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.

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.

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.

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.

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.

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.

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!

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.