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.)

CAKE MIX COOKIES

INGREDIENTS

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)

COOKING DIRECTIONS

Heat oven to 350 degrees. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).

Drop by teaspoon about 1 inch apart onto greased cookie sheet.

Bake for 15 minutes or until done. Makes about 4 dozens. That tastes delicious..

COCONUT GLAZED COCKTAIL FRUIT CAKE

Cake Batter:
INGREDIENTS

1-1/2 cups sugar
2 cups cocktail fruit mix from can, drained (28 oz can)
4 whole eggs
1 tsp. baking soda
2 cups all purpose flour

Coconut Glaze:
INGREDIENTS

1/3 cup melted butter
1 cup sugar
1 cup milk
1 cup dry flaked coconut

COOKING DIRECTIONS

Preheat oven at 350°F.

Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won't need it for this recipe). Measure 2 cups of cocktail fruit and set aside.

In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.

Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done.

Remove cake from the oven and allow to cool while the glaze is prepared.

Making the Glaze:
COOKING DIRECTIONS

Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake.

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.