CHOCOLATE CHERRY CAKE 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. -----------------------155194 -- MOUNDS CAKE 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 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. -----------------------155195 -- CHOCOLATE ZUCCHINI CAKE 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

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. -----------------------155196 -- BANANA FUDGE MARBLE CAKE 1 pkg. Duncan Hines fudge cake mix 2 eggs 1 c. ripe bananas, mashed 1/2 c. water 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. -----------------------155197 -- TRIPLE CHOCOLATE CAKE 1 Duncan Hines devils food cake mix 1/4 c. oil 1 1/4 c. water 2 eggs 1 sm. pkg. chocolate instant pudding 1 c. chocolate chips Grease and flour 13 x 9 inch pan. Bake at 350 degrees for 35 to 40 minutes. -----------------------155198 -- CARROT CAKE & FROSTING 1 1/2 c. Wesson oil 2 c. sugar 4 eggs 2 c. grated carrots (carrots may be grated in blender with 1 c. water & drained) 1 sm. can crushed pineapple (flat can) 1 c. chopped nutmeats

2 1/2 c. flour (all-purpose) 1 tsp. soda 2 tsp. cinnamon Bake at 350 degrees. Use 3 (8 inch) layer cake pans or 2 (9 inch) layer cake pans or cupcakes. Bake layers for 30 to 35 minutes, cupcakes for 15 minutes. --ICING:-1 (8 oz.) pkg. cream cheese 1 stick butter 1 box sifted powdered sugar 2 tsp. vanilla Cream the cream cheese and butter. Add powdered sugar and vanilla. Frost cooled cake. May be prepared several days ahead. Keeps a week in refrigerator. Will freeze. This is a very rich cake. The recipe was given to me by a doctor's wife from Texas. I have never tried, but I understand 2 cups of baby food carrots works just as well. -----------------------155199 -- LEMON PUDDING CAKE 2 lemons 3 eggs 3/4 c. sugar 1/4 tsp. salt 1 c. skim milk (or 2%) 1/3 c. flour Heat oven to 350 degrees. Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup juice from the lemons. Separate the egg. With an electric mixer set at medium speed, beat the yolks with the lemon zest, juice, sugar and salt until light yellow. Beat in the milk. Gradually add the flour, beating until smooth. With clean beaters, beat the egg whites until they hold soft peaks. Carefully fold the whites into the yolk mixture. Pour into an ungreased 1 1/2 quart baking dish. Put in a large pan and add warm water to come halfway up sides of dish. Bake until the top is golden and the cake starts to come away from the sides of the dish, about 35 minutes. 6 servings. -----------------------155200 -- DUMP CAKE 2 c. sugar 2 c. flour 2 tsp. soda 2 eggs, slightly beaten 1 can pineapple pie filling 1 c. sugar 1 stick butter 1 sm. can Milnot

1 tsp. vanilla Mix first 5 ingredients together (can use spoon to mix). Grease and flour 13 x 9 inch pan. Bake at 350 degrees for 35 to 40 minutes. Boil last 4 ingredients for 7 minutes. Punch holes in warm cake with toothpick or spoon edge and pour topping in and over holes. -----------------------155201 -- FRESH APPLE CAKE 1/2 c. salad oil 2 eggs 2 tsp. soda 2 c. flour 4 c. chopped apples 2 c. sugar 1 tsp. salt 2 tsp. vanilla 1 c. chopped nuts 2 tsp. cinnamon Prepare apples, sugar and cinnamon in large bowl and set aside for 4 hours. Add oil. Add eggs, 1 at a time. Sift flour, soda and salt together and add to apple mixture slowly. Beat well after each addition. Fold in nuts. Add vanilla. Bake at 300 degrees for 1 hour. --TOPPING FOR CAKE:-1 stick margarine 1 c. sugar 1 sm. can evaporated milk Boil 5 minutes. Poke holes in cake and pour over cake while warm. -----------------------155202 -- APPLE CAKE 1 c. oil 2 c. sugar 2 eggs 1 tsp. salt 1 tsp. soda 2 tsp. baking powder 1 tsp. vanilla 2 1/2 c. sifted flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1 c. nuts 3 c. raw apples

Beat oil, sugar and eggs together. Add dry ingredients and mix well. Stir in nuts and apples. Pour into 9 x 13 inch ungreased pan. Bake 1 hour at 300 degrees. Frost only if desired. Light dusting of powdered sugar is nice. -----------------------155203 -- APPLE NUT CAKE 1 c. sugar 2 c. peeled & diced apples 1 egg, well beaten 1 c. flour 1 tsp. soda 1 tsp. cinnamon 1 tsp. vanilla 1 c. chopped pecans or walnuts Mix sugar and apples. Add egg when sugar is dissolved. Sift flour, soda and cinnamon together. Add to apple mixture. Add vanilla and nuts. Pour into greased and floured 8 inch cake pan. Bake at 375 degrees for 40 minutes. -HOT BUTTER SAUCE:-Pour over hot cake. 1/2 c. sugar 1/2 c. light brown sugar 2 tbsp. flour 1 c. water 1/2 c. butter 1 tsp. vanilla Combine first 4 ingredients. Bring to a boil until clear. Add butter and vanilla, stir until butter is melted. Delicious but rich! -----------------------155204 -- CHEESECAKE CUPCAKES 4 (3 oz.) pkgs. cream cheese 2 eggs 1 tsp. vanilla 3/4 c. sugar Vanilla wafers Mix cream cheese, eggs, vanilla and sugar in bowl. Line muffin pan with baking cups. Place a vanilla wafer in each cup. Fill each cup 3/4 full with cream cheese mixture. Bake at 350 degrees for 20 minutes. Makes 12 to 14. These may be topped with cherry pie filling or other toppings, if desired. -----------------------155205 -- CHEESECAKE

1 sm. pkg. lemon Jello 1 c. boiling water 3 tbsp. lemon juice 1 (8 oz.) pkg. cream cheese 1 c. sugar 1 tsp. vanilla 1 tall can Milnot, whipped & chilled 3 c. graham cracker crumbs 2 tbsp. sugar 1/2 c. margarine, melted Dissolve gelatin in boiling water. Add lemon juice, cool. Cream cheese with sugar and vanilla. Add gelatin mixture. Then fold in whipped Milnot. Mix crumbs and oleo together and 2 tablespoons sugar. Pat 2/3 of crumbs in bottom of a 9 x 13 x 2 inch pan. Add filling on top of crumbs. Sprinkle remaining crumbs on top. -----------------------155206 -- ANGEL FOOD CAKE ICING 1/3 c. cornstarch 1/3 c. sugar 2 c. milk 1 egg yolk 1 or 2 tsp. vanilla 1/2 lb. butter 1 c. powdered sugar Mix the cornstarch and sugar. Add milk and egg yolk. Cook until thick, stirring constantly. Add vanilla. Cool until COLD. Cream the butter and powdered sugar. Add cold custard. Beat 20 minutes. -----------------------155207 -- MIRACLE ICING 2 1/4 c. sugar 1/2 c. water 1/8 tsp. salt 3 egg whites, unbeaten 3/8 tsp. cream of tartar 1 1/2 tsp. vanilla Boil sugar, water and salt for 3 minutes. Add slowly to unbeaten egg whites and cream of tartar beating all the while. Beat exactly 5 minutes. This makes enough for a large cake or 2 small ones. If any is left, can be put into jar in refrigerator. -----------------------155208 -- PINEAPPLE ICING

1 (20 oz.) drained, crushed pineapple 1 (3 oz.) pkg. vanilla pudding 1 (8 oz.) Cool Whip Mix pineapple and dry pudding well. Add Cool Whip. Mix well, but do not use mixer. Very good on angel food cake. -----------------------155209 -- SCRIPTURE CAKE 4 1/2 c. I Kings 4:22 1 c. Judges 5:25 2 c. Jeremiah 6:20 2 c. I Samuel 30:12 2 c. Nahum 3:12 2 c. Numbers 17:8 6 of Jeremiah 17:11 1 c. Judges 4;19 6 tbsp. I Samuel 14:25 2 tsp. Amos 4:5 (baking powder) Pinch of Leviticus 2:13 Season to taste II Chronicles 9:9 Cream butter and sugar. Sift together dry ingredients. Add to creamed mixture along with egg yolks and honey. Beat egg whites until stiff. Fold into batter along with fruit sand nuts. Turn into 9x 13 inch pan. Bake at 375 degrees for 50 minutes or until cake is browned and begins to pull away from sides of pan. -----------------------155210 -- HUMMINGBIRD CAKE 3 c. flour 2 c. sugar 1 tsp. salt 1 tsp. soda 1 tsp. cinnamon 3 eggs, beaten 1 1/2 c. oil 1 1/2 tsp. vanilla 1 (8 oz.) can crushed pineapple 2 c. nuts 2 c. chopped bananas Combine dry ingredients in bowl, add eggs and oil. Stir until dry ingredients are moistened. Do not beat; stir in vanilla, pineapple, nuts and bananas. Spoon into 3 (9 inch) cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans for 10 minutes. --ICING:-2 (8 oz.) pkgs. cream cheese

1 c. butter 2 boxes confectioners' sugar 1 tsp. vanilla Mix together and frost cake. -----------------------155212 -- GOLDEN ANGEL FOOD 5 eggs 1/2 c. cold water 1 1/2 c. sugar 1/4 tsp. salt 1/2 tsp. baking powder 1 1/2 c. cake flour 1 tsp. vanilla 3/4 tsp. cream of tartar Beat egg whites until bubbly. Add cream of tartar and beat until stiff. Set aside while you beat the egg yolks with cold water until fluffy. Add sugar and continue beating until mixture is very light and creamy. The longer you beat, the better and bigger the cake!! Sift together the dry ingredients and fold carefully into egg yolks. Fold in vanilla. Fold whites into yolk mixture. Bake in angel food pan at 350 degrees for one hour. -----------------------155213 -- RAW APPLE CAKE 2 eggs 1 c. brown sugar 1/2 c. oil (scant) Add to above: 2 c. flour 1/2 tsp. salt 2 tsp. soda 1 tsp. cinnamon 4 c. apples, diced 2 tsp. vanilla 1 c. nuts Bake in 9 x 13 inch greased pan at 325 degrees until top does not dent in when touched, about 35 minutes. -----------------------155214 -- APPLE CAKE WITH HOT SPICED TOPPING --CAKE:--

-----------------------155215 -- APPLE CAKE 1 c. oil 2 c. sugar 3 eggs, beaten 1 1/2 tsp. cinnamon 1/2 tsp. salt 2 tsp. vanilla 3 c. flour 1 tsp. soda 1 c. walnuts, chopped 3 c. apples, sliced Mix all ingredients; apples last. Bake at 350 degrees for 1 hour 20 minutes in greased angel food pan. -----------------------155216 -- BLACK MAGIC CAKE 1 3/4 c. flour 2 c. sugar 2 c. sugar 1/2 c. shortening 2 eggs 4 lg. apples, cored, unpeeled & grated 2 c. flour 2 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg --TOPPING:-6 tbsp. margarine 2 c. water 3 tbsp. cornstarch 1 c. sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg 2 tsp. vanilla CAKE: Cream sugar and shortening together; mix in eggs. Stir dry ingredients together and add alternately with grated apples, mixing well. Bake in greased 13 x 9 inch pan at 350 degrees for 40 to 45 minutes. Serve warm with warm spice topping. TOPPING: Melt margarine in saucepan; add water. Stir dry ingredients together in a bowl and add to saucepan, cooking and stirring constantly until thick. Remove from heat and stir in vanilla. Pour over individual servings of cake and serve warm.

3/4 c. cocoa 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 2 eggs 1 c. strong black coffee (or 2 tsp. instant coffee plus 1 c. boiling water (I use 2 tbsp. instant coffee) 1 c. buttermilk or sour milk (To sour: 1 tbsp. vinegar plus milk to = 1 cup) 1/2 c. vegetable oil 1 tsp. vanilla Combine flour, sugar, cocoa, soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk or sour milk, oil and vanilla. Beat at medium speed for 2 minutes. (Batter will be thin!) Pour batter into a greased and floured 13 x 9 x 2 inch pan or two 9 inch cake pans. Bake at 350 degrees for 35 to 40 minutes for oblong pan or 30 to 35 minutes for layer pans. Cool. Frost with your favorite vanilla frosting, or CREAM CHEESE FROSTING listed below. --CREAM CHEESE FROSTING:-1 (3 oz.) pkg. cream cheese 1/2 c. butter or margarine 1 tsp. vanilla or almond flavoring 2 c. powdered sugar 1 tbsp. cocoa (optional) Combine all ingredients. Beat well. Spread on the completely cooled cake. (Frosting will beat up into more volume if cheese and butter are used directly out of the refrigerator.) -----------------------155217 -- BURNT SUGAR CAKE He told me he wanted a Burnt Sugar Cake, A cake like the one his Mother could make..... I think I could make one, At least I could learn, But who in the world Has got sugar to burn??? 1 1/4 c. sugar 1/3 c. butter 1/2 tsp. salt 2 tsp. baking powder 1/2 tsp. orange flavoring 1/2 c. milk 1 3/4 c. cake flour 2 eggs 1 tsp. vanilla 1/4 c. water Carmelize 1/2 cup of the sugar. (Dissolve in water and boil until syrup is reduced to 1/4 cup.) Cool. Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour, measure and sift with baking powder and salt. Combine milk, caramel syrup and flavoring. Add alternately with dry ingredients to

first mixture. Beat well. Fold in stiffly beaten egg whites. Pour into well oiled layer cake pans. Bake in a moderate oven at 375 degrees about 20 minutes. -----------------------155218 -- CHOCOLATE SHEET CAKE 1 stick oleo 1/2 c. Crisco 4 tbsp. cocoa 1 c. water 2 c. sifted flour 2 c. sugar 1/4 tsp. salt Bring to a boil oleo, Crisco, cocoa and water. Mix flour, sugar and salt. Pour hot mixture over flour mixture and beat well. Add: 2 eggs 1/2 c. buttermilk 1 tsp. vanilla 1/2 tsp. cinnamon 1 tsp. soda Beat until smooth. Pour in greased and floured jelly roll pan. --\h FROSTING (Prepare 5 minutes before cake is done.) 1 stick oleo 6 tbsp. milk 4 tbsp. cocoa Bring to a boil. Remove form heat. Then add: 1 lb. powdered sugar 1 tsp. vanilla Nuts Pour frosting on cake while cake is hot. -----------------------155219 -- WACKY CHOCOLATE CAKE 1 1/2 c. flour 1 c. sugar 3 tbsp. cocoa 1 tsp. soda 1/2 tsp. salt 1 tbsp. vinegar 6 tbsp. oil 1 tsp. vanilla 1 c. cold water Sift dry ingredients into a 9 inch square ungreased pan. Make 3 holes in dry mixture. Measure oil in one, vinegar in second, vanilla in third. Pour cold

water over all. Mix with rubber spatula until blended. Do not beat. Bake at 350 degrees for 20 to 30 minutes, cool. Frost if desired. -----------------------155220 -- UPSIDE DOWN GERMAN CHOCOLATE CAKE 1 c. pecans, chopped 1 c. coconut 1 German chocolate cake mix 1 (8 oz.) pkg. cream cheese 1/2 c. butter, softened 1/2 c. powdered sugar Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut. -----------------------155221 -- UPSIDE DOWN DATE CAKE 1 tbsp. margarine 1/2 c. sugar 1 c. flour 1/2 tsp. soda 1 tsp. baking powder 1/4 tsp. nutmeg 1/2 c. milk 1/2 c. dates, cut up 1/2 c. nuts 1 tsp. vanilla --SAUCE:-3/4 c. brown sugar 1 tbsp. margarine 1 c. hot water Cream margarine and sugar. Sift dry ingredients. Add vanilla to creamed mixture, then milk alternately with flour mixture. Stir dates and nuts in last. Place batter in greased dish. Heat sauce ingredients and pour over batter. Bake at 350 degrees 30 minutes. ^iRemember a prayer before eating is the essential ingredients for any good recipe.^i