Cake Recipes - Chocolate Sheet Cake

Ingredients:
1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 eggs
1 tsp. vanilla extract
1 cup confectioners’ sugar
1 cup chopped nuts


Procedures:
Preheat oven to 350 degrees . In small saucepan, melt 1 cup margarine; stir in 1/4 cup
cocoa then water. Bring to a boil; remove from heat. In large mixer bowl, combine
flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well.
Stir in 1/3 cup Eagle Brand, eggs and vanilla. Pour into greased 15x10 inch
jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In
small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa
and Eagle Brand. Stir in confectioners’ sugar and nuts. Spread on warm cake.

Cake Recipes - Pudding Cake

Ingredients:
1 package (2-layer size) yellow or white cake mix or use pudding-included cake
mix and reduce water to 3/4 cup
1 package (4 serving size) Jello Instant Pudding and Pie Filling, any flavor
4 eggs
1 cup water
1/4 cup oil


Procedures:
Combine all ingredients in large mixer bowl. Blend; then beat at medium
speed of electric mixer for 4 minutes. Pour into a greased and floured 13x9 inch
pan. Bake at 350° for 40 to 45 minutes, or until cake springs back when lightly
pressed and cake begins to pull away from sides of pan. Do not underbake. Cool in
pan 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with
confectioners sugar, if desired.

Cake Recipes - Earthquake Cake

Ingredients:
1 cup chopped nuts
1 German chocolate cake mix
8 oz cream cheese
1 lb. powdered sugar
6 oz coconut
1 stick margarine


Procedures:
Grease 9-13 inch pan. Cover bottom of pan with coconut, then nuts. Prepare cake
mix according to box directions and pour over coconut and nuts. Combine
margarine, powdered sugar and cream cheese. Beat until smooth. Drop by
tablespoons on top of cake mix. Take a knife and swirl into cake. Bake at 350
degrees for one hour, or until done.

Cake Recipes - Chocolate Covered Cherry Cake

Ingredients:
1 box Duncan Hines Cherry Cake Mix
1 - 3 1/2 oz pkg. vanilla Instant pudding
1/4 cup juice from cherries
3/4 cup club soda
4 eggs
1/2 cup Crisco oil
15 Maraschino cherries, cut up
1- 5 1/2 oz can Hershey’s Chocolate syrup


Procedures:
Combine all ingredients except cherries and chocolate syrup. Blend to moisten,
then beat 3 minutes at medium speed. Pour about 3/4 of batter into well greased
and floured Bundt pan after adding cherries. Add chocolate syrup to remaining
batter. Mix well. Pour over cherry batter in pan. Bake at 350° about 45 minutes or
until tests done. Cool in pan 10 minutes before removing. When cool, ice with
cherry cake icing..

Cake Recipes - Twinkie Cake

Ingredients:
1 (9 x 13) inch chocolate cake
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. vegetable shortening
1 tsp. vanilla


Procedures:
Bake cake and cool. Mix flour and milk. Cook over low heat until thick, remove from heat and cool. Place shortening, butter, salt and vanilla in mixing bowl and mix. Add cooled flour and milk mixture and beat at high speed until filling is like whipped cream. Cut cooled cake in half lengthwise and put on filling. Place top back on and frost with favorite icing.

Cake Recipes - Wacky Cake With Whipped Cream Icing

Ingredients:
3 c. flour, sifted
2 c. sugar
6 tbsp. cocoa
2 tsp. soda
1 tsp. salt
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water

Mix well and bake at 350 degrees for 45 minutes.


ICING:

1 c. milk
2 tbsp. flour
Cook and let cool. 1/2 c. granulated sugar
1/2 c. Crisco
1/4 lb. butter
1 tsp. vanilla

Beat on high speed. Add flour and milk and beat until creamy.

Cake Recipes - Pure Cake

Ingredients:
1 c. coconut
1 c. pecans
1 German chocolate cake mix
1 lg. pkg. cream cheese
1 stick oleo
1 box powdered sugar


Procedures:
In bottom of 8 x 12 inch pan, spray real good with Baker's Joy. Will not stick if you use this. Spread the coconut in pan, then pecans on coconut. Mix cake by directions on the package and spread over pecans. Mix cream cheese, oleo, and sugar; mix until smooth and creamy. Add this over cake mix as best you can, it will be stiff. Bake at 350 degrees until tests done. But do not overcook. This is rich and delicious.

Cake Recipes - Rhubard Torte

Ingredients:
4 c. rhubarb
3/4 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 yellow or white cake mix


Procedures:
Cut rhubarb into small pieces. Put rhubarb in bottom of pan. Evenly spread the sugar over the rhubarb. Spread Jello over the top of the sugar. Melt 1/3 cup butter, drizzle over cake mix: 1 cup water, pour over cake mix and bake for 1 hour at 350 degrees.

Cake Recipes - Peanut Butter Cake

Ingredients:
1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder


Procedures:
Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar.
Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.

Cake Recipes - Spicy Crab Cakes

Ingredients:
2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
drained
1/3 c. mayonnaise


Procedures:
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.
Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.

Cake Recipes - Grandma's Pound Cake

Ingredients:
4 eggs
2 c. sugar
1 c. margarine
3 c. flour
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon extract
1 c. sour milk or buttermilk


Procedures:
Mix all together and bake at 325 degrees for 60 minutes or until done.

Cake Recipes - Grandma's Fry Cakes

Ingredients:
1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla


Procedures:
Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.

Cake Recipes - Heavenly Cheese Cake

Ingredients:
2 c. fine crumbs
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla


Procedures:
Combine "crumbs" (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of springform pan. Bake at 300 degrees for 10 minutes.
Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy!

Cake Recipes - Hummingbird Cake

Ingredients:
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 c. bananas, chopped
1 c. nuts, chopped
1 tsp. cinnamon
1 1/2 c. Crisco oil
3 eggs
1 (8 oz.) can crushed pineapple
(include juice)


Procedures:
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very moist. Makes a big cake. Very good.

Cake Recipes - Mountain Dew Cake

Ingredients:
6 egg yolks
2 c. sugar
1/2 c. bread crumbs
1 c. ground nuts
3/4 c. farina
1/2 tsp. baking powder
6 egg whites
1 qt. whipped cream


Procedures:
Separate eggs and reserve whites in small bowl. Beat egg yolks, add sugar gradually and beat. Add bread crumbs, nuts, farina, and baking powder one at a time,
beating after each addition. Beat egg white stiff and fold into mixture. Bake at 350 degrees for 40 minutes. When cool, crumble into several pieces. Before serving, fold cake into whipped cream. Pile into mountain form and garnish with cherries. This can also be put in a child's sand pain and sprinkled with crushed Oreo cookies. Garnish with a plastic flower and use sand shovel as serving spoon.

Cake Recipes - Miniature Cherry Cheesecakes

Ingredients:

3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers

Procedures:
Mix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan. Put cheesecake mixture in tins. Bake at 325 degrees for 15 minutes. Top with can of cherry pie filling. Chill.

Cake Recipes - Mexican Fruit Cake

Ingredients:

Cake:
2 c. sugar
2 c. flour
2 tsp. baking soda
2 eggs
1 c. pecans, chopped
1/3 c. oil
1 (15 oz.) can crushed pineapple


ICING:

1 (8 oz.) cream cheese
2 c. confectioners sugar
1 stick oleo
1 tsp. vanilla


Procedures:

CAKE:
Mix all ingredients in large mixing bowl. Stir by hand until completely mixed. Pour into greased and floured 13 x 9 inch baking pan or dish. Bake 40 to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish.

ICING:
Mix together. Ice when cake is cool.

Cake Recipes - Mini Cheesecakes

Ingredients:
12 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs


Procedures:
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well.
Pour over wafers, filling each one almost full. Bake 25 minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. These are quick and easy and can be cooled quickly in freezer.

Cake Recipes - Mushroom Phyllo Tarts

Ingredients:
3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained


Procedures:
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet.
Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.

Cake Recipes - Chesse Cake no.1

Ingredients:
1 lb. Philadelphia cream cheese
2 eggs
1 c. granulated sugar
1 pt. sour cream
4 tbsp. sugar
1 tsp. vanilla
20 graham crackers
4 tbsp. sugar
1/4 lb. butter


Procedures:
Prepare graham cracker crust (20 graham crackers, 4 tablespoons sugar and 1/4 pound melted butter) and press into springform pan. Cream 1 pound of cream cheese, 2 eggs and 1 cup sugar.
Pour mixture into crust and bake 30 minutes at 350 degrees. Cool 20 minutes. Make top dressing using 1 pint sour cream, 4 tablespoons sugar and 1 teaspoon vanilla. Pour mixture over cooled cake and return to oven for 5 minutes at 500 degrees. After cake cools, refrigerate several hours before serving.