Pudding Cake

1 cup flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 tbsp. shortening or margarine
1/2 cup milk
1 tsp. vanilla
1 cup nuts (optional)

Cream the shortening and dry ingredients.  Add milk and vanilla.  Mix well and pour into greased pan.  Mix 1/2 cup sugar and 1/4 cup cocoa; sprinkle over cake.  Pour 1 1/2 cups boiling water on top.  Bake in a 350* oven for 45 minutes.  The pudding may be topped with whipped topping or ice cream.

Cocoa-Apple Cake

Cream till fluffy:
3 eggs
2 cups sugar
2 sticks margarine
1/4 cup water

Sift together:
2 1/2 cups flour
1 tbsp. cocoa
1 tsp. soda
1 tsp. cinnamon
1 tsp. allspice

Add to the creamed mixture and mix well. 

Fold in:
1 cup chopped nuts
1/2 cup semi-sweet chocolate chips
2 cups grated apple
1 tbsp. vanilla

Mix well and spoon into a greased and floured 10-inch tube pan.  Bake at 325* for 60-70 minutes.  Serve plain, dusted with powdered sugar, or melt chocolate chips (you may thin with a little milk) and then drizzle onto warm cake.

Texas Sheet Cake

Combine:
2 cups flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda

Add:
2 eggs
1/2 cup sour cream

Boil:
1 cup water
4 tbsp. Hershey's cocoa
2 cubes butter

After boiling the ingredients let them cool and then add to the flour miture and beat.  Bake 20 minutes at 350* on a greased and floured cookie sheet.

Icing:

Melt:
1 cube butter
4 Tbsp. cocoa
6 Tbsp. milk

Add:
1 lb (2 cups) powdered sugar
1 tsp. vanilla

Mox together and frost.  Nuts are optional.

Swedish Coffee Cake

Mix together:
1 cube margarine
1 cup sugar
2 eggs
1 tsp. vanilla

Add:
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
pinch of salt

Fold in:
1/2 pint of sour cream
1 cup chocolate chips

Divide in half and layer in a greased Bundt pan.  In the middle and on top put the following:
Mix:
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped nuts

Bake for 35-40 minutes at 350*.  Sprinkle with powdered sugar and serve.

Apple Cake

Dixie got this recipe from Kris Parker

1 yellow cake mix
3 eggs
32 oz. can apple pie filling

Mix the cake, eggs and pie filling.  Put into a 9x13 pan.  Sprinkle with topping.  Dent with spoon for topping to sit in.

Topping:
1/3 cup brown sugar
1 Tbsp. butter
1 cup nuts
1 tsp. cinnamon

Bake at 350* for 45 minutes.

Ice Cream Cake Roll

1/2 gallon softened ice  cream
3/4 cups sugar
1/4 cup cocoa
1 tsp. vanilla
6 eggs, separated
1/4 cup flour
1/8 tsp. salt
1/2 tsp. baking powder

Beat the egg yolks and sugar.  Add all other ingredients - except the ice cream and egg whites.  Beat the whites into stiff peaks.  Fold into the batter.  Line the pan with wax paper.  Cook for 10-15 minutes at 350*.  Cool for 5 minutes.  Peel the paper off and roll into a towel covered with powdered sugar.  Leave rolled 10-15 minutes.  Unroll.  Spread the ice cream to 2" from the edge of the cake.  Roll and freeze.

Red Velvet Cake

2 cups flour
2 tbsp. cocoa, heaping
2 eggs
1 tsp. soda
1/4 cup cornstarch
1/2 cup shortening
1 cup buttermilk
1 tbsp. white vinegar
1/2 tsp. salt
1 1/2 cup sugar
1 tbsp. red food coloring

Cream together the cocoa, shortening, sugar and eggs; add to the dry ingredients except the soda.  Add buttermilk and food coloring.  Hold 1 tbsp. of vinegar over the bowl and pour soda into it.  This will foam up so hold it over the cake mixture bowl.  Beat together 5 minutes.  Put into a greased and floured cake pan.  Bake at 350* for 30-40 minutes.

Frosting:
Blend 5 tbsp. flour into 1 2/3 cups milk and cook, stirring constantly.  This will get really thick in 5-10 minutes.  Cool.  Mix 1/2 cup butter, 1/2 cup margarine, 1 2/3 cup granulated sugar, and 1 tsp. vanilla.  Cream the mixture unil it's light and fluffy.  Add flour and milk mixture and beat until the texture is thick and creamy.  Spread over the cake.

Cherry Chocolate Cake

Combine:
Chocolate cake mix
oil, if the mix calls for it
3 beaten eggs
1 can Wilderness Cherry Pie Filling
1/4 t almond flavoring

Mix with spoon.  Pour into an oiled 9x13" pan.  Bake at 350 F for 30-35 minutes or until the cake springs back when pressed lightly in center.  While it cools prepare the frosting.

FROSTING
5 T margarine
1/3 c evaporated milk
1 c granulated sugar
1 c chocolate chips (she prefers milk chocolate)

In a saucepan, put the margarine, evaporated milk and sugar over medium heat, stirring until it comes to a boil.  Boil one minute, stirring constantly, until sugar is dissolved.  Remove from heat and add chocolate chips.  Stir until melted.  Spread over cake. If some of the chips haven't melted, the icing with have a crunchy texture.

Fluffy Pineapple Torte

1 1/2 c graham cracker crumbs
1/4 c butter or margarine, melted
2 T sugar

FILLING
1 - 12oz can evaporated milk
1 - 3oz pkg lemon gelatin
1 c boiling water
1 - 8oz pkg cream cheese, softened
1/2 c sugar
1 - 8oz can crushed pineapple, drained
1 c chopped walnuts, divided

Combine crumbs, butter and sugar; press into the bottom of an 11x7" baking dish.  Bake at 325 F for 10 minutes; cool.  Place can of evaporated milk in the refreigerator for 1 1/2 hours.  Meanwhile, in a small bowl, dissove gelatin in water; chill until syrupy, about 1 1/2 hours.  In a small mixing bowl, beat milk until stiff peaks form.  In a large mixing bowl, beat cream cheese and sugar until smooth.  Add gelatin; mix well.  Stir in pineapple and 3/4 c walnuts.  Fold in milk.  Pour over crust.  Chill for at least 3 hours or overnight.  Sprinkle remaining walnuts over the top before filling is completely firm.  Serves 12.

Ice Cream Crunch Cake

1 - 12oz pkg chocolate pieces
2/3 c smooth peanut butter
6 c crispy rice cereal
1 gallon vanilla ice cream

Melt chocolate chips and peanut butter together in a large pan; add cereal.  Spread on cookie sheet and cool; break up the cereal mixture into small pieces.  Soften ice cream; fold in all but 2 c of cereal mixture and spread in 10" springform pan.  Use remaining 1 c cereal mixture to make decorative topping and then freeze.  Garnish with whipped cream and strawberries.  Maes 12-16 servings.