Pineapple Bar Cake
1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 c. margarine melted
2 c. sugar
3 eggs
1 (14 oz.) can crushed pineapple
don t drain
1 c. walnuts chopped
Mix dry ingredients and set aside. Then mix margarine sugar eggs pineapple and nuts. Gradually add dry mixture to moist ingredients. Blend well. Bake in 9 x 13 inch greased and lightly floured pan. Bake at 350 degrees for 35 minutes or until done.

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Poppy Seed Cake
1 box yellow cake mix (Duncan Hines)
1/2 c. oil (Crisco)
2 tbsp. lemon juice plus water to
make 1 cup
1 sm. box instant lemon pudding
4 eggs
4 tbsp. poppy seeds
Mix together pour into angel food or bundt pan. Bake at 350 degrees for 35 to 40 minutes. (Insert toothpick if it comes out clean it s done). --FROSTING--
1 (3 oz.) pkg. cream cheese softened
2 c. powdered sugar
1/2 stick oleo softened
1/4 tsp. vanilla
Blend together on low speed. Add a tablespoon or two of milk if too stiff. Ice cake top sprinkle nuts around edge.

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Red Devil Food Cake
1/4 c. shortening
1 c. sugar
2 eggs
1 1/2 c. Swans Down Flour sifted
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. thick sour cream
1/2 c. boiling water
1/2 sq. chocolate
1 tsp. baking soda
1 tsp. vanilla
Cream shortening add sugar gradually. Continue creaming until mixture is light and fluffy. Add beaten eggs. Beat mixture thoroughly. Sift together 3 times flour baking powder salt and add alternately with sour cream to butter mixture. Pour the boiling water into the melted chocolate. Add soda to chocolate and stir until thick. Cool slightly before adding to cake batter. Add vanilla and pour into 2 medium size layer cake pans. Bake in moderate 350 degree oven for 25 minutes.

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