White Texas Sheetcake

1 cup margarine
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. soda

In a large saucepan, bring margarine and water to a boil . Remove from heat; Pour into mixing bowl in which you have added the flour and sugar. Mix well. Add eggs, sour cream, extract, salt, and soda and mix until smooth. Pour into a greased and floured 15x10x1 inch jelly roll baking pan. Bake at 375 degrees for 20 to 25 minutes or until brown.

Frosting:
1/2 cup margarine
1/4 cup milk
4 1/2 cups powdered sugar
1/2 tsp. almond extract
1 cup chopped walnuts

Combine margarine and milk in a saucepan. Bring to a boil. Remove from heat; add sugar and extract. Mix well. Stir in nuts and spread over warm cake. Serves 16 to 20.

Feathery Fudge Cake

2/3 cup butter
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
Beat for 5 min.
2 1/2 (1 oz. squares unsweetened chocolate, melted and cooled) Blend chocolate into above mixture
2 1/2 cups flour
1 1/4 tsp. soda
1 1/4 cups ice water
Mix all together and pour into 2 --9 inch greased and floured round cake pans
Bake for 30 to 35 minutes in 350 degree oven

Frosting:
3 1/2 squares chocolate
3 cups powdered sugar
4 1/2 Tbsp. hot water
1/2 cup butter
1 egg
1 1/2 tsp. vanilla
Melt chocolate in mixing bowl over hot water. Remove from heat. With electric mixer, blend in sugar and water. Beat in egg, then butter and vanilla. Frosting will be thin at this point so place bowl in ice water and beat until spreading consistency.

Strawberry Angel Food Cake

I just got this recipe Friday evening from my great friend, Dottie Davidson. We had dinner at their home in Nixa and she served this for dessert. It is wonderful. You can make it like the recipe or you can make it the way she did, which makes it very low-fat and low-caloried. She used strawberries with no sugar added, and low-fat cool whip.

1. Angel Food cake ( make your own or buy one already baked). Cut top 1/2 of cake off.
2. Hollow out bottom of cake(break into small pieces and set aside.)
3. Mix cake pieces, frozen strawberries(thawed) and Cool Whip(med. size container)
4. Fill hollow cake and put top back on and pour the rest of strawberry mixture over top of cake.
5. Refrigerate

Orange Slice Cake

I haven't made this for several years but George and I both absolutely love it. We just do not need it. It is a little bit rich. When I have made it, it has always been at Christmas .

Sift together:
3 1/2 cups flour
1 tsp. baking soda
Cream:
1 cup butter
2 cups sugar
Add:
4 eggs--one at a time and beat after each.
Add:
Flour mixture alternately with: 1 cup buttermilk
Mix in separate bowl:
2 cups nuts
1/2 box raisins that have been soaked in hot water and drained
1 lb. finely sliced and diced candy orange slices ( rolled in flour to keep separated, then shake off excess flour before adding to mixture)
1 cup coconut
Pour batter over fruit and nuts. Mix well. Pour in tube pan that has been greased and floured. Bake at 350 degrees for 1 1/2 hours.

Topping:
Mix 1 cup orange juice and 1lb. powdered sugar. Punch small holes in top of cake with a toothpick. Pour orange juice mixture over hot cake. Let cake sit for several hours or until cake is cold before removing from pan.

Triple Coconut Cake

I copied this recipe from a magazine. If you like coconut, you will absolutely love this cake. It is fantastic.

1 pkg. Duncan Hines moist deluxe classic white cake mix
1 1/2 cups unsweetened coconut*
4 large egg whites
2 cans Duncan Hines Creamy Home-Style Coconut Supreme Frosting
1 1/2 cups sweetened coconut flakes
1. Preheat oven to 350 degrees. Grease and flour 3 -8in. round baking pans according to package directions.
2. In a large mixing bowl, blend the cake mix, coconut milk* and egg whites. Beat at low speed until moistened. Beat at med. speed for 2 min. Pour batter evenly among the 3 pans and bake for 18-21 min. or until toothpick inserted into the center comes out clean.
3. Cool layers in pan on a wire rack for 15 min. Turn out of pan to cool completely before frosting.
4. Place one layer on a serving plate. Spread a thin layer of coconut frosting on top and sprinkle with 1/4 cup of coconut. Repeat with second layer. Top with the third layer and frost top and sides of cake with remaining frosting. Sprinkle remaining coconut on top and sides of cake.

*Substitution: 1 1/2 cups water, 2 Tbsp. oil and 1/2 tsp coconut extract may be substituted in place of the coconut milk. Makes 12 servings

Pumpkin Pie Cake

2 cans pumpkin ( 16 oz. cans.)
1 --12 oz. can evaporated milk
2 large eggs
2 egg whites
1 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1--18.5 oz. yellow cake mix
1 cup chopped black walnuts
5 Tbsp. butter--melted
1/3 cup sour cream--room temperature
1/3 cup orange juice--room temperature
Cool Whip

Heat oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper.
Combine pumpkin, evaporated milk, eggs, egg whites, sugar and spices. Mix with mixer until blended. Spread pumpkin mix over parchment paper and level our with spatula.
Sprinkle the cake mix over the pumpkin mixture, then sprinkle the walnuts over the cake mix. Gently pat down. Blend melted butter with sour cream and orange juice. If the juice and sour cream are cold the butter will harden. All need to be room temperature. Drizzle over the nuts and cake mix. Bake for about 60- 65 minutes-- test the pumpkin layer as you would a pumpkin pie. Knife needs to come out relatively clean. Let the cake cool--- then invert on a larger pan or dish, pull off the parchment paper and cut in squares. If desired cover with cool whip on top.

Moist Caramel Apple Cake

1 pkg. yellow cake mix
1 small pkg. vanilla flavor instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
3 apples, peeled, coarsely chopped
20 Kraft caramels, unwrapped
1/4 cup milk
Preheat oven to 350 degrees. Grease and flour a 12 cup fluted bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.

Microwave caramels and milk in bowl on High 1 1/2 min. stirring every 30 sec., until blended. Cool 10 min. until slightly thickened. Drizzle over cake. Place caramels in the freezer for 5 min. before unwrapping--the plastic peels off in a cinch!

Streusel Spice Cake

Has anyone besides Rachel missed me? We have been gone on vacation to Kentucky, Ohio, and Indiana. We went to the Creation Museum in Petersburg, KY. It was fabulous. For those of you who may not know, the Creation Museum tells the story from the Bible of the first 6 days of creation. Everything was so beautifully done, definitely first class. Then we went on to Indianapolis to see family. On the way home yesterday, we took off at Rolla on Hwy. 63 and went to Mountain Grove for our grandson Barrett's football game. Rogersville won 30-20. Barrett was credited with 3 tackles. Log-Rog is still undefeated. Way to go Cats!! I am happy to be home and back to my blog.

1 box yellow cake mix
3/4 cup milk or water
1/2 cup margarine, melted
4 eggs
1/2 cup flaked coconut
1/2 cup chopped nuts
1 oz. melted chocolate square

Filling:
1/2 cup coconut
1/2 cup nuts
1/2 cup brown sugar
2 Tbsp. flour
2 tsp. cinnamon

Glaze:
1 cup powdered sugar
1 Tbsp. margarine, softened
2 to 3 Tbsp. milk

Grease and flour bundt pan. Blend in large bowl, first 4 ingredients until moistened; beat as directed on package. Stir in coconut and nuts. Marble chocolate throughout batter. Pour half of batter into pan. Combine in small bowl, all Filling ingredients. Sprinkle 3/4 over batter in pan. Cover with remaining batter; sprinkle with remaining Filling. Bake 45 to 55 min or until top springs back when touched lightly in center. Cool upright in pan 10 min; remove from pan. Cool. Glaze cake. Bake at 325 degrees.

Aunt Katie's Apple Cake

1/2 cup shortening
1 cup sugar
3 eggs, separated
1 1/2 cups flour
1 cup raisins--grind raisins
3 tsp. baking powder
1 1/2 tsp. soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
3 cups peeled, diced apples (Aunt Katie used Jonathans)
Mix in order given and pour in greased 9 x 13 pan.

Topping:Beat 3 egg whites until stiff
Add 1 cup brown sugar-packed
Beat again well.
Add 1/2 cup nuts and 1/2 cup coconut. Spread on top of batter and bake at 350 degrees for 45 minutes.

German Chocolate Cake

1 pkg. sweet German cooking chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 cups flour-sifted
1 tsp. soda
1/2 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten
Coconut, pecan filling and frosting
Melt chocolate in boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and melted cho. and mix until blended. Sift flour with soda and salt. Add sifted dry ingredients, alternately with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into 3 8 or 9 in. pans, lined on bottom with wax paper. Bake in 350 degree oven for 30 to 40 min.

Coconut-Pecan Filling Frosting
Combine 1 Cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 lb. butter and 1 tsp. vanilla, in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 12 min. Remove from heat, add 1 1/3 cups tender flaked coconut and 1 cup chopped pecans. Beat until cool.
This takes a little while to make but it is definately worth it. It is one of the best cakes you will ever eat, if you are fond of German Chocolate.

Lemon Cake

Another of the recipes given to me by my sister, Rita Clark.

1 box lemon cake mix
1 sm. box lemon jello, dissolved in 1 cup boiling water and cooled.
Juice out of 1 lemon
4 eggs ( add 1 egg at a time )
3/4 cup cooking oil
Mix all together. Pour into 9 x 13 baking pan that has been oiled and floured. Bake for 35 min. at 350 degrees.

Frosting:
Juice from 2 lemons
2 cups powdered sugar
Prick with fork all over top of cake. Pour on frosting. Delicious!!!!!

Banana-Nut Cake

2/3 cup shortening
2 large eggs
2 1/2 cups sifted flour
1 2/3 cups sugar
2/3 cup chopped nuts
1 1/4 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 1/4 cups (about 3 ) mashed bananas
2/3 cup buttermilk
Stir shortening just to soften, sift in dry ingredients. Add bananas, and half of buttermilk. Mix until flour is dampened. Then beat vigorously 2 min. Add remaining buttermilk, eggs, and beat 2 min. longer. Fold in nuts. Bake in 9 x 13 greased pan at 350 degrees for 30 to 35 min.

Punch Bowl Cake

1 white cake mix. Bake as directed on pkg.

1 1/2 cups sugar
3 cups boiling water
1 pkg. strawberry jello
4 Tbsp. cornstarch
4 cups fresh strawberries
Mix sugar and cornstarch and add to boiling water. Cook 2 min. Add jello and cook until dissolved. Add red food coloring. Let strawberries chill and cornstarch mixture cool before adding them together.

2 3 oz. pkg. instant vanilla pudding. Mix according to directions on box.
1 20 oz. can crushed pineapple--Drained really well.
1 16 oz. Cool Whip.

Break cake in pieces and layer in punch bowl in order given. Make two layers.

Red Devil's Food Cake

1 1/2 cups sugar
1/2 cup shortening
1 egg
1/2 cup sour milk(buttermilk)
1/2 cup cocoa
2 cups flour
2 tsp. soda
1/2 tsp. salt
1 cup hot water
1 tsp. vanilla
Cream sugar, shortening, and egg. Add milk. Mix together the dry ingredients. Add alternately with hot water. Add vanilla. Pour batter into 9 x 13 pan that has been greased and floured. Bake in 350 degree oven for 30 to 35 min. or until it tests done with toothpick. Makes 2 doz. cupcakes. Bake 15 to 17 min. for them. This is delicious with either chocolate or caramel frosting.

Butter Sponge Cake Roll

My neice, Kathy Clark, asked for this recipe so decided to put it on for anyone that might like it.

11 egg yolks
2 cups sugar
2 tsp. vanilla
1 stick butter
1 cup milk
2 1/3 cups sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
Ice Cream

Beat yolk until very light. Add sugar gradually. Beat for another 5 minutes. Add vanilla. Melt butter in hot milk. Sift flour together with baking powder and salt. Add milk alternately with dry ingredients to creamed mixture. Pour into greased, floured, and waxed paper lined 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake 350 degrees for 20 min. Turn out on kitchen towel sprinkled with powdered sugar. Peel off paper. Roll up in kitchen towel as for jelly roll. Cool thoroughly. Unroll and fill with softened ice cream. Reroll; wrap in foil and freeze immediately. After it is frozen, cover with the following frosting.

1/4 cup soft butter
3 Tbsp. cream
1 tsp. vanilla
2 cups powdered sugar
Beat til smooth.

Our family usually ate this with fresh strawberries poured over a slice. Yummy good!!

Applesauce Cake

I remember my mom made this cake quite a bit, but especially for Christmas Eve. It was one of her brother's favorites and she always made it special for Christmas by adding maraschino cherries in red and green and black walnuts. It was somewhat like a fruit cake but a whole lot better.

1 1/2 cups applesauce
1/2 cup shortening
1 cup sugar
2 cups flour
1/2 tsp. salt
2 tsp. soda in applesauce
1 tsp. each cinnamon, cloves, and nutmeg
3/4 cup nuts
1 cup raisins (cooked )
Mix in order given and bake in loaf pan in 375 degree oven until tested done by inserting toothpick in middle. She always frosted it with caramel frosting.

Mound Cake

Another recipe given to me by my sister, Rita. This is for you, Zachary. Rita was Zachary's grandmother and he has inherited her love of cooking.

1 box devils's food cake mix
Mix according to instruction and bake in jelly roll pan.
While cake is baking, cook the following until sugar dissolves.
1 cup sugar
1 cup milk
24 large marshmallows
Add to hot mixture:
1 14 0z. pkg. coconut
Nuts, if desired
Keep coconut and marshmallow mixture warm and pour over cake while cake is hot. Set aside and immediately start the frosting.

Frosting:
Heat slowly until boiling:
1 1/2 cups sugar
1 stick margarine
1/2 cup milk
Remove from heat. Then add 1 1/2 cups chocolate chips and stir until melted and spread over coconut mixture and let cool.

Easy Bundt Cake

1 box cake mix
1 box instant pudding mix ( small size )
1/2 cup oil
1 cup hot water
4 eggs
Mix for 5 minutes on medium speed. Bake at 350 degrees for 40-45 minutes in 12 cup bundt pan. Cool in the pan 10-15 minutes, loosen center and sides with knife; invert on rack to finish cooling. Frost with powdered sugar glaze. Use Lemon cake with lemon pudding; spice cake with butterscotch pudding; chocolate cake with chocolate pudding or let your imagination be your guide.

Zesty Chocolate Cake

Another of my mom's recipe's and a family favorite.

Mix in a large bowl:
2 cups sugar
2 cups flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
2 eggs
1/2 cup buttermilk
1 tsp. vanilla
Boil the following and pour over the above mixture:
1 stick margarine
1/2 cup cooking oil
1 cup water
4 rounded Tbsp. cocoa
Mix well and pour into prepared long pan. I use one that is 9 1/2 x 15 1/2. You could use jelly roll pan. IF you use 9 x 13 pan, it will be fine, but you must adjust cooking time. Bake in 350 degree oven for 20 to 25 minutes. It is done when toothpick inserted in middle, comes out mostly clean.

Frosting
1 stick margarine
4 Tbsp. cocoa
6 Tbsp. milk
Bring to a boil--remove from heat and stir in 1 pound of powdered sugar and 1 tsp. vanilla. Beat with mixer--Add more milk if necessary. Spread over warm cake. This cake is so good, it is making my mouth water just typing the recipe.

German Chocolate Layer Cake

Mix German Chocolate cake mix as directed on pkg.
Blend 2 8oz. cream cheese
4 eggs
1 Cup sugar

Spread 1/2 of cake mix in 9 x 13 cake pan
Spread on cream cheese mixture, then top with remaining cake mix.
Bake for 1 1/4 hrs. in 350 degree oven
Frost with german chocolate frosting mix