Category: Cakes

Ingredients:

J T. cocoa
1 c. coke
1/2 c. chopped marshmallows
1/2 c. shortening
112c. margarine
112c. buttermilk
1 l p. baking soda
2 eggs, beaten
1/4 cup butter or margarine
3 T. cocoa
6 T. Coke
1 box powdered sugar
1 c. chopped pecans

Instructions:

Sift together flour, sugar; stir in marshmallows and set aside. Bring to boil; shortening, margarine; coc and Coke. Remove from heat and pour over dry mixture. Stir in buttermilk. baking and eggs. Do not beat! Pour into greased tube pan and bake at 350° for 45 mimnes. ldng: Bring margarine, cocoa, and coke to a boil. When smooch, remove from heat and add sugar and pecans.

Notes:

Servings Yield:

Ingredients:

3 cups all-purpose flour
1/2 cups sugar
1 cup mayonnaise
1 (16-oz.) am whole berry cranberry sauce
1/3 cup orange juice
1 T. grated orange peel
1 tsp. baking soda
1 tsp. salt
1 tsp. orange extract
1 cup chopped walnuts
Icing:
1 cup confectioners’ sugar
1 to
2 T. orange juice

Instructions:

In mixing bowl, combine first 7 ingredients; mix well. Fold in walnuts. Cut waxed or parchment paper to fit the bottom of a IO” tube pan. Spray the pan and paper with nonstick cooking spray. Pour batter into paper lined pan. Bake at 350° for 60-70 minutes or until tests done. Cool lO minutes in pan before removing to wire rack. Combine icing ingredients; drizzle over the warm cake. Yield 12-16 servings.

Notes:

Tbsp. is a very moist cake that is very easy to make because it mixes in only one bowl. Be sure to wait and slice it at the table when you serve it, so everyone can see how beautiful it is. Tbsp. is also an excellent cake to bake if you need to take something as a housewarming gift or give to someone who is coming home from the hospital.

Servings Yield:

Yield 12-16 servings

Ingredients:

1/2 c. butter (no substitutes)
room temper, lture
1 (8-oz.) package cnam chet-se, room ttm rature
21/3 c. sugar
5 e “S, room tt!mper. tture
3 c. all-purpose flour
1 tsp. vanilla extract

Instructions:

In a large mixing bowl, cream butter and cream ch e. Gradually add sugar, b(ating until light and fluffy, about 5-7 minute Add egg, one at a time, ating well after each addition. GrJdually add tlour. at just until blended. Stir in, anilla. Pour into a greased and floured 10 tube pan. Bale at 300° for 1-1/1 hours or uncil cake t ts done. Cool in pan 15 minutes fore removing to a ire r. ick. Cool completdy. Yidds 12-16 rvings.

Notes:

Tbsp. pound cake is ddiciou and wry mobt. You “ill find it e pecially good with a di!Jl of fre nies and a glass of good port wine.

Servings Yield:

Ingredients:

1 large package Oreo cookies
1⁄2 stick margarine (oleo) (8-oz.) cream cheese
1 cup powdered sugar
31⁄2 cups milk
2 small package instant vanilla
pudding
silk
0o” ers (optional)

Instructions:

(12-oz.) Kool Whip l new 8″ Dower pot 1 new hand spade Crush Oreos and set aside. Cream together oleo, cream cheese and powdered sugar. Mix toge er milk, pudding, and Kool Whip. Combine cream cheese mixture and pudding mixture. Layer cookies, pudding into flower pot. Refrigerate overnight. Add silk flowers (or you can warm it) before serving. Serve with new hand gardening spade.

Notes:

In my younger years I made this for a group of ladies for lunch, and they oo-ed and ah-ed appropriately. Tbsp. really did make for a great addition as a dessert that was unusual and good.

Servings Yield:

Serve with new hand gardening spade

Ingredients:

I $0.49 cent package or Angel Food Cake
5 egg yolks beaten
3/ cups lemon juice frozen hut
thawed
grated rind or
2 lemom
3/4 cups sugar
Part
2:

Instructions:

Cook, stirring over low heat until it coats spoon. Dissolve I envelope gelatin in ‘I” cup cold water. Add to above mixture while hoL Beat 5 egg whites until they form peaks. Add gradually, 3/ cup sugar. Pour over part I above. Break cake in small pieces and fold into mixture. Pour into oiled pan. Refrigerate 12 hours. Whip 1 cup cream with sugar, lemon extract. Cover top.

Notes:

Tbsp. is such a hoot because it shows this was Aunt Nell’s recipe when Angel Food Cake mix was $0.49. You may not be able to get an angel food cake mix for this amount but it isstill a great recipe to use.

Servings Yield:

Ingredients:

1/2 cups Crisco oil
2 c. sugar
2 eggs
3 c. flour
1 T. cinnamon
2 tsp. l’amilla
1/1 tsp. nutmeg
1 tsp. soda
1/2 tsp. salt
1 can apples (drained and cut)
1 c. nuts

Instructions:

Sift dry ingredients together. San a little to mix with nuts anJ add last. Mix other ingredients together, add nuts.. Bake in oblong pan for 30 minutes. Glaze with juice of 2 lemons and 1 cup powdered ugar.

Notes:

The harde t part of thi reci i finding apple. sli (not apple pie filling), but once you do, you will buy two or three cans so you can make this on a moment’s nOlil’l!. Playing lx’-lls at Ul. JMC for 14 years Ihavetakenthisto many ev nts th ysponsored, and Karen askt!d for this recipe for her files. I miss you!

Servings Yield: