From the World: 700 Different Cakes

MUSHROOM PHYLLO TARTS

3/4 c. dairy sour cream 1 (3 oz.) pkg. cream cheese, softened 1/4 c. dry bread crumbs 1 tbsp. dried dill weed 1/2 tsp. salt 1-2 tbsp. lemon juice 1 (4.5 oz.) jar Green Giant sliced mushrooms, drained 1 garlic clove, minced 1/2 c. butter or margarine 8 (18 x 14 inch) frozen phyllo pastry sheets, thawed 1 (4.5 oz.) jar Green Giant whole mushrooms, drained

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.

FRIENDSHIP CAKE

1 c. greetings 1/2 c. smiles 1 lg. hug 2/3 c. love 1 tsp. sympathy 2 c. hospitality

Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.

SPICY CRAB CAKES

2 lg. eggs 1/2 lb. fresh lump crabmeat 1 c. ricotta cheese 1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos 3 tbsp. snipped chives 3/4 c. fine seasoned dry bread crumbs 1/4 c. salad oil 1 (7 oz.) jar roasted red peppers, drained 1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.

CAKE DOUGHNUTS

2 eggs, beaten 1 c. sugar 1 c. buttermilk 1/3 c. oil 1/2 tsp. salt 1 tsp. soda 1 tsp. baking powder 1 tsp. nutmeg 3 to 3 1/2 c. flour

Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil, need to be watched so they won't burn.

GRANDMA'S FRY CAKES

1 1/2 c. sugar 3 eggs 3 tbsp. melted butter 1 c. buttermilk 1 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. ginger 1 tsp. soda 1 tsp. baking powder 4 c. flour, sifted 1 tsp. vanilla

Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.

BAKED PANCAKES

1/4 c. margarine or butter 1/4 c. brown sugar 1/3 c. pancake or maple syrup

Mix these together in pan over low heat until butter is melted. Pour into a 9- inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate. A favorite breakfast for when the kids have a "sleep-over."

APPLE PANCAKES

2 tbsp. butter 3 tbsp. sugar 1/2 tsp. cinnamon 1/2 tsp. baking powder 1/2 c. milk 1 egg 1 tsp. salad oil 1 apple, pared and sliced 1/2 c. pancake mix

Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly. Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour this mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.

CRESCENT CHOCOLATE CHIP CHEESE CAKE

2 pkgs. crescent rolls 2 (8 oz.) pkgs. cream cheese 1/2 to 3/4 c. sugar 1 egg yolk 1 tsp. vanilla 1 bag milk chocolate chips (reserve 1/2 c. chips)

Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake. FROSTING: 1 c. powdered sugar 1 tsp. vanilla 1 tbsp. warm milk Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares. Cheryl Wood

DIRT CAKE

1 lg. bag Oreo cookies 1/2 stick butter or margarine 1 (8 oz.) pkg. cream cheese 2 lg. boxes of vanilla instant pudding 2 c. milk 1 (8 oz.) container Cool Whip 8 inch flower pot Artificial flower (if you desire)

Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside. Cream together: 1/2 stick butter or margarine 1 (8 oz.) pkg. cream cheese In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower in top.

DIRT CAKE

Need a planter, put lid in bottom of planter to keep cake from dripping out. Use planter only for this dessert. 1 (12 oz.) container Cool Whip 1 lg. pkg. Oreo cookies 4 tbsp. butter 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 3 1/2 c. milk 2 pkgs. French vanilla pudding (instant) (I found pudding at Krogers)

Crush cookies, cream and all cookies together and set aside. Cream together 4 tablespoons butter, one 8 ounce package of cream cheese and 1 cup of powdered sugar. Mix in 3 1/2 cups of milk, 2 packages of French vanilla pudding and 12 ounce Cool Whip. Lay one layer of crumbs over top of lid you placed in bottom of planter and then a layer of cream mixture and repeat and make sure your last layer is cookie crumbs. Put in refrigerator overnight. Before serving have a special artificial flower you insert in middle of cake. Looks like a flower arrangement but only its to eat.

MINI CHEESECAKES

12 vanilla wafers 2 (8 oz.) pkgs. cream cheese, softened 1/2 c. sugar 1 tsp. vanilla 2 eggs

Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well. Pour over wafers, filling each one almost full. Bake 25 minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. These are quick and easy and can be cooled quickly in freezer.

PEANUT BUTTER CAKE

1/3 c. shortening 1 c. brown sugar 1/2 c. peanut butter 2 eggs 1/2 c. brown sugar 1 c. milk 1 tsp. vanilla 2 c. flour 1/2 tsp. salt 2 1/2 tsp. baking powder

Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.

HEAVENLY CHEESE CAKE

2 c. fine crumbs 1/3 c. plus 1 tbsp. butter 1/4 c. sugar 2 (8 oz.) pkgs. cream cheese 5 eggs 1 c. sugar 1 1/2 tsp. vanilla 1/2 pt. sour cream 6 tbsp. sugar 1 1/2 tsp. vanilla

Combine "crumbs" (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of springform pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy!

GRANDMA'S POUND CAKE

4 eggs 2 c. sugar 1 c. margarine 3 c. flour 1/2 tsp. soda 1 1/2 tsp. baking powder 1 tsp. vanilla 1 tsp. lemon extract 1 c. sour milk or buttermilk

Mix all together and bake at 325 degrees for 60 minutes or until done.

RHUBARB TORTE

4 c. rhubarb 3/4 c. sugar 1 (3 oz.) pkg. strawberry Jello 1 yellow or white cake mix

Cut rhubarb into small pieces. Put rhubarb in bottom of pan. Evenly spread the sugar over the rhubarb. Spread Jello over the top of the sugar. Melt 1/3 cup butter, drizzle over cake mix: 1 cup water, pour over cake mix and bake for 1 hour at 350 degrees.

CAKE

1 c. coconut 1 c. pecans 1 German chocolate cake mix 1 lg. pkg. cream cheese 1 stick oleo 1 box powdered sugar

In bottom of 8 x 12 inch pan, spray real good with Baker's Joy. Will not stick if you use this. Spread the coconut in pan, then pecans on coconut. Mix cake by directions on the package and spread over pecans. Mix cream cheese, oleo, and sugar; mix until smooth and creamy. Add this over cake mix as best you can, it will be stiff. Bake at 350 degrees until tests done. But do not overcook. This is rich and delicious.

TWINKIE CAKE

1 (9 x 13) inch chocolate cake 5 tbsp. flour 1 c. milk 1 c. sugar 1/2 tsp. salt 1/2 c. vegetable shortening 1 tsp. vanilla

Bake cake and cool. Mix flour and milk. Cook over low heat until thick, remove from heat and cool. Place shortening, butter, salt and vanilla in mixing bowl and mix. Add cooled flour and milk mixture and beat at high speed until filling is like whipped cream. Cut cooled cake in half lengthwise and put on filling. Place top back on and frost with favorite icing.

WACKY CAKE WITH WHIPPED CREAM ICING

3 c. flour, sifted 2 c. sugar 6 tbsp. cocoa 2 tsp. soda 1 tsp. salt 2/3 c. oil 2 tbsp. vinegar 2 tsp. vanilla 2 c. cold water

Mix well and bake at 350 degrees for 45 minutes. ICING: 1 c. milk 2 tbsp. flour Cook and let cool. 1/2 c. granulated sugar 1/2 c. Crisco 1/4 lb. butter 1 tsp. vanilla Beat on high speed. Add flour and milk and beat until creamy.

HUMMINGBIRD CAKE

3 c. flour 2 c. sugar 1 tsp. baking soda 1 tsp. salt 2 c. bananas, chopped 1 c. nuts, chopped 1 tsp. cinnamon 1 1/2 c. Crisco oil 3 eggs 1 (8 oz.) can crushed pineapple (include juice)

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very moist. Makes a big cake. Very good.

MEXICAN FRUIT CAKE

CAKE: 2 c. sugar 2 c. flour 2 tsp. baking soda 2 eggs 1 c. pecans, chopped 1/3 c. oil 1 (15 oz.) can crushed pineapple ICING: 1 (8 oz.) cream cheese 2 c. confectioners sugar 1 stick oleo 1 tsp. vanilla

CAKE: Mix all ingredients in large mixing bowl. Stir by hand until completely mixed. Pour into greased and floured 13 x 9 inch baking pan or dish. Bake 40 to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish. ICING: Mix together. Ice when cake is cool. Janice Pearl Curts

MINIATURE CHERRY CHEESECAKES

3 (8 oz.) pkgs. cream cheese 1 tsp. vanilla 2/3 c. sugar 3 eggs Vanilla wafers

Mix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan. Put cheesecake mixture in tins. Bake at 325 degrees for 15 minutes. Top with can of cherry pie filling. Chill.

MOUNTAIN CAKE

6 egg yolks 2 c. sugar 1/2 c. bread crumbs 1 c. ground nuts 3/4 c. farina 1/2 tsp. baking powder 6 egg whites 1 qt. whipped cream

Separate eggs and reserve whites in small bowl. Beat egg yolks, add sugar gradually and beat. Add bread crumbs, nuts, farina, and baking powder one at a time, beating after each addition. Beat egg white stiff and fold into mixture. Bake at 350 degrees for 40 minutes. When cool, crumble into several pieces. Before serving, fold cake into whipped cream. Pile into mountain form and garnish with cherries. This can also be put in a child's sand pain and sprinkled with crushed Oreo cookies. Garnish with a plastic flower and use sand shovel as serving spoon.

CHEESE CAKE

1 (3 oz.) pkg. lemon Jello 1 c. boiling water 2 (3 oz.) pkgs. cream cheese 1 c. sugar 2 tsp. vanilla 1 (13 oz.) can evaporated milk, chilled GRAHAM CRACKER CRUST: 22 sqs. graham crackers, crushed 2/3 cube butter, melted 1/4 c. sugar

Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly. Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 15. (I put my utensils in the refrigerator awhile so the milk will whip better.)

BLACK MAGIC CAKE

2 c. flour 3/4 c. cocoa 2 tsp. baking soda 1 tsp. baking powder 1 c. sour milk 1 tsp. vanilla 2 c. sugar 2 eggs 1 c. black coffee 1 tsp. salt 1/2 c. vegetable oil

Mix all ingredients together thoroughly. Batter will be thin. Bake at 350 degrees for 35 to 40 minutes.

CHEESE CAKE

1 lb. Philadelphia cream cheese 2 eggs 1 c. granulated sugar 1 pt. sour cream 4 tbsp. sugar 1 tsp. vanilla 20 graham crackers 4 tbsp. sugar 1/4 lb. butter

Prepare graham cracker crust (20 graham crackers, 4 tablespoons sugar and 1/4 pound melted butter) and press into springform pan. Cream 1 pound of cream cheese, 2 eggs and 1 cup sugar. Pour mixture into crust and bake 30 minutes at 350 degrees. Cool 20 minutes. Make top dressing using 1 pint sour cream, 4 tablespoons sugar and 1 teaspoon vanilla. Pour mixture over cooled cake and return to oven for 5 minutes at 500 degrees. After cake cools, refrigerate several hours before serving.

EARTHQUAKE CAKE

1 c. pecans, chopped 1 c. coconut 1 German chocolate box cake mix 1 stick margarine 1 (8 oz.) pkg. cream cheese 1 box confectioners sugar

Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.

NEW YORK CHEESE CAKE

CRUST: 1/4 c. butter, melted 2 c. graham crackers, crushed, crumbs or chocolate cookie crumbs FILLING: 2 (8 oz.) pkgs. cream cheese 1 (16 oz.) sour cream 1 c. sugar 2 tbsp. almond flavoring 3 eggs

CRUST: Mix butter and crumbs; pat into springform pan. Mix all filling ingredients well, in food processor, blender or with beaters. Pour into crust. Bake at 350 degrees for 1 hour; turn off oven and leave in oven for 1 more hour. Chill. TOPPING SUGGESTIONS: Fruit pie filling or chocolate squares, melted or 1/2 cup sour cream with 2 tablespoons sugar.

HUMMINGBIRD CAKE

2 c. flour 1 tsp. cinnamon 1 tsp. baking soda 1 c. oil 2 c. sugar 1 tsp. salt (optional) 3 eggs 2 c. bananas, diced 1 (8 oz.) can crushed pineapple with juice

Put all ingredients in bowl. Mix until well blended by hand with a wire whisk or spoon (about 300 strokes). Pour into greased and floured 13 x 9 inch pan. Bake in 350 degree oven for 45 to 60 minutes (test with toothpick). Bake 40 minutes if using 2 (9 inch) pans. CREAM CHEESE FROSTING: 1 box confectioners sugar 1 stick margarine 1 (8 oz.) pkg. cream cheese 2 tsp. vanilla Beat together with electric mixer. If too thick, add a little milk. NOTE: Use 1/2 recipe to frost 13 x 9 inch cake. Cream cheeses and margarine should be at room temperature.

TOLL HOUSE CUP CAKES

1/2 c. soft butter 6 tbsp. granulated sugar 6 tbsp. brown sugar 1/2 tsp. vanilla 1 egg 1 c. plus 2 tbsp. flour, sifted 1/2 tsp. baking soda 1/2 tsp. salt TOPPING: 1/2 c. brown sugar 1 egg 1 tsp. salt 6 oz. pkg. (1 c.) semi-chocolate chips 1/2 c. walnuts, chopped 1/2 tsp. vanilla

Combine and beat until creamy first four ingredients then beat in egg. Sift together and stir in 1 cup plus 2 tablespoons of flour, baking soda and salt. Spoon by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups. Bake at 375 degrees for 10 to 12 minutes. Remove from oven. Top with the following mixture. Combine in bowl: 1/2 c. brown sugar, firmly packed 1 egg 1 tsp. salt Beat until very thick. Stir in chocolate chips, chopped nuts and vanilla. Spoon 1 tablespoon over each cupcake and return to oven (375 degrees) and bake 15 minutes more. Yield 16.

FRESH APPLE CAKE

1 c. oil 1 1/2 c. sugar 2 eggs 2 1/2 c. flour 1 tsp. salt 1 tsp. baking soda 1 1/2 tsp. cinnamon 1 tsp. baking powder 4 c. apple, finely chopped 1/2 c. coconut 1/2 tsp. vanilla

Beat together oil, sugar, eggs and vanilla. Add apples, and set aside. Sift together flour, salt, baking soda, powder and cinnamon. Add dry ingredients to apple mixture. Mix well. Add coconut. Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch pans). Bake at 350 degrees for 35 to 40 minutes. Cool in pan. For individual cakes. Divide mixture by filling 18 to 24 cupcake/muffin tins 3/4 full. Use paper liners. Bake at 350 degrees for 30 minutes. Mary Miranda

GOOD STUFF, MAYNARD! CAKE

1 (20 oz.) can crushed pineapple 8 oz. frozen whipped cream 1 sm. pkg. instant vanilla pudding 1 (16 oz.) frozen pound cake

Mix the first three ingredients. Let stand for five minutes. Cut thawed cake lengthwise into fourths. Put bottom layer first then add pineapple mixture. Continue layering, completing with the mixture. Keep refrigerated until served. Garnish with fresh strawberries for extra appeal.

FORGET THE CALORIES AND FAT GRAMS CHEESE-CAKE

3 lbs. or 6 pkgs. Philadelphia cream cheese 2 1/3 c. sugar 1 c. sour cream 9 eggs

Mix the cream cheese and sugar together. Mix for five minutes. Add the sour cream and mix for two minutes. Add the eggs and mix for five minutes. Pour into a springform pan. Bake for two hours at 300 degrees. Before baking, place cake pan on a pan that has about 3/4 inch of water. Wrap foil around the top of the springform pan. After baking cool for 30 minutes before placing in the crust. CRUST: Choose one: A) crushed vanilla wafers, mixed with crushed nuts and a little butter or; B) Chocolate wafers crushed with a little butter. Bake ten minutes and cool before placing the cake in the crust. TOPPING: Danish Dessert mixed with frozen raspberries.

APPLE CAKE

1/4 c. butter or margarine 1 egg 1/4 tsp. soda 3/4 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1 c. sugar 1 c. flour 2 c. apples, chopped 1/2 c. nuts, chopped

Mix all together. Put into 8 x 10 or 9 inch square pan. Bake at 350 degrees until done, about 45 minutes. My husband's grandmother gave me this recipe when we were married 40 years ago. The original recipe called for butter the size of an egg. You may double this for a 9 x 13 inch pan. Needs no frosting.

VANILLA BUTTERNUT CAKE

3 c. sugar 2 sticks margarine 1/2 c. Crisco 6 eggs 3 c. flour 1/2 tsp. salt 1 c. milk 4 tsp. butternut vanilla flavoring Nuts

Cream together sugar, margarine and Crisco until very smooth. Add eggs, one at a time, beating until smooth after each. Next add flour with 1/2 teaspoon salt alternating with 1 cup of milk, ending with flour. Fold in flavoring and nuts by hand. Pour into greased tube pan. Put in cold oven and set temperature at 325 degrees. Bake 1 hour and 45 minutes. Do not open oven door during baking. Remove from pan immediately.

RAW RHUBARB CAKE

1/2 c. shortening 1 1/2 c. brown sugar 1 egg 2 c. flour 1 c. sour milk (2 tbsp. vinegar in 1 c. milk) 1 tsp. soda 1 tsp. cinnamon Pinch of salt 1 tsp. vanilla 1 1/2 c. cut rhubarb

Cream sugar and shortening, add egg. Combine soda and sour milk. Alternately add milk and dry ingredients to creamed mixture. Stir in rhubarb and vanilla. Mix topping and sprinkle on cake. Bake in 9 x 13 inch pan, greased, at 350 degrees for 40 minutes or until cake pulls away from side. TOPPING: 1/2 c. white or brown sugar 1 tsp. cinnamon 1/2 c. nuts

UGLY DUCKLING CAKE

1 pkg. Duncan Hines yellow cake mix 1 pkg. Jello lemon instant pudding 1 (16 oz.) can fruit cocktail 1 c. Angel Flake coconut 4 eggs 1/4 c. Mazola oil 1/2 c. brown sugar 1/2 c. walnuts, chopped

Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes. FROSTING: 1/2 c. butter or oleo 1/2 c. granulated sugar 1/2 c. evaporated milk Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1 1/2 cups coconut. Pour on top of cake (when cooled).

CARROT WALNUT CAKE

3 c. flour, sifted 2 c. sugar 2 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 2 tsp. cinnamon 4 eggs 1 c. oil 2 lg. grated carrots 1/2 c. black walnuts, chopped 1/2 tsp. vanilla

In large bowl, mix the first six ingredients. Fold and stir thoroughly by hand. In smaller bowl, combine the other ingredients. Stir until thoroughly mixed. Make a well in dry ingredients and combine the contents of the two bowls. Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans. Bake in preheated 350 degree oven for 35 minutes. ICING: Optional; but cream cheese icing is delicious.

CHOCOLATE PUDDING BANANA CAKE

1 box chocolate fudge cake mix or any chocolate cake recipe 1/4 box of chocolate pudding 2 to 3 tsp. ripened bananas, smashed or crushed before adding to mixture

Empty box of chocolate cake into mixing bowl and follow directions on package for mixing. Add 1/4 package of pudding mix plus 3 small or 2 large crushed bananas to mixture. Beat according to directions, 2 to 3 minutes with electric beater or approximately 2 minutes - 300 strokes by hand. Can also be made with a scratch made chocolate cake, adding all ingredients. Bake at 350 degrees about 30 to 35 minutes. Check when cooked with dry top. Frost if you want.

HELEN'S WHOLE FRUIT CAKE

1 c. sugar 1 tsp. baking powder (rounded) 1 c. flour 1 lb. whole dates 1/2 lb. candied cherries, green & red 2 c. English walnut meats 1 c. Brazil nuts (whole) 4 egg yolks, beaten 1 c. sugar 1 tbsp. brandy flavoring 1/2 c. orange juice or apricot juice 1 tsp. vanilla 4 egg whites, stiffly beaten

Sift together sugar, baking powder and flour. Add whole dates, cherries, walnut meats and Brazil nuts. Add 4 egg yolks, 1 cup sugar, brandy flavoring, orange juice or apricot juice, and vanilla. Mix all together real good. Fold in 4 stiffly beaten egg whites. Pour into tube pan, greased and floured. Bake in 250 degree oven 1 1/2 hours. Cool. Soak cheesecloth in brandy. Wrap cake in cheesecloth, then in foil. Glaze and decorate with candied cherries. Optional: 1 cup coconut, 1 cup candied fruit or 1/2 cup orange peel. Mother of LaVona & LaVelda Richmond

APRICOT BRANDY POUND CAKE

1 c. butter, softened 2 1/2 c. sugar 6 eggs 1 tsp. vanilla 1 tsp. each orange & rum extracts 1 tsp. almond extract 1/2 tsp. lemon extract 3 c. cake flour, sifted 1/4 tsp. soda 1/2 tsp. salt 1 c. sour cream 1/2 c. apricot brandy

Cream butter, gradually add sugar and beat until light. Add eggs one at a time, beat thoroughly after each. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. Blend well. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes. Cool in pan on rack. Keeps very well, can be frozen which improves flavor.

BUTTERCREAM ICING FOR CAKE DECORATING

1 heaping c. nonfat dry powdered milk 1/2 c. cool tap water 2 c. solid Crisco shortening 2 tbsp. meringue powder 1/2 tsp. almond (must be clear flavoring for really white frosting) 1 1/4 tsp. vanilla (must be clear flavoring for really white frosting) 2 to 2 1/2 lbs. confectioners sugar (sift if lumpy)

Beat for 5 minutes. Store airtight in the refrigerator. Keeps for months. If you want chocolate (or brown) frosting, add cocoa to taste.

CHOCOLATE MOUSSE TORTE

CRUST: 12 oz. vanilla wafers 1 1/4 sticks butter FILLING: 12 oz. chocolate chips 1 oz. bitter chocolate 4 tbsp. sugar 6 tbsp. milk 8 egg yolks 2 tsp. vanilla TOPPING: 1 pt. cream 2 tbsp. powdered sugar 1 tbsp. vanilla

Combine crushed vanilla wafers with butter. Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture. Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add whipped topping mixture before serving.

LOW CHOLESTEROL CHOCOLATE CAKE

CAKE: 1 1/2 c. flour 1 c. sugar 3 tbsp. cocoa 1 tsp. baking soda 1/2 tsp. salt 6 tbsp. vegetable oil 1 tbsp. vinegar 1 tsp. vanilla 1 c. cold water ICING: 6 tbsp. stick margarine 3 tbsp. cocoa 1 (16 oz.) box powdered sugar 3 tbsp. brewed coffee (can be instant)

CAKE: Use an 8 x 8 x 2 inch Pyrex pan, ungreased. Sift all dry ingredients. Add liquids. Mix with a fork to get all lumps out. Bake at 350 degrees for 20 to 25 minutes or until cake is done. ICING: In a small mixing bowl mix by hand with a spoon: margarine, cocoa and coffee. Add powdered sugar at about a 1/4 of the box at a time. Mix until smooth.

SOUR CREAM CHOCOLATE CAKE & FROSTING

CAKE: 2 c. flour 2 c. sugar 1 c. water 3/4 c. sour cream 1/4 c. shortening 1 1/4 tsp. salt 1 tsp. vanilla 1/2 tsp. baking powder 2 eggs 4 oz. unsweetened chocolate, melted FROSTING: 1/3 c. butter 3 oz. unsweetened chocolate, melted 3 c. confectioners sugar 1/2 c. sour cream 2 tsp. vanilla

CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes. FROSTING: Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

CHOCOLATE PUDDING CAKE

1 stick oleo 1 c. flour 1 c. chopped nuts 8 oz. pkg. cream cheese 1 c. powdered sugar 1 c. or more Cool Whip from 9 oz. carton 1 sm. box chocolate instant pudding 1 sm. box vanilla instant pudding 2 c. milk

Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and Cool Whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of Cool Whip.

MOCHA CAKE

12 oz. pkg. chocolate chips 2 tbsp. instant coffee (powdered) 2 tbsp. water 2 tbsp. sugar 7 eggs, separated 1 tsp. vanilla Pinch of salt 8 1/2 oz. pkg. Nabisco chocolate wafers

Combine chips, coffee, sugar, water, and salt in top of double boiler on very low heat (careful not to scorch), until melted. Stir and cool. Add egg yolks and vanilla; mix well. Beat egg whites until stiff. Fold chocolate mixture into whites. Roll wafers with a rolling pin until fine or put in blender; then sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2 of chocolate mixture. Add another 1/3 of crumbs, then chill 1 hour in freezer. Add other 1/2 of chocolate mixture, then rest of crumbs. Chill in freezer 2 hours, then move to refrigerator for several hours or overnight. Serve with dollop of whipped cream on top.

CHOCOLATE CHIP CAKE

1 yellow cake mix 2 boxes instant chocolate pudding 1 c. oil 1 c. water 1 tsp. vanilla 4 eggs 1 (12 oz.) pkg. chocolate chips Chopped nuts, if desired

Mix all of above items in large bowl. Stir with a wooden spoon. Pour into greased and floured bundt pan. Bake at 325 degrees for 50 to 60 minutes.

TEXAS CHOCOLATE SHEET CAKE

2 c. flour 2 c. sugar 1 tsp. baking soda 1/2 tsp. salt 2 eggs, lightly beaten 1 tsp. vanilla 1/2 c. sour cream or 1/2 c. buttermilk 2 sticks butter or margarine 4 tbsp. cocoa 1 c. water

Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all other ingredients. Mix well. Pour into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan. Bake at 350 degrees for 23 minutes. Ice while cake is hot. CHOCOLATE FROSTING: 1 stick butter 4 tbsp. cocoa 6 tbsp. milk 1 lb. box powdered sugar 1 c. pecans, chopped 1/2 tsp. vanilla Five minutes before cake is finished, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil. Remove from stove and add sugar, nuts and vanilla. Mix well. Pour over cake while hot.

THE "BEST" CAKE

CAKE: 1 box yellow cake mix 1 (8 oz.) carton sour cream 1 pkg. instant vanilla pudding mix 3 eggs 1/2 c. oil 1/2 c. water 6 oz. chocolate chips 1/2 c. chopped pecans 1 bar German chocolate, grated ICING: 1 stick margarine 8 oz. cream cheese 1 box powdered sugar 1/2 c. chopped pecans 1 tsp. vanilla

I. Mix well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil and water. II. Fold into mixture: chocolate chips, pecans and grated German chocolate bar. Save some grated chocolate for topping. III. Bake in greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees. IV. ICING: Use mixer and cream margarine, cream cheese and powdered sugar. Then add chopped pecans and vanilla. V. Let cake completely cool before icing. Then top with remaining grated German chocolate.

CARROT CAKE

CAKE: 2 c. sugar 4 eggs 2 tsp. baking powder 1 c. pecans, cut sm. 4 c. grated carrots 1 c. vegetable oil 2 c. flour 2 tsp. baking soda 2 tsp. cinnamon ICING: 8 oz. cream cheese, softened 1/2 stick margarine, softened 1 box powdered sugar (1 lb.) 2 tsp. vanilla extract

CAKE: Stir all dry ingredients (except pecans and carrots) together and then add eggs and oil. Mix until just blended and then add carrots and pecans. Bake at 375 to 400 degrees for 35 to 40 minutes or until done. ICING: Mix cream cheese and margarine until smooth, add sugar and vanilla and blend. Ice when cake is cool.

CARROT CAKE

CAKE: 1 1/2 c. safflower oil 2 c. sugar 4 eggs, one at a time 2 c. flour 2 tsp. cinnamon 2 tsp. baking powder 2 tsp. soda 1/2 tsp. salt 3 to 4 c. grated carrots ICING: 1 (8 oz.) pkg. soft cream cheese Up to 1 box powdered sugar (as sweet as you wish) 1/4 stick butter 1 tsp. vanilla 1 c. nuts

CAKE: Preheat oven to 350 degrees. Blend oil and sugar. Add eggs, one at a time; beat well. Mix dry ingredients and add gradually. Add carrots and beat. Bake 1 hour or longer in greased and floured tube (or bundt) pan until tester comes out clean. ICING: Melt butter, blend in cheese; add sugar, vanilla and nuts.

CARROT CAKE

1 1/2 c. salad oil 2 c. sugar 4 eggs 2 1/2 c. flour 2 tsp. baking soda 1 tbsp. cinnamon 1 tsp. salt 3 c. peeled, grated carrots 1 can (8 oz.) crushed pineapple, drained 1 c. chopped pecans FROSTING: 8 oz. cream cheese, softened 6 tbsp. butter, softened 2 tbsp. vanilla 2 tbsp. grated orange rind 1 box (16 oz.) powdered sugar

Combine oil and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon and salt. Add dry ingredients to oil mixture, stirring thoroughly. Add carrots and pineapple, fold in pecans. Pour into well-greased tube pan. Bake 1 1/4 hours at 325 degrees. Frost when cool. FROSTING: Beat cream cheese and butter until creamy and fluffy. Add remaining ingredients. Spread evenly onto cake.

UPSIDE DOWN RAISIN CARROT CAKE

1 c. raisins 1 1/2 c. flour 1 can (20 oz.) pineapple slices 1/2 tsp. baking powder 1/2 c. margarine 1/2 c. brown sugar, packed 1/2 tsp. ground cinnamon 3/4 c. granulated sugar 1/2 tsp. salt 2 eggs 1/4 tsp. ground ginger 1 tsp. vanilla 1 c. shred carrots

Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar, arrange pineapples over sugar mixture and top with 1/2 raisins. Beat remaining 1/4 cup margarine with granulated sugar until fluffy. Beat eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat ending.

HUMMINGBIRD CAKE

CAKE: 3 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 2 c. sugar 1 tsp. ground cinnamon 3 eggs, beaten 3/4 c. vegetable oil 1 1/2 tsp. vanilla 1 (8 oz.) can crushed pineapple, undrained 1 c. chopped pecans 1 3/4 c. mashed bananas 1/2 c. chopped pecans CREAM CHEESE FROSTING: 1/2 c. butter or margarine, softened 1 (8 oz.) pkg. cream cheese, softened 1 (16 oz.) pkg. powdered sugar, sifted 1 tsp. vanilla extract

CAKE: Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Stir 1/2 cup pecans into cream cheese frosting if desired or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and top and sides of cake. FROSTING: Cream butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla.

MOIST PINEAPPLE CAKE

2 c. flour 1 1/2 c. sugar 2 tsp. baking soda Dash of salt 2 eggs 1 tsp. vanilla 20 oz. can crushed pineapple (entire contents, NOT drained)

Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9 x 12 inch cake pan and bake about 45 minutes at 325 degrees. Frost with Coconut Icing. COCONUT ICING: 1 c. sugar 1/2 c. evaporated milk (4 oz. out of a 5 oz. can) 3/4 stick margarine (6 tbsp.) 1/2 c. nuts 1 c. coconut Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.

STRAWBERRY ANGEL FOOD CAKE

1 pkg. cream cheese 1 (14 oz.) can sweetened condensed milk 1/3 c. lemon juice 1/4 tsp. almond abstract 2 c. strawberries, sliced 1 sm. container of Cool Whip 1 angel food cake

Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunneled cake with mixture and replace lid on cake. Extra mixture can be placed in center hole.

QUICK TOMATO SPICE CAKE

1 pkg. (2-layer) spice cake mix 1 can (10 3/4 oz.) condensed tomato soup 1/2 c. water 2 eggs 1 c. chopped nuts (opt.)

Mix only above ingredients; following directions on package. If desired fold in cup chopped nuts or walnuts. Bake as directed. Frost with cream cheese frosting or other favorite white frosting.

COCONUT CAKE

1 box Duncan Hines butter cake 1 (12 oz.) pkg. coconut 1 c. sugar 1 (16 oz.) carton sour cream 1 (9 oz.) carton Cool Whip

Bake cake in 2 round layer pans; allow to cool. Cut each layer in half to make 4 layers. Mix next 3 ingredients and chill. Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip. Spread coconut-sugar-sour cream mixture between cake layers. Ice cake with Cool Whip mixture. Can be baked the day before and refrigerated.

MYSTERY CAKE

1 pkg. coconut or any other kind of cake mix 1 pkg. instant coconut pudding & pie filling 3/4 c. water 3/4 c. cooking oil 4 whole eggs ICING: 1/2 stick butter or margarine 1/2 c. orange juice Juice of 1 lemon

Mix all cake ingredients and beat well, adding the 4 eggs one at a time. Pour into a greased and floured bundt cake pan. Bake at 350 degrees for about 1 hour. When done, remove from oven and pierce top for icing. Set cake aside and prepare icing. ICING: Melt butter or margarine and add the orange and lemon juices. Mix together well while heating on stove top. Dribble icing over cake while the syrup is still hot and the cake is in bundt pan. Let it stay a few minutes. Turn it over onto a cake plate and remove bundt pan.

COCO LOPEZ CAKE

1 box butter cake mix 1 sm. pkg. coconut 1 can Coco Lopez (coconut milk used in Pina Coladas) 1 sm. tub Cool Whip

Combine cake mix with 1/2 package of coconut and bake in 13 x 9 inch pan. Allow to cool, then poke holes with handle end of wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool Whip and remaining coconut. Keep refrigerated.

SOUR CREAM POUND CAKE

1/2 lb. butter, softened 3 c. sugar 6 egg yolks, beaten 3 c. all-purpose flour Pinch of salt 1 (8 oz.) carton commercial sour cream 1/4 tsp. soda 6 egg whites, stiffly beaten 1 tsp. vanilla extract 1 tsp. almond extract

Cream butter and sugar; add egg yolks. Combine flour and salt and sift 3 times. Combine sour cream and soda. Add flour and sour cream alternately to creamed mixture. Fold in egg whites and flavorings. Spoon batter into a 10- inch greased and lightly floured tube or bundt pan. Bake at 300 degrees for 1 1/2 hours. Yield: one 10 inch cake.

ALMOND POUND CAKE

CAKE: Thinly sliced almonds 1/2 c. butter 1/2 c. Crisco 2 c. sugar 6 eggs 2 c. flour, sifted 2 tsp. almond extract GLAZE: 1 c. sugar 1/4 c. water 2 tbsp. almond extract

CAKE: Preheat oven to 325 degrees. Generously grease a large tube pan. Press almonds onto sides and bottom and set aside. Using mixer cream together butter, Crisco and sugar. Add eggs, one at a time, continuing to beat. Gradually add flour and almond extract. Beat at high speed until butter is fluffy. Pour into pan. Bake for 1 hour. GLAZE: Boil sugar and water for 1 minute. Remove from heat. Add almond extract. Pour over lukewarm cake. Leave cake in pan until it has cooled completely.

CREAM CHEESE POUND CAKE

3/4 lb. butter 1 (8 oz.) pkg. cream cheese 3 c. sugar 6 eggs 3 c. flour 1 tsp. vanilla

Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly after each addition. Mix in flour a little at a time, blending well after each addition. Add vanilla. Pour batter into a greased and floured bundt pan. Bake at 250 degrees for 2 hours and 15 minutes or until toothpick inserted in center comes out clean. May be frozen.

LEMON CREAM CHEESE FILLED CAKE

1 pkg. yellow cake mix 3/4 c. apricot nectar 1/4 c. butter or margarine, softened 3 eggs FILLING: 2 (8 oz.) pkgs. cream cheese, softened 1/2 c. sugar 2 tbsp. lemon juice 1 c. flaked coconut GLAZE: 2 c. sifted powdered sugar 2 tbsp. lemon juice 2 tbsp. apricot nectar

In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan. Spoon batter into pan. In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling. Combine all glaze ingredients and stir until smooth. Drizzle over cake.

FRESH APPLE CAKE

3 c. apples, sliced 2 c. sugar 2 eggs, well beaten 1 tsp. vanilla 1 1/4 c. Wesson oil 3 c. flour 1 tsp. soda 1 tsp. cinnamon 1 tsp. salt 3/4 c. pecans (opt.)

Mix first 5 ingredients and set aside. Mix dry ingredients. Blend with apple mixture. Pour into greased pan and bake at 325 degrees for 1 hour.

FRESH APPLE CAKE

1 c. Wesson oil 2 c. sugar 2 tsp. vanilla 2 eggs 3 med. tart apples, thinly sliced or grated 1 c. chopped nuts 1 tsp. soda 1/2 tsp. salt 3 to 3 1/4 c. flour 1 tsp. cinnamon

Mix together Wesson oil, sugar and vanilla. Do not use mixer. Next mix in eggs, thinly sliced or grated tart apples and chopped nuts. Stir in soda, salt, flour and cinnamon. Bake in greased and floured bundt pan for 1 hour at 350 degrees. Take out after it cools and sprinkle with confectioners sugar.

FRESH APPLE CAKE

1 c. Wesson oil 2 c. sugar 2 tsp. vanilla 2 eggs 3 med. tart apples, thinly sliced or grated 1 c. chopped nuts 1 tsp. soda 1/2 tsp. salt 3 to 3 1/4 c. flour 1 tsp. cinnamon

Mix together Wesson oil, sugar and vanilla. Do not use mixer. Next mix in eggs, thinly sliced or grated tart apples and chopped nuts. Stir in soda, salt, flour and cinnamon. Bake in greased and floured bundt pan for 1 hour at 350 degrees. Take out after it cools and sprinkle with confectioners sugar.

HONEY - OATMEAL CAKE

1 1/4 c. boiling water 1 c. uncooked reg. oats 1/2 c. butter or margarine, softened 1 1/2 c. honey 2 eggs 1 tsp. vanilla 1 3/4 c. whole wheat flour 1 tsp. baking soda 3/4 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg Commercial German chocolate cake icing Pecan halves (opt.)

Combine first 3 ingredients in a large bowl; stir well. Set aside for 20 minutes. Add honey, eggs and vanilla; stir well. Combine whole wheat flour and next 4 ingredients, gradually add to honey mixture. Pour into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean. Cool in pan and frost. Garnish with pecan halves if desired. 15 servings. Nutritious!

POPPYSEED CAKE

1 yellow butter cake mix 1 instant vanilla pudding 4 eggs 1/2 c. Crisco oil 1 c. water 1/4 to 1/2 c. poppy seeds

Mix all ingredients for 10 minutes. Place in a greased and floured tube pan. Bake at 375 degrees for 45 to 50 minutes.

ICE CREAM CONE CAKES

Any flavor cake mix Flat-bottomed waffle ice cream cones(30 approx.) Frosting Sugar decorations

Prepare any flavor layer cake mix as directed on the package. Pour a scant 1/4 cup batter into each of the waffle cones. Fill a scant half full; if cones are filled more than this, batter will run over top. Set in square or oblong pan and bake as directed for cupcakes. Cool. Frost with any favorite frosting and decorate with candies. Do not store in an airtight container as the cones will soften.

CHOCOLATE CONECAKES WITH FROSTING

CONECAKES: 1 c. all-purpose flour 1 c. sugar 1/2 tsp. baking soda 1/4 tsp. salt 1/2 c. butter or margarine 1/2 c. water 3 tbsp. unsweetened cocoa powder 2 eggs 1/4 c. buttermilk 1 tsp. vanilla 10 ice cream cones (flat bottoms) FROSTING: 1/3 c. cream cheese 1/2 c. powdered sugar 1/2 tsp. vanilla

1. Preheat oven to 350 degrees. In a mixing bowl, stir together flour, sugar, baking soda and salt. 2. In a saucepan, mix together butter (or margarine), water and cocoa powder. Stir all the time. When the butter is completely melted remove from heat and combine with the flour mixture in the bowl. 3. Use a big spoon and mix until everything is well blended. 4. Add the eggs, buttermilk and vanilla, then beat again for another minute or two. 5. Pour into the ice cream cones. Fill to about an inch from the top. Put the ice cream cones into a muffin tin or a big baking pan and bake at 350 degrees for 30 minutes. FROSTING: Let the cream cheese sit out a while to soften, then mash it together with powdered sugar. Add the vanilla a little at a time. When mixed together evenly, it's done. BE SURE TO LET THE CONECAKES COOL BEFORE FROSTING THEM, OTHERWISE THE FROSTING WILL MELT.

THE REAL MCCOY NEW YORK ITALIAN CHEESECAKE

1 lb. ricotta cheese 2 c. sour cream 16 oz. cream cheese 1 1/2 c. sugar 1/2 c. butter, melted 3 extra lg. eggs 3 tbsp. flour 3 tbsp. cornstarch 5 tbsp. vanilla 5 tbsp. lemon juice

All ingredients should be at room temperature. Combine ricotta cheese and sour cream in mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 minutes. Pour into 10 inch springform pan. Bake in preheated 350 degree oven for 1 hour. Turn off heat and leave in closed oven for 1 more hour. Cool on rack.

CHEESECAKE

CRUST: 1/3 c. powdered sugar 1 1/2 c. graham cracker crumbs 4 tbsp. butter or margarine

Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan, packing firmly. 1 c. granulated sugar 3 (8 oz.) pkgs. cream cheese 1 generous tsp. vanilla flavoring 4 eggs Pour above ingredients into spring form pan (the crust is as yet unbaked) and bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off the oven. Remove the cheesecake and top with 1 pint commercial sour cream and return to the oven for another 5 minutes. Cool in spring form pan for a few minutes. Run a knife around the edge to loosen. Remove side of spring form pan and refrigerate.

MOM'S CHEESECAKE WITH SOUR CREAM

1 lb. cream cheese 1/2 c. sugar 3 eggs 1 tsp. vanilla 1/8 lb. margarine 1 2/3 c. rolled graham crackers 2 tbsp. sugar 1 pt. sour cream 1/3 c. sugar 1 tsp. vanilla 1 can cherry pie filling

Cream cheese and sugar. Add eggs, one at a time. Add vanilla and mix well. Set aside. Melt margarine. Add graham crackers and sugar. Spread firmly in the bottom of a greased 8 x 10 inch Pyrex dish. Pour cream cheese mixture into crust and bake at 350 degrees for 20 minutes. Cool. Mix sour cream, sugar and vanilla. When cake is cool, spread over top and bake at 375 degrees for 10 minutes. When cool, top with cherry pie filling.

PUMPKIN CHEESECAKE

CRUST: 3/4 c. graham cracker crumbs 3 tbsp. melted butter 1 tsp. cinnamon 2 tbsp. firmly packed brown sugar 3 tbsp. chopped pecans (opt.) FILLING: 4 (8 oz.) cream cheese 1/4 c. sugar or firmly packed brown sugar 3 eggs 2 tbsp. flour 1 (30 oz.) can pumpkin pie mix 1/4 c. chopped pecans or walnuts

Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non- stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely. NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.

CHEESECAKE WITH BLACKBERRY TOPPING

1 1/4 c. graham cracker crumbs 1/4 c. sugar 1/4 c. butter 1 tbsp. cinnamon 3 (8 oz.) pkgs. cream cheese 4 eggs 1 c. sugar 1/2 pt. sour cream 3 tbsp. sugar 1 tsp. vanilla 1 jar blackberry jam 1/2 pkg. blackberries, thawed

Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter. Press onto bottom of springform pan. Whip cream cheese. Add eggs, one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top of baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours. When ready to serve, heat jam and blackberries. Pour hot over the cake slices. Serves 8.

CHOCOLATE RASPBERRY CHEESECAKE

3 sq. Baker's semi-sweet chocolate 1/4 c. water 8 oz. Philadelphia light cream cheese 1/2 c. raspberry fruit spread (light or low calorie) 3 1/4 c. (8 oz.) Cool Whip light topping, thawed 2 tbsp. water Fresh raspberries

Microwave chocolate with water at high for 1 to 1 1/2 minutes or heat on range top on low, stirring constantly until almost melted; remove and stir until completely melted. (Mixture will be thick.) Beat chocolate, cream cheese and 1/4 cup fruit spread. Immediately stir in 2 1/2 cups whipped topping until smooth. Spread in 8 or 9 inch pie plate or springform pan. Freeze 3 to 4 hours. Remove from freezer; let stand 15 minutes. Briefly heat and stir remaining fruit spread and water until well blended. Garnish with fruit spread sauce, a dollop of whip cream and fresh raspberries. Store leftover cheesecake in freezer.

CHERRY CREAM CHEESECAKE

1 graham cracker crust shell 1 lg. brick cream cheese 1 sm. container whipped cream 2 heaping tbsp. powdered sugar 1 can Comstock cherry pie filling

Blend together cream cheese, whipping cream and powdered sugar until smooth. Pour into graham cracker shell. Pour cherry filling on top. Chill and keep refrigerated.

MINI CHEESECAKES

2 (8 oz.) pkgs. cream cheese, room temp. 3/4 c. sugar 2 eggs 1 tbsp. lemon juice 1 tsp. vanilla 24 vanilla wafers 1 (21 oz.) can pie filling - cherry, lemon, pineapple, etc.

Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper liners and place 1 wafer in bottom of each one. Fill 1/2 to 2/3 full. *Bake at 350 degrees for 15 to 20 minutes or until set. Chill and add topping. Makes 24. *Watch carefully - DO NOT overbake, they'll puff up while baking and drop down a little while cooling.

CHEESECAKE COOKIES

1/3 c. butter 1/3 c. brown sugar 1 c. flour 1/2 c. chopped nuts 1/4 c. sugar 1 pkg. (8 oz.) cream cheese 1 egg 2 tbsp. milk 1/2 tsp. vanilla 1 tbsp. lemon juice

Preheat oven to 350 degrees. Cream butter and brown sugar until light and fluffy. Add flour and nuts; blend until mixture resembles crumbs. Set aside 1 cup mixture. Press remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let cool. Beat sugar and cream cheese until smooth. Add remaining ingredients and beat well. Spread over crust. Sprinkle reserved crumbs on top, pressing down lightly with fingers. Bake for 25 minutes, cool, and cut into bars. Store in refrigerator.

AUNT MARGARET'S ROB ROYS

1 c. shortening 1 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. ground cloves 1 1/2 c. brown sugar 2 eggs 1 1/2 c. rolled oats 1 c. nuts 1 c. raisins 2 c. flour (white-wheat) 3/4 tsp. soda 1/4 c. sour milk

Cream shortening, salt, spices and sugar. Add eggs, then nuts, oats and raisins. Sift flour and soda and add to creamed mixture alternately with milk. Spoon onto cookie sheet then flatten with damp fingers. Bake at 325 degrees for 10 to 15 minutes.

SAND TARTS

1 c. butter 1/2 c. confectioners sugar 1 tbsp. water 2 tsp. vanilla 2 1/2 c. flour 1 c. chopped pecans

Cream butter. Blend with sugar. Add water and vanilla; mix well. Add flour and pecans. Chill 3 to 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet in slow oven (300 to 325 degrees), about 25 minutes until delicately brown. Cool slightly, roll in powdered sugar. Makes 3 to 4 dozen.

SAND TARTS

1 c. margarine 3 1/2 tbsp. powdered sugar 1 c. chopped pecans 2 c. flour 1 tsp. vanilla

Let margarine soften. Cream margarine and sugar together. Add vanilla. Add flour a little at a time to mix well. Then add pecans. Roll in palm of hands to size you want. Bake on ungreased cookie sheet at 325 degrees for 15 to 20 minutes. Roll in powdered sugar until well coated. Roll 2 or 3 times.

MARY MYSTERIES

2 sticks butter 1 c. pecans, chopped fine 4 tbsp. sugar 3 1/2 c. sifted flour Tart jelly Pecan halves Sifted powdered sugar

Soften butter. Mix all ingredients except 1/2 flour. Roll out about 1/8 inch thick. Cut with a small round cutter. Place a dab of tart jelly (black currant, muscadine or wild plum) on top of each cookie and top with a pecan half. Bake on cookie sheet at 350 degrees until light brown, about 30 minutes. Remove from cookie sheet while hot. When slightly cool, dust with powdered sugar. Makes 75 to 100.

CHERRY DREAMS

1/2 c. margarine 1 c. sugar 1 egg 1 1/2 tsp. vanilla 1 1/2 c. flour 1/2 c. cocoa 1/4 tsp. salt 1/4 tsp. soda 1/4 tsp. baking powder

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Make a small depression on top of each ball with fingertip. Press a small well- drained maraschino cherry (or 1/2 a large cherry) on each. 6 oz. chocolate chips 1/2 c. sweetened, condensed milk 1/4 tsp. salt 1 tsp. cherry liquid Bake at 350 degrees for 8 to 10 minutes (will be puffy). Makes about 4 dozen cookies.

TWINKIE CAKE

1 box Twinkies 3 to 4 bananas 1 lg. can crushed pineapple 1 pkg. vanilla pudding 1 (12 oz.) container of Cool Whip

Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies, followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas and pineapple. Spread Cool Whip on top. Refrigerate and enjoy!

HUMMINGBIRD CAKE

3 c. all-purpose flour 2 c. sugar 1 tsp. salt 1 tsp. soda 1 tsp. cinnamon 3 eggs, beaten 1 1/2 c. salad oil 1 1/2 tsp. vanilla 1 (8 oz.) can crushed pineapple, undrained 2 c. pecans (or walnuts), divided 2 c. chopped bananas

Combine dry ingredients in large bowl; add eggs and salad oil, stirring until moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased pans, well floured or use wax paper to line the pans. Bake at 350 degrees for 25 to 30 minutes until cake tests done. Cool in pans 10 minutes before removing. Spread on frosting and sprinkle with nutmeats. CREAM CHEESE FROSTING: 2 (8 oz.) pkgs. cream cheese, softened 1 c. margarine, softened 2 (16 oz.) pkgs. powdered sugar 2 tsp. vanilla Beat until light and fluffy. Makes enough for 3 layer cake. Cool cake completely before putting frosting on.

BANANA SPLIT CAKE

LAYER 1: 2 c. crushed graham crackers 1 stick butter, melted Press into 9 x 13 inch pan. LAYER 2: 2 c. confectioners' sugar 2 sticks butter 2 eggs Beat well, pour over crust. LAYER 3: 3 to 4 bananas, sliced & dipped in lemon juice LAYER 4: 1 (#2) can crushed pineapple, drained LAYER 5: 2 (8 oz.) cartons Cool Whip LAYER 6: 1 c. chopped pecans LAYER 7: 1 c. sliced maraschino cherries Chill well.

WATERGATE CAKE

1 pkg. white cake mix 3/4 c. vegetable oil 3 eggs 1 c. 7-Up, Sprite or Club Soda 3 1/2 oz. pkg. pistachio pudding, instant 1/2 c. finely chopped nuts 1/2 c. coconut TOPPING: 8 oz. Cool Whip 3 1/2 oz. pistachio pudding 1/2 c. coconut 3/4 c. chopped nuts

Mix all cake ingredients. Pour into greased pan and bake 45 minutes at 350 degrees. NOTE: Recipe calls for 13 x 9 inch pan but I prefer bundt or angel food pan. Fold all topping ingredients together until mixed. Spread on cake and sprinkle with coconut and nuts.

UGLY DUCKLING PUDDING CAKE

1 pkg. yellow cake mix 1 pkg. lemon instant pudding (sm. size) 1 (16 oz.) can fruit cocktail, including syrup 1 c. angel flake coconut 4 eggs 1/2 c. oil 1/2 c. chopped nuts 1 c. brown sugar, firmly packed

Blend all ingredients except brown sugar and nuts. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 9 x 13 inch pan. Mix brown sugar and nuts and sprinkle over cake. Bake at 325 degrees for 45 minutes or until tests done. (Do not underbake.) Let stand 15 minutes. Spoon on hot butter glaze. Serve warm or cold with whipped topping, if desired. BUTTER GLAZE: 1/2 c. margarine 1/2 c. sugar 1/2 c. evaporated milk

Boil 2 minutes. Stir in 1 1/3 cups angel flake coconut.

ITALIAN CREAM CAKE

1 pkg. white cake mix 1 pkg. instant vanilla pudding (3 1/2 oz.) 1 1/3 c. water 4 eggs 1/2 c. oil

Beat on low speed of electric mixer for 4 minutes. Add: 1 c. chopped nuts 2 c. coconut Pour into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake at 350 degrees for 35 to 45 minutes. FROST WITH THE FOLLOWING: 4 tbsp. margarine, softened 8 oz. cream cheese, softened 2 tbsp. canned milk (add a few drops more if too thick) 3 1/2 c. confectioners' sugar 2 c. coconut This is enough frosting for 3 layers. If you have baked the cake in a 9 x 13 inch pan, 3/4 of the recipe will cover well.

SWEDISH NUT CAKE

1 (20 oz.) can crushed pineapple 2 c. sugar 2 c. flour 1 tsp. soda 1/2 c. nuts 1 tsp. vanilla TOPPING: 1 stick butter 8 oz. cream cheese 1 3/4 c. powdered sugar 1 c. chopped nuts 1 tsp. vanilla

Mix well. Bake in 9 x 13 inch pan for 30 to 40 minutes at 350 degrees. TOPPING: Cream butter and cream cheese. Add powdered sugar, stir in nuts and vanilla. Will keep in refrigerator for several days or freezes well.

MOIST PINEAPPLE NUT CAKE

2 c. flour 2 eggs 1 can crushed pineapple (No. 2 size) 1 1/2 c. sugar 1 stick butter 1 1/3 c. sugar 2 tsp. soda 1 c. chopped nuts 1 can coconut 1 sm. can evaporated milk

Mix flour, 1 1/3 cups sugar, eggs and soda. Add pineapple and nuts. Pour into greased 13 x 9 x 2 inch pan and bake 20 to 30 minutes at 350 degrees. Mix remaining sugar, coconut, butter and evaporated milk in saucepan and boil 3 minutes. Pour over warm cake.

PINEAPPLE UPSIDE DOWN CAKE

1 1/2 sticks margarine 2 c. light brown sugar, packed Pineapple & juice 3 eggs 1 c. sugar 1 tsp. vanilla 1 1/2 c. flour 2 tsp. baking powder 1/4 tsp. salt

Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down.

PINEAPPLE DREAM CAKE

1 yellow cake mix 1 lg. can pineapple, crushed 1 lg. pkg. vanilla pudding, instant 1 (8 oz.) Cool Whip

Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired.

PUMPKIN CAKE

2 c. pumpkin 3 c. sugar 1 c. oil 3 eggs 3 c. flour 1/2 tsp. salt 1/2 tsp. baking powder 1 tsp. ground cloves 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. baking soda

Blend together in 1 bowl the pumpkin, sugar, oil and eggs. In another bowl, sift and mix together the remaining ingredients. Mix the 2 bowls together until well blended. Bake at 350 degrees for 1 hour and 15 minutes in wax paper-lined 8 or 9 inch pans (unless using Teflon) or 2 loaf pans. Dust with powdered sugar.

TEXAS CAKE

1/2 c. sour cream 2 c. sugar 2 eggs 2 sticks oleo 1 c. water 4 tbsp. cocoa 2 c. flour 1/2 tsp. salt 1 tsp. soda

Cream together sour cream, sugar and eggs. Bring to boil oleo, water and cocoa; add this to creamed mixture. Sift together the flour, salt and soda. Add to batter. Grease shallow jelly roll sheet (with sides). Pour batter into sheet and bake 25 minutes in 350 degree oven. Ice while still warm. ICING: 1 stick oleo 6 tbsp. milk 4 tbsp. cocoa 1 box confectioners' sugar 1 tsp. vanilla 1 c. chopped nuts Bring oleo, milk and cocoa to boil. Add this hot mixture to sugar, vanilla and nuts. Spread on warm cake. Serve with a light meal, as this cake is rich! It may be prepared a week ahead; keeps 1 week if well covered.

FRESH ORANGE CHIFFON CAKE

2 1/4 c. sifted Swansdown cake flour (spoon in lightly) 1 1/2 c. sugar 3 tsp. double-action baking powder 1 tsp. salt

Measure these and sift together into mixing bowl. Make a "well" and add in order: 1/2 c. salad oil (Mazola or Wesson) 5 unbeaten egg yolks Grated rind of 2 oranges (about 2 tbsp.) Juice of 2 oranges plus water to make 3/4 c. Beat with spoon until SMOOTH. Measure into large mixing bowl: 1 c. egg whites (7 to 8) 1/2 tsp. cream of tartar Whip until whites form VERY STIFF peaks. Much stiffer than for angel food. Pour egg yolk mixture gradually over whipped egg whites - GENTLY folding with rubber scraper JUST until blended. DO NOT STIR! Pour at once into ungreased 10-inch tube pan. Bake in 325 degree oven for 65 minutes. Immediately turn pan upside down, placing tube part over neck of bottle. Let hang until cold. Loosen sides and tube with spatula. Turn out on plate. ICING: 1 1/2 (3 oz.) pkgs. cream cheese 2 1/4 c. sifted confectioners' sugar Grated rind of 2 oranges (1 1/2 tbsp.) Cream the cream cheese until light and fluffy. Add gradually sugar and beat well. Stir in orange rind. If too thick, add a few drops orange juice. Ice sides and top of cake. Serves 16.

PLUM GOOD CAKE

1 c. cooking oil 2 c. granulated sugar 1/2 tsp. baking soda 1/4 tsp. salt 1 oz. red cake coloring 2 sm. jars Gerbers plums with tapioca (baby food) 2 c. cake flour 1 tsp. cinnamon 1/2 tsp. ground cloves 3 eggs 1 c. chopped nuts

Place all ingredients except nuts in mixing bowl and mix 5 minutes. Fold in nuts and bake in bundt or tube pan for 1 hour and 15 minutes at 350 degrees. 1 c. powdered sugar 2 tbsp. lemon juice This is a pretty cake to serve at Christmas. The recipe comes form Deaconess' publication SCOPE.

LEMON CAKE

GLAZE: 1/4 c. margarine, melted 1/2 c. lemon juice 2 c. powdered sugar

Heat until sugar is dissolved. Prepare before cake is out of oven. Prepare day before serving, 1 yellow or lemon cake mix as directed. Bake in 13 x 9 x 2 inch pan about 30 to 35 minutes. When cake is done, with fork - punch holes 3/4 of way through. Pour glaze over while both are hot.

CHOCOLATE CHIP CAKE

1 pkg. yellow cake mix with pudding 1 sm. pkg. chocolate instant pudding mix 4 eggs 1 c. sour cream 1/2 c. oil 1/3 c. water 1 (6 oz.) pkg. semi-sweet chocolate chips Confectioners' sugar

In large bowl, combine all ingredients except chocolate chips and confectioners' sugar. Beat well for 4 to 5 minutes. Add chocolate chips and pour into greased and floured tube pan. Bake at 350 degrees for 1 hour. Cool on wire rack. Dust with confectioners' sugar.

CHOCOLATE CHERRY CAKE

1 fudge cake mix 1 can (20 oz.) cherry pie filling 1 tsp. almond extract 2 eggs FROSTING: 1 c. sugar 5 tbsp. margarine 1/3 c. milk 1 c. chocolate chips 1/2 c. chopped nuts

Combine cake mix, pie filling, extract and eggs. Beat by hand until well mixed. Pour into greased 9 x 13 x 2 inch pan. Bake at 350 degrees for 20 to 25 minutes. FROSTING: Boil sugar, margarine and milk, stirring constantly. Remove from heat. Stir in 1 cup chocolate chips. Add 1/2 cup chopped nuts. Pour over while cake is still warm.

MOUNDS CAKE

1 box Swiss chocolate cake mix ICING A: 1 c. sugar 1 c. Pet milk 24 lg. marshmallows 14 oz. pkg. coconut ICING B: 2 c. sugar 1/2 c. Pet milk 1 tsp. vanilla 3 heaping tbsp. cocoa 1 stick butter

Mix cake mix as box directs and bake in oblong pan. When cool, spread on Icing A, then Icing B. ICING A: Cook sugar, milk and marshmallows together until marshmallows are melted. Stir in coconut and spread on cake. ICING B: Bring sugar, cocoa, milk and butter to a boil and cook 1 minute. Remove from heat, stir in vanilla. Beat until thick and creamy. Spread over first icing.

CHOCOLATE ZUCCHINI CAKE

3 c. flour 1 1/4 tsp. baking powder 1 1/4 tsp. baking soda 1 tsp. salt 1/2 tsp. cinnamon 4 eggs 3 c. sugar 1 1/2 c. oil 3 oz. melted & cooled chocolate 1 1/2 tsp. vanilla 1/2 tsp. almond extract 3 c. coarsely grated zucchini 1 c. chopped nuts 1/2 c. chopped dates

Sift together flour, baking powder, soda, salt and cinnamon. Set aside. Beat eggs in large bowl until frothy. Gradually beat in sugar and oil. Add chocolate, vanilla and almond extract. Fold in dry ingredients. Squeeze excess moisture from zucchini. Fold zucchini, nuts and dates into batter. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes to 1 hour and 25 minutes. Test with a toothpick. Let stand inverted on wire rack 20 minutes. Remove pan. Cool, cook completely on rack.

BANANA FUDGE MARBLE CAKE

1 pkg. Duncan Hines fudge cake mix 2 eggs 1 c. ripe bananas, mashed 1/2 c. water

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans. Combine cake mix, eggs, mashed bananas and water in large bowl. Follow package directions. For Frosting: Combine 1 package banana instant pudding mix, whipped topping mix and milk in large bowl. Beat at high speed with electric mixer for 2 to 3 minutes or until light and fluffy. Fill and frost cake. Refrigerate several hours before serving.

TRIPLE CHOCOLATE CAKE

1 Duncan Hines devils food cake mix 1/4 c. oil 1 1/4 c. water 2 eggs 1 sm. pkg. chocolate instant pudding 1 c. chocolate chips

Grease and flour 13 x 9 inch pan. Bake at 350 degrees for 35 to 40 minutes.

CARROT CAKE & FROSTING

1 1/2 c. Wesson oil 2 c. sugar 4 eggs 2 c. grated carrots (carrots may be grated in blender with 1 c. water & drained) 1 sm. can crushed pineapple (flat can) 1 c. chopped nutmeats 2 1/2 c. flour (all-purpose) 1 tsp. soda 2 tsp. cinnamon

Bake at 350 degrees. Use 3 (8 inch) layer cake pans or 2 (9 inch) layer cake pans or cupcakes. Bake layers for 30 to 35 minutes, cupcakes for 15 minutes. ICING: 1 (8 oz.) pkg. cream cheese 1 stick butter 1 box sifted powdered sugar 2 tsp. vanilla Cream the cream cheese and butter. Add powdered sugar and vanilla. Frost cooled cake. May be prepared several days ahead. Keeps a week in refrigerator. Will freeze. This is a very rich cake. The recipe was given to me by a doctor's wife from Texas. I have never tried, but I understand 2 cups of baby food carrots works just as well.

LEMON PUDDING CAKE

2 lemons 3 eggs 3/4 c. sugar 1/4 tsp. salt 1 c. skim milk (or 2%) 1/3 c. flour

Heat oven to 350 degrees. Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup juice from the lemons. Separate the egg. With an electric mixer set at medium speed, beat the yolks with the lemon zest, juice, sugar and salt until light yellow. Beat in the milk. Gradually add the flour, beating until smooth. With clean beaters, beat the egg whites until they hold soft peaks. Carefully fold the whites into the yolk mixture. Pour into an ungreased 1 1/2 quart baking dish. Put in a large pan and add warm water to come halfway up sides of dish. Bake until the top is golden and the cake starts to come away from the sides of the dish, about 35 minutes. 6 servings.

DUMP CAKE

2 c. sugar 2 c. flour 2 tsp. soda 2 eggs, slightly beaten 1 can pineapple pie filling 1 c. sugar 1 stick butter 1 sm. can Milnot 1 tsp. vanilla

Mix first 5 ingredients together (can use spoon to mix). Grease and flour 13 x 9 inch pan. Bake at 350 degrees for 35 to 40 minutes. Boil last 4 ingredients for 7 minutes. Punch holes in warm cake with toothpick or spoon edge and pour topping in and over holes.

FRESH APPLE CAKE

1/2 c. salad oil 2 eggs 2 tsp. soda 2 c. flour 4 c. chopped apples 2 c. sugar 1 tsp. salt 2 tsp. vanilla 1 c. chopped nuts 2 tsp. cinnamon

Prepare apples, sugar and cinnamon in large bowl and set aside for 4 hours. Add oil. Add eggs, 1 at a time. Sift flour, soda and salt together and add to apple mixture slowly. Beat well after each addition. Fold in nuts. Add vanilla. Bake at 300 degrees for 1 hour. TOPPING FOR CAKE: 1 stick margarine 1 c. sugar 1 sm. can evaporated milk Boil 5 minutes. Poke holes in cake and pour over cake while warm.

APPLE CAKE

1 c. oil 2 c. sugar 2 eggs 1 tsp. salt 1 tsp. soda 2 tsp. baking powder 1 tsp. vanilla 2 1/2 c. sifted flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1 c. nuts 3 c. raw apples

Beat oil, sugar and eggs together. Add dry ingredients and mix well. Stir in nuts and apples. Pour into 9 x 13 inch ungreased pan. Bake 1 hour at 300 degrees. Frost only if desired. Light dusting of powdered sugar is nice.

APPLE NUT CAKE

1 c. sugar 2 c. peeled & diced apples 1 egg, well beaten 1 c. flour 1 tsp. soda 1 tsp. cinnamon 1 tsp. vanilla 1 c. chopped pecans or walnuts

Mix sugar and apples. Add egg when sugar is dissolved. Sift flour, soda and cinnamon together. Add to apple mixture. Add vanilla and nuts. Pour into greased and floured 8 inch cake pan. Bake at 375 degrees for 40 minutes. HOT BUTTER SAUCE: Pour over hot cake. 1/2 c. sugar 1/2 c. light brown sugar 2 tbsp. flour 1 c. water 1/2 c. butter 1 tsp. vanilla Combine first 4 ingredients. Bring to a boil until clear. Add butter and vanilla, stir until butter is melted. Delicious but rich!

CHEESECAKE CUPCAKES

4 (3 oz.) pkgs. cream cheese 2 eggs 1 tsp. vanilla 3/4 c. sugar Vanilla wafers

Mix cream cheese, eggs, vanilla and sugar in bowl. Line muffin pan with baking cups. Place a vanilla wafer in each cup. Fill each cup 3/4 full with cream cheese mixture. Bake at 350 degrees for 20 minutes. Makes 12 to 14. These may be topped with cherry pie filling or other toppings, if desired.

CHEESECAKE

1 sm. pkg. lemon Jello 1 c. boiling water 3 tbsp. lemon juice 1 (8 oz.) pkg. cream cheese 1 c. sugar 1 tsp. vanilla 1 tall can Milnot, whipped & chilled 3 c. graham cracker crumbs 2 tbsp. sugar 1/2 c. margarine, melted

Dissolve gelatin in boiling water. Add lemon juice, cool. Cream cheese with sugar and vanilla. Add gelatin mixture. Then fold in whipped Milnot. Mix crumbs and oleo together and 2 tablespoons sugar. Pat 2/3 of crumbs in bottom of a 9 x 13 x 2 inch pan. Add filling on top of crumbs. Sprinkle remaining crumbs on top.

ANGEL FOOD CAKE ICING

1/3 c. cornstarch 1/3 c. sugar 2 c. milk 1 egg yolk 1 or 2 tsp. vanilla 1/2 lb. butter 1 c. powdered sugar

Mix the cornstarch and sugar. Add milk and egg yolk. Cook until thick, stirring constantly. Add vanilla. Cool until COLD. Cream the butter and powdered sugar. Add cold custard. Beat 20 minutes.

MIRACLE ICING

2 1/4 c. sugar 1/2 c. water 1/8 tsp. salt 3 egg whites, unbeaten 3/8 tsp. cream of tartar 1 1/2 tsp. vanilla

Boil sugar, water and salt for 3 minutes. Add slowly to unbeaten egg whites and cream of tartar beating all the while. Beat exactly 5 minutes. This makes enough for a large cake or 2 small ones. If any is left, can be put into jar in refrigerator.

PINEAPPLE ICING

1 (20 oz.) drained, crushed pineapple 1 (3 oz.) pkg. vanilla pudding 1 (8 oz.) Cool Whip

Mix pineapple and dry pudding well. Add Cool Whip. Mix well, but do not use mixer. Very good on angel food cake.

SCRIPTURE CAKE

4 1/2 c. I Kings 4:22 1 c. Judges 5:25 2 c. Jeremiah 6:20 2 c. I Samuel 30:12 2 c. Nahum 3:12 2 c. Numbers 17:8 6 of Jeremiah 17:11 1 c. Judges 4;19 6 tbsp. I Samuel 14:25 2 tsp. Amos 4:5 (baking powder) Pinch of Leviticus 2:13 Season to taste II Chronicles 9:9

Cream butter and sugar. Sift together dry ingredients. Add to creamed mixture along with egg yolks and honey. Beat egg whites until stiff. Fold into batter along with fruit sand nuts. Turn into 9x 13 inch pan. Bake at 375 degrees for 50 minutes or until cake is browned and begins to pull away from sides of pan.

HUMMINGBIRD CAKE

3 c. flour 2 c. sugar 1 tsp. salt 1 tsp. soda 1 tsp. cinnamon 3 eggs, beaten 1 1/2 c. oil 1 1/2 tsp. vanilla 1 (8 oz.) can crushed pineapple 2 c. nuts 2 c. chopped bananas

Combine dry ingredients in bowl, add eggs and oil. Stir until dry ingredients are moistened. Do not beat; stir in vanilla, pineapple, nuts and bananas. Spoon into 3 (9 inch) cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans for 10 minutes. ICING: 2 (8 oz.) pkgs. cream cheese 1 c. butter 2 boxes confectioners' sugar 1 tsp. vanilla Mix together and frost cake.

GOLDEN ANGEL FOOD

5 eggs 1/2 c. cold water 1 1/2 c. sugar 1/4 tsp. salt 1/2 tsp. baking powder 1 1/2 c. cake flour 1 tsp. vanilla 3/4 tsp. cream of tartar

Beat egg whites until bubbly. Add cream of tartar and beat until stiff. Set aside while you beat the egg yolks with cold water until fluffy. Add sugar and continue beating until mixture is very light and creamy. The longer you beat, the better and bigger the cake!! Sift together the dry ingredients and fold carefully into egg yolks. Fold in vanilla. Fold whites into yolk mixture. Bake in angel food pan at 350 degrees for one hour.

RAW APPLE CAKE

2 eggs 1 c. brown sugar 1/2 c. oil (scant) Add to above: 2 c. flour 1/2 tsp. salt 2 tsp. soda 1 tsp. cinnamon 4 c. apples, diced 2 tsp. vanilla 1 c. nuts

Bake in 9 x 13 inch greased pan at 325 degrees until top does not dent in when touched, about 35 minutes.

APPLE CAKE WITH HOT SPICED TOPPING

CAKE: 2 c. sugar 1/2 c. shortening 2 eggs 4 lg. apples, cored, unpeeled & grated 2 c. flour 2 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg TOPPING: 6 tbsp. margarine 2 c. water 3 tbsp. cornstarch 1 c. sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg 2 tsp. vanilla

CAKE: Cream sugar and shortening together; mix in eggs. Stir dry ingredients together and add alternately with grated apples, mixing well. Bake in greased 13 x 9 inch pan at 350 degrees for 40 to 45 minutes. Serve warm with warm spice topping. TOPPING: Melt margarine in saucepan; add water. Stir dry ingredients together in a bowl and add to saucepan, cooking and stirring constantly until thick. Remove from heat and stir in vanilla. Pour over individual servings of cake and serve warm.

APPLE CAKE

1 c. oil 2 c. sugar 3 eggs, beaten 1 1/2 tsp. cinnamon 1/2 tsp. salt 2 tsp. vanilla 3 c. flour 1 tsp. soda 1 c. walnuts, chopped 3 c. apples, sliced

Mix all ingredients; apples last. Bake at 350 degrees for 1 hour 20 minutes in greased angel food pan.

BLACK MAGIC CAKE

1 3/4 c. flour 2 c. sugar 3/4 c. cocoa 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 2 eggs 1 c. strong black coffee (or 2 tsp. instant coffee plus 1 c. boiling water (I use 2 tbsp. instant coffee) 1 c. buttermilk or sour milk (To sour: 1 tbsp. vinegar plus milk to = 1 cup) 1/2 c. vegetable oil 1 tsp. vanilla

Combine flour, sugar, cocoa, soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk or sour milk, oil and vanilla. Beat at medium speed for 2 minutes. (Batter will be thin!) Pour batter into a greased and floured 13 x 9 x 2 inch pan or two 9 inch cake pans. Bake at 350 degrees for 35 to 40 minutes for oblong pan or 30 to 35 minutes for layer pans. Cool. Frost with your favorite vanilla frosting, or CREAM CHEESE FROSTING listed below. - CREAM CHEESE FROSTING: 1 (3 oz.) pkg. cream cheese 1/2 c. butter or margarine 1 tsp. vanilla or almond flavoring 2 c. powdered sugar 1 tbsp. cocoa (optional) Combine all ingredients. Beat well. Spread on the completely cooled cake. (Frosting will beat up into more volume if cheese and butter are used directly out of the refrigerator.)

BURNT SUGAR CAKE

He told me he wanted a Burnt Sugar Cake, A cake like the one his Mother could make..... I think I could make one, At least I could learn, But who in the world Has got sugar to burn 1 1/4 c. sugar 1/3 c. butter 1/2 tsp. salt 2 tsp. baking powder 1/2 tsp. orange flavoring 1/2 c. milk 1 3/4 c. cake flour 2 eggs 1 tsp. vanilla 1/4 c. water

Carmelize 1/2 cup of the sugar. (Dissolve in water and boil until syrup is reduced to 1/4 cup.) Cool. Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour, measure and sift with baking powder and salt. Combine milk, caramel syrup and flavoring. Add alternately with dry ingredients to first mixture. Beat well. Fold in stiffly beaten egg whites. Pour into well oiled layer cake pans. Bake in a moderate oven at 375 degrees about 20 minutes.

CHOCOLATE SHEET CAKE

1 stick oleo 1/2 c. Crisco 4 tbsp. cocoa 1 c. water 2 c. sifted flour 2 c. sugar 1/4 tsp. salt

Bring to a boil oleo, Crisco, cocoa and water. Mix flour, sugar and salt. Pour hot mixture over flour mixture and beat well. Add: 2 eggs 1/2 c. buttermilk 1 tsp. vanilla 1/2 tsp. cinnamon 1 tsp. soda Beat until smooth. Pour in greased and floured jelly roll pan. (Prepare 5 minutes before cake is done.) 1 stick oleo 6 tbsp. milk 4 tbsp. cocoa Bring to a boil. Remove form heat. Then add: 1 lb. powdered sugar 1 tsp. vanilla Nuts Pour frosting on cake while cake is hot.

WACKY CHOCOLATE CAKE

1 1/2 c. flour 1 c. sugar 3 tbsp. cocoa 1 tsp. soda 1/2 tsp. salt 1 tbsp. vinegar 6 tbsp. oil 1 tsp. vanilla 1 c. cold water

Sift dry ingredients into a 9 inch square ungreased pan. Make 3 holes in dry mixture. Measure oil in one, vinegar in second, vanilla in third. Pour cold water over all. Mix with rubber spatula until blended. Do not beat. Bake at 350 degrees for 20 to 30 minutes, cool. Frost if desired.

UPSIDE DOWN GERMAN CHOCOLATE CAKE

1 c. pecans, chopped 1 c. coconut 1 German chocolate cake mix 1 (8 oz.) pkg. cream cheese 1/2 c. butter, softened 1/2 c. powdered sugar

Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.

UPSIDE DOWN DATE CAKE

1 tbsp. margarine 1/2 c. sugar 1 c. flour 1/2 tsp. soda 1 tsp. baking powder 1/4 tsp. nutmeg 1/2 c. milk 1/2 c. dates, cut up 1/2 c. nuts 1 tsp. vanilla SAUCE: 3/4 c. brown sugar 1 tbsp. margarine 1 c. hot water

Cream margarine and sugar. Sift dry ingredients. Add vanilla to creamed mixture, then milk alternately with flour mixture. Stir dates and nuts in last. Place batter in greased dish. Heat sauce ingredients and pour over batter. Bake at 350 degrees 30 minutes.

FRUIT CAKE

1/2 c. butter 2 c. sugar 2 eggs, beaten 3 1/4 c. flour 1 tsp. cream of tartar 1/2 tsp. soda 1/2 tsp. milk 1 qt. blueberries or less than a qt. of any other fresh fruit

Mix butter and cream sugar by hand. Add eggs and blend well. Add dry ingredients and alternate with milk. Cream until smooth. Add fresh fruit and blend again. Pour into a buttered pan, 13 x 9 inches. Sprinkle with cinnamon and sugar. Bake for 40 minutes, or until done (maybe 1 hour) at 350 degrees. Remove from oven, brush with butter and let set 15 minutes. Serve hot or cold.

HAWAIIAN FRUIT CAKE

2 c. sugar 2 c. flour 2 eggs 2 tsp. soda 1 (20 oz.) can crushed pineapple, undrained 1 c. nuts, chopped 2 tsp. vanilla

Mix above items together. Pour into 9 x 12 inch ungreased pan. Bake at 325 degrees 45 to 60 minutes. Top with a cream cheese icing.

LEMON JELLO CAKE

1 pkg. lemon cake mix 1 c. cooking oil 1 pkg. lemon Jello, dissolved in 1 c. hot water 1 tsp. lemon extract 4 eggs, added one at a time

Bake at 350 degrees for 35 minutes or 45 minutes if angel food cake pan is used. After 10 minutes, pour over glaze made of 1 cup powdered sugar and 1/4 cup Realemon.

ORANGE SLICE FRUIT CAKE

3 1/2 c. flour 1/2 tsp. salt 1 lb. candy orange slices, chopped 1 lb. pitted dates, chopped 2 c. walnuts or pecans, chopped 1 (3 1/4 oz.) can or 1 c. coconut (flaked) 1 c. butter 2 c. sugar 4 eggs 1 tsp. soda 1/2 c. buttermilk

Mix together flour and salt. Combine candy orange slices, pitted dates, walnuts or pecans and coconut. Add 1/2 of the flour mixture and mix well. Cream 1 cup butter and 2 cups of sugar. Add 4 eggs, one at a time. Combine 1 teaspoon soda and 1/2 cup of buttermilk. Add milk and flour mixture alternately and blend after each addition. Add candy mixture and mix well. Bake at 300 degrees for one hour and 45 minutes in a large angel food cake pan that has been well greased. It may take longer to bake. Test with a toothpick. As soon as cake is removed from oven, pour the following mixture over the top. Combine 1 cup orange juice and 2 cups powdered sugar. Cool. Store in refrigerator overnight before removing from pan. This is a large cake. It is not difficult to make. Once you have the orange slices cut up you have it under control! I have had more requests for this recipe than any other.

PINEAPPLE SHEET CAKE

2 c. sugar 2 c. flour 2 tsp. baking soda 2 eggs 1 can crushed pineapple 1/2 c. nuts 1 tsp. vanilla

Mix ingredients in order given. Grease and flour pan. Bake for 25 minutes. Use jelly roll pan. Bake at 350 degrees. FROSTING: 1/2 stick oleo 1 (6 oz.) pkg. cream cheese 1 3/4 c. powdered sugar Frost while cake is warm.

POPCORN CAKE

1/2 c. butter 1/2 c. oil 1 lb. marshmallows 8 c. popped corn 1 lb. sm. gumdrops (no black) 2 c. mixed nuts

Melt first 3 ingredients. Mix until very smooth. Mix corn, nuts and gumdrops together. Pour melted mixture over corn mixture and quickly stir and pour into tube pan. Let cool, then slice. Do not bake. M & M's can be substituted for the gumdrops.

POUND CAKE

1 white cake mix 3 pkgs. orange Jello 4 eggs 1/2 c. oil 3/4 c. water

Mix and bake according to the direction on cake mix. Bake in Bundt pan and dust with powdered sugar.

RHUBARB CAKE

Prepare one plain cake mix to bake. Use a 9 x 12 x 2 inch pan. Mix: 2 c. sugar 6 c. rhubarb

Mix together and sprinkle over cake dough. Then pour 1 pint half & half gently back and forth over rhubarb. Bake according to cake directions, making sure it is well done. Serve warm or cold with whipped cream.

RHUBARB CAKE

1 1/4 c. brown sugar 1/2 c. oil 1 egg 2 tsp. vanilla 1 c. buttermilk 1 1/2 c. rhubarb, diced 1/2 c. walnuts 2 1/2 c. flour 1 tsp. baking powder 1/2 tsp. salt

Combine egg, oil, baking powder, salt and sugar. Add milk, vanilla, flour and rhubarb. Stir good, put in 9 x 13 inch pan. Take 1/4 cup sugar, 1 teaspoon cinnamon and 1 teaspoon melted butter and sprinkle over batter. Bake 35 minutes at 350 degrees.

SCRIPTURE CAKE

3/4 c. soft (butter) Gen. 18:8 1 1/2 c. (sugar) Jer. 6:20 5 eggs) Isaiah 10:14 separated 3 c. (flour) Leviticus 24:5 3/4 tsp. (salt) II Kings 2:20 3 tsp. (baking powder) Amos 4:5 1 tsp. (cinnamon) Exodus 30:23 1/4 tsp. each (spices) II Chronicles 9:9 1/2 c. (milk) Judges 4:19 3/4 c. chopped (almonds) Gen. 43:11 3/4 c. fine chopped (figs Jer. 24:5 3/4 c. (raisins) II Samuel 16:1

Cream butter, sugar, beat in egg yolks, one at a time; add alternately with dry mix. Fold in stiff egg whites and fruit. Bake in Bundt or Angel Food cake pan for 1 hour and 10 minutes at 325 degrees. Glaze.

SOUR CREAM CAKE

1 c. butter 1 c. sugar 3 eggs 1/4 tsp. vanilla 2 c. flour 1/2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1/2 pt. sour cream TOPPING: 1/2 c. pecans, chopped 2 tbsp. flour 1 tsp. cinnamon 2 tsp. butter, melted 3/4 c. brown sugar

TOPPING: Mix all ingredients together. CAKE: Cream butter and sugar. Add eggs and vanilla, beat well. Add flour, baking powder, baking soda and salt. Mix well. Add sour cream and blend. Pour 1/2 of batter in bottom greased and floured tube pan. Sprinkle with 1/2 of topping. Repeat with remaining batter and topping. Bake at 350 degrees for 50 minutes or until done.

TOPICAL DREAM CAKE

2 c. granulated sugar 1 c. cooking oil 3 eggs 1 (8 oz.) can crushed pineapple (juice packed) 1 1/2 tsp. vanilla 2 c. all-purpose flour 1 c. whole wheat flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 2 c. bananas, finely diced 1 3/4 c. sifted powdered sugar 2 or 3 tbsp. orange juice

In large bowl, beat sugar and oil. Add eggs one at a time, beating well after each one. Blend in undrained juice and vanilla. Stir together flour, salt, baking soda, baking powder and cinnamon. Blend into pineapple mixture. Stir in bananas. Pour mixture into a 10 inch fluted tube pan and bake at 350 degrees for 60 or 70 minutes. Cool in pan for 10 minutes, then put on rack. Cool. GLAZE: Combine powdered sugar and enough orange juice to make drizzling consistency.

BARBY'S YOGURT CAKE

1/2 c. butter or margarine 1 c. sugar 2 eggs 2 tsp. vanilla 1 (8 oz.) carton yogurt 2 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 c. milk

Cream butter and sugar together. Add eggs and vanilla. Mix well. Add baking powder, soda, salt and 1 cup of the flour. Mix until well blended. Add yogurt and milk. Mix well. Add last 1 cup of flour. Mix well. Pour into greased and floured loaf cake pan. Bake at 350 degrees for 30 to 35 minutes. Frost with your favorite frosting. (May use 1 teaspoon vanilla and 1 teaspoon flavoring that is compatible with your flavor used.)

YULE CAKE

1 c. margarine 2 c. brown sugar 2 eggs 2 c. applesauce 1/2 c. fruit juice 4 c. flour 2 tsp. soda 1 tsp. salt 1 tsp. vanilla 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. allspice 1/2 tsp. ginger 2 c. dates 1/2 c. golden raisins 4 1/2 c. nuts, chopped coarse: walnuts, pecans, brazil nuts 1 c. Maraschino cherries 1 c. green candied cherries 1 c. each red-green-yellow candied pineapple

Cream margarine, sugar and eggs; add applesauce and juice. Add 3 cups flour and spices. Dust chopped fruit and nuts with one cup of the flour. Add fruit and nuts to mixture. Bake in loaf pans or cupcake pans. Bake at 350 degrees one hour for loaf, cupcake pans 30 minutes. Store in cool place in tight containers. Millie Thompson

ZUCCHINI CAKES

Vegetable oil 3 c. shredded, unpared zucchini, drained 1/2 c. shredded Cheddar cheese (about 2 oz.) 3 tbsp. snipped parsley 1 lg. clove garlic, finely chopped 1 egg 1 tsp. salt Dash of pepper 1 c. Bisquick baking mix

Heat oil (1/2 inch) in 10 inch skillet to 375 degrees. Mix zucchini, cheese, parsley, garlic, egg, salt and pepper. Stir in baking mix. Drop by rounded tablespoonfuls into hot oil. Fry until golden brown, about 1 minute on each side; drain. Makes about 2 dozen cakes.

APPLE POUND CAKE

1 1/2 c. corn oil 2 c. sugar 3 eggs 2 tsp. vanilla extract 3 c. flour 1 tsp. soda 1 tsp. salt 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 2 c. chopped, peeled apples 1 c. chopped walnuts 1/2 c. raisins

Beat oil, eggs, sugar and vanilla until well blended. Combine dry ingredients and add to sugar mixture, beating well. Stir in apples, nuts and raisins. Spoon batter into greased and floured bundt pan. Bake at 375 degrees for 1 hour and 15 minutes.

BANANA SPLIT CAKE

2 c. graham wafer crumbs 1/2 c. margarine, melted 3 c. confectioners' sugar 2 eggs 1 c. margarine, softened 1 1/2 tsp. vanilla 1 (19 oz.) can crushed pineapple 4 bananas 1 lg. Cool Whip Walnuts (opt.) Cherries (opt.)

Combine graham crumbs and margarine. Press in ungreased 9 x 13 inch pan. Beat confectioners' sugar, eggs, margarine and vanilla. Spread on graham crust. Spread pineapple over creamed mixture. Slice bananas lengthwise and place on pineapple. Cover with whip. Garnish with nuts and cherries. Chill.

BUTTER PECAN POUND CAKE

1 Betty Crock butter pecan cake mix 1 pkg. coconut cream instant pudding 4 eggs 1 c. oil 1 c. hot water

Mix all together. Beat 2 minutes. Bake in well-greased or sprayed bundt pan at 325 degrees for 45 minutes.

CHOCOLATE ZUCCHINI CAKE

3 1/2 c. flour 1 tsp. baking powder 1 tsp. soda 1/2 tsp. cinnamon 1/2 tsp. salt 1/4 c. cocoa 3 eggs 2 c. sugar 1/2 c. oil 1 c.sour milk 2 c. shredded zucchini 1/3 c. applesauce 1/4 c. chopped nuts, if desired

Preheat oven to 350 degrees. Grease and flour 3 (9 inch) layer pans. Sift dry ingredients together in a bowl, set aside. In a large bowl beat eggs; add sugar to eggs and beat until fluffy. Add oil slowly. Stir in flour mixture, alternate with milk, zucchini and applesauce. Add nuts and mix well. Pour into prepared pans and bake for 25 to 30 minutes or until toothpick comes out clean when inserted into center of cake. *Can be baked in tube pan, sheet cake pan, etc. but baking time will vary depending on size of pan.

CREAM CHEESE CUPCAKES

2 (8 oz.) pkgs. cream cheese 3/4 c. sugar 2 eggs 1 tsp. vanilla Vanilla wafers

Use cream cheese at room temperature. Beat until smooth and creamy with other ingredients. Put 1 vanilla wafer in a cupcake baking cup. Add cheese mixture, fill 1/2 full. Bake at 350 degrees for 20 minutes. Let cool for 1 hour. Top with cherry or blueberry pie filling. Refrigerate.

CREAM CHEESE POUND CAKE

1 1/2 c. margarine 3 c. sugar 1 (8 oz.) cream cheese 6 eggs 3 c. flour 1 tsp. baking powder 1/4 tsp. salt 1 tsp. almond extract 1 tsp. vanilla

Cream cheese, oleo, and sugar until fluffy. Mix dry ingredients and add alternately with eggs - 1 cup flour with 2 eggs. Add flavorings. Bake in greased and floured tube pan. Bake at 300 degrees for 2 hours.

DIRT CAKE

1 pkg. Oreo cookies 1 (8 oz.) cream cheese 1 c. 4x confectioners' sugar 2 sm. boxes vanilla pudding & pie filling 3 c. milk 1 tsp. vanilla 1 lg. Cool Whip

Crumble cookies 1/2 package and cover bottom of 9 x 13 inch pan. Mix milk, vanilla, sugar and cream cheese until creamy. Add pudding and mix until creamy. Pour mixture over cookies in pan. Then add the other 1/2 package of cookies on pudding. Then top with Cool Whip. An artificial flower may be put in the middle of it to add a decorative touch.

ONE STEP POUND CAKE

2 1/4 c. all-purpose flour 2 c. sugar 1/2 tsp. salt 1/2 tsp. soda 1 tbsp. grated lemon peel 1 tsp. vanilla 1 c. margarine, softened 1 carton (8 oz.) yogurt, pineapple 3 eggs

Combine all in large bowl. Beat 3 minutes at medium speed. Pour into greased and floured pan or bundt pan does well. Bake at 325 degrees for 50 minutes. Cool 15 minutes.

PINEAPPLE-COCONUT-WALNUT CAKE

CAKE: 2 c. flour 2 c. sugar 2 tsp. baking soda 2 eggs 1 c. coconut, shredded 1 c. walnuts or pecans, chopped 1 can (20 oz.) crushed pineapple with juice CREAM CHEESE ICING: 1/4 lb. margarine 1 1/2 c. powdered sugar 2 tsp. vanilla 1 pkg. (8 oz.) cream cheese, softened

CAKE: Mix all ingredients for cake together. Grease but do not flour 9 x 13 inch pan. Bake at 350 degrees for 45 minutes. Frost with Cream Cheese Icing. ICING: Combine all ingredients for icing; mix well until creamy. Spread on cooled cake.

CARAMEL ICING

2 c. brown sugar 1/3 c. milk Pinch of salt 4 tbsp. margarine 4 tbsp. flour

Mix all ingredients together. Cook over medium heat. Boil 3 minutes. Remove from heat and cool until thick enough to spread.

FLUFF FROSTING

1 c. milk 1/4 c. flour 1 tsp. vanilla 1 c. sugar 1/2 c. butter or margarine 1/2 c. shortening

In a small saucepan, cook flour and milk until thick, stir well. Set aside to cool, (keep mixture covered as it cools). In a bowl beat sugar, margarine (or butter) and shrotening using high speed of mixer, until fluffy. Add the milk mixture and vanilla. Continue beating until the icing is very fluffy.

FRUIT CAKE COOKIES

2/3 c. brown sugar, packed 1/2 c. butter or margarine 1 egg 1 tsp. vanilla 1 c. flour 1/2 tsp. baking soda 1/2 c. coarsely chopped pecans 1/2 tsp. salt 2/3 c. chopped cherries (candied) 1/2 c. candied pineapple, chopped 1/2 c. whole hazelnuts 1 lb. dates, pitted 1/2 c. walnuts, coarsely chopped

Cream sugar and butter until light and fluffy; add egg and vanilla. Beat well. Stir together flour, soda and salt and add to creamed mixture. Stir in fruit and nuts; chill batter at least one hour. Drop by rounded teaspoonfuls onto cookie sheet and bake at 325 degrees for 12 minutes.

IMPOSSIBLE CHEESECAKE

3/4 c. sugar 2 eggs 2 tsp. vanilla 1/2 c. Bisquick 2 (8 oz.) pkgs. cream cheese, cut into 1 inch cubes & softened 1/2 tsp. grated lemon peel CHEESECAKE TOPPING: 1 c. sour cream 2 tsp. vanilla 2 tbsp. sugar

Heat oven to 350 degrees. Grease pie plate 9 x 1 1/4 inches. Place all ingredients except toppings in blender container. Blend on high speed (on & off) until smooth, about 3 minutes or beat in large bowl on high speed with mixer for 2 minutes. Pour into plate. Bake just until puffed and center is dry, 3 0 minutes (do not over bake). Spread cheesecake carefully over top. Cool for 3 hours before serving.

ICING FOR DECORATING

1/2 c. shortening (Crisco) 4 c. (1 box) confectioners sugar 4 tbsp. water Dash of salt 1 tsp. vanilla

Makes a white icing. For decorating use a small amount and add coloring.

PINEAPPLE - COCONUT FROSTING

1 tall can crushed pineapple 1 tbsp. cornstarch 1 1/2 c. sugar 1 stick margarine 3 egg yolks

Cook until thickened. Add can of coconut.

DUMP CAKE

2 can cherry pie filling 1 can crushed pineapple, undrained 1 pkg. yellow cake mix, without pudding 2 sticks oleo, melted Coconut Pecans, crushed

Spoon pie filling in large pan; spread evenly. Spoon pineapple over pie filling. Sprinkle dry cake mix over pineapple. Pour melted oleo evenly over cake mix. Sprinkle coconut and nuts on top. Bake 1 hour in 325 degree oven. Good warm or cold.

CHOCOLATE CAKE

1 box yellow cake mix 1 lg. box instant chocolate pudding 4 to 6 eggs 1 c. Crisco oil 1 c. sour cream 1 pkg. chocolate chips

Blend first 5 ingredients for about 3 minutes or until well mixed. Fold in chocolate chips by hand. Pour into greased Bundt or tube pan. Bake at 325 degrees 1 hour and 15 minutes or until done.

CARROT CAKE

2 c. self-rising flour 2 c. sugar 1 1/2 c. cooking oil 4 eggs 3 c. carrots, grated 2 tbsp. cinnamon

Combine sugar and oil; add flour and eggs, one at a time, beating until blended. Batter will be stiff. And carrots and cinnamon. Pour into floured greased pans and bake at 350 degrees 35 to 40 minutes until cakes springs back when touched. This can be baked in 2 (9 inch) pans or 3 (8 inch) pans. ICING: 1 (8 oz.) pkg. cream cheese 1 stick margarine 1 box confectioners sugar 1 tbsp. vanilla 1 c. pecans, chopped

Soften cream cheese and margarine; mix well. Add other ingredients.

CHOCOLATE SHEATH CAKE

2 c.flour 2 c. sugar 1 stick butter 1/2 c. salad oil 4 tbsp. cocoa 1 c. water 1 c. buttermilk 2 eggs, beaten 1 tsp. soda 1 tsp. vanilla

Sift flour and sugar. Combine butter, oil, cocoa and water in saucepan. Bring to a boil. Pour over flour mixture and beat well. Add remaining ingredients and mix thoroughly. Pour into oblong pan and bake at 400 degrees for 20 minutes. ICING: 4 tbsp. cocoa 1 stick butter 6 tbsp. cream 1 box confectioners sugar

Combine cocoa, butter and cream in saucepan, bring to a boil. Pour over confectioners sugar, stirring constantly. Pour over hot cake.

SHEET CAKE (BAKE & FROST 45 MINUTES)

2 c. flour 2 c. sugar 2 sticks oleo 3 tbsp. cocoa 1 c. water 1/2 c. buttermilk 2 eggs 1 tsp. vanilla 1/2 tsp. salt 1 tsp. soda

Mix flour and sugar in bowl and set aside. Put oleo, cocoa and water in pan and boil. Pour this hot mixture over flour and sugar mixture. Beat together buttermilk, eggs, vanilla, salt and soda. Pour into greased and floured sheet pan. Bake 20 minutes at 400 degrees. Immediately start making icing. Use same pan used for cake. ICING: 1 stick oleo 3 tbsp. cocoa 1/3 c. buttermilk 1 lb. powdered sugar 1 tsp. vanilla 1 c. nuts (optional)

Boil oleo, cocoa and buttermilk until slightly thickened. Add powdered sugar, vanilla and nuts. Spread on hot cake.

SHEET CAKE

2 sticks margarine Almost 3 c. sugar 3 c. regular plain flour, before sifting 1 c. warm milk 1 tsp. lemon flavoring 1/2 c. Crisco 5 eggs 1/2 tsp. baking powder 1 tsp. orange flavoring

Beat margarine, Crisco and sugar until fluffy. Add eggs one at a time. Sift flour and baking powder. Add alternately with warm milk. Add flavoring. Place in cold oven at 350 degrees. Bake 1 hour and 15 minutes in a 9 x 13 inch sheet cake pan.

FLIP FLOP CAKE

1 c. pecans, chopped 1 c. coconut, shredded 1 German chocolate cake mix 1 stick butter 1 (8 oz.) pkg. cream cheese 1 box powdered sugar (Be sure butter and cream cheese are room temperature)

Generously grease or butter bottom of 9 x 13 inch pan. Spread bottom with coconut and pecans. Make cake mix according to directions. Pour over nuts- coconut; cream together cream cheese, butter and sugar. Drop by spoonfuls over batter. Do not stir. Bake according to cake box directions. Turn upside down to serve and cool. Great.

ZEBRA CAKE

1 pkg. Nabisco chocolate wafers 1 med. size Cool Whip

Use long platter. Spread cream on one side of wafers, stack together into a log. Save enough cream to completely cover tops and sides of log. Cover with wax paper, refrigerate 24 hours. To serve, slice diagonally, wafers will have absorbed moisture from cream and swirl to zebra effect.

BANANA NUT CAKE

1/2 c. Crisco shortening 2 lg. eggs 1/4 tsp. baking powder 3/4 tsp. baking soda 3 ripe bananas, mashed Cool Whip 1 1/2 c. sugar 2 c. flour 1 tsp. salt 1/4 c. buttermilk (or milk plus vinegar) 1/2 c. nuts, chopped

Grease and flour 9 x 13 inch pan. Cream shortening and sugar until fluffy. Beat in eggs thoroughly. Mix together flour, baking powder, baking soda and salt. Alternate adding flour mixture and buttermilk, bananas and nuts. Mix well. Bake at 350 degrees for 35 to 45 minutes. Top with Cool Whip and refrigerate. If making a layer cake bake 25 to 30 minutes and put Cool Whip and sliced bananas between layers.

BETTY'S DATE NUT CAKE

1 qt. pecans (4 c.) 4 whole eggs 1 c. all-purpose flour 1 c. sugar 2 tsp. vanilla 16 oz. cut up dates 1/4 tsp. salt 2 tsp. baking soda

Beat eggs, sugar and vanilla together; set aside. Sift flour, baking powder and salt over nuts and dates in large bowl. Add other ingredients. Mix well. Grease tube pan (cut wax paper to fit bottom of tube pan.) Bake at 350 degrees until edges pull away from side (40 to 45 minutes).

APPLE NUT CAKE

Blend together: 1 c. oil 2 c. sugar 2 eggs 2 1/2 c. self-rising flour (a little at a time) 3 c. apples, finely chopped 1 tsp. vanilla 1 tsp. cinnamon Nuts

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

APPLE CAKE

1 1/2 c. vegetable oil 1 tsp. soda 1 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 2 c. sugar 3 eggs 3 c. cake flour 3 c. raw apples, chopped

Beat eggs with oil and sugar. Add flour, sifted with other dry ingredients; mix well. Add apples. Mix well. Bake in tube pan for 1 1/2 hours at 325 degrees.

PINEAPPLE CAKE

2 1/4 c. self-rising flour 1 1/2 c. sugar 2 eggs 1 tsp. vinegar 1 tsp. vanilla 1 c. buttermilk 1 tsp. baking soda 1 c. Wesson oil 1 sm. can crushed pineapple 1 (8 oz.) pkg. cream cheese, softened 1 box confectioners sugar 1 stick butter or margarine, softened 1 tbsp. pineapple with juice

Blend together Wesson oil, eggs and sugar. Add vinegar. Let stand for one minute; stir. In separate bowl, mix flour and baking soda. Add the egg mixture and vanilla. Gradually pour in buttermilk, mix well. Drain pineapple juice and reserve along with 1 tablespoon of pineapple (to be used in frosting). Add to mix and stir. Pour into two greased pans. Bake 25 minutes at 375 degrees. ICING: Mix together softened butter (or margarine) and cream cheese. Add confectioners sugar, pineapple juice and 1 tablespoon pineapple. Mix all together until smooth and spread on cake.

STRAWBERRY CAKE

1/2 c. oil 1/2 c. water (or milk) 1 pkg. strawberry Jello 1 c. frozen strawberries, thawed 1 c. nuts, chopped 3 tbsp. flour 4 eggs 1 box strawberry cake mix or white cake mix Topping

Mix Jello with cake mix and flour, then add oil, water, strawberries and eggs, one at a time. Pour into a 9 x 13 inch pan lined with wax paper and greased. Bake for about 35 minutes at 325 degrees. TOPPING: 1 box confectioners sugar 1/2 c. strawberries 1 stick margarine, softened 1/2 c. pecans, chopped Mix soft margarine and sugar well. Add pecans and strawberries until right consistency to spread over cake. Can use 3 cake pans.

LIGHT AS AIR ORANGE CAKE

2 1/2 c. sifted cake flour 1 tsp. salt 1/3 c. vegetable oil 3 tbsp. grated orange rind* 5 egg whites 1 tbsp. baking powder 1 1/3 c. sugar, divided 3 egg yolks, beaten 3/4 c. orange juice* 1/2 tsp. cream of tartar Fresh Orange Glaze

Combine flour, baking powder, salt and 2/3 cup sugar in a mixing bowl. Make a well in center; add oil, egg yolks, orange rind and orange juice. Beat at high speed of an electric mixer about 5 minutes or until smooth. Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl until soft peaks form. Add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites and gently fold whites into mixture. Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula. Bake at 325 degrees for 1 hour or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Place cake on cake plate; drizzle top with Fresh Orange Glaze. Yield 1 (10 inch) cake. *May substitute lemon juice and rind for orange if desired. FRESH ORANGE GLAZE: 3 c. powdered sugar, sifted 1/8 tsp. salt 2 1/4 tsp. grated orange rind 1/4 tsp. orange extract 3 1/2 to 4 tbsp. orange juice Combine all ingredients; stir until smooth. Yield about 1 1/4 cups.

CHOCOLATE PRALINE LAYER CAKE

CAKE: 1/2 c. butter or margarine 1/4 c. whipping cream 1 c. brown sugar, firmly packed 3/4 c. pecans, chopped coarse 1 pkg. Pillsbury Devil's Food cake mix 1 1/4 c. water 1/3 c. oil 3 eggs TOPPING: 1 3/4 c. whipping cream 1/4 c. powdered sugar 1/4 tsp. vanilla Whole pecans, if desired Chocolate curls, if desired

Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into 2 (8 or 9 inch) round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat at highest speed for 2 minutes. Carefully spoon batter over pecan mixture. Bake at 325 degrees for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans and cool completely. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up; spread 1/2 of topping over first layer. Top with second layer, praline side up; spread with remaining whipping cream. Garnish with whole pecans and/or chocolate curls. Store in refrigerator. Serves up to 12. High altitude over 3,500 feet; add 2 tablespoons flour to dry cake mix. Increase water to 1 1/3 cups. Bake at 350 degrees for 30 to 35 minutes. Remove immediately from pans.

HUMMINGBIRD CAKE

3 c. all-purpose flour 1/2 tsp. salt 1 tsp. ground cinnamon 3/4 c. vegetable oil 1 (8 oz.) can crushed pineapple, undrained 1 tsp. baking soda Cream cheese frosting 2 c. sugar 3 eggs, beaten 1 1/2 tsp. vanilla 1 c. pecans, chopped 1 3/4 c. mashed bananas 1/2 c. pecans, chopped

Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. DO NOT BEAT! Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 23 to 28 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. CREAM CHEESE FROSTING: 1/2 c. butter or margarine, softened 1 (16 oz.) pkg. powdered sugar, sifted 1 (8 oz.) pkg. cream cheese, softened 1 tsp. vanilla Cream butter (or margarine) and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla. Add 1/2 cup pecans to frosting, if desired or sprinkle over top of cake. Spread frosting between and on top and sides of cake.

CREAM CHEESE POUNDCAKE

3 sticks butter, softened 1 (8 oz.) pkg. cream cheese, softened 3 c. sugar 1 1/2 tsp. vanilla 3 c. plain all-purpose flour 6 eggs Dash of salt

Cream butter, cream cheese and sugar (add sugar slowly). Add salt and vanilla. Add eggs, one at a time, spooning in flour alternately. Blend well. Bake in greased and floured tube pan (or two loaf pans) at 325 degrees for 1 1/2 to 1 3/4 hours (depending on your oven). If top of cake starts to get too brown, cover loosely with foil until cake is done. This cake freezes well.

MELT IN YOUR MOUTH SOUR CREAM POUND CAKE

3 c. pre-sifted Swans Down cake flour 1 c. real butter 6 lg. eggs 1 tsp. vanilla 1/4 tsp. baking soda 3 c. sugar 1 c. sour cream 1 tsp. lemon extract

Preheat oven to 325 degrees. Grease and cake flour tube pan or 2 (8 inch loaf pans. Cream butter and sugar. Add eggs one at a time. Add sour cream, lemon extract flavoring and vanilla. Sift flour and soda together and add 1/2 cup at a time. Pour into prepared pans(s) and bake at 325 degrees for 1 1/2 hours.

POUND CAKE

2 sticks margarine 3 c. sugar 3 c. flour 1 c. milk 1/2 c. Crisco shortening 5 eggs 1 tsp. salt 2 tbsp. vanilla

Cream margarine, Crisco and sugar well. Add eggs, one at a time, beating between each. Alternately add (flour and salt) and (milk and vanilla). Grease tube pan. Put in cold oven at 325 degrees for at least 1 hour and 15 minutes. Test for doneness. Top with hot peaches, (Drain juice and thicken with a little cornstarch in cold water. Add cinnamon and ginger to taste. Add peaches and heat) or frozen raspberries and juice.

MAMA'S POUND CAKE

3 sticks real butter 3 c. sugar 3 c. plain flour 1 (8 oz.) cream cheese 6 lg. eggs 2 tsp. vanilla

Cream butter and cream cheese. Add sugar. Beat until fluffy. Add vanilla and eggs (1 at a time). Stir in flour. Turn into well greased and floured tube pan. Bake at 325 degrees for 1 1/2 hours.

HOW TO BAKE A CAKE

Light oven. Get out bowls, spoons, measuring cups and ingredients. Grease the pan. Have all the kids in camp crack nuts. Remove Bernie, Ron, Dick, Joe, and Paul, along with 5 coffee cups, 7 fishing lures, 4 spark plugs and 1 tackle box from the table. Measure 2 cups of flour. Hear laughter and go down by the dock in time to see the guys untying Glyn and Don's boat from the dock before they pull the dock out to Center Bar. Come back and find Ben covered in flour. Brush Ben off and measure 2 more cups of flour to replace spilled flour. Add rest of dry ingredients to flour. Hear kids screaming outside, look out window and see them running after squirrels who have stolen the walnuts. Rescue kids from squirrels, come back into kitchen and find Danny and David Tietz, along with Steve and Robbi playing a game of Pfeffer at the kitchen table. Banish them and their cards to the lodge table. Add eggs. Phone rings, yell out window for Tonya to come to the phone. Add shortening. Betty runs in, says she's got the catch of the day. Sue wants it weighed because they are having a contest against George and Helen. Kess wins the contest, his squirrel weighs more than George's Northern. Add sugar. Stir all the ingredients together. Look up just in time to see Koz's wildly served volleyball come crashing through kitchen window, landing in the middle of the cake bowl. Wash kitchen floor, wash the table, wash the walls, wash the dishes. Sylvia comes in and suggests Kim, Debbie, Donna, Doris and herself go to pick up cake at Gordy's. Everyone also decides that as long as they are in Grand Rapids they might as well play Bingo. Grab purses, load up car and go!

MANDARIN ORANGE CAKE

2 c. flour 2 eggs 2 tsp. soda 2 c. sugar 1 tsp. vanilla 1 tsp. salt 2 c. mandarin oranges, drained No shortening in this cake

Combine all ingredients in mixer bowl and beat with mixer until well blended. Pour into greased 9 x 13 inch pan. Bake at