3 C. sugar
3 C. flour
1 lb. butter
1 (8 oz.) pkg. cream cheese
6 lg. eggs
1 tbsp. vanilla
1 tsp. lemon extract

NOTE: The butter, cream cheese, and eggs should be at room temperature. Cream sugar and butter together with cream cheese very well. Add flour alternately with 2 eggs; beat well after each addition. Add vanilla and lemon extract.
Beat very well.
Bake in a tube pan 60 to 80 minutes at 350 degrees.

2 cups sugar
1 ¾ cups flour
¾ Hershey’s Cocoa
1 ½ tsp baking power
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup oil
2 tsp vanilla
1 cup boiling water
“Perfectly Chocolate” Chocolate Frosting

Heat oven to 350°

Grease and flour two round cake pans.
Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed two minutes. Stir in boiling water…batter will be thin. Pour into pans.

Bake 30-35 minutes, until toothpick inserted in center comes out clean.

1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

1. Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

1 package white cake mix
1 8-ounce container frozen whipped topping (thawed)
1 pint blueberries rinsed and drained
2 pints strawberries rinsed and sliced

Prepare cake according to package directions and bake in a 9x13
inch pan. Cool completely.
Frost cake with whipped topping.
Place blueberries in a square in the top left corner, and arrange sliced strawberries as stripes to make an
American flag.
Chill until serving.

1 cup sour cream
1/2 tsp salt
2/3 cup unsweetened cocoa powder
2 oz semisweet chocolate, melted
1 cup light brown sugar
3/4 cup vegetable oil
1 cup warm water
1 tbs baking soda
2 cups flour
1/2 cup sugar
2 tsp vanilla
3/4 cup vegetable oil
1 can chocolate frosting

Heat oven to 350°.
In a bowl, beat oil, egg and vanilla 1 min. Add sugars, beat 1 min. add chocolate beat 1 min. In a bowl, combine flour, cocoa, baking soda and salt, then add to chocolate mixture alternately with water, beating well.

Rhubarb Upside-Down Cake

2/3 cup packed brown sugar
3 tablespoons butter,
melted
2-1/4 cups diced fresh or frozen rhubarb
4-1/2 teaspoons sugar

Batter:
6 tablespoons butter, softened
3/4 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 teaspoon cream of tartar
Whipped cream, optional

In a small bowl, combine brown sugar and butter. Spread into a greased 9-in. round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.

2 cups granulated sugar
1/2 cup light butter
4 ounces low-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350 degrees .

Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes).

1-1/4 cups all-purpose flour
2/3 cup packed brown sugar
3/4 tsp ground cinnamon
1/8 tsp salt
1/4 cup chilled stick butter or margarine, cut into small pieces
1/2 tsp each baking powder, baking soda
1/2 cup low-fat buttermilk
1 tsp vanilla extract
1 large egg
Enough cooking spray

Directions

Heat oven to 350º F. (175º C)

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/2 cup chopped pecans

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour.

In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.

1 cup graham cracker crumbs
1 cup light brown sugar
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 stick (1/2 cup) butter, softened
1 (18.25-ounce) box yellow cake mix, prepared according to package directions

Preheat oven to 350ºF. Coat a 9 x 13-inch baking dish with cooking spray.

In a medium bowl, combine graham cracker crumbs, brown sugar, walnuts, cinnamon, and butter; mix well and set aside.

In a large bowl, prepare cake mix. Pour half the batter into baking dish and sprinkle with half of crumb mixture. Repeat with remaining batter and crumb mixture.

1 yellow cake mix
4 eggs
8 oz sour cream
3/4 cup oil
1/2 cup sugar
2/3 cup brown sugar
3 tsp. cinnamon
3 cups confectioners sugar
6 Tbsp. milk
1 tsp. vanilla

Directions:
Make cake using the 5 ingredients listed.
Prepare as you would any cake mix.
Pour 1/2 the mixture in a 9x13 pan.

Sprinkle with 1/2 half of the brown sugar and the cinnamon mixture.

Pour rest of cake mix and sprinkle with the rest of the cinnamon and sugar mixture.

Bake for about 60 minutes at 275 degrees F.

Make a mixture of confectioners sugar, milk and vanilla.

Cake
2 1/2 cups Original Bisquick® mix
2/3 cup granulated sugar
1/4 cup butter or margarine, melted
3 eggs
3/4 cup milk
1 teaspoon vanilla
3 tablespoons grated lemon peel

Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice

Heat oven to 325°F.
Spray bottom only of 9x5-inch loaf pan with baking spray with flour.

In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.

2 cups buttermilk
1 cup sugar
2 eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt 1/2 teaspoon baking soda
1 can (15-3/4 ounces) lemon pie filling

Topping:
1 cup all-purpose flour
2/3 cup sugar
1/3 cup cold butter, cubed
1/4 cup sliced almonds, toasted Reduced-fat
vanilla ice cream, optional

In a large bowl, beat the first five ingredients until well blended.

3 cups all-purpose flour
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 cup butter, softened
1-1/4 cups granulated sugar
3 eggs
1 15-ounce carton ricotta cheese
3/4 cup chopped nuts
1/2 cup packed dark brown sugar
2 tablespoons toasted wheat germ
1 Tbsp ground cinnamon
1 teaspoon ground nutmeg

Grease bottom and 1/2 inch up sides of a 13x9x2-inch baking pan; set aside. In a 3-quart bowl combine flour, baking

powder, baking soda, and 1 teaspoon salt; set aside.

White Cake:
1 cup shortening
2 cups sugar
3 cups cake flour
3 level tsp. baking powder
1/4 tsp. salt
1 cup milk
6 egg whites
1 tsp. vanilla extract
1/2 tsp. almond extract

Lemon Filling:
1 cup sugar
1/2 cup flour
2 lemons (juice and rind, grated)
1/2 cup water
1/2 cup butter, or 1 stick margarine
3 egg yolks

Divinity Icing:
2 cups sugar
2 T. corn syrup
1/2 cup water
2 beaten egg whites
1 tsp. vanilla extract
1/2 tsp. almond extract

Cake:

1 tbs instant coffee granules
1 tbs vanilla extract
2 cups sugar
2 ups hot water
2 tbs white vinegar
3/4 cup vegetable oil
1 tsp salt
2 tsp baking soda
1/2 cup unsweetened cocoa powder
3 cups flour

Heat oven to 350 degrees.

Spray two 8" round cake pans with nonstick spray. Whisk together flour, sugar, cocoa, baking soda, and salt in a bowl. Combine water, oil, vinegar, coffee, and vanilla in a cup.

Add to dry ingredients and whisk until combined. Divide batter between pans, then bake until done, 40 min.

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups packed brown sugar
1 cup butter
4 large eggs
4 large /or/ 5 small bananas, mashed
1 cup sour cream
2 teaspoons vanilla extract
1 cup chopped walnuts

Frosting:
1/2 cup butter
4 cups powdered sugar
1/4 cup sour cream
1 teaspoon vanilla extract

Preheat oven to 350°F (175°C).

Grease and flour three 9-inch round cake pans or a 13 x 9 x 2-inch baking pan. Set aside.

In medium bowl combine flour, baking soda and salt. Set aside

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups packed brown sugar
1 cup butter
4 large eggs
4 large /or/ 5 small bananas, mashed
1 cup sour cream
2 teaspoons vanilla extract
1 cup chopped walnuts

Frosting:
1/2 cup butter
4 cups powdered sugar
1/4 cup sour cream
1 teaspoon vanilla extract

Preheat oven to 350°F (175°C).

Grease and flour three 9-inch round cake pans or a 13 x 9 x 2-inch baking pan. Set aside.

In medium bowl combine flour, baking soda and salt. Set aside

1 cup margarine
3 cups brown sugar, packed
6 eggs
3 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1 cup plain yogurt
2 tsp. vanilla
1/3 cup poppy seeds

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking soda, and salt. Add alternately with yogurt to creamed mixture, beginning and ending with flour.

Stir in vanilla and poppy seeds. Pour into non-stick cooking spray coated and floured 10 inch tube pan.

Ingredients for cake:
1 stick (1/2 cup) softened margarine
1/2 cup shortening
2 cups sugar
5 egg yolks
5 egg whites
1 can Angel flake coconut
2 cups plain flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped nuts

Cream Cheese Frosting:
One 8-ounce package softened cream cheese
1 stick (1/2 cup) margarine, softened
1 box powdered sugar
1 teaspoon vanilla
chopped nuts
coconut

For cake: Cream margarine and shortening. Add sugar. Beat until mixture is smooth. Add egg yolks and beat well.

2 Cups graham cracker crumbs
1 Cup melted butter
3 sliced bananas
2 cups powdered sugar
1 cup butter
1 teaspoon vanilla
1 large can crushed pineapple, well drained
1 small carton whipped topping
1 cup chopped nuts
1 small jar Maraschino cherries, well drained

Mix graham crackers crumbs with butter and pat in 9X13 inch dish. Place layer of banana slices on crust.

In a large bowl, beat powdered sugar, butter, vanilla for 2-5 minutes.

Spread over banana layer.

Spoon pineapple on top of powdered sugar mixture.

Spread whipped topping on top.

Coffee Cake:
18-ounce yellow cake mix
3 ounce package instant lemon pudding mix
zest and juice from 2 oranges, divided
less than 2/3 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon orange extract

Topping:
2 tablespoons butter, softened
1/2 cup brown sugar
1/2 cup rolled oats
1 tablespoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 cup chopped pecans
11 ounce can Mandarin oranges, drained
Cooked Orange Glaze (recipe to follow)

Coffee Cake:
Preheat oven to 325 degrees F.

Ingredients for the cakes:
2 C. sugar
1 C. shortening (Granny Used Lard)
2 eggs
1 tsp. baking soda
3 tsp. baking powder
6 C plain sifted flour
1 tsp. salt
1/2 C. buttermilk
1 tsp. vanilla

ingredients for the filling:
16 oz can of apple sauce (My granny made her own with Macintosh apples)
1 C. brown sugar
1/2 C. sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice

Cream sugar and butter. Add eggs, one at a time, beating well after each addition.

3 C. flour
2 C. sugar
1 tsp. salt
2 tsp. baking soda
6 tbsp. cocoa
2 tbsp. vanilla
10 tbsp. oil
2 tbsp. vinegar
2 C. water

Mix dry ingredients in a 13x9x2-in. pan.
Make 3 holes, 1 for vanilla, 1 for oil, and 1 for vinegar.
Pour water over all and mix.

Bake at 350 degrees for 35 to 40 minutes.

Coca Cola Cake

2 C. flour
2 C. sugar
2 sticks butter
3 tbsp. cocoa
1 C. cola soda
1/2 C. buttermilk
2 beaten eggs
1 tsp. baking soda
1 tsp. vanilla
1 1/2 C. mini-marshmallows

Combine flour and sugar in a bowl. In a sauce pan, heat butter, cocoa, and cola to the boiling point.
Pour over flour mixture. Mix well. Add buttermilk, eggs, soda, vanilla, and marshmallows.
Mix well.

Icing:
1/2 C. butter
1C. broken pecans
1 box confectioners sugar (about 4 cups)
6 tbsp. cola
3 tbsp. Cocoa

Combine butter, cocoa, and cola in a saucepan. Heat to boiling.

1 C. sugar
1 C. water
1 egg
2 C. flour
1 C. mayonnaise
2 tsp. baking soda
1 tsp. vanilla
5 tbsp. baking cocoa

Cream sugar and mayonnaise. Add egg and vanilla.
Dissolve baking soda in water and add to first mixture.
Sift flour and cocoa together and stir into mixture.

Pour into a greased 13x9x2-in. baking dish and bake at 350 degrees for 30 minutes.

1/2 cup butter, softened
3/4 cup sugar
3 eggs
1/4 cup unsweetened applesauce
1-1/4 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon peel.

Combine the flour, baking powder and salt; add to creamed mixture just until blended.

Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray.

1 cup sugar
1/4 cup shortening
1 egg
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1 tsp. cinnamon
2 cups flour
1 tsp. baking soda
1 Tbs. warm water
1 cup applesauce
1/2 cup raisins
1/2 cup chopped walnuts

Heat oven to 350.

Butter and lightly flour one 9-inch cake pan. Cream together sugar and shortening, add egg. Dissolve the baking soda in water and add to applesauce. Add to first mixture. Sift in dry ingredients. Stir.
Add remaining ingredients.
Blend thoroughly. Pour into cake pan.

Bake for 45-60 minutes, or until a toothpick comes out clean.

Cake:
4 oz melted butter
1 cup sugar
3 eggs
1 and 1/2 cup flour + 1 teaspoon baking powder
3 tablespoons cocoa powder
2 tablespoons water

Filling:
8 oz ricotta
2 tablespoons sugar
12 candied cherries, chopped
brandy or orange juice

Frosting:
12 oz heavy cream, very cold
2 tablespoons powdered sugar (confectioner sugar)
4 tablespoons very strong coffee
scant 3 oz sliced almonds

Preheat oven at 350 degrees F.

Butter a 10 inches round pan , wrap with non stick paper, butter again and sprinkle with flour.

1 box red velvet cake mix
2 tbs raspberry liqueur or raspberry juice
2 cups shredded coconut
1 cup raspberries, pureed, strained
1/4 cup seedless raspberry jam
2 pkgs 16 oz each cream cheese frosting

Heat oven to 350 degrees.

In measuring cup, combine berry puree and enough water to equal 1 1/4 cups.

Prepare cake mix according to package directions, substituting puree mixture for water and adding jam, divide among 3 greased and floured 8" pans.

Bake 15 min. or until done. Let cool, trim cakes to level.