Cakes

3 LARGE EGGS

1-1/2 C ENGLISH WALNUTS, CHOPPED

1/4 C DARK BROWN SUGAR

4 T MARGARINE

1/2 C HEAVY CREAM

FOR THE CRUST: COMBINE 1 CUP OF FINELY GROUND WALNUTS, 1 CUP GRAHAM CRACKER CRUMBS AND 4 TABLESPOONS MELTED MARGARINE. PRESS INTO BOTTOM AND 1” UP THE SIDES OF A 9” SPRING FORM PAN. FOR THE FILLING: COMBINE 3 EIGHT OUNCE PACKAGES OF SOFTENED CREAM CHEESE, 1-1/2 CUPS OF PACKED BROWN SUGAR AND VANILLA. ADD EGGS, BEAT UNTIL SMOOTH. STIR IN 1 CUP OF CHOPPED WALNUTS. POUR INTO CRUST AND BAKE AT 300 DEGREES FOR 90 MINUTES OR UNTIL JUST BARELY SET. CAKE WILL CONTINUE TO SET AS IT COOLS. COOL IN PAN ON WIRE RACK. FOR THE PRALINE SAUCE: HEAT 1/4 C PACKED DARK BROWN SUGAR, 4 TABLESPOONS OF MARGARINE, STIRRING UNTIL SMOOTH. WHISK IN CREAM. BRING TO A BOIL. WHILE WHISKING, BOIL ABOUT 5 MINUTES, UNTIL SUGAR BARELY BEGINS TO CARAMELIZE. ADD 1/2 CUP OF CHOPPED WALNUTS: COOL TO LUKE WARM. SERVE WITH SAUCE OVER EACH SLICE AND GARNISH WITH WALNUT HALVES.

PINA COLADA CAKE

1 BOX YELLOW CAKE MIX

2 EGGS

1/2 C COCONUT

1 PKG INSTANT VANILLA PUDDING MIX

1-1/2 C WATER

1 CAN CREAM OF COCONUT

1/4 C VEGETABLE OIL

1 CTN COOL WHIP

MIX ALL OF THE ABOVE INGREDIENTS TOGETHER EXCEPT THE CREAM OF COCONUT, AND BAKE AT 350 DEGREES IN A 9X13” PAN FOR 30 MINUTES. REMOVE FROM OVEN AND PUNCH HOLES ALL OVER CAKE WITH A WOODEN SPOON. POUR CREAM OF COCONUT OVER THE CAKE. AFTER CAKE COOLS, COVER WITH WHIPPED TOPPING AND SPRINKLE WITH COCONUT.

ZUCCHINI CAKE

2 C SUGAR

2 EGGS

1 C VEGETABLE OIL

2 C ZUCCHINI, PEELED & GRATED

2 C CHOPPED PECANS

2-1/2 C FLOUR

1 t CINNAMON

1 t NUTMEG

2 t SODA

1 t SALT

1-1/2 t VANILLA

1 C RAISINS

PREHEAT OVEN TO 325 DEGREES. CREAM TOGETHER THE SUGAR, EGGS AND OIL. ADD THE ZUCCHINI AND PECANS. SIFT TOGETHER THE FLOUR, CINNAMON, NUTMEG, BAKING SODA AND SALT, THEN BLEND THEM INTO THE CREAMED MIXTURE. STIR IN VANILLA AND RAISINS. GREASE A BUNDT OR TUBE PAN. SPREAD IN CAKE BATTER. BAKE 1 HOUR AND 15 MINUTES. COOL AND REMOVE FROM PAN.

UPSIDE DOWN GERMAN CHOCOLATE CAKE

1 C NUTS, CHOPPED

1 C COCONUT

1 BOX GERMAN CHOCOLATE CAKE MIX

1 LB BOX POWDERED SUGAR

1 STICK MARGARINE, SOFTENED

1 8 oz CREAM CHEESE, SOFTENED

SPRAY A 13 X 9" PAN WITH PAM; SPREAD NUTS AND COCONUT IN BOTTOM OF PREPARED PAN. PREPARE CAKE MIX AS PER DIRECTIONS ON BOX AND SPREAD ON TOP OF NUTS AND COCONUT. CREAM TOGETHER POWDERED SUGAR, MARGARINE AND CREAM CHEESE; SPREAD ON TOP OF CAKE MIX. BAKE AT 350 DEGREES FOR 30-45 MINUTES OR UNTIL CAKE TESTS DONE.

RHUBARB CAKE

5 C RHUBARB, CUT INTO PIECES

1 C SUGAR

2 C MINIATURE MARSHMALLOWS

1 3 oz BOX STRAWBERRY JELL-O

1 BOX YELLOW CAKE MIX

GREASE AND FLOUR A 13 X 9" BAKING PAN. PLACE RHUBARB IN PAN, SPRINKLE ON SUGAR EVENLY; ADD MARSHMALLOWS, SPRINKLE DRY JELL-O OVER LAYERS. PREPARE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS. POUR CAKE BATTER OVER MARSHMALLOWS. BAKE 1 HOUR AT 350 DEGREES; TURN OUT ONTO A PLATTER WHILE STILL WARM. THEN COOL. SERVE WITH COOL WHIP OR ICE CREAM.

FRESH COCONUT CAKE

3 C SIFTED FLOUR

3 t BAKING POWDER

1/4 t SALT

1 C MARGARINE

4 EGGS

2 C SUGAR

1 C MILK

1 t VANILLA

SIFT FLOUR, BAKING POWDER AND SALT TOGETHER. CREAM MARGARINE WITH SUGAR AND VANILLA UNTIL FLUFFY; ADD BEATEN EGG YOLKS AND BEAT THOROUGHLY. ADD SIFTED DRY INGREDIENTS AND MILK ALTERNATELY IN SMALL AMOUNTS, BEATING WELL AFTER EACH ADDITION. BEAT EGG WHITES UNTIL STIFF, BUT NOT DRY. FOLD INTO BATTER. POUR INTO THREE 9"{ GREASED CAKE PANS AND BAKE AT 375 DEGREES FOR ABOUT 30 MINUETS, OR UNTIL THE CAKE TESTS DONE. COOL IN PAN ON WIRE RACKS FOR 15 MINUTES; REMOVE AND COOL COMPLETELY.

FRESH COCONUT CREAM FILLING

1 C HEAVY CREAM

1/2 t VANILLA

3 T POWDERED SUGAR

1 C GRATED FRESH COCONUT

WHIP CREAM UNTIL STIFF. ADD VANILLA AND FOLD IN SUGAR. SPREAD BETWEEN LAYERS AND OVER CAKE. SPRINKLE WITH FRESH COCONUT. REFRIGERATE FOR 24 HOURS TO ALLOW CAKE TO ABSORB MOISTURE. STORE LEFTOVERS IN REFRIGERATOR.

PINK LEMONADE CAKE

1 PKG YELLOW CAKE MIX

1 QT. VANILLA ICE CREAM

5-6 DROPS OF RED FOOD COLORING

1 6 oz FROZEN PINK LEMONADE CONCENTRATE

2 T SUGAR

1 C WHIPPING CREAM

PREPARE CAKE MIX AS DIRECTED ON BOX. BAKE AND COOL. MEAN WHILE, STIR ICE CREAM TO SOFTEN AND QUICKLY STIR IN 1/3 CUP OF THE FROZEN LEMONADE CONCENTRATE AND FOOD COLORING. SPREAD EVENLY IN A FOIL LINED PAN (SAME SIZE AS USED TO BAKE CAKE.) REFREEZE FOR 2-3 HOURS UNTIL FIRM. PLACE ONE CAKE LAYER ON A SERVING PLATE, TOP WITH ICE CREAM LAYER, THEN WITH A SECOND LAYER OF THE CAKE. WHIP CREAM WITH REST OF THE CONCENTRATE AND SUGAR UNTIL STIFF. FROST SIDES AND TOP OF CAKE. RETURN TO FREEZER APROX. 1 HOUR BEFORE SERVING.

SNICKERS BAR CHEESE CAKE

1 9 OZ PKG CHOCOLATE OREO COOKIES

4 T MARGARINE, MELTED

1 C SUGAR

3 8 oz PKG CREAM CHEESE, SOFTENED

4 EGGS

1 T VANILLA

2 C HEAVY CREAM

1-1/2 LB SNACK SIZE SNICKERS BARS,

FUDGE TOPPING (OPTIONAL)

(CUT EACH INTO ABOUT 6 PIECES)

PREHEAT OVEN TO 425 DEGREES. GRIND OREOS INTO FINE CRUMBS IN A FOOD PROCESSOR. ADD MARGARINE, BLEND WELL. PRESS INTO BOTTOM AND SIDES OF A SPRING FORM PAN. IN A LARGE BOWL BEAT CREAM CHEESE AND SUGAR UNTIL SMOOTH. ADD EGGS ONE AT A TIME. BEAT IN 1 CUP OF CREAM AND VANILLA; BEAT 3-4 MINUTES MORE. FOLD IN 1-1/2 CUPS OF SNICKERS BAR PIECES. POUR INTO PREPARED PAN. REDUCE OVEN TEMPERATURE TO 275 DEGREES. BAKE CHEESE CAKE UNTIL CENTER IS SET, ABOUT ONE HOUR AND FIVE MINUTES. COOL COMPLETELY IN PAN. TOP WITH REMAINING SNICKERS BAR PIECES. WHIP REMAINING CREAM AND 1/4 CUP OF SUGAR UNTIL STIFF. SPREAD OVER CHEESE CAKE. DRIZZLE WITH FUDGE TOPPING IF DESIRED.

CHOCOLATE APPLE CAKE

2 EGGS, BEATEN

2 T CINNAMON

2 t ALLSPICE

1 t SODA

1/2 C VEGETABLE OIL

1-1/2 C SUGAR

1/2 C BROWN SUGAR

1/2 t SALT

2 C PLAIN FLOUR

4 C APPLES, PEELED, CORED, AND FINELY DICED

1 C NUTS 1 6oz PKG CHOCOLATE CHIPS

MIX EGGS WITH CINNAMON, ALLSPICE AND SODA. ADD REMAINING INGREDIENTS, AND POUR INTO A GREASED AND FLOURED 9X13" PAN. BAKE AT 350 DEGREES FOR 50 MINUETS. WHEN DONE, SIFT POWDERED SUGAR EVENLY OVER TOP. ALLOW TO COOL, AND CUT INTO SERVING SIZED SQUARES WHILE STILL IN PAN.

BLUEBERRY BUNDT CAKE

1 18-1/4 OZ PKG YELLOW CAKE MIX

3 EGGS

1/2 C APPLESAUCE

1/2 PINT LEMON YOGURT

3 C BLUEBERRIES, DIVIDED

2 T FLOUR

1/4 C SUGAR

1 t CINNAMON

1/2 C CHOPPED NUTS

COMBINE CAKE MIX, EGGS, APPLESAUCE AND YOGURT IN LA LARGE BOWL; MIX WELL. IN A SMALL BOWL, TOSS BLUEBERRIES & FLOUR, TO COAT; ADD 2 CUPS OF BERRIES TO BATTER AND MIX WELL, POUR HALF OF THE BATTER INTO A GREASED AND FLOURED 10" TUBE OR BUNDT PAN; TOP WITH REMAINING BLUEBERRIES. COMBINE SUGAR, CINNAMON AND NUTS IN A SMALL BOWL; MIX WELL. SPRINKLE MIXTURE OVER BLUEBERRIES. TOP WITH REMAINING BATTER. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR. COOL IN PAN FOR 15 MINUTES; INVERT ONTO A WIRE RACK AND COOL COMPLETELY.

FIVE FLAVOR POUND CAKE

2 STICKS MARGARINE

1/2 C SHORTENING

3 C SUGAR

5 EGGS, WELL BEATEN

3 C PLAIN FLOUR

1 C MILK

1/2 t BAKING POWDER

1 t COCONUT EXTRACT

1 t VANILLA

1 t LEMON EXTRACT

1 t BUTTER EXTRACT

1 t RUM EXTRACT

CREAM MARGARINE, SHORTENING AND SUGAR UNTIL FLUFFY. ADD EGGS, WHICH HAVE BEEN BEATEN UNTIL LEMON COLORED. COMBINE FLOUR AND BAKING POWDER AND ADD TO CREAMED MIXTURE ALTERNATELY WITH MILK. STIR IN FLAVORINGS. SPOON MIXTURE INTO GREASED 10" TUBE PAN. BAKE AT 325 DEGREES FOR ABOUT 1-1/2 HOURS OR UNTIL CAKE TESTS DONE.

GLAZE

1 C SUGAR

1/2 C WATER

1 t RUM EXTRACT

1 t COCONUT EXTRACT

1 t BUTTER EXTRACT

1 t VANILLA

1 t LEMON EXTRACT

COMBINE INGREDIENTS IN A HEAVY SAUCEPAN. BRING TO A BOIL AND STIR UNTIL SUGAR IS MELTED. POUR OVER HOT CAKE WHILE STILL IN THE PAN. LET SET IN PAN UNTIL COOL.

BLACK FOREST CAKE

2 C SUGAR

3/4 C COCOA

1-3/4 C PLAIN FLOUR

1-1/2 t BAKING POWDER

1-1/2 t SODA

1 t SALT

2 EGGS

1 C MILK

1/2 C VEGETABLE OIL

2 t VANILLA

1 C BOILING WATER

1 CTN COOL WHIP

1/4 C SLICED & TOASTED ALMONDS

1 21oz CAN CHERRY PIE FILLING

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR TWO 9" CAKE PANS. STIR TOGETHER SUGAR, FLOUR, COCOA, BAKING POWDER, SODA AND SALT. ADD EGGS, MILK, OIL AND VANILLA; BEAT AT MEDIUM SPEED FOR 2 MINUTES. BY HAND, STIR IN BOILING WATER (BATTER WILL BE THIN). POUR INTO PANS AND BAKE FOR 30-35 MINUTES, OR UNTIL THEY TEST DONE. REMOVE AND COOL COMPLETELY ON WIRE RACKS. PLACE 1 LAYER ON SERVING PLATE; SPREAD HALF OF THE PIE FILLING ON TOP UP TO WITHIN 1/2" OF THE EDGE. SPOON OR PIPE A 1/2" BORDER OF COOL WHIP AROUND EDGE. REPEAT WITH 2nd LAYER. SPREAD COOL WHIP AROUND SIDES AND PRESS ON TOASTED ALMONDS. REFRIGERATE SEVERAL HOURS BEFORE SERVING. REFRIGERATE LEFT OVERS.

ALL-BRAN CHOCOLATE CAKE

1 C ALL-BRAN

1 C water

4 packets "SWEET ONE"

1 egg, beaten

1/4 c vegetable oil

1 t chocolate flavoring

1 T lemon juice

1 C plain flour

1 t soda

1/4 C cocoa

1/4 C sugar

2 T powdered milk

½ t cinnamon

½ t salt

1 t vanilla

Place all-bran, water, sweet one, egg, oil, vanilla, chocolate flavoring, and lemon juice in a bowl; mix lightly; let stand 30-45 minutes. Meanwhile, combine remaining ingredients in another bowl. After the bran mixture has had time to soften, add dry ingredients to bran mixture and beat until well blended. Place in a 9" square pan that has been sprayed with "Pam". Bake in a preheated 350 degree oven for 20 minutes or until center springs back when touched lightly and sides pull away from the pan. Top each serving with chocolate fudge sauce, if desired.

QUEEN ANN CAKE

1 Box Duncan Heinz Swiss Chocolate or Devil's Food cake mix

1 Small box vanilla Instant Pudding mix

1 C vegetable oil

3 eggs

1-1/4 C milk

Sift cake mix and instant pudding mix together. In a large bowl, beat eggs, milk and vegetable oil together. Combine with dry mixture and beat well. Grease and flour three 9" cake pans: divide batter equally, and bake at 375 degrees for 25-30 minutes.

Cool in pans for 10 minutes then cool completely on wire racks.

ICING

1 8 oz cream cheese

1 C powdered sugar

1 C granulated sugar

5 Plain Hershey bars (Grated or finely chopped)

1 C pecans, broken coarsely

1 12 oz whipped topping, thawed

Beat cream cheese & both sugars until creamy. Gently fold in whipped topping. Reserve some of the grated chocolate for garnish & stir the remainder in the creamed mixture along with the pecans. Ice between layers, top and sides. Sprinkle on remaining grated chocolate.

NOTE: If you substitute black walnuts for pecans the cake is even better.

MAHOGANY POUND CAKE

2-1/2 c plain flour

1/2 c cocoa

1 c margarine, softened

2 c granulated sugar

1 c brown sugar, packed

6 eggs, separated

1 t vanilla

1 c sour cream

1/4 t soda

powdered sugar

Sift flour and cocoa together. In a large mixing bowl, combine margarine and sugars; Beat until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in vanilla. Combine sour cream and soda; add to creamed mixture alternately with dry ingredients. beat egg whites until stiff; fold into batter. Pour into a well greased and floured 10" tube pan. Bake 1-1/2 hours at 325 degrees or until it tests done. Cool 10 minutes; remove from pan; Dust with powdered sugar.

BLACK WALNUT-APPLE-CHEESE CAKE

2 c white sugar

1-1/2 c veg. oil

3 eggs

3 c plain flour

1 t soda

1 t salt

1 t vanilla

3 c chopped apples

1 c angel flake coconut

1 c chopped black walnuts

Combine sugar & oil; add vanilla; add eggs, one at a time, beating well after each. Reserve 1/2 cup of flour and sift remainder with the salt and soda; Gradually add flour mixture to oil mixture beating well. Batter will be very stiff. In a bowl, place nuts and apples; cover with the reserved 1/2 c of flour; Stir until well covered. Add to the batter along with the coconut. Grease and flour a 10" tube pan; Add batter and bake for 90 minutes at 325 degrees.

CREAM CHEESE FROSTING

1 stick margarine

1-1/2 lb powdered sugar

1 8 oz pkg cream cheese

2 t vanilla

1 c chopped black walnuts

Cream together the margarine, cream cheese and powdered sugar. Add vanilla and walnuts. Frost cake after it has cooled

DIRT CAKE

1 16 oz pkg Or5eo cookies

1 8 oz pkg cream cheese

1/2 c margarine

1 c powdered sugar

1 t vanilla

2 3-1/2 oz pkg inst vanilla pudding

3 c milk

1 12 oz ctn cool whip

2 new 6" dia clean flower pots

Line flower pots completely with heavy duty aluminum foil; Set aside. Crush cookies until they resemble potting soil. Place one cup of crumbs in each flower pot; Set aside. Cream the cheese, margarine, sugar, and vanilla together until blended; Set aside. Combine pudding mix and milk ; fold in whipped topping. Gently fold cheese and pudding mixtures together. Pour half of the mixture into each flower pot. Top with remaining cookie crumbs. Cover with foil; Refrigerate. When ready to serve, remove top piece of foil and top with artificial flowers whose stems have been wrapped with foil. Display with children's toy plastic garden tools. Great for a novelty dessert.

BANANA SPLIT CAKE

2 c graham cracker crumbs

1 can crushed pineapple, drained

1/2 c melted margarine

4 large bananas, sliced

1 box powdered sugar

9 oz cool whip

1 c margarine, softened

1 c chopped pecans

2 eggs

small jar maraschino cherries

1 t vanilla

Combine cracker crumbs and 1/2 cup melted margarine. Press into a 13 x 9" glass baking dish. Mix powdered sugar, 1 cup margarine, eggs and vanilla until fluffy. Spread over crust. Spread pineapple over mixture. Arrange bananas over pineapple. Spread cool whip over bananas. Sprinkle nuts on top and garnish with cherries . chill overnight.