Cakes

Admonition Coconut Cake

2 c sugar

2 pkg. frozen coconut (6 oz ea)

2 cups sour cream

1 pkg. yellow cake mix

The night before baking the cake, combine sugar, sour cream, and coconut; store in refrigerator over night. The next morning, prepare cake as directed on package. Turn out layers and slice through to make 4 thin layers. Fill and frost with refrigerated mixture. Store in refrigerator and do not cut for 4 days.

Better Than Sex Cake

1 box yellow cake mix

3 eggs

1 1/2 c oil

1 c sour cream

1 small pkg. instant vanilla

pudding mix

6 oz chocolate chips

1 bar German sweet chocolate, shaved

1 c pecans, chopped

Frosting:

1 box confectioner's sugar

8 oz cream cheese, softened

1 t vanilla

Mix cake mix, oil, eggs, sour cream and pudding. Add chips, shavings and nuts. Bake in 3 layers or large sheet pan according to cake box directions. Combine frosting ingredients and spread on cake.

Blackberry Wine Cake

1 box Pillsbury Plus White Cake Mix

3 large or 4 small eggs

1 c oil

1 c blackberry wine

1 box blackberry Jell-O

Mix all ingredients. Bake at 350f for 45 minutes. Mix confectioners sugar and wine to a make glaze to drizzle over cake.

Carrot Cake #1

4 eggs, beaten well

2 c sugar

1 1/4 c oil

2 c self-rising flour

2 t cinnamon

1 t vanilla

1/1/2 t baking soda

1 T vinegar

3 c grated carrots

Mix first 6 ingredients. Remove from mixer base and set aside. Mix together soda and vinegar and allow to settle down. Add to batter and mix well. Add carrots. Grease and flour 4 pans. Bake at 350f for 25-30 minutes.. Frost with Edith's frosting and enjoy.

Carrot Cake #2

1 c oil

1 c brown sugar

4 eggs

1/3 c dry milk

1 t salt

2 t cinnamon

1 c walnuts; chopped

1 c sugar

1 t vanilla

2 c flour, whole wheat

1 t each baking powder and soda

3 c carrots; shredded

In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or a frosting of your choice.

Cherry Pudding Cake

1/3 c shortening

1 1/2 c sugar

2 c sour cherries

1/4 c chopped nuts

1/2 t salt

2 eggs

2 1/4 c flour

1/2 t soda

1 1/2 t baking powder

1 c milk

Combine shortening, sugar, eggs, flour, soda, baking powder, salt and milk. Blend. Drain cherries and reserve liquid. Add cherries and nuts. Put in 9X13-inch pan. Sprinkle with white sugar and additional nuts. Bake at 350f for 50 minutes or until pick comes out clean. Prick cake and ice with sour cherry icing when cool.

Chess Cake

1 butter cake mix

1 egg

1 stick butter, melted

3 eggs

1 box 10X sugar

1 8 oz pkg. cream cheese

Mix cake mix, 1 egg and melted butter. Put in bottom of 9 X 13-inch pan. Mix sugar, 3 eggs and cream cheese and put on top of cake mix. Bake at 300f for 55 minutes..

Chocolate Cream Dream

1 dark chocolate cake mix

16 oz whipped topping

8 oz cream cheese, softened

4 cups powdered sugar

2 c chocolate chips

1/2 c nuts

Make cake according to directions. Split layers in half. Combine all other ingredients. Fill between layers. Chill at least 2 hours before serving.

Chocolate Syrup Pound Cake

2 sticks margarine

1/2 c crisco

3 c sugar

5 eggs

1 t vanilla

3 3/4 c all-purpose flour

1/2 t baking powder

1 c milk

1 (1lb) can chocolate syrup

Have all ingredients at room temperature. Cream together the butter, Crisco, sugar and vanilla. Beat until smooth. Add eggs, one at a time, mixing well after each. Combine sifted flour and baking powder; sift together 3 times. Add dry ingredients alternately with milk, beginning and ending with flour. Fold in chocolate syrup last. Pour into greased and floured large tube pan. Bake at 275f for 1 hour and 45 minutes. Top with Chocolate Cream Cheese Icing.

Cinnamon Pound Cake

1 box yellow cake mix

8 oz sour cream

4 eggs

3/4 c vegetable oil

1/2 c sugar

1 1/2 t butter flavoring

1 t vanilla

Mix all of the above and pour 1/2 into bundt pan. Mix 2 T cinnamon and 3/4 c brown sugar. Sprinkle over batter and then pour in remaining batter. Bake at 325f for 1 hour. Glaze: 2 T milk and 1 cup powdered sugar.

Cocoa Pound Cake

1 1/4 c well-stirred all-purpose flour

1/4 c cocoa

1/8 t baking soda

1/4 lb butter

1 c sugar

1/2 c firmly packed dark brown sugar

1/2 t vanilla

3 large eggs

1/2 c sour cream

Stir together flour, cocoa and soda. Cream butter, sugars and vanilla; beat in eggs, one at a time until blended and smooth. Add flour mixture and sour cream, beating gently just until smooth. Pour into greased and flour tube pan. Bake at 325f for 45- 55 minutes. Cool on wire rack for five minutes. Turn out on rack and cool completely.

Cream Cheese Pound Cake

3 sticks butter

8 oz cream cheese

6 eggs

3 c sugar

3 c cake flour

1/2 t baking powder

1/2 t salt

1 1/2 t vanilla

Cream butter, cream cheese and sugar together (room temperature). Add eggs, one at a time. Beat well after each one. Add vanilla then add sifted dry ingredients. Stir or mix on low speed until all flour is mixed in. DO NOT BEAT LONG! Just until flour is mixed in good. Bake at 325f for 1 1/2 hours. Frosting: 8 oz cream cheese1/2 c granulated sugar1/2 c powdered sugar8 oz cool whip. Add all together and beat until spreading consistency.

Fresh Peach Pound Cake

1 1/2 c cooking oil

2 c sugar

3 eggs

2 t vanilla

3 c self-rising flour

3 c peaches, peeled and diced

1 c chopped nuts

1 c coconut

Frosting:

1 pkg. 3 oz cream cheese

6 t peach juice (puree 1 peach in blender)

1 1/2 c powdered sugar

Preheat oven to 350f. Mix all ingredients in order listed. Pour into lightly greased and floured bundt pan and bake for 1 hour. Remove from oven. Let stand in pan for 10 minutes then place on cooling rack. Cool completely. Mix frosting ingredients together and spoon over cake.

Friendship Cake

1 2-layer white cake mix

1 1-2 c starter

2/3 c oil

4 eggs

1 c pecans, chopped

Combine cake mix, starter, oil and eggs in bowl; mix well. Stir in pecans. Pour into greased and floured bundt pan. Bake at 325f for 1 hour. Cool in pan for several minutes. Invert onto serving plate. Always use wooden spoon and mix by hand.

Friendship Cake Starter

1 16 oz can fruit cocktail

1 16oz can peaches

2 1/2 c sugar

1 20oz can pineapple tidbits

2 1/2 c sugar

1 8oz jar maraschino cherries

2 1/2 c sugar

Combine fruit cocktail with juice, peaches with juice and 2 1/2 c sugar in large glass jar, stir with wooden spoon until sugar is dissolved. Cover. Let stand at room temperature. Stir each day for 10 days. Add pineapple with juice and 2 1/2 c sugar; mix well. Stir each day for 10 days. Add cherries with juice and remaining 2 1/2 cups sugar; mix well. May store in refrigerator indefinitely. Yields enough for 7 cakes

Fruit Cake

1 large box vanilla wafers

1 can coconut

4 cups chopped nuts

1 1/2 c white seedless raisins

1 pkg. red and green cherries

1 1/2 c Eagle brand milk

Crumble vanilla wafers very fine. Add coconut, nuts, raisins and cherries, mix. Add milk. Mix well. Line loaf pan with foil paper. Pack into pan. Store in refrigerator.

German Chocolate Pound Cake

2 c sugar

1 c Crisco

4 eggs

2 t vanilla extract

1 c buttermilk

3 c sifted flour

1/2 t baking soda

1 t salt

1 pkg. German's sweet chocolate

Cream sugar and Crisco; add eggs, vanilla and buttermilk. Sift flour, salt, soda and add. Mix well. Add chocolate that has been melted over hot water. Bake 300f for 1 hour and 30 minutes. When done, put hot cake under cover or in a plastic bag until cool.

Hot Fudge Sundae Cake

1 c flour

3/4 c sugar

2 T cocoa

2 t baking powder

1/4 t salt

1/2 c milk

2 T oil

1 t vanilla

1 c nuts (optional)

1 c brown sugar

1/4 c cocoa

1 3/4 c hot water