Other recipes in this category
  • Apple Cake
    2 c. sugar
    1 1/2 c. cooking oil
    2 tbsp. vanilla
    2 eggs well beaten
    1 tsp. salt
    Juice of 1/2 lemon
    3 c. flour
    1 1/2 tsp. baking soda
    3 c. tart apples peeled & chopped
    1 1/2 c. nuts chopped
    Preheat oven to 325 degrees. Mix sugar oil vanilla eggs salt and lemon juice beat well. Sift flour and soda and add gradually to first mixture. Add apples and nuts blend. Bake in a greased and floured tube pan for 1 1/2 hours. When cool drizzle with a glaze made with 1 cup powdered sugar and 2 to 3 tablespoons lemon juice.
  • Dump Cake
    1 (20 oz.) can undrained crushed
    pineapple
    1 (20 oz.) can cherry pie filling
    1 box yellow cake mix
    1 c. chopped nuts
    1/2 c. butter or margarine (1 stick)
    Preheat oven to 375 degrees. In a 9 x 13 inch cake pan layer the pineapple pie filling cake mix and nuts. Thinly slice the butter or margarine and layer on top. Bake for 45 minutes to 1 hour until top is brown. Linda uses 1 cup butter or margarine (2 sticks) and melts hers before pouring it over her cake. She then sprinkles 1 1/2 cups flaked coconut over the melted butter or margarine. Hers is baked at 350 degrees for 50 minutes and she garnishes with whipped cream or non-dairy topping. Linda Gregory
  • Pecan Filled Angel Cake
    1 (10 inch) angel food cake
    1 qt. butter pecan ice cream softened
    1 c. heavy cream
    1/4 c. sugar
    1/3 c. toasted pecans chopped
    Place cake on board or heavy foil. With electric knife slice a layer of cake about 1 inch from top set aside. Make a hollow in cake by cutting down into it 1 inch from the outer edge and 1 inch from the middle hole leaving a substantial 1-inch base on bottom of cake. Remove excess cake to form a cavity. Spoon ice cream into cavity in cake replace top of cake and press down against ice cream. Wrap cake in foil and freeze until firm but not hard (about 2 hours). Whip cream until soft peaks form. Add sugar whipping until stiff. Frost top and sides of cake with sweetened whipped cream. Garnish with pecans. Freeze for at least 1/2 hour longer. Cut into wedges with electric knife. Coon Rapids MN
  • Devils Food Cake
    2 c. cake flour
    1 1/2 c. sugar
    3/4 tsp. salt
    2/3 c. shortening
    2 eggs
    1 c. milk
    1 tsp. vanilla
    2 sq. unsweetened chocolate melted
    1 tsp. baking soda
    1 tbsp. hot water
    Sift dry ingredients together put aside. Cream shortening and sugar together and add eggs. Add dry ingredients alternately with milk to creamed mixture. Add vanilla and melted chocolate and water. Bake in layers about 30 minutes at 350 degrees. Cool and frost with butter frosting.
  • Deluxe Pineapple Cake
    1 pkg. yellow or white cake mix
    1 lg. can crushed pineapple
    1/2 c. milk
    1 pkg. instant vanilla pudding
    2 c. cream whipped
    1 c. coconut toasted to light brown
    Bake cake according to directions on package. As soon as cake is removed from oven poke holes all over it with large 2 tined fork. Spread the crushed pineapple over it juice and all. When cake has cooled mix milk and pudding and fold in whipped cream. Spread over cake and top with toasted coconut. Refrigerate for 8 to 10 hours. Keeps very well in refrigerator. Wheaton