Cakes

Almond Joy Cake 1

1 (18.5 ounce) package devil's food cake mix
2 1/2 cups white sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
25 large marshmallows
2 cups semisweet chocolate chips
14 ounces flaked coconut
3 ounces toasted almonds

Mix cake mix and bake as directed for one 9x13 inch cake. In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake. In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.


Almond Joy Cake 2

1 pkg. Devil's food cake mix
20 large marshmallows
11 oz. coconut
1-cup evaporated milk
1-cup sugar
1 cup chopped almonds
1 container chocolate frosting.

Make chocolate cake according to package directions in 2 round pans.
While cake is cooling, heat evaporated milk, sugar, and marshmallows
in large saucepan until marshmallows are melted. Add coconut and
almonds. Spread mixture on top of the bottom cake layer. Top with
other cake layer and frost entire cake with chocolate frosting.



Angel Food Snack

Serving Size : 4
1 angel food cake
2 pints strawberries
12 ounces Cool Whip

Cut angel food cake into 2 layers.
Place layer on bottom then put 1/2
strawberries and 1/2 of Cool Whip.
Repeat.  Chill before serving.



Apple Cinnamon Cheese Cake

Makes one 9-inch cheesecake

1/2   cup plus 1 tablespoon margarine or butter, softened
1/4   cup firmly packed light brown sugar
1     cup unsifted flour
1/4   cup quick-cooking oats
1/4   cup finely chopped walnuts
1/2   teaspoon ground cinnamon
2     (8-ounce) packages cream cheese, softened
1     (14-ounce) can Eagle Brand Sweetened Condensed Milk
        (not evaporated milk)
3     eggs
1/2   cup frozen apple juice concentrate, thawed
2     medium all-purpose apples, cored and sliced

 Apple Cinnamon Glaze

1/4  cup frozen apple juice concentrate, thawed
1    teaspoon cornstarch
1/4  teaspoon ground cinnamon

1.  Preheat oven to 300 degrees.
2.  In small mixer bowl, beat 1/2 cup margarine and sugar until fluffy.
Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom
and halfway up side of 9-inch springform pan.  Bake 10 minutes.
3.  Meanwhile, in large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle Brand until smooth.  Add eggs and apple
juice concentrate; mix well. Pour into prepared pan.
4.  Bake 45 minutes or until center springs back when lightly touched.
Cool.
5.  In large skillet, cook apples in remaining 1 tablespoon margarine
until tender-crisp.  Arrange on top of cheesecake; drizzle with Cinnamon
Apple Glaze.  Chill.  Refrigerate leftovers.

Cinnamon Apple Glaze:   In small saucepan, combine 1/4 cup frozen apple
juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground
cinnamon; mix well.  Over low heat, cook and stir until thickened.
(Makes about 1/4 cup)
  



Apple Crumb Cake

2 servings
1/3 cup Butter
4 Granny Smith Apples
3/4 cups of Sugar
1 ts Lemon peel
1/2 ts Cinnamon
1/8 ts Mace
1/3 cups Currants
2 1/2 cups Flour
3 tb Sugar
1/2 ts Salt
1 pk Active dry yeast
3/4 cup Water
1/3 cup Butter
1 Egg
1 ts Lemon peel
3/4 cups Chopped pecans
6 tb Flour
1/4 cups Confectioner's sugar
3 tb Butter
1/4 ts Cinnamon

Melt butter in large skillet. Pare,core and slice apples to 1/2"
pieces. Add apples to butter and cook, stirring, 8 minutes until
tender. stir in sugar, peel, cinnamon, mace and currants. Cook 15
minutes, stirring until thickened. Cool. In large bowl, combine
1 cup flour, sugar,salt and yeast.In small saucepan, combine water
and butter. Heat on low flame until 120 F Gradually add to dry
ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup
flour. With mixer, beat 2 minutes. Add remaining flour, stir in.
Cover, let rest 20 minutes. Grease 2 baking sheets. Place half
the dough on well floured work surface, roll to 14"x12".
Place on sheet. Spread 1/2 filling length wise down center
of the dough,. Starting about3/4" for filling, cut 1" wide
strips diagonally from filling to edges of dough. Alternately
fold opposite strips of dough at angles across filling. Fold
ends over filling.Brush large piece of waxed paper with vegetable
oil. Loosely cover sheet. Top with plastic wrap. Refrigerate
2 hours. Uncover, let stand at room temperature 10 minutes.
Preheat oven to 375 F. Combine rest of ingredients for topping.
Sprinkle over loaves. Bake 30-25 minutes until lightly browned.
Remove from sheet. Cool.



Autumn Cheesecake

1 cup graham cracker crumbs
1/2 cup chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
16 ounces cream cheese
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups thinly sliced apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

Preheat oven to 350 degrees.  Combine graham cracker crumbs, 1/2 cup finely
chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted
butter; press into the bottom of one 9-inch spring form pan.  Bake at 350
degrees for 10 minutes.
Combine cream cheese and 1/2 cup sugar.  Mix at medium speed until well
blended.  Add eggs, one at a time, mixing well after each addition.  Blend
in vanilla; pour into the baked crust.
Toss apples with combined 1/2 teaspoon cinnamon and 1/3 cup sugar.  Spoon
apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped
pecans.  Bake at 350 degrees for 1 hour and 10 minutes.  Loosen cake from
rim of pan and let cake cool before removing rim of pan.  Chill cake well
before serving.



Banana Cake

1 1/2 cups flour
1tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 Tbs butter or margarine
3/4 cup sugar
1 egg beaten
 3/4 cup mashed bananas
1/3 cup sour milk or butter milk
1 tsp vanilla

Grease and flour a 8 inch square pan,
Sift together flour powders and salt.
cream butter sugar and egg.
Mix bananas, milk and vanilla, add to flour mixture. combine lightly.
* to make sour milk add 1tsp of lemon juice to milk.



 Banana Split Cake

1 package (18 1/4 ounces) yellow cake mix
1 package (4-serving size) instant banana pudding and pie filling
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 can (8 ounces) crushed pineapple, drained
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (10 ounces) frozen strawberries, thawed, drained
1/4 cup hot fudge, warmed (see Note)
14 maraschino cherries with stems
2 tablespoons chopped walnuts

1.  Preheat the oven to 350 degrees F.
2.  Coat two 8-inch cake pans with nonstick cooking spray.  In a large bowl,
with an electric beater on medium speed, beat the cake mix, pudding mix,
water, oil, and eggs until smooth.
3.  Stir in the pineapple then pour the batter into the cake pans, dividing
equally.
4.  Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the
center comes out clean.
5.  Allow to cool for 15 minutes then invert onto wire racks to cool
completely.
6.  In a small bowl, combine 3/4 cup whipped topping and the strawberries;
mix well.
7.  Place one cake layer on a serving plate and frost the top with the
strawberry mixture.  Place the second layer over the first and frost the
top and sides with the remaining whipped topping.
8.  Drizzle with the hot fudge then place the cherries around the edge of
the cake top and sprinkle evenly with the nuts.
9.  Serve immediately, or cover and chill until ready to serve.
Note: Warm the hot fudge enough to make it pourable, but don't allow it to
get too hot or it'll melt the cake topping!
Serves: 10 to 14



Better Than Sex Cake

1 German Chocolate Cake Mix
1 Can Eagle Brand Milk
1 Jar Caramel Ice Cream Topping
1 Container of Cool Whip
1 or 2 Heath Bars - Crushed

Bake cake as instructed on the box
When Done Poke holes all over the top of the cake
Pour the whole can of Eagle Milk on the top of the cake
Then the whole jar of caramel on the top of the cake

Cool :
Then put Cool Whip on the cake and Crushed Heath Bars on Top



Blueberry Pudding Cake

2 C Blueberries; frozen or fresh
1 Tsp. Cinnamon
1 Tsp. Lemon juice
1 C Flour
3/4 C Sugar
1 Tsp. Baking powder
1/2 C Milk
3 TBS Butter, melted

Topping
3/4 C Sugar
1 TBS Cornstarch
1 C Boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased
8 inch square baking dish. In a bowl, combine flour, sugar and baking
powder; stir in milk and butter. Spoon over berries. Combine sugar
and cornstarch; sprinkle over batter. Slowly pour boiling water over
all. Bake at 350 for 45-50 minutes or until the cake tests done.



Brownie Pizza

1- 9 x 13 inch pan size brownie mix

Filling
8 oz package cream cheese, softened
1/3 cup brown sugar
1/3 cup peanut butter

Topping 1/2 cup chopped peanuts
1/2 package (about 15) miniature peanut butter cups, chopped

Instructions:
1. Bake brownie mix as directed on package. Cool completely.
2. Mix cream cheese, brown sugar and peanut butter until smooth and spread over
cooled brownies.
3. Sprinkle chopped peanuts and peanut butter cups on top of the cheese mixture.
Before serving, drizzle top of dessert with chocolate syrup. Keep refrigerated.
Makes at least 24 bars, but could be cut smaller.



Brownie Sheet Cake

Cake Ingredients
2 c. sugar
2 c. flour
1 c. water
4 T. cocoa
2 sticks margarine
2 eggs
1/2 c. milk
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon

Preheat oven to 400 degrees F.  Grease 9" x 13" pan.

Mix flour and sugar together.  Bring to boil the water, cocoa and margarine.
Add to first mixture.  Beat.  Add eggs, milk, baking soda, vanilla, and
cinnamon.  Bake for 25-30 minutes or until after dipping toothpick into cake,
the toothpick comes out clean.

Frosting Ingredients:
1 stick margarine
1/3 c. milk
1 # powdered sugar
1 tsp. cinnamon
4 T. cocoa
1/2 c. nuts (optional)

Use same saucepan.  Bring to boil the margarine, milk, cinnamon and cocoa.  Add
powdered sugar, vanilla, and nuts.  Add more milk if necessary to spread.  Put
on cake hot from the oven.




Butter Pound Cake

1 cup butter
3 cups all purpose flour
6 eggs
3 cups sugar
1 pint heavy whipping cream
1 Tablespoon vanilla
2 teaspoon lemon extract



Preheat oven 325 degrees. Grease and flour one 9 or 10 inch tube pan. With a mixer, cream butter and sugar until fluffy. add eggs one at a time until all flour and cream is mixed in well. Add the vanilla and lemon extract and blend well. Pour batter into prepared pan.

Bake for 1 1/2 hours or until done. Immediately turn out on cake rack to cool



Buttermilk Chocolate Cake

1 cup butter
2 Tbsp.  cocoa
1 cup water
2 cup flour
2 cup sugar
1/2 tsp.  salt
1-1/2 tsp.  baking soda
1/2 cup buttermilk
1 tsp.  vanilla
2 beaten eggs
ICING;
3/4 Tbsp.  cocoa
1/2 cup butter
6 Tbsp.  buttermilk
2-1/2 cup firmly packed powdered sugar
1 tsp.  vanilla
1 cup nuts (optional)

CAKE:  Bring to a boil butter, cocoa and water, pour
into dry ingredients.  Then add the buttermilk, vanilla and eggs.
Pour into pan and bake at 350 degrees.
ICING:  Bring the cocoa, butter, and buttermilk to a boil add
sugar, vanilla, and nuts.




Buttery Coffee Cake

1 box yellow cake mix (without pudding)
1 package of vanilla instant pudding
4 eggs
3/4 cup oil
3/4 cup water
1 teaspoon vanilla
1 teaspoon butter flavoring

Topping
3/4 cup sugar
3 1/2 teaspoon cinnamon
1/2 cup of chopped nuts


Icing
1 cup of powder sugar
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla
2 Tablespoon milk

Combine cake ingredients in bowl mix on high for 8 minutes.
Alternate batter and topping, ending with topping. When baked cool for 15 minutes and add icing.Bake 350 for 25-30 minutes or until done.
Cake pan size 9x13 or 9x9 or 12x15 pan sizes only.
Note: This cake freezes well thaw to room temp. and then ice.




Carrot Cake

1 cup oil
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 teaspoons cinnamon
4 eggs
3 cups carrots, shredded
2 cups flour, whole wheat
1 cup walnuts, chopped
1/3 cup dry milk

In large bowl, blend oil and sugars on low until well
mixed.  Add vanilla.  Beat in eggs, one at a time, blending well after
each addition.  Stir together dry ingredients and add to egg mixture
until well blended.  Stir in walnuts and carrots by hand.  Pour batter
into well greased and floured 10" tube pan or fluted pan.  Bake at
350 degrees for 50-60 minutes.  Cool in pan, then top with powdered sugar or
frosting of your choice.




Carrot Cake Cupcakes

Cupcakes
1/2 cup sugar
1/4 cup + 2tbsp salad oil
1 egg
1/2 cup baking soda
1/2 cup flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup grated carrots
1/4 cup nuts (optional)

Cream Cheese Frosting
3 ounces cream cheese
1 1/2 tbsp margarine
1 cup powdered sugar


Preheat oven.  Mix sugar and salad oil.  Add eggs.  Stir well.  Combine
egg, baking soda, flour, baking powder, and cinnamon.  Stir into oil
mixture.  Mix until smooth.  Add carrots and nuts.  Pour into cupcake
wrappers-2/3 full.  Bake at 325*F for 20 minutes.  For frosting...  mix
all ingredients together until smooth.  Cool cupcakes and pour on frosting.



Cheddar Apple Coffee Cake

3 apples, peeled and chopped
2 cups (8 ounces) shredded cheddar cheese
1 can (12 ounces) refrigerated flaky biscuits
1/2 cup packed light brown sugar
1/4 teaspoon apple pie spice
1/4 cup plus 3 tablespoons maple syrup, divided
1 egg, lightly beaten
1/2 cup chopped pecans or walnuts
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar

1.  Preheat the oven to 350 degrees F.  Coat an 8-inch square baking dish
with nonstick cooking spray.  Sprinkle half of the apples and half of the
cheddar cheese over the bottom of the baking dish, spreading evenly.

2.  Separate the biscuit dough into individual biscuits; cut each biscuit
into four pieces.  Arrange the pieces over the apple and cheese mixture.
Top evenly with the remaining apples and cheese.

3.  In a small bowl, combine the brown sugar, apple pie spice, 1/4 cup
maple syrup, and the egg; mix well.  Stir in the nuts.  Spoon over the
apples and cheese and bake for 35 to 45 minutes, or until golden and
cooked through.  Allow to cool for 10 minutes.

4.  In a small bowl, combine the cream cheese, confectioners' sugar, and
remaining 3 tablespoons maple syrup; whisk until smooth and pourable.
Drizzle over the coffee cake.  Cut, and serve warm.



Cherry Tea Cake

3/4 Cup salad oil
1 1/2 Cup sugar
1 t. vanilla
3 Tablespoon orange juice
3 eggs
3 Cup flour
3 t. baking powder
1/4 Cup sugar
1 teaspoon cinnamon
1 can cherry pie filling

Blend oil and 1 1/2 C. sugar. Add vanilla, orange juice and eggs, blend
well. Add flour and baking powder. In a separate bowl, combine sugar and
cinnamon. Spread half the batter in 9 x 13 inch greased pan. Spoon cherry
pie filling over batter. Cover with remaining batter and sprinkle with
cinnamon topping. Bake at 350° F. for 15 minutes, then 325 for about 30 more
or till done.



Chocolate Cake

1 package chocolate cake mix
1 small package instant chocolate pudding mix
4 eggs
1/2 cup of oil
1/2 cup of water
1 cup of sour cream
1 8-12 oz. package of bittersweet chocolate chips

Mix well and put in floured bunt pan.Bake at 350 degrees
for 50-60 minutes.



Chocolate Eclair Cake

1 cup sugar
1 can Hershey syrup
1/2 cup margarine
1 cup flour
4 eggs
1 8oz Cool Whip
1 8-oz. pkg. cream cheese
1 lg. pkg. instant vanilla pudding.

Bring water and margarine. to boil in med. saucepan.  Turn down to low after margarine. melts.  Add
flour, stirring fast with wooden spoon until mixture form ball.  Remove from heat; add eggs and
mix.  Spread on greased 10 1/2 X 15 in. jelly roll pan.  Bake 400 degrees for 30 min. Crust
will look lumpy; Cool.    Mix pudding according to directions, beat in softened cream cheese.
Mix thoroughly and spread on crust; spread cool whip on top.  Drizzle choc. syrup on top when
ready to serve.  Note: I have used canned pudding on occasion when time is limited.



Chocolate Frosting

Yields: about 2 1/2 cups

1/2 cup (1 stick) butter
3/4 cup unsweetened cocoa
1/2 cup milk
4 cups (1 pound) confectioners' sugar
2 teaspoons vanilla extract
In a small saucepan, melt the butter over medium-low heat. Add the cocoa
and stir constantly until smooth. Pour into a medium bowl and allow to
cool. Add the milk and blend with an electric beater on medium speed until
smooth. Add the confectioners' sugar 1 cup at a time, blending thoroughly
after each addition. Add the vanilla and beat on high speed until smooth
and creamy.



Christmas Eggnog Pound Cake

1 c.  butter
1 c.  Crisco shortening
3 c.  all-purpose flour
1 c.  commercial dairy eggnog
1 c.  flaked coconut
3 c.  sugar
6 eggs
1 tsp.  lemon extract
1 tsp.  vanilla extract
1 tsp.  coconut extract

Preheat oven to 325°.  Cream butter and shortening.  Gradually add
sugar, beating well.  Add eggs one at a time, beating well after each
addition.  Using a spoon, add flour to creamed mixture alternately
with eggnog, beginning and ending with flour.  Stir in coconut and
flavorings.  Blend well.  Pour batter into well-greased and floured
10-inch tube pan.  Bake at 325 degrees for 1 1/2 hours.  Cool 10
minutes in pan (on wire rack) before removing.


Cocoa Apple Cake
    
3 eggs
2 cups white sugar
1 cup butter, softened
1/2 cup water
2 1/4 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup semisweet chocolate chips
2 cups grated apples
1 tablespoon vanilla extract
        
Cream together until fluffy the eggs, sugar, butter or margarine, and
water.
In another bowl, sift together the flour, cocoa, baking soda, and spices.
Add dry ingredients to creamed mixture and mix well.
Fold in chocolate chips, apple, and vanilla extract. Stir until these
ingredients are evenly distributed.
Spoon into greased, floured 10 inch bundt or loose bottom tube pan.
Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake
tests done.     Makes 1 bundt cake



Coffee Can Cakes

1 cup water
2 tablespoons instant coffee granules
1/2 cup raisins
1 teaspoon baking soda
1 1/4 cups sugar
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon vanilla extract
1 egg
1/8 teaspoon ground cinnamon
2 cups all-purpose flour
1/4 cup chopped walnuts
Preheat the oven to 350 degrees F.  Coat the inside of 2 clean coffee cans
with nonstick cooking spray.
In a small saucepan, combine the water, coffee granules, raisins, and
baking soda.  Bring to a boil and cook for 2 minutes, stirring constantly.
Remove from the heat and allow to cool.
In a medium bowl, cream the sugar and butter.  Add the vanilla, egg, and
cinnamon, beating until well mixed.  Alternately stir in the flour and the
cooled raisin mixture, mixing well.  Fold in the nuts, then divide the
batter evenly between the coffee cans.
Place both cans on a baking sheet and bake for 50 to 55 minutes, or until
a wooden toothpick inserted in the center comes out clean.  Let cool for 15
minutes, then remove from the cans and allow to cool completely.  Slice and
serve.
Yields: 12 to 16 slices



Cream Cheese Frosting
(Great for carrot cake and other cakes)

Ingredients:
4 ounces margarine or butter
1 pound powdered sugar
8 ounces cream cheese

Directions:  Blend softened cheese and margarine in mixer.  Blend and
whip in the sugar.  Spread on cooled cake.



Creamsicle Cheesecake

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food color
1 drop red food color
One 9-inch graham cracker pie crust

Preheat the oven to 350 degrees F.  In a large bowl, beat the cream cheese
and sugar until light and fluffy.  Add the eggs; beat well.  Add the sour
cream and vanilla; mix well.  Place 1 cup of the mixture in a small bowl
and stir in the orange extract and the yellow and red food colors.  Pour
the remaining cream cheese mixture into the pie crust.  Add the orange
cream cheese mixture into the crust by spoonfuls, then swirl with a knife
to create a marbled effect.  Bake for 30 to 35 minutes, or until firm
around the edges.  (The center will be slightly loose.) Allow to cool for 1
hour, then cover and chill for at least 8 hours before serving.
Note: For a nice finishing touch, top each slice of cheesecake with a
dollop of whipped cream or whipped topping and half an orange slice just
before serving.
Serves: 6 to 8



Creamy Cheescake & Lemon Sauce

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine (melted)
2 (8 oz.) packages cream cheese (softened)
1 (14 oz.) can sweetened condensed milk
3 eggs
1/4 cup lemon juice
Lemon sauce (recipe below)
Preheat oven to 300 degrees. Combine crumbs, sugar
and butter; press firmly on bottom of 8-inch square
baking pan. In large mixer bowl, beat cheese until
fluffy. Gradually beat in sweetened condensed milk
until smooth. Add eggs and lemon juice; mix well.
Pour into prepared pan. Bake 50 to 55 minutes or until
center is set. Cool. Chill. Serve with warm lemon sauce.



Creamy Cheescake & Lemon Sauce

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine (melted)
2 (8 oz.) packages cream cheese (softened)
1 (14 oz.) can sweetened condensed milk
3 eggs
1/4 cup lemon juice
Lemon sauce (recipe below)

Preheat oven to 300 degrees. Combine crumbs, sugar
and butter; press firmly on bottom of 8-inch square
baking pan. In large mixer bowl, beat cheese until
fluffy. Gradually beat in sweetened condensed milk
until smooth. Add eggs and lemon juice; mix well.
Pour into prepared pan. Bake 50 to 55 minutes or until
center is set. Cool. Chill. Serve with warm lemon sauce.

Lemon Sauce
1/3 cup sugar
1 Tbl. cornstarch
Dash salt
1/2 cup water
1/4 cup lemon juice
1 egg yolk
1 Tbl. butter
yellow food coloring (if desired)
In heavy saucepan, combine sugar, cornstarch and salt.
Add water, lemon juice and egg yolk; mix well. Over
medium heat, cook and stir until thickened and bubbly.
Remove from heat; add butter and yellow food coloring.
Stir until well blended. Cool slightly



Creamy Cupcakes

FILLING:
1/3 cup sugar
1 egg
1/8 tsp. salt
1 8-oz package of Philadelphia cream cheese
1 6-oz. package of real chocolate chips

Mix above ingredients in bowl and set bowl aside.

CAKES:
1-1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 cup Mazola Oil
1 cup water
1 tablespoon white vinegar
1 tsp. real vanilla.

Combine ingredients. Fill cupcake liners half full. Add spoonful of
cream cheese filling. Bake at 350 degrees for 30 minutes.
Yields two dozen...a perfect give-away edible
Christmas gift for special friends and family.



Creamy Frosting

1/2 Cup Crisco or Spry
1/4 Cup Butter or Margarine
1 Cup Granulated Sugar
3/4 Cup Milk
4 Tblsps.  Flour
1 Tsp.  Vanilla

Cook flour & milk until thick - cool.  Beat sugar, butter & shortening
until creamy.  Add cooled flour and milk mixture & vanilla.  Beat until
thick and creamy.




Cupcake Cones

1 2-layer package cake mix
1 16 oz can frosting
24 flat bottom ice cream cones
candy sprinkles

1.Select your favorite flavor cake mix and frosting go togethers.
2.preheat oven as directed on the cake mix package.
3.prepare cake mix according to package directions.
4.Spoon enough batter into ice cream cones to fill 1/3 full.Arrange cones
on a baking sheet.
5.Bake for 20-25 minutes or until cake tests done when toothpick inserted
in the center of cake comes out clean.
6.Remove to wire rack to cool completely.
7.Spread each cupcake with frosting; swirl frosting into a point at the
center of the top.
8.Decorate with candy sprinkles.



Dump Cake

1 can cherry pie filling
1 can chunked pineapple
1 package yellow cake mix
1 cup melted butter
1 cup coconut
1 cup chopped nuts


Spread cherry pie filling in the bottom of a 9x13 pan.
Arrange pineapple chunks on top of pie filling. Sprinkle
with dry cake mix. Cover with melted butter. Top with
coconut and nuts. Bake at 350 for one hour.
Serve warm with vanilla ice cream.




Dump-It-Cake

Grease a 9" x 13" pan.
Dump 1 jar (25 oz.) of sweetened applesauce into it.
Dump 1 can (20 oz.) of crushed pineapple on top of the applesauce.
Spread 1 package of dry yellow cake mix over that.
Melt 1 cup of butter or margarine and pour on top of the cake mix.
Sprinkle 1 1/2 cups (10 oz.) of chopped nuts over the butter
DO NOT STIR.
Bake at 350 degrees for 1 hour.
Top with whipped cream.

Believe this is so sweet you will not need the whipped cream. You could use unsweetened applesauce and pineapple.



Earthquake Cake

1 1/2 cups chopped pecans
1 1/2 cups flaked coconut
1 box German chocolate cake mix
1 stick oleo, softened
8 oz. cream cheese
1 box powdered sugar

Grease 9x13 pan. Sprinkle pecans & coconut in bottom of pan. Mix cake
mix according to pkg. directions. Pour over pecans & coconut. Beat
cream cheese & softened oleo. Add powdered sugar. Drizzle over raw
cake dough. Bake at 325° for 40 to 45 minutes. This cake has an
unusual look, but don’t worry about it.It tastes heavenly!



Eggnog CheeseCake

1 cup gingersnap crumbs
3 Tbsp. sugar
2 Tbsp. butter or margarine, melted
5 pkg. (8 oz.) cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
3 eggs
1 cup sour cream
3 Tbsp. rum
1/2 tsp nutmeg

Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350°F for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream. Stir rum and nutmeg into batter. Pour over crust. Sprinkle with additional nutmeg if desired.
Bake at 350°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.



Fresh Peach Cake

1 (2-layer) yellow cake mix
3/4 cup melted butter
1 pound peaches, peeled and sliced
2 cups sour cream
1/4 cup sugar
3 egg yolks cinnamon

Preheat the oven to 350 degrees F (175 degrees C).
Combine the dry cake mix and melted butter in a bowl.  Mix well.  Spread in the bottom of a lightly greased 9 x 12-inch cake pan.
Layer the peaches over top.  Blend the sour cream, sugar, and egg yolks in a bowl.  Spoon over the peaches.  Sprinkle with cinnamon.
Bake for 30-35 minutes or until set.






Golden Fruitcake

4 cups Unbleached Flour, Sifted
1 1/2 teaspoons Baking Powder
2 cups Butter Or Margarine
2 1/2 cups Sugar
6 large Eggs
1/4 cup Milk
4 cups Walnuts, Chopped
1 cup Golden Raisins
1/2 cup Candied Pineapple, Chopped
1/2 cup Red Candied Cherries, Chopped
1/2 cup Green Candied Cherries, Chop
1 tbsp Lemon Rind, Grated Pineapple Glaze (see end of recipe)
Pecan Halves

Sift the flour, baking powder and salt together and reserve 1/4 cup
of the flour mixture.  Cream together the butter and sugar until
light and fluffy, using an electric mixer at medium speed Add the
eggs, one at a time, beating well after each addition.  Add the dry
ingredients alternately with the milk, beating well after each
addition .  Combine the walnuts, raisins, pineapple, candied
cherries, lemon rind and the 1/4 cup of reserved flour mixture until
all are very well coated.  Stir into the batter.  Spread the batter in
a greased and wax-paper lined 10-inch tube pan.

Bake in a 275°F. oven for 2 hours and 45 minutes or until done .
Cool in the pan for 30 minutes before removing to a wire rack
to completely cool.  Wrap the fruitcake tightly in foil.  Store in the
refrigerator up to 4 weeks.  When ready to serve or to make a gift of
it, prepare the Pineapple glaze, and frost the top of the cake,
letting the glaze drip down the sides Decorate with the pecan
halves.
Makes one 5 lb fruit cake.
Pineapple Glaze:  Combine 1 cup of sifted confectioners' sugar and 2
tablespoons of pineapple juice, mixing until smooth.



 Holiday Cake

1 package spice cake mix
1/2 cup of boiling water
1/4 cup shortening
2 eggs
3 1/2 cups mixed chopped candied fruits
2 cups broken walnuts
1 cup raisins

1) Combine cake mix, shortening and boiling water in large bowl.  Mix till
     well moistened; let stand 30 minutes.
2) Mix at medium speed on electric mixer 2 minutes.
3) Add 2 eggs and beat 2 minutes.
4) Combine candied fruit, walnuts and raisins; stir into cake batter.
5) Pour into greased and paper-lined 10-inch tube pan.
6) Bake in slow oven (300 F) about 2 hours and 20 minutes.
7) Cool; remove from pan.



Holiday Eggnog Cheesecake

1 cup Graham Cracker Crumbs
1/4 cup Sugar
1/4 teaspoon Ground Nutmeg
1/4 cup Margarine, Melted
1 package Unflavored Gelatin
1/4 cup Water, cold
8 ounces Cream Cheese, Softened
1/4 cup Sugar
1 cup Eggnog
1 cup Whipping Cream, Whipped

Combine crumbs, sugar, nutmeg and margarine; press into bottom of 9"
springform pan.  Soften gelatin in water; stir over low heat until
dissolved.  Combine cream cheese and sugar; beat at medium speed on
electric mixer until well blended.  Gradually add gelatin and eggnog,
mixing until blended.  Chill until slightly thickened; fold in
whipped cream.  Pour over crust; chill until firm.
VARIATION: Increase sugar to 1/3 c.  Substitute milk for eggnog.  Add
1 tsp vanilla and 3/4 tsp rum extract.  Continue as directed.



Honey Cake

2 1/2 cups all-purpose flour
1 cup sugar
1 cup sour cream
1 cup honey
2 eggs
2 tablespoons vegetable oil
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
2 tablespoons sliced almonds

1.  Preheat the oven to 350 degrees F.  Coat two 9- by 5-inch loaf pans with
nonstick cooking spray.
2.  In a large bowl, combine all the ingredients except the almonds and
beat until well blended.  Pour the batter equally into the loaf pans and
sprinkle each with the almonds (see note below).
3.  Bake for 45 to 55 minutes, or until a wooden toothpick inserted in the
center comes out clean.  Allow to cool for 10 minutes, then remove to wire
racks to cool completely.
Note: It helps the almonds stay on top of the cakes if you sprinkle them
on the cake tops halfway through the baking, rather
than at the beginning.
Yields: 2 loaves




Hummingbird Cake

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans
2 cups mashed bananas
1/2 cup chopped pecans
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Grease and flour a large cookie sheet with
sides, or an 11 x 17 inch jelly roll pan.

Combine flour, white sugar, baking powder, salt, and cinnamon in a large
bowl.  Add eggs and oil; stir until moistened.  Do not beat.  Stir in
bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans.  Bake for 25 to
30 minutes, or until done.  Cool on a wire rack.
Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners
sugar, and 1 teaspoon vanilla together until light and fluffy.  Spread over
the top of the cooled cake.



Ice Cream Cake

1 large bag of oreo cookies
1 large tub of cool whip
1/2 gallon of vanilla ice cream
1 jar of Smuckers chocolate sauce or hot fudge
marachino cherries
chopped nuts (optional)

Crush bag of cookies and mash them into a 9 x 13 buttered pan.
Soften the ice cream and cut into slices and place on top of the
cookies. Place the jar of chocolate sauce in the microwave for about
8 seconds (just until pouring consistency. DO NOT get it warm or it
will melt the ice cream). Pour over ice cream. Spread cool whip over
chocolate sauce. Garnish with cherries and nuts. Freeze. It is best
if made the day before you want to serve it. Enjoy!



Irish Creme Cheesecake

1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter or margarine
3 (8oz) packages cream cheese
1 cup white sugar
2 teaspoons vanilla extract
1 cup sour cream
1/3 Irish Cream Liqueur
4 eggs
1 cup sour cream
1/4 cup white sugar

1 Mix together cracker crumbs, 3 tablespoons sugar and melted butter. Press this
crumb mixture in bottom of 9 in spring form pan with 2 3/4 inch high sides. Bake
at 350 degrees until brown..about 8 minutes. Transfer crust to rack and cool.
Maintain oven temp.
2 Using electric mixture, beat cream cheese, 1 cup sugar and vanilla in large
bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs, one at a
time, beating just until combined. Pour filling over crust in pan.
Bake until edges are puffed, and center no longer moves when pan is shaken.
Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
3 Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press
down edges of cheese cake, and spread mixture on top. Bake 10 minutes. Transfer
cheesecake to rack and cool. Cove and refrigerate overnight. Release pan from
cheesecake. Cut and serve.

When is season serve with 1 pint strawberries, 1½ pints raspberries and 1½ pints
blackberries.



Jam Roly-Poly

1 Cup sifted cake flour
1/4 teaspoon salt
5 eggs
1 cup honey
1 tablespoon lemon juice
1 cup of your favourite jam

Sift flour and salt together. Beat egg whites until stiff
but not dry. Beat yolks until thick, add honey gradually
and beat until well blended. Add lemon juice. Add flour
gradually to yolk mixture. Beat 5 minutes. Fold in stiffly
beaten whites. Pour about 1/2 inch deep in 1 or 2 small
shallow oblong baking pans, which have been greased on
bottom only. Bake in slow oven 325F 20 to 30 minutes.
Turn onto towel which has been sprinkled with confectioners
sugar and trim off crisp edges. Spread with jam. Roll.
Wrap in oiled paper until cool.



Krispy Cake

6 tablespoons (3/4 stick) butter
2 packages (10 ounces each) marshmallows
12 cups crispy rice cereal
1 package (16 ounces) M&M chocolate candies

Coat a 10-inch Bundt pan with nonstick cooking spray.  In a soup pot, melt
the butter over low heat.  Add the marshmallows and stir until completely
melted.  Remove from the heat and add the cereal, stirring until well
coated.  Allow to cool slightly then add the candies; mix well.  Lightly
press the mixture into the Bundt pan and allow to cool completely.  Run a
knife around the edges of the pan to loosen, then invert onto a serving
platter.  Cut and serve.

Note: You can fancy this up by simply drizzling 1/2 cup melted chocolate
chips over the top of the cake.
Serves: 12 to 16



Lemon

1 box lemon cake Mix (without pudding)
2 eggs
1 can crushed pineapple (drained)
1 (8 ounce) package cream cheese
1 package lemon instant pudding (prepared)
1/2 cup chopped nuts
1/2 cup coconut
1 container whipped cream



Bake cake in a greased jelly roll pan 15-20 minutes as directed on package. Mix pudding as directed. Beat cream cheese into this and spread over cooled cake. Cover pudding with pineapple. spread whipped cream over the pineapple. Top cake with coconuts and nuts.
Yield: 20 -24 servings




Lemon Cream Angel Cake

1 - 10" angel food cake
1 - pkg. lemon pudding and pie filling
1 - egg
1/2 pint wipping cream
1/4 tsp. salt
1 Tbs.grated lemon rind

Mix 1 package lemon pudding and pie filling
as directed on pkg. with one egg.
Slice Cake horizontally 2 times.
Spread 1/2 of cooled filling between layers.
Whip cream - fold in rest of lemon filling, salt and lemon rind.
Frost top and sides of cake.



Light Fruit Cake

2 1/2 cups light raisins
1 cup each red and green cherries
2/3 cup mixed peel
1 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
3 cups flour
2 cups drained crushed pineapple
3 eggs
2/3 cup butter

Put all fruit in a big bowl.  Sprinkle the flour over them.  Beat eggs and
cream with butter and sugar and add to fruit and flour.  Mix until flour is
mixed in.  Put into baking pans.  Bake 325 degrees for about 3 hours.  Stick
toothpick in to see if it comes out clean.  If it does, then cake is done.
To prepare pans: Put two layers of brown paper on bottom and sides.  Grease
well and fill 2/3 full of batter.  Loosely cover with tin foil when baking
the first couple of hours.  When cake is done, store it in tight containers.
Add another cup of flour if it seems necessary.



Maraschino Brownie

1 package of brownie mix
1 - 8 oz. container plain yogurt
1 - 10oz. jar maraschino cherries, drained

Prepare brownie mix according to package directions.
Add yogurt with liquid. Mix well. Stir in drained cherries.
Spoon batter into well greased and floured 13x9 inch baking pan.
Distribute cherries evenly in batter.Bake in preheated 350 degree oven for 28 to 30 minutes.
Do not overbake.
Brownies will be moist and cannot be tested with a toothpick.



Milky Way Bundt Cake

10 Milky Way candy bars (2.1 oz size)
1 3/8 cups butter
2 cups sugar
3 eggs
2 1/2 cups flour
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla
1/2 cup chopped walnuts

In microwave or double boiler, melt 7 Milky Way candy bars with 1/2 cup butter. Stir until smooth, and set aside to cool. In a large bowl, cream sugar and 1/2 cup softened butter or margarine until light and fluffy. Add eggs one at a time, mixing after each addition. In another bowl, whisk together flour and soda. Add flour mixture and buttermilk alternately to creamed mixture, ending with the flour mixture. Stir in candy mixture and vanilla until well blended.

Grease and flour a bundt pan to within an inch of the top of the pan. It is very important not to grease and flour clear to the top; it will run over, make an awful mess in your oven, and the cake will fall.

Bake at 325ºF for about 60 minutes, or until toothpick inserted in cake comes out dry.

Melt 3 Milky Way candy bars with 3/8 cup butter or margarine.

Pour glaze over top of the cake, and let it run down the sides.

Sprinkle with chopped nuts if desired.



Mississippi Mud Cake

1 package chocolate cake mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 can sweetened condensed milk
1 tsp.  ground cinnamon
3 cup miniature marshmallows
1/4 cup butter/margarine
1/4 cup cocoa
1 cup confectioners sugar
1 cup chopped nuts
1 tsp.  vanilla

Preheat oven to 350 degrees.
In large mixing bowl, combine cake mix, water, eggs,
and cinnamon and 1/3 cup of the sweetened condensed milk.
Beat on low speed until moistened.
Then beat on high for 2 minutes longer.
Pour into a well greased and floured 9x13 inch pan.
Bake for 45 minutes.
Top with marshmallows, bake 2 minutes longer, until mallows puff.
In saucepan melt butter, rest of milk and cocoa until smooth.
Remove from heat, Stir in remaining ingredients.  Spoon evenly
over warm cake.



Mississippi Mud
 (Scratch)

2 cups white sugar
1 ½ cups all purpose flour
4 eggs
3 3/4 cups powder sugar
1 ½ cups butter softened
1 teaspoon baking powder
4 teaspoons evaporated milk
2/3 cup unsweetened cocoa powder
12 ounce marshmallow cream
2 teaspoon vanilla extract
1 ½ cups chopped pecans
1 1/3 cups flaked coconut


 
Cream together 1/3 cocoa, white sugar, and 1 cup of the butter until light and fluffy. Add the eggs, and 1teaspoon vanilla and beat well.

Mix flour, baking powder, coconut, and pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter in to lightly greased pan 13x9.

Bake 350 degrees for 40-50 minutes smooth marshmallow cream over top of hot cake let cool completely then frost with chocolate icing.

Beat together powder sugar remaining cocoa, vanilla, butter continue to beat and add enough evaporated milk to make icing spread on cake.



Mound's/Almond Joy Cake

1 Devil's Food Cake (prepare according to directions)
1 can Eagle Brand sweetened condensed milk
1 8oz container of Cool Whip
coconut
almond slices

Bake cake according to directions in a 13x9" pan. As soon as cake comes
out of over and is piping hot, punch holes in cake with fork and pour
entire can of Eagle Brand Milk over cake. Cool completely. Once cake
is cold, spread Cool Whip over top of cake and sprinkle liberally with
coconut. Add almond slices as desired over top. Easy to make... Must
be refrigerated after making.



No-Bake Holiday Fruitcake

1 package (16 ounces) graham crackers, crushed
2 containers (6 ounces each) candied cherries (1 each red and green),
coarsely chopped
1 container (6 ounces) candied pineapple, coarsely chopped
2 cans (14 ounces each) sweetened condensed milk
1 1/2 cups coarsely chopped pecans

Line a 9'' x 5'' loaf pan with plastic wrap, allowing the wrap to overlap
the edges a few inches.  In a large bowl, combine all the ingredients and
mix thoroughly with your clean hands.  Place the mixture in the lined pan
and cover well.  Freeze for at least 8 hours or overnight before serving.
When ready to serve, invert onto a serving platter, remove the pan and
plastic wrap, and slice.  Store any remaining cake in the freezer.

NOTE: You can use mixed candied fruit instead of the cherries and
pineapple.  In fact, any other candied fruit works just as well.
Serves: 18 to 20



No Egg Cake

Ingredients
1 cup oil
2 tbsp vinegar
2 tsp vanilla
2 cup water
3 cup flour
2 cup sugar
1/2 cup cocoa
2 tsp baking soda

Directions
Stir together wet ingredients.  Sift in dry ingredients, mix until
blended, but don't over beat.  Place in 9"x13" greased and floured
cake pan, Or a 10" round cake pan.  Bake for 30 minutes at 350*F, or
until done.  Upon taking out of oven rub top of cake with butter (so
butter will melt) Cake is best with no frosting.
This is a very good cake.



Ooey Gooey Butter Cake

Crust:
1 box yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted

Filling:
1 pkg (8oz) cream cheese, room temp.
2 lg eggs
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 box (16 oz) confectioners' sugar, plus a little extra for dusting

1. Heat oven 350
Lightly spray 13 x 9 x 2 inch baking pan with non stick spray.

2. Crust:  In a large bowl, combine cake mix, egg and melted butter.  Mix well until dry ingredients are moistened.  Pat tightly into prepared baking pan, covering bottom and sides of pan.

3. Filling:  In another large bowl, beat cream cheese until smooth.  Add eggs and vanilla extract and beat until well combined.  Beat in melted butter until evenly blended.  On low speed, gradually beat in the box of confectioners' sugar.  Beat until smooth.

4. Spread cream cheese mixture over crust in pan.  Bake for 40 to 50 minutes, until sides are set and center is still a little jiggly.  Remove from oven and cool completely.  Dust with confectioners' sugar and cut into 20 squares.



Orange Cream

1 package lemon cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
1 package (3.4 ounce) instant vanilla pudding mix
1 cup cold milk
1 envelope unsweetened orange soft drink mix
1 cup cold water
2 package ( 3 ounce each) orange gelatin {Divided}
1 cup boiling water
1 carton (8 ounce) frozen whipped topping thawed
1 teaspoon vanilla extract


 
In a mixing bowl, combine cake and drink mixes, eggs, water and oil.

Beat on medium speed for 2 minutes. After cooked Using a meat fork

poke holes in cake. Cool on a wire rack for 30 minutes.

Meanwhile, in a bowl dissolve one package of gelatin in boiling water.

Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin. Beat on low for 2 minutes. Let stand for 5 minutes. Fold in whipped topping. Frost cake. Refrigerate cake.

Pour into a ungreased 13x9 pan. Bake at 350 degrees for 25-30 minutes.



Peanut Butter Cheesecake

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/2 stick butter

Peanut Butter Mixture:
1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar

Cheese Filling:
2 8-oz. packages of cream cheese
1 cup sugar
2 tablespoons lemon juice
2 teaspoons vanilla
2 large eggs

Crust: mix graham cracker crumbs with sugar, add melted butter and press into 9-inch glass pie pan. Bake at 325° for 8 minutes.

Peanut butter mixture: using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar. Pour over crust. Save 2 tablespoons for garnish.

Cheese filling: mix softened cream cheese with sugar, lemon juice, vanilla and eggs. Beat 5 minutes. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350° until done (approximately 35 minutes). Cool 3 hours.



Perfect Picnic Cake

This is the perfect picnic cake because there
is no icing to melt if it sits out.

1 package lemon cake mix
1 3-ounce package lemon instant pudding mix, right from box
1 cup plus 1 tablespoon water
4 eggs
1/3 cup oil
1 6-ounce can frozen lemonade concentrate, thawed but undiluted
2 1/2 cups confectioner's sugar

Combine cake mix, pudding mix, water, eggs, and oil and bake according
to cake mix directions in a 9x13-inch pan. While cake is baking, combine
lemonade concentrate with confectioner's sugar. After baking, immediately
poke holes all over the cake with a long pronged meat fork or something
similar. Then pour the lemonade mixture all over the top and let it seep in.
Return to oven for 5 to 10 minutes.



Pina Colada Cake (NON-Alcohol)

1 box yellow cake mix
1 cup coconut
1 can cream of coconut (Used in drinks and found in liquor section.)
1 can crushed pineapple in own juice, UNDRAINED
1 large Cool Whip topping

1) Prepare cake mix as directed. Stir in 1 cup coconut and bake.
2) When cake is done and still hot, poke holes all over cake with handle of
wooden spoon. Pour cream of coconut evenly over holes. Spoon undrained pineapple
on top of cake.
3) When completely cool, spread with cool whip and sprinkle coconut on top.
Chill in refrigerator.



Pineapple Cream Cake

2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
1 cup chopped nuts
1 20oz.  can crushed pineapple undrained

Combine all ingredients.  Put in 9x13 pan and bake at
350 degrees for 45 minutes.



 Pineapple Nut Cake

CAKE
2 eggs
2 cup flour
1 tsp.  vanilla
2 tsp.  baking soda
2 cup sugar
1/2 cup chopped walnuts
1 can undrained crushed pineapples

FROSTING
1 tsp.  vanilla
8oz.  softened cream cheese
1/2 cup softened butter
1-1/3 cup powdered sugar
chopped walnuts

CAKE   Mix all ingredients by hand and pour into a 9x13
inch baking pan and bake at 350 degrees for 35 minutes.

FROSTING   Mix all ingredients together and whip till fluffy.  Spread on hot
cake.  Sprinkle with 1/2 cup chopped nuts on top.



Pineapple Upside-Down Cake

1 20 oz.(570 g) can sliced pineapples in syrup
1/4 cup butter
2/3 cup packed brown sugar
10 maraschino cherries
1/4 cup chopped walnuts, pecans, or nut of your choice
1 16 oz (450 g) package pound cake mix

Drain the pineapple, reserving the syrup (about 3/4 cup). Melt the butter in a 10 in (25 cm) cast iron skillet over medium heat. Stir in the brown sugar until just melted and remove from heat. Arrange the pineapple slices in the sugar mixture, placing a cherry in the center of each slice and sprinkling the chopped nuts in the remaining spaces. Prepare the cake according to the package directions, using the reserved pineapple syrup in place of milk or water. Pour the batter over the pineapple in the skillet and bake in a pre-heated 350F (180C) for 45 minutes, or until the cake tests done. Cool in the pan for 5 to 10 minutes, then invert onto a serving plate. Serves 8.
Cheese Freeze

For the crust
20 Graham crackers* (or 1+1/2 cups (375 ml) Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar
* Graham crackers are a thin, crisp biscuit made with whole wheat and honey. If they are not available in your area, substitute whatever you would use to make a cheesecake-type crust.

For the filling
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/8 tsp (1/2 ml) salt

For the topping
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract

Crush the Graham crackers and mix with butter and sugar. Press into a greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs, sugar, salt, and vanilla and blend until thoroughly mixed. Pour into the crust and bake 35 minutes at 350F (180C). Remove from oven and cool for 10 minutes. Mix the ingredients for the topping, pour over the cooled pie, and bake an additional 10 minutes. Refrigerate for at least two hours before serving. Note: Despite the name, this dish is not frozen.



Pineapple Upside Down Cake

1 can crushed pineapple (save 8 Tbsp.  juice)
1 cup brown sugar
1/4 cup melted butter

Mix well Pour into 9" cake pan Set aside

Mix 1 cup sugar
3 eggs
8 Tbsp.  juice
1-1/4 cup flour
1-1/2 tsp.  baking powder
1/4 tsp.  vanilla

Pour over pineapple mixture

Bake at 325 degrees for 55 minutes.



Pineapple Upside-Down Biscuits
Recipe courtesy Paula Deen

1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)


Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine
the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups.
Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1
biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice
over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan
onto a plate to release the biscuits. Serve warm.



Pistachio Cake

1 package (18.25 ounces) white cake mix
3 packages (4-serving size) instant pistachio pudding and pie filling
1 1/2 cups milk, divided
1/2 cup vegetable oil
1/2 cup water
5 eggs
1 cup (1/2 pint) heavy cream
1 cup sweetened flaked coconut
1/4 cup sugar
4 large green gumdrops

Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with
nonstick cooking spray then lightly flour.  In a large bowl, beat the cake
mix, 2 packages pudding mix, 1/2 cup milk, oil, and water until smooth.
Beat in the eggs until well mixed.  Pour into the cake pans and bake for 30
to 35 minutes, or until a wooden toothpick inserted in the center comes
out clean.  Cool for 15 minutes, then remove from the pans and cool
completely.  In a medium bowl, beat the heavy cream with the remaining 1
cup milk and package of pudding mix until thickened.  Frost the cake with
the cream mixture.  Sprinkle the top and sides with the coconut.  Sprinkle a
cutting board with the sugar, then, using a rolling pin, roll out each
gumdrop to a 3-inch circle, thus coating the gumdrops with sugar to
prevent them from sticking.  Cut a heart-shaped leaf from each gumdrop and
a stem from the trimmings, form a shamrock in the center of the cake.
Serves: 12 to 16



Pumpkin Pan Dessert (pie/cake)
1 can of pumpkin pie mix
Add whatever ingredients it says on the can to complete this part. If you get the ready mix all you need is evaporated milk and eggs, if you get the other one you'll have to add all the spices and such as well.
Once the pumpkin mixture made up, pour into a 9"x13" baking pan
Sprinkle onto it a box of dry yellow cake mix.Then chop up about a cup of pecans and sprinkle that on top of the dry cake mixture
Then cut up a stick of butter and place randomly over the dry mixture and bake in the oven for 35 minutes at 350.
SERVE HOT with cool whip and or whipped cream and some nutmeg sprinkled on top of that.
This is easy as pie, with out having to make a crust.



Red Velvet

2 sticks margarine
3 egg yolks
2 ½ cups cake flour
1 ½ cups sugar
1 tablespoon vinegar
1 teaspoon baking soda
1/4 teaspoon salt
3 egg whites beaten stiff
1 cup buttermilk
3 heaping tablespoons sweet milk chocolate powder
2 teaspoon vanilla extract
2 oz bottle red food coloring

Cream 2 sticks margarine and sugar until light and fluffy. Add food coloring, vanilla, and egg yolks. Sift flour, chocolate, salt and baking soda together 3 times. Add to sugar mixture alternately with buttermilk and vinegar add food coloring. Fold in stiffly beaten egg white. Pour into 3 cake pans.
Bake at 350 for 25 minutes.



Red Velvet Cake

1 tsp. vinegar
1 tsp. baking soda
1/2 cup shortening
1-1/2 cups granulated sugar
2 eggs
1 tsp. unsweetened cocoa
2 oz. red food coloring (2 bottles)
1-1/4 cups cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract

Mix vinegar and soda in a small cup; set aside.
Cream sugar and shortening until fluffy. Add eggs and beat well.
Make a paste of the cocoa by adding a little red food coloring.
Add to the creamed mixture along with
the remainder of the coloring.
Add flour, which has been sifted with the salt,
alternately with buttermilk to the creamed mixture.
Add vanilla. Add vinegar and soda mixture. Beat well.
Pour into two greased and floured pans.
Bake at 350 degrees for about 30 minutes.
Cool on racks.

CREAM CHEESE ICING
1 stick butter or margarine, room temperature
1 8-ounce package cream cheese, room temperature
1 1-pound package confectioners sugar
1 tsp. vanilla extract
1 cup chopped nuts

Cream together the butter and cream cheese. Add sugar and vanilla
and beat well. Add nuts. Frost cake. Refrigerate.
This frosting recipe can be increased by one half
which makes frosting the cake easier.
If you want to be really bad, split the layers and
double the frosting for a four-layer cake!



Rum Cake and Glaze
      
1 cup pecans or walnuts (chopped)  (optional)
1 yellow cake mix plain (no pudding in the mix)
1 small box of vanilla pudding
4 eggs
1/2 cup water
1/2 cup oil
1/3 cup Rum
      
preheat oven at 350* grease and flour bunt pan, sprinkle nuts on bottom of pan then
pour batter on top of the nuts. Bake for 1 hour, then let cool. Turn upside down and
punch holes in cake with a fork, (continued after glaze recipe below)
      
Glaze
      
1 cup or just a little less of butter
1/2 cup of water
1 cup powdered sugar
1/3 cup Rum
      
Boil for 5 minutes pour over cake with spoon or a brush covering it well. Let stand forabout 30 minutes then  enjoy.



Snickers

1 (18.25 ounce) package German chocolate
cake mix
1 (5 ounce) can evaporated milk
3/4 cup butter
1 cup semisweet chocolate chips
14 ounces individually wrapped caramels
1 cup walnuts

Preheat oven to 350 degrees. Lightly grease one 13x9 inch cake pan. Make cake mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake at 350 degrees for 15 minutes. In a saucepan over medium low heat melt caramels, margarine, and milk. Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts. Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake at 250 degrees for 20 minutes more.Then 350 degrees for 10 minutes to finish it off.



Sock It To Me Cake 1

1 package of Duncan Hines butter recipe golden cake mix
1 cup of dairy sour cream
1/2 cup of Crisco oil (other brands may cause cake to fail)
1/4 cup of sugar
1/4 cup of water
4 eggs

Filling

1 cup of pecans, chopped
2 tablespoons of brown sugar
2 tablespoons of cinnamon

Mix and beat the ingredients at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 10 inch tube pan. Combine the filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over batter and filling mixture. Bake at 375ºF. for 45 to 55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Drizzle a glaze of 1 cup confectioners sugar and 2 tablespoons milk over cake.



Sock It To Me Cake 2

1 box of yellow Duncan Hines butter cake mix
3/4 cup of cooking oil
1 teaspoon of vanilla
1/2 cup of sugar
4 eggs, added 1 at a time
1/2 pint of sour cream
1 cup of pecans, cut fine

Glaze

1 cup of powdered sugar
2 or 3 tablespoons of milk

Mix and pour over hot cake. Mix cake mix, oil, sugar, cream and pecans together. Add eggs and vanilla. Use tube pan, greased and floured. Pour half of the batter in pan. Then mix 2 tablespoons brown sugar and 1 teaspoon cinnamon. Sprinkle over batter. Add other half of batter and bake at 325ºF. for 1 hour.




Strange Cake

cake mix (any flavor)
4 eggs
1/2 cup oil
1/2 cup cold water
1 container of ready frosting (any flavor)

Mix all of the above together and bake in a prepared Bunt Pan Or
a Tube Pan in a 350 degree oven for 50 minutes to 60 minutes.



STRAWBERRY CAKE

fresh stawberries
chopped or pecan halves
1 box strawberry cake mix      
1 small cool whip
     
Mix cake mix according to directions on cake box and bake
following time on box. Cool cake,then add all of cool whip
and spread over cake,slice strawberrys and place on top and
sprinkle pecans around on cake. Keep in fridge til ready to serve.



Texas Pecan Candy Cake

1/2 lb.  candied red cherries, chopped
1/2 lb.  candied green cherries, chopped
1/2 lb.  pitted dates, coarsely chopped
1 tablespoon plain flour
4-1/3 cups chopped pecans
4 oz.  flaked coconut
1 can sweetened condensed milk

Grease and flour a tube pan with removable bottom.
Combine fruit, nuts with flour to coat.
Add milk, mix well
Spoon in pan and press down.
Bake in preheated 250 degree oven for 1-1/2 hours.  Let cool.

Wrap in Foil.  Keeps in fridge 2 weeks.



Texas Pecan Candy Cake

1/2 lb. candied red cherries, chopped
1/2 lb. candied green cherries, chopped
1/2 lb. pitted dates, coarsely chopped
1 tablespoon plain flour
4-1/3 cups chopped pecans
4 oz. flaked coconut
1 can sweetened condensed milk

Grease and flour a tube pan with removable bottom.  
Combine fruit, nuts with flour to coat.  
Add milk, mix well  
Spoon in pan and press down.  
Bake in preheated 250 degree oven for 1-1/2 hours. Let cool.  



Three Layer Strawberry Dessert

1-1/2 flour 3/4 cup butter, melted 1/2 cup chopped pecans Mix and press into a 9x13-inch pan.  Bake at 350-degrees for 20 minutes.  Cool. SECOND LAYER 8 ounces cream cheese, softened 1 cup powdered sugar 1 cup whipped topping Mix and spread on cooled crust.  Chill THIRD LAYER 1 cup sugar 4 tablespoons cornstarch Pinch of salt 1-1/2 cups 7-up (1 can=12oz) 1/2 cup water

Combine these in a sauce pan and cook until thickened.  While hot, add a 3-ounce package of strawberry Jell-O.  Let cool.  Add 1-1/2 to 2 quarts sliced strawberries.  Pour over cream cheese layer.  Chill. Top with whipped cream or Cool Whip.



Vanilla Wafer Cake

Preheat oven to 300 degrees

2 sticks butter or margarine
2 cups sugar*
1/2 cup milk
6 eggs
12 oz pkg vanilla wafers (crushed)**
1 cup chopped pecans
5-6 oz coconut

*I find this to be too sweet, sugar can be decreased to one cup, according
to taste.
** If you have a heavy duty mixer, you do not need to pre-crush the
vanilla wafers.

Cream together butter and sugar in mixing bowl.
In another bowl, mix together milk and eggs.
In another bowl, mix vanilla wafers, pecans and coconut.
Alternately add milk/egg mixture, and vanilla wafer mixture to
butter/sugar mixture.

Put in prepared bundt pan and bake for 1 hour and 15 minutes.
Let sit for about 15 minutes, then turn out onto plate.

Cake is moist and delicious.
Pan can be sprayed with kitchen spray, or coated with butter and flour.
This is a very versatile recipe, it freezes well, and I have also
decreased the sugar, omitted the coconut, added candied fruit, and made a
very good, moist fruit cake from it.



Victoria Sandwich

4 Eggs medium size
9 oz (250g) of Margarine/Butter
9 oz (250g) of Castor Sugar
9 oz (250g) of Self Raising Flour
Half a teaspoon of Vanilla Essence
Strawberry Jam
Half a pint (285ml) of Fresh Double Cream
1 teaspoon of Caster Sugar

1) Preheat the oven to (190 C), (375 F), (Gas Mark 5)
2) Grease and flour the bottoms of two Sandwich tins (21.5 cm 8.5 inchs in
diameter.
3) Put the Margarine in a bowl and beat until it is soft and creamy
4) Add in sugar and continue to beat until the mixture is light and fluffy
5) Beat in eggs one at a time and mix very thoroughly
6) Add in vanilla essence and mix
7) Sift in the flour slowly, folding into the mixture with a metal spoon
8) Divide the mixture equally between the two sandwich tins
9) Place in center of oven and bake for 30 minutes until sponge is well risen
10) Remove from oven and allow to cool for 5-10 minutes in the tin
11) Remove from tin, and allow to cool down fully
12) When sponge is cold take one and turn it upside down on a serving plate
13) Spread evenly with Jam, and place whisked cream on top
14) Cover with second sponge, and sprinkle with caster sugar



Walnut and Orange Passover Cake

6 eggs, separated              
1+1/2 cups (375 ml) sugar
3/4 cup (180 ml) ground almonds   
Grated rind and juice of 1 orange
1+1/2 cups (375 ml) walnuts, chopped
Oil and Flour for the cake pan

Combine the egg yolks and sugar in a bowl and beat
until fluffy and pale yellow. Add the almonds, orange rind and juice,
and walnuts, mixing until thoroughly combined. In a separate bowl
beat the egg whites until they form stiff peaks and fold into the
nut mixture. Oil a 9 inch (23 cm) spring form pan (non-stick if
possible) and dust with flour.  Pour in the batter and bake in a
preheated 350F (180C) oven for 1+1/2 hours, until a toothpick inserted in
the center comes out clean.



White Fruit Cake
an old Southern Fruit cake

1/4 lb.  candied Cherries
1/4 lb candied pineapple
1/4 lb candied citron
1 lb pecans
1 can coconut shredded
2 cups sugar
3 cups self rising flour
6 egg whites
1 lb butter
1/4 c milk
1 teaspoon vanilla

Chop fruit and nuts fine.  Cream butter and sugar.  add milk, vanilla,
egg whites, and flour.  fold in fruit and nuts.  Add a little more
milk if batter is too stiff to stir but it should be thick.  Spoon
into bunt pan and cook in slow oven (275-300) until toothpick comes
out clean ( about 1 hour) This cake will not keep like regular Fruit
cake.  Make not more than 2 days before Christmas.






Yummy Chocolate Cake

1 German Chocolate Cake Mix
1 Can Eagle Brand Milk
1 Jar Caramel Ice Cream Topping
1 Container of Cool Whip
1 or 2 Heath Bars, crushed

Bake cake as instructed on the box
When Done Poke holes all over the top of the cake
Pour the whole can of Eagle Milk on the top of the cake
Then the whole jar of caramel on the top of the cake♦

Cool :
Then put Cool Whip on the cake and Crushed Heath Bars on Top