1 pkg White Cake Mix

1 pkg Instant Pistachio Pudding (3.25 oz)

1 c Vegetable Oil

3 Eggs

1 c Club Soda

1/2 c Chopped nuts.

Mix all ingredients adn pour into a 13x9" baking pan and bake for 40 minutes at 350 degrees. Ice with Cover Up Icing

4 Eggs

1/4 c Vegetable oil

1 teas Cinnamon

2 - 3 drops Black Walnut flavoring

1 c chopped Black walnuts

2 c Sugar

2 c Self Rising Flour (do not use all purpose flour)

1 teas Vanilla

2 c Grated Carrots

Mix all ingredients. pour into tube pan and bake at 350 degrees for 1 1/2 hours

1 c Sugar

1/2 c Buttermilk

1/2 teas Soda

1 Tbls Corn syrup

Bring to boil, until this is very foamy. Pour over cake while both are still hot....Cake will absorb all foam after awhile.

1 c Oatmeal

1 1/4 c Boiling water

1/2 c Shortening

1 c Brown sugar

1 c White sugar

2 Eggs

1 1/2 c Flour

1/2 teas Cinnamon,

1 teas Soda

1/2 teas Salt

Soak oats in water, let stand. Cream together shortening, sugars, add eggs. In separate bowl sift together flour, cinnamon, soda and salt. Stir into sugar mixture. Add oats. Bake in greased pan at 350 degrees fro 35 minutes.

1 c Sugar

4 TBLS Cocoa

2 c Flour

2 teas Soda

1 teas Salt

1 c Miracle whip

1 c water

Sift dry ingredients together. Add remaining ingredients. Beat 2 minutes. Bake at 325 degrees for 1 hour.

1 box Yellow Cake Mix

1 box Vanilla Instant Pudding

3/4 c Cooking Oil

3 Eggs

10 oz 7-Up

Mix all ingredients. Then add 7-up and mix well. Bake at 350 degrees until done.

1 lg pkg Dream Whip

1 pkg each Orange, lime, strawberry, cherry and raspberry jello

2 pkg Lemon Jello

2 c pineapple juice

1 c sugar

1 lg box vanilla wafers

1 stick margarine

1/4 c chopped nuts

Set 5 flavors of jello separately using 1 1/2 c water instead of 2

melt 1 stick of margarine and crush wafers to make a crust in a baking dish

Heat pineapple juices and sugar. Add to lemon jello, mix and pour onto crust and set until almost hard. Cube 5 flavors of jello, Add to dream whip prepared according to pkg instructions .Pour on to Vanilla wafer crust. Save enough wafers to crumble a few on top. Add nuts to top.

3 c Water

1 1/2 teas Lemon Juice

1 c Plain Yogart

2 Eggs

1 teas baking soda

1/2 c Whipped Cream

2 1/2 c Sugar

1/2 teas Vanilla

1/4 c light cream

2 c All purpose Flour

1 c Honey Butter

Mix water with sugar and lemon juice. Bring to a boil, lower heat and simmer for 5 minutes. Stir in vanilla. Remove to back of stove but keep warm. Beat yogart with cream and eggs. Sift flour with baking soda. Gradually stir flour into yogart mixture. Heat butter and drop dough mixture in to butter by TBLS. Browning both sides. When cooked, drop dough into hot sugar syrup. Let stand 5 minutes in syrup. Remove with slotted spoon onto platter. When cool, split in two, spread with honey and top with whipped cream.

2 1/2 c Shifted Cake Flour

3 1/2 teas Baking Powder

3/4 c Milk

3 eggs

1 teas Vanilla

1 2/3 c Sugar

1 teas Salt

2/3 c Crisco

1/2 c Milk

In mixing bowl, combine flour, sugar, baking powder and salt, add 3/4 c milk and the crisco. Beat vigourously by had or at medium speed of an electric mixer for 2 minutes. Add eggs, 1/2 c milk and the vanilla. beat 2 more minutes. Pour batter into a 13x9x2" greased and floured pan. Bake at 350 degrees for 30 - 40 minutes.

1 3/4 c Sugar

1 3/4 c Softened Margarine

6 eggs

2 c Powdered Sugar

2 1/4 c All Purpose Flour

3/4 c Unsweetened Cocoa

2 c Chopped Walnuts

PREHEAT OVEN TO 350 DEGREES!

Grease and flour a 12 cup Bundt pan or a 10" tube pan. In large bowl combine sugar and margarine. Beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 c powdered sugar, blend well. Lightly spoon flour into measuring cup: level off. BY HAND stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan. spread evenly. Bake at 350 degrees for 58 - 62 minutes. Cool upright in pan on wire rack for 1 hour; invert onto serving plate. Cool Completely

3/4 c Powdered Sugar

1/3 c Cocoa

1 - 2 Tbls Milk

In a small bowl, blend ingredients using only enough milk for desired drizzling consistency. Spoon over top of cake allowning some to run down sides.

1 1/2 c Yellow Cake Mix

1 c Flour

1 pkg Dry yeast

2/3 c Warm Water

2 Eggs

Mix well. Put in a grease and floured long pan. Put 1 can of cherry pie filling over top. Sprinkle 2 TBLS sugar over cherries. Take remaining cake mix and add 5 TBLS melted margarine making a crumble. Sprinkle over cherries. Bake at 350 for 35 minutes

Prehead oven to 400 degrees. Grease a 9" round cake pan. Combine 3/4 c sugar, 1/3 c finely chopped nuts, 1 teas cinnamon. Separate 2 cans of biscuits into 20 biscuits. Dip each in sugar mixture. Arrange biscuits in prepared pan, overlapping 15 biscuits around outter edge and 5 in center. Peel, core and slice 1 apple into 20 slices. Place 1 slice between each biscuit. Bake for 25 - 30 minutes or until golden brown. Remove from pan immediately. Combine 1/2 c powdered sugar, 1/4 teas vanilla and 2-3 teas milk. until smooth. Drizzle over warm coffee cake.

3 Eggs

1 c Buttermilk

1 1/2 c Sugar

1 c Pecans

1 teas Salt

1 teas Cinnamon

1 teas Allspice

1 c Vegetable Oil

1 teas Vanilla

1 c Cooked Prunes

2 c Flour

1 teas Soda

1 teas Nutmeg

Mix together and bake in a 13x9x2" pan at 350 degrees for 35 minutes.

TOPPING:

In a saucepan mix 1 c sugar, 1/2 c margarine, 1/2 c buttermilk, 1/2 teas soda and 1/2 teas vanilla. Boil 2 minutes. Pour over cake ass soon as it's taken from oven.

1 4oz pkg BAKER's German's Sweet Chocolate

1/2 c Boiling water

2 c Sugar

1 teas Vanilla

1 teas Soda

1 c Buttermilk

1 c Margarine

4 eggs (separated)

2 c All-purpose Flour

1/2 teas Salt

Melt chocolate in boiling water: cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks forms, fold into batter. Pour batter into 3 9" lay pans, lined on bottom with wax paper. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes: remove and cool on wire rack. Spread Coconut Pecan Frosting between layers and over top of cake

Combine 1 c evaporated milk, 1 c sugar, 3 slightly beaten egg yolks, 1/2 c margarine, 1 teas vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat and stir in 1 1/3 c Flaked Coconut and 1 c Chopped Pecans. Cool until thick enough to spread.

1 stick margarine

1/2 c Sugar

4 eggs

3/4 c Cooking oil

1 Pint Sour Cream

1 box Cake mix

In a large bowl combine all ingredients and beat at medium speed until smooth. Stir in 1 c Chopped nuts. Pour 1/2 batter in a greased and floured tube pan. Mix 2 teas cinnamon and 2 teas brown sugar, sprinkle over batter. Pour in rest of batter. Bake 1 hour 20 minutes at 350 degrees. Cool in pan.

1 lb raisins

2 c water

Bring to boil, turn off and set aside.

1 c lard

1 c water

1 teas allspice

1 TBLS soda

4 - 5 1/2 c flour

2 c sugar

1 teas ground clove

2 teas cinnamon

1/4 teas salt

3 eggs

Mix all ingredients well. Add nuts. Bake at 350 degrees for 1 1/2 hour

1 box Yellow Cake Mix

4 eggs

1/2 c Cooking oil

1 can Mandarin oranges (DO NOT DRAIN)

Mix all ingredients, pour into 3 9" greased and floured round cake pans. Bake at 350 degrees for 25 minutes.

ICING

1 9oz Bowl Cool whip

1 box Instant Vanilla Pudding

1 can Crushed Pineapple (DO NOT DRAIN)

Mix ingredients together while cake is baking.. Refrigerate until cake is completely cooled. Ice cake

1 1/2 c Flour

1 c Sugar

3 TBLS Cocoa

1 teas Soda

1/2 teas Salt

1 teas Vanilla

6 TBLS margarine Melted

1 TBLS vinegar

1 c Water

Sift dry ingredients into an ungreased 8" square cake pan. Make 3 holes in dry ingredients. POur shortening into largest hole, vinegar into second hole and vanilla into smalled hole. Pour water over all and mix well with fork. Bake at 350 degrees for 25 minutes or until cake tests done. Dont turn out of pan.

1/4 c Butter

1/4 c Shortening

2 c Sugar

1 teas Vanilla

2 Eggs

3/4 teas Soda

3/4 c Hershey's cocoa

1 3/4 c All purpose flour (sifted)

3/4 teas Baking Powder

1/8 teas salt

1 3/4 c Milk

Generously grease and flour 2 9" round cake pans. Cream butter, shortening, sugar and vanilla until light and fluffy. Blend in eggs. Combine baking soda, cocoa, flour, baking powder and salt in a bowl: add alternately with milk to batter. Blend well. Pour into prepared pans: bake at 350 degrees for 30 - 35 minutes or until toothpick inserted in center comes out clean. Coll 10 minutes remove from pan

1/2 c Shortening

2 1/2 c Flour

1/2 teas Salt

1/2 teas Ground cloves

1 Egg

1/2 c Water

1 1/2 c Chopped nuts

2 c Sugar

1 1/2 teas Soda

3/4 teas Cinnamon

1/2 teas Allspice

1 1/2 c Applesauce

1 c Raisins

Mix all ingredients together. Pour into greased and flour cake pan. Bake at 350 degrees for 40 - 45 minutes

4 Tbls Cocoa

2 sticks margarine

2 c flour

1 teas vanilla

2 eggs

1 c water

2 c sugar

1 teas soda

1/2 c Buttermilk

Mix cocoa, water and margarine in sauce pan. Bring to a boil. Sift together sugar and flour. Mix soda, vanilla, buttermilk and eggs together in large bowl. Blend in cocoa mixture and flour mixture. Bake at 350 degrees in jelly roll pan for 15 - 20 minutes.

ICING

Combine 1 stick butter, 4 TBLS cocoa and 6 TBLS milk in a saucepan. Bring to boil, remove from heat, add 1 c chopped nuts, 1 teas vanilla and 1 lb powdered sugar.

ICE CAKE WHILE HOT

FOR AN ADDED TREAT FROST WITH RECEESE CUP ICING (in frosting section)

1 c Margarine

1 c Water

2 Eggs (well beatened)

2 c Sugar

1 teas Vanilla

1/4 c Cocoa

1/2 c Buttermilk

2 c Flour

1 teas baking soda

Preheat oven to 350 degrees. Combine butter, cocoa, water, milk, eggs...stiff constantly over low heat until mixture bubbles. In a large bowl mix flour, sugar, and baking soda. Stir in hot mixture. Beat until smooth, stir in vanilla. Spread into a 9x13x2" greased and floured baking pan. Bake 35 minutes. Cool

TOPPING

1 1/2 c Peanut Butter (creamy)

1 1/2 TBLS Peanut Oil

Mix well and spread over cake.

ICING:

1/2 c Margarine

1/4 c Cocoa

6 TBLS Buttermilk

1 lb Powdered Sugar

1 teas Vanilla

Heat butter, cocoa, and butter milk until bubbly. Place sugar in a large bowl, add hot mixture and beat until smooth. Stir in vanilla. Spread over peanut butter topping

2 cup Sugar

2 c Flour

2 teas Soda

2 teas Cinnamon

4 Eggs

1 1/2 c Cooking Oil

2 teas Baking Powder

1 teas Salt

3 c Grated Carrots

1 c Chopped Pecans

Mix sugar and oil, add dry ingredients and mix well. Add nuts. Pour batter into 2 greased and floured 9" round cake pans. Bake at 375 degrees for 35 minutes. Frost when cool

FROSTING

8 oz Cream Cheese

1/2 c Margarine

1 lb Powdered Sugar

2 teas vanilla

Mix thoroughly until of spreading consistency.

2 c Sugar

1 c Buttermilk

1 c Blackberry Jam

2 teas Soda

1 teas Nutmeg

1 teas Ground cloves

3 c Self Rising Flour

3/4 c Shortening

4 eggs

1 teas cinnamon

1 teas Allspice

Grease and Flour 3 9" round cake pans. Cream sugar and butter together. Beat in eggs and add buttermilk, then dry ingredients. Mix well. Fold in blackberry jam last. Divide evenly and pour into prepared pans. Bake at 350 degrees for 30 minutes

ICING:

Combine 1 lb light brown sugar, 1 stick margarine, 1 c evaporated milk. Boil until mixture forms a soft ball in water.

1 c Vegetable Oil

2 c Sugar

4 eggs

2 teas Soda

2 teas Cinnamon

1/2 teas Salt

2 c Flour

1 1/2 c Pumpkin

Mix eggs, sugar and oil. Add dry ingredients, then add pumpking. Bake at 350 degrees for 45 minutes.

CREAMED ICING:

Combine 1 stick margarine, 8 oz cream cheese, 2 teas vanilla and 1 lb powdered sugar. Mix well and frost cake.

1 c Margarine

1 3/4 c Sugar

3 Eggs

3 c Flour

1 1/2 teas Soda

1 teas Salt

1 c Buttermilk

1 Tbls Orange Juice

1 lg Chopped Dates

1 lg bottle cherries

2 cups Nuts

1 TBLS grated Orange rind

1 teas vanilla

Cream butter and sugar. Add eggs 1 at a time. Beat after each addition. Add dates, cherries and nuts to 1 c flour. Stir all together to mix. Add remaining flour, soda, salt and beat in milk and vanilla gradually. Then add orange juice and grated orange rind. Bake at 350 degrees for 1 hour and 20 minutes

1 c Butter

2 c Blackberries

3 c Flour

1 teas Cinnamon

1 teas Nutmeg

1 1/2 c Sugar

2 Eggs

1/2 teas Salt

1 teas Soda

1 teas Allspice

Cream butter and sugar, add blackberries and beat in eggs, Sift dry ingredients together and add gradually. Bake in a tube pan at 350 degrees for 30 minutes. When cool cover with BLACKBERRY ICING

BLACKBERRY ICING:

Combine 1 c Blackberry juice and 1 c sugar in a double boiler and cook until thick. Beat 1 egg white until stiff. fold into thickened syrup. Beat until thick, pour over the cake.

1/2 lb Pecans

1 lb Seedless Raisins

2 1/4 c Sugar

1 oz Rum flavoring

1 1/2 teas Cinnamon

1 1/2 lb Mixed Candied Fruit

1/2 lb Margarine

6 Eggs

1 teas Nutmeg

1 teas Salt

Line bakng pans with aluminum foil. Have nuts and fruit ready. Save some to decorate top of cake. Mix margarine, sugar, eggs, and flavoring in large bowl. Sift remaining ingredients together. Mix thoroughly with egg mixture. Work batter with a heavy spoon or hands. Add nuts and fruits. Fill pans 2/3 full and bake at 275 degrees for 2 -3 hours depending on size of pan. 1/2 hour before cake is done brush top with honey. Decorate with nuts or fruit, pressing down firmly to make stick. Use 2 9x5x3 inch loaf pans or a 10 inch tube pan.