job 6:6

Combine.

------------------------

155361 -- ICING

1 lb. box powdered sugar
1 (8 oz.) pkg. cream cheese
1 stick margarine
2 tsp. vanilla

Beat butter and cream cheese until light. Beat in sugar a little bit at a time. Add vanilla. This icing doesn't get hard.

------------------------

155362 -- DEVIL'S FOOD CAKE

2 c. sugar
1/4 lb. butter or margarine
1/2 c. cocoa
2 eggs
2 c. flour
1/2 c. buttermilk
1 tsp. soda
1 c. boiling water
Vanilla

Bake at 350 degrees for 45 minutes. Cream butter and sugar. Add eggs and then cocoa. Add flour and buttermilk. Pour boiling water over soda and add immediately.

------------------------

155363 -- CHOCOLATE CHIP DATE CAKE

1 1/2 c. diced dates
1 tsp. baking soda
1 c. plus 3 tbsp. hot water
1 c. sugar
1 c. butter or margarine
2 beaten eggs
1/2 tsp. salt
2 c. flour
1 tbsp. cocoa
1 tbsp. vanilla
1 c. chocolate chips
1/2 c. chopped nuts

Place dates in small bowl. Add soda and hot water. Let stand 10 minutes. Cream sugar and butter. Add eggs and beat well. Sift flour, salt and cocoa together. Add dry ingredients to sugar and butter to mixture in small amounts, alternating with date mixture. Add vanilla and mix well. Fold in 1/2 cup of chocolate chips. Pour into greased and floured 9 x 13 inch pan. Sprinkle remaining chocolate chips and nuts over top. Bake at 350 degrees for 40 to 45 minutes.

------------------------

155364 -- CHOCOLATE CHERRY CAKE

1 pkg. (18 to 25 oz.) fudge cake mix
1 (21 oz.) can cherry pie filling
1 tsp. almond extract
2 beaten eggs

Grease and flour 13 x 9 x 2 inch pan. Combine cake mix, pie filling, almond extract and eggs. Stir by hand until well mixed. Pour into prepared pan. Bake at 350 degrees for 20 to 30 minutes. --FROSTING:--

1 c. sugar
5 tbsp. butter or margarine
1/3 c. milk
1 c. semi-sweet chocolate chips

Combine all ingredients except chocolate chips. Boil, stirring constantly 1 minute. Remove from heat. Stir in chocolate chips until smooth. Pour over partially cooled cake.

------------------------

155365 -- GREEN MINT CAKE

1 pkg. white or yellow cake mix
(without pudding in mix)
4 eggs
1 pkg. instant vanilla pudding
1/2 c. orange juice
1/2 c. vegetable oil
1/4 c. water
1/4 c. green creme de menthe
1 tbsp. vanilla
1 sm. can (5 1/4 oz.) Hershey
chocolate syrup

Heat oven to 350 degrees. Use tube or bundt pan. Combine all ingredients except chocolate syrup. Beat about 4 minutes. Pour 2/3 batter into baking pan. Mix chocolate syrup with remaining batter. Pour over batter in pan, but do not mix. Bake 45 minutes. Cool and pour chocolate icing over cake.

------------------------

155366 -- GELATIN POKE CAKE

1 pkg. white cake mix
1 pkg. (3 oz.) Jello, lemon or red
1 c. boiling water
1 c. cold water
Cool Whip

Prepare cake mix as directed on package. Bake in 9 x 13 inch pan. Cool 15 minutes. Poke warm cake with a fork at half inch intervals. Spoon warm gelatin over cake. Chill 3 to 4 hours. Top with whipped topping. Serves 12.

------------------------

155367 -- GRANDPA'S YELLOW CAKE

2/3 c. soft shortening (half butter)
1 1/2 c. sugar
3 eggs
2 1/4 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
1 1/2 tsp. vanilla

Cream butter and shortening; beat in eggs. Sift together dry ingredients and add to mixture. Stir in milk and vanilla. Bake in 2 (9 inch) layer pans for 25 to 30 minutes in a 350 degree oven. Frost with your favorite chocolate frosting.

------------------------

155368 -- 7-UP CAKE

3 sticks soft butter
3 c. sugar

5 eggs (one at a time)

2 tsp. lemon extract
3 c. cake flour

3/4 c. 7-Up

Put in tube pan, greased and floured. Bake at 325 degrees for 1 hour and 15 minutes.

------------------------

155369 -- LEMON CAKE

1 pkg. lemon cake mix
1 sm. pkg. lemon Jello
4 eggs
3/4 c. cooking oil
3/4 c. water

Mix cake per directions and place in 9 x 12 inch pan. Bake at 350 degrees for 45 minutes. --TOPPING:--

1/2 c. lemon juice
1 1/2 c. powdered sugar
1 tbsp. melted butter

Make holes in cake and pour above all over cake while warm.

------------------------

155370 -- UGLY DUCKLING CAKE

1 pkg. yellow cake mix
1 pkg. Jello, dry
1 (16 oz.) can fruit cocktail,
including syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar
1/2 c. chopped nuts

Blend all ingredients together except sugar and nuts. Pour into 9 x 13 inch casserole. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes. Cool 15 minutes. --GLAZE:--

1/2 c. butter
1/2 c. sugar
1/2 c. evaporated milk

Boil for 2 minutes. Stir in coconut. Pour glaze over cake.

------------------------

155371 -- SHERRY PRUNE CAKE

1 c. oil
1/2 c. sherry
1/2 c. milk
3 eggs
2 c. flour
2 c. sugar
1 c. cooked prunes, cooled & chopped
1 tsp. each: salt, baking powder,
baking soda, nutmeg, cloves,
allspice, cinnamon
1 c. chopped walnuts

Combine sherry and milk. Add oil and eggs and mix well. Add rest of ingredients and mix well. Bake in a tube or bundt pan at 325 degrees for 1 to 1 1/2 hours or until it tests done.

------------------------

155372 -- AMBROSIA CAKE

1 pkg. yellow cake mix, pudding type
1/2 c. vegetable oil
1 can (11 oz.) mandarin oranges,
undrained
4 eggs
1 can (20 oz.) crushed pineapple,
undrained
1 lg. pkg. instant vanilla pudding mix
1 (9 oz.) carton Cool Whip

In a large mixer bowl, on low speed for 30 seconds, blend cake mix, oil, mandarin oranges and eggs. Beat on medium speed for 2 minutes. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Cool in pan. TOPPING: Combine pineapple and pudding mix. Let stand 5 minutes. Add Cool Whip. Frost cake when cool. Refrigerate.

------------------------

155373 -- BANANA CAKE

2 eggs, beaten
1 1/2 c. sugar
1/2 c. butter
2 c. flour
1/2 c. sweet milk
2 tsp. baking powder
Pinch of salt
3 med. bananas, mashed
1 tsp. soda (in bananas)
1/4 tsp. vanilla

Cream butter, sugar and beaten eggs. Sift flour several times. Add salt and baking powder to flour. Add milk and flour alternating, beginning and ending with flour. Add vanilla and bananas (soda mixed in bananas). Bake at 325 to 350 degrees for about 20 minutes. Makes 2 layers.

------------------------

155374 -- CAKE THAT NEVER LASTS

3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple &
juice
3 diced, ripe bananas (the riper the
better)
1 c. chopped nuts
1 1/2 c. vegetable oil
3 eggs

Stir all ingredients together with wooden spoon. DO NOT BEAT. Bake in tube pan or loaf pans at 325 degrees for 45 to 60 minutes. Check with toothpick. Sprinkle with powdered sugar (optional).

------------------------

155375 -- FRESH COCONUT POUND CAKE

1 c. butter, softened
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 carton (8 oz.) dairy sour cream
1 c. fresh (or frozen, thawed) coconut
1 tsp. vanilla extract
1 tsp. coconut extract

--ICING:--

1/2 c. vegetable shortening
1 lb. box of confectioners' sugar
1/4 c. water
1/8 tsp. salt
1 tsp. vanilla

Cream together butter and sugar; beat until mixture is light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, soda and salt. mix well; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in the coconut and both flavorings. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 20 minutes or until wooden pick inserted in the center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and cool completely before icing or cutting. To make icing, combine all ingredients in large bowl and mix at high speed until fluffy. Frost top and sides. Yield: 16 servings.

------------------------

155376 -- MOIST & CREAMY COCONUT CAKE

1 pkg. (2-layer size) yellow cake mix
or pudding-included cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
3 1/2 c. or 1 container (8 oz.) Cool
Whip whipped topping, thawed

Prepare cake mix as directed on package, baking in 13 x 9 inch pan. Cool 15 minutes; then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 cup of the coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup of the coconut into whipped topping and spread over cake. Sprinkle e with remaining coconut. Chill overnight. Store leftover cake in the refrigerator.

------------------------

155377 -- PUMPKIN CAKE

1 lg. can pumpkin
13 oz. can evaporated milk
3 eggs
1 c. sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice mix
1 yellow cake mix
1 1/2 cubes butter
Nuts (opt.)

Mix pumpkin, milk, eggs, sugar, salt and spice together. Pour into a 9 x 13 inch pan. Sprinkle dry cake mix over top. Melt butter and drizzle over top of cake mix. Sprinkle on nuts. Bake at 350 degrees for approximately 50 minutes or until brown. Top with whipped cream if desired.

------------------------

155378 -- PUMPKIN CAKE ROLL

--CAKE:--

3 eggs
1 c. sugar
2/3 c. cooked pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

--FILLING:--

1 c. confectioners' sugar
2 pkgs. (3 oz. each) cream cheese
4 tbsp. butter
1/2 tsp. vanilla

To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15 x 10 x 1 inch jelly roll pan. Bake at 375 degrees for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners' sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 inch of edges. Roll back up; chill. Dust with additional confectioners' sugar before serving. Yield: 10 to 12 servings.

------------------------

155379 -- 14 CARAT CAKE

2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. grated raw carrots
1 (8 oz.) can crushed pineapple
1/2 c. chopped nuts

Sift flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs; mix well. Stir in carrots, drained pineapple and nuts. Turn into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool and frost. --FROSTING:--

1/2 c. butter
6 oz. cream cheese
1 tsp. vanilla
1 lb. powdered sugar
1/4 c. coconut
1/4 c. raisins

Cream butter, cream cheese and vanilla, beat well. Add sugar a little at a time. When blended, add coconut and raisins.

------------------------

155380 -- CAKE IN A CUP

Fill each cup (cone) with a scant 1/4 cup of batter - suggestions below. Place remaining batter in regular muffin cups. Bake at 350 degrees for 30 to 35 minutes. Cool and frost, if desired. --SUGGESTIONS:--

GINGERBREAD MIX: Add 1 cup of raisins. NUTTY BROWNIE CUPS: Make brownie mix and add 1 cup chopped walnuts. SNACK CUPS: Make any snack cake mix and add 1 cup chopped peanuts. Bake any of these as above. Also, try blueberry, bran or corn muffin mixes.

------------------------

155381 -- SPICE TRADER'S REWARD

1/2 c. shortening
1/2 c. granulated sugar
1 beaten egg
2 1/2 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp.dry mustard
1/2 tsp. cloves
1/2 tsp. salt
1 c. molasses
1 c. hot sherry

Cream shortening and sugar and add beaten egg. Sift in dry ingredients, adding alternately with molasses combined with sherry. Beat until smooth. Pour into greased oblong pan or 2 (9 inch) layer pans. Bake for 45 minutes (30 minutes in layer pans) in 350 degree oven. Serve plain with whipped cream or with chocolate icing.

------------------------

155382 -- CHEESE CAKE

1 lb. cottage cheese
1 c. sugar
1 tbsp. butter
3 egg yolks, beaten
1 tbsp. flour
1 sm. can milk
1 tsp. vanilla
3 egg whites, beaten

Mash the cheese; mix in sugar, butter, flour and egg yolks. Add milk, beaten egg white and vanilla. --CRUST:--

Crush 24 graham crackers. Mix 1/4 cup melted butter, 6 tablespoons of sugar and 1/4 teaspoon cinnamon. Mix well. Put 1/2 of the mixture in bottom of 8 1/2 x 9 inch pan. Put in cheese mixture and cover with the rest of the crackers mixture. Bake at 375 degrees for 45 minutes. For best results, when cake is cooling, turn it upside down and place on a dish. Parkers Praire

------------------------

155383 -- DESSERT CAKE

1 pkg. Jiffy cake mix

Make as directed on package. Bake in 9 x 13 inch pan. Bake 20 minutes, cool. 1 (8 oz.) pkg. cream cheese, softened
1 c. milk
1 lg. pkg. lemon pudding
1 lg. can pineapple, drained

Beat cream cheese and milk until smooth. Add drained pineapple to mixed pudding (mixed according to directions). Add to cheese mixture. Pour over cake and cover with Cool Whip. Chill overnight. Glenwood

------------------------

155384 -- MOIST'N CREAMY COCONUT CAKE

1 (2 layer size) pkg. yellow cake mix
(pudding included in cake mix)
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
3 1/2 c. or 1 (8 oz.) container Cool
Whip, whipped topping, thawed

Prepare cake mix as directed on package. Bake in 9 x 13 inch pan. Cool 15 minutes. Then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 cup of the coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup of coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator. Hancock

------------------------

155385 -- ZUCCHINI CHOCOLATE CAKE

1 1/2 c. margarine or 1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk
1 tsp. salt
2 1/2 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. soda
2 c. zucchini, shredded

Cream together shortening and sugar. Add eggs, vanilla and sour milk; mix. Add dry ingredients and zucchini. Spoon into greased and floured 9 x 13 inch pan. Sprinkle 1/4 cup chocolate chips and 1/3 cup nuts. Bake 40 to 45 minutes at 325 degrees. Sedan

------------------------

155386 -- CARROT CAKE

2 c. flour
2 tsp. cinnamon
2 tsp. soda
4 eggs, unbeaten
3 c. carrots, shredded
2 c. sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 c. vegetable oil
1 c. walnuts

Sift dry ingredients together. Add eggs and oil and mix in mixer. Stir in carrots and nuts. Pour into 9 x 13 inch greased and floured pan. Bake at 350 degrees for 45 minutes. --FROSTING:--

1 (3 oz.) pkg. cream cheese
1 tsp. vanilla
1 tbsp. milk
1 stick butter
2 c. powdered sugar

Mix together and spread on cake. Alexandria

------------------------

155387 -- CARROT CAKE - CUPCAKES

--CAKE:--

2 c. sugar
1 1/2 c. vegetable oil
3 eggs
2 tsp. vanilla
2 1/4 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 c. coconut flakes
2 c. carrots, shredded
1 (8 oz.) can crushed pineapple (do
not drain)
1 c. walnuts, chopped (optional)

Mix first 4 ingredients in a bowl with a wooden spoon. Mix together next four ingredients and add to first 4 ingredients. Add last 4. For cake use 9 x 13 inch greased pan. Bake at 350 degrees for about 50 minutes. --FROSTING:--

6 oz. cream cheese
1/2 c. (1 stick) butter
1/4 c. milk
2 tsp. vanilla
1/4 tsp. salt
3 to 4 c. powdered sugar (or more if
needed to achieve desired
consistency)

NOTE: I usually make at least 1 1/2 times the amount called for in the frosting recipe so as to assure the coverage isn't skimpy. For Cupcakes: Use cupcake liners with cupcake tins. Bake at 375 degrees for 15 to 20 minutes. Makes 25 to 40 cupcakes (possibly more). Let cool before frosting. Starbuck

------------------------

155388 -- MINCEMEAT FRUITCAKE

2 eggs
1 (28 oz.) ready to use mincemeat
16 oz. mixed candied fruit (about 2
c.)
1 (14 oz.) can sweetened condensed
milk
1 c. pecans, coarsely chopped
2 1/2 c. all-purpose flour
1 tsp. baking soda

Heat oven to 300 degrees. Generously grease and flour 12 cup Bundt cake pan or tube pan 10 x 4 inches. Beat eggs slightly in large bowl. Stir in mincemeat, candied fruit, sweetened condensed milk and pecans. Stir in flour and soda. Pour batter into pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 50 minutes. Cool 15 minutes; remove from pan. Cool completely. Elbow Lake

------------------------

155389 -- TOMATO SOUP CAKE

1 1/2 c. white sugar
1/2 c. shortening
2 eggs
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. soda
1 tsp. baking powder
2 tsp. vanilla
1 can tomato soup
1/2 can water
1 c. raisins
1 c. nuts, chopped

Cream sugar and shortening; add eggs, vanilla and tomato soup. Mix well. Sift in combined dry ingredients alternately with water. Add raisins and nuts last. Bake one hour at 350 degrees in large loaf pan or jelly roll pan. This is not a "fancy dessert" but a tasty and nourishing cake that makes a big hit, especially with men and small fry. Do not frost. As a dessert, top with whipped cream or ice cream. Hoffman

------------------------

155390 -- SPICE CAKE

1 1/4 c. flour
1 c. brown sugar
1/4 c. cornstarch
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt

Mix all dry ingredients in a 9 inch square pan with a fork. Add and stir in: 1/3 c. oil
1 tbsp. vinegar
1 c. water

Mix well. Bake at 350 degrees for 30 minutes, cool. Frost with Caramel Frosting. --CARAMEL FROSTING:--

1/4 c. oleo
1/2 c. brown sugar

Stir over low heat for 2 minutes. Add 2 tablespoons milk and bring to a boil. Remove from heat. Add 3/4 cup plus 3 tablespoons powdered sugar. Ashby

------------------------

155391 -- OATMEAL CAKE

1 c. white sugar
1 c. brown sugar
1/2 c. shortening
1 1/2 c. boiling water
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. soda
1 1/2 c. flour
1 c. oatmeal

Pour boiling water into oatmeal. Cream shortening and sugar. Add egg and beat well. Add vanilla. Add oatmeal mixture to rest of batter. Sift flour, cinnamon and soda and add to all. Mix well and bake in 9 x 13 x 2 inch pan at 350 degrees for 35 minutes. Brown sugar frosting is good on this cake. Alexandria

------------------------

155392 -- THE BEST BANANA CUPCAKES

1 1/2 c. sugar
1/2 c. butter
2 eggs
2/3 c. buttermilk
1 1/2 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 or 3 mashed bananas
1 tsp. vanilla

Mix the soda into the buttermilk and stir hard until it foams good. Then mix in order given. Bake in 350 degree oven for 20 minutes. Elbow Lake

------------------------

155393 -- CRANBERRY CAKE

2 c. flour
1 c. sugar
2 tsp. baking powder
1 c. sweet milk
Dash of salt
4 tbsp. butter, melted
2 c. raw cranberries

--SAUCE:--

1 c. sugar
1 c. cream
1/2 c. butter
1 tsp. vanilla

Combine sugar, salt, baking powder and milk. Add flour and cranberries and butter. Bake at 350 degrees in 9 x 13 inch pan. Serve with warm sauce. Boil sauce mixture for 5 minutes. Herman

------------------------

155394 -- SPICY CRANBERRY

1/2 c. shortening
1 c. brown sugar
2 eggs
1 1/2 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. soda
1/2 c. sour cream or buttermilk
1/2 c. nuts, chopped
1/2 c. canned cranberry sauce

Cream shortening and brown sugar. Add eggs, sift flour, cinnamon, nutmeg and soda. Add the creamed mixture with sour cream and cranberry sauce. Bake in muffin pans at 350 degrees 20 to 25 minutes. Hoffman

------------------------

155395 -- MANDARIN ORANGE CAKE

--CAKE:--

1 yellow cake mix
1/3 c. oil
3 eggs
1 can mandarin oranges with juice

--FROSTING:--

1 (12 oz.) tub Cool Whip
1 (20 oz.) can crushed pineapple with
juice
1 sm. pkg. instant vanilla pudding

Mix all cake ingredients together for 2 minutes. Bake according to box directions. Cool cake. Mix all frosting ingredients together and frost cake. Ashby

------------------------

155396 -- RAW APPLE CAKE

2 c. sugar
4 c. apples, sliced
2 c. flour
1 1/2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
2 eggs, beaten
1 scant c. oil
2 tsp. vanilla
1 c. nuts

Sprinkle sugar over apples, sift dry ingredients together and add to apples. Add remaining ingredients and stir only until well mixed. Bake in 9 x 13 inch pan at 350 degrees for 45 minutes. Morris

------------------------

155397 -- STRAWBERRY SHORTCUT CAKE

1 c. miniature marshmallows
2 c. frozen strawberries in syrup
1 (3 oz.) pkg. strawberry Jello
1 pkg. white cake mix (with pudding)
1 c. water
1/2 c. oil
2 eggs

Grease a 9 x 13 inch pan. Sprinkle marshmallows evenly over bottom. Combine strawberries and syrup with dry Jello, set aside. In large bowl, combine cake mix, water, oil and eggs. Blend at low speed until moistened. Beat 2 minutes on high speed. Pour batter evenly over the marshmallows in pan. Spoon strawberry mixture over batter evenly. Bake at 350 degrees 35 to 45 minutes or until toothpick inserted in center comes out clean. Serve with ice cream or whipped cream. Alexandria

------------------------

155398 -- DUMP CAKE

1 c. pie filling (cherry, blueberry or
strawberry)
1 c. crushed pineapple
1 box cake mix (any flavor)
1 1/4 stick margarine, sliced
1/2 c. nuts
1/2 to 3/4 c. coconut (flaked)

Spread filling in 9 x 13 inch pan. Scatter pineapple over fruit. Sprinkle cake mix over filling. Drop slices of margarine on cake. Scatter nuts and coconut on top. Do not stir. Bake at 350 degrees for 40 minutes. Hoffman

------------------------

155399 -- DELUXE PINEAPPLE CAKE

1 pkg. yellow or white cake mix
1 lg. can crushed pineapple
1/2 c. milk
1 pkg. instant vanilla pudding
2 c. cream, whipped
1 c. coconut, toasted to light brown

Bake cake according to directions on package. As soon as cake is removed from oven, poke holes all over it with large 2 tined fork. Spread the crushed pineapple over it, juice and all. When cake has cooled, mix milk and pudding and fold in whipped cream. Spread over cake and top with toasted coconut. Refrigerate for 8 to 10 hours. Keeps very well in refrigerator. Wheaton

------------------------

155399 -- DELUXE PINEAPPLE CAKE

1 pkg. yellow or white cake mix
1 lg. can crushed pineapple
1/2 c. milk
1 pkg. instant vanilla pudding
2 c. cream, whipped
1 c. coconut, toasted to light brown

------------------------

155400 -- RHUBARB CAKE

1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1 c. buttermilk
2 c. flour
1 tsp. soda
1/2 tsp. salt
2 c. rhubarb, chopped

Beat brown sugar and shortening with mixer. Mix rest by hand. Top with: 1/2 c. white sugar
1 tbsp. cinnamon

Bake in 350 degree oven for 40 minutes. Ashby

------------------------

155401 -- RHUBARB CAKE

1 1/2 c. brown sugar
1/2 c. shortening
2 eggs
1 c. sour milk or buttermilk
1/2 tsp. salt
1 tsp. baking soda
2 c. flour
1 tsp. vanilla
2 c. rhubarb, chopped
1/2 c. nuts (optional)

Cream sugar and shortening. Add eggs, beat well. Add sifted dry ingredients alternately with milk and vanilla. Add rhubarb and nuts. Pour into greased 9 x 13 inch pan. Top with mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Bake 30 to 45 minutes in a 350 degree oven. Morris

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155402 -- RHUBARB CREAM CAKE

1 yellow cake mix
3 c. fresh rhubarb
1 c. sugar
2 c. whipping cream

Prepare cake mix as package directs. Pour into greased and floured 9 x 13 inch pan. Arrange rhubarb evenly on top of cake batter. Sprinkle on sugar. Pour 2 cups cream evenly over mixture. Bake at 350 degrees for 40 to 45 minutes. A delicious custard forms at the bottom as cake bakes. Serve warm. Store in refrigerator. Wheaton

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155403 -- RHUBARB CREAM CAKE

1 pkg. white cake mix
3 c. fresh or frozen rhubarb
1 c. sugar
2 c. whipping cream

Prepare cake mix as on box and pour into greased bottom only of a 9 x 13 inch pan. Do not bake. Put rhubarb on batter then sprinkle the sugar on rhubarb. Pour whipping cream over this. Bake at 350 degrees for 40 to 50 minutes, a custard forms in the bottom of the pan. Store in refrigerator. Browns Valley

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155404 -- RHUBARB CAKE

1/2 c. white sugar
1 c. brown sugar
1/2 c. butter
1 egg, beaten
2 c. flour
1 c. buttermilk
1 tsp. soda
1/4 tsp. salt

Mix together in order given. Put 3 cups rhubarb on bottom of greased 9 x 13 inch pan. Spread dough over top of rhubarb. Top with mixture of 1/4 cup white sugar and 1 teaspoon cinnamon mixed together. Bake at 350 degrees for 45 minutes or until done. Wheaton

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155405 -- BANANA CAKE

1 1/4 c. flour
2/3 c. sugar
1/4 c. cornstarch
1 tsp. soda
1/2 tsp. salt

Mix all dry ingredients in a 9 inch square pan with a fork. Add and stir in: 1 c. mashed bananas
1/3 c. oil
1 egg
1 tbsp. vinegar
1 tsp. vanilla

Mix well with fork. Bake at 350 degrees for 30 to 35 minutes, cool. --LEMON FROSTING:--

1/3 c. soft oleo
1 1/2 c. powdered sugar
1 tbsp. lemon juice

Blend. Ashby

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155406 -- BANANA CAKE

2 c. cake flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 c. sugar
1/2 c. shortening
1 tsp. vanilla
1/2 c. minus 2 tbsp. sour milk or
buttermilk
1 c. bananas, mashed
2 eggs
1/2 c. nuts

Mix shortening and sift in dry ingredients. Add 1/4 cup milk, bananas and beat. Add eggs, nuts and the remainder of milk. Beat until well mixed. Pour into 9 inch loaf pan. Bake at 375 degrees until done, approximately 1 hour. Serve with whipped cream.

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155407 -- MRS. ORR'S CHOCOLATE CAKE

2 c. sugar
3/4 c. butter
1 1/2 c. boiling water
2 eggs, beaten
1 tsp. vanilla
2 c. flour
1/2 c. cocoa
1/2 tsp. salt
2 tsp. soda

Cream sugar and butter together. Add water and mix well. Blend dry ingredients together and add, mix well. Add eggs and vanilla. Bake in a greased 9 x 13 inch pan at 350 degrees for 35 minutes. Elbow Lake

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155408 -- RED DEVILS FOOD CAKE

2 c. sugar
3/4 c. shortening
2 eggs
1 c. buttermilk
1 tsp. vanilla
2 1/2 c. flour
1/2 c. cocoa
2 tsp. soda
1 tsp. salt
1 c. boiling water

Cream sugar and shortening, add 2 eggs. Alternate flour mixture with buttermilk. Add water last. Bake at 350 degrees. Miltona

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155409 -- CHOCOLATE CAKE

2 c. sugar
2/3 c. shortening
2 eggs
2 sqs. chocolate
2/3 c. sour milk or buttermilk
2 1/2 c. flour (use cake flour)
1 tsp. salt
1 tsp. vanilla
2 tsp. soda (in 1 c. boiling water)
(Add this last)

Mix all together and pour into 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Frost with your favorite frosting. Glenwood

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155410 -- CHOCOLATE PISTACHIO CAKE

1 pkg. white cake mix
1 pkg. instant pistachio pudding
1/2 c. orange juice
1/2 c. water
4 eggs
1/2 c. oil
3/4 c. chocolate syrup

Mix thoroughly the first 6 ingredients. Pour 3/4 cup of batter into a greased and floured Bundt pan. Add chocolate syrup to remaining batter and mix. Pour this over first batter in pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove and glaze. --GLAZE:--

1 c. powdered sugar
1 tbsp. butter
2 to 3 tbsp. milk or water

Ashby

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155411 -- RED WALDORF ASTORIA CAKE

1/2 c. shortening
1 1/2 c. sugar
2 eggs

Cream together. Make paste of 2 ounce bottle red food coloring and 2 tablespoons cocoa. Add this mixture to creamed above. 1 c. buttermilk
1 tsp. soda
2 1/4 c. cake flour
1 tsp. salt

Sift dry ingredients and add alternately to first mixture. Add 1 teaspoon vinegar and 1 teaspoon vanilla. Pour into two 9 inch layer pans. Bake at 350 degrees for 30 minutes. Let cool very well and then cut into four layers. --WALDORF CAKE FROSTING:--

3 tbsp. flour
1 c. sugar
1 tsp. vanilla
1 c. milk
1 c. butter

Cook flour and milk until thickened. Cool. Cream sugar and butter until very fluffy. Add flour mixture and blend. Alexandria

------------------------

155412 -- EASY CHOCOLATE CHERRY CAKE

1 box chocolate fudge cake mix
1 (20 oz.) cherry pie mix
1 tsp. almond flavoring

Make cake as directed on box, adding pie mix and flavoring. Bake 25 to 30 minutes at 350 degrees. --ICING:--

1 c. sugar
5 tbsp. butter
1/3 c. milk
1 c. chocolate chips

Carlos

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155413 -- STIR UP CHOCOLATE CAKE

1 egg, unbeaten
1/3 c. cocoa
1/2 c. shortening
1 1/2 c. flour
1/2 c. sour milk
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1 c. sugar
1/2 c. hot water

Sift flour, sugar, cocoa, soda and salt together. Put all ingredients together in bowl. Beat until batter is smooth. Do not use mixer. Bake at 325 degrees for about 50 minutes. Villard

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155414 -- GRANDMA'S CHOCOLATE CHIP CAKE

1 3/4 c. boiling water
1/2 c. margarine
1 c. quick oatmeal

Pour the boiling water over oatmeal and margarine. Let stand 10 minutes. --CAKE:--

1 c. brown sugar
2 eggs
1 tsp. soda
1/4 tsp. salt
1 c. granulated sugar
1 3/4 c. flour
1 tbsp. cocoa
1 tsp. vanilla

Mix well. Add 1/2 cup chocolate chips, 1/2 cup chopped nuts. Bake at 350 degrees about 35 minutes. When cake is cool, cover with 1 minute chocolate frosting. --FROSTING:--

5 tbsp. butter
6 tbsp. milk
1 1/2 c. granulated sugar.

Combine all in saucepan. Boil for 1 minute. Remove from stove, add 1/4 cup chocolate chips. Beat until chips are melted. Spread on cooled cake. Alexandria

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155415 -- CHOCOLATE OATMEAL CAKE

1 c. rolled oats, uncooked
1 1/2 c. boiling water
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 c. flour, sifted
1/2 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

Mix rolled oats and boiling water together and let cool. Cream shortening with sugar and eggs. Add oatmeal mixture along with flour, cocoa, baking soda, salt and vanilla. Beat until smooth. Bake in 8 x 12 inch greased pan at 350 degrees for 35 minutes. Wendell

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155416 -- SOUR CREAM CHOCOLATE CAKE

This recipe is very old and makes a very large cake or two medium size cakes. 2 1/2 c. flour
2 c. sugar
2 tsp. soda
6 tbsp. cocoa
1 tsp. salt
4 eggs
2 c. sour cream
1 tsp. vanilla

Sift flour, sugar, soda, cocoa and salt together in large mixing bowl. Make a hollow in center of mixture. Beat eggs slightly; add the sour cream and vanilla. Then add to dry mixture. Mix well. Pour into a greased and floured large pan. Bake at 350 degrees until done. Ice with your favorite icing. Glenwood

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155417 -- PUDDING CAKE

--1ST LAYER:--

3/4 c. sugar
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 tbsp. cocoa
2 tbsp. butter, melted
1 tbsp. vanilla
1 c. milk

--2ND LAYER:--

1/2 c. brown sugar
1/2 c. white sugar
1/4 c. cocoa
1 1/2 c. water

Sift 3/4 cup sugar, flour, baking powder, salt and 2 tablespoons cocoa. Stir milk, melted butter and vanilla, mix well. Spread batter in greased 9 inch square pan. Mix 1/2 cup brown sugar, 1/2 cup sugar, 1/4 cup cocoa. Sprinkle over batter. Pour water over all. Bake at 350 degrees for 45 minutes, or when cake top springs back to touch. Serve with vanilla ice cream. Lowry

------------------------

155418 -- CHOCOLATE SHEET CAKE

2 c. flour
2 c. sugar

Put into large bowl and set aside. 1/4 c. cocoa
1 c. margarine
1 c. water

Put in saucepan and boil slightly. Pour hot over flour and sugar and mix well. Add: 2 eggs, unbeaten
1/3 c. buttermilk (or sour milk)
1 tsp. soda
1 tsp. vanilla

Mix well. Bake in 10 x 15 inch greased jelly roll pan at 400 degrees for 20 minutes. Five minutes before cake is done, bring the following to a boil: 1/3 c. cocoa
6 tbsp. milk
1 stick margarine

Add mixture to 2 2/3 cup powdered sugar. Mix well. Add 1 cup chopped nuts and 1 teaspoon vanilla. Pour over cake as soon as it comes from oven. Brandon

------------------------

155419 -- CHOCOLATE CAKE

1 3/4 c. flour
1 1/2 c. sugar
3/4 tsp. soda
1/2 tsp. salt
1 1/2 c. shortening
1 c. buttermilk
2 eggs
5 tsp. cocoa, add coffee & mix

Put flour and sugar and soda in alternately and sift. Make a hole in the center and put rest of ingredients in. Then use electric beater and mix good all together. Put into greased pan and bake for 40 to 45 minutes in moderate oven. Elbow Lake

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155420 -- MOM'S SPRITZ

2 c. butter or 1 lb. (do not
substitute)
1 c. sugar
1 egg yolk
1 tsp. vanilla
1/4 tsp. almond extract (optional)
3 1/2 c. flour

Cream butter; add sugar and blend well. Add unbeaten egg yolk and flavoring, then add flour, mixing well. Force through cookie press on ungreased cookie sheet and bake about 7 or 8 minutes in 350 degree oven. Makes about 8 1/2 dozen cookies. Morris

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155421 -- MERRY CHERRY CHEESECAKE BARS

2/3 c. butter
2/3 c. brown sugar
2 c. flour

--FILLING:--

1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 eggs
2 tbsp. lemon juice
1/2 c. each chopped red & green
cherries

Mix butter, brown sugar and flour. Reserve 1 cup for topping. Press remaining crumbs mixture in a 9 x 13 inch greased pan. Bake in 350 degree oven for 10 to 12 minutes. PREPARE FILLING: Beat cream cheese, sugar, eggs and lemon juice. Stir in chopped cherries. Spread over baked crust. Sprinkle with remaining crumb mixture. Continue baking for 18 to 20 minutes. Cool. Store in refrigerator. Brandon

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155422 -- CHEESE CAKE

--FOR CRUST:--

1/3 c. powdered sugar
18 graham crackers, crushed (1 1/2 c.)
1 stick butter, scant

--FOR CAKE:--

4 eggs
3 lg. pkgs. cream cheese
1 pt. sour cream
1 c. sugar
1 generous tsp. vanilla
1 can blueberry (or cherry) pie
filling

Combine eggs, sugar, cream cheese and vanilla. Fill pie crust and bake at 350 degrees for 45 minutes. Top with the sour cream. Return to oven for 5 minutes. Pour canned pie filling over the top and refrigerate overnight. Alexandria

------------------------

155423 -- ONE EGG CAKE

1 egg
3 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
1 1/2 c. flour, sifted twice
1/2 stick oleo

Cream oleo, sugar and salt together. Add vanilla and milk, beating well. Heat oven to 350 degrees. Pour cake mixture in greased form or loaf pan. Let bake 25 minutes or until cake springs back when touched. Turn up side down on cake racks to cool, then ice.

------------------------

155424 -- FRUIT CAKE

1/2 lb. candied cherries
1/2 lb. candied pineapple
1 c. candied orange slices
2 c. nuts
2 c. dates
2 c. coconut
2 c. Eagle Brand milk
1 tsp. salt

Use loaf pan (greased with brown paper). Cook 2 hours at 300 degrees.

------------------------

155425 -- QUICK APPLE CAKE

A rich buttery cake bakes up around apple slices place into the batter. A topping of chopped almonds and cinnamon sugar finishes the cake so it is ready to serve warm as it comes out of the oven. For a 9 inch round cake you will need: 1/2 c. butter or margarine, room
temperature
1/2 c. sugar
3 eggs
1/2 tsp. vanilla extract
1 c. all-purpose flour
1 lg. apple, pared, cored & cut into
1/4 inch thick wedges
1/4 c. sugar
1 tsp. cinnamon
3/4 c. almonds, coarsely chopped

Cream together butter and the 1/2 cup sugar. Add eggs and beat until fluffy. Stir in vanilla and flour, mixing well. Spread evenly in buttered 9 inch round cake pan. Place apple wedges into cake batter to form a circular pattern. Mix together 1/4 cup sugar and cinnamon. Sprinkle over cake. Sprinkle top with almonds. Bake at 375 degrees for 40 minutes or until a wooden pick inserted in the center comes out clean. Good served with: Scoops of vanilla or cinnamon-flavored ice cream.

------------------------

155426 -- AUNT MARY'S APPLE CAKE

Mix in large bowl: 2 c. sugar
1 1/2 c. oil
3 eggs

Sift in together: 1 tsp. salt
1 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 c. flour

3 c. raw apples, sliced 1 1/2 c. nuts 1 tsp. vanilla Mix all ingredients and grease a 13 x 9 x 2 inch pan. Bake at 350 degrees for one hour. Make icing while cake is baking. Take cake out, cut into squares. Pour icing on top while hot. --ICING:--

1 stick butter
1 c. sugar
1 1/2 c. evaporated milk or apple
juice or just add regular milk

Cook 2 1/2 minutes after it begins to boil. Add 1 teaspoon vanilla and spoon over cake.

------------------------

155427 -- LEMON CAKE

1 box lemon cake mix
1 c. cold water
1/2 c. oil
1 box lemon pudding
4 eggs

Mix and bake in stem pan at 350 degrees.

------------------------

155428 -- FRESH STRAWBERRY CAKE

Strawberry cake mix
1 sm. box strawberry gelatin
4 eggs
1/3 c. oil
1/2 c. milk
1/2 c. nuts (pecans)
1 c. fresh or frozen chopped up
strawberries

--ICING:--

2 (8 oz.) pkgs. cream cheese
1/2 c. strawberries
1/2 c. nuts (pecans)
1 c. sugar
3 layers or 1 lg. sheet cake

Mix all ingredients for cake. Put in 3 (8 inch) pans or pour into large sheet cake pan. Bake for 45 minutes to 1 hour at 350 degrees. Cool cakes in pan. Mix all of icing ingredients in large bowl by hand at room temperature. Spread on cool cake on top only. Refrigerate overnight.

------------------------

155429 -- ALL - AMERICAN STRAWBERRY SHORTCAKE

The granddaddy of all American classic desserts - homemade fresh strawberry shortcake. Warm from the oven, slit open and topped with juicy ripe berries--with a crown of whipped cream. What summer dessert could be better? For 4 servings you will need: 3 pt. boxes fresh strawberries
1/4 c. sugar or honey
2 tsp. orange juice
2 c. sifted all-purpose flour
4 tbsp. sugar
4 tsp. baking powder
Grated rind from 1 orange
1/2 tsp. salt
1/4 c. butter
1/4 c. solid shortening
1/2 c. sour cream
2 c. whipping cream
4 tbsp. sugar (optional)
Whipped cream (whip cold cream (with
sugar) until soft peaks form

Combine sliced berries, sugar or honey and orange juice. Let stand at room temperature for 1 hour. Sift all dry ingredients together into a medium bowl. Add orange rind. Add butter and shortening and work them into flour mixture thoroughly. Lightly mix in sour cream with a fork to form a soft dough. Roll dough out onto lightly floured board, 3/4 inch thick. Cut into 4 circles, about 4 inches wide (use a 2-pound coffee can as a cutter). Place on ungreased baking sheet. Bake at 400 degrees about 20 minutes or until golden. While still warm, use fork and split cakes in half. Place each on dessert plate. Top with drained berries and second half of cake. Top with additional berries, ladle some juice on top. Garnish with whipped cream and a strawberry.

------------------------

155430 -- PRUNE CAKE

1 c. butter or oleo
2 c. sugar
4 eggs
1 1/2 c. cooked prunes (cook 10
minutes, drain)
2 2/3 c. all-purpose flour
1 1/2 c. buttermilk
1 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
A pinch of salt
1/2 tsp. baking powder
1 c. nuts, chopped

Cream butter or oleo, add sugar, beat in eggs, one at a time. Sprinkle and mix 1 cup of this flour on prunes and nuts. Add other flour to butter mixture alternately with milk. Fold in prunes and nuts. Pour into stem pan lined in bottom with greased paper. Bake in 325 degree oven for 1 hour and 15 minutes or until done.

------------------------

155431 -- CARROT CAKE

4 eggs
2 c. sugar
2 tsp. soda
3 c. grated carrots
1 1/2 c. cooking oil
2 c. flour
2 tsp. cinnamon

Mix all together thoroughly. Bake at 300 to 325 degrees until done. Cool. For frosting cream: 1 (8 oz.) pkg. cream cheese, softened
1/2 lb. butter
1 box powdered sugar
2 tsp. vanilla
1 c. nuts, chopped

------------------------

155432 -- CARROT CAKE

1 1/4 c. Crisco oil
4 egg yolks
2 1/4 tsp. cinnamon
3/4 tsp. salt
1 1/2 c. grated carrots
2 c. sugar
2 1/4 c. plain flour
2 1/4 tsp. nutmeg
1 1/2 tsp. soda
1 c. pecans, chopped

Cream oil, sugar and egg yolks. Add sifted dry ingredients gradually while beating. Mix in carrots and nuts. Beat 4 egg whites until stiff and fold in carefully. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours. Cool for 10 minutes, remove from pan. --ICING:--

6 oz. cream cheese
1 box confection sugar
2 tbsp. milk

Cream all ingredients and spread on cake while still warm.

------------------------

155433 -- STRAWBERRY SHORTCAKE

2 c. flour, sifted
3/4 tsp. salt
2 tbsp. sugar
3 tsp. baking powder
1/2 c. Crisco
1/2 c. milk
1 qt. fresh strawberries, crushed &
sweetened

Sift dry ingredients and cut in Crisco. Add milk, mixing to soft dough. Knead. Roll 3/4 inch thick. Cut with 3 inch biscuit cutter and place on baking sheet greased with Crisco. Bake at 450 degrees for 12 minutes. Split biscuits and put berries between. Top with whipped cream and whole berry. Serves 6.

------------------------

155434 -- CARROT CAKE WITH PINEAPPLE

1 1/2 c. Wesson oil
2 c. sugar
2 eggs
2 c. carrots, grated
1 c. crushed pineapple, drained
1 c. nuts (optional)
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla

Cream oil, sugar and eggs together. Add pineapple and grated carrots and lastly the dry ingredients. Bake for 1 hour at 350 degrees. Bake in a tube pan.

------------------------

155435 -- PINEAPPLE RAISIN CAKE

Moist and full of flavor, this cake keeps very well. Bake it in an attractive tube-type mold or a 6-cup ring mold. For 1 cake you will need: 1/2 c. butter or margarine, room
temperature
1 c. sugar
2 eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1/2 c. dark raisins
4 slices canned pineapple
1/2 c. juice drained from pineapple
1/2 c. sugar

TIPS: This cake is a good choice if you want to bake a cake a day ahead. It actually improves with 24 hours of standing, although it is also delicious served while still hot. Cream butter and sugar until light. Add eggs and beat until fluffy. Stir together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with the milk. Mix until batter is smooth. Stir in the raisins. Cut pineapple into 1/2 inch pieces and add to the batter. Turn into a well-buttered and floured 6 cup fancy cake or ring mold. Bake at 350 degrees for 45 to 50 minutes or until cake tests done in the center. Meanwhile, heat juice from pineapple and sugar to boiling. Remove cake from oven and immediately pour pineapple syrup over. Allow to stand 5 minutes; then turn out onto cooling rack.

------------------------