Cakes

	Sift together:
	2 cups plain flour
	1 tablespoon soda
	2 tablespoons cinnamon
	2 cups sugar
	1 tablespoon salt
	Make a hole in the dry mixture and add:
	2 cups bananas (3 average)
	1 small crushed pineapple. Do not drain.
	1 tablespoon coconut extract
	1 cup chopped nuts (optional)
	1 ¼ cup oil
	3 eggs
	½ tablespoon vanilla

Mix as you would cornbread - do not beat. Bake in tube pan at 325° F for 1 hour and 20 minutes.

	2 cups graham cracker crumbs
	2 sticks margarine or butter
	2 eggs
	1 box powdered sugar
	1 #2 can (2 ½ cups) of crushed pineapple
	5 medium bananas
	1 large Cool Whip
	1 small jar pitted cherries
	½ cup chopped pecans (optional)

Drain pineapple. Crush graham crackers (you need two cups), add one stick of melted margarine (butter) and stir until consistent. Pour into a 9 x 13 inch glass pan and spread evenly over the bottom. Chill while mixing other ingredients.

Mix together one softened stick of margarine (butter), two eggs, and one box of powdered sugar. Beat until creamy and then pour over crust. Spread evenly and cover with banana slices and pineapple. Spoon Cool Whip over the top, spread. Garnish with cherries and chopped pecans and refrigerate overnight.

This is Lennis McCollum’s recipe. Lee and Lennis have been life-long friends of the Counts family. At least once a month, we would have Sunday lunch together, after church, at our home or theirs. There was a good sized cave near the McCollum’s house, and many a Sunday the Counts boys and Danny McCollum would go spelunking after fried chicken, vegetables, and all the trimmings. This was one of the recipes given to Sylvia by Lennis at our Spring Valley bridal shower in 1974. Don't “weigh in” for at least a week after eating it !!!

	3 cups sugar
	6 eggs
	2 cups flour, sifted
	¼ cup Crisco
	8 ounces cream cheese
	1 teaspoon vanilla
	1 cup pecan pieces or other nuts
	6 ounces butterscotch morsels
	½ cup flour

Mix sugar, eggs, 2 cups flour, Crisco, and cream cheese. Set aside. Mix vanilla, nuts, butterscotch morsels, and ½ cup flour. Combine both mixtures and pour into cake pan. Place in unheated oven. Bake at 300° F for 1 ½ hours.

My Grandmother Foshee always had one of these made at her house when I visited.

	1 yellow cake mix - any cake mix would do
	1 16-ounce caramel topping mix
	1 large Cool Whip topping
	1 bag of toffee mix

Cook cake as directed, in a 9 x 12-inch pan. (Not a layered cake.) Set aside. Poke holes into the cake. Pour caramel topping mix on top of the cake. Add Cool Whip topping. Then put toffee mix on top of the Cool Whip.

Refrigerate leftovers.

	1 package chocolate fudge cake mix
	2 eggs
	1 teaspoon almond extract
	1 21-ounce can cherry pie filling
	Chocolate Sauce:
	1 cup sugar
	1/3 cup milk
	1/3 cup butter
	1 cup (6 ounces) semi-sweet chocolate chips

Combine cake mix, eggs, and extract in bowl. Add pie filling and mix well. (It is quite thick.) Spread into 9 x 12 inch pan or 15 x 10 inch baking pan. Obviously the smaller one comes out thicker. I’ve tried both and prefer the 9 x 12 pan. Bake at 350° F for 18 - 22 minutes, depending on your oven. I have an electric oven and 22 minutes was fine. Check with toothpick for doneness.

For sauce: In saucepan combine sugar, milk, and butter. Cook and stir until sugar dissolves and butter is melted. Remove from heat and stir in chocolate chips until melted. Pour over warm cake; spread gently. Cool completely before cutting.

The last time my sister, Glenda, was able to come visit me, (she lived in Brenham, Texas.) she told me about this recipe and how good it was. That was in June, 2003. We had a wonderful time while she was here, spending many precious mornings on my front porch in the rocking chairs, with our coffee, and sharing wonderful memories together. We both knew her time on this earth was relatively close. She went to be with our Lord Jesus the following October, 2003. This is a wonderful memory. . . . I still miss her.

	13 x 9 x 1 inch pan, greased and floured
	1 box chocolate cake mix (Betty Crocker Supermoist milk chocolate)
	1 egg
	1 stick butter
	Icing
	1 8-ounce cream cheese, softened
	1 1-pound box powdered sugar
	2 tablespoons cocoa
	1 stick butter, melted
	2 eggs
	1 teaspoon vanilla
	1 cup pecans or walnuts, chopped

Mix cake mix, egg, and butter. Beat until smooth. Press out even in pan.

The “icing” goes on top of cake mixture. Spread evenly. Bake at 350° F for 30 - 35 minutes.

* Remember, oven temperatures vary. The center will be a little gooey! Remove from oven and allow to cool completely. Cut into squares.

	1 box yellow cake mix
	1 small box instant chocolate pudding
	1 cup cooking oil
	1 8-ounce carton sour cream
	4 eggs
	1 6-ounce bag chocolate chips

Combine cake mix, pudding, oil, sour cream and eggs. Beat for 4 minutes. Fold in chocolate chips.
Pour into a greased and floured tube or bundt pan. Bake at 325° F for 1 hour.

This cake is very moist and can be put together in just 4 or 5 minutes. Can be eaten plain or frosted. Great with a scoop of vanilla ice cream.

	1 ½ cups real butter
	3 cups sugar
	5 large eggs
	3 cups sifted cake flour
	½ cup cocoa
	1 teaspoon baking soda
	¼ teaspoon salt
	1 cup sour cream
	1 cup boiling water
	2 teaspoons vanilla
	Icing
	1 stick real butter
	2 squares unsweetened bakers chocolate
	2 cups sugar
	1 5 1/3-ounce can evaporated milk
	2 teaspoons Karo syrup
	1 teaspoon vanilla

* Bring all ingredients to room temperature. (This is important!)

For cake, cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, salt and baking soda. Add to creamed mixture alternately with sour cream, beginning and ending with flour. Add boiling water and mix well. Stir in vanilla. Pour into prepared tube pan and bake at 325° F for 1 hour and 20 minutes. Cool cake in pan on rack for 15 minutes before removing to cake plate.

To prepare icing, combine all ingredients, except vanilla, in a large saucepan. Boil on medium heat until a soft ball forms in cold water. Remove from heat immediately and add vanilla. Beat icing until it reaches spreading consistency and spread on cake. I set the pan in ice water while beating to hurry things up. Be careful not to get water in it.

Several years ago I found this recipe in the newspaper recipe file. It is the most delicious recipe I have used for pound cake.

I really like a lot of this icing, so I double this recipe. (Yum, yum)

	1 package white cake mix
	1 14-ounce can cream of coconut
	1 14-ounce can sweetened condensed milk
	1 16-ounce package frozen whipped topping, thawed
	1 8-ounce package flaked coconut

Prepare and bake white cake mix according to package directions, in a 9 x 12-inch pan. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Michelle Wood is my supervisor at work. She cooks the best things. We have covered dishes at DHR and I look forward to each one. This recipe is one of her many that I enjoy - it is a benefit of the job!

	2 cups sugar
	2 cups self rising flour
	1 stick, butter or margarine
	4 tablespoons cocoa
	1 cup water
	1 teaspoon soda
	½ cup buttermilk
	2 eggs
	1 teaspoon vanilla
	Icing
	1 stick butter
	4 teaspoons cocoa
	1 box confectioners sugar
	1 teaspoon vanilla
	6 - 8 tablespoons milk

Sift together sugar and flour. Set aside. Mix and bring to a boil butter, cocoa and water. Pour this over the sugar and flour, mix. Add soda, butter milk, eggs and vanilla. Mix and pour into 9 x 13 inch pan. Bake at 350° F for 30 minutes.

Make the icing by mixing butter and cocoa. Bring to a boil. Add sugar, vanilla and milk Pour on warm cake.

Cake is really good warm.

	1 cup coconut
	1 cup chopped pecans
	1 box German chocolate cake mix
	8 ounces cream cheese, softened
	1 stick margarine
	1 teaspoon vanilla
	¾ pound powdered sugar

Spray 9 x 13 inch pan. Sprinkle pecans and coconut in pan.
Mix cake mix as directed on the box. Pour batter over coconut and pecans.

Mix cream cheese, margarine, vanilla and powdered sugar. Drop this mixture by spoonfuls over cake batter and swirl in cake mix. (Don’t let the cream cheese mixture touch the sides of the pan. It’s easier to get out if it doesn’t touch the sides.) Cook as directed on cake mix box.

	12 ounces crushed fine graham crackers
	6 eggs
	2 cups sugar
	2 sticks margarine
	1 cup nuts, chopped
	¾ cup milk
	7 ounces coconut

Beat each egg, 1 at a time. Cream sugar and margarine together. Add all ingredients together.
Cook for 1 ½ hours at 350° F in a tube pan. Cool 10 minutes before removing from pan.

This one travels well.

	1 box graham crackers
	1 box raisins
	45 marshmallows
	1 quart shelled pecans, chopped
	1 cup milk

Melt marshmallows with milk in a double boiler. Line graham cracker box with tin foil. Crush graham crackers. Mix raisins and nuts with graham crackers and pour marshmallows and milk over the mixture. Stir well. Pour into foil-lined box. Refrigerate.

	2 sticks real butter
	½ cup Crisco shortening
	6 large eggs
	1 cup whole milk
	3 cups sugar
	3 ¼ cups plain flour
	½ teaspoon salt
	½ teaspoon baking powder
	4 teaspoons vanilla

Sift together flour, salt, and baking powder, set aside. Cream Crisco shortening, butter, and sugar together until creamy, now add eggs one at a time, beating after each addition. Add flour mixture alternately with milk. Add vanilla. Pour into a greased and floured tubed pan. Bake at 325° F. Start in cold oven and bake about 1 hour or until toothpick tests shows that it is done.

	2 cups sugar
	2 cups raisins
	2 cups cold water
	1 cup Crisco (not oil)
	½ teaspoon cloves
	2 teaspoons cinnamon
	2 teaspoons baking soda
	1 teaspoon nutmeg
	4 cups flour
	a little salt
	1 cup cherries and nuts (optional)

Put sugar, raisins, water, Crisco, cloves, cinnamon, baking soda, and nutmeg in a large pot and bring to a boil. Let cool. Stir in flour and salt. May add cherries and nuts.

Put in two loaf tins. Bake at 350° F for 50 - 60 minutes.

This recipe has been passed down from my Grammy Russell, from Milo, Maine. This recipe has been in the family for more than 80 or 90 years.

I’m guessing on the time it takes to cook; all good cooks never write down the time.

	1/3 cup butter
	½ cup brown sugar
	8 slices pineapple
	marachino cherries and/or pecan halves
	1 cup self rising flour
	2 eggs
	2/3 cup sugar
	¼ cup pineapple juice

In a 9- or 10-inch iron skillet heat butter and brown sugar until mixture bubbles. Arrange pineapple slices, cherries and pecans. Mix flour, eggs, sugar and pineapple juice well. Pour over skillet mixture. Place in preheated oven at 350° F.
Bake 9-inch for 24 minutes; 10-inch for 22 minutes.

Warning: Turning this mixture onto a very large plate is very tricky. I have been burned several times with the brown sugar and butter - it is hot!

Out of all the pineapple cakes I’ve had, my mother’s is the best and, as she said, it’s because of the iron skillet. I say no to that; it was because of the loving hands & heart of my mother.

	1 cup oatmeal
	1 ½ cups boiling water
	½ stick butter
	1 cup brown sugar
	1 cup sugar
	2 eggs
	1 ½ cups flour
	¼ teaspoon salt
	1 teaspoon soda
	1 teaspoon baking powder
	1 teaspoon vanilla
	Icing
	4 tablespoons butter
	1 cup brown sugar
	1/3 cup cream
	1 cup nuts

Sift flour, salt, soda and baking powder together, then mix remaining ingredients in the pot you boiled the water in. Spread in sprayed 9 x 13 inch pan and bake at 350° F for 25 minutes.

Mix icing ingredients and boil until it bubbles. Spread over warm cake.

	1 cup quick oats
	1 ½ cups boiling water
	½ cup oil
	1 cup sugar
	1 cup brown sugar
	2 eggs
	1 teaspoon vanilla extract
	1 1/3 cups flour
	1 teaspoon salt
	1 teaspoon baking soda
	1 ½ teaspoons cinnamon
	Frosting
	6 tablespoons butter
	½ cup sugar
	½ cup brown sugar
	½ cup canned milk
	½ cup nuts or coconut

Pour water over oats and set aside.

Cream together oil and sugar. Add eggs and vanilla. Stir in oats.

Sift together flour, salt, baking soda and cinnamon. Add sifted ingredients to oats mixture. Pour into a 9 x 13 inch pan that has been greased and floured. Bake at 350° F for 30 to 40 minutes.

For the frosting, combine butter, sugar, brown sugar, canned milk, and nuts (or coconut) and boil for 1 minute. Spread on hot cake.

	1 box butter pecan cake mix
	1 can coconut-pecan icing
	¾ cup oil
	4 eggs
	1 cup water

Mix all ingredients with mixer. Grease tube pan or bundt pan and dust with ¼ cup powdered sugar. (I use the PAM for baking). Pour batter in prepared pan. Bake at 350° F for 1 hour, or until toothpick inserted comes out clean. Cool in pan for 10 minutes.

Optional: frost with another can of coconut-pecan icing.

	1 box yellow cake mix
	½ cup oil
	3 eggs
	2 20-ounce cans crushed pineapple, undrained
	¼ cup water
	1 8-ounce tub Cool Whip
	2 small boxes instant vanilla pudding mix

Heat oven to 350° F. Lightly grease 9 x 13 inch pan.
Mix cake mix, water, eggs, oil, and one can pineapple. Mix in a large bowl, blend well. Pour into pan, bake 40 minutes. Let cake cool completely in pan. When cool, make frosting. With mixer on low, beat pudding, other can pineapple, and Cool Whip for three minutes. Make sure pudding mixture has disolved. Spoon topping on cake in thick layer. Chill before serving.

My nephew cut this recipe out of the Lakeland Ledger newspaper in Lakeland, Florida. He baked the cake and brought it to a family reunion. At least a dozen ladies wanted the recipe.

	1 Duncan Hines butter recipe golden cake mix
	1 cup sour cream
	1/3 cup oil
	¼ cup sugar
	¼ cup water
	4 eggs
	Filling:
	2 tablespoons reserved cake mix
	2 tablespoons brown sugar
	2 teaspoons cinnamon
	1 cup pecans, finely chopped
	Glaze:
	1 cup confectioners sugar
	1 tablespoon milk

Preheat oven to 375° F. Combine filling ingredients and set aside. Blend cake mix, sour cream, oil, sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured bundt pan. Sprinkle filling ingredients over batter in bundt pan. Carefully spread remaining batter evenly over filling mixture. Bake for 45 - 55 minutes until cake springs back when touched lightly. Cool for 25 minutes. Remove from bundt pan.

Blend glaze ingredients together and drizzle over cooled cake.

	1 white cake mix
	1 small package strawberry Jello
	4 eggs
	¾ cup Wesson oil
	1 cup fresh strawberries, rough chop
	Icing
	1 stick margarine, softened
	1 box confectioners sugar
	½ cup strawberries, chopped

Mix all ingredients well in an electric mixer. Pour into a greased 13 x 9 x 2 inch cake pan. Bake at 350° F for about 30 minutes or until cake is done. Cool before icing.

Make icing with electric mixer. Blend margarine, confectioners sugar and strawberries until smooth. Spread over sheet cake. Refrigerate. Remove cake from refrigerator and let sit out about 30 minutes before serving.

This is one of Brother Anthony’s favorites. He likes anything with srawberries. Any time we have a covered-dish meal, or his birthday, or “Boss’s” day is coming up, he has a way of “hinting” that he wants me to make one of these cakes for him. Of course, I always get the hint.