Saturday, February 28, 2009



3/4 c. butter
3 eggs
1 c. sugar
1 (16 oz.) jar strawberry preserves
1 tsp. allspice
1 tsp. cinnamon
1 tsp. ground cloves
1/2 c. buttermilk
1 tsp. baking soda
2 c. flour


4 egg yolks
1 c. sugar
3/4 c. butter
1 pkg. pecans
1 pkg. coconut
Evaporated milk to thin

Mix all cake ingredients by hand in the order given. Bake in 2 or 3 round cake pans that have been greased and floured at 350 degrees for 30 to 35 minutes; cool.

FOR TOPPING: Mix together in 2-quart saucepan, egg yolks, sugar and butter. Cook on low heat until glossy, adding small amounts of evaporated milk to thin to an icing consistency. Add pecans and coconut. Layer topping on first cake then on top; be sure to let it drip down and over the sides.

1/2 cup raisins are optional and can be added to the cake mix - 1 cup optional added to topping.


1 white cake mix


8 egg yolks
2 c. sugar
2 sticks butter
1 sm. can crushed pineapple
1 1/2 c. raisins
1 c. coconut
1 c. pecans

Cook cake mix according to directions. Make 3 layers.

Filling: Melt butter. Add sugar and beaten egg yolks before it gets too hot. Cook slowly on low heat until thickened. Add raisins, pineapple, cooking all along. When it seems thick enough to spread, add coconut and nuts. Cook another few minutes. Spread over layers.


1 pkg. yellow cake mix
2 pkg. instant vanilla pudding
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1 3/4 c. milk
2 (16 oz.) cans crushed pineapple, drained
1 lg. container Cool Whip
1/2 c. cherries, cut up
1 c. walnuts, chopped
1 c. flaked coconut

Make cake as directed on package. Spread in 11x17 inch jelly roll pan. Bake and cool. Add the rest of ingredients in layers as follows. Mix next 4 ingredients together and spread over cake. Then spread pineapple over pudding layer, then Cool Whip over the pineapple. Add cherries and the nuts, and then add the coconut.


1 pkg. white cake mix
1 (8 oz.) pkg. cream cheese, room temp.
1 c. milk
1 pkg. instant vanilla pudding
1 pkg. Dream Whip
1 (21 oz.) can crushed pineapple, drained
1 (8 oz.) carton Cool Whip

Bake cake in 11"x16" pan and cool. Add milk and pudding mix to the cream cheese. Mix Dream Whip and add. Beat until thick and creamy. Spread on cake. Spread pineapple over custard layer. Then spread Cool Whip. Garnish with coconut, nuts and cherries. Refrigerate.


1 yellow cake mix
1/2 c. sugar
1 (14 oz.) can crushed pineapple
1 sm. pkg. vanilla instant pudding
1/2 c. chopped walnuts or pecans
1/2 c. shredded coconut
1 sm. container Cool Whip
13 x 9 x 2 inch pan.

Bake cake mix according to directions. Ten minutes before cake is done, cook sugar and pineapple (may add a little rum, if desired). When cake is baked and turned out of pan, spread pineapple mixture over cake. Put in refrigerator to chill. While cake is cooling, mix pudding. Spread over cake. Next, spread Cool Whip over pudding topped cake. Sprinkle with coconut and nuts. Keep refrigerated.


Chocolate cake mix (made according to directions in a 9x13 pan)
1 can Eagle Brand milk
6 oz. butterscotch ice cream topping
6 oz. caramel ice cream topping
8 oz. Cool Whip
4 Heath bars, crumbled

Bake cake according to directions in a 9x13 pan. Make approximately 12 holes in cake using a wooden spoon. Pour Eagle Brand milk over holes. Then pour the butterscotch and caramel toppings over holes. Chill cake. Just before serving, top with Cool Whip and crumbled Heath bars. Keep in ice box.


1 box Duncan Hines pineapple cake mix
1 can crushed pineapple
1 box instant vanilla pudding
1 (8 oz.) cream cheese, softened
1 (13 oz.) Cool Whip
1 sm. bag pecans, chopped
Shredded coconut
2 c. cold milk

Bake cake according to directions. Poke holes in cake. If glass pan is used, cool first. Pour pineapple over cake. Spread and refrigerate. Mix instant pudding with milk, add softened cream cheese (mixture will be lumpy). Spread over cool cake. Spread Cool Whip over top. Sprinkle with coconut and pecans. Better if refrigerated overnight.


Chocolate cake mix (made according to directions in a 9x13 pan)
1 can sweetened condensed milk
6 oz. butterscotch ice cream topping
6 oz. caramel ice cream topping
8 oz. Cool Whip
4 Heath Bars, crumbled

Bake chocolate cake according to directions in a 9x13 pan. Make approximately 12 holes in cake using a wooden spoon. Pour sweetened condensed milk over holes. Pour butterscotch and caramel topping over holes. Chill cake. Just before serving, top with Cool Whip and crumbled Heath Bars.


Chocolate cake mix
6 oz. butterscotch ice cream topping
6 oz. caramel ice cream topping
1 can sweetened condensed milk
8 oz. Cool whip
4 Heath bars, crumbled

Bake chocolate cake according to package in a 9 x 13 pan. Make about 12 holes in cake using a wooden spoon handle. Pour sweetened condensed milk over holes. Pour butterscotch and caramel topping over holes. Chill cake. Before serving top with Cool Whip and crumbled Heath bars.


1 chocolate cake mix
1 can Eagle Brand milk
6 oz. butterscotch caramel ice cream topping
Cool Whip

Bake cake in 13"x9" pan. Make holes in hot cake with wooden spoon handle. While hot, pour milk into holes then pour on ice cream topping. Cool. Frost with Cool Whip.


1 pkg. (18 1/2 oz.) yellow cake mix (not pudding type)
4 lg. eggs
3/4 c. Spanish cream sherry
3/4 c. vegetable oil
1 pkg. (3 5/8 oz.) instant pudding mix, vanilla
1/2 tsp. nutmeg


1/3 c. dark brown sugar
1/4 c. flour
3 tbsp. butter
1/2 tsp. cinnamon
3/4 c. toasted sliced almonds


2 c. powdered sugar
1/3 c. butter, melted
1 tbsp. cream sherry
1-2 tsp. hot water

Grease and flour a 10 inch Bundt pan. In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg. Mix at low speed 1 minute, scraping bowl constantly. Mix at medium speed 3 minutes, scraping bowl occasionally or by hand 5 minutes. Pour half of batter into pan. Sprinkle evenly with Streusel Filling. Pour in remaining cake mix. Bake at 350 degrees for 45-50 minutes or until cake springs back when touched light. Cool for 15 minutes. Unmold from pan. Cool completely. Brush glaze and garnish with almonds.

Streusel Filling: Mix brown sugar, flour, butter and cinnamon together until crumbly. Stir in almonds.

Sherry Glaze: Stir together powdered sugar, melted butter and sherry. Stir in hot water, until glaze is of desired consistency.


3/4 c. butter
1 1/4 c. confectioners' sugar
1/2 tsp. almond extract
3 egg yolks, well beaten
3 egg whites, beaten stiff
1/2 pt. whipping cream
1 c. toasted almonds, finely chopped
1 1/2 doz. macaroons
1 1/2 doz. lady fingers (sponge cake)

Beat butter to a cream, adding sugar, almond extract and the well beaten egg yolks. Chill whipping cream. Fold into butter mixture the stiffly beaten egg whites and whipped cream. Line your cake plate with a layer of macaroons sprinkling toasted almonds over them. Line sides of cake plate with lady fingers (or strips of sponge cake) arrange them vertically.

Spoon on top of macaroons and almonds the mixture then layer rest of macaroons with mixture on top. Top all with extra whip cream or with an almond design or design made with leftover lady fingers. Chill until ready to serve.


1 c. shortening
2 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. lemon flavor
3 c. cake flour
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 c. buttermilk or reg. milk

Add first 5 ingredients at one time. Beat until light and creamy at high speed. Turn down mixer to blend in 3 cups flour (soft as Silk cake flour), baking powder, baking soda, salt and milk. Blend flour first and last. Grease and flour tube pan. Bake 1 hour at 350 degrees.


1 pkg. white cake mix
1 (3 oz.) peach gelatin
1/8 tsp. salt
3/4 c. cold water
1/2 c. vegetable oil
4 eggs
2 tsp. almond extract

Heat oven to 350 degrees. Line loaf pan with foil.

Combine cake mix, Jello, and salt in a large bowl of a mixer. Add water, oil, eggs, and extract. Blend at low speed, scraping bowl thoroughly. Beat 3-4 minutes or until smooth. Pour into the lined pan and bake 50-55 minutes or until cake springs back when lightly touched. Turn out of pan; remove foil and cool. Serve with ice cream or fresh peaches.


1 box Pillsbury yellow cake mix
1 can Solo brand almond paste
3/4 stick of butter
3 eggs
1 1/4 c. water

Combine all ingredients and mix at medium speed for 2 minutes, then at high speed for 2 minutes. Bake in tube pan for 1 hour (greased and floured). When cake is done, immediately invert onto cake plate.

Make cake drizzle with 2 1/2 cups powdered sugar, 1 teaspoon vanilla and enough milk to make a glaze. Glaze cake while still warm, making certain to cover all of cake. Quickly sprinkle almond slivers on top as glaze hardens fast. Cool before cutting.


2 c. cake flour
1/2 tsp. cream of tartar
1/2 tsp. salt
1 c. butter, softened
1 c. granulated sugar
4 eggs
5 tbsp. lemon juice
1 1/4 c. chopped natural almonds, toasted
1/2 c. powdered sugar
1/2 tsp. vanilla

In small bowl, combine flour, cream of tartar and salt. In large bowl, cream butter and granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons lemon juice. Gradually add flour mixture and mix thoroughly. Fold in 1 cup of the almonds. Pour batter into greased 9x5x3 inch loaf pan. Sprinkle top with remaining 1/4 cup almonds. Bake in preheated 325 degree oven for 1 hour or until toothpick inserted into center comes out clean.

Meanwhile, in small saucepan, combine powdered sugar, remaining 3 tablespoons lemon juice and vanilla. Stir over medium heat until sugar is dissolved. Remove cake from oven. Drizzle hot glaze over top. Let cool in pan on rack for 15 minutes. Loosen edges; remove from pan. Cool completely.


1/2 c. chopped almonds
1 pkg. Pillsbury plus yellow cake mix
1/2 c. orange juice
1/2 c. water
1/3 c. oil
1/2 tsp. almond extract
3 eggs
1 whole almond


1/2 c. apricot preserves
2 to 3 tsp. orange juice

Heat oven to 350 degrees. Generously grease bundt or 10-inch tube pan. Gently press 1/2 cup chopped almonds in bottom and halfway up sides of pan. In large bowl, combine cake mix, 1/2 cup orange juice, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes at high speed. Stir in whole almond. Carefully pour batter into prepared pan.

Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes; invert onto serving plate.

In small bowl, combine all glaze ingredients; blend well. Spoon over warm cake. Cool completely. 16 servings.


Devils food cake mix with pudding
1 c. Pet milk
1 c. sugar
24 lg. marshmallows
14 oz. coconut
Almonds (sliced)
1 1/2 c. sugar
1/2 c. Pet milk
1 stick butter
1 1/2 c. chocolate chips

Mix cake mix according to directions and pour into greased 10x15 inch cookie sheet pan. Bake 20 minutes at 400 degrees.

Meanwhile, mix 1 cup Pet milk, 1 cup sugar and marshmallows over low heat until melted. Remove from heat and stir in coconut; mix well and when cake comes out oven, pour this and spreads over hot cake. Sprinkle almonds over coconut layer.

Heat together until melted, 1 1/2 cups sugar, 1/2 cup Pet milk, 1 stick butter. When this is all melted, stir in chocolate chips and spread over cake and cool.


1 chocolate cake mix with pudding in mix
24 lg. marshmallows
1 1/2 c. sugar
1 c. Milnot
1 (14 oz.) coconut
1 (12 oz.) chocolate chips

1. Bake any chocolate cake mix with pudding in mix in a sheet cake pan.

2. Melt marshmallows, sugar and Milnot over low heat. Add coconut. Spread over cake.

3. Just bring to a boil 1 cube butter, Milnot and sugar; remove from heat. Add chocolate chips; mix and spread over cake. Top with almonds.


1 box chocolate pudding cake mix

Mix according to instructions on the box and divide between 2 (13 x 9) oblong pans. Bake 20 minutes at 350 degrees. 1 c. sugar

Boil and remove from heat. Add 25 large marshmallows, dissolve. Add 14 ounces coconut flakes. Pour over hot cakes. 1/2 c. evaporated milk 1 stick butter

Boil and remove. Add 1 1/2 cup chocolate chips, stir until melted. Add 1 cup almonds. Pour over second layer. Makes 2 cakes.


1 (2 layer) chocolate cake mix
1 c. evaporated milk
1 c. sugar
24 lg. marshmallows
1 (14 oz.) pkg. coconut
1/2 c. evaporated milk
1 1/2 c. sugar
1/2 c. butter
12 oz. chocolate chips
1 (3 oz.) pkg. sliced almonds

Prepare and bake cake mix according to package directions for 10 x 15 inch cake pan. Bring 1 cup evaporated milk and 1 cup sugar to a boil in saucepan. Stir in marshmallows until melted. Add coconut. Pour mixture over warm cake. Bring 1/2 cup evaporated milk and 1 1/2 cups sugar to a boil in saucepan. Stir in butter and chocolate chips until melted. Add almonds. Pour evenly over coconut layer.


1 1/2 c. slivered almonds
1 pkg. (12 oz.) chocolate chips
1 pkg. (2 layer) chocolate cake mix
1 pkg. (4 serving) chocolate instant pudding & pie filling
4 eggs
1 c. sour cream
1/2 c. water
1/4 c. oil
1/2 tsp. almond extract
1/8 tsp. vanilla

Chop almonds and toast in 350 degree oven for 3-5 minutes. Sprinkle 1/2 cup on bottom of well greased 10 inch tube pan. Set aside remaining almonds and chocolate chips. Measure remaining ingredients into bowl. Blend then beat with mixer 4 minutes. Stir in chocolate chips and almonds.

Pour into pan and bake in 350 degree oven for 70 minutes or until cake begins to pull away from sides of pan, don't under bake. Cool in pan 15 minutes. Invert on rack to cool. Garnish with whipped cream or glaze.


2 tsp. butter
1 tbsp. sugar
1/3 c. chopped almonds
1 pkg. (1 layer size) white or yellow cake mix
Orange Filling

Melt butter in an 8x8x2 inch pan; spread over bottom of pan. Sprinkle sugar over melted butter and then sprinkle with almonds. Prepare cake mix according to package directions. Carefully pour batter over nuts. Bake at 375 degrees for 25 to 30 minutes or until cake tests done. Invert on rack and cool. Split into 2 layers and spread cooled Orange Filling between layers. Makes 9 squares.


Combine: 2 tbsp. cornstarch Dash salt

Blend in: 3/4 c. orange juice 1 tbsp. lemon juice

Cook and stir over medium heat until thick and clear. Add small amount of hot mixture to 2 beaten egg yolks. Return to remaining hot mixture; blend well. Cook and stir 2 minutes longer. Remove from heat; add 1 tablespoon butter. Cool. Makes 1 cup.


1 Duncan Hines Angel Food Cake Mix (Bake according to pkg. directions)
1/2 c. butter, softened
3 c. sifted 10 x sugar
3 egg yolks
1 tsp. vanilla
Dash nutmeg
1/3 c. rum
1 c. toasted slivered almonds
1/2 pt. heavy cream with dab of 10 x

Cream butter and sugar until light and fluffy. Beat in egg yolks one at a time; add vanilla and nutmeg. Gradually beat in rum. Fold in 1/3 cup almonds. Cut cake into 3 or 4 layers. Spread butter mixture between layers. Whip the cream and 10 x sugar. Frost sides and top of cake with whipped cream. Sprinkle with almonds. Chill.


1/2 c. slivered almonds
1 pkg. yellow cake mix
1 tsp. cinnamon
1 tsp. ginger
1 c. honey
3/4 c. strong cold coffee
1/3 c. oil
2 tbsp. grated orange peel
1 tbsp. grated lemon peel (or lemon juice)
3 eggs

Grease and flour tube pan or Bundt cake pan. Sprinkle with almonds. Combine remaining ingredients. Pour in pan. Bake at 325 degrees for 55 to 70 minutes.



1 1/2 c. sifted flour
1 1/2 c. sugar, divided
8 eggs, separated
1/4 c. cold water
1 tbsp. lemon juice
1 tsp. vanilla
1 tsp. cream of tartar
1 tsp. salt


1 1/2 c. sugar
1/4 tsp. instant coffee
1/4 c. light corn syrup
1/4 c. hot water
1 tbsp. sifted soda
2 to 2 1/2 c. heavy cream
2 tbsp. sugar
2 tsp. vanilla
Almonds, blanched, halved and toasted

CAKE: Sift together flour and 3/4 cup sugar. Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth. Beat egg whites, cream of tartar, and salt just until stiff peaks form. Add remaining sugar, 2 tablespoons at a time, continuing to beat until stiff. Fold flour mixture gently into egg whites. Pour batter into a 10 inch tube pan or two 2 quart baking pans. Do not grease pan. Cut carefully through the batter, going around tube 5 or 6 times with a knife, to break air bubbles. Bake at 350 degrees for 50 to 55 minutes or until top springs back when lightly touched. Invert pan 1 hour or until cool. Remove cake and split in 4 equal layers if using a tube pan. Make either 2 or 4 layers if using baking pans.

ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup and water in a saucepan, stirring well. Cook to hard crack stage, 290 degrees, remove from heat, and add soda. Stir vigorously until mixture blends and pulls away from sides of pan. Quickly pour into a shallow baking sheet. Do not grease sheet. Let stand until cool. Knock out of pan and crush candy with a rolling pin into small chunks. Whip cream and fold in sugar and vanilla. Spread 1/2 of cream between cake layers and remainder over top and sides. Cover top and sides with candy, lightly pressing into cream. Decorate with almonds. Do not press candy and almonds into cream more than 6 hours before serving. Refrigerate.


1 white cake mix
1 1/2 tsp. almond extract

Mix and bake according to directions. Use 2 round pans. Cool and split each layer. Fill with 1 package cooked Jello vanilla pudding. Frost cake with Waldorf Astoria Frosting.


In small saucepan blend 3 tablespoon flour with 1 cup milk. Cook until smooth. Cool. In deep bowl beat 3/4 cup butter and 3/4 cup sugar (granulated) whip at high speed for 4 minutes. Add cooled milk mixture and beat for 4 more minutes. Add 1 teaspoon almond extract.

Frost cake. Decorate with cherry halves and sliced almonds.


1 pkg. yellow cake mix
2 eggs
2 c. milk
1 pkg. instant vanilla pudding
1 c. grated almond paste
1 c. sugar

Mix first 4 ingredients together in a large bowl with mixer. In a small bowl, mix together paste and sugar. Put in a greased and floured pan half cake mix, then half paste mixture, rest of cake mix and finish with the rest of almond paste. Bake at 350 degrees for 40 minutes.


Cookie Crown Cake

2/3 cup flour
16 1/2-ounce roll refrigerated sugar cookie dough
Template for cookie pattern
4 tablespoons yellow decorating sugar
2 (16-ounce) cans white frosting
Candy decorations (we used regular and mini M&M's, and Stardrops hard candies)
2 (8-inch) round cakes

Cookie Crown Cake - Step 1 1. Knead the flour into the cookie dough to firm it up. On a floured surface, roll the dough into a 1/4-inch-thick rectangle. Using the template, cut out as many cookies as you can. Keep rerolling the dough scraps and cutting until you have 12 cookies -- 11 for the cake plus a backup. Transfer the cookies to a foil- or parchment-lined baking sheet and sprinkle them generously with yellow sugar. Bake them according to the package directions until they're golden brown around the edges. Transfer them to a wire rack to cool completely.

Cookie Crown Cake - Step 22. Spoon 1/2 cup of the frosting into a resealable plastic bag. Snip off a corner of the bag and pipe designs onto the cookies. Add candy decorations as shown above. Allow the frosting to set for at least 1 hour before handling the cookies.

3. Use a long serrated knife to trim the top of one of the cakes flat, if needed. Place it on a serving platter, spread a thin layer of frosting on the top, then lay the other cake on it, rounded side up. Generously frost the stack and use a spoon to draw the frosting on top up to a point as shown. Carefully press the cookies around the side of the cake, piping lines of frosting between the cookies to secure them. Serves 11.


Ice Cream Castle Cake

1 quart vanilla or coffee ice cream
1 cup sugar
2 tsp. cinnamon
Candy seashells, pebbles and gummy octopuses (available at most candy shops)
A plastic sand castle mold, 5 inches tall and 5 1/4 inches wide (sold in most novelty stores), or a rectangular or cylindrical quart-size Tupperware container
A toy flag (just cut out a small paper triangle and glue it onto a toothpick)

1. Allow the ice cream to soften for about 15 minutes at room temperature, then spoon it into your castle mold. Be sure to fully pack any crenellations on the bottom of the mold. Tightly cover the top of the mold with plastic wrap and keep it in the freezer overnight, or until solid.

2. In a mixing bowl, toss together the sugar and cinnamon to make beach sand. If the color looks too light, add a little more cinnamon or a teaspoon of instant hot chocolate mix.

3. Cover a large tray with aluminum foil. Fold the edges of the foil into a lip for catching excess cinnamon sugar.

4. At least 3 hours before serving (or up to several days ahead of time), unmold the castle. Fill a 2- to 3-quart pot with hot tap water. Then remove the mold from the freezer. Holding it open-end up, carefully and quickly (for no more than 2 seconds) dip it into the hot water. The object is to warm the mold without melting more than the surface of the ice cream. Immediately top the mold with the foil-covered serving platter, invert onto a flat working surface and lift off the mold.

5. Working quickly, sprinkle a generous base coating of cinnamon sugar on the sides and top of the castle. Gather and reserve any spilled cinnamon sugar to use later. Immediately return the castle, uncovered, to the freezer until it is frozen solid (at least 3 hours). Then wrap the castle with aluminum foil until serving time.

6. Shortly before serving, spread the remaining cinnamon sugar on a flat, foil-covered surface. Remove the ice-cream castle from the freezer, unwrap and roll the sides in the cinnamon sugar. Set the castle on a serving plate and sprinkle the top with more cinnamon sugar. Spread the rest of the cinnamon sugar on the plate to resemble a beach. Add the candy shells and pebbles and the gummy octopuses. Finally, top the castle with the toy flag. Makes 8 1/2-cup servings.
Party Idea! Create a personal fairy tale with a Princess Birthday Party!

7. If you don't have time to custom build an ice cream sand castle like the one shown above, here's an easy shortcut: Uncover and invert a pint of ice cream on a foil-covered tray. Peel away the cardboard container and sprinkle on plenty of cinnamon sugar. Decorate with a graham cracker drawbridge. Serves 4.


Pirate Hat Cake

1. Use a long serrated knife to trim the tops of the cakes to flatten them, if needed. Spread a thin layer of chocolate frosting over the trimmed side of one cake, then lay the other cake on top, trimmed side down.

Pirate Hat Cake - Step 1

2. Cut one side from the stack, as shown. Cut this piece in half and assemble the hat. Spoon 1/4 cup of the chocolate frosting into a resealable sandwich bag, set it aside, and use the rest of the frosting to cover the cake.

3. With white decorators' frosting, add a skull and crossbones, and hat trim. Snip a corner from the bag of chocolate frosting and pipe on the skull features. Serves 12.


Cinderella Castle Cake

2 baked 9-inch square cakes
Pink frosting
4 baked cupcakes
4 ice-cream cones
Pink frosting
Green colored sugar
4 Hershey's Kisses
Necco Wafers
M&M candies
2 cups Jell-O
1 cup shredded coconut, tinted with green food coloring
1 graham cracker

1. Place one of the square cakes on a large platter. Frost, then layer with the second square cake.

2. Place the cupcakes on top of the cake in each of the four corners. Top each cupcake with an inverted ice-cream cone. Frost the cupcakes and cones. Score the frosting with a fork to make the textured castle siding.

3. Now, add candies. First, sprinkle the green sugar on the cones, then top each cone with a Hershey's Kiss. Outline the top of the cake with Necco Wafers. Create a castle door with more Necco wafers and M&M's.

4. Surround the cake with the blue Jell-O and a ring of the green shredded coconut.

5. Finally, place a graham cracker drawbridge over the moat, and invite the party guests to dig in. Serves 8 to 10.


Almost Fat-Free Cheesecake

1 1/4 cup  Graham crackers or vanilla cookies crumbs
2 Tbsp Sugar
1/4 cup  Oil or margarine; melt

15 oz Fat-free ricotta cheese
3/4 cup  Nonfat sour cream
3/4 cup  Sugar
2 Tbsp Flour
2 large Eggs; separate
1 large Lemon; grated zest
1 tsp Vanilla extract

1/2 cup  Plain nonfat yogurt
1 cup  Nonfat sour cream
3 Tbsp Sugar
1 tsp Vanilla

Mix crumbs with sugar in bowl. Add oil and mix well. Lightly grease 9" springform pan. Press crumb mixture in even layer on bottom and about 1" up sides of pan. Bake at 350~ 8 minutes. Let cool completely. Leave oven at 350~. FILLING-In bowl beat cheese with nonfat sour cream at low speed until very smooth. Gradually beat in sugar. Beat in flour, egg yolks, lemon zest and vanilla. Whip egg whites in small bowl until stiff. Fold into cheese mixture. Carefully pour filling into cooled crust. Bake until top center is firm (cracks will form in cake), about 50 minutes. Remove from oven. Cool 15 minutes. Increase oven temperature to 425~.

Topping: Pour off any liquid from top of yogurt. In bowl mix yogurt with nonfat sour cream, sugar and vanilla. Spoon topping evenly over cake. Carefully spread topping in even layer, without letting drip over edge of cake. Return cake to oven and bake 7 minutes longer. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Remove sides of springform pan just before serving.


Almond-Filled Cheesecake

6 Tbsp Butter; well-chilled, cut into 1/2" pieces
1 pkg Chocolate wafer cookies; 8.5 ounces
1 can Almond filling; 12 ounces
3 pkg Cream cheese; 8 ounces
3/4 cup  Granulated sugar
3 Eggs
2 pint Fresh strawberries; sliced & sweetened

Generously butter a 9" springform pan. Finely crush chocolate cookies in food processor, using on/off turns. Cut in butter until mixture begins to gather together. Press crumbs into bottom of pan and up sides to 3/4 inch from top; make sure there are no cracks.Refrigerate crust for at least 30 minutes. Meanwhile, preheat oven to 325 degrees. Bake crust 10 minutes, cool. Spread the crust with the almond filling. In a large bowl, cream together the cream cheese and sugar until light. Add eggs, one at a time, beating well after each addition with electric mixer. Pour mixture carefully over almond layer, then bake about 65 minutes. Let cake cool for 1 hour, then refrigerate at least 5 hours.

Serving Ideas: Cut into slices, top each serving with strawberries.

Yield: 12 Servings


Almond Brickle Cheesecake

1/4 cup Brown sugar
2/3 cup Almonds -- chopped
1/4 cup Butter -- melted
1 1/2 cups Shortbread cookie crumbs -- about 20 cookies

24 ounces Cream cheese -- softened
1/3 cup Sugar
1/3 cup Brown sugar -- packed
3 Eggs
2/3 cup Sour cream
1/4 cup Butterscotch schnapps
1 tablespoon Flour
6 ounces Almond brickle chips

Crust: Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining mixture in bottom of a 9" springform pan.

Filling: Beat cream cheese and sugars until blended.Add eggs, one at a time, then sour cream and butterscotch schnapps. Toss brickle chips with flour, then add to cream cheese mixture. Pour into prepared crust; sprinkle with reserved crumbs. Bake at 325~ for 1 hour and 10 minutes.


3-Step Cheesecake

2 packages cream cheese - 8oz. each -- softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup semisweet chocolate chips
graham cracker pie crust, 9 inch

Beat cream cheese, sugar and vanilla at medium speed until well-blended. Blend in 2 eggs. Stir in chocolate chips then pour batter into graham cracker pie crust. (You may sprinkle 1/4 cup mini semi-sweet chocolate chips on top if you desire) Bake at 350 F for 40 minutes, or until center is almost set. Cool. For best results refrigerate for 3 hours.

You can substitute with "light" cream cheese.


15 Minute Lemon Cheesecake

1/3 cup Powdered sugar
1 1/2 cups Graham cracker crumbs
1/2 cup Butter/oleo -- melted

8 ounces Cream cheese
2 cups Milk
1 package Instant lemon pudding

Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese untilsmooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill

Baked Maryland Lump Crab Cakes


1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3/4 cup cholesterol-free egg product
1 pound lump crab meat


Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter,  Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.

Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.

Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Note: To make a lighter version, omit butter, use fat free mayonnaise, increase the bread crumbs to 5 tablespoons, and use egg whites instead of regular egg product.


Maryland-Style Crab Cakes Recipe


1 pound crab meat
1/4 cup mayonnaise
2 tablespoons minced parsley
1/2 teaspoon salt
1/2 cup soft bread crumbs
2 large eggs -- beaten
8 tablespoons butter


Combine all ingredients except butter. Shape into patties and refrigerate 30 minutes.

Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges and tartar sauce.

Ready in: 30-60 minutes

Serves/Makes:   8 pcs

Apple Crunch Pup Cakes - Dog Food Recipe


2 3/4 cups water
1/4 cup applesauce, unsweetened
1/4 teaspoon vanilla
4 cups whole wheat flour
1 cup dried apple chips ( you can also use fresh fruit)
1 tablespoon baking powder
1 egg, beaten slightly
4 tablespoons honey

Cooking Directions:

Preheat oven to 350 degrees. Spray muffin tin with cooling spray. Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Store in a sealed container. Makes around 12-14 pupcakes.

Archie Squares - Dog Food Cake Recipe


2 1/2 cups whole wheat flour
1/2 cup powdered dry milk
1/2 tsp. garlic powder
1 tsp. brown sugar or honey
6 tbs. meat or bacon drippings, cold right from refrigerator, not melted or soft!
1 egg, slightly beaten
1/2 cup Ice water

Cooking Directions:

Preheat oven to 350F. Lightly oil a cookie sheet. Combine flour, dry milk, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cook sheet to 1/2" thick. Cut dough into squares appropriate for your dog size. Prick each cookie with fork. Bake 25-30 minutes. Remove from tray and cool on rack. Store in airtight container.


For cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting
1 1/4 teaspoons baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/3 cups water

For frosting:
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract


Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep).

Whisk together flour, cocoa powder, baking soda, and salt.

Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.

Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate.

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.

 Yield: Makes 6 servings with leftovers

Active time: 30 min

Total time: 2 1/2 hr


1 pound ground turkey or chicken
2 carrots diced
1 - 10oz package frozen spinach thawed and squeezed dry
1 cup cooked brown rice
1 tablespoon vegtable oil
1 egg slightly beaten
2 hard boil eggs sliced

Place turkey, carrots spinach, brown rice, oil, raw egg in a large bowl and Mix thoroughly to combine.

Pat half the mixture into a greased and waxed paper lined 9 inch cake pan

Layer hard cooked egg slices over the mixture, then top with remaining meat mixture. Bake in a preheated 350 oven for 45 /50 min or until done.

Remove from oven and let rest in pan for 5 min. Using a large spatula, remove from pan, draining off any grease, and allow to cool on platter for 15 min. before frosting

Frosting: Take about 2 cups of mashed potatoes! if you do a double one pan - layer frosting and - put next layer on that!


Peanut Butter Delight Dog Birthday Cake Recipe


1 cup white or whole wheat flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 egg


Preheat oven to 350°F (180°C)

Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray for 40 minutes.

Frost this cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator.


Dog Birthday Cake Frosting Recipes

Cinnamon Frosting
Combine the following ingredients and blend thoroughly:

12 ounces nonfat cream cheese (room temperature)
3 tsp cinnamon
1 tsp vanilla
1 tsp honey

Carob Frosting

Combine the following ingredients and blend thoroughly:

12 ounces nonfat cream cheese (room temperature)
3 tsp carob powder
1 tsp vanilla
1 tsp honey

Banana Carob Frosting

Combine the following ingredients and blend thoroughly:

2 cups mashed ripe banana
1 Tbs butter
6 Tbs carob powder
2 tsp vanilla
3 Tbs Unbleached flour
1 tsp cinnamon

6 Free Cake Recipes for Dogs

Here are six easy, tasty dog birthday cake recipes that you can use for free. Make these delicious dog birthday cakes for any occasion. They're dog-safe and even healthy for dogs to eat. Your dog will love a fresh, homemade cake!

1. Peanut Butter Carrot Cake

Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.


1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg

Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350° for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

2. Bacon Chicken Layer Cake

This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.

3 cups flour
1 T. baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt
2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.

Generously grease and flour two 8" round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8" cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.

Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks for candles.

3. Carob Chip Bundt Cake

This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you're having a bigger party.

1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup butter, melted
1/3 cup honey (optional)
1 egg
1/2 cup carob chips (carob is a chocolate substitute)*

Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350° for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.

Note: Do not use chocolate chips. If you cannot find carob chips, make the cake without them.

4. Ginger Banana Party Cake

Banana and ginger combine to make an aromatic cake that's not too sweet for dogs. Well chopped nuts make it a festive cake.

2/3 cup mashed bananas
1/2 cup softened butter
3 large eggs
3/4 cup water
2 cups Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp ginger
2 teaspoons cinnamon
1/2 cup chopped pecans

Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth, Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350° for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

5. Banana & Mock-Choc Frosting:

2 cup mashed banana
1 tablespoon butter
6 tablespoon powdered carob
2 teaspoons vanilla
3 tablespoon unbleached flour
1 teaspoon cinnamon

Blend thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans.

The above recipe originally included raisins. Raisins & grapes might cause kidney failure in dogs so we dropped this ingredient from the recipe.

6. Jerky Cake for Pups

One of the many treat and cake recipes for the puppies.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar strained beef baby food
4 eggs
2-3 strips of beef jerky

Preheat oven to 325°. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.

Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.

Sunday, February 22, 2009


A Birthday Cake Recipe for Diabetics

Almost everyone wants a birthday cake to celebrate their birthday, from toddlers to senior citizens. No party is complete without it. But for people with diabetes, cake can be a challenge. Here is a wonderful birthday cake recipe to help diabetics celebrate their birthday with cake just like everybody else. It is a delicious and healthy choice for all party-goers, so there is no need to have one cake for the diabetic and one for the guests.


2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons softened butter
1 1/4 teaspoon vanilla
1 cup sugar substitute for baking, such as Equal
1 egg
3/4 cup milk
1/2 c. sugar-free jam of yoour choice
1 c. nondairy, fat-free whipped topping


1. Prehead the oven to 350 degrees.

2. Line 2 8" cake pans with waxed paper.

3. Sift the flour, baking powder, and the salt together

4. Mix the butter and vanilla together at medium speed until it is fluffy.

5.Gradually add the sugar substitute.

6. Add the egg, beating until the mixture is fluffy.

7. Add flour mixture, alternating with milk, beating on low speed until well-blended.

8. Pour mixture into the pans; bake for about 25-30 minutes, until the cake is done.

9. Cool thoroughly.

10. Spread the sugar-free jam on the bottom layer of cake.

11. Stack one layer on top of the other.

12. Spread the whipped topping over the cake. You may color the topping with food coloring if you like
before spreading.

13. Refrigerate cake until shortly before serving; decorate.

You can use sugar-free pudding to ice the cake instead of whipped topping if you like. For instance, use chocolate pudding for chocolate icing. You can also sprinkle the whipped topping with sugar-free jello. Use silk flowers, small toys, sugar-free candy, and, of course, candles to decorate.

If you prefer, you can also skip the sugar-free jam and just add extra whipped topping or pudding between layers.


Diabetic Delight

1 Estee brownie or chocolate cake mix
1 sm. pkg. Jello sugar free chocolate pudding
1 pkt d-zerta whipped topping mix
1 pkt. weight watchers chocolate mousse (find all above in the diet section)

Fix browning or cake mix according to directions on the back of the box. Mix pudding according to directions on the box. Pour over cool cake mix. Then fix whip topping or mousse according to directions put on top of pudding. Chill for 30 minutes before serving.

Fast & Easy Brownies For Diabetics

Preheat oven to 350 degrees. Grease and flour an 8 inch square pan.

1 oz. baking chocolate
1/3 c. vegetable oil
1/2 c. granulated sugar replacement
2 eggs
1 tsp. vanilla
3/4 c. cake flour (sifted)
1/2 tsp. baking powder
1/4 tsp. salt

In double boiler melt chocolate with oil. Remove from heat and beat in sugar replacement, eggs and vanilla. Stir in flour, baking powder and salt until well blended. Pour batter into well greased 8 inch square pan. Bake at 350 degrees for 25 to 30 minutes. Cut into 2 inch squares.


4 eggs, separated
1/2 tsp. cream of tartar
2 tbsp. SugarTwin
3/4 c. skim milk
2 tsp. vanilla flavoring
1/4 tsp. almond flavoring
3/4 c. all-purpose flour
1/3 c. cocoa
3 tbsp. SugarTwin
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan.

Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons SugarTwin, beat until stiff peaks form; set aside.

Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally.

Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack.

Unroll; spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices. Yield: 12 slices.


2/3 c. non-dairy cream powder
1/3 c. 2% milk
1 tbsp. Sugar Twin
1/4 tsp. vanilla flavoring
1/4 tsp. other flavoring (brandy, almond, maple, etc.)

Chill small mixer bowl and beaters in freezer. Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally. Add SugarTwin, flavorings and blend. Refrigerate. Yield: 1 cup.


2 oz. chocolate
1/2 c. shortening
6 oz. frozen unsweetened apple juice
2 eggs
1 c. flour
3/4 c. whole wheat flour
1/2 tsp. soda
1/2 tsp. salt
1 1/2 tsp. baking powder
3/4 c. milk
1 tsp. vanilla

Melt chocolate, add shortening. Mix in other ingredients. Bake at 350 degrees for 25 to 30 minutes.


1 1/2 c. flour
1 1/2 tsp. soda
1/3 c. Sugar Twin + 1 tbsp.
7 pkgs. Equal
1/3 c. cocoa
1 tsp. salt (or less)
1 tbsp. vinegar
1/3 c. oil
1 c. water
1 tsp. oil
1/4 c. buttermilk
2 beaten eggs

Sift dry ingredients together in bowl. Beat eggs and add to rest of ingredients. Stir with fork (don't beat). Pour into loaf pan and bake at 350 degrees for 35 to 40 minutes (test with toothpick).


2 c. flour
2 tsp. soda
1/2 c. butter
1 egg
1 1/2 c. natural applesauce
1 tbsp. Sucaryl
1 c. chopped dates
1 c. chopped pecans
1 tsp. vanilla
1 tsp. cinnamon

Mix flour and soda. Cream butter and add other ingredients one at a time, mixing after each addition well. Turn into greased 9 x 5 x 2 inch loaf pan and bake at 350 degrees for 1 hour or less. No icing.


2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. sweetener
3/4 c. oil
1 tsp. soda
2 c. flour
1/2 tsp. nutmeg

Cook raisins and water until water evaporates. Add applesauce, egg sweetener and oil; mix well. Blend in dry ingredients. Bake in 300 degree oven until done.


1 c. butter
1 egg
1 tbsp. liquid sweetener
2 tsp. soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1 c. dates, cut fine
1 1/2 c. applesauce
1 c. pecans, broken
1 tsp. vanilla
2 c. flour

Cream butter, add egg, sweetener and vanilla. Sift together all dry ingredients. Add applesauce, dates and pecans.


1 c. raisins, cooked in 1 c. water, cool
1 c. prunes, cut up, cook in 1 c. water, cool
1 c. applesauce, sweet or unsweetened
2 eggs
1/4 c. Sweet-N-Low
3/4 c. corn oil
2 c. self-rising flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1 c. chopped pecans or black walnuts

Dredge nuts and raisins in flour. Beat egg and applesauce. Combine all ingredients and bake at 350 degrees for 35-40 minutes in shallow pan.


1/2 c. butter
1 tbsp. sweetener (diabetic, powder or liquid)
1 egg
1 c. cut up dates
2 sm. cans or 1 lg. can diabetic (no sugar) applesauce
1 c. broken nuts
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
2 c. flour
2 tsp. soda

Bake at 350 degrees for 1 hour. Cake will be heavy.


1 c. raisins
1 1/2 c. water
1/2 c. butter
1 egg
1 c. oatmeal
1 tbsp. artificial sweetener
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Boil raisins and water. Add other ingredients. Bake in loaf pan at 350 degrees for 45 minutes, or until done.

Makes 20 slices.

Saturday, February 21, 2009


INGREDIENTS for Ice Cream Frosting

1½ cups sugar
½ cup water
Whites 2 eggs
½ teaspoon vanilla


1. Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork.

2. Pour syrup gradually on beaten whites of eggs, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon.

3. Crease as soon as firm.

4. If not beaten long enough, frosting will run; if beaten too long, it will not be smooth.

5. Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water.

6. This frosting is soft inside, and has a glossy surface.

7. If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.






1/4 box light brown sugar
1/4 c. milk
1 stick butter

Cream together and pour over cake while warm. Cover with pecans if desired.


3 c. plain flour
3 sticks butter, melted
5 eggs
3 c. sugar
1 tsp. salt (optional)
1/2 tsp. baking powder
1 c. milk
1 tsp. vanilla


1 box powdered sugar
1 tbsp. Crisco

Add enough milk until creamy. Add coconut or chocolate. Bake at 325 degrees for 1 hour 20 minutes.


Fondant Frosting


3 cups white sugar
1/2 cup light corn syrup
3/4 cup water
2 egg whites
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 teaspoon salt


1. Cook sugar, corn syrup, and water in a saucepan over low heat, stirring constantly until sugar dissolves. Cover then cook for 2 to 3 minutes longer. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C). Remove from heat.
2. Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry.
3. Pour hot syrup in a slow, steady stream over beaten egg whites, beating constantly. Continue beating until frosting stands in peaks and begins to lose its gloss, about 10 minutes. If necessary, thin with a few drops of cream.


Quick Pour Fondant Icing


6 cups confectioners' sugar, sifted
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract


1. In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake.
2. To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.


Rapper's Frosting

Hershey's Kisses candies, about 20
Bar of dark chocolate
3 tablespoons butter
1/3 cup milk

Add chocolate, butter, and milk to a saucpan. Stir until butter melts on medium heat. Bring to a boil, then remove from heat. Pour into a bowl and place in the fridge until it cools. Next add a little more milk and whip vigorously for a few minutes until it looks like the frosting you buy at the store, except tastes a lot better.

Quick and Easy Powdered Sugar Icing

2 cups powdered sugar (sifted)
1/2 teaspoon vanilla
2 tablespoons milk

Mix the powdered sugar with the vanilla and milk. Then add more milk a bit at a time until it is thin enough to drizzle over a cake. Once you've iced your cake, it's best to let it stand for one or two hours.

To make chocolate icing, add two tablespoons cocoa powder when you mix the powdered sugar and follow the rest of the recipe above.

Thick Vanilla Frosting

1 cup shortening
2 teaspoons vanilla
4 cups powdered sugar (sifted)
4 tablespoons milk

Beat together shortening and vanilla for 30 seconds medium speed with an electric mixer. Add 2 cups of powdered sugar a bit at a time while beating. Then add 2 tablespoons milk. Slowly add in the rest of the powdered sugar and the rest of the milk until you get the right thickness for your frosting.

Cream Cheese Frosting

1 6 ounce package cream cheese
2 teaspoons vanilla
1/2 cup butter
4 cups powdered sugar (sifted)

Beat together cream cheese, vanilla, and butter until fluffy. Slowly add powdered sugar 1/2 cup at a time until the frosting is the right thickness to spread on cake. Keep in the refrigerator until serving.

The "tangy" cream cheese frosting flavor is a real hit on top of all kinds of cakes.

Chocolate Butter Frosting

1/2 cup butter
1/4 cup cocoa powder
1/3 cup milk
2 cups powdered sugar (sifted)
1/2 cup chopped nuts (pecans are nice)

Heat butter, cocoa, and milk and bring to a boil. Add powdered sugar and beat until nice and smooth. Add chopped nuts and stir.

Peanut Butter Frosting

2 tablespoons butter
1/2 cup evaporated milk
1 cup sugar
1/2 cup peanut butter (smooth or crunchy)
1 teaspoon vanilla

Heat butter, milk and sugar and boil for 2 minutes. Add peanut butter and vanilla and stir until smooth.



2 cups powdered sugar
1/2 cup butter
1 tablespoon milk


1. Add together and blend well with mixer.

2. Place in refrigerator until ready to put on any cake desired.



200g/7oz marzipan
1-2 tbsp apricot jam, warmed
Royal Icing
3 egg whites
600g/1lb 5oz icing sugar, sieved
1½ tsp liquid glycerine - optional
1 tbsp lemon juice


1. Place the cake on a foil board or cake plate.

2. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.

3. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.

4. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake.

5. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.

6. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.

7. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.


Birthday Icing For a Cake

1 lb. confectioners' sugar
3/4 c. Crisco
1/4 c. water
1/4 tbsp. salt
1/2 tbsp. vanilla flavoring

Combine and beat on medium speed 10-15 minutes.

Birthday Cake Icing:

1/2 c. vegetable shortening
1/2 c. butter
1 box powdered sugar
4 tbsp. cake or reg. flour
4 tbsp. cream
2 tsp. vanilla
1 lg. or 2 sm. egg whites

Cream together shortening and butter. Sift powdered sugar with cake flour. Add sifted ingredients alternately with cream and vanilla. Beat on high for 4 to 5 minutes. Add egg whites and beat another 4 to 5 minutes.

Craig's Ice Cream Birthday Cake

32 chocolate chip cookies
1/4 to 1/2 c. butter, melted
1 jar fudge topping
2 qt. ice cream (any flavor)
Prepared whipped topping
Strawberries or cherries for garnish

Finely roll cookies or mash with masher. Combine cookie crumbs and butter. Press into bottom of plate or 9x13 inch pan. Spread fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Repeat with second flavor of ice cream. Spread whipped topping as next layer. Garnish. Freeze until firm.

Boys favorite: Make a double recipe and put in an oval roaster. Decorate to look like a football.

Birthday Cake Icing Recipe

1 lb. boxes confectioners sugar
2/3 c. Crisco shortening
1/2 c. water
1/4 tsp. salt
1/2 tsp. cream of tartar
2 tsp. butter flavoring
2 tsp. vanilla flavoring

Sift 1 1/2 boxes of confectioners sugar into large mixing bowl. Add Crisco, water, salt, and cream of tartar. Blend at a slow speed and work up to a high speed. add flavorings. Add remaining sugar. Beat at high speed about 3 minutes.

If icing is too stiff, add water a teaspoon at a time. This icing may be stored in airtight container on your pantry shelf for several weeks.
Everyday Birthday Cake with Icing
2 1/3 c. self-rising flour
1 1/2 c. sugar
1/2 c. shortening
1 c. milk
1 tsp. vanilla flavoring
2 eggs, unbeaten

In a large mixing bowl, combine flour, sugar and shortening. Mix well. Add milk and flavoring gradually, scraping bowl frequently. Add unbeaten eggs and beat another 2 minutes. Pour into 2 (9") layer pans or this almost fail-proof cake is excellent for use in mold cake pans. Bake at 350 degrees for 35 minutes if using regular cake pans or for 45 minutes if using a mold pan. Cool and ice with Birthday Cake Icing (below).

For Icing:

1 box confectioners' sugar
1 c. shortening
1 tsp. almond flavoring
1/4 c. evaporated milk

Combine all ingredients and mix well (at least 5 minutes). For chocolate icing, add 1/4 cup cocoa.

Birthday Cake Icing can also be used for decorating and it stays soft for days. Left over icing can be refrigerated and used later.



1 cup shortening
1/2 teaspoon salt
1 1/2 teaspoons clear imitation vanilla extract
1/4 teaspoon almond extract
1/2 cup water
8 cups sifted confectioners' sugar


   1. Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long)

   2. Add the rest of the powdered sugar and beat just enough to mix in.

   3. Add additional water for desired consistency.

Serves 16 at a time.


Wedding Cake Icing Recipe

2 egg whites
2 tsp. vanilla
4 tbsp. flour
4 tbsp. milk
2 c. 10X sugar
1 c. Crisco
Pinch of salt

Mix all ingredients together, beat until fluffy.

White Wedding Cake Icing

1/4 stick butter, room temperature
3/4 c. cool water
Sprinkle of salt
1/2 tsp. vanilla flavoring (or coconut)
2 lbs. powdered sugar
1 c. solid white Crisco

Add butter, water, salt, vanilla and 1 pound of the powdered sugar. Beat well with mixer. Add Crisco and beat. Add the other pound of powdered sugar or until desired consistency. Tint with food color. Add a little more powdered sugar if you want to make roses.

White Icing For Wedding Cakes or Others

4 lbs. powdered sugar
6 oz. water
4 egg whites, unbeaten
1 1/2 c. Crisco
1 tsp. vanilla flavoring
1/2. salt
1/4 c. white Karo syrup

Mix together and beat this icing a long time for good creamy icing. The white Karo syrup gives the icing a glaze.


Grandma's Favorite Cake Frosting Recipes

These vintage recipes for cake icing are taken from Mom's old recipe scrapbooks, circa 1929. Mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use.

Seven Minute Icing Recipe

1 egg white, 3/4 cups white sugar, 1 tablespoon corn syrup, 1/4 teaspoon cream of tartar, 3 tablespoons water, 1/2 teaspoon vanilla. Combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately.

Easy Vanilla Icing Recipe

3 tablespoons butter, 1-1/2 cups icing sugar, 1-1/2 tablespoons milk, 1/2 teaspoon vanilla; beat. [Add enough confectioner's sugar to make of right consistency to spread.]

Vanilla Butter Cream Icing Recipe

1/4 cup butter, 1/4 teaspoon salt, 2 teaspoons vanilla, 3 cups icing sugar, 1/4 cup milk. Combine all ingredients and mix.

Butterscotch Icing Recipe

In a saucepan combine 3 tablespoons butter, 3 tablespoons milk, 1/2 cup dark brown sugar. Heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 teaspoon vanilla; beat till creamy.

Aunt Babette's Icing Recipes

These old-fashioned recipes for icing are taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.

Boiled Icing Recipe

Take one cup of sugar to the beaten white of one egg. Put the sugar on to boil with two tablespoonfuls of water. When this has boiled clear pour on the beaten white of the egg, stirring constantly until cold. Flavor with rose water and vanilla mixed.

Recipe For Almond Icing (Marzipan Frosting Recipe)

Take the whites of two eggs and half a pound of sweet almonds, with a few bitter, mixed, which should be blanched, dried and grated, or pounded to a paste. Beat the whites of the eggs, add half a pound of confectioner's sugar, a handful at a time, until all is used up, and then add the almonds and a few spoonfuls of rose water. Spread between or on top of cake. Put on thick, and when nearly dry cover with a plain icing.

If the cakes are well dredged with a little flour after baking, and then carefully wiped before the icing is put on, it will not run, and can be spread more smoothly. Put the frosting in the center of the cake, dip a knife in cold water and spread from the center toward the edge.

Plain White Icing Recipe

Beat up the white of an egg with one-quarter of a pound of pulverized sugar until thick; half a pound for two whites, and so on. Set in a very warm place to dry.

Pink Icing

This icing is made as above, or like boiled icing, using pink confectioner's sugar or color with cochineal [food coloring] or prepared fruit coloring, which you may procure at any first-class grocery.

Yellow Icing

Grate the peel of one or more oranges; put the peel in a fine batiste [fabric] rag; tie it up and boil in a few spoonfuls of water. Squeeze it to extract the color, and boil with as much sugar as you want for icing -- say two whites of eggs, juice of one orange and two cups of sugar. You may use the orange juice in place of the water.

Chocolate Icing

Make a stiff icing by beating the whites of four eggs, and adding gradually one pound of sifted powdered sugar. Add gradually one-third of a cake of bitter chocolate, which you have previously melted in a tin cup on the back of the stove. Mix with icing and flavor with vanilla. This quantity is enough to ice the layers and top of a large cake.

Chocolate Icing Recipe, Without Eggs

Boil chocolate with very little water and sugar until thick. It must harden on the spoon when cool. Flavor with vanilla and spread. Set in a very warm place to harden.

Chocolate Icing, Unboiled

Beat the whites of three eggs and one and one-half cups of pulverized sugar, added gradually while beating. Beat until very thick, then add four heaping tablespoonfuls of grated chocolate and two teaspoonfuls of vanilla.

Frosting for a strawberry cake should not be set in the oven, and it should not be frosted longer than half an hour before serving, and then set in the ice chest immediately. Try this and you will never do otherwise. Tastes like whipped cream. You may flavor with vanilla or strawberry juice.

Lemon Peel Flavoring For Use With Cake Icing Recipes

Keep a wide-mouthed bottle of brandy in which to throw lemon peel. Often, you will have use for the juice of lemons only. Then it will be economical to put the lemon peel in the bottle to use for flavoring. A teaspoonful of this is sufficient for the largest cake.

Unboiled Icing

Take the white of one egg, and add to it [approximately] the same quantity of water. Stir into this as much confectioner's sugar to make it of the right consistency to spread upon the cake. Flavor with any flavoring desired. You may color it pink as you would boiled frosting by adding fruit coloring.

Chocolate Icing Recipe

Prepare the above unboiled icing, add as much grated chocolate as you desire and flavor with vanilla.

Yellow or Golden Icing

Is made just as you would the white unboiled icing, substituting the yolk of the egg instead of the white, flavor with orange juice, and if you wish a deeper yellow, grate the orange peel into the juice of the orange, and strain through a fine piece of cheesecloth before adding to the yellow icing.

Coconut Icing

Mix coconut with the unboiled icing. If you desire to spread it between the cakes, scatter more coconut over and between the layers.

Nut Icing

Mix any quantity of finely chopped nuts into any quantity of cream icing (unboiled) as in the foregoing receipts. Ice the top of cake with plain icing, and lay the halves of walnuts on top.

Maple Sugar Icing

Boil two cupfuls of maple sugar, with half a cupful of boiling water until it threads from the spoon. Pour it upon the beaten whites of two eggs and beat until cold. Spread between and on top of cake. A pretty effect is made by sprinkling desiccated coconut on top of cake.

Caramel Icing Recipe

Two cupfuls of granulated sugar, a piece of best butter the size of an egg, and one scant cupful of sweet milk. Boil very briskly for ten minutes, being careful not to burn. Flavor with vanilla. Stir until cold.



250g smoked haddock fillets
175g salmon fillets
300ml milk
1 clove
1 onion , halved
1 bay leaf
50g butter
250g mashed potatoes (boil and mash 350g/12oz potatoes)
splash of Worcestershire sauce
2 hard-boiled eggs , finely chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
plain flour , for coating
1 egg , beaten for dipping
fresh breadcrumb , for coating
oil or butter , for cooking
spicy tomato sauce, for dipping (optional)


Simmer the smoked haddock and salmon in the milk with the clove, half the onion and bay leaf for 5 mins. Remove the fish from the milk and, when cool enough to handle, discard any skin or bone then flake. (The milk can be used to make a parsley sauce.)

Finely chop the remaining ½ onion and fry in half the butter until softened. Stir into the mash with the smoked haddock and Worcestershire sauce until smoothish, lightly mix in the salmon, boiled eggs and herbs, then season, preferably by hand so you don't overmix. Chill for 1 hr for the flavours to meld and the mixture to firm.

Divide the mixture into 20 equal amounts, then shape into patties. Dip in flour, egg and breadcrumbs and reshape. Chill again before cooking. These can be made up to a day ahead at this stage then chilled.

Fry in a non-stick frying pan with a little oil for 5-7 mins on each side until the coating is crispy, or grill topped with tiny knobs of butter. Serve with tomato sauce for dipping, if you like.


106 kcalories, protein 7g, carbohydrate 8g, fat 5 g, saturated fat 3g, fibre 0g, salt 0.33 g


These delicious Thai fish cakes made of cod and salmon are quick and easy to make and come out with a succulent flavour.


1kg floury potatoes
50g butter
1 pint of milk
350g cod fillet, skin on
2 bay leaves
6 peppercorns
100g smoked salmon, chopped
Handful of chopped fresh chives
Handful of chopped parsley
Flour, for dusting
2 eggs, beaten
100g fresh white breadcrumbs
Vegetable oil, for shallow frying
Lemon wedges, to serve
For the tartare sauce
25g gherkins, chopped
25g capers, chopped
Handful of chopped parsley
Dash of lemon juice
4 good tbsp mayonnaise


Cut the potatoes into even-sized pieces and boil in salted water for 15-20 minutes until tender. Drain well, return to the saucepan and heat for 30 seconds to remove any moisture. Add the butter and a splash of milk if you like, and mash well.

Meanwhile, put the cod in a shallow pan and pour over the milk to cover. (Add a little water if it doesn't cover.) Add the bay leaves and peppercorns and bring to the boil. Reduce the heat and simmer for 5-6 minutes until tender. Remove from heat. Flake the fish, discarding any bones and skin. Stir the fish into the mash, with the salmon, chives, parsley and plenty of seasoning. Divide into eight and shape each into a fish cake.

Put the flour, egg and breadcrumbs into three shallow dishes. Dip the fish cakes first in flour, then in beaten egg and finally coat all over in breadcrumbs. (You can chill them or freeze them at this stage, if you like.)

For the tartare sauce, mix all the ingredients together – ready to dip your fish cakes in

Heat the vegetable oil in a frying pan and fry the fish cakes for 5-6 minutes each side until golden and heated through. Serve.

Ready in about 50 minutes and serves four people.



125ml mayonnaise
1 rounded tbsp capers , roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot , very finely chopped
1 tsp flatleaf parsley , finely chopped


450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemons zest
1 tbsp fresh white flatleaf parsley , chopped
1 tbsp snipped chives
1 egg
flour , for shaping
85g fresh white breadcrumbs , preferably a day or two old
3-4 tbsp vegetable or sunflower oil , for shallow frying
lemon wedges and watercress , to serve


Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.

Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pince of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.

Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.

Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix (see pic 1). You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.

Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick (pic 2). One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated (pic 3). Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).

Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over and watercress.


359 k calories, protein 29g, carbohydrate 36g, fat 12 g, saturated fat 2g, fibre 2g, salt 0.7 g


1 pkg. 2 layer white cake mix
1 (12 oz.) jar apricot preserves
2 tbsp. Amaretto
1 1/2 c. heavy cream
1/3 c. almond cake and pastry filling

Prepare and bake cake mix according to package directions, using two 8x8x2 inch baking pans. Cool 10 minutes on wire racks. Remove from pans; cool. Cut layers in half horizontally, forming four layers. Stir together preserves and Amaretto.

To assemble, spread one cake layer with 1/3 of the apricot mixture. Repeat with 2 more layers and the remaining apricot mixture. Top with final layer. Beat heavy cream to soft peaks. Gently fold in the almond filling. Using pastry tube and decorative tip, pipe whipped cream mixture over top and sides of cake. Chill.


1 lg. pkg. chocolate chips
1 tbsp. instant coffee
3 eggs
1/2 pt. whipping cream
1 angel food cake or 16 lady fingers

Melt chocolate chips. Beat egg yolks and add to melted chocolate. Add instant coffee. Beat egg whites and fold into chocolate mixture. Beat cream and fold in. Put 1/2 of broken up angel food cake (or split lady fingers) in pan. Pour 1/2 chocolate mixture over and repeat ending with chocolate mixture on top. Set in refrigerator overnight or not less than 6 hours. Serves 6-8.


1 1/2 squares of chocolate (sweet or unsweetened)

1 c. + 2 tbsp. sifted cake flour
3/4 c. + 2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 c. vegetable oil
2 unbeaten egg yolks
3/8 c. cold water
1 tsp. vanilla
Grated rind of 1 orange
1/2 c. egg whites
1/4 tsp. cream of tartar


3 tbsp. butter
1 egg yolk
2 tbsp. cream
2 c. confectioners sugar
1 tsp. vanilla
1 1/2 squares chocolate
1/4 tsp. oil

In bowl sift together cake flour, sugar, baking powder and salt. Make a well and add vegetable oil, unbeaten egg yolks, cold water, vanilla and orange rind. Beat with spoon until smooth.

In another bowl put egg whites and cream of tartar. Beat until stiff peaks (stiffer than meringue). DO NOT UNDERBEAT. Pour egg yolk gradually over beaten egg white, gently folding with rubber scraper just until blended. DON'T STIR. Sprinkle with grated chocolate; fold in with a few strokes. Pour immediately into ungreased loaf pan, and bake at 325 degrees 50 to 55 minutes. Turn pan upside down, resting edges on 2 other pans. Let hang free of table. When cold, loosen sides with spatula, turn pan over and hit sharply on table to loosen.


Cream 3 tablespoons vegetable shortening or butter. Blend in 1 egg yolk. Stir in 2 tablespoons cream, 2 cups confectioners sugar, 1 teaspoon vanilla. Beat well. Frost cake. Melt 1 1/2 squares chocolate and 1/4 teaspoon oil over hot water. Cool slightly. Pour over top. Let chocolate trickle down sides.


1 can cherry pie filling
1 lg. can pineapple chunks, drained
1 pkg. yellow cake mix
1 c. melted butter
1 c. coconut
1 c. chopped nuts

Spread pie filling in 13x9 inch pan. Spread pineapple over filling; sprinkle with cake mix. Pour melted butter over cake mix. Top with coconut and nuts. Bake 1 hour at 350 degrees.


1 pkg. Pillsbury or Betty Crocker cake mix (Duncan Hines will not work)
1 c. water
1/2 c. cooking oil
4 eggs
1 sm. pkg. instant pudding

Mix well all together for a few minutes. Bake in a greased and floured jelly roll sized pan for 20 to 25 minutes. (Will stay moist for a long time.)

This is good with dark chocolate cake mix and chocolate pudding or a yellow cake mix with French vanilla instant pudding. Great with "whipped cream" frosting.


1 (2 layer size) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple, undrained
1 (3 3/4 oz.) pkg. instant vanilla pudding
2 c. cold milk
1 (8 oz.) pkg. cream cheese, softened
1 (13 oz.) container frozen whipped topping, thawed

Prepare cake mix as directed on package. Bake in 13 x 9 inch pan. When done, take from oven and prick cake generously with fork. Pour pineapple over top of cake while it is hot. Blend pudding with milk and beat in cream cheese; spread over layer of pineapple, then cover with whipped topping. Refrigerate until ready to serve.

If desired, cake may be garnished with chopped nuts and/or shredded coconut. Makes 12 servings.


1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
3/4 c. oil
3/4 c. water
4 eggs
1 tsp. butter flavoring extract
1 tsp. vanilla
1/2 c. sugar
2 tsp. cinnamon
1/4 c. chopped nuts

Beat first 7 ingredients for 8 minutes. Mix in the rest of the ingredients. Grease heavy angel food cake pan, put 2 teaspoons of cinnamon mixture and a few nuts on bottom, then 1/2 batter. Mix nuts and repeat again. Take knife and swirl. Bake at 325 degrees for 55-60 minutes.


2 c. cake flour
2/3 c. unsweetened cocoa
1 1/4 tsp. soda
2 tsp. baking powder
1 2/3 c. sugar
4 eggs
2 tsp. vanilla
2 (8 oz.) cream cheese, softened
1 (21 oz.) can cherry pie filling
1 (6 oz.) pkg. semisweet chocolate pieces
1 c. seedless raisins
3/4 c. chopped almonds
Powdered sugar

Sift together flour, cocoa, soda and baking powder. Set aside.

Beat together sugar, eggs and vanilla until well mixed. Add cream cheese, beating until smooth. Add flour mixture, beating until well mixed. Stir in cherry pie filling, chocolate pieces, raisins and almonds. Pour into well greased and floured 12 cup bundt pan.

Bake at 350 degrees for 55 to 60 minutes or until cake tests done. Let cool. Sprinkle with powdered sugar.


1 box lemon cake mix
4 eggs
1 (3 oz.) pkg. lemon Jello
3/4 c. water
3/4 c. oil
Juice of 1 orange
Juice of 1 lemon
1 3/4 c. powdered sugar, sifted

Mix first 5 ingredients together and bake in greased and lightly floured pan, 13 x 9 x 2. Bake at 350 degrees for 35-40 minutes. Cool for about 20 minutes.

Then poke holes in top of cake about 1 inch apart. Squeeze juice from orange and lemon, strain so there is no pulp or seeds. Then add the sifted powdered sugar and beat well. Pour into holes of cake. It will form a glaze on top of cake. Refrigerate. Keeps very well and is moist and delicious.


1 can cherry pie filling
1 can pineapple, crushed
1 box yellow cake mix
1 stick butter

Preheat oven to 350 degrees. Baste the bottom of a cake pan, 9 x 13 inch with some butter; melt the rest of the butter and set aside.

Dump the cherry pie filling and the can of pineapple into the cake pan and mix it up, being careful not to touch the bottom of the pan. Pour the yellow cake mix on top and spread out evenly across the filling.

Pour the rest of the butter over the cake mix. Bake at 350 degrees for 45-60 minutes and remove from oven when the topping has browned up.


1 pkg. yellow cake mix
1 stick melted butter
8 oz. cream cheese
1 egg
1/3 c. sugar

Mix cake mix and butter. Pat in 9 x 13 inch pan. Mix together cream cheese, egg and sugar. Spread on top of dry mixture. Bake at 350 degrees for 30 minutes.



3/4 c. cooking oil
2 c. sugar
3 eggs
2 tsp. vanilla
3 c. flour
1 c. nuts, chopped
1 c. coconut
1 1/2 tsp. baking soda
1 tsp. salt
3 c. chopped apples


1 stick butter
1 c. brown sugar
1/4 c. milk

Mix all of the cake ingredients except the apples. After mixing, add the apples and stir in. Pour batter into a lightly greased bundt pan. The batter will be thick. Bake at 350 degrees for 1 1/4 hours.

After cake is baked, make topping. Place ingredients for topping in saucepan. Bring mixture to a boil, stirring constantly. Allow this mixture to boil for 2 1/2 minutes and then pour over the hot cake. If topping is overflowing the pan, poke holes in the cake with a knife. Keep the cake in the pan until cool. Serve and enjoy.


1 pkg. yellow cake mix
1 pkg. Jello brand vanilla instant pudding
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. coconut
1 c. chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat 4 minutes. Stir in nuts and coconut. Pour into three 9 inch greased and floured cake pans. Bake at 350 degrees for 35 minutes. Cool in pans 15 minutes, remove and cool on rack. Fill and frost with following frosting.


4 tbsp. butter
2 c. coconut
8 oz. cream cheese
2 tsp. milk
3 1/2 c. powdered sugar
1/2 tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut. Stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar. Beat well. Add vanilla. Stir in 1 3/4 cups coconut. Ice cake. Sprinkle with remaining coconut.


1 pkg. lemon cake mix
1 (3 oz.) pkg. lemon Jello
4 eggs
3/4 c. water
3/4 c. salad oil

Mix above ingredients with mixer 3-4 minutes. Bake in a 9 x 12 inch greased pan 35-45 minutes at 350 degrees.

When done and while still hot. Prick down to bottom of cake with a fork to several places. Combine 2 cups powdered sugar and 1/2 cup lemon juice and spread over cake letting it run into holes. Very moist and rich.


1 white cake mix
3 eggs
1 1/4 c. water
1/2 c. oil

Mix together cake mix, eggs, water, and oil. Bake in 9 x 13 pan according to cake package directions. 1/2 tbsp. water

Melt chocolate in double boiler. Add water; heat until smooth. (Chocolate can also be melted in microwave. Use 1 minute on HIGH power.) 4 eggs, separated 1 pt. (2 c.) whipping cream 1 c. chopped pecans

Remove melted chocolate from heat. Add egg yolks one at a time, beating after each addition. Beat egg whites until stiff and fold into chocolate mixture. Whip 1/2 pint (1 cup) of the cream and sweeten to taste with the confectioners sugar. Fold into chocolate mixture. Add 1/2 cup of pecans.

Line a 2-quart round bowl, bottom and sides, with thin slices of the cake. Mash cake to the sides of the bowl. cover with the chocolate sauce. Add another layer of thinly sliced cake. Cover with sauce. Repeat until all of the sauce mixture is used, ending with a layer of cake on top.

Refrigerate for 24 hours. Turn cake out of bowl onto serving dish. Whip remaining 1/2 pint (1 cup) of cream and use it to frost cake. Sprinkle with the remaining pecans.


1 stick butter
1 box cake mix, yellow or lemon
1 egg
1/2 tsp. vanilla
1/4 c. oil
1 (8 oz.) pkg. cream cheese
1 box confectioners' sugar
2 eggs
1 tsp. vanilla

Melt butter. Mix with egg, oil, 1/2 teaspoon flavoring and cake mix. Spread in greased 13 x 9 x 2 inch greased pan. Batter will be stiff.

Mix cream cheese, sugar, 2 eggs and vanilla. Pour over cake batter. Spread evenly. Cook in slow oven 325 degrees for 45 minutes.


This is a special cake for a special occasion!

3 1/4 c. sifted cake flour
2 tsp. baking powder
1/8 tsp. salt
1 c. butter, softened
2 c. granulated sugar
2 tsp. vanilla
8 egg whites, divided by twos
1 c. milk

Sift flour, baking powder, salt. Cream butter, add sugar, beat in vanilla. Add 2 egg whites at a time and beat until all 8 are added. Fold in flour mixture alternately with milk. Begin and end with flour. Turn into 4 UNGREASED 9 inch cake pans lined with baking paper or waxed paper. Bake at 375 degrees for 20 minutes. Cool in pan a bit, then turn out and peel off paper.


8 egg yolks
1 c. granulated sugar
1/2 c. butter
1 c. raisins or dates, chopped
1/2 c. bourbon or brandy
1 tsp. vanilla

Beat egg yolks in large pan. Beat in sugar. Add shortening. Cook and stir over moderate heat until thick, about 6 minutes. Remove from heat and stir in fruit, bourbon, vanilla. Cool and spread between layers. Ice with boiled or 7 minute frosting, or your favorite.


1 Duncan Hines cake mix, yellow
1 env. Dream Whip, dry
4 eggs
1 sm. can mandarin oranges, undrained
1/2 c. oil

Mix all ingredients together; mix thoroughly. Bake at 350 degrees for 30 minutes in greased and floured bundt pan. Cool cake completely; add frosting.


1 (#2) can crushed pineapple, drained
1 (13 1/2 oz.) Cool Whip
1 pkg. instant vanilla pudding (dry)


1 pkg. (any flavor) cake mix (I use chocolate)
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
2 tsp. vanilla
1 (8 oz.) container Cool Whip, thawed
1 c. sour cream
Toasted coconut

Beat cream until smooth, add sugar and vanilla; beat. Add sour cream and Cool Whip; beat. Cut cooled cake into 3 layers. Top with 1/3 of topping, then a thin layer of jam. Continue with next layer, topping and jam. Last layer, topping and toasted coconut. Garnish with raspberries and a little jam. May use real whipped cream if you prefer.


1 pkg. 2 layer cake mix (devils food)
1 (8 oz.) cream cheese, softened
1/3 c. sugar
2 tsp. vanilla
1 (8 oz.) whipped topping, thawed
1 c. sour cream
Toasted coconut, optional

Prepare cake mix according to package directions except use a greased and floured 10 inch tube pan. Bake at temperature package directs 45 to 55 minutes until toothpick inserted comes out clean. Cool 15 minutes. Remove from pan; cool. Use serrated knife to slice cake horizontally into 3 layers. For frosting, beat cream cheese with mixer until smooth. Add sugar and vanilla and beat until smooth. Add whipped topping and sour cream beat until smooth. Spread a third between each layer and on top. Sprinkle with coconut if desired. Chill any leftovers.


2 c. sugar
2 c. sour cream
2 (6 oz.) pkgs. frozen coconut
1 tsp. vanilla
1 pkg. yellow cake mix

Combine first 4 ingredients. Store in refrigerator overnight. Bake cake in two layers. Split each layer to create four layers. Fill and frost with coconut-sour cream mixture. Cover and store in refrigerator for five days before serving.



3 sq. (3 oz.) unsweetened chocolate, chopped
1 can (8 1/4 oz.) julienne beets
1/4 lb. (1 stick) unsalted butter, at room temperature
2 1/2 c. firmly packed golden brown sugar
3 lg. eggs, at room temperature
2 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk


2 c. whipping cream
1 lb. semi-sweet chocolate, chopped
2 tsp. vanilla


Two 9 x 1 1/2-inch or 9 x 2-inch round layer cake pans.


Preheat oven to 350 degrees. Grease bottom and sides of pans. Dust with flour and shake out excess. Melt chocolate in double boiler over hot water. set aside to cool slightly. Drain beet juice into small bowl. Place beets on cutting board and chop into very small pieces. Add to beet juice and set aside.

Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.

Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.

Divide the batter equally between the 2 prepared pans. Bake in the 350 degree oven for 30 to 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. Do not overbake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks. If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.


Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture to a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly). Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 to 60 minutes.