(Judy S.)
Melt chocolate and shortning together over pan of hot water. Beat in sugar and eggs. Stir in sifted dry ingredients. Add nuts. Spread in well greased 8" square pan. Bake at 350 degrees for about 30 to 35 minutes until top has dull crust. Cool slightly then cut into squares.
Combine caramels in 1/3 cup of Pet milk. Stir until melted. Set aside. Combine cake mix, margarine, rest of milk, nuts and vanilla. Press 1/2 of mixture in 9 X 13 pan. Bake 6 minutes at 350 degrees. Remove from oven. Sprinkle chocolate chips on cake mixture. Put caramel mixture over chips. Crumble remaining dough over mixture. Bake for 15 to 18 minutes more. Cool and cut into squares.
For chewey brownies mix as follows:
One cake mix, 1 egg, 1/4 cup water and 1/4 cup oil. Stir until blended.
For cake-like brownies mix as follows: One cake mix, 2 eggs, 2 T water and 1/3 cup oil. Stir until blended.
Bake in 9 X 13 pan @ 350 degrees for 25 to 35 minutes. Let cool. Spread icing over brownies. Drizzle with chocolate.
Mix well and pat into 13X9 cake pan.
Mix well, pour on top of cake mix mixture. Sprinkle 1 cup chopped nuts on top.
Bake 325 to 350 degrees until light brown, about 45 minutes.
Cream margarine and sugar. Add eggs,vanilla, flour, soda and salt and mix well. Stir in oats.
Fudge Nut Filling:
Melt and stir first four ingredients until smooth. Add nuts and vanilla. Spread about 2/3 of oatmeal batter on bottom of 15 1/2 X 10 X 1 pan. Then spread all of chocolate mixture on top of it. Put remaining oatmeal batter on top of the chocolate and swirl. Bake at 350 degrees for 25 to 30 minutes.
Heat oven to 350°F. Grease 13 x 9 x 2" pan. For topping, combine sugar and flour in small bowl. Mix in Butter Flavor Crisco Shortening until crumbly. For cake, cream Butter Flavor Crisco Shortening, sugar and vanilla in large bowl. Add eggs, beating well. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture alternately with sour cream. Spread half the batter in greased pan. Cover with half the cherry pie filling, spreading as evenly as possible. Repeat layers. Sprinkle with nuts and topping mixture. Bake at 350°F for 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature. For glaze, add enough milk (about 1 tablespoon) to confectioners' sugar to make desired consistency. Stir in vanilla. Drizzle over cake.
Filling:
Mix cake ingredients. Pour 1/2 cake batter in 9 X 13 pan. Sprinkle 1/2 of filling over the top, then add other half of cake batter and filling on top of that. Bake 350 degrees for 1 hour.
Put pie filling in 9 x 13 pan. Pour dry cake mix over filling. Sprinkle with almonds. Pour melted butter over mixture. Bake 1 hour at 350 degrees. (May substitute cherry for apple and white cake for spice cake)
Spread batter in 9 X 13 cake pan and bake @350 for 1 hour or until cake tests done.
Mix all ingredients together in saucepan and stir until thickened. Serve warm over Fresh Apple Cake.
Mix ingredients. Bake at 300 degrees for 1 hour.
Frosting:
Mix together. Spread over cake. Sprinkle nuts on top.
Mix all together. Bake at 350 for 40 to 45 minutes. Let cool. Ice with chocolate frosting.
Beat until smooth. Blend in 3 cups sour cream.
Crust:
Mix crust and press into a 9" spring form pan. Pour creamed mixture onto crust. Bake 35 minutes at 375 degrees. Chill 4 to 5 hours.
Combine cake ingredients in a large bowl and beat for 2 minutes. Pour into a greased and floured 10" tube or 12 cup bundt pan. Bake at 325º for 1 hour. Set on rack to cool. Invert on serving plate. Prick top immediately. Drizzle and brush half of glaze evenly over top and sides. After cake has cooled, reheat remainder of glaze and brush evenly over cake. Sift 1 T powdered sugar over cake just before serving.
Glaze:
Melt butter in sauce pan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort.
In a 9 X 13 sprayed pan, spread bottom of pan with coconut and pecans. Pour prepared cake mix over pecans and coconut. Cream powdered sugar, cream cheese and butter. Daub over cake mix. Bake at 350º for approximately 45 to 55 minutes.
Preheat over to 350 degrees.
Combine the cake mix, egg and butter together and mix well. Pat into a lightly greased glass 13X9 baking pan. Prepare the filling.
Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter and beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with mint leaf and dollip of whipped cream.
Butter 9" tube pan or spring form pan. Line with waxed paper. Butter again. Sift flour and baking soda. Combine eggs, Mince Meat, condensed milk, fruits and nuts. Fold in dry ingredients. Pour into pan. Bake in slow oven, 300 degrees, 2 hours, until center springs back and top is golden. Cool. Turn out, remove waxed paper.
Mix first five ingredients on medium speed 3 to 5 minutes. Add chocolate chips and stir. Pour into greased and floured tube pan or bunt pan. Bake 350 degrees 55 to 60 minutes. Cool 30 minutes on rack. Frost with chocolate icing.
Place all ingredients in mixing bowl. Beat until smooth. Bake in 9 X 13 pan at 350 degrees (glass dish 325 degrees) for about 45 minutes. Test with toothpick for checking to see if cake is done.
Frosting:
While cake is baking, mix 2 T soft butter, 1 1/2 cups powdered sugar and 1/4 cup fresh lemon juice. Beat well, till smooth.
Let cake cool 2 to 3 minutes then frost with the frosting mixture and prick holes with a toothpick all over cake so the frosting can soak thru entire cake.
Cream the butter and sugar in a mixing bowl. Then, add in the beaten eggs, mixing well. Add the remaining ingredients. Beat until smooth.
Pour batter into two greased and lightly-floured 8" or 9" round cake pans. Bake in a preheated 350° F oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on racks before removing from pans. Icing:
Cream the butter and shortening together in a mixing bowl. Add the extract, and gradually mix in the sugar and milk a little at a time (add more or less for the desired consistency of the icing). Stack two layers of cake on a cake or serving plate, and evenly spread the icing over all. Garnish with threads of lemon in the center of the cake, if desired.
Pour water over oats. Cover and let stand 20 minutes. Beat butter until creamy; gradually beat in sugars. Blend in vanilla and eggs. Stir in oats mixture. Sift together dry ingredients. Add to creamed mixture, blend well. Pour batter into greased and floured 9" pan. Bake in 350 degree oven 50 to 55 minutes. Do not remove cake from pan.
Frosting:
Combine ingredients. Spread over cake. Broil until bubbly.
Beat with mixer until well mixed. Pour into two 9" round pans. Bake 325 degrees for 30 minutes.
Icing:
Mix all ingredients, and bake in 9 X 13 pan at 350 for 30 to 35 minutes. Let cool completely.
Icing:
Mix all together and spread on cool cake.
Cream sugar and oleo. Add eggs and beat until light and fluffy (5 minutes). Add remaining ingredients. Mix well. Bake 30 minutes at 350 degrees in 9 X 13 pan. Remove from oven. Spread marshmellow cream on cake while hot. Cool and spread with chocolate icing.
Frosting:
Beat eggs, sugar and oil well. Add soda, salt and flour, one cup at a time. Add vanilla, cinnamon and pears. Put into well greased and floured bunt pan. Bake at 350 degrees for 1 hour. The last 15 minutes, put pan of water under cake.
If shortning is used instead of butter, add salt. Cream butter and sugar. Add well beaten egg and vanilla. Add the rest of the ingredients and mix well. Bake at 350 degrees for 1 hour.
Beat oil, sugar, eggs and vanilla until smooth and blended. Mix flour, salt, soda and spices. Stir into creamed mixture. Add buttermilk and mix. Stir in nuts and prunes. Pour into greased and floured 9 x 13 pan. Bake at 350 degrees 40 to 50 minutes.
Topping:
Cream cheese mixture:
Mix above four ingredients together
Beat eggs at high speed for 5 minutes. Beat in sugar and stir in pumpkin and lemon juice; fold in dry ingredients. Have ready a well greased and dloured large cookie sheet (12 X 18). Spread mixture on cookie sheet and sprinkle with nuts. Bake at 375 degrees for 10 minutes. Turn out on dish towel, sprinkle with powdered sugar and roll up with towel. Then unroll and spread on cream mixture. Roll cake and chill.
Mix flour and sugar. Bring cocoa, oleo and water mixture to a boil and add to dry ingredient. Add buttermilk, eggs, vanilla and salt. Pour into greased and floured cookie sheet with 1" sides. Bake at 350 degrees about 15 minutes.
Frosting:
Bring cocoa, oleo and milk to boil. Add powdered sugar, vanilla and nuts. Mix well. Pour over cake while still hot.
Mix all the ingredients above. Pour 1/2 batter into greased and floured tube pan or 9 X 13 pan. Over this, sprinkle 2 T brown sugar and 2 T cinnamon. Pour remaining batter over this. Bake 1 hour at 350 degrees.
Mix all ingredients except 1/2 of the strawberries. Bake in a greased 9 X 13 pan at 300 degrees about 45 minutes.
Glaze:
Cream sour cream, sugar and eggs. Boil oleo, cocoa and water. Add to cream mixture slowly. Sift dry ingredients together and add to creamed mixture. Add vanilla. Bake in 14 X 18 pan 20 - 25 minutes at 350 degrees. Have icing ready to go on the cake as soon as it is removed from the oven.
Icing:
Melt oleo, add cocoa, milk, vanilla, powdered sugar and nuts. Mix together and put on cake just as it is pulled from the oven.
Mix flour, sugar, soda, and salt. Add oil, pineapple and juice, and eggs. Stir in coconut, zucchini and nuts. Bake in greased pan at 350 degrees for one hour. Frost with cream cheese icing.
Beat eggs and sugar; add oil slowly. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots and zucchini. Add nuts. Bake at 350 degrees for about 35 minutes.
In a large mixing bowl, beat eggs and sugar until lightly colored; add vegetable oil and beat
until blended. In separate bowl, sift together flour,cinnamon, baking powder, salt and soda.
Add to egg mixture beat for 2 minutes. Stir in crushed pineapple, nuts, vanilla and squash.
Mix thoroughly. Pour batter into well greased and floured 10" tube pan. Bake in 350 degree oven for 1 hour and 20 minutes or until cake tests done. Cool on rack for 30 minutes.
Frost with cream cheese icing.
(Becky)
1 14 oz pkg caramels
2/3 cup Pet milk
1 pkg. German chocolate cake mix
3/4 cup margarine, softened
1 cup pecans
1 t vanilla
1 6 oz pkg chocolate chips
(Bev)
1 box German Chocolate Cake Mix
1 can Cocoanut Pecan Frosting
(Bev)
1 box butter pecan cake mix
1 stick melted margarine
1 egg
1 box powdered sugar
1 stick melted margarine
2 eggs
1 - 8 oz. pkg. cream cheese
(Judy)
1 cup margarine
2 cups light brown sugar
2 eggs
2 t vanilla
2 1/2 cups flour
1 t soda
1 t salt
3 cups quick rolled oats, uncooked
1 12 oz pkg chocolate chips
1 cup evaporated milk
2 T butter or margarine
1/2 t salt
1 cup chopped nuts
2 t vanilla
(Susie)
Cake:
1-1/4 cups granulated sugar
3 cups all-purpose flour
3/4 cup Butter Flavor CRISCO all-vegetable shortening, or 3/4 Butter Flavor CRISCO Stick
1 t vanilla
3 medium eggs
1-1/2 t baking soda
1 t salt
1-1/2 cups dairy sour cream
1 can (21 ounces) cherry pie filling
Topping:
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup Butter Flavor CRISCO all-vegetable shortening, or 1/4 Butter Flavor CRISCO Stick
1/2 cup sliced almonds, or other chopped nuts
Glaze:
Milk
1 cup confectioners' sugar
1/2 t vanilla
(Pat S.)
1/2 cup oleo
1 cup sugar
2 eggs
2 cups flour
1 t soda
1 t baking powder
1/2 t salt
12 oz. sour cream
1 t vanilla
Topping:
1/2 cup brown sugar
1/4 cup sugar
1 t cinnamon
1 cup pecans, chopped
Combine oleo and sugar. Add eggs. Sift dry ingredients and add to oleo, sugar and eggs. Add sour cream and vanilla. Pour half of batter into 9 X 13 greased and floured pan. Pour half of topping on top of batter. Pour rest of batter and rest of topping. Bake at 325 degrees for 40 minutes.
(Pat S.)
3 cups flour
2 cups sugar
1/2 cup shortning
2 eggs
6 t baking powder
1 1/2 cups milk
1 t vanilla
1/4 t salt
1 cup brown sugar
4 T flour
2 t cinnamon
1/2 cube butter
1 1/2 cup nuts, chopped
Mix and crumble
(Janie)
2 cans cherry pie filling
1 box white cake mix
1 1/2 cups melted butter
small bag slivered almonds
(Billie U.)
Blend:
3 eggs
1 3/4 cup sugar
1 cup oil
1 tsp vegetable oil
1 tsp vanilla
Sift and Add:
2 cups flour
1 tsp soda
1 tsp cinnamon
1 tsp salt
Stir in:
2 cups chopped cooking apples
1 cup chopped nuts
1 cup raisins
1 cup sugar
1 cup water
1 T butter
1 egg
3 T Lemon juice
1/8 t salt
2 T flour
1/4 cup water
1 cup oil
2 cups sugar
4 eggs
2 cups flour
1 t baking powder
1 t soda
1 t cinnamon
1 lb. grated carrots
1 cup raisins
1 t vanilla
1 lb. powdered sugar
1 8 oz. pkg. cream cheese, softened
1 cube melted butter
1 t vanilla
(Buel)
1 package chocolate cake mix
2 eggs
1 can cherry pie filling
3/4 cup sour cream
nuts (optional)
(Margaret S.)
3 well beaten eggs
2 t vanilla
1/4 t salt
2 pkgs 8 oz cream cheese
1 cup sugar
1 3/4 cup finely ground graham crackers
12 t cinnamon
1/4 cup finely ground nuts
1/2 cup butter, melted
1/2 cup Southern Comfort
1 box yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1 cup chopped pecans or walnuts
1/4 cup Southern Comfort
4 T butter
1/8 cup water
1/2 cup granulated sugar
Earth Quake Cake
(Joy)
1 cup coconut
1 cup chopped pecans
1 German Chocolate Cake mix, prepared as directed on box
1 8 oz. pkg. cream cheese, softened
1 lb. box powdered surgar
1 stick butter, softened
(Food Network - Paula Deen)
Cake:
1 (18 1/4 oz) package yellow cake mix
1 egg
8 t(a stick) butter, melted
Mint leaves for garnish
Whipped cream for garnish
Filling:
1 8 oz. package cream cheese, softened
3 eggs
1 t vanilla
1/2 cup peanut butter
1 whole banana
8 T (1 stick) butter
1 16 oz. box powdered sugar
(Helen P.)
2 1/2 cups flour
1 t baking soda
2 eggs, lightly beaten
1 jar (28 oz) None Such Mince Meat
1 1/2 cups (1 can) Eagle Brand Milk
2 cups (1 lb jar) mixed candied fruit
1 cup walnut meats, coursely chopped
(Linda S)
1 box devils food cake mix
3/4 cup oil
1 cup Kalua
4 eggs
3/4 cups oil
1 cup sour cream
6 oz pkg chocolate chips
1 box Betty Crocker Lemon Cake mix
1 pkg. lemon jello
3/4 cup wesson oil
3/4 cup water
4 eggs
(QVC)
3/4 cup unsalted butter or other shortening
1 1/2 cups sugar
3 eggs, beaten
3 cups cake flour, sifted
4 t baking powder
3/4 t salt
1/3 cup fresh lemon juice
2/3 cup milk
grated rind of 1 lemon
1/2 cup (1 stick) unsalted butter
1/2 cup shortening
1 1/2 t lemon extract
5 1/2 cups confectioner's sugar
1/4 cup plus 1 T milk
threads of lemon zest for garnish
1 1/4 cup boiling water
1 cup oats, uncooked
1/2 cup butter, softened
1 cup sugar
1 cup firmly-packed brown sugar
1 t vanilla
2 eggs
1 1/2 cups flour
1 t soda
1/2 t salt
3/4 t cinnamon
1/4 t nutmeg
1/4 cup melted butter
1/2 cup firmly packed brown sugar
3 T light cream
1/2 cup chopped nuts
3/4 cup coconut
(Carla)
1 yellow cake mix
3 eggs
1/2 cup oil
1 small can mandarin oranges, juice included
1 large cool whip
1 cup powdered sugar
1 cup coconut (use 1/2 in icing and 1/2 on top of cake)
Mix together and spread between layers, sides and top of cake. Sprinkle remaining coconut on top.
(Judy N.)
1 cup sugar
1 cup flour
1 t soda
1 t vanilla
1 lg can (16 oz.) crushed pineapple, undrained
1 cup sugar
1 stick margarine
1 t vanilla
1 8 oz. pkg cream cheese
pecans if desired
4 eggs
1 1/2 cups sugar
1 cup oleo
2 T cocoa
1 1/2 cup flour
1 1/2 cup coconut
1 cup nuts
1 lg. jar marshmellow cream
Bring 4 T cocoa, 1 stick oleo and 6 T milk to boil. Add 1 box sifted powdered sugar, 1 t vanilla and 1 cup nuts Spread over cake.
(Mrs. Loomis)
2 cups sugar
3 eggs, well beaten
1 1/2 cups salad oil
3 cups flour
3 cups finely grated pears
1 t soda
1 t salt
1 t vanilla
2 t cinnamon
(Mae)
1/2 cup butter or shortning
1 1/4 cups sugar
1 egg
1 cup raisins
1/2 t cinnamon
1/4 t cloves
1 t vanilla
2 t soda
2 cups flour
1 1/2 cups applesauce (unsweetened)
1 cup chopped pecans
1 cup persimmons
(Marty)
1 cup oil
2 cups sugar
3 eggs
1 t vanilla
2 cups flour
1 t salt
1 t baking soda
1 t nutmeg
1 t cinnamon
1 t allspice
1 cup buttermilk
1 cup chopped nuts
1 cup pitted prunes, chopped
1 cup sugar
1/2 cup buttermilk
1 T light corn syrup
1/4 t vanilla
1/2 cup butter or margarine
1/2 t soda
Combine all ingredients in large sauce pan. Bring to boil and boil until mixture reaches soft ball stage (234 - 240 degrees on candy thermometer). Takes about 20 minutes. Mixture will be reddish brown color. Let cake cool about 5 minutes. Puncture top of cake with fork. Pour hot topping over cake. Cool before slicing. Serve with ice cream balls if desired.
(Carla)
3 eggs
1 cup sugar
2/3 cup pumpkin
1 t lemon juice
3/4 cup flour (all purpose)
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
1 cup finely chopped nuts
1 cup powdered sugar
1 8 oz. pkg. cream cheese, softened
1 T butter
1/2 t vanilla
(Denise)
2 cups flour
2 cups sugar
2 sticks oleo
4 T cocoa
1 t soda, dissolved in 1 cup water
1/2 cup buttermilk
2 eggs
1 t vanilla
dash salt
4 T cocoa
1 stick oleo
6 T milk
1 box powdered suar
1 t vanilla
1 cup nuts
(Carla)
1 box Duncan Hines Butter Recipe Yellow Cake Mix
1/2 cup sugar
3/4 cup wesson oil
4 eggs - added one at a time
1 small carton sour cream
1 cup chopped nuts
(Carla)
1 lb strawberries
1 white cake mix
4 T flour
1 small pkg strawberry jello
4 eggs
1 cup oil
1/2 cup water
Mix remaining strawberries and 1/2 box of powdered sugar. Pour over cake while still warm.
(Carla)
1 cup sour cream
2 cups sugar
2 eggs
2 sticks oleo
4T cocoa
1 cup water.
2 cups flour
1/2 salt
1 t soda
1 t vanilla
1 stic oleo
4 T cocoa
6 T milk
1 t vanilla
1 lb. powdered sugar
1 cup nuts
3 cups flour
2 cups sugar
1/2 t salt
1 t soda
1 1/2 cups oil
dash of cinnamon and nutmeg
1 small can crushed pineapple and juice
3 eggs, beaten
3/4 cups coconut
2 1/2 cups zucchini, chopped or shredded
1 cup chopped walnuts or pecans
(Lottie)
2 eggs
1 cup sugar
1/3 cup oil
3 1/4 cups flour
1 cup carrots, grated
1 cup zucchini, grated
1/2 cups nuts
1 t soda
1 t cinnamon
1 t baking powder
1/2 t salt
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 T ground cinnamon
2 t baking powder
1 tsp salt
1 tsp soda
1 - 1 lb 4 oz can crushed pineapple,well drained
1 cup finely chopped walnuts
2 tsp vanilla
2 cups grated, unpeeled zucchini squash