Cake

Crazy Cake 350° 45-55 min. for 9 x 13 or 20 min. for jelly roll pan
3 cups flour 2 tsp. baking soda
2 cup sugar 1 tsp. salt
4 Tblsp. Cocoa

Do NOT Grease Cake Pan!!! Sift dry ingredients into 9 x 13 cake pan. Make two holes in the flour mixture. In one hole put 2/3 oil, in the other hole put 2 tsp. vanilla and 2 Tblsp. Vinegar. Pour 2 cups cold water of cold water over all and mix thoroughly with a spoon. Do not beat. Bake at 350° for 45-55 minutes for

9 x 13 pan or 20 minutes for jelly roll pan.

Purple Poke Cake
1 pkg. white cake mix
1 3oz. pkg blackberry Jello (or other flavors)
1 cup boiling water
1 cup water
Cool-Whip

Prepare cake mix as directed. Bake in well-greased and floured 9 x 13” pan at 350° for 30-35 minutes. Cool in pan 15 minutes. Then poke with fork at ½ inch intervals. Dissolve gelatin in boiling water. Add cold water and pour over cake in pan. Chill 3-4 hours. Top with Cool Whip.

Orange Dream Cake
1 pkg. Yellow Cake Mix (kind with pudding in it)
1 can Sprite (2 cup)
3 egg whites
1 large can Mandarin oranges, drained

Add all together, mix for 2 minutes.

Bake as per instructions on cake mix बॉक्स

Frosting:
1 -16 oz. carton of Cool-Whip
1 sm. Pkg. instant, vanilla pudding, dry
1 large can Mandarin oranges, drained and broken up with a fork

Mix these ingredients together and spread over the cooled cake.

Note: Can make very low fat by using sugar free and low fat ingredients.

Laree’s Oreo Cake
1 lb. Oreo’s- crushed – save 1 cup crushed Oreo’s
4 Tblsp. Butter, melted

Mix together ( white cream and all) Put in bottom of 9 x 13 pan.

½ gallon vanilla ice cream – sliced into 6 slices

Spread ½ jar (13 oz) marshmallow crème, Layer of hot fudge sauce, Layer of Cool-Whip, Sprinkle with reserved crushed Oreos, Freeze for 3-4 hours.



Winona’s Chocolate Spiced Zucchini Cake
2 ½ cup flour 2 tsp cinnamon
½ cup cocoa ¾ tsp. nutmeg
2 ½ tsp baking powder 3 eggs
1 ½ tsp. baking soda 2 cups grated zucchini
1 tsp. salt 2 tsp. vanilla
¾ cup soft butter or margarine ½ cup milk
2 cup sugar

Mix flour, cocoa, baking powder, baking soda, and salt. Set aside. In large bowl cream butter, sugar, cinnamon and nutmeg until light and fluffy. Add eggs. Mix well. Stir in zucchini and vanilla. Mix well. Alternately add dry ingredients with milk. Beat after each addition. Bake at 350° for 30 minutes in 9 x 13” pan OR bake at 350° for 45 minutes in Bundt pan.

Cinnamon Cream Cheese Frosting
1- 3oz. cream cheese, softened 1/3 cup soft butter or margarine
¾ tsp. cinnamon 4 cups powdered sugar
1 tsp. vanilla 1 ½ - 2 Tblsp. Milk

Beat cream cheese, butter, and cinnamon until well blended. Gradually add powdered sugar. Mix well. Stir in vanilla. Gradually add milk until of spreading consistency. Makes approximately 2 cups.

Optional: omit cinnamon for plain cream cheese frosting

Winona’s Zucchini Cake
1 cup sugar 1 tsp. baking soda
1 cup brown sugar 3 tsp. cinnamon
3 eggs ¼ tsp. Baking powder
2 cups grated zucchini ½ cup nuts, chopped
3 cups flour 3 tsp vanilla
1 tsp salt 1 cup oil

Beat sugar, oil, eggs until fluffy. Stir in zucchini and vanilla. Sift dry ingredients and add to creamed mixture. Mix well. Stir in nuts. Bake at 350° for 30 minutes in a 9 x 13” pan for 30 minutes or until done.

Lemon Custard Pudding Cake
6 Tblsp. All purpose flour 6 Tblsp. Butter or margarine, melted
2 cups sugar, divided 4 eggs, separated
1 ½ cups milk Grated peel of 1 lemon
2 Tblsp. Fresh lemon juice Confectioner’s sugar

In a large mixing bowl, combine flour, butter, and 1 ½ cups sugar. Bear egg yolks; add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff slowly adding remaining ½ cup while beating. Fold into batter. Pour into a greased 2 qt. baking dish or individual ramekins. Place in a shallow pan of hot water and bake at 350° for

55 -60 minutes or until lightly browned. Serve warm or chilled with confectioner’s sugar dusted on top. Yield: 6-8 servings

Mississippi Mud Cake
2 cups sugar 1 ½ cup flour
1 cup shortening 1/3 cup cocoa
4 eggs 3 tsp. vanilla
1 cup nuts, chopped ½ tsp. salt

Blend together well. Pour into greased 9 x 13 pan (or jelly roll pan). Bake at 350° for 25 minutes. Take out of oven and cover with marshmallows. Put back in oven and just melt. Don’t let them brown or they get tough. Then cool- Then cover with syrup.

Syrup:
1 cup butter (2 cubes) ½ cup cocoa
4 cups powdered sugar ½ cup evaporated milk
1 tsp. vanilla 1 cup milk

Melt butter, then add other ingredients and cook until dissolved.

My Own Thing Cake- Delicious!

5 cups cut rhubarb- Pour into greased 9 x 13” pan. Sprinkle with 1 cup sugar over top of rhubarb. Sprinkle 3 oz. raspberry jelly (dry) over top. Sprinkle 3 cups miniature marshmallows over top. Take white or yellow cake mix. Mix batter as directed on box. Pour over top of rhubarb, jello and marshmallow layers. Bake at 350° for 55 minutes. Cool for 5-10 minutes- turn upside down onto a cookie sheet or flat platter.

Texas Cake ( Brownies)- Fern Lancaster
2 cups flour 1 tsp. baking soda
2 cups sugar 2 eggs
1 cup butter 1 tsp. vanilla
¼ cup cocoa 1 cup water
½ cup buttermilk

Mix flour and sugar in large bowl. Bring to a boil butter, cocoa, and water.
Pour over flour mixture, add buttermilk, soda, and eggs and vanilla. Pour mixture into greased cookie sheet. Bake at 400° for 20 minutes only. Frosting is optional.

Buttermilk Chocolate Cake
3 eggs 2 cups buttermilk
2 cup sugar 1 Tblsp. Baking powder
1 cup shortening 2 tsp. soda
3 cup flour 1 Tblsp. Cinnamon
1 tsp. vanilla ½ tsp cloves
Pinch salt pinch all-spice
1 cup nuts, chopped 2 Tblsp. Cocoa

Sift dry ingredients together. Cream shortening & sugar in another bowl. Add eggs and beat. Add buttermilk and dry ingredients alternately. Pour into 9 x 13 greased baking pan for thick cake or jelly roll pan for thin cake. Bake at 350° for about 45 minutes for thick cake and 20 minutes for thin cake.

Dump Cake
1 can cherry pie filling 1 can crushed pineapple
1 box white cake mix ½ cup butter, melted
Chopped nuts

Mix pie filling and crushed pineapple together. Pour into a 9 x 13 inch pan and sprinkle 1 white cake mix over top. Pout melted butter over all. Bake at 350° for 30 minutes. Sprinkle chopped nuts on top and bake for 30 minutes longer.

Great Grandma Snow’s Simple Simon Cake (like Pound Cake or Shortcake)
1 ½ cup flour 1 cup sugar
2 tsp. baking powder
Mix together and put in mixing bowl.

Put whites of two eggs or one whole egg in a one cup measuring cup. Add enough melted butter (1/4 cup) to make ½ full. Fill the cup up with milk (1/2 cup). Add to dry ingredients. Add 1 tsp. vailla or 1 tsp. lemon extract (or both). Beat for 5 minutes. It turns out best if beaten by hand not with a mixer. Pour into an 8 x 8 pan. Bake at 350° for 35 minutes.

3X recipe for 9 x 13 pan
4 ½ cups flour 3 cups sugar
6 tsp. baking powder
3 eggs or 6 egg whites
¾ cup melted butter
1 ½ cup milk
3 tsp. vanilla
3 tsp. lemon extract

Beat for 5 minutes. Bake at 350° for approximately 45-50 minutes.

Delicious with fresh strawberries served over each piece, like strawberry shortcake.