EGGLESS, MILKLESS CAKE

INGREDIENTS

1 1/2 cups brown or white sugar
1/2 teaspoon cloves, allspice or mace
2 cups hot water
1/2 pkg raisins
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons shortening (butter or Crisco)

COOKING DIRECTIONS

Combine the above ingredients and boil for 5 minutes. Let mixture cool, then add:

3 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350°F. Turn batter out into a 9" tube or Bundt pan or an 8" square cake pan that has been greased and floured.

Bake at 350°F for 1 hour. Allow to cool before frosting with white, lemon or vanilla frosting or use White Frosting; see below.

White Frosting:
INGREDIENTS

1/2 stick butter
3 cups confectioners sugar
3 tablespoons water or milk
1 1/2 teaspoons vanilla or lemon flavoring

COOKING DIRECTIONS

Heat butter in milk or water, add to sugar and flavoring. Beat until smooth. Frost top and sides of cake.

JEN'S CHOCOLATE CHERRY DUMP CAKE

INGREDIENTS

2 cans of cherry pie filling (21 ounces each)
1 box of chocolate cake mix
2 sticks of butter, sliced into 12 pieces each
2.25 ounce bag of chopped pecans
1/8 cup white sugar

COOKING DIRECTIONS

This recipe is so easy and so delicious... a twist on regular dump cake.

Preheat the over to 350.

In a 9 x 13 cake pan:

Dump the 2 cans of cherry pie filling into the bottom of the pan. Sprinkle the box of chocolate cake mix evenly on top of that. Distribute the butter slices on top of the cake mix. Spread the pecans evenly over the butter and cake mix. Fianally, sprinkle the sugar over all.

Bake in the oven for 30-45 minutes and serve warm!

This is also delicious with a scoop of vanilla ice cream!