FUDGE PUDDING CAKE - BELVA PERRY

1 cup flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cups sugar
2 Tbsp. cocoa
1/2 cup milk
2 Tbsp. vegetable oil

Combine dry ingredients. Stir in milk and oil and blend well. Pour into greased 9 inch square pan.

Top with:

1 cup brown sugar
2 Tbsp. cocoa
1-3/4 cups hot water

Combine topping ingredients and pour OVER mixture in pan. DO NOT STIR TOGETHER. Bake at 350 degrees for 45 to 50 minutes.

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CARAMEL CAKE - KYM LEWIS

1 German Chocolate cake mix

Mix as box says to do. Put one-half the batter in a 9 x 13 greased and floured pan. Bake 15 minutes at 350 degrees. While baking, melt 1/2 cup margarine, 2/3 cups evaporated milk; 14 oz . caramels. Sprinkle 1 cup of chocolate chips over FIRST baked half. Pour caramel mixture over top and sprinkle with 1 cup chopped nuts over caramel. Pour rest of batter over top and bake for 20 to 25 minutes. Cool. Serve with vanilla ice cream.

CHOCOLATE FUDGE CAKE - STEVE HANKS

2-1/4 cups sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
4 oz. (4 squares) unsweetened chocolate
1-1/4 cups milk
3/4 cup brown sugar
1 tsp. vanilla
2/3 cup shortening
1 cup sugar
3 eggs

Sift flour, soda and salt together. Heat chocolate and milk until chocolate melts. Add brown sugar and beat until smooth. Cool; add vanilla. Cream shortening with granulated sugar until fluffy. Add eggs, one at a time, beating well after each. Add sifted dry ingredients and cooled chocolate mixture alternately in small amounts, beating well after each addition. Pour into 3 9 inch greased and floured pans. (Or use pan coating.) Bake at 350 degrees for 30 to 35 minutes. Good with Chocolate Cream Frosting (recipe below.)

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CHOCOLATE CREAM FROSTING - STEVE HANKS

3 oz. cream cheese
1/4 cup milk
3 cups powdered sugar
1/8 tsp. salt
1 tsp. vanilla
3 oz. chocolate squares, melted

Blend cream cheese with milk. Add sugar, salt and vanilla. Beat in chocolate; add additional powdered sugar if needed. Enough for 2 - 8 inch layers.

CARROT CAKE - KYM LEWIS

2 cups flour
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup salad oil
4 eggs, beaten
3 cups grated carrots

Mix together dry ingredients. Add salad oil and eggs. Beat well. Add carrots.

Frosting:

1 stick butter
1 oz. cream cheese
1 box powdered sugar
1 cup pecans
1 tsp. vanilla.

Mix and spread on cake.

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PAT'S APPLESAUCE CAKE - KAREN HARTWIG

Mix all ingredients and bake at 375 degrees for 50 minutes.

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WILTON'S SHEET CAKE - KATHY MAY BEE

Sift together and set aside:
2 cups sugar
2 cups flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda

Into pan large enough to mix the whole cake, put:

4 Tbsp. cocoa
1 cube margarine
1/2 cup Crisco
1 cup water

Stirring all the time, let come to a hard boil. Remove from heat. Add 1 cup buttermilk, 2 beaten eggs. Then add all at once the dry ingredients. Stir well. DO NOT BEAT.

Have sheet cake pan greased and floured. Pour cake batter in pan and cook for 35 to 40 minutes at 350 degrees. About 5 minutes before cake is done make icing.

Icing:

7 Tbsp. milk
4 Tbsp. cocoa
salt
1 cube margarine
1 tsp. vanilla

Combine and let come to hard boil. Add 1 cup nuts and 1 box powdered sugar. Put on cake while still hot.

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KAREN 'S OATMEAL SPICE CAKE - KAREN HARTWIG

1 cup oats
1-1/2 cups boiling water
1 cube margarine

Mix together and let stand for 2 0 minutes.

1 cup sugar
1 cup brown sugar
2 eggs
1-1/3 cups flour
1/2 tsp. salt
1 tsp. soda
1/2 tsp. nutmeg
1 tsp. cinnamon

Cream together sugars and eggs. Combine dry ingredients. Add to oatmeal mix. Add:

1-1/2 cup nuts and/or raisins (opt.)

Bake at 350 degrees for 35 minutes.

Topping:

6 Tbsp. margarine
1/2 cup cream
1/2 cup brown sugar
1/2 tsp. vanilla
1 cup coconut
1 cup nuts, chopped

Pour over hot cake. Broil 4 to 5 minutes.

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CALIFORNIA APPLE CAKE - SHELLY NORBY

2 eggs
1 cup oil
2 cups powdered sugar
2 tsp. cinnamon or nutmeg
1 tsp. soda
1/2 tsp. salt
.............
1 can apple pie filling

Beat together eggs oil and powdered sugar. Sift together flour and spices. Mix well by hand, then blend in 1 can apple pie filling, also by hand. Bake at 350 degrees for 50 to 60 minutes in a 9 x 14 pan.

The frosting makes the cake:

1 - 8 oz. pkg. of cream cheese
3 tsp. melted butter
2 cups powdered sugar
1 tsp. vanilla

Blend until smooth.

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PIG CAKE - KAREN HARTWIG (Karen says the name came from the fact that they all pig out on it.)

1 yellow cake mix
4 eggs, beat well
1 stick margarine
1 tsp. vanilla
1 cup mandarin oranges, drained

Combine cake mix, eggs, margarine and vanilla and oranges. Beat for 4 minutes. Bake at 350 degrees for 35 minutes.

TOPPING:

1 pkg. instant vanilla pudding
1 - 14 oz. can pineapple (drain juice and save)

Mix pineapple juice with pudding.

1/2 cup powdered sugar
1 - 12 oz. container Cool Whip

Mix together. Add pineapple. Frost cooled cake.

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APPLESAUCE CAKE - BONNIE COURSE

1 cup shortening
2 cups sugar
2 eggs
2 cups applesauce
4 cups flour
2 tsp. soda
2 tsp. baking powder
1/2 tsp. salt (optional)
4 tsp. cinnamon
2 tsp. cloves
2 tsp. nutmeg

Cream shortening and sugar; add eggs and applesauce. Add dry ingredients. Add fruit mix - nuts and raisins. Bake at 300 degrees for 1 hour.

OATMEAL CAKE - JANIS HARTWIG WOODARDS

1 cup oatmeal
1/2 cup boiling water

Pour water over oatmeal. Cool. Combine:

1 cup sugar
1 cup brown sugar
1/2 cup shortening
2 eggs
1 tsp. cinnamon
1 tsp. vanilla

Mix well and add oatmeal. Then add:

1-1/2 cups flour
1 tsp. soda

Beat well. Bake at 350 degrees for 35 to 40 minutes. Immediately frost with:

6 Tbsp. melted butter
1/4 cup milk
1 cup nuts
3/4 cup brown sugar
1 cup coconut
1 tsp. vanilla

Put under broiler until toasted.

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OPERA ICING - BONNIE COURSE

2 cups powdered sugar
1/2 cup canned milk
2 Tbsp. butter or margarine

Mix ingredients and heat slowly to dissolve sugar. Boil 2 minutes. When a little of the mixture is dropped into cold water, it should just hold together. Remove from fire and beat until creamy and spread.

NOT TOO SWEET FROSTING - BONNIE COURSE

Cook and cool:

1 cup milk
5 Tbsp. flour

Stir constantly until cool. Cream:

1 cup sugar
1 cup butter or margarine
1 tsp. vanilla

Add flour/milk mixture to cream mix. Beat real well until like whipped cream.

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GINGERBREAD - HARRIET MILLECAM

2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 tsp. ginger
1/4 tsp. cloves
1/4 tsp. cinnamon
1/3 cup shortening
1/2 cup sugar
2 eggs
1/3 cup molasses
1 cup boiling water

Preheat oven to 350 degrees. Cream sugar and shortening. Add eggs and molasses. Beat well. Mix together flour and all spices except soda. Add baking soda to water. Add flour mixture and water mixture until well blended. Bake in a greased 9 x 9 inch pan about 1 hour.

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Markay does professional cake decorating. She advises using only Crisco shortening in all recipes, as other shortenings may not produce best results.

BUTTERCREAM ICING - Yield: 3 cups

1/2 cup Crisco
1/2 cup butter or margarine
1 tsp. clear vanilla extract
4 cups sifted confectioners sugar (approximately 1 lb.)
2 Tbsp. milk

Cream butter and Crisco with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re-whip before using.

WHITE BUTTERCREAM ICING

Using recipe above, use all Crisco instead of mixture of Crisco and butter or margarine and add 1/2 tsp. butter extract. This variation is also a stiffer consistency.

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COOKED FROSTING

1 cup milk
6 Tbsp. flour
.............
1 cup Crisco
1 cup granulated sugar
1 tsp. vanilla
1 tsp. almond flavoring

Cook milk and flour on top of stove on medium heat, whipping constantly with wire whisk until thick. Transfer to bowl and cover with plastic wrap . Refrigerate until completely cool. If small lumps form, strain through sieve after cooling.

Beat Crisco and sugar for 15 minutes. Scrape down sides of bowl. Add cold milk mixture and beat 15 minutes more. Add 1 tsp. vanilla and 1 tsp. almond extract. Store refrigerated.

DARK CHOCOLATE BUTTERCREAM FROSTING Yield: 2 cups

2-2/3 cups confectioners sugar
3/4 cups cocoa powder
6 Tbsp. butter or margarine
5 to 6 Tbsp. milk
1 tsp. vanilla

Combine confectioners sugar and cocoa in small bowl. Cream butter or margarine with 1/2 cup of cocoa mixture in a small bowl. Alternately add remaining cocoa mixture and milk; beat to spreading consistency. Stir in vanilla. For glossier frosting, stir in 1 Tbsp. corn syrup.

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PUDDING-LIKE FROSTING - BIANCA PERRY KRALL

1/2 cup cocoa
4 Tbsp. cornstarch
1-1/2 cups sugar
1/4 tsp. salt
2 cups milk
.............
2 tsp. vanilla
1 tsp. butter

Mix together cocoa, cornstarch, sugar and salt. Add 2 cups milk. Cook until thick, stirring often. Remove from heat, add 2 tsp. vanilla and 1 tsp. butter. It stays soft.

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When you make a lot of cakes, this is much cheaper than the spray in the can and easier than greasing pan with Crisco and then sprinkling flour in cake pans.

4 oz. Crisco
3 oz. flour
1/2 cup oil

Mix Crisco until creamy. Add flour gradually, whipping until smooth. Add oil very slowly and whip until light and fluffy.