Other recipes in this category
  • Chocolate With Black Walnuts Pound Cake
    1/4 c. Crisco
    1 c. butter
    3 c. sugar
    5 eggs
    1 tsp. vanilla
    1/4 tsp. salt
    1/2 tsp. baking powder
    5 tbsp. cocoa
    3 c. flour
    Cream Crisco butter sugar eggs and vanilla. Sift together salt baking powder cocoa and flour. Add alternately with 1 cup sweet milk. Then add 1 cup black walnuts or pecans. Bake at 325 degrees for 1 to 1 1/2 hours. Check at 1 hour. Cover after 10 minutes cooling or put in a cake box. Ice if desired.
  • Fluff Frosting
    1 c. milk
    1/4 c. flour
    1 tsp. vanilla
    1 c. sugar
    1/2 c. butter or margarine
    1/2 c. shortening
    In a small saucepan cook flour and milk until thick stir well. Set aside to cool (keep mixture covered as it cools). In a bowl beat sugar margarine (or butter) and shrotening using high speed of mixer until fluffy. Add the milk mixture and vanilla. Continue beating until the icing is very fluffy.
  • Mounds Cake
    1 box Swiss chocolate cake mix
    --ICING A--
    1 c. sugar
    1 c. Pet milk
    24 lg. marshmallows
    14 oz. pkg. coconut
    --ICING B--
    2 c. sugar
    1/2 c. Pet milk
    1 tsp. vanilla
    3 heaping tbsp. cocoa
    1 stick butter
    Mix cake mix as box directs and bake in oblong pan. When cool spread on Icing A then Icing B. ICING A Cook sugar milk and marshmallows together until marshmallows are melted. Stir in coconut and spread on cake. ICING B Bring sugar cocoa milk and butter to a boil and cook 1 minute. Remove from heat stir in vanilla. Beat until thick and creamy. Spread over first icing.
  • Merry Cherry Cheesecake Bars
    2/3 c. butter
    2/3 c. brown sugar
    2 c. flour
    --FILLING--
    1 (8 oz.) pkg. cream cheese softened
    1/2 c. sugar
    2 eggs
    2 tbsp. lemon juice
    1/2 c. each chopped red & green
    cherries
    Mix butter brown sugar and flour. Reserve 1 cup for topping. Press remaining crumbs mixture in a 9 x 13 inch greased pan. Bake in 350 degree oven for 10 to 12 minutes. PREPARE FILLING Beat cream cheese sugar eggs and lemon juice. Stir in chopped cherries. Spread over baked crust. Sprinkle with remaining crumb mixture. Continue baking for 18 to 20 minutes. Cool. Store in refrigerator. Brandon
  • Cream Cheese Pound Cake
    3/4 lb. butter
    1 (8 oz.) pkg. cream cheese
    3 c. sugar
    6 eggs
    3 c. flour
    1 tsp. vanilla
    Cream butter cheese and sugar. Add eggs 1 at a time beating thoroughly after each addition. Mix in flour a little at a time blending well after each addition. Add vanilla. Pour batter into a greased and floured bundt pan. Bake at 250 degrees for 2 hours and 15 minutes or until toothpick inserted in center comes out clean. May be frozen.