Shoofly Cake

Provided by Dawn Huber (2000)

4 cups flour
1 lb. dark brown sugar
1 cup butter or margarine, softened
1 cup molasses (King Syrup)
2 cups boiling water
2 tsp baking soda

Combine flour, sugar, butter. Work into fine crumbs.  Reserve 1 1/2 crumbs for topping.  Mix all remaining ingredients and the rest of the crumbs until the batter is thin.  Pour into greased and floured 13x9" pan.  Sprinkle reserve crumbs on top.  Bake at 350 degrees for 45 minutes.

Coca Cola Cake

Provided by Irene Hammons (2000)

1/2 cup margarine
1/2 cup Crisco
1/4 cup cocoa
1 cup coca cola

Mix and bring to a boil.  Remove from heat and add 1 1/2 cups miniature marshmallows.  Let cool

2 cups flour
2 cups sugar
1/2 cup buttermilk
1 tsp soda
1 tsp vanilla
2 eggs

Mix together thoroughly and add to above cooled mixture.  Pour into greased 9x13" pan.  Bake at 350 degrees for 45 minutes.  While still warm, frost with topping below.

1/4 cup cocoa
1/3 cup coca cola
1/2 cup margarine

Bring to a boil, remove from heat and add

2 cups 10x sugar
1 tsp vanilla
1 cup chopped nuts

Spread over warm cake

Easy Chocolate Caramel Cake

Provided by Carol Myers (1999)

Bake 1 9x13" chocolate cake (boxed or homemade)
Let cool, and punch holes in cake with the handle of a wooden spoon

Pour 1 can of sweetened condensed milk over cake and then pour 1 small jar of caramel ice cream topping over milk.

Refrigerate cake until ready to serve and then ice with Cool Whip

Pineapple Cherry Cake

Provided by Lois Phillips (1998)

1 20 ounce can crushed pineapple, undrained
1 21 ounce can of cherry or blueberry pie filling
1 package yellow cake mix
1/2 cup margarine

Evenly spread pineapple in a greased 9x13" pan
Carefully spread pie filling on top of pineapple
Sprinkle dry cake mix over the top
Dot with margarine
Bake at 350 degrees for 50 to 60 minutes or until top is browned.

Apple Cake

2 cups sugar
1 tsp salt
2 1/2 cups flour
2 eggs
1 cup nuts (preferably pecans)
1 tsp soda
3 cups diced apples
1 cup oil
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
6 ounces of butterscotch chips

Combine flour, cinnamon, soda, baking powder, salt.  Beat together oil, sugar, eggs, and vanilla.  Stir in apples and nuts.  Add flour mixture, stirring by hand, mixture will be stiff.  Pour into greased 9x13" pan and sprinkle with morsels.  Bake 50 to 60 minutes at 350 degrees.

It is also very good without nuts and morsels.

Blueberry Streusel Cake

Provided by Judy Heiney (1997)

1 1/2 cups flour
2 eggs, slightly beaten
1 tsp vanilla
1 cup sugar
3/4 cup milk
3 tsp baking powder
5 tbs melted butter
1 quart blueberries

Sift together flour, sugar, and baking powder.  Mix eggs and milk, then stir into flour mixture.  Add melted butter and vanilla and beat well.  Pour into greased and floured 9x13" pan.  Spread blueberries over cake.  Cover with crumbs (below)

Crumbs:

3/4 cup butter
1 1/2 cup flour
1 tsp cinnamon
1 1/4 cup sugar (brown or white - 1/2 cup of each)

Cover cake with crumbs.  Bake at 400 degrees for 10 minutes, then 375 degrees for 30 minutes.

Creamsicle Cake

Provided by Judy Heiney (1995)

1 orange cake mix
1 small package orange jello
1 cup hot water
1/2 cup cold water
1 8 ounce container Cool Whip
1 small package instant vanilla pudding
1 cup milk
1 tsp orange extract
1 tsp vanilla extract

Mix orange cake mix according to directions on package.  Pour in 13x9" pan and bake according to directions on box.  After removing cake from oven, poke holes in cake 1 inch apart with the handle of a wooden spoon.  Set aside until cooled.  Mix jello with 1 cup of hot water and 1/2 cup of cold water.  Pour immediately over cooled cake.  Mix Cool Whip, instant pudding, milk, vanilla, and orange extract.  Beat until well mixed.  Spread evenly over cake.  Keep in refrigerator.

Whoopie Pie Cake

Provided by Carol Adams (1994)

2 eggs
1/2 cup sour cream
1 cup oil
1 cup sour milk (buttermilk)
1 tsp vanilla
2 cups sugar
3 cups flour
2 tsp soda dissolved in 1 cup hot water

Beat together and pour into 2 9x13" pans, one lined with wax paper.  Bake at 450 degrees for 10-12 minutes.  Allow to cool.

Frosting:

2 eg whites
2 tsp vanilla
4 tbs flour
2 tbs milk
1 1/2 cups shortening
4 cups 10x sugar

Layer all of frosting on top of cake in unlined pan.  Invert the other cake on top of the frosting.  Sprinkle with powdered sugar.

Dump Cake

Provided by Sherry Taylor (1991)

Layer the following ingredients in a 13x9" pan

1 20 ounce can crushed pineapple, undrained
1 can cherry pie filling
1 box yellow cake mix - dry
1 cup chopped pecans
slice 2 sticks of margarine on the top

Bake at 350 degrees for 1 hour

Fuzzy Navel Cake

Provided by Irene Hammons (1991)

1 box yellow cake mix
1/2 cup vegetable oil
1 6 ounce box instant vanilla pudding mix
4 eggs
3/4 cup Peach Schnapps
1/2 cup orange juice
1/2 tsp orange extract

Combine all seven ingredients in mixing bowl and blend well.  Pour into a lightly greased & floured bundt pan.  Bake at 350 degrees for 35-40 minutes or until done.

Combine:  4 tbs Peach Schnapps, 2 tbs orange juice, and 1 cup confectioner sugar.  While cake is hot, poke holes in the cake, and pour liquid over it.  Let cake cool 4 hours before removing from pan.  Keep covered - it will stay moist for days.

Pineapple Zucchini Cake

Provided by Carol Myers (1991)

3 eggs
2 cups sugar
2 tsp vanilla
1 cup cooking oil
2 cups zucchini, peeled and grated
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup crushed pineapple, not drained
1 cup raisins
1 cups nuts

Cream cheese frosting

2 cups confectioners sugar
3 ounce package of cream cheese
1/4 pound of margarine, softened

Step 1:  Beat eggs, sugar, vanilla, and cooking oil until fluffy.  Add zucchini, flour, baking powder, baking soda, and salt.

Step 2:  Stir in pineapple, raisins, nuts, and mix well.

Step 3:  Spoon into a greased 9x13" baking pan and bake at 350 degrees for 1 hour, or make cupcakes and bake for 18-20 minutes.

Step 4:  Mix all frosting ingredients and frost cake or cupcakes

Coconut Sour Cream Cake

Provided by Carol Adams (1990)

1 box white cake mix
1/4 cup oil
3 eggs
1 8 ounce package of sour cream
1 can cream of coconut (coco lopez)

Mix all ingredients together.  Pour into 9x13" pan.  Bake at 350 degrees for 35-40 minutes

Icing:

1/2 box 10x sugar
2 tbs milk
1 tsp vanilla
2 3 ounce packages of cream cheese

Mix and spread on cake.  Sprinkle with coconut.  Serves 12-24

Chocolate Zucchini Cake

Provided by Lori Hammons (1990)

Cream together:

1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
2 eggs
1/2 cup sour milk (buttermilk)

Mix:

2 1/2 cups flour
1 tsp baking soda
1/2 tsp cloves
1/2 tsp baking powder
1/2 tsp cinnamon
4 tbs cocoa
2 cups zucchini, peeled and grated
1/4 cup chocolate chips
1/4 cup chopped nuts

Grease and flour bundt pan, add above, and bake at 325 degrees for 40-50 minutes

Glaze:

1/2 cup chocolate chips
2 tbs butter or margarine
1 tbs light corn syrup

Heat over low heat until chips are melted.  Spoon over cake.

Triple Fudge Cake

Provided by Pat Hayes (1990)

Prepare 3 1/2 ounce package of jello chocolate pudding mix (cooked type) as directed.  Blend 1 package chocolate cake mix (dry) into the host pudding.  Pour into 13x9" pan and sprinkle with 1/2 cup chocolate chips.  Bake 30 minutes at 350 degrees.

Fresh Apple Cake

Provided by Pat Hayes (1990)

1 cup liquid shortening
2 cups sugar
2 eggs

Mix above ingredients together and add the following

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp vanilla extract

Add:

3 cups apples, chopped finely

Grease and flour a 13x9" pan.  On top of batter, sprinkle 1 1/2 cups chopped pecans and 1 cup butterscotch morsels.  Bake at 350 degrees for 45 to 50 minutes.

Pumpkin Coffee Cake

Provided by Carol Adams

1/2 cup butter
3/4 cup sugar
1 tsp vanilla
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 3/4 cups pumpkin
1 egg, slightly beaten
1/3 cup sugar
1 tsp pumpkin pie spice

Cream butter, 3/4 cup sugar, and vanilla.  Add 3 eggs and beat well.  Combine flour, baking powder, baking soda.  Add alternately with sour cream.  Combine pumpkin, egg, sugar, and spice.

Spoon half of batter into 13x9 inch pan.  Sprinkle half or streusel (below) over batter.  Spread pumpkin mixture over streusel.  Carefully spread remaining batter over pumpkin.  Sprinkle remaining streusel on top.  Bake at 325 degrees for 50-60 minutes.  Makes 12 servings

Streusel:

1 cup brown sugar
1/3 cup butter
2 tsp cinnamon
1 cup nuts

Texas Sheet Cake

Provided by Marie Scheurich (my mom)

Mix together 2 cups of sugar and 2 cups sifted flour

Bring to a boil 1 cup margarine, 4 tbsp cocoa, and 1 cup water.

Pour mixture over sugar and flour

Add and beat well 1/2 cup buttermilk, 1 tsp baking soda, 2 eggs, 1 tsp vanilla

Pour cake into greased jelly roll pan and bake at 400 degrees for 20 minutes.  While cake is still warm, pour on icing (below):

Icing:

Melt 3/4 stick margarine and 5 tbsp milk over low heat.  Add 3/4 box of 10x sugar (not quite 3 cups) and 4 tbsp cocoa.

Sprinkle cake with chopped walnuts or pecans

Angel Food Cake

Provided by Marie Scheurich (my mom)

1 1/4 cup cake flour
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
1/4 tsp almond extract
1 1/2 cups egg whites
1 1/4 tsp cream of tartar
1 1/3 cups sugar

Sift flour with 1/2 cup sugar four times.  Beat remaining ingredients (except 1 1/3 cups sugar) until they stand in soft peaks.  Gradually add 1 1/3 cups sugar, beating well after each addition.  Fold in flour mixture to egg whites.  Bake at 350 degrees for 40 minutes.  Invert to cool.

Peach Upside Down Cake

Provided by Jill Hammons

1 box yellow cake mix
1 pkg banilla instant pudding
4 eggs
1 pint sour cream
1 tsp almond flavoring
1 large can of peaches, drained
1 small can of peaches, drained
1 stick butter
brown sugar

Melt 1 stick of butter in a 9x13' pan.  Sprinkle brown sugar on top of the butter.  Line pan with peaches.  Pour batter over peaches and bake at 350 for 50-55 minutes.

Chocolate Cake with Peanut Butter Frosting

Provided by Ruth Hammons

2 cups sugar
3 large eggs
1 1/4 cups oil
4 tsp vanilla
1 1/3 cups boiling water
1 cup unsweetened cocoa
1 1/3 tsp baking soda
1 1/3 tsp baking powder
2/3 tsp salt
2 2/3 cups unsifted all purpose flour

Grease 2 9" round cake pans.  In large bowl, beat sugar and eggs until creamy.  Blend in oil and vanilla, beat 2 minutes.  Combine boiling water and cocoa, add to egg mixture and blend thoroughly.  Stir in baking soda, baking powder, and salt.  Add flour and beat until thoroughly blended.  Pour into prepared pans and bake 25-30 minutes.  Remove from oven and let stand for 5 minutes in the pans.  Then, turn onto racks.  Cool completely before frosting.

Peanut Butter Frosting

1 pound of sifted 10x sugar
1/2 creamy style peanut butter
1/4 to 1/3 cup milk

Combine all ingredients, beating until smooth and creamy.  Add more milk if needed.