CAKES

2 C sugar
1 C Wesson oil
3 eggs
1 small jar of plum baby food
1 small jar of apricot baby food
2 C flour
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. nutmeg
1 tsp. salt
1 C pecans or walnuts

DIRECTIONS;
Blend sugar, oil, eggs and baby food.
Add flour and spices.
Add nuts last.
Bake in Angel Food Pan (greased & floured)
at 350°F for 45 minutes to 1 hour.

CREAM CHEESE FROSTING

3 oz. cream cheese
1/2 box of powder sugar
1/2 stick butter (room temp.)
1/2 tsp. vanilla

  1 German Chocolate Cake Mix
1/2 to 1 jar Caramel Ice Cream Topping
1 can Sweetened Condensed Milk
1 (8oz) container whipped topping
Three (3) Heath candy bars, crushed
(in a package in the Baking Section of the store
instead of buying the candy bars).

DIRECTIONS;
   Preheat oven to 350 degrees.
  Prepare cake mix according to directions
in a 9x13 greased and floured cake pan.

  Let cake cool. 
Poke holes in cake with a wooden spoon
then pour can of condensed milk
over top of cake. 

Let settle into cake for
about 10 minutes.
Then pour 1/2 to 1 jar of caramel
ice cream topping over holes in cake.
(This depends how much caramel you like).

Spread container of whipped topping
over top of entire cake.

  Sprinkle crushed HEATH candy bars
over top of whipped topping.

  Keep refrigerated

1 pkg. (2 layer size) cake mix

Topping:
2 pkgs Jello chocolate instant pudding
1 cup confectioners' sugar
4 cups cold milk

DIRECTIONS;
Prepare and bake cake mix as
directed on package for 13x9 inch cake.
Remove from oven.
Poke holes at once down
through cake to pan with
round handle of wooden spoon

(or poke holes with plastic
drinking straw, using turning
motion to make large holes.)

Holes should be at 1 inch intervals.
Only after the holes are made,
combine pudding mix
with sugar in large bowl.
Gradually stir in milk.

Beat with electric mixer
at low speed for not more than 1 minute.
Do not overbeat.

Quickly, before pudding thickens,
pour about 1/2 of the
thin pudding evenly over
warm cake and into holes
(This will make stripes in cake.)

Allow remaining pudding
to thicken slightly,
then spoon over the top,
swirling it to "frost" the cake.

Chill at least 1 hour.
Store cake in refrigerator.

    1 box yellow cake mix
1/2 cup melted butter
1 egg
8 ounces cream cheese
2 eggs
3 3/4 cups powdered sugar

DIRECTIONS;
Grease and flour 13x9 pan.
Preheat oven to 350°
Mix cake mix, melted butter, and 1 egg.
Press into prepared pan.

In a separate bowl mix cream cheese,
2 eggs, and powdered sugar.
Pour over first layer.

Bake at 350° for 40 minutes.

1 box yellow cake mix
4 eggs
1 (11 ounce) can mandarin oranges
1 cup vegetable oil
1 (8 ounce) Cool Whip
1 (20 ounce) can crushed pineapple
1 box instant vanilla pudding

DIRECTIONS;
Mix together cake mix, eggs,
oranges with juice, and oil.
Pour batter into a greased and
floured 9 x 13 pan.
 Bake at 350° for 35 to 40 minutes.
Cool completely.

Mix BY HAND Cool Whip, pineapple,
and pudding mix till mixed.
Spread on cake. Refigerate

1 yellow cake mix
1 (20 ounce) can crushed pineapple
1 instant pistachio pudding
1 8 oz of Cool Whip
pineapple juice

  DIRECTIONS;
Make cake mix as directed on box
EXCEPT that in the place of water
put pineapple juice.
Bake according to the directions
Cake is ready to frost when
cool on the bottom to touch.

  Mix crushed pineapple,
instant pistachio pudding, and
whipped topping together BY HAND
Frost cake and refrigerate
for at least one hour.
keep cake refrigerated until
ready to serve also any leftovers

1 box yellow cake mix
2 large ripe bananas
1 teaspoon baking soda
whipped cream

DIRECTIONS;
Prepare cake mix according
to package directions.
Mash the bananas with the
baking soda and stir into the cake batter.
Pour batter into
greased and floured 9x13 pan.
DO NOT preheat oven.

Place unbaked cake in oven
and turn oven on to 350°
. Bake for 1 hour.
Let cake cool thoroughly
and then refrigerate.

Frost with whipped cream,or
dust with powdered sugar

1 yellow cake mix
4 cups ricotta cheese
4 eggs
4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (16 ounce) Cool Whip
fresh fruit

DIRECTIONS;
Preheat oven to 350°,
Grease and flour 9 x 13 pan.
  Prepare batter as directed.
Pour into prepared pan.

Mix together ricotta, eggs,
vanilla, and cinnamon.
Pour mixture over cake batter.
DO NOT MIX IN!

Bake for approx 1 hour.
Frost with cool whip and fresh fruit.

2 c sugar
1 1/2 c Crisco oil
4 eggs
2 tsp. baking soda
2 c flour
1 tsp. salt
2 tsp. cinnamon
3 c grated raw carrots
1/2 c chopped nuts

DIRECTIONS;
Beat sugar and oil,
add eggs and cream well.
Sift flour, soda. salt and
cinnamon, add to mixture,
fold in carrots and nuts.

Pour into greased and
floured pan and bake in 300 oven
for 40 minutes

CREAM CHEESE ICING
1 box confectioner's sugar
1/4 c margarine
8 oz pkg cream cheese
1 tsp vanilla

Combine ingredients in bowl
and beat til smooth.
Makes enough for icing for 3 layers,
top and sides, or
nice thick coating on rectangular cake.

1 cake mix, yellow or white
4 eggs
1/2 cup oil
3/4 cup water
1 box jello (any flavor)

DIRECTIONS;
blend on low speed and
beat for two minutes
Pour in a greased bundt pan
Bake at 350° for 50 minutes

2 cups sugar
4 eggs
1 1/2 cups oil
1 tsp Vanilla
3 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 can evaporated milk
1 can poppy seed mix (Bakers's or Solo)
1 cup chopped nuts

DIRECTIONS;
Cream sugar,vanilla,eggs and oil
add flour, baking soda and salt
then add, evaporated milk,
poppy seed mix and nuts.
Bake in a greased 10" tube pan
for 70 minutes or until
toothpick comes out clean

1 box chocolate cake mix
2 boxes of instant pudding
1 large cool whip
2 skor candy bars

DIRECTIONS;
          Make the cake and pudding
according to directions on packages

When cake is cool break it
in big pieces and put one layer
on the bottom of a glass bowl.

Add half the pudding,
half the cool whip and
one skor bar shredded.

Repeat the process and
put in refrigerator For a few hours.

3/4 cup milk
2 tsp. vanilla
2 eggs
1 cup sugar
1/2 cup bisquik
1 8-oz. pkg.cream cheese,cubed and softened
1 can cherry pie filling (or any other fruit filling)

DIRECTIONS;
Use blender,
blend first five ingredients
for 15 seconds
then add cream cheese
and blend again.
Pour into greased 10-inch pie plate.

Bake at 350 degrees
until center is set,
about 40-45 minutes.

Cool and spread pie filling on top.
Makes its own crust.

1 package yellow cake mix
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup butter (softened)
1/2 cup chopped nuts
1 (21 oz.) can peach pie filling
1 (16 oz.) can whole cranberry sauce
Vanilla Ice Cream

DIRECTIONS;
Preheat oven to 350 degrees.
Combine dry cake mix,
cinnamon and nutmeg in a bowl.
Cut in butter with pastry blender
until crumbly.
Stir in nuts; set aside.
Combine peach pie filling and
cranberry sauce in ungreased
13x9x2-inch pan, mix well.

Sprinkle with crumb mixture over fruit.
Bake for 45 to 50 minutes
or until golden brown.
Serve warm with vanilla ice cream.

1 cup vegetable oil
3 eggs
1 (16 ounce) can pureed pumpkin
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
chopped nuts

DIRECTIONS;
  Preheat oven to 350 degrees. Grease one 10 inch bundt or tube pan.
Cream oil, beaten eggs,
pumpkin and vanilla

Sift the flour, sugar,
baking soda, nutmeg, allspice,
cinnamon, cloves and salt together.

Add the flour mixture
to the pumpkin mixture and mix until just combined.
If desired,
stir in some chopped nuts.
Pour batter into the prepared pan.

Bake at 350 degrees for 1 hour
or until a toothpick comes out clean.
Let cake cool in pan for 5 minutes
then turn out onto a plate
and sprinkle with confectioners' sugar.

1 #2 can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix
1 cup chopped pecans (optional)
1 stick margarine

DIRECTIONS;
Spread the pineapple, juice included.
in a 13"x9" pan.
Next, spoon the cherry pie filling
on top and sprinkle the
dry cake mix over this.

Spread the pecans over all
and dot with margarine.

Do NOT stir any of the ingredients.
Bake at 350 degrees for 1 hour.
Very good with cool whip.

2 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
1/2 cup firmly packed brown sugar
4 large eggs
1 cup vegetable oil
16 ounces sauerkraut, rinsed well snipped to short lengths, squeezed dry
1 Granny Smith apple, peeled, cored, coarsely grated
1 cup chopped walnuts or pecans

For frosting:
16 ounces cream cheese
1 cup powdered sugar
3 1/2 T whipping cream
2 T freshly grated orange rind
1 tsp cinnamon
2 tsp vanilla

DIRECTIONS;
    Heat oven to 350 degrees.
Line bottoms of two 8-inch
round cake pans with waxed paper.
Grease and flour pans.
Combine flour, baking powder,
cinnamon,baking soda, salt
and nutmeg; set aside

Mix sugars in large bowl,
breaking up lumps.
Whisk in eggs, then oil,
until blended.

Stir in sauerkraut, apple and nuts.
Add flour mixture;
stir just until moistened.

Spoon into prepared cake pans.
Bake about 35 minutes,
or until wooden pick
inserted in center comes out clean
and cake begins to pull
away from sides of pan.

Let cool 10 minutes,
then invert cakes onto wire racks
to cool completely before frosting.

    To prepare frosting:
Soften cream cheese.
Whip smooth and
slowly add powdered sugar;
whip until fluffy.
Add whipping cream,
orange rind, cinnamon and vanilla.
Mix well. Makes about 2 1/4 cups.

1 box Duncan Hines butter recipe golden cake mix
1 tsp. baking soda
1 tsp. cocoa
1 tsp white vinegar
2 oz. red food coloring
1/2 cup buttermilk 2 oz. water (fill food coloring bottles)

DIRECTIONS;
Mix as directed on box, omitting the water and bake.

Frosting:
1 box powdered sugar
1 pkg. cream cheese (8 oz)
1 stick margarine
enough milk (if needed) to make spreading consistancy
1 cup chopped pecans

Mix butter and cream cheese together well.
Add sugar and mix.
Add milk if needed.
Spread on cool cake layers
and sprinkle pecans on top

For cake
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2` cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon white vingar
1 teaspoon vanilla

For The Frosting.
1 (8 ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter
1 pound box confectioners (powdered) sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS;
Preheat the oven to 350°
grease and flour 2 (9 inch) or 9x13 pan
sift together flour, cocoa, baking soda,
baking powder.and salt set aside.
In a large bowl cream together sugar and butter
beat in eggs one at a time.
alternately add flour mixture and buttermilk
beat in food coloring and vinegar
then add vanilla .

Spread the batter evenly in the pans.
Bake for 20 to 30 minutes o
r until toothpick inserted into center comes out clean
Turn out onto rack to cool.

For Frosting.
In a large bowl cream the cream cheese and butter
Beat in confectioners sugar until fluffy
Beat in vanilla
stir in pecans.
use frosting to fill and ice cake

4 c. miniature marshmallows
1 pkg of yellow cake mix
1 can of cherry pie filling

DIRECTIONS;
Spray a 13 x 9 baking pan with vegetable spray.
Put marshmallows evenly in the bottom of the pan.
Prepare cake. Pour batter over marshmallows
Spoon cherry pie filling over cake batter
Bake at 350 for 30 to 35 minutes,
or until cake test done.
Note..The marshmellows melt and rise
to the top to glaze the cake,
icing is not necssary.

2 cans Dark sweet cherries, pitted drained reserving syrup

JELLO MIXTURE
3/4  cup Reserved cherry syrup
1/4  cup Dr. Pepper
1 3oz Cherry Jello
1/8 teaspoon Almond extract

BATTER
1 package Yellow cake mix
1 3oz Cherry Jello
1/2 cup Vegetable oil
3/4 cup Dr. Pepper
4  Eggs
2 cups Miniature marshmallows

DIRECTIONS;
Arrange cherries evenly on bottom of a greased 9 x 13 pan.
Preheat oven to 350°

In a small saucepan, combine cherry syrup,
1 cherry jello and 1/4 cup Dr. Pepper;
gently heat until jello is dissolved.
Add almond extract and cool slightly.

In a large bowl, combine yellow cake mix,
1 cherry jello, oil,
eggs and 3/4 cup Dr. Pepper.

Beat on high for 3-4 minutes.
Pour cooled jello mixture over cherries in pan.
Sprinkle with the miniature marshmallows
and then carefully spoon the batter over the marshmallows.

Bake for 40-45 minutes.
Cool on rack for 45 minutes.
Chill 3-4 hours.
This is a self icing cake!!

Graham crackers
1 large or 2 small pudding, instant, any flavor
3 cups of milk
8 oz. Cool Whip

3 tbsp softened margarine
6 tbsp cocoa
2 tbsp oil
2 tbsp white Karo syrup
2 tsp vanilla
1 1/2 cups powdered sugar
3 tbsp milk

DIRECTIONS;
Grease 9"x13" pan and line bottom with one layer of whole graham crackers.
Beat together pudding mix and the 3 cups milk until thick. Mix in Cool Whip.
Pour half of mixture over graham crackers in pan. Top with another layer of crackers.
Pour remaining pudding mix on top. Top with one more layer of crackers.
Beat together topping ingredients with spoon until smooth. Spread over top layer of crackers.
Put in refrigerator until ready to serve, at least eight hours (do not cover).
This is a rich and wonderful dessert.

DIRECTIONS;
1 box yellow cake mix
1/3 cup butter or margarine
3 cups miniature marshmallows
2/3 cup light corn syrup
1 egg
2 tsp vanilla extract
2 cups peanut butter chips
2 cups salted peanuts
1 1/2 cups puffed rice cereal
1/4 cup butter or margarine

Preheat Oven to 350°
Mix cake mix, 1/3 cup butter and egg.
Press into the bottom of a 9x13 inch pan
and bake at 350° for 12 to 18 minutes.
Remove from oven and sprinkle with miniature marshmallows.

Return to oven for 1 to 2 minutes
or until the marshmallows begin to puff.

In a saucepan over medium heat
cook corn syrup, 1/4 cup butter, vanilla,
and peanut butter chips until melted.
Remove from heat and stir in the
puffed rice cereal and salted peanuts.

Spoon mixture over top of marshmallow topped
cake and spread to cover.
Allow to cool before serving.

3 sticks butter
8 oz. cream cheese
3 cups sugar
1 1/2 tsp vanilla
6 large eggs
3 cups sifted cake flour

DIRECTIONS;
Cream butter, cream cheese
and sugar until light and fluffy.
Add vanilla.
Add eggs one at a time,
beating well after each addition.
Stir in sifted flour.

Spoon into 10" tube or bundt pan.
Bake at 325 degrees 1 - 1 1/2 hours,
until tester comes out clean.

1 box yellow cake mix
4 cups fresh blueberries, or thawed
1/2 cup white sugar
1/2 cup butter or margarine, melted
1 tsp. ground cinnamon

DIRECTIONS;
Preheat oven to 350* .
Mix berries, sugar, and cinnamon
in the bottom of a 9X13 inch pan.
Cover berries with dry cake mix.
Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown.
Serve warm or cold. Top with ice cream.

1 C. plus 2 T. butter, softened
1 8 oz cream cheese, softened
2 1/4 C. sugar
6 eggs
3/4 tsp. vanilla extract
2 1/4 C. cake flour

Frosting:
1 C. sugar
1/3 C. evaporated milk
1/2 C. butter
1/2 C. semisweet chocolate chips

DIRECTIONS;
In a mixing bowl, cream butter, cream chesse and sugar.
Add eggs, one at a time,
beating well after each addition.
Beat in vanilla.
Add flour; mix well.

Pour into agreased 15 x 10 x 1 inch pan.
Bake at 325' fpr 3-35 minutes
or until a toothpick comes out clean.
Cool completly.

For frosting,

combine sugar and milk in a saucepan.
Bring to a boil over medium heat.
Cover and cook for 3 minutes (do not stir)
Stir in butter and chocolate chips until melted.
Cool slightly.

Stir, spread over cake.

1/2 c. white sugar
1/2 cup crisco
2 eggs (cream together)
2 cup flour
2 Tbs. cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon (mix together)
2 cup applesauce

DIRECTIONS;
* Cream sugar, crisco & eggs.
* Add dry ingredients.
* Alternate with applesauce ( batter will be stiff)

* Grease & flour 13x9 pan.
* Pour into pan.

TOPPING:
1/2 - 3/4 cup chopped walnuts
2 Tbs. sugar
1 1/4 cup chocolate bits

* Mix & sprinkle on cake.
* Bake 350º F. for 40-45 minutes.

  1 (18.25 ounce) box white cake mix
3 eggs
1 cup coffee flavored liqueur
1/2 cup vegetable oil
1 cup butter
1 cup brown sugar
1-1 1/2 cups chopped pecans
1 package (3.4 ounces) instant vanilla pudding
1 1/2 cups milk
8 ounces cream cheese
12 ounces non-dairy whipped topping

DIRECTIONS;
   Preheat oven to 350 degrees F (175 degrees C).
Lightly grease and flour one 9x13 inch pan.

  Combine cake mix, eggs,
coffee liqueur and oil in large bowl
and mix on med speed for approximately 2 min

Pour into prepared pan.

  Bake at 350 degrees for approx 25 min.

Set aside on cooling rack.  

To make pralines:
combine butter and brown sugar in small saucepan.

Heat on medium to medium high, stirring constantly.
Bring to boil for 2 minutes, again stirring constantly.
Pour in pecans and remove from heat.

Stir, then immediately pour pralines over cake.

Cool cake in refrigerator.

  To make frosting: combine pudding mix,
milk, cream cheese, and nondairy whipped
topping, and beat with electric mixer
until well mixed.

Spread on cake. Ready to serve!

8 oz Crushed pineapple
21 oz Cherry pie filling
18 1/2 oz Devil's Food Cake Mix
1 c Chopped pecans
1/2 c Butter or margarine --Melted
Whipped topping



DIRECTIONS;
Drain pineapple, reserving liquid.

Spread pineapple in lightly greased 13x9 pan;

add pie filling, spreading gently over pineapple.

Sprinkle dry cake mix evenly over pie filling.

Top with pecans.

Combine melted butter or margarine with the reserved pineapple juice.

Drizzle over mixture in pan.
Bake at 350 degrees for 35-40 minutes.

Cool
Cut into squares and top with whipped topping.

1 (18.25 oz.) box yellow cake mix
1 (32 oz.) can peaches in heavy syrup
1/2 C. butter
Ground cinnamon

DIRECTIONS;
Preheat oven to 375ºF.

Empty peaches into the bottom of a 13 x 9-inch pan.
Cover with the dry cake mix and press down firmly.
Cut butter or margarine into small pieces
and place on top of cake mix.
Sprinkle top with cinnamon.

Bake for 45 minutes.

1 (18 1/4 oz.) box spice cake mix
2 (21 oz.) cans apple pie filling
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 T. granulated sugar
3/4 C. butter
1 C. chopped nuts

DIRECTIONS;
Preheat oven to 350ºF.

Pour the apple pie filling into a 13 x 9 pan.

In a small bowl, mix together cinnamon,
nutmeg, allspice and sugar.
Sprinkle mixture over pie filling.

Pour dry cake mix over apples.
Dot with butter and sprinkle nuts on top.

Bake at 350ºF for 45 minutes to one hour,
until cake is brown on top
and bubbling on the sides.

Serve warm with ice cream or whipped topping.

2 sticks butter or margarine
1 c. shortening
3 c. sugar
5 T. cocoa
1 c. milk
5 eggs
3 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking powder
1 T. vanilla

DIRECTIONS;
Grease and flour a bundt or 10-inch tube pan.

Cream together butter,
shortening and sugar.
Add eggs, one at a time, beating after each.

Sift together the flour, salt,
baking powder and cocoa.
Add to creamed mixture,
alternating with milk and vanilla,
beat after each addition.

Pour into pan.
Bake at 325 degrees for 1 1/2 hours.
Cool in pan 5 minutes.
Turn out onto wire rack to cool.

1 c. butter or margarine
1 c. brown sugar
1/2 c. granulated sugar
4 eggs
1 1/2 T. vanilla
1 1/2 c. water
4 c. flour
1 T. instant coffee granules
2 T. cocoa
5 tsp. baking powder
1 tsp. salt
1 c. pecans, chopped

DIRECTIONS;
In large bowl, cream butter,
brown sugar and sugar.

Add eggs and cream
beat on HIGH for 5 minutes.

Add vanilla, water and coffee granules
mix on low to combine well.

Mix flour with cocoa,
baking powder and salt.
Mix into creamed mixture at medium
speed until combined.

Stir in pecans

Bake in 10-inch tube pan,
greased on bottom only,
at 350 degrees for about 55 minutes.

Cool in pan on wire rack for 10 minutes
turning out onto plate.

Frost with Whipped Cream Frosting OR your favorite one.

WHIPPED CREAM FROSTING

Combine
1 c. heavy cream,
1/8 tsp. salt
1/2 tsp. vanilla
1/2 c. brown sugar (not packed)

Chill 1 hour.
Beat with chilled beater until stiff.
Frost Cake and decorate with pecan halves.

1 German chocolate cake mix
1 (14 oz) package caramels
1/2 c. evaporated milk
1 c. chopped pecans
1 c. chocolate chips

DIRECTIONS;
Make cake mix according to directions.

Pour 1/2 batter into
greased and floured 9x13 pan.
Set other batter aside.
Bake at 350º for 18 minutes.

Melt caramels and milk together,
then stir in pecans.

Sprinkle baked part of cake
with chocolate chips,
then pour caramel mix over that.

Pour remaining batter over top.
Return pan to oven
and bake 20 minutes more.

1 cup dried seedless prunes
1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 cup butter
1 1/2 cup sugar
2 eggs
2/3 cup buttermilk
1/2 cup chopped walnuts

CREAM CHEESE ICING 4 ounces cream cheese
1/4 cup butter softened
1 Tablespoon milk or cream
2 cups powder sugar (SIFTED)
2 teaspoons vanilla

DIRECTIONS;
Preheat the oven to 350
Grease and flour two 8-inch round or 9/13 pan
Simmer the prunes in water to cover
until tender, 5 to 10 minutes.
Drain and cool.
Chop, should have about 2/3 cup.

Again SIFT the flour with the baking soda,
salt, cinnamon and other spices set aside.

Cream butter with sugar until light and fluffy.
Beat in the eggs one at a time,
followed by prunes.
Add the dry ingredients alternately
with the buttermilk,
blend well after each addition,
then stir in the nuts, Bake 30-35 minutes,
Until cake tests done with wooden toothpick.

Allow to cool thoroughly

For the icing,
whip the cream cheese and butter until soft and well blended.
Add the milk or cream.
Gradually beat in the powdered sugar and
vanilla until smooth.

1 1/2 cups cake flour, sifted
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs, separated
3 tablespoon grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar
FROSTING
2 8-ounces packages cream cheese
2 teaspoons lemon juice
1 teaspoon grated lemon rind
3/4 cup powdered sugar, sifted
1-pound can grapefruit sections, well-drained
OR you can substitute orange sections

DIRECTIONS;
Sift together flour, sugar,
baking powder and salt
into mixing bowl.

Make a well in center
Add water, oil, egg yolks,
grapefruit juice and lemon rind.
Beat until smooth.

In a separate bowl,
beat egg whites with cream of tartar
until stiff but not dry.

Gradually pour egg yolk mixture
over whites, folding gently
with spatula until just blended.
DO NOT stir mixture.

Pour into an ungreased,
9-inch springform pan.

Bake at 350 for 25 to 30 minutes,
or until cake springs back
when touched lightly with finger.

Invert cake on cake rack and cool.

Run spatula around edge of cake.
Carefully remove from pan.

With a piece of thread,
gently cut layer in half.

FROSTING
Beat cheese until fluffy.
Add lemon juice and rind.
Gradually add in sugar.
Beat until blended.

Crush several grapefruit sections
to measure 2 teaspoons.
Blend into frosting.

Spread frosting on bottom half of cake.
Top with several grapefruit sections.
Cover with second layer.
Frost top and sides.
Garnish with remaining grapefruit.

1-1/2 cups butter
2 1/2 cups sugar
6 eggs
3 1/2 cups flour
2 tablespoons lemon juice
1 cup 7-Up

DIRECTIONS;
Cream sugar and butter
and beat until light and fluffy.

Add eggs, one at a time,
and beat well. Add flour.
Beat in lemon juice and 7-Up.

Pour batter into well-greased
and floured bundt pan.

Bake at 325 degrees for 1- 1 1/2 hours.

1 1/2 cup crisco oil
2 cups sugar
3 eggs
2 cups flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 cups finely chopped apples
1 6oz. butterscotch chips
1 1/2 chopped nuts
2 tsp. vanilla

DIRECTIONS;
Beat together oil and sugar,
add eggs and beat thoroughly.
stir in dry ingredients, then apples,
butterscotch morsels, nuts and vanilla.

Pour in a 9x13 greased and flouredpan.
Bake 350 for 50-60 min.

TOPPING:
1/2 cup brown sugar 1/2 cup margarine
1/8 cup milk
pinch of salt

combine and cook 3 minutes.
pour over cake while both are warm.

2 cups self-rising flour
2 cups sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
SIFT TOGETHER THEN ADD

2 eggs
1 cup oil
2 small jars baby food plums
1 cup chopped pecans

DIRECTIONS;
Directions: Beat well and pour in a greased tube pan
bake at 325 degrees for 1 hour and 10 minutes.

1 box butter pecan cake mix
4 eggs
2/3 cup of cooking oil
1 cup of milk
1 can coconut pecan frosting

DIRECTIONS;
Preheat oven to 325 degrees. Grease and flour a tube pan.

Mix cake mix, eggs, oil, and milk until well blended.

Put coconut frosting into mixture. Beat for about a minute. Pour into tube pan and bake for 1 hour.

Cool COMPLETELY before removing from pan.

1 box orange cake mix
1 can peach pie filling
1/2 cup sour cream
2 large eggs

DIRECTIONS;
Mix all well and pour into an UNgreased 9/13 cake pan.

Bake at 350 for 40 to 45 minutes

REMOVE FROM OVEN AND POUR OVER THE FOLLOWING GLAZE:

2 cups powdered sugar
1/4 cup orange juice

Mix until smooth, pour over HOT cake.

Let cool before serving.

1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted
5 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
3 eggs
1 cup sour cream

DIRECTIONS;
Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of 9-inch springform pan.

Bake at 350 for 10 minutes.

Mix 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 after each addition, just until blended. Blend in sour cream. Pour over crust.

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate 4 hours or overnight.

Top with cherry pie filling and garnish, if desired.

FOR... Chocolate New York Cheesecake

Substitute 1 cup chocolate wafer cookie crumbs for graham cracker crumbs. Blend 8 squares BAKER'S Semi-Sweet Chocolate, melted and slightly cooled, into batter. Continue as directed.

1 box yellow or white cake mix
1 small box strawberry gelatin
3/4 C. vegetable oil
1 C. chopped nuts (optional)
4 eggs
2 T. flour
1 (10 oz.) pkg. frozen sliced strawberries,     thawed,
or 1 pt.fresh berries sprinkled with 1/2 C. sugar
1/2 pt. heavy cream, whipped

DIRECTIONS;
Preheat oven to 350ºF. Grease a 10-inch angel food or Bundt pan.

Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl.

Beat on medium-high speed for 3 minutes or until well blended.

Pour batter into pan and bake for 55 to 65 minutes or until tester comes out clean.

Cool 10 minutes on rack. Turn out and cool completely.

Serve plain or with lightly sweetened whipped cream OR Cool Whip...

3/4 c Shortening
3 1/3 c Cake flour
2 1/4 c Sugar
4 1/2 ts Baking powder
1 1/2 ts Salt
1 1/2 c Milk
3 Eggs
2 ts Vanilla

Chocolate butter frosting
3 c Confectioners' sugar; sifted
1/3 c Hot water
4 oz Unsweetened chocolate ; melted, 4 squares
1 Egg; slightly beaten
1/2 c Butter; or margarine; softened
1 1/2 ts Vanilla

DIRECTIONS
Stir shortening just to soften. Sift in dry ingredients.

Add 1 cup of milk; mix until all flour is dampened.

Then beat vigorously for 2 minutes. Add remaining milk, eggs and vanilla. Beat vigorously 2 minutes longer.

Pour 2 cups batter into a lightly greased and floured 9x1 1/2- inch round pan. Tip pan so batter runs over bottom. Invert pan over baking sheet and tap edges on baking sheet, allowing as much batter to run out of pan as will do so easily.

Turn pan right side up, scrape down sides to prevent burning and even out batter remaining on bottom.

Repeat for other 6 layers, baking as many at a time as you have pans and oven space.

Bake at 400~ for 8 minutes or till done. Cool in pans for 3-5 minutes, then invert on rack to cool

Put layers together and frost with Chocolate

Butter Frosting
While baking first layers, keep remaining cake batter in refrigerator.

Chocolate Butter Frosting.
Blend sugar and hot water into melted chocolate.

With spoon beat half of egg into chocolate mixture; beat in remaining egg; beat in butter, a tablespoon at a time. Blend in vanilla.

Frosting will be thin at this point, so place bowl in pan of ice water and beat until spreading consistency.

1 box white cake mix
1 small box strawberry jello
4 eggs
1/4 c. vegetable oil
3/4 box frozen strawberries with juice

DIRECTIONS:
Mix all ingredients until well blended.
Pour into greased and floured 9x13 cake pan.
Bake at 350 for 40-45 min. or until toothpick inserted in middle comes out clean.
Cool completely in pan on wire rack before frosting.

Frost with Strawberry Icing

STRAWBERRY ICING
1 stick margarine-softened to room temperature
1 box powdered sugar
remaining 1/4 box of strawberries
Mix all together until smooth
frost cake and serve!

**NOTE: Can also add 8oz cream cheese to icing

1 white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) frozen whipped topping, thawed
1 (10 ounce) package flaked coconut

DIRECTIONS:
Prepare cake directions.
Bake in a 9x13 inch pan.

Cool completely.

In a small bowl combine cream of coconut and condensed milk.

Poke holes in cake with a straw
Pour milk mixture over cake and spread with whipped topping.
Sprinkle coconut over cake.

Serve chilled.

1  orange supreme cake mix
1 package orange jello
1/2 cup boiling water
1/2 cup cold water

TOPPING
1  8oz cool whip 1 1/2 cups milk 1 instant vanilla pudding  2 to 4 drops orange flavoring

DIRECTIONS;
Mix and bake cake as for 9 x 13 pan.

Cool. Punch holes with meat fork.

Mix Jello with boiling water and cold water and pour over cake.

Refrigerate cake for 1 hour to set.

Mix pudding with milk. Add a few drops of orange flavoring to taste.
Fold in cool whip.
Frost --- Keep refrigerated.

ORANGE DREAMCICLE CAKE

1 orange supreme cake mix,
plus ingredients to prepare as directed on box
1 small box orange jello
1 cup hot water
1 cup cold water
Frosting: 1 pkg. cream cheese -- (8 oz.) softened
1 small box instant vanilla or cheesecake flavored pudding mix
1 small box orange jello (dry)
1 c. milk
1 tsp. vanilla
1 8 oz cool whip thawed

DIRECTIONS;
Bake cake as directed on box, in a 9x13" pan.
When done, poke holes all over cake with meat fork.
Let cool on wire rack.

Next, dissolve jello in hot water for 2 minutes.
Then add cold water and pour slowly over cake to allow it to run into holes.

Refrigerate cake 2-3 hours, or until thoroughly chilled.

In large bowl, beat cream cheese until creamy.
Add dry jello, pudding mix, milk and vanilla.
Beat well. Fold in Cool Whip.
Frost cake and refrigerate.

NOTE... IF you can't get the orange cake mix, you can use a white, yellow, or lemon cake mix and add a package of orange kool aid.

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APPLE POUND CAKE

1 1/2 cup of oil
2 cups of sugar
3 eggs
3 cups sifted plain flour
1 tsp. salt
1 tsp. soda
2 tsp. vanilla
1 1/2 tsp. cinnamon
3 large apples, cubed
1 cup of nuts, chopped

DIRECTIONS;
Combine sugar and oil and eggs at medium speed.
Blend in dry ingredients.
Add vanilla, 3 large apples and 1 cup of nuts. Blend well.

Grease and flour tube pan. Bake at 350 degrees for 1 hour and 20 minutes.

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BLUEBERRY BREAD/CAKE

1 stick (1/2 cup) softened butter
3 eggs
1 1/2 cups sugar
3 cups all-purpose flour (sifted)
1 cup sour cream
4 tsps baking powder
1 tsp salt
2 cups fresh blueberries

DIRECTIONS;
Mix soft butter with sugar, sour cream, then eggs.
Add remaining dry ingredients.
Mix until the batter just comes together, then fold in the berries.
Pour into a greased and floured tube/bundt pan.
Sprinkle a layer of sugar on top.

Bake for 10 minutes at 450°.
Turn oven down to 350° and bake for another 40-50 minutes.

CRUMB CAKE

(or A Little Cake with a Lot of Crumbs)
(by Laura Locklin CR)

1 c. shortening
1 1/3 c. sugar
2 eggs
3 c. flour
4 t. baking powder
1 t. salt
1 c. milk
2 t. vanilla

====================
Cream sugar and shortening, add other ingredients and beat.
Place in a greased and floured 12" X 17" pan.
Sprinkle with crumbs and bake at 350 degrees for 25 minutes or until springy when touched.

CRUMBS
2 c. sugar
2 1/2 c. flour (I sometimes use 1/2 whole wheat flour)
4 t. cinnamon
2 t. baking powder
1/2 # butter or margarine, melted and cooled
2 t. vanilla

================
Crumble in your hands (not too fine) and sprinkle over batter pressing lightly into batter.
I have also used just the crumbs recipe and sprinkled on several sheets of buttered phyllo dough in lieu of the batter.
This is called Crumb Boards.

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TWINKIE CAKE

1 Yellow cake mix
1 can Cream of Coconut ( find in the "booze aisle)
1 can condensed milk (not evaporated)
1 8oz size Cool Whip

====================
Bake cake as directed in 9x13 pan.
While still warm, poke lots of holes in cake with a fork.
Mix together cream of coconut & condensed milk - beat well - pour over warm cake & allow to soak in completely.
Refrigerate for few hours to cool before frosting with Cool Whip. (I mixed 1 sm. pkg coconut instant pudding with 1 cup milk and folded into Cool Whip)

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ORANGE SLICE CAKE

(Excellent for the holidays. Better baked ahead of time. DELICIOUS flavor    gets better with age. Makes 1 tube cake (14 servings).

3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon baking soda
1/2 cup buttermilk
16 ounces orange-flavored fruit slice jelly    candies, chopped
1 cup chopped dates
2 cups chopped walnuts
1 cup flaked coconut
1 cup orange juice
2 cups confectioners' sugar

====================
Sift flour and salt together.
Cream butter or margarine and sugar well. Add eggs, flour mixture, soda, and buttermilk; mix well.
Fold in orange slices, dates, nuts, and coconut.
Pour batter into a greased and floured tube pan. 3 Bake at 300 degrees F (150 degrees C) for 1 3/4 to 2 hours.
Remove cake from oven. Mix together juice and confectioner's sugar; pour over hot cake while still in pan.
Cool cake in pan for 20 minutes. Turn out onto cake plate. Cool completely.

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ESSIE'S COBBLER

1/4 cup soft butter
1/2 cup sugar
1 cup sifted flour
2 tsp.baking powder
1/4 tsp.salt
1/2 cup milk
# 2 size can drained sliced peaches
1/4 to 1/2 cup sugar (depending on heaviness of syrup in which fruit is packed)
1 cup fruit juice

======================
  Heat oven to 375.
Cream together butter and sugar until light and fluffy.
Sift dry ingredients together and stir into butter-sugar mixture alternately with milk.  Beat until smooth.
Pour into greased loaf pan, 10x5x3 or greased 2 quart casserole.
Spoon fruit over batter  and sprinkle with sugar.
Pour fruit juice over top.
Bake 45 to 50 minutes, or until top springs back when lightly touched.
During baking, the fruit and juice go to the bottom and a cake-like layer forms on top. 
Serve with cream, whipped cream or ice cream. Serves 6. (thanks Sharon)

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APPLE COBBLER CAKE

6  large Granny Smith apples -- peeled , cored, quartered, and thinly sliced
2 cups sugar -- plus 2 tablespoons
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour -- plus 3 cups
2  tablespoons fresh lemon juice
2 1/2   teaspoons baking powder
1/2   teaspoon salt
2 large eggs
1/2  cup unsalted butter -- melted and cooled
1/2 cup water
1 teaspoon vanilla extract

====================
Preheat oven to 350 degrees F.
Butter 13x9x2-inch baking pan.
Place apples in large bowl. Add 1 cup sugar, cinnamon, 2 tablespoons flour, and lemon juice and toss to blend.
Stir 1 cup sugar, 3 cups flour, baking powder, and salt in medium bowl to blend. Whisk eggs, melted butter, 1/2 cup water, and vanilla extract in small bowl to blend. Add egg mixture to dry ingredients and stir until thick dough forms.
Spread 1 3/4 cups dough over bottom of prepared pan.
Top with apple mixture. Drop remaining dough by tablespoonfuls evenly over apple mixture.
Sprinkle with remaining 2 tablespoons sugar.
Cover pan tightly with foil.
Bake cake covered 30 minutes.
Uncover pan.
Bake until cake is golden brown and apples are tender, about 45 minutes longer.
Transfer pan to rack; cool cake 30 minutes.
Cut cake into squares and serve warm.

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EASY RED JELLO CAKE

3/4 cup heavy cream
1/3 cup vegetable oil
1 (3 ounce) raspberry flavored gelatin
1/3 cup applesauce
1 (18.5 ounce) package yellow cake mix
1 (16 ounce) package frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
3 drops red food coloring

====================
Preheat oven as directed on cake mix package.
Grease and flour a 9x13 inch pan.
Beat together cream, oil, gelatin, applesauce and cake mix.
Pour mixture into prepared pan. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean.
Allow cake to cool completely.

Mix together whipped topping, pudding mix and food coloring until thickened. Spread over cooled cake. Refrigerate until ready to serve.

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CRANBERR DUMP CAKE

18  ounces fresh cranberries
2  cups water
1  cup sugar
1 package Duncan Hines Lemon Supreme cake mix
1 cup pecan halves
1/2 cup butter

In saucepan, combine cranberries and water. Simmer for 10 minutes. Add sugar, stir and pour into 13x9-inch baking dish.
Pour dry cake mix on top and add pecan halves.
Melt butter. Pour evenly over top.
Bake at 350 degrees for 50 minutes.
Serve with vanilla ice cream or whipped cream.

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ORANGE NUT CAKE

1/2 cup Butter; softened
1/4 cup Shortening
1 1/2 cup Sugar
3 Eggs
2 1/2 cup Flour
1 1/2 tsp Soda
3/4 tsp Salt
1 1/2 cup Buttermilk
1 1/2 tsp Vanilla extract
1 cup Raisins, golden; chopped
1 cup Pecans; finely chopped
1 Tbsp Orange rind; grated

ORANGE BUTTERCREAM FROSTING

1 1/2 cup Butter;softened
4 1/2 cup Sugar, powdered
2 Tbsp Orange juice
1 Tbsp Orange rind; grated

====================
Combine butter, shortening, and sugar; cream until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add flour, soda, salt, buttermilk, and vanilla; mix just until blended.
Beat at high speed of electric mixer 3 minutes. Stir raisins, pecans, and orange rind into batter; spoon into 3 greased and floured 8" cake pans.
Bake at 350 degrees for 30 to 35 minutes or until cake tests done.
Cool 5 to 10 minutes in pans; remove from pans, and cool completely.
Spread Orange Buttercream Frosting between layers and on top and sides of cake. Orange

Buttercream Frosting:
Combine butter and sugar, creaming until light and fluffy. Add orange juice; beat until spreading consistency. Stir in orange rind.
Yield: enough for one 3-layer cake.

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ZUCCHINI CAKE

For cake
Butter or margarine for greasing pan
1 (18 1/2-ounce) yellow cake mix (without pudding)
3 eggs
1/2 cup (1 stick) butter or margarine, softened
1/2 cup water
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
2 cups grated zucchini
2/3 cup chopped walnuts

For cream cheese frosting:
3 cups powdered sugar
6 ounces cream cheese, room temperature
5 tablespoons butter or margarine, room temperature
1 teaspoon lemon extract

=====================
Preheat oven to 375 degrees. Grease 13-by-9-by-2-inch baking pan with butter or margarine (see notes).
Prepare cake: Combine cake mix, eggs, butter, water, cinnamon and vanilla extract in large bowl of electric mixer; beat on low speed 4 minutes.
Stir in zucchini and walnuts. Pour into prepared pan.
Bake in preheated 375-degree oven 35-40 minutes or until toothpick inserted in center comes out clean.
Cool. Meanwhile, prepare cream cheese frosting
Combine powdered sugar, cream cheese, 5 tablespoons butter or margarine and lemon extract in electric mixer or food processor fitted with metal blade. Beat (or process) until smooth.

Frost cake. Cake may be prepared 2 days in advance of serving and stored airtight in refrigerator.

Note: It's faster and easier to make this cake in a 13-by-9-by-2-inch baking pan, but for more glamorous results, use an angel food cake tube pan with a removable bottom (not a Bundt pan).
The results are prettier, but increase baking time to 55 minutes, then run thin knife around edge and pull out removable bottom by grasping center tube.
Invert onto cake plate.

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EASIEST CAKE EVER MADE

1 Chocolate Cake Mix
1 Large Chocolate instant pudding
1 c. chocolate chips
1/2 c. chopped nuts

===================
Prepare Pudding as directed - cool
Stir in cake mix, chocolate chips, and nuts.

Pour into greased & floured 9x13 pan and cook according to the cake mix directions.

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FEATHERY FUDGE CAKE

2 1/2 squares (2 1/2 oz.) Unsweetened Baking Chocolate, broken into pieces
3/4 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups water

==================
Heat oven to 350.
In small microwave safe bowl, place chocolate. Microwave at HIGH (100%) 1 1/2 to 2 minutes or until smooth when stirred; set aside to cool slightly
. Grease and flour two 9-inch round baking pans.
in large mixer bowl, heat butter; sugar and vanilla until light and fluffy Add eggs and cooled chocolate; blend well.
In separate bowl, stir together flour; baking soda and salt; add alternately with water to butter mixture.
Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

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BLACK MAGIC CAKE

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tsp. vanilla

=====================
Heat oven to 350 degrees F. Grease and flour 2 9-inch round pans or 1 13 by 9-inch pan.
Blend dry ingredients. Add rest of ingredients, beat on medium speed for 2 minutes (batter will be thin)
Pour batter into prepared pans.
Bake at 30-35 minutes for round pans, 35 to 40 minutes for rectangle pan or until they test done.
Cool 10 minutes, remove from pans and cool completely. Frost as desired

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CHOCOLATE BAR CAKE

7 oz. chocolate bar, broke into pieces
1/2 cup butter
1 cup boiling water
2 cups flour
1 1/2 cups sugar
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt
2 eggs
1/2 cup dairy sour cream
1 tsp. vanilla extract

====================
Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan.
In a small bowl stir together chocolate pieces, butter and water until chocolate is melted.
In large mixing bowl, stir together dry ingredients; gradually add chocolate mixture, beating until thoroughly blended.
Add the rest of the ingredients and blend well. Beat on medium speed for 1 minute.
Pour batter into prepared pan. Bake for 50-55 minutes or until toothpick comes out of center clean.
Cool 10 minutes and remove from pan. Cool completely.
Drizzle Vanilla Glaze over top of the cake.

Vanilla Glaze
Melt 1/4 cup of butter. Gradually stir in 2 cups powdered sugar, 2-3 Tbsp. hot water and 1 tsp. vanilla; beat with a wire whisk until smooth and slightly thick.

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CHOCOLATE TOWN SPECIAL

1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cup sugar
1 tsp. vanilla
2 eggs
2 1/4 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 cups buttermilk

====================
In small bowl combine cocoa and boiling water, set aside.
Heat oven to 350 degrees F. Grease and flour 2 9-inch round pans.
Cream shortening, sugar, and vanilla until light and fluffy. Add eggs, beat well.
Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture.
Pour into prepared pans. Bake for 35-40 minutes or until they test done.
Cool and frost with a Buttercream icing.

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CHOCOLATE LOVERS FAVORITE CAKE

1 box Devils Food cake mix
1 small box (3 oz.) instant chocolate pudding
2 cups sour cream
5 eggs
1 cup melted butter
1 teaspoon almond extract
2 cups semi-sweet chocolate chips

====================
In large bowl, beat first 6 ingredients till well blended (mixture will be thick).
Stir in chocolate. chips.
Pour into greased 9 or 10 inch Bundt pan.
Bake at 350 F for 55-60 minutes. (test with a toothpick)
Cool in pan 5 minutes, remove and cool on rack completely before serving.
Note: Can be dusted with powdered sugar or topped with a chocolate or vanilla glaze.

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DARK CHOCOLATE CAKE

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cups boiling water

====================
Heat oven to 350 F. Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
In large mixer bow, stir together dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Pour into prepared pan. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire racks.

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TUNNEL OF FUDGE CAKE

1 3/4 cups sugar
1 3/4 cups butter, softened
6 eggs
2 cup powdered sugar
2 1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts (nuts are essential for the success of this recipe)

GLAZE:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4-6 tsp. milk

========================
In large bowl combine sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add powdered sugar, blend well.
By hand gradually stir in flour and remaining ingredients until well blended. Spoon batter into greased and floured 10-inch tube pan or 12-cup fluted tube pan; spread evenly.
Bake at 350 degrees F for 58-62 minutes. (Because of the tunnel of fudge you will not be able to test for doneness; correct temperature and time is essential).
Cool upright in pan for 1 hour, invert onto serving plate and cool completely.

In small bowl combine glaze ingredients. Spoon over top of cake
Store tightly covered.
Ella Helfrich created this recipe and it is Pillsbury's most requested.
It was Second Grand Prize winner at the 1966 Bake-Off Contest.

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SPARKLE CAKE

3/4 pound butter
3 cups sugar
5 eggs
3 cups flour
6 oz.lemon-lime soda
2 tbsp lemon extract

====================
Preheat oven to 325F. Grease & lightly flour a 9 x13x 2 inch baking pan. set aside.
Cream butter & sugar in medium mixing bowl.
Using an electric mixer at low speed. Add eggs, one at a time, beating well. Add flour, lemon-lime soda & lemon extract.
Pour into prepared pan and bake for 45-55 minutes or until cake springs back when touched lightly in the center. Check cake after 45 minutes.
Use unopened soda.

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GRANDMA'S HOT FUDGE SUNDAE CAKE

1cup flour
1c walnuts (optional)
3/4cup granulated sugar
2 Tbs. +1/4c unsweetened cocoa powder, divided
2 tsp baking powder
1/4 tsp salt
1/2cup milk
2 Tbs oil
1 tsp vanilla extract
1cup packed brown sugar
1 3/4cup hot water

=====================
  Preheat oven to 350 degrees.
Combine flour, walnuts, granulated sugar, 2 tbs cocoa, baking powder, salt, milk, oil and vanilla until smooth with spoon.

Pour into 9 inch round cake pan.

Combine brown sugar and remaining cocoa and mix in separate bowl.
Sprinkle over batter.
Pour hot water over mixture.
Bake 40 minutes or until toothpick in center comes out clean.
Serve with vanilla ice cream if desired.

From my niece Sue.

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