1, 2, 3 TURTLE CAKE

INGREDIENTS

1 baked chocolate cake
1 bag Kraft caramels
1/3-1/2 can (4 oz. or 6 oz.) evaporated milk
1 can ready-to-spread chocolate frosting
1 lg. container Cool Whip
Chopped walnuts (optional)

(13 x 9 inch or two 9 inch sizes).

COOKING DIRECTIONS

Cut each cake in half. Fill with Cool Whip. Place top of cakes back on. Frost top of each cake with chocolate frosting. Melt caramels with evaporated milk. Pour over cakes. Optional - sprinkle with chopped walnuts. It's the best!

1 2 3 DUMP CAKE

INGREDIENTS

1 lb. can applesauce
1 sm. can pineapple
1 yellow cake mix
1 c. melted butter
1 1/2 c. walnuts (opt.)

COOKING DIRECTIONS

Grease 9"x13" pan. Dump applesauce in pan. On top dump pineapple. Spread cake mix. Pour butter over entire cake. Sprinkle nuts over butter. Do not stir. Bake 1 hour at 350 degrees. Top with whipped cream or ice cream.

1, 2, 3, 4 YELLOW CAKE

INGREDIENTS

1 c. butter (1/2 lb.)
2 c. sugar (can use less)
3 c. cake flour
3 tsp. baking powder
4 eggs
1 c. milk
1/8 tsp. salt
2 tbsp. vanilla extract

COOKING DIRECTIONS

Preheat oven to halfway between 350 and 375 degrees. Cream butter and sugar with electric mixer until very light and fluffy. Add eggs, one at a time, beating after each egg. Add salt and baking powder to flour and mix well or sift.

Alternate adding flour mixture and milk to butter/sugar/egg mixture, beating after each addition. Beat in vanilla. Cut a circle of waxed paper to fit in bottom of cake pans. Grease and flour both paper and pans.

Pour cake mixture into two cake pans. Bake 30 minutes or until knife inserted comes out clean. Remove from pans and cool. Remove waxed paper. Good with coconut or pineapple or your favorite frosting.

COCONUT 7-MINUTE FROSTING:

2 egg whites, unbeaten
1 1/2 c. sugar
1 1/2 c. grated coconut
5 tbsp. cold water
1/4 tsp. cream of tartar or scant 2 tsp. white Karo syrup

Cook in double boiler 7 minutes (or less) stirring constantly with electric mixer. It is ready when stiff enough to spread. (For pineapple frosting, same as above, but substitute for coconut 1 1/2 cups well-drained crushed pineapple.)

1, 2, 3, 4 WHITE CAKE

1 c. butter
2 c. white sugar
4 eggs
1 tsp. vanilla
1 c. whole milk
3 c. cake flour, sifted 3 times
3 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees. Cream butter with sugar, add 4 egg yolks that have been beaten slightly. Mix well. Sift cake flour 3 times with the baking powder and salt. Add flour, mix alternately with 1 cup milk. Beat egg whites until stiff and gently fold into batter mixture. Pour into greased and floured 9 inch cake pans (or use JOY spray). Bake around 30 minutes or until tested done. This makes 3 pans full or two pans and 8 cupcakes.

$1, 000, 000 CAKE

INGREDIENTS

1 (9 x 13 inch) yellow cake from mix, baked according to directions on box
2 c. milk
1 (8 oz.) pkg. cream cheese
1 (4 serving size) pkg. vanilla pudding
1 (20 oz.) can crushed pineapple, well drained
1 (4 oz.) container non-dairy whipped topping
Pecans

COOKING DIRECTIONS

Cool cake. Blend together 1/2 cup milk and cream cheese. Prepare pudding mix using only 1 1/2 cups milk. Combine with cream cheese mixture. Spread on cooled cake. Top with well-drained pineapple. Spread whipped topping over pineapple layer. (You can use more whipped topping if you like.) Sprinkle chopped pecans on top. Refrigerate until well set.

1 - 2 - 3 CAKE

1. Sift together:

2 c. sugar
2 c. flour

2. Put in pan and bring to a boil:

2 sticks butter
4 tbsp. cocoa
1 c. water

3. Mix 1/2 cup buttermilk to:

1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla

Prepare number 2 and pour it into number 1 and beat them together. Add number 3 and mix well. Bake at 400 degrees for 20 to 25 minutes.

ICING FOR ABOVE CAKE:

1 stick butter
4 tbsp. cocoa
6 tbsp. milk

Mix together in pan, bring to boil, remove from heat, add 1 (16 ounce) box powdered sugar. Ice cake while hot.

1 - 2 - 3 - 4 CAKE

INGREDIENTS

1 c. Crisco
2 c. sugar
4 eggs
3 c. sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. orange extract
1 tsp. lemon extract

COOKING DIRECTIONS

Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Sift cake flour with salt and baking powder. Add lemon and orange extracts to batter. Add milk alternately with flour, beginning and ending with flour -- beating well after each addition.

Pour batter into tube pan which has been rubbed with Crisco and floured. Bake 1 hour at 350 degrees or until done.

1 - 2 - 3 - 4 CAKE WITH LUCILLE'S LEMON FILLING

INGREDIENTS

1 c. butter
2 c. sugar
3 c. cake flour, sifted
4 eggs
1 c. milk
3 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla flavoring

COOKING DIRECTIONS

Cream butter and sugar until light and fluffy. Reduce mixer speed and add eggs, one at a time. Sift together dry ingredients and add to mixer alternately with milk. Add vanilla and continue to mix until smooth. Pour into three 8 inch layer pans. Bake 25-30 minutes at 350 degrees. Turn out onto cooling racks and cool thoroughly before icing with lemon filling.

LEMON FILLING:
INGREDIENTS

2 1/4 c. sugar
6 heaping tbsp. cornstarch
Dash of salt
3 slightly beaten egg yolks
2 1/4 c. water
9 tbsp. lemon juice
3 tsp. grated lemon peel
3 tbsp. butter

COOKING DIRECTIONS

Mix sugar, cornstarch and salt; add egg yolk, water and lemon juice. Cook over low heat until thick, stirring constantly. Remove from heat and add lemon peel and butter. Cool before spreading between layers and on top of cake.