Carrot Cake
--CAKE--
1 1/2 c. safflower oil
2 c. sugar
4 eggs one at a time
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. soda
1/2 tsp. salt
3 to 4 c. grated carrots
--ICING--
1 (8 oz.) pkg. soft cream c
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Carrot Cake
1 1/2 c. salad oil
2 c. sugar
4 eggs
2 1/2 c. flour
2 tsp. baking soda
1 tbsp. cinnamon
1 tsp. salt
3 c. peeled grated carrots
1 can (8 oz.) crushed pineapple
drained
1 c. chopped pecans
--FROSTING--
8 oz. cream cheese softened
6 tbsp. butter softened
2 tbsp. vanilla
2 tbsp. grated orange rind
1 box (16 oz.) powdered sugar
Combine oil and sugar. Add eggs one at a time beating well after each addition. Sift together flour baking soda cinnamon and salt. Add dry ingredients to oil mixture stirring thoroughly. Add carrots and pineapple fold in pecans. Pour into well-greased tube pan. Bake 1 1/4 hours at 325 degrees. Frost when cool. FROSTING Beat cream cheese and butter until creamy and fluffy. Add remaining ingredients. Spread evenly onto cake.

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Upside Down Raisin Carrot Cake
1 c. raisins
1 1/2 c. flour
1 can (20 oz.) pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 c. brown sugar packed
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. shred carrots
Drain pineapple reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar arrange pineapples over sugar mixture and top with 1/2 raisins. Beat remaining 1/4 cup margarine with granulated sugar until fluffy. Beat eggs vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat ending.

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Hummingbird Cake
--CAKE--
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 eggs beaten
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple
undrained
1 c
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Moist Pineapple Cake
2 c. flour1 1/2 c. sugar2 tsp. baking sodaDash of salt2 eggs1 tsp. vanilla20 oz. can crushed pineapple (entire contents NOT drained) Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9 x 12 inch cake pan and bake about 45 minutes at 325 degrees. Frost with Coconut Icing. --COCONUT ICING--1 c. sugar1/2 c. evaporated milk (4 oz. out of a 5 oz. can)3/4 stick margarine (6 tbsp.)1/2 c. nuts1 c. coconut Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.
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Strawberry Angel Food Cake
1 pkg. cream cheese
1 (14 oz.) can sweetened condensed
milk
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries sliced
1 sm. container of Cool Whip
1 angel food cake
Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake strawberries and Cool Whip into cream cheese mixture. Fill tunneled cake with mixture and replace lid on cake. Extra mixture can be placed in center hole.

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Quick Tomato Spice Cake
1 pkg. (2-layer) spice cake mix
1 can (10 3/4 oz.) condensed tomato
soup
1/2 c. water
2 eggs
1 c. chopped nuts (opt.)
Mix only above ingredients following directions on package. If desired fold in cup chopped nuts or walnuts. Bake as directed. Frost with cream cheese frosting or other favorite white frosting.

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Coconut Cake
1 box Duncan Hines butter cake
1 (12 oz.) pkg. coconut
1 c. sugar
1 (16 oz.) carton sour cream
1 (9 oz.) carton Cool Whip
Bake cake in 2 round layer pans allow to cool. Cut each layer in half to make 4 layers. Mix next 3 ingredients and chill. Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip. Spread coconut-sugar-sour cream mixture between cake layers. Ice cake with Cool Whip mixture. Can be baked the day before and refrigerated.

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Mystery Cake
1 pkg. coconut or any other kind of
cake mix
1 pkg. instant coconut pudding & pie
filling
3/4 c. water
3/4 c. cooking oil
4 whole eggs
--ICING--
1/2 stick butter or margarine
1/2 c. orange juice
Juice of 1 lemon
Mix all cake ingredients and beat well adding the 4 eggs one at a time. Pour into a greased and floured bundt cake pan. Bake at 350 degrees for about 1 hour. When done remove from oven and pierce top for icing. Set cake aside and prepare icing. ICING Melt butter or margarine and add the orange and lemon juices. Mix together well while heating on stove top. Dribble icing over cake while the syrup is still hot and the cake is in bundt pan. Let it stay a few minutes. Turn it over onto a cake plate and remove bundt pan.

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Coco Lopez Cake
1 box butter cake mix
1 sm. pkg. coconut
1 can Coco Lopez (coconut milk used
in Pina Coladas)
1 sm. tub Cool Whip
Combine cake mix with 1/2 package of coconut and bake in 13 x 9 inch pan. Allow to cool then poke holes with handle end of wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool Whip and remaining coconut. Keep refrigerated.

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