Mini Cheesecakes
12 vanilla wafers
2 (8 oz.) pkgs. cream cheese softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese vanilla and sugar on medium speed until well blended. Add eggs and mix well. Pour over wafers filling each one almost full. Bake 25 minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with fruit preserves nuts or chocolate. These are quick and easy and can be cooled quickly in freezer.

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Peanut Butter Cake
1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.

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Heavenly Cheese Cake
2 c. fine crumbs
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
Combine crumbs (graham cracker or cookies) butter and 1/4 cup sugar. Pack into bottom of springform pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy

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Grandma
4 eggs
2 c. sugar
1 c. margarine
3 c. flour
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon extract
1 c. sour milk or buttermilk
Mix all together and bake at 325 degrees for 60 minutes or until done.

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Rhubarb Torte
4 c. rhubarb
3/4 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 yellow or white cake mix
Cut rhubarb into small pieces. Put rhubarb in bottom of pan. Evenly spread the sugar over the rhubarb. Spread Jello over the top of the sugar. Melt 1/3 cup butter drizzle over cake mix 1 cup water pour over cake mix and bake for 1 hour at 350 degrees.

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Cake
1 c. coconut
1 c. pecans
1 German chocolate cake mix
1 lg. pkg. cream cheese
1 stick oleo
1 box powdered sugar
In bottom of 8 x 12 inch pan spray real good with Baker s Joy. Will not stick if you use this. Spread the coconut in pan then pecans on coconut. Mix cake by directions on the package and spread over pecans. Mix cream cheese oleo and sugar mix until smooth and creamy. Add this over cake mix as best you can it will be stiff. Bake at 350 degrees until tests done. But do not overcook. This is rich and delicious.

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Twinkie Cake
1 (9 x 13) inch chocolate cake
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. vegetable shortening
1 tsp. vanilla
Bake cake and cool. Mix flour and milk. Cook over low heat until thick remove from heat and cool. Place shortening butter salt and vanilla in mixing bowl and mix. Add cooled flour and milk mixture and beat at high speed until filling is like whipped cream. Cut cooled cake in half lengthwise and put on filling. Place top back on and frost with favorite icing.

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Wacky Cake With Whipped Cream Icing
3 c. flour sifted
2 c. sugar
6 tbsp. cocoa
2 tsp. soda
1 tsp. salt
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water
Mix well and bake at 350 degrees for 45 minutes. --ICING--
1 c. milk
2 tbsp. flour
Cook and let cool. 1/2 c. granulated sugar
1/2 c. Crisco
1/4 lb. butter
1 tsp. vanilla
Beat on high speed. Add flour and milk and beat until creamy.

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Hummingbird Cake
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 c. bananas chopped
1 c. nuts chopped
1 tsp. cinnamon
1 1/2 c. Crisco oil
3 eggs
1 (8 oz.) can crushed pineapple
(include juice)
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl sift flour sugar soda salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very moist. Makes a big cake. Very good.

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Mexican Fruit Cake
--CAKE--
2 c. sugar
2 c. flour
2 tsp. baking soda
2 eggs
1 c. pecans chopped
1/3 c. oil
1 (15 oz.) can crushed pineapple
--ICING--
1 (8 oz.) cream cheese
2 c. confectioners sugar
1 stick oleo
1 t
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