Texas Sheet Cake IV

Ingridients

2 cups all-purpose flour

1 teaspoon baking soda

2 cups white sugar

1/2 cup butter

1/2 cup shortening

1 cup strong brewed coffee

1/4 cup unsweetened cocoa powder

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

1/2 cup butter

1/4 cup milk

1 teaspoon milk

1 teaspoon vanilla extract

2 tablespoons unsweetened cocoa powder

3 1/2 cups confectioners' sugar

Directions

Prep 15 m

Cook 20 m

Ready In 35 m

Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.

In a large bowl, mix together flour, baking soda and white sugar. Set aside.

In a saucepan, heat 1/2 cup butter, shortening, coffee, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.

Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.

While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.

Robert Redford Cake

Ingridients

1/2 cup butter, softened

1 1/4 cups all-purpose flour

1/2 cup chopped walnuts

1 (8 ounce) package cream cheese, softened

1 cup confectioners' sugar

2 (3 ounce) packages instant pistachio pudding mix

3 cups milk

1 (16 ounce) package frozen whipped topping, thawed

1/4 cup chopped walnuts

Directions

Prep 30 m

Cook 20 m

Ready In 4 h 50 m

Preheat oven to 350 degrees F (175 degrees C).

In medium bowl, mix butter, flour, and chopped nuts. Press into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Cool completely.

In a medium bowl, combine softened cream cheese and confectioners sugar, beat until smooth, then spread over cooled crust.

In a large bowl, combine pudding mix with 3 cups milk. Beat until smooth, and spread over cream cheese layer.

Spread whipped topping over pudding layer. Sprinkle with nuts. Refrigerate until ready to serve.

Italian Cassata

Ingridients

1 (18.25 ounce) package pound cake mix

6 tablespoons orange liqueur

1 pint part-skim ricotta cheese

2 tablespoons heavy whipping cream

1/4 cup white sugar

3 tablespoons chopped semisweet chocolate

3 tablespoons candied mixed fruit

4 (1 ounce) squares unsweetened chocolate

1/4 cup butter

3 cups confectioners' sugar

1/2 cup hot, strong brewed coffee

1 1/2 teaspoons vanilla extract

Directions

Prepare the cake mix according to package instructions. Bake in a 9x5 inch loaf pan. Cool completely.

With a sharp, serrated knife, cut a thin slice from both ends of cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon orange liqueur.

In medium bowl, beat ricotta cheese with electric mixer until smooth. Beat in cream, sugar, remaining liqueur. With rubber scraper, fold in chocolate pieces and candied fruits.

Place bottom layer of cake on flat plate and spread with one-third of ricotta mix. Place second layer of cake evenly on top of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer.

Gently press loaf into shape. Refrigerate at least 2 hours or until ricotta is firm.

To make the frosting: Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add confectioners sugar, hot coffee, and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency - about 30 minutes. Spread frosting over side and top of cake. Refrigerate until serving time.

To serve, decorate top with candied fruits, if desired. Or use a pastry tube to decorate the cake with flowers and vines. Makes 10 servings.

Aunt Lydia's Apple Cake

Ingridients

7 apples - peeled, cored and sliced

2 cups all-purpose flour

1 teaspoon salt

1 cup butter

1 (.25 ounce) package active dry yeast

1/4 cup warm water

1 teaspoon white sugar

2 egg yolks

1/2 cup tapioca

3/4 cup white sugar

1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside.

Put warm water and 1 teaspoon sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture.

Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9x13 inch ungreased pan. Sprinkle tapioca over dough.

Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon.

Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick.

Bake at 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting.

Banana Rum Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1/4 teaspoon baking soda

2/3 cup dark rum

2/3 cup water

2 eggs

1 cup mashed bananas

1/3 cup chopped pecans

1/3 cup butter, softened

3 cups confectioners' sugar

2 teaspoons vanilla extract

2 tablespoons dark rum

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.

In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.

Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.

For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

Banana Chocolate Chip Cake

Ingridients

1 1/2 cups all-purpose flour

2/3 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup mashed bananas

1 egg

1/2 cup unsalted butter, melted

1/4 cup milk

3/4 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, mix flour, sugar, baking powder and salt.

In a separate bowl, combine bananas, egg, melted butter and milk.

Stir banana mixture into flour mixture until blended. Be careful not to over mix.

Stir in chocolate chips.

Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)

Banana Loaf Cake I

Ingridients

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup butter, softened

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

3 very ripe bananas

Directions

Prep 15 m

Cook 50 m

Ready In 1 h 5 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.

Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.

Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.

Country Pound Cake

Ingridients

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1/2 cup shortening

2 2/3 cups white sugar

5 eggs

1 cup milk

1 teaspoon vanilla extract

1 teaspoon lemon extract

Directions

Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.

Sift together the flour, baking powder and salt. Set aside.

In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.

Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.

Better Than...Cake

Ingridients

1 (18.25 ounce) package butter cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

1/4 cup water

1/2 cup vegetable oil

8 ounces sour cream

2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.

Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.

Pecan Pie Cake I

Ingridients

1/2 cup butter, softened

1 cup packed brown sugar

1 (18.25 ounce) package butter pecan cake mix

2 tablespoons water

2 cups chopped pecans

2 eggs

1/2 cup butter, softened

2 eggs

1 cup milk

1 cup white sugar

1 cup light corn syrup

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.

Reserve 3/4 cup cake mix for second layer. Set aside.

For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.

Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.

For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.

Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.

Punch Bowl Cake II

Ingridients

1 (18.25 ounce) package yellow cake mix

2 (5 ounce) packages instant vanilla pudding mix

5 cups milk

6 bananas

2 (21 ounce) cans cherry pie filling

2 (20 ounce) cans crushed pineapple, drained

6 ounces flaked coconut

1 (16 ounce) package frozen whipped topping, thawed

1/4 cup chopped walnuts

Directions

Bake cake mix according to package directions for 2 layers, let cakes cool.

Prepare the pudding according to package with the 5 c. milk.

In a large punch bowl, start with one layer of the cake, broken up into pieces. Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained pineapple, one can pie filling and half of the coconut.

Repeat in the same order with the remaining ingredients.

Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve.

Caramel Nut Cake in a Jar

Ingridients

2 cups packed brown sugar

2/3 cup white sugar

1 cup butter, softened

4 eggs

2/3 cup milk

1 tablespoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup chopped walnuts

Directions

Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C). Dry jars and let them come to room temperature. Grease insides of jar well.

In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.

In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well.

Add flour mixture and blend with a large spoon. Gently fold in nuts.

Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325 degrees F (165 degrees C) for 50 minutes or until toothpick inserted deep into center of cake comes out clean.

Make sure jar rims are clean. (If they're not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

Keep in refrigerator for prolonged storage.

Earthquake Cake II

Ingridients

1 cup flaked coconut

1 cup chopped pecans

1 (18.25 ounce) package German chocolate cake mix

1 (8 ounce) package cream cheese

4 cups confectioners' sugar

1/2 cup butter

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.

Layer coconut and pecans in the bottom of pan.

Prepare cake mix according to package instructions and pour over pecans and coconut.

Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.

Dirt Cake II

Ingridients

1 (20 ounce) package chocolate sandwich cookies with creme filling

1/4 cup butter, softened

1 (8 ounce) package cream cheese, softened

1 cup confectioners' sugar

1 teaspoon vanilla extract

2 (3.9 ounce) packages instant chocolate pudding mix

3 cups milk

1 (12 ounce) container frozen whipped topping, thawed

15 gummi worms

Directions

Put the cookies in a food processor and process until they become fine crumbs. Set aside.

In a large bowl, combine the butter or margarine, cream cheese, confectioners sugar and vanilla flavoring. Beat on low speed to mix then beat on medium speed until smooth. Add the chocolate pudding mix and milk to the bowl. Beat on low speed to combine.

Fold the whipped topping into the pudding mixture with a rubber spatula.

Assemble in the ungreased 9x13 inch pan in layers as follows: first layer, 1/3 cookie crumbs; second layer, 1/2 pudding mixture; third layer, 1/3 cookie crumbs; fifth layer, 1/3 cookie crumbs.

Tuck the ends of gummy worms in the cookie "dirt". Be sure to have a worm on each piece. Store in the refrigerator. Chill for at least 3 hours before serving. Cut into 15 squares, or serve with a clean garden trowel or a toy sand shovel if serving in the flower pot.

Hamburger Cake

Ingridients

1 (18.25 ounce) package white cake mix

1 (18.25 ounce) package chocolate cake mix

yellow paste food coloring

brown paste food coloring

3/4 cup prepared chocolate frosting

24 orange chewy fruit-flavored candy squares

12 leaf-shaped spearmint gumdrops

3 large red gumdrops

4 large white gumdrops

6 candy lime slices

1 tablespoon sesame seeds

Directions

Preheat oven according to cake mix directions. Butter and flour one 8 inch round and one 9 inch round cake pan and one 2 quart ovenproof bowl 8 inches in diameter.

Prepare cake mixes. Pour 1 3/4 cups of the white mix into the 8 inch round cake pan, and the rest into the 2 quart bowl. Pour 1 3/4 cups of the chocolate mix into the 9 inch round pan.

Bake 8 inch cake for 25 minutes, 9 inch cake for 20 minutes and bowl cake for 1 hour or until toothpick inserted into centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks.

In separate small bowls, tint small amounts of vanilla frosting red and yellow, to use as ketchup and mustard. Tint remaining vanilla frosting light brown, using brown and yellow food coloring.

For bun bottom, frost the 8 inch cake with light brown frosting.

For hamburger patty, spread top and sides of 9 inch chocolate cake with chocolate frosting Lightly press all around sides of cake with folded paper towel, pulling towel straight out to create rough edge of burger. center cake on top of bun bottom.

For cheese, arrange orange fruit chews in single layer on microwave-safe plate. Microwave on High 10-15 seconds or until slightly softened. With hands, press and flatten chews together to form 9 inch square. Place on top of hamburger patty. On work surface sprinkled with granulated sugar roll out 5 leaf-shaped gumdrops to 1/8 inch thickness to form 1 large lettuce leaf; repeat rolling with 6 more gumdrops to form another leaf. Arrange over cheese near edges of burger. For tomatoes, roll out red gumdrops individually to 1/8 inch thickness. Arrange over lettuce around burger edges. For onion rings, roll out white gumdrops to 1/8 inch thickness. With round cookie cutters or sharp knife cut out circles; cut 1/4 inch thick rings from circles with small cutters. Re-roll scraps to make additional rings; arrange rings over tomatoes. Arrange fruit-slice candies over onions for pickles. Pipe red and yellow icing around edges of burger for ketchup and mustard.

For bun top: If necessary, trim bowl cake so that it will be flat on the bottom when inverted. Invert firm paper plate onto work surface. Center bowl cake, trimmed side down, on top of plate. Starting from the top, spread remaining light brown frosting in lines down sides of cake, turning plate after each section. Sprinkle with sesame seeds. Carefully place on top of the cake.

Whipped Cream Icing II

Ingridients

1 cup heavy whipping cream

2 tablespoons confectioners' sugar

2 tablespoons piping gel

1 1/2 teaspoons vanilla extract

Directions

In a large bowl, whip cream and sugar with a wire whisk until soft peaks form.

Add piping gel and continue to beat until stiff. Be careful not to over mix.

Carrot Cake VII

Ingridients

1 cup canola oil

2 (4 ounce) jars carrot baby food

3 eggs

2 cups white sugar

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

In a medium bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon and allspice. Set aside.

In a large mixing bowl, combine oil and baby food, then add eggs. Add sugar and mix well.

Add the flour mixture and mix until well combined.

Pour batter into prepared 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour, or until toothpick inserted into the middle of the cake comes out clean.

Cool for 10 minutes in the pan, then turn out onto a wire rack.

Fresh Fig Cake

Ingridients

1/4 cup butter, softened

1 cup white sugar

1 egg

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup fat-free evaporated milk

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup chopped fresh figs

2 cups chopped fresh figs

1/4 cup packed brown sugar

1/4 cup water

1 tablespoon lemon juice

Directions

Prep 40 m

Cook 30 m

Ready In 1 h 10 m

Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.

In a medium bowl, sift together flour, salt and baking powder. Set aside.

In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.

Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.

To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

Poor Mans Cake III

Ingridients

1 cup packed brown sugar

2 cups raisins

2 cups water

3/4 cup shortening

2 teaspoons baking soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

3 cups all-purpose flour

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9x13 inch pan.

In a saucepan mix brown sugar, raisins, water and shortening. Bring to a boil and boil 3 minutes. Remove from heat and let cool.

In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg and cloves. When raisin mixture is cool, add to dry ingredients and mix well to combine.

Bake at 350 degrees F (175 degrees C) for 30 or 40 minutes. Do not over bake or it will be too dry. Test after 30 minutes. A toothpick inserted into the center of cake should come out clean.

Chocolate Chip Coffee Cake

Ingridients

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 cup semisweet chocolate chips

1/2 cup white sugar

1 teaspoon ground cinnamon

Directions

Prep 30 m

Cook 25 m

Ready In 55 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

In a medium bowl, stir together the flour, baking powder and soda. Set aside.

In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.

Add the flour mixture and combine. Batter will be thick.

In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.

Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

Applesauce Cake III

Ingridients

1 cup white sugar

1/2 cup shortening

1 1/2 cups applesauce

2 tablespoons molasses

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon salt

1 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.

In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.

Gradually add the flour mixture and beat well to moisten. Fold in the raisins.

Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.

Peach Upside-Down Cake III

Ingridients

6 large fresh peaches

2/3 cup white sugar

2 tablespoons unsalted butter

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 tablespoon canola oil

1 egg

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup lowfat buttermilk

Directions

Prep 30 m

Cook 20 m

Ready In 55 m

Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.

Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.

In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.

In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.

Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.

Mayonnaise Cake III

Ingridients

2 cups hot water

2 cups mayonnaise

2 teaspoons vanilla extract

2 cups white sugar

4 cups all-purpose flour

2 teaspoons baking soda

6 tablespoons unsweetened cocoa powder

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Sift together flour, sugar, cocoa and baking soda. Add mayonnaise, water, and vanilla. Beat 2 minutes. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C), 30-35 minutes or until done.

Pineapple Lemon Cake

Ingridients

1 (18.25 ounce) package lemon cake mix

6 egg whites

1/3 cup applesauce

1 (3.5 ounce) package instant vanilla pudding mix

1 (15 ounce) can crushed pineapple with juice

1 (16 ounce) package frozen whipped topping, thawed

Directions

Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.

To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.

One - Two - Three - Four Cake II

Ingridients

1 cup butter

2 cups white sugar, divided

3 cups cake flour

4 egg yolks, room temperature

4 egg whites, room temperature

2 teaspoons baking powder

1 cup milk, room temperature

1 teaspoon vanilla extract

Directions

Prep 40 m

Cook 25 m

Ready In 1 h 5 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.

Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.

In a separate bowl, beat egg yolks well, then add to butter mixture.

Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.

Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.

Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Red Velvet Cake IV

Ingridients

1 cup butter, softened

3 cups white sugar

6 eggs

1 ounce red food coloring

3 tablespoons unsweetened cocoa powder

3 cups all-purpose flour

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon white vinegar

2 (8 ounce) packages cream cheese

12 ounces white chocolate

1 cup butter, softened

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.

In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.

Add flour alternately with buttermilk. Add vanilla and salt.

Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.

Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.

To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.

Pineapple Angel Food Cake I

Ingridients

1 (16 ounce) package angel food cake mix

1 (20 ounce) can crushed pineapple with juice

1 (12 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.

In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.

Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.

Serve with whipped topping

Sand Cups

Ingridients

2 cups milk

1 (3.5 ounce) package instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) package vanilla wafers, crushed

Directions

In a large bowl, combine milk and pudding mix. Beat with a whisk until well blended. Let stand 5 minutes.

Add whipped topping and half of the crushed cookies and fold in.

Place 1 Tablespoon crushed cookies into each cup. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate before serving.

Suggested Decorations: small paper umbrellas, gummy worms, gummy sharks, candy stars, chopped peanuts.

Mountain Dew™ Cake

Ingridients

1 (18.25 ounce) package lemon cake mix

1 (3.4 ounce) package instant vanilla pudding mix

1 cup vegetable oil

4 eggs, beaten

10 fluid ounces Mountain Dew™

1 (20 ounce) can crushed pineapple with juice

1 cup white sugar

3 tablespoons cornstarch

1/4 cup butter

1 cup flaked coconut

Directions

Prep 30 m

Cook 30 m

Ready In 1 h

In a large bowl, combine cake mix, pudding mix, oil, eggs and citrus soda. Mix until all ingredients are moistened.

Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool completely.

To make the topping: In a saucepan, combine pineapple (with juice), sugar and corn starch. Bring to a boil and cook, stirring constantly, until thick. Remove from heat. Add butter and coconut. Spread topping evenly over cake.

Champagne Cake With Buttercream Icing

Ingridients

4 cups all-purpose flour

3 cups white sugar

5 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 2/3 cups milk

1 cup shortening

1/2 cup champagne

1 tablespoon vanilla extract

12 drops red food coloring (optional)

8 egg whites

9 tablespoons champagne

3/4 cup shortening

3/4 cup butter, softened

1 tablespoon champagne

4 1/2 cups confectioners' sugar

edible carnations, for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C), Grease and flour one 9 inch round and one 9x13 inch pan.

In a very large bowl stir together flour, sugar, baking powder, soda, and salt.

Add milk, 1 cup shortening, 1/2 cup champagne, vanilla, and, if desired, red food coloring. Beat on low to medium speed about 30 seconds or just till combined, scraping bowl constantly. Beat on medium speed 2 minutes.

Add unbeaten egg whites and beat for 2 minutes (Batter may appear slightly curdled).

Spread 2 3/4 cups batter in 9inch round pan and remaining batter in 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes for round cake and 40 to 45 minutes for rectangular cake or until cake tests done. Cool cakes in pans on racks for 10 minutes, then remove from pans and cool completely.

To make the frosting: In a bowl beat 3/4 cup shortening and butter until combined. Beat in 1 tablespoon champagne. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne to make frosting spreading consistency. Makes 3-3/4 cups.

Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 9x13 inch cake. If desired, drizzle 3 tablespoons of champagne over the top of each round cake layer. Place the 9-inch cake layer on a serving plate; frost sides and top. Lining up the backs of the layers, place the 6-inch cake on top of the 9-inch cake. Frost sides and top. Repeat with remaining 4-inch cake. If desired, tint any remaining frosting and decorate with tinted frosting and flowers. Serves 24.

MMMmmm Chocolate Cake

Ingridients

1 cup water

3 tablespoons unsweetened cocoa powder

1/2 cup butter

1/2 cup shortening

2 cups white sugar

2 cups self-rising flour

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

3 tablespoons unsweetened cocoa powder

1 teaspoon hot water

1/2 cup butter, melted

4 cups confectioners' sugar

1 cup chopped pecans

1 teaspoon milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.

Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.

To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.

Frost while cake is hot and icing is still soft.

Nana V's Company Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (8 ounce) package cream cheese

1 (12 ounce) container frozen whipped topping, thawed

Directions

Prepare cake mix as directed on package.

For the frosting: In a large bowl, beat cream cheese until smooth, then fold in whipped topping and mix until smooth. Spread on top of cooled cake.

Top with sliced fresh fruits, such as strawberries, kiwi, peaches, pineapple, blueberries, etc.

No Bake Cheesecake II

Ingridients

2 (8 ounce) packages cream cheese, softened

2 cups frozen whipped topping, thawed

1 cup white sugar

1 teaspoon vanilla extract

1 (21 ounce) can apple pie filling

1 (9 inch) prepared graham cracker crust

Directions

Prep 30 m

Ready In 2 h 30 m

Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip.

Fill pie crust and top with pie filling. Chill 1 to 2 hours before serving.

Frost Me Nots

Ingridients

1 cup butter

1/2 cup semisweet chocolate chips

4 eggs

1 teaspoon vanilla extract

1 1/2 cups white sugar

1 cup all-purpose flour

Directions

Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.

Melt together butter and chocolate chips. Stir and set aside to cool.

In a separate bowl, combine the eggs, vanilla, sugar and flour.

Add the butter chocolate mixture and stir together well.

Fill paper lined muffin pans 2/3 full. Bake at 325 degrees F(165 degrees C) for 25 minutes.

Pat Maharaj Spice Cake

Ingridients

6 eggs

1 cup butter, softened

1 cup all-purpose flour

1 cup white sugar

1 teaspoon almond extract

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 cup evaporated milk

Directions

Preheat oven to 320 degrees F (160 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, beat eggs for 10 minutes or until fluffy. In a separate bowl, cream butter and sugar until light and fluffy. Add beaten eggs and combine.

Add flour and cinnamon and mix in.

Add milk and flavorings and mix well.

Spoon batter into 9x13 inch pan. Bake at 320 degrees F (140 degrees C) for 45 minutes or until golden brown.

Allow to cool, then frost or serve.

Peach Angel Food Cake

Ingridients

1 (18.25 ounce) package angel food cake mix

1 (15 ounce) can diced peaches

Directions

In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.

Pour into tube pan or 2 loaf pans.

Bake according to directions on cake package.

If desired, serve with whipped topping.

Raspberry White Chocolate Mousse

Ingridients

1 (10 ounce) package frozen raspberries, thawed

2 tablespoons white sugar

2 tablespoons orange liqueur

1 3/4 cups heavy whipping cream

6 ounces white chocolate, chopped

1 drop red food coloring

Directions

Prep 15 m

Cook 10 m

Ready In 40 m

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.

In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Sam's Famous Carrot Cake

Ingridients

3 eggs

3/4 cup buttermilk

3/4 cup vegetable oil

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 cups all-purpose flour

2 teaspoons baking soda

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple with juice

1 cup raisins

Directions

Prep 20 m

Cook 1 h Ready In 1 h 40 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.

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Raw Apple Cake

Ingridients

3/4 cup vegetable oil

2 eggs

2 cups white sugar

2 1/2 cups all-purpose flour

3 cups chopped Granny Smith apples

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 teaspoons baking soda

1 (8 ounce) package cream cheese, softened

1 tablespoon milk

1 teaspoon vanilla extract

1 pinch salt

2 1/2 cups confectioners' sugar

Directions

Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan.

Chop apples finely and place into a large bowl. In a separate bowl, beat eggs and oil together and pour over apples. Let stand while mixing the dry ingredients.

in a medium bowl, mix sugar, flour, 1 teaspoon salt, cinnamon, nutmeg and baking soda. Fold into apples, eggs and oil and mix well. Batter will be thick.

Pour into prepared 9x13 inch pan, and bake at 350 degrees F ( 175 degrees C) for 45 minutes. Once cool frost with Cream Cheese Icing.

To Make Cream Cheese Frosting: In a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. Gradually add sugar, beating until frosting is smooth. Add additional milk, 1 tablespoon at a time, until frosting is desired consistency.

Whipping Cream Pound Cake

Ingridients

1 cup butter, room temperature

3 cups white sugar

6 eggs, room temperature

3 cups cake flour

1 cup heavy cream, room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract (optional)

1 tablespoon confectioners' sugar, for dusting (optional)

Directions

Prep 30 m

Cook 1 h 10 m

Ready In 3 h 10 m

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.

Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.

Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.

Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Amish Cake

Ingridients

2 cups all-purpose flour

1 1/2 cups white sugar

2 teaspoons baking powder

2 eggs, beaten

1 teaspoon vanilla extract

1 (20 ounce) can crushed pineapple with juice

1 cup chopped walnuts

Directions

Prep 30 m

Cook 40 m

Ready In 1 h 10 m

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix flour, sugar and baking powder. Add eggs, vanilla and pineapple with juice. Blend well. Add walnuts and mix in.

Pour into an ungreased 9x13 inch pan. Bake at 350 degrees F (175 degrees C ) for 40 minutes.

Bible Cake

Ingridients

4 1/2 cups all-purpose flour (1 Kings 4:22)

1 cup milk, Judges 5:25

2 cups white sugar, Jeremiah 6:20

2 cups figs (Nahum 3:12), chopped

2 cups raisins, 1 Samuel 30:11

2 cups almonds, Numbers 17:8

2 teaspoons honey, 1st Samuel 14:25

1/2 teaspoon salt, Leviticus 2:13

2 teaspoons baking soda

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, combine flour, milk, sugar, figs, raisins, almonds, honey, salt and baking soda. Mix thoroughly.

Pour into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until edges pull away from pan.

Funnel Cakes IV

Ingridients

1/2 teaspoon salt

2 teaspoons baking powder

3 2/3 cups all-purpose flour

3 eggs

1/4 cup white sugar

2 cups milk

1 quart vegetable oil for frying, or as needed

2 tablespoons confectioners' sugar, or as needed

Directions

Prep 10 m

Cook 10 m

Ready In 20 m

Mix salt, baking powder, and half the flour in a bowl. Set aside.

Cream eggs, sugar, and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.

Heat the oil to 375 degrees F (190 degrees C) in an 8-inch skillet.

Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.

Rocky Road Turtles® Cake

Ingridients

1 (18.25 ounce) package chocolate cake mix

1 (16 ounce) package prepared chocolate frosting

20 individually wrapped caramels

3 cups miniature marshmallows

1 cup chopped walnuts

2 tablespoons milk

Directions

Bake the cake according to the directions on the box. Use two 8 or 9 inch pans. When the cakes are done, turn them out of the pans. Let them cool for about forty minutes. When the cakes are almost cool, but still slightly warm to the touch, cut small slits in the tops of each layer.

Melt about 1 1/2 cups of the marshmallows and the chocolate frosting together in the microwave. Stir together ever thirty seconds or so to keep the sauce smooth.

Melt the caramels in the microwave with a tablespoon or two of milk. Stir every twenty seconds or so.

Place 1 layer of cake on serving dish. Pour enough of the chocolate frosting mixture over the bottom layer of the cake to cover the top and sink into the slits. It is okay if the frosting drips over the edges. Pour enough of the caramel sauce over the bottom layer to cover it liberally. Sprinkle about half of the nuts and remaining marshmallows over the caramel. Go easy on the marshmallows though, or the top won't sit well on the cake.

Place top layer over marshmallows, and pour on the remaining chocolate frosting mixture to cover the top of the cake. Let it drip over the edges and cover the sides of the cake as well. Some of the frosting will pool at the bottom and that's fine.

Now sprinkle remaining nuts and marshmallows over the top. Try to get them to stick to the sides as well. I use a lot of nuts and marshmallows on top. Finally, drizzle caramel sauce over the top of the cake.

Best White Icing Ever

Ingridients

4 cups confectioners' sugar

1 cup shortening

2 tablespoons water

1 teaspoon clear imitation vanilla extract

Directions

In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!

Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.

Lori's White Bread Cake

Ingridients

1 cup shortening

3 cups white sugar

6 eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1 dash vanilla extract

1 cup buttermilk

1 pinch salt

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt pan.

In a medium bowl, sift flour, soda and salt. Set aside.

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition.

Add flour mixture and mix in well.

Add buttermilk and vanilla, and combine.

Pour into prepared Bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour or until bottom is golden and pick inserted into center comes out clean.

Little Mickey's Favorite Cheesecake

Ingridients

1 1/2 cups graham cracker crumbs

1/2 cup finely chopped peanuts

3/4 teaspoon ground cinnamon

3/4 cup butter, melted

3 (8 ounce) packages cream cheese

3/4 cup peanut butter

1 cup white sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 eggs

1 egg yolk

1/4 cup half-and-half cream

2 cups semisweet chocolate chips

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.

To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.

To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.

Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.

Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

Chocolate Cake in a Jar II

Ingridients

3/4 cup butter, softened

3 cups white sugar

4 eggs

1 tablespoon vanilla extract

2 cups unsweetened applesauce

3 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt

Directions

Preheat oven to 325 degrees F (165 degrees C). Wash 8 (pint) straight sided, wide mouth canning jars in hot soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well.

In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside.

In a large bowl, cream butter with half of the butter until fluffy. Add eggs and remaining sugar and beat in. Add vanilla and applesauce and combine.

Add the flour mixture in three increments, mixing well after each addition.

Pour 1 cup of batter into each jar and carefully remove any batter from the rims.

Bake at 325 degrees F (165 degrees C) for 40 minutes.

While cakes are baking, sterilize lids and rings by boiling them in a saucepan of water. Keep them in the hot water until ready to use.

When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be placed in a freezer.

Cream Cheese Cupcakes

Ingridients

3 (8 ounce) packages cream cheese

1 cup white sugar

1 1/2 teaspoons vanilla extract

5 eggs

3 1/2 cups apple pie filling

Directions

Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.

In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.

Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.

When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

Banana Cake V

Ingridients

1 1/4 cups white sugar

1/2 cup butter

2 eggs, beaten

1 teaspoon baking soda

1/4 cup sour cream

1 cup mashed bananas

1 1/2 cups cake flour

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.

In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well. Stir in vanilla extract.

Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.