Cake

Apple Dapple Cake ---from Kates cookbook
1 1/4 cup oil
1 teaspoon salt
2 cups sugar
3 cups of flour
3 eggs
1 teaspoon vanilla
1 teaspoon soda
1 cup raisins
1 teaspoon cinnamon
3 cups apples- diced
1 cup of pecans
Cream oil, sugar and eggs. Add soda, salt, flour and cinnamon, which have been sifted together. Fold in apples, nuts, raisins, vanilla. Pour into ungreased tube pan. Bake at 350 degrees F. for l hour and 20 minutes. Remember to cut the baking time in half if baking in two pans — test to be sure it is done before removing from oven.
Topping: 1 cup brown sugar, 1/4 cup milk, 1/2 cup butter, l teaspoon of vanilla. Bring to boil for 3 minutes and pour over cake while both are still warm. Cut cake loose from sides of pans and punch holes in top of cake with a fork. Let set 10 minutes, then remove from pan.


Buckeye Cake
First Layer1 box, (2-layer size)
Devil's Food cake mix
1-1/3 cups water
1/2 cup vegetable oil
3 eggs

Second Layer
2 cups sugar
1/2 cup milk
1-1/3 cups smooth peanut butter
1 jar (7 oz.) marshmallow crème

Third Layer
1 stick (1/2 cup) butter
1/4 cup Hershey's cocoa
1/3 cup milk
1 lb. confectioners' sugar
1/4 tsp. vanilla

Grease and flour a 15 X 11-inch jellyroll pan. Preheat oven to 350.

First layer: Prepare cake as directed on box, using water, oil, and eggs for the ingredients.
Pour mixture into pan. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool
completely.

Second layer: In a saucepan, bring sugar and milk to a boil. Boil 3 minutes. Add peanut butter and marshmallow crème; mix well. Quickly pour on top of cooled cake.
Spread evenly. Cool completely.

Third layer: In a medium saucepan, melt butter, cocoa and milk together. Bring to a boil.
Remove from heat and add confectioners' sugar and vanilla. Stir completely. Pour icing on top
of cooled peanut butter layer.

Cool completely before cutting.
----------------

Rich Chocolate Frosting

1 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/4 cups baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk

In a large mixing bowl, cream butter until light and fluffy. Alternate beating in confectioners’ sugar and cocoa, adding milk as needed, until it reaches spreading consistency. Add vanilla.
-----------------------------------
Blueberry Upsidedown Cake

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9 inch square cake pan,
combine melted butter and brown sugar;
spread evenly on bottom. Spread blueberries evenly over top.
Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light.
Beat in egg and vanilla.
Sift or mix together flour, baking powder, salt and cinnamon if using.
Add dry ingredients alternately with milk to creamed mixture.

Spread batter evenly over blueberry layer.

Bake in 350°F oven for 45 to 50 minutes or
until toothpick inserted in centre comes out clean.

Let cool 10 minutes in pan, then turn out on to large flat plate.

----------------------------------------------
Banana Pineapple Upside Down Cake

1 stick butter
3/4 cup sugar
1 egg
3/4 cup milk
1 t vanilla
2 cups flower
2 tsp. baking powder
1/2 tsp. salt
2 mashed banana
1 can crushed pineapple drained
1/2 cup chopped pecans
1 stick butter
2/3 cup brown sugar

Cream 1 stick butter and 3/4 sugar, add beaten egg & vanilla
sift flower, baking powder and salt,
add gradually with milk to butter mixture.
Fold in mashed banana.
Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square pan.
Add well drained crushed pineapple and chopped nuts
.
Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 50 min minutes.

------------------------------------------



Peanut Butter Chocolate Chip Butterceam Frosting

1/2 cup butter softened
1 cup chunky peanut butter
3 Tablespoons milk, or as needed
2 cup confectioners sugar
3/4 cup chopped chocolate chips

cream butter and; peanut butter.

Add sugar. then milk a tablespoon at a time.

This was very good. It's full of chunks from the peanuts and chocolate, so it will never be smooth and pretty. But it tastes like some kind of wonderful, Look, if you like peanut butter, butter and chocolate you will like this frosting. It's wicked good.

--------------------


the BEST for brownies and cake

Rich Chocolate Frosting

2/3 c. butter, softened
5 3/4 c. sifted powdered sugar
1 1/3 c. cocoa
1 c. plus
2 T. whipping cream or
3/4 c. milk
1 tsp vanilla

BEAT 2/3 c. butter at medium speed until creamy.
Combine powdered sugar and 1 1/3 c. cocoa;

add to butter alternately with 1 c. plus 2 T. cream,
beginning and ending with sugar mixture.
Beat until spreading consistency.
Stir in remaining 1 t. vanilla.


------------------------------

I LOVE THE CUSTARD BREAD PUDDING- WARM AND COMFORTING

Custard Bread Pudding

old fashion heaven in a bowl

2 eggs
2 cup milk
1 cup sugar
1 tbls butter
1 tsp cinnamon
10 slices bread, cubed
1 cup raisins

Sauce:

2/3 cup sugar
2 Tbls flour
1 cup water
7 Tabls butter
1 tsp vanilla in large bowl

mix eggs, milk, sugar, cinnamon.
add bread and raisins. mix.

pour into 11x7x2 baking dish.
bake 350 for 1 hour.

In sauce pan combine sugar and flour and water. add butter. boil over medium heat.
cook and stir for 2 minutes.
remove from heat. stir in vanilla.
serve over pudding.
---------------

Fruitcake

One to REALLY try
people rave over this one

5 large eggs
3/4 to
1 lb butter (softened)
1 cup sugar
1/2 tsp baking powder
1 3/4 cups flour
1 lb glazed pineapple
1 lb glazed cherries
4 cups pecan halves
2 tsp vanilla
1 tsp lemon extract

Cream butter and sugar until fluffy.
Beat eggs in a bowl then add to butter and sugar mixture.

Mix flour and baking powder together.
Retain small amount of flour mixture and save 1/4 cup to coat cherries and pineapple.

Fold flour into eggs, butter and sugar mixture.
Add flavorings, add fruit and pecans.

Pour into sprayed tube pan, or 5 small loaf pans or two large loaf pans. .

Place in a COLD oven and bake at 250º for 3 hours.
If using small loaf pans bake about 2 hours or unti browned.

wrap in Saran Wrap and put in the refrigerator.

It will keep for months and get better with age.

----------------------------------

It's the same fruitcake I've made for 30 years, from the Borden cookbook, copyright 1977. Well worth the price of a jar of None Such Mince Meat. It's easy, stirs together with a big spoon (no mixer), and really good! Wrap tightly in foil and put in refrigerator or put the foil-wrapped cake inside a freezer bag. This is as good as fruitcake can be!!!

EVER SO EASY FRUITCAKE (From Eagle Family Foods - Eagle Brand)

Heat oven to 300 degrees

2 1/2 cups all purpose flour

1 teaspoon baking soda

2 eggs, slightly beaten

1 (27 oz. jar None Such Ready to Use Mincemeat)

1 (14 oz. can) Eagle Brand sweetened condensed milk

2 cups (1 pound) mixed candied fruit

1 cup coarsely chopped walnuts.

Preheat oven to 300 degrees. Grease a 10-inch/12 cup bundt pan or a 9 inch tube pan; line bottom with wax paper and grease again. Combine four and baking soda; set aside. In large bowl, combine remaining ingredients. Blend in dry ingredients. Pour batter in prepared pan and bake 1 hour and 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes and turn out of pan, and remove wax paper.

To store cake, cool thoroughly. Wrap well in aluminum foil and refrigerate or freeze.
-----------------------------------



Chocolate Pudding Cake

1 cup all-purpose flour
2/3 cup sugar
1/4 cup unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil
1 teaspoon vanilla

Combine flour, sugar, cocoa, baking powder, and salt. Add milk, oil, and vanilla; stir well.

Spoon batter into an 8-inch square greased pan.

Mix an additional 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter in pan.

Pour one cup boiling water over the contents of the pan. Don’t stir it!

Bake at 350-degrees for 25-30 minutes.

As the cake bakes, it forms two layers, one layer of sweet, moist cake and another layer of rich pudding.

---------------------------


this is the best chocolate cake in the world-bar none

CHOCOLATE CAKE

MADE FOR AMY'S 12TH B-DAY 1993 &
ALEX'S 1ST--2006

CHOCOLATE CAKE

2 sticks butter softened
1 3/4 c sugar
1 Tablespoon vanilla
3 large eggs
1 c unsweetened cocoa
2 1/4 c all-pourpose flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 3/4 c milk

heat oven 350 grease and flour one 10X15 pan (bigger than regular cake pan)

cream butter, sugar, vanilla, until light and fluffy.
add eggs.

sift cocoa, flour, baking soda, baking powder and salt.
add to butter mixture with milk.
pour into pan.
bake 30 minutes or untill center springs back when pressed.
cool for 10 minutes.

turn out of pan cut into two layers with bread knife.

put half of cake back into pan.

frost with half of following.

fudge frosting.
4 sticks soft butter,
8 cups confectioners sugar,
1 cup cocoa,
4 teaspoons vanilla,
about 5 T milk.

beat untill smooth. add milk slowly untill it is a good spreading consistancy.

Half of this goes in the middle of the cake and the other half on top.

HOlY COW this is a GREAT cake.
Sooo gooood.--very rich but worth it


------------------------------

This is my old old browine recipe and you can't beat it.

I have made it hundreds of times I would think for Brian and Amy.

BROWNIES

3/4 butter
1 1/2 c sugar
1 1/2 vanilla
3 eggs
cream all
add 3/4 c flour
1/2 c cocoa
1/2 t baking powder
1/2 t salt

bake 350 for 40 minutes in 8x8


--------------------------

This is the Easiest cake to make and is so good.
Never lose this recipe.
makes a jellyroll pan

TEXAS CHOCOLATE CAKE




Preheat 400

don't close it up-gets to moist

Step 1. Melt in saucepan. Bring to boil, then pour over sugar flour mixture below

2 stks butter
4 Tbls cocoa
1 cup water

step 2.

While above mixture is heating, stir together in large bowl
2 cups sugar
2 cups flour

Step 3.

After above steps are done,
stir in and blend together:
1/2 cup water
1/2 cup buttermilk
1 tsp baking soda
2 eggs
1 tsp vanilla

Step 4.
Pour in greased jellyroll pan.

Bake 20 min at 400

FROSTING
5 min before cake is out, combine in saucepan and bring to boil:

1 stk butter
6 Tabls milk
4 Tabls cocoa

Remove from heat and stir in
1 lb. powdered sugar and
1 tsp vanilla.

Poke small holes with fork in cake.
Pour hot frosting over warm cake.

as far as I am concerned, this is the worlds best cake. Make the holes tiny, or else you have ugly holes showing after the frosting hardens.

BUT it is soooo goooood regardless.


------------------------------

AMY MAKES THIS ICE CREAM DESSERT

Ice cream sandwich dessert
19 ice cream sandwiches
1 12 oz cool whip
1 11 3/4 oz jar of hot fudge

cut ONE ice cream sandwich in half.
place a whole on and a half of one along the short side of a 9X13 pan.
fill the bottom in this manner.
spread HALF of cool whip on top of sandwiches.
Spoon hot fudge on top of cool whip.
Repeat layers of ice cream sandwiches and cool whip.

-------------------------


Amys Make Ahead Shortcake

1 14 oz angel food cake
1/2 cup milk
1 5.1 oz instant vanilla pudding mix
1 pint vanilla ice cream
1 cup boiling water
1 6oz. strawberry gelatin
2 10 oz. frozen sweetened strawberries. thawed.

1. cut cake in slices to fit bottom of 9X13 pan.
2. mix milk and pudding mix. add the ice cream. spread on top of cake.
3. add gelatin to boiling water.
Mix. add strawberries. Pour over all. refrigerate


-------------------------------


Peanut Butter Bars

these are great. a real keeper easy too

½ c. Butter or Margarine, softened
½ c. Sugar
½ c. Packed Brown Sugar
½ c. Creamy Peanut Butter
1 Egg, beaten
1 tsp. Vanilla
1 c. Flour
½ c. Quick Cooking Oats
1 tsp. Baking Soda
¼ tsp. Salt
1 c. Semi sweet Chocolate Chips

Icing:
½ c. Powdered Sugar
2 tbsp. Creamy Peanut Butter
2 tbsp. Milk

In a bowl cream butter, sugar, brown sugar- peanut butter.
Add egg & vanilla, mix. In another bowl combine flour, oats, baking soda and salt.
Stir into creamed mixture .
Spread into a greased 13x9 baking pan.
Sprinkle with chocolate chips .

Bake at 350 for 20-25 minutes or until lightly brown.
Cool 10 minutes.

Combine icing ingredients. Drizzle over bars.


--------------------------

turned out GREAT. Way too good.
If anything is better than this, it doesnt need to be!!

EARTHQUAKE CAKE

1 c coconut
1 c nuts
spread on bottom of greased 9X13 pan.

Mix german chocolate cake mix according to box directions,
pour over the bottom layer.



Mix together:

1 8oz pkg. cream cheese, softened
2 c powdered sugar
1 stick butter melted pour over cake layer.


Bake 1 hour and 10 min. at 325*


-------------------

PEACHES AND CREAM CAKE

this is plain TOO good

3/4 cup self-rising flour
1 package cheesecake or vanilla flavored instant pudding mix
3 Tbsp. butter, softened
1 egg
1/2 cup milk
1 large can sliced peaches, drained (save juice)
8 oz. cream cheese, softened
1/2 cup sugar
1/4 tsp. cinnamon
1 1/2 teaspoons sugar

Mix together first 5 ingredients.
Spread in lightly greased deep pie plate or casserole dish.
Arrange peaches over batter.

Beat the cream cheese, sugar and 3 tablespoons peach juice for about 2 minutes.
Spread over peaches, leaving a 1-inch border.
Mix cinnamon & sugar in a small bowl and sprinkle over cream cheese mixture.

Bake for 35 to 45 minutes in a 350 degree oven


------------------------

Creeping Crust Cobbler

wowo this is the BESTEST ever

1/2 cup butter or margarine
1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 cup milk
2 cups of fruit (fresh)
1 addtl cup or less sugar depending on the sweetness of your fruit.

Melt butter in 10" baking dish.
Mix flour, sugar, baking powder, add milk and mix.
Spoon over melted butter.

Heat fresh fruit with sugar, adjusting sugar to taste. Pour over batter .

Bake in a 350 degree oven about 30 minutes until crust is golden brown. Crust will rise to the top and looks beautiful.


-----------------------

THE BEST BROWNIES

1/2 c vegetable oil or melted butter
1 c sugar
1 t vanilla
2 eggs
1/2 c unsifted all purpose flour
1/3 c Hershey's cocoa
1/4 t baking powder
1/4 t salt
1/2 c chopped nuts

Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts.

Spread in a greased 9" square pan.

Bake at 350° for 20-25 minutes, or until brownie begins to pull away from edges of pan. Cool in pan.

--------------------------


The Best Fudge Brownies Ever
well these are super duper good.


1 cup butter
2-1/4 cups sugar
1-1/4 cups cocoa
1/2 tsp. salt
1 tsp. baking powder
1 Tbsp. vanilla extract
4 large eggs
1-1/2 cups All-Purpose Flour
2 cups (12-oz bag) chocolate chips

Preheat the oven to 350 degrees.

Lightly grease a 9x13 pan. ,

melt the butter, add sugar . Return to heat briefly, just till it's hot, but not bubbling; it'll become shiny-looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer to bowl.add rest.
bake 30 min

--------------------


try this frosting with apple cake!!
IT SETS UP KINDA HARD!!!!!!!
GREAT FOR TAKEALONG

frosting is pourable and runny-hardens QUICK


Quick Caramel Frosting
put on COOL cake while frosting is warm.

1 stk butter
1 cup packed dark brown sugar
Sprinkle of salt
1/4 cup whole milk
2 cups confectioner’s sugar, sifted or fluffed up (not packed)
1 teaspoon vanilla extract

Place butter, brown sugar, salt in a medium heavy pan over medium heat. Stir until the mixture comes to a boil (this takes about 2 minutes) add milk, stir, bring to boil. then remove the pan from heat.Add powder sugar & vanilla,beat til smooth; it is runny.

------------------------

HERMIT BARS
--wow good

1/2 c shortning
3/4 brown sugar
2 eggs 1/2 c molasses
1 1/2 c flour
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt
1 1/2 cup raisins
1/2 c chopped walnuts

cream shortening and brown sugar. add eggs. add molasses. stir in flour,cinnamon, baking soda, nutmeg, cloves and salt. stir in raisins and nuts.

spread into greased 13x9x2 pan.
bake 350 for 30 min

---------------------

NOW THIS FUDGE PIE DOES NOT GET 'SET' IT STAYS KINDA GOOEY


Amy's Fudge Pie

1 (9-inch) unbaked pastry shell

1/4 cup butter or margarine, softened
3/4 cup packed brown sugar
3 eggs
2 cups (12-ounces) semisweet chocolate chips, melted
2 teaspoons instant coffee granules
1/4 teaspoon vanilla or rum extract
1 cup coarsely chopped walnuts
1/4 cup all-purpose flour

Line pastry shell with a double thickness of heavy-duty foil.
Bake at 450' for 5 minutes . Remove foil; set crust aside.

In a small mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Add chocolate, coffee and extract. Stir in walnuts and flour.
Pour into crust.
Bake at 375' for 28-30 minutes. Cool completely


----------------------------

EVERYONE LOVES THE REESES CAKE.
RICH AND WONDERFUL

REESES CAKE

1 chocolate cake mix
1 small pkg.instant pudding
10 reese cups,broken in pieces icing
3 tablespoons peanut butter
1 box powdered sugar
1 8 oz.cream cheese
1 8 oz.cool whip

make cake according to directions except adding 1/4 cup extra water.
add dry pudding mix and reeses.

bake 350 in 9x13 pan for 45-50 min or until done.
cool completely.

blend icing ingredients and spread on cake.sprinkle reeses that have been crumbled on top.

--------------------------

THIS APPLE PIE MAKES ITS OWN CRUST AND IS EASY AND GREAT

Deep Dish Easy Crust Apple Pie -OH MY!!!!

6-8 cups of apple slices
2 Tablespoons cinnamon
1 Tablespoon sugar
1/2- to 1 cup melted butter(depending on how many apple slices)
1 cup sugar
1 egg
1 cup flour
1/2 cup pecans

Heap your pie pan or casserole dish with as many apple slices as you like.
sprinkle with sugar and cinnamon.

Can use less cinnamon if you like.
mix the rest and pour over the apples.


bake 1 hour at 350.


---------------------------

Pecan Pie Cake
everyone wanted the recipe

1 yellow cake mix
1 egg
1/2 c melted butter
1-1/2 c light corn syrup
3 eggs
1/2 c dark brown sugar, packed
1 tsp vanilla
1 to 2 c chopped pecans

Mix cake mix, 1 egg, & melted butter until well blended.
Reserve 2/3 cup of this batter.

Spread the rest into a greased & floured 9X13" pan and

bake ar 325 degree for 15 min or until slightly browned.

Mix reserved batter with syrup, 3 eggs, brown sugar, vanilla pecans.
Pour this on top of crust &

cook about 50-60 min.


----------------------------


THIS CARROT CAKE I HAVE MADE DOZENS OF TIMES AND IS THE BEST ONE

Helen's Carrot Cake

I HAVE NEVER EATEN A BETTER CARROT CAKE

3 eggs beaten
3/4 c vegtable oil
3/4 cup buttermilk
2 c sugar
2 tsp vanilla
2 c flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 8 oz can crushed pineapple, undrained
2 c grated carrots
1 c raisins
1 c chopped nuts
1 c flaked coconut

combine eggs,oil,buttermilk,sugar&vanilla,mix well.
combine flour, cinnamon,baking soda, salt;stir into egg mixture.
stir in pineapple, carrots,raisins, nuts and coconut.
Pour into greased and floured pan. '

bake 350 for 55 minutes. cool frost with

cream cheese frosting
1/2 c butter
1 8 oz. cream cheese,
1tsp vanilla,
1 16 oz box confectioner sugar and 2 tablespoons milk.

mix all. spread on cake.

buttermilk substitute=2 parts yogurt to 1 part milk. or, 2 tablespoons vinegar and

fill cup with milk.

------------------------

THIS IS ONE OF MY OLDEST RECIPES AND IS SO VERY GOOD

Chocolate Cheese Dessert


EVERYONE LOVES.
Everyone has this recipe I think.
I have been making it for many years. This is good in lemon.


2/3 c chopped walnuts
1 c butter melted
2 c flour


combine in a regular cake pan. press and bake at 350 for 20 min. COOL


1 large pkg cream cheese
8 0z. 1 c confection sugar
1 large cool whip

MIX 1 cup of the whip topping, the sugar and cream cheese. beat till smooth. spread on cooled crust.

3 cup milk 2 small pkg chocolate INSTANT pudding combine.

pour over mixture in pan and top with remaining cool whip


------------------------------


SNICKERDOODLE CAKE

1 pkg. (18.25oz) plain white cake mix
1 cup whole milk
8 Tbls. (or 1 stick) butter (melted)
1 pkg. 3.3 oz. instant white chocolate pudding mix (add even if you have a cake mix with a pudding already in it)
3 extra large eggs
1 teas. vanilla extract
2 teas. cinnamon

Preheat oven to 350º and grease/flour a 9x13 inch pan.

In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed.
Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes.

Pour batter into 9x13 pan and spread out evenly.
Bake at 350º for 32-38 minutes (I always check at 32 minutes) or until a toothpick inserted in the middle comes out clean.
Cool on a wire rack.

Frost with the following
Butter Cream Frosting recipe:

BUTTER CREAM FROSTING

8 Tbls. (or 1 stick) butter (slightly softened)
3 ¾ cups confectioners` sugar
3-4 Tbls. Milk (I used 4 Tbls.)
1 teas. vanilla extract
1 teas. Cinnamon

Place all ingredients in mixing bowl and beat on low/ medium until fluffy.

Spread on cooled cake. ENJOY!


--------------------------------


Pumpkin Roll.


375 degrees


powder sugar a kitchen towel well.
Have laying out to turn cake on.

Heat jelly roll pan.

place wax paper in warm pan, making sure it sticks out sides and ends.



Beat 3 EGGS till a nice creamy color
beat in 1 cup SUGAR
stir in 2/3Cup PUMPKIN,
and 3/4 cup FLOUR,
and 1 teas BAKING SODA -
and 1 teas CINNAMON.


Place in wax paper lined jelly roll pan.

Bake 375 for 13-15 minutes.- .
or until top of cake springs back when touched.



Immediately lift hot wax paper with cake out of pan.
Set on counter for 1 minute.-

Carefully loosen EDGES of paper.

pick up cake WITH the wax paper and turn onto the powder sugared towel.

now peel off the wax paper.

cool for 2 minutes.

Roll up cake and towel together, starting with narrow end.

Cool on rack---or in fridge for 15 min. when completly cool -- then unroll.

When cool spread with filling and reroll.

-------------------------------------


Filling:

1 cup confectioners sugar
4 tablespoon butter--softened at room temp
8 ounces cream cheese--softened at room temp
1/2 teaspoon vanilla
Beat together until smooth and creamy.

TO FREEZE:

after you have rerolled the filled cake, place a piece of plastic wrap on counter, place roll on plastic wrap and wrap.then place on square of tin foil and wrap for the freezer. These freeze well. Some people slice them before freezing.


---------------------------------

Old Yeller" Buttermilk cake

1/2 cup shortening
1 3/4 cups sugar
2 eggs
2 1/2 cups all purpose flour
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 1/2 cups buttermilk

Cream shortening & sugar, add eggs.
Combine dry ingredients and add alternately with buttermilk.
Stir in vanilla.

Pour into a 9 x 13 greased pan and bake at 350 for 35 minutes.(30 minutes)

----------
Frosting

1 cup sugar
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla


Combine sugar, milk and butter in small pan.

Bring to a full boil and boil 1 minute remove and add vanilla.

Pour over hot cake and let sit until absorbed.


----------------------------


Blueberry Muffins
makes 22 or 23 --- keep forever

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk ( t vinegar to milk)
1 t vanilla
1 cup frozen blueberries

Preheat oven to 400 -Grease muffin cups --REALLY need to use paper LINERS


Combine 1 1/2 cups flour,
3/4 cup sugar, salt and baking powder.

Place vegetable oil into a 1 cup measuring cup;
add the egg and enough milk to fill the cup.

Mix this with flour mixture.

Fold in blueberries.
Fill muffin cups 2/3 ,

and sprinkle with crumb topping mixture.

-----------------------------------

To Make Crumb Topping: Mix together 1/4 cup brown sugar 1/3 cup flour 1/4 cup butter 1 1/2 teaspoons cinnamon Mix with fork, and sprinkle over muffins before baking.

--- go light with topping Bake for 20 to 25 minutes in the preheated oven, or until done


-----------------------------------


Chocolate Chip Sour Cream Cake

Flour 2 cups
Baking powder 1 tsp
Baking soda 1 tsp
Butter 1 cup
Sugar 1 cup
Eggs 2
Vanilla 1 tsp
Sour cream 1 cup

Topping:
Walnuts ½ cup
Sugar ¼ cup
Cinnamon 1 tsp
Chocolate chips 1 bag

In one bowl combine flour baking soda and baking powder

In another bowl beat eggs and add butter and sugar

Add the contents of 1st bowl to second bowl

then add sour cream and vanilla Mix together

Pour ½ the batter into a greased 10” bunt or spring form pan

Cover with ½ the topping mix and ½ the chips

Add the rest of the batter and the rest of the topping and chips

Bake at 350 degrees for 50 minutes

--------------------


Amy Makes This

Sunday Morning Coffee Cake
Bake: 25

2 tablespoons butter, softened
½ cup sugar
½ teaspoon salt
1 egg
2/3 cup milk
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
3 teaspoons baking powder

In a small mixing bowl, beat butter, sugar and salt until crumbly.
Add the egg, milk and vanilla; mix well.
Combine flour and baking powder 8x8 pan -greased

ADD:

Topping:

¼ cup sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
¼ cup cold butter

bake 350 for 25 min.

------------------------------


Simply Delicious Strawberry Cake



1 (18.25-ounce) box white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin

1 (15-ounce) package frozen strawberries in syrup, thawed and pureed

4 large eggs

1/2 cup vegetable oil

1/4 cup water






Strawberry Cream Cheese Frosting

1/4 cup butter, softened

1 (8-ounce) package cream cheese, softened

1 (10-ounce) package frozen strawberries in syrup, thawed and pureed

1/2 teaspoon strawberry extract

7 cups confectioners' sugar



Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

or use a jelly roll pan, that works great. Watch baking time though.

In a large bowl, combine cake mix and gelatin.

Add pureed strawberries, eggs, oil, and water;

beat at medium speed with an electric mixer until smooth.


Pour into prepared pans, and bake for 20 minutes,

or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely



For the frosting:

In a large bowl, beat butter and cream cheese

at medium speed with an electric mixer until creamy.

Beat in 1/4 cup of the strawberry puree and the vanilla extract.

Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake.


--------------------------

White Almond Sour Cream Cake
1 box white cake mix
1 cup flour
1 cup sugar
3/4 t salt
1 1/3 cup water
1/8 c vegetabel oil
1 t vanilla
1 t almond x
1 c sour cream
2 eggs or if you want pure white use 4 egg whites

grease and flour a regular size cake pan and 12 cupcakes or 1 small round cake pan. This recipe makes too much for just a normal cake. Maybe an extra big pan like a lasagna pan might hold it all.

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan about half full.

Bake in preheated 325° F oven until cake tests done.