Category: Cakes

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

FROSTING:
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.

3 C. sugar
1 C. butter
6 eggs
3 tsp. salt
3 tsp. baking powder
2 C. milk
4 C. flour

Combine all ingredients, Blend until smooth. Bake at 350º for 45 minutes to 1 hour in tube pan that has been well buttered.

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.

1 – 2 layer pkg. yellow cake mix
1/2 C. butter or margarine
1 C. brown sugar, packed
2 C. fresh peaches, peeled and sliced, or frozen unsweetened peach slices
1/2 C. pecan halves, optional
1/4 C. maraschino cherries, halved, optional

Prepare cake batter according to package directions. Place butter or margarine in 9×13″ cake pan. Place pan in 350º oven for about 5 minutes, or until butter is melted. Remove pan from oven. Stir brown sugar into the butter and spread evenly over the bottom of cake pan. If you like, arrange pecan halves and/or maraschino cherry halves (cut-side up) in spaces between peach slices. Spoon cake batter over fruit. Bake in 350º oven for 30 to 35 minutes, or until toothpick inserted near center comes out clean. Immediately invert cakes onto plate.

NOTE: Can also bake in 2 square or round layer cake pans.

I remember this cake being very moist and very heavy. I haven’t had it since high school, but it brought back memories when I saw it.

1 1/4 C. boiling water
1 C. quick oatmeal
1/2 C. butter
1 C. brown sugar
1 C. white sugar
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon

TOPPING:
1/2 C. butter
1/2 C. cream
3/4 C. brown sugar
1 C. coconut
1/2 C. pecan pieces

Pour the boiling water over the quick oatmeal; set aside. Cream the butter, brown sugar and white sugar. Add the eggs, vanilla and oatmeal mixture. Add the flour, soda, salt and cinnamon. Put in 9×13″ pan and bake at 350º for 35 to 40 minutes.

TOPPING: Cook the butter, cream and brown sugar in a small saucepan to boiling. Add the coconut and pecan pieces. Pour over hot cake and place under broiler until golden brown.

This is a really rich one. You won’t eat much at a time, but it will be a hit with the chocoholic.

1 C. margarine
2 C. sugar
4 eggs
1/3 C. cocoa
1 1/2 C. flour
1/4 tsp. salt
1 C. nuts, chopped, optional
1 tsp. vanilla
1 – 17 oz. jar marshmallow creme

FROSTING:
1/2 C. cocoa
2 1/3 to 3 C. powdered sugar
1 C. margarine, softened
1/2 C. evaporated milk
1 tsp. vanilla

Cream together margarine and sugar. Beat in eggs, one at a time. Add cocoa, flour, salt, nuts and vanilla; mix well. Pour into a 9×13″ pan. Bake at 350º for 30 minutes. While HOT, spread marshmallow cream over top. Turn off oven; return pan to warm oven for 5 to 10 minutes. Frost with frosting while still warm. Mixture will be runny, pour frosting. Refrigerate before serving.

Yummy!

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.

This is my husband, Paul’s, favorite cake. In my cooking, I’m forever “competing” with memories of his grandmother’s baking, and the first time I made this he said it was one of the best cakes he’d ever had. I knew it had been compared to high standards, so I was impressed with myself.

4 oz. sweet cooking chocolate
1/2 C. water
2 C. sugar
1 C. stick margarine or butter, softened
4 large eggs
2 1/4 C. all-purpose flour, or 2 1/2 C. cake flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 C. buttermilk

COCONUT-PECAN FROSTING:
1 C. sugar
1/2 C. stick margarine or butter
1 C. evaporated milk
1 tsp. vanilla
3 large egg yolks
1 1/3 C. flaked coconut
1 C. pecans, chopped

Heat oven to 350º. Grease bottom and sides of three round 8 x 1 1/2″ or 9 x 1 1/2″ pans. Line bottoms of pans with waxed paper or cooking parchment paper. Heat chocolate and water in 1-quart saucepan over low heat, stirring until chocolate is melted; cool. Beat sugar and margarine in medium bowl with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time. Beat in chocolate and vanilla on low speed. Add remaining ingredients, except frosting. Beat on low speed just until blended. Pour into pans. Bake 8″ round pans 35 to 40 minutes, 9″ round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Remove waxed paper. Cool completely. Fill layers and frost top of cake with the Coconut-Pecan Frosting, leaving side of cake unfrosted,

COCONUT-PECAN FROSTING: Mix sugar, margarine, milk, vanilla and egg yolks in 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally, until spreadable.

Avery and I have always enjoyed looking through cookbooks and magazines for new recipes to try. He chose this picture because of the strawberries and pineapple. It was an excellent choice. The cake is really delicious!

1 – 18 1/4 oz. pkg. reduced-fat yellow cake mix
3/4 C. water
1/2 C. orange juice
1/2 C. egg substitute
1 egg, lightly beaten
2 T. canola oil
1/2 tsp. orange peel
1 – 6 oz. carton reduced-fat orange-cream yogurt
2 C. reduced-fat whipped topping
1 C. strawberries, diced and patted dry
1 C. canned unsweetened pineapple tidbits, drained and patted dry

Coat two 9″ round baking pans with non-stick cooking spray; line with waxed paper. Coat waxed paper with non-stick cooking spray; set aside. In a mixing bowl, combine the first 6 ingredients. Beat on low speed for 1 minute, scraping bowl constantly. Fold in orange peel. Pour into prepared pans. Bake at 350º for 18 to 24 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack. In a bowl, combine the yogurt and whipped topping. In another bowl, combine the strawberries and pineapple. Place 1 cooled cake layer on a serving plate. Spread with half of the yogurt mixture; top with half of the fruit mixture. Top with a second cake layer. Spread remaining yogurt mixture over top of cake; sprinkle with remaining fruit. Store in the refrigerator.