cakes

"Earthquake Cake "
Angel of Faith

1 box German Chocolate Cake
1 cup Flaked Coconut
1 Stick Margarine, melted
1 cup Chopped nuts
1 Box Powered Sugar
1 8 oz. Cream Cheese

Preheat oven to 350. Prepare cake batter as directed on package:
set aside. In a 9 x 13 pan layer nuts, coconut, cake batter. Combine
melted mararine and cream cheese: stir in powdered sugar. Pour gently
over cake mix. Bake 45 mintes.

Here is one of my mom's specialties:
LadyG
" Sacher Torte "

5 oz. semi-sweet chocolate
2/3 c butter
3/4 c sugar
1 tspn vanilla
6 eggs, separated
1 c flour

Glaze:
1/2 c apricot preserves
Icing:
6 oz. semi-sweet chocolate
1/3 c water
1 c sugar

For cake:

Melt chocolate over low heat, stirring constantly. Remove from heat.
Beat butter until creamy, add sugar, vanilla and chocolate and blend
well. Add egg yokes, one at a time, beating well after each addition.
Fold in sifted flour and stiffly beaten eggwhites. Pour batter into well
buttered 9" spring form pan and bake at 350 degrees for 1 hour.
Test with toothpick for doneness after 45 minutes. Let cake cool
in pan (preferably for a few hours or overnight) Remove from pan
and cut into two layers. Melt apricot preserves and rub through
strainer. Brush onto bottom layer of cake, place top layer on and brush sides
and top of cake with remaining preserves. For icing combine
water and chocolate, melt over low heat and blend well. Gradually
add sugar and beat well until icing is smooth and shiny and coats
a spoon. Spread warm icing over top and sides of cake. Let stand
a few hours before serving (this will blend the flavours)

" Linzer Torte "
Another of my mom's special cakes:
Lady G

1 cup (250 ml) sugar
3/4 cup (180 ml) butter
1 tsp (5 ml) grated lemon rind
2 eggs
1 cup (250 ml) all-purpose four, sifted
1 cup (250 ml) blanched almonds,
pulverized in an electric blender or food processor
1 Tbs (15 ml) cocoa
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) salt
1 cup (250 ml) raspberry jam,
or flavor of your choice

Cream the sugar and butter together until light and fluffy. Add the
lemon rind and beat in the eggs, one at a time. Stir in the flour,
pulverized almonds, cocoa, cinnamon, cloves, and salt. Pat
half the dough into the bottom of a 9-inch (23 cm) round cake pan.
Using some of the remaining dough, form a rim around the inside
of the cake pan about 1/4 inch (5 mm) high. Fill the resulting
"shell" with the raspberry preserves. Roll out the remaining dough
(you may need to refrigerate it first) and cut into strips. Form a
lattice over the pie with the strips of dough. Bake in a preheated
325F (160C) oven for 50 minutes. If desired, additional jam may
be used to fill the spaces in the lattice before serving.
Serves 8 to 12.

" Schwarzwalder Kirschtorte "
(Black Forest Cake)
Lady G

For the cake:
10 Tbs (150 ml) unsalted butter
6 eggs
1 cup (250 ml) sugar
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) all-purpose flour
1/2 cup (125 ml) unsweetened cocoa

Clarify the butter by melting it in a small saucepan over low heat.
Skim off the foam and pour the clear liquid into a small bowl,
discarding the solids in the bottom of the pan. Set aside. Beat the
eggs, sugar, and vanilla until light and fluffy. Combine the flour
and cocoa in a sifter and add to the egg mixture a little at a time,
folding it in gently with each addition. Fold in the clarified butter
about 2 tablespoons (30 ml) at a time, folding just enough to
incorporate the butter. Pour the batter into three buttered and
floured 7- to 8-inch (17 - 20 cm) round cake pans. Bake in a
preheated 350F (180C) oven for 10 to 15 minutes, until a toothpick
inserted in the center comes out clean. Cool on wire racks for
about 5 minutes, then run the blade of a small knife around the
edges of the cakes and invert them onto wire racks to cool
to room temperature.

For the syrup:
1/2 cup (125 ml) sugar
1/2 cup (125 ml) water
1/2 cup (125 ml) kirsch

Combine the sugar and water in a small saucepan and boil uncovered
over moderate heat for 5 minutes. Allow to cool slightly and stir in the
kirsch. Drizzle or brush the syrup over the cooled cakes.

For the topping:
3 cups (750 ml) heavy cream
1/2 cup (125 ml) powdered (confectioner's) sugar
1/4 cup (60 ml) kirsch
1 cup canned sour cherries, rinsed and drained
Fresh sweet cherries with stems or maraschino cherries for garnish
Chocolate curls* for garnish

Beat the cream until it has thickened slightly. Add the powdered sugar and whip until stiff peaks form. Beat in the kirsch.

To assemble, place one of the three layers on a serving platter.

Spread about 1/4 of the whipped cream over the cake and scatter
1/2 the cherries on top. Gently place the second cake on top and
repeat. Place the third cake on top and cover the top and sides
of the cake with the remaining whipped cream. Garnish with cherries
and chocolate curls.
Makes one cake to serve 8 to 10.

* To make chocolate curls, use a vegetable peeler to shave thin slices
off an 8-ounce (225 g) block of semisweet chocolate that is at room temperature but still firm. Work directly over waxed paper and
refrigerate or freeze the chocolate curls until needed, handling them
as little as possible.

" Stephanie Creme Torte "
By Lady G

Now here is a cake I have to make for my son's birthday every year. The recipe is a bit vague and it is kind of time consuming but it's well worth the effort, it's more or less my own invention but very much like the Viennese

First I make a hazelnut cake:
2Tbsp flour
2 1/2 tspns baking powder
4 eggs
3/4 c sugar
1 c hazelnuts (or other nuts if you prefer)

Heat oven to 350 degr. grease 2 cake pans. Sift flour and baking powder together. Put eggs and sugar in blender and process until smooth. Remove feeder cap and add nuts until finely ground. Add flour mix all at once and process only until mixed in. Pour batter into pans and bake 20 minutes or until cake tester comes out clean. Invert pans and cool. Remove from pans and cut each cake in two horizontally, to get 4 layers. Now comes the tricky part: You will need 500 ml whipping cream. Whip until it holds its shape and divide that into four parts. 1 package of frozen raspberries in light syrup, use the juice to 1 tbsp of gelatine. You'll need about 1/2 c liquid, add water if necessary. Heat the liquid until gelatine is dissolved and it looks clear. Cool before mixing with raspberries and folding into whipped cream (first of 4 parts) 1/2 jar of Nutella, you'll need about 1/2 c of water to dissolved another Tbsp of gelatine as above. Divide this in half and mix one half with Nutella and fold into whipped cream (2nd of 4 parts) 1/3 c finely ground hazelnuts, 1/2 c powdered sugar, add rest of water/gelatine mix in with powdered sugar and nuts. Fold into whipped cream (3rd of 4 parts) The 4th part of the whipped cream will be used to decorate the outside of the torte. You can use the different creams in any order you like. You will probably have to wait a few minutes until the creams have stiffened enough to be just spreadable without running away. You can sweeten the cream for the outside if you want to, I usually don't. Then you decorate the cake any way you like.

" Classic Hershey Bar Cake "
Angel StarzNSky

1 cup (2 sticks) butter or margarine, softened
1 1/4 cups granulated sugar
4 eggs
6 (1.55 oz) Hershey's Milk Chocolate Bars, melted
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
dash salt
1 cup buttermilk or sour milk*
1/2 cup Hershey's Syrup
2 teaspoons vanilla extract
1 cup chopped pecans
powdered sugar (optional)

Heat oven to 350 F. Grease and flour 10 inch tube pan or 12 cup fluted tube pan. In large bowl, beat butter until creamy; gradually add granulated sugar, beating on medium speed of electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top, if desired. Yield: 12 to 16 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

" Pumpkin Ring Cake "
Angel StarzNSky

3 cups Original Bisquick�
1 cup granulated sugar
1 cup packed brown sugar
1/4cup butter or margarine, softened
2 1/2teaspoons pumpkin pie spice
1/4cup milk
4 eggs
1 can (16 ounces) pumpkin (not pumpkin pie mix)
1 cup powdered sugar
1 tablespoon milk
1/2teaspoon vanilla

Heat oven to 350�F. Grease and flour 12-cup bundt cake pan. Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely. Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

" Raspberry Cake "
Angel StarzNSky

1 package white cake mix
1 package raspberry jello
1 package frozen raspberries, thawed (10 oz)
2/3 cup oil
4 eggs

Mix all ingredients and pour into greased 9 x 13 cake pan. Bake 325 degrees for 50 minutes.

Frosting:
1 package cream cheese, softened (3 oz.)
1 T butter
2 c confectioners sugar
1 t vanilla
milk - as needed

Beat cream cheese, butter and vanilla on low speed until light. Gradually add confectioners sugar. Beat until fluffy. (If needed, add a little milk until frosting is of spreading consistency.)

" Brown Sugar Coffee Cake "
Angel StarzNSky

2 cups brown sugar, lightly packed
2 cups flour
1/2 cup butter, softened
1 egg, beaten
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup sour cream
1/2 teaspoon cinnamon
1/2 cup chopped nuts

Thoroughly mix together brown sugar, flour and butter. Spread half of mixture into 9-inch square pan. To remaining brown sugar mixture, add egg and nutmeg. Mix baking soda into sour cream and add, stirring well. Spread batter over first mixture in pan. Sprinkle cinnamon and nuts over batter. Bake at 350 degrees for 40 minutes. Serves 6 to 8

" Lemon 7 up Cake "
Angel StarzNSky

1 pkg lemon pudding cake mix
2/3 cup oil
4 eggs
1 1/4 cup 7 up

Mix cake and oil and beat. Add eggs one at a time. Add the 7 up and beat. Pour into a greased and floured 9 x 13 inch cake pan. Bake at 350 degrees for 30 minutes.

" Snack Attack Chocolate Cake "
Angel StarzNSky

Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 cup butter (2 cubes)
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla extract

Frosting:
1/2 cup butter (1 cube)
4 tablespoons cocoa
5 tablespoons buttermilk
4 cups (1 box) powdered sugar, sifted
1 teaspoon vanilla extract
1 cup walnuts, chopped
Preheat oven to 400 degrees. Grease a 9 x 13-inch pan. Sift together flour and sugar. Set aside. In a saucepan over high heat, bring butter, cocoa and water to boil, then pour over sugar and flour mixture. Mix well. Add buttermilk, eggs, baking soda and vanilla to flour mixture and mix well. Pour into prepared pan. Bake 25 minutes at 400 degrees or until toothpick inserted in center of cake comes out clean.

Frosting:
In a saucepan over high heat, bring butter, cocoa and buttermilk to boil. Remove from heat. Add sugar, vanilla, and walnuts and beat with a wire whisk until well blended. While frosting is still warm, spread on cooled cake.
Serves: 16 TO 20

" Strawberry Dream Cake "
Angel StarzNSky

1 (18.25 ounce) box white cake mix
1.5 cup sweetened pureed strawberries
12 ounce cream cheese
1 (8 ounce) bar white baking chocolate
1 cup heavy cream
1 (8 ounce) tub whipped topping
20 sliced fresh strawberries

Preheat oven to 350 degrees F and grease two 9 inch round cake pans. Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans. Bake at 350 degrees F for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

" Triple Fudge Cake "
Angel StarzNSky

1 pkg chocolate pudding and pie filling (4 oz)
2 cups milk
1 pkg devils food cake mix
1/2 cup semi-sweet chocolate chips

Cook chocolate pudding in 2 cups milk. Blend cake mix into hot pudding, beating by hand or with mixer for 2 minutes. Pour into greased and floured
9 x 13 inch cake pan. Sprinkle batter with chocolate chips. Bake
at 350 degrees for 35 minutes. If desired top with whipped topping.

" Pound Cake "
Angel StarzNSky

    8 eggs, separated
    6 tablespoons sugar
    1 pound butter
    2-3/4 cups sugar
    3-1/2 cups flour
    1/2 cup light cream
    1 tablespoon vanilla

    Separate eggs and beat whites stiff with 6 tablespoons sugar.
    Place in refrigerator. Cream butter and sugar, add egg yolks.
    Alternate flour and cream. Add vanilla. Fold in stiffly beaten
    egg whites. Bake in large tube pan in 325-degree oven for
    approximately 1-1/2 hours.     SERVES 10 TO 12

" Marble Molasses Cake "
Angel StarzNSky

1/2 cup butter
1 cup sugar
2 eggs, beaten
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon ginger
3 tablespoons molasses
Set oven at 350 degrees and grease loaf pan. Cream butter, add
    sugar gradually and beat until light and fluffy. Add beaten
    eggs and continue to cream. Next add flour, which has been
    sifted together with baking power and salt, alternately with
    milk. Beat after each addition. Then remove 2/3 of batter from
    bowl. Add spices and molasses to the remaining batter and beat
    well. Drop by tablespoons into greased loaf pan, alternating
    light and dark mixture. Bake at 350 degrees for one hour.
    Serve plain or frost with your favorite icing. Nice to serve
    with coffee or tea and is good without frosting.
Serves 8

" Chocolate Mayonnaise Cake "
Angel Gram

3 c. flour
1 1/2 c. sugar
1/3 c. cocoa
2 1/4 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 c. mayonnaise
1 1/2 c. hot water
1 1/2 tsp. vanilla

Mix all ingredients in large bowl until batter is smooth. Pour into bundt pan, and bake 350 for 30 mins. Frost with your favorite recipe or canned frosting. This is a very moist cake and a favorite of my family.

" Devil's Food Layer Cake "
Angel of Faith

2 cups sifted cake flour
1 small box chocolate pudding (dry)
1 tsp. baking soda
3/4 tsp. salt
1/2 cup butter
1 1/2 cups brown sugar (packed)
3 eggs
3 squares unsweetened chocolate
1 1/4 cups milk
1 tsp. vanilla

Sift together flour, soda, salt, and pudding three times. Combine milk with the vanilla. Thoroughly mix shortening with the sugar, then the eggs until light and fluffy. Mix in melted chocolate. Alternately beat in dry and liquid mixtures in fourths until smooth. Divide into two, greased and floured 9 inch layer pans. Bake at 350 for 28 to 35 mins. or until done. Let cool in pans for 10 mins. before turning out onto cooling racks. Cool completely before Icing.

" Depression Cake "
Angel of Faith

1/2 cup lard or vegetable shortening
2 cups sugar
1 cup cold water
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 Tbsp baking soda
4 1/2 cups plain flour

Mix all ingredients then add nuts if desired. Bake in a greased and floured loaf pan at 325 for 1 hour and 15 mins.

" Molasses Pound Cake "
Angel of Faith

1 cup shortening (melted)
1 cup brown sugar
1 cup molasses
1 cup cold coffee
3 eggs
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
3 cups plain flour

Cream the sugar and shortening then add the molasses and coffee, mixing well. To this add the eggs, spices, salt and soda, mix well again. Add the flour a little at a time until well blended. Bake in a greased and floured tube pan at 350 for one hour.

" Apple Pecan Cake "
Angel of Faith

1 1/2 cups vegetable oil
2 cups sugar
3 cups plain flour
1 tsp. baking soda
1 tsp. salt
2 tsps. vanilla
3 eggs
3 cups tart apples (peeled & chopped)
1 cup chopped pecans

Mix the sugar, eggs, vanilla and oil. Sift the dry ingredients together and add to the sugar mixture, mix well. Last, fold in the apples and pecans. Bake in a greased and floured tube pan at 325 for one hour. Turn out and allow to cool completely before icing. (see below)

Icing

1 stick of butter
1 cup brown sugar
1 tsp. vanilla
1/4 cup of evaporated milk

Bring the sugar and butter to a boil. Add the vanilla and milk and return to a boil. Let it cool and then pour over the cake.

" Cherry Pound Cake "
Angel of Faith

3 cups butter (softened)
6 eggs
3 cups sugar
4 cups plain flour
3/4 cup milk
1/2 of 8 oz. jar maraschino cherries (chopped)
1 tsp. vanilla
1/2 tsp. almond flavoring
1 tsp. red food coloring

Cream the butter and sugar together then add the eggs and beat. Add half of the flour and half of the milk and mix well before adding the rest of the milk and flour and mixing well again. Put in the cherries, vanilla, almond, and food coloring and mix on low just until the color is even. Bake in a greased and floured tube pan at 325 for 40 mins. then at 300 for an additional 45 min. Turn out cake to cool while mixing the icing. (see below)

Icing

3 oz. cream cheese
2 cups powdered sugar
other 1/2 jar cherries (chopped)
all of the juice from cherries
1/2 cup pecans (chopped)

Mix all the ingredients well then spread on the cake while it is still warm.

" Lemon Pound Cake "
Angel of Faith

3 cups sugar
1 1/3 cups shortening
6 eggs
1 cup milk
3 cups flour
1/4 tsp. baking powder
1/4 tsp. salt
2 tsps. lemon flavoring

Cream the sugar and shortening together, then add the eggs one at a time, mixing well after each one. Next add the milk and flavoring. Sift together the flour, baking powder, and salt then add in thirds. Pour into a greased and floured tube pan and bake at 325 for 1 1/2 hours.

" Brown Sugar Pound Cake "
Angel of Faith

1 box light brown sugar
3/4 cup butter (softened)
3/4 cup shortening
6 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 cup finely chopped black walnuts
1 cup cane sugar
3 cups plain flour
1 cup condensed milk
1 tsp. black walnut flavoring

Cream together; butter, shortening, brown and white sugar, and eggs. Sift all the dry ingredients together and add with the milk and flavoring, mix well. Fold in the nuts just before pouring into a greased and floured tube pan. Bake at 325 for 1 hour and 20 mins.

" Lemon Cheese Bundt Cake "
Angel StarzNSky

2     sticks margarine, softened
1     stick   butter, softened
1     8oz. package cream cheese, softened
6     eggs
3     cups cake flour, sifted
3     cups granulated sugar
1/4 tsp. vanilla extract
1/4 tsp. lemon extract

Cream together margarine, butter and cream cheese in a *large* bowl.
Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until
all eggs, flour and sugar have been added. Add extracts and mix well.
Place batter in a greased, floured bundt pan. Bake at 300F for 1 hour
and 30 minutes, or until a toothpick inserted in the center comes out clean.

Notes: The batter will be very thick!Use a soup ladle to transfer
the batter to the bundt pan.

" Chocolate Chip Cake "
Angel StarzNSky

Sift together
   2 1/2 c. flour
   3 tsp. baking powder
   1 tsp. baking soda
   1/4 tsp. salt

Cream together
   1 c. butter or margarine
   1 c. sugar
   3 eggs
       beat the eggs in one at a time

Add to the creamed mixture
1 c. sour cream
2 tsp. vanilla.

Add flour mixture to creamed butter mixture and mix together.

Mix together the following:
   1 c. chopped nuts
   1 c. chocolate chips
   1/2 c. brown sugar
   2 tsp. cinnamon

Grease a tube pan (angel food cake pan). Pour 1/2 the batter in the pan
then sprinkle on 1/2 the chocolate chip mixture. Add the remainder of the
batter, then sprinkle the remainder of the chocolate chip nut mix on top.
Bake 1 hour at 350F.

" Grammy's Gingerbread "

Angel StarzNSky

2 eggs

1 tsp. allspice
3/4 cup brown sugar

3 tsp. ginger
3/4 cup molasses

3 tsp. cinnamon
3/4 cup melted crisco

1/2 tsp cloves
2 1/2 cups flour

1 tsp nutmeg
2 tsp. baking soda

2 tsp. pumpkin pie spice
1/2 tsp. baking powder

1 cup boiling water

Add beaten eggs to sugar, syrup and melted crisco. Sift dry
ingredients and add to egg mixture. Lastly, add boiling water
and mix well. Pour into greased and floured bundt pan and bake
at 350 degrees for 30 to 40 minutes.

" Cocoa Cola Cake "

Angel StarzNSky

2 cups flour
1 1/2  cup marshmallows - Minature
2 cups sugar
1 cup margarine
2 tsp  cocoa - unsweetened
1 cup cola
1/2 cup buttermilk
2  eggs - beaten
1 tsp baking soda

Frosting:

2 Tbsp margarine
2 Tbsp cocoa - unsweetened
8 Tbsp cola
2 cups powdered sugar

1 cup chopped nuts

Combine flour & sugar in a large mixing bowl. Melt butter,
add cocoa and cola (not diet), heat to boiling. Cool
slightly. Pour over flour and sugar mixture, stir till well
blended. Add buttermilk, beaten eggs, soda & vanilla. Mix
well, stir in marshmallows. Pour into greased & floured 13x9
pan and bake @ 350 for 40 min., or till tests done.
Frost while hot.

Frosting: Combine first 3 ingredients in saucepan and heat

to boiling. Add powdered sugar and mix well. Stir in chopped nuts.

" Friendship Cake "

Angel StarzNSky

The Friendship Cake Starter

2/3 cup sugar
2/3 cup milk
2/3 cup flour

Mix in plastic or glass container with tight lid. Cover, store at
room temperature for 17 days, stirring once a day.

After that, leave undisturbed for 1 day. Stir again daily for 3 days.
Add 1 cup each of sugar,milk,and flour, then stir the next 4 days.
Add another cup of each sugar, milk and flour. Mix well.

Give 1 cup each to 2 friends, use 1 cup to make a cake or use as base
for another batch of starter.

The Friendship Cake

1 cup starter
2/3 cup oil
3 eggs
2 cups flour
1 cup sugar
2 tsp. vanilla
2 cups chopped (apples,or blueberrie, or any kind of fruit)
1 1/2 tsp. cinnamon
2 tsp. baking powder
1 1/2 tsp baking soda
1/2 tsp. salt
1/2 to 1 cup nuts (optional)

Combine all ingredients until well mixed. Grease and flour a bundt

or loaf pan. Pour batter into pan and bake in preheated 350 oven

until cake tests done approximately 40 to 50 minutes. Cool in pan

for 10 minutes, then turn out and continue cooling.

" Moist Lemon Cake "

Angel StarzNSky

4 eggs
8 oz butter
8 oz sugar
8 oz self-rising flour
juice of 2 lemons
3 tblsp powdered sugar

Cream butter and sugar. Add beaten eggs and sifted flour alternately.
Turn into an 8 x 8 or 9 x 9 square or round pan. Bake at 400F for 50
minutes. Boil lemon juice and sugar. Remove cooked cake from

oven & immediately pour boiling lemon mixture over. Cool in pan.

" Sour Cream Coffee Cake "

Angel StarzNSky

Streusel Mix:
1/2 cup brown sugar - packed
2 Tablespoons flour
2 teaspoons cinnamon
2 Tablespoons melted butter

Cake:
1/2 cup soft margarine
2 eggs
1 cup sugar
1 cup sour cream
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder

Preheat oven to 350. Mix streusel ingredients well and set aside.

Cream the soft margarine, and add the eggs and beat well. Add

sugar and beat again, add sour cream. Beat all very well, and set

aside. Sift together (or stir together gently) the flour, baking soda,

and baking powder. Add - flour mixture to marg/egg/sugar mixture

and stir gently until well mixed. Add 1 teaspoon vanilla and stir

in gently. Pour into a floured and greased tube pan first 1/2 of batter,

then most (80 - 90%) of streusel mix, then rest of batter, then rest

of streusel mix on top. Bake for 45 minutes.

" Pumpkin Cake Roll with Cream Cheese Filling "
Angel StarzNSky

1 cup sugar
3/4 c. all purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
3 lg. eggs, beaten
2/3 c. canned pumpkin

Filling:
1 8-oz pkg cream cheese, room temperature
1 cup powdered sugar
2 Tbs. butter, soft
1 tsp. vanilla extract
1/2 cup finely chopped walnuts or pecans
Powdered sugar

Heat oven to 375 degrees. Grease a 13 x 9 jelly roll pan. Line with
waxed paper, then butter again. Mix first 5 ingredients in large bow.
Mix in eggs and pumpkin. Pour batter into pan, spread to even. Bake
about 15 minutes or until cake springs back when touched in center.
Sprinkle powdered sugar on a large kitchen towel. Loosen the came
and turn onto towel with paper side up. Fold one side of towel over
a long edge. Roll cake up jelly roll style. Cool. Mix filling. Unroll cake,
leave it on the towel, remove paper. Spread filling evenly over cake.
Sprinkle with nuts. Using the towel to support cake, roll cake up again
and place seam side down on a serving plate. Trim ends. Sift powdered
sugar over the top. Cover and refrigerate. Cut crosswise in approximately
one inch slices.

" Pumpkin Pie Cake "
Angel StarzNSky

1 - 15 or 16 oz. can of pumpkin (not pumpkin pie filling)
1 - 12 oz. can of Carnation evaporated (not condensed) milk
1 cup brown sugar
3 large eggs
4 tsp. pumpkin pie spice
1 yellow cake mix (dry)
1 cup chopped nuts (walnuts or pecans, or mixture)
1 cup melted margarine or butter

Mix pumpkin, Carnation milk, sugar, eggs, and spice together. Pour
into a greased 9 x 13 cake pan. Sprinkle dry cake mix on top of the
pumpkin mixture, then sprinkle nuts on top of cake mix, then pour
melted butter evenly over the whole thing. Bake at 350o for 50
minutes. Refrigerate after it cools. Serve in squares with whipped
cream - great!

" Dirt Cake "
Angel Tracy

1/2 pkg. Oreo Cookies
1 (8 oz.) pkg. Cream Cheese
1/2 Cup Powered Sugar
1 small pkg. Instant Vanilla Pudding
1 Cup Milk
16 oz. Cool Whip

Grind cookies fine in a blender (may use more if desired). Mix cream
cheese and powdered sugar; set aside. Mix pudding with milk. Beat
until thick. Fold cheese mixture into pudding and add cool whip.
Place in flower pot (may wish to line with foil). Layer ingredients starting
with ground cookies and ending with ground cookies. (i.e. cookies,
pudding, cookies....). Place flowers (real or artificial) in center prior to
serving. ( may want to wrap flower stems in plastic before placing in dirt)

" Apple Pie Cake "
Angel Tracy

1 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1/2 tsp. baking soda dissolved in 3 tbsp. water
2 1/2 c. chopped apples
1/4 tsp. salt
1 tsp. cinnamon
1/2 c. chopped walnuts
1/4 tsp. nutmeg

Cream sugar and shortening. Add egg. Mix flour, spices and salt and
add to above mixture. Add dissolved baking soda. Fold in nuts. Bake
in 8 inch square pan at 350 degrees for 40 minutes or until brown.
Serve with whipped cream sweetened with 2 tablespoons sugar and
1/4 teaspoon vanilla.

" Chess Cheesecake "
Angel Aunt Lynn
(Rich but wonderful)

1 yellow cake mix
1 beaten egg
1 stick melted butter
2 8oz. Philly cream cheese
1 box Confectioners10x sugar
2 beaten eggs
1 tsp vanilla

Mix 1st 3 ingredients in bowl. Grease or spray 13 x 9 pan.
Pat 1st 3 ingredients into pan. Mix last 4 ingredients and pour over
cake batter. Bake 35 minutes @ 350 degrees.