$100 Chocolate Cake

In large mixer bowl, mix in order:

4 rounded tsp. cocoa

1 cup hot water

1 cup Kraft Miracle Whip Salad Dressing

2 tsp. baking soda

1 tsp. vanilla

Pinch of salt

Add:

2 cups flour

1 ½ cups sugar

Pour into greased and floured 9 x 13 pan.  Bake at 350 degrees.

Icing:

2 Tbsp. cocoa

1/3 cup evaporated milk

¼ cup Crisco

1 Tbsp. white Karo syrup

1 tsp. vanilla

Bring all ingredients to a boil and boil for 2 minutes.  Beat and pour over warm cake.

Mama-T gave me this recipe.  It’s from the 1920’s and was served at the Waldorf Astoria Hotel in New York.

7-UP Pound Cake

2 sticks margarine

½ cup cooking oil

3 cups sugar

5 eggs

3 cups flour

7 oz. Of 7-Up

1 tsp. Vanilla or lemon flavoring

Cream margarine, oil and sugar.  Add eggs, one at a time, beating well after each egg.  Add flour alternately with 7-Up.  Add extract.  Bake in greased and floured tube pan at 325 degrees for 1 ½ hours.

This recipe was given to me by Mother.  It’s good by itself or sliced and served with fresh strawberries and whipped cream.

Apple Duffy Cake

2 cups sugar

1 cup cooking oil

3 eggs

3 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

3 ½ cups chopped apples

2 tsp. vanilla

1 cup chopped nuts

Mix all ingredients well.  Bake in greased and floured tube pan for 40 to 60 minutes at 350 degrees. 

Topping:

1 cup brown sugar

¾ cup milk

Cook for 2 ½ minutes.  Cool slightly and spread on cake.  Sprinkle with more nuts.

Can’t remember the lady’s name that gave me this one, but her daughter went to Kinder Care with Theresa Lynn in 1978.

Chocolate Sheet Cake

Heat:

½ cup Crisco shortening

1 stick oleo

1 cup water

Add:

2 cups flour

2 cups sugar

¼ tsp. salt

3 Tbsp. cocoa

2 eggs, well beaten

½ tsp. baking soda dissolved in ½ cup buttermilk

1 tsp. vanilla

Mix all ingredients well.  Pour into greased and floured 9 x 13 pan.  Bake at 350 degrees. 

Icing:

1 box powdered sugar

2 Tbsp. cocoa

1 stick melted oleo

2 Tbsp. milk

1 cup chopped pecans

Mix all ingredients well.  Pour over hot cake.

Coca Cola Cake

2 cups sugar

2 cups flour

1 tsp. Salt

1 cup butter

3 tbsp. Cocoa

1 cup Coca Cola

½ cup buttermilk

1 tsp. Vanilla

1 tsp. Baking soda (put in buttermilk)

1 ½ cups miniature marshmallows

2 eggs

Mix flour, sugar and salt in mixing bowl.  In saucepan, combine butter, cocoa and Coca Cola.  Bring to a boil.  Add marshmallows and pour over dry ingredients.  Add buttermilk, eggs and vanilla.  Pour into prepared 9 x 13 pan.  Bake at 350 degrees for 45 to 50 minutes.

Icing:

Mix and bring to a boil:

½ cup butter

3 tbsp. Cocoa

6 tbsp. Coca Cola

Add 1 box powdered sugar, 1 tsp. Vanilla and 1 cup chopped pecans.  Mix and pour over cake while hot.

Cream Cheese Pound Cake

1 ½ cups chopped nuts

1 ½ cups butter, softened

8 oz. Cream cheese, softened

3 cups sugar

6 eggs

3 cups sifted cake flour

dash of salt

1 ½ tsp. vanilla

Sprinkle ½ cup pecans in greased and floured tube pan.  Cream butter and cream cheese; gradually add sugar, beating until light and fluffy.  Add one egg at a time, beating well after each addition.  Add flour and salt.  Stir until combined.  Stir in vanilla and remaining pecans.  Bake at 325 degrees for 1 ½ hours.  Top with a powdered sugar glaze, if desired.

Mother gave me this one.

Earthquake Cake

1 ½ cups chopped pecans

3 oz. Coconut

1 box German chocolate cake mix

1 stick butter or margarine

8 oz. Package of cream cheese

1 lb. Box of powdered sugar

Grease a 9 x 13 pan.  Sprinkle pecans in bottom of pan.  Sprinkle coconut over pecans.  Prepare cake mix according to package directions and pour in pan over the pecans and coconut.  Melt margarine and cream cheese together and add powdered sugar, mixing well.  Pour mixture over the cake batter.  Bake at 350 degrees for 45 minutes.  Remove from oven and cool.  Cut into squares to serve.

Fast Fixin’ Chocolate Chip Cake

1 pkg. Duncan Hines Deluxe Devil’s Food Cake Mix

1 pkg. Instant chocolate pudding (4 serving size)

1 cup chocolate chips

¼ cup oil

2 eggs

1 ¼ cups water

Preheat oven to 350 degrees.  Pour oil into a 9 x 13 pan.  Tilt pan until bottom is covered with the oil.  Put remaining ingredients into the pan.  Stir with a fork until blended ( about 2 minutes).  Scrape sides and spread batter evenly in pan.  Bake at 350 degrees for 35 to 45 minutes.  Sprinkle with powdered sugar, if desired.  Can use this to make cupcakes and they should be baked for about 15 minutes.

This recipe was provided by Tina’s second grade teacher, “Miss B”.  At the bottom, it said “Recommended by” and then all the kids in the class signed it.

German Chocolate Cake

2 ½ cups flour

2 cups sugar

1 cup shortening

1 cup buttermilk

4 eggs

1 tsp. baking soda

pinch of salt

1 tsp. vanilla

1 pkg. German Sweet Chocolate

½ cup boiling water

Break and dissolve the chocolate in the boiling water.  Mix flour and sugar together and cut in shortening.  Add ¾ cup of buttermilk and beat until smooth.  Add eggs 1 at a time, beating well after each.  Add baking soda to remaining buttermilk and beat in.  Fold in chocolate and water mixture and vanilla. Bake at 350 degrees.  Makes three 9” layers or a 9 x 13 pan.

Icing:

1 large can evaporated milk

3 egg yolks

1 cup granulated sugar

1 stick margarine

1 can Angel Flake coconut

1 cup finely chopped pecans

Cook together the milk, egg yolks, sugar and margarine in double boiler, stirring until thick.  Beat and add the pecans and coconut. 

This recipe came from Mrs. Jack Burrows.  She was the aunt of my friend Patty Burrows and was also my Reading and Spelling teacher in 7th grade.

Honey Bun Cake

Cake:

1 box Duncan Hines Butter Cake Mix

½ Cup Sugar

4 Eggs

¾ Cup Cooking Oil

1 Cup Buttermilk

Swirl:

½ cup brown sugar

2 tsp. Cinnamon

Icing:

1 ½ cup powdered sugar

1 ½ tsp. Vanilla

6 tbsp. Milk

Preheat oven to 350 degrees.  Mix all cake ingredients and pour into greased and floured 9 x 13 pan.  Mix brown sugar and cinnamon well and ssprinkle evenly over cake batter.  Swirl into cake dough until cinnamon/sugar mixture is moistened.  Bake for 45 to 60 minutes.  Mix icing ingredients well and pour over hot cake when you take it from the oven.

This recipe was given to me by Gayla Lagrone.  It good anytime, but best warm and makes a great coffee cake.