Italian Cream Cake
1 pkg. white cake mix
1 pkg. instant vanilla pudding (3 1/2
oz.)
1 1/3 c. water
4 eggs
1/2 c. oil
Beat on low speed of electric mixer for 4 minutes. Add 1 c. chopped nuts
2 c. coconut
Pour into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake at 350 degrees for 35 to 45 minutes. --FROST WITH THE FOLLOWING--
4 tbsp. margarine softened
8 oz. cream cheese softened
2 tbsp. canned milk (add a few drops
more if too thick)
3 1/2 c. confectioners sugar
2 c. coconut
This is enough frosting for 3 layers. If you have baked the cake in a 9 x 13 inch pan 3/4 of the recipe will cover well.

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Swedish Nut Cake
1 (20 oz.) can crushed pineapple
2 c. sugar
2 c. flour
1 tsp. soda
1/2 c. nuts
1 tsp. vanilla
--TOPPING--
1 stick butter
8 oz. cream cheese
1 3/4 c. powdered sugar
1 c. chopped nuts
1 tsp. vanilla
Mix well. Bake in 9 x 13 inch pan for 30 to 40 minutes at 350 degrees. TOPPING Cream butter and cream cheese. Add powdered sugar stir in nuts and vanilla. Will keep in refrigerator for several days or freezes well.

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Moist Pineapple Nut Cake
2 c. flour
2 eggs
1 can crushed pineapple (No. 2 size)
1 1/2 c. sugar
1 stick butter
1 1/3 c. sugar
2 tsp. soda
1 c. chopped nuts
1 can coconut
1 sm. can evaporated milk
Mix flour 1 1/3 cups sugar eggs and soda. Add pineapple and nuts. Pour into greased 13 x 9 x 2 inch pan and bake 20 to 30 minutes at 350 degrees. Mix remaining sugar coconut butter and evaporated milk in saucepan and boil 3 minutes. Pour over warm cake.

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Pineapple Upside Down Cake
1 1/2 sticks margarine
2 c. light brown sugar packed
Pineapple & juice
3 eggs
1 c. sugar
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool for 10 minutes put plate over skillet or pan and dump upside down.

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Pineapple Dream Cake
1 yellow cake mix
1 lg. can pineapple crushed
1 lg. pkg. vanilla pudding instant
1 (8 oz.) Cool Whip
Mix and bake cake mix as directed. Pour into large baking pan. Pour pineapple (juice also) over cake. Prepare vanilla pudding according to directions. Pour over the layer of pineapple. Spread Cool Whip over top and garnish as desired.

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Pumpkin Cake
2 c. pumpkin
3 c. sugar
1 c. oil
3 eggs
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
Blend together in 1 bowl the pumpkin sugar oil and eggs. In another bowl sift and mix together the remaining ingredients. Mix the 2 bowls together until well blended. Bake at 350 degrees for 1 hour and 15 minutes in wax paper-lined 8 or 9 inch pans (unless using Teflon) or 2 loaf pans. Dust with powdered sugar.

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Texas Cake
1/2 c. sour cream
2 c. sugar
2 eggs
2 sticks oleo
1 c. water
4 tbsp. cocoa
2 c. flour
1/2 tsp. salt
1 tsp. soda
Cream together sour cream sugar and eggs. Bring to boil oleo water and cocoa add this to creamed mixture. Sift together the flour salt and soda. Add to batter. Grease shallow jelly roll sheet (with sides). Pour batter into sheet and bake 25 minutes in 350 degree oven. Ice while still warm. --ICING--
1 stick oleo
6 tbsp. milk
4 tbsp. cocoa
1 box confectioners sugar
1 tsp. vanilla
1 c. chopped nuts
Bring oleo milk and cocoa to boil. Add this hot mixture to sugar vanilla and nuts. Spread on warm cake. Serve with a light meal as this cake is rich It may be prepared a week ahead keeps 1 week if well covered.

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Fresh Orange Chiffon Cake
2 1/4 c. sifted Swansdown cake flour
(spoon in lightly)
1 1/2 c. sugar
3 tsp. double-action baking powder
1 tsp. salt
Measure these and sift together into mixing bowl. Make a well and add in order 1/2 c. salad oil (Mazola or Wesson)
5 unbeaten egg yolks
Grated rind of 2 oranges (about 2
tbsp.)
Juice of 2 oranges plus water to make
3/4 c.
Beat with spoon until SMOOTH. Measure into large mixing bowl 1 c. egg whites (7 to 8)
1/2 tsp. cream of tartar
Whip until whites form VERY STIFF peaks. Much stiffer than for angel food. Pour egg yolk mixture gradually over whipped egg whites - GENTLY folding with rubber scraper JUST until blended. DO NOT STIR Pour at once into ungreased 10-inch tube pan. Bake in 325 degree oven for 65 minutes. Immediately turn pan upside down placing tube part over neck of bottle. Let hang until cold. Loosen sides and tube with spatula. Turn out on plate. --ICING--
1 1/2 (3 oz.) pkgs. cream cheese
2 1/4 c. sifted confectioners sugar
Grated rind of 2 oranges (1 1/2 tbsp.)
Cream the cream cheese until light and fluffy. Add gradually sugar and beat well. Stir in orange rind. If too thick add a few drops orange juice. Ice sides and top of cake. Serves 16.

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Plum Good Cake
1 c. cooking oil
2 c. granulated sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 oz. red cake coloring
2 sm. jars Gerbers plums with tapioca
(baby food)
2 c. cake flour
1 tsp. cinnamon
1/2 tsp. ground cloves
3 eggs
1 c. chopped nuts
Place all ingredients except nuts in mixing bowl and mix 5 minutes. Fold in nuts and bake in bundt or tube pan for 1 hour and 15 minutes at 350 degrees. 1 c. powdered sugar
2 tbsp. lemon juice
This is a pretty cake to serve at Christmas. The recipe comes form Deaconess publication SCOPE.

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Lemon Cake
--GLAZE--
1/4 c. margarine melted
1/2 c. lemon juice
2 c. powdered sugar
Heat until sugar is dissolved. Prepare before cake is out of oven. Prepare day before serving 1 yellow or lemon cake mix as directed. Bake in 13 x 9 x 2 inch pan
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