Using just a fork, you can turn a pancake mix into a hot buttery upside-down cake, topped with warm fruit - the perfect treat to make on Sunday! Recipe Introduction wwwcof msn Community - Sharon Source of Recipe

1/4 Cup (50 mL) melted butter	-(add-eggs-and
1 Pint strawberries, about 2 cups	-milk type)
-(500 mL)	2 eggs, lightly beaten
2 Cup (500 mL) pancake mix	1 Cup (250 mL) milk

Preheat oven to 350 F (180 C). Pour melted butter into bottom of a 9-inch (23 cm) round cake pan. Either brush or use a paper towel to make sure butter coats side and bottom of pan. Hull, then cut strawberrries into 1/4 inch (0.5 cm) slices. Taste berries. If not sweet enough, sprinkle 2 tablespoons (30 mL) granulated sugar over bottom of pan. Line bottom of pan with strawberries, covering all of surface. If necessary, scatter any remaining strawberry slices over top of first layer. Then set aside.
In a large bowl, using a fork, stir pancake mix with eggs and milk. Beat well with fork to remove all lumps. Then pour over berries and immediaely bake in centre of 350 F (180 C) oven until sides begin to pull away from pan and cake is a deep golden brown, from 30 to 35 minutes.
Immediately run a knife around edge of cake and inverst cake onto a flat plate. Serve right away. Wonderful cutinto wedges, dusted with icing sugar and drizzled with maple syrup.
Good source of calcium and vitamin B6.

Milisa Gardner shared this recipe

1 prepared recipe of favorite	-bars
-chocolate	2 Tbl margarine
-chip cookie dough, chilled	Whipped cream or whipped topping
6 Cup whipping cream	9 inch round cake pan and 10 inch
2 1/2 Cup chocolate chips	-spring
1 2-14 packages of Kit Kat candy	-form pan

1. Preheat oven to 350 F. Line bottom of 9 inch round cake pan
with parchment or waxed paper. Press cookie dough in bottom to
1/2 inch thickness. Bake approximately 18 minutes or until slightly
browned. Do not overbake. Cool completely or chill in freezer.
2. In a large bowl, put 1 1/2 cups chocolate chips and 5 cups
whipping cream. Microwave on high for 4-5 minutes until chocolate
is soft. Remove and stir well until chocolate and cream are mixed
well. Cover with plastic wrap and chill overnight.
3. Melt remaining chocolate chips with margarine and stir until
smooth. Place large cookie in center of 10 inch spring form pan.
Cut candy bars long ways and dip on end in chocolate mixture.
Place vertically between cookie and sides of pan. Continue until all
candy bar pieces are used. Chill 15-20 minutes.
4. Whip cream and chocolate mixture until stiff. Do not over beat.
Chop remaining candy bars into chunks. Take cookie shell and
place mousse 1 1/2 inch thick on bottom. Sprinkle chunks on top.
Repeat layers, ending with mousse. Chill in freezer overnight. Top
with dollops of whipped cream and chunks of candy bar. Return to
freezer.
When ready to serve remove from freezer and let stand in
refrigerator 20-30 minutes before slicing.

DOUGHNUTS sweeten any morning menu and make an irresistible snack. These special from-scratch varieties suggested by field editors have been tempting taste buds for generations. They're simple to prepare and fun to share! Shared by Sharon Greene/Canada

3 Tbl butter or margarine, softened	1 Tsp salt
3/4 Cup sugar	1/2 to 3/4 teaspoon ground cinnamon
3 eggs	1/4 to 1/2 teaspoon ground nutmeg
1 Cup applesauce	1/4 Cup milk
1 Tsp vanilla extract	Oil for deep-fat frying
4 -1/2 cups all-purpose flour	Additional sugar
3 -1/2 teaspoons baking powder

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
Beat in applesauce and vanilla.
Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (the batter will be thick).
In an electric skillet or deep-fat fryer, heat oil to 375.
Drop teaspoonfuls of batter a few at a time into hot oil.
Turn with a slotted spoon and fry until golden, about 1 minute on each side.
Drain on paper towels; roll in sugar while warm. Yield: about 5 dozen.

wwwcof msn Community Source of Recipe

Topping:	3 Cup Aunt Jemima® Original or
1 Cup graham cracker crumbs (5	-Buttermilk
-full size	-Original Pancake & Waffle Mix
-graham crackers)	3/4 Cup granulated sugar
1/4 Cup granulated sugar	1 Cup (8 oz.) sour cream
1/4 Cup chopped nuts (optional)	3/4 Cup milk
1 -1/2 tsp. ground cinnamon	3 Tbl vegetable oil
5 Tbl butter or margarine, melted	1 egg, slightly beaten
Coffee Cake:	1 Tsp vanilla extract

Preheat oven to 350 F. Spray 9"x 13" baking pan with nonfat cooking spray.
For topping, combine graham cracker crumbs, sugar, nuts and cinnamonin small bowl.
Add butter, stir until mixture resembles coarse crumbs. Set aside.
For coffee cake, combine pancake mix and sugar in large bowl; mix well.
In medium bowl, combine sour cream, milk, oil, egg and vanilla with wire whisk; add to dry ingredients.
Mix just until dry ingredients are moistened. Batter will be thick.
Spread evenly into prepared pan.
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Serve warm. Yield: 15 servings

Variation: To use Aunt Jemima Complete or Buttermilk Complete Pancake & Waffle Mix, decrease vegetable oil in coffee cake to 1 Tbsp. and proceed as recipe directs.

Old Fashioned Blueberry Coffee Cake: Add 1 cup fresh or frozen blueberries to cake batter. Stir just until blueberries are incorporated. Proceed as recipe directs.

wwwcof msn Community Source of Recipe

3 eggs	-chopped cashews
1 Cup (250 ml) sugar	1 Cup (250 ml) grated coconut
3/4 Cup (180 ml) cream	1 Tsp (5 ml) Chinese five spice
1 1/2 Cup (375 ml) flour, sifted	-powder*
4 Lb (2 Kg) very ripe bananas,	* Available in finer supermarkets
-peeled and	-and
slightly mashed	-Asian specialty shops
1 1/2 Cup (375 ml) coarsely

Beat the eggs and sugar together until thick and pale.
Add the cream and stir to combine.
Add the flour, bananas, cashews, coconut, and five spice powder and stir just enough to combine the ingredients.
Pour into two greased and floured 8 inch (20 cm) cake pans and bake in a preheated 350F (180C) oven for about 1 hour, until the top is golden brown.
Serve warm or at room temperature. Makes two 8 inch (20 cm)
cakes.

¾ Cup butter	3 Cup flour
1 ½ Cup sugar	2 Tsp baking powder
2 eggs	½ Tsp baking soda, ½ tsp salt
1 Cup peach yogurt	½ Cup pecans, chopped
2 Tsp vanilla	¼ Cup light brown sugar
3 ripe bananas, mashed	1 ¼ Tsp cinnamon

Grease a 9x13 pan with baking spray and preheat oven to 350 degrees.
Cream the butter and sugar, using an electric mixer. Add eggs, beating after adding each one. Add the yogurt, vanilla, and bananas. Beat well.
In another bowl, mix together flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and beat until no lumps or dry areas can be seen.
Combine the pecans, brown sugar and cinnamon in a small bowl. Pour half of the batter into the pan and smooth it all over the bottom. Sprinkle it with half of the pecan mixture. Cover the entire previous layer with the rest of the batter. Sprinkle that top layer with the remaining pecan mixture. Bake for 35 minutes or until a toothpick in the center come out dry. Cool for at least 10 minutes and then enjoy!

wwwcof msn Community Source of Recipe

¾ Cup butter 2 tsp baking powder	2 Tsp vanilla ¼ cup light brown
1 ½ Cup sugar ½ tsp baking soda	-sugar
2 eggs ½ tsp salt	3 ripe bananas, mashed 1 ¼ tsp
1 Cup peach yogurt ½ cup pecans,	-cinnamon
-chopped	3 Cup flour

Grease a 9x13 pan with baking spray and preheat oven to 350 degrees.

Cream the butter and sugar, using an electric mixer. Add eggs, beating after adding each one. Add the yogurt, vanilla, and bananas. Beat well.

In another bowl, mix together flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and beat until no lumps or dry areas can be seen.

Combine the pecans, brown sugar and cinnamon in a small bowl. Pour half of the batter into the pan and smooth it all over the bottom. Sprinkle it with half of the pecan mixture. Cover the entire previous layer with the rest of the batter. Sprinkle that top layer with the remaining pecan mixture. Bake for 35 minutes or until a toothpick in the center come out dry. Cool for at least 10 minutes and then enjoy!

wwwcof msn Community Source of Recipe

1 or 2 sm. ripe bananas	4 eggs
1 pkg. yellow cake mix	1 Cup water
1 pkg. Jello instant pudding	1/4 Cup oil
-(banana	1/2 Cup chopped nuts
-cream or vanilla)

Slice bananas into large bowl; beat until well mashed. Add remaining ingredients.
Blend; then beat at medium speed of electric mixerfor 2 minutes.
Pour into well-greased and floured tube pan. Bake at 350 degrees for 60-70 minutes. Let cool in pan 15 minutes.
Remove from pan and finish cooling. Sprinkle with powdered sugar.

wwwcof msn Community Source of Recipe

9 & 1/2 Tbsp. sweet butter	1/2 Tsp salt
1/2 Cup brown sugar	1 Tsp cinnamon
1 Cup white sugar	1/2 Tsp nutmeg
1 Cup bananas, mashed	1/4 Tsp ginger
2 eggs	1/2 Cup sour cream
1 Tbl pure vanilla extract	2 large unripe bananas, cut into
1/4 Cup dark rum	-1/3 slices
2 Cup all-purpose flour	1 & 1/4 cup walnuts, broken
1 Tsp baking soda

Preheat oven at 350. In 10 inch oven- proof skillet, melt 5-1/2 Tbsp. of butter with brown sugar over low heat
Meanwhile in large mixing bowl, cream the remaining 4 Tbsp. butter with white sugar until light.
Add mashed bananas, eggs, van extract and rum, stir.
Then add the flour, baking powder, salt and spices, beat in sour cream.
Arrange the bananas slices in a pretty pattern in skillet with brown sugar mixture, top with the walnuts.
Put the batter over all and place in oven for 60 minutes. Turn out immediately onto a plate.

Charla /Florida USA

1 Box double chocolate cake mix

caramel ocecream syrup

follow directions on box & bake

When done leave in cake pan
While hot make pencil size holes all over it.
Pour carmel ice cream syrup over the cake
Let sit for a half hour.

Then cover with cool whip and put smashed up heath candy bars over it. Cool & Serve

YUMMY YUM YUM!!!!

No one will leave your dinner table early if you are serving this cake for dessert!!!!!!! Recipe Introduction wwwcof msn Community Source of Recipe

2 (20 ounce) cans tart pitted	2 (9 inch) chocolate cake layers,
-cherries, undrained	-baked and cooled
1 Cup granulated sugar	3 Cup cold whipping cream
1/4 Cup cornstarch	1/3 Cup confectioners' sugar
1 1/2 Tsp vanilla extract

rain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until tickened. Add vanilla and stir.
Split each cake layer in half horizontally. Crumble one half layer; set aside.
Beat cold whipping cream and the confectioners' sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.
Place one cake layer on serving plate. Spread with 1 cup whipping cream; top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.
Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
Spoon reserved 1 1/2 cups whipped cream into pastry bag fited with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.
Serving Information

Cook Time: About 1 1/2 hours Prep Time: 25 minutes This celestial cake -- its richness comes from Milky Way bars! -- needs only powdered sugar on top. Recipe Introduction wwwcof msn Community ource of Recipe Based on individual serving.

Calories: 375
Total Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 71 mg
Sodium: 295 mg
Carbohydrates: 57 g
Fiber: 2 g
Protein: 5 g

1 Cup butter or margarine, cut up	1 Tsp vanilla extract
3/4 Cup chocolate syrup	4 large eggs, lightly beaten
8 chocolate-covered	2 1/2 Cup all-purpose flour
-caramel-and-nougat	3/4 Cup unsweetened cocoa
-bars (2.05 ounces each), cut up	3/4 Tsp salt
2 Cup sugar	1/2 Tsp baking soda
1 Cup buttermilk

1. Preheat oven to 325 degrees F. Grease 12-cup Bundt pan. In 4-quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on Medium (50% power), whisking once. Whisk until smooth.

2. Whisk in sugar, then buttermilk, vanilla, and eggs. Stir in flour, cocoa, salt, and baking soda.

3. Pour batter into pan. Bake 1 hour 30 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool.

Ruth of Michigan, USA sent this in

½ Cup butter	1/4 Tsp salt
3 eggs	2 Cup sugar
3 ½ Cup flour	4 Cup fresh blueberries
2 Tsp baking powder	1 Cup milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10 inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside.

2. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan.

3. Bake in a 325 oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack. Makes 10 to 12 servings

Jeanette lane of Australia shared this one

1 loaf bread.	mixed spice
200 grams butter	500 grams sultanas plus another
¾ Cup sugar	-250 grams
3 eggs	silvered almonds
2 Tbl golden syrup

- break upthe bread and place it in a bowl and cover with water - drain well by squashing it down with a plate and using your fingers
cream the butter and sugar together and add the eggs one at a time and mix well - pour in the golden syrup and the mixed spice I use about 2 good tablespoons mixed spice.
Add the cream butter etc to the bread mixture, and the sultanas and mix well.
Line the bottom of a large baking dish with paper and make sure that it is up about the sides iof the tin so that you can get it out ok.
Pour this into the baking dish, sprinkle almonds on top of mixture, cook at 160 degrees for 1 hour and 30 minutes.
Can be served warm - just heat this in the micro wave for 20 seconds per piece when sliced.
Serve with cream and fruit decoration.

Linda Rhodes /Alabama shared this with us

1 box Yellow cake mix	1 Cup chopped pecans
1 egg	1 box powdered sugar
1 Stick margarine, melted and	8 ounced cream cheese, softened
-cooled	2 eggs

Mix first 4 ingredients and pat into 9x13 greased pan.
Beat powdered sugar, cream cheese and eggs and pour over dough. I added pecans to half & made half without nuts. Baked 350 for 30-45

wwwcof msn Communityt Source of Recipe

6 Butterfinger candy bars (large	-directed on box)
-bars, not miniture)	1 reg. size cool whip topping
1 box of yellow cake mix (make as	3/4 Cup powdered sugar
-directed on box)	1 8oz. package of cream cheese
1 box vanilla instant pudding	-(room
-(make as	-temperature)

Bake cake according to directions, let cool. Crumble up cake into small pieces.
Mix vanilla pudding according to directions, beatin cool whip and powdered sugar. Add softened cream cheese to mixture.
Pulverize the candy bars. I use a pie crust blender. Can also leave in wrapper and hit with a hammer, until crushed, then open wrapper & dump in a bowl, set aside.
I use a clear glass deep bowl. Layer the crumbled cake with the filling and then the crushed candy bars over that. End up with the filling on top and a layer of candy bars on top. I usually get 2-3 layers including top layer.
Cover with saran wrap and put in refrigerator overnight. Keep refrigerated until serving time.

http://home.earthlink.net/~maackjeanne/index.html Source of Recipe

1 Cup Splenda	-powder
1/2 Cup unsweetened applesauce	1/2 Tsp baking powder
2 large eggs	1/2 Tsp baking soda
1 Cup buttermilk	1/2 Tsp salt
1 -3/4 cups whole-wheat pastry	1 Tbl pure vanilla extract
-flour	1/2 Cup chopped walnuts
1/2 Cup unsweetened pure cocoa

Pre-heat oven to 350 degrees F. Spray the bottom only of a loaf pan
with cooking spray. In a large bowl, combine Splenda, applesauce and
vanilla extract, blending thoroughly. Add eggs and mix well. Stir in
buttermilk. Add flour, cocoa, baking powder, baking soda and salt.
Stir just until dry particles are moistened. Fold in chopped walnuts.
Pour into greased pan. Bake at 350 degrees F for 55 to 65 minutes or
until toothpick inserted in center comes out clean. Cool in pan 15
minutes. Remove from pan; cool on wire cake rack completely before
slicing.

wwwcof msn Community

Butter

Sugar

For creamy-rich REAL frosting that whips up lightening fast just whirl a stick of butter with confectioners' sugar andmilk to make buttercream frosting.

Add a smidge of peppermint, a drop of vanilla, a few tablespoons of cocoa, or some pureed berries, etc. etc. and see what you come up with!!!!

wwwcof msn community Source of Recipe

1 box (about 18 oz.) spice cake mix	1 medium carrot, shredded
1 Can (10 3/4 oz.) Campbell's®	1/2 Cup raisins
-Tomato Soup	1 Cup confectioners' sugar
1/2 Cup water	3 Tbl apple juice
2 eggs

Preheat oven to 350F. Place liners in 24 (2 1/2") muffin-pan cups. Mix cake mix, soup, water and eggs according to package directions. Stir in carrot and raisins. Fill each muffin-pan cup almost full. Bake 20 min. or until done. Cool completely. Mix sugar and juice. Frost cupcakes.

Note: These unfrosted cupcakes keep and travel well. Store in an airtight container up to 2 days, or freeze up to 3 months. Remove from freezer 30 minutes before serving.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw Not too long ago Kenna remembered this delicious cake from our days in Waltonville, Illinois. Family friend Carolyn Brown used to make it frequently, knowing just how much everybody loved it... Oh how many times I've thought of Bud and Carolyn over the years since. Recipe Introduction Chef Gramma Claudia

1 Cup butter	Frosting:
1 Cup water	1/2 Cup butter
4 Tbl cocoa	4 Tbl milk
2 Cup flour	1 Cup chopped nuts
2 Cup sugar	1 Lb powdered sugar, sifted
1/2 Tsp baking soda	1 Tsp vanilla extract
2 large eggs	4 Tbl cocoa
1 Cup sour cream

Cake: Bring butter, water and cocoa to a boil. Pour into mixture of flour, sugar, salt and baking soda. Add eggs and sour cream. Mix. Pour into greased and floured 18x21" pan or large cookie sheet. Bake 22 minutes at 350 degrees.

Frosting: About 5 minutes before cake is done, bring butter, cocoa and milk to a boil. Stir constantly. Pour into sifted powdered sugar. Add vanilla. Beat until well mixed. Add nuts. Pour hot frosting onto the hot cake. Spread around. Let cool.

Enjoy! The yield on this cake is never enough. And, I must add that it is a no-fail cake that can be made in a hurry.

wwwcof msn Community Source of Recipe

2 Cup flour.	1 Cup chopped nuts.
2 Cup sugar.	1 1/2 Cup Wesson oil.
2 Cup grated carrots.	Icing:
1 Cup crushed pineapple (drained).	8 0z. package of cream cheese.
2 Tsp baking soda.	1 box confectioners sugar.
2 Tsp of cinnamon.	2 Tsp vanilla.
4 eggs (beaten)	1/2 Stick of butter.

Beat eggs and add remaining ingredients. Blend well.
Bake in an ungreased oblong pan. Bake 325 for 45 to 50 mins.
I truthfully run it a full hour and it is
still plenty moist.

Icing: Mix well and ice your cooled cake.

wwwcof msn Community Source of Recipe

3 Cup sifted flour	1 Cup raisins (opt.)
2 Tsp baking powder	1/2 Cup walnuts (opt.)
2 Tsp baking soda	Frosting:
2 Tsp cinnamon	1 (8 oz.) package cream cheese,
1/2 Tsp salt	-softened
2 Cup sugar	2 Tbl light corn syrup
1 1/4 Cup oil	2 1/4 Cup powdered sugar
1 Tsp vanilla	1/2 Tsp vanilla
4 eggs	1/2 Cup nuts, chopped (opt.)
3 Cup raw carrots, grated fine

Beat sugar, oil, and vanilla together. Thoroughly beat in eggs one at a time.
Add dry ingredients, alternately with carrots. Put in 13x9x2- in. baking pan.
Bake at 350 degrees about 40 minutes.

Icing: Blend frosting ingredients and frost cake. That's it!

Source of Recipe
wwwcof msn Community

CAKE:	STREUSEL:
1 box of carrot cake mix, (save 2	Mix these together in a separate
-T. for streusal mixture)	-bowl.
3 medium eggs	2 Tbl reserved cake mix
1/8 Cup of vegetable oil	1 Tbl cinnamon
1/2 Cup sour cream	2 Tbl brown sugar
1/2 Cup water	1 Can drained crushed pineapple
2 Tsp vanilla extract

Mix cake ingredients together in a bowl. Spray a bundt pan with "Pam" and pour in half of this cake mixture. Top with streusal mix, pineapple, and top with rest of cake mix. Bake 350 for 40 minutes or until brown. To invert cake, slice butter knife all around the edges and middle to loosen
the cake. Place plate on top and using pot holders turn upside down. Drizzle some of the canned white frosting over top and sides of cake.

OPTIONS: You can use any cake mix and filling, for a different cake each time!!! I have used: spice cake mix w/apple pie filling chocolate cake mix w/cherry pie filling
yellow cake mix w/canned peaches (drained)

wwwcof msn Community Source of Recipe

1 yellow Jiffy cake mix	2 Cup skim milk
8 Oz fat-free cream cheese	20 Oz can crushed pineapple,
1 large box sugar-free vanilla	-drained
-pudding mix	8 Oz tub fat-free Cool Whip

Prepare cake mix as directed & spread in 9x13 pan.
Bake about 15 min. While cake is baking, mix pudding mix, milk, & cream cheese; and allow to set in fridge.
Once cake has cooled, top with pudding mixture (you may have to mix it a little when you take it out of the fridge to make it smooth), then top with pineapple, then top with cool whip. Store in the fridge. Cut into 20 pieces.

Total points 57 divided by 20 = 2.85 pts

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

2 Cup whole-wheat pastry flour	1 Tbl pure vanilla extract
2 Tsp baking powder	1/2 Cup skim milk
1 Tsp baking soda	1 -1/2 cups pitted cherries,
3/4 Tsp fine sea salt	-roughly chopped
1/2 Cup unsalted butter, softened	1 Cup sliced almonds
1 Cup Splenda	3 Tbl brown sugar replacement
3 large eggs (separate one of them)

Pre-heat oven to 350 degrees F. Lightly spray an 8 X 8-inch baking dish
with cooking spray and set aside. Sift together flour, baking powder,
baking soda and sea salt. Set aside. Beat together butter, 1 cup
Splenda, and vanilla extract with an electric mixer until light and
fluffy. Beat in 2 whole eggs and one yolk, one at a time. Alternately
add flour mixture and milk in batches, beginning and ending with flour
mixture. Mix well. Fold in chopped cherries. Spoon batter into
prepared baking dish. Lightly beat egg white with fork. Add 3
tablespoons brown sugar replacement and sliced almonds. Stir until
almonds are lightly coated. Spoon topping over batter. Bake 50-60
minutes or until golden brown and a toothpick inserted in the center
comes out clean. Cool in pan on rack approximately 10 minutes.

wwwcof msn Community Source of Recipe

4 squares unsweetened chocolate	1 Tsp vanilla
3/4 Cup butter or margarine	1 Cup flour
2 Cup sugar	1/2 Cup instant coffee
4 eggs	2 Tbl cocoa powder

PREHEAT oven to 350F (or to 325F if using a glass baking dish). Line 13 x 19 baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.

MICROWAVE unsweetened chocolate and butter in large microwaveable bowl on MEDIUM 2 minutes or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Add flour and instant coffee; stir until well blended. Spread into prepared pan.

BAKE 30 to 35 minutes or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Remove brownie from pan using foil handles. Cut brownie into shapes using 1 1/2 inch heart shaped cookie cutter. Sprinkle tops of brownies with cocoa powder.
Serving Information 17

Big Sis Pat of Ontario Canada

18 OREO Chocolate Sandwich	3/4 Cup sugar
-Cookies, finely crushed (1 1/2	1 Tsp vanilla
-cups)	3 eggs
2 Tbl butter or margarine melted	1 Pkg (8 squares) BAKERS
3 Pkg (8oz each) PHILADELPHIA	-Semi-Sweet Baking
-Cream Cheese, softened	-Chocolate, melted, cooled slightly

Heat oven to 325 degrees F.
Mix crushed cookies and butter; press onto bottom of 9-inch springform pan
Bake 10-minutes
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate. Pour over crust.
Bake 55 to 60 minutes or until center is almost set. Run a knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. MAkes 12 servings

How to press crumbs into pan to make crust: Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.

wwwcof msn community Source of Recipe

1 Pkg devil's food cake mix	2 large eggs
1 Can (21 oz.) cherry pie filling	1 Tsp pure almond extract

1. Place rack in center of the oven and preheat to 350 degrees. Lightly mist a 13 by 9 inch baking pan with vegetable oil spray. Set pan aside.

2. Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat for 2 minutes more. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with a spatula. Place the pan in the oven.

3. Bake the cake for 30 - 35 minutes. Remove the pan from the oven and place it on a wire rack to cool.

Delicious served with a chocolate glaze.

List of Ingredients wwwcof msn Community Source of Recipe

1 Pkg (4-serving size) chocolate	-cake mix
-flavour	4 eggs
-instant pudding and pie filling	1 Cup water
1 Pkg (2-layer size) chocolate	1/4 Cup oil

Blend all ingredients in large mixer bowl; then beat 2 minutes at medium speed.

Bake in greased and floured 10-inchtube pan at 350 degrees F. for 55 to 60 minutes, or until cake springs back when lightly pressed.

Cool in pan 15 minutes; remove from pan.

Sprinkle with confectioners sugar.

wwwcof msn Community Source of Recipe -Claudia

5 eggs, separated	1 Cup buttermilk
2 Cup sugar	Icing:
1 Stick butter	8 Oz package cream cheese
1/2 Cup Crisco	1 Stick butter
18 Oz package coconut	1 box powdered sugar
2 Cup flour	1 Tsp vanilla

Preheat oven to 350 degrees.
Mix egg yolks; add remaining ingredients except coconut.
Beat until smooth. Beat egg whites untilstiff, not dry. Fold into butter.
Stir in coconut. Pour into three 9" pans. Bake 25 minutes.

Icing: Mix ingredients until smooth. Spread on cake and sprinkle coconut on and between layers.

wwwcof msn Community -Claudia Source of Recipe

3 1/2 Cup flour, sifted	2 Cup sugar
1/2 Tsp salt	4 eggs
1 Lb orange slice candy, cut up	1 Tsp baking soda
8 ounces dates, pitted, chopped	1/2 Cup buttermilk
2 Cup pecans, chopped	Glaze:
3 1/2 ounces coconut, flaked	1 Cup orange juice
1 Cup butter or margarine	2 Cup confectioners' sugar, sifted

Sift flour and salt; set aside.
Combine orange slice candy, pitted dates, pecans and coconut; set aside.
Beat butter until light. While beating,gradually add sugar.
Beat eggs, then add to butter and sugar.
Combine baking soda and buttermilk.
Add alternating with flour mixture.
Blend well after each addition. Add candy mixture, mixing well.
Turn into a 10-inch tube pan that has been greased and floured.Bake for 1 hour and 45 minutes at 300 degrees.
Remove from oven. Pour topping (below) over hot cake. Cool; refrigerate overnight before removing from pan.

Topping: Combine orange juice and sugar. Mix well.

wwwcof msn Community -Jen Source of Recipe

2 Cup unsifted flour	2 eggs (beaten)
2 Cup sugar	1 Tbl vanilla
2 Stick oleo (butter)	1 Cup Coca-Cola
3 Tbl cocoa	1 -1 1/2 cups miniature
1/2 Cup buttermilk	-marshmallows
1 Tsp baking powder

Sift flour and sugar TOGETHER in a bowl.
Heat butter, cocoa, and Coca-Cola to boiling.
Pour over flour mixture.
Add buttermilk, baking soda, eggs, vanilla and marshmallows.
Butter will be thin and marshmallows will float to the top.
(Never beat cake with a mixer.)
Pour batter into a well greased 9X13" pan.
Bake at 350F for 30-35 minutes.

Coca-Cola Cake Icing
Combine first 3 ingredients, heat to boiling. Pour over sugar. Beat well, add remaining ingredients. (Ice cake while hot.)

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&vie wtype=0&row=15&sortstring= Coconut Pecan Icing for German Chocolate Cake Recipe Introduction Chef Gramma Claudia Source of Recipe

1 Cup evaporated milk	1 Tsp vanilla extract
1 Cup sugar	1 -1/3 cups flaked coconut
3 egg yolks lightly beaten	1 Cup chopped pecans
1/2 Cup butter

Combine milk, sugar, egg yolks, butter and vanilla in saucepan; cook and stir over medium heat until thickened. Remove from heat; stir in coconut and pecans.
Beat until frosting is cool and reaches desired consistency.

Frost the cake and enjoy.

This is a large, juicy cake which is often served at coffee houses and bakeries in Sweden. You won't need any baking powder since it contains so many eggs. Recipe Introduction wwwcof msn Community-Sweden Source of Recipe

15 Oz canned peaches or pears	5 eggs
7 Oz margarine or butter	1 3/4 Cup flour
1 Cup sugar	2 Tsp ground cinnamon

Grease and flour a round or square cake pan, capacity about 8 cups, or a small roasting pan, 8 x 12". Heat the oven to 350F.

Drain the fruit well, then cut in thin slices or wedges. Stir fat and sugar until fluffy. Stir in the eggs, one by one, and blend well between each. Add flour.

Pour about 1/3 of the batter in the dish and spread out evenly. Divide the fruit on top and sprinkle with cinnamon. Then pour on remaining batter. Put the dish on a rack in the lower part of the oven and bake for about 1 hour if you use a round dish, a little shorter if you use a roasting pan. Check for "readiness". Let the cake cool in the dish or pan. It keeps in a cool place, covered with plastic or aluminum foil, for 3 - 4 days. In the freezer it keeps for about 6 months.

This cake is lovely if you serve it as a dessert with half-melted ice cream or whipped cream.

Daphne /Argentina

4 Ounce Margarine	2 Ounce Walnuts, Chopped
4 Ounce Castor Sugar	1 Tablespoon Coffee Essence
2 Eggs, Beaten	Coffee Glace Icing
4 Ounce Self Raising Flour

Cream together the margarine and castor sugar until light and fluffy.
Gradually add the beaten eggs beating well between additions.
Stior in coffee essence and fold in sifted flour together with chopped walnuts.
Turn mixture into a deep 7" sandwich tin, well greased and bake at 190ºC,375ºF, gas mark5 for 25-30 minutes.
Cool on a rack and decorate with coffee glace icing * and walnut halves.

* Add a tablespoon of coffee essence or whisked instant coffee into the normal frosting or icing

wwwcof msn Community -Claudia Source of Recipe

2 Cup cake flour	1 Tsp vanilla
2 Cup sugar	Cola Frosting:
2 Stick butter	1 Stick butter
3 Tbl cocoa	3 Tbl cocoa
1 Cup Coca Cola	6 Tbl Coca Cola
2 eggs, beaten	1 Lb confectioners' sugar
1/2 Cup buttermilk	1 Cup chopped nuts
1 Tsp soda	1 Tsp vanilla
1 1/2 Cup miniature marshmallows

Combine cake flour and sugar. Heat butter, cocoa, and Coca Cola to a boil.
Combine buttermilk, soda, marshmallows, and vanilla. Pour boiling Coke mixture over flour and sugar.
Mix thoroughly. Add to eggs/buttermilk mixture and beat well.
Bake in greased flat cake pan at 350 degrees for 30 to 35 minutes.

Frosting: Combine butter, cocoa, and Coca Cola and boil.
Pour above boiled mixture over confectioners' sugar. Add chopped nuts, vanilla, and blend thoroughly.
Spread over warm cake.

Buny Myst in Iowa

Cindy sent in this delicious cake!

4 squares baking Chocolate	4 Tablespoon Flour
1/2 Cups Shortening, Or Vegetable	2 Teaspoon Baking Soda
-Oil	2 Teaspoon Salt
2 Eggs	2 Teaspoon Vainilla
2 Cups Milk

Set oven at 350*.
Grease and flour a 13"x9" pan.

Melt 4 squares baking Chocolate with 1/2 cup shortening or vegetable oil.
In a bowl mix 2 eggs & 2 cups of sugar.
Add alternately ; 2 cups of flour & 2 cups of milk.
Mix together 4 tablespoons of flour, 2 teaspoons of baking soda, & 2 teaspoons of salt.
Now add 2 teaspoons of vanilla & the melted chocolate.

I bake until cake tester when inserted comes out clean.

wwwcof msn Community Source of Recipe

4 Ounces Butter Softened	1 /2-Teaspoon Baking Powder
3 Cup Sugar	1/2 Cup Sour Cream
4 Eggs	1 Tsp Vanilla Extract
2 Cup Flour

Place the butter and sugar in a mixer.
Cream until smooth. Add the eggs - one at a time with the mixer running.
In a separate bowl, sift together the flour and baking powder.
Blend well into the mixture. Add the sour cream and vanilla and mix until blended.
Pre-heat the oven to 325. Grease and flour a bread pan. Pour in the batter.
Bake for 55-60 minutes. Allow to cool before serving. Serves 6-8

Posted by Tylea on Circle Ezboard

1 (18.25 ounce) box orange cake mix	1 Tsp vanilla extract
2 (3 ounce) packages orange Jell-O	1 (8 ounce) container nondairy
1 (3 ounce) package vanilla instant	-whipped
-pudding	-topping
1 Cup milk

1- Bake cake as directed in a 9x13 inch pan.
When done, use a meat fork
to poke holes across the top of the entire cake.
Let cool.

Note:
If you cannot find an orange cake mix,
use a package of lemon cake mix
and add 1 small envelope
of orange drink mix (Kool Aid) to the batter.

2- In bowl, mix 1 box Jell-O,
1 cup hot water, and 1 cup cold water.
Pour over top of cake.
Refrigerate for 2 to 3 hours.

3- Mix remaining box of Jell-O,
pudding, milk, and vanilla together.
Beat well.
Fold dessert topping into this mixture
and spread on top of cake.
Keep refrigerated.
Makes 1 - 9 x 13 inch cake

Recipe Link: http://hokey1949.bravepages.com/Recipes.html Chef Ruth Source of Recipe

1 Can cherry pie filling	2 Stick melted margarine
1 Can crushed pineapple	1 Cup coconut
1 yellow cake mix	1 Cup pecans

Put ingredients in order given in the recipe and bake at 350 for 45 to 60 minutes.

wwwcof msn Community Source of Recipe

1 1/4 Cup sifted flour	1 egg
1 3/4 Tsp baking powder	1 /2cup milk
3/4 Tsp salt	1 Tsp vanilla
3/4 Cup sugar	small can crushed pineapple
1/3 Cup shortening	maraschino cherries

Sift together first 4 ingredients and add last 4 ingredients to sifted mixture.
Beat 3 minutes at low to medium speed.
Cover greased9-inch round cake pan with 1/4 cup firmly packed brown sugar and 2 tablespoons melted butter.
Arrange small can of crushed pineapple and maraschino cherries in sugar.
Pour batter over fruit and bake at 350 degrees for 35-40 minutes.

Source of Recipe

Chef Lois

2 Packets Vanilla Pudding	Graham Cracker Crumbs
1 Container Cool Whip

Mix with mixer 2 small boxes instant vanilla pudding and 3 cups of milk.

Add one regular size container of Cool Whip and mix.

Pour 1/3 of mixture into 9 x 12 inch pan and place graham crackers on top.

Then pour another 1/3 mixture and top with graham crackers.

Pour the final 1/3 of mixture.

Coat graham crackers with icing and place (icing side up) on top.

Chill.

wwwcof msn Community - Claudia

Recipe Introduction

The Aztec king Montezuma believed chocolate was an aphrodisiac, and maybe he was right. Scientists say the little cocoa bean contains chemicals that make us feel good with stimulants that affect the neurotransmitters in our brain.

I sure noticed a lighthearted mood settling over our house when I made this Fastest Fudge Cake from chocolate expert Alice Medrich in Fine Cooking's Winter 2004 Holiday Baking magazine.

1 Cup all-purpose flour	1/2 Cup unsalted butter, melted
1/4 Cup plus 2 tbsps. unsweetened	-and warm
-natural	1 packed light brown sugar
-cocoa powder (not Dutch	2 large eggs
-processed)	1 Tsp pure vanilla extract
1/2 Tsp baking soda	1/2 Cup hot water
1/4 Tsp salt	1 Cup warm ganache (recipe below)

Position a rack in the lower third of the oven and heat the oven to 350 degrees F. Grease the bottom of an 8-by-2-inch or 9-by-2-inch round cake pan, or line it with parchment.

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking.

In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the hot water over the batter; stir just until it's incorporated and the batter is smooth. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the centre comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minutes for an 8-inch pan. Let cool in the pan on a rack for 10 minutes. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely. Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.

GANACHE

8 oz. bittersweet or semisweet chocolate, finely chopped

1 cup heavy cream; more as needed

Granulated sugar (optional)

Put the chocolate in a medium heat-proof bowl. In a small saucepan, bring the cream to a boil. Pour hot cream over the chocolate and whisk gently until chocolate is completely melted and smooth. (If using a 70-per-cent bittersweet chocolate, the ganache might be a bit thick; add more warm cream, 1 tbsp. at a time to thin it.) Makes 1 1/2 cups

TOTAL 50 min. COOK 30 min. PREP 20 min. METHOD Deep-Frying CATEGORY Dessert Sharon by SharonG/Canada

2 eggs	1/2 Tsp ground cinnamon
1 Cup sugar	1/2 Tsp ground nutmeg
2 Tbl butter or margarine, softened	1 Cup evaporated milk
1 Cup cooked or canned pumpkin	Oil for deep-fat frying
1 Tbl lemon juice	FROSTING:
4 -1/2 cups all-purpose flour	3 Cup confectioners' sugar
2 Tsp baking powder	2 to 3 tablespoons orange juice
1 Tsp baking soda	1 Tbl evaporated milk
1/2 Tsp salt	1 Tsp grated orange peel

In a mixing bowl, beat eggs, sugar and butter. Add pumpkin and lemon juice; mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours. Turn onto a lightly floured surface; knead 5-6 times. Roll to 3/8-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375?. Fry doughnuts, a few at a time, until golden, about 3 minutes; turn once with a slotted spoon. Drain on paper towels. Combine frosting ingredients; spread over cooled doughnuts. Yield: about 3 dozen.

Allow to cool completely, then cut into squares and serve. Recipe Introduction Chef Lois Diabetic Friendly

2 -l/4 cups all purpose flour	-reserved
1 Cup packed light brown sugar	1/2 Cup egg substitute
1/4 Cup (1/2 stick) butter,	1 Tsp vanilla extract
-softened	2 Tsp baking soda
1 Can (15 ounces) light fruit	1 Tsp salt
-cocktail, drained with juice

1. Preheat the oven to 350 F. Coast a 9"x13" baking dish with nonstick cooking spray.
2. In a large bowl, with an electric beater on medium speed, beat the flour, brown sugar, butter, the reserved juice, egg substitute, vanilla, baking soda, and salt for 2 minutes, or until smooth. Stir in the fruit cocktail.
3. Pour into the baking dish and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.

wwwcof msn Community -Claudia Source of Recipe

1/2 Cup butter or margarine,	-medium)
-softened	1 Can (11 oz.) mandarin oranges,
1 Cup sugar	-drained
2 eggs	1 Cup flaked coconut
1 Tsp vanilla	1 Cup chocolate chips
2 Cup flour	2/3 Cup sliced almonds, divided
1 Tsp baking soda	1/2 Cup maraschino cherries
1/2 Tsp salt	1/2 Cup chopped dates or raisins
1 Cup ripe banana, mashed (about 2

Preheat oven to 350 F. In a mixing bowl, cream butter and sugar.
Beat in eggs and vanilla. Add flour, baking soda and salt alternately with thebananas.
Stir in the oranges, coconut, chocolate chips, 1/2 cup almonds, cherries and dates or raisins.
Pour into 2 greased loaf pans. Sprinkle with remaining almonds.
Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes before removing from pans to wire rack to cool completely.

Makes about 2 dozen doughnuts. Recipe Introduction wwwcof msn Community

1/4 Cup milk	1 Tsp ground nutmeg
1/3 Cup butter or margarine, cut up	2 eggs
5 Cup unsifted all-purpose flour	Vanilla glaze
2 envelopes active dry yeast	1 Cup of Jelly (any flavour will
1/2 Cup sugar	-do great, apple, grape, etc.)
1 Tsp salt	Vegetable oil (for frying)

1. Heat milk and butter in a small saucepan over low heat until very warm. ("Very Warm" should feel comfortably warm when dropped onwrist.) Butter does not have to melt.

2. Combine 2 cups of the flour, yeast, sugar, salt and nutmeg in a large bowl. With electric mixer on low speed, stir in warm milk mixture until smooth.

3. Beat on medium speed 2 minutes, occassionally scraping bowl. Beat in 1/2 cup more flour and the eggs.

4. Stir in about 1 1/2 cups more flour with spoon to make a soft dough. Turn out onto lightly floured surface; knead until smooth and elastic, about 8 minutes, adding only enough of remaining cup of flour to keep dough from sticking.

5. Place dough in oiled bowl, turning dough oer so that top of dough is oiled. Cover bowl with a towel; let rise in a warm place, away from drafts, 1 to 1 1/2 hours or until double in volume.

6. Punch dough down; knead 8 to 10 times to remove any large bubbles; cover with bowl; let rest 15 minutes. Meanwhile, oil two large cookie sheets.

7. Roll dough 1/4 inch thick; cut with floured 3 - 3 1/2 inch round cutter. Lift of trimmings and doughnut centers. Press trimmings together; reroll and cut. Transfer doughnuts to cookie sheets; brush top with oil to prevent a skin from forming. Cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in volume.

8. Fill a large saucepan 1/2 full with vegetable oil. Heat to 370 degrees (use a deep-fat thermometer). Carefully lower donuts into oil. Fry 3 at a time, turning once, about 3 to 5 minutes or until golden and puffed. Drain on paper towelling; cool.

9. Hollow out center of each doughnut about 1/4 inch deep. Dip top half of doughnut into Vanilla Glaze, let dry Fill center with jelly.

Sharon Source of Recipe

2 Cup flour	2 Tsp vanilla
1/4 Cup raisins	1 Cup sugar
1 Tsp baking soda	1 slightly beaten egg
1/2 Cup nuts	1/2 Cup boiling water
1 Tsp baking powder	1/3 Cup orange juice
2 Tbl margarine	rind of 1 orange
1/4 Tsp salt

Sift all dry ingredients together, then add the rest. Bake in oven at 205 degrees for 1 hour.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =39&viewtype=2&sortstring= Gramma Claudia Source of Recipe

1 yellow cake mix	1 small vanilla instant pudding
4 eggs slightly beaten	20 Oz can crushed pineapple
1/2 Cup oil	-drained dry
1 8 Oz Mandarine oranges undrained	8 Oz tub of Cool Whip
Topping:

Mix oil and eggs together, then mix into yellow cake mix.
Add can of mandarine oranges and juice. Mix well. Bake for 30 minutes in 9x13" greased pan for 30 minutes.

When cake has cooled, mix instant pudding and crushed pineapple together, then fold in Cool Whip and spread on cake.

Absolutely divine, moist and delicious!

Sent in by Sylvia, Dorset England. This cake has no butter or cream, so is everyones best friend. It keeps for several days in the fridge, the liquid from the ricotta keeping it moist

4 Eggs, Medium, Separated	FILLING:
150 Grs Caster Sugar	500 Grs Ricotta, Drained
3 Tablespoon Cocoa Powder, Sifted	3 Tablespoon Set Honey
225 Grs Almonds, Ground	4 Tablespoon Dark Chocolate, Grated
1 Teaspoon Baking Powder, Sifted

Preheat oven to 200ºC gas mark 6 ande butter a20 cm cake tin 9 cm deep with removable base.
Stiffly whisk the egg whites in medium bowl.
Whisk together the egg yolks and sugar in a large bowl until pale and creamy.
fold the egg whites into the yolk and sugar mixture in three goes, then fold in the cocoa, almonds and baking powder.
transfer the mixture to the tin, smooth the surface and bake for 35 minutes, until the sponge has begun to shrink from the sides, and a skewer inserted in the center comes out clean.
Run a knife round the edge of the cake and leave to cool in the tin.
Place the ricotta and honey in afood mixer and whisk till smooth. (if you do this by hand it will remain grainy)
Remove the collar from the cake tin but leave it in its base.
slit the cake in half. reserving a couple of tablespoons of the ricotta cream spread the rest over its base, and sandwich with the top half.
Spread the resereved cream in a trhin layer over the cake surface, and scatter over the grated chocolate.
Set aside in a cool place. Chill if not used inmediately and bring to room temperature about 30 minutes before serving

wwwcof msn Community - Sharon Source of Recipe

1 Cup sugar	1 Tsp vanilla
1/3 Cup butter	1 1/2 Cup flour
1 egg	1 1/2 Tsp baking powder
3/4 Cup milk or sour cream or	1/4 Tsp salt
-leftover yogurt	2 Cup frozen raspberries

Cream butter and sugar together. Add egg, milk and vanilla. Mix.

In a separate bowl combine flour, baking powder and salt. Add to liquid mixture and stir well. Add berries.

With a piece of paper towel grease a 9 x 13 pan or smaller pan if you want it thicker, with some vegetable oil. Lightly dust with flour. Add batter.

Bake at 350F for about 25 minutes or until a knife inserted in the center comes out clean.

GLAZE:

1 cup icing sugar
1 tbsp. butter
1 tbsp. lemon juice
1 tbsp. vanilla

Mix together and cover cake.

wwwcof msn Community Source of Recipe - Microwave

Cake:	1/2 vegetable oil
3/4 Cup flour	1 banana (mashed)
3/4 Cup sugar	1/2 chopped pecans
1/2 Tsp soda	1/2 crushed pineapple juice
1 Tsp baking powder	Cream Cheese Frosting:
1 Tsp cinnamon	4 Oz cream cheese
1 Tsp	3 Tbl butter
2 eggs	1/2 confectioners sugar

Cake: Combine all ingredients in mixing bowl. Blend at low speed.
Then beat at medium for 2 minutes. Spread batter in a 9 inch round glass dish.
Microwave on medium for 6 minutes.
Increase power to high and microwave 2 to 4 minutes or until done.
Cool and frost with cream cheese frosting.

Cream Cheese Frosting: Mix together.

wwwcof msn Community -Claudia Source of Recipe

3/4 Cup butter/margarine, not	1 1/2 Tsp baking soda
-spread!	1 1/2 Cup sour cream
1 1/2 Cup sugar	1/2 Cup chopped walnuts
3 eggs	1 16-oz can whole cranberries
1 1/2 Tsp almond extract	Topping:
3 Cup flour	3/4 Cup powdered sugar
3/4 Tsp salt	1 Tbl orange juice or warm water
1 1/2 Tsp baking powder	1/2 Tsp almond extract

Cream butter and sugar. Add eggs, 1 at a time.
Beat in almond extract. Sift together dry ingredients.
Add to creamed mixture alternating with sour cream.
Beat well after each addition. Spoon 1/3 batter into greased and floured bundt pan.
Spread 1/2 the cranberry sauce and 1/2 the nuts over batter.
Repeat, ending with batter. Bake at 350 degrees for approximately 1 hour.

Drizzle on top of cooled cake mixture with above topping.

wwwcof msn Community Source of Recipe

For cake layers:	3/4 Cup boiling-hot water
1 1/2 Cup sugar	For filling
1 1/2 Cup all-purpose flour	7 Oz sweetened flaked coconut
1/2 Cup plus 1 tablespoon	4 Oz coarsely chopped pecans (1
-unsweetened Dutch	-cup)
-process cocoa powder	1 4-oz can sweetened condensed milk
3/4 Tsp baking powder	1 Tbl vanilla
3/4 Tsp baking soda	For glaze
3/4 Tsp salt	2 1/2 Stick unsalted butter
3/4 Cup whole milk	10 Oz fine-quality semisweet
6 Tbl unsalted butter, melted	-chocolate, finely chopped
1 large egg	3 Tbl light corn syrup
1 large egg yolk	Special equipment: 3 (9-inch) round
3/4 Tsp vanilla	-cake pans
1/8 Tsp almond extract

Make cake layers: Preheat oven to 350F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans
(about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching
position of pans and rotating them 180 degrees halfway through baking, until a
tester comes out clean, 20 to 25 minutes total. Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

wwwcof msn Community Source of Recipe

1 Cup of Judges 5:25 - butter	1/4 Tsp of each of the three
2 Cup of Jeremiah 6:20 - sugar	-spices 1 Kings 10
6 Isaiah 10:14 - eggs	-2 - cinnamon, nutmeg & allspice
3 1/2 Cup 1 Kings 4:22 - flour	1 Cup Genesis 24:11 - water
1 /2tsp. Leviticus 2:13 - salt	2 Cup each of 1 Samuel 25:18 -
2 Tsp 1 Corinthians 5:6 - baking	-raisins & figs
-powder	1 Cup Genesis 43:11 - nuts & honey

Cream butter & sugar. Add eggs, one at a time. Sift salt, flour, baking powder & spices. Mix honey with water and add alternatively to first flour mixture with sifted dry ingredients. Add raisins, figs & nuts. Pour into greased loaf pan or tube pan.
-Bake at 375F until it tests done with toothpick.

This is a very special & unusual recipe. If you will check your Bible references, you will actually find these ingredients listed.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

8 Oz plain chocolate	2 Tbl plain yoghurt
5 Fl oz double cream	Cocoa/Icing sugar
2 Oz unsalted butter

Break the chocolate into small pieces and place in a bowl. Place the bowl over a pan of hot water and melt chocolate.

Add the cream, butter and yoghurt and mix together.

Refrigerate until firm then shape into small balls and dust with cocoa or icing sugar.

Gift Idea: Put these into paper cases and place in a decorative box to give as a gift.

wwwcof msn Community -Kenna Source of Recipe

1 box yellow cake mix	1 Tsp vanilla
2 eggs	pinch salt
1 Stick butter	1 -pound box powdered sugar
1 8-oz package cream cheese	-(reserve
2 eggs	-some sugar for the top)

Mix cake mix, eggs and butter by hand. Pour into ungreased 9x13 cake pan for the crust.

Mix cream cheese, eggs, vanilla, powdered sugar (reserving some for the top) and salt. Put on top of the crust.

Bake at 350 degrees for 15 minutes. Sprinkle with remaining powdered sugar and bake at 350 degrees for another 25 to 30 minutes. Cool.

(Please, someone wave the magic wand over this one to take the calories and fat out! I thought I had died and gone to heaven the first time Kenna made this for me! And, look! How easy can it get?)
Serving Information

Chef Lois Source of Recipe

1 prepared angel food cake (10	1 Cup (8 ounces) sour cream
-inches)	1 Can (21 ounces) cherry or
1 Pkg (3.4 ounces) instant lemon	-strawberry pie
-pudding mix	-fillin
1 -1/2 cups cold milk

Tear the angel food cake into bite-size pieces. Place in a 13-in. x 9-in. x 2-in. pan.
In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes.
Spread over cake. Spoon pie filling on top.

This cake is moist, lemony delicious, & freezes very nicely for later use. says Cindy who shared it with us

1 box Lemon Supreme Cake Mix	1 Cup Apricot Nectar
Add: 1/2 cup white sugar	4 eggs, Beaten
3/4 Cup oil

Pour into a greased and floured 9" x 13" x 2" or two 9" pans.
Bake at 325* for 1 hour (for large pan)
45 minutes for 9" pans.
Remove from oven and add glaze:
1 1/2 cups confectioners sugar
3 tablespoons lemon juice
Mix and pour over cake
return to oven for 5 minutes at same 325* oven.

1 Cup Nuts	1 Box Powdered Sugar
5 Egg Whites, Beaten	1 Teaspoon Vanilla
Icing:	Milk, As Necesary
8 Ounce Cream Cheese	Coconut/pecans, To Taste
1 Stick Margarine

This recipe is one of my sister-in-law's that I would like to share with you.
Recipe Link:
Cream 1 stick of butter or margarine with 1/2 cup of Crisco Oil, 1 tsp. vanilla and 2 Cups of Sugar.

Add 5 egg yolks. Sift 2 cups self-rising flour and add 1 tsp. soda.

Add to butter and egg mixture alternately with 1/2 cup of buttermilk.

Add flour first and add flour last.

Stir in 1 cup nuts and 1 cup coconut.

Fold in 5 beaten egg whites.

Bake at 350 until done. Use 3 pans.

For icing mix 1 - 8 oz cream cheese (room temperature), 1/2 stick margarine, 1 box powdered sugar and 1 tsp. vanilla. If too thick add milk - enough to thin. Spread on cooled cakes and garnish with browned coconut and roasted pecans.

Recipe Link: http://hokey1949.bravepages.com/Recipes.html Yield 12 servings. Recipe Introduction Chef Ruth

1 loaf (14 ounces) angel food cake	1 Pkg (6 ounces) strawberry gelatin
-cut	1 Cup boiling water
-into 1-inch slices	2 Pkg (10 ounces each) frozen
1/2 Cup milk	-sweetened
1 Pkg (5.1 ounces) instant vanilla	-sliced strawberries
-pudding mix	Sliced fresh strawberries, optional
1 Pint vanilla ice cream, softened

Arrange cake slices in a single layer in an ungreased 13 X 9 X 2 inch dish.

In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened; beat in ice cream. Pour over cake and Chill.

In a bowl dissolve gelatin in boiling water; stir in frozen strawberries.

Chill until partially set.

Spoon over pudding mixture.

Chill until firm.

Garnish with fresh strawberries if desired.

wwwcof msn Community Source of Recipe

1 prepared recipe of favorite	-bars
-chocolate	2 Tbl margarine
-chip cookie dough, chilled	Whipped cream or whipped topping
6 Cup whipping cream	9 inch round cake pan and 10 inch
2 1/2 Cup chocolate chips	-spring
1 2-14 packages of Kit Kat candy	-form pan

1. Preheat oven to 350 F. Line bottom of 9 inch round cake pan
with parchment or waxed paper. Press cookie dough in bottom to
1/2 inch thickness. Bake approximately 18 minutes or until slightly
browned. Do not overbake. Cool completely or chill in freezer.

2. In a large bowl, put 1 1/2 cups chocolate chips and 5 cups
whipping cream. Microwave on high for 4-5 minutes until chocolate
is soft. Remove and stir well until chocolate and cream are mixed
well. Cover with plastic wrap and chill overnight.

3. Melt remaining chocolate chips with margarine and stir until
smooth. Place large cookie in center of 10 inch spring form pan.
Cut candy bars long ways and dip on end in chocolate mixture.
Place vertically between cookie and sides of pan. Continue until all
candy bar pieces are used. Chill 15-20 minutes.

4. Whip cream and chocolate mixture until stiff. Do not over beat.
Chop remaining candy bars into chunks. Take cookie shell and
place mousse 1 1/2 inch thick on bottom. Sprinkle chunks on top.
Repeat layers, ending with mousse. Chill in freezer overnight. Top
with dollops of whipped cream and chunks of candy bar. Return to
freezer.

When ready to serve remove from freezer and let stand in
refrigerator 20-30 minutes before slicing.

wwwcof msn.Community Source of Recipe

2 8 Oz pkg. cream cheese	1 egg
-Philadelphia brand):	1 Tsp lemon flavor
-room temperature	1 Tsp vanilla flavor
¾ Cup sugar

TO START



Purchase 2 dozen small tin foil cups with the paper linings (Can be found at baking supply stores)

Purchase 1 box or round vanilla wafers

Place one vanilla wafer at the bottom of each cup, flat side down



FILLING


Blend all of the above together until creamy.

Spoon 1 tablespoon of filling on top of the wafer in the baking cup

Cook in oven 350 degrees approximately 20 minutes, until raised and firm



Remove from oven and cool.

Spoon cherry or blueberry pie filling on top and refrigerate

A very easy finger food desert. Will keep for a week.

wwwcof msn Community Source of Recipe

2 Cup all-purpose flour	2 Cup white sugar
2 Tsp baking powder	2 3/4 Cup shredded carrots
1 1/2 Tsp baking soda	1 (8 ounce) can crushed pineapple,
1 Tsp salt	-drained
2 1/2 Tsp ground cinnamon	3/4 Cup chopped walnuts
4 eggs	1 Cup flaked coconut
1 1/2 Cup vegetable oil

1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2 In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

presented by Ruth, Michigan /USA

1 Cup Water	8ounce Cream Cheese, Softened,
1/2 Cup Butter, Or Margarine	-Separated In Half
1 Cup Flour	Chocolate Sauce
4 Eggs	Walnuts, Chopped
2 Boxes Instant Chocolate Pudding	8ounce Cream, Whipped

Mix 1 cup water and 1/2 cup butter or margarine and bring to boil.
Add on cup flour all at once and stir rapidly until mixture forms a ball.
Remove from heat and cool a little while (lukewarm).
Beat in 4 eggs one at a time beating well with spoon or mixer.
Spread on ungreased cookie sheet 11 x 15.
Bake at 400 degrees for 30 minutes.
Cool completely.
(The cake will look like the moon's surface when cool that why its called moon cake.)
Don't prick cake leave as is.
Mix two small boxes of instant chocolate pudding according to package directions and beat in 8 ounces package of softened cream cheese. Blend well.
Spread on cooled moon cake. Refrigerate for 20 minutes
Top with 8 ounce of whipped cream.
Drizzle with chocolate sauce and sprinkle with chopped nuts. (Pecans or walnuts work the best).

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =35&viewtype=2&sortstring= Gramma Claudia Source of Recipe

1/2 Cup all-purpose flour, plus	2 -1/4 cups sugar
-more for work surface	5 large eggs
1/2 recipe of favorite sugar or	1 Cup sour cream at room
-shortbread	-temperature
-cookie forcrust	1 -1/2 teaspoons pure vanilla
3 -1/2 pounds cream cheese at room	-extract
-temperature

Preheat oven to 350. On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick. Place thebottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan. Place dough on top of springform base; freeze 15 minutes.
Remove dough from freezer; place on baking sheet. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool.

Butter sides of springform pan, and insert cooled bottom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes. In a small bowl, combine sugar and flour. With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally. Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary. Add sour cream and vanilla; beat until smooth.

Pour mixture into prepared pan. Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through. Turn off oven, and prop open door; let cool completely. Remove from oven; leave in pan. Cover with plastic wrap. Refrigerate until well chilled, at least 6 hours or overnight.

wwwcof msn Community - Claudia Source of Recipe

2 - 8-oz cans crushed pineapple,	3 ounces cream cheese, softened
-drained	1 Tsp vanilla
3 Tbl butter, melted	4 Cup vanilla wafer cookie crumbs
1/3 Cup walnuts, chopped	Whipped cream
1/3 Cup sugar

Sprinkle 1/3 of the cookie crumbs on the bottom of a 1-quart dish.
Combine pineapple, butter, walnuts, sugar, cream cheese, and vanilla and mix well.
Place 1/2 of this mixture over cookie crumbs followed by 1/3 crumb mixture then the other 1/2 of pineapple mixture and top with remaining crumbs. Place in the refrigerator for several hours before serving. Top with whipped cream when serving.

A cake baked from a recipe handed down by a former President's wife is one of the many unusual treats at this country inn, which is located in a Quaker neighborhood. A pleasant drive from Baltimore or Washington

1 Lb brown sugar	1 Tsp allspice
1 Lb butter	1 Tsp baking soda
1 Lb flour	2 Tsp cinnamon
1 Lb floured citron	2 Tsp cream of tartar
1 Lb blanched almonds	2 Tsp nutmeg
1/2 Cup molasses	2 Lb seeded raisins, floured
12 eggs, separated	2 Lb currants, floured

Blend butter, sugar and molasses. Add the well-beaten egg yolks. Sift spices and flour and add alternately with the beaten egg whites. Add floured fruit and nuts. Bake in pans lined with greased paper at 250 F for 5 hours.

Source: Olney Inn, Olney, Maryland from "The Second Ford Treasury of Favorite Recipes from Famous Eating Places," (Ford Motor Company, Dearborn, Mich., and Simon and Schuster, New York., 1954).

wwwcof msn Community Source of Recipe

1 box yellow cake mix	TOPPING
1/2 Cup Crisco oil	1 Stick butter
4 eggs	1 Cup sugar
1 Cup Orange Juice	3/4 Cup orange juice
1 small box instant vanilla pudding

Mix all ingredient, scrape bowl. Beat on low speed for 2 minutes. Pour into well greased and floured bunt pan.
Bake at 350* for 35 to 40 minutes. As soon an cake is removed from oven, (leave cake in pan) prepare topping.
Bring all ingredients to boil until all have melted. Immediately pour over cake. Let sit for 6 to 8 minutes. Flip cake on to serving dish.

NOTE: This cake is marvelous, and the first time I made it and poured that hot syrup over my cake, I thought I have made the biggest mess. But have faith, let that syrup sit on that cake, I sometimes use wooden kebob stick and put a few holes to let the juice soak in. It isn't necessary, as it will all absorb.

wwwcof msn Community - Pat- Source of Recipe

18 OREO Chocolate Sandwich	3/4 Cup sugar
-Cookies, finely crushed (1 1/2	1 Tsp vanilla
-cups)	3 eggs
2 Tbl butter or margarine melted	1 Pkg (8 squares) BAKERS
3 Pkg (8oz each) PHILADELPHIA	-Semi-Sweet Baking
-Cream Cheese, softened	-Chocolate, melted, cooled slightly

Heat oven to 325 degrees F. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.
Bake 10-minutes.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
Blend in melted chocolate. Pour over crust.
Bake 55 to 60 minutes or until center is almost set.
Run a knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.

How to press crumbs into pan to make crust: Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.

wwwcof msn Community - Patti Source of Recipe

Vegetable oil spray for misting	-pudding mix
-the pan	4 large eggs
Flour for dusting the pan	1 Cup sour cream
1 Pkg (18.25 oz) plain devil's	1/2 Cup warm water
-food or dark	1/2 Cup vegetable oil
-chocolate fudge cake mix	1 1/2 Cup semisweet chocolate chips
1 Pkg (3.9 oz) chocolate instant

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12 C Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 or 3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 - 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes or more. Or invert it onto a serving platter to slice and serve while still warm.

Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil for up to 6 months. Thaw the cake overnight on the counter before serving.

wwwcof msn Community Source of Recipe

1 German Chocolate cake mix	-chips
1 Can sweetened condensed milk	(may substitute several broken
1 jar caramel ice cream topping	-candy
1 12 Oz container of Cool Whip	-bars)
1 12 Oz bag of Heathbar Toffee

Bake German Chocolate cake following directions on mix box. After removing cake from oven, poke holes in top using a fork. Pour entire can of sweetened condensed milk over cake. Allow milk to soak in while cake is cooling, and pour entire jar of caramel topping over cake. Spread container of cool whip over top surface of cake.
Top with toffee chips, cover and refrigerate.

The cake is better after sitting covered overnite in the refrigerator.

NOTE: Follow the directions above using a yellow cake mix to produce a Marilyn Monroe Cake. But, the Paul Newman Cake is truly sinful... TRL