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

Yum Yum Cupcakes

Provided by Judy Heiney

White Part:

1 8 ounce package cream cheese
1/3 cup sugar
1 egg
1/2 tsp salt
12 ounce package of chocolate chips

Cream together cream cheese, egg, sugar, salt.  Add chocolate chips and set aside

Dark Part:

2 cups sugar
3 cups flour
1/2 cup cocoa
2 tsp baking soda
2 tsp vanilla
2 tbsp vinegar
2/3 cup oil
2 cups water

Mix all ingredients and beat the dark part well.  Fill cups 1/2 full with dark part.  Spoon rounded tsp of white part into middle of cup.  Bake at 375 degrees for 15-20 minutes.

Makes 3 dozen

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.

Turtle Cake

Provide by Carol Myers

1 cake mix - Swiss or German Chocolate

Mix with:

1/2 cup butter or margarine
1/2 cup plus evaporated milk
1 egg

Put 1/2 of the batter in the bottom of a greased and floured 13x9 inch pan.  Bake 15 minutes at 350 degrees.

Melt together:
1 (12 ounce) package of Kraft Caramels
1/2 cup of evaporated milk (the remaining milk in the can is the "plus" to be added to the cake mix)

Pour melted mixture over baked cake, then sprinkle on 1 cup of chopped pecans and 12 ounces of chocolate chips.  Add remaining batter by spoonfuls, spreading together.  Bake 25 minutes at 350 degrees.  Cut while warm.  Keeps best in refrigerator.