Cakes

        Oatmeal Cake
        • 1 ¼ cups boiling water
        • 1 cup white sugar
        • 1 cup oatmeal
        • 2 eggs
        • ½ cup crisco
        • 1 1/3 cups plain flour
        • 1 cup brown sugar
        • 1 tsp. Soda
        • ½ tsp. Vanilla flavoring
        • 1 tsp. salt
        • ½ tsp. cinnamon
        Pour boiling water over oatmeal. Set aside while mixing other ingredients. Cream crisco, brown sugar, white sugar together. Add eggs, whip in oatmeal in mixture. Add flour, soda, cinnamon, vanilla and salt. Mix and bake at 350 for 45 minutes.

        Icing for Oatmeal Cake
        • 1 stick butter
        • 1 cup nuts
        • 1 cup brown sugar
        • 1 can of coconut
        • 2 egg yolks
        • Milk
        Cream together butter and sugar. Add egg yolks and beat well, add nuts and coconut. Add enough milk to make mixture spread well.

        Cherry Cheese Cake
        • 8oz cream cheese
        • 1graham cracker crust
        • 1 can eagle brand milk
        • 1/3 cup lemon juice
        • 1 tsp. vanilla flavoring
        • 1 can cherries or whatever kind of fruit you want
        Beat cream cheese until light and fluffy, add other ingredients and blend well. Pour into crust and top with fruit.

        Prune Cake
        • 2 ½ cups sifted plain flour
        • ¾ tsp. baking powder
        • 1 tsp. soda
        • 1 tsp. each cloves, allspice, cinnamon
        • 1 stick butter
        • 1 ½ cups sugar
        • 2 eggs well beaten
        • 1 ½ cups cooked prunes (seeded & coarsely cut)
        • 1 cup sour milk or butter milk
        • ¾ cup prune juice
        • 2 cups pecans or english walnuts
        Mix all ingredients well. Bake at 300 for the first 15 minutes, then increase to 325-350 for a total baking time of 1 hour.

        Ice Box Fruit Cake
        • 1 lb. box graham crackers
        • 1 pack of coconut
        • ½ lb. red cherries
        • ½ lb. green cherries
        • 1 box white raisins
        • 1 lb. pecans
        • 4 - 6 slices of pineapple
        • 1 large can pet milk
        • 1 carton mixed fruit
        • 1 lb. walnuts
        • 1 large pack marshmallows
        Melt marshmallows and milk together, then add all other ingredients. Put back in graham cracker box and store in fridge for a week to ten days.

        Pineapple Cake
        • 1 box yellow cake mix
        • ¾ cup crisco oil
        • 4 eggs
        • 1 can mandarin organes with juice
        Mix all ingredients well and bake at 350.

        Icing for Pineapple Cake
        • 1 large can pineapple with juice
        • 1 box instant vanilla pudding
        • 1 large cool whip
        Mix together and spread on cake.


        Chocolate Cream Filled Cake
        Filling Ingredients:
        • 1/4 cup sugar
        • 1 (8-ounce) package cream cheese, softened
        • 1 egg
        • 1 teaspoon vanilla

        Cake Ingredients:
        • 2 cups all-purpose flour
        • 1 1/2 cups sugar
        • 1/2 cup unsweetened cocoa
        • 1/2 cup LAND 0 LAKES (Butter, softened)
        • 1 cup water
        • 3 eggs
        • 1 1/4 teaspoons baking powder
        • 1 teaspoon baking soda
        • 1 teaspoon vanilla

        Glaze Ingredients:
        • 2 ounces white chocolate
        • 2 teaspoons shortening
        • 1/4 cup semi-sweet real chocolate chips

        Heat oven to 350, In small mixer bowl combine all filling ingredients. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes); set aside.

        In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (2 to 3 minutes). Pour 3 cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

        Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

        In 1 quart saucepan melt white chocolate and 1 teaspoon shortening over low heat, stirring constantly until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.

        Chocolate Cherry Cake

        • 2 eggs
        • 1 can cherry pie filling
        • any chocolate cake mix
        Mix and bake at 350 for 30-45 minutes.

        Icing for Chocolate Cherry Cake
        • 1 cup sugar
        • 1/3 cup evaporated milk
        • ½ stick butter
        Boil all ingredients for 2-3 minutes, remove from heat and add ½ cup chocolate chips. Pour over hot cake.

        Cheesecake in a Glass
        • 1 package (8 ounces) cream cheese, softened
        • 3/4 cup confectioners' sugar
        • 1/2 cup sour cream
        • 1/2 teaspoon vanilla extract
        • 1/2 cup heavy cream, whipped
        • 1 cup graham cracker crumbs
        • 1/2 stick butter, melted
        • 1/4 cup granulated sugar
        • 2 pints fresh blueberries, rinsed and patted dry

        Mix cream cheese, confectioners sugar, sour cream, and vanilla. Beat until smooth and fold the whipped cream into the cream cheese mixture until well mixed.
        In a small bowl mix graham cracker crumbs, melted butter, and granulated sugar. Pour half of the crumb mixture evenly over the bottom of 6 to 8 parfait glasses or dessert dishes. Layer half of the blueberries over the crumbs, then half of the cream cheese mixture over the blueberries. Repeat the layers and serve immediately, or cover and chill until ready to serve.

        Creamsicle Cheesecake
        • 2 packages (8 ounces each) cream cheese, softened
        • 1/2 cup sugar
        • 2 eggs
        • 3/4 cup sour cream
        • 1 teaspoon vanilla extract
        • 1 teaspoon orange extract
        • 2 drops yellow food color
        • 1 drop red food color
        • 1 nine inch graham cracker pie crust
        Preheat the oven to 350. Beat cream cheese and sugar until light and fluffy, add eggs and mix well, add sour cream and vanilla mix well. Place 1 cup of the mixture in a small bowl and stir in orange extract, yellow and red food colors. Pour the remaining cream cheese mixture into the pie crust. Drop the orange cream cheese mixture into it by spoonfuls and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until firm around the edges. (The center will be slightly loose.) Allow to cool for 1 hour then cover and chill for at least 8 hours before serving.

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