Rhubarb Cake
2 c. rhubarb, diced
1/2 c. brown sugar
1 egg
1 c. milk
2 c. flour
1/2 c. butter
1 tsp. vanilla
1 tsp. baking soda
1 c. brown sugar
1 tsp. cinnamon
1 tsp. salt
1/2 c. nuts (optional)
Preheat oven to 350 degrees. In a large bowl, mix together
butter, baking soda, 1 c. brown sugar,
salt, egg, milk, flour, vanilla, and rhubarb. Pour cake
mixture into a greased 13x9x2-inch baking dish.
In a small bowl, combine 1/2 c. brown sugar, nuts, and
cinnamon. Sprinkle on top of cake mixture.
Bake for 45 minutes.
Dump Cake
1 can cherry pie filling
1 box yellow cake mix
1 can crushed pineapple
1/2 c. butter
Preheat oven to 350 degrees. Spread the cherry pie filling
evenly in the bottom of a greased 13x9x2-
inch baking dish. Dump pineapple with juice and cake mix in
next, spreading evenly in the pan. Cut
butter into pats and arrange on top of cake mixture. Bake
for 1 hour.
Blueberry Coffeecake
2 c. blueberries
1 tsp. baking soda
1 c. sugar
2 c. flour
3 eggs, slightly beaten
1 c. sour cream
1 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees. Cream butter and sugar. Add
eggs, baking powder, salt, and baking
soda. Stir in flour and sour cream. Add blueberries. Pour
into a greased 8x8-inch baking dish.
Topping:
1 c. brown sugar
1/4 c. butter
1/4 c. flour
Cream brown sugar and butter. Add flour. Mixture will be
lumpy. Sprinkle on top of cake and bake for
30 minutes.
Sprite Pound Cake
3 c. sugar
3 sticks margarine or butter
6 eggs
3 c. flour
3/4 c. Sprite
3 tsp. lemon flavoring
Cream sugar and margarine until smooth. Add 1 egg at a time
and beat. Add flour and stir. Combine
Sprite and lemon flavoring and mix into batter until
smooth. Bake at 325 degrees in loaf pan for 1
hour.
Chocolate Pound Cake
2 sticks margarine
2 c. sugar
3 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. cocoa
1 c. milk
5 eggs
2 tsp. vanilla
Cream margarine and sugar. Sift dry ingredients and add
alternately with milk. Add eggs, one at a
time, beating well. Add vanilla. Bake in a well greased and
floured loaf pan for 75 minutes at 325
degrees.
Fresh Apple Cake
4 c. diced apples (don’t dice too fine)
2 c. sugar
1/2 c. oil
1 c. nuts
2 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
1 tsp. salt
Mix apples and sugar together. Mix in all other
ingredients. Put in 9x13 inch greased pan. Bake at
350 degrees for 40-60 minutes or until cake shrinks from
edge of pan.
Carrot Cake
3 c. sifted flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
1 1/4 c. oil
1 tsp. vanilla
4 eggs
3 c. raw carrots, grated fine
1 c. raisins (opt.)
1/2 c. walnuts (opt.)
Beat sugar, oil, and vanilla together. Thoroughly beat in
eggs one at a time. Add dry ingredients,
alternately with carrots. Put in 13x9x2- in. baking pan.
Bake at 350 degrees about 40 minutes.
Frosting:
1 (8 oz.) package cream cheese, softened
2 tbsp. light corn syrup
2 1/4 c. powdered sugar
1/2 tsp. vanilla
1/2 c. nuts, chopped (opt.)
Blend frosting ingredients and frost cake. That’s it!
Sour Cream Coffee Cake
1 c. sour cream
2 eggs
1 1/2 c. flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Powdered sugar
Combine sour cream and eggs and beat well. Sift dry
ingredients together, then add to egg mixture
and stir lightly. Spread in lightly greased 8x8-in. pan.
Bake in 350 degree oven for 25 minutes.
Sprinkle with powdered sugar while hot.
Luscious Cake
1 box lemon or yellow cake mix
1 can mandarin oranges with juice
4 eggs
1/2 c. vegetable oil
1 (8 oz.) container Cool Whip
1 can crushed pineapple with juice
2 boxes instant vanilla pudding
Mix first four ingredients and put in two flat pans. Bake
at 350 degrees. Cool. For topping mix rest of
ingredients and put on cakes. Keep refrigerated.
Banana Walnut Cake
1/2 c. soft butter or margarine
1 tsp. vanilla
1 1/2 c. packed brown sugar
3 eggs
2 1/4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/3 c. mashed, ripe bananas
1/4 c. milk
1 c. chopped walnuts
Cream together margarine, vanilla, and brown sugar. Add
eggs and beat until light and fluffy. Mix dry
ingredients together. Mix bananas and milk together.
Alternate between the banana and flour
mixtures to add to the sugar mixture. Add nuts last. Pour
into two greased and floured 9 inch round
pans or one 9x13 inch pan. Bake at 350 degrees for 30-40
minutes. Cool. Frost with cream cheese
frosting.
Frosting:
2 (3 oz.) pkg. cream cheese
3 c. powdered sugar
1 tsp. vanilla
Soften cream cheese. Mix all together and spread between
round layers, sides and on top or over
oblong banana walnut cake.
Peanut Butter Sheet Cake
1 stick margarine
1/2 c. peanut butter
1 c. water
1/2 c. cooking oil
2 c. flour
2 eggs (slightly beaten)
1/2 c. milk
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
Put first four ingredients in sauce pan and bring to boil.
Then add to rest of ingredients and mix well.
Pour into a well-greased and floured 13x9x2-in. pan. Bake
at 400 degrees for 20 minutes.
Frosting:
1/2 c. butter
1/2 c. peanut butter
1/3 c. milk
1 tsp. vanilla
2 c. powdered sugar
Bring first 3 ingredients to a boil. Remove from heat. Add
remaining ingredients. Stir until well
blended then frost cake.
Mississippi Mud Cake
4 eggs
2 sticks melted margarine
2 c. sugar
1 1/2 c. sifted flour
1/3 c. cocoa
1 tsp. vanilla
1 c. coconut
1 to 2 c. nuts
1 jar marshmallow creme
Beat the eggs and sugar until thick. Combine melted
margarine, flour, cocoa, vanilla, coconut, and
nuts. Mix these well, then add to eggs and sugar mixture.
Pour into greased and floured 13x9 inch
pan. Bake 30 minutes or until done at 350 degrees. Remove
from oven and immediately spread jar
of marshmallow crème over the top. Let set until warm and
put on frosting:
Frosting:
1 stick margarine
6 tbsp. milk (or as much as needed)
1/3 c. cocoa
2 c. powdered sugar
1 tsp. vanilla
1 to 2 c. nuts
Melt margarine, remove from heat and add all other
ingredients, except nuts. Beat well; add nuts
and spread gently over marshmallow creme.
Banana Split Cake
Crust:
2 c. graham cracker crumbs
1 stick margarine
Filling:
2 c. powdered sugar
2 eggs
2 sticks margarine
Layering:
4 large bananas, sliced and dipped in pineapple juice
1 large can drained crushed pineapple
1 (8 oz.) container Cool Whip
2 tbsp. pecans
Maraschino cherries
Press crust into 9x13 inch pan. Beat filling until creamy.
Spread on top of crust. Layer with sliced
bananas, crushed pineapple, and Cool Whip. Dot with
cherries and nuts. Refrigerate overnight.
Rolled Oats Chocolate Cake
1/2 c. rolled oats
1/2 c. margarine
1/3 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. flour
1/2 tsp. salt
2 tbsp. cocoa
1 tsp. baking power
1 tsp. baking soda
Mix 1/2 c. rolled oats with 1 c. boiling water. Set aside,
let cool. Cream together margarine and
sugar, add eggs, add remaining ingredients and rolled oats
mixture. Blend well. Bake 350 degrees
for 30 minutes 8x8-inch pan...cool, ice with a chocolate
icing. This is a very moist and delicious
chocolate cake. Easy.
One-Bowl Chocolate Cake
2 c. all purpose flour
2 c. sugar
1/2 c. baking cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. vegetable oil
1 c. buttermilk
2 eggs
1 c. hot water
Frosting of your choice
Colored sprinkles if desired
In a large bowl, combine dry ingredients. Stir in oil,
buttermilk, and eggs. Add water and stir until
combined. Pour into a greased 13x9x2-inch baking pan. Bake
at 350 degrees for 35-38 minutes or
until toothpick inserted in the middle comes out clean.
Cool completely. Frost as desired.
Blueberry Cheesecake
16 graham crackers, crushed
1/2 c. sugar
1/4 c. margarine
Mix together in a 9-in. pie pan.
Filling:
1 (8 oz.) pkg. cream cheese
2 eggs, slightly beaten
1/2 c. sugar
1/2 tsp. vanilla
1 can blueberries
Cream the cheese, eggs, and sugar well. Pour mixture over
crust and bake at 350 degrees for 15
minutes. Cool; add blueberries and whipped cream or Cool
Whip. (Cherry pie filling may be
substituted.)
Apple Top Coffee Cake
1/2 c. shortening
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/4 tsp. cinnamon and sugar
1 c. sliced apples
1 3/4 c. flour
3 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
Mix shortening and sugar. Add eggs and vanilla. Add dry
ingredients added to milk. Place apples,
cinnamon, and sugar on top. Bake 25-30 minutes and 375
degrees.
Pumpkin Cake
3 c. flour
3 c. sugar
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg (opt.)
1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin
1 c. pecans
Mix in order. Line pans with waxed paper; grease pan
heavily. Makes two loaves or 1 tube pan.
Bake 1 hour at 350 degrees.
Lemonade Cake
1 package lemon cake mix
1 can (6 ounces) frozen lemonade concentrate, thawed
3/4 c. powdered sugar
Preheat oven to 350 degrees. Grease and flour a 13x9x2-inch
baking dish. Prepare cake mix as
directed on package, except add enough water to 1/3 cup of
lemonade concentrate to equal the
amount of liquid called for on the cake mix. Pour cake
batter into baking pan. Bake as directed on
cake mix and cool for about 15 minutes. Mix remaining
lemonade concentrate and powdered sugar.
Prick the warm cake with a fork and then drizzle lemonade
mixture over cake.
Carrot Cake
3 c. carrots, grated
1/2 tsp. salt
2 c. flour
2 tsp. baking soda
2 c. sugar
4 eggs
1 tsp. cinnamon
1 1/2 c. vegetable oil
1 tsp. vanilla
1 c. nuts, chopped (optional)
Preheat oven to 350 degrees. Combine eggs, carrots, sugar,
and oil. Mix well. Stir in remaining
ingredients until well blended. Grease and flour a
13x9x2-inch baking dish. Pour cake mixture into
baking dish and bake for 40 to 45 minutes.
Frosting:
1 (8-oz.) package cream cheese
2 c. powdered sugar
Beat together until fluffy, spread over cooled cake.
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