| Coconut Cake From my Great-Aunt, Iola Staub |
| 1 box white caek mix 1 can cream of coconut 1/4 c. oil 2 c. shredded coconut 1 1/2 c. water 1 large container Cool Whip 2 eggs In a large bowl, combine cake mix, oil, water, eggs, and 1 cup shredded coconut. Mis thoroughly. Bake in a greased 13x9-inch pan for 30 minutes at 350 degrees. Remove from oven and punch holes in cake with a large meat fork. Pour the cream of coconut all over while the cake is hot. After cooling, ice cake with mixture of remaining 1 cup shredded coconut and Cool Whip. |
| 1 1/2 c. oil 2 tsp. cinnamon 2 c. sugar 1/4 tsp. salt 4 eggs 2 c. flour 1 jar junior size carrots 1 tsp. soda (Gerber baby food) Icing: 1 (8 oz.) pkg. cream cheese 1 tsp. vanilla softened 1 box powdered sugar 1/2 stick butter 1/2 c. nuts Mix all ingredients and bake at 350 degrees for 30 minutes in three 8-inch round cake pans. Icing: Combine all ingredients and mix well. Frost cooled cake. |
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| Earthquake Cake |
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| Easy Carrot Cake From my mom, Janet Wilkinson |
| 1 c. pecans, chopped 1 stick butter 1 c. coconut 1 (8 oz.) pkg. cream cheese 1 German chocolate cake mix 1/2 box powdered sugar Greas a 9x13-inch cake pan. Sprinkle nuts and coconut on bottom of pan. Mix cake according to package directions and pour over nuts and coconut. Beat butter, sugar, and cream cheese together. Drop by tablespoon on top of cake. Run knife through batter to spread a little. Bake at 350 degrees for 45 to 50 minutes. Cool completely before cutting. |
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| Mayonnaise Cake (sounds strange, tastes GREAT!) |
| 1 pkg. chocolate cake mix 1 c. water with pudding 3 eggs 1 c. mayonnaise (Miracle Whip) Grease and flour cake pan. In a large bowl with mixer at low speed, blend all ingredients for 30 seconds. Beat at medium speed for 2 minutes or 300 strokes by hand. Pour into prepared pan (I use a 13x9-inch cake pan). Bake at 350 degrees for 30 to 35 minutes or until done. Cool 10 minutes. You can ice this cake with your choice of frosting, or sprinkle the top with confectioner's sugar (which is what I do). I rarely ice it since it never lasts long enough! |
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| St. Louis Gooey Butter Cake From my friend, Edwina S. |
| 1 pkg. yello cake mix 1 (8 oz.) pkg. cream cheese, 1 stick butter, melted softened 4 eggs 1 box powdered sugar Mix cake mis, melted butter, and 2 eggs. Pat into a greased and floured 9x13-inch cake pan. Mix cream cheese, powdered sugar, and 2 beaten eggs; pour over first layer. Bake at 350 degrees for 45 minutes. |