cakes recipes 4

cakes recipes 4


155464 -- STRAWBERRY CROWN CAKE



1 pkg. moist deluxe yellow cake mix
4 eggs, separated
1 1/3 c. orange juice
1 1/4 c. sugar, divided
1 qt. fresh strawberries, divided
2 c. heavy cream, chilled
1/4 tsp. cream of tartar

Preheat oven to 350 degrees. Cut two 14 inch circles of heavy duty foil; line two 9 inch round pans. Grease bottom and sides of foil; leave 1 inch overhang to form handles. Combine cake mix, egg yolks and orange juice. Beat at medium speed for 4 minutes. Pour into pans. Combine egg whites and cream of tartar then beat at high speed until soft peaks form. Add 1 cup sugar gradually; beat until soft peaks form. Spread meringue over batter. Bake at 350 degrees for 35 to 40 minutes until meringue is golden. Cool completely. To assemble, lift edges of foil to remove cake. Carefully remove foil, keeping meringue side up. Place cakes on 2 plates. Reserve several strawberries for garnish. Slice remaining strawberries. Beat heavy cream and remaining 1/4 cup sugar until stiff peaks form. Spread on meringue. Arrange strawberry slices. Serves 12 to 16.

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155465 -- CARROT CAKE



2 c. sugar
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 c. oil
4 eggs, beaten together
3 c. carrots, grated
1/2 c. walnuts
1 (6 oz.) can crushed pineapple

Beat the eggs and mix with oil. Sift the dry ingredients. Add to egg mixture. Add carrots and nuts. Beat. Bake in 3 layers (8 inch greased pans). Bake at 350 degrees for 35 to 40 minutes. For frosting: Mix the following ingredients together: 1 (1 lb.) box 10X sugar
1 (8 oz.) pkg. cream cheese
1 stick butter
1 tsp. vanilla



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155466 -- GRANDMOM'S ITALIAN CHEESE CAKE



2 lbs. ricotta cheese
6 eggs
1 1/2 c. sugar
2 tbsp. flour
1 lg. can evaporated milk
1 tsp. vanilla

Add eggs, one at a time to cheese, beating thoroughly each time. Mix sugar and flour together. Add to cheese mixture. Fold in milk and vanilla. Pour into buttered 13 inch oblong pan. Bake at 350 degrees for 50 to 60 minutes, until firm.

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155467 -- "GIGI" POUND CAKE



3 c. sugar
3 sticks butter
6 eggs
3 c. flour
1 c. sour cream
1/4 tsp. baking soda
1 tbsp. vanilla
2 tbsp. lemon extract

Beat butter and sugar well. Add eggs, one at a time, beating well. Sift together flour and baking soda. Add to creamed mixture, alternating with sour cream. Add vanilla and lemon extract. Continue to beat 2 to 3 minutes. Pour into a greased and floured 10 inch tube pan. Bake at 300 degrees for 1 1/2 hours. NOTE: Start cake in a cold oven.

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155468 -- CHOCOLATE CAKE



3 1/2 c. flour
3 c. sugar
1 1/3 c. unsweetened chocolate powder
3 tsp. baking soda
2 tsp. salt
3 c. water
1 c. butter
4 eggs
2 tsp. vanilla

Blend wet ingredients. Add dry ingredients. Do not over mix. Place into a greased and floured pan. Bake at 325 degrees for approximately 20 minutes or until cake springs back when touched. NOTE: Time will vary with pan size.

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155469 -- APPLE CAKE



4 or 5 lg. cooking apples
3 c. flour
2 c. sugar
1 c. Wesson oil
4 eggs
1/4 c. orange or pineapple juice
3 tsp. baking powder
2 1/2 tsp. vanilla

Pare and slice apples, sprinkle with sugar and cinnamon, then set aside. Put all other ingredients in a large bowl and beat together for 10 minutes. Fold in half of the apples into the batter, put rest on top. Grease and flour a tube pan. Bake at 350 degrees for 1 1/2 hours or until done.

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155470 -- SOUR CREAM BREAKFAST CAKE



1 c. sugar
1/4 lb. butter
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1 c. sour cream
1 tsp. baking soda
2 c. flour
1 1/2 tsp. baking powder
1 c. nuts

Mix 1 cup sugar, butter, eggs, vanilla, sour cream, baking soda, baking powder, and flour together. Mix together in a separate bowl: cinnamon, nuts, 1/2 cup sugar. Knife this mixture through the cake mixture previously made. Pour into a greased baking dish. Bake at 375 degrees for approximately 25 minutes.

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155471 -- SOUR CREAM POUND CAKE



1/2 lb. butter
3 c. sugar
6 eggs
3 c. cake flour
1/4 tsp. baking soda
1/2 pt. sour cream
2 tsp. vanilla extract
2 tsp. almond extract

Cream butter and sugar. Add eggs one at a time and beat well. Add flour and sour cream. Mix well. Add baking soda and flavorings. Bake in a greased and floured ten inch tube pan at 325 degrees for 1 1/2 hours.

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155472 -- CREAM CHEESE POUND CAKE



3 c. sugar
3 c. flour
1 lb. butter
1 (8 oz.) pkg. cream cheese
6 lg. eggs
1 tbsp. vanilla
1 tsp. lemon extract

NOTE: The butter, cream cheese, and eggs should be at room temperature. Cream sugar and butter together with cream cheese very well. Add flour alternately with 2 eggs; beat well after each addition. Add vanilla and lemon extract. Beat very well. Bake in a tube pan 60 to 80 minutes at 350 degrees.

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155473 -- BROWNIE CHEESECAKE BARS



1 1/2 c. flour
2/3 c. butter, melted
2/3 c. cocoa
3 tsp. vanilla
1 c. chopped nuts
2 tbsp. butter
1 can sweetened condensed milk
1 1/2 c. sugar
3 eggs
1/2 c. milk
1/2 tsp. baking powder
1 pkg. 8 oz. cream cheese, softened
1 tbsp. cornstarch

Heat oven to 350 degrees. Grease 9 x 13 baking pan. In mixer bowl, beat flour, sugar, melted butter, cocoa, 2 eggs, 1/2 cup milk, 2 teaspoons vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small bowl, beat cream cheese, 2 tablespoons butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 teaspoon vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.

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155474 -- FRESH APPLE CAKE



4 c. diced apples
2 c. sugar
2 tsp. cinnamon
1 tsp. soda
1/2 c. chopped nuts
2 eggs
1/2 c. salad oil
1 tsp. salt
2 c. flour

Dice apples in a bowl. Break eggs over the apples. Stir with spoon, add sugar, cinnamon, oil and nuts. Mix dry ingredients together and add to apple mixture, mix well and pour into a greased 9 x 13 pan. Top with mixture of 1/4 cup brown sugar, 1/4 cup white sugar, 1/2 teaspoon cinnamon and 1/2 cup chopped nuts. Bake at 350 degrees for 50 minutes.

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155475 -- CHEESECAKE DELUXE



1 lb. ricotta cheese
1 lb. dairy sour cream
1 lb. cream cheese
1 1/2 c. sugar
1/2 c. butter, melted
3 lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
2 1/2 tsp. vanilla
4 1/2 tsp. lemon juice

Place ingredients in order given, in mixing bowl. Beat with electric mixer, starting on low speed, through medium and ending on high for about 10 minutes until smooth and liquid. Pour into greased and floured 10 inch round baking dish which is 3 inches deep. Bake at 350 degrees for 1 hour. Allow cake to remain in oven with door closed for additional hour after heat is turned off. Cool.

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155476 -- CHOCOLATE CAKE



1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. cooking oil
2 tsp. vanilla
1 c. boiling water, set aside

Mix all dry ingredients, then add remaining ingredients except for water. Mix for a couple of minutes, will be thick, stir in the water, and mix well. Batter will now be thin. Spray pan or butter it. Pour into bundt type pan. Bake at 350 degrees for 35 to 40 minutes. Drizzles with glaze if desired. NOTE: In place of frosting, dust pan with powdered sugar after spraying it with pam, or greasing it. Looks very nice. Very good!!

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155477 -- CHOCOLATE CAKE



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

Mix dry ingredients well and make one big hole then add 2 cups cold water, 1/2 cup vegetable oil and 2 tablespoons vinegar. Mix together by hand until all ingredients are mixed. Do not over mix. 13 x 9 ungreased pan. Bake 35 to 40 minutes or until done 350 degree oven. --FROSTING--

1 1/4 c. sugar
1/3 c. milk
5 tbsp. butter or margarine

Boil 1 minute, remove from heat and add 1 cup chocolate chips. Stir until mixture is smooth, cool and spread on cake. (Made with no dairy products also callecd depression or war cake).

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155478 -- CHOCOLATE CHIP DATE CAKE



Pour 1 1/2 cups boiling water. Over 1 cup chopped dates. Add and let cool 1 teaspoon soda. 1/2 c. shortening
1 c. sugar
2 eggs

Add cooled date mixture. 1 1/2 c. flour
1/4 tsp. salt
3/4 tsp. soda

Combine with above and mix well. 1 pkg. chocolate chips
1/2 c. sugar
1/2 c. nut meats

Bake at 350 degrees for 35 to 45 minutes.

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155479 -- CHOCOLATE COLD WATER CAKE



2 c. sugar
1/2 c. shortening
1/2 c. cocoa
1 tsp. salt
1 1/2 tsp. soda in 1/4 c. boiling
water, use glass measuring cup
1 c. cold water
2 c. cake flour
1 tsp. vanilla
3 whole eggs, beaten in mixture 1 at
a time

Cream together the sugar and shortening. Add the cocoa, salt and then stir in the soda in the boiling water. Add the cold water, cake flour, vanilla. Last add the eggs. Bake at 350 degrees for 35 to 45 minutes, 9 x 13 pan.

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155480 -- FRUIT AND CAKE



1 pkg. yellow cake mix
1/4 c. oil
2 eggs
1/2 c. water
1 can cherry pie filling

Pour oil in 9 x 13 pan, tilt to cover the bottom. Put cake mix, eggs and water in a bowl. Stir until well blended (about 2 minutes). Spread the batter over the oil in a pan evenly. Spoon the pie filling onto the batter, use a fork to fold batter just enough to create a marbled effect. Bake at 350 degrees for 35 to 45 minutes.

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155481 -- HO HO CAKE



Bake in a large cookie sheet one chocolate cake mix. *Top after cool with: 3/4 c. sugar
2/3 c. shortening
1 stick of margarine
Dash of salt
2 tsp. vanilla
1 can (5 1/3 to 6 oz. evaporated milk)

Beat until fluffy about 10 minutes. Put on cake. Then melt or soften a can of chocolate frosting in microwave just until still pourable. Spread on top.

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155482 -- LEMON DESSERT CAKE



1 pkg. lemon cake mix
3/4 c. salad oil
1 sm. pkg. lemon Jello
3/4 c. water
2 lemons

Blend above ingredients together lightly. Add 4 eggs, one at a time beating lightly after each one. Then beat 4 minutes. Pour into a greased 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. While cake is baking mix 2 cups powdered sugar and the grated rind and juice of 2 lemons. When cake is done and still warm poke holes in top with cooking fork and pour the lemon mixture over the cake. ???? as is or top with whipped cream or ice cream.

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155483 -- PINEAPPLE NUT CAKE



1 3/4 c. sugar
1/2 c. shortening
2 eggs
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 lb. can crushed pineapple
1 c. chopped nuts
8 oz. cream cheese
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla

Mix the shortening, sugar and eggs. Add and mix the sifted dry ingredients. Stir in the pineapple, including juice and add the chopped nuts. Bake in a greased and floured pan 13 x 9 at 350 degrees for 30 to 35 minutes. Mix the cream cheese, butter, powdered sugar and vanilla and frost the cake while still warm.

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155484 -- RASPBERRY CAKE



1 pkg. white or yellow cake mix
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen
raspberries

Mix eggs, oil and thawed berries with the cake mix. Mix 300 strokes by hand or 3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325 degrees for approximately 50 minutes. When cooled frost with a mixture of 3 ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1 tablespoon butter or margarine.

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155485 -- STRAWBERRY SHORTCUT CAKE



1 c. miniature marshmallows
2 c. (2 10 oz. pkgs.) frozen sliced
strawberries in syrup, completely
thawed
1 pkg. (3 oz.) strawberry flavored
gelatin
2 1/4 c. Pillsbury best all purpose
flour
1 1/2 c. sugar
1/2 c. solid shortening
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
3 eggs

Preheat oven to 350 degrees. Sprinkle evenly on the bottom of a 13 x 9 pan the marshmallows. Combine and set aside the strawberries and the gelatin. Combine in large mixer bowl the flour and remaining ingredients. Blend these ingredients until moistened at low speed. Beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 to 50 minutes until golden brown and toothpick comes out clean. Serve with Cool Whip.

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155486 -- SURPRISE CUPCAKES



1 c. shortening
1 c. sifted cocoa
2 c. milk
3 c. flour
2 tsp. baking soda
2 tsp. salt
2 2/3 c. sugar
4 eggs
2 tsp. vanilla

--FILLING--

1/3 c. evap. milk
2/3 c. Crisco
1/4 tsp. salt
1/2 c. sugar
1 tsp. vanilla
1 tbsp. cold water
3/4 c. powdered sugar

*Soften shortening, mix in sugar and eggs, then add dry ingredients and milk. Bake at 350 degrees for about 20 to 25 minutes. *Cupcake filling: Beat milk, Crisco, salt, cold water and powdered sugar. Beat for 5 minutes longer and place filling in pastry tube or cookie press. Force filling into baked cupcakes until cakes bulge. Frost as desired. Makes 4 dozen.

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155487 -- FLUFFY WHITE FROSTING



3/4 c. sugar
1/4 c. light syrup
2 tbsp. water
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla

Blend all ingredients in top of double boiler. When hot water is boiling, put top on with ingredients in it and beat for 5 to 7 minutes or until mixture thickens. Remove from heat and continue beating while adding vanilla. Spread on cake.

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155488 -- DANISH ALMOND CAKE



1 3/4 stick margarine, softened
1 1/4 c. sugar
2 eggs
1 tbsp. almond extract
6 tbsp. warm water
1 1/4 c. flour
1/2 tsp. baking powder

Cream together margarine, sugar and eggs. Add extract, water, flour and baking powder. Mix well. Bake in round 9 inch foil baking pan at 375 degrees for 25 to 30 minutes. May sprinkle a little sugar on top before baking or frost after baking. However, this plain little cake is delicious as is.

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155489 -- SUSAN'S CHOCOLATE CAKE



2 c. flour
2 c. sugar
1 tsp. soda
1/2 tsp. salt
1 c. butter or margarine
1 c. water
1/3 c. unsweetened cocoa
2 eggs
1/2 c. buttermilk
1 1/2 tsp. vanilla

Sift together flour, sugar, soda and salt. Combine butter, water and cocoa in saucepan and bring to a boil. Add to dry ingredients until just combined. Add eggs, buttermilk and vanilla nd beat on low for 1 minute. Batter will be thin. Bake in greased and floured pans as follows: 2 (9 inch) round pans, 25 to 30 minutes; 9 x 13 inch oblong pan, 30 to 35 minutes at 350 degrees. If desired, fill layers with chocolate butter cream and frost with white "fluffy" 7-minute type frosting.

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155490 -- ZUCCHINI CHOCOLATE CAKE



1/2 c. soft margarine
1/2 c. oil
1 tsp. vanilla
2 1/4 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
2 c. shredded zucchini
1 3/4 c. sugar
2 eggs
1/2 c. sour milk, to sour milk add 1
tsp. white vinegar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 c. chocolate chips

Preheat oven to 325 degrees. Grease and flour a 9 x 13 inch pan. In a large bowl cream together margarine, sugar, oil, sour milk, eggs and vanilla. Stir in remaining ingredients except chocolate chips. Pour into prepared pan. Sprinkle chocolate chips on top. Bake in preheated oven at 325 degrees for 40 to 45 minutes. Frost with Betty Crock chocolate frosting. Store in refrigerator in summer.

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155491 -- TUNNEL OF FUDGE CAKE



1 1/2 c. butter
6 eggs
1 1/2 c. sugar
2 c. flour
2 pkgs. "Jiffy" fudge frosting
2 c. chopped nuts

Cream butter in large bowl at high speed. Add eggs, 1 at a time, beating well after each egg. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and nuts until well blended. Pour batter into greased pan. Bake at 350 degrees for 60 to 65 minutes in a 10 inch tube or bundt pan. Cool 2 hours, remove from pan.

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155492 -- COCONUT CAKE



1 butter cake mix
2 c. sugar
16 oz. sour cream
12 oz. frozen coconut
12 oz. Cool Whip

Mix 1 butter cake recipe according to directions on package. Bake in 2 layers and split into 4 layers. FILLING: Mix 2 cups sugar with 16 ounces sour cream and 12 ounces frozen coconut which has been thawed. Save 1 cup of filling to mix with 12 ounces Cool Whip to use for frosting. Spread remaining filling between cake layers then frost cake. Refrigerate 3 days before serving.

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155493 -- DIRT CAKE



20 oz. pkg. Oreos
1/4 c. butter or margarine
8 oz. cream cheese
1 c. confectioners' sugar
3 1/2 c. milk
2 pkgs. (4 serving size) French
vanilla pudding, instant
8 oz. Cool Whip, thawed
Clean flower pot, plastic flower,
gummy worms

Crush cookies and set aside. Cream together butter, cream cheese and confectioners' sugar. In another bowl cream together the milk, instant pudding mix and Cool Whip. Combine the 2 mixtures and mix well. Line a clean flower pot with plastic or aluminum foil. Fill pot with alternating layers of cookie crumbs and pudding mixture, ending with cookie crumbs. Cover pot and freeze. Before serving, insert a flower in the middle and place gummy worms on top for decoration. Use a trowel as a serving spoon.

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155494 -- DUMP CAKE



1 (20 oz.) can undrained, crushed
pineapple
1 (20 oz.) can cherry pie filling
1 box yellow cake mix
1 c. chopped nuts
1/2 c. butter or margarine (1 stick)

Preheat oven to 375 degrees. In a 9 x 13 inch cake pan, layer the pineapple, pie filling, cake mix and nuts. Thinly slice the butter or margarine and layer on top. Bake for 45 minutes to 1 hour, until top is brown. Linda uses 1 cup butter or margarine (2 sticks) and melts hers before pouring it over her cake. She then sprinkles 1 1/2 cups flaked coconut over the melted butter or margarine. Hers is baked at 350 degrees for 50 minutes and she garnishes with whipped cream or non-dairy topping. Linda Gregory

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155495 -- HEAVENLY HASH CAKE



4 eggs
2 c. sugar
1 c. margarine, melted
2 tsp. vanilla
1 1/2 c. self-rising flour
1/4 c. cocoa
1 c. chopped nuts
Miniature marshmallows

--ICING:--

1/4 c. cocoa
1/4 c. margarine, melted
1/2 c. evaporated milk
1 box (3 1/2 c.) confectioners' sugar
1/2 c. chopped pecans

Beat eggs; add sugar and beat well. Add margarine and vanilla; stir well. Sift flour and cocoa; stir into egg mixture. Stir in nuts. Turn into greased and floured 9 x 13 inch pan. Bake at 325 degrees for 35 minutes. Sprinkle marshmallows over hot cake; drizzle icing (made by combining ingredients) over marshmallows.

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155496 -- LEMON MERINGUE CAKE



2 c. sliced strawberries
1/4 c. sugar
1 1/4 c. flour
1 c. sugar
1/4 c. margarine, softened
1/2 c. skim milk
1 1/2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1 tsp. vanilla
1/4 tsp. salt
4 egg whites
1/2 c. sugar

Mix strawberries and 1/4 cup sugar. Cover and refrigerate. Heat oven to 350 degrees. Spray square pan, 9 x 9 x 2 inches. Beat flour, 1 cup sugar, margarine, milk, baking powder, lemon peel, vanilla, salt, and 2 egg whites on low speed 30 seconds. Beat on high 2 minutes. Bake 25 to 30 minutes or until cake tester comes out clean. Take out of the oven. Increase oven to 400 degrees. Beat 2 egg whites until foamy, add 1/2 cup sugar gradually. Beat until stiff and glossy. Spread over cake. Bake about 8 to 10 minutes until light brown. Cool completely. Serve with strawberries. Yield: 9 servings. Per serving - 250 calories, 220 mg. sodium, 5 grams fat, 0 mg. cholesterol.

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155497 -- FRANCES' FAMOUS ORANGE CAKE



3 oz. pkg. orange gelatin
1/2 c. boiling water
1 pkg. yellow cake mix
3/4 c. oil
4 eggs
1 tsp. orange extract

--GLAZE:--

1 1/4 c. confectioners' sugar
Juice of 4 oranges or 2/3 c. frozen
orange juice concentrate

Dissolve gelatin in the boiling water and set aside. In a large bowl combine cake mix and cooking oil. Add eggs, one at a time and orange extract, beating well after each addition. Add dissolved gelatin and beat for 3 minutes. Pour into a 10 inch, greased and floured angel food cake pan. Bake at 350 degrees for 45 minutes or until toothpick comes out of the cake clean. Remove from oven and immediately pour the glaze over the top of cake. Cool in pan for a few hours.

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155498 -- PEACH CUSTARD CAKE



--CRUST:--

1 1/2 c. flour
1/2 tsp. salt
1/2 c. soft butter

--BATTER:--

1 lg. can peaches, sliced
1/2 c. sugar
1/2 tsp. cinnamon
1 egg
1 c. evaporated milk

Cut butter into flour and salt. Press into 9 inch square pan. Drain peaches, saving 1/2 cup of syrup. Arrange slices on top of crust. Sprinkle with mixture of sugar and cinnamon. Bake at 375 degrees for 20 minutes. Mix syrup, egg and milk. Pour over peaches. Bake 30 minutes more.

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155499 -- PINEAPPLE NUT CAKE



2 eggs, beaten
2 c. sugar
2 c. flour
2 tsp. vanilla
2 tsp. baking soda
1 (10 oz.) can undrained, crushed
pineapple
1/2 c. chopped nuts

Mix all ingredients together and pour into an ungreased, 9 x 13 inch baking dish. Bake at 350 degrees for 35 to 45 minutes. CAUTION: Do not overbake, test cake at 30 minutes. --PINEAPPLE NUT CAKE FROSTING:--

1/2 c. (1 stick) margarine or butter
8 oz. softened cream cheese
1 3/4 c. confectioners' sugar
1 c. chopped nuts

Cream all ingredients together except for the nuts. Spread on cooled cake. Sprinkle with the nuts. Keep cake refrigerated.

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155500 -- GRANMA'S SALT PORK CAKE



1 lb. fat pork, NO lean
1 1/2 pts. boiling water
1 tbsp. baking soda dissolved in water
4 c. brown sugar
1/2 tsp. salt
6 c. flour
1 tbsp. cloves
2 tbsp. cinnamon
2 lbs. raisins
1 c. nuts
1 lb. dates

Grind salt pork and stir into boiling water and soda for 5 minutes. Add sugar and dates, stirring until cool. Add remaining ingredients. Bake at 325 degrees for 75 minutes. Check for doneness with a toothpick. This will make several loaf pan cakes. This recipe has been in the family for years.

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155501 -- SHOO FLY CAKE



4 c. flour
1 lb. dark brown sugar
1 c. margarine
1/2 tsp. salt
2 c. boiling water
1 c. molasses
2 tsp. baking soda

Mix margarine, sugar, salt and flour until it makes crumbs. Set aside 2 cups. Mix molasses, water and soda together. Add crumbs. Pour in ungreased 9 x 13 inch pan. Sprinkle remaining 2 cups crumbs on top. Bake at 350 degrees for 45 minutes.

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155502 -- TURTLE CAKE



1 pkg. German chocolate cake mix
3/4 c. butter, softened (omit oil in
mix)
14 oz. pkg. individually wrapped
caramels
1/2 c. evaporated milk
1 c. chopped pecans
1 c. chocolate chips (semi-sweet)

Unwrap caramels and melt with milk in top of double boiler. Combine cake mix and butter according to directions on box. Pour 1/2 the batter into greased 13 x 9 inch pan and bake at 350 degrees for 10 minutes or until cake puffs up and is gooey. Pour caramel-milk mix over baked layer. Top with nuts and chocolate chips. Pour rest of batter over all and bake at 350 degrees for 25 to 30 minutes or until toothpick tests clean. Top with ice cream, if desired.

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155503 -- QUICK & EASY CHEESECAKE



2 (8 oz.) cream cheese
3 lg. eggs
2/3 c. sugar
1/2 tsp. vanilla
8 oz. sour cream
3 tbsp. sugar
1 tsp. vanilla

Beat cream cheese (room temperature), eggs, 2/3 cup sugar and 1/2 teaspoon vanilla with mixer until smooth. Pour into well greased 9 inch pie plate. Bake 22 to 25 minutes at 350 degrees. Turn oven off. Cool cheesecake 5 minutes. Combine sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Spread over warm cheesecake and return to oven for 2 minutes. Cool and refrigerate.

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155504 -- MOM'S CHEESECAKE



--CRUST:--

1 1/2 c. vanilla wafer crumbs
2 tbsp. butter

Mix and press on bottom of 9 inch spring pan. --FILLING:--

1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
4 eggs, separated
1 c. cream

Blend 1/2 cup sugar with flour, salt and cream cheese. Add vanilla. Add egg yolks, one at a time, mixing well after each yolk is added. Add cream, blend thoroughly. Fold in stiffly beaten egg whites. Pour mixture on top of crumbs. Bake at 325 degrees for 1 hour or until set in center. Cool before removing rim of pan.

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155505 -- PEACHES & CREAM CHEESE CAKE



--BATTER:--

3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. dry vanilla pudding mix,
NOT instant
3 tbsp. soft margarine
1 egg
1/2 c. milk

1 (15 to 20 oz.) can sliced peaches or
pineapple chunks

--FILLING:--

8 oz. cream cheese
1/2 c. sugar
3 tbsp. reserved juice
1 tbsp. sugar
1/2 tsp. cinnamon

Combine batter ingredients. Beat 2 minutes at medium speed. Pour into greased 9 inch deep dish or 10 inch pie pan. Place drained fruit over batter. Beat filling ingredients 2 minutes at medium speed. Spoon to within 1 inch of edge of batter. Combine sugar-cinnamon and sprinkle over filling. Bake at 350 degrees for 30 to 35 minutes. Cool and refrigerate.

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155506 -- PRALINE CHEESECAKE



1 1/4 c. crushed graham crackers
(about 17 crackers)
1/4 c. granulated sugar
1/4 c. finely chopped pecans, toasted
1/4 c. butter or margarine, melted
3 (8 oz.) pkgs. cream cheese, softened
1 c. brown sugar
2/3 c. evaporated milk
2 tbsp. all-purpose flour
1 1/2 tsp. vanilla
3 eggs
1/2 c. pecan halves, toasted
1 c. dark corn syrup
1/4 c. cornstarch
2 tbsp. brown sugar
1 tsp. vanilla

Combine cracker crumbs, granulated sugar and chopped pecans. Stir in butter; press mixture over the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Bake in a 350 degree oven for 10 minutes. Meanwhile, in a large mixer bowl beat together cream cheese and the 1 cup brown sugar until well-combined. Add milk, flour and the 1 1/2 teaspoons vanilla; beat well. Add eggs, beat just until blended. Pour into baked crust. Bake in 350 degree oven for 50 minutes or until set. Cool in pan 30 minutes; loosen sides and remove rim from pan. Cool completely. Arrange nut halves over cheesecake. To serve, combine corn syrup, cornstarch and remaining brown sugar in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool slightly. Stir sauce before serving. Spoon some warm sauce over nuts on cheesecake. Serve remaining sauce on the side. Makes 16 servings.

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155507 -- CHOCOLATE-GLAZED WHITE CHOCOLATE CHEESECAKE



--CRUST:--

2 egg yolks, beaten to blend
1 tbsp. grated orange peel
1 tbsp. fresh orange juice
1 1/2 c. sifted all-purpose flour
3/4 c. ground macadamia nuts
1/2 c. plus 2 tbsp. powdered sugar
1/8 tsp. salt
1/2 c. (1 stick) well-chilled
unsalted butter, cut into pieces

--CHEESE FILLING:--

24 oz. cream cheese, room temperature
3/4 c. sugar
4 eggs
1 1/2 tsp. grated lemon peel
1 1/2 tsp. Grand Marnier
1 1/4 c. white chocolate chips (7 oz.)

--CHOCOLATE GLAZE:--

8 oz. semi-sweet chocolate, coarsely
chopped
1/4 c. (1/2 stick) unsalted butter
3/4 c. powdered sugar, sifted
3 tbsp. water
2 tbsp. Grand Marnier

--OTHER:--

Orange slices, halved
Orange segments
Fresh mint leaves
Orange Kumquat Sauce*

FOR CRUST: Combine yolks, orange peel and orange juice in small bowl. Combine flour, nuts, powdered sugar and salt in processor. Cut in butter until mixture resembles coarse meal, using on-off turns. With machine running, pour egg mixture in through feed tube and process just until dough gathers together (dough will be very moist). Wrap and refrigerate 30 minutes. Preheat oven to 350 degrees. Butter 10-inch springform pan. Place dough in pan and press over bottom and 3/4 inch up sides. Even edges. Bake until crust is brown, about 25 minutes. Meanwhile, PREPARE FILLING: Beat cheese and sugar until light and fluffy. Beat in eggs 1 at a time. Mix in lemon peel, Grand Marnier and chocolate chips. Spoon filling into crust. Bake until just set, about 35 minutes. Cool. Cover cake and refrigerate overnight. FOR GLAZE: Heat chocolate and butter in top of double boiler over barely simmering water, stirring until melted and smooth. Mix sugar, water and Grand Marnier in small bowl until sugar dissolves. Add to chocolate and stir until smooth. Remove from over water and let stand until cool but still pourable. Remove pan sides from cake. Pour glaze atop cake and spread over top and sides. Refrigerate until set (can be prepared 6 hours ahead). Arrange orange slices around side of cake. Garnish with orange segments and mint. Serve, passing sauce separately. 12 servings. --*ORANGE KUMQUAT SAUCE:--

6 kumquats or 1 orange
2 oranges
1 lemon
2 c. sugar
1/2 c. water

Quarter and seed kumquats, oranges, and lemon. Finely chop in processor using on-off turns. Transfer to heavy medium saucepan. Add sugar and water. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook 5 minutes. Return mixture to processor. Blend to chunky puree using on-off turns. Cool to room temperature. Makes about 4 cups. (Kumquat Sauce can be prepared 3 days ahead and refrigerated.)

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

155508 -- CREAM CHEESE POUND CAKE



3 sticks of butter
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 eggs, separated
3 c. flour
1 tsp. vanilla
1/4 c. peach jam

Have butter and cream cheese at room temperature. Then cream together until smooth. Add sugar and beat at medium speed of electric mixer, until blended. Add egg yolks and continue to beat until well blended. Add flour, one cup at a time, stirring well after each addition. Add vanilla. Stir in the peach jam. In another mixing bowl with clean beaters, beat the egg whites until stiff. Gently fold into batter. Spoon into a well greased 12-cup bundt pan. Bake at 350 degrees on a lower rack so the cake pan is actually centered in the oven, for 45 minutes to 1 hour. Serve with sliced strawberries or lightly sugared peaches.

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

155509 -- CALICO MERINGUES



2 egg whites
Pinch of cream of tartar
1/2 c. sugar
3/4 c. M&M's

Beat egg whites with cream of tartar until foamy in a small deep bowl. Gradually beat in sugar to make a stiff meringue. Fold in M&M's. Grease and flour large cookie sheet. Garnish each cookie with an M&M. Bake at 250 degrees for about 30 minutes or until cookies are firm to the touch. VARIATIONS: Red and green for Christmas. Pastels for Easter.

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

155510 -- PUMPKIN DESSERT CAKE



Mix all ingredients. Pour in a greased 11 x 19 pan at 350 degrees for 35 minutes or until firm. 2 c. sugar
3 eggs
1 (15 oz.) pumpkin can (Littys)
1 stick melted margarine
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

--CREAM CHEESE FROSTING--

3 oz. cream cheese
6 tbsp. butter
1 tsp. vanilla
1 tbsp. milk
2 or 3 c. powdered sugar

Mix all ingredients and spread on cooled cake.

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

155511 -- FRESH APPLE CAKE



5 c. cut up apples
5 tbsp. sugar
3 c. flour
1/2 tsp. salt
4 eggs, beaten
1/4 c. orange juice
5 tsp. cinnamon
3 tsp. baking powder
2 c. sugar
1 c. oil
1 tbsp. vanilla

Mix cinnamon and sugar together. Pour over sliced apples and mix, set aside. Mix dry ingredients in sifter after sifting. Make well in middle of dry ingredients. Add last 4 ingredients. Beat together with wooden spoon. Grease bundt pan and put in 1/2 ingredients. Put in apples, add rest of dough and bake 1 hour 15 minutes at 375 degrees.

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

155512 -- JEWISH APPLE CAKE



3 c. unsifted flour
2 1/2 c. sugar
1 c. oil, Wesson is best
4 unbeaten eggs
1/2 tsp. salt
1/3 c. orange juice, fresh or canned
2 1/2 tsp. vanilla
3 tsp. baking powder

Beat all together until smooth. In another bowl, mix 4 or 5 thinly sliced apples, 2 teaspoons cinnamon, and 5 tablespoons sugar. Put into greased angel food cake pan, 1 layer apples, 1 layer batter alternately until apples last on top. Bake 1 3/4 hours at 350 degrees.

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

155513 -- NUT AND DATE CAKE



2 c. sugar
2/3 c. butter or Crisco
2 eggs
3 c. flour
2 c. boiling water poured over 2 c.
finely cut dates (let cool)
1 tsp. soda
1 tsp. vanilla
2 c. nuts cut fine

Cream sugar, butter or Crisco, add eggs and beat well. Pour in water and dates, stir and add chopped nuts and add flour and soda, sifted. Mix and bake in 2 loaf pans 1 hour at 350 degrees.

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

155514 -- TEXAS SHEET CAKE



1/2 lb. margarine
12 c. water
4 tbsp. cocoa
2 c. flour
1/2 tsp. salt
2 eggs
1/2 c. sour cream
2 c. sugar
1 tbsp. baking soda

--ICING--

1/2 lb. margarine
6 tbsp. butter
4 tbsp. cocoa
1 box 10x sugar
1 tsp. vanilla
1 c. chopped nuts

Bring water margarine and cocoa to boil. Add at once flour and salt. Cream well and add eggs sour cream sugar and baking soda. Bake in greased cookie sheet at 350 degrees for 20 minutes. Icing: Bring margarine, milk, and cocoa to boil and add 10X sugar. Beat well add vanilla, and nuts. Icing cool cake. Mary Jacobin

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

155515 -- FIVE FLAVOR POUND CAKE



1/2 lb. butter or margarine
1/2 c. Crisco
3 c. cake flour, 3 c. all purpose
minus 6 tbsp.
3 c. sugar
1/2 tsp. baking powder
5 eggs
1 c. milk
1 tsp. each: lemon extract, rum
extract, coconut extract, almond
extract, and vanilla extract

Cream butter and Crisco together. Sift flour, sugar and baking powder together. Set aside. Add eggs and milk to butter and Crisco. Mix well. Add dry ingredients to mixture. Mix well. Add flavorings last. Bake in a greased and floured tube pan in a preheated 325 degree oven for 1 hour and 15 minutes. Cool in pan 15 minutes. Invert onto serving plate and cool completely.

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

155516 -- CREAM CHEESE POUND CAKE



1 c. margarine, softened
1/2 c. butter, softened, do not
substitute
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. sifted cake flour
2 tsp. vanilla extract

Combine first 3 ingredients creaming well. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour to creamed mixture, stirring until combined. Stir in vanilla. Pour batter into a well greased 10 inch tube pan. Bake at 325 degrees for 1 hour and 45 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan and cool completely.

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

155517 -- AUNT KATE'S POUND CAKE



1/2 lb. butter
1/2 c. oil
1/4 tsp. salt
3 c. sugar
6 eggs
2 tsp. vanilla
1 tsp. lemon juice
1 pinch mace
3 c. flour
1 c. milk
1/2 tsp. baking powder

Blend oil and butter. Add salt and sugar blend well. Add eggs one at a time and beat. Add vanilla, lemon juice and mace alternate flour and milk beating slowly. Add baking powder and mix well. Dough is like soft ice cream. Bake at 350 degrees for 1 hour in greased and floured tube pan.

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

155518 -- COLD OVEN POUND CAKE



1 c. butter
1/2 c. shortening
3 c. sugar
5 eggs
3 c. flour, sifted
1 tsp. salt
1 c. milk
1 1/2 tbsp. vanilla
3/4 tbsp. lemon extract

DO NOT LIGHT oven until after you put the cake in it. Cream butter, Crisco and sugar until light. Add eggs, one at a time, heating well after each addition. Add salt to sifted flour. Add flour mixture and milk alternately starting and ending with flour. Add flavorings. Pour into greased and floured angel food cakes (tube) pan or 2 loaf pans. Place in oven turn heat to 315 degrees and bake 1 1/2 to 2 hours (until at touch it springs back).

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

155519 -- DOROTHY'S OLD FASHIONED POUND CAKE



1 c. unsalted butter, softened
1 2/3 c. sugar
1/2 tsp. grated nutmeg
5 lg. eggs
2 c. cake flour

Cream butter in electric mixer until light. Beat in sugar and nutmeg then eggs one at a time. When very creamy fold in flour with a spatula or spoon. Spread in buttered and floured 9 inch loaf pan. Bake at 300 degrees for 1 1/2 hours or until firm to the touch. Remove from pan and cool on rack. Needs no icing.

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

155520 -- SUPER POUND CAKE



3 sticks butter or margarine
3 c. sugar
3 c. sifted flour
5 eggs
1 c. lukewarm milk
2 tsp. vanilla extract
1 tsp. lemon or orange extract or
juice of 1/2 orange

Thoroughly cream butter and sugar, add eggs one at a time, beating after each addition. Fold in flour alternately with combined milk and extract. Pour into greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes.

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

155521 -- WALNUT CAKE



5 eggs
2 c. super fine sugar
3 c. flour
2 c. black walnuts
1/2 lb. butter
1/2 c. milk
2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. lemon extract

Cream butter and sugar. Add egg yolks, milk with lemon extract alternately with flour, baking powder and nutmeg. Add walnuts and fold in stiffly beaten egg whites. Bake in slow oven at 325 degrees for 55 to 70 minutes. Use staff pan. After cooling throughly, wrap in foil. Maybe kept 1 or 2 weeks in cake tin in a cool place.

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

155522 -- CHOCOLATE POUND CAKE



1 c. butter or margarine
1/2 c. solid shortening
3 c. sugar
5 eggs
1 c. milk
1 tsp. vanilla
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
5 tbsp. cocoa

Bake 1 hour and 10 minutes at 300 degrees. (Check after 1 hour). Cream butter shortening with sugar until fluffy: add eggs, 1 at a time. Add milk and vanilla. Sift dry ingredients; add to creamed mixture; pour into a greased tube pan.

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

155523 -- INSTANT PUDDING CAKE



1 pkg. white cake mix
1 pkg. instant lemon pudding
4 eggs
1/2 c. cooking oil
1 c. cold water
1/2 tsp. lemon flavoring or vanilla

Put all ingredients in a large bowl and beat with electric mixer for about 3 to 4 minutes. When well blended, pour into large greased and lined tube pan. Bake at 350 degrees for 1 hour. Check at the end of 50 minutes with a cake tester. You can ice this cake with a light lemon frosting, but we like it plain.

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

155524 -- PUMPKIN CAKE



1 yellow box cake mix, take out 1 c.
for crumb topping
1/2 c. melted margarine
1 unbeaten egg
1 can of pumpkin

Mix egg and melted margarine with a fork into cake mix until well blended. Press into bottom of a 9 x 13 pan with your hands. Make pumpkin pie filling for a 9 inch pie, and pour over dough. --CRUMB TOPPING--

1 c. cake mix
1 tsp. cinnamon
1/4 c. white sugar
1/4 c. margarine

Mix together the first 3 ingredients and cut in the margarine. Sprinkle over the top of the filling. Bake at 350 degrees for 45 to 50 minutes. Cake is done when a knife is inserted and comes out clean.

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

155525 -- PUMPKIN CAKE



4 eggs, well beaten
2 c. sugar
1 c. oil
1 1/2 tsp. salt
1 tsp. nutmeg
2 tsp. baking soda
1 tsp. cinnamon
2/3 c. water
3 c. flour
1 c. can pumpkin
1/4 lb. chop walnuts

Combine beaten eggs, nutmeg, cinnamon, sugar, oil and salt. Beat well. Add baking soda, flour, water and pumpkin. Beating again, by hand add walnuts. Place in 3 greased 1 pound coffee cans 1/2 full or 2 loaf pans. Bake at 350 degrees for 1 hour.

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

155526 -- RICH CHOCOLATE CAKE



2 c. flour
1 1/3 c. skim milk
1 c. sugar
2/3 c. margarine softened
1 (8 oz.) carton egg beaters
2/3 c. cocoa
1 1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 can cherry pie filling

With mixer combine first 9 ingredients until blended. Beat at high speed 3 minutes. Spread in a lightly greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 30 to 35 minutes or until done. Cool. Cut into 16 pieces and top with cherry pie filling (and whipped topping if desired).

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

155527 -- AUNT HELEN'S RAISIN CAKE



1/2 lb. butter
2 c. sugar
3 c. flour
1 c. milk
4 eggs
1 bx raisins, floured
3 tsp. baking powder
1 tsp. vanilla

Cream butter and sugar well. Add eggs one at a time. Beat well. Add flour with baking powder. Alternate with flour and milk. Add raisins. Bake at 350 degrees for 1 hour in greased and floured tube pan.

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

155528 -- QUICK WINE CAKE



1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix (3
3/4 oz.)
4 eggs
3/4 c. vegetable oil
1 tsp. ground mace
Grated rind of one orange

Combine all ingredients and beat with mixer until batter is smooth and fluffy. Pour batter into greased and floured tube pan. Bake in 350 degree oven for 45 minutes to an hour, or until cake feels firm to the touch when pressed lightly. Cool on a rack before cutting into slices.

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

155529 -- TANDY CAKE



2 c. flour
2 c. sugar
2 tsp. baking powder
2 tbsp. melted margarine
1 c. milk
4 eggs
1 tsp. vanilla

Mix all together and beat 3 minutes. Use a cookie sheet with sides. Spray with bakers joy or grease and flour. Bake 350 degrees for 15 to 20 minutes. Cake will be light color. But edges will be brown. Test, right away dot overcake: 1 c. peanut butter spread. Then sprinkle 1 (12 oz.) bag mini chocolate chips over the top spread all over. They melt soon. Keep cold until icing gets hard enjoy!

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

155530 -- YUM YUM CAKE



1 pkg. Duncan Hines yellow cake mix
1 lg. instant vanilla pudding
2 c. milk
1 (8 oz.) cream cheese
1 can crushed pineapple (16 oz.) well
drained

Bake cake as directed in 11 x 15 cookie sheet which has been greased and floured. Bake at 350 degrees, mix vanilla pudding with 2 cups milk. Beat in 8 oz. cream cheese. Add crushed pineapple, well drained. Spread on cake when cool then top with 1 large container Cool Whip or dream whip. Sprinkle with coconut.

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

155531 -- BETTER THAN SEX CAKE



1 bx. yellow cake mix
1 c. sugar
1 (5 5/8 oz.) box Jello
Instant pudding vanilla, coconut opt.
1 c. sour cream
1 (1 lb. 4 oz.) can crushed pineapple
1 (12 oz.) Cool Whip
Chopped nuts

Prepare cake according to package. Bake in 13 x 9 pan. Combine undrained pineapple and sugar and heat until it comes to a boil, about 2 minutes. When cake is done puncture all over with fork. Pour pineapple over hot cake make pudding. Fold in sour cream and spread over cake (when cool). Top with Cool Whip and sprinkle with nuts and coconut.

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

155532 -- ICE BOX CAKE



3/4 lb. vanilla wafers
1 pkg. lime Jello
1 c. gran. sugar
1 c. water
1 can crushed pineapple
3 eggs
1 stick margarine

Cream margarine and sugar; add well beaten egg yolks. Roll wafers, add 1 1/2 c. crumbs to butter and egg mixture. Drain juice from pineapple and add enough water to fill cup. Dissolve Jello in 1 cup boiling water. Boil pineapple mixture (juice and water) and add to Jello. Add all this to butter mixture. Add beaten egg whites last. Line a buttered pan with half of remaining crumbs. Pour mixture in pan and put rest of crumbs on top. Refrigerate.

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

155533 -- JOYCE'S LAYER CAKE



1 box cake mix yellow
2 eggs
1 stick margarine
1 (8 oz.) cream cheese
2 eggs
1 box 10x sugar

Beat together cake mix, eggs, margarine. It will be thick. Spread in bottom of greased 9 x 13 pan. Beat together cream cheese, eggs and sugar. Pour on top of first mixture. Bake for 45 minutes at 350 degrees.

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

155534 -- BUTTER CAKE



1/2 lb. butter or margarine
2 c. sugar
4 eggs
2 tsp. vanilla
1 tsp. lemon extract
2 tsp. baking powder
1 c. milk
3 c. flour

Cream butter and sugar together add eggs one at a time. Sift baking powder and flour together and add alternately with milk and flavorings. Bake in greased staff pan for 1 hour at 375 degrees.

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

155535 -- LITTLE CREAM CHEESE CUP CAKES



1 (8 oz.) cream cheese softened
1 egg, beaten
1/3 c. sugar
1/8 tsp. salt

Beat together until creamy stir in one small package chocolate chips, set aside. 1 1/2 c. flour
1 c. sugar
1/4 c. cocoa (a little light)
1 tsp. baking soda
1/2 tsp. salt

Sift all dry ingredients together then add: 1 c. water, 1/3 c. cooking oil, 1 tbsp. vinegar, 1 tsp. vanilla then beat all together. Spoon in small muffin tins with paper liners. First about 1 tbsp. chocolate mixture then 1 tsp. vanilla mixture, cream cheese. Bake for 18 to 20 minutes at 350 degrees.

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

155536 -- BETTER THAN "SEX" CAKE



1 box cake mix white, yellow or devils
food

Bake according to directions on box. When done, make holes with wooden spoon handle in cake. Heat until dissolved: 1 med. can cr. pineapple and 1 cup sugar. Pour over HOT cake. Slice 2 banana and put on top of pineapple 1 pkg. instant vanilla or pistachio pudding mix by directions and spread over bananas. 1 can Cool Whip spread over pudding. 1 1/2 coconut sprinkled over Cool Whip and 1/2 cup chopped nuts over coconut if desired. KEEP REFRIGERATED.

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

155537 -- CHOCOLATE DECADENCE CAKE



3 sq. Baker's semi sweet chocolate
1 pkg. (2 layer size) chocolate cake
mix
4 eggs
3/4 c. water
1/2 c. sour cream
1/4 c. oil
Chocolate frosting

Chop chocolate into small chunks and set aside. Combine cake mix, eggs, water, sour cream and oil. Blend, then beat at medium speed of electric mixer for 4 minutes. Fold in chopped chocolate. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes, or until cake tester inserted in centers comes out clean. Cool in pans 10 minutes. Remove and finish cooling on racks.

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

155538 -- FROSTING FOR CHOCOLATE DECADENCE CAKE



3/4 c. (1 1/2 sticks) butter or marg.
6 c. confectioners sugar
1 egg
1 tsp. vanilla
3 tbsp. milk
5 sq. Baker's unsweetened or semi
sweet chocolate
2 tbsp. milk

Melt 5 squares Baker's unsweetened or semi sweet chocolate; sit aside to cool. Beat 3/4 c. butter or marg. until soft; blend in 3 cups confectioners sugar. Add 1 egg and 1 tsp. vanilla. Add 3 additional cups confectioners sugar alternately with 3 tbsp. milk until of spreading consistency. Add step 1 and step 2 ingredients along with 2 tbsp. milk for smooth consistency.

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

155539 -- ECLAIR CAKE



Whole graham crackers
2 sm. box vanilla pudding, instant
3 c. milk
8 oz. Cool Whip

--TOPPING--

1/2 c. cocoa
1/2 c. milk
1/2 c. margarine
2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla

Line 9 x 13 cake pan with whole graham crackers. Mix vanilla pudding and blend in Cool Whip and put half of pudding mix on top of graham crackers. Another layer of whole graham crackers in pan and rest of pudding mixture on top of them. Finish with another layer of graham crackers. Coat and smooth out chocolate topping over top of the graham crackers. Topping: Mix and boil 1 minute only add margarine and vanilla. Let cool and keep stirring until smooth and thick. Spread on top. Refrigerate cake until used. Also any unused should be kept in refrigerator. Iris Fryer

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

155540 -- ECLAIR CAKE



1 lb. pkg. vanilla pudding
2 c. of milk
8 oz. Cool Whip
Lg. box graham crackers
1 can Betty Crocker fudge frosting

Grease sides and bottom of 9 x 13 dish. In mixer blend vanilla pudding and 2 cups of milk. Fold by hand 8 oz. Cool Whip layer graham crackers and pudding. Starting with crackers, 4 layers of crackers, 3 layers of pudding. Heat frosting for 15 seconds and smooth on top of layered cake; refrigerate 1 hour. Enjoy!

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

155541 -- EASY RICH CHOCOLATE CAKE



1 1/2 c. flour
1 tsp. baking soda
1 c. granulated sugar
3/4 tsp. salt
1/4 c. cocoa
1 tbsp. vinegar
1 tbsp. vanilla
1/3 c. cooking oil
1 c. water

Use one 8 x 8 inch pan for baking. This same pan is used to mix the cake batter. There is no greasing of pans or using extra mixing bowls. Sift flour, soda, sugar, salt and cocoa rith into your baking pan. Combine vinegar, vanilla, and cooking oil. Make three little holes with your finger in the sifted dry ingredients and pour in the oil mixture. Over all this pour 1 cup water. Stir and mix well. Bake at 350 degrees for 20 to 25 minutes. Cool and frost with chocolate frosting.

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

155541 -- EASY RICH CHOCOLATE CAKE



1 1/2 c. flour
1 tsp. baking soda
1 c. granulated sugar
3/4 tsp. salt
1/4 c. cocoa
1 tbsp. vinegar
1 tbsp. vanilla
1/3 c. cooking oil
1 c. water

Use one 8 x 8 inch pan for baking. This same pan is used to mix the cake batter. There is no greasing of pans or using extra mixing bowls. Sift flour, soda, sugar, salt and cocoa rith into your baking pan. Combine vinegar, vanilla, and cooking oil. Make three little holes with your finger in the sifted dry ingredients and pour in the oil mixture. Over all this pour 1 cup water. Stir and mix well. Bake at 350 degrees for 20 to 25 minutes. Cool and frost with chocolate frosting.

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

155542 -- CHOCOLATE SHEET CAKE



2 c. sugar
2 c. flour
2 sticks margarine
4 tbsp. cocoa
1 c. water
1 tsp. soda mixed with 1/2 c.
buttermilk
2 tsp. cinnamon
1 tsp. vanilla
Dash of salt
2 eggs

Mix sugar and flour together. Melt margarine, cocoa and water. Bring to boil add to flour mixture. Add buttermilk rest of ingredients. Mix well. Use pan 11 x 13 inch. Bake in preheated oven at 400 degrees for 20 minutes longer if it is soft on top don't over cook. --ICING--

12 oz. walnuts (I add nuts on top of
cake then the icing)
6 tbsp. cocoa
6 tbsp. milk might need more

Bring to boil and add 1 pound 10x sugar, 1 teaspoon vanilla mixture. Ice the cake as soon as it comes out of oven.

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

155543 -- DEATH BY CHOCOLATE



1 bx. chocolate cake
2 boxes. chocolate mousse or choc.
instant pudding
2 med. cartons whipping cream
1/2 c. Kahlua, or choc. syrup
4 Skor candy bars, opt.

Bake chocolate cake. Let cool. Drizzle in Kahlua. Cool 4 hours. Crumble cake in bottom of truffle bowl. Layer mousse, whipped cream, candy. Repeat. Refrigerate at least 2 hours. Makes alot. Recipe can be halved for smaller bowl.

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

155544 -- EVA'S CHOCOLATE CAKE



2 c. flour
2 c. sugar
3/4 to 1 c. cocoa
1 tsp. baking powder
3 eggs
1/2 c. salad oil
1 c. milk
2 tsp. baking soda
1 c. warm coffee

Mix flour, sugar, cocoa, baking powder, eggs, salad oil and milk together in a large bowl until well blended. Dissolve baking soda in coffee and add to batter. Mix well. Batter will be thin. Bake for about 45 minutes. This is a very moist cake.

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

155544 -- EVA'S CHOCOLATE CAKE



2 c. flour
2 c. sugar
3/4 to 1 c. cocoa
1 tsp. baking powder
3 eggs
1/2 c. salad oil
1 c. milk
2 tsp. baking soda
1 c. warm coffee

Mix flour, sugar, cocoa, baking powder, eggs, salad oil and milk together in a large bowl until well blended. Dissolve baking soda in coffee and add to batter. Mix well. Batter will be thin. Bake for about 45 minutes. This is a very moist cake.

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

155545 -- CHOCOLATE SYRUP CAKE



1 stick margarine
1 c. sugar
4 eggs
1 c. flour
1 can chocolate syrup
1/2 tsp. salt
1 tsp. vanilla
1 tsp. baking powder

Cream margarine and sugar. Add the eggs one at a time beating after each. Shift flour, baking powder and salt, chocolate syrup. Add vanilla. Bake in 9 x 13 pan at 350 degrees for 35 minutes. Cool and pour on icing. --ICING--

1/2 stick margarine
1 c. sugar
1/3 c. cond. milk, carnation

Combine and boil 1 minute add 1/2 cup chocolate bits. Beat until melted and pour over cake.

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

155546 -- GERMAN CHOCOLATE UPSIDE DOWN CAKE



German chocolate cake mix
1 c. coconut
1 c. pecans, chopped
1 stick margarine
1 (8 oz.) cream cheese
1 box powdered sugar

Preheat oven to 350 degrees. Grease and flour 9 x 13 pan. Sprinkle pecans and coconut in pan. Mix cake mix according to directions and pour into pan. In saucepan melt margarine and cream cheese, add sugar mixing well and pour over cake batter. Bake 40 to 45 minutes. Let cool and remove from pan or slice and turn upside down

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

155547 -- TRIPLE CHOCOLATE CAKE



1 pkg. devils food cake mix
1 pkg. chocolate instant pudding mix
1 3/4 c. milk
2 eggs
1 pkg. (12 oz.) chocolate chips

Combine cake mix, pudding mix, milk, eggs, and chocolate chips in large bowl. Mix by hand until well blended. Pour into a greased and floured 10 inch or bundt pan. Bake at 350 degrees for 50 to 55 minutes. Cool 15 minutes in pan and remove. Use chocolate icing if desired.

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

155548 -- GRANDMA'S BLACK CHOCOLATE CAKE



2 c. brown sugar
1/2 c. butter
2 eggs, well beaten
1/2 c. sour milk
2 tsp. baking soda
2 c. flour
2 sq. chocolate, unsweetened
1 c. boiling water
Pinch of salt
1 tsp.vanilla

Cream butter or margarine and sugar together. Add eggs, well beaten and soda dissolved in sour milk. Add flour and chocolate dissolved in cup of boiling water. Add 1/4 tsp. salt and vanilla. Bake in 2 (9 inch) cake pans, floured and lined in waxed paper.

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

155549 -- DEVILS FOOD CAKE



2 c. cake flour
1 1/2 c. sugar
3/4 tsp. salt
2/3 c. shortening
2 eggs
1 c. milk
1 tsp. vanilla
2 sq. unsweetened chocolate melted
1 tsp. baking soda
1 tbsp. hot water

Sift dry ingredients together, put aside. Cream shortening and sugar together and add eggs. Add dry ingredients alternately with milk to creamed mixture. Add vanilla and melted chocolate and water. Bake in layers about 30 minutes at 350 degrees. Cool and frost with butter frosting.

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

155550 -- CHOCOLATE ZUCCHINI CAKE



1 pkg. Duncan Hines dark fudge cake mix
1 tsp. cinnamon
3 eggs
1 1/4 c. water
1/2 c. Crisco oil
2 pkg. (3 oz.) cream cheese, softened
1/3 c. butter or marg. softened
1 1/2 tsp. vanilla
1 tsp. milk
3 1/2 c. confectioners sugar
1/4 c. chopped nuts
1 c. shredded unpeeled zucchini

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Add eggs, water and oil; blend, then beat, medium speed for 2 minutes. Fold in zucchini. Turn batter into pan and spread evenly. Bake at 350 degrees for 50 to 60 minutes. Frosting: Beat cream cheese, butter and vanilla in bowl. Add conf. sugar and milk, mix until smooth and creamy. Add more sugar to thicken and more milk to thin. Spread on cooled cake. Sprinkle nuts on top. Store in refrigerator until ready to serve.

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

155551 -- CHEESE CAKE



--CRUST--

2 1/2 c. graham cracker crumbs
6 tbsp. sugar
1/2 c. marg. melted
1/2 c. chop. fine

Mix and pat into cake pan. --FILLING--

2 cream cheese, (4 8 oz. pkg.)
8 eggs
2 c. sugar

Cream cheese, add sugar and cream again. Add eggs, cream well and pour in crust lined cake pan. Bake in 325 degree oven for 30 to 35 minutes. Cool 15 minutes. --TOPPING--

1 1/2 pt. of sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla

Beat sour cream, sugar and vanilla until spreading consistancy (about 20 minutes). Spread over cheese cake. Return to 475 degree oven for 5 minutes.

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

155552 -- ELFIN EASY CHEESE CAKE



1 graham cracker crust, extra serving
8 oz. soft cream cheese
1/3 c. sugar
1 c. sour cream
2 tsp. vanilla
8 oz. Cool Whip, slightly thawed

Beat cream cheese until smooth, beat in sugar. Add vanilla and sour cream. Mix well. Fold in Cool Whip. Spoon into crust and chill 4 hours.

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

155552 -- ELFIN EASY CHEESE CAKE



1 graham cracker crust, extra serving
8 oz. soft cream cheese
1/3 c. sugar
1 c. sour cream
2 tsp. vanilla
8 oz. Cool Whip, slightly thawed

Beat cream cheese until smooth, beat in sugar. Add vanilla and sour cream. Mix well. Fold in Cool Whip. Spoon into crust and chill 4 hours.

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

155553 -- GERMAN SMEARCASE CAKE



--CAKE--

1 stick butter
3/4 c. sugar
2 eggs
2 c. sifted flour
2 tsp. baking powder
Salt

--FILLING--

1 sm. box pudding mix
1 lb. cottage cheese
2 tbsp. sugar
2 eggs, separated and beaten
2 tsp. cornstarch
1/2 raisin
Cinnamon as desired

Cake: Cream butter and sugar. Add eggs, pinch salt and mix. Add flour, baking powder. Mix. Press dough into greased 10 inch pan with remove all sides. Filling: Cook pudding as directed on package. In bowl combine sugar and beaten yolks. Beat egg whites until stiff add to cheese. Add pudding to cheese mixture. Slowly mix cornstarch and raisins and add. Spread over dough and sprinkle with cinnamon. Set on bottom of oven or lower rack. Bake at 400 degrees for 50 to 60 minutes. Recipe comes from Germany and cooked on oven bottom.

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

155554 -- CHEESE CAKE



1 box graham cracker crumbs.

Make 1 1/2 recipe for graham cracker crust and chill in tube pan. (10" spring pan). Press thin in corners. 3 lg. pkg. (8 oz.) cream cheese,
softened
1 1/2 c. granulated sugar, blend
until fluffy
4 eggs, add one at a time
1 tsp. vanilla

Mix well. Pour into crust. Bake at 350 degrees for 50 minutes or until firm in center. Let stand 15 minutes out of oven. Meanwhile, turn up oven to 450 degrees. Mix 2 cups sour cream, 1/2 cup sugar, 2 tsp. vanilla. Mix well, spoon over cake and return to oven for 10 minutes. Cool.

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

155555 -- NEW YORK CHEESECAKE



1 1/2 c. cinnamon, graham cracker
crumbs
1/3 c. margarine, melted
3 1/4 pkg. 8 oz. cream cheese,
softened
1 can 14 oz. sweetened condensed milk
2 eggs
2 tsp. vanilla extract

Preheat oven to 300 degrees. Combine graham cracker crumbs and margarine; press evenly on bottom of 9 inch pie pan. In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla, mix well. Pour into prepared pie pan. Bake 1 hour. Turn off oven, allow to cool in oven 1 hour. Remove from oven, refrigerate, serve chilled.

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

155556 -- CHOCOLATE ALMOND CHEESECAKE



1 1/2 c. choc. wafer crumbs
1 c. blanched almonds, toasted and
chopped
1/3 c. sugar
6 tbsp. butter softened
1 1/2 lbs. cream cheese, softened
1 c. sugar
4 eggs
1/3 c. heavy cream

Combine first 4 ingredients and pat into 9 1/2 inch spring form pan. Cream the cream cheese and sugar and eggs and add heavy cream, amaretto, vanilla and beat until light. Pour batter into crust and bake at 375 degrees for 30 minutes. Transfer to rack and let stand for 5 minutes. Combine sour cream, sugar, and vanilla and spread on cake and bake 5 minutes more. Transfer to rack and cool completely then chill.

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

155557 -- CINNAMON CAKE



1/2 stick margarine
1 1/2 c. sugar
2 eggs
1 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt, opt.

--TOPPING--

1/2 stick margarine
1/2 c. white sugar
1 tsp. cinnamon

Cream margarine and sugar, add eggs 1 at a time. Beat well combine flour, baking powder and salt. Add milk alternately with flour. Stirring well after each addition spread in greased pan. 9 x 13 inch pan or 10 x 15 x 1 cookie pan. Melt margarine and pour over batter. Sprinkle sugar and spices over cake. Bake at 350 degrees.

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

155558 -- WELSH CAKES



2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
3/4 c. currants
2 eggs, beaten
1 tsp. nutmeg
1/4 c. milk

Mix flour, sugar, 6 powder, salt, and nutmeg. Rub butter until blended. Add eggs and milk to make a dough. Chill 1 hour. Roll out on floured board to thickness of 1/4 inch. Cut in 2 1/2 inch rounds. Bake on greased griddle or frying pan. Turn until light brown on back side. Sprinkle with sugar. Makes 2 1/2 dozen.

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

155559 -- LIGHT CREAMY CHOCOLATE CHEESECAKE



2 c. graham cracker crumbs
3/4 c. butter, melted
1 (12 oz.) pkg. semisweet chocolate
morsels
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
3 eggs
1 tbsp. cocoa
2 tsp. vanilla extract
1 (16 oz.) ctn. commercial sour cream

Combine graham cracker crumbs and melted butter, mixing well; firmly press on bottom and sides of a 9 inch springform pan. Place chocolate morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, heating well after each addition. Stir in melted chocolate, cocoa and vanilla; beat until blended. Serves 12. Stir in sour cream, blending well. Pour into prepared pan. Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will firm when chilled) Let cool to room temperature on a wire rack; chill at least 5 hours. Remove sides of pan. Garnish with chocolate curls, if desired. Calories per serving 697. Protein 9.4, fat 52.3, carbohydrate 53.1, iron 2.3, cholesterol 163, sodium 427, calcium 114.

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

155560 -- CREAMY CHOCOLATE CHEESECAKE



Vegetable cooking spray
8 choc. wafer cookies, crushed
1 (15 oz.) ctn. part skim ricott
cheese, drained
1 (8 oz.) pkg. Neufchatel cheese,
softened
1/2 c. frozen egg substitute, thawed
3 tbsp. skim milk
1/4 c. unsweetened cocoa
2 tbsp. praline liqueur
1 tbsp. vanilla extract
1 1/2 tsp. grated orange rind
2 egg whites
1/4 c. plus 2 tbsp. sugar

Coat a 9 inch sprinkfoam pan with cooking spray. Dust bottom and sides of pan with crushed wafers. Beat cheeses in a lg. bowl at med. speed of an electric mixer 2 or 3 minutes or until smooth. Add egg substitute and milk, beating well. Add cocoa and next 3 ingredients, beating well. Beat egg whites (at room temp.) at high speed of electric mixer until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. Fold egg whites into cheese mixture. Spoon over crushed wafers. Bake at 275 degrees for 1 hour center will be soft but will firm when chilled. Turn off oven, and leave cheesecake in oven for 30 minutes. Remove from oven, and let cool to room temp.; cover and chill at least 4 hours. Remove sides of pan. Garnish with chocolate curls, if desired.

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

155562 -- NO CRUST CHEESE CAKE



5 (8 oz.) pkgs. cream cheese
3 tbsp. flour
1/4 c. heavy cream
1 3/4 c. sugar
5 eggs
Dash of salt
1/4 tsp. vanilla
1 tsp. lemon juice

Soften cream cheese at room temperature. Cream all other ingredients together with softened cream cheese. Bake in springform pan 10 minutes at 500 degrees, then at 200 degrees for 1 hour. Cool and refrigerate.

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

155563 -- BELIEVE IT OR NOT CAKE



1/2 lb. butter
5 eggs
1 1/2 c. sugar
3 c. flour
1 c. milk
2 tsp. baking powder
2 tsp. vanilla

Cream butter, eggs and sugar. Add dry ingredients. Mix well. Pour into greased floured tube pan. Bake 50 to 60 minutes in 375 degree oven.

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

155564 -- IRISH CREAM CAKE BROWN



2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 c. butter
1 3/4 c. sugar
1 1/2 tsp. vanilla
2 eggs
1/2 c. Baileys Irish Cream
3/4 c. milk

Grease and flour 2 (8 x 1 1/2) or 9 x 1 1/2 inch round pans. Combine flour, baking powder and 1 teaspoon salt, set aside. Beat butter until lightly and fluffy. Add sugar and vanilla. Beat until well combined. Add eggs, beating 1 minute between each. Add dry ingredients alternating with milk and Irish Cream, beating well. Split between 2 pans. Bake at 375 degrees for 30 to 35 minutes. Cool before frosting.

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

155565 -- CHOCOLATE IRISH CREAM FROSTING



1 (6 oz.) semi-sweet chocolate pieces
1/4 c. butter
1/2 c. Bailey's Irish Cream
1 tsp. vanilla
2 1/2 c. confectioners sugar

In a 1 quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool 10 minutes. Stir in Irish Cream and vanilla. Gradually add sugar, beating by hand until smooth. Frosting becomes stiffer when cooled.

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

155566 -- ANGEL FOOD



1 1/2 c. egg whites, at room
temperature
1 1/2 tsp. cream of tartar
1/4 tsp. salt (if you prefer)
1 1/2 tsp. vanilla
1 tsp. almond extract
1 c. cake flour, sifted together with
1 1/2 c. sugar

Beat egg whites, cream of tartar, salt, vanilla, and almond extract for 6 minutes or until it forms stiff peaks. Then fold in sifted sugar and flour (approximately 3/4 cup each time). Put in ungreased tube pan and bake approximately 40 to 50 minutes on the bottom rack of oven at 350 degrees. Take out of oven and invert pan for cooling.

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

155567 -- APPLE CAKE



2 c. sugar
1 1/2 c. cooking oil
2 tbsp. vanilla
2 eggs, well beaten
1 tsp. salt
Juice of 1/2 lemon
3 c. flour
1 1/2 tsp. baking soda
3 c. tart apples, peeled & chopped
1 1/2 c. nuts, chopped

Preheat oven to 325 degrees. Mix sugar, oil, vanilla, eggs, salt, and lemon juice; beat well. Sift flour and soda and add gradually to first mixture. Add apples and nuts; blend. Bake in a greased and floured tube pan for 1 1/2 hours. When cool, drizzle with a glaze made with 1 cup powdered sugar and 2 to 3 tablespoons lemon juice.

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

155568 -- APPLE CAKE WITH CREAM CHEESE FROSTING



2 eggs
2 c. sugar
1/2 c. vegetable oil
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
4 c. peeled apples, diced
1 c. walnuts, chopped

Beat eggs until light and fluffy. Gradually add sugar, oil, and vanilla. Sift together next 5 ingredients and add to first mixture. Stir in apples and walnuts. Pour into a greased 13 x 9 x 2 inch pan, and bake in a preheated oven at 350 degrees for 45 minutes. Let cool in pan, then spread with frosting. --FROSTING:--

1 (3 oz.) pkg. cream cheese, at room
temperature
3 tbsp. butter or margarine, softened
Pinch of salt
1/2 tsp. vanilla
1 1/2 c. confectioners sugar

Mix all ingredients together until they are smooth. Spread on cake.

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

155569 -- BANANA CAKE



2 1/2 c. cake flour
1 2/3 c. sugar
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt

2/3 c. shortening
1/3 c. buttermilk
1 1/4 c. mashed bananas

2 eggs
1/3 c. buttermilk
Nuts, if desired

Stir or beat. Pour in 9 x 13 inch greased pan. Bake at 350 degrees for 40 to 45 minutes.

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

155570 -- BLACK MAGIC CAKE



2 c. flour
2 c. sugar
3/4 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. black coffee
1 c. milk
1/2 c. oil
2 tsp. vanilla

Preheat oven to 350 degrees. Sift all dry ingredients together into a large bowl. Add eggs and liquids, stir until batter is smooth. (Batter is thin). Pour into well greased 9 x 13 inch pan. Bake 35 minutes or until done. Cool in pan. Top with butter cream icing. This cake is even more moist the second day. Can also be baked in 8 inch round pans. Line these pans with wax paper.

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

155571 -- CHEAP FRUIT CAKE



2 c. sugar
2 c. water
1 tsp. cloves
1 tsp. allspice
2/3 c. Crisco
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
Red and green pineapple
Cherries (1/2 lb. red & green)
Dates
Nuts
6 slices pineapple
Raisins

Mix together sugar, spices, Crisco, salt, and water. Boil for 5 minutes and let cool. Then stir in 4 cups flour and 1 teaspoon baking soda. Bake at 300 degrees for 1 1/4 hours.

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

155572 -- CHERRY CHOCOLATE CAKE



6 egg whites
1 (18.5 oz.) chocolate cake mix
1 (21 oz.) can cherry filling - pie
mix

--7 MINUTE FROSTING:--
2 egg whites
1 1/2 c. sugar
1/4 tsp. cream of tartar or 1 tbsp.
light corn syrup
1/3 c. water
1 tsp. vanilla extract

CAKE: Combine 6 egg whites, chocolate cake mix, and 21 ounce can cherry filling. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 35 to 40 minutes. Cool and top with 7 minute frosting. FROSTING: Combine 2 egg whites, sugar, cream of tartar, and water in top of a double boiler. Beat with electric mixer on high speed 1 minute. Place over boiling water, and beat on high speed 7 minutes. Remove from heat and add vanilla, beat 2 minutes longer on high speed. Frost the cooled cake.

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

155573 -- COCONUT CAKE



1 c. rolled oats (Mother's Oats)
1 1/2 c. boiling water
1/2 c. butter or margarine
1 c. granulated sugar
1 c. light brown sugar
2 eggs, unbeaten
1 1/2 c. all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla

Pour boiling water over oats, stir, and let stand. Mix together: butter, sugar, light brown sugar, and eggs. Whip up oats, and add to second mixture. Sift together: flour, cinnamon, and baking soda. Add to above mixture. To beaten mixture add 1 teaspoon vanilla. Pour in cake pan(s). Either use 13 x 9 inch pan or 2 (9 inch) pans. Bake in 325 degree oven for at least 45 minutes or until tested done. --TOPPING FOR CAKE:--

1/3 c. milk
1/4 lb. butter (or margarine)
1 c. brown sugar
1 c. nuts, chopped
1 c. coconut

Spread this mixture on cake after removing from oven. Place under broiler. Remove when topping is browned, be careful not to burn. Takes about 5 to 8 minutes in 400 degree broiler.

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

155574 -- CREAM CHEESE POUND CAKE



1 1/2 c. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
1 tbsp. vanilla
3 c. flour
1 envelope dry Dream Whip

Cream together butter and cream cheese, gradually add sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Gradually add flour, beating until smooth. Slowly add dry Dream Whip. Pour into greased and floured bundt pan. Bake at 325 degrees for 1 hour and 30 minutes or until done. Cake may be glazed.

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

155575 -- CREAM PUFF CAKE



--CRUST:--

1 c. water
1 stick oleo
1 c. flour
4 eggs

--FILLING:--

1 (8 oz.) pkg. cream cheese, softened
2 (3 oz.) pkgs. instant pudding
Your choice of flavor
3 c. milk

CRUST: Bring water and oleo to a boil. Stir in flour until it forms a ball. Cool. Beat in eggs one at a time. Slightly grease 9 x 13 inch pan and spread batter in pan. Bake at 450 degrees for 15 minutes; then 350 degrees for 25 to 30 minutes. FILLING: Beat until smooth and spread on crust. Top with Cool Whip. Drizzle lines of Herhsey's syrup on top. Note: May use sugar free pudding and leave off syrup.

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

155576 -- DELICIOUS CHERRY CAKE



2 sticks oleo
1 1/2 c. sugar
4 eggs
1 tbsp. lemon juice or extract
2 c. flour
1 can cherry pie filling

Cream oleo and sugar together. Add eggs, one at a time. Add lemon juice and flour. Grease and flour 9 x 13 inch pan. Spread in pan. Mark off 20 squares. Put one spoon cherry pie filling in each square and push down. Bake at 350 degrees for 30 to 40 minutes. Sprinkle with powdered sugar.

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

155577 -- DUMP CAKE



Layer ingredients in 9 x 13 inch pan in order. DO NOT STIR. 1 can cherry pie filling
1 can crushed pineapple and juice
1 yellow cake mix (sprinkle box)
1 c. nuts
2 sticks margarine (slice up)

Bake 1 hour at 350 degrees. Serve warm with Cool Whip. Garnish with cherry.

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

155578 -- FRIENDSHIP FRUITCAKE STARTER



If you haven't "inherited" the starter, take: 3/4 c. canned peaches in heavy syrup,
use only 1/2 c. of the juice and
cut peaches in sm. pieces
3/4 c. pineapple chunks, use 1/2 c.
of the juice and cut pineapple in 2
6 Maraschino cherries, cut in half
(no juice)
1 1/2 c. sugar
1 pkg. dry yeast or quick rise yeast

Place above mixture in glass jar with loose cover in a fairly warm place. Stir several times the first day, then once a day for two weeks. At the end of the two weeks--TA DA--this is the "starter" for the 30 day fruitcake. BEGIN WITH DAY 1, and continue for the 30 days as directed for 30 day FRIENDSHIP FRUITCAKE. --\h FRIENDSHIP FRUITCAKE (WITHOUT
BRANDY)

Makes 3 bundt pan cakes or 15 (1 pound loaves). With a "Starter" follow these directions. (A starter is fruit liquid after 30 day processing period.) --DAY 1: --

Pour one pint (2 cups or less) starter into a glass wide mouthed gallon jar. (Sun Tea jar works well.) Add one large can sliced peaches and juice. Cut each slice of peach into four pieces. Add 2 1/2 cups of sugar and stir every day for 10 days. Cover jar with a saucer and leave sitting out for ten days at room temperature. DO NOT COVER AIR-TIGHT. DO NOT REFRIGERATE. --DAY 10:--

Add one 16 ounce can of chunk pineapple and juice. Cut chunks in half. Add 2 1/2 cups of sugar. Stir every day for ten days. Color will change and fruit will foam. --DAY 20:--

Add two small jars of Maraschino cherries, cut in half; DO NOT ADD JUICE. Add 2 1/2 cups of sugar. Stir every day for the final ten days. --DAY 31:--

You are ready to make your cakes. You need: 3 boxes Duncan Hines butter recipe
cake mix (for three mixings)
3 boxes instant vanilla pudding mix
1 doz. eggs
1 (16 oz.) bottle Wesson oil (2/3 c.
each for three mixings), (you may
substitute)
1 (16 oz.) bottle Wesson oil (2/3 c.
each for three mixings) (you may
substitute)
3 c. raisins (white or dark)
3 c. walnuts
3 c. pecans
3 c. coconut
(You may add red and green cherries,
if you desire)

Preheat oven to 300 degrees. Drain fruit in colander over large bowl for about 15 minutes or until fruit has stopped draining. This juice is your NEW STARTERS. Fruit cake must be started within three days after receiving new starters. 3 MIXINGS: Pour one box cake mix, 1 box pudding mix, 4 eggs, 2/3 cups oil and 1 1/2 cups of fruit into a bowl and stir with spoon (DO NOT USE A MIXER). Add 1 cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix thoroughly with wooden spoon. Grease and flour either bundt pan or your loaf pans (I prefer four 2 pound loaf pans for each mix.) Bake bundt pan or tube pan for approximately 1 1/2 hours. Loaf pans take from 1 hour to 1 hour 15 minutes-until nicely brown depending on your oven. CAKES CAN BE FROZEN. They are easier to cut in slices, if cut when frozen. Thaws quickly.

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

155579 -- FUDGE RIBBON CAKE



2 tbsp. butter
2 1/4 c. sugar
1 (8 oz.) pkg. cream cheese
1 tbsp. cornstarch
3 eggs
1 1/3 c. milk plus 2 tbsp.
1 1/2 tsp. vanilla
2 c. flour
4 envelopes Nestle's Choco-bake
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 c. butter

Cream butter with cream cheese, 1/4 cup sugar, and cornstarch. Add 1 egg, 2 tablespoons milk, and 1/2 teaspoon vanilla. Beat at high speed until smooth. Set aside. Combine flour with 2 cups sugar, salt, baking powder, and soda in large mixing bowl. Add 1/2 cup butter and 1 cup milk. Blend well at low speed. Beat 1 1/2 minutes. Add remaining milk, 2 eggs, choco-bake, and 1 teaspoon vanilla. Continue beating at low speed. Spread half of batter in greased and floured 13 x 9 inch pan. Spoon cream cheese mixture over batter. Top with remaining chocolate batter to cover. Bake at 350 degrees for 60 minutes until cake springs back when touched lightly in center. Cool and frost.

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

155580 -- GERMAN'S SWEET CHOCOLATE CAKE



1 pkg. Baker's German's Sweet Chocolate
1/2 c. boiling water
1 c. butter or other shortening
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. Swans Down Sifted Cake Flour
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat well after each. Add melted chocolate and vanilla; mix well. Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into three 8 or 9 inch cake layer pans, lined on bottoms with paper. Bake in a moderate oven (350 degrees) for 30 to 40 minutes; cool. Frost tops only. --COCONUT PECAN FROSTING:--

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. margarine
1 tsp. vanilla

Combine all ingredients. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans. Beat until thick enough to spread. Makes 2 2/3 cups.

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

155581 -- GRANDMA'S CHOCOLATE CAKE



2/3 c. Crisco
2 c. sugar
2 eggs
2 c. boiling water
2 2/3 c. flour
1 tsp. salt
3/4 c. cocoa
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla

Boil water, add Crisco, and then cool. Add sugar, eggs, and vanilla. Mix well. Sift together flour, salt, cocoa, soda, and baking powder. Add to liquid mixture. (It will make a thin batter.) Grease a 9 x 12 inch glass baking dish and dust with flour. Bake at 325 degrees for approximately 35 minutes.

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

155582 -- HARVEY WALLBANGER CAKE



1 pkg. (2 layer size) orange cake mix
1 (3 3/4 oz.) pack instant vanilla
pudding mix
4 eggs
1/2 c. cooking oil
1/2 c. orange juice
1/2 c. Galliano
2 tbsp. vodka

Combine cake mix and pudding mix. Add eggs, oil, orange juice, wine, and vodka. Beat on low speed for 1/2 minute. On medium speed for 5 minutes. Pour in greased and floured 10 inch tube pan. Bake at 350 degrees for 45 minutes. Pour on glaze while cake is still warm. --GLAZE:--

1 c. powdered sugar
1 tbsp. orange juice
1 tbsp. Galliano
1 tbsp. vodka

Cream together.

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

155583 -- HOLIDAY CAKE



4 eggs
1 c. oil
1 c. sugar
1/2 c. coffee
1 shot glass of whiskey
2 c. honey
1 tsp. vanilla
3 1/2 c. all-purpose flour
1 tsp. baking soda
3 tsp. baking powder
1/4 tsp. salt (optional)

With a mixer, combine eggs, oil, sugar, whiskey, honey, and vanilla for three minutes at low speed and three minutes at high speed. Slowly add flour, baking soda, baking powder, and salt into the liquid mixture, mixing for three minutes at medium speed. Make sure the dry ingredients do not settle at the bottom of the bowl. Note: This is a large cake which can be baked at 350 degrees for one hour and 10 minutes in a 15 x 11 inch square pan or 45 to 50 minutes in two bundt pans. Test for doneness with a toothpick which should come out clean. Serves 16 or more.

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

155584 -- ISRAELI APPLE CAKE



4 eggs
2 c. granulated sugar
1 c. cooking oil
1/4 c. fresh orange juice
3 tsp. vanilla
3 c. all-purpose flour
3 tsp. vanilla
1/4 tsp. salt
1 c. walnuts, chopped
2 c. cooking apples, peeled and
thinly sliced
1 1/2 tsp. powdered cinnamon
3 tsp. granulated sugar
Powdered sugar for dusting

In a medium bowl, beat the eggs, 2 cups of sugar, oil, juice, and vanilla with an electric mixer on high speed for 10 minutes. Sift together the flour, baking powder, and salt, then blend it, a little at a time, into the egg mixture and then stir in the walnuts. Preheat oven to 350 degrees. Grease a bundt pan and pour in about a third of the batter. Layer the top with half of the apples; sprinkle the top with 1 teaspoon of the remaining sugar and 1/2 teaspoon of the cinnamon. Pour another third of the batter on top and cover with the remaining apples; sprinkle the top with the rest of the sugar and cinnamon. Cover with the remaining third of the batter. Bake until done (75 to 85 minutes). Remove from oven and immediately dust with powdered sugar. Makes about 16 servings. (Invert on serving plate before dusting with powdered sugar.)

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

155585 -- ITALIAN CREAM CHEESE CAKE



1 stick butter or margarine
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 can coconut
1 c. nuts

Mix the above ingredients. Fold in 5 egg whites, beaten stiff. Pour into 3 greased cake pans. Bake for 25 to 30 minutes at 350 degrees. --ICING:--

1 (8 oz.) pkg. cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped
Milk (not quite 1/4 c.) (just enough
to make it spreadable)



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

155586 -- LOUIS' BOSTON CREAM CAKE



1 tsp. shortening
5 eggs
1/2 c. sugar
3 packets Sweet'N Low or other
heat-stable sugar substitute
1 tsp. pure vanilla extract
3/4 c. flour
2 tbsp. cornstarch
1 tsp. baking powder
2 c. skim milk
1 (1.6 oz.) pkg. sugar-free vanilla
instant pudding mix
1/2 tsp. ground cinnamon
1 tsp. cocoa powder

Preheat oven to 400 degrees. Using shortening, grease and line two 8 inch round cake pans with parchment paper or waxed paper. Beat eggs in large bowl with electric mixer until light and fluffy. Sprinkle sugar, Sweet'N Low, and vanilla over eggs; continue beating for 2 minutes. Sift flour, cornstarch, and baking powder together; sprinkle half the mixture over batter. Fold in with rubber spatula. Repeat with remaining flour mixture. Use rubber spatula to spread batter evenly in pans. Bake on center rack of oven for 15 to 20 minutes or until cake is golden and a wooden pick inserted comes out clean. Remove from oven. Invert cake onto wire rack and cool for 5 minutes; remove pan. Set aside to cool. In a large mixing bowl, blend milk with instant pudding. Continue mixing at low speed for 1 minute or until pudding mix is dissolved. Cover and refrigerate for 10 minutes or until set. To assemble: Arrange a single cake layer on serving dish. Spread half the firm pudding over the bottom cake layer. Place remaining cake layer evenly on top. Stir cinnamon and cocoa into remaining pudding. Spread over top and sides of cake as chocolate frosting. Refrigerate until ready to serve. Cut with serrated knife. Serves 8.

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

155587 -- LOUISE'S BLACK MIDNIGHT CAKE



1 c. Crisco or oleo
2 1/2 c. sugar
4 eggs
2 c. hot coffee
1 c. cocoa
3 c. sifted flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla

Cream Crisco, sugar, and eggs together. Sift dry ingredients together and add alternately with hot coffee to the creamed mixture. Add vanilla. Bake at 350 degrees 40 to 45 minutes or possibly longer. Makes a big cake. Use loaf pan and another pan smaller than loaf pan.

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

155588 -- NO SUGAR CAKE



1 sm. size pkg. butterscotch diet
pudding
1 c. dark corn syrup
1 c. milk
1/4 c. shortening
2 c. flour
1 egg
3 tsp. baking powder
1 tsp. vanilla

Cream shortening. Add egg and beat. Add milk and corn syrup; mix the dry ingredients, pudding, flour, and baking powder together. Add to creamed mixture. Add vanilla and mix. Pour into tube pan or loaf pan or 2 layer pans. Bake at 350 degrees for 30 to 40 minutes or until done.

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

155589 -- POUND CAKE



1 lb. Imperial Margarine
1 lb. powdered sugar
6 eggs (if small eggs, use 8)
2 tsp. vanilla
3 c. flour

With electric mixer, beat margarine and sugar until fluffy. Add eggs, one at a time. Add vanilla. Gradually add flour at slow speed, then beat. Put in greased and floured angel food pan. Bake at 325 degrees for 1 hour and 40 minutes. Cake should be cracked on top and golden brown. Allow to cool then remove from pan while warm.

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

155590 -- PINEAPPLE SHEET CAKE



--CAKE:--

1 c. oleo
1 c. sugar
4 1/2 to 5 c.flour
1/2 c. sour milk
2 eggs
1 1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla

--FILLING:--

1 (No. 2) can crushed pineapple
2 c. water
1 c. sugar
3 1/2 to 4 tbsp. cornstarch diluted
with water

Mix all filling ingredients together and cook until thick. Cool. CAKE: Blend milk, sugar, shortening, eggs, and vanilla. Mix well. Add 3 1/2 cups flour, baking powder, and baking soda mixed together. Add remaining flour and knead on floured board. Press half the dough on greased and floured 9 x 13 inch cookie sheet. Pour the cooled filling over dough. Add the rest of dough in strips. Sprinkle with sugar. Bake for 35 to 40 minutes in 350 degree oven.

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155591 -- PINEAPPLE BAR CAKE



1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 c. margarine, melted
2 c. sugar
3 eggs
1 (14 oz.) can crushed pineapple,
don't drain
1 c. walnuts, chopped

Mix dry ingredients and set aside. Then mix margarine, sugar, eggs, pineapple, and nuts. Gradually add dry mixture to moist ingredients. Blend well. Bake in 9 x 13 inch greased and lightly floured pan. Bake at 350 degrees for 35 minutes or until done.

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155592 -- POPPY SEED CAKE



1 box yellow cake mix (Duncan Hines)
1/2 c. oil (Crisco)
2 tbsp. lemon juice plus water to
make 1 cup
1 sm. box instant lemon pudding
4 eggs
4 tbsp. poppy seeds

Mix together, pour into angel food or bundt pan. Bake at 350 degrees for 35 to 40 minutes. (Insert toothpick, if it comes out clean, it's done). --FROSTING:--

1 (3 oz.) pkg. cream cheese, softened
2 c. powdered sugar
1/2 stick oleo, softened
1/4 tsp. vanilla

Blend together on low speed. Add a tablespoon or two of milk if too stiff. Ice cake top; sprinkle nuts around edge.

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155593 -- RED DEVIL FOOD CAKE



1/4 c. shortening
1 c. sugar
2 eggs
1 1/2 c. Swans Down Flour, sifted
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. thick sour cream
1/2 c. boiling water
1/2 sq. chocolate
1 tsp. baking soda
1 tsp. vanilla

Cream shortening, add sugar gradually. Continue creaming until mixture is light and fluffy. Add beaten eggs. Beat mixture thoroughly. Sift together 3 times flour, baking powder, salt, and add alternately with sour cream to butter mixture. Pour the boiling water into the melted chocolate. Add soda to chocolate and stir until thick. Cool slightly before adding to cake batter. Add vanilla and pour into 2 medium size layer cake pans. Bake in moderate 350 degree oven for 25 minutes.

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