PINEAPPLE CARROT CAKE

Cake:
INGREDIENTS

2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

Frosting:
INGREDIENTS

1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
few drops vanilla extract or rum

Cake:
COOKING DIRECTIONS

This recipe is wholesome and easy (it only takes 30 minutes to prepare and 45 to bake). The carrots and the pineapple work together to keep the cake moist.

Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.

Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).

Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!)

Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.

Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.

Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!).

Frosting:
COOKING DIRECTIONS

To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost the cake while still slightly warm.

MAMA'S CARROT CAKE

Cake:
INGREDIENTS
2 cups granulated sugar
2 teaspoons baking soda
2 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 cups Wesson oil
3 cups grated carrots
4 large eggs
pinch of salt

Icing:
INGREDIENTS
1 8oz. soft cream cheese
1 stick soft butter
1 box confectioners (powdered) sugar
1 t spoon vanilla
1 cup chopped pecans

Cake:
COOKING DIRECTIONS
Sift dry ingredients together into mixing bowl Add oil and blend together by hand Add eggs then beat with mixer Add carrots then mix together on low speed. The mixture will be very thick-need strong mixer.

Prepare 3 round cake pans by spreading solid shortening on bottom & sides of pans. I also cut a round piece of wax paper the size of the pan and space it in bottom of pan. Spread shortening on the wax paper. Dust lightly with flour. This keeps cake from sticking.

Pour mixture into pans and bake at 350 degrees until firm. Cake will be dark due to the cinnamon.

Cool the cake completely before frosting with icing

Icing:
COOKING DIRECTIONS
Mix confectioners sugar, cream cheese and vanilla together with mixer until well blended. Pour in pecans and mix by hand.

Spread thick amount of icing between each layer and on the sides of your cake.

Options: You can add chopped canned pineapple (well drained) and raisins to the cake batter.

Note: Icing recipe can be doubled if you prefer a good amount of icing.

SOUR CREAM YELLOW CAKE

INGREDIENTS

2/3 cup of water
1/2 cup of softened butter (1 stick)
3 eggs
sour cream
yellow cake mix

COOKING DIRECTIONS

Heat oven to 350°F.

In a mixing bowl, combine cake mix and add 2/3 cups of water. Add softened butter and three eggs, one at a time, mixing after each addition.

Stir in sour cream, mixing until large lumps disappear.

Bake in oven for 30 minutes, check on the cake from time to time to prevent overcooking.

PUMPKIN PIE CAKE

INGREDIENTS

1 - 29 oz. can pumpkin puree
1 - 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 - ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts

COOKING DIRECTIONS

Preheat oven to 350°F (175 degrees C).

Lightly grease one 9x13 inch pan (preferably metal).

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.

Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.

Bake for 55 to 60 minutes, or until done.

PINA COLADA CAKE

INGREDIENTS

1 box yellow cake mix
eggs (as required for cake mix)
water (as required for cake mix *substitute pineapple juice as below)
oil (as required for cake mix)
1 can pineapple slices
1 can crushed pineapple
1 small bag of coconut
2 tub cool whip
1 can of cream of coconut

COOKING DIRECTIONS

Drain Pineapple rings and crushed pineapple. Save juice.

Mix cake mix according to directions. Substitute juice above for water. Pour 1/2 the cake mix into square or rectangular pan.

Layer pineapple rings around top of mix. Finish pouring cake mix and bake cake.

When cake is done, pull from oven. With the end of a wooden spoon or ladle, poke holes throughout the cake.

Pour the cream of coconut slowly over the cake and let seep into the holes. Place back into oven and bake another 10-15 minutes. Remove from oven.

Let cake cool completely.

Make the topping. Empty the cool whip into a large mixing bowl. Pour in any remaining cream of coconut. Stir in small bag of coconut and crushed pineapple. Mix well.

Once cake has cooled, spoon onto the top and spread it over.

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Cake:
INGREDIENTS
1 pkg plain white cake mix
1 pkg strawberry gelatin
1 cup mashed strawberries with juice
1 cup vegetable oil
1/2 cup whole milk
4 large eggs

Frosting:
INGREDIENTS
1 pkg (8oz) cream cheese
1 stick of butter
3 1/2 cups confectioner's sugar
3/4 cup mashed strawberries (drained)

Cake:
COOKING DIRECTIONS

Preheat oven to 350°F degrees.

Lightly grease three 9 inch round pans. Set pans aside.

Place cake mix, strawberry gelatin, mashed strawberries, oil, milk, and eggs in large mixing bowl and beat on low speed for 1 minute. Strawberries should be well-blended.

Divide batter among pans and place in oven.

Bake cakes until lightly brown (about 28-30 minutes). Remove from oven and allow to cool for 40 minutes.

Frosting:
COOKING DIRECTIONS

Combine cream cheese, and butter and mix on low speed for a minute. Add sugar and strawberries. Blend frosting on low until sugar is incorporated.

To assemble: place one cake layer on plate and spread top with frosting, add another cake layer and frost the top, add last cake layer and frost the top. Use remaining frosting for the sides of the cake.

Optional: Place fresh strawberries on top of frosting for decoration.

BETTER THAN ANYTHING CAKE

INGREDIENTS

1 box German chocolate cake mix
1 14 oz. can sweetened condensed milk
1 16 oz. jar of carmel, butterscotch, or fudge ice cream topping
1 8 oz. Cool Whip
1 8 oz. bag of toffee chips

COOKING DIRECTIONS

Bake cake as directed on package for a 9 x 13 pan. Cool 15 minutes and poke top of warm cake every 1/2 inch with the handle of a wooden spoon. Drizzle condensed milk evenly over top and let stand until absorbed into cake. Then drizzle with ice cream topping.

Cover and refrigerate for two hours.

Spread with Cool Whip and sprinkle with toffee chips. Store in refrigerator until ready to serve.

OLD FASHIONED BANANA CAKE

Filling:
INGREDIENTS

9 overripe bananas
1/2 cup sugar
1/4 cup water
1/4 cup Pet milk
1 stick real butter

Cake:
INGREDIENTS

1 box butter cake mix (make 5 thin layers from mix)

COOKING DIRECTIONS

Prepare cake as directed on box, except in 5 thin layers.

Mash bananas in heavy pan or pot.

Add remaining ingredients and cook over low heat for 45 minutes.

Pour filling over warm cake and spread between cake layers while banana mixture is still warm.

BUTTER CAKE DELIGHT

INGREDIENTS

1 Duncan Hines Deluxe yellow cake mix
4 eggs
1 stick butter, melted
1 8 oz pkg cream cheese
1 box powdered sugar

COOKING DIRECTIONS

Pat together cake mix, 2 eggs, and butter until lump free onto a greased and floured cookie sheet (10 1/2 x 15).

Beat together cream cheese, 2 eggs, and powdered sugar. Pour over the top of the cake mixture.

Bake at 350°F for about 20-25 minutes.

Cut as desired and enjoy.

LEMONADE CAKE

INGREDIENTS

1 package white cake mix
1 package lemon jello, diluted in 2/3 cup hot water
4 eggs
2/3 cup vegetable oil

Frosting:
INGREDIENTS
6 oz. frozen lemonade
2/3 c. sugar

COOKING DIRECTIONS

Mix first four ingredients together and pour into greased and floured tube pan.

Bake at 350°F for one hour. Boil lemonade and sugar together and pour over cake right out of the oven.

Let the cake cool in pan before turning out.

ANGEL FOOD CAKE WITH LEMON CREAM CHEESE FILLING

INGREDIENTS

1 angel food cake (round or square)
1 package instant lemon pudding
8 oz. softened cream cheese
l cup cold milk
whipped cream

COOKING DIRECTIONS

Slice angel food cake into thirds. Mix pudding with cream cheese, leaving cream cheese chunky. Add milk, spread over layers of cake. Top off with whipped cream.

STRAWBERRY CHEESE CAKE PROTEIN SHAKE

INGREDIENTS

4 eggs
3 scoops strawberry cheese cake ice cream
2 1/2 cups milk
3 tablespoons evaporated milk
1 cup frozen strawberries

COOKING DIRECTIONS

Mix the eggs with the milk. Add 3 scoops of strawberry cheese cake ice cream and mix thoroughly. Add the frozen strawberries and the evaporated milk and mix.

4-5 servings.

PUNCH BOWL CAKE

INGREDIENTS

1 angel food cake
1 large container cool whip, thawed
1 8 oz. container sour cream
several cans of pie filling (any kind you like) you will be layering the fruit

COOKING DIRECTIONS

Prepare angel food cake according to box mix and let cool. Then tear cake into bite size pieces. Mix together sour cream and cool whip, pour over cake pieces and mix well to coat. Spoon some of the cake into the bottom of the bowl and then add a can of fruit. Make another layer of cake and then fruit. You can make as many or as few layers as you like. Ending with fruit on the top. Let chill over night before serving.

Note: When making such cake, better put it in a clear punch bowl so the colors of the fruit Can be seen. It makes a very decorative dish this way.

PINA COLADA CAKE

INGREDIENTS

white or pineapple cake mix
pineapple slices
maraschino cherries
coconut icing or whipped cream (whichever you prefer)
malibu rum

COOKING DIRECTIONS

Mix the cake mix according to directions. Pour half of the mix into pan, place pineapple slices and cherries on top. Then pour the other half of the mix on top.

Bake as directed on package.

When cool, poke hole in cake with a fork then pour the Malibu rum on top, saturating the cake. Then spread the icing or whipped cream on top.

CROCK POT CHOCOLATE CAKE

INGREDIENTS

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

COOKING DIRECTIONS

Mix all ingredients together. Pour into lightly greased 5qt crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.

Cook 3-4 hours on high or 6-8 hours on low.

RICH CAKE

INGREDIENTS

1 box yellow cake mix (follow instructions on box of cake)
1 large tub of Cool Whip
1 large box of vanilla pudding (follow instuctions on box of cake)
1 large can of crushed pineapple

COOKING DIRECTIONS

Prepare cake and pudding according to directions on boxes.

When done, begin assembling the ingredients. As the cake cools, pour the can of pineapple (including juices) over the cake, spreading evenly to cover entire cake. Next, layer the vanilla pudding, then spread with Cool Whip. Refrigerate 1 hour before serving.

Vary recipe by using chocolate cake mix and chocolate pudding with either strawberries or cherries.

PINEAPPLE-ORANGE SUNSHINE CAKE

Cake:
INGREDIENTS

1 box yellow cake mix
1/4 cup applesauce
4 eggs
1 can (11 oz.) Mandarin oranges

COOKING DIRECTIONS

Preheat oven to 350*F.

In a large bowl, mix all of the cake ingredients until moist. Beat by hand for 2 minutes.

Coat a 13" x 9" pan with non-stick spray.

Pour the batter into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Frosting:
INGREDIENTS

1 container (8 oz.) cool whip
1 pkg. instant vanilla pudding
1 can (15 1/2 oz.) crushed pineapple in juice

COOKING DIRECTIONS

In a large bowl, mix together all of the frosting ingredients until well blended. Spread over cake. Store in the refrigerator.

Note: To make a multilayer cake, bake in two 9" pans for 25 minutes, or until they test done. Place the cooled layers on platter and spread frosting on bottom layer, then place top layer on top and frost top and sides.

JACK DANIELS CAKE

INGREDIENTS

1 box dark chocolate cake mix
4 eggs, lightly beaten
1/2 cup Jack Daniel's Whiskey
1/2 cup black coffee
1/4 cup broken pecan pieces
1 very ripe banana
1 stick butter, softened

COOKING DIRECTIONS

Preheat oven to 350F degrees.

In the bowl of an electric mixer combine all together, except the pecan pieces. Mix on medium-high 1-2 minutes until ribbon like consistency is achieved (do not overmix or cake will be tough).

Spray a Bundt cake pan with Pam to coat lightly.

Put pieces of nuts in the bottom. When cake mix is mixed well, pour batter into the pan, level off in center, and bake 45-50 min or until toothpick inserted in center is nearly clean.

BUTTERSCOTCH CAKE

INGREDIENTS

1 yellow cake mix (dry)
2 eggs
1 can "Thank You" brand butterscotch pudding
12 oz. pkg. butterscotch chips
small bag of sliced almonds
sugar (to sprinkle on top last)

COOKING DIRECTIONS

By hand: Mix cake, eggs and pudding together. (It's a thicker batter.)

Spread on greased 11x13 pan.

Sprinkle butterscotch Chips, almonds and sugar on top.

Bake at 350F degrees for 40 minutes.

PEACH AND PINEAPPLE DUMP CAKE

INGREDIENTS

1 box cake mix (yellow cake mix or pineapple cake mix)
1 can of chunky yellow cling peaches
1 can of crushed pineapple
1 stick of butter
1 - 1 1/2 cup of crushed nuts of choice (walnuts or pecans)

COOKING DIRECTIONS

Preheat oven to 350.

Try S & W Sweet Memory Recipe Peaches in flavored cinnamon and brown sugar for the peaches.

Lightly grease (bottom only) of a cake pan (13x9).

Melt cubed butter in microwave and set aside.

Open canned goods and dump into cake pan. If desired cut peaches into smaller pieces, no need to do this prior, just cut them while they are in the pan.

Sprinkle entire (dry) cake mix on top of fruit.

Sprinkle desired nuts on cake mix.

Pour butter evenly over nuts.

Bake for 45 mins to 1 hour.

Cake will appear wet and uncooked but once cooked it is delicious, almost cobbler in nature. It is especially good served warm a la mode.

PISTACHIO NUT BREAD OR CAKE

Batter:
INGREDIENTS

1 box yellow cake mix
1 box pistachio nut pudding mix (instant)
4 eggs
8 oz sour cream
1/4 cup oil
1/4 cup water

Nut Mix:
INGREDIENTS

1 cup sugar
1 cup chopped walnuts
1 tsp cinnamon

COOKING DIRECTIONS

Grease and flour two regular size bread pans or one bundt cake pan. Mix batter mixture with a mixer and set aside.

Mix nut mixture and set aside. In pan, layer batter mixture, nut mixture, batter mixture and then nut mixture on top. Bread pans will be about 3/4 full each before baking.

Bake at 350 degrees for 45-50 minutes. Check with knife to make sure completely cooked. Let fully cool before removing from pans.

Note: When making it as a bundt cake, cream cheese frosting is excellent on top.

GRANDMA MCCUE'S 7-UP CAKE

Cake:
INGREDIENTS
1 lemon cake mix
1 4 oz. serving package instant vanilla pudding
4 eggs beaten
3/4 cup vegetable oil
10 oz. 7-up

Glaze:
INGREDIENTS
1 1/2 cups sugar
1 stick of butter
1 small can crushed pineapple, drained
2 eggs beaten
1 cup flaked coconut

COOKING DIRECTIONS

Preheat oven to 325F.

Grease and flour 2 round cake pans

In a large bowl, combine cake mix, pudding, eggs, oil, and 7-up until well blended. Beat on high 2 minutes. Pour batter into prepared cake pans.

Bake at 325 for 30 minutes. Cool in pans on rack.

While cake is cooling, prepare glaze by melting butter and sugar together, add pineapple, stir to mix. Add eggs slowly, tempering them so that they do not curdle.

Bring to a boil and reduce heat to a simmer. Once mixture thickens, add the coconut.

Place one cake layer on plate and drizzle with glaze. Top with remaining cake layer and pour glaze over all.

Refrigerate until ready to serve.

BUTTER PECAN CAKE MIX COOKIES

INGREDIENTS

1 box Betty Crocker butter pecan cake mix
1 pkg. 9-12oz. pecan pieces
2 eggs
1 stick butter


COOKING DIRECTIONS

Soften or melt butter (not hot). Add eggs and beat slightly.

Add cake mix and nuts mix well (batter will be stiff).

Drop spoonfuls and press on cookie sheet.

Bake in a preheated 350 oven for 10-12 minutes.

Yield 3 to 4 dozen.

THE BEST EVER PUMPKIN CAKE

INGREDIENTS

1 large 29 oz can pumpkin
1 box yellow cake mix
1 cup milk
1 tsp cinnamon
1 cup melted butter
1/8 tsp cloves
1/2 tsp salt
3 eggs
1 cup sugar
1/4 tsp ginger
1/8 tsp nutmeg

COOKING DIRECTIONS

Prepare pumpkin mixture pour in a 9" by 13" cake pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter pour over yellow cake. Bake at 350 for 1 hour.

Enjoy hot or cold.

Top with home made whipped cream or Cool Whip

JELLO PUDDING CAKE

INGREDIENTS

1 white cake
1 large box of strawberry jello
2 cups water
vanilla pudding
milk
cool whip

COOKING DIRECTIONS

Make white cake according to directions on the box.

While cake is still hot poke it with holes using the bottom of a wooden spoon. Dissolve Jello in 2 cups of boiling water. Pour over cake. Make sure to get over the entire cake.

Let cool. Make vanilla pudding according to the box directions.

Cover cake with pudding. Cover the pudding layer with a layer of Cool Whip.

This can be made lighter by using apple sauce instead of oil in the cake. Use sugar free Jello and Pudding. Light Cool Whip.

SKOR CAKE

INGREDIENTS

1 box butter pecan cake mix (unprepared)
1/4 cup flour (heaping)
1 lg box butterscotch pudding (the cooked kind not instant)
1/2 bag Skor Chipits

COOKING DIRECTIONS

Dump cake mix into large bowl & add flour. Cook pudding according to pkg directions. When it starts to thicken remove and let sit 15 min. Add pudding to cake mix and mix well by hand. Pour into lightly greased 9x13 pan. Sprinkle Skor Chipits on top.

Bake at 350 for 45 min or until done.

ANGEL FOOD PINEAPPLE CAKE

INGREDIENTS

1 can of crushed pinapple in its own juice
1 box of 1 step angel food cake mix (1 step kind)

COOKING DIRECTIONS

Mix these ingredients together and bake in an oblong cake pan at 325 degrees for about 25 to 30 min.

Note: It is quite easy, no fat, very low calories, and tastes great. For an extra treat sprinkle coconut flakes on top before baking. Serve with non-fat Cool Whip.

CRAB CAKES WITH BASIL MAYONNAISE

Crab Cakes:
INGREDIENTS

2 tablespoons olive oil
2 stalks celery stalks, very finely chopped
2/3 cup finely chopped onion
1 pound lump crabmeat (picked over - no shells)
2 2/3 cups bread crumbs dry white bread crumbs
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
6 tablespoons all-purpose flour
3 large eggs

COOKING DIRECTIONS

Heat 2 tbsp olive oil in heavy large skillet over medium heat. Add celery and onion; sauté until tender, about 5 minutes.

Transfer to large bowl. Stir in crabmeat, 2/3 cup bread crumbs, chopped chives, parsley and reserved 1/2 cup of mayonnaise.

Season mixture to taste with salt and pepper. Mix very gently so not to crush all the crab meat - you want nice & chunky.

Using scant 1/3 cup mixture for each cake, form into twelve 2 1/2 inch diameter cakes. Arrange cakes on baking sheet. Chill for at least one good hour.

Note: The crab cakes (up to this point) and the mayonnaise can all be made up to one day ahead.

Place flour in small bowl. Whisk eggs to blend in another small bowl. Place remaining 2 cups bread crumbs in medium bowl. Coat each crab cake with flour. Dip into beaten egg, then into bread crumbs, coating completely.

Heat 1 tbsp vegetable oil in large skillet over medium heat.

Editor's Note: Be sure the oil and skillet are hot when you add the crab cakes or food may stick. Avoid the temptation to flip too soon, before they have a chance to set somewhat and obtain some structure.

Add crab cakes in batches: cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side.

Serve the crab cakes with the basil mayonnaise. (See below).

Mayonnaise:
INGREDIENTS

20 whole fresh basil leaves
1 1/2 cups real mayonnaise
2 teaspoons Dijon mustard

COOKING DIRECTIONS

Blanch basil leaves in saucepan of boiling water for 30 seconds and drain.

Transfer leaves to medium bowl filled with ice water to cool. Drain and pat the leaves dry.

Finely chop basil. Mix mayonnaise, mustard, lemon juice and cayenne in medium bowl. Set aside 1/2 cup for the crab cakes. Mix basil into remaining mayonnaise.

MOIST BANANA CAKE WITH CREAM CHEESE FROSTING

INGREDIENTS

3 small ripe bananas or 2 large ripe bananas
4 large tablespoons sour cream
1 white cake mix
3 egg whites
2 tablespoons oil
1 1/3 c. milk
1 tsp vanilla flavoring

Frosting:
INGREDIENTS
1 8 oz pkg cream cheese
1 stick butter
1/3 c. nuts of your choice (i use walnuts)
1 box of powdered sugar (4 cups)
1 tsp vanilla flavoring

COOKING DIRECTIONS

Blend bananas with mixer, adding your sour cream. When mixture is well blended, not lumpy, add your cake mix, egg whites, oil, milk, flavoring together and mix. Add milk last so you will be able to judge the consistency of the cake and adjust as needed.

Once well blended, pour mixture into a greased/sprayed, 9x13 cake pan or 3 cake layers.

Bake at 350F for about 25 min. or until the cake is done.

Cake will spring back in the center when touched if done, don't over bake! Remove cake from oven and allow to cool.

Tip: Place wax paper over cakes to capture the moisture while cooling; this adds to a really moist, delicious cake!

Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like.

Add a little milk to the frosting while mixing if you like it to be creamy. When icing is done, add 1/3 chopped walnuts to the icing. Crush them right out of the package with the end of a blunt object to make smaller pieces.

Stir walnuts into frosting well. After cakes have cooled, frost each layer with icing.

This is a really good, moist cake! I hope you enjoy it as much as my family does!

KAREN'S BANANA SPLIT CAKE

INGREDIENTS

1 banana cake mix
1 chocolate cake mix
bananas, sliced
strawberries, sliced
crushed pineapple, drained
marichino cherries, drained
chocolate syrup
whipped cream, approx 5 cups, one cup for each layer and topping

COOKING DIRECTIONS

This recipe makes a large 4 layerd cake. Great for parties.

Follow cake mixes and bake as directed for a 13 by 9 pan. Cool and cut each cake into layered halves.

Place chocolate layer and cover with whipped cream. Sprinkle with bananas, strawberries, pineapple and cherries. Drizzle with syrup.

Repeat with remaining layers.

Top with remainder of whipped cream, decorate with fruit and drizzle with syrup. Add nuts and sprinkles if you like.

PINEAPPLE UPSIDE-DOWN CAKE

INGREDIENTS

8 slices canned pineapple in juice, undrained
1 tablespoon stick butter, melted
1 tablespoon reserved pineapple juice
1/4 cup Equal® Spoonful
1 teaspoon cornstarch
4 maraschino cherries, drained, halved
2 tablespoons chopped nuts
6 tablespoons stick butter, softened
1 cup Equal® Spoonful
2 eggs
1 teaspoon vanilla
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup reserved pineapple juice

COOKING DIRECTIONS

Drain pineapple slices, reserving juice. Combine melted butter, 1 tablespoon reserved pineapple juice, 1/4 cup Equal® Spoonful and cornstarch in bottom of 9-inch round cake pan. Arrange drained pineapple slices, cherries and nuts over butter mixture.

Beat butter, 1 cup Equal® Spoonful, eggs and vanilla with electric mixer until blended. Combine cake flour, baking powder and soda, cinnamon and salt. Add to butter mixture alternately with buttermilk and 1/3 cup reserved pineapple juice, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over pineapple slices in pan.

Bake in preheated 350°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.

Note: May substitute 6 packets Equal® sweetener.
May substitute 24 packets Equal® sweetener.

Makes 8 servings.

It is a 35% calorie reduction from traditional recipe.

PEACH ALMOND UPSIDE-DOWN CAKE

INGREDIENTS

1 can (15 ounces) sliced peaches in light syrup, undrained
3 tablespoons apricot spreadable fruit
1 tablespoon stick butter, melted
1 tablespoon reserved peach syrup
1/4 cup Equal® Spoonful
2 tablespoons sliced toasted almonds
6 tablespoons stick butter, softened
1 cup Equal® Spoonful
2 eggs
3/4 teaspoon almond extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup buttermilk
1/3 cup reserved peach syrup

COOKING DIRECTIONS

Drain peaches reserving syrup. Combine spreadable fruit, melted butter, 1 tablespoon reserved peach syrup and 1/4 cup Equal® Spoonful in bottom of 9-inch round cake pan. Cut peach slices horizontally in half. Arrange slices in concentric circles over butter mixture. Sprinkle with almonds.

Beat butter, 1 cup Equal® Spoonful, eggs and almond extract with electric mixer until blended. Combine cake flour, baking powder and soda, salt and cinnamon. Add to butter mixture alternately with buttermilk and 1/3 cup reserved peach syrup, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over peach slices in pan.

Bake in preheated 350°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.

Note: May substitute 6 packets Equal® sweetener.
May substitute 24 packets Equal® sweetener.

Makes 8 servings.

It is a 40% calorie reduction from traditional recipe.

MANGO KEY LIME POUND CAKE

INGREDIENTS

1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
1 large ripe mango, peeled, thinly sliced

Key Lime Cream:
INGREDIENTS

1 package (8 oz.) reduced fat cream cheese, softened
1-1/4 cups frozen light whipped topping, thawed
1/2 cup Equal® Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla

COOKING DIRECTIONS

Beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside.

Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.

Note: May substitute 12 packets Equal® sweetener.

Makes 8 servings.

It is a 40% calorie reduction from traditional recipe.

LEMON CAKE SUPREME

INGREDIENTS

1 box Duncan Hines cake mix
1 small box instant lemon pudding
1/2 cup powdered milk
1/2 cup sugar
1/2 cup lemon juice
1/2 cup water
1/2 cup oil
5 large eggs

Glaze:
INGREDIENTS

2 cups powdered sugar
1/3 cup butter, melted
3-4 tbs. lemon juice

COOKING DIRECTIONS
Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, and then beat entire mixture for 2 minutes. Pour into bundt pan and bake at 325 degees for 50-60 minutes.

When cool, drizzle glaze over cake.

To Make Glaze:
COOKING DIRECTIONS

Place 2 cups powdered sugar in medium mixing bowl. Whisk in melted butter and lemon juice.

Drizzle over cake and cool.

BLUEBERRY BUNDT CAKE

INGREDIENTS
1 pkg yellow cake mix, 18 oz size
3 eggs
1/2 cup applesauce
1 8 oz pkg lemon yogurt
3 cups blueberries
2 tablespoons flour
1/4 cup chopped nuts
1/4 cup sugar
1 teaspoon cinnamon whipped topping, optional

COOKING DIRECTIONS

Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well.

Toss blueberries in flour to coat in a small bowl; add 2 cups batter and mix well. Pour 1/2 of batter into greased and floured 10-inch tube pan; top with remaining blueberries.

In a small bowl, combine cinnamon with sugar, stir in nuts; mix well.

Sprinkle mixture over blueberries.

Top with remaining batter.

Bake at 350°F degrees for about 1 hour. Cool in pan for 15 minutes; invert onto a rack and cool completely.

Cut into slices and serve topped with whipped topping or vanilla ice cream, if desired.

12 slices.

CARROT CAKE

CAKE:
INGREDIENTS

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp salt
1 1/2 cups grated carrots
1/2 cup chopped pecans
2 eggs
1 cup sugar
3/4 cup vegetable oil
2 tsp. vanilla or rum
Confectioners sugar for topping

CREAM CHEESE ICING:
INGREDIENTS

3 oz package cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla

CAKE:
COOKING DIRECTIONS

Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.

With mixer running on low speed, slowly add the flour mixture.

Blend in vanilla or rum, carrot and pecans.

Pour batter into a well greased 8 x 12 inch pan.

Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.

When cake is cool, spread with cream cheese icing, below.

Note: Chopped peanuts or walnuts may be substituted for pecans.

CREAM CHEESE ICING:
COOKING DIRECTIONS

In a small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed on electric mixer until light. Gradually add sugar, beating until fluffy. If necessary, add milk to thin out to spreading consistency.

If desired, mix in chopped nuts or sprinkle them on top after spreading.

BANANA CAKE

INGREDIENTS

1 1/4 cups sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
3/4 cup pecans or walnuts, chopped (optional)
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 teaspoon vanilla

COOKING DIRECTIONS

Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.

Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.

Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven.

Bake for 35-45 minutes or until toothpick comes out clean.

Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.

BRITTANY'S CHOCOLATE PUDDING CAKE

INGREDIENTS

1 white cake mix
1 lg. box of chocolate pudding (not instant)
1 small cool whip

COOKING DIRECTIONS

Bake cake according to box. Cook pudding and let it cool. Then add cool whip to pudding. After the cake has cooled, put chocolate mixture on top and refrigrate for about an hour.

ITALLIAN CHOCOLATE CAKE

Cake:
INGREDIENTS

3 cups all purpose flour
1-1/4 cupe unsweetened cocoa
2-1/2 tsp. baking soda
1-1/2 tsp. baking pwoder
1/2 tsp. salt
3 cups sugar
1-1/4 cups vegetable oil
2 tsp. vanilla
1 cup Whole Milk Ricotta
3 large eggs
2-1/2 cups water

Chocolate frosting:
INGREDIENTS

12 ox. quality milk chocolate
1 cup sour cream at room temperature

COOKING DIRECTIONS

Preheat oven to 350 degrees. Grease bottom and sides of two 9" cake pans. Sift dry ingredients, mix together in bowl, set aside. In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions. Scrape bowl and beat at medium speed for 1 minute. Divide equally in pans and bake for 35 to 45 minutes until cake test done. Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.

Frosting: Melt chocolate over simmering water, stir until smooth, ltet cool to room temp. Mix sour cream into chocolate with a wire wisk. Frost the first layer,to with second layer, then frost the top and sides. Garnish with chocolate shavings, raspberries and whippd cream as desired.

PUMPKIN PIE CAKE

INGREDIENTS

1 yellow cake mix (reserve 1 c.)
1 egg
1 stick butter, melted

FOR FILLING:
1 (20 oz.) pumpkin
2/3 c. brown sugar
2 tsp. pumpkin pie spice
1 tsp. Cinnamon
2 eggs
2/3 c. milk

COOKING DIRECTIONS

Mix cake mix, egg and butter. Press into 13x9 inch pan. Mix filling, pour over crust. Sprinkle with the 1 cup cake mix and bake at 350 degrees for 45-50 minutes.

When cool, optionally can be topped with Cool Whip.

PUNCH BOWL CAKE

INGREDIENTS

1 white cake mix
1 vanilla pudding
1 cup milk
1 can crushed pineapple
1 can cherry pie filling
1 large cool whip

COOKING DIRECTIONS

Bake cake mix according to directions. Mix pudding according to directions and put on cake. Add pineapple, 1 can cherry pie filling and then add cool whip.

STRAWBERRY JELLO CAKE

INGREDIENTS

1 white cake mix
1 package strawberry jello
1 package frozen strawberrys
1 container topping like Cool Whip

COOKING DIRECTIONS

Bake cake according to directions. Mix Jell-o with 1 cup warm water. Make several holes in top of cake without going through and then pour Jell-o over cake.

Microwave strawberries until thawed and pour on cake.

Add Cool Whip over all and refrigerate until chilled.

EASY PINEAPPLE CAKE

INGREDIENTS

1 white cake mix
1 can eagle brand milk
1 can crushed pineapple
1 large cool whip

COOKING DIRECTIONS

Bake cake according to directions on the package. Poke holes in cake and add Eagle brand sweetened condensed milk, then crushed pineapple and cool whip.

COOL LEMON CAKE

INGREDIENTS

1 box Lemon cake mix
2 boxes cook & serve Lemon pudding
1 tub of whipped topping

COOKING DIRECTIONS

Bake cake as directed on box in 9x13 rectangle pan and set aside to cool in pan. Next cook pudding as directed and set aside to cool as well. When cake is cooled, cut about 6 holes 2/3 down and hollow out. Do not cut down to bottom of pan. Pour pudding all over top of cake and let drip in holes. Spread whipped topping all over top of cake, covering pudding and refridgerate for at least an hour.

FAVORITE DEVIL'S FOOD CAKE

INGREDIENTS

1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 pound butter, soft
3 ounces unsweetened chocolate, melted
3 egg yolks
1/4 cup water
1 teaspoon vanilla extract
2 cups cake flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
3 egg whites, stiffly beaten

COOKING DIRECTIONS

Cream sugars and butter. Add melted chocolate. Beat yolks; add water and vanilla extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry, fold into batter.

Turn into two greased and floured 9-inch round cake pans or one greased and floured 13x9x2-inch cake pan. Bake layers or loaf in moderate oven 350 F about 30-35 minutes or until cake springs back when touched lightly.

Turn out on cooling rack. Yield: two 9-inch layers or one 13x9x2-inch loaf.

Serving Size: 8

ARKANSAS MUD CAKE

CAKE:
INGREDIENTS

1 cup butter
4 eggs
1 cup coconut flakes, Moist style
2 cups sugar
1 1/2 cups purpose flour, sifted
1/3 cup cocoa powder, unsweetened
1 teaspoon vanilla extract
1 cup nuts, chopped
13 ounces marshmallow cream

FROSTING:
INGREDIENTS

1/2 cup butter
6 tablespoons milk
1/3 cup cocoa powder, unsweetened
4 cups confectioner's sugar
1 cup nuts, chopped

COOKING DIRECTIONS

Using electric mixer, and in a large bowl, cream butter. Slightly beat eggs and add to butter. Mix well. Add coconut sugar, flour, cocoa, vanilla, and nuts; mix together. This is a heavy batter. Do not beat.

Spread batter in greased 9x13x2 inch pan. Bake at 350 F for about 45 minutes. As soon as cake is taken from oven, spread marshmallow creme over top. Cool for 20 minutes.

To prepare frosting, mix together all frosting ingredients, except nuts, using slow speed of mixer. Pour over marshmallow creme. Top with nuts.

Serving Size: 12.

ANGEL BERRY CAKE

INGREDIENTS

1 Angel food cake
10 ounces raspberries, frozen, thawed and drained*
1 cup frozen cherries, thawed and drained*
13 packages Sweet 'n Low sweetener, or Equal
1 envelope gelatin, unflavored
2 tablespoons rum extract
1 tablespoon orange juice, unsweetened

Topping:
INGREDIENTS

1 teaspoon gelatin, unflavored
2 teaspoons water
1/4 cup nonfat dry milk powder
1/2 cup skim milk
1/2 teaspoon vanilla extract
1 tablespoon sugar

COOKING DIRECTIONS

In a blender, puree raspberries, 1/2 at a time. Remove and set aside.

Puree cherries. Mix cherries and raspberries together, set aside.

Combine gelatin with rum extract and orange juice in a small bowl. Place bowl in a saucepan of hot water and stir mixture constantly until gelatin is dissolved (or microwave uncovered on low for 1 minute). Add gelatin, Equal and raspberry mixture to blender and blend for 2 minutes. Transfer to a mixing bowl, cover and refrigerate about 1-1/2 - 2 hours until mixture is set and sufficiently thickened to spread.

Soften gelatin in water 5 minutes. Stir dry milk powder into skim milk in saucepan. Heat to simmering. Add softened gelatin, stir until dissolved. Add vanilla and sugar.

Chill until mixture begins to thicken and ice crystals begin to form on sides of bowl. Beat with electric mixer until very thick and light, about 10 minutes.

To assemble: Split angel food cake into three layers. Place 1 cake layer on serving platter and top with 1/2 of filling. Repeat. Place last layer on top, frost cake with mock whipped topping.

Serves 12.

STRAWBERRY CAKE

CAKE:
INGREDIENTS

1 package white cake mix
1 package of gelatin, strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs

COOKING DIRECTIONS

Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan.

ICING:
INGREDIENTS

1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries

COOKING DIRECTIONS

Cream butter, powdered sugar and strawberries together. Spread on cooled cake.


Serving Size: 8

RAINBOW CAKE

INGREDIENTS

1 white cake mix, baked and cooled
3 eggs
1/3 cup oil
1 1/4 cups water
6 ounces o gelatin, any 2 flavors
2 cups boiling water
8 ounces Cool Whip, thawed

COOKING DIRECTIONS

Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2 inch intervals. Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers.

Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds and turn out onto serving plate. Top with one cup of the whipped topping. Unmold second cake layer and place carefully on 1st layer. Frost top and sides with remaining whipped topping.

Chill. Garnish as desired.

Serving Size: 12.

PINA COLADA COCONUT CAKE

INGREDIENTS

18 1/2 ounces white cake mix
3/4 cup pina colada mixer
2 cups sour cream
2 cups powdered sugar
8 ounces Cool Whip, thawed
7 ounces coconut, grated

COOKING DIRECTIONS

Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.

Fill and frost cake. Garnish - cover top and sides with remaining coconut.

Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator.

Serving Size: 12.

AUNT ANTOINETTA'S RICOTTA CAKE

INGREDIENTS

2 lbs. ricotta cheese
3/4 c. sugar
3 eggs, lightly beaten
1 (18 1/2 oz.) pkg. yellow or lemon cake mix with pudding

COOKING DIRECTIONS

Mix together the ricotta cheese, sugar and eggs. Set aside. Prepare the cake mix according to the package directions. Pour into a greased and floured 9 x 13 inch pan. Carefully spoon the ricotta mixture over the batter. Bake at 350 degrees for 60 to 65 minutes or until cool. When the cake is done, sprinkle with powdered sugar.

CRAZY CAKE (AUNT ELLIES'S)

INGREDIENTS

1 box yellow cake mix
1 box Jello instant pudding (Lemon)
4 eggs
3/4 cups vegetable oil
3/4 cups water

COOKING DIRECTIONS

Mix all ingredients together. Bake in greased funnel pan 45 to 50 minutes at 350 degrees.

ICING:
INGREDIENTS

1/2 box confectioners sugar
Juice of 1 lemon
Juice of 1 orange

COOKING DIRECTIONS

Mix all ingredients together and pour on cake while cake is hot.

AUNT NANETTE'S BANANA CAKE

INGREDIENTS

1 box sour cream cake mix
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk, sour cream or yogurt (add 1/2 tsp. lemon juice to milk if you don't have these)
1 c. mashed ripe bananas
1/2 c. chopped nuts
1 tsp. vanilla

COOKING DIRECTIONS

Mix cake according to instructions on box but add these additional ingredients during preparation. Bake in preheated oven at 350 degrees for 25 minutes or until tooth pick inserted in center is nearly clean. Cake will spring back slightly when touched.

POUND CAKE WITH COCONUT ICING

INGREDIENTS

2 Estee brand white cake mixes
1 lg. sugar free vanilla instant pudding mix
1 c. water
4 eggs
1/3 c. oil
Dash of salt

COOKING DIRECTIONS

Mix all together. Pour into well greased and floured bundt pan. Bake at 350 degrees for 1 hour.

INGREDIENTS

1/2 cup flaked, unsweetened coconut
1 recipe [low calorie frosting]
1/2 teaspoon coconut extract

COOKING DIRECTIONS

Mix coconut into frosting, and spread on cooled cake. Sprinkle with additional coconut and chopped macadamia nuts, if desired.

PINEAPPLE UPSIDE DOWN CAKE(another way)

INGREDIENTS

1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)

COOKING DIRECTIONS

Use an 8" square or round pan. Drain can of pineapple, saving the syrup.

Place butter in 8" pan, melt in the oven while preheating to 375°F.

Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

Pour batter into the pan being careful not to disturb the pineapples and cherries.

Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.

PINEAPPLE UPSIDE DOWN CAKE

INGREDIENTS

2/3 cup butter
3/4 cup brown sugar

COOKING DIRECTIONS

Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.

INGREDIENTS

1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)

COOKING DIRECTIONS

Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).

Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).

Pour the batter over the pineapple and cherries.

Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.

Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake.

Scratch Cake:
INGREDIENTS

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk

COOKING DIRECTIONS

Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above.

FUNNEL CAKES

INGREDIENTS

1 1/2 cups flour
2 eggs
1 cup milk
3 tablespoons sugar
1/4 teaspoon mace (optional)
1/2 teaspoon cinnamon (optional)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt

COOKING DIRECTIONS

Combine all ingredients. Drop mixture through a large funnel into hot peanut or vegetable oil (365°F-375°F) and fry until golden. Remove to paper towels using a slotted spoon. When cool, place in a clean paper bag and shake with confectioners' sugar. Alternatively, drizzle with syrup or honey just before serving.

GERMAN CHEESE CAKE

INGREDIENTS

1 16 oz small curd cottage cheese
2 8 oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs, beaten
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 cup butter, melted
12 oz. sour cream
graham cracker crumbs (for crust)

COOKING DIRECTIONS

Butter a 10 inch springform pan well. Dust bottoms and side with graham cracker crumbs liberally. In a food processor or in the bowl of an electric mixer using the paddle attachment, mix cottage cheese and cream cheese on slow speed until smooth. On high speed, gradually add sugar and eggs for just a few seconds. Turn speed to low. Add cornstarch, lemon juice, vanilla extract and melted butter.

Pour into prepared spingform pan.

Bake at 325F until firm around the edges, about 60-70 minutes.

Turn oven off. Allow cheesecake to remain in oven with door closed for 2 hours.

Cool on wire rack. Remove from pan and store in refrigerator. Can be frozen.

BRUSSADELLA (ITALIAN BREAD CAKE)

INGREDIENTS

2 1/2 cups flour
1 cup sugar
grated lemon peel and juice of 1 lemon
3/4 stick butter
1 tsp vanilla
2 eggs (reserve 2 tsp)
3 tsp baking powder
pinch salt

COOKING DIRECTIONS

Sift all dry ingredients together, add eggs, beating well after each addition. Stir in melted butter and vanilla.

Mix dough by hand until it holds together. Add a little milk or anisette if dough is hard or dry.

Turn dough out onto a lightly floured board and knead until smooth.

Grease and flour a tube pan or small square pan. Spread dough in a pan and brush with a mixture of reserved egg and sugar.

Bake at 375F for 35 minutes or until brown. Remove from pan and brush top with melted butter.

CORNMEAL JOHNNY CAKES

INGREDIENTS

2 cups boiling water
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 cup cornmeal

COOKING DIRECTIONS

Slowly add the cornmeal to the boiling water and cook for five minutes. Add the sugar, butter and salt. Pour into a buttered ovenproof baking dish and finish cooking in the oven.

APPLE CAKE

INGREDIENTS

4 eggs
2 cups sugar
2 cups flour
4 tsp baking powder
1 cup chopped walnuts or pecans
1 cup golden raisins (optional)
3 tsp vanilla
1 cup oil
2 tsp cinnamon
1/2 tsp ground ginger
1 can apple pie filling, drained

COOKING DIRECTIONS

Preheat oven to 350°F degrees.

Combine eggs, sugar, vanilla and oil. Add flour, baking powder, cinnamon and ginger.

Fold in apples, raisins and nuts.

Turn into a greased and floured 9X13X2 inch pan for 1 hour or until done.

Note: 2 cups fresh apples may be used instead of canned apple pie filling. Peel, chop and core apples, then dredge in sugar before using.

PHILADELPHIA CREAM CHEESE CAKE

INGREDIENTS

4 pkgs. Philadelphia cream cheese
18 zwieback or graham crackers
2 tablespoons butter
2 tablespoons sugar
1 cup plus 2 tablespoons sugar
2 tablespoons flour
a pinch of salt
1/2 vanilla bean, finely cut
4 egg yolks, beaten
1 cup sour cream
4 beaten egg whites

COOKING DIRECTIONS

Crush the crackers finely and makes with two tablespoons each of butter and sugar.

Allow cream cheese to soften at room temperature. Beat softened cream cheese together with 1 cup plus 2 tablespoons of sugar. Add to level tablespoons flour, a pinch of salt, and finally chopped vanilla bean.

Stir in beaten yolks of four eggs. Combine and add 1 cup of sour cream. Fold in four stiffly beaten egg whites and pour into the crumb lined pan.

Bake at 350°F for about one hour.

RUSSIAN TEA CAKES

INGREDIENTS

1 cup butter, room temperature
1/2 cups confectioners' sugar
2 1/4 cups flour, sifted
1 tsp vanilla
3/4 cup walnuts or pecans, finely chopped
confectioners' sugar for rolling

COOKING DIRECTIONS

Preheat oven to 400 degrees.

Cream the butter adding sugar gradually until light and fluffy. Stir in flour, vanilla, and walnuts or pecans.

Roll between hands into 1-inch balls and place on an ungreased baking sheet.

Bake for 12 to 14 minutes.

Remove from oven and while still warm, roll in confectioners' sugar.

DUNDEE CAKE

INGREDIENTS

1 1/2 cups butter
2 cups sugar
6 eggs
1 tbsp grated orange rind
1 tsp grated lemon rind
3 1/2 cups flour
1 tsp baking powder
1 cup seeded raisins
1 1/2 cups currants
1/2 cup citron, cut fine

COOKING DIRECTIONS

Cream butter, adding sugar gradually, creaming thoroughly.

Add well beaten eggs and grated citrus rind.

Sift flour before measuring then sift flour and baking powder together. Add to creamed mixture. Stir in the fruit.

Pour into a 9 inch tube pan lined with 2 thicknesses of greased wax or parchment paper cut to fit the pan bottom.

Bake for 2 hours at 300 degrees F.

Note: 1/2 cup candied or dry (reconstituted) cherries may be added with other fruit if desired.

Currants should be plumped before using. Soak briefly in warm water or rum, drain and spread out in pan. Cover and heat slowly in slow oven until wrinkles fill out.

LEMON CHIFFON CHEESE CAKE

INGREDIENTS

1 1/2 cups graham cracker crumbs (18)
1/3 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted
2 envelopes unflavored gelatin
1/4 cup cold water
2 slightly beaten egg yolks
1/2 cup milk
1 c. plus 2 tbsp. sugar
1 tsp. salt
1 tbsp. grated lemon rind
2 c. cream-style cottage cheese
1/4 cup lemon juice
2 tsp. vanilla
1/4 teaspoon, and extract
1 c. heavy cream
2 egg whites, stiffly beaten
1/8 cup chopped nuts (optional)

COOKING DIRECTIONS

Combine Graham cracker crumbs, 1/3 cup sugar and cinnamon. Blend in melted butter. Press half of the crumb mixture into the bottom of a 9 in. springform pan. Reserve the rest of the crumbs for topping.

Soften gelatin in cold water. In a double boiler or saucepan, beat egg yolks slightly, stir in milk, and the remaining amount of sugar and salt.

Cook over hot, not boiling water, stirring constantly until mixture begins to thicken or coats the back of a spoon. Remove pan from heat. Stir in the softened gelatin. Add lemon rind. Cool to the consistency of thick honey, then beat until light and airy.

Mash the cottage cheese until there are no more lumps. Add the lemon juice, vanilla and almond to extract. Blend in the gelatin mixture. Whip cream until stiff. Fold into gelatin mixture.

Beat egg whites until stiff, but not dry. Fold them in gently. Turn mixture out into the pan which was previously lined with Graham cracker crumbs. Sprinkle top of mixture with reserved crumbs and finely chopped nuts.

Chill several hours or overnight. Serve with blueberry or strawberry sauce, pureed fruit, or canned peaches.

FUDGE PUDDING CAKE

INGREDIENTS

1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons melted butter
3/4 cup chopped nuts
3/4 cup brown sugar
1/4 cup cocoa powder
1 1/4 cups boiling water

COOKING DIRECTIONS

Combine the flour, baking powder, sugar, salt and 2 tablespoons of cocoa powder into a 1-1/2 quart baking pan or casserole dish.

Stir together the melted butter, water, and vanilla. Pour into dry ingredients, add the nuts and mix well.

Add the 1/4 cup of cocoa powder remaining to the brown sugar and combine, then sprinkle over the batter mixture. Slowly pour the boiling water over the top of the batter in a thin stream. DO NOT STIR!

Bake in a pre-heated 350 degree F oven for 40 to 45 minutes. Serve with ice cream or whipped topping.

HALLOWEEN FUNNEL CAKES

INGREDIENTS

2 eggs, beaten
1 1/2 cups milk
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
few drops vanilla (optional)
powdered sugar or cinnamon sugar (for sprinkling)
large funnel
about 2 cups vegetable oil (for deep frying)

COOKING DIRECTIONS

Stir together flour, baking powder and salt.

In a medium bowl, beat eggs and stir in milk until well combined.

Add flour mixture to egg mixture and whisk together until smooth.

Heat vegetable oil in a deep, heavy bottomed pan (cast iron works well).

When oil is very hot (about 375F) pour the batter through the funnel to form a steady stream; fry about 3 minutes or until golden brown, turning once, then for another minute or until equally browned on both sides. Remove using a slotted spoon to paper towels to drain. Sprinkle with powdered sugar, cinnamon sugar or for Halloween treats, drizzle with orange icing. Serve accompanied with syrup, if desired.

Tip: Fry the funnel cakes in batches (about 4). It helps to use a frying thermometer, but if you don't have one, test the oil temperature by cutting a 1 inch square piece of bread and dropping it into the hot oil. It should brown in 1 minute; if it browns more quickly, turn the heat down. If it takes longer than 1 minute to brown, turn the temperature up very slightly and try this test again in 5 minutes.

An easy method of dusting the cakes: toss into clean brown paper bags into which has been added a few tablespoons of sugar, then shake to coat. Small lunch bags are great for individual servings and for Halloween treats.

SUMMER FRUIT PUDDING CAKE

INGREDIENTS

1 1/2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon vanilla
1/3 cup butter or shortening
2 eggs
1/2 cup milk
1 large (1 lb 4 oz. approx) can fruit pie filling

COOKING DIRECTIONS

If using butter, allow to sit at room temperature for at least 30 minutes or until softened before making cake. Cherry, peach, lemon, apple or blueberry are good choices for the fruit filling, but nearly any kind may be used.

Preheat oven to 350°F. Butter or spray (with non-stick spray) a 13x9 inch baking pan. Lightly dust the pan with flour, then shake out any excess.

Combine flour, sugar, baking powder and salt in mixing bowl. Whisk for 1 minute or until well combined. Add remaining ingredients (except for fruit filling). Beat at medium speed for 2 minutes. Spread batter in baking pan.

Spoon the can of fruit pie filling here and there over batter, without spreading thinly, but leaving the filling in clumps. Save a few spoonfuls of the filling for a serving garnish.

Bake at 350°F for 45-50 minutes or until cake springs back when touched lightly in center.

Serve warm or cold, plain or topped with whipped or ice cream. Ladle a few spoonfuls of the reserved fruit filling over the top.

Variations: If a can of pie filling isn't available, fresh or frozen fruits may be substituted by weight; make a syrup using 1 cup water and 1 cup sugar boiled for 10 minutes with 1 tablespoon cornstarch and 1 teaspoon dark rum (optional). A large can of peaches in syrup may be substituted for the can of pie filling; thicken the syrup by boiling for 10 minutes with 1 tablespoon cornstarch. Puree 1-2 peaches to add richness to the syrup, if desired.

CINNAMON SUPPER CAKE

INGREDIENTS

3/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla
1/2 cup milk
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
6 tablespoons powdered sugar
2 teaspoons cinnamon

COOKING DIRECTIONS

Preheat oven to 375°F.

Cream shortening and sugar until light and fluffy. Add 1 egg and beat well. Add vanilla to milk and stir in.

Sift together flour, baking powder and salt. Add to above mixture. Beat until smooth, about 1 minute.

Grease and lightly flour a round 9 inch cake pan or 8 inch square pan.

Spread batter evenly and bake for 20-25 minutes or until tooth pick inserted in center comes out clean.

Remove from oven and spread immediately with butter. Sift powdered sugar and cinnamon over cake. Serve warm.

OREO ICE CREAM CAKE

INGREDIENTS

42 reg. type Oreo cookies
1 tub reg. (or light) Cool Whip
1/2 gal. chocolate chip or mint chip ice cream
1/4 c. butter
1 pt. hot fudge

COOKING DIRECTIONS

Blend cookies in food processor with butter. Pour 1/2 into large casserole or flat cake pan. Divide ice cream in half and soften at room temperature. Spread 1/2 of ice cream on cookie crust. Spread fudge on ice cream layer. Spread remaining ice cream on fudge layer. Spread Cool Whip on ice cream. Sprinkle top with remaining Oreo cookie mixture. Place ice cream cake in freezer 2 to 4 hours, or overnight, before serving.

APPLE SOUR CREAM CAKE

INGREDIENTS
1 cup flour
1 teaspoon baking powder
1/2 stick butter
2 apples, peeled and cored
1 egg
1/2 cup sugar
1 teaspoon vanilla or 1 tablespoon rum
2 tablespoons milk
1/2 teaspoon cinnamon
1/4 cup sugar (for sprinkling)

COOKING DIRECTIONS

Wipe two layer cake pans with melted butter or oil; dust lightly and evenly with flour and tap out the excess.

Peel and core two apples. Cut into halves.

Preheat oven to 400°F.

Allow butter to sit at room temperature for about 15 minutes, or until it softens slightly (but it still retains its shape and is not oily or soft).

In a large bowl, stir together baking powder and flour. Crumble the butter into the flour (using your hands) and stir until a lumpy mixture is obtained.

In a separate bowl beat the egg, gradually adding 1/2 cup of the sugar. Add the vanilla to the milk and stir in.

Mix together the contents of both bowls and stir until thick.

Transfer batter to pans. Place apple halves on top of batter. Using a spatula, surround the apples completely with a thin layer of sour cream.

Mix together sugar and cinnamon. Sprinkle over the top, as desired.

Bake at 400°F for 30 to 45 minutes or until cake tests done. Remove from oven and allow to cool for 10 minutes. Run a butter knife along the edges of the pan and remove cake.

Dust with confectioners' sugar, if desired.

Makes 2 cakes.

Variation: Thinly slice apples and cover entire cake with a thin layer. Spread lightly with sour cream and sprinkle with sugar and cinnamon. Serve topped with vanilla ice cream.

EASY DARK CHOCOLATE CAKE

INGREDIENTS

1/2 cup cocoa
milk (see note below)
4 tablespoons Crisco or butter
1 cup sugar
1 egg yolk
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda

COOKING DIRECTIONS

Preheat oven to 350°F.

In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.

Combine flour, salt and baking soda, mixing well. Set aside.

Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla.

Combine all ingredients for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).

Bake for about 40 minutes or until cake tests done.

APPLE PIE CAKE

INGREDIENTS

4 eggs
2 cups sugar
2 cups flour
3 1/2 teaspoons baking powder
1 cup walnuts or pecans, chopped
2 1/2 teaspoons vanilla
1 cup vegetable oil
2 teaspoons cinnamon
1/4 teaspoon ginger
1 can Comstock Apple Pie Filling, drained

COOKING DIRECTIONS

Preheat oven to 350°F.

Butter and flour a 9x13x2 inch pan.

Combine eggs, sugar, vanilla and oil. Stir in flour, baking powder and cinnamon. Stir in drained apples and chopped nuts.

Mix only until combined (some streaks can remain). To avoid a tough cake, do not over-mix.

Bake for 1 hour or until cake tests done at 350F. Remove cake from oven and brush top with butter while still warm; sprinkle with cinnamon sugar, if desired.

Variation: Cake may be sprinkled with a cinnamon-butter streusel and chopped nuts or thinly sliced apples just before baking.

APPLE UPSIDE DOWN CAKE

INGREDIENTS

1 stick butter
1 egg
1/3 teaspoon baking powder
1 cup sugar
1 cup all purpose flour
1 teaspoon almond flavoring
1 1/2 cups apple (more or less)
1 cup sugar
1/2 teaspoon cinnamon

COOKING DIRECTIONS

Combine 1 cup sugar with 1/2 teaspoon cinnamon in a small bowl and set aside. (If more flavor is desired, sprinkle sugar with a drop of vanilla and a pinch of ginger before mixing.)

Peel, core, and very coarsely chop 1 1/2 cups of apples. Green apples, such as Granny Smith should be used as they retain more of their shape, while other types of apples might turn to applesauce. Prepare enough chopped apple to cover the bottom of the pan you'll be using and have a layer of apples 1-2 inches thick.

In a loaf pan or deep cake pan, bake the apples in a preheated 325F oven until soft. Remove from oven. Sprinkle the apples with the sugar and cinnamon mixture to coat well.

In the bowl of an electric mixer, cream together butter, 1 cup sugar, 1 cup flour, 1 egg, 1/3 teaspoon baking powder and 1 teaspoon almond extract (vanilla may be substituted).

Pour batter over apples and return pan to a preheated 350F oven. Bake until cake tests done.

SPONGE GINGER CAKE

INGREDIENTS

1/2 cup buttermilk
1/2 cup molasses
1/4 cup butter
1 egg
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon baking soda

COOKING DIRECTIONS

Beat together the molasses, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.

Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes).

BLUEBERRY LOAF CAKE

INGREDIENTS

1/4 cup butter
1 cup sugar
1 egg, separated
1 cup milk
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 pint blueberries

COOKING DIRECTIONS

Beat the butter and sugar until creamy. Add the beaten egg yolk. Add the milk, alternately with the sifted flour and baking powder. Stir in the vanilla.

Last of all, gently fold in the whites beaten to a stiff froth.

Bake in a greased and floured loaf pan in a preheated 375°F oven until cake tests done.

Remove cake from pan by running a knife along edges. Spread a little butter over the top of the cake while it is still warm, and sprinkle with granulated sugar.

SUMMER GINGER CAKE

INGREDIENTS

1 1/2 cups flour
1/2 cup sugar
1/2 cup molasses
1/2 cup shortening (butter/Crisco)
1 egg, beaten
1 teaspoon cinnamon
1 teaspoon rum
1 teaspoon nutmeg
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 cup boiling water

COOKING DIRECTIONS

Preheat oven to 350°F.

Use any combination of butter and Crisco to equal 1/2 cup in total. In a large mixing bowl, cream together shortening and sugar.

Beat egg until foamy and add to mixture. Beat in spices. Mix together baking soda and flour, then stir in. Add molasses and rum.

Just before you are ready to bake the cake, stir in boiling water. Pour into a pan lined with buttered wax or parchment paper.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Serve warm, with vanilla or rum custard sauce, or allow to cool slightly and drizzle with confectioners icing before serving.

Variation: Double the amount of ginger in recipe. Prepare cake in a loaf pan and split into two layers by slicing lengthwise horizontally. Make a filling by mixing 1 package cream cheese, at room temperature, with 1/2 cup apple pie filling. Spread between layers. Drizzle with vanilla icing or serve topped with Cool Whip or French Vanilla Ice Cream.

EASY PAN CAKE

INGREDIENTS

1 1/2 cup King Arthur flour
1 cup sugar
3-4 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons vegetable oil or melted butter
1 teaspoon vanilla extract or dark rum
1 tablespoon white vinegar
1 cup cold water

COOKING DIRECTIONS

Preheat oven to 350°F.

Sift dry ingredients (flour, sugar, cocoa, baking soda and salt) directly into an ungreased 8" square cake pan. (If you decide not to sift ingredients, cake won't be as light in texture, but will still be good - just be sure that the dry ingredients are mixed well).

Make 3 holes or in the dry mixture which is in the pan.

Into the first hole, pour the oil or melted butter.

Into the second hole, pour the vanilla extract or rum.

Into the third hole, pour the vinegar.

Drizzle the cup of cold water over the entire cake. Stir the mixture together using a fork until combined evenly.

Bake cake at 350°F for 35-40 minutes.

Run a knife along edges to loosen cake from pan after cooled, or cut into squares and serve directly from pan. Frost with whipped cream or chocolate frosting, if desired, or serve as is.

For a richer cake, beat one egg with enough water to measure 1 cup (and substitute for 1 cup water).

Tip: To save on dishes, bake cake in a disposable aluminum foil pan. This cake is nearly as simple to prepare as a cake mix! Great fun for kids, too.