German Chocolate Cake Recipe

2/3 c. butter or margarine
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 pkg. (4 oz.) baker's German sweet chocolate, melted
1 c. buttermilk
2 c. flour, sifted
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Coconut - pecan frosting

Cream sugar and butter until smooth. Blend in eggs and vanilla well. Add melted chocolate to creamy mixture. Sift flour, salt, baking soda and baking powder until light and fluffy. Alternate flour mixture and buttermilk with cream mixture, until very smooth and creamy. Grease and flour 2 - 9 inch round cake pans. Pour even amounts in each pan. Bake at 350 degrees for 35 minutes. Cool 15 minutes.FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter, 1 teaspoon vanilla in saucepan. Cook 12 minutes on medium heat; add 1 1/3 coconut flakes and 1 cup chopped pecans. Frost cake.

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Amish Oatmeal Cake Recipe

1 c Uncooked 1 min quick oatmeal
1 1/2 c Boiling water
1 1/2 c Flour
1/2 ts Baking soda
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
1/2 c Butter; softened
1 ts Vanilla extract
1 c Brown sugar
1 c Granulated sugar
2 Eggs

Place the oats in a small bowl and pour the boiling water over them. Let stand for 20 minutes. Preheat the oven to 350 F. Sift together the flour, baking soda, cinnamon, nutmeg, and salt on wax paper. Set aside. In a large mixing bowl, beat the butter until creamy. Add the vanilla and gradually add the sugars, beating until fluffy. Beat the eggs into the mixture one at a time. Add the oatmeal mixture and blend. Add the flour mixture and blend again. Pour the batter into an oiled 13 x 8-inch pan. Bake for 35 minutes, or until the top of the cake springs back when touched with fingertip. Often frosted with Broiled Frosting.

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Mexican Wedding Cake Recipe

2 c Flour
1/4 c Sugar
1/2 ts Salt
1/2 lb Butter
2 ts Vanilla
2 c Finely chopped pecans
Confectioners sugar

Heat oven to 325. Sift flour, sugar & salt. Mix butter into dry ingredients in large bowl. Add vanilla & nuts & mix well. Shape dough into 1/2" balls or into small cresent shapes. Place 1" apart in lightly greased sheet. Bake 20 minutes, or until golden brown. While still warm, roll in sugar

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Pineapple Cream Cake Recipe

1 pk Yellow cake mix, (18.5 oz)
2 Eggs
1 cn (11 oz) mandarin oranges, drained
1 cn (15 oz) crushed pineapple, juice reserved
1/2 c Mayonnaise
12 oz Whipped topping, (frozen); thawed
2 pk Vanilla pudding mix, instant

Preheat the oven to 350 degrees (F). In a large bowl, combine the cake mix, eggs, mandarin oranges, reserved pineapple juice, and mayonnaise. With an electric beater on medium speed, beat for about 5 minutes or until blended. Pour into a 9" x 13" baking dish that has been coated with nonstick baking spray. Bake for 25 to 30 minutes, or until golden. Allow to cool thoroughly in the pan. In a medium-sized bowl, combine the whipped topping, pudding mixes, and crushed pineapple; mix well with a spoon then spread over the top of the cooled cake.

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Cappuccino Cheesecake Recipe

1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.

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7-Up Cake Recipe

1 pk White cake mix; OR Yellow cake mix

1 pk Lemon jello
4 Eggs
1/2 c Oil
1 c 7-Up *

* Pour into cup slowly to retain bubbles, but not have a lot of foam on top.

Put all ingredients into mixing bowl and beat two to three minutes at medium speed. Pour batter into greased and floured tube pan. Bake at 350 degrees 45 to 60 minutes until cakes tests done and barely begins to pull away from sides of pan. Glaze with lemon glaze while warm.

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Graduation Cake Recipe

INGREDIENTS

• 5 1/2 cups sifted cake flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• 10 egg whites
• 1 cup white sugar
• 1 1/3 cups shortening
• 2 1/2 cups white sugar
• 1 3/4 cups milk
• 2 teaspoons vanilla extract
• 1 cup butter
• 8 cups sifted confectioners' sugar
• 4 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup milk

DIRECTIONS

1. Measure sifted flour, add baking powder and 2 teaspoons salt, and sift together three times. Beat egg whites until foamy, add 1 cup white sugar gradually, and continue beating only until mixture will stand in soft peaks. Cream shortening, add 2 1/2 cups white sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add 2 teaspoons vanilla and egg whites and beat thoroughly into batter.
2. Turn batter into one round 10 inch pan and one round 8 inch pan, 3 inches deep, each lined on bottom with paper, filling each pan about half full of batter. Bake in moderate oven 350 degrees F (175 degrees C), placing the smaller layer towards front of oven for quicker and easier removal when done. Bake the 8 inch cake 1 hour, or until done; bake the 10 inch cake about 10 minutes longer.
3. Cool cakes in pans on racks 15 minutes. Then loosen from sides of pans with spatula, turn out, remove paper, and turn right side up on racks to cool. When thoroughly cooled, at least 2 hours, brush cakes to remove any loose crumbs. Prepare Creamy Butter Frosting and set aside about 2 cups of frosting for decorating. Spread with frosting. You can tint the frosting the color or colors you want and be able to write on top of cake.
4. To Make Creamy Butter Frosting: Cream 1 cup butter or margarine; add part of the confectioners' sugar gradually, blending after each addition. Mix in 4 teaspoons vanilla and 1/2 teaspoon salt. Then add remaining sugar alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Makes about 5 cups.

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Bailey's Irish Cream Cheesecake

1 graham cracker crust, chilled in 9-inch springform pan
8 oz. pkg. cream cheese
4 eggs, at room temperature
3/4 c. sugar
1/2 c. Bailey's Irish cream

Blend cheese and sugar together until smooth. Blend in 1 egg and Bailey's Irish cream. Add remaining eggs, one at a time. Pour into chilled crust. Bake at 325 degrees for 45 minutes. Cool to room temperature. Cover with plastic wrap. Refrigerate for 2 days. Top with whipped cream and chocolate curls.

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