Other recipes in this category
  • Spice Cake
    1 1/4 c. flour
    1 c. brown sugar
    1/4 c. cornstarch
    1 tsp. baking soda
    1 tsp. allspice
    1 tsp. cinnamon
    1/2 tsp. cloves
    1/2 tsp. salt
    Mix all dry ingredients in a 9 inch square pan with a fork. Add and stir in 1/3 c. oil
    1 tbsp. vinegar
    1 c. water
    Mix well. Bake at 350 degrees for 30 minutes cool. Frost with Caramel Frosting. --CARAMEL FROSTING--
    1/4 c. oleo
    1/2 c. brown sugar
    Stir over low heat for 2 minutes. Add 2 tablespoons milk and bring to a boil. Remove from heat. Add 3/4 cup plus 3 tablespoons powdered sugar. Ashby
  • Chocolate Sheet Cake
    2 c. flour
    2 c. sugar
    2 sticks of butter or margarine
    1 c. water
    3 tbsp. cocoa
    2 eggs well beaten
    1 tsp. soda
    1/2 c. buttermilk
    1 tsp. vanilla
    1/2 tsp. salt
    Sift flour sugar and salt. Melt butter and cocoa. Add water and bring to a boil. Pour over flour and sugar. Ad eggs soda and buttermilk and vanilla. Mix well. Bake in greased shallow (9 x 13 inch) pan at 325 to 350 degrees for 20 to 25 minutes.
  • Strawberry Shortcut Cake
    1 c. miniature marshmallows
    2 c. (2 10 oz. pkgs.) frozen sliced
    strawberries in syrup completely
    thawed
    1 pkg. (3 oz.) strawberry flavored
    gelatin
    2 1/4 c. Pillsbury best all purpose
    flour
    1 1/2 c. sugar
    1/2 c. solid shortening
    3 tsp. baking powder
    1/2 tsp. salt
    1 c. milk
    1 tsp. vanilla
    3 eggs
    Preheat oven to 350 degrees. Sprinkle evenly on the bottom of a 13 x 9 pan the marshmallows. Combine and set aside the strawberries and the gelatin. Combine in large mixer bowl the flour and remaining ingredients. Blend these ingredients until moistened at low speed. Beat 3 minutes at medium speed scraping sides of bowl occasionally. Pour batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 to 50 minutes until golden brown and toothpick comes out clean. Serve with Cool Whip.
  • 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.
  • 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