From Debbie Leeflang
350 degree oven
1 lemon cake mix
4 eggs
1 pkg lemon Jello
1 cup boiling
water
¾ cup oil
Pour oil in
Dissolve Jello
in boiling water. Pour oil into Jello water. Add to cake mix. Add eggs. Mix until
light yellow. Bake at 350 for 30-35 minutes.
Glaze
¾ cup sugar
Juice from 2 lemons
Poke holes in
cake. Mix glaze and pour over cake while still warm.
Beat together:
1 cup buttermilk
1 cup oil or margarine
2 eggs
1 tsp vanilla
2 cups sugar
1 tsp salt
Add
2 cups cake flour*
½-3/4 cup black cocoa powder
1 cup boiling water
1 tsp soda
Bake at 350 for
45 minutes.
*If you use
regular flour, replace 4 TB of flour with 4 TB of corn starch
From Marianne Spencer
Mix together:
1 chocolate cake
mix
½ cup sour cream
3 eggs
1 cup chopped
nuts
Bake in a
greased and floured 9x13 pan at 350° for 20 minutes.
Mix 1 can sweetened
condensed milk and 2 cups of coconut. Spread on cooked cake and bake another 20
minutes.
Cool and frost
Frosting
½ cube butter
2 ½ cups powdered
sugar
Thin with milk
From the kitchen of Pat Finch
Beat together:
2 cups water
¾ cup oil
2 TB vinegar
1 tsp vanilla
Add to above
mixture and beat:
3 cups flour
2 cups sugar
½ cup cocoa
1 tsp salt
2 tsp soda
Pour into a
greased 9x13 pan and bake at 375° for 30 minutes.
Mix and bake a chocolate cake mix and cool.
Poke holes in cake with the handle of a wooden spoon. Pour Mrs. Richardsons
caramel, butterscotch topping into holes. Ice with cool whip. Freeze Score
candy bars and crush. Sprinkle on top.
From Shannon Clements
350° 45-50 minutes
4 eggs, beaten
2 cups shredded
carrots
½ cup water
1 pint mincemeat
2 cups honey
2 tsp baking
soda
½ tsp baking powder
1 ½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
Mix eggs,
carrots, honey, mincement in a bowl. Add dry ingredients. Batter will be heavy.
Bake in greased 9x13 pan 45-50 minutes until toothpick is clean. Frost with
cream cheese frosting.
1 cup evaporated milk
1 cup sugar
3 egg yolks
¼ pound
margarine
1 tsp. vanilla
1 1/3
coconut
1 cup chopped
pecans
Combine milk,
sugar, yolks, margarine, and vanilla. Cook in a saucepan for 12 minutes. Remove
from heat. Stir in coconut and pecans. Beat until thick enough to spread.
