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APPLE BUTTER COFFEE CAKE

APPLE BUTTER SPICE CAKE

APPLE DUMPLING CAKE

APRICOT BRANDY AND PEACH LIQUEUR POUND CAKE

BANANA POUND CAKE

BETE NOIR

BLACK BOTTOM CUPCAKES

CARROT CAKE

CREAM CHEESE FROSTING

CARROT CAKE 2

CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING

CHOCOLATE CHERRY CUPS

CHOCOLATE CAKE

CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

CHOCOLATE CHIP PEANUT BUTTER CAKE

CHOCOLATE OATMEAL CAKE

CHOCOLATE SAUERKRAUT CAKE

COCONUT PECAN FROSTING

COFFEE CAKE

COFFEE CAKE 2

CREAM CHEESE CHOCOLATE CAKE

CREAM CHEESE FROSTING 2

CRESCENT CARAMEL SWIRL

DECADENT CHOCOLATE CAKE

DELAWARE CAKE

DREAMSICLE CAKE

DRIED APPLE STACK CAKE

ENGLISH TRIFLE

FRESH APPLE CAKE

FRESH COCONUT LAYER CAKE

FROSTING FOR GERMAN CHOCOLATE CAKE

FRUIT COCKTAIL CAKE

GERMAN CHOCOLATE CAKE FROSTING

GLAZED CARROT RAISIN CUPCAKES

GOOEY CAKE

HARVEST APPLE CAKE

HARVEST LOAF CAKE

HOT MILK SPONGE CAKE

HUMMINGBIRD CAKE

CREAM CHEESE FROSTING 3

IT WON’T LAST CAKE

ITALIAN CREAM CAKE

KITTY LITTER CAKE

KNOCK YOU NAKEDS

LEBKUCHEN

LEMON AMBROSIA CUPCAKES

LEMON POPPYSEED CAKE

LEMON POPPYSEED CAKE RING

LICK YOUR LIPS CAKE

MILKY WAY CAKE

MONT BLANC AU MARRONS OR CHESTNUT CAKE

MORAVIAN SUGAR COFFEE CAKE

NO FAT OLD FASHIONED APPLECAKE

OLD FASHIONED STACK CAKE

ONE MINUTE CAKE TRIED AND TRUE

ORANGE SLICE CAKE

ORANGE SNACKING CAKE

PANE DI SPAGNA

QUICK FUDGE FROSTING

RASPBERRY CREAM CHEESE COFFEE CAKE

RASPBERRY DOUBLE CREAM COFFEE CAKE

RED VELVET CAKE

RED WHITE AND BLUE CAKE

RUM CAKE

SASSY STRAWBERRY JAM CAKES

SPICY PINEAPPLE ZUCCHINI CAKE

STRAWBERRY GLAZED CREAM CHEESE CAKE

STREUSEL KUCHEN

TRES LECHES CAKE

UPSIDE DOWN GERMAN CHOCOLATE CAKE

UPSIDE DOWN PUMPKIN CAKE

APPLE BUTTER COFFEE CAKE            > Back to Top <

1 (8-1/2-ounce) package corn muffin mix
1/4 cup toasted or untoasted wheat germ
1 beaten egg or 1/4 cup frozen egg product, thawed
1/2 cup apple butter
1/3 cup milk
3/4 teaspoon pumpkin pie spice or apple pie spice
1/4 cup packed brown sugar
1/4 cup toasted or untoasted wheat germ
1/4 cup apple butter
Powdered sugar (optional)
Apple butter (optional)

In a medium bowl combine muffin mix and the first 1/4 cup wheat germ. In another bowl combine the egg, 1/2 cup apple butter, milk, and pumpkin or apple pie spice. Add the egg mixture all at once to the wheat germ mixture, stirring just till combined. Pour the batter into a greased 8 x 8 x 2-inch baking pan.

For topping, in a small bowl stir together brown sugar, the remaining 1/4 cup wheat germ, and 1/4 cup apple butter. Spoon mixture in small mounds atop batter in pan. Using a knife, marble the mixture through the batter. Bake in a 350^o F oven for 25 to 30 minutes or till a wooden toothpick inserted near center comes out clean.

To serve, sift powdered sugar over each serving and serve with additional apple butter, if desired. Serve warm. Makes 8 or 9 servings.

APPLE BUTTER SPICE CAKE           > Back to Top <

1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans 
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
3/4 cup apple butter
1 teaspoon vanilla extract
1/2 cup whole bran cereal
1 cup sour cream
2 eggs, beaten
 

Preheat oven to 350^o F (175^o C). Spray or grease one 9 x13-inch pan.

Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans. Sift together the flour, baking powder, baking soda and salt. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping. Bake for 40 minutes. Makes 1 9 x 13-inch) cake

APPLE DUMPLING CAKE           > Back to Top < 

3 pounds apples - peeled, cored and sliced
2 cups all-purpose flour
1-1/2 cups white sugar
2 eggs, beaten
1 cup vegetable oil
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon

Preheat oven to 350^o F (175^o C). Lightly grease one 9 x 13-inch baking dish. Place sliced apple in baking dish. Mix together the flour, sugar, eggs, oil, salt and baking powder. Pack mixture on top of apples. Sprinkle top with cinnamon and bake for 40 to 45 minutes.   Makes 12 servings

APRICOT BRANDY AND PEACH LIQUEUR POUND CAKE            > Back to Top <

3 cups white sugar
1 cup butter, softened
6 eggs, beaten
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest

In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.

Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.

Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.

Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.

Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

BANANA POUND CAKE           > Back to Top <

1 Pound Cake Mix
1 Cup Mashed Bananas
2 eggs
1/2 Cup chopped nuts (if desired)

Preheat your oven to 325^o F.  Do not follow package directions.  Combine mix, bananas and eggs, and beat for 3 minutes.  Fold in nuts if desired. Bake in a 9 inch loaf pan (greased and floured) for 1-1/4 hours, or until cake is golden brown and springs back lightly when touched on top. Cool for 30 minutes on wire rack (cover with towel).

Note: As with any cake, you can slice it and top it with chocolate, whip cream, powdered sugar, strawberries, ice cream, etc. for a special desert.  Our favorite way is to use it for strawberry shortcake.

BETE NOIR           > Back to Top <

Bete Noir (French for "bad thing" or "black mark") is a sinful dessert!!!

8 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1/2 cup water
1-1/3 cup sugar
1 cup butter, room temperature, cut into 1-Tablespoon slices
5 large eggs, room temperature, combined but not mixed
Butter a 9-inch cake pan. Line with buttered waxed paper or parchment.

Preheat oven to 350^o F.

Chop chocolates and place in food processor, pulsing only until very coarse. Heat water and sugar. Bring to a boil and cook for 2 minutes, stirring constantly. With processor running, add sugar water mixture to chocolate. Add butter rapidly, 1 Tablespoon at a time, with motor running. Add eggs all at once and pulse just until mixed and shiny.

Pour mixture into prepared pan. Set pan into a jelly roll pan. Place on center rack of oven. Add hot water to jelly roll pan so that water reaches 3/4 to top of round pan. Bake for 25 to 30 minutes; do not overbake. Cool for 10 minutes. Run a sharp knife around edge to release cake. Turn onto cookie sheet to remove waxed paper or parchment from base. Put a serving plate over cake and invert again. Serve with fresh berries and chocolate sauce.

BLACK BOTTOM CUPCAKES           > Back to Top <

1 (8-ounce) package cream cheese
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
1-1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract

Preheat oven to 350^o F (175^o C). Lightly butter muffin tins and set aside. Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture. Bake for 30 to 35 minutes.  Makes 18 to 24 servings

CARROT CAKE 2         > Back to Top <

15 tablespoons vegetable oil (1 cup minus 1 tablespoon)
1-1/2 cups granulated sugar
3 eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
2-1/4 cups grated carrots
1/4 cup chopped walnuts
Cream Cheese Frosting (recipe follows)

Preheat oven to 325^o F. Grease two 9-inch round cake pans. In a 5-quart mixing bowl, combine oil and sugar and mix well. Add eggs and blend well. n a separate container, combine flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to sugar mixture and mix until a thick batter forms, scraping down sides of bowl several times. Fold in grated carrots and mix well. Fold in chopped nuts. Evenly divide the batter between the pans. Bake 30 to 35 minutes. Set cakes aside to cool. Frost with Cream Cheese Frosting. Makes one 2-layer 9-inch cake

CREAM CHEESE FROSTING           > Back to Top <

1 (8-ounce) package cream cheese
1/2 cup softened butter (1 stick)
4 cups powdered sugar
1-1/2 teaspoons vanilla
1/2 cup evaporated milk, or as needed

Combine cream cheese and butter. Add powdered sugar and blend slowly until well-mixed. Add vanilla. Add evaporated milk gradually and mix to a smooth spreading consistency, adding only as much milk as needed. Spread on cooled cakes.

CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING           > Back to Top <

2 cup Unbleached all purpose flour
2 teaspoons Baking soda
2 teaspoons Baking powder
2 teaspoons Ground cinnamon
1/2 teaspoons Salt
4 large Eggs
3/4 cup Vegetable oil
3/4 cup Sugar
2/3 cup Packed golden brown sugar
1/2 cup Orange marmalade
1/2 cup Orange juice
3 cup (lightly packed) grated Peeled carrots
3/4 cup Chopped toasted walnuts

FROSTING
4 (8-ounce packages) cream cheese, Room temperature
2 cup powdered sugar
1-1/4 cup (about) orange marmalade
6 Tablespoons (3/4 stick) unsalted butter, Room temperature
2 teaspoons Grated orange peel
1-1/4 cup Finely chopped toasted
Walnuts (about 6 ounces)

FOR CAKE: Preheat oven to 350^o F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowls. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.

FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.

Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.

Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead.  Cover with cake dome and chill.) Makes 12 servings.

CARROT CAKE 2           > Back to Top <

2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1-1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts

Preheat oven to 350^o F (175^o C). Grease one 9 or 10 inch tube pan.

Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan. Bake at 350^o F (175^o C) for 1 hour 20 minutes.

Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.

To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and powdered sugar. Frosting can be spread and a still warm cake. Makes 1 (9 or 10-inch) tube cake.

CHOCOLATE CHERRY CUPS         > Back to Top <

1 cup sugar
3/4 butter or margarine
1 egg
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup walnuts, chopped
1 ounce unsweetened chocolate, melted
32 maraschino cherries, drained and halved

Cream sugar and butter. Beat in egg and vanilla. Stir together flour, baking powder, and salt. Stir into creamed mixture; mix well. Divide dough in half. To one half add nuts and chocolate. Press a rounded teaspoon of chocolate mixture into the bottom and up sides of ungreased 1-3/4-inch muffin cups. Place a cherry half in the center of each cup. Top with a rounded teaspoon of the remaining white dough and another cherry half. Bake in 375^o F. degree oven for 15 to 20 minutes.  Yield: 32 (1 per serving).

CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING         > Back to Top <

2 cups all-purpose flour
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
2/3 cup cooking oil
1 teaspoon vanilla
2 teaspoon instant coffee crystals
1 cup cold water

Frosting:
1 (8-ounce) package cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons milk
1/2 teaspoon vanilla
2-1/4 to 2-1/2 cups sifted powdered sugar
3 tablespoons miniature semisweet chocolate pieces (optional)

For cake, grease a 13 x 9 x 2-inch baking pan; set aside. In a large bowl, stir together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, the 3/4 cup milk, the oil, and the 1 teaspoon vanilla. Beat with an electric mixer on low speed until combined, then on medium speed for 2 minutes. Dissolve coffee crystals in the cold water; add to cocoa mixture. Beat on low speed until smooth (batter will be thin). Pour into prepared pan. Bake in a 350^o F oven for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

For frosting, in a medium bowl, beat together cream cheese and peanut butter (mixture will become thick). Gradually beat in the 2 tablespoons milk and the 1/2 teaspoon vanilla. Beat in enough of the powdered sugar to make of spreading consistency. Spread on cake. Sprinkle with chocolate pieces, if desired. Makes 15 servings.

CHOCOLATE CAKE          > Back to Top <

1 Cup Flour
1/2 Cup Sugar
1 teaspoon Baking Powder
2 packages Instant Hot Chocolate
1 Egg
1/4 Cup Oil
1/2 Cup Water
1/4 teaspoon Vanilla
1/2 Cup Chopped Nuts (Optional)

Combine dry ingredients. Add egg, oil, water and vanilla , Beat by hand with wire beater about 200 strokes or 2 minute with electric beater on medium. Fold in chopped nuts if used. Grease and flour a six-inch round baking dish or spray with Pam. Bake 25 to 30 minutes in 350^o F oven. Done when toothpick comes out clean. This recipe also works great In the microwave, about 6 minutes on high.

CHOCOLATE CHIP PEANUT BUTTER CAKE        > Back to Top <

1/2 cup sugar
1/2 cup brown sugar
3 eggs, beaten
1/2 cup peanut butter
3/4 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla. Combine flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top. Spoon mixture into a greased and floured 2-1/2 to 3-quart soufflé dish or mold (which will fit in your crock pot). Place a small trivet in the crock pot, place the dish on the trivet, then cover the dish with 4 layers of paper towels. Cover loosely to allow steam to escape and cook on high for about 4 hours. Test with a toothpick for doneness. Cool in pot until dish is cool enough to handle, then transfer to a wire rack to cool completely. Sprinkle with remaining chocolate chips.

CHOCOLATE OATMEAL CAKE           > Back to Top <

1/2 cup rolled oats
1/2 cup butter
1 cup boiling water
1-1/2 cups packed brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons cocoa

Preheat oven to 350^o F (175^o C). Grease one 8 x 8-inch pan. In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool. Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well. Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.  Bake at 350^o F (175^o FC) for 40 minutes. Remove from oven, allow to cool, and remove pan. Makes 12 servings 

CHOCOLATE SAUERKRAUT CAKE          > Back to Top <

2-1/4 cups  Flour; Unbleached, Sifted
1/2 cup  Cocoa; Baking
1 teaspoon  Baking Powder
1 teaspoon  Baking Soda
1/4 teaspoon  Salt
2/3 cup  Butter Or Regular Margarine
1-1/2 cups  Sugar
3 Eggs, Large
1 teaspoon  Vanilla
1 cup Water
2/3 cup Sauerkraut; *

CREAMY CHOCOLATE FROSTING
1 ounce Semisweet Chocolate
3 ounces Cream Cheese; Softened
1 tablespoon  Milk
1 cup  powdered Sugar
1/8 teaspoon  Salt
1/2 teaspoon  Vanilla extract

Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely.
 
Sift together the flour, cocoa, baking powder, baking soda and salt; set aside.  Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Add dry ingredients alternately with water to creamed mixture, beating well after each addition.  Stir in sauerkraut.  Spread batter in greased 13 x 9 x 2-inch baking pan.  Bake in a preheated 350^o F. oven for 35 minutes or until cake tests done.  Cool in pan on rack.  Frost with Creamy Chocolate Frosting.  Cut into squares.

CREAMY CHOCOLATE FROSTING:
Melt chocolate in a custard cup in hot water.  Cool slightly.  Combine chocolate, cream cheese, milk, powdered sugar, salt, and vanilla in a bowl.  Beat with an electric mixer at high speed until smooth and creamy.

NOTE:
This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks.  I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. Makes 16 servings

COCONUT PECAN FROSTING           > Back to Top <

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cut butter or margarine
1 teaspoon vanilla
1-1/2 cups coconut
1 cup chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in   saucepan. Cook and stir over medium heat until mixture  thickens, about  12 minutes. Remove from heat. Add  coconut and pecans. Cool until spreading consistency, beating occasionally.

COFFEE CAKE           > Back to Top <

3 tablespoons shortening
1-1/2 cup flour
1 cup sugar      
2 teaspoons baking powder
1 egg       
1 teaspoon salt
1/2 cup milk     
1 teaspoon vanilla
1/2 package chocolate bits (or 6-ounce bag of chocolate chips)

Topping
1/2 tablespoon sugar   
1/2 teaspoon nutmeg   
1/2 teaspoon cinnamon

Combine all ingredients, except topping, mix well. Pour into a greased 8-inch square pan. In small bowl, mix sugar, nutmeg, and cinnamon; sprinkle over cake. Bake at 350^o F degrees for 30 minutes.

TIP: Sometimes my mother would use mint chocolate chips for an extra treat.

COFFEE CAKE 2          > Back to Top <

1/4 cup margarine
3/4 cup sugar
1 egg, slightly beaten
1-1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Topping:
1 cup brown sugar
3 tablespoons flour
2 teaspoons cinnamon
4 tablespoons margarine
1/2 cup walnuts or pecans, finely chopped

Preheat oven to 350^o F. Spray a 9 x 9-inch pan with nonstick cooking spray. In a medium brown, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake at 350^o F for 30 minutes.

CREAM CHEESE CHOCOLATE CAKE          > Back to Top <

2 cups Cake Flour; Sifted
1-1/2 teaspoon Baking Soda
1 teaspoon Salt
6 ounces Cream Cheese
1/2 cup Vegetable Shortening
2 teaspoon Vanilla Extract
6 cups powdered Sugar; Sifted
1/4 cup Hot Water
4 ounces Baking Chocolate
1/4 cup Vegetable Shortening
3 Eggs, Large
3/4 cup Milk
1 Tablespoon Milk

Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 cup shortening and vanilla in a large mixing bowl.  Beat, with an electric mixer set on high, until light and fluffy.  Add powdered sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition.  Blend until smooth.  Remove 2 cups of the chocolate mixture and cover with plastic wrap.  Reserve for frosting.  Blend 1/4 cup shortening into remaining chocolate mixture.  Add eggs, one at a time, beating well after each addition.  Add dry ingredients alternately with1/4 cup of milk, beating well after each addition.  Spread batter in 2 greased and waxed paper lined 9-inch round cake pans.  Bake in preheated 350^o F. oven for 35 minutes or until cakes test done.  Cool in pans on racks for 10 minutes.  Remove from pans; cool completely on racks. Blend 1 tablespoon milk into the reserved chocolate mixture for frosting.  Place one layer on serving plate and spread with frosting.  Top with second layer and frost sides and top with remaining frosting. Makes 12 servings

CREAM CHEESE FROSTING 2          > Back to Top <

4 ounces Margarine or Butter
8 ounces Cream cheese
1 pound Powdered sugar

Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread.

CRESCENT CARAMEL SWIRL           > Back to Top <

1/2 cup butter (1 stick; divided)
1/2 cup chopped pecans (divided)
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-ounce) cans refrigerated crescent rolls

Preheat oven to 350^o F.

Melt the butter in a medium saucepan. Use 2 tablespoons to coat the bottom and sides of a Bundt pan. Sprinkle 3 tablespoons of the chopped pecans over the butter in the Bundt pan. Add the remaining pecans, brown sugar and water to the remaining butter in the saucepan. Bring to a boil and boil 1 minute, stirring constantly.

Remove the crescent rolls from the cans (each can contains 2 rolls). Slice each roll crosswise into 4 slices (you will have a total of 16 slices). Stretch each slice slightly to loosen it. Place half of the slices, cut side down, into the Bundt pan. Pour half of the caramel mixture over the slices and layer the second half of the slices over the caramel. Top with the remaining caramel mixture and bake for 25 minutes. Remove from oven and allow to stand for 3 minutes. Turn out onto a serving plate and serve warm.   Makes one 10-inch ring

DECADENT CHOCOLATE CAKE    > Back to Top <

1 pound semi-sweet chocolate, chopped
2 tablespoons whipping cream
6 tablespoons butter, softened
1/4 cup Myers rum
6 egg yolks
1/2 cup sugar
1-1/2 whipping cream
1 recipe chocolate sponge cake
1 cup chocolate ganache
Whipped cream
Mint leaves
Strawberry sauce

In medium saucepan melt semi-sweet chocolate over low heat; stir in whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate sponge cake into 1/4 inch thick slices; fit onto top of  chocolate decadence. Refrigerate overnight. Remove from pan, placing cake layer on bottom. Spread top with 3/4 cup chocolate ganache; refrigerate at least 10 minutes. Cut into 16 slices; pipe whipped cream rosette on each slice. Drizzle strawberry sauce on serving plate. Garnish with mint leaf. Store in refrigerator. Makes 16 servings.

Tip: Because of food safety, only pasteurized eggs should be used in recipes where the eggs are not cooked.

DELAWARE CAKE (PIGPEN CAKE)           > Back to Top <

1 box Yellow Cake Mix
1 (11-ounce) can Mandarin orange slices-drain well
1/2 cup oil
4 whole eggs

Beat all ingredients together well on high. Pour into 2 greased & floured 9-inch cake pans. Bake at 350^o F for 20-23 minutes or until doneness tested-pressing finger in center of cake if it springs up its done. Let cool and remove from pans-cool.

Frosting:
1 large Cool whip
1 package size 3.4 instant vanilla pudding
1 (#2 can) crushed pineapple juice and all
1/2 cup chopped walnuts.

Beat pudding and pineapple at least 2 minutes or until fluffy, add cool whip and mix thoroughly. Spread on cake, chill and enjoy. Keep refrigerated.

DREAMSICLE CAKE           > Back to Top <

1 package Orange Supreme cake mix
12 ounces prepared whipped topping
16 ounces sour cream
1/2 cup powdered sugar
1 small package orange Jell-O

Prepare the orange cake according to directions on package, and bake in two 9-inch round pans. When its done, cool the cake for 10-15 minutes in the pans, then remove and allow to cool completely on wax paper or rack. When the cakes are cooled, slice each in half to produce four round layers.

Meanwhile, blend together the prepared whipped topping, sour cream, and sugar in a large mixing bowl with a hand held mixer. Place the first layer of the orange cake on a serving dish. Cover generously with the whipped topping. Repeat the process with other layers, making sure to use the white frosting between all layers except the top one.

Mix at least the HALF the orange Jell-O POWDER into the remaining white frosting. Cover the top layer and the side of the cake with it. Chill to store, slice to serve. Make sure to keep any leftovers refrigerated.

DRIED APPLE STACK CAKE           > Back to Top <

1 (18.25-ounce) package spice cake mix
1 cup dried apples
1 cup chopped pecans
1/2 cup shredded or flaked coconut
1/3 cup currants
3 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup butter
2 cups apple butter
 
Preheat oven to 350^o F (175^o C). Lightly grease bottoms of two 9 inch round layer cake pans.

In a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. Pour the mixture into the cake pans. Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. 

Split each cake layer into four sections. Spread apple butter between the sections and reassemble layers. Makes 1  (2-layer) cake 

ENGLISH TRIFLE           > Back to Top <

1 (6-ounce) package strawberry flavored gelatin
1/2 cup wine
1 (19-ounce) can fruit cocktail, drained
1 (16-ounce) sponge cake, cut in cubes
1 (3.5-ounce) package instant vanilla pudding mix
1 (8-ounce) container frozen whipped topping, thawed
 

In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved. Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1-3/4 cups. Add to gelatin and mix well. Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours. Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.   Makes 10 to 12 servings 

FRESH APPLE CAKE           > Back to Top <

1-1/2 cups vegetable oil
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2-1/2 cups apples - peeled, cored and diced
1 cup chopped walnuts
1 cup raisins (optional)
1 (16-ounce) container cream cheese frosting
1/4 cup finely chopped walnuts
 

Preheat oven to 325^o F (165^o C). Grease one 10 inch tube pan. Beat together the oil, eggs, vanilla and sugar. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins. Pour into prepared pan and bake at 325^o F (165^o C) for 1-1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.   Makes 1 (10-inch) tube or Bundt pan 

FRESH COCONUT LAYER CAKE          > Back to Top <

1-1/4 cups heavy whipping cream
3/4 cup white sugar
2 tablespoons cream of coconut
1 tablespoon cornstarch
1 tablespoon coconut milk
1/2 cup unsalted butter, softened
1 cup grated fresh coconut
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups white sugar
4 eggs
3/4 cup unsalted butter, cubed
1 tablespoon vanilla extract
1 cup coconut milk
6 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/4 teaspoon salt
4 cups sifted powdered sugar
3 tablespoons coconut milk
1 tablespoon vanilla extract
1 cup white sugar
1 cup water
1/4 teaspoon vanilla extract
1/2 cup shredded coconut

Prepare the filling by placing the heavy cream, 3/4 cup sugar and 2 tablespoons coconut cream in a heavy saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and 1 tablespoon coconut milk. Stir into the simmering cream until smooth; cook, stirring, for 3 minutes. Add the 1/2 cup butter and 1 cup shredded coconut; continue cooking, stirring 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake.

Preheat the oven to 350^o F (175^o C). Grease three 9 inch round cake pans and line the bottoms with parchment paper. Grease the paper and then flour the pans lightly, tapping out any excess. Sift together the flour, baking powder and salt. Set aside.

Place the 1-1/2 cups sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the 3/4 cup butter, 1 tablespoon vanilla extract and 1 cup coconut milk; continue beating for 2 minutes. Add the flour mixture and beat for 1 minute.

Pour the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for 20 minutes. Unmold the cakes, carefully peel off the paper and allow to cool completely on a rack.

Prepare the icing by beating together the cream cheese and 1/2 cup butter. Add 1/4 teaspoon salt, powdered sugar, 3 tablespoons coconut milk and 1 tablespoon vanilla; beat until smooth.

Prepare the syrup by placing the 1 cup sugar, 1 cup water and 1/4 teaspoon vanilla extract in a small saucepan. Bring to a boil and continue to boil, while stirring for 3 minutes. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. You don't have to use all of the syrup.

Assemble the cake by placing one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake and sprinkle the top with 1/2 cup shredded fresh coconut.   Makes 3 - 9 inch round cake pans 

FROSTING FOR GERMAN CHOCOLATE CAKE           > Back to Top <

3/4 cup Evaporated milk
3/4 cup Sugar
6 Tablespoons Margarine or butter
2 Egg yolks
1/2 teaspoon Vanilla
1 cup Flaked coconut
3/4 cup Chopped pecans

Combine milk, sugar, margarine, egg yolks and vanilla in saucepan. Cook over medium heat until mixture thickens, about 6 minutes, stirring constantly. Remove from heat.  Stir in coconut and pecans. Cool until thick enough to spread, stirring occasionally. Spread on cooled snack cake. Makes about 2 cups or enough to frost top of one 13 x 9-inch cake.

FRUIT COCKTAIL CAKE          > Back to Top <

1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16-ounce) can fruit cocktail
1/2 cup packed brown sugar

Preheat oven to 350^o F (175^o FC). Lightly grease one 9 x 9-inch square baking pan. Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar. Bake at 350^o F (175^o C) for 40 minutes or until golden brown and firm. Makes 1 (9-inch) square cake

GERMAN CHOCOLATE CAKE FROSTING         > Back to Top <

1 cup sugar
1 cup evaporated milk
3 eggs, beaten
1/2 cup margarine
1-1/3 cups coconut (flaked)
1 cup chopped nuts
1 teaspoon vanilla

Cook sugar, milk, eggs and margarine at medium heat until it boils. Add 1 teaspoon vanilla. Remove from heat and add coconut and nuts. Let cool before frosting. Can put into refrigerator for a few hours.

GLAZED CARROT RAISIN CUPCAKES           > Back to Top <

1 box (about 18 ounces) spice cake mix
1 can (10-3/4-ounce) Tomato Soup
1/2 cup water
2 eggs
1 medium carrot, shredded
1/2 cup raisins
1 cup powdered sugar
3 tablespoons apple juice


Preheat oven 350^o F. Place liners in 24 (2-1/2-inch) muffin-pan cups. Mix cake mix, soup, water and eggs according to package directions. Stir in carrot and raisins. Fill each muffin-pan cup almost full. Bake 20 minutes or until done. Cool completely. Mix sugar and juice. Frost cupcakes. Makes 24.

GOOEY CAKE           > Back to Top <

1 Butter cake mix
1 Margarine stick (1/2 cup)
2 Eggs
1 Box (16-ounces) powdered sugar
1 package (8-ounces) cream cheese
2 Eggs

Mix together cake mix, margarine and 2 eggs.  Batter will be stiff. Spread in a greased 9 x 13-inch pan. Top with mixture of powdered sugar, cream cheese and 2 eggs. Pour over cake mixture and bake at 300^o F for 40 to 60 minutes.

HARVEST APPLE CAKE          > Back to Top <

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly ground nutmeg
16 ounces sauerkraut, rinsed, drained and squeezed dry (scant 2 cups)
1 (3-ounce) package instant pistachio or vanilla pudding
1 cup vegetable oil
2 tablespoons unsulphured molasses
1/2 cup firmly packed brown sugar
1 cup granulated sugar
4 eggs
1/2 cup apple juice or apple cider
1 cup coarsely chopped, toasted pecans or walnuts (see note)
2 cups peeled, cored and diced cooking apples
1 cup dried cranberries or golden raisins
1 cup powdered sugar
Apple slices dipped in caramel sundae syrup (optional)

Preheat oven to 350^o F.

In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, sauerkraut and pudding mix. In another large bowl, combine oil, molasses and sugars with an electric mixer. Mix in eggs and apple juice. Blend in dry ingredients, in batches, mixing well after each addition. Beat batter 3 to 5 minutes more. Stir in nuts, apples and dried fruit.

Lightly grease and flour a 9-by-13-inch baking pan. Spoon batter into the prepared pan and bake cake for 50 minutes. Increase oven temperature to 375^o F and bake for an additional 15 to 20 minutes or until a wooden tester inserted in the center comes out clean. Cool the cake in the pan on a wire rack.

When the cake is cool, use a metal sieve to sprinkle the powdered sugar on top. Thin slices of apple dipped in caramel sundae syrup may be used to garnish pieces, as desired.   Makes 12 to 15 servings.

Note: To toast nuts, spread on baking sheet and bake in 375^o F oven for 5 to 8 minutes or until brown.

HARVEST LOAF CAKE           > Back to Top <

1-3/4 cups all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup butter
1 cup white sugar
2 eggs
3/4 cup canned pumpkin
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts

1/4 cup powdered sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons cream

Preheat oven to 350^o F (175^o C). Grease and flour a 9 x 5-inch loaf pan.

In a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg, ginger and cloves. Set aside. Cream butter and sugar until light and fluffy, Add eggs and beat well. Add flour mixture alternately with pumpkin. Stir in chocolate chips and 1/2 cup of the walnuts. Pour batter into loaf pan. Sprinkle remaining nuts on top.

Bake at 350^o F (175^o C) for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. While still warm, drizzle with glaze. Cool for 6 hours before serving. In a medium bowl, combine powdered sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons cream until drizzling consistency.

HOT MILK SPONGE CAKE           > Back to Top <

3/4 cup milk
2 tablespoons butter
3 eggs
1-1/2 teaspoons white sugar
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon vanilla extract

Preheat oven to 350^o F (175^o C). Grease one large loaf pan or one 10 inch tube pan.

In a saucepan over medium-low heat the milk and the butter. Do not boil. In a large bowl beat the eggs until light colored. Gradually add the sugar to the eggs then stir in the flour and baking powder. Stir in the hot milk and butter. Beat only until combined. Stir in the vanilla. Pour the batter into the prepared pan. Bake at 350^o F (175^o C) for 45 to 50 minutes. Let cake cool in pan for 10 minutes. Remove cake from the pan and cool on a wire rack. Makes 1 large loaf cake

HUMMINGBIRD CAKE        > Back to Top <

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
3/4 cup vegetable oil
1-1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1-3/4 cups mashed ripe bananas
1-1/2 cups chopped pecans, divided
Cream cheese frosting (see below)

Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup pecans. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350^o F for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks. Stir remaining 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 on top and sides of cake. Yield:1 (3-layer) cake.

CREAM CHEESE FROSTING 3         > Back to Top <

1/2 cup butter or margarine softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.

Yield: enough for1 (3-layer) cake.

IT WON'T LAST CAKE        > Back to Top <

1-1/3 cups vegetable oil
3 cups white sugar
3 eggs, beaten
1 cup crushed pineapple with juice
2 cups mashed bananas
1 cup chopped pecans
3 cups all-purpose flour
1-1/2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup maraschino cherries (optional)
 

Grease and flour a 9 or 10 inch Bundt pan. Preheat oven to 350^o F (175^o C).

Mix together oil, sugar, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared Bundt pan.

Bake for about 1-1/2 hours at 350^o F (175^o C).   Makes 1 (9 or 10-inch) Bundt cake 

ITALIAN CREAM CAKE         > Back to Top <

1/2 cup Butter
1/2 cup Shortening
2 cups Sugar
5 Eggs (separated)
2 cups Flour
1 teaspoon Soda
1 cup Buttermilk
1 teaspoon Vanilla
1 can flaked coconut (3-1/2 ounce)
1 cup Pecans (finely chopped)

ICING
8 ounces Cream cheese (softened)
1/4 cup Butter
1 pound Powdered sugar (sifted)
3 Tablespoons Water
1 teaspoon Vanilla
1/3 cup Pecans (finely chopped)

Preheat oven to 325^o F.  Cream butter and shortening; add sugar and beat until mixture is smooth.  Add egg yolks one at a time, beating thoroughly after each addition.  Combine flour and soda; add to creamed mixture alternately with buttermilk.  Stir in vanilla.  Add coconut and chopped pecans.  Fold in stiffly beaten egg whites.  Pour batter into 3 greased and floured 8 inch cake pans.  Bake for 25 minutes or until cake tests done.  Cool.

ICING: Blend cream cheese and butter until smooth.  Add powdered sugar and water, beating until smooth.  Add vanilla and blend.  Spread between layers and top and sides.  Sprinkle top with pecans.

NOTE: For more flavor and taste, coconut and pecans may be added between the layers.

KITTY LITTER CAKE           > Back to Top <

1 (18-ounce) box spice or German chocolate cake mix
1 (18-ounce) box white cake mix
1 package white sandwich cookies
1 large box vanilla instant pudding mix
12 small tootsie rolls
1 litter box (a NEW, UNUSED one!)
1 plastic scoop (like those used for kitty litter - NEW)
green food coloring

Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time, in the microwave until almost melted. Shape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.

KNOCK YOU NAKEDS     > Back to Top <

1 package German Chocolate Cake Mix
1 cup nuts, chopped
1/3 cup evaporated milk
3/4 cup butter, melted
60 pieces caramel candy
1/2 cup evaporated milk
1 cup chocolate chips

Combine and mix well cake mix, nuts, 1/3 cup milk, and butter. Press half of the mixture into the bottom of a greased 8 x 13-inch Pyrex baking dish; bake at 350^o F for 8 minutes. Melt caramel candy in top of double boiler with 1/2 cup milk. When caramel mixture is well mixed, pour over baked mixture. Cover with chocolate chips and pour rest of dough on top of the chips. Bake for 18 minutes at 350^o F. Cool before slicing. Yields: 18-20 squares.

LEBKUCHEN            > Back to Top <

4 Eggs
1 pound Brown sugar
1-1/2 cup  Flour
1 teaspoon Baking powder
1 teaspoon Cinnamon
1/2 teaspoon Cloves
3/4 cup Raisins
3/4 cup Nuts, chopped
3/4 cup Wine or 3/4 cup  Coffee

  Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three times, add the baking powder and sift into the egg mixture alternately with the wine (or substituted coffee). Mix nuts and raisins together and sprinkle with 2 tablespoons of flour. Add to mixture and beat thoroughly. Pour batter in flat, greased pans and bake at 400^o F about 15 minutes.

LEMON AMBROSIA CUPCAKES          > Back to Top <

¾ cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
2 teaspoons grated lemon peel
1-1/2 teaspoons vanilla
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups milk
1/2 cup coconut flakes
1/4 cup chopped pecans

Beat together butter and sugar until fluffy. Add eggs, lemon peel, and vanilla. Beat until fluffy. Combine flour, baking powder, and 1 teaspoon salt; add to butter mixture alternately with milk, beating after each addition. Fill paper bake cups in muffin pans half full with batter. Combine coconut and pecans; sprinkle atop cupcakes, pressing lightly into batter. Bake in 375^o F. oven for 15 to 20 minutes.  Yield: about 2-1/2 dozen cupcakes (1 per serving).


Per Serving: 141 Calories; 6g Fat (40.3% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 100mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat;
1/2 Other Carbohydrates.

LEMON POPPYSEED CAKE RING          > Back to Top <

1-1/2 cups sugar
1/2 cup butter, softened
1 Tablespoon lemon extract
1 teaspoon vanilla extract
3 large eggs
2 cups all purpose flour
3/4 cup milk
1/4 cup poppy seeds
1 Tablespoon grated lemon peel
2 teaspoon baking powder
1/2 teaspoon salt
powdered sugar (optional)

Preheat oven to 350^o F. Grease and flour 9-inch tube pan.

In a large bowl, with mixer at low speed, beat sugar, butter, lemon extract, vanilla extract, and eggs until blended. Increase speed to high; beat 5 minutes or until very thick, occasionally scraping bowl with rubber spatula. Reduce speed to low; add flour, milk, poppy seeds, grated lemon peel, baking powder, and salt; beat until well-blended, scraping bowl often.

Pour batter into pan. Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Cool completely on rack. Sprinkle with powdered sugar, if you like.

LEMON POPPYSEED CAKE          > Back to Top <

1 package Lemon cake mix
1 package Instant lemon pudding (small)
1/3 cup Crisco oil
1 cup Water
4 Eggs
1/2 teaspoon Almond extract
4 Tablespoons Poppy seeds

Preheat oven to 350^o F. Generously grease and flour pan. Blend all ingredients in large bowl; beat at medium speed 2-3 minutes, or until well blended. Pour into pan and bake 45 minutes or until toothpick inserted in cake comes out clean.

Use Duncan Hines cake mix for the lemon poppy seed cake because they contain no pudding in the mix. Most others do.  This basic recipe of mix, puddings, eggs, oil, and liquid can be used for any Duncan Hines mix. Use orange juice for liquid and lemon pudding in their orange cake mix, chocolate pudding in chocolate mix, vanilla pudding in white or yellow mix, and so on.

 A lot of the Duncan Hines cake mix boxes actually have the recipes on the side of the box. All of the cakes come out with the texture and taste of a good pound cake. No comparison with using the directions on the back of the box

LICK YOUR LIPS CAKE           > Back to Top <

1 (18.25-ounce) yellow cake mix
3 eggs
1 (11-ounce) can mandarin oranges with juice

Combine and beat at medium speed for 2 minutes.  Pour  into 9 x 13-inch pan and bake at 350^o F for 30 minutes or until tests done.  (Don't over bake!)  Cool in pan on rack.
 

Icing:

1 large can crushed pineapple (about 20 ounces)
1 small instant vanilla pudding mix (4 ounces)
1 (12-ounce) tub Cool Whip

Combine pudding and crushed pineapple till well blended. Fold in Cool Whip.  Frost top of cake (leave in pan).    Keep refrigerated.

MILKY WAY CAKE           > Back to Top <

Cake
Combine in large pan on stove and heat until melted:
6 Milky Way bars (about 18 ounces)
1 stick margarine
1 cup pecans (optional)

Let cool.

Combine and mix just until thoroughly mixed:
1 cup shortening
1-3/4 cups sugar
4 eggs
1-1/4 cups buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons vanilla

Add dry ingredients to candy mixture, stirring gently bake at 350^o F for 30 to 45 minutes in four layer cake pans or one 9 x 13-inch and one 9-inch square pan.  (Recipe can be halved - this makes a 9 x 13-inch size cake)

Note: not unusual to require additional baking time.

Frosting
1 8-ounce package cream cheese
1 stick margarine
1 box powdered sugar

Mix well and spread on cool cake. (Can use electric mixer or blender on frosting to make it smooth.  Also, halve the frosting recipe if making only half the cake.)

MONT BLANC AU MARRONS OR CHESTNUT CAKE        > Back to Top <

2 pounds chestnuts
5-1/2 ounces semi-sweet chocolate
5-1/2 ounces butter
5-1/2 ounces powdered sugar

Put chestnuts in a pan; cover with water; boil 10 minutes or until chestnuts peel easily. Take off both peels. Put chestnut meat in pan; cover with water and boil 20 minutes. Drain and mash through potato ricer. Melt chocolate with butter; add to chestnut mixture with powdered sugar; mix well. Mold and refrigerate.

MORAVIAN SUGAR COFFEE CAKE            > Back to Top <

Spread dough on an 11 x 13-inch baking sheet. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Preheat oven to 350^o F (175^o C). 

Poke several medium holes in the dough and fill with brown sugar and butter. Sprinkle the dough with cinnamon and evaporated milk. Bake in the preheated oven 20 to 25 minutes. Makes 18 servings 

NO FAT OLD FASHIONED APPLE CAKE           > Back to Top <

2-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
2-1/4 teaspoons cinnamon
1/4 teaspoons ground nutmeg
1/8 teaspoon mace
1 egg
2 egg whites
1 teaspoon vanilla
1/2 cup applesauce
1/2 cup buttermilk
1-1/2 cups tart apples; diced
1/2 cups raisins
brown sugar

Sift together flour, sugar, baking soda and spices. In mixer bowl put egg, egg whites, vanilla, apple sauce and milk. Mix with electric mixer. Gradually add dry ingredients, blending well. Stir in apples and raisins by hand. Pour batter into 8 x 8-inch pan that has been sprayed with Pam. Sprinkle with brown sugar. Bake in preheated 350^o F oven for about 50 minutes.    Yield: 9 Servings

OLD FASHIONED STACK CAKE           > Back to Top <

4 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2-1/2 teaspoons baking powder
4 eggs, beaten
2 teaspoons vanilla extract
1/2 cup butter, melted
2 (6-ounce) packages dried mixed fruit
 ground cinnamon to taste
1/4 teaspoon ground nutmeg (or to taste)
 salt to taste
 

In a medium bowl, mix the flour, sugar, salt and baking powder. Make a well in the center of the mixture and pour in the eggs, vanilla extract and butter. Using the fingers, mix well, until a firm dough has formed. Wrap in a clean tea towel and chill in the refrigerator 8 to 12 hours, or overnight.

ONE MINUTE CAKE TRIED AND TRUE           > Back to Top <

Cake:
1 cup granulated sugar
1 cup all-purpose flour
2 teaspoon baking powder
2 beaten eggs
1/2 cup milk
1 teaspoon vanilla

Topping:
3/4 cup flaked or shredded coconut
1/2 cup packed brown sugar
1/2 cup chopped walnuts or pecans
1/3 cup butter or margarine
3 tablespoons milk
1/4 teaspoon salt

For cake, grease an 8 x 8 x 2-inch baking pan; set aside. In a large bowl, combine granulated sugar, flour, and baking powder. In a small bowl, combine eggs, the 1/2 cup milk, and the vanilla. Add all at once to flour mixture; mix well. Turn into prepared pan. Bake in a 375^o F oven about 20 minutes or until a toothpick inserted near center comes out clean.
 
Meanwhile, for topping, in a medium saucepan, combine coconut, brown sugar, nuts, butter, the 3 tablespoons milk, and the salt. Cook and stir until butter is melted and brown sugar is dissolved. Spoon over hot cake. Increase oven temperature to 400^o F.  Bake about 10 minutes more or until topping is golden. Cool in pan on wire rack. Serve warm or at room temperature. Makes 9 servings.

ORANGE SLICE CAKE           > Back to Top <

1 cup butter, softened
2 cups white sugar
4 eggs
1/2 cup buttermilk
1 teaspoon baking soda
3-1/2 cups all-purpose flour
1 pound dates, pitted and chopped
1 pound orange slices candy, chopped
2 cups chopped pecans
1-1/3 cups shredded coconut
1 cup orange juice
2 cups powdered sugar

Preheat oven to 250^o F (120^o C). Lightly grease and flour one 10-inch tube pan.

Pour batter into the tube pan. Bake for 2-1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and powdered sugar and pour over hot cake. Let stand in pan overnight. Makes 12 servings.

ORANGE SNACKING CAKE          > Back to Top <

1 cup sugar
1/2 cup shortening
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk or sour milk*
1 tablespoon finely shredded orange peel
1 cup raisins
1 cup chopped walnuts or pecans
1/3 cup sugar
1/3 cup orange juice

Grease a 13 x 9 x 2-inch baking pan; set aside.

In a large bowl, beat the 1 cup sugar and the shortening with an electric mixer on medium to high speed until well mixed. Add eggs, one at a time, beating well after each. Stir together flour, baking soda, and salt. Add flour mixture and buttermilk alternately to egg mixture, beating on low speed after each addition just until combined. By hand, stir in orange peel; fold in raisins and nuts. Spread batter in prepared pan.

Bake in a 350^o F oven about 30 minutes or until a toothpick inserted in center comes out clean. Stir together the 1/3 cup sugar and the orange juice; gradually pour over baked cake. Cool in pan on wire rack for 30 minutes. Serve warm or cool completely on wire rack. Makes 15 servings.

*Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand in a warm place for 5 minutes before using.

Per serving: 283 cal., 13 g total fat (3 g sat. fat), 29 mg chol., 150 mg sodium, 39 g carbo., 1 g fiber, and 5 g pro. Dietary exchanges: 2-1/2 other carbohydrate, 2 fat.

PANE DI SPAGNA  (SPONGE CAKE)          > Back to Top <

1-1/4 cups flour
1/4 teaspoon salt
1 tablespoon anise extract
8 egg yolks
2 tablespoons water
1-1/4 cups granulated sugar
2 tablespoons grated orange rind
8 egg whites

Sift together flour and salt. Beat egg whites until stiff, gradually adding 1/2 cup sugar. Beat egg yolks and water gradually adding 3/4 cup sugar, until fluffy and light. Fold in flour mix. Add orange rind and anise. Gently fold egg whites into batter. Put batter into two ungreased 9 inch round pans. Bake at 350^o F for about 30 minutes or until batter pulls away from the sides of the pans. Invert layers and place on cake rack and let cool.

QUICK FUDGE FROSTING          > Back to Top <

1-1/2 cups granulated sugar
6 tablespoons milk
6 tablespoons oleo
1 teaspoon vanilla
6 ounces semisweet chocolate chips

Place sugar, milk and oleo in saucepan, bring to boil and boil vigorously few minutes-about three. Remove from heat; add chocolate chips and vanilla. Stir vigorously till blended and pour while hot over 9 x 13-inch or 10 x 15-inch pan of hot brownies or cake. Will harden as it cools.

RASPBERRY CREAM CHEESE COFFEE CAKE           > Back to Top <

2-1/2 cups flour
3/4 cup sugar
3/4 cup butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg
1 teaspoon almond extract
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 cup raspberry preserves
1/2 cup almonds, sliced

Grease and flour bottom and sides of springform pan.

Combine flour and 3/4 cup sugar in bowl; mix well. Cut in butter or margarine until crumbly. Reserve 1 cup crumb mixture. To remaining mixture, add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract; mix well. Spread batter over bottom and 2 inches up sides of prepared pan. Batter should be 1/4 inch thick on sides.

Combine cream cheese, 1/4 cup sugar, and 1 egg in mixer bowl; mix well. Pour over batter layer. Spoon raspberry preserves over cream cheese layer; top with Reserved crumb mixture. Sprinkle with almonds. Bake at 350^o F for 45 to 55 minutes or until coffee cake tests done. Cool in pan for 15 minutes. Remove sides of pan. Serve warm or cold.

RASPBERRY DOUBLE CREAM COFFEE CAKE           > Back to Top <

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup butter
1 cup sour cream
1 egg
1 teaspoon almond extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling:
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 egg
1/2 raspberry preserves
1/2 cup sliced almonds

Heat oven to 350^o F Stir together flour and 1/4 sugar in large mixer bowl; cut in butter until crumbly. Reserve 1 cup crumb mixture for topping. Add all remaining cake ingredients to remaining crumb mixture. Beat at medium speed until well mixed (1 to 2 minutes). Spread batter over bottom and 2 inches up sides of greased and floured 9-inch springform pan.

Combine 1/4 cup sugar, cream cheese and egg in small mixer bowl. Beat at medium speed until smooth (1 to 2 minutes). Spread cream cheese mixture over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture, sprinkle with almonds and reserves crumb mixture.

Bake for 45 to 60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes; remove side of pan. (Center will settle slightly) Serve warm or cold. Store refrigerated. Serves 16

RED VELVET CAKE          > Back to Top <

1/2 cup butter
1-1/2 cup sugar
2 teaspoons vanilla
2 eggs
2 tablespoons cocoa
2 ounces Red food coloring
1 level tsp baking soda
1-1/2 teaspoons vinegar
1 cup buttermilk
2-1/2 cup sifted cake flour

Cream butter, sugar, vanilla and eggs. Mix cocoa and food coloring then add to creamed mixture. Mix baking soda and vinegar and add to creamed mixture. Beat into mixture alternating buttermilk and sifted flour. Bake in two (9-inch) layer pans (greased and floured) for 30 minutes at 350^o F.

Icing:
5 tablespoons flour
1 cup milk
1 cup sugar
1 cup butter or margarine
1 teaspoon vanilla

Cook flour and milk until thick stirring constantly. Let cool. Cream together sugar, butter and vanilla. Add to cold mixture. Beat until consistency to spread. When finished it looks like whipped cream but until then it may be curdly.

Try yellow, blue or green coloring for cake, also flavoring for icing can be rum or almond.

RED WHITE AND BLUE CAKE           > Back to Top <

You will need the cake ingredients, frosting ingredients, two pints of strawberries de-stemmed and cut into halves, and one pint of blueberries washed and drained on a paper towel.

2-1/4 cups cake flour
1-1/2 cups white sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites (1/2 cup)


Preheat oven to 350^o F. Grease and flour a 9 x 13-inch baking pan. In a large bowl, Measure flour, sugar, baking powder, salt, shortening, 2/3 cup of milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally. Add remaining milk and the egg whites; beat 2 minutes high speed scraping bowl occasionally. Pour batter into pan, Bake for 35 to 40 minutes until a toothpick inserted into the cake comes out clean.

FROSTING
1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
powdered sugar, if required

Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan). In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons powdered sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.


DECORATING:
Spread the icing generously over the completely cooled cake. In the top left hand corner of the frosted cake, arrange the blueberries into an outline of a rectangle that is 5 inches wide and 4 inches tall. Press the berries down into the frosting. Fill the blueberry outline in with the remaining blueberries. The blueberries will look best if placed in rows, the icing between them will resemble stars. Place strawberry halves cut side down in rows going across the cake horizontally. The bottom stripe of the flag is red, so start the first row at the bottom. Be sure to press the berries down into the frosting so the stripes will not be raised above the fluffy frosting. Serve any leftover berries with the sliced cake and ice cream.

RUM CAKE          > Back to Top <

1 (18.5-ounce) package yellow cake mix
1 (3.5-ounce) package instant vanilla pudding mix
4 eggs, beaten
1/2 cup cold water
1/2 cup light rum
1/2 cup vegetable oil
1 (16-ounce) package chocolate frosting
1/8 cup light rum
1/2 cup chopped pecans

Preheat oven to 325^o F (165^o C). Grease and flour one 10 inch tube or Bundt pan.

Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container. Makes 1 (10-inch) Bundt pan

SASSY STRAWBERRY JAM CAKES           > Back to Top <

1 cup margarine
1 cup sugar
3 egg yolks
2 cups flour
1 cup chopped nuts
1/2 cup strawberry preserves

Beat margarine and sugar until light and fluffy. Blend in egg yolks. Add flour and nuts; mix well. Spread half of dough onto bottom of greased 9-inch square baking pan; top with preserves. Bake at 325^o F. 1 hour or until lightly browned. Cool; cut into squares. Yield: 18 servings.

Per Serving: 264 Calories; 16g Fat (51.7% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 124mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 3 Fat; 1 Other Carbohydrates.

SPICY PINEAPPLE ZUCCHINI CAKE          > Back to Top <

4 Eggs
1 cup Oil, salad
2 cup Sugar
2 teaspoon Vanilla
2 cups Zucchini, grated
8 ounces Pineapple, crushed, drained
3 cups Flour
2 teaspoons Baking soda
1 teaspoon Salt
1 teaspoon Baking powder
1-1/2 teaspoon Cinnamon
3/4 teaspoon Ground nutmeg
1 cup Walnuts
1 cup Currents or raisins

CREAM CHEESE FROSTING
3 ounces Cream cheese
1/2 teaspoon Almond flavoring
4 Tablespoons Margarine
1/4 teaspoon Lemon flavoring
8 ounces Powdered sugar

Beat eggs to blend, add oil, sugar and vanilla.  Continue beating until thick and foamy.  Stir in zucchini and pineapple.  Mix remaining ingredients in a separate bowl.  Stir dry mixture gently into zucchini mixture just until blended.  Bake in preheated oven at 350^o F for 1 hour or until toothpick inserted in center comes out clean.  Dust finished cake with powdered sugar or top with cream cheese frosting. 12 servings

FROSTING
Cream ingredients, beating until smooth.

STRAWBERRY GLAZED CREAM CHEESE CAKE         > Back to Top <

CRUST
3/4 cup coarsely ground walnuts (3 ounces)
3/4 cup finely chopped graham crackers
3 Tablespoons melted unsalted butter

FILLING
4 package (8 ounces) cream cheese room temp
4 Eggs
1-1/4 cups Sugar
1 Tablespoon Fresh lemon juice
2 teaspoons Vanilla

TOPPING
2 cups Sour cream
1/2 cup Sugar
1 teaspoon Vanilla

STRAWBERRY GLAZE
1 quart Medium strawberries
12 ounces Jar red raspberry jelly
1 Tablespoon Cornstarch
1/4 cup Cointreau
1/4 cup water

Position rack in center of oven and preheat to 350^o F. Lightly butter a 9 or 10-inch springform pan.

FOR CRUST: Combine walnuts, graham crackers crumbs and butter. Press compactly onto bottom of pan.

FOR FILLING: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that may drip out. Bake 10-inch cake 40 to 45 minutes or 9-inch cake 50 to 55 minutes. (Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up). Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350^o F.

FOR TOPPING: Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours or preferably 2 to 3 days.

FOR GLAZE: Several hours before serving, wash and hull berries and let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, Cointreau and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally. Using knife, loosen cake  from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake.  Return to refrigerator until the glaze is set. 10 servings

STREUSEL KUCHEN          > Back to Top <

3/4 cup white sugar
1/4 cup shortening
1 egg, beaten
1/2 cup milk
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup chopped pecans

Preheat oven to 350^o F (175^o C). Grease one 9 x 12-inch pan.

TRES LECHES CAKE          > Back to Top <

1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries

Preheat oven to 350^o F (175^o C). Butter and flour bottom of a 9-inch springform pan.

Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Makes 8 servings 

UPSIDE DOWN GERMAN CHOCOLATE CAKE           > Back to Top <

1 German Chocolate cake mix
1 cup pecan pieces
1 cup coconut
1 (8-ounce) package cream cheese
1 stick margarine
2 cups powdered sugar

Heat oven to 350^o F. Make cake mix according to package directions. Sprinkle pecans and coconut in bottom of ungreased 9 x 13-inch cake pan. Meanwhile, put butter and cream cheese in microwave bowl. Heat in microwave until butter is melted, mix in powdered sugar. Pour cake mix over nuts & coconut. Drizzle cream cheese mixture over the top of cake batter. Bake for 45-50 minutes.

Tip: Line the bottom only of the cake pan with wax paper.

UPSIDE DOWN PUMPKIN CAKE           > Back to Top <

1 (29-ounce) can pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
salt to taste
1-3/4 cups white sugar
3 eggs
1 (12-ounce) can evaporated milk
1 (18.5-ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

Preheat oven to 350^o F (175^o C).

In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9 x 13-inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.

Bake in a preheated 350^o F (175^o C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools. Makes 8 to 10 servings

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