Today's 700 Cake Recipes - 3

CHOCOLATE SHEET CAKE

1 stick oleo

1/2 c. Crisco

4 tbsp. cocoa

1 c. water

2 c. sifted flour

2 c. sugar

1/4 tsp. salt

Bring to a boil oleo, Crisco, cocoa and water. Mix flour, sugar and salt. Pour

hot mixture over flour mixture and beat well. Add: 2 eggs

1/2 c. buttermilk

1 tsp. vanilla

1/2 tsp. cinnamon

1 tsp. soda

Beat until smooth. Pour in greased and floured jelly roll pan.

FROSTING (Prepare 5 minutes before cake is done.)

1 stick oleo

6 tbsp. milk

4 tbsp. cocoa

Bring to a boil. Remove form heat. Then add: 1 lb. powdered sugar

1 tsp. vanilla, Nuts & Pour frosting on cake while cake is hot.

WACKY CHOCOLATE CAKE

1 1/2 c. flour

1 c. sugar

3 tbsp. cocoa

1 tsp. soda

1/2 tsp. salt

1 tbsp. vinegar

6 tbsp. oil

1 tsp. vanilla

1 c. cold water

·         Sift dry ingredients into a 9 inch square ungreased pan.

·         Make 3 holes in dry mixture.

·         Measure oil in one, vinegar in second, vanilla in third.

·         Pour cold water over all.

·         Mix with rubber spatula until blended. Do not beat.

·         Bake at 350 degrees for 20 to 30 minutes, cool.

·         Frost if desired.

UPSIDE DOWN GERMAN CHOCOLATE CAKE

1 c. pecans, chopped

1 c. coconut

1 German chocolate cake mix

1 (8 oz.) pkg. cream cheese

1/2 c. butter, softened

1/2 c. powdered sugar

·         Spread pecans and coconut in bottom of greased 9 x 13 inch pan.

·         Mix German chocolate cake according to box directions and pour over pecans and coconut.

·         Cream together cream cheese, butter and powdered sugar and pour over cake.

·         Bake at 350 degrees for 45 minutes.

·         When removed it will be wiggly.

·         Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.

UPSIDE DOWN DATE CAKE

1 tbsp. margarine

1/2 c. sugar

1 c. flour

1/2 tsp. soda

1 tsp. baking powder

1/4 tsp. nutmeg

1/2 c. milk

1/2 c. dates, cut up

1/2 c. nuts

1 tsp. vanilla

SAUCE:

3/4 c. brown sugar

1 tbsp. margarine

1 c. hot water

·         Cream margarine and sugar. Sift dry ingredients.

·         Add vanilla to creamed mixture, then milk alternately with flour mixture. Stir dates and nuts in last.

·         Place batter in greased dish. Heat sauce ingredients and pour over batter.

·         Bake at 350 degrees 30 minutes

FRUIT CAKE

1/2 c. butter

2 c. sugar

2 eggs, beaten

3 1/4 c. flour

1 tsp. cream of tartar

1/2 tsp. soda

1/2 tsp. milk

1 qt. blueberries or less than a qt. of any other fresh fruit

·         Mix butter and cream sugar by hand. Add eggs and blend well.

·         Add dry ingredients and alternate with milk. Cream until smooth.

·         Add fresh fruit and blend again. Pour into a buttered pan, 13 x 9 inches.

·         Sprinkle with cinnamon and sugar. Bake for 40 minutes, or until done (maybe 1 hour) at 350 degrees.

·         Remove from oven, brush with butter and let set 15 minutes. Serve hot or cold.

HAWAIIAN FRUIT CAKE

2 c. sugar

2 c. flour

2 eggs

2 tsp. soda

1 (20 oz.) can crushed pineapple, undrained

1 c. nuts, chopped

2 tsp. vanilla

·         Mix above items together. Pour into 9 x 12 inch ungreased pan.

·         Bake at 325 degrees 45 to 60 minutes. Top with a cream cheese icing.

LEMON JELLO CAKE

1 pkg. lemon cake mix

1 c. cooking oil

1 pkg. lemon Jello, dissolved in 1 c. hot water

1 tsp. lemon extract

4 eggs, added one at a time

v      Bake at 350 degrees for 35 minutes or 45 minutes if angel food cake pan is used.

v      After 10 minutes, pour over glaze made of 1 cup powdered sugar and 1/4 cup Realemon.

ORANGE SLICE FRUIT CAKE

3 1/2 c. flour

1/2 tsp. salt

1 lb. candy orange slices, chopped

1 lb. pitted dates, chopped

2 c. walnuts or pecans, chopped

1 (3 1/4 oz.) can or 1 c. coconut (flaked)

1 c. butter

2 c. sugar

4 eggs

1 tsp. soda

1/2 c. buttermilk

v      Mix together flour and salt.

v      Combine candy orange slices, pitted dates, walnuts or pecans and coconut.

v      Add 1/2 of the flour mixture and mix well.

v      Cream 1 cup butter and 2 cups of sugar.

v      Add 4 eggs, one at a time.

v      Combine 1 teaspoon soda and 1/2 cup of buttermilk.

v      Add milk and flour mixture alternately and blend after each addition.

v      Add candy mixture and mix well.

v      Bake at 300 degrees for one hour and 45 minutes in a large angel food cake pan that has been well greased.

v      It may take longer to bake. Test with a toothpick.

v      As soon as cake is removed from oven, pour the following mixture over the top.

v      Combine 1 cup orange juice and 2 cups powdered sugar. Cool.

v      Store in refrigerator overnight before removing from pan. This is a large cake.

PINEAPPLE SHEET CAKE

2 c. sugar

2 c. flour

2 tsp. baking soda

2 eggs

1 can crushed pineapple

1/2 c. nuts

1 tsp. vanilla

v      Mix ingredients in order given. Grease and flour pan. Bake for 25 minutes.

v      Use jelly roll pan. Bake at 350 degrees.

FROSTING:

1/2 stick oleo

1 (6 oz.) pkg. cream cheese

1 3/4 c. powdered sugar

Frost while cake is warm.

POPCORN CAKE

1/2 c. butter

1/2 c. oil

1 lb. marshmallows

8 c. popped corn

1 lb. sm. gumdrops (no black)

2 c. mixed nuts

v      Melt first 3 ingredients. Mix until very smooth. Mix corn, nuts and gumdrops together.

v      Pour melted mixture over corn mixture and quickly stir and pour into tube pan.

v      Let cool, then slice. Do not bake.

v      M & M's can be substituted for the gumdrops.

POUND CAKE

1 white cake mix

3 pkgs. orange Jello

4 eggs

1/2 c. oil

3/4 c. water

v      Mix and bake according to the direction on cake mix.

v      Bake in Bundt pan and dust with powdered sugar.

SCRIPTURE CAKE

3/4 c. soft (butter) Gen. 18:8

1 1/2 c. (sugar) Jer. 6:20

5 eggs) Isaiah 10:14 separated

3 c. (flour) Leviticus 24:5

3/4 tsp. (salt) II Kings 2:20

3 tsp. (baking powder) Amos 4:5

1 tsp. (cinnamon) Exodus 30:23

1/4 tsp. each (spices) II Chronicles 9:9

1/2 c. (milk) Judges 4:19

3/4 c. chopped (almonds) Gen. 43:11

3/4 c. fine chopped (figs Jer. 24:5

3/4 c. (raisins) II Samuel 16:1

v      Cream butter, sugar, beat in egg yolks, one at a time; add alternately with dry mix.

v      Fold in stiff egg whites and fruit.

v      Bake in Bundt or Angel Food cake pan for 1 hour and 10 minutes at 325 degrees. Glaze.

SOUR CREAM CAKE

1 c. butter

1 c. sugar

3 eggs

1/4 tsp. vanilla

2 c. flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1/2 pt. sour cream

TOPPING:

1/2 c. pecans, chopped

2 tbsp. flour

1 tsp. cinnamon

2 tsp. butter, melted

3/4 c. brown sugar

TOPPING:

v      Mix all ingredients together.

CAKE:

v      Cream butter and sugar.

v      Add eggs and vanilla, beat well. Add flour, baking powder, baking soda and salt.

v      Mix well. Add sour cream and blend. Pour 1/2 of batter in bottom greased and floured tube pan.

v      Sprinkle with 1/2 of topping. Repeat with remaining batter and topping.

v      Bake at 350 degrees for 50 minutes or until done.

TOPICAL DREAM CAKE

2 c. granulated sugar

1 c. cooking oil

3 eggs

1 (8 oz.) can crushed pineapple (juice packed)

1 1/2 tsp. vanilla

2 c. all-purpose flour

1 c. whole wheat flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

2 c. bananas, finely diced

1 3/4 c. sifted powdered sugar

2 or 3 tbsp. orange juice

v      In large bowl, beat sugar and oil. Add eggs one at a time, beating well after each one.

v      Blend in undrained juice and vanilla.

v      Stir together flour, salt, baking soda, baking powder and cinnamon.

v      Blend into pineapple mixture. Stir in bananas.

v      Pour mixture into a 10 inch fluted tube pan and bake at 350 degrees for 60 or 70 minutes.

v      Cool in pan for 10 minutes, then put on rack. Cool.

GLAZE:

v      Combine powdered sugar and enough orange juice to make drizzling consistency.

BARBY'S YOGURT CAKE

1/2 c. butter or margarine

1 c. sugar

2 eggs

2 tsp. vanilla

1 (8 oz.) carton yogurt

2 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 c. milk

v      Cream butter and sugar together. Add eggs and vanilla. Mix well.

v      Add baking powder, soda, salt and 1 cup of the flour.

v      Mix until well blended.

v      Add yogurt and milk. Mix well. Add last 1 cup of flour. Mix well.

v      Pour into greased and floured loaf cake pan.

v      Bake at 350 degrees for 30 to 35 minutes.

v      Frost with your favorite frosting.

v      (May use 1 teaspoon vanilla and 1 teaspoon flavoring that is compatible with your flavor used.)

YULE CAKE

1 c. margarine

2 c. brown sugar

2 eggs

2 c. applesauce

1/2 c. fruit juice

4 c. flour

2 tsp. soda

1 tsp. salt

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. allspice

1/2 tsp. ginger

2 c. dates

1/2 c. golden raisins

4 1/2 c. nuts, chopped coarse: walnuts, pecans, brazil nuts

1 c. Maraschino cherries

1 c. green candied cherries

1 c. each red-green-yellow candied pineapple

v      Cream margarine, sugar and eggs; add applesauce and juice.

v      Add 3 cups flour and spices.

v      Dust chopped fruit and nuts with one cup of the flour.

v      Add fruit and nuts to mixture. Bake in loaf pans or cupcake pans.

v      Bake at 350 degrees one hour for loaf, cupcake pans 30 minutes.

v      Store in cool place in tight containers.

ZUCCHINI CAKES

Vegetable oil

3 c. shredded, unpared zucchini, drained

1/2 c. shredded Cheddar cheese (about 2 oz.)

3 tbsp. snipped parsley

1 lg. clove garlic, finely chopped

1 egg

1 tsp. salt

Dash of pepper

1 c. Bisquick baking mix

v      Heat oil (1/2 inch) in 10 inch skillet to 375 degrees.

v      Mix zucchini, cheese, parsley, garlic, egg, salt and pepper.

v      Stir in baking mix.

v      Drop by rounded tablespoonfuls into hot oil.

v      Fry until golden brown, about 1 minute on each side; drain.

v      Makes about 2 dozen cakes.

APPLE POUND CAKE

1 1/2 c. corn oil

2 c. sugar

3 eggs

2 tsp. vanilla extract

3 c. flour

1 tsp. soda

1 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 c. chopped, peeled apples

1 c. chopped walnuts

1/2 c. raisins

v      Beat oil, eggs, sugar and vanilla until well blended.

v      Combine dry ingredients and add to sugar mixture, beating well.

v      Stir in apples, nuts and raisins.

v      Spoon batter into greased and floured bundt pan.

v      Bake at 375 degrees for 1 hour and 15 minutes.

BANANA SPLIT CAKE

2 c. graham wafer crumbs

1/2 c. margarine, melted

3 c. confectioners' sugar

2 eggs

1 c. margarine, softened

1 1/2 tsp. vanilla

1 (19 oz.) can crushed pineapple

4 bananas

1 lg. Cool Whip

Walnuts (opt.)

Cherries (opt.)

v      Combine graham crumbs and margarine. Press in ungreased 9 x 13 inch pan.

v      Beat confectioners' sugar, eggs, margarine and vanilla.

v      Spread on graham crust. Spread pineapple over creamed mixture.

v      Slice bananas lengthwise and place on pineapple. Cover with whip.

v      Garnish with nuts and cherries. Chill

BUTTER PECAN POUND CAKE

1 Betty Crock butter pecan cake mix

1 pkg. coconut cream instant pudding

4 eggs

1 c. oil

1 c. hot water

v      Mix all together. Beat 2 minutes.

v      Bake in well-greased or sprayed bundt pan at 325 degrees for 45 minutes.

CHOCOLATE ZUCCHINI CAKE

3 1/2 c. flour

1 tsp. baking powder

1 tsp. soda

1/2 tsp. cinnamon

1/2 tsp. salt

1/4 c. cocoa

3 eggs

2 c. sugar

1/2 c. oil

1 c.sour milk

2 c. shredded zucchini

1/3 c. applesauce

1/4 c. chopped nuts, if desired

v      Preheat oven to 350 degrees.

v      Grease and flour 3 (9 inch) layer pans.

v      Sift dry ingredients together in a bowl, set aside.

v      In a large bowl beat eggs; add sugar to eggs and beat until fluffy.

v      Add oil slowly.

v      Stir in flour mixture, alternate with milk, zucchini and applesauce.

v      Add nuts and mix well.

v      Pour into prepared pans and bake for 25 to 30 minutes or until toothpick comes out clean when inserted into center of cake.

v      *Can be baked in tube pan, sheet cake pan, etc. but baking time will vary depending on size of pan.

CREAM CHEESE CUPCAKES

2 (8 oz.) pkgs. cream cheese

3/4 c. sugar

2 eggs

1 tsp. vanilla

Vanilla wafers

v      Use cream cheese at room temperature.

v      Beat until smooth and creamy with other ingredients.

v      Put 1 vanilla wafer in a cupcake baking cup.

v      Add cheese mixture, fill 1/2 full.

v      Bake at 350 degrees for 20 minutes. Let cool for 1 hour.

v      Top with cherry or blueberry pie filling. Refrigerate

CREAM CHEESE POUND CAKE

1 1/2 c. margarine

3 c. sugar

1 (8 oz.) cream cheese

6 eggs

3 c. flour

1 tsp. baking powder

1/4 tsp. salt

1 tsp. almond extract

1 tsp. vanilla

v      Cream cheese, oleo, and sugar until fluffy.

v      Mix dry ingredients and add alternately with eggs - 1 cup flour with 2 eggs.

v      Add flavorings. Bake in greased and floured tube pan.

v      Bake at 300 degrees for 2 hours

DIRT CAKE

1 pkg. Oreo cookies

1 (8 oz.) cream cheese

1 c. 4x confectioners' sugar

2 sm. boxes vanilla pudding & pie filling

3 c. milk

1 tsp. vanilla

1 lg. Cool Whip

v      Crumble cookies 1/2 package and cover bottom of 9 x 13 inch pan.

v      Mix milk, vanilla, sugar and cream cheese until creamy.

v      Add pudding and mix until creamy.

v      Pour mixture over cookies in pan.

v      Then add the other 1/2 package of cookies on pudding.

v      Then top with Cool Whip.

v      An artificial flower may be put in the middle of it to add a decorative touch

ONE STEP POUND CAKE

2 1/4 c. all-purpose flour

2 c. sugar

1/2 tsp. salt

1/2 tsp. soda

1 tbsp. grated lemon peel

1 tsp. vanilla

1 c. margarine, softened

1 carton (8 oz.) yogurt, pineapple

3 eggs

v      Combine all in large bowl. Beat 3 minutes at medium speed.

v      Pour into greased and floured pan or bundt pan does well.

v      Bake at 325 degrees for 50 minutes.

v      Cool 15 minutes

PINEAPPLE-COCONUT-WALNUT CAKE

CAKE:

2 c. flour

2 c. sugar

2 tsp. baking soda

2 eggs

1 c. coconut, shredded

1 c. walnuts or pecans, chopped

1 can (20 oz.) crushed pineapple with juice

CREAM CHEESE ICING:

1/4 lb. margarine

1 1/2 c. powdered sugar

2 tsp. vanilla

1 pkg. (8 oz.) cream cheese, softened

CAKE:

v      Mix all ingredients for cake together.

v      Grease but do not flour 9 x 13 inch pan.

v      Bake at 350 degrees for 45 minutes.

v      Frost with Cream Cheese Icing.

ICING:

v      Combine all ingredients for icing; mix well until creamy.

v      Spread on cooled cake

CARAMEL ICING

2 c. brown sugar

1/3 c. milk

Pinch of salt

4 tbsp. margarine

4 tbsp. flour

v      Mix all ingredients together. Cook over medium heat.

v      Boil 3 minutes.

v      Remove from heat and cool until thick enough to spread

FLUFF FROSTING

1 c. milk

1/4 c. flour

1 tsp. vanilla

1 c. sugar

1/2 c. butter or margarine

1/2 c. shortening

v      In a small saucepan, cook flour and milk until thick, stir well.

v      Set aside to cool, (keep mixture covered as it cools).

v      In a bowl beat sugar, margarine (or butter) and shrotening using high speed of mixer, until fluffy.

v      Add the milk mixture and vanilla.

v      Continue beating until the icing is very fluffy.

FRUIT CAKE COOKIES

2/3 c. brown sugar, packed

1/2 c. butter or margarine

1 egg

1 tsp. vanilla

1 c. flour

1/2 tsp. baking soda

1/2 c. coarsely chopped pecans

1/2 tsp. salt

2/3 c. chopped cherries (candied)

1/2 c. candied pineapple, chopped

1/2 c. whole hazelnuts

1 lb. dates, pitted

1/2 c. walnuts, coarsely chopped

v      Cream sugar and butter until light and fluffy; add egg and vanilla.

v      Beat well. Stir together flour, soda and salt and add to creamed mixture.

v      Stir in fruit and nuts; chill batter at least one hour.

v      Drop by rounded teaspoonfuls onto cookie sheet and bake at 325 degrees for 12 minutes

IMPOSSIBLE CHEESECAKE

3/4 c. sugar

2 eggs

2 tsp. vanilla

1/2 c. Bisquick

2 (8 oz.) pkgs. cream cheese, cut into 1 inch cubes & softened

1/2 tsp. grated lemon peel

CHEESECAKE TOPPING:

1 c. sour cream

2 tsp. vanilla

2 tbsp. sugar

v      Heat oven to 350 degrees. Grease pie plate 9 x 1 1/4 inches.

v      Place all ingredients except toppings in blender container.

v      Blend on high speed (on & off) until smooth, about 3 minutes or beat in large bowl on high speed with mixer for 2 minutes.

v      Pour into plate.

v      Bake just until puffed and center is dry, 3 0 minutes (do not over bake).

v      Spread cheesecake carefully over top.

v      Cool for 3 hours before serving

ICING FOR DECORATING

1/2 c. shortening (Crisco)

4 c. (1 box) confectioners sugar

4 tbsp. water

Dash of salt

1 tsp. vanilla

v      Makes a white icing.

v      For decorating use a small amount and add coloring

PINEAPPLE - COCONUT FROSTING

1 tall can crushed pineapple

1 tbsp. cornstarch

1 1/2 c. sugar

1 stick margarine

3 egg yolks

v      Cook until thickened. Add can of coconut

DUMP CAKE

2 can cherry pie filling

1 can crushed pineapple, undrained

1 pkg. yellow cake mix, without pudding

2 sticks oleo, melted

Coconut

Pecans, crushed

v      Spoon pie filling in large pan; spread evenly.

v      Spoon pineapple over pie filling.

v      Sprinkle dry cake mix over pineapple.

v      Pour melted oleo evenly over cake mix.

v      Sprinkle coconut and nuts on top. Bake 1 hour in 325 degree oven.

v      Good warm or cold

CHOCOLATE CAKE

1 box yellow cake mix

1 lg. box instant chocolate pudding

4 to 6 eggs

1 c. Crisco oil

1 c. sour cream

1 pkg. chocolate chips

v      Blend first 5 ingredients for about 3 minutes or until well mixed.

v      Fold in chocolate chips by hand.

v      Pour into greased Bundt or tube pan.

v      Bake at 325 degrees 1 hour and 15 minutes or until done

CARROT CAKE

2 c. self-rising flour

2 c. sugar

1 1/2 c. cooking oil

4 eggs

3 c. carrots, grated

2 tbsp. cinnamon

v      Combine sugar and oil; add flour and eggs, one at a time, beating until blended.

v      Batter will be stiff. And carrots and cinnamon.

v      Pour into floured greased pans and bake at 350 degrees 35 to 40 minutes until cakes springs back when touched.

v      This can be baked in 2 (9 inch) pans or 3 (8 inch) pans.

ICING:

1 (8 oz.) pkg. cream cheese

1 stick margarine

1 box confectioners sugar

1 tbsp. vanilla

1 c. pecans, chopped

v      Soften cream cheese and margarine; mix well.

v      Add other ingredients

CHOCOLATE SHEATH CAKE

2 c.flour

2 c. sugar

1 stick butter

1/2 c. salad oil

4 tbsp. cocoa

1 c. water

1 c. buttermilk

2 eggs, beaten

1 tsp. soda

1 tsp. vanilla

v      Sift flour and sugar. Combine butter, oil, cocoa and water in saucepan.

v      Bring to a boil. Pour over flour mixture and beat well.

v      Add remaining ingredients and mix thoroughly.

v      Pour into oblong pan and bake at 400 degrees for 20 minutes.

ICING:

4 tbsp. cocoa

1 stick butter

6 tbsp. cream

1 box confectioners sugar

v      Combine cocoa, butter and cream in saucepan, bring to a boil.

v      Pour over confectioners sugar, stirring constantly.

v      Pour over hot cake

SHEET CAKE (BAKE & FROST 45 MINUTES)

2 c. flour

2 c. sugar

2 sticks oleo

3 tbsp. cocoa

1 c. water

1/2 c. buttermilk

2 eggs

1 tsp. vanilla

1/2 tsp. salt

1 tsp. soda

v      Mix flour and sugar in bowl and set aside.

v      Put oleo, cocoa and water in pan and boil.

v      Pour this hot mixture over flour and sugar mixture.

v      Beat together buttermilk, eggs, vanilla, salt and soda.

v      Pour into greased and floured sheet pan.

v      Bake 20 minutes at 400 degrees.

v      Immediately start making icing.

v      Use same pan used for cake.

ICING:

1 stick oleo

3 tbsp. cocoa

1/3 c. buttermilk

1 lb. powdered sugar

1 tsp. vanilla

1 c. nuts (optional)

v      Boil oleo, cocoa and buttermilk until slightly thickened.

v      Add powdered sugar, vanilla and nuts.

v      Spread on hot cake

SHEET CAKE

2 sticks margarine

Almost 3 c. sugar

3 c. regular plain flour, before sifting

1 c. warm milk

1 tsp. lemon flavoring

1/2 c. Crisco

5 eggs

1/2 tsp. baking powder

1 tsp. orange flavoring

v      Beat margarine, Crisco and sugar until fluffy. Add eggs one at a time.

v      Sift flour and baking powder. Add alternately with warm milk.

v      Add flavoring. Place in cold oven at 350 degrees.

v      Bake 1 hour and 15 minutes in a 9 x 13 inch sheet cake pan.

FLIP FLOP CAKE

1 c. pecans, chopped

1 c. coconut, shredded

1 German chocolate cake mix

1 stick butter

1 (8 oz.) pkg. cream cheese

1 box powdered sugar

(Be sure butter and cream cheese are room temperature)

v      Generously grease or butter bottom of 9 x 13 inch pan.

v      Spread bottom with coconut and pecans.

v      Make cake mix according to directions.

v      Pour over nuts-coconut; cream together cream cheese, butter and sugar.

v      Drop by spoonfuls over batter. Do not stir.

v      Bake according to cake box directions.

v      Turn upside down to serve and cool. Great

ZEBRA CAKE

1 pkg. Nabisco chocolate wafers

1 med. size Cool Whip

v      Use long platter. Spread cream on one side of wafers, stack together into a log.

v      Save enough cream to completely cover tops and sides of log.

v      Cover with wax paper, refrigerate 24 hours.

v      To serve, slice diagonally, wafers will have absorbed moisture from cream and swirl to zebra effect

BANANA NUT CAKE

1/2 c. Crisco shortening

2 lg. eggs

1/4 tsp. baking powder

3/4 tsp. baking soda

3 ripe bananas, mashed

Cool Whip

1 1/2 c. sugar

2 c. flour

1 tsp. salt

1/4 c. buttermilk (or milk plus vinegar)

1/2 c. nuts, chopped

v      Grease and flour 9 x 13 inch pan. Cream shortening and sugar until fluffy.

v      Beat in eggs thoroughly.

v      Mix together flour, baking powder, baking soda and salt.

v      Alternate adding flour mixture and buttermilk, bananas and nuts.

v      Mix well. Bake at 350 degrees for 35 to 45 minutes.

v      Top with Cool Whip and refrigerate.

v      If making a layer cake bake 25 to 30 minutes and put Cool Whip and sliced bananas between layers

BETTY'S DATE NUT CAKE

1 qt. pecans (4 c.)

4 whole eggs

1 c. all-purpose flour

1 c. sugar

2 tsp. vanilla

16 oz. cut up dates

1/4 tsp. salt

2 tsp. baking soda

v      Beat eggs, sugar and vanilla together; set aside.

v      Sift flour, baking powder and salt over nuts and dates in large bowl.

v      Add other ingredients. Mix well.

v      Grease tube pan (cut wax paper to fit bottom of tube pan.)

v      Bake at 350 degrees until edges pull away from side (40 to 45 minutes).

APPLE NUT CAKE

Blend together: 1 c. oil

2 c. sugar

2 eggs

2 1/2 c. self-rising flour (a little at a time)

3 c. apples, finely chopped

1 tsp. vanilla

1 tsp. cinnamon

Nuts

v      Bake at 350 degrees for 55 minutes in oiled, floured Bundt pan

APPLE CAKE

1 1/2 c. vegetable oil

1 tsp. soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

2 c. sugar

3 eggs

3 c. cake flour

3 c. raw apples, chopped

v      Beat eggs with oil and sugar.

v      Add flour, sifted with other dry ingredients; mix well.

v      Add apples. Mix well. Bake in tube pan for 1 1/2 hours at 325 degrees

PINEAPPLE CAKE

2 1/4 c. self-rising flour

1 1/2 c. sugar

2 eggs

1 tsp. vinegar

1 tsp. vanilla

1 c. buttermilk

1 tsp. baking soda

1 c. Wesson oil

1 sm. can crushed pineapple

1 (8 oz.) pkg. cream cheese, softened

1 box confectioners sugar

1 stick butter or margarine, softened

1 tbsp. pineapple with juice

v      Blend together Wesson oil, eggs and sugar. Add vinegar.

v      Let stand for one minute; stir. In separate bowl, mix flour and baking soda.

v      Add the egg mixture and vanilla.

v      Gradually pour in buttermilk, mix well.

v      Drain pineapple juice and reserve along with 1 tablespoon of pineapple (to be used in frosting).

v      Add to mix and stir. Pour into two greased pans.

v      Bake 25 minutes at 375 degrees.

ICING:

v Mix together softened butter (or margarine) and cream cheese.

v Add confectioners sugar, pineapple juice and 1 tablespoon pineapple.

v Mix all together until smooth and spread on cake

STRAWBERRY CAKE

1/2 c. oil

1/2 c. water (or milk)

1 pkg. strawberry Jello

1 c. frozen strawberries, thawed

1 c. nuts, chopped

3 tbsp. flour

4 eggs

1 box strawberry cake mix or white cake mix

Topping

v      Mix Jello with cake mix and flour, then add oil, water, strawberries and eggs, one at a time.

v      Pour into a 9 x 13 inch pan lined with wax paper and greased.

v      Bake for about 35 minutes at 325 degrees.

TOPPING:

1 box confectioners sugar

1/2 c. strawberries

1 stick margarine, softened

1/2 c. pecans, chopped

v      Mix soft margarine and sugar well.

v      Add pecans and strawberries until right

v      consistency to spread over cake.

v      Can use 3 cake pans