CAKES

Arlene's Coffee Cake

Banana Cake

Carrot Cake

Dream Cake

German Sweet Chocolate Cake

Pound Cake

Pumpkin Spice Cake

Texas Sheet Cake

Wacky Cake

Whiskey Cake

FROSTINGS

Buttercream Icing

Coconut Pecan Frosting

Cream Cheese Frosting

Easy Frosting

Granulated Sugar Frosting

Royal Icing

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Beat together at high speed for 10 minutes. Pour half of batter into angel food pan. Add 1/2 of nut mixture (below), then remainder of batter, and top off with remaining nut mixture.

Bake at 350° for 60 minutes.

Nut Mixture
1 cup chopped nuts
1/2 cup brown sugar
1/2 tsp. cinnamon

Bake at 350° for 35-40 minutes in large greased pan.

Sift together dry ingredients

2/3 cup oil
2 tsp vanilla
2 or 3 eggs
2 cups shredded carrots
1 can crushed pineapple (drain, but save the juice in case the batter seems too thick)
1/2 cups chopped nuts (or more, if you like)
1/2 cups raisins

Blend together the wet ingredients with the sifted dry ingredients.

Bake at 350 in greased and floured pans for 35 - 40 minues.
Frost with cream cheese frosting.

Beat all ingredients in large bowl at medium speed for 4 minutes.

Bake in greased and floured pans. Bake at 350° for 35-40 minutes. Cool in pans 10 minutes.

Melt chocolate in water. Cool. Cream butter and sugar until light. Add yolks, one at a time. Beat. Add vanilla and chocolate. Alternatively add sifted dry ingredients with buttermilk to chocolate mixture. Beat well. Fold in egg whites.

Pour into 3 greased layer pans. Bake at 350° for 30 minutes.

Frost with Coconut Pecan Frosting.

Cream shortening and sugar until light; add milk and vanilla; blend. Slowly add sifted dry ingredients to creamed mixture, beating until smooth. Add eggs, one at a time, beating well after each egg.

Beat entire mixture well before pouring into well-greased loaf pan.

Bake at 300° for 1 1/2 hours.

Combine all ingredients and beat until smooth.

Bake at 350° for 30 minutes.

A very moist cake!

Bring to a boil:

1 cup water

1/4 cup cocoa

2 sticks margarine or butter

Sift and add:

2 cups flour

2 cups sugar

Stir in:

1/2 cup buttermilk or soured milk

1 T baking soda

Add and blend:

2 eggs

1 tsp vanilla

Pour into 11x16" greased cookie sheet. Bake at 350° for 20 minutes.

Bring to a boil and cook 2 minutes:

1/2 cup evaporated milk

1 cup sugar

Stir in:

1 cup chocolate chips

25 miniature marshmallows

Spread over warm cake.
Sprinkle with finely chopped nuts.

Mix dry ingredients together; make 3 indentations in top, and fill with:

2 tsp. vanilla

2 T vinegar

3/4 cup oil

Pour 2 cups lukewarm water over top. Blend thoroughly. Bake at 350° for 30 minutes in greased and floured 9 x 13" pan.

Mix all ingredients together; stir in nuts.

Bake in greased and floured angel food pan at 350° for 1 hour.

Beat well with electric mixer. If coloring icing, be sure to use white shortening.

Cook milk, sugar, egg yolks, butter and vanilla over medium heat. Stir constantly until mixture thickens (about 12 minutes). Remove from heat; add nuts and coconut. Beat till cool.

Spread over German Sweet Chocolate Cake.

Beat well. Stores well in refrigerator.

Beat THIRTY MINUTES.

Mix together, cook until real thick. Cover with plastic wrap and chill.

1 cup soft butter
1 tsp vanilla
1 cup granulated sugar

Beat together until sugar is dissolved. Blend into chilled flour mixture.

Beat all ingredients together until sugar is dissolved. Turn to high spead until mixture is light and fluffy (about 10 minutes.)

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