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
