Cakes Cookbook Desserts

Stripe It Rich

Uncle John always had this for his birthday cake.

1 yellow cake mix, baked according to pkg.
2 small pkgs. instant chocolate pudding
1 C. powdered sugar
4 C. cold milk

Add sugar to pudding, Slowly add milk. Beat 1 minute. Pour 1/2 over warm cake (holes). Let half of mixture thicken for topping. Chill for 1 hour.

Cakes Cookbook Desserts

Peanut Butter Cake

1 C. sugar
1 egg
1 C. buttermilk
1/2 C. shortening or butter
1/2 C. creamy peanut butter
1 1/2 C. flour
1 tsp. soda

1/2 C. crunchy or creamy peanut butter
1/4 C. butter
2 1/2 C. powdered sugar
1 tsp. vanilla

Cream shortening, sugar and peanut butter. Add egg and buttermilk. Beat well. Add flour and soda. Mix. Bake in a 9×13″ pan at 350º for 25 to 35 minutes.

FROSTING: Mix together. Add enough milk to make frosting spreadable.

Cakes Cookbook Desserts

Pineapple Upside-Down Cake

1 yellow cake mix, mixed according to directions
1 stick margarine, melted in 9×13″ pan
1 C. brown sugar, firmly packed
1 can pineapple rings, drained

Melt margarine in bottom of cake pan. Sprinkle with brown sugar. Arrange pineapple rings in pan. Pour cake batter over top. Bake at 350º for 43 to 48 minutes, or until cake is done. Check with toothpick; it will get brown but make sure it’s done. Cool in pan for 5 minutes and then invert onto serving tray. For added effect, place a maraschino cherry on top of each pineapple.

Cookbook Side Dishes Vegetables

Crock Pot Potatoes

I make these quite often when I have a crowd.

2 lbs. frozen hash browns
1 tsp. onion salt
1 can cream of chicken soup
1 C. sour cream
2 C. sharp cheese, grated
6 T. margarine, melted
1 tsp. salt
1/2 tsp. pepper

Cook in crock pot 4 to 6 hours.

Cakes Cookbook Desserts

Honey Bunn Cake


1 pkg. butter recipe yellow cake mix
2 sticks margarine, softened
4 eggs
8 oz. sour cream
1/2 C. brown sugar, packed
1/3 C. pecans, chopped
2 tsp. cinnamon
1 C. powdered sugar
1 T. milk
1 tsp. vanilla

Remove 1/2 cup dry cake mix. Beat remaining mix, eggs, butter and sour cream. Pour half of batter in a greased 9×13″ pan. Stir together reserved cake mix, brown sugar, pecans and cinnamon. Sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. Bake 30 to 33 minutes at 350°. Stir powdered sugar, milk and vanilla to a drizzle consistency. Poke top of warm cake several times with fork. Spread drizzle over top of cake. Cool completely. Store covered.

Cakes Cookbook Miscellaneous

German Chocolate Cake Icing

Really good!

1 C. evaporated milk
1 C. sugar
3 egg yolks
1/2 C. margarine
1 tsp. vanilla
1 1/3 C. coconut
1 C. pecans, chopped

Cook first 5 ingredients and stir over medium heat until thick, 12 minutes. Stir in coconut and nuts. Cook until thick enough to spread, beating occasionally.

Cakes Cookbook Desserts

Butter Cake

1/2 C. butter
1 1/8 C. sugar (1/8 C. = 2 T)
2 eggs
1 7/8 C. cake flour (2 C. minus 2 T.) or 1 3/4 C. flour
1 tsp. baking powder
3/4 tsp. salt
3/4 C. milk
1 tsp. vanilla

Cream butter and sugar. Beat in eggs. Sift dry ingredients and stir in alternately with liquid. Stir just enough to make batter smooth. Bake 30 to 35 minutes (layers) or 35 to 40 minutes (9×13″ pan).

Beef Cookbook Main Dishes

Lois R’s Favorite Beef Burgers

2 lbs. ground beef
1 can Campbell’s vegetable beef soup

Brown beef with onion and salt. Add soup, mustard and ketchup (approximately 1/4 cup). Scant oatmeal to thicken.

Chicken Cookbook Salads

Chicken Salad

Elizabeth Clark always requests this for Christmas supper at Grandpa Bartholomew’s house.

1 whole chicken
1 medium onion
Miracle Whip
Salt and pepper

Boil chicken until done. Remove skin and bones. Cut or shred chicken (this is easier done when warm). Let the chicken cool. Chop celery and onion and add to chicken. Add Miracle Whip (do not use mayonnaise); salt and pepper to taste. Refrigerate. Best if made the night before.

Beef Cookbook Main Dishes

Supper On A Bread Slice

French bread
2/3 C. evaporated milk
1 1/2 lbs. ground beef, browned
1 C. saltine cracker crumbs
1 egg
Radishes, sliced 1/4″ thick
1/2 C. onion, chopped (fry with ground beef)
1 T. mustard
1 tsp. salt
1/8 tsp. pepper
2 C. American cheese, grated

Combine above ingredients and set aside, Cut a long loaf of French bread in half lengthwise. Spread mixture over cut side of bread. Wrap in foil leaving top open. Put on cookie sheet. Bake 25 minutes at 350º. Cut and serve.

NOTE: Can freeze or may make one day and bake the next day.