BANANA FUDGE MARBLE CAKE

Ingredients:

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

Instructions:

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

CHOCOLATE ZUCCHINI CAKE

Ingredients:

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

Instructions:

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

MOUNDS CAKE

Ingredients:

1 box Swiss chocolate cake mix

--ICING A:--

• 1 c. sugar
• 1 c. Pet milk
• 24 lg. marshmallows
• 14 oz. pkg. coconut

--ICING B:--

• 2 c. sugar
• 1/2 c. Pet milk
• 1 tsp. vanilla
• 3 heaping tbsp. cocoa
• 1 stick butter

Instructions:

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

CHOCOLATE CHERRY CAKE

Ingredients:

• 1 fudge cake mix
• 1 can (20 oz.) cherry pie filling
• 1 tsp. almond extract
• 2 eggs

--FROSTING:--

• 1 c. sugar
• 5 tbsp. margarine
• 1/3 c. milk
• 1 c. chocolate chips
• 1/2 c. chopped nuts

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

CHOCOLATE CHIP CAKE

Ingredients:

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

Instructions:

In large bowl, combine all ingredients except chocolate chips and confectioners' sugar. Beat well for 4 to 5 minutes.

Add chocolate chips and pour into greased and floured tube pan. Bake at 350 degrees for 1 hour. Cool on wire rack.

Dust with confectioners' sugar.

LEMON CAKE

Ingredients:

--GLAZE:--

>

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

Instructions:

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

PLUM GOOD CAKE

Ingredients:

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

Instructions:

Place all ingredients except nuts in mixing bowl and mix 5 minutes. Fold in nuts and bake in bundt or tube pan for 1 hour and 15 minutes at 350 degrees. 1 c. powdered sugar

2 tbsp. lemon juice

This is a pretty cake to serve at Christmas. The recipe comes form Deaconess' publication SCOPE.

FRESH ORANGE CHIFFON CAKE

Ingredients:

2 1/4 c. sifted Swansdown cake flour (spoon in lightly)1 1/2 c. sugar3 tsp. double-action baking powder1 tsp. salt

Measure these and sift together into mixing bowl. Make a "well" and add in order: 1/2 c. salad oil (Mazola or Wesson)

• 5 unbeaten egg yolks
• Grated rind of 2 oranges (about 2 tbsp.)
• Juice of 2 oranges plus water to make 3/4 c.

Beat with spoon until SMOOTH. Measure into large mixing bowl: 1 c. egg whites (7 to 8)

• 1/2 tsp. cream of tartar

Whip until whites form VERY STIFF peaks. Much stiffer than for angel food. Pour egg yolk mixture gradually over whipped egg whites - GENTLY folding with rubber scraper JUST until blended. DO NOT STIR! Pour at once into ungreased 10-inch tube pan. Bake in 325 degree oven for 65 minutes. Immediately turn pan upside down, placing tube part over neck of bottle. Let hang until cold. Loosen sides and tube with spatula. Turn out on plate.

--ICING:--

• 1 1/2 (3 oz.) pkgs. cream cheese
• 2 1/4 c. sifted confectioners' sugar
• Grated rind of 2 oranges (1 1/2 tbsp.)

Instructions:

Cream the cream cheese until light and fluffy. Add gradually sugar and beat well. Stir in orange rind. If too thick, add a few drops orange juice. Ice sides and top of cake.

Serves 16.

TEXAS CAKE

Ingredients:

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

Cream together sour cream, sugar and eggs. Bring to boil oleo, water and cocoa; add this to creamed mixture. Sift together the flour, salt and soda. Add to batter. Grease shallow jelly roll sheet (with sides). Pour batter into sheet and bake 25 minutes in 350 degree oven. Ice while still warm.

--ICING:--

• 1 stick oleo
• 6 tbsp. milk
• 4 tbsp. cocoa
• 1 box confectioners' sugar
• 1 tsp. vanilla
• 1 c. chopped nuts

Instructions:

Bring oleo, milk and cocoa to boil. Add this hot mixture to sugar, vanilla and nuts. Spread on warm cake. Serve with a light meal, as this cake is rich! It may be prepared a week ahead; keeps 1 week if well covered.

PUMPKIN CAKE

Ingredients:

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

Instructions:

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

PINEAPPLE DREAM CAKE

Ingredients:

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

Instructions:

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

PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

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

Instructions:

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

MOIST PINEAPPLE NUT CAKE

Ingredients:

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

Instructions:

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

SWEDISH NUT CAKE

Ingredients:

• 1 (20 oz.) can crushed pineapple
• 2 c. sugar
• 2 c. flour
• 1 tsp. soda
• 1/2 c. nuts
• 1 tsp. vanilla

--TOPPING:--

• 1 stick butter
• 8 oz. cream cheese
• 1 3/4 c. powdered sugar
• 1 c. chopped nuts
• 1 tsp. vanilla

Instructions:

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

ITALIAN CREAM CAKE

Ingredients:

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

Beat on low speed of electric mixer for 4 minutes. Add: 1 c. chopped nuts

2 c. coconut

Instructions:

Pour into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake at 350 degrees for 35 to 45 minutes.

--FROST WITH THE FOLLOWING:--

• 4 tbsp. margarine, softened
• 8 oz. cream cheese, softened
• 2 tbsp. canned milk (add a few drops more if too thick)
• 3 1/2 c. confectioners' sugar
• 2 c. coconut

Instructions:

This is enough frosting for 3 layers. If you have baked the cake in a 9 x 13 inch pan, 3/4 of the recipe will cover well.

UGLY DUCKLING PUDDING CAKE

Ingredients:

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

Instructions:

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

--BUTTER GLAZE:--

• 1/2 c. margarine
• 1/2 c. sugar
• 1/2 c. evaporated milk

Instructions:

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

WATERGATE CAKE

Ingredients:

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

--TOPPING:--

• 8 oz. Cool Whip
• 3 1/2 oz. pistachio pudding
• 1/2 c. coconut
• 3/4 c. chopped nuts

Ingredients:

Mix all cake ingredients. Pour into greased pan and bake 45 minutes at 350 degrees. NOTE: Recipe calls for 13 x9 inch pan but I prefer bundt or angel food pan. Fold all topping ingredients together until mixed. Spread on cake and sprinkle with coconut and nuts.

BANANA SPLIT CAKE

--LAYER 1:--

• 2 c. crushed graham crackers
• 1 stick butter, melted

Press into 9 x 13 inch pan. --LAYER 2:--

• 2 c. confectioners' sugar
• 2 sticks butter
• 2 eggs

Beat well, pour over crust. --LAYER 3:--

3 to 4 bananas, sliced & dipped in lemon juice

--LAYER 4:--

1 (#2) can crushed pineapple, drained

--LAYER 5:--

2 (8 oz.) cartons Cool Whip

--LAYER 6:--

1 c. chopped pecans

--LAYER 7:--

1 c. sliced maraschino cherries

Chill well.

HUMMINGBIRD CAKE

Ingredients:

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

Instructions:

Combine dry ingredients in large bowl; add eggs and salad oil, stirring until moistened. Do not beat. Stir in vanilla,
pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased pans, well floured or use wax paper to line the
pans. Bake at 350 degrees for 25 to 30 minutes until cake tests done. Cool in pans 10 minutes before removing.
Spread on frosting and sprinkle with nutmeats. --

CREAM CHEESE FROSTING:--

• 2 (8 oz.) pkgs. cream cheese, softened
• 1 c. margarine, softened
• 2 (16 oz.) pkgs. powdered sugarv
  
• 2 tsp. vanilla

Instructions:

Beat until light and fluffy. Makes enough for 3 layer cake. Cool cake completely before putting frosting on.

TWINKIE CAKE

Ingredients:

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

Instructions:

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

CHERRY DREAMS

Ingredients:

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

Instructions:

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Make a small depression on top of
each ball with fingertip. Press a small well-drained maraschino cherry (or 1/2 a large cherry) on each. 6 oz. chocolate chips

• 1/2 c. sweetened, condensed milk
• 1/4 tsp. salt
• 1 tsp. cherry liquid

Bake at 350 degrees for 8 to 10 minutes (will be puffy). Makes about 4 dozen cookies.

MARY MYSTERIES

Ingredients:

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

Instructions:

Soften butter. Mix all ingredients except 1/2 flour. Roll out about 1/8 inch thick. Cut with a small round cutter.

Place a dab of tart jelly (black currant, muscadine or wild plum) on top of each cookie and top with a pecan half.
Bake on cookie sheet at 350 degrees until light brown, about 30 minutes. Remove from cookie sheet while hot.
When slightly cool, dust with powdered sugar.

Makes 75 to 100.

SAND TARTS 2

Ingredients:

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

Instructions:

Let margarine soften. Cream margarine and sugar together. Add vanilla. Add flour a little at a time to mix well.

Then add pecans. Roll in palm of hands to size you want. Bake on ungreased cookie sheet at 325 degrees for 15 to 20 minutes. Roll in powdered sugar until well coated. Roll 2 or 3 times.

SAND TARTS

Ingredients:

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

Instructions:

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

Makes 3 to 4 dozen.

CHEESECAKE COOKIES

Ingredients:

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

Instructions:

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

MINI CHEESECAKES

Ingredients:

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

Instructions:

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

CHERRY CREAM CHEESECAKE

Ingredients:

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

Instructions:

Blend together cream cheese, whipping cream and powdered sugar until smooth. Pour into graham cracker shell.

Pour cherry filling on top. Chill and keep refrigerated.

CHOCOLATE RASPBERRY CHEESECAKE

Ingredients:

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

Instructions:

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

CHEESECAKE WITH BLACKBERRY TOPPING

Ingredients:

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

Instructions:

Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter. Press onto bottom of springform pan.

Whip cream cheese. Add eggs, one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top of baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours. When ready to serve, heat jam and blackberries. Pour hot over the cake slices.

Serves 8.

PUMPKIN CHEESECAKE

Ingredients:

--CRUST:--

• 3/4 c. graham cracker crumbs
• 3 tbsp. melted butter
• 1 tsp. cinnamon
• 2 tbsp. firmly packed brown sugar
• 3 tbsp. chopped pecans (opt.)

--FILLING:--

• 4 (8 oz.) cream cheese
• 1/4 c. sugar or firmly packed brown
• sugar
• 3 eggs
• 2 tbsp. flour
• 1 (30 oz.) can pumpkin pie mix
• 1/4 c. chopped pecans or walnuts

Instructions:

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

MOM'S CHEESECAKE WITH SOUR CREAM

Ingredients:

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

Instructions:

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

CHEESECAKE

Ingredients:

--CRUST:--

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

Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan, packing firmly. 1 c. granulated sugar

• 3 (8 oz.) pkgs. cream cheese
• 1 generous tsp. vanilla flavoring
• 4 eggs

Instructions:

Pour above ingredients into spring form pan (the crust is as yet unbaked) and bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off the oven. Remove the cheesecake and top with 1 pint commercial sour cream and return to the oven for another 5 minutes. Cool in spring form pan for a few minutes. Run a knife around the edge to loosen. Remove side of spring form pan and refrigerate.

THE REAL MCCOY NEW YORK ITALIAN CHEESECAKE

Ingredients:

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

Instructions:

All ingredients should be at room temperature. Combine ricotta cheese and sour cream in mixing bowl. Beating lowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 minutes. Pour into 10 inch springform pan.

Bake in preheated 350 degree oven for 1 hour. Turn off heat and leave in closed oven for 1 more hour. Cool on rack.

CHOCOLATE CONECAKES WITH FROSTING

Ingredients:

--CONECAKES:--

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

--FROSTING:--

• 1/3 c. cream cheese
• 1/2 c. powdered sugar
• 1/2 tsp. vanilla

Instructions:

• 1. Preheat oven to 350 degrees. In a mixing bowl, stir together flour, sugar, baking soda and salt.
• 2. In a saucepan, mix together butter (or margarine), water and cocoa powder. Stir all the time. When the butter is completely melted remove from heat and combine with the flour mixture in the bowl.
• 3. Use a big spoon and mix until everything is well blended.
• 4. Add the eggs, buttermilk and vanilla, then beat again for another minute or two.
• 5. Pour into the ice cream cones. Fill to about an inch from the top. Put the ice cream cones into a muffin tin or a big baking pan and bake at 350 degrees for 30 minutes.

FROSTING:

Let the cream cheese sit out a while to soften,then mash it together with powdered sugar. Add the vanilla a little at a time. When mixed together evenly, it's done. BE SURE TO LET THE CONECAKES COOL BEFORE FROSTING THEM, OTHERWISE THE FROSTING WILL MELT.

ICE CREAM CONE CAKES

Ingredients:

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

Instructions:

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

POPPYSEED CAKE

Ingredients:

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

Instructions:

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

HONEY - OATMEAL CAKE

Ingredients:

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

Instructions:

Combine first 3 ingredients in a large bowl; stir well. Set aside for 20 minutes. Add honey, eggs and vanilla; stir well.

Combine whole wheat flour and next 4 ingredients, gradually add to honey mixture. Pour into a greased and floured

13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean. Cool in pan

and frost. Garnish with pecan halves if desired. 15 servings. Nutritious!

FRESH APPLE CAKE3

Ingredients:

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

Instructions:

Mix together Wesson oil, sugar and vanilla. Do not use mixer. Next mix in eggs, thinly sliced or grated tart apples and

chopped nuts. Stir in soda, salt, flour and cinnamon. Bake in greased and floured bundt pan for 1 hour at 350 degrees.

Take out after it cools and sprinkle with confectioners sugar.

FRESH APPLE CAKE2

Ingredients:

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

Instructions:

Mix together Wesson oil, sugar and vanilla. Do not use mixer. Next mix in eggs, thinly sliced or grated tart apples and

chopped nuts. Stir in soda, salt, flour and cinnamon. Bake in greased and floured bundt pan for 1 hour at 350 degrees.

Take out after it cools and sprinkle with confectioners sugar.

FRESH APPLE CAKE

Ingredients:

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

Instructions:

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

LEMON CREAM CHEESE FILLED CAKE

Ingredients:

• 1 pkg. yellow cake mix
• 3/4 c. apricot nectar
• 1/4 c. butter or margarine, softened
• 3 eggs

--FILLING:--

• 2 (8 oz.) pkgs. cream cheese, softened
• 1/2 c. sugar
• 2 tbsp. lemon juice
• 1 c. flaked coconut

--GLAZE:--

• 2 c. sifted powdered sugar
• 2 tbsp. lemon juice
• 2 tbsp. apricot nectar

Instructions:

In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan.

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

CREAM CHEESE POUND CAKE

Ingredients:

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

Instructions:

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

ALMOND POUND CAKE

Ingredients:

--CAKE:--

• Thinly sliced almonds
• 1/2 c. butter
• 1/2 c. Crisco
• 2 c. sugar
• 6 eggs
• 2 c. flour, sifted
• 2 tsp. almond extract

--GLAZE:--

• 1 c. sugar
• 1/4 c. water
• 2 tbsp. almond extract

Instructions:

CAKE: Preheat oven to 325 degrees. Generously grease a large tube pan. Press almonds onto sides and bottom and

set aside. Using mixer cream together butter, Crisco and sugar. Add eggs, one at a time, continuing to beat.

Gradually add flour and almond extract. Beat at high speed until butter is fluffy. Pour into pan. Bake for 1 hour.

GLAZE: Boil sugar and water for 1 minute. Remove from heat. Add almond extract. Pour over lukewarm cake.

Leave cake in pan until it has cooled completely.

SOUR CREAM POUND CAKE

Ingredients:

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

Instructions:

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

COCO LOPEZ CAKE

Ingredients:

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

Instructions:

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

MYSTERY CAKE

Ingredients:

• 1 pkg. coconut or any other kind of cake mix
• 1 pkg. instant coconut pudding & pie filling
• 3/4 c. water
• 3/4 c. cooking oil
• 4 whole eggs

--ICING:--

• 1/2 stick butter or margarine
• 1/2 c. orange juice
• Juice of 1 lemon

Instructions:

Mix all cake ingredients and beat well, adding the 4 eggs one at a time. Pour into a greased and floured bundt cake

pan. Bake at 350 degrees for about 1 hour. When done, remove from oven and pierce top for icing. Set cake aside

and prepare icing. ICING: Melt butter or margarine and add the orange and lemon juices. Mix together well while

heating on stove top. Dribble icing over cake while the syrup is still hot and the cake is in bundt pan. Let it stay a

few minutes. Turn it over onto a cake plate and remove bundt pan.

COCONUT CAKE

Ingredients:

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

Instructions:

Bake cake in 2 round layer pans; allow to cool. Cut each layer in half to make 4 layers. Mix next 3 ingredients and

chill. Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip. Spread coconut-sugar-sour

cream mixture between cake layers. Ice cake with Cool Whip mixture. Can be baked the day before and

refrigerated.

QUICK TOMATO SPICE CAKE

Ingredients:

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

Instructions:

Mix only above ingredients; following directions on package. If desired fold in cup chopped nuts or walnuts. Bake as

directed. Frost with cream cheese frosting or other favorite white frosting.

STRAWBERRY ANGEL FOOD CAKE

Ingredients:

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

Instructions:

Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake

and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunneled

cake with mixture and replace lid on cake. Extra mixture can be placed in center hole.

MOIST PINEAPPLE CAKE

Ingredients:

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

Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9 x 12 inch cake pan and

bake about 45 minutes at 325 degrees. Frost with Coconut Icing.

--COCONUT ICING:--

• 1 c. sugar
• 1/2 c. evaporated milk (4 oz. out of a 5 oz. can)
• 3/4 stick margarine (6 tbsp.)
• 1/2 c. nuts
• 1 c. coconut

Instructions:

Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.

HUMMINGBIRD CAKE

Ingredients:

--CAKE:--

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

--CREAM CHEESE FROSTING:--

• 1/2 c. butter or margarine, softened
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (16 oz.) pkg. powdered sugar, sifted
• 1 tsp. vanilla extract

Instructions:

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

UPSIDE DOWN RAISIN CARROT CAKE

Ingredients:

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

Instructions:

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

CARROT CAKE2

Ingredients:

• 1 1/2 c. salad oil
• 2 c. sugar
• 4 eggs
• 2 1/2 c. flour
• 2 tsp. baking soda
• 1 tbsp. cinnamon
• 1 tsp. salt
• 3 c. peeled, grated carrots
• 1 can (8 oz.) crushed pineapple, drained
• 1 c. chopped pecans

--FROSTING:--

• 8 oz. cream cheese, softened
• 6 tbsp. butter, softened
• 2 tbsp. vanilla
• 2 tbsp. grated orange rind
• 1 box (16 oz.) powdered sugar

Instructions:

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

CARROT CAKE1

Ingredients:

--CAKE:--

• 1 1/2 c. safflower oil
• 2 c. sugar
• 4 eggs, one at a time
• 2 c. flour
• 2 tsp. cinnamon
• 2 tsp. baking powder
• 2 tsp. soda
• 1/2 tsp. salt
• 3 to 4 c. grated carrots

--ICING:--

• 1 (8 oz.) pkg. soft cream cheese
• Up to 1 box powdered sugar (as sweet as you wish)
• 1/4 stick butter
• 1 tsp. vanilla
• 1 c. nuts

Instructions:

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

CARROT CAKE

--CAKE:--

• 2 c. sugar
• 4 eggs
• 2 tsp. baking powder
• 1 c. pecans, cut sm.
• 4 c. grated carrots
• 1 c. vegetable oil
• 2 c. flour
• 2 tsp. baking soda
• 2 tsp. cinnamon

--ICING:--

• 8 oz. cream cheese, softened
• 1/2 stick margarine, softened
• 1 box powdered sugar (1 lb.)
• 2 tsp. vanilla extract

Instructions:

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

THE "BEST" CAKE

Ingredients:

--CAKE:--

• 1 box yellow cake mix
• 1 (8 oz.) carton sour cream
• 1 pkg. instant vanilla pudding mix
• 3 eggs
• 1/2 c. oil
• 1/2 c. water
• 6 oz. chocolate chips
• 1/2 c. chopped pecans
• 1 bar German chocolate, grated

--ICING:--

• 1 stick margarine
• 8 oz. cream cheese
• 1 box powdered sugar
• 1/2 c. chopped pecans
• 1 tsp. vanilla

Instructions:

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

TEXAS CHOCOLATE SHEET CAKE

Ingredients:

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

Instructions:

Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all other ingredients. Mix well. Pour into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan. Bake at 350 degrees for 23 minutes. Ice while cake is hot.

--CHOCOLATE FROSTING:--

• 1 stick butter
• 4 tbsp. cocoa
• 6 tbsp. milk
• 1 lb. box powdered sugar
• 1 c. pecans, chopped
• 1/2 tsp. vanilla

Instructions:

Five minutes before cake is finished, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil. Remove from stove and add sugar, nuts and vanilla. Mix well. Pour over cake while hot.

CHOCOLATE CHIP CAKE

Ingredients:

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

Instructions:

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

MOCHA CAKE

Ingredients:

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

Instructions:

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

CHOCOLATE PUDDING CAKE

Ingredients:

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

Instructions:

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

SOUR CREAM CHOCOLATE CAKE & FROSTING

Ingredients:

--CAKE:--

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

--FROSTING:--

• 1/3 c. butter
• 3 oz. unsweetened chocolate, melted
• 3 c. confectioners sugar
• 1/2 c. sour cream
• 2 tsp. vanilla

Instructions:

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

LOW CHOLESTEROL CHOCOLATE CAKE

Ingredients:

--CAKE:--

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

--ICING:--

• 6 tbsp. stick margarine
• 3 tbsp. cocoa
• 1 (16 oz.) box powdered sugar
• 3 tbsp. brewed coffee (can be instant)

Instructions:

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

CHOCOLATE MOUSSE TORTE

CHOCOLATE MOUSSE TORTE

Ingredients:

--CRUST:--

• 12 oz. vanilla wafers
• 1 1/4 sticks butter

--FILLING:--

• 12 oz. chocolate chips
• 1 oz. bitter chocolate
• 4 tbsp. sugar
• 6 tbsp. milk
• 8 egg yolks
• 2 tsp. vanilla

--TOPPING:--

• 1 pt. cream
• 2 tbsp. powdered sugar
• 1 tbsp. vanilla

Instructions:

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

BUTTERCREAM ICING FOR CAKE DECORATING

Ingredients:

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

Instructions:

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

APRICOT BRANDY POUND CAKE

Ingredients:

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

Instructions:

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

HELEN'S WHOLE FRUIT CAKE

Ingredients:

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

Instructions:

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

CHOCOLATE PUDDING BANANA CAKE

Ingredients:

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

Instructions:

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

UGLY DUCKLING CAKE

Ingredients:

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

Instructions:

Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes.

--FROSTING:--

• 1/2 c. butter or oleo
• 1/2 c. granulated sugar
• 1/2 c. evaporated milk

Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1 1/2 cups coconut. Pour on top of cake (when cooled).

CARROT WALNUT CAKE

Ingredients:

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

Instructions:

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

RAW RHUBARB CAKE

Ingredients:

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

Instructions:

Cream sugar and shortening, add egg. Combine soda and sour milk. Alternately add milk and dry ingredients to creamed mixture. Stir in rhubarb and vanilla. Mix topping and sprinkle on cake. Bake in 9 x 13 inch pan, greased, at 350 degrees for 40 minutes or until cake pulls away from side. –

TOPPING:--

• 1/2 c. white or brown sugar
• 1 tsp. cinnamon
• 1/2 c. nuts

VANILLA BUTTERNUT CAKE

Ingredients:

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

Instructions:

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

APPLE CAKE

Ingredients:

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

Instructions:

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

FORGET THE CALORIES AND FAT GRAMS CHEESE-CAKE

Ingredients:

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

Instructions:

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

GOOD STUFF, MAYNARD! CAKE

Ingredients:

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

Instructions:

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

FRESH APPLE CAKE

Ingredients:

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

Instructions:

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

TOLL HOUSE CUP CAKES

Ingredients:

• 1/2 c. soft butter
• 6 tbsp. granulated sugar
• 6 tbsp. brown sugar
• 1/2 tsp. vanilla
• 1 egg
• 1 c. plus 2 tbsp. flour, sifted
• 1/2 tsp. baking soda
• 1/2 tsp. salt

--TOPPING:--

• 1/2 c. brown sugar
• 1 egg
• 1 tsp. salt
• 6 oz. pkg. (1 c.) semi-chocolate chips
• 1/2 c. walnuts, chopped
• 1/2 tsp. vanilla

Instructions:

Combine and beat until creamy first four ingredients then beat in egg. Sift together and stir in 1 cup plus 2 tablespoons of flour, baking soda and salt. Spoon by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups. Bake at 375 degrees for 10 to 12 minutes. Remove from oven. Top with the following mixture. Combine in bowl: 1/2 c. brown sugar, firmly packed

1 egg
1 tsp. salt

Beat until very thick. Stir in chocolate chips, chopped nuts and vanilla. Spoon 1 tablespoon over each cupcake and return to oven (375 degrees) and bake 15 minutes more.

Yield 16.

NEW YORK CHEESE CAKE

Ingredients:

--CRUST:--

• 1/4 c. butter, melted
• 2 c. graham crackers, crushed, crumbs or chocolate cookie crumbs

--FILLING:--

• 2 (8 oz.) pkgs. cream cheese
• 1 (16 oz.) sour cream
• 1 c. sugar
• 2 tbsp. almond flavoring
• 3 eggs

Instructions:

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

HUMMINGBIRD CAKE

Ingredients:

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

Instructions:

Put all ingredients in bowl. Mix until well blended by hand with a wire whisk or spoon (about 300 strokes). Pour into greased and floured 13 x 9 inch pan. Bake in 350 degree oven for 45 to 60 minutes (test with toothpick). Bake 40 minutes if using 2 (9 inch) pans

. --CREAM CHEESE FROSTING:--

• 1 box confectioners sugar
• 1 stick margarine
• 1 (8 oz.) pkg. cream cheese
• 2 tsp. vanilla

Instructions:

Beat together with electric mixer. If too thick, add a little milk. NOTE: Use 1/2 recipe to frost 13 x 9 inch cake. Cream cheeses and margarine should be at room temperature.

EARTHQUAKE CAKE

Ingredients:

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

Instructions:

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

CHEESE CAKE2

Ingredients:

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

Instructions:

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

BLACK MAGIC CAKE

Ingredients:

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

Instructions:

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

CHEESE CAKE

Ingredients:

• 1 (3 oz.) pkg. lemon Jello
• 1 c. boiling water
• 2 (3 oz.) pkgs. cream cheese
• 1 c. sugar
• 2 tsp. vanilla
• 1 (13 oz.) can evaporated milk, chilled

--GRAHAM CRACKER CRUST:--

• 22 sqs. graham crackers, crushed
• 2/3 cube butter, melted
• 1/4 c. sugar

Instructions:

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

MOUNTAIN CAKE

Ingredients:

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

Instructions:

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

MINIATURE CHERRY CHEESECAKES

Ingredients:

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

Instructions:

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

MEXICAN FRUIT CAKE

MEXICAN FRUIT CAKE

Ingredients:

--CAKE:--

• 2 c. sugar
• 2 c. flour
• 2 tsp. baking soda
• 2 eggs
• 1 c. pecans, chopped
• 1/3 c. oil
• 1 (15 oz.) can crushed pineapple

--ICING:--

• 1 (8 oz.) cream cheese
• 2 c. confectioners sugar
• 1 stick oleo
• 1 tsp. vanilla

Instructions:

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

HUMMINGBIRD CAKE

Ingredients:

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

Instructions:

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

WACKY CAKE WITH WHIPPED CREAM ICING

Ingredients:

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

Mix well and bake at 350 degrees for 45 minutes. --ICING:--

• 1 c. milk
• 2 tbsp. flour

Cook and let cool. 1/2 c. granulated sugar

• 1/2 c. Crisco
• 1/4 lb. butter
• 1 tsp. vanilla

Instructions:

Beat on high speed. Add flour and milk and beat until creamy.

TWINKIE CAKE

Ingredients:

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

Instructions:

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

CAKE

Ingredients:

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

Instructions:

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

RHUBARB TORTE

Ingredients:

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

Instructions:

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

GRANDMA'S POUND CAKE

Ingredients:

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

Instructions:

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

HEAVENLY CHEESE CAKE

Ingredients:

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

Instructions:

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

PEANUT BUTTER CAKE

PEANUT BUTTER CAKE

Ingredients:

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

Instructions:

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

MINI CHEESECAKES

Ingredients:

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

Instructions:

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

DIRT CAKE2

Ingredients:

Need a planter, put lid in bottom of planter to keep cake from dripping out. Use planter only for this dessert. 1 (12 oz.) container Cool Whip

• 1 lg. pkg. Oreo cookies
• 4 tbsp. butter
• 1 (8 oz.) pkg. cream cheese
• 1 c. powdered sugar
• 3 1/2 c. milk
• 2 pkgs. French vanilla pudding (instant) (I found pudding at Krogers)

Instructions:

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