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FRUIT COCKTAIL CAKE

1 cup oil
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoon soda
pinch of salt
1 - 15 oz can fruit cocktail
(or 2 cups with liquid)

Mix oil and sugar together well. Add eggs, vanilla - mix well. Add flour, soda, salt - mix well. Add fruit cocktail.

Grease and flour pan - pour mixture into pan and bake at 350 degrees for 45 minutes.


EGGLESS, MILKLESS, BUTTERLESS CAKE
(Poor Man's Cake)

1 cup brown sugar
1 cup granulated sugar
1 scant cup lard
2 cups strong cold coffee
1/4 teaspoon cloves
2 cups raisins
1/4 teaspoon nutmeg
1 teaspoon cinnamon

Cook all the above ingredients together for 10 minutes. Do not try to cream together. When cool add: 3 1/2 cups flour sifted with 3 teaspoons soda and 1 teaspoon of salt. Bake in moderate 350 degrees oven for 30 - 35 minutes.

This cake keeps moist for a long time, so you do not need to use it for every meal.

My mother always baked this cake for my father when he went deer hunting - she would cut into small squares and wrap each individual square in wax paper for him. You should try this one - its yummy! (Mother 1966)


WACKY CAKE

1 cup sugar
1 1/2 cups flour
1/4 cups cocoa
1/2 teaspoon salt
1 teaspoon soda
1 tablespoon vinegar
1 teaspoon vanilla
1/3 cup salad oil
1 cup cold water

In an ungreased 8-inch square pan, sift the sugar, flour, cocoa, salt and soda. Add: vinegar, vanilla, salad oil and cold water. Stir this mixture until smooth. Bake in 350 degrees oven for 35 minutes. (Mother 1966)


QUEEN ELIZABETH CAKE

1 cup boiling water
1 cup dates(cut fine)
1 scant teaspoon soda
1/4 cup butter or oleo
3/4 cup granulated sugar
1 egg
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup chopped nuts
1 teaspoon vanilla

Pour boiling water over dates and let cool. Add soda to dates and water. Cream well: butter (or oleo), sugar and egg. Sift flour, salt, baking powder. Add: chopped nuts, vanilla. Mix all together. Batter will be thin. Bake at 350 degrees for 30 minutes. My notes say 10"x2" pan -- so not really sure on this one ...

ICING:
5 full tablespoons brown sugar
1/2 cup coconut (cut fine)
3 teaspoons butter
2 tablespoons cream or milk

Boil 3 minutes. Pour over warm cake and brown lightly under broiler. (Mother 1966)


RED DEVILS FOOD CAKE

1 2/3 cups sifted Gold Medal flour
1 1/2 cups sugar
1 1/4 teaspoons soda
1 teaspoon salt
1/2 cup cocoa
1/2 cup soft shortening
1 cup milk
1 teaspoon vanilla
3 eggs (1/2 to 2/3 cup)

Grease and flour two 8 or 9" layer pans or 13x9" oblong pan.

Sift together into bowl: flour, sugar, soda, salt and cocoa. Add: shortening, milk and vanilla. Beat 2 minutes. Add eggs - beat 2 more minutes.

Pour into prepared pans. Bake until cake tests done. Bake 8" layers for 35 to 40 minutes, 9" layers for 30 - 35 minutes, oblong about 45 minutes in 350 degrees oven.


BUTTERMILK SPICE CAKE

2 cups plus 2 tablespoons Gold Medal flour (sifted)
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
3/4 brown sugar (packed)
1/2 cup soft shortening
1 cup buttermilk
3 eggs (1/2 to 2/3 cup)

Sift together into bowl: flour, sugar, baking powder, soda, salt, cloves and cinnamon. Add: brown sugar, shortening and buttermilk. Beat 2 minutes. Add: eggs and beat 2 more minutes.

Pour into prepared pans. Bake at 350 degrees until cake tests done. For layers - 35 to 40 minutes,oblong 45 - 50 minutes.


TEMPTATION SPICE CAKE

2 cups Gold Medal flour (sifted)
1 1/3 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmet
1/4 teaspoon cloves
1 teaspoon cinnamon
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs (1/2 to 2/3 cup)

Grease and flour two 8 or 9" layer pans or 13x9" oblong pan.

Sift together into bowl: flour, sugar, baking powder, salt, nutmet, cloves and cinnamon. Add: shortening, milk and vanilla. Beat 2 minutes. Add: eggs and beat 2 more minutes.

Pour into prepared pans. Bake at 350 degrees until cake tests done. Bake 8" layers 35 - 40 minutes, 9" layers 30 - 35 minutes and oblong 40 - 45 minutes.


CHERRY CAKE (OR) LIGHT FRUIT CAKE

1 lb of cheeries (or) 1 lb of mixed fruit
1/2 lb of butter
3 1/2 cups of flour
1 1/2 cups of sugar
6 eggs
2 teaspoons baking powder
1 cup of milk (for Cherry Cake)
1 cup of Sherry (for Fruit Cake)

Not sure what size pans so use your good judgement. Put pan of water underneath cake and bake for 1/2 hour at 350 degrees. Then put a grease paper over top and bake at 300 degrees for 1 hour or until golden brown. (Mother 1966)


ANGEL FOOD STRAWBERRY CAKE

1 angel food cake (boughten)
2 small packages strawberry jello
3 cups water (1 1/2 hot/1 1/2 cold)
1 cup whipped cream
1 - 16 oz package frozen strawberries w/juice (thawed)

Tear angel food cake into pieces - set aside. Mix strawberry jello and hot and cold water together. When partially set, fold in whipped cream. Add: thawed strawberries, juice and all. Pour over cake pieces and fold. Pour into cake pan (8 1/2 x 11"). Chill until firm. (Mother 1966)


HONEY CAKE

1/4 cup butter or margarine
1/2 cup sugar
3/4 cup honey
4 eggs, well beaten
2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 teaspoons instant coffee
grated rind of 1 orange
1 cups walnuts, coarsely chopped

Cream butter and sugar thoroughly. Blend in honey. Add eggs and mix well. Sift dry ingredients together twice; stir into creamed mixture until blended. Add orange rind and nuts - mix. Spread batter in greased and floured 15 1/2x10 1/2x1-inch jelly roll pan. Bake at 325 degrees for 30 to 35 minutes or until done. Yield: one sheet cake. (Mother 1966)


NEW MARASCHINO CAKE

2 3/4 cups sifted Softasilk flour
1 1/3 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup soft shortening
1/4 cup maraschino cherry juice (5-oz bottle)
16 maraschino cherries, cut in eighths
1/2 cup chopped nuts
1/2 cup milk
4 egg whites, unbeaten (1/2 cup)

Grease generously and flour two 8 or 8" layer pans or 13x9" oblong pan.

Sift together into bowl: flour, sugar, baking powder and salt. Add: shortening, cherry juice, cherries, nuts and milk. Beat 2 minutes. Add: egg whites and beat 2 more minutes.

Pour into prepared pans. Bake at 350 degrees 30 to 35 minutes (for layers) 35 to 40 minutes (for oblong) until cake tests done. Cool.

Finish with cooked white frosting made with cherry juice in place of water. Decorate with red stemmed cherries.


SALAD DRESSING CAKE

2 cups sifted cake flour
1 cup sugar
1 1/2 teaspoons soda
4 tablespoons cocoa
1/2 teaspoon salt
1 cup good quality salad dressing
3/4 cup cold water
2 teaspoons vanilla

Sift dry ingredients together into bowl. Add salad dressing all at once and blend thoroughly. Add water and vanilla gradually and stir until smooth. Pour into two greased 8-inch layer pans and bake at 350 degrees about 30 minutes. This cake my be baked in an 8x8x2 inch pan for 50 minutes, if preferred. (Mother 1966)


LAZY DAISY OATMEAL CAKE
(Makes one 9-inch square cake)

1 1/4 cups boiling water
1 cup Quaker Oats (Quick or Old Fashioned, uncooked)
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly-packed brown sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups sifted all-purpose flour
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmet

Pour boiling water over oats; cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats mixture; mix well. Sift together flour, soda, salt, cinnamon and nutmet. Add to creamed mixture. Mix well. Pour batter into well-greased and floured 9-inch squre pan. Bake in preheated moderte oven (350 degrees) for 50 to 55 minutes. Do not remove cake from pan; frost with Lazy Daisy Frosting.

LAZY DAISY FROSTING:
1/4 cup butter or margarine, melted
1/2 cup firmly-packed brown sugar
3 tablespoons half and half
1/3 cup chopped nutmeats
3/4 cup shredded or flaked coconut

Combine all ingredients. Spread evenly over cake. Broil until frosting becomes bubbly. Cake may be served warm or cold. (Mother 1966)


MAPLE CRUNCH CHIFFON CAKE

2 cups enriched flour
3/4 cup sugar
1 teaspoon salt
3 teaspoons baking powder
3/4 cup brown sugar, packed
1/2 cup salad oil
6 unbeaten egg yolks
3/4 cups water (cold)
2 teaspoons maple flavoring
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar
1 cup finely chopped pecans or walnuts

Sift flour - add: flour, sugar, salt and baking powder together and sift again. Mix brown sugar in after sifting, make a well in center and add salad oil, egg yolks and liquid flavoring. Beat with mixer on medium speed until satin smooth. Measure egg whites into largest mixing bowl - add cream of tarter and beat until it holds very stiff peaks; fold egg yolks batter into egg whites gradually folding slowly down -- up -- over with rubber spatual. Fold in nuts with last strokes. Pour into ungreased 10-inch tube pan. Cake is done when top springs lightly back at touch. Turn upside down and let cool completely, hanging in pan. Cake should be baked in 325 degree oven about 65 minutes.

BROWN SUGAR ICING:
Melt 1/4 cup butter. Keep over low heat until golden brown. Blend in 2 cups of sifted powdered sugar, 2 tablespoons of cream, 1 teaspoon of salad oil, 1 1/2 teaspoons vanilla, 1 tablespoon of hot water. Stir until cool and right to spread. (Mother 1966)


GERMAN SWEET CHOCOLATE CAKE

1 package Baker's German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups sifted flour
1 cup buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water - cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well.

Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into three 8 or 9-inch cake layer pans, lined on bottoms with paper. Bake in moderate oven (350 degrees) 30 to 40 minutes. Cool. frost tops only.

COCONUT-PECAN FROSTING:
Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 pound margarine, and 1 teaspoon vanilla. Cook and stir over medium heat until thickened (about 12 minutes). Add 1 1/3 cups Bakers Angel Flake coconut and 1 cup chopped pecans. Beat until thick enough to spread. Makes 2 2/3 cups.


ORANGE RAISIN CAKE

2 cups sifted flour
1 cup sugar
1 teaspoon soda
1 teaspoon soda
1 teaspoon salt
1/2 cup Spry
1/2 cup sour milk
2 eggs (unbeaten)
1 unpeeled orange (seeded and finely ground)
1 cup seedless raisins (finely ground)

Mix together and pour into 12x8x2" pan. Bake at 350 degrees for 35 to 45 minutes. (Grandmother Giovetti - 1944)


MOM'S HOLIDAY FRUITCAKE
(CJ's 9-1/2 Minute Can't Fail Holiday Fruitcake)

2 1/2 cups sifted flour
1 teaspoon baking soda
2 eggs, lightly beaten
1 jar (28-oz) bordens Ready-to-use None Such Mince Meat **
1 1/3 cups (15-oz) Bordens Eagle Brand Sweetened
Condensed Milk
1 cup diamond walnuts, coarsely ground
2 cups (1-lb jar) mixed candied fruit (I just use candied cherries)

Butter 9-inch tube pan or spring form pan (you can also use 2 loaf pans). Line with waxed paper. Butter again ... Sift flour and baking soda. Combine eggs,mince meat, condensed milk, walnuts and fruits. Fold in dry ingredients. Pour into pan. Bake in slow (300 degrees) oven for 2 hours until center springs back and top is golden. Cool. Turn out; remove paper. Decorate with walnuts and cherries (optional)

**To use None Such Mince Meat in the 9-oz box, crumble contents of two boxes into saucepan, add 1 1/2 cups water, heat and stir until lumps are broke. Boil for one minute, then cool.

Try this recipe just once! Not your usual "fruity" fruitcake - it is really good.


FANCY JELLO DESSERT CAKE

2 packages lady fingers
2 packages strawberry jello
1 package Dream Whip
1 pint fresh strawberries - sliced
1 spring form pan

Make jello using fast set method. When firm, beat with rotary beater. Make Dream Whip according to package directions. Fold Dream Whip into jello. Slice strawberries (save 6 nice ones)

Line spring form pan with half of lady fingers and slices of berries (sides and bottom). Pour in half of whipped mixture. Place another layer of lady fingers and strawberries, pour rest of mixture on top. Decorate with whole berries. Chill and eat.


JELLO RAINBOW CAKE

1 package (2-layer size) white cake mix
1 package (3-oz) JELLO brand raspberry flavor gelatin (or any other flavor)
1 cup boiling water
1/2 cup cold water

Prepare cake mix as directed on package, baking in well-greased and floured 13x9-inch pan at 350 degrees for 30 to 35 minutes. Cool in pan 15 minutes; then poke with fork at 1/2 inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake in pan. Chill 3 to4 hours. Top with thawed Cool Whip non-dairy whipped topping.


PINEAPPLE DELIGHT CAKE

1 box yellow cake mix
1/2 cup vegetable oil
4 eggs
1 can mandarin oranges (with juice)

Mix all together and bake in three 8" cake pans until done in 350 degree oven. When cake cools, spread frosting between layers.

FROSTING:
13 oz cool Whip
1 - 15 oz crushed pineapple (with juice)
1 box instant vanilla pudding

Mix all together while cake bakes. Keep refrigerated until ready to use.


PINEAPPLE DELIGHT CAKE
(Modified Version)

1 box yellow cake mix
1 package instant vanilla pudding
2 cups milk
8 oz package cream cheese
1 lg can crushed pineapple (drained)
1 container Cool Whip

Bake yellow cake according to package directions in 9x13 oblong cake pan. Let cool.

Blend together pudding, milk and cream cheese until smooth - spread on cake. Spread pineapple on top of pudding mixture. Frost with Cool Whip.


JUDY'S COFFEE CAKE

1 package dry yeast
2 1/4 cup flour
2 tablespoon sugar
1 teaspoon salt
1/2 cup butter
1/4 cup Pet evaporated milk
1 egg (unbeaten)

Soften 1 package of dry yeast in 1/4 cup warm water. Sift together flour, sugar and salt. Cut in butter - add: evaporated milk and egg. Add yeast, cover and chill 2 hours or overnight.

FILLING:
1/4 cup butter (or marg)
1/2 cup brown sugar (firmly packed)
1/2 cup pecans (or walnuts)

Divide dough in thirds - roll out one part on floured surface to 12x6" rectangle. Spread with 13 filling - roll starting with 12" side - put sealed side down on cookie sheet (lined with foil) crescent shaped. Cut slits 1" apart. Repeat with other 2 parts of dough. Let rise in warm place for 45 minutes. Bake at 350 degrees for 20 - 25 minutes until golden brown.

This recipe was given to me 36 years ago by a neighbor when my oldest daughter was only a child and unfortunately we have lost contact. But I remember that the cake was good.


AMAZIN' RAISIN CAKE

3 cups unsifted flour
2 cups sugar
1 cup real mayonaise
1/3 cup milk
2 eggs
2 tsp baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
3 cups chopped peeled apples
1 cup seedless raisins
1/2 cup coarsely chopped walnuts

Grease and flour 2 (9") round baking pans. In large bowl with mixer at low speed beat first 10 ingredients for 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans. Bake in 350 degree oven 45 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. remove; cool. fill and frost with 2 cups whipped cream.


APPLE CAKE

1 cup sugar
3 eggs, beaten
1 cup oil (or 3/4 cup may be used for less oil)
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
5 apples, chopped
chopped nuts

Mix in order. Bake at 325 degrees for 45 minutes. (Bobbie Lilly - DPS 1997)


GRANDMA GERT'S COFFEE CAKE

1 - 8 oz package cream cheese
1 cup sugar
2 eggs
1 tablespoon vanilla
1/2 cup margarine or butter
1/2 teaspoon salt
1 teaspoon baking powder
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 cup milk

TOPPING:
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup flour
1/2 cup chopped pecans
3 tablespoons melted butter

Cream together cream cheese and sugar. Add eggs, vanilla, butter and salt and beat well. Beat in baking powder, flour, baking soda and milk. Pour into two greased 9 inch round cake pans.

TOPPING: Mix together topping ingredients in small bowl. Sprinkle 1/2 of topping on each cake and press in with fork. Bake at 350 degrees for 20 minutes or until done. While still hot, drizzle with glaze made of powdered sugar and milk.
(Mary McDonald/Police Dept/1996)


PUMPKIN CAKE

1 package yellow cake mix
1 1/3 cups water
3 eggs
2 cups pumpkin pie mix
2 eggs
1/2 cup boiling water

Mix cake, water, and 3 eggs. Pour into 9x13" pan. Mix pumpkin pie mix and 2 eggs, pour over cake. Pour 1/2 cup boiling water evenly over cake. Jiggle pan a little. Bake at 350 degrees for 40-45 minutes. Serve with ice cream or whipped topping.
(Isabelle Paterson/Water Dept - City Hall 1992)



BETTER THAN SEX CAKE

1 German Chocolate cake mix
1 can Eagle Brand condensed and sweetened milk
1 jar caramel ice cream topping
1 - 8 oz container Cool Whip
6 oz Heath bar bits

Bake cake as directed in 9x13 pan. Take the handle of a wooden spoon and poke holes all over the cake while it is still warm. Pour can of condensed milk over warm cake. The repeat with caramel topping. Refrigerate for 6 hours. Frost cake with Cool Whip and sprinkle with Health Bar bits. Serve immediately.

This recipe was given to me by my bestest buddy Sharon Scobel. (Sharon 1999)


CJ'S CHEESE CAKE

8 - 3 oz packages cream cheese
4 egg whites
1 cup sugar
1 teaspoon vanilla
2/3 cup zwieback crumbs (4 rusks)

TOPPING:
2 cups thick sour cream (1 pint)
2 tablespoons sugar
1/2 teaspoon vanilla

Cream cream cheese well to soften. Beat egg whites until stiff, blend in sugar. Combine with cheese. Add 1 teaspoon vanilla. Pour into 8" spring form pan 3" deep, buttered and dusted with zwieback crumbs. Bake at 350 degrees oven for 25 minutes. Remove from oven. While making topping, heat oven to 475 degrees. TOPPING: Mix together sour cream, sugar and vanilla and spread over top of cake. Sprinkle 1/3 cup toasted shaved blanched almonds on top. (this is optional - I never used the almonds myself) Bake 5 minutes longer at 475 degrees. Chill 2 hours. If desired, garnish with fresh fruits.

MANDARIN ORANGE GLAZE:
1 - 11 oz can of mandarin oranges
1/2 cup canned orange juice
4 tsp cornstarch

Drain oranges and save juice. Set oranges aside. Pour 1/2 cup drained juice in saucepan. Stir in cornstarch. Add canned orange juice. Cook until thickened. Cool in refrigerator. Cool drained oranges separately. Arrange oranges on cake and spoon sauce over.


PUMPKIN CHEESE CAKE

2 - 8 oz packages cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
dash of nutmet
dash of cloves
1 - graham cracker pie shell

Mix cream cheese, sugar and vanilla on medium mixer speed until well blended. Add eggs; mix again until well blended. Set 1 cup of mixture aside. Put remaining mixture in pie shell. Add to saved batter: cinnamon, nutmeg and cloves. Mix together with spoon and add to top of plain mixture. Bake at 350 degrees for about 40 minutes. Chill 3 hours.


MYSTERY CAKE

1 cup sugar
2 tbsp butter
1 can tomato soup
2 cups cake flour
1 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 cup chopped nuts
1 cup raisins

Cream sugar, butter and tomato soup together. Sift together the cake flour, soda, cinnamon, nutmet, cloves and salt. Combine the two mixtures and add the chopped nuts and raisins. Bake one hour in oven set at 350 degrees. "For a nice fruit cake, add candied fruits and cherries."

I found this recipe in my mother's little box of clipped recipes from magazines or newspapers. I don't remember this cake (maybe she never tried it) but it sounded interesting so thought I would add it to the page. Have fun!


KELLIE'S SHEET CAKE

2 cups flour
1/2 tsp salt
2 sticks butter
1 cup water
2 tsp cocoa
2 eggs, well beaten
1/2 cup buttermilk*

Sift flour w/sugar and salt. In saucepan put butter, water and cocoa and bring to a boil. Pour over flour mixture. In another bowl, mix eggs, soda, buttermilk and vanilla together. Add to cocoa mixture and mix well. Bake in greased and floured shallow pan (15 1/2x10 1/2x1) for 20 minutes at 350 degrees. Start icing the last 10 minutes cake is baking.

FROSTING:
1 stick butter
2 tsp cocoa
6 tbsp milk
1 box powdered sugar
1/2 cup chopped nuts
1 tsp vanilla

Mix butter, cocoa and milk in saucepan. Heat over low flame, but do not boil Remove from heat and add powdered sugar, nuts and vanilla. Mix well. Frost cake as soon as removed from oven.


ORANGE CREAM CAKE

1 pkg lemon cake mix
1 envelope unsweetened orange soft drink mix (such as Kool-aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 pkgs (3 oz ea) orange gelatin, divided
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla
1 pkg (3.4oz) instant vanilla pudding mix
1 container (8oz) frozen whipped topping, thawed

Combine cake mix, drink mix, eggs, water and oil. Beat at medium speed for 2 minutes. Pour into an ungreased 13x9 pan. Bake at 350 degrees for 25-30 minutes. Using a meat fork, poke holes in cake. Cool on wire rack for 30 minutes. Meanwhile, dissolve one pkg of gelatin in boiling water. Stir in cold water. Pour over cake, cover and refrigerate for 2 hours. In mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin. Beat on low for 2 minutes. Let stand 5 minutes. Fold in whipped topping. Frost cake.


AUNT BLANCHE'S POPPYSEED CAKE

3 cups flour
2 cups sugar
1 1/2 cups vegetable oil (olive oil is best)
4 eggs
1/2 tsp salt
1 1/2 tsp soda
1 lg can evaporated milk
1 can poppyseeds
1 tsp vanilla

Combine all ingredients and mix together by hand OR with mixer on slow speed. Pour into bundt pan and bake at 350 degrees for 1 hour. Cool and serve plain or with a glazed frosting. (From my very good friend, Bev Johnson - April, 2001)


TURTLE CAKE

1 pkg German chocolate cake mix
1 pkg (14 oz) caramels
1/2 cup butter
1/2 cup sweetened condensed milk
chopped pecans
1 1/2 cups mini chocolate chips

Make the cake mix. Pour 1/2 of mix in a greased and floured 13x9 pan. Bake for 15 minutes at 350 degrees. Remove from oven. In saucepan melt caramels, butter and sweet condensed milk and pour over the partially cooked cake. Sprinkle the pecans and chocolate chips on top of that layer, then pour the rest of the uncooked cake mix on top of that. Bake another half hour or so.. When it's cooled, you can dust cake with powdered sugar if desired.


BANANA POUND CAKE

1 pkg (18 1/2 ounces) yellow cake mix
4 eggs (room temperature)
1/3 cup oil
1/2 cup water
1 1/3 cups mashed bananas (about 4 medium)
1 package (3 3/4 ounces) instant vanilla pudding
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla

Combine all ingredients in large mixer bowl. Mix until blended, then beat at medium speed for 4 minutes. Turn batter into greased and lightly floured 10 inch tube pan. Bake in 350 degree oven for 1 hour or until done. If desired, dust with confectioner's sugar before serving.


If you have a favorite recipe you would like to share, or if you have a recipe site you would like to add to my Recipe Links page, please send me an email. Make sure you tell me whether you want your name mentioned with the recipe or not. Thank You


Check out my other websites:
THE THIN GROUP and CJ'S PLACE.


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