2 c. Sugar
2 c. Flour
Mix in a saucepan:
2 sticks Margarine
1 c. Water
4 T. Cocoa
Bring to a rapid boil. Pour over flour & sugar mixture & stir
until well mixed.
Add:
1/2 c. Buttermilk
1 t. Cinnamon
2 Eggs, slightly beaten
1 t. Vanilla
1 t. Soda
Mix well. Pour in a greased 11" x 16" pan that is at least 1/2" deep.
Bake 20 min. at 400 degrees.
Begin icing 5 min. before cake is done.
Melt together & bring to boil:
1 stick Margarine
4 T. Cocoa
6 T. Milk
Remove from heat & add:
1 box Powdered Sugar
1 t. Vanilla
1 c. Pecans, chopped
Beat well with spoon. Spread on cake while hot. When it
begins to cool, cut into squares.
2 Eggs
1 c. Water
1 sm. can Crushed Pineapple
1 can Coconut
1 can Cream of Coconut
1 lg. carton Cool Whip
Mix cake mix, eggs and water. Mix well. Add crushed pineapple,
drained. Add 1/2 can of coconut. Mix and pour into greased and
floured 9" x 13" cake pan. Bake at 350 degrees for 30 min. or
until cake pulls away from sides of pan. While cake is still hot,
punch holes all over top with a fork. Pour cream of coconut over
cake. Let cool, ice with Cool Whip, mixed with other 1/2 can
of coconut. Let set in refrigerator overnight or longer. This
cake will last for a week if left in refrigerator.
3 T. Flour
1 box Strawberry Jello
1/2 c. Water
1 c. Sour Cream
4 Eggs, 1 at a time
Beat until well mixed, then add 1/2 box frozen strawberries,
thawed at room temp. Put into 2 9" cake pans. Bake at 275
degrees for 1 hour.
Icing:
Mix to right consistancy in mixer:
1 stick Butter
1 box Powdered Sugar
Other half of strawberries.
Spread on cake, let set in cool place until firm.
1 box Brown Sugar
1 c. Coconut
1 c. Pecans
4 Eggs
Mix all ingredients together, stirring well. Bake in 9" x 11"
glass pan for 40 min. at 325 degrees.
1/2 t. Salt
1/2 t. Baking Powder
1/2 c. Shortening
1-1/2 c. Sugar
2 Eggs, lightly beaten
1 c. Bananas, mashed
1 t. Vanilla
1 t. Baking Soda
1/3 c. Buttermilk
1 c. Pecans
Preheat oven to 350 degrees. Grease & flour two 9" cake pan. On
piece of wax paper, sift together flour, salt & baking powder. In
mixing bowl, cream shortening & sugar until light and fluffy. Stir
in eggs, bananas & vanilla. Dissolve baking soda in buttermilk; add
alternately with flour mixture, to creamed mixture, beating well after
each addition. Stir in pecans. Turn into pans. Bake in preheated oven
for 25-30 min. Cool for 5 min. Remove from pans, cool on wire
racks. Spread banana cheese filling between layers and on top.
Banana Cream Cheese Filling
1/2 c. Butter
8 oz. Cream Cheese
1 c. Bananas, mashed
1 t. Vanilla
1 box Powdered Sugar, sifted
In mixing bowl, cream butter until soft. Add cheese, bananas &
vanilla. Beat until smooth. Gradually add sugar. Beat until smooth.
Measure into large mixer bowl:
1-3/4 c. Flour
1-3/4 c. Sugar
1-1/4 t. Baking Soda
1 t. Salt
1/4 t. Baking Powder
2/3 c. Chiffon Margarine(or any soft or whipped butter)
4 squares Unsweetened Chocolate, melted & cooled
1-1/4 c. Water
1 t. Vanilla
Beat at low speed to blend, then beat 2 min. at medium speed, scraping often.
Add 3 eggs. Beat for 2 min. more.
Pour 1/4 batter (about 1 cup) into each pan. Layers will be thin.
Bake 15-18 min. or until done. Cool slightly and remove from pan. Cool completely before using.
Chocolate Filling: Melt 1-1/2 bars of German Sweet Chocolate.
Cool. Blend in 3/4 c. Chiffon margarine. Stir in 1/2 c. chopped
almonds or pecans.
Cream Filling: Beat 2 c. whipping cream with 1 T. sugar and 1 t. vanilla until stiff. Do not overbeat.
Layer Fillings: Chocolate on bottom layer, then whipped cream on
next layer, then chocolate again, and rest of whipped cream on
top. With vegetable peeler, make curls of remaining sweet
chocolate to cover top.
Wrap (or cover) and place in refrigerator until ready to serve. Freezes well.
1/2 c. Sugar
1 Egg
1/2 c. Milk or Water
2 T. Shortening
1 t. Vanilla
Blend all ingredients in large mixer bowl on low speed 1/2 minute,
scraping bowl frequently. Pour batter into greased and floured
square pan, 8" x 8" x 2". Bake 30-35 minutes or until knife
inserted in center comes out clean. While warm, spread with
coconut broiled topping. Set oven control at broil. Place cake
about 3" from heat; broil about 3 minutes or until mixture
is nicely browned.
Coconut Broiled Topping: Mix 1/2 c. flaked coconut, 1/3 c.
brown sugar(packed), 3 T. butter or margarine and 2 T.
light cream.
1 stick Butter, melted
2 Eggs
1 (8 oz.) pkg. Cream Cheese
2 Eggs
1 box Powdered Sugar
Combine mix, butter and 2 eggs. Press into a 13" x 9" x 2" pan.
Combine remaining ingredients and spread on top of cake layer.
Don't mix the batters. Bake at 350 degrees until lightly brown,
about 30 min.
1 can Eagle Brand Sweetened Condensed Milk
1 jar Caramel Ice Cream Topping
3 Butterfingers Candy Bars
1 (8 oz.) Cool Whip
Bake cake mix according to package instructions. When removed
from oven, poke holes in surface of cake with handle of wooden
spoon. Mix sweetened condensed milk and caramel ice cream
topping. Pour over top of cake while still warm. Cool. Spread
cool whip over top of cake. Crush Butterfinger bars and sprinkle
on top of cake.
