Cake Recipes

Mystery Cake

2010-08-02T02:00:00.001-04:00

1 pkg. coconut or any other kind of cake mix
1 pkg. instant coconut pudding & pie filling
3/4 c. water
3/4 c. cooking oil
4 whole eggs
ICING:
1/2 stick butter or margarine
1/2 c. orange juice
Juice of 1 lemon

Mix all cake ingredients and beat well, adding the 4 eggs one at a time. Pour
into a greased and floured bundt cake pan. Bake at 350 degrees for about 1
hour. When done, remove from oven and pierce top for icing. Set cake aside and
prepare icing. ICING: Melt butter or margarine and add the orange and lemon
juices. Mix together well while heating on stove top. Dribble icing over cake
while the syrup is still hot and the cake is in bundt pan. Let it stay a few
minutes. Turn it over onto a cake plate and remove bundt pan.

Coconut Cake

2010-08-01T02:00:00.001-04:00

1 box Duncan Hines butter cake
1 (12 oz.) pkg. coconut
1 c. sugar
1 (16 oz.) carton sour cream
1 (9 oz.) carton Cool Whip

Bake cake in 2 round layer pans; allow to cool. Cut each layer in half to make
4 layers. Mix next 3 ingredients and chill. Save out 1 cup of sour cream
mixture and add to a 9 ounce carton of Cool Whip. Spread coconut-sugar-sour
cream mixture between cake layers. Ice cake with Cool Whip mixture. Can be
baked the day before and refrigerated.

Quick Tomato Spice Cake

2010-07-31T16:00:00.001-04:00

1 pkg. (2-layer) spice cake mix
1 can (10 3/4 oz.) condensed tomato soup
1/2 c. water
2 eggs
1 c. chopped nuts (opt.)

Mix only above ingredients; following directions on package. If desired fold
in cup chopped nuts or walnuts. Bake as directed. Frost with cream cheese
frosting or other favorite white frosting.

Strawberry Angel Food Cake

2010-07-30T00:00:00.001-04:00

1 pkg. cream cheese
1 (14 oz.) can sweetened condensed
milk
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries, sliced
1 sm. container of Cool Whip
1 angel food cake

Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set
aside. Carve tunnel out of remaining cake and break into small chunks. Mix
chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill
tunneled cake with mixture and replace lid on cake. Extra mixture can be placed
in center hole.

Moist Pineapple Cake

2010-07-28T01:00:00.001-04:00

2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
Dash of salt
2 eggs
1 tsp. vanilla
20 oz. can crushed pineapple (entire contents, NOT drained)

Combine dry ingredients. Add other ingredients and mix. Pour into a greased
and floured 9 x 12 inch cake pan and bake about 45 minutes at 325 degrees. Frost with Coconut Icing.
COCONUT ICING:
1 c. sugar
1/2 c. evaporated milk (4 oz. out of a 5 oz. can)
3/4 stick margarine (6 tbsp.)
1/2 c. nuts
1 c. coconut
Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.

Hummingbird Cake

2010-07-27T01:00:00.001-04:00

CAKE:
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 eggs, beaten
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped pecans
1 3/4 c. mashed bananas
1/2 c. chopped pecans
CREAM CHEESE FROSTING:
1/2 c. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla extract

CAKE: Preheat oven to 350 degrees. Combine first 5 ingredients in a large
bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not
beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3
greased and floured 9 inch cake pans. Bake at 350 degrees for 23 to 28 minutes
or until a wooden pick inserted in center comes out clean. Cool in pans 10
minutes; remove from pans and let cool completely on wire racks. Stir 1/2 cup
pecans into cream cheese frosting if desired or reserve them to sprinkle over
top of frosted cake. Spread frosting between layers and top and sides of cake.

FROSTING: Cream butter and softened cream cheese. Gradually add powdered
sugar; beat until light and fluffy. Stir in vanilla.

Upside Down Raisin Carrot Cake

2010-07-26T01:00:00.001-04:00

1 c. raisins
1 1/2 c. flour
1 can (20 oz.) pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 c. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. shred carrots

Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven
proof skillet. Blend in brown sugar, arrange pineapples over sugar mixture and
top with 1/2 raisins. Beat remaining 1/4 cup margarine with granulated sugar
until fluffy. Beat eggs, vanilla and carrots. Combine dry ingredients. Beat
1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until
blended. Repeat ending.

Carrot Cake 3

2010-07-25T01:00:00.001-04:00

1 1/2 c. salad oil
2 c. sugar
4 eggs
2 1/2 c. flour
2 tsp. baking soda
1 tbsp. cinnamon
1 tsp. salt
3 c. peeled, grated carrots
1 can (8 oz.) crushed pineapple,
drained
1 c. chopped pecans
FROSTING:
8 oz. cream cheese, softened
6 tbsp. butter, softened
2 tbsp. vanilla
2 tbsp. grated orange rind
1 box (16 oz.) powdered sugar

Combine oil and sugar. Add eggs, one at a time, beating well after each
addition. Sift together flour, baking soda, cinnamon and salt. Add dry
ingredients to oil mixture, stirring thoroughly. Add carrots and pineapple,
fold in pecans. Pour into well-greased tube pan. Bake 1 1/4 hours at 325
degrees. Frost when cool. FROSTING: Beat cream cheese and butter until creamy
and fluffy. Add remaining ingredients. Spread evenly onto cake.

Carrot Cake 2

2010-07-24T01:00:00.001-04:00

CAKE:
1 1/2 c. safflower oil
2 c. sugar
4 eggs, one at a time
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. soda
1/2 tsp. salt
3 to 4 c. grated carrots
ICING:
1 (8 oz.) pkg. soft cream cheese
Up to 1 box powdered sugar (as sweet as you wish)
1/4 stick butter
1 tsp. vanilla
1 c. nuts

CAKE: Preheat oven to 350 degrees. Blend oil and sugar. Add eggs, one at a
time; beat well. Mix dry ingredients and add gradually. Add carrots and beat.
Bake 1 hour or longer in greased and floured tube (or bundt) pan until tester
comes out clean.
ICING: Melt butter, blend in cheese; add sugar, vanilla and nuts.

Carrot Cake 1

2010-07-23T01:00:00.001-04:00

CAKE:
2 c. sugar
4 eggs
2 tsp. baking powder
1 c. pecans, cut sm.
4 c. grated carrots
1 c. vegetable oil
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
ICING:
8 oz. cream cheese, softened
1/2 stick margarine, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract

CAKE: Stir all dry ingredients (except pecans and carrots) together and then
add eggs and oil. Mix until just blended and then add carrots and pecans. Bake
at 375 to 400 degrees for 35 to 40 minutes or until done. ICING: Mix cream
cheese and margarine until smooth, add sugar and vanilla and blend. Ice when
cake is cool.

The "best" Cake

2010-07-22T05:00:00.001-04:00

CAKE:
1 box yellow cake mix
1 (8 oz.) carton sour cream
1 pkg. instant vanilla pudding mix
3 eggs
1/2 c. oil
1/2 c. water
6 oz. chocolate chips
1/2 c. chopped pecans
1 bar German chocolate, grated
ICING:
1 stick margarine
8 oz. cream cheese
1 box powdered sugar
1/2 c. chopped pecans
1 tsp. vanilla

1. Mix well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil
and water.
2. Fold into mixture: chocolate chips, pecans and grated German chocolate bar. Save some grated chocolate for topping.
3. Bake in greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees.
4. ICING: Use mixer and cream margarine, cream cheese and powdered sugar. Then add chopped
pecans and vanilla. V. Let cake completely cool before icing. Then top with
remaining grated German chocolate.

Texas Chocolate Sheet Cake

2010-07-21T06:02:00.000-04:00

2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
1/2 c. sour cream or 1/2 c. buttermilk
2 sticks butter or margarine
4 tbsp. cocoa
1 c. water
CHOCOLATE FROSTING:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. box powdered sugar
1 c. pecans, chopped
1/2 tsp. vanilla

Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat
and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all
other ingredients. Mix well. Pour into a greased and floured cookie sheet pan,
15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan. Bake at
350 degrees for 23 minutes. Ice while cake is hot.

CHOCOLATE FROSTING:
Five minutes before cake is finished, make frosting. Mix together butter,
cocoa and milk. Cook over medium heat and bring to a boil. Remove from stove
and add sugar, nuts and vanilla. Mix well. Pour over cake while hot.

Chocolate Chip Cake

2010-07-20T07:03:00.000-04:00

1 yellow cake mix
2 boxes instant chocolate pudding
1 c. oil
1 c. water
1 tsp. vanilla
4 eggs
1 (12 oz.) pkg. chocolate chips
Chopped nuts, if desired

Mix all of above items in large bowl. Stir with a wooden spoon. Pour into
greased and floured bundt pan. Bake at 325 degrees for 50 to 60 minutes.

Mocha Cake

2010-07-20T00:02:00.000-04:00

12 oz. pkg. chocolate chips
2 tbsp. instant coffee (powdered)
2 tbsp. water
2 tbsp. sugar
7 eggs, separated
1 tsp. vanilla
Pinch of salt
8 1/2 oz. pkg. Nabisco chocolate wafers

Combine chips, coffee, sugar, water, and salt in top of double boiler on very
low heat (careful not to scorch), until melted. Stir and cool. Add egg yolks
and vanilla; mix well. Beat egg whites until stiff. Fold chocolate mixture
into whites. Roll wafers with a rolling pin until fine or put in blender; then
sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2
of chocolate mixture. Add another 1/3 of crumbs, then chill 1 hour in freezer.
Add other 1/2 of chocolate mixture, then rest of crumbs. Chill in freezer 2
hours, then move to refrigerator for several hours or overnight. Serve with
dollop of whipped cream on top.

Chocolate Pudding Cake

2010-07-19T01:02:00.000-04:00

1 stick oleo
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. or more Cool Whip from 9 oz. carton
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
2 c. milk

Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350
degrees for 20 minutes. Cool. Fill with the following blend - cream cheese,
powdered sugar and Cool Whip. Top with the pudding mixture - both pudding
packages mixed with 2 cups milk. Top with rest of Cool Whip.

Sour Cream Chocolate Cake & Frosting

2010-07-18T02:02:00.000-04:00

CAKE:
2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted
FROSTING:
1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla

CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan.
Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low
speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl
occasionally. Pour into pan and bake 40 to 45 minutes. FROSTING: Mix butter
and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla.
Beat until smooth.

Low Cholesterol Chocolate Cake

2010-07-17T02:01:00.000-04:00

CAKE:
1 1/2 c. flour
1 c. sugar
3 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. salt
6 tbsp. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water
ICING:
6 tbsp. stick margarine
3 tbsp. cocoa
1 (16 oz.) box powdered sugar
3 tbsp. brewed coffee (can be instant)

CAKE: Use an 8 x 8 x 2 inch Pyrex pan, ungreased. Sift all dry ingredients.
Add liquids. Mix with a fork to get all lumps out. Bake at 350 degrees for 20
to 25 minutes or until cake is done. ICING: In a small mixing bowl mix by hand
with a spoon: margarine, cocoa and coffee. Add powdered sugar at about a 1/4 of
the box at a time. Mix until smooth.

Chocolate Mousse Torte

2010-07-16T09:02:00.000-04:00

CRUST:
12 oz. vanilla wafers
1 1/4 sticks butter
FILLING:
12 oz. chocolate chips
1 oz. bitter chocolate
4 tbsp. sugar
6 tbsp. milk
8 egg yolks
2 tsp. vanilla
TOPPING:
1 pt. cream
2 tbsp. powdered sugar
1 tbsp. vanilla

Combine crushed vanilla wafers with butter. Put in greased cheesecake pan.
Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double
boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture.
Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add
whipped topping mixture before serving.

Buttercream Icing For Cake Decorating

2010-07-15T16:01:00.000-04:00

1 heaping c. nonfat dry powdered milk
1/2 c. cool tap water
2 c. solid Crisco shortening
2 tbsp. meringue powder
1/2 tsp. almond (must be clear flavoring for really white frosting)
1 1/4 tsp. vanilla (must be clear flavoring for really white frosting)
2 to 2 1/2 lbs. confectioners sugar (sift if lumpy)

Beat for 5 minutes. Store airtight in the refrigerator. Keeps for months. If
you want chocolate (or brown) frosting, add cocoa to taste.

Apricot Brandy Pound Cake

2010-07-15T00:01:00.000-04:00

1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy

Cream butter, gradually add sugar and beat until light. Add eggs one at a
time, beat thoroughly after each. Add flavoring, then sifted dry ingredients
alternately with sour cream and brandy. Blend well. Put in greased and floured
3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15
minutes. Cool in pan on rack. Keeps very well, can be frozen which improves
flavor.

Helen`s Whole Fruit Cake

2010-07-14T02:01:00.000-04:00

1 c. sugar
1 tsp. baking powder (rounded)
1 c. flour
1 lb. whole dates
1/2 lb. candied cherries, green & red
2 c. English walnut meats
1 c. Brazil nuts (whole)
4 egg yolks, beaten
1 c. sugar
1 tbsp. brandy flavoring
1/2 c. orange juice or apricot juice
1 tsp. vanilla
4 egg whites, stiffly beaten

Sift together sugar, baking powder and flour. Add whole dates, cherries,
walnut meats and Brazil nuts. Add 4 egg yolks, 1 cup sugar, brandy flavoring,
orange juice or apricot juice, and vanilla. Mix all together real good. Fold
in 4 stiffly beaten egg whites. Pour into tube pan, greased and floured. Bake
in 250 degree oven 1 1/2 hours. Cool. Soak cheesecloth in brandy. Wrap cake
in cheesecloth, then in foil. Glaze and decorate with candied cherries.
Optional: 1 cup coconut, 1 cup candied fruit or 1/2 cup orange peel.

Chocolate Pudding Banana Cake

2010-07-13T03:01:00.000-04:00

1 box chocolate fudge cake mix or any chocolate cake recipe
1/4 box of chocolate pudding
2 to 3 tsp. ripened bananas, smashed or crushed before adding to mixture

Empty box of chocolate cake into mixing bowl and follow directions on package
for mixing. Add 1/4 package of pudding mix plus 3 small or 2 large crushed
bananas to mixture. Beat according to directions, 2 to 3 minutes with electric
beater or approximately 2 minutes - 300 strokes by hand. Can also be made with
a scratch made chocolate cake, adding all ingredients. Bake at 350 degrees
about 30 to 35 minutes. Check when cooked with dry top. Frost if you want.

Carrot Walnut Cake

2010-07-12T05:01:00.000-04:00

3 c. flour, sifted
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
4 eggs
1 c. oil
2 lg. grated carrots
1/2 c. black walnuts, chopped
1/2 tsp. vanilla

In large bowl, mix the first six ingredients. Fold and stir thoroughly by
hand. In smaller bowl, combine the other ingredients. Stir until thoroughly
mixed. Make a well in dry ingredients and combine the contents of the two
bowls. Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans.
Bake in preheated 350 degree oven for 35 minutes. ICING: Optional; but cream
cheese icing is delicious.

Ugly Duckling Cake

2010-07-12T00:01:00.000-04:00

1 pkg. Duncan Hines yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped

Blend cake mix and instant lemon filling together with mixer. Add fruit
cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture.
Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and
1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes. --
FROSTING:
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1
1/2 cups coconut. Pour on top of cake (when cooled).

Raw Rhubarb Cake

2010-07-11T01:00:00.001-04:00

1/2 c. shortening
1 1/2 c. brown sugar
1 egg
2 c. flour
1 c. sour milk (2 tbsp. vinegar in 1
c. milk)
1 tsp. soda
1 tsp. cinnamon
Pinch of salt
1 tsp. vanilla
1 1/2 c. cut rhubarb
--TOPPING:
1/2 c. white or brown sugar
1 tsp. cinnamon
1/2 c. nuts

Cream sugar and shortening, add egg. Combine soda and sour milk. Alternately
add milk and dry ingredients to creamed mixture. Stir in rhubarb and vanilla.
Mix topping and sprinkle on cake. Bake in 9 x 13 inch pan, greased, at 350
degrees for 40 minutes or until cake pulls away from side.

Vanilla Butternut Cake

2010-07-10T02:00:00.001-04:00

3 c. sugar
2 sticks margarine
1/2 c. Crisco
6 eggs
3 c. flour
1/2 tsp. salt
1 c. milk
4 tsp. butternut vanilla flavoring
Nuts

Cream together sugar, margarine and Crisco until very smooth. Add eggs, one at
a time, beating until smooth after each. Next add flour with 1/2 teaspoon salt

alternating with 1 cup of milk, ending with flour. Fold in flavoring and nuts
by hand. Pour into greased tube pan. Put in cold oven and set temperature at
325 degrees. Bake 1 hour and 45 minutes. Do not open oven door during baking.
Remove from pan immediately.

Apple Cake

2010-07-09T18:00:00.001-04:00

1/4 c. butter or margarine
1 egg
1/4 tsp. soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
1 c. flour
2 c. apples, chopped
1/2 c. nuts, chopped

Mix all together. Put into 8 x 10 or 9 inch square pan. Bake at 350 degrees
until done, about 45 minutes. My husband`s grandmother gave me this recipe
when we were married 40 years ago. The original recipe called for butter the
size of an egg. You may double this for a 9 x 13 inch pan. Needs no frosting.

Forget The Calories And Fat Grams Cheese-cake

2010-07-09T00:00:00.001-04:00

3 lbs. or 6 pkgs. Philadelphia cream
cheese
2 1/3 c. sugar
1 c. sour cream
9 eggs

Mix the cream cheese and sugar together. Mix for five minutes. Add the sour
cream and mix for two minutes. Add the eggs and mix for five minutes. Pour
into a springform pan. Bake for two hours at 300 degrees. Before baking, place
cake pan on a pan that has about 3/4 inch of water. Wrap foil around the top of
the springform pan. After baking cool for 30 minutes before placing in the
crust. CRUST: Choose one: A) crushed vanilla wafers, mixed with crushed nuts
and a little butter or; B) Chocolate wafers crushed with a little butter. Bake
ten minutes and cool before placing the cake in the crust. TOPPING: Danish
Dessert mixed with frozen raspberries.

Good Stuff, Maynard! Cake

2010-07-08T04:00:00.001-04:00

1 (20 oz.) can crushed pineapple
8 oz. frozen whipped cream
1 sm. pkg. instant vanilla pudding
1 (16 oz.) frozen pound cake

Mix the first three ingredients. Let stand for five minutes. Cut thawed cake
lengthwise into fourths. Put bottom layer first then add pineapple mixture.
Continue layering, completing with the mixture. Keep refrigerated until served.
Garnish with fresh strawberries for extra appeal.

Hummingbird Cake

2010-07-06T02:00:00.001-04:00

2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. oil
2 c. sugar
1 tsp. salt (optional)
3 eggs
2 c. bananas, diced
1 (8 oz.) can crushed pineapple with juice
--CREAM CHEESE FROSTING:
1 box confectioners sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla

Put all ingredients in bowl. Mix until well blended by hand with a wire whisk
or spoon (about 300 strokes). Pour into greased and floured 13 x 9 inch pan.
Bake in 350 degree oven for 45 to 60 minutes (test with toothpick). Bake 40
minutes if using 2 (9 inch) pans.
--CREAM CHEESE FROSTING:
Beat together with electric mixer. If too thick, add a little milk. NOTE:
Use 1/2 recipe to frost 13 x 9 inch cake. Cream cheeses and margarine should be
at room temperature.

New York Cheese Cake

2010-07-05T15:00:00.001-04:00

--CRUST:
1/4 c. butter, melted
2 c. graham crackers, crushed, crumbs or chocolate cookie crumbs
--FILLING:
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) sour cream
1 c. sugar
2 tbsp. almond flavoring
3 eggs

CRUST: Mix butter and crumbs; pat into springform pan. Mix all filling
ingredients well, in food processor, blender or with beaters. Pour into crust.
Bake at 350 degrees for 1 hour; turn off oven and leave in oven for 1 more hour.
Chill. TOPPING SUGGESTIONS: Fruit pie filling or chocolate squares, melted
or 1/2 cup sour cream with 2 tablespoons sugar.

Earthquake Cake

2010-07-04T16:00:00.001-04:00

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

Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x
13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour
over the nuts and coconut. Over low heat, melt the margarine and cream cheese.
Slowly stir in the entire box of confectioners sugar. Spoon cream cheese
mixture over cake mix. Do not spread, just drop over top. Bake cake at 350
degrees for 45 minutes.

Cheese Cake

2010-07-03T17:02:00.000-04:00

1 lb. Philadelphia cream cheese
2 eggs
1 c. granulated sugar
1 pt. sour cream
4 tbsp. sugar
1 tsp. vanilla
20 graham crackers
4 tbsp. sugar
1/4 lb. butter

Prepare graham cracker crust (20 graham crackers, 4 tablespoons sugar and 1/4
pound melted butter) and press into springform pan. Cream 1 pound of cream
cheese, 2 eggs and 1 cup sugar. Pour mixture into crust and bake 30 minutes at
350 degrees. Cool 20 minutes. Make top dressing using 1 pint sour cream, 4
tablespoons sugar and 1 teaspoon vanilla. Pour mixture over cooled cake and
return to oven for 5 minutes at 500 degrees. After cake cools, refrigerate
several hours before serving.

Black Magic Cake

2010-07-02T00:01:00.000-04:00

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

Mix all ingredients together thoroughly. Batter will be thin. Bake at 350
degrees for 35 to 40 minutes.

Cheese Cake

2010-07-01T02:01:00.000-04:00

1 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 (3 oz.) pkgs. cream cheese
1 c. sugar
2 tsp. vanilla
1 (13 oz.) can evaporated milk,
chilled
--GRAHAM CRACKER CRUST:
22 sqs. graham crackers, crushed
2/3 cube butter, melted
1/4 c. sugar

Mix together all crust ingredients. Dissolve Jello mixture and let Jello set
slightly. Soften cheese and combine with sugar and vanilla to add to Jello
mixture. Whip 1 can chilled evaporated milk, then fold in Jello and cheese
mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put
Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in
refrigerator. Will serve 15. (I put my utensils in the refrigerator awhile so
the milk will whip better.)

Mountain Cake

2010-06-30T02:01:00.000-04:00

6 egg yolks
2 c. sugar
1/2 c. bread crumbs
1 c. ground nuts
3/4 c. farina
1/2 tsp. baking powder
6 egg whites
1 qt. whipped cream

Separate eggs and reserve whites in small bowl. Beat egg yolks, add sugar
gradually and beat. Add bread crumbs, nuts, farina, and baking powder one at a
time, beating after each addition. Beat egg white stiff and fold into mixture.
Bake at 350 degrees for 40 minutes. When cool, crumble into several pieces.
Before serving, fold cake into whipped cream. Pile into mountain form and
garnish with cherries. This can also be put in a child`s sand pain and
sprinkled with crushed Oreo cookies. Garnish with a plastic flower and use sand
shovel as serving spoon.

Miniature Cherry Cheesecakes

2010-06-29T02:01:00.000-04:00

3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers

Mix first flour ingredients together. Crush vanilla wafers and place in tiny
tins in a muffin pan. Put cheesecake mixture in tins. Bake at 325 degrees for
15 minutes. Top with can of cherry pie filling. Chill.

Mexican Fruit Cake

2010-06-28T04:00:00.001-04:00

--CAKE:
2 c. sugar
2 c. flour
2 tsp. baking soda
2 eggs
1 c. pecans, chopped
1/3 c. oil
1 (15 oz.) can crushed pineapple
--ICING:
1 (8 oz.) cream cheese
2 c. confectioners sugar
1 stick oleo
1 tsp. vanilla

CAKE: Mix all ingredients in large mixing bowl. Stir by hand until completely
mixed. Pour into greased and floured 13 x 9 inch baking pan or dish. Bake 40
to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish. ICING: Mix
together. Ice when cake is cool. Janice Pearl Curts

Hummingbird Cake

2010-06-27T04:00:00.001-04:00

3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 c. bananas, chopped
1 c. nuts, chopped
1 tsp. cinnamon
1 1/2 c. Crisco oil
3 eggs
1 (8 oz.) can crushed pineapple (include juice)

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan.
In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients
and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out
very moist. Makes a big cake. Very good.

Wacky Cake With Whipped Cream Icing

2010-06-26T04:00:00.001-04:00

3 c. flour, sifted
2 c. sugar
6 tbsp. cocoa
2 tsp. soda
1 tsp. salt
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water
--ICING:
1 c. milk
2 tbsp. flour
Cook and let cool. 1/2 c. granulated sugar
1/2 c. Crisco
1/4 lb. butter
1 tsp. vanilla

Mix well and bake at 350 degrees for 45 minutes.
--ICING:
Beat on high speed. Add flour and milk and beat until creamy.

Twinkie Cake

2010-06-24T14:02:00.000-04:00

1 (9 x 13) inch chocolate cake
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. vegetable shortening
1 tsp. vanilla

Bake cake and cool. Mix flour and milk. Cook over low heat until thick,
remove from heat and cool. Place shortening, butter, salt and vanilla in mixing
bowl and mix. Add cooled flour and milk mixture and beat at high speed until
filling is like whipped cream. Cut cooled cake in half lengthwise and put on
filling. Place top back on and frost with favorite icing.

Cake

2010-06-23T20:02:00.000-04:00

1 c. coconut
1 c. pecans
1 German chocolate cake mix
1 lg. pkg. cream cheese
1 stick oleo
1 box powdered sugar

In bottom of 8 x 12 inch pan, spray real good with Baker`s Joy. Will not stick
if you use this. Spread the coconut in pan, then pecans on coconut. Mix cake
by directions on the package and spread over pecans. Mix cream cheese, oleo,
and sugar; mix until smooth and creamy. Add this over cake mix as best you can,
it will be stiff. Bake at 350 degrees until tests done. But do not overcook.
This is rich and delicious.

Rhubarb Torte

2010-06-23T00:02:00.000-04:00

4 c. rhubarb
3/4 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 yellow or white cake mix

Cut rhubarb into small pieces. Put rhubarb in bottom of pan. Evenly spread
the sugar over the rhubarb. Spread Jello over the top of the sugar. Melt 1/3
cup butter, drizzle over cake mix: 1 cup water, pour over cake mix and bake for
1 hour at 350 degrees.

Grandma`s Pound Cake

2010-06-22T03:02:00.000-04:00

4 eggs
2 c. sugar
1 c. margarine
3 c. flour
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon extract
1 c. sour milk or buttermilk

Mix all together and bake at 325 degrees for 60 minutes or until done.

Heavenly Cheese Cake

2010-06-21T18:02:00.000-04:00

2 c. fine crumbs
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla

Combine "crumbs" (graham cracker or cookies), butter and 1/4 cup sugar. Pack
into bottom of springform pan. Bake at 300 degrees for 10 minutes. Gently mix
cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup
sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10
minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons
vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow
to cool slowly at room temperature and then refrigerate. Remove springform pan
sides. Enjoy!

Peanut Butter Cake

2010-06-20T20:01:00.000-04:00

1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder

Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and
peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar.
Add this to the first mixture and beat well. Sift together flour, salt and
powder. Add dry ingredients alternately to first mixture with 1 cup milk with
vanilla. Pour mixture into pans and bake at once until firm in center. Bake at
350 degrees for 30 minutes.

Dirt Cake

2010-06-18T01:00:00.001-04:00

Need a planter, put lid in bottom of planter to keep cake from dripping out.
Use planter only for this dessert. 1 (12 oz.) container Cool Whip
1 lg. pkg. Oreo cookies
4 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 pkgs. French vanilla pudding (instant)

Crush cookies, cream and all cookies together and set aside. Cream together 4
tablespoons butter, one 8 ounce package of cream cheese and 1 cup of powdered
sugar. Mix in 3 1/2 cups of milk, 2 packages of French vanilla pudding and 12
ounce Cool Whip. Lay one layer of crumbs over top of lid you placed in bottom
of planter and then a layer of cream mixture and repeat and make sure your last
layer is cookie crumbs. Put in refrigerator overnight. Before serving have a
special artificial flower you insert in middle of cake. Looks like a flower
arrangement but only its to eat.

Dirt Cake

2010-06-17T07:00:00.001-04:00

1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)

Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside.
Cream together: 1/2 stick butter or margarine 1 (8 oz.) pkg. cream cheese
In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk
according to package of pudding). Add cream cheese mixture and 8 ounces of Cool
Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie
mixture, then the pudding mixture, then the cookie mixture, and so on. End up
with the cookie mixture (this looks like dirt). Add an artificial flower in
top.

Crescent Chocolate Chip Cheese Cake

2010-06-16T19:00:00.001-04:00

2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)
--FROSTING:
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk

Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix
cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate
chips less the reserved chips. Spread on the filling to 1/4 inch from the
edges. Top with second package of crescent rolls. Pinch the edges together.
Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost
immediately while hot. Melt reserved chips in microwave and drizzle on iced
cheese cake.

--FROSTING:
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36
squares. Cheryl Wood

Apple Pancakes

2010-06-15T09:00:00.001-04:00

2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix

Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly.
Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour
this mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Serve
with powdered sugar or syrup.

Baked Pancakes

2010-06-14T02:00:00.001-04:00

1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup

Mix these together in pan over low heat until butter is melted. Pour into a 9-
inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6
servings. Mix as directed on package. Spoon batter over syrup mixture. Bake
at 375 degrees for about 20 minutes or until top springs back when touched.
Invert onto serving plate. A favorite breakfast for when the kids have a
"sleep-over."

Mushroom Phyllo Tarts

2010-06-13T04:00:00.001-04:00

3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole mushrooms, drained

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese,
bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced
mushrooms. Set aside. To make garlic butter, in small skillet over low heat,
cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups
with garlic butter. Set aside. Brush large cookie sheet with garlic butter.
Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet
lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo
sheet lightly with garlic butter; place on top of first buttered sheet. Repeat
with remaining phyllo sheets. With sharp knife, cut through all layers of
phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic
buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each
cup. Top each with whole mushroom, pushing stem into filling. Drizzle with
remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light
golden brown. 16 appetizers.

Spicy Crab Cakes

2010-06-12T19:00:00.001-04:00

2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and
1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch
thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.
Preheat oven to 325 degrees. Line baking sheet with paper towels. In large
skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a
time, until golden on both sides, about 3 minutes in all. As cakes cook, remove
from pan, drain on prepared baking sheet and keep warm in oven. In food
processor, process red peppers with mayonnaise until smooth. Serve with crab
cakes. 12 servings.

Cake Doughnuts

2010-06-11T05:00:00.001-04:00

2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour

Mix and leave in refrigerator overnight (makes easier to handle). Roll dough
out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as
soon as they surface. With hot oil, need to be watched so they won`t burn.

Grandma`s Fry Cakes

2010-06-10T05:00:00.001-04:00

1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla

Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry
ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough
about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown.
Makes 3 dozen.

Peach Upside Down Cake

2010-06-09T13:00:00.001-04:00

1 pound of peaches, peeled and sliced
1 cup plus 2 tablespoons of sugar
1 1/2 cups of flour
1 teaspoon of cream of tartar
1/2 teaspoon of baking soda
1/2 teaspoon of corn starch
1/4 teaspoon of salt
1/2 cup of milk
1 teaspoon of vanilla extract
1/2 cup of butter, softened
2 eggs, separated

Preheat the oven to 350 degrees. Spread the peaches into the bottom of a 9-inch baking dish.
Sprinkle with 2 tablespoons of the sugar and let sit. Combine the flour, cream of tartar, baking
soda, cornstarch and salt in a medium bowl the combine the milk and vanilla in another small bowl and set aside. Cream together the butter and the remaining 1 cup of sugar in a medium bowl. Add the egg yolks one at a time, beating to incorporate completely. Add the milk and flour mixtures in alternating additions, beating continuously. Beat the egg whites until soft peaks form and fold into the batter. Pour the batter over the peaches. Spread the batter over the peaches evenly and bake until a knife inserted in the center comes out clean, or about 1 hour. Let cool slightly and invert onto a serving platter.

Huckleberry Coffee Cake

2010-06-08T00:00:00.001-04:00

1/4 cup butter or margarine, softened
4 ounces of cream cheese
1 cup of sugar
1 egg
1 cup of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 teaspoon of vanilla extract
2 cups of huckleberries or blueberries
Vegetable cooking spray
2 tablespoons of sugar
1 teaspoon of ground cinnamon

Cream the butter or margarine and cheese together and gradually add 1 cup sugar. Beat with an electric mixer at medium speed until well blended. Add the egg and beat well. Combine the flour, baking powder, and salt and stir into butter/cream cheese mixture. Stir in the vanilla extract and fold in the huckleberries or blueberries. Pour the batter into a 9-inch round cake pan coated with cooking spray. Combine 2 tablespoons of sugar and the cinnamon and sprinkle over the batter. Bake at 350 degrees for 1 hour and let cool.

Applesauce Fruit Cake

2010-06-07T01:00:00.001-04:00

1 1/2 cups of brown sugar
1 quart of applesauce
1/2 pound of melted butter or margarine
1 cup each of raisins, chopped figs, chopped dates, and chopped pecans
1 teaspoon of cinnamon
3/4 teaspoon each of cloves and allspice
1/2 teaspoon of nutmeg
3 cups of plain flour
3 teaspoons of baking soda
1/2 teaspoon of salt

Mix together the flour, baking soda, and the salt. In a separate bowl mix the nuts, fruits, sugar, and the spices together. Stir in the melted margarine and add the flour mixture. Mix well. Bake in a greased and floured tube pan at 350 degrees for about 1 hour and 15 minutes. This cake freezes well.

Cranberry Cheese Cake Bars

2010-06-06T01:01:00.000-04:00

1 package of butter cake mix
1/2 cup of butter, softened
1 egg
1/4 cup of chopped pecans

For the filling:
1 – 8 ounce package of cream cheese
1/4 cup of powdered sugar
1/2 teaspoon of vanilla
1 egg
1 – 16 ounce can of whole berry Cranberry sauce
1/4 teaspoon of nutmeg

Heat the oven to 350 degrees. Combine the cake mix, butter and 1 egg until crumbly, add the chopped pecans and press into an ungreased 9 X 13 inch baking pan. Bake for 5 to 8 minutes to set the crust. Combine the cream cheese, powdered sugar, vanilla and 1 egg. Beat and then add the nutmeg to the cranberry sauce. Pour the cream cheese mixture over the crust. Spoon the cranberry sauce over the cream cheese in 3 rows lengthwise, pull a knife through the rows to make swirls. Bake at 350 degrees for 30 to 40 minutes.

Applesauce Cake

2010-06-05T02:01:00.000-04:00

1 cup of Crisco
2 cups of sugar
1 cup of strawberry preserves
2 eggs
2 teaspoons of salt
1 teaspoon of nutmeg
1 teaspoon of cloves
1 teaspoon of cinnamon
1 cup of black walnuts
1 cup of pecans
1 box of raisins
4 1/2 cups of plain flour
2 teaspoons of vanilla
2 1/2 cups of applesauce
2 teaspoons of baking soda mixed in with the applesauce

Cream the shortening and sugar. Add the eggs, strawberry preserves, and the applesauce. Mix in the flour and spices. Add the raisins and nuts and mix all together. Bake for 2 hours at 300 degrees. Wrap in aluminum foil until ready to serve.

Blueberry Pound Cake

2010-06-04T02:01:00.000-04:00

1 cup plus 2 tablespoons of butter, softened and divided
2 1/4 cups of granulated sugar, divided
4 eggs
1 teaspoon of vanilla extract
3 cups of all-purpose flour, divided
1 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of fresh or frozen blueberries, well drained

Grease a 10" tube pan with the two tablespoons of butter. Sprinkle the pan with 1/4 cup of sugar and set aside.

Cream the remaining 1 cup of butter, gradually add the remaining 2 cups of sugar and beat well. Add the eggs, one at a time. Add the vanilla, mixing well. Combine 2 3/4 cups of flour, baking powder and the salt. Gradually add to the creamed butter mixture, beating well. Dredge the blueberries into the reserved 1/4 cup of flour to coat well. Fold the blueberries into the batter and pour into the prepared pan. Bake at 325 degrees for 70 minutes. Cool in pan for 10 minutes then remove.

Glaze:
2 cups of sifted 10x confectioner's sugar
2 or more tablespoons of milk
1 tablespoon lemon extract

Mix until the right consistency and pour over the cooled cake.

French Vanilla Cake

2010-06-03T03:01:00.000-04:00

1 box of Graham crackers
2 boxes of instant French vanilla pudding
1 medium container of whipped topping
1 can of milk chocolate cake frosting
3 cups of cold milk

Mix the milk with the pudding mix until thick and then mix in the whipped topping. Layer the Graham crackers and the pudding until you have used it all, ending with a layer of crackers on top. Top with the chocolate frosting and refrigerate.

Fudge And Caramel Lovers Cake

2010-06-03T00:01:00.000-04:00

1 – 14 ounce package of caramels
1 – 14 ounce can of sweetened condensed milk (not evaporated)
1 1/4 cups of vegetable shortening, divided
2 cups of all-purpose flour
1/2 cup of unsweetened cocoa
1 teaspoon of baking soda
1/4 teaspoon of salt
2 cups of sugar
2 eggs
1 cup of water
1/2 cup of buttermilk
1 1/2 teaspoons of vanilla
1 1/2 cup of coarsely chopped pecans

Preheat the oven to 350 degrees. In a heavy saucepan, combine the caramels, the sweetened condensed milk, and 1/2 cup of the shortening. Over medium heat, cook and stir until the caramels are melted and smooth. In a medium bowl, combine the flour, cocoa, baking soda, and the salt. In a large bowl, beat the sugar and the remaining 3/4 cup of shortening until fluffy and then beat in the eggs.

In a small bowl, combine the buttermilk, and the vanilla and add to the sugar/shortening mixture, alternating with the flour mixture and beat well. Spread half of the batter into a greased 9 X 13 inch baking pan. Bake for 15 minutes, or until the center is set. Remove the pan from the oven and spread the caramel mixture evenly over the cake. Next, spread the remaining batter over the caramel and sprinkle with the chopped pecans. Return the baking pan to the oven and bake for an additional 40 minutes, or until the cake springs back when lightly touched. Loosen the cake from the sides of the pan while still warm. Allow the cake to cool before serving.

Pumpkin Raisin Cake

2010-06-02T01:01:00.000-04:00

2 cups of sugar
2 cups of flour
3/4 cup of vegetable oil
1 teaspoon of salt
1 teaspoon of ground cinnamon
1 – 8 ounce can of crushed pineapple, drained
2 cups of pumpkin
1 cup of raisins
4 eggs
1 teaspoon of baking powder
2 teaspoons of baking soda
1 teaspoon of allspice
2 teaspoons of vanilla
1 cup of chopped pecans

Combine the sugar, pumpkin, vegetable oil, and the eggs and mix well. Combine the dry ingredients
and the spices and add to the pumpkin mixture and beat for 1 minute at medium speed.

Stir in the pineapple, raisins, pecans and the vanilla. Pour the batter into a 9 X 13 inch baking
pan and bake at 350 degrees for 55 minutes. Allow the cake to cool for 10 minutes in the pan
then remove it from the pan as frost after cake is completely cooled.

For the Cream Cheese frosting:
1 – 8 ounce package of cream cheese
1/2 cup of butter, softened
1 – 16 ounce package of powdered sugar, sifted
1 teaspoon of vanilla
1/2 cup of finely chopped pecans

Combine the cream cheese and the butter, and beat until light and fluffy. Gradually add the powdered sugar and mix well. Stir in the vanilla and the chopped pecans.

Coconut Black Walnut Cake

2010-06-01T03:00:00.001-04:00

2 cups of sugar
1/2 teaspoon of baking powder
1 cup cooking oil
1 cup buttermilk
4 eggs, beaten
1 cup of chopped black walnuts
3 cups of flour
1 cup of flaked coconut
1/2 teaspoon of salt
2 teaspoons of coconut extract
1/2 teaspoon of baking soda

Combine the sugar, oil and eggs and beat well. Combine the dry ingredients and add to sugar mixture alternately with the buttermilk. Stir in the nuts and the coconut extract. Bake at 325 degrees for 1 hour and 5 minutes in a greased and floured tube pan. Pour hot coconut syrup over hot cake.

Coconut Syrup
1 cup sugar
2 tablespoons butter
1/2 cup milk
1 teaspoon of coconut extract
Mix together and boil for 5 minutes

Hummingbird Cake

2010-05-31T03:00:00.001-04:00

3 cups of plain flour
2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon cinnamon
2 cups of chopped pecans
1 1/2 cups of vegetable oil
3 eggs
1 1/2 teaspoons of vanilla
1 – 8 ounce can of crushed pineapple
3 bananas, mashed

Place all of the dry ingredients in a large bowl. Add all of the other ingredients and stir until
mixed well. Do not beat. Pour into a greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Remove from the oven and allow to cool in the pan.

For The Frosting:
1 – 4 ounce package of cream cheese (at room temperature)
1/2 stick of butter
1 teaspoon of vanilla
1/2 box of 10X powdered sugar
Mix all of the frosting ingredients together and beat by hand until smooth and creamy. Spread over the cooled cake.

Grandma`s Spice Cake

2010-05-30T03:00:00.001-04:00

2 cups of all-purpose flour
1/2 teaspoon of baking soda
1 1/2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1 1/2 cups of sugar
1/4 cup of salted butter
1/4 cup of vegetable oil
1/2 teaspoon of vanilla
2 eggs
1 1/2 cups of buttermilk

Mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves ginger, and set
aside. In A large mixing bowl beat the butter and oil with an electric mixer on medium speed for
30 seconds. Add the sugar and vanilla and beat until well mixed. Add the eggs, one at a time,
beating after adding each egg. Add the dry flour mixture and buttermilk alternately into the egg
and butter mixture, beating on low speed after each addition, just until combined. Pour into two
greased and lightly floured 8 X 1-1/2 inch cake pans. Bake in a 350 degree oven for 35 to 40
minutes, or until toothpick comes out clean. Cool on wire rack.

Creamy Nut Frosting:
Blend 2 1/2 tablespoons of flour and 1/2 cup of milk. Cook the flour mixture until it forms a thick paste and cool until it is lukewarm. Meanwhile cream 1/4 cup of butter, 1/4 cup of shortening and 1/2 cup of sugar together and add to lukewarm flour paste. Beat until fluffy. Add 1 teaspoon of vanilla and 1/2 cup of chopped pecans. Blend in 1 cup of powdered sugar (more if
needed). Beat until fluffy. Frost the cooled cake and sprinkle chopped pecans on top.

Hummingbird Cake

2010-05-29T07:00:00.001-04:00

For The Frosting:
1 â" 4 ounce package of cream cheese (at room temperature)
1/2 stick of butter
1 teaspoon of vanilla
1/2 box of 10X powdered sugar

Place all of the dry ingredients in a large bowl. Add all of the other ingredients and stir until
mixed well. Do not beat. Pour into a greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Remove from the oven and allow to cool in the pan.

For The Frosting:
Mix all of the frosting ingredients together and beat by hand until smooth and creamy. Spread over the cooled cake.

Easy Strawberry Cake

2010-05-28T11:00:00.001-04:00

1 box white cake mix plus 2 tablespoons flour
1 1/3 cups of frozen strawberries
1 small package strawberry Jell-O
2/3 cup of vegetable oil
1/3 cup water
4 eggs
1/2 stick butter, softened
3 cups powdered sugar

Thaw strawberries at room temperature. Drain and reserve juice for frosting. Mix cake mix, flour, Jell-O, cooking oil, water and eggs until well mixed. Pour into 9 X 13 inch pan. Bake at 350 degrees for 30 to 35 minutes. Set pan on wire rack to cool.

For The Frosting:
Cream softened butter and powdered sugar in mixing bowl while adding enough strawberry juice to make creamy and of spreading consistency. Frost cooled cake as desired.

Micaville Pineapple Cake

2010-05-28T00:00:00.001-04:00

2 cups of sugar
2 cups sifted, plain flour
3 eggs
1 stick of butter
2 1/2 cups of crushed pineapple
2 teaspoon of baking soda
2 teaspoon of vanilla
1/2 teaspoon of salt

Icing:
1 1/2 cups of sugar
1 cup of evaporated milk
3/4 stick of butter
1 1/2 cups of chopped pecans

Cream the sugar, butter and eggs together and stir in the remaining ingredients. Pour into a greased 9â? X 13â? pan and bake at 350 degrees for 35 minutes.

Icing:
Combine the sugar, butter and milk in a pan and boil for 3 minutes. Remove from heat and stir in the chopped pecans. Cook until mixture begins to thicken. Remove from heat and pour over cake.

Nannys Homemade Chocolate Cake

2010-05-27T09:00:00.001-04:00

2 cups of plain flour
2 cups of sugar
1 teaspoon of butter
3/4 cup of cocoa
2 eggs
1 cup of boiling water
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of milk
1 teaspoon of vanilla

Frosting:
1 1/2 cups of sugar
2 â€"1 ounce squares of chocolate
1/2 cup of milk
1 teaspoon of vanilla
2 tablespoons of butter

Beat the sugar, eggs and butter together until creamy. Add the cocoa to 1-cup of boiling water
and mix well. Add cocoa mixture to sugar mixture. Sift flour, soda, baking powder and salt together. Add to the sugar mixture alternating with the milk and vanilla, starting and ending with the flour mixture. Pour into well-greased and floured pans and bake at 350 degrees for 25 to 30 minutes.

Frosting:
Melt the chocolate in a pan and remove from heat. Mix in the sugar and milk and bring to a full
boil. Cook the chocolate mixture until it reaches the soft ball stage (when a small amount dropped into a glass of cold water forms a soft ball). Remove the chocolate mixture from the heat and stir in the vanilla and butter. Spread on the cooled cake.

North Carolina Date Cake

2010-05-27T02:00:00.001-04:00

1 1/3 cups of flour
1 cup of light brown sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 tablespoon of butter
3/4 cup of chopped pecans
1 cup of chopped dates to which 1 cup of boiling water has been poured over.
1 beaten egg

Topping:
1 cup of light brown sugar
1/2 cup of sour cream
1 cup of dates, finely chopped

Cream butter and add the dry ingredients. Add nuts dates and water. Mix well. Stir in the
beaten egg. Pour into a greased 8â? X 8â? pan and bake at 350 degrees for 45 minutes.

Topping:
Boil the brown sugar and sour cream together for about 10 minutes on low heat. Add the dates
and boil for 5 minutes longer. Let cool and spread on cooled cake.

Chocolate Fudge Cupcakes

2010-05-26T22:58:00.002-04:00

4 squares of semisweet chocolate
1 3/4 cups of sugar
1 cup of flour
4 eggs
1 teaspoon of vanilla
2 sticks of butter
1 cup of pecan halves

Melt the chocolate and butter together and stir in the pecan halves, coating well. Set the chocolate pecan mixture aside to cool. Combine the sugar, flour and the eggs mixing by hand, blend but do not beat, the batter will be stiff. Stir in the chocolate mixture and vanilla. Mix well. Fill cupcake pan full with batter. Bake in a 325-degree oven for 35 â€"40 minutes. Do not over bake. Cool a few minutes before removing from pan.

Black Mountain Buttermilk Pound Cake

2010-05-26T22:58:00.000-04:00

2 sticks of butter
3 cups of sugar
1 teaspoon of lemon extract
1 teaspoon of almond extract
6 eggs, separated
1/2 teaspoon of vanilla
1/2 teaspoon so butter flavoring
3 cups sifted flour
1/2 teaspoon of salt
1/4 teaspoon of baking soda
1 cup of buttermilk

Mix butter and sugar at medium speed. Add the egg yolks one at a time, mixing after adding each egg. Add the flavorings. Sift the flour, salt and baking soda together. Add the dry ingredients to the butter and egg mixture alternating with buttermilk beginning and ending with dry ingredients.

Beat egg whites until stiff but not dry and fold into the mixture. Pour into a greased and floured 10- inch tube pan. Bake in a 350 degree preheated oven for 1 hour and 15 min. Allow to cool for 15 minutes before removing from pan

Johnny Cakes

2010-05-26T22:55:00.001-04:00

1/2 cup of flour
1 cup of cornmeal
1 teaspoon of sugar
1 teaspoon of salt
1 lightly beaten egg
1 cup of hot water or milk
1 tablespoon of shortening

Mix all of the dry ingredients together and then stir in the egg, water or milk, and the shortening.

Drop or pour into a hot, greased cast iron skillet to form small cakes, and fry until golden brown on both sides. Can be eaten with butter as bread or with molasses or syrup as pancakes.

Friendship Cake

2010-05-25T21:46:00.000-04:00

1 c. greetings
1/2 c. smiles
1 lg. hug
2/3 c. love
1 tsp. sympathy
2 c. hospitality

Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.