Fiesta Pinto Bean Cake

2 cups cooked, mashed pinto beans

2 cup finely diced apples

1-cup sugar

¼ cup butter

1 egg, beaten

1-cup flour

1-teaspoon baking soda

½ teaspoon salt

1-teaspoon cinnamon

½ teaspoon cloves

½ teaspoon allspice

2 teaspoons vanilla

1-cup raisins

½ cup chopped nuts

Cream together the sugar and butter. Add the egg and beans. Mix together the dry ingredients and add to the creamed mixture. Add the apples, vanilla, raisins and nuts.

Grease the sides and bottom of a pan. Pour the cake mixture into the pan. Bake at 375*F. for 45 minutes. Serve with applesauce, cool whip or pudding.

Dump Cake

1 can crushed pineapple 1 can apple or cherry pie filling

Mix together and spread into a 9x13x2 inch pan

Add: 1 vanilla or yellow cake mix

Sprinkle dry cake mix evenly over the top of fruit.

Add: 1 cube of butter, melted

Pour evenly on top of cake mix.

Bake at 350*F until golden brown.

Chocolate Zucchini Cake

2 ½ cups flour

½ cup cocoa

2 ½ teaspoons baking powder

1 ½ teaspoons soda

1 teaspoon salt

1 teaspoon cinnamon

¾ cup butter

2 cups sugar

2 eggs

2 teaspoons vanilla

2 teaspoons grated orange peel

2 cups grated zucchini

½ cup milk

1 cup chopped pecans

Combine dry ingredients. Set aside. Cream butter and sugar; add eggs one at a time and beat well. Stir in vanilla, orange peel and zucchini. Alternate adding the dry ingredients and milk. Bake at 305*F for 1 hour or until firm in the center. Count it as a vegetable when you strive for five.

Chocolate Glaze

Melt: 2 tablespoons butter

1 ounce chocolate

Stir in: 1 cup powdered sugar

2 tablespoons boiling water

Stir until smooth. Use at once.

Chocolate Pudding Cake

1 cup all-purpose flour 3/4 cup white sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk

2 tablespoons vegetable oil 1 teaspoon vanilla extract 3/4 cup packed brown sugar 1/4 cup unsweetened cocoa powder 1 1/2 cups boiling water

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
3.	Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
4.	Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Carrot Cake

2 2/3 cup flour

½ teaspoon baking soda

1 teaspoon salt

4 teaspoon baking powder

2 teaspoon cinnamon

7 cups grated carrots

1 cup plus 2/3 cup sugar

5 sticks butter

1 cup brown sugar

5 eggs

1 ½ teaspoon vanilla

Heat oven to 350* F. Grease and flour pan. Whisk flour, salt, cinnamon, baking powder, and baking soda, set aside. Toss carrots with 1 cup sugar in colander set over bowl. Drain until 1 cup liquid is collected in bowl (20 to 30 minutes). Melt butter and cook until golden brown (about 8-10 minutes). Cool for 10 minutes and add rest of sugar and brown sugar. Add eggs one at a time, whisking before adding the next egg. Add vanilla. Add flour mixture and carrots. Bake 40-45 minutes.

Variation: Strain one 20-ounce can crushed pineapple (packed in its own juice) into a medium bowl, pressing pineapple against strainer with wooden spoon to drain thoroughly. Toast ¾ cup chopped pecans in medium skillet set over medium heat, shaking pan occasionally to move nuts, until fragrant (5 to7 minutes). Follow basic recipe adding the pineapple and pecans along with the carrots.

Cake Extender

1 cake mix, mixed according to directions

Add:

½ cup shortening

½ cup sugar

1 cup flour

½ teaspoon salt

1 teaspoon vanilla

2 cups water

3 eggs

1 t baking powder

This extender makes a fuller 9”x13” cake pan or a large jelly roll pan.

Carmel Frosting

1 box Brown sugar (about 4 cups)

1 cup pure cream

1 stick butter

Cook over medium heat stirring constantly until forms a soft ball.

Brown Butter Frosting

5 cups confectioners’ sugar

½ cup butter, browned over medium heat

2 cups sugar

Brown the butter in a medium saucepan. Add ½ of confectioners’ sugar and ½ of the white sugar. Heat until blended.

Add: ¾ teaspoon vanilla

3 tablespoons milk

Beat until smooth.

Add rest of sugar and 1 tablespoon additional milk. Beat until smooth.

Bavarian Cream

¼ cup sugar

1 1/3 cup milk

½ teaspoon almond extract

1 cup whipping cream

1 package unflavored jell-o

¾ teaspoon vanilla

In a 2 quart sauce pan, stir together sugar and jell-o. Add milk and let stand 1 minute. Cook and stir over low heat until jell-o is dissolved. Remove from heat and pour into a bowl. Add extracts and refrigerate stirring occasionally until slightly thickened. Beat until foamy, fold into whipped cream.

Aunt Zelda’s Paradise Cake

1 can (11½ ounce) mandarin oranges, with juice

4 eggs

½ cup vegetable oil

1 package yellow pudding in the cake mix

1-20 ounce can crushed pineapple, with juice

1-3 ounce package vanilla instant pudding

1-8 ounce carton frozen whipped topping, thawed (cool whip)

Preheat oven to 350*F. Grease and flour 9 x 13 x 2 inch pan. Combine mandarin oranges and juice, eggs and oil in mixing bowl. Beat well. Stir in cake mix and beat again until well mixed. Pour into baking pan. Bake 30 minutes or until done. Leave in pan until cool.

Mix vanilla instant pudding according to directions on package. Make topping by mixing the crushed pineapple and juice, vanilla instant pudding and whipped topping together. Spread on cooled cake in pan. Refrigerate until ready to serve.

Aunt Tootie’s Out of this World Cake

Bake yellow cake according to directions

Punch holes in cake and pour 1 can-crushed pineapple, juice and all over the top

Mix:

8 ounces cream cheese

1 Big Box (2 small) vanilla pudding (dry)

3 cups milk

1 teaspoon vanilla.

Mix until smooth.

Pour over pineapple and cake.

Top with cool whip and sprinkle with coconut.

Libby’s Snowball Cake

Libby learned to make this while working in a restaurant in Hinton, WV. It became a family favorite and was made every Christmas. I continued the tradition for many years.

3 packages Dream Whip

1 to 2 cans crushed pineapple

Juice of 1 lemon

1 cup white sugar

1 cup boiling water

1 large Angel Food Cake

2 envelopes unflavored gelatin

4 tablespoons cold water

1 bag coconut flakes

Green and Red candied cherries, halved (optional)

Soften gelatin in cold water. Add boiling water, stir until dissolved. Add the sugar and the lemon juice and chill. Whip 2 packages of the Dream Whip (according to directions on box) and fold into gelatin mixture. Break the Angel Food Cake into bite size pieces. Alternate the cake and gelatin mixture in 13x9x2” pan. Corer and chill over night. The next morning; prepare the 3^rd package of Dream Whip and spread on top of cake. Sprinkle coconut over top. For a festive cake; top with green and red candied cherries.

Aunt Doris’ Yellow Cake

¾ cup shortening or butter

1 ½ cup sugar

2-3 eggs

2 cups flour

1 cup milk

1 tablespoon baking powder

½ teaspoon salt

Vanilla to taste

Cream together shortening and sugar. Add eggs one at a time, mixing well. Add vanilla. Sift together flour, baking powder and salt. Add alternately with milk mixing after each addition.

Zucchini Bread

2/3 cup shortening

4 eggs

2 2/3 cup sugar

3 cups shredded zucchini

2/3 cup water

3 1/3 cup flour

2 teaspoon baking soda

1½ teaspoon salt

½ teaspoon baking powder 1 teaspoon cinnamon

2 teaspoon vanilla 1 teaspoon cloves

1 cup nuts and raisins or chocolate chips, optional

Heat oven to 350*F. Grease bottoms only of 2 loaf pans. Melt shortening and sugar in large bowl; remove from heat. Add eggs, zucchini and water. Blend in dry ingredients. Stir in nuts and raisins, if using. Pour into pans. Bake 60 to 70 minutes or until toothpick comes out clean with inserted in center. Cool slightly and loosen from sides of pan and remove. Cool completely before serving. You can top each slice with whipped cream or cream cheese.