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Strawberry Shortcake
Barb H.

4 C flour
6 t. baking powder
1/2 t. salt
2 T. sugar
1 c. oil or shortening
1 1/4 C. milk
2 eggs
1 quart strawberries
1/2 C sugar

Mix flour, baking powder, eggs, sugar, salt, oil and milk well. Flour hands and pat out in pan. Bake 425 for 20 min.

Mash berries and add sugar or Splenda. Cut the biscuit in to serving size pieces and split so juice can soak in. Stack add more berries and Cool Whip. Garnish with whole berry

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Grandma's Applesauce Cake
Dale and Kathy from North Dakota

2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 1/2 teaspoons cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 c. raisins
1 c. chopped walnuts (optional)
1 stick butter
1 large egg
1 c. sugar
2 tsp. vanilla
2 c. applesauce

GRANDMA'S FUDGE FROSTING:
2 1/2 c. powdered sugar
1/4 c. cocoa
1/4 tsp. salt
1/4 c. boiling water
1/4 c. butter
1/2 tsp. vanilla

Stir together the flour, soda, baking powder, and spices. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and then slowly add a portion of the dry ingredients, then a little of the applesauce, and continue alternating wet and dry ingredients, beginning and ending with dry ingredients. Add the raisins, walnuts, and vanilla at the end. Turn into a greased and floured pan, and bake at 350-- 35 to 40 minutes or until cake tests done. To test for doneness inserted toothpick into the center of the cake -- it should remain clean when removed. Cool the cake in the pan.

Now the fun begins. Either top it with confectioners' sugar---which is fine....or:

GRANDMA's FUDGE FROSTING
Combine sugar, cocoa and salt. Add water and butter; blend. Add vanilla. Try to remember to put it on the cake before eating.....and enjoy!!

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Coffee Cake
Eleanor in Madison, WI

5 T. Melted butter
1 Pkg. Yellow cake mix. (Apple pie filling - use spice cake)
1 Pkg. Dry yeast
1 Cup flour
2 Eggs
2/3 Cup warm water
1 Can Cherry pie filling

Use 1 cups cake mix
Add yeast, flour, eggs & water Beat 2 minutes.
Pour into greased 9" x 13" pan.
Spoon filling over top.
Combine remaining cake mix & melted butter and sprinkle over top.
Bake 30 minutes at 375 degrees.
Drizzle on glaze while warm: 1 Cup confectioner's sugar, 1 T. Corn syrup, 1 T. Water.

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AMALGAMATION CAKE
Bennie in Georgia

9 egg yolks
2 c. sugar
1 3/4 c. milk
1/4 lb. butter (or butter)
1 box raisins
1 1/2 c. mixed nuts (I use pecans and 1 c. English walnuts)
1 big coconut, grated
Beat egg yolks well. Then add sugar, milk, and butter. Mix well. Cook on medium heat until thickened slightly. Add raisins and nuts. Cook until thick. Add coconut last. Heat well.

BATTER:
3 eggs (or 9 egg whites)
1 1/2 c. sugar
1 c. milk
2 tsp. baking powder
2 1/2 c. plain flour
1 tsp. flavoring
1/2 c. Crisco
Cream sugar and Crisco well. Add eggs. Then mix milk, flour, and baking powder. Add flavoring. Bake at 325 degrees.
Makes 3 nine inch layers.

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SUNSHINE CAKE
Steffi

6 eggs, separated
1/3 teaspoon cream of tartar
pinch of salt
1 cup cake flour
1 cup sugar
1 lemon, grated rind
1 teaspoon vanilla

Preheat oven to 325F.
Sift flour before measuring. Combine and sift with sugar. Beat egg yolks until light and thick. Slowly add half of the sugar, continuing to beat at medium speed of electric mixer. Stir in grated lemon rind and vanilla.
In a separate bowl, add a pinch of salt, and cream of tartar to egg whites; beat whites with a wire whip until stiff enough to stand in peaks, but not dry. Into the egg yolk mixture, gently fold remaining sugar and then egg whites. Next, fold in the flour and salt, and then, the remaining egg whites. Pour the batter into an ungreased tube pan.
Bake for about 1 hour or until cake tests done.
Remove from oven and invert pan until cool.

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Easy Baked Alaska!
Gwen in Spokane, WA

1 8" round Chocolate cake
1 half gallon vanilla ice cream (round)
Tip: use a pie shell, pre-baked.

MERINGUE
5 room temperature egg whites
1/2 tsp. of cream of tartar (optional, but makes good meringue)
2/3 cup sugar

Cut the ice cream carton in half, with the ice cream in it of course, with a very sharp knife and place the ice cream on top of the cake base. At this point, trim the cake base so that it sticks out from the ice cream approximately 3/4". *You can keep layering round slices of ice cream on top trimming it so that it will resemble an igloo when finished. Cover with plastic wrap and place in the freezer so that the ice cream hardens again or until you are ready to serve.
When you are ready to serve your amazing dessert, pre-heat the oven to 450 and start your meringue. Beat the egg whites until semi-stiff. Gradually add the sugar and cream of tartar, a couple of tablespoonsful at a time, and continue to beat until the meringue forms stiff peaks and turns glossy.
Remove the "igloo" from the freezer and with a spatula, spread the meringue over it until the cake and the ice cream are completely covered. Place on a cookie sheet and bake for about 3 minutes to brown the meringue. Serve immediately on a chilled serving dish.

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LADY BALTIMORE CAKE
Page in Dodge City, KS

1 c. butter
2 c. granulated sugar
1 tsp. vanilla extract
3 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
6 egg whites (3/4 c.)
Walnut halves for decorating

Cream butter until soft. Gradually beat in 1 1/2 cups sugar, until mixture is light and fluffy. Beat in vanilla extract. Resift flour with baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with dry mixture. Beat egg whites to soft peaks. Beat in remaining 1/2 cup sugar gradually to make a meringue; fold into batter.
Spoon into 3 greased and floured 8-inch layer cake pans. Bake at 350 degrees about 25 minutes until cake tests done. Remove from oven, let stand in pan several minutes then turn out onto wire racks to cool. Put layers together with fruited Lady Baltimore Frosting. Spread plain frosting over side and top of cake. Decorate with walnut halves.
FROSTING:
Combine 1/3 cup each chopped raisins and dates with 2 tablespoons brandy or orange juice. Add 2/3 cup chopped walnuts; set aside. Combine 3 cups granulated sugar, 1 cup water and 1/8 teaspoon salt in deep saucepan or top of double boiler. Cover and bring to a boil. Remove cover and boil rapidly to 248 degrees.
Beat 3 egg whites to soft peaks. Pour syrup in thin, steady stream onto egg whites, continuing to beat until mixture begins to dull and holds its shape (this is best done with electric mixer). Beat in 1/2 teaspoon vanilla and 1/4 teaspoon lemon extract. Add fruit-walnut mixture to 1/3 of icing; leave remaining plain.

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Cornmeal Cake with Blueberry Sauce
Donna J.

1 C yellow cornmeal
3/4 C sugar
1/2 C whole grain pastry flour
1-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
2 egg whites
1/2 C extra virgin olive oil
1/2 C fat-free plain yogurt
1 tbsp freshly grated orange peel
2 tbsp orange juice
1 pint fresh or frozen blueberries
1/4 C dry red wine
1 tbsp orange juice

1. Preheat the oven to 350. Coat an 8" round cake pan with
cooking spray. Line the pan bottom with a round of wax paper
and coat the wax paper with cooking spray.
2. In a large bowl, combine the cornmeal, sugar,flour baking
powder, baking soda, and salt.
3. In a medium bowl, using a wire shisk, beat the eggs, egg
whites, oil, yogurt, orange peel and juice. (The mixture may
look curdled.) Add to the cornmeal, and stir just until
blended. Place in the prepared pan.
4. Bake for 25 minutes, or until browned and firm, and a wooden
pick inserted off-center comes out clean.
5. Cool in the pan on a rack for 30 minutes. Loosen the edge,
and turn the cake out onto the rack. Peel off the wax paper,and
let the cake cool completely.
6. To make the sauce: In a medium saucepan, combine the
blueberries, wine, and juice. Bring to a boil over medium-high
heat, stirring constantly. Boil for 1 minute.
7. Reduce the heat to low, cover, and simmer, stirring
frequently, for 5 minutes, or until the blueberries are tender
and the sauce is thick.
8. Place the sauce in a bowl, partially cover, and let it cool.
Serve with the cake.

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Sock-It-To-Me Cake
Lisa P.

4 large eggs
1 cup sour cream
1/3 cup vegtable oil
1/4 cup water
1/4 cup sugar

glaze
1 cup powdered sugar
1 to 2 tablespoons milk

preheat oven to 375 F
grease and flour 10 inch tube pan
for streusel filling combine 2 tablespoons dry cake mix
brown sugar, and cinnimon in medium bowl stir in pecans ,set aside.
for cake , combine remaining cake mix, eggs, sour cream, oil, water,and sugar in large bowl. Beat
at medium speed with electric mixer for 2 minutes. Pour 2/3 of batter into pan Sprinkle with streusel filling. Spoon remaining batter evenly over filling. Bake at 375 F for 45 to 55 minutes. Invert onto heat resistant serving plate, cool completely.
For Glaze, combine powdered sugar and milk in a small bowl. Stir smooth.
Drizzle over cake.
heat

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Lazy-Dazy Cake
Joyce in Lockport, NY

Beat 2 eggs; stir in 1 cup sugar.
Gradually add:
1 cup flour
1 tsp baking powder
pinch of salt
Scald 1/2 cup milk with 1 heaping tbsp butter;
add all at once to first mixture.
Add 1 tsp vanilla.
Bake in 8 x 8 pan at 350 for 25 minutes.

While cake is baking combine:
6 tblsp brown sugar
3 tblsp evaporated milk
2 tblsp butter
1 cup coconut
in small saucepan and heat over medium flame
until butter is melted and mixture comes to a boil.

Remove cake from oven and immediately spread topping mixture over cake. Return cake to oven and broil until topping is bubbly and lightly browned.

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BLACK BOTTOM CUPCAKES
Louise Y.

9 oz. cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp. salt
1 6 oz. pkg. chocolate chips (semi-sweet)

1 and 1/2 cups all-purpose flour
1 cup sugar
1 tsp. soda
1/4 cup cocoa
1/2 tsp. salt
1 cup water
1/3 cup oil
1 tbsp. vinegar (apple-cider)
1 tsp. vanilla

Preheat oven to 350

Place first 4 ingredients in a bowl and mix till well blended, then stir in 5th ingredient (the chocolate chips.

Beat all remaining ingredients until blended. Fill cupcake liners !/2 full - then top with a heaping teaspoon of cream cheese mixture.

Bake at 350 degrees for about 20-25 minutes. Makes about 18 cupcakes.

Note: When checking for doneness stick toothpick in the choc. cake part and not in the cream cheese part. When toothpick comes out dry, cakes are done!

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OVERNIGHT SURPRISE
BKR

1. Butter Bundt Pan.

2. Pour 1 cup pecans in bottom of pan.

3. Put in 16-18 Frozen Bread Dough Balls.

4. Sprinkle 1/2 Pkg. Butterscotch Pudding over Balls.

5. Melt 1 stick Margarine and mix with 3/4 cup Brown Sugar and
1 tsp. Cinnamon.

6. Pour over Dough Balls.

7. Let stand on counter overnight.

8. Bake next morning 1/2 hr. at 350 degrees.

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Luscious Lemon Cake
La Rue

? 2 cups all-purpose flour
? 2 teaspoons baking powder
? 1 teaspoon salt
? 1 cup butter, room temperature
? 2 cups granulated sugar
? 3 eggs
? grated zest of 1 large lemon
? 1 cup sour cream
? .
? Lemon Glaze:
? 1/4 cup melted butter
? 2 tablespoons fresh lemon juice
? 2 cups sifted confectioners' sugar

Preheat oven to 325. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.
In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
Serves 12 or more, depending on size of servings.

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Funky Fabulous Chocolate Cake
Cindy, Joan and Susan
the Ladies of Rosarito Beach

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans

Make cake layers:
Preheat oven to 300F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

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Italian Cream Cake
Beth H.

2 sticks Blue Bonnet Margarine
2 cups sugar
2 cups flour
1 tsp baking soda
1 cup buttermilk
5 egg yolks beaten in one at a time
5 egg whites stiffly beaten

Cream together the sugar, margarine and buttermilk. Add the 5 egg yolks beaten one at a time mixing well after each one. Add the 5 egg whites. Stir in the flour and baking soda, mix well.

Pour the batter into three 9 inch round pans and bake at 350 degrees for 30-35 minutes.

Icing

1 stick Blue Bonnet Margarine
8 ounce package cream cheese
1 pound box powdered sugar
1 tsp vanilla
1 cup chopped pecans

Blend/Beat all together until fluffy. Spread each layer with the icing and then sprinkle with pecans. Stack the layers.
When finished icing, sprinkle pecans on the top of the cake as well. You may apply the icing while the cake is slightly warm.

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Chop Suey Cake
Kerry in Spencer, IA

2 cups flour 2 teasp. baking soda
1 cup brown sugar 2 eggs
1 cup white sugar Nuts - optional
1 can 20 oz pineapple (do not drain)

Mill well and pour into a 9 x 13 ungreased pan.
Bake at 350* for 40 minutes.

Frosting

4 oz cream cheese 1/4 cup oleo or butter
1 teasp. vanilla 2 cups powered sugar
1/2 teasp ginger

Mix and put on cooled cake.

Note: This cake can be served with whipped cream rather than the frosting

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CoCo Lopez Cake
Mary Lynn

1 - yellow cake mix
1 - pkg vanilla instant pudding
4 - eggs
1/2 C oil
1 1/4 C water

Mix first five ingredients well and bake in 9 X 13 pan (lightly coated with oil
or cooking spray).
Bake at 350 degrees for 35 minutes.

While hot (let cook about 10 minutes), poke holes all overe top of cake and pour one 15 oz can of Cream of coconut over top of cake. When completely cool, top with Cool Whip and sprinkle with coconut. Keep refrigerated.

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Pineapple Carrot Cake
Robert H.

3 c. all purpose flour, sifted
2 cups sugar
2 tsp.soda
1 1/4 c. cooking oil
1 tsp.salt
3 eggs
2 tsp. cinnamon
1 # 1 can crushed pineapple, undrained
1 tsp. nutmeg
1/2 tsp. allspice
2 cups finely grated carrots
1 1/2 c. chopped pecans

Sift flour, soda, salt, spices. Blend together sugar and oil. Add eggs; beat well. Add: undrained pineapple and grated carrots. Gradually add flour and then pecans, mixing well. Bake in 2 greased and floured pans(4 1/2x 3 x9"] or 9 x 13" cake pan. Bake at 350 deg.for about 40 min. Let cool slightly, then remove from pans and pour pineapple glaze over top and sides or frost with fluffy white frosting. Can be used as a dessert or coffee cake.
PINEAPPLE GLAZE: 1 1/2 c. powered sugar, 3 T. [about] pineapple juice, [crushed pineapple and nuts, optional.

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CRANBERRY COFFEE CAKE
Celeste in New Bedford, MA

1 stick butter 2 C. flour
1 C. sugar 1 tsp. baking powder
2 unbeaten eggs 1 tsp. baking soda
1/2 pint sour cream 1 - 1 1/2 (8 oz cans) whole cranberry sauce
1 tsp almond extract 1/2 finely chopped nuts

Topping :
3/4 C. Confectioners sugar, 1/2 tsp. pure almond extract, 1 Tbsp. Warm water
Directions
Cream together
1 stick butter
1 C . sugar
Add unbeaten eggs one at a time

Mix together
Dry Ingredients

Next
Add flour mixture to creamed mixture , alternating with sour cream
Add
1 Tsp. Pure Almond extract

Spoon into pan. Starting with Batter , Alternate , Layers of Batter and Cranberry Sauce , ending with Batter. Top with nuts, Lightly pressing into batter
Cool completely & Drizzle with topping

Bake in a preheated oven for 50 to 55 minutes
Grease & Flour an 8 Inch Tube Pan or use a Bundt Pan

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Hershey's Syrup Cake
Patti R.

1 c. sugar
1 stick margarine
4 large eggs
1 small can Hershey's Chocolate Syrup
1 t. vanilla
1 c. self-rising flour

Cream first three ingredients; add chocolate syrup, vanilla and flour. Pour into two pans sprayed with non-stick baking spray. Bake at 350 degrees 25-30 minutes.

Icing:
1/4 c. Hershey's Cocoa
1/4 c. whole milk
1 stick margarine
12 marshmallows
1 16 oz. box powdered sugar

Melt first four ingredients in double boiler. Add powdered sugar and beat until creamy. Ice cake when layers are cool.

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Cream of Coconut cake
LaVonne in Archer, IA

1 white cake mix
Add 3 egg whites and the following which take the place of the liquids in the mix:
2/3 cups buttermilk
1/3 cup water
1/2 tsp. vanilla
1/2 tsp. coconut flavoring
Beat 2 minutes and put in a 9x13 greased pan.

Bake 45 minutes in 350 oven
Mix:
1 can sweetened condensed milk
1 (16 oz.) can of cream of coconut
As soon as you take the cake out of the oven poke holes in the top of the cake. Pour the above mixture on top of the cake.
Let it cool.
Then spread 9 oz. carton of cool whip on top of cake and sprinkle with coconut on the top.
Keep in refrigerator covered.

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HOOSIER-STYLE GRANNY CAKE
Dennis W.

2 EGGS, BEATEN
1 AND ONE-HALF CUP SUGAR
1 # 2- CAN PINEAPPLE (NOT DRAINED)
2 CUPS FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON SALT
ONE-HALF CUP BROWN SUGAR
1 CUP NUTS/CHOPPED

Beat eggs and sugar together. Alternately add flour, then some pineapple until all is mixed well.
Pour into greased 9 x 13 pan. Sprinkle one-half cup brown sugar and chopped nuts over this batter. Stick with fork tines in several places. Bake at 350 degrees F. for 30 minutes. Stick with toothpick to check if done.

GRANNY CAKE ICING

1 CUP SUGAR
ONE-HALF CUP MILNOT
1 STICK OLEO
1 TEASPOON VANILLA

Combine all ingredients and cook until syrupy thick. When cake is done, pour over hot cake and let "ooze" down sides of pan and top of cake. This will not be a true icing but more of a moist topping. You can also stick fork in places of baked cake before pouring icing on. Lick pan and fork before cleaning. Very good and tasty!

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TURTLE CAKE
Carolee M.

MIX ONE GERMAN CHOCOLATE CAKE MIX PER
DIRECTIONS ON THE BOX. POUR 1/2 BATTER IN
9X13 PAN (SPRAY WITH PAM) AND BAKE AT 350
DEGREES FOR 20 MINUTES.
WHILE THIS IS BAKING, MELT IN HEAVY SAUCEPAN-
OR MAY MICROWAVE- 1 STICK BUTTER, 1/2 C EVAPORATED
MILK, AND A 14 OZ BAG OF CARAMELS.

POUR THIS MIXTURE OVER BAKED CAKE. SPRINKLE WITH
1 CUP CHOCOLATE CHIPS AND 1 CUP CHOPPED PECANS.
POUR THE REST OF THE BATTER ON TOP- AND BAKE AT
250 DEGREES FOR 20 MIN. AND THEN 350 DEGREES
FOR AN ADDITIONAL 10 MINUTES!

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Chocolate Chip Oatmeal Cake
Penny in Foxhome, MN

1 3/4 cup boiling water
1 cup quick oatmeal
1 cup brown sugar
1 cup sugar
1/2 cup margarine
2 eggs 1 3/4 cup flour
1 tsp. soda
1/2 tsp. salt
1 T. cocoa
1 (12-oz) pkg. chocolate chips
1 cup nuts chopped
1 tsp. vanilla

Pour boiling water over oatmeal and margarine. Let stand a few minutes. Beat in eggs and sugar. Blend in sifted dry ingredients. Fold in about 1/2 the nuts and chips. Pour into greased and floured 9X13-inch cake pan. Sprinkle on remainder of chips and nuts. Bake 35 minutes at 35O. May be served plain or topped with a cho sauce or whipped cream. Serves 12-16. I like mine plain.

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Milk Dud Cake
Fran

1 yellow cake mix* 1 cup mashed bananas
3 eggs 1 cup water
1 teaspoon soda

Mix well and bake at 350 in 2 greased round 9 in. cake pans for 30 to 35 minutes. Turn our on racks to cool. Cut through each layer to make 4 layers.

Filling: 1 large package of instant vanilla pudding. 2 - 1/2 cups cold milk
Mix as directed and add 1/2 cups chopped nuts (pecans or walnuts) Spread between well cooled or chilled cake layers.
Spread 1 12 ounce tub of Cool Whip Topping on top and sides.

Topping: In the top of a double boiler, melt 20 Milk Duds. Add 1 Tablespoon butter (margarine) and 1 Tablespoon milk. Mix well and add 1/2 to 2/3 cup powdered sugar. Blend until smooth. Let completely cool. It should be of consistency to dribble over top and sides of cake. May have to add a bit more milk or powdered sugar to get proper consistency to dribble without running down off cake. Keep refrigerated until served.
* Spice cake mix and 1 small can of pumpkin can be exchanged for yellow cake and bananas. Both are yummy and not too sweet.

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Pat's Chocolate Cake
Patricia R.

2 cup sugar
1/2 cup cocoa
1/2 cup shortening
1 egg
Mix Ingredients with a spoon

1 cup sour milk ( 1 cup milk with 1 tablespoon vinegar added)
set aside

Sift together:
2 cups flour
1/2 teaspsoon salt
2 teaspsoons soda

1 teaspoon vanilla

Mix the sour milk and flour mixtures alternately into the sugar/cocoa mixture. Add vanilla.

Add 1 cup of boiling water

Bake at 350 degrees for 25-30 minutes (don't open oven 1st 25 minutes)

Icing:
1 cup sugar
3 tablespoons cocoa
1/4 cup milk
1 teaspoon vinilla
1/4 lb. margarine

Boil for 1 minute (rolling boil for 1 minute)
Dip pan in cold water while stirring icing until cool.

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Lemon Gelatin Cake
Debbie

1 pkg lemon cake mix
1 cup cooking oil
1 pkg (4 oz) lemon gelatin, dissolved in 1 cup of water
1 tsp. lemon extract
4 eggs, add one at a time

Bake 350* for 35 to 45 minutes. After 10 of cooling
pour glaze over cake.

Glaze
1 cup powered sugar
1/4 cup lemon juice

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Jerry's Apple Cake
Jerry

Cake:
2 cups sugar
1/2 cup vegetable oil
3 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups diced Granny Smith apple (about 3/4 pound)
1/2 cup chopped walnuts or pecans, toasted
Cooking spray

Sauce:
1/3 cup golden raisins
1/4 cup dark rum or apple juice
1 (12.25-ounce) bottle fat-free butterscotch topping (such as Smucker's)

Preheat oven to 350.

To prepare cake, beat sugar, oil, and eggs at medium speed of a mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl. Add flour mixture to sugar mixture, beating just until blended.
Fold in apple and walnuts.

Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Run a knife around outside edge; cool.

To prepare sauce, combine raisins and rum in a microwave-safe bowl; let stand 5 minutes. Stir in butterscotch topping; microwave on high 45 seconds or until hot. Serve cake with sauce.

Note: Cake will keep for several days in an airtight container, but the crunchy top will soften. (Hmmm, funny, it never seems to last that long)

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THREE MILKS CAKE
Carlos V.

4 separated eggs (yolks from the clears).
1/2 cup of sugar
1/2 teaspoon of vanilla
1 cup of flour to sift or to strain along with (baking soda)
1 teaspoon of baking soda
1/4 cup of hot milk
1/2 butter bar

? First to warm up the furnace to 350 degrees F.
? Put milk along with the butter to melt and then let stand aside.
? Beat the clears on the verge to snow, then add one by one the yolks, then add slowly the sugar and vanilla.
? Add the flour with baking soda spoonful by spoonful, and complete to add lukewarm milk (not hot).
? Lubricate the mold and put the mixture in the furnace for 30 minutes.

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Guess What Cake
Judy D.

6 egg whites beaten stiffly
2 cups white sugar
2 tsp. vanilla
1 cup chopped nuts
50-60 Ritz crackers---broken coarsely
Mix and bake in a greased 9 X 13 pan for one half hour @ 350 degrees. Let cool a bit and then chill well in the refrigerator before topping.

TOPPING
8 oz. cream cheese
4 tblsp. sugar
1 15 oz. can crushed pineapple---undrained
2 pkgs. Dream Whip
Blend Dream Whip according to package directions. Stir in other ingredients. Spread on cold cake and then store in refrigerator until time to serve.

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Orange Cream Cake
Patrick in San Diego, CA

1 package orange cake mix
1 box orange gelatin
2 eggs
1 1/2 cups water
1/2 cup oil
4 ounces soft cream cheese
3/4 cups orange juice
1 package instant vanilla pudding mix
1 tablespoon sugar
1 drained can of crushed pineapple
8 ounce container of whipped cream topping
Mandarin oranges

In a bowl, beat together 1 package if orange cake mix, 1 box orange gelatin, 2 eggs, 1 1/2 cups water and 1/2 cup oil. Pour mixture into a sprayed 9" x 13" baking dish and place in a preheated oven set at 350F. Bake for approximately 30 minutes (or until it passes the toothpick test).
Meanwhile, in a bowl, beat together 4 ounces of cream cheese, 3/4 cups orange juice, 1 package instant vanilla pudding mix and 1 tablespoon sugar. Stir in 1 can of drained crushed pineapple and 8 ounce container of whipped cream topping.
Frost the cake with the above mixture and keep in the fridge until you are ready to serve it. Garnish the cake with the mandarin oranges.

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Liqueur Pound Cake
Charlene in Chehalis, WA

1 1/2 C. Butter, room temperature
3 3/4 c. (l lb.) Powdered Sugar
6 Eggs, large
1 tsp. Vanilla
2 3/4 C. Cake Flour
Liqueur syrup

Beat butter until creamy. Sift powdered sugar and gradually add to butter. Beat until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add vanilla. Gradually mix in cake flour. Butter and flour 4- 3 1/2" X 7" loaf pans. Scrape cake batter evenly in pans. Smooth top surfaces. Bake at 300 degrees for about 50 minutes. Cool on rack for 5 minutes before removing from pan. Poke 1" deep holes in top of cakes and pour equal amounts of syrup on each cake. Stores in refrigerator up to 1 month or 6 months in the freezer.
Liqueur Syrup

In a 2 - 3 quart pan, combine 2 C. sugar, 1/2 C. light corn syrup and 3/4 C. water. Over medium high heat, stir slowly until mixture simmers. Continue heating without stirring until mixture boils. Cover and boil until sugar dissolves and liquid is clear. (Note: it is important that you cover the pan or sugar crystals will form) Cool slightly (about 5 minutes). Stir in 1 1/4 C. rum, almond, hazelnut or orange liqueur.

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REPUBLICAN CAKE
Joan D.

1 CUP FLOUR
1/4 LB BUTTER OR MARGARINE
1/4 CUP BROWN SUGAR
1 CUP NUTS (OPTIONAL)

MIX BUTTER & SUGAR THEN ADD FLOUR AND NUTS. PRESS IN AN UNGREASED (13X9X2) PAN. BAKE @ 350 DEGREES FOR 12-15 MINUTES.

LARGE COOL WHIP (12OZ CONTAINER)
8OZ CREAM CHEESE
1 CUP CONFECTIONARY SUGAR

CREAM 1 CUP OF COOL WHIP WITH 8OZ OF CREAM CHEESE AND 1 CUP CONFECTIONARY SUGAR. SPREAD THIS MIXTURE ON THE COOLED CRUST.

1 BOX INSTANT BUTTERSCOTCH PUDDING
1BOX INSTANT VANILLA PUDDING
2 2/3 CUP MILK

BEAT TOGETHER WITH ELECTRIC MIXER, WHEN FIRM SPREAD ON CREAM CHEESE MIXTURE.

SPREAD REST OF COOL WHIP ON PUDDING.

REFRIGERATE 8 TO 10 HRS OR OVERNIGHT UNCOVERED. ENJOY!



*YOU CAN SUBSTITUE CRUST WITH A COOKIE OR GRAM CRACKER CRUST IF DESIRED.
WHEN I MAKE THIS I USE SKIM MILK, LITE MARGARINE, SUGAR FREE INSTANT PUDDINGS, AND FREE COOL WHIP AND IT'S STILL YUMMY!

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Chocolate Rum Cake
Tom L.

Prepare 3 layers (9-inch) yellow cake or sponge cake. Cool. Split each into two. Prick layers with the tines of a fork and sprinkle with Rum Syrup (recipe below) to moisten. In the top of a double boiler, melt together 1 stick butter and 8 ounces semi-sweet chocolate. Stir until smooth. Remove from heat and add 1/2 cup Rum. Beat in 1 stick softened butter alternately with 1 pound sifted confectioner's sugar. Frost five layers, setting one on top of the other. Place unfrosted layer on top. Spread frosting over top and sides and refrigerate an hour of longer, or freeze.

Rum Syrup

In a small, heavy-bottomed saucepan, combine 1/2 cup each water and sugar. Bring to boil over moderate heat and cook 1 minute without stirring. Remove from heat. Cool slightly and stir in 1/2 cup Rum. Makes 1 cup. Excellent on cut fruits, as well as cake.

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Heavenly Cake
Ms. Cindy Hull

1 Pillsbury Yellow Cake Mix
4 eggs
1 Small Can Mandarin Oranges
3/4 Cup Crisco Oil

(Bake at 350 for 15-20 minutes...)


1 large box instant vanilla pudding
1 can crushed pineapple (drained)

Mix together then stir in one sixteen ounce Cool Whip....
(ice the cake)

This is very light and so delicious...

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Fresh Apple Cake Loaf
Jan W.

A. Mix dry ingredients and set aside:
1 1/2 c. plain flour
1/2 tsp. salt
1 c. sugar
1 tsp. cinnamon
1 tsp. baking soda

B. Beat together with fork:
1 egg
1/2 tsp. vanilla
1/2 c. vegetable oil

C. Add in:
2 c. finely chopped apples (w/peel)
1/2 chopped pecans

Combine A and B mixtures. It will be dry and crumbly. Add C (apples and nuts). Pour into greased and floured loaf pan. Bake in preheated 325 oven for 1 hour.
Note: Double all ingredients and cook in angel food cake pan [temp. (325) and time (1 hour) remains the same].

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CHERRY CHEESE CAKE
Frances in Pendleton, OR

2 cups Gram cracker crumbs
2/3 cups sugar
1/2cup butter

1 30oz package cherry jello
1 cup boiling water

1cup sugar
1 8 oz package cream cheese
1 tsp vanilla
1 1/2 cups whipped topping
1 can cherry pie filling
Combine gram crackers, 2/3 sugar and 1/2cup melted butter, and press into 9x13 ince pan

Dissolve jello in hot water and chill until syrupy

Now beat softened cream cheese, 1 cup sugar, vanilla until light, blend the cheese mixture, jello and whipped cream.

Then pour into pan Chill until firm Spread with pie filling Refrigerate until served

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Red Cake
Shirley in Sioux Falls, SD

1/2 c.shortening, oil, or butter
1 1/2 cups white sugar
2 eggs
2 ounces red food coloring
2/1/4 c. flour
1/2 tsp.salt
1 tsp. vanilla
2 T/ unsweetened cocoa powder
1 T. distilled white vinegar
1 c. buttermilk
1 T. baking soda

Frosting

5 T.flour
1 c.milk
1 c. confectioners sugar
1 c. butter
1 tsp.vanilla extract

1. Cream the shortening, sugar, and eggs.
2. Make a paste with food coloring and cocoa.
3. Add salt and buttermilk to mixture.
4. Next add flour, vanilla,vinegar, and baking soda in that order. Mix.
5. Bake for 30 minutes iat 350 degrees. in two 8 inch round greased and floured cake pans. Let cool.
6. Frosting: Cook 1 c. confectioners sugar, 1 c. butter, and 1 tsp. vanilla until fluffy. Add to flour mixture.
7. Cut layers of cake in half lengthwise. Spread frosting on each half layer. Stack and frost over all.

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Southern Comfort Cake
Shirley in Sioux Falls, SD

1 box cake mix-yellow or orange
1 box instant vanilla pudding
4 eggs
1/2 c.cooking oil
5 oz. Southern Comfort
2 oz. Vodka
5 oz. orange juice
1 c. confectioners sugar

Combine cake mix and pudding in a large bowl. Blend in eggs, oil, 4 oz. Southern Comfort, 1 oz. vodka, and 4 oz. orange juice.
Mix batter until smooth and thick. Pour into a greased and floured cake pan or Bundt pan. Bake at 350 degrees.- Bundt pan-45 min. or cake pan-25 min.

Let cool in pan 10 min., then remove and place on rack. Have glaze ready to spoon on while cake is still warm.

Glaze: Combine confectioners sugar, remaining Southern Comfort, Vodka, and orange juice (1 oz. of each). Blend until very smooth.Pour on cake.Can serve with whipped topping or with just glaze.

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Almond Pound Cake
Brenda

1 cup margarine
3 cups sugar
3 cups flour
1/4 tsp baking soda
1 tsp vanilla extract
1 tsp almond extract
6 eggs separated
1 cup sour cream

Cream margarine and sugar, add egg yolks one at a time. Sift flour and add soda. Alternate adding flour and sour cream in with the margarine sugar and egg yolks. Add vanilla and almond extracts.

In a separate bowl beat the six egg whites until stiff. Fold egg whites into batter. Grease and flour a 10" tube pan.

Bake in 325 oven for 1 1/2 hour to 1 hour 40 minutes.
Remove from pan while cake is still warm.

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Decadent Banana Cake with Coconut-Cream Cheese Frosting
Henry & Helen in Bloomington, IL

2 1/2 cups plus 5 1/2 tablespoons cake flour
1 tablespoon baking soda
Pinch salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
4 large ripe bananas, mashed (about 2 cups)
2/3 cup buttermilk
Coconut-Cream Cheese Frosting

(Makes 8 to 10 servings. Preparation time: 15 minutes. Bake: 30 minutes)

1. Sift together cake flour, baking soda, and salt
2. Beat butter at medium speed with an electric mixer until creamy. Add granulated sugar and brown sugar; beat until light and fluff. Add eggs, 1 at a time, beating until blended after each addition. Beat in bananas at low speed. Increase speed to medium and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into 2 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
5. Spread coconut-cream cheese frosting between layers and on top and sides of cake.
Coconut-Cream Cheese Frosting
(Makes about 3 cups. Preparation time: 10 minutes)
1 (8 0z) package of Philadelphia cream cheese, softened
2 tablespoons butter, softened
3 1/2 cups of 10x confectioners sugar, sifted
2 teaspoons milk
1/2 teaspoons vanilla extract
1 1/4 cups sweetened flaked coconut
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add confectioners sugar alternately with milk, beating at low speed until blended. Add vanilla; beat until smooth. Stir in coconut.

Sprinkle toasted coconut on top of this impressive dessert for a picture perfect presentation.

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RUTH'S APPLE CAKE
Hilda in Toledo

Beat - 1 cup white sugar
1 cup brown sugar
1/2 cup oil
Add - 2 eggs
1 tsp. Vanilla
Stir in- 2 cups flour
2 tsp. Soda
2 twp. Cinnamon
3/4 tsp salt
Fold in-4 cups chopped apples unpeeled
1 cup broken nuts
1 cup raisins (optional)

Bake @ 325 for 50 min. in 9 x 13 pan

Light glaze powdered sugar & milk after baking

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Mom's Chocolate Cake
Thelma in North Bloomfield, Ohio

2 cups sugar 2 teaspoons baking soda
2 eggs 2 teaspoons vanilla extract
1 cup sour milk a pinch of salt
1 cup cocoa 2 cups flour
1 cup butter 1 cup strong boiling coffee

Put all ingredients in a large mixing bowl in the order given. Beat 3 minutes with an electric beater or hand beater. Pour into greased and floured pans. Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.

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POOR MAN'S CHOCOLATE CAKE
Marlene from Iowa

3 cups flour
2 cups sugar
2 teaspoons soda
1 teaspoon salt
4 tablespoons cocoa
Mix the above dry ingredients together.
3/4 cup oil
3 tablespoons vinegar
2 teaspoon vanilla
1 egg (optional)
Mix oil, vinegar, vanilla and egg together. Add these wet ingredients to dry ingredients and beat. Add 2 cups cold water after the other wet ingredients. Mix well. Pour into greased 9X13 inch pan. Bake for 45 minutes at 350 degrees.
I like to frost it with FLUFFY WHITE FROSTING
1 cup sugar
1/4 teaspoon cream of tartar
2 unbeaten egg whites
1/3 cup water
dash of salt
1 teaspoon vanilla

Combine the sugar, water, cream of tartar and dash of salt in saucepan. Bring to boil, stirring till sugar dissolves. Very slowly add sugar syrup to 2 unbeaten egg whites in mixing bowl, beating constantly with electric mixer till stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla. Frost cake.

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COCOLA CAKE
Judy B.

In a large bowl, sift together;
2 cups sifted all purpose flour
2 cups granulated sugar
3 heaping tablespoons cocoa
1/2 teaspoon salt

Bring to a boil and pour over sifted dry ingredients:
1 stick butter
1/2 cup cooking oil
1 cup cola

Add:
1/2 cup buttermilk
1 teaspoon soda
2 eggs unbeaten
1 teaspoon vanilla

Beat batter until smooth, then fold in 1 1/2 cups miniature marshmallows.
Turn into greased 9 x 13 inch pan. Spread marshmallows around with spatula.
Bake at 350 for 45 to 50 minutes.
ICING:
Put in saucepan:
1/2 stick butter
3 tablespoons cola
2 tablespoons cocoa
Bring to boil, then add:
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla
1 cup chopped nuts or coconut, if desired.
Stir until smooth and
pour over the hot cake and spread evenly.
This cake is better if sets overnight before serving

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Chocolate Zucchini Cake
Bernice A.

1 3/4 cups sugar
1/2 cup butter or margarine
1/2 cup vegetable oil
2 eggs
2 1/4 cups flour
4 tablespoons cocoa
1/2 cup buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 cups grated zucchini

Combine above ingredients thoroughly. Pour into greased 9" x 13" pan. Top with:
1/2 cup chocolate chips
1/2 cup chopped nuts

Bake @ 325 for 40 - 45 minutes. No need to frost!

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Mississippi Mud Cake
Ellie in Waterloo, WI

2 sticks margarine, soft; 2 cups sugar; 2 tblsp cocoa. Cream well..
Add 4 eggs and 1 tsp vanilla, beat well..
Stir in 1 1/2 cups flour; 1 1/2 cups coconut; and 1 1/2 cups chopped nuts..
Beat for 2 min to combine all items.

Bake in 9x13 inch pan at 350 degrees for 35 min or til done..
Right after taking cake from oven and while its still quite warm, spread a 7 oz marshmallow creme jar over cake to the edges..
Cool completely and frost with chocolate frosting..
Frosting -- 2 cups powdered sugar, 1/4 cup margarine, 1/4 cup cocoa and enough milk to make spread able.

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Texas Sheet Cake
Rosalie in Lenexa, KS

2 sticks butter
4 Tablespoons cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup buttermilk
2 eggs (slightly beaten)
1 tsp. soda
1 tsp. vanilla

ICING:
1 stick butter
4 Tablespoons cocoa
6 Tablespoons milk
1 box (1 lb.) powdered sugar
1 tsp. vanilla
1 cup pecans (chopped)

Melt butter, cocoa, and water, and bring to a rapid boil. Pour over sugar and flour mixture and mix with an electric mixer. Add buttermilk, eggs, soda and vanilla, and mix well. Mixture will be very
runny. Pour into 11X 16 greased sheet cake pan.
Bake 20 minutes at 400 degrees. Cake is done when it begins to pull away from the sides of the pan. Bake time will vary with different ovens. Leave cake in pan and cool before icing.

ICING:
Mix first 3 ingredients and bring to a rapid boil. Remove from heat and add powdered sugar and vanilla. Beat with mixer until smooth. Stir in pecans by hand and spread on cake.

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Half 'n' Half Chocolate Ring
Sharon in Missoula, MT

2 cups flour
1 tsp salt
1 cup chopped nuts
1 1/2 cups sugar
1 tsp vanilla
4 eggs
2 tsp baking powder
3/4 cup soft butter
1/2 cup milk

Beat all at medium speed two minutes. Spread half of batter in 10" bundt or other tube pan, greased and floured on the bottom. Stir into remaining batter one envelope no-melt unsweetened chocolate (or equivalent of dry chocolate). Spoon over light batter. Bake at 350 for 50-60 minutes, or until cake springs back when touched lightly. Serve plain, sprinkle with powdered sugar or frost with chocolate glaze.

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MANDARIN ORANGE CAKE
PST

1 pkg. Betty Crocker super moist yellow cake mix
1/2 C. vegetable oil
1/2 C. chopped walnuts
4 eggs
1 can (11oz) mandarin orange segments undrained

Pineapple Frosting:
1 can(20oz) crushed pineapple, undrained
1 small package vanilla instant pudding and pie filling mix
1 small container fat free Cool Whip
Stir together pineapple and dry pudding mix. Gently stir in cool whip. Frost cooled cake.
Can top with toasted coconut if desired.
To toast coconut spread on ungreased cookie sheet and bake 5-7 min at 350.

Heat oven to 350. Grease bottom only of 13X9 baking dish and lightly dust with flour.
Beat cake mix,oil, walnuts,eggs & orange segments in large bowl with electric mixer on low speed for 2 min. Do not overbeat. Put in pan.
Bake 30-35 min or until toothpick inserted in center comes out clean. Cool completely.

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RED-CAPPED BLACK-BOTTOM CAKE
DARYLE in EAST WALLINGFORD, VT

1 1/4 CUP SUGAR OR SPLENDA, DIVIDED.
1 CUP ALL PURPOSE FLOUR, SIFTED.
1/2 CUP BAKING COCOA, DIVIDED.
2 TBL BAKING POWDER.
1/4 TSP SALT.
1/2 CUP MILK.
1/3 CUP BUTTER, MELTED.
1 1/2 TSP VANILLA EXTRACT.
1/2 CUP BROWN SUGAR, PACKED.
1 1/4 CUP HOT WATER.
1 CAN RASPBERRY PIE FILLING.
WHIPPED CREAM.

HEAT OVEN TO 350 F. MIX CUP GRANULATED SUGAR (SPLENDA), 1/4 CUP COCOA, BAKING POWDER, AND SALT. STIR IN MILK, BUTTER, AND VANILLA; BEAT WITH SPOON UNTIL SMOOTH. POUR BATTER INTO AN UNGREASED 9x9 PAN, PREFERABLY PYREX.

MIX REMAINING 1/2 CUP GRANULATED SUGAR (SPLENDA), BROWN SUGAR, AND REMAINING COCOA; SPRINKLE EVENLY OVER TOP OF BATTER. POUR HOT WATER OVER, BUT DO NOT STIR.

BAKE 35-40 MINUTES. REMOVE FROM OVEN AND TOP WITH RASPBERRY PIE FILLING. LET STAND 15 MINUTES.

SERVE IN DESSERT DISHES, SPOONING ADDITIONAL FUDGE SAUCE FROM BOTTOM OF PAN OVER TOP. GARNISH WITH WHIPPED CREAM.

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EARTHQUAKE CAKE
Sharon D

1 cup chopped pecans
1-1/2 cups coconut
1 box German Chocolate cake mix
1 box powered sugar
1 package cream cheese (8 oz.)
1 stick butter
2-1/2 teaspoons vanilla

Spray bottom of 9x13 pan with cooking spray. Place pecans and coconut in bottom.
Mix cake mix per directions on box, pour over pecans and coconut. Combine powered sugar, cream cheese, butter and vanilla, mix till smooth and creamy. Drop the powered sugar mixture by small spoonfuls onto top of cake. Bake at 350 degrees for
1 hour. Delicious served warm with cool whip or ice cream!!!!!

NOTE
(Place aluminum foil or cookie sheet under pan while baking as it could bubble over)

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Easy Apricot Nectar Cake
Sabrina in Escondido, CA

1 pkg. yellow cake mix
4 eggs
3/4 cup of oil
3/4 cup of Kerns apricot nectar juice

Icing:
1 1/2 cups powdered sugar
4 Tablespoons Lemon Juice
2 Tablespoons melted butter or margarine

Mix all ingrediants and pour into a tube or bundt pan which has been greased and floured. Bake at 300 degrees for 1 hour or until done-ovens vary.

When cake is done punch holes all over with toothpick then pour icing all over - Let set for a few minutes then invert pan.

This cake freezes really well.

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Mayonnaise Cake
Margaret L

1 box 1/2 lb. dates cut in half
Boil 1/2 c. water and pour over dates. Let stand and
cool.
1 1/2 c. mayonnaise
1 1/2 c. sugar
3 c. all purpose flour
3 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. cloves (ground)
1/2 tsp. salt
1 1/2 tsp. vanilla
3/4 c. walnuts

Cream mayonnaise and sugar, alternate dry ingredients
and dates mixture , add nuts and vanilla last. Bake
in greased cake pans lined with waxed paper @ 350
degrees until done.

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Banana Cake
Margaret L

1/2 c. butter
3/4 c. sugar
2 eggs, separated
3 med. bananas
1 tsp. baking soda
1/2 tsp. baking powder
3 Tbsp. buttermilk or sour milk
2 c. flour
1/2 c. nuts (optional)
1/4 tsp salt
1/4 tsp cinnamon

Cream butter and sugar. Add egg yolks, bananas. Adddry ingredients alternately with milk.
Add nuts. Fold in beaten egg whites. Bake in greased
loaf pan for 1 hour at 325 degrees.
Double recipe=9x13 pan

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Pistachio Pudding Cake
Therese in Asheville, NC

1 package yellow cake mix
1 3 ounce box pistachio Jello instant pudding
1 1/4 cup water
1/4 cup oil (vegetable)
1/2 tsp almond extract
7 drops green food coloring
enough powdered sugar to dust the cake (1/2 cup)

Preheat over to 350 degrees.

All ingredients into a bowl except the powdered sugar. Beat with electric mixer at low speed until moistened, then beat at medium speed for 4 minutes. Pour into greased and floured tubular pan or funnel pan. Bake for 55 minutes or until springy to touch.

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Spanish Bar Cake
John in Perry Hall, MD

1/2 cup raisins
1/2 cup water

1 stick margarine
2/3 cup sugar

1 cup all-purpose flour
1/2 tsp soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 egg

Simmer raisins in the water until soft and plump. Drain, saving 2 Tbsps liquid to use in recipe. Melt margarine in saucepan. Remove from heat and add the sugar plus the 2 Tbsps reserved raisin water; blend well. Stir in flour, soda and spices. Add egg and beat well. Stir in plumped raisins and stir lightly to combine. Bake in greased 9" square pan for about 30 minutes at 350 degrees.

Hint: A glaze make with confectioners' sugar and enough milk or water for a nice spreading consistency, is a nice finishing touch to these bars.

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Pistachio Cake
Twingle

3-1/2 oz pistachio instant pudding mix
1 white cake mix
3 eggs
1 cup corn oil
1 cup club soda
1/2 cup pecans

Beat together on low to mix, then on medium for 4 minutes.
Greased 9X13 pan - Bake at 350 for 35 minutes.

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Lemon Poppy Seed Cake
Twingle

1 pkg yellow cake mix
1/4 c poppy seeds
1/2 c water
1/2 c applesauce
1 c fat free sour cream
4 eggs (or 2 whole eggs & 3 egg whites)
1/2 tsp lemon oil

Bake at 350 in 9X13 pan 50 minutes.

Drizzle with glaze:
1-1/2 c powdered sugar
2-3 tsp water
1-2 caps lemon extract

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Pumpkin Orange Poppy Seed Cake
Twingle

1 pkg yellow cake mix
1-1/4 c pumpkin
2/3 c orange juice
3 eggs
1/3 c poppy seeds

Bake at 350 in 9X13 pan 30-35 minutes.

Drizzle with glaze while still warm:
1/2 c powdered sugar & 2-3 tsp orange juice

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CHOCOLATE CHIP & NUT CAKE
Barb in Milton, VT

MIX IN ONE BOWL: IN THE EXACT ORDER:
2/3 c Oil
3/4 c Cocoa
1/4 c Oil
2 Eggs
2 c Sugar
2 1/2 c Flour
1 t. Baking SODA
1 t Salt (I use 1/2 t)
1 t Vanilla
1 1/2 c Cold Water

Beat until the batter is well-blended and smooth.
Pour into ungreased 12 X 9 plus 8 X 8 pans.
TOP with 1 c Chocolate Bits and 1 c Chopped Walnuts.
Bake until center is cooked. The original recipe called for cooking it in one larger pan but the sides would be dry while the center had not finished cooking. Convection ovens might take care of this problem.

Oven temperature: 325 in Glass
350 in Metal
40-50 Min

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Half Pound Cake
Special K

1/2 Lb. country butter (2 Sticks)
2 scant cups sugar
5 Lg. Eggs 2 cups sifted all purpose flour
1/2 tsp. vanilla flavor 1/2 tsp. almond flavor
1/4 tsp salt

START IN COLD OVEN!!!!

CREAM BUTTER THOROUGLY AT ROOM TEMPERATURE. ADD SUGAR GRADUALLY UNTIL QUITE FLUFFY. Add one egg at a time. And beat well with each addition. Measure extract into broken egg and flour to which a pinch (1/4) tsp salt has been added and sifted.
Beat well. Grease Flour Pan I use a bundt pan.

Bake at 350 degrees for about 1 hour.

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Pineapple Upside-down Cake
Joyce Madden in Chandler, OK

1/3 cup butter 1/2 cup brown sugar (packed)
1 can (1 lb 4 oz) sliced pineapple - drained Pecan halves and cherries for decoration
1 1/3 cup flour 1 cup sugar
2 tsp. baking powder 1/2 tsp. salt
1/3 cup soft shortening (margarine or butter) 2/3 cup milk
1 tsp. Vanilla 1 large egg

Heat oven to 350 degrees.

Melt butter in pan you are going to use to bake cake - single recipe goes in 9 x 9 x 1 " pan Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries.
Sift flour and measure into bowl. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk and vanilla and beat 2 minutes, scraping bowl frequently Add egg and beat 2 minutes more. Pour batter over fruit and bake 40-50 minutes.
IMMEDIATELY turn pan upside down on serving plate and leave pan over cake for a few minutes for fruit and brown sugar mixture to settle on cake. Carefully remove pan and scrap any remaining brown sugar, fruit, etc from pan onto cake top.

Serve warm or cold - whipped cream is an optional topping.

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Prune Cake
Barbara N.

Cream:
2 c. sugar
1 c. oil
3 eggs

Mix separately:
2 c. flour 1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 c. buttermilk

Glaze:
[Best to use 2 qt. saucepan]
l c. sugar
1/2 c. buttermilk
1 T. corn syrup
1/4 tsp. soda
1/4 tsp. salt
1 tsp. vanilla
1 T. butter

Cream mixture; add flour mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in 1 c. chopped walnuts and 1 c. chopped prunes (cut up with kitchen scissors dipped in flour). Pour into greased and floured bundt pan. Bake 350 degrees for 1 hr. 10 min. (start testing @ 1 hr). Remove and let cool 5 min. in pan.

Remove from pan and place in shallow dish and immediately spoon glaze over cake. Cool. The cake is good the first day, but is much better if baked the day before you want to serve it.

Glaze:
Bring to boil over low heat and cook 4-5 min, stirring constantly. Cool slightly and spoon over cake.

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Applesauce or Pear or Pumpkin Cake
Dina in Lake,IA

1 c sugar
1/2 c butter
2 eggs
2 t vanilla
2 c flour
1/4 t allspice
1/4 t cloves
1/4 t nutmeg
1/2 t ginger
1 1/2-2 t cinnamon
1/4 t salt
3/4 t baking powder
1 c raisins plumpped
1/2 c chopped nuts
2 c applesauce
2 t baking soda

(raisins and nuts are optional)

for pear cake use pear sauce in place of applesauce

for pumpkin cake omit spices and applesauce and use 1 can of pumpkin pie-filling

cream butter and sugar
add eggs beat well
add vanilla
add raisins and nut
stir in flour, spices, salt and baking powder
stir baking soda into applesauce
mix in with the rest of the batter
pour into 9x13 pan greased with non-stick spray
bake at 350
for 35-45 min or until done
cool frost with vanilla cream frosting

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Fastest Cake In The West
Rosalie, in Manhattan, KS

2 c. flour
1 (20 oz.) can apple or cherry pie filling
1 1/2 c. sugar
2 eggs
1/2 tsp. salt
3/4 c. vegetable oil
1 tsp. soda
1 c. nuts, chopped (optional)
1 tsp. cinnamon

Cream Cheese Frosting:
3 oz. cream cheese (softened)
4 Tbsp. margarine
1 tsp. vanilla extract
powdered sugar to desired consistency
1/2 c. chopped nuts (optional).

Mix together all ingredients in an un-greased 9"x13" cake pan. Bake at 350F for 30 minutes or until toothpick inserted in center comes out clean. Frost with cream cheese frosting. (I prefer to mix in a mixing bowl and then pour in the un-greased pan.)

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Very Good Carrot Cake
Wanda in Martinsburg, WV

2 cups flour 1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
teaspoon nutmeg 1/8 teaspoon cloves
teaspoon salt 1 cups granulated sugar
packed brown sugar
4 eggs
1 cups vegetable oil
1 pound carrots, peeled and grated
1 cups chopped pecans (toasted)
1 cup raisins

Filling:
1 cup granulated sugar 2 tablespoons flour
teaspoon salt 1 cup whipping cream
cup butter 1 cup chopped pecans (toasted)
1 teaspoon vanilla extract

Frosting:
cup butter, softened 1 8 oz. package cream cheese, softened
1 teaspoon vanilla extract 1 tablespoon sour cream
3 cups confectioners sugar

Preheat oven to 350 degrees. Grease and flour 3 nine inch cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper.
Mix dry ingredients. Set aside. Mix sugars and oil. Beat well. Add eggs, one at a time, beating well after each addition. Ad dry ingredients and mix until incorporated. Add carrots, pecans, and raisins. Mix well. Divide batter among the three pans. Bake for 35-40 minutes or until a wooden pick inserted near center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely. While cake is baking, prepare filling. In a heavy saucepan, combine sugar, flour and salt. Stir in cream. Add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer uncovered for 30 minutes, stirring occasionally. Remove from heat; stir in nuts and vanilla. Set aside to cool. When cake and filling are cool, spread filling between layers. Chill cake. While cake is chilling, make frosting. Cream butter, cream cheese, and sour cream. Add. vanilla. Beat in sugar. Frost sides and top of cake. Store in the refrigerator. This cake ages well (I like to make it a day ahead of serving.) It can also be sliced and frozen.

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Chocolate Surprise Cake
Susan in Youngstown, OH

4 Tbsp. cocoa
2 1/2 cup flour
2 tsp. baking soda
2 cup sugar
1 cup drained sauerkraut
1/2 cup shortening
1/2 tsp vanilla
3/4 cup milk
3/4 cup hot water
2 eggs

Mix together cocoa, sugar, shortening , and milk....set aside. Mic together remaining ingredients. Add to the chocolate mixtre. Mix well. Pour into 9x13 inch pan. Bake at 350degrees for 40 minutes.
sprinkle with powder sugar and serve warm or frost with cream cheese frosting.

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Gem Cakes
Donna in Bloomington, IL

1 egg
1 Tbsp. sugar
1 tsp. soda
1/2 tsp. salt
1 c. buttermilk
1 1/2 c. or 2 c. graham flour or wheat flour

Mix in order given. Drop by tablespoons on a cookie sheet. Bake 375 degrees for 18-20 minutes.

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Apple Blossom Cake
Carol T

2 1/2 sticks of oleo or butter
2 eggs
1 tsp salt
1/4 tsp cinnamon
3 cups flour
1/2 cup pecans
2 cups sugar
3 cups apples diced
1 1/2 tsp soda or baking powder
1 tbsp vanilla
1/4 tsp nutmeg

Sift together flour, soda or baking powder, slat cinnamon, and nutmeg. Cream sugar and butter or oleo together until fluffy. Add sifted ingredients. Add vanilla and nuts. Fold in apples, now it is a gooey mess. Pour in a 9" tube pan and bake 1 1/2 hours at 300 degrees. Cool and remove from pan.

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Hershey Bar Cake
Debbie in Hutchinson, KS

8 bars ( 1 oz each) Hershey bars
1 cup margarine softened
2 c sugar
4 eggs
2 1/4 cups flour
1/2 tsp baking soda
1 cup buttermilk
3/4 cups chocolate syrup
1 tsp vanilla
powdered sugar

In top of a double boiler over hot, not boiling water, melt candy bars. In a large bowl, cream margarine, sugar and eggs until light and fluffy, about 5 minutes. Combine flour and soda; add alternately with buttermilk. Add chocolate syrup, melted chocolate bars and vanilla and beat just until combined. Pour into a greased and floured *12 cup bundt pan or 10 inch tube pan.. Bake at 350 degrees 1 1/2 hours or until toothpick inserted comes out clean. To serve, sprinkle with powdered sugar.
This takes good with a cold glass of milk.

*I use a 13 X 9 pan and adjust the baking time accordingly.

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Banana Split Cake
Debbie in Kentucky

Layer 1 - 2 cups graham cracker crumbs, 1 stick margarine melted, t tablespoon sugar, place in 13x9 dish

Layer 2 - 2 cups confectioner sugar, 2 egg whites, 1 stick margarine @ room temperature - beat 10 min and pour over 1st layer

Layer 3 - can crushed pineapple, 4 bananas

Layer 4 - 16 oz cool whip, 1/2 cup nuts, chocolate syrup drizzled, top with cherries

Refrigerate.
This is a good dessert to make ahead of time.

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Gooey Chocolate Cake
Vivian in Scottsville, Kentucky

1 cup sugar
4 eggs
1 teaspoon vanilla
1 cup flour
1 can chocolate syrup
1 stick butter

ICING:
2 cups sugar
1 stick butter
1/2 can chocolate syrup
6 oz. evaporated milk

Melt butter in microwave, then blend all ingredients together. Bake in a 9" x 13" pan for 35 minutes at 325 - 350 degrees.

ICING:
Boil ingredients for 2 - 3 minutes.

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Johnny Arthur's Strawberry Cake
Lisa in Kennewick, WA

1 white cake mix
1 small box strawberry gelatin
2/3 c. salad oil
1/2 c. milk
4 eggs
1 c. thawed frozen strawberries
1/2 c. coconut
1/2 c. chopped pecans

Combine cake mix and gelatin, add oil and milk, mix well. Add one egg at a time beating well after each. Stir in the frozen strawberries, coconut and pecans. Bake in 3 greased and floured (I used non-stick spray instead) 8-inch pans at 350 degrees for 20-25 minutes.

Icing:

Cream 1 stick margarine with 1-1 lb. box powdered sugar, add 1/2 c. frozen strawberries (thawed & drained), 1/2 c. pecans, and 1/2 c. coconut. Mix well and spread between layers and on top and sides.

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Crusty Cream Cheese Pound Cake
Doug in Weaverville, NC

1 cup butter or margarine, softened
cup shortening
3 cups sugar
1 (8-ounce) package cream cheese, softened
3 cups sifted cake flour (I use all-purpose flour)
6 eggs
1 tablespoon vanilla extract

Cream butter and shortening; gradually add sugar, beating well at medium speed of electric mixer. Add cream cheese, beating well until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and let cool completely on wire rack.

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RAW APPLE CAKE
Lori in Youngstown, OH

1 cup oil
1 1/2 tsp baking soda
2 cups white sugar
1/2 tsp salt
2 eggs
1 tsp vanilla
3 cups all purpose flour
1 cup chopped nuts
1 1/2 tsp cinnamon
3 cups peeled, finely chopped apples

In a bowl, mix oil, sugar, eggs and vanilla. Add salt, cinnamon, soda with flour and add to the first mixture and mix well. Add chopped apples and nuts. (This makes a very stiff mixture.)
Bake in a 9X13 inch pan at 325 degress for 60 to 70 minutes--till it tests done with a toothpick.
You can serve plain or dusted with powdered sugar.

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Carrot Cake
Darlene in Dakota Dunes, SD

3 cups grated carrots
1 1/4 cups cooking oil
2 cups sugar
4 eggs
2 cups flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 cup chopped nuts (optional)
pinch of salt

Frosting:
1 small package cream cheese
1/2 box powderd sugar
1/2 stick butter
1/2 teaspoon vanilla

Mix ingredients in order given and place in 13x9x2 pan and bake in a 350 degree oven for 45 minutes. Let cake cool and frost.

Frosting:
Mix together all ingredients and frost cake. Can sprinkle top of cake with nuts if desired.

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Apricot Brandy Cake
Darlene in Dakota Dunes, SD

3 1/2 cups cake flour
3 cups sugar
1 cup butter
1/2 cup sour cream
1/2 apricot brandy
6 eggs
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon almond extract
1/2 teaspoon salt
1/4 teaspoon baking soda

Sugar Glaze:
2 cups powderd sugar
1/3 cup milk
1 teaspoon vanilla

Beat all ingredients in large bowl on low speed for 30 seconds scraping sides constantly. Beat on medium speed for 2 minutes scraping sides occasionally. Pour into greased and floured pan. Bake in 325 degree oven for 1 hour and 20 minutes or until toothpick comes out clean in center of cake. Cool for 20 minutes.

Frost warm cake with sugar glaze.

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Waldorf Astoria Cake (Made Easy)
Jeanne in Iowa City

1 package deluxe yellow cake mix
1 small box vanilla instant pudding
3 Tbsp. cocoa
4 eggs
1 bottle red food coloring
1 Tbsp. vanilla
1/2 cup vegetable oil
1 cup cold water
Combine all of the above ingredients. Beat on medium mixer speed for 4 minutes. Bake for 30 minutes at 350 degree oven in a greased 9x13 pan or 2- 9 inch round pans.

Frosting:
1 cup milk
4 Tbsp. flour
1 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla

Combine milk and flour. Cook on medium heat until thickened. Cool. Cream softened butter and sugar until fluffy. Add vanilla. Add cooled flour and milk mixture, beat until well mixed. Spread over cooled cake.

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Sour Cream Coffee Cake
Evelyn in Martin, TN

2 sticks oleo 1 tsp vanilla
2 cups sugar 2 cups flour
2 eggs 1 tsp baking powder
1 cp sour cream tsp salt

Topping:
cup pecans 2 tabl. Brown Sugar 1 tabl cinnamon

Preheat oven to 350.
Blend oleo, sugar, eggs & flour. Add sour cream, vanilla, baking powder & salt. Blend until smooth. Spread half the mixture in a well greased 9 inch baking pan. Sprinkle with half the topping. Spread rest of batter on this & add the rest of the topping.
Bake for 50 minutes.

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Honey Bun Cake
Amy J

1 yellow cake mix
3/4 cup oil
4 eggs
1 cup sour cream
1 cup brown sugar
1 Tbsp. cinnamon

ICING:
1 cups powdered sugar
4 Tbsp. mile
1 Tbsp. vanilla

Mix first four ingredients by hand. Pour 1/2 of the batter into a
9 x 13 pan. Mix brown sugar and cinnamon. Sprinkle over cake then pour
pour in remaining batter. Stir in a swirl motion with knife.
Bake at 325 degrees for 40 minutes.
Poke top of cake with fork and pour icing on.

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Tunnel of Fudge Cake
Amy J

2 c. plain flour
2 sticks butter
4 eggs
1 box fudge frosting mix (any chocolate)
1 tsp vanilla
1 c. chopped nuts (optional)

Mix all ingredient together in a bowl. Mix till well blended.
Bake at 350 degrees in greased tube pan about 50-60 minutes.

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MANDARIN ORANGE CAKE
Sylvia in Raleigh, NC

1 pkg. yellow cake mix
4 eggs
1 cup oil
1 11 oz. can Mandarin Orange sections(not drained)

ICING:
1 9 oz. tub Cool Whip
1 3 oz. pkg. instant vanilla pudding mix
1 1 lb. 4 oz. can crushed pineapple( drain a little - reserve juice in case icing is too thick)
Coconut if desired

Combine all ingredients, mixing by hand. Spoon into 3 greased and floured 8 or 9 inch round cake pans. Bake at 350 F. for 20-30 minutes. (Can use a 13 X 9 inch bake pan)

ICING:
Combine pudding mix and pineapple, add the Cool Whip. Frost cake and sprinkle with coconut if desired.

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CREAM PUFF CAKE
PP

1 CUP BOILING WATER
1 STICK MARGARINE
1 CUP FLOUR
4 EGGS
2 BOXES INSTANT VANILLA PUDDING
2 1/2 CUPS MILK
8-OZ. PKG CREAM CHEESE (ROOM TEMP)
SM. COOL WHIP
CHOCOLATE FUDGE SAUCE (HERSEY'S SYRUP IN A BOTTLE WORKS WELL)

COMBINE WATER AND MARGARINE IN PAN. BRING TO BOIL. ADD FLOUR, REMOVE FROM HEAT AND MIX WELL. ADD EGGS ONE AT A TIME AND BEAT. SPREAD EVENLY IN 9X13 PAN. BAKE AT 400 DEGREES FOR 25 MINUTES. REMOVE FROM OVEN, PRESS CENTER DOWN WITH SPOON, LEAVING EDGES HIGH. COOL. BLEND PUDDING, MILK AND CREAM CHEESE. SPREAD ONTO CRUST. TOP WITH COOL WHIP AND DREZZLE CHOCOLATE ON TOP.

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Blueberry Delight
Charlyn

8 oz cream cheese
12 oz frozen whip topping
1/2 cup 10x sugar
10 " angle foord cake cut in cubes
1 cup eagle brand milk
1 qt blueberries
1 pk instant vanilla pudding

Beat cream cheese and sugar. Add milk and pudding. Fold in 1 1/2 cup whip topping.
Place 1/2 cake cubes in 3 qt truffle bowl. Layer with 1/2 berries then pudding-repeat layers top with remaining cool whip, and garnish with additional berries

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Tomato Soup Cake
Debra in Dodge City, KS

1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins

Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

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Old Fashioned Applesauce Cake
MPerry

31/2c. suger
2tsp. nutmeg
3tsp. soda, dissolved in 2c. warm water
1tsp. ground allspice
3 eggs, beated
1tsp. salt
1c. butter
1tbsp. vanilla
2tsp. cinnamon
31/2c. flour
1c.raisins
1c. chopped walnuts

Cream suger and butter; add eggs and applesauce mixture. Stir in salt,
walnut, spices, vanilla and flour. Add raisins. Blend until smooth; pour into
tube pan.
Bake for 1 hour at 350 degrees. Yields 15 servings.

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Pineapple Cake
Ron & Sherry in Hawarden, IA

1 - 20oz. can crushed pineapple
2 cups sugar
2 eggs
2 cups flour
2 tsps. baking soda
1 tsp. Vanilla
1 cup nuts (optional)

Frosting:
8 oz. cream cheese
1/2 cup margarine
1 1/3 cups confectioner's sugar
1 tsp. vanilla

Beat 2 minutes, add nuts.
Bake at 350 degrees for 35- 40 minutes in 9 X 12 pan.
Frost cake while warm (not hot).

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RHUBARB COFFEE CAKE
Ron & Sherry in Hawarden, IA

1/2 cup margarine
1-1/2 cups sugar
1 egg
1 cup buttermilk
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2-1/2 cups flour
4 cups cut-up rhubarb (1/2 inch pieces)
1/2 tsp cinnamon

Glaze:
1/2 cup margarine
1/2 cup sugar
1/2 cup evaporated milk (small can)

Combine ingredients and spread in 13x9x2 inch glass baking dish. Sprinkle 1/2 cup brown sugar and 1/2 cup chopped walnuts on top of mixture. Bake in a 325 degree oven for 45 minutes.

Glaze:
Mix all ingredients and bring to a boil, boil 3 1/2 minutes. Remove from heat and add 1 tsp vanilla. Beat mixture two minutes. Pour glaze over warm (not hot) cake.

Serve with whipped topping or vanilla ice cream.

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BLACK FOREST CAKE
Michelle in Boardman, OH

1 Devil's Food cake mix
6 oz pkg chocolate chips
1 can sweetened condensed milk
1/2 tsp almond extract
1 can cherry pie filling

Spoon off most of the excess cherry sauce from on top of the can of cherry pie filling (You won't need it.). Chill remaining cherries while cake is baking. Make 2 - 9" cake layers using cake mix and preparing according to box directions. Cool cake completely, remove from pans and remove crumbs.
In a heavy pan or double boiler, melt chips and combine with milk. Cook and stir for about 10 minutes until a little thick. Remove and cool 20 minutes.
Add almond extract to chilled cherries and mix well.
Place the first cake layer on a serving plate. Remove top of cake, to within 1/2" of the edge, to level it off. Pour 1/2 of chocolate over cake layer and drizzle down the sides. Put cherries on top of chocolate completely covering the layer. Put the second cake layer on top of cherries. Pour remaining chocolate over top and drizzle down the sides. Garnish as desired. Chill before serving.

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PUMPKIN CAKE IN A JAR
Kristy

2/3 c. shortening
1/2 tsp. allspice
2 2/3 c. sugar
1 tsp. cinnamon
4 eggs
4 tsp. baking soda
2/3 c. water
1 c. chopped walnuts
3 1/3 c. flour
1/2 tsp. baking powder
1 1/2 tsp. salt
2 tsp. ground cloves
2 c fresh pureed or canned pumpkin
8 pt. wide-mouth canning jars w/ lids & rings
8 waxed paper circles, cut to fit in canning jar

Cream shortening & sugar, adding sugar slowly. Beat in eggs, pumpkin, and water, set aside. Sift together flour, baking powder, salt, cloves, allspice, cinnamon, and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Pour about 1c. of batter in each well greased jar. (Jar should be about 1/2 full) Place jar on cookie sheet. Bake in preheated 325degree oven for about 45 min. When cake is done, remove 1 jar at a time from the oven. Put waxed paper circle on top end of cake and wipe sealing edge of jar. Place lid on jar and close tightly with ring. Turn jar upside down. Cake will loosen at this time. Repeat with other jars. Leave jars upside down until sealed. Jar is sealed if lid remains flat when pressed in center. To serv, open jar; warm cake in microwave or conventional oven if desired. Slice and serve with whipped cream or cream cheese. Because jar is sealed, cake keeps indefinitely.

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Creme de Menthe Cake
Frances in Jefferson City, MO

1 package white cake mix
6 tablespoons green Creme de Menthe
1 can fudge frosting
1-8 ounce Cool Whip

Prepare cake as on package substituting 3 tablespoons Creme de Menthe for water. Bake as directed. Cool and spread fudge frosting over cake. Chill until frosting is firm. Add 3 tablespoons Creme de Menthe to Cool Whip and fold in. Spread over cake. Keep refrigerated.

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Elaine's Chocolate Cake
Patti in Florence, SC

2 cups flour
1 3/4 cup sugar
1/2 cup cocoa
1 tablespoon soda
pinch of salt
1 egg
1 cup sour milk or buttermilk
2/3 cups salad oil
1 cup hot coffee

Simply mix all ingredients except the coffee which you stir in gently just before you put it into a 350 oven. Bake for 35 to 40 minutes then cool and frost.

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PUMPKIN PIE CAKE
Judy B

4 eggs
1 yellow cake mix
1 1/2 cup sugar
1 cup butter (melted)
1 can evaporated milk
1 cup pecans (chopped)
1 tsp. cinnamon
Cool Whip or ice cream
1 16oz. can pumpkin

Mix first 5 ingredients in order given; pour in 9 x 13 pan. Sprinkle with yellow cake mix and drizzle butter over top. Sprinkle with pecans and bake at 350 for 1 hour.

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Better than Sex Cake
Melody R.

Prepare 1 yellow cake mix as per package directions in a 9 x 13 pan. Set aside to cool.

In sauce pan combine 1 - 14 oz can crushed pineapple with juice and 1 cup granulated sugar. Bring to a boil. Remove from heat and set aside to cool.

Prepare 1 Cook & Serve package of vanilla pudding mix as per package directions, cool slightly but do not allow to set.

When cake is cool, poke holes with a fork in the top all over. Pour cooled pineapple/sugar mixture over top and spread. While pudding is slightly warm pour over the top of pineapple and chill. Refrigerate until well cooled, top with sweetened whip cream. Garnish with toasted coconut or pineapple slices.

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Lemon-Lime Refrigerator Cake
Molly in Madison, WI

1 pkg lime gelatin
1 pkg lemon instant pudding
1 1/2 cups cold milk
1 pkg Duncan Hines Lemon Suptreme Cake Mix
1 env. whipped topping mix

Dissolve gelatin in 3/4 c boiling water. Add 1/2 c. cold water. Set aside at room temperature. Mix and bake cake as directed in 13 x 9 pan. Cool cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or tooth pick. Space holes about 1" apart. With a cup slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

Topping:
In a chilled bowl, blend in whipped topping mix, instant pudding and cold milk until stiff (3-8 minutes). Immediately frost cake. Cake must be refrigerated and served chilled.

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Chocolate Fall Harvest Cake
Franny in Manhattan, Ks(The Little Apple)

1 box German Chocolate cake mix
can of sweetened condensed milk
whipped topping
3 Heath candy bars

1 box German Chocolate cake mix. Bake in a 9 X 13 pan as directed on package. While cake is still hot poke holes over entire cake. Slowly pour a can of sweetened condensed milk over cake, letting it soak in. Allow cake to cool. Frost with whipped topping(about 12oz).Chop up 3 Heath candy bars and sprinkle over top. Keep refrigerated.

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Chocolate Miracle Whip Cake
Franny in Manhattan, Ks(The Little Apple)

1 1/4 cup sugar 4 1 Tbs. cocoa
1 cup water 2 tsp. vanilla
2 tsp. soda 1 cup miracle whip salad dressing
2 cups flour

Add miracle whip and water, beat until frothy. Add dry ingredients gradually, add vanilla. Bake 350 for 25-30 min.(test with a toothpick)
Frosting: Mix 1/2 cup instant chocolate drink mix, 1 Tbs. margarine, 2 Tbs. or so boiling water, add powdered sugar til smooth and spreadable.

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Coconut Cake
Franny in Manhattan, Ks(The Little Apple)

Yellow cake mix
1 can cream of coconut
1 can evaporated milk
1 tub whipped topping
coconut

Bake cake as directed on package, let set 25 min. Mix cream of coconut and evap. milk. Poke holes in cake with meat fork, pour milk mixture over cake( if the cake looks like it's going to float it won't it will soak in). Refrigerate several hours, then spread whip topping over top, sprinkle with coconut.(You can put drained crushed pineapple over cake also).

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STRAWBERRY SHORT-CUT CAKE
Betty T

1 cup miniature marshmallows
2 boxes frozen strawberries -- thawed (or 2 1/2 cups sliced and partly mashed fresh strawberries, sweetened to taste)
1 box strawberry Jello
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup shortening (not liquid)
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs
1 cup milk

Grease the bottom of a 9 by 13 inch pan. Do not grease the sides. Spread marshmallows over bottom of pan. Even though the recipe calls for 1 cup marshmallows, you can use up to 2 cups. Mix the strawberries and Jello and set aside. Make a batter of the remaining ingredients and spread over marshmallows. Dribble strawberry and Jello mixture over batter.

Bake at 350 for 40 to 45 minutes or until a toothpick Comes out clean. The marshmallows go to the top to form a glaze and the strawberries go to the bottom and are thickened with the Jello without coloring the batter.

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Dump Cake
Julie Ann

1 can Cherry Pie Filling
2 sticks butter
1 small can crushed
1 cup coconut (optional)
1 pineapple (juice too!)
1 cup chopped nuts (optional)
1 pkg. yellow cake mix

OK - so two sticks of butter - Make up for it and use the lite versions of the canned fruit!!

Spread the Cherries evenly on the bottom of a 9x13 pan. Then spread the pineapple (Remember - add the juice too!). Next sprinkle the cake mix over the fruit. Cut the butter into pats and evenly lay over the cake mix. Sprinkle the coconut and nuts. Bake for 1 hour at 350. You will not believe it - this is a cheap and quick dessert!!

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GOOEY BUTTER CAKE 2
Carol A

1 pkg. yellow cake mix
1 stick butter (real butter is best).
1 egg
1 tbsp. water

TOPPING:
1 8 oz. pkg. cream cheese
2 eggs
1 box powdered sugar

Mix and pour into greased 9 x 13 pan and set aside while making topping.

Bake at 350F for 40 to 50 minutes. Delicious.

VARIATION:
For chocolate gooey butter cake, use chocolate cake mix instead of yellow.
Pour in 1 cup chocolate chips when making filling and add after powdered sugar. Bake at 350F for 40 to 50 minutes. Delicious and always requested at Andris gatherings.

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GOOEY BUTTER CAKE 1
Carol A

1 pkg. yellow cake mix
1 stick butter, melted (real butter is best).
2 eggs

TOPPING:
1 8 oz. pkg. cream cheese, softened
3 eggs
1 box powdered sugar

Mix ingredients and pour into greased 9 x 13 pan. Pour topping over this mixture.

Bake at 350F for 40 to 50 minutes. This is very gooey and rich.

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Cranberry Bundt Cake
Joe-Pat

3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons almond extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups (12 ounces) sour cream
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup finely chopped pecans (add to batter)

ICING:
3/4 cup confectioners' sugar
4-1/2 teaspoons water
1/2 teaspoon almond extract

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans. (I did 3 layers of batter, 2 layers of cranberries.)
Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings.

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Pistachio Cake
Ms. DD

1 pkg white cake mix
2 pkg pistachio instant pudding
1/2 cup vegetable oil
1/2 cup milk
1/2 cup water
5 eggs

Frosting:
1/2 pint heavy cream
1 pkg pistachio instant pudding
1 small whipped topping

Blend cake mix with pudding mix. Add eggs one at a
time, beating well after each addition. Pour into
greased 10-inch tube pan. Bake at 350 for 1 hour.

For topping: Beat heavy cream until thick, blend in
pudding mix and whipped topping. Spread on cake.

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LEMON DELIGHT
Sandy in Moxee

6 Tablespoons of Shortening
1 Cup white sugar
2 beaten eggs
1 1/2 cups of Flour
Rind of 1 Lemon
1 teaspoon of Baking Powder
1 Cup of Milk
1/2 cup of chopped nuts
1 teaspoon Salt

Lemon - Sugar Topping
(1/2 cup of sugar & 1 lemon) Stir Well

Bake at 350 degrees for about 45 Minutes. Remove from Oven & let stand for 5 minutes Pour topping over cake, makes a glaze.

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CHOCOLATE CAVITY MAKER CAKE
Mary

1 18oz pkg dark chocolate cake mix
1 3.9 oz pkg instant chocolate pudding
1 16oz container sour cream
3 eggs
1/3 /cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups semi-sweet chocolate

Combine cake mix, pudding, sour cream, egg, oil and liqueur and beat till creamy. Flold in chocolate chips. Spoon into greased and floured bunt pan. Bake 1 hour. Cool 10 minutes.

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LEMON ORANGE GLAZE CAKE
Pat

1 PKG. YELLOW CAKE MIX
1 PKG. INSTANT LEMON PUDDING
3/4 C. OIL
3/4 C. WATER
4 EGGS

GLAZE:
2 C. CONFECTIONERS SUGAR, SIFTED
1/3 C. ORANGE JUICE
2 TBSP. WARM WATER
2 TBSP. MELTED BUTTER.

BLEND ALL INGREDIENTS, THEN BEAT FOR 2 MINUTES. POUR INTO GREASED 9 X 13 CAKE PAN. BAKE AT 350 DEG. FOR 30 MINUTES. LET COOL 10 MINUTES. USING A FORK, POKE HOLES ON SURFACE OF CAKE, AND THEN POUR GLAZE OVER CAKE.

GLAZE:
COMBINE SUGAR, JUICE, WATER AND BUTTER AND MIX WELL. POUR OVER CAKE SLOWLY, SPREADING UNTIL GLAZE IS ABSORBED

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Kansas Dirt Cake
Patty in Hays, KS

1 large package chocolate sandwich cookies
1 package (8oz) cream cheese
1/2 cup butter or margarine
1 cup powdered sugar
1 large carton whipped topping
2 small boxes instant vanilla pudding
3 cups milk
1 teaspoon vanilla

Crush cookies and put half of the crumbs in a 9 x 12 pan. Mix cream cheese with butter or margarne until smooth with an electric mixer. Mix in powdered sugar. Fold in whipped topping. In a separate bowl, mix pudding, milk and vanilla. Fold cream cheese mixture and pudding mixture together and pour into pan on top of cookie crumbs. Sprinkles remaining crumbs on top. Chill until ready to serve. Serves 15 to 18. Delicious.

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Chocolate Shadow Cake
Jan in Alabama

4 squares unsweetened chocolate
1 1/2 cups sugar
1/2 cup butter softened
1 teaspoon vanilla extract
3 eggs
2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup milk

Buttercream Frosting:
Beat together thoroughly 3/4 cup softened butter, 2 egg yokes and 1 teaspoon vanilla. Gradually add 2 1/4 cups confectioners' sugar, beating until smooth.

Chocolate Shadow:
Melt 1/2 cup semisweet chocolate pieces in top of double boiler over hot water. Blend in 3-4 tablespoons warm water, or enough to make mixture smooth and thin enough to pour.

Melt chocolate in 1/2 cup hot water in top part of double boiler over hot water. Cook, stirring , until thickened. Add 1/2 cup sugar and cook, stirring 2-3 minutes. Remove from water and cool. Cream butter, then gradually add remaining sugar and cream until light and fluffy. Add vanilla; add eggs one at a time, beating thoroughly after each. Add chocolate mixture and blend well. Fold in sifted dry ingredients alternately with milk,beginning and ending with flour mixture. Pour into two 9" layer pans lined on bottom with waxed paper. Bake in moderate oven (350 degrees F.) 30-35 minutes, or until cake tester comes out clean. Cool in pans 5 minutes, then turn out on cake racks to cool thoroughly. Spread frosting between layers and on top and sides of cake. Pour chocolate shadow over top, allowing some to run down sides of cake. Let chocolate set before cutting.

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HOT MILK SPONGE CAKE
Joan in Wisconsin

4 EGGS(BEATEN WELL) 1 TSP VANILLA
2 C SUGAR 1 C HOT MILK
2TSP BAKING POWDER 1 TBSP BUTTER
2 C FLOUR

Topping:
IN A SAUCEPAN MELT:
1/2 CUP BUTTER
1 C FIRM PACKED BROWN SUGAR
1/2 C HALF AND HALF
1 C FLAKED COCONUT

HEAT MILK, ADD BUTTER, POUR OVER EGGS,SUGAR BAKING POWDER AND FLOUR. ADD VANILLA AND MIX. POUR INTO A 13X10 CAKE PAN . BAKE AT 350 DEGREES FOR ABOUT 30 MINUTES. TAKE OUT OF OVEN AND WHILE WARM ADD TOPPING.

Topping:
SPREAD ON WARM CAKE AND PUT UNDER BROILER UNTIL COCONUT IS BROWNED.

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PEANUT-FUDGE BUNDT CAKE
Corinne in West Valley, UT

1 1/2 cups sugar
2 cups flour
1/2 cup creamy peanut butter
1 1/2 tsp baking soda
1/2 cup butter or margarine
1 1/2 tsp vanilla
3 eggs
3/4 tsp salt
3 squares unsweetened chocolate melted
1 1/2 cups iced water

Peanut Butter Glaze:
1/2 cup powdered sugar
1 Tbsp peanut butter
4 tsp hot water

Mix until well blended.

Grease bundt pan with shortening and dust with flour or cocoa. Mix on medium speed, sugar, peanut butter & eggs until light and fluffy. On low speed beat remaining ingredients until well mixed. Scrape bowl constantly. Beat at high speed 3 minutes scraping bowl occasionally. Bake 325 for Teflon, 300 for natural cast aluminum, 1 hour and 10 minutes. Cool in pan on rack for 10 minutes. Remove while warm, drizzle with glaze.

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Carrot Cake
Arlene in Emmetsburg

Mix together:
2 cups sugar
2 cups flour
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
Add:
1 1/2 cup oil
4 eggs -one at a time
Beat after each addition
Add:
3 cups grated carrots

Frosting:
1 8 oz. cream cheese
1 stick margarine
1 box ( l lb.) powder sugar
1 tsp. vanilla
1 cup chopped pecans (optional)

Bake about one (1) hour at 350 degrees

Frosting:
Beat thoroughly and spread on cake.

Makes a 13x9 sheet cake or 3 layers.

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Oatmeal Cake
Liz in Grandview, MO

In a large bowl:
1 cup Quick oats
1 stick margarine or butter
Pour in:
1 1/3 cups boiling water
Cover and let stand for 20-30 minutes.

In another bowl:
1 cup sugar
1 cup brown sugar
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
Add to oats and stir by hand
Adding 2 beaten eggs

FROSTING:
In a sauce pan:
1 stick margarine or butter
1/2 cup Evaporated milk
1 cup Brown sugar
2 tsp vanilla
Bring to a boil...cook for 3 minutes.
Stir in:
1 cup chopped pecans
1 cup coconut

Pour into a greased 9 X 13 pan
Bake at 350 degrees for 35 minutes

FROSTING:
Spread on warm cake and broil until topping is just bubbly.

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St. Patrick's Day Cake
Dorothy in Sanger, CA

2 eggs
1 1/2 c. sugar
1 1/4 c. cooking oil
1 tsp. vinegar
2 1/2 c. self-rising flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 oz. green cake coloring

FROSTING:
1 (8 oz.) cream cheese
1 stick butter or margarine
1 box powdered sugar
1 tsp. vanilla
1 c. nuts, chopped

Sift flour and soda together, set aside. Beat eggs. Add sugar, oil and vinegar, blend well. Add egg mixture alternately with flour and buttermilk. Add vanilla and cake coloring. Mix well. Pour into 3 greased and floured cake pans, 8 or 9 inch. Bake at 350 degrees for 20 to 25 minutes.

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CRAZY CAKE
Matt in Billings, MT

3 CUPS FLOUR
3/4 CUP COOKING OIL
2 CUPS SUGAR
2 TABLESPOONS VINEGAR
1/2 TEASPOON SALT
2 TEASPOONS VANILLA
6 TABLESPOONS COCOA
2 CUPS COLD WATER
2 TEASPOONS SODA

Mix ingredients together
Pour into greased and floured cake pan
Bake at 350 degrees for 30 minutes

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Grandma Mary's Lemon Curd Cake
Pat

1 Duncan Hines yellow cake mix (11 3/4 oz)
1 jar Robertson's or Dickenson's 10-11 oz lemon curd
1 cup whipping cream (or cool whip for CHEATERS)
1 Tablespoon powdered sugar

Preheat oven to 350 or temp specified on cake mix. Spray a glass 9 X 13 baking pan with an oil-flour non stick spray such as Pam with flour or Bakers Joy.
Mix cake, mix according to package instructions (Duncan Hines calls for water, 3 eggs and oil). Measure out 1/3 cup lemon curd and set aside. Add the remaining lemon curd to the cake batter and mix well.
Bake cake according to directions or until a toothpick comes out clean. Remove from the oven and cool completely.
While the cake bakes, beat the whipping cream until soft peaks form. Add lemon curd and powered sugar and continue to beat until stiff. Don't overbeat or you will end up with lemon butter.
Refrigerate until cake cools. Frost with the flavored cream and serve.
Enjoy!

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FRUIT COCKTAIL CAKE
Bonnie in Tulsa, OK

2 C. All purpose flour
2 C. Sugar
2 C. (or 1 Can) Fruit Cocktail with syrup
2 eggs
1 1/4 tsp. soda
1/2 tsp salt
1 tsp. Vanilla

ICING:
1 1/2 C. Sugar
3/4 C. Milnot or Cream
1 Stick Margarine or Butter
1/2 C. Flaked Coconut
1/2 C. Chopped Nuts
1 tsp. Vanilla

Sift together dry ingredients; add eggs and fold in fruit cocktail.
Pour into a greased 9X13 inch pan.
Bake at 350 oven for 30 minutes or until done.

ICING:
Mix sugar, margarine and cream together in saucepan and bring to a boil for 3 to 4 minutes.
Add coconut, nuts and vanilla. Mix well and pour on cake while hot.

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Delicious Sour Cream Chocolate Cake
Barbara in Lee,Massachusetts

2 C Flour 1/4 C Shortening
2 C Sugar 1 and 1/4 tps Baking Soda
1 C Water 1 Tps Salt
3/4 C Sour Cream
1 Tps Vanilla
2 Tps Baking Powder
2 Eggs
4ozs. Melted Chocolate

Frosting;
1/3C butter or margarine
3ozs unsweetened chocolate
3 C confectionary sugar
1/2C sour cream
2 tps vanilla
Mix butter and chocolate thoroughly and blend in sugar, and stir in sour cream and vanilla.

Heat oven 350 degrees, grease and flour 13x9x2 or 2--9inch round pans. Measure all ingredients in large mixing bowl.mix 30sec on low speed, scraping bowl constantly and then beat 3min on high speed. Bake oblong pan 40 to 45min and 9 inch pans 30 to 35 min.

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HOT FUDGE PUDDING CAKE
Annette in Riverton, UT

In bowl combine:

1 1/4 cups flour
3/4 cup sugar
2 tablespoonfuls unsweetened cocoa
1 1/2 teaspoonfuls baking powder
1/2 teaspoonful salt

Stir in:

1/2 cup milk
2 tablespoonfuls margarine or butter, melted
1 teaspoonful vanilla

until well blended. Spread in ungreased 9 inch round or square pan/baking dish.

In small bowl, combine:

1 cup sugar
2 tablespoonfuls cocoa
dash salt

Sprinkle evenly over cake batter.

Pour 1 1/3 cups water, heated to 115 to 120 degrees F. over sugar mixture.

Bake at 350 degrees F. For 35 to45 minutes or until center is set and firm to the touch.

Serve warm, nor HOT, with whipped cream or ice cream. Fudge syrup bottom thickens as it cools.

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PIG PICKIN' CAKE
Carol in Raleigh, NC

l box yellow cake mix
1/2 cup salad oil
1 (11 oz.) can mandarin oranges (use juice and all)
4 eggs

FILLING/ICING:
1- 9 oz. carton Cool Whip
1 #2 can crushed pineapple (juice and all)
1 box instant vanilla pudding (don't mix with milk)

MIX all ingredients for 2 minutes. (No less than the 2 minutes.)
BAKE in 3 nine inch pans. 20-25 minutes.

FILLING/ICING:
STIR with a spoon until mixed well, put between & on top of cake layers. If this cake is kept frozen and taken out just a short while before serving time it seems to be even as good as when just baked.

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DING DONG CAKE
Barbara A.

1/3 c. cocoa
2 sticks (1 cup) butter or margarine
2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 salt
2 lg. eggs
1/2 c. sour cream or buttermilk (sour cream is richer)
~~~
4 T. flour
1 c. milk
1/2 c. butter or margarine
1/2 c. crisco
pinch of salt
1 c. sugar
1 tsp. vanilla

ICING:
1 stick margarine
4T. cocoa
6 T. milk
1 tsp. vanilla
1 box pdr. sugar

Preheat oven to 350. Butter & flour 2 round cake pans. Put cocoa in medium saucepan; gradually stir in 1 c. water & bring to boil. Add butter or margarine & let melt. Set aside. Sift together flour, sugar, baking soda & salt, add to the hot mixture. Lightly beat the eggs & add them to the mixture along with sour cream & vanilla. Pour the mixture into the prepared pans. Bake until firm in the center. Cool completely.
~~~
Mix & cook flour & milk until thick, let cool. Beat butter, crisco & sugar 4 min.; add cooled mixture. Beat 4 more min., add vanilla & salt until well blended, set aside.

Split cake layers in half. Dental floss can be used to do so. Put cream filling between layers. Pour choc. icing over top & let run down sides.

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HEAVENLY CAKE
Sharon in Willmar, MN

1 yellow cake mix without pudding
1 8 oz pkg cream cheese
2 cups milk
1 3 1/2 oz pkg vanilla instant pudding
1 20 oz can crushed pineapple in its own juice
4 bananas
2 cups sugar
1 medium size Cool Whip
Chopped maraschino cherries, pecans and flaked coconut (brown coconut if you wish)

Mix cake as directed using milk instead of water. Bake in a 9 x 13 inch pan. When cake is done, take out of oven and poke holes in it with fork. Heat sugar and crushed pineapple just to a boil. Pour over hot cake. Let cake cool completely. Mix cream cheese until smooth, slowly add 2 cups cold milk and pudding mix. Spread on cake and let cool in refrigerator for a few minutes so pudding will set. Cover cake with sliced bananas. Cover bananas with Cool Whip. Sprinkle with maraschino cherries, pecans and coconut. Pan will be very full. Refrigerate several hours. This is rich, cut small pieces.

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Cherry Chocolate Cake
Kathy L from Grand Forks, ND

1 (18.25 ounce) package devils food cake mix
1 (21ounce) can cherry pie filling
1 tsp almond extract
2 eggs

Heat oven to 350 degrees. Grease a 9x13 pan

In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand: stir until well blended. Pour batter into prepared pan.

Bake 25-30 min, or until done. Cool and Frost with your favorite dark chocolate canned chocolate frosting mix.

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HAWAIIAN SPLENDOR SPONGE CAKE
Barb in Iowa

2 cups flour
1 1/2 cups sugar
1 tsp. baking soda
1/4 tsp. salt
1 can [ 20 oz. ] crushed pineapple
2 eggs, lightly beaten

Preheat oven to 350 degrees F. In large bowl, combine flour, sugar, baking soda and salt. Add undrained pineapple and eggs . Stir until combined.

Pour the batter into greased 13 by 9 inch baking pan. Bake in preheated oven 30 minutes or until wooden pick inserted in the center comes out clean. Cool in pan on wire rack 10 minutes.
Spread Golden Frosting over hot cake in pan. Makes 12 servings.

Golden Frosting: In saucepan combine 3/4 cup sugar, 3/4 cup evaporated milk, 1/2 cup butter and 1 tsp. vanila extrack. Bring to a boil; boil the mixture for about 7 minutes, stirring constantly, until mixture is thick. Stir in 1/2 cup chopped nuts and 1/2 cup flaked coconut.

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APPLESAUCE CAKE
Barb in Iowa

1 cup butter or shortening
1 cup sugar
2 eggs
3 cups flour
1 1/2 tsp. nutmeg
1 T. cinnamon
1/2 tsp. salt
1 tsp. cloves
1 T. soda
2 1/2 cups applesauce
2 T. syrup
1 cup raisins
1 cup nuts

Cream butter and add sugar and eggs. Sift flour, soda, and spices. Add alternately with combined applesauce and syrup. Fold in raisins and nuts. Pour into 9 x 13 AND single loaf pan. Bake in 350 degree oven until done, app. 40-45 minutes. Spread with maple/powdered sugar frosting.

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CREAMY COCONUT CAKE
Barb in Iowa

1 BOX YELLOW CAKE MIX
1 BAG COCONUT
1 CAN CREAM OF COCONUT
1 SMALL CONTAINER OF COOL WHIP

Prepare cake according to directions adding about 1 cup of coconut to mix. When finished baking and still warm, poke holes all over the top of the cake and pour the creamy coconut over top of entire cake.
When cake has cooled mix together cool whip and 1 cup coconut, spread over cake as frosting.
Brown 1/2 cup coconut slightly and sprinkle over the top of the cake to add color.

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Rhubarb Cake
Marlene L.

1 Yellow Cake Mix
3 C. Rhubarb
1 1/2 C. Sugar
Cinnamon
1/2 Pint Whipping Cream

Mix the cake as on the box and pour into 9X13 pan. Toss the rhubarb, sugar, and cinnamon together and put over the cake mix.
Pour the cream over the rhubarb and bake at 350 degrees for 1 hour.

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BUTTERLESS, EGGLESS, MILKLESS CHOCOLATE CAKE
Mary L

3 cups flour
1 tsp salt ( I never use)
2 cups sugar
8 T cocoa
2 t soda
1 c vegetable or corn oil (I use olive oil)
2 c cold water
2 t vanilla
2 T vinegar

FROSTING:
1 Stick Margarine
1/4 c. cocoa
1/3 c soymilk

Combine all ingredients in bowl and mix thoroughly. Beating not necessary.
Pour into 9 x 13 pan and bake 35 min. at 350 degrees.

FROSTING:
Bring to boil and add powdered sugar (I just keep adding until the right consistency to spread on cake) Beat till smooth.

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Wacky Chocolate Cake
Mary L

Dry:
3 cups flour
6 tsp. cocoa
2 cups sugar
2 tsp. soda
1 tsp. salt

Wet:
3/4 cup oil
2 Tbsp. vinegar
2 tsp. vanila
2 cups cold water

Put all dry ingredients in a big mixing bowl; stir to get air in it.
Mix all wet ingredients together.
Put all wet ingredients in dry ingredients; beat to mix together.
Put in a 9 x 13 pan, bake 350 degrees 35 minutes, check with a toothpick .
Enjoy!!

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Sticky Chocolate Cake
John in Jefferson City, MO

2 sticks butter, softened, plus more for pan
2 cups dark brown sugar
1 tablespoon instant coffee
1 1/3 cups water
6 ounces semisweet chocolate chips
5 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour, plus more for pan
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup raisins
1 cup walnuts
Confectioners' sugar, for garnish

Preheat oven to 325 degrees F.
Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve.

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Hummingbird Cake
John in Jefferson City, MO

1 package (18.25 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
?1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple, well drained with juice reserved
4 eggs
1 teaspoon ground cinnamon
1 medium-sized ripe banana, cut up
1/2 cup finely chopped pecans
1/4 cup chopped maraschino cherries, well drained
1/3 cup prepared cream cheese frosting

1. Preheat the oven to 350F. Coat a 10-inch Bundt pan with nonstick cooking spray.
2. In a large bowl, combine the cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to the reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric beater until the mixture is thoroughly combined.
3. Stir in the banana, pecans, and cherries; mix well then pour into the pan.
4. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 to 25 minutes then invert onto a serving plate. Let cool completely.
5. In a micro wave-safe bowl, heat the cream cheese frosting for 10 to 15 seconds. Stir until smooth and pourable then drizzle over the cooled cake before slicing.

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SPICED PEAR CAKE
Connie in Fresno, CA

1 can (15.25 oz) pear slices in heavy syrup
1 box carrot or spice cake mix
3 eggs
3/4 cup water
1/3 cup oil
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 cup plus 2 tablespoons chopped nuts
3/4 cup prepared white frosting (from can)

1. Heat over to 350. Coat a bundt pan with nonstick spray. Drain pears and pat dry. Chop coarsely.

2. Combine cake mix, water, eggs, oil, ginger & salt. Stir until smooth. Pour into prepared pan.

3. Bake at 350 for 40 minutes or slightly crowned & a toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 to 15 minutes then invert cake onto rack, remove pan and cool completely.

Once cake has cooled, place prepared frosting in a small bowl or glass measuring cup. Melt frosting in microwave on high for 15 seconds or until pourable consistency. Stir until smooth. Slowly pour over cooled cake, allowing frosting to drip down side. Sprinkly with remaining nuts. Refrigerate cake slightly before serving for easier slicing.

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CHOCOLATE KAHLUA CAKE
Connie in Fresno, CA

1 chocolate cake mix
1 sm pkg instant chocolate pudding
2 cups sour cream
4 eggs
3/4 cup oil
1/3 cup Kahlua or water
1 cup chocolate chips

Combine first 6 ingredients. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into greased & floured bundt pan. Bake at 350 for 50 to 60 minutes or until long pick comes out clean. Cool 15 to 20 minutes before inverting. Can sprinkle with powdered sugar or frost with a chocolate glaze.

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Rum Cake
Gloria C.

1 Duncan Hines Yellow Classic cake mix
1- 3 ounce vanilla instant pudding
1/2 cup oil
1 cup milk
4 eggs
1 cup walnuts, chopped
1 1/2 tsp almond extract
1 shot of rum

Glaze:
1/4 cup rum
1 cup sugar
1/2 cup margarne, melted

Blend in mixer, cake mix, pudding, oil,milk
and eggs. Beat until almost double in bulk. Add nuts, almond ext., &
shot of rum. Pour into a well greased Bundt pan.
Bake at 350 deg. 50-60 min. Remove
from pan immediately after baking.

Glaze:
Mix all ingredients together & pour or
brush over hot cake to soak.

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Ho Ho Cake
Anamaria Schmidt in Kent, OH

1 (9 ounce) package chocolate
cake mix
5 tablespoons all-purpose flour
1 1/4 cups milk
1 cup white sugar
1/2 cup margarine
1 cup shortening
1/2 cup margarine
1 teaspoon vanilla extract
1 egg
1 1/2 teaspoons hot water
3 (1 ounce) squares
unsweetened chocolate,
melted
1 3/4 cups confectioners' sugar

1. Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
2. Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
3. In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.

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Rich Chocolate Cheesecake
Judy in Oshkosh, WI

1-1/2 cups crushed chocolate wafers (about 24 wafers, e.g., Oreos)
1/4 cup margarine or butter, melted
2 tbsp sugar
1/4 cup finely chopped almonds

Filling:

3 pkgs (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup strong brewed coffee
1 tsp vanilla extract
3/4 cup baking cocoa
1 cup (6 oz) semi-sweet chocolate morsels

Topping:

1 cup (8 oz) sour cream
2 tbsp brown sugar
1 tsp vanilla extract
1/2 cup sliced almonds

In a bowl, combine the wafer crumbs, butter, sugar and almonds. Press ontothe bottom and one inch up the sides of a 9-inch spring form pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate morsels. Pour intoprepared crust. Place pan on baking sheet. bake at 375 degrees for 30 to 35 minutes or until center is almost set.

Remove from oven; increase temperature to 425 degrees. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheese cake;sprinkle with nuts. Bake for 10 minutes or until lightly browned.

Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yields 16 servings.

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Orange Cake
George O

Butter for the pan
1 1/2 cups (3 sticks) butter, softened
1 3/4 cups sugar
4 eggs
1 teaspoonful grated orange rind
1 teaspoonful vanilla extract
3 cups flour
1 tablespoonful baking soda
1/2 teaspoonful salt
1 cup sour cream or yogurt
1/2 cup orange juice

Orange Glaze:
1/2 cup orange juice
1 to 2 tablespoonfuls sugar
1 tablespoonful lemon juice
optional: 2 to 3 tablespoonfuls dry sherry or orange liqueur


Preheat oven to 350 degrees Fahrenheit. Butter a 10 inch tube or bundt pan.

In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the orange rind and vanilla. Set aside.

Whisk together salt, sour cream and 1/2 cup orange juice. Set aside.

Sift flour and baking soda in a separate bowl. Add sifted dry ingredients to the butter mixture alternately with the combined sour cream (or yogurt) and orange juice, beginning and ending with the dry ingredients. Mix by hand after each addition - just enough to combine well. Turn into the prepared pan. Bake 50 to 60 minutes, or until a knife inserted all the way down comes out clean. Cool for about 15 minutes, then invert onto a plate. Allow to cool completely. combine the glaze ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes. Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.

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Chocolate Molten Cake
Dave T in Fresno: Here is one of the best cakes I ever had.

14 1/2 oz bittersweet chocolate, broken up
14 1/2 oz butter
14 1/2 oz powdered sugar
1 3/4 cups flour
8 whole eggs
8 each egg yolks
2 oz amaretto

Butter and flour eight 6 oz ramekins and place on cookie sheet.
Combine the butter & the chocolate in a metal bowl.
Set over a pot of simmering water.
Stir slowly until melted, not neccesary to stand over it just give it a stir every few minutes.
Once completely melted, whisk in eggs and yolsk.
Sift together the flour and powdered sugar and add to the chocolate mixture.
Stir in the Amareto flavoring.
Scoop battter into dishes.
Bake in a preheated oven at 400 F for about 10-12 minutes, middle will still be runny.
Being careful unmold while still hot onto serving plate.

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Mary's Pineapple Cake
MM sends an easy one

1 angel food cake mix (Use a name brand)
1 large can crushed pineapple (packed in its own juice)

Mix the 2 ingredients together in a large bowl. The pineapple juice makes it fluff up.

Bake at 325 degrees for 20 minutes. This will burn so keep an eye on it. Top with a light whipped topping.

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German Apple Cake
Steve in Zanesville, Ohio

1 cup oil
3 eggs
2 cups sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
2 teaspoons cinamon
4 cups apples, peeled and diced (I prefer finely diced)
1 cup walnuts
1/2 teaspoon baking powder
dash of salt

Glaze

1 package (3 oz) cream cheese, softened
2 teaspoons vanilla
1 1/2 cups confectioner's sugar

Beat oil with eggs--add sugar, vanilla, flour, dash of salt, baking soda, baking powder, and cinnamon. Fold in apples and nuts. Place in greased and floured cake pan and bake at 350 degrees for 45-60 minutes.

Glaze

Cream together ingredients and spread on warm cake.

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Mayonnaise Cake
Marilyn send a surprise from her mom.

1 box 1/2 lb. dates cut in half
1/2 c. water
1 1/2 c. mayonnaise
1 1/2 c. sugar
3 c. all purpose flour
3 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp ground cloves
1/2 tsp. salt
1 1/2 tsp. vanilla
3/4 c. walnuts

Boil 1/2 c. water and pour over dates. Let stand and cool. Cream mayonnaise and sugar. Alternate dry ingredients and dates mixture, add nuts and vanilla last. Bake in greased cake pans lined with waxed paper at 350 degrees until done.

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Coca Cola Cake
Kathy in Centralia, WA

2 c. flour
2 eggs beaten
2 c. sugar
1/2 c. buttermilk
2 sticks of butter or marg.
1 tsp. baking soda
3 Tbls. unsweetened cocoa
1 tsp. vanilla
1 cup Coca Cola
1/2 c. mini marshmallows

Icing
1/3 c. cocoa cola
1 stick of butter
3 Tbls. cocoa
1 box powdered sugar
1/2 c. walnuts


Mix flour and sugar in bowl and set aside. Put butter, coca cola, cocoa in pan and bring to a boil. Pour at once over flour and sugar mix well. Add eggs, buttermilk, baking soda, vanilla and marshmallows. Bake in greased 9x13 pan for 35 minutes @ 350*

Put coca cola, butter and cocoa in pan bring to a boil. Remove from heat and stir in powdered sugar at once. Pour onto cake while both are hot and add walnuts while both cake and icing are hot.

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Dump Cake
Audrey

in 13x9 greased cake pan - dump
1 can sliced peaches
1 box cake mix (yellow, spice,etc)
1 cup coconut - (optional)
1 cup walnuts - (optional)
1 stick of butter - either melt the butter and drizzle over
over the top or cut in small pats and spread
evenly.

Bake at 350 for 35-40 minutes (until browning)
Serve warm with ice cream or whipped cream....

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Banana Cake
Sandra in Sandy, UT

Preheat Oven 350 degrees.

2/3 C Shortening
1 2/3 C Sugar
2 eggs
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1 C Buttermilk (You can substitute with 1 Cup Milk and 1 tablespoon vinegar)
1 C Mashed Bananas
2 C Flour

Mix Shortening and Sugar together. Add eggs. Mix well. Add baking powder, salt, soda and vanilla. Mix well. Add half of the Buttermilk. Add Bananas. Mix well and slowly 1 cup of the flour. Add remaining buttermilk and remaining flour.

Bake at 350 for times listed below.

11 x 17 pan 20 minutes
9 x 13 pan 30 minutes

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STRAWBERRY CAKE
Rick in Sapulpa, OK:
Here is a recipe my wife makes which is very good.

1 box white cake mix
1/2 cup oil
2 3/4 cup water
1/2 cup thawed strawberries and juice
1 package strawberry gelatin (dry)
3 Tablespoonsful flour
4 eggs

Frosting:
1/2 cup strawberries thawed and juice
1 box powdered sugar

Mix well and bake in a greased oblong pan for 30 minutes at 350 degrees.

Frosting: Beat well and spread on cake while cake is still warm.

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Pudding Cake
Carolyn

1 cup flour
3/4 cup sugar
1 tsp baking powder
1 tsp soda
1 tsp cinnamon
2 Tbs melted butter
3/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts

Bring to a boil:
1 1/4 cup brown sugar
1 Tbs butter
2 1/2 cups water

Mix dry ingredients together and add milk and melted butter.
Mix thoroughly, add nuts and raisins.
Put in 9X9 pan and set aside.

Pour over batter and bake 30 minutes at 350 F
Serve hot with ice cream or whipped cream.

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CHOCOLATE ZUCCHINI CAKE
Carolyn: Really, really moist and yummy!!

1 cup margarine or butter, softened cup sour milk*
1 cups sugar 2 cups all-purpose flour
2 eggs 1 teaspoon baking soda
1 teaspoon vanilla teaspoon baking powder
cup cocoa 2 cups finely shredded zucchini
teaspoon ground cinnamon

ALMOND BUTTER FROSTING
1/3 cup butter 2 tablespoons milk
2 cups plus 1 cups powdered sugar teaspoon almond extract

Preheat oven to 350 degrees. Grease and lightly flour 9-inch cake pans. Beat margarine or butter for 30 seconds at medium speed. Gradually beat in sugar. Add eggs and vanilla; beat well. Beat in cocoa powder and cinnamon at low speed. Combine flour, baking soda and baking powder; add alternately with sour mild to mixture. Stir in zucchini. Turn into prepared pans. Bake 30 to 35 minutes. Cool in pans 10 minutes. Remove from pans. Cool thoroughly on racks. Frost with Almond Butter Frosting.

*For sour milk: Place 1 teaspoons vinegar in a glass measuring cup. Add enough milk to equal cup.

ALMOND BUTTER FROSTING
Beat butter until fluffy. Gradually add 2 cups powdered sugar, beating well. Slowly beat in milk and almond extract. Slowly beat in 1 cups powdered sugar. Beat in additional milk, if necessary, to reach spreading consistency.

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COCA-COLA CAKE
Tim

2c. sugar
2c. flour
1c. butter
3Tbsp.cocoa
1c. COCA COLA
1tsp. baking soda
1/2c. buttermilk
2 beaten eggs
1 tsp. vanilla

Sift flour and sugar. Boil butter, cocoa and Coke. pour over flour and sugar. Dissolve soda in buttermilk and pour in with above ingredients. Add eggs and vinilla. Pour into greased 9x13 inch pan. Bake at 350 degrees for 45 min. Frosting 1/2c. butter 3Tbsp.cocoa 6 Tbsp Coca-Cola 1box confectioners sugar 1tsp. vanilla Bring to a boil the butter, cocoa and Coca-Cola. Add sugar and vanilla. Pour over cake while icing is hot.

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Oatmeal Chocolate Chip Cake
Wynette

1- cups boiling water
1 cup uncooked oatmeal (quick or old fashioned)
1 cup lightly packed brown sugar
1 cup granulated sugar
1 stick (1/2 cup) margarine
2 extra large eggs (or 3 small)
1 cups unsifted flour
1-teaspoon soda
teaspoon salt
1-tablespoon cocoa
1 pkg. (12 oz.) semi-sweet or milk chocolate chips
cup chopped walnuts

Pour boiling water over oatmeal. Let stand at room temperature for 10 minutes.
Add brown and white sugars and margarine. Stir until margarine melts. Add eggs. Mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add half of the package of chocolate chips. Pour batter into greased pan (9x13) or large jellyroll pan. Sprinkle walnuts and remaining chocolate chips on top. Bake in a preheated oven (350 degrees) about
40 minutes (or 25 minutes for the jellyroll pan) until a wooden toothpick comes out clean. Cake is rich and requires no frosting.

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Light White Cake
Tammy in Helena, MT

1 cup butter
2 cups sugar
3 1/2 cups sifted cake flour (sift before measuring)
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
8 egg whites, stiffly beaten

Custard Frosting
2 tablespoons flour 3/4 cup milk
3/4 cup butter 1/8 teaspoon salt
1 teaspoon vanilla cup sugar

Cream butter and sugar together until light and fluffy; stir in vanilla. Sift flour with baking powder. Add flour mixture to creamed mixture alternately with the milk, beating well after each addition.
Fold in stiffly beaten egg whites, incorporating evenly
Spoon batter into three greased and floured round cake pans. Bake in preheated 350 oven for 30 to 35 minutes or until cake tests done. Frost with custard frosting (below), if desired.

Frosting:
In a saucepan add a small amount of the milk to flour then stir to make a smooth paste. Add remaining milk. Cook, stirring constantly, over medium heat until mixture boils and thickens. Cool.
Cream butter using medium speed of electric mixer. Gradually add sugar and salt; beat well. Add cooled milk mixture. Beat until light and fluffy; add vanilla.

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Oatmeal Cake
Nancy in Kentucky

*Cover and let stand:
1-1/4 cups boiling water
1 stick margarine
1 c. dry oats

*Blend and then beat til smooth:
1 c. brown sugar
1/2 tsp salt
1 c. white sugar
1 tsp vanilla
2 eggs
1-1/2 c. flour
1 tsp soda
1 tsp cinnamon

*Add above to oatmeal mixture. Pour into greased 9x13 pan. Cook at 350 degrees for 30 min.

*Cook mixture below on stovetop and pour on warm cake:

1 stick margarine
1 c. evaporated milk
1c. brown sugar
then stir in 1 c. coconut and 1 tsp vanilla and 1 c. chopped walnuts or pecans

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Strawberry Refrigerator Sheet Cake
Jeline in Emporia,KS

1 package strawberry gelatin (8 serving size)
1 package white cake mix

Topping
1 envelope whipped topping mix (2-2 1/2 cup yield)
1 package vanilla instant pudding mix (4 serving size)
1 1/2 cups cold milk
1 teaspoon vanilla

Dissolve gelatin in 1 1/2 cups boiling water. Add 1 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13x9x2-inch pan (using egg whites). Cool cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with a meat fork or toothpick; space holes about one-half inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

Topping
In a chilled, deep bowl, blend and whip topping mix, instant pudding, cold milk and vanilla until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.

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Cheesecake
Pat in Fresno

12 crushed graham crackers
1 cup heavy whipping cream
3 tablespoons butter, melted
24 ounces cream cheese
1 cup sugar
5 egg yolks
1 cup sour cream
1 teaspoon lemon juice
1 teaspoon vanilla
cup CAKE flour
5 egg whites, beaten stiffly

Combine graham cracker crumbs with melted butter and press onto the bottom of a very tall spring-form pan. Bake at 350 for 8 minutes .
Combine remaining ingredients except for the egg whites. Fold in beaten egg whites. Pour into pan.
Bake at 325 for 1 hour.
Refrigerate. Top with sliced fresh or frozen fruit or berries, if desired.
This really rises so make sure you use a very tall pan. The center may fall somewhat.

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CHOCOLATE CHERRY CAKE
Todd in Shelby, Ohio

1 milk chocolate cake mix
1 can cherry pie filling
3 eggs

CHOCOLATE CHERRY CAKE FROSTING

5 TBSP margarine
1 c. sugar
c. milk
1 (6-oz.) package chocolate chips

1. In mixing bowl, combine cake mix, pie filling and eggs. Mix by hand. Pour into a greased and floured 9 x 13 inch baking dish

2. Bake at 350 degrees for 35 to 40 minutes. Test with toothpick for
doneness.

3. Spread Chocolate Cherry Cake Frosting over hot cake.

4. When cake is done, combine margarine, sugar and milk in a medium saucepan. Boil one minute, stirring constantly. Add chocolate chips and stir until chips are melted. Pour over hot cake.

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MISSISSIPPI MUD CAKE
Judy in Oshkosh

1/2 pound margarine
2 tbsp cocoa
2 cups sugar
1 can coconut
4 eggs
1-1/2 cups flour
1/2 cup pecans or walnuts
1 tsp vanilla

Chocolate icing ingredients:

1/2 cup cocoa
1/2 cup margarine
1 pound powdered sugar
1/2 cup evaporated milk
1 tsp vanilla

Additional ingredient:

One 7-oz jar marshmallow creme

1) Using a wooden spoon, mix cake ingredients together in a large bowl until well blended. Spread into a greased and floured 9 x 13 inch pan and bake in a 350 degree oven until done, approximately 30 minutes.

2) While cake is baking, mix chocolate icing ingredients until well
blended.

3) When cake is done, remove from oven and immediately spread
marshmallow creme on top, and immediately after that, cover with chocolate icing.

4) Let stand until cool before cutting.

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RICH CHOCOLATE CHEESECAKE
Judy in Oshkosh

1-1/2 cups crushed chocolate wafers (about 24 wafers, e.g., Oreos)
1/4 cup margarine or butter, melted
2 tbsp sugar
1/4 cup finely chopped almonds

Filling:

3 pkgs (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup strong brewed coffee
1 tsp vanilla extract
3/4 cup baking cocoa
1 cup (6 oz) semi-sweet chocolate morsels

Topping:

1 cup (8 oz) sour cream
2 tbsp brown sugar
1 tsp vanilla extract
1/2 cup sliced almonds

In a bowl, combine the wafer crumbs, butter, sugar and almonds. Press ontothe bottom and one inch up the sides of a 9-inch spring form pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate morsels. Pour intoprepared crust. Place pan on baking sheet. bake at 375 degrees for 30 to 35 minutes or until center is almost set.

Remove from oven; increase temperature to 425 degrees. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheese cake;sprinkle with nuts. Bake for 10 minutes or until lightly browned.

Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yields 16 servings.

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