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.
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.
1 c. sliced maraschino cherries
Chill well.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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
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