1 box confectioners’ sugar

1 c. shortening

1 tsp. almond flavoring

1/4 c. evaporated milk

Blend all ingredients together well for 5 minutes. Stir in ¼ cup cocoa to make icing chocolate. Spread over cake, or chill for later use.

3/4 c. sugar

6 egg yolks

7 1/2 tbsp. milk

1 1/2 c. flour, sifted

1 1/2 tsp. baking powder

1/4 tsp. Salt

1 1/2 tsp. vanilla

Beat butter and sugar together . Stir in egg yolks, milk, flour, baking powder, salt, and vanilla Pour into two 9 inch greased and floured pans.

MERINGUE FOR TOP:

6 egg whites 1 1/2 c. sugar

1 1/2 tsp. vanilla

Beat egg whites and vanilla together till stiff. Pour over batter. Garnish with walnuts. Bake for 40 minutes at 350 degrees. Add vanilla pudding between layers.

32 chocolate chip cookies

1/4 to 1/2 c. butter, melted

1 jar fudge topping

2 qt. ice cream (any flavor)

Prepared whipped topping

Strawberries or cherries for garnish

Mash cookies finely. Mix with butter, and press into a 9×13 inch pan to form crust. Spread fudge into the bottom, and freeze for 15 minutes.

Soften 1 quart of ice cream to spread over fudge layer, and then freeze for another 30 minutes. Soften remaining ice cream to repeat. Add whipped topping to the top. Add garnishes, and freeze cake till firm.

1 1/2 c. sugar

2 c. flour

1/2 c. shortening

2 eggs

1 c. buttermilk

3 tbsp. hot coffee

4 tbsp. cocoa

1 tsp. soda

1/2 tsp. salt

1 tsp. red food coloring

Beat sugar into shortening. Beat in each egg individually. Add flour, salt, and soda, while adding buttermilk. In a pan, melt chocolate with hot coffee. Stir into mixture with red food coloring. Beat for 2 minutes. Pour into two 9 inch pans. Bake for 35 to 40 minutes at 350 degrees. Add frosting.

1 pkg. yellow cake mix

1 (20 oz.) can crushed pineapple

1/2 c. sugar

3 bananas

3 oz. pkg. vanilla instant pudding

Cool Whip

1 to 1 1/2 c. pecans

1 to 1 1/2 c. coconut

Make cake as directed. In a pan, heat pineapple and sugar for 5 minutes. Pour mixture over cake, and cool. Garnish with banana slice over top. Make pudding as directed to spread over cake. Add cool whip. Garnish with pecans and coconut.

NGREDIENTS

3 cups sifted cake flour

4 teaspoons baking powder

3/4 teaspoon salt

1/2 cup shortening

1 1/2 cups white sugar

5 egg yolk, beaten

1 1/2 teaspoons vanilla extract

1 1/4 cups milk

DIRECTIONS

Heat oven to 350 degrees. Coat a 9×13 inch pan with grease and flour. Mix cake flour, baking powder, and salt. In a separate bowl, mix shortening, sugar, yolks, and vanilla with a mixer. Stir in flour mixture, while adding milk. Beat mixture till well blended. Pour into pan. Bake for 35 minutes. Cool and ice. Top with coconut and maraschino cherries to garnish.

2 c. wholewheat pastry flour

1 c. honey

3 eggs

2 tsp. baking soda

1 tsp. salt

1 c. buttermilk

1 c. oil

1 c. applesauce

1/2 c. chopped nuts

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. allspice

In a small bowl add honey and eggs and beat well together. Add remaining ingredients and mix well. Cook in a well greased 13 x 11 x 2 baking dish for 60 minutes at 350 degrees F.

FROSTING:

1 egg yolk

1/2 lb. soft butter

1/2 tsp. vanilla

3/4 c. honey

Mix egg yolks with the butter and add vanilla and honey after mixing for 2 minutes.

Base

1/3 cup shortening

1/4 cup icing sugar

1 teaspoon vanilla

1 cup all-purpose flour

1/3 teaspoon baking powder

Cake

1/2 cup shortening

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

Make cake base by beating shortening into dry ingredients till well blended. Pour into an 8 inch pan. Bake for 10 to 12 minutes at 350 degrees. Let cool.

Make cake by beating together shortening and sugar. Stir in eggs and vanilla till fluffy. Mix flour, baking powder, and salt to add to mixture while pouring in milk. Put mixture into 8 inch greased and floured pans. Bake for 25 to 40 minutes at 350 degrees.

Frosting

1/2 cup milk

2 tablespoons all-purpose flour

1/2 cup butter

1/4 cup shortening

1/2 teaspoon vanilla

1 cup icing sugar

1 dash salt

Heat milk and flour in a small pan, while stirring. Let thicken. Cool. Beat flour mixture with butter, shortening, and vanilla till smooth. Add icing sugar and salt till fluffy. Spread over cake.

1 (18 1/4 or 18 1/2 oz.) pkg. yellow cake mix

1 c. creamy peanut butter

1/2 c. jelly (grape, strawberry, or raspberry)

Grease 24 muffin cup. Blend peanut butter, and cake mix with mixer at medium speed. Make cake according to directions, without oil. Fill cups ½ full. Add 1 teaspoon jelly to top. Cover with batter. Bake for 25 minutes at 350 degrees. Cool for 10 minutes and frost.

Cake mix package (pudding type is alright to use!)

“COMET” ice cream cups – cones

Make cake according to package. Put into comet ice cream cup till 1/3 full. Put cones into a muffin pan, and bake for 25 minutes at 325 degrees.