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Chocolate Cherry
Cake
1 box Duncan Hines devil food cake mix
1 tsp. almond extract
2 eggs, beaten
1 can (16 oz.) cherry pie filling
Mix well and bake in 9 by 13 greased and floured pan at 350 degrees for 30
minutes.
ICING
1 c. sugar
5 tbsp. margarine
1/3 c. milk
6 oz. semi-sweet chocolate bits
Bring to a boil first 3 ingredients, stirring constantly. Let boil 1 minute.
Remove from heat. Stir in 6 ounces semi-sweet bits. Stir until melted. Pour over
cake.
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Blueberry Dump
Cake
1 #2 can crushed pineapple, not drained
1 pkg. yellow cake mix
1 #2 can cherry or blueberry pie filling
1/2 lb. (2 sticks) margarine
1 c. chopped nuts (pecans)
Grease 9 by 13 pan. Put in pineapple not drained and spoon pie filling over this
dump cake. Mix over this slice margarine over all and sprinkle with nuts. Bake 1
hour at 350 degrees. Serve warm with ice cream or Dream Whip.
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Lemon Pineapple
Cake
1 box lemon cake mix
1 box lemon instant pudding
3/4 c. vegetable oil
10 oz. lemon-lime soda
6 eggs
1 1/2 c. sugar
1 sm. can crushed pineapple
1 stick of butter
1 sm. pkg. shredded coconut
Combine cake mix, pudding mix, oil, lemon-lime soda and 4 eggs in a bowl mixing
well. Pour into a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees
for one hour or until golden brown.
Glaze
Combine sugar, pineapple, and butter in saucepan. Beat remaining 2 eggs in small
bowl. Add to pineapple mixture. Cook until thickened stirring constantly and
cool. Pour glaze over cake and sprinkle with coconut.
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Orange Cake
1 pkg. yellow cake mix
1 pkg. orange Jello
3/4 c. apricot nectar
2/3 c. Wesson oil
Mix and beat 3 minutes. Add: 2 tsp. orange extract
4 beaten eggs
Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for 1
hour. When done, punch holes in cake with ice pick and pour icing over cake.
Cool.
ICING
1 1/2 c. powdered sugar
3 tbsp. orange juice
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Cherry Delight
1 can cherry pie filling
1 box yellow cake mix
1 1/2 sticks oleo or butter
1 can coconut, shredded
1 can pineapple chunks & juice
1 c. pecans
9 x 13 inch dish
Layer filling, chunk pineapple. Add box cake mix and oleo. Sprinkle with coconut
and pecans. Bake at 300 degrees for 45 minutes.
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Apple Crunch
1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted oleo
Layer as listed. Bake at 375 degrees for 45-60 minutes. Cook until golden brown.
Large Pyrex 50 minutes.
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Better Than Sex
Cake
1 box yellow cake mix
1 box of instant pudding (vanilla)
1 c. sour cream
1/2 c. oil
2 eggs
1 block of chocolate
6 oz. semi-sweet grated chocolate
morsels
1 c. of pecans, chopped
Cook 325 for 1 hour.
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Cherry Cheesecake
1 pkg. Pillsbury lemon cake mix
1 c. water
4 eggs
1 pkg. (8 oz.) cream cheese, softened
1/3 c. evaporated milk
1 can cherry pie filling
Generously grease and lightly flour a 10 inch tube pan. In a large mixing bowl
combine dry cake mix, water and eggs. Blend and beat as directed on package.
Pour about half of batter into prepared pan. In a small mixing bowl, beat cream
cheese and milk until smooth. Spoon over batter. Bake at 350 degrees for 50 or
55 minutes until toothpick inserted in center comes out clean. Cool in pan 15
minutes do not invert. Remove from pan. Serve with remaining cherries. Store
left in the refrigerator.
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Chess Cake
1 egg, well beaten
1 stick butter, melted
1 box yellow cake mix with pudding
Melt butter (not too hot). Add egg and cake mix, make a dough and pat into
oblong baking dish. Then mix: 1 box 10X powdered sugar
1 (8 oz.) pkg. cream cheese
2 well beaten eggs
1/2 tsp. vanilla or fresh lemon juice
Pour this mixture over dough; bake at 325 degrees F. for 35 to 40 minutes or
until golden brown. Don't overcook (mixture will be soft when done). Let cool.
Cut into small pieces. Freeze well.
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Golden Layer Cake
1 (20 oz.) can crushed pineapple in
juice
1 (8 oz.) carton whipped topping
1 (4 serving size) pkg. instant
vanilla pudding mix
1 pound cake, chilled
1/3 c. pineapple juice, drained from
pineapple
1/2 tsp. almond extract
Combine pineapple with remaining undrained juice to whipped topping and pudding
mix. Let stand 5 minutes. Cut cake in thirds lengthwise. Drizzle the 1/3 cup of
pineapple juice and almond extract over cake. Spread 1/3 of pudding mixture over
bottom layer. Top with second, etc., ending with pudding mixture. Can sprinkle
with almonds and pineapple slices if you choose.
Serves 12.
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