Doctor Bird Cake 2. Remove from oven.

Poke
holes at once down
3 c. flour through the cake to the
1 tsp. baking soda pan with round handle of
1 tsp. cinnamon a wooden spoon. Holes
2 c. sugar should be at 1"
1 tsp. salt intervals.
1 1/2 c. oil 3. Only after poking holes,
(I use a cup or a little over) combine pudding mix with
1 8 oz. can crushed pineapple sugar in large bowl.
with juice Gradually stir in milk.
1 1/2 tsps. vanilla Beat at low speed of
3 eggs mixer no more than a
2 c. diced bananas, should be minute. (Do not
ripe overbeat.)
4. Quickly before pudding
Measure and sift the dry thickens,pour about 1/2
ingredients-flour, baking of the thin pudding
soda, cinnamon, salt and evenly over warm cake and
sugar. Dice the bananas, into the holes to make
measure the quantity and add the stripes.
it to the dry ingredients, 5. Allow remaining pudding
along with oil, vanilla, eggs to thicken slightly; then
and crushed pineapple with its spoon over the top,
juice. The mixture is stirred swirling it to frost the
to blend but is not beaten. cake. Chill at least one
It is then poured into a hour. Store in
greased tube pan and baked at refrigerator.
350 degrees for about one hour
and 10 minutes. It is set Strawberry Angel Cake
aside to cool on a rack
without removing from the pan. You can bake or buy angel food
cake.. Slice 2 pints
Stripe It Rich Cake strawberries; toss with 1
tbsp. each of granulated sugar
1 pkg. cake mix or pudding- and orange juice. In another
included cake mix bowl, beat until creamy: 2
2 pkgs. (4 serving size) Jello cups nonfat plain yogurt, 1/3
Instant Pudding and Pie c. "light" cream cheese, 1
filling, any complimentary tsp. each of orange juice &
flavor vanilla, 3 tbsp.
4 c. cold milk confectioners' sugar and 2
1 c. confectioners sugar tbsp. orange zest. Cut 8
slices of cake. Top each with
1. Prepare cake mix as strawberries and a dollop of
directed on package, yogurt sauce.
baking in 13 x 9 pan.
ICING Fruit Cocktail Cake

2 lbs. powered sugar 1 1/2 c. flour (unsifted)

1 1/2 c. Crisco 1 c. sugar
1/2 c. water 1 tsp. baking soda
1 tsp. vanilla 1/2 tsp. salt
Beat on High 5 minutes 1 can Fruit Cocktail
Beat on Low 5 minutes 1 Egg

Sift dry ingredients together,

pour fruit cocktail in, juice
and all, mix. Beat egg and
add. Pour into lightly
greased 9 x 13 pan. Cover
with 1 c. brown sugar and 1/2
c. pecans. Spread evenly over
batter. Bake 35 minutes at
350 degrees.

Apple Walnut Cake

4 c. coarsely chopped apples

2 c. sugar
2 eggs
1/2 c. oil
2 tsp. vanilla
2 c. sifted all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. chopped walnuts

Combine apples and sugar; let

stand. Beat eggs slightly,
Beat in oil and vanilla. Mix
and sift flour, baking soda,
cinnamon and salt. Stir in
alternately with apple sugar
mixture. Stir in walnuts.
Pour into grease dna floured
13 x 9 pan. Bake at 350
degrees for one hour or until
cake tests done. Let stand in
pan until cool; turn out on
rack to complete cooling.
Frost with lemon butter
frosting.
Lemon Butter Frosting: Strawberry Cake
3 c. powdered sugar
2 tbsp. lemon juice 1 White Cake Mix
1-2 tbsp. cold water 3 tbsp. flour
4 tbsp. butter. Mix together. 4 eggs
1 c. oil
1 strawberry Jello
1/2 c. water
Rolled Oats Cake 3/4 pkg. frozen strawberries
Mix well and make 40 minutes
1 c. quick oats at 350 degrees.
1 3/4 c. boiling water
1 stick margarine Glaze: Strawberry juice and
1 c. sugar powdered sugar
1 c. brown sugar, packed
2 eggs Gooey Butter Cake
1 tsp. nutmeg
2 tsp. vanilla 1 yellow Cake Mix
1 tsp. cinnamon 1 stick butter
1 tsp. soda 2 eggs
1/4 tsp. salt 1 tsp. vanilla
1 1/3 c. flour 1 pkg. (8 oz.) cream cheese
1 box (1 lb.) powdered sugar
Pour boiling water over oats 2 eggs
and let stand 20 minutes. 1 tsp vanilla
Cream margarine & sugars and Combine cake mix, butter and
add to oat mix. Add two whole eggs, mixing well. Add 1 tsp.
eggs, nutmeg, vanilla and vanilla. Spread in 9 x 13
cinnamon. Sift together flour, floured and greased pan.
soda, salt & add to mixture. Blend cream cheese, powdered
Spread in 9 x 13 pan and bake sugar, 2ggs and 1 tsp.
30 minutes at 350 degrees. vanilla. Spread on top of
first layer, bake at 350
Topping: degrees for 30-35 minues or
2 tbsp. butter until golden.
2/3 c. brown sugar
1 c. or can of coconut Chocolate Ripple Cake
(flaked)
1 c. chopped pecans 1 c. butter, softened
4-5 tbsp evap. milk 2 c. sugar
2 egg yolks 3 eggs
1 1/2 tsp. vanilla
Mix well and spread on cake 3 c. sifted all-purpose flour
while hot. Brown in oven. 2 tsp. baking powder
1/2 tsp. salt
1 cup milk
3/4 c. chocolate-flavor syrup
1/4 tsp. baking soda pudding with one cup of milk.
Powdered sugar Add softened cream cheese and
mix well. Add Cool Whip and
Cream butter and sugar blend slowly until well mixed.
together until light and Spread this mixture on cake.
fluffy. Add eggs, one at a Springle with crushed
time, beating well after each pineapple, coconut and pecans.
addition. Add vanilla. Sift Arrange maraschino cherries on
dry ingredients together; add top. Refrigerate until ready
to creamed mixture alternately to serve.
with milk, beating until
smooth after each addition.
Pour 2/3 of the batter into a
greased and floured 10" tube
or Bundt pan. Combine
chocolate syrup and soda;
lightly blend with remaining
batter. Pour over batter in
pan; do not mix.
Bake in preheated 350 degree
oven for 45 minutes. Place a
piece of aluminum foil over
top of pan; continue baking
for 25 minutes longer or until
done. Cool completely before
removing from pan. Sift
powdered sugar over top and
sides of cake.

Enchanted Party Cake

1 pkg. Yellow Cake Mix

1 pkg. instant vanilla pudding
1 cup milk
1 8 oz. pkg. cream cheese
(softened)
1 8 oz. Cool Whip
1 8 oz. can crushed pineapple
(drained)
1 c. pecans
1/2 to 1 c. coconut
Maraschino cherry halves

Mix and bake cake according to

direction on box. Bake in a
greased and floured pan. (13 x
9).Let cool. Mix instant
Pineapple Cream Cake

1 3/4 c. sifted cake flour

2 tsp. baking powder
1/2 tsp. salt
1/4 c. margarine
1/4 c. oil
1 c. sugar Texas Sheet Cake
2 eggs
3/4 c. pineapple filling Mix in large bowl:
1 c. heavy cream (whipped) 2 c. sugar
2 c. flour
Grease two 8" layer pans; line 1/2 tsp. salt
bottom with waxed paper. Sift
together first three Bring to boil:
ingredients; set aside. Stire 2 sticks oleo
together next 3 ingredients 1 c. water
until smooth. Add vanilla. 4 tbsp. cocoa
Stir in flour mixture
alterntely with milk, Mix in small bowl:
beginning and ending with 1/2 c. sour milk (reg. milk &
flour mixture, mixing until add lemon or vinegar)
smooth after each addition. 1 tsp. baking soda
Pour into pans. Bake in 350 1 tbsp. vinegar
degree oven for 25 minutes or 1 tsp. vanilla
until cake springs back when
touched. Cool 10 minutes in Combine all above in large
pans. Remove; cool on racks. bowl, and mix thoroughly.
SPoit cake layers in half Bake in deep cookie sheet at
horizontally. Place 1 layer on 400 degrees for 20 minutes.
serving plate. Spread top
with 1/3 of the Pineapple Frosting:
Filling; repeat with remaining Bring to boil:
layers and filling. Top with 6 tbsp. milk
whipped cream. Chill. 1 stick margarine
4 tbsp. cocoa
Pineapple Filling:
In saucepan mix: Add 1 box powdered sugar, 1
3/4 c. sugar tsp. vanilla; add 1/2 c.
3 tbsp. Corn Starch. Stir in chopped nuts. Spread on cake.
1 can (20 oz.) crushed
pineapple in own juice. Bring
to boil over medium heat.
stirring constantly, boil 1
minutes. Cool.
Hot Milk Coconut Cake shortening, butter and
extracts which been creamed
12 egg yolks together until thoroughly
1 c. milk blended and beat for 5 full
2 1/2 c. sifted cake flour minutes. Spread between
1/8 tsp. salt layers, on top and sides of
2 c. sifted sugar cake. Sprinkle with coconut.
1 tsp. vanilla Decorate with cherries.
1 tsp. lemon extract
2 tsp. baking powder Black Forest Dump Cake
1/2 c. butter or margarine
1 8 oz. can crushed pineapple
Scald milk with butter and 1 21 oz. can cherry pie
allow to cool. Beat egg yolks filling
for 3 minutes; add sugar, 1 devil's food cake mix
beating after each addition. 1 c. pecans
Sift dry ingredients together; 1/2 butter or margaine, melted
add to first mixture Cool Whip
alternately with scalded milk,
and butter, beating after each Drain pineapple, reserving
addition. Add vanilla and liquid.
lemon extract. Pur into three Spread pineapple in a lightly
9" greased pans lined with greased 13 x 9 pan; add pie
waxed paper at 350 degrees for filling. spreading gently.
35-40 minutes. Turn on racks Sprinkle dry cake mix on pie
to cool. filling; top with pecans.
Combine butter and reserved
Icing: pineapple liquid; drizzle on
2 1/4 c. milk mixture in pan. Bake 350
5 heaping tbsp. flour degrees for 35-40 minutes.
1 c. soft shortening Cut into squares; top with
1 tsp. vanilla Cool Whip.
1 can flaked coconut
1 env. unflavored gelatin Fast Fixin' Fruit "n" Cake
3 c. powdered sugar
6 tbsp. butter or margarine 1 pkg. White Cake Mix
2 tsp. lemon extract 1/4 c. oil
maraschino cherries 2 eggs
1/2 c. water
Put milk, gelatin and flour 1 can (20 oz.) favorite pie
into jar; shake until filling
particles are dissolved. Pour Preheat oven to 350 degrees.
into saucepan and cook until Pour oil into a 13x 9 pan,
thickened, stirring tilt pan to cover bottom. Put
continuously. Put pan in pan cake mix, eggs and water into
of ice cubes to cool. WHen pan; stir with a fork or spoon
cold, add powdered sugar, until blended (about 2 mins.).
Scrape sides and spread batter Miracle Cake
evenly in pan. Spoon pie
filling onto batter; use a 1 lb. butter
fork to fold into batter just 1 box powered sugar
enough to create a marbled 3 c. flour
effect. Bake for 35-45 mins., 6 eggs
until toothpick inserted near 1 tbsp. vanilla
center comes out clean. pinch salt
Cooled cake may be sprinkled
with powdered sugar. Use a Mix all together, pur in tube
knife to loosen cake from pan. Bake 10 mins. in 450
sides; cut and serve directly degree oven then reduce to 350
from pan. Store loosely degrees for 50 minutes. Like
covered. pound cake, dust with powdered
sugar. Don't overbake as it
will loose moistness.

Mashed Potato Cocoa Cake

1/2 c. butter
2 c. sugar
1/2 c. milk
4 eggs
1/2 cocoa
1/2 tsp. cinnamon
1 tsp. vanilla
1/8 tsp. salt
2/3 c. milk
2 c. sifted flour
3 tsp. baking powder
1 c. mashed potatoes
1 c. nuts

Cream butter, beat in sugar,

add beaten egg yolks, vanilla,
mashed potatoes, cocoa. Add
sifted dry ingredients
alternately with milk, then
add nuts. Fold in stiffly
beaten egg whites. Bake in
greased flat pan about 50
mins. at 350 degrees.

Coca Cola Cake

2 c. flour
2 c. sugar
2 sticks butter
3 tbsp. cocoa 1 box yellow cake mix
1 c. classic coke 1-11 oz. can Manadarin oranges
1/2 c. buttermilk & juice
2 eggs, beaten 3/4 c. vegetable oil
1 tsp. soda 3 eggs
1 tsp. vanilla Mix together for 2 minutes.
Combine flour and sugar. Heat Bake in 9 x 13 pan at 325
coke, butter and cocoa to degrees for 30-35 min.
boiling. Pur over four and Filling & Icing:
sugar. Mix all ingredients. Mix 1-10 oz. can crushed
Bake in 9x13 pan at 350 pineapple with 1 box instant
degrees for 30 min. Ice while coconut pudding. Fold into 1-
hot. 10 oz Cool Whip. Refrigerate
Icing for Cocoa Cola Cake
1/2 c. butter
3 tbsp. cocoa
6 tbsp. coke
1 box powdered sugar, sifted
1 c. chopped nuts
1 1/2 c. min. marshmallows

Boil coke, cocoa and butter.

Pur over sugar and beat well.
Add nuts and marshmallows.
Pour over hot cake.

Lemon Chess Cake

1 box yellow cake mix

8 oz. cream cheese
1 box powdered sugar
1 stick butter
3 eggs
1 1/4 tsp. lemon extract

Mix cake mix with butter

(softened) and 1 egg. In a
separate bowl mix the cream
cheese, sugar, 2 eggs and
extract. Beat well. Sift
sugar if desired. Pour on top
of cake mix. Bake at 350
degrees for 30 min. Slice
while still warm.

Orange Pineapple Cake

Carrot Cake 1 c. chopped nuts (optional)

2 c. sugar Mix sugar, Milnot and butter

2 c. flour together and cook until
2 tsp. soda mixture comes to a boil,
2 tsp. cinnamon stirring frequently. Boil this
Dash of salt mixture for 5 minutes,
1 c. oil stirring constantly. Remove
4 eggs from burner and stir in
3 c. finely grated carrots chocolate chips and
marshmallow creme. Your may
Combine dry ingredients; add use an electric mixer. Stir
oil and eggs. Add carrots until mixture is creamy and
last. Bake in 2 greased cake smooth. Pour into buttered 9"
pans at 350 degrees for 25 pan. aalow to cool and cut as
minutes. desired.
Icing:
1 stick butter
8 oz. pkg. cream cheese
1 tsp. vanilla CHOCOLATE DREAM CAKE
1 box powdered sugar
1 c. chopped nuts ¾ c. unsweetened cocoa
powder
Cream and mix well, butter and ¼ c. sugar
cream cheese; add ½ c. boiling water
approximately 3/4 box powdered 1 pkg. angel food cake mix
sugar or until desired flavor. 1 ¼ c. water
Add chopped nuts if desired. 1 Tblsp, instant coffee
Be sure cake is cool before 1 ½ c. skim milk
icing. Do not add water to 1 pkg. whipped topping mix
icing. 1 pkg, sugar-free chocolate
pudding mix
Butter Icing
Box powdered sugar 1. preheat oven t0 350
1 stick butter (softened) degrees. Line a 10/13 pan with
1 tsp. vanilla wax paper. Whisk together
1 egg cocoa, sugar, and boiling water.
Mix and spread on cake. Egg Cool to lukewarm.
can be omitted. 2 Prepare cake mix per
package directions, using 1 ¼ c.
Marshmallow Creme Fudge water and adding cocoa
mixture. Bake 20 minutes or
3 c. sugar until top looks dry. Invert onto a
1 c. Milnot large wire rack. Remove from
1 7 oz. jar Marshmallow Creme pan and remove wax paper.
3/4 stick butter
Cool.
1-12 oz. pkg. Chocolate Chips
In medium bowl, dissolve coffee
in milk. Add topping and
pudding mix. Beat on low speed
until moistened. Beat at high
speed until soft peaks form.
Chill.

I wait until right before serving

to add topping.

UPSIDE DOWN GERMAN

CHOCOLATE CAKE

Grease 13x9 cake pan with

cooking spray. Put layer of
chopped pecans in bottom of
pan. Next, add a layer of
coconut. Mix German Chocolate
Cake mix according to box
directions. Pour over layer.
In mixing bowl, mix until
smooth.
8 oz. softened cream cheese
1 stick melted butter
1 lb. box of powdered sugar.
Spoon this over mixture in pan.
Bake at 350 degrees for 55-60
minutes. Cool and leave in pan.