Orange Pound Cake

Misha

3 cups flour
1/2 tsp. baking soda
1 cup butter, softened
2 cups granulated sugar
6 eggs
2 Tbs. orange juice
2 tsp. grated orange zest
1 cup sour cream

Glaze:
2 cups powdered sugar
2 Tbs. + 1 tsp. orange juice (I had to use a bunch more)
1/2 tsp. vanilla

Preheat oven to 325. Spray bundt or angel food cake pan.
In medium bowl, combine flour and baking soda; set aside. In large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each one. Stir in orange juice and zest. Add flour mixture to butter mixture alternately with sour cream, beating well after each addition. Pour into prepared pan.

Bake 50-55 min or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes on cooling rack. Remove from pan and cool completely. (I didn't so the frosting would somewhat drizzle down cake).

In small bowl combine glaze ingredients and drizzle over cooled cake.  (I added some more orange zest to the top for looks:)

Gooey Delicious Chocolate Cake Dessert

Martha

1 German chocolate cake, baked.  Remove from oven and poke holes with large utensil.  Pour on 1-2 cans sweetened condensed milk-let soak in.  Cool.  Cover with cool whip and sprinkle with crushed Skore candy bar.  

Great Fruit Nut Cake

Janet

Boil 2 min: 2 cups Sugar 1 tsp. Cloves

2 cups Water 2 tsps. Cinnamon

2 cups Raisins 1 tsp. Salt

Cool, then Add: 3 cups Flour

2 tsps. Soda 2 tsps. Cocoa

Mix and Add: 1 lb. Walnuts (halves) {approximately 4-5 cups}

12-16 oz. Pecans (halves) {approximately 4 cups}

16-24. oz. Candied Cherries

Bake one hour at 325 F.

Grease pans well-cover bottom of pan with white type paper--grease again. Dust with flour.

Makes 5, ½ size loaves or more smaller loaves. Can use round cans such as chicken chunks cans for decorative sized loaves. {Makes fun round slices} Fill pans 2/3 full. Stores well in refrigerator—even longer in freezer.

Best Ever Chocolate Cake

Rachel

1 box Devil's food cake mix

1 large box instant chocolate pudding

4 eggs

1 cup water

1/2 cup oil

1/2 tsp. vanilla

Mix together. Pour into greased and floured bundt pan. Bake at 350 for 40 minutes.

Glaze: (make the last few minutes of baking)

1 cup sugar

1/2 cup butter

1/3-1/2 cup water

Cook over medium heat until color turns clear; don't boil. Add 1/2 tsp. vanilla. Remove cake from oven. Poke holes in cake with knife or fork. Pour glaze over warm cake; let set and cool slightly. Turn out on plate and sprinkle with powdered sugar.

Strawberry Cake

Rachel

1 White Cake Mix

1 small container cream

8 oz. cream cheese

1 c. powdered sugar

1 pkg. danish dessert

1 pkg. frozen strawberries

Bake white cake as directed; cool (on sheet cake). Whip one small container cream until it peaks. Mix in: 8 oz. cream cheese, softened and 1 cup powdered sugar. Spread over cake. Make 1 pkg. Danish Dessert as directed. Mix in 1 pkg. frozen strawberries, thawed (sliced). Spread over cream, cream cheese mixture. Refrigerate.

Carrot Cake

Lion House

1 cup sugar

1/2 cup oil

2 eggs, beaten

1 1/2 cups grated carrots

1 cup flour

1/2 tsp. salt

1 tsp. soda

1 tsp. cinnamon

1/4 cup of ground coconut, nuts, and raisins

Combine sugar and oil. Add eggs. Mix well. Add carrots. Stir in dry ingredients. Add coconut, nuts, and raisins. Pour batter into a lightly greased and floured 9x9 cake pan. Bake at 400 for 20-30 minutes. Spread with frosting.

Frosting:

8 oz. cream cheese

1/4 cup margarine

2 1/2 cups powdered sugar

2 Tbs. chopped maraschino cherries

hot water if needed

Cream together cream cheese, margarine, and powdered sugar. Add hot water if needed.

Cool and pour over peaches in crust.

Lemon Cake

Janet

1 yellow cake mix

1 pkg. (small) lemon Jell-o

4 eggs

3/4 cup oil

1 1/2 cup water

2 cups powdered sugar

1/3 cup lemon juice

Mix cake mix, Jell-o, eggs, oil, and water. Bake at 350 for 40 minutes in 9x13 pan. Poke warm cake with fork andpour on sugar and juice.

German Chocolate Coconut Pecan Frosting

Janet

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 tsp. vanilla

1 1/3 cup coconut

1 cup chopped pecans

Combine milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat until thickened (about 12 minutes). Add coconut and pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.

Chocolate Sheet Cake

Janet

1 cube margarine

1/2 cup vegetable oil

1 cup water

3 Tbs. cocoa

dash of salt

2 cups flour

2 cups sugar

2 eggs

1 tsp. soda

1 tsp. vanilla

1/2 cup sour milk

In saucepan mix margarine, oil, water, cocoa, and salt. Boil. Add the rest of the ingredients. Mix. Bake at 375 for 15 minutes in 12x15" cookie sheet with 1" sides.

Frosting: (half recipe is enough)

1 cube margarine

5 Tbs. milk

3 1/2 Tbs. cocoa

3 1/2 cups powdered sugar

1 cup chopped nuts

Melt margarine, milk, and cocoa. Add powdered sugar and beat until smooth. Add nuts and frost while hot.

Angel Food Cake

Betty Crocker

1 cup flour

3/4 cup + 2 Tbs. sugar

1 1/2 cups egg whites

1 1/2 tsp. cream of tartar

1/4 tsp. salt

3/4 cup sugar

1 1/2 tsp. vanilla

1/2 tsp. almond flavoring

Mix together first 2 ingredients. In mixing bowl beat egg whites on high speed and add cream of tartar and salt. Beat until foamy. Gradually add 3/4 cup sugar. Continue beating until meringue holds stiff peaks. Add flavorings. With rubber spatula, fold the flour/sugar mixture into the meringue gently by hand a spoonful at a time. Gently fill angel food cake pan.

Bake at 375 for 30-35 minutes. Cool upside down (about 30-45 min). Use butter knife to get cake out of pan to let it finish cooling.

Toppings:

Mix cool whip with strawberry yogurt (Brenda). Mix instant chocolate pudding and cool whip together and add toffee bits on top (Rachel). Frost with thin chocolate icing, butter icing, or lemon icing. Serve plain with whipped cream and fruit. Use in parfait.

Pineapple Pudding Cake

Teresa

1 1/2 cups sugar

1 egg

2 tsp. soda

2 cups flour

dash of salt

1 tsp. vanilla

1 can crushed pineapple (undrained)

chopped nuts (optional)

Mix all ingredients together at once. Bake at 350 for 30-35 minutes in 9x13 pan. We either eat it with ice cream or add the topping. If using the topping, poke cake with a fork while it is still warm so topping will soak in.

Topping:

1/2 cup butter

1 tsp. vanilla

2/3 cup sugar

2/3 cup milk

Heat in a saucepan on stovetop and pour over warm cake.

ll-o. Cool and pour over peaches in crust.