From Miriam Carter
1 pkg yellow
cake mix
4 eggs
1 cup water
¼ cup oil
1-3.4 oz package
instant vanilla pudding
2 mashed bananas
Combine and bake
in a greased 9x13 pan at 350 degrees for 40-45 minutes.
Sunday, March 29, 2026
Banana Pudding Cake
Decorator Icing
1 tsp meringue powder
½ tsp salt
1 ½ cup shortening
½ cup milk
2 tsp vanilla
1 pounds of
powdered sugar
Cream together
and add coloring. Use spatula to ice cake and water to smooth on icing. Also
crumb ice first.
Lemon Jello Cake
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.
Black Chocolate Cake
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
Mounds Bar Cake
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
Dark Chocolate Cake
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.
Caramel Chocolate Cake
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
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