WACKY CAKE WITH WHIPPED CREAM ICING

3 c. flour, sifted
2 c. sugar
6 tbsp. cocoa
2 tsp. soda
1 tsp. salt
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water

Mix well and bake at 350 degrees for 45 minutes. --ICING:--

1 c. milk
2 tbsp. flour

Cook and let cool. 1/2 c. granulated sugar
1/2 c. Crisco
1/4 lb. butter
1 tsp. vanilla

Beat on high speed. Add flour and milk and beat until creamy.

BETTER THAN "SEX" CAKE

1 box cake mix white, yellow or devils
food

Bake according to directions on box. When done, make holes with wooden spoon handle in cake. Heat until dissolved: 1 med. can cr. pineapple and 1 cup sugar. Pour over HOT cake. Slice 2 banana and put on top of pineapple 1 pkg. instant vanilla or pistachio pudding mix by directions and spread over bananas. 1 can Cool Whip spread over pudding. 1 1/2 coconut sprinkled over Cool Whip and 1/2 cup chopped nuts over coconut if desired. KEEP REFRIGERATED.

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CHOCOLATE DECADENCE CAKE

3 sq. Baker's semi sweet chocolate
1 pkg. (2 layer size) chocolate cake
mix
4 eggs
3/4 c. water
1/2 c. sour cream
1/4 c. oil
Chocolate frosting

Chop chocolate into small chunks and set aside. Combine cake mix, eggs, water, sour cream and oil. Blend, then beat at medium speed of electric mixer for 4 minutes. Fold in chopped chocolate. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes, or until cake tester inserted in centers comes out clean. Cool in pans 10 minutes. Remove and finish cooling on racks.

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FROSTING FOR CHOCOLATE DECADENCE CAKE

3/4 c. (1 1/2 sticks) butter or marg.
6 c. confectioners sugar
1 egg
1 tsp. vanilla
3 tbsp. milk
5 sq. Baker's unsweetened or semi
sweet chocolate
2 tbsp. milk

Melt 5 squares Baker's unsweetened or semi sweet chocolate; sit aside to cool. Beat 3/4 c. butter or marg. until soft; blend in 3 cups confectioners sugar. Add 1 egg and 1 tsp. vanilla. Add 3 additional cups confectioners sugar alternately with 3 tbsp. milk until of spreading consistency. Add step 1 and step 2 ingredients along with 2 tbsp. milk for smooth consistency.

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ECLAIR CAKE

Whole graham crackers
2 sm. box vanilla pudding, instant
3 c. milk
8 oz. Cool Whip

--TOPPING--

1/2 c. cocoa
1/2 c. milk
1/2 c. margarine
2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla

Line 9 x 13 cake pan with whole graham crackers. Mix vanilla pudding and blend in Cool Whip and put half of pudding mix on top of graham crackers. Another layer of whole graham crackers in pan and rest of pudding mixture on top of them. Finish with another layer of graham crackers. Coat and smooth out chocolate topping over top of the graham crackers. Topping: Mix and boil 1 minute only add margarine and vanilla. Let cool and keep stirring until smooth and thick. Spread on top. Refrigerate cake until used. Also any unused should be kept in refrigerator. Iris Fryer

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ECLAIR CAKE

1 lb. pkg. vanilla pudding
2 c. of milk
8 oz. Cool Whip
Lg. box graham crackers
1 can Betty Crocker fudge frosting

Grease sides and bottom of 9 x 13 dish. In mixer blend vanilla pudding and 2 cups of milk. Fold by hand 8 oz. Cool Whip layer graham crackers and pudding. Starting with crackers, 4 layers of crackers, 3 layers of pudding. Heat frosting for 15 seconds and smooth on top of layered cake; refrigerate 1 hour. Enjoy!

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EASY RICH CHOCOLATE CAKE

1 1/2 c. flour
1 tsp. baking soda
1 c. granulated sugar
3/4 tsp. salt
1/4 c. cocoa
1 tbsp. vinegar
1 tbsp. vanilla
1/3 c. cooking oil
1 c. water

Use one 8 x 8 inch pan for baking. This same pan is used to mix the cake batter. There is no greasing of pans or using extra mixing bowls. Sift flour, soda, sugar, salt and cocoa rith into your baking pan. Combine vinegar, vanilla, and cooking oil. Make three little holes with your finger in the sifted dry ingredients and pour in the oil mixture. Over all this pour 1 cup water. Stir and mix well. Bake at 350 degrees for 20 to 25 minutes. Cool and frost with chocolate frosting.

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CHOCOLATE SHEET CAKE

2 c. sugar
2 c. flour
2 sticks margarine
4 tbsp. cocoa
1 c. water
1 tsp. soda mixed with 1/2 c.
buttermilk
2 tsp. cinnamon
1 tsp. vanilla
Dash of salt
2 eggs

Mix sugar and flour together. Melt margarine, cocoa and water. Bring to boil add to flour mixture. Add buttermilk rest of ingredients. Mix well. Use pan 11 x 13 inch. Bake in preheated oven at 400 degrees for 20 minutes longer if it is soft on top don't over cook. --ICING--

12 oz. walnuts (I add nuts on top of
cake then the icing)
6 tbsp. cocoa
6 tbsp. milk might need more

Bring to boil and add 1 pound 10x sugar, 1 teaspoon vanilla mixture. Ice the cake as soon as it comes out of oven.

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EVA'S CHOCOLATE CAKE

2 c. flour
2 c. sugar
3/4 to 1 c. cocoa
1 tsp. baking powder
3 eggs
1/2 c. salad oil
1 c. milk
2 tsp. baking soda
1 c. warm coffee

Mix flour, sugar, cocoa, baking powder, eggs, salad oil and milk together in a large bowl until well blended. Dissolve baking soda in coffee and add to batter. Mix well. Batter will be thin. Bake for about 45 minutes. This is a very moist cake.

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CHOCOLATE SYRUP CAKE

1 stick margarine
1 c. sugar
4 eggs
1 c. flour
1 can chocolate syrup
1/2 tsp. salt
1 tsp. vanilla
1 tsp. baking powder

Cream margarine and sugar. Add the eggs one at a time beating after each. Shift flour, baking powder and salt, chocolate syrup. Add vanilla. Bake in 9 x 13 pan at 350 degrees for 35 minutes. Cool and pour on icing. --ICING--

1/2 stick margarine
1 c. sugar
1/3 c. cond. milk, carnation

Combine and boil 1 minute add 1/2 cup chocolate bits. Beat until melted and pour over cake.

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GERMAN CHOCOLATE UPSIDE DOWN CAKE

German chocolate cake mix
1 c. coconut
1 c. pecans, chopped
1 stick margarine
1 (8 oz.) cream cheese
1 box powdered sugar

Preheat oven to 350 degrees. Grease and flour 9 x 13 pan. Sprinkle pecans and coconut in pan. Mix cake mix according to directions and pour into pan. In saucepan melt margarine and cream cheese, add sugar mixing well and pour over cake batter. Bake 40 to 45 minutes. Let cool and remove from pan or slice and turn upside down

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TRIPLE CHOCOLATE CAKE

1 pkg. devils food cake mix
1 pkg. chocolate instant pudding mix
1 3/4 c. milk
2 eggs
1 pkg. (12 oz.) chocolate chips

Combine cake mix, pudding mix, milk, eggs, and chocolate chips in large bowl. Mix by hand until well blended. Pour into a greased and floured 10 inch or bundt pan. Bake at 350 degrees for 50 to 55 minutes. Cool 15 minutes in pan and remove. Use chocolate icing if desired.

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GRANDMA'S BLACK CHOCOLATE CAKE

2 c. brown sugar
1/2 c. butter
2 eggs, well beaten
1/2 c. sour milk
2 tsp. baking soda
2 c. flour
2 sq. chocolate, unsweetened
1 c. boiling water
Pinch of salt
1 tsp.vanilla

Cream butter or margarine and sugar together. Add eggs, well beaten and soda dissolved in sour milk. Add flour and chocolate dissolved in cup of boiling water. Add 1/4 tsp. salt and vanilla. Bake in 2 (9 inch) cake pans, floured and lined in waxed paper.

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DEVILS FOOD CAKE

2 c. cake flour
1 1/2 c. sugar
3/4 tsp. salt
2/3 c. shortening
2 eggs
1 c. milk
1 tsp. vanilla
2 sq. unsweetened chocolate melted
1 tsp. baking soda
1 tbsp. hot water

Sift dry ingredients together, put aside. Cream shortening and sugar together and add eggs. Add dry ingredients alternately with milk to creamed mixture. Add vanilla and melted chocolate and water. Bake in layers about 30 minutes at 350 degrees. Cool and frost with butter frosting.

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CHOCOLATE ZUCCHINI CAKE

1 pkg. Duncan Hines dark fudge cake mix
1 tsp. cinnamon
3 eggs
1 1/4 c. water
1/2 c. Crisco oil
2 pkg. (3 oz.) cream cheese, softened
1/3 c. butter or marg. softened
1 1/2 tsp. vanilla
1 tsp. milk
3 1/2 c. confectioners sugar
1/4 c. chopped nuts
1 c. shredded unpeeled zucchini

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Add eggs, water and oil; blend, then beat, medium speed for 2 minutes. Fold in zucchini. Turn batter into pan and spread evenly. Bake at 350 degrees for 50 to 60 minutes. Frosting: Beat cream cheese, butter and vanilla in bowl. Add conf. sugar and milk, mix until smooth and creamy. Add more sugar to thicken and more milk to thin. Spread on cooled cake. Sprinkle nuts on top. Store in refrigerator until ready to serve.

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CHEESE CAKE

--CRUST--

2 1/2 c. graham cracker crumbs
6 tbsp. sugar
1/2 c. marg. melted
1/2 c. chop. fine

Mix and pat into cake pan. --FILLING--

2 cream cheese, (4 8 oz. pkg.)
8 eggs
2 c. sugar

Cream cheese, add sugar and cream again. Add eggs, cream well and pour in crust lined cake pan. Bake in 325 degree oven for 30 to 35 minutes. Cool 15 minutes. --TOPPING--

1 1/2 pt. of sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla

Beat sour cream, sugar and vanilla until spreading consistancy (about 20 minutes). Spread over cheese cake. Return to 475 degree oven for 5 minutes.

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ELFIN EASY CHEESE CAKE

1 graham cracker crust, extra serving
8 oz. soft cream cheese
1/3 c. sugar
1 c. sour cream
2 tsp. vanilla
8 oz. Cool Whip, slightly thawed

Beat cream cheese until smooth, beat in sugar. Add vanilla and sour cream. Mix well. Fold in Cool Whip. Spoon into crust and chill 4 hours.

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GERMAN SMEARCASE CAKE

--CAKE--

1 stick butter
3/4 c. sugar
2 eggs
2 c. sifted flour
2 tsp. baking powder
Salt

--FILLING--

1 sm. box pudding mix
1 lb. cottage cheese
2 tbsp. sugar
2 eggs, separated and beaten
2 tsp. cornstarch
1/2 raisin
Cinnamon as desired

Cake: Cream butter and sugar. Add eggs, pinch salt and mix. Add flour, baking powder. Mix. Press dough into greased 10 inch pan with remove all sides. Filling: Cook pudding as directed on package. In bowl combine sugar and beaten yolks. Beat egg whites until stiff add to cheese. Add pudding to cheese mixture. Slowly mix cornstarch and raisins and add. Spread over dough and sprinkle with cinnamon. Set on bottom of oven or lower rack. Bake at 400 degrees for 50 to 60 minutes. Recipe comes from Germany and cooked on oven bottom.

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CHEESE CAKE

1 box graham cracker crumbs.

Make 1 1/2 recipe for graham cracker crust and chill in tube pan. (10" spring pan). Press thin in corners. 3 lg. pkg. (8 oz.) cream cheese,
softened
1 1/2 c. granulated sugar, blend
until fluffy
4 eggs, add one at a time
1 tsp. vanilla

Mix well. Pour into crust. Bake at 350 degrees for 50 minutes or until firm in center. Let stand 15 minutes out of oven. Meanwhile, turn up oven to 450 degrees. Mix 2 cups sour cream, 1/2 cup sugar, 2 tsp. vanilla. Mix well, spoon over cake and return to oven for 10 minutes. Cool.

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NO CRUST CHEESE CAKE

5 (8 oz.) pkgs. cream cheese
3 tbsp. flour
1/4 c. heavy cream
1 3/4 c. sugar
5 eggs
Dash of salt
1/4 tsp. vanilla
1 tsp. lemon juice

Soften cream cheese at room temperature. Cream all other ingredients together with softened cream cheese. Bake in springform pan 10 minutes at 500 degrees, then at 200 degrees for 1 hour. Cool and refrigerate.

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