• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup beer
• 1/4 cup vegetable oil
• 4 eggs

1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
2. Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
3. Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.

• 1 (18.25 ounce) package devil's food cake mix
• 1 cup mashed bananas
• 1/3 cup vegetable oil
• 3 eggs

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
2. Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

1 pkg. Duncan Hines dark fudge cake mix
1 tsp. cinnamon
3 eggs
1 1/4 c. water
1/2 c. Crisco oil
2 pkg. (3 oz.) cream cheese, softened
1/3 c. butter or marg. softened
1 1/2 tsp. vanilla
1 tsp. milk
3 1/2 c. confectioners sugar
1/4 c. chopped nuts
1 c. shredded unpeeled zucchini

Directions:

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Add eggs, water and oil; blend, then beat, medium speed for 2 minutes. Fold in zucchini. Turn batter into pan and spread evenly. Bake at 350 degrees for 50 to 60 minutes. Frosting: Beat cream cheese, butter and vanilla in bowl. Add conf. sugar and milk, mix until smooth and creamy. Add more sugar to thicken and more milk to thin. Spread on cooled cake. Sprinkle nuts on top. Store in refrigerator until ready to serve.

Ingredients:

10 Egg whites
1 1/4 ts Cream of tartar
1 ts Vanilla extract
1/2 ts Almond extract
1/2 c Sugar
1 c Cake flour
2 c Fresh raspberries

Directions:

In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour.

Yield: 16 servings.

Easy Recipe For A Delicious Red Velvet Cake!

Ingredients:

1 1/2 c Sugar
1 c Butter
3 Eggs
1 tb Butter extract
2 oz Red food coloring
2 1/2 c Cake flour
2 tb Cocoa
1 c Buttermilk
1 ts Baking soda
1 ts Vinegar

Directions:

Cream butter and sugar until very light and fluffy. Add eggs, one at a time, beating well after each addition. Then add both extract and coloring. Mix flour and cocoa, be sure all cocoa lumps are mashed; then add this to the butter mixture. Stir real well; add buttermilk, again mixing well. Combine soda and vinegar in a small cup and pour over batter mixture; mix real well. Pour in pans. Bake at 350 degrees for 25 minutes. Let cake cook completely before frosting.

• 1/3 c butter
• 1 c sugar
• 2 ea egg, well beaten
• 1 1/2 c flour
• 2 ts baking powder
• 1/2 c milk
• 1 tb butter
• 1 ea chocolate square, unsweetened
• 1 ts vanilla

• Cream together the butter and sugar; add the eggs and mix well.
• Sift together the flour and baking powder and add alternately with the milk to the creamed mixture.
• Put 1/3 of the combined mixture into a bowl. Melt together the butter and chocolate and add to the combined mixture.
• Add the vanilla to the white batter.
• Drop the white batter, then the chocolate batter, by spoonfuls into a well-greased, deep cake pan and bake at 350-F for about 40 minutes.

3 sqs. unsweetened chocolate
2 sticks butter
1 1/2 c. nuts, chopped
1 3/4 c. sugar
4 eggs
1 c. plain flour
1 tsp. vanilla

Melt chocolate and butter in double boiler. Add nuts and stir until coated. In mixing bowl, mix sugar and eggs. Add vanilla. Stir in flour and add chocolate mixture. Fill lined cupcake tins 3/4 full. Bake at 325 degrees for 20 minutes. Tiny pans - 15 minutes.

2/3 c. butter or margarine
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 pkg. (4 oz.) baker's German sweet chocolate, melted
1 c. buttermilk
2 c. flour, sifted
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Coconut - pecan frosting

Cream sugar and butter until smooth. Blend in eggs and vanilla well. Add melted chocolate to creamy mixture. Sift flour, salt, baking soda and baking powder until light and fluffy. Alternate flour mixture and buttermilk with cream mixture, until very smooth and creamy. Grease and flour 2 - 9 inch round cake pans. Pour even amounts in each pan. Bake at 350 degrees for 35 minutes. Cool 15 minutes.FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter, 1 teaspoon vanilla in saucepan. Cook 12 minutes on medium heat; add 1 1/3 coconut flakes and 1 cup chopped pecans. Frost cake.

1 c Uncooked 1 min quick oatmeal
1 1/2 c Boiling water
1 1/2 c Flour
1/2 ts Baking soda
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
1/2 c Butter; softened
1 ts Vanilla extract
1 c Brown sugar
1 c Granulated sugar
2 Eggs

Place the oats in a small bowl and pour the boiling water over them. Let stand for 20 minutes. Preheat the oven to 350 F. Sift together the flour, baking soda, cinnamon, nutmeg, and salt on wax paper. Set aside. In a large mixing bowl, beat the butter until creamy. Add the vanilla and gradually add the sugars, beating until fluffy. Beat the eggs into the mixture one at a time. Add the oatmeal mixture and blend. Add the flour mixture and blend again. Pour the batter into an oiled 13 x 8-inch pan. Bake for 35 minutes, or until the top of the cake springs back when touched with fingertip. Often frosted with Broiled Frosting.

2 c Flour
1/4 c Sugar
1/2 ts Salt
1/2 lb Butter
2 ts Vanilla
2 c Finely chopped pecans
Confectioners sugar

1 pk Yellow cake mix, (18.5 oz)
2 Eggs
1 cn (11 oz) mandarin oranges, drained
1 cn (15 oz) crushed pineapple, juice reserved
1/2 c Mayonnaise
12 oz Whipped topping, (frozen); thawed
2 pk Vanilla pudding mix, instant

Preheat the oven to 350 degrees (F). In a large bowl, combine the cake mix, eggs, mandarin oranges, reserved pineapple juice, and mayonnaise. With an electric beater on medium speed, beat for about 5 minutes or until blended. Pour into a 9" x 13" baking dish that has been coated with nonstick baking spray. Bake for 25 to 30 minutes, or until golden. Allow to cool thoroughly in the pan. In a medium-sized bowl, combine the whipped topping, pudding mixes, and crushed pineapple; mix well with a spoon then spread over the top of the cooled cake.

1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.

1 pk Lemon jello
4 Eggs
1/2 c Oil
1 c 7-Up *

* Pour into cup slowly to retain bubbles, but not have a lot of foam on top.

Put all ingredients into mixing bowl and beat two to three minutes at medium speed. Pour batter into greased and floured tube pan. Bake at 350 degrees 45 to 60 minutes until cakes tests done and barely begins to pull away from sides of pan. Glaze with lemon glaze while warm.

INGREDIENTS

• 5 1/2 cups sifted cake flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• 10 egg whites
• 1 cup white sugar
• 1 1/3 cups shortening
• 2 1/2 cups white sugar
• 1 3/4 cups milk
• 2 teaspoons vanilla extract
• 1 cup butter
• 8 cups sifted confectioners' sugar
• 4 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup milk

1. Measure sifted flour, add baking powder and 2 teaspoons salt, and sift together three times. Beat egg whites until foamy, add 1 cup white sugar gradually, and continue beating only until mixture will stand in soft peaks. Cream shortening, add 2 1/2 cups white sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add 2 teaspoons vanilla and egg whites and beat thoroughly into batter.
2. Turn batter into one round 10 inch pan and one round 8 inch pan, 3 inches deep, each lined on bottom with paper, filling each pan about half full of batter. Bake in moderate oven 350 degrees F (175 degrees C), placing the smaller layer towards front of oven for quicker and easier removal when done. Bake the 8 inch cake 1 hour, or until done; bake the 10 inch cake about 10 minutes longer.
3. Cool cakes in pans on racks 15 minutes. Then loosen from sides of pans with spatula, turn out, remove paper, and turn right side up on racks to cool. When thoroughly cooled, at least 2 hours, brush cakes to remove any loose crumbs. Prepare Creamy Butter Frosting and set aside about 2 cups of frosting for decorating. Spread with frosting. You can tint the frosting the color or colors you want and be able to write on top of cake.
   
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