Cakes

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Recipe By: Nancy Davis

Put the box of Angel Food cake mix in a large mixing bowl (Don't follow the directions on box) Add pineapple plus juice mix and put in a 9 x 13 glass dish (do not grease dish). Bake at 350 degrees for 30 minutes on the center rack of the oven. Brown coconut on a cookie sheet and cool both things. Frost with Cool Whip and sprinkle coconut on top.

Apple Cake

Recipe By: In Memory of Mannie DeVore Gibson submitted by Louise James and Fred Gatrell

Cream butter and sugar, add eggs, and blend well. Combine dry ingredients and add to above mixture. Add vanilla, then apples. Bake in 9" - 10" iron skillet, greased and floured at 325 degrees. Bake for 1 hour. Cool 10 minutes before removing from skillet.

Autumn Cake

Recipe By: Martha Richardson & Esma Lee Smith

Cream sugar and margarine.. Add eggs and baking powder beat good. Add rest of ingredients. Bake in a lined tube pan at 300 degrees for 1 1/2 hours.

Barbara Wheeler's Fresh Coconut Cake

Recipe By: Joyce Reynolds

FROSTING

1 Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

2 To make the cake; In a large mixing bowl, beat egg yolks, whole eggs and sugar with an electric mixer for at least 5 minutes or until light and fluffy. Stir the butter or margarine pieces into the hot milk until the butter has melted. Combine the flour with baking powder. Add 1/2 cup of the flour mixture into egg mixture, beating slowly. Add half the hot milk mixture, 1 cup of the flour mixture, then remaining hot milk, beating after each addition. Add the remaining mixture and vanilla. Beat well. Fold in the nuts. Pour the batter into the prepared pans.

3 Bake the layers in the 350 oven for 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool for 5 minutes in the pans. Remove and cool completely on wire racks.

4 To make the frosting: In a medium saucepan, combine the sugar with the water. Bring mixture to boiling and boil 2 minutes or until it is syrupy and the sugar is dissolved. (Undissolved sugar will make the frosting grainy.) Make sure to scrape down the sides of the saucepan and stir in a figure-eight motion.

5 In a large mixing bowl, beat the egg whites with the cream of tartar with an electric mixer until foamy. Slowly pour the hot sugar syrup into the egg whites, beating constantly at the highest speed for 4 to 6 minutes or until the frosting is stiff enough to spread. Beat in the vanilla. The finished frosting should be smooth and fluffy, yet hold stiff pecks.

6 Place a cake layer on a cake plate; spread with about 1 cup frosting and sprinkle with about 1/3 cup coconut. Repeat with the remaining layers. Frost the sides of the cake and sprinkle with the remaining coconut.

Serving Ideas : Garnish this lovely cake with fresh coconut pieces, kiwi fruit, fresh pineapple and pineapple leaves.

NOTES : Store the cake in the refrigerator up to 24 hours.

Chip and Cherry Cake

Recipe By: In Memory of Mary Carolyn Gibson

Beat eggs and sugar together; sift dry ingredients. Add chocolate bits, nuts, dates and cherries to mixture, then fold in egg-sugar mixture. Pour into greased, wax paper lined loaf pan.

Bake in 325 degree oven about 1 hour or until crusty brown.

Yield: 1 loaf

NOTES : A Christmas tradition!

Chocolate Turtle Cheese Cake

Submitted By: David Berkey

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring-form pan. Bake at 350 degrees, 10 minutes. In 1 1/2 quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and marashino cherries, if desired.

Coconut Cake

Recipe By: Edith Reynolds

Mix and put in 3 9-inch cake pans. Bake at 350 degrees for 30 minutes or until golden brown. Cool .

Icing: In a saucepan combine 1/3 cup water and 1 2 /3 cup sugar. Cook at roiling boil 3 minutes. Beat egg whites until stiff. Pour syrup into egg whites. Beat until stiff, add 1 teaspoon vanilla about 5 to 7 minutes. On each layer spread icing and sprinkle coconut on top of icing. Top layer and around sides put icing and sprinkle with coconut.

I like Bakers Coconut

Earthquake Cake

Recipe By: Martha Richardson

TOPPING

Put nuts in a greased 9 x 13-inch pan put coconut on top of nuts. Mix cake as directed on box and spread on top.

Next mix butter, confectioner's sugar and cream cheese together. Put over top of cake mix and bake 35 - 40 minutes at 350 degrees until done.

Hawaiian Cake

Recipe By: Jennie McRoberts

Prepare and bake cake according to package directions using a greased 13-inch x 9-inch x 2-inch baking. Cool. In a bowl whisk together milk and pudding mix, let stand to thicken. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions. Set aside. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the whipped topping. Spread over pudding. Sprinkle the toasted coconut over topping. Cover and refrigerate for 3 hours or overnight.

Hot Milk Sponge Cake

Recipe By: Pat Miller

Pour into bundt or tube pan . Bake at 350 degrees for 25 - 30 minutes.

NOTES : Always put milk in last.

Ice Box Cake

Recipe By: In Memory of Donna Bartlett

Crush all graham crackers. Place in large bowl, reserving 1 cup of crumbs. Add marshmallows, nuts and dates. Add milk and work together with hands. Add more milk, small amount at a time, until mixture sticks together. Form into 2 rolls and roll in reserved crumb.

Store wrapped in foil or plastic wrap refrigerator. Slice and serve with whipped cream.

Lemon Cake

Recipe By: Marjorie T. Yongue

Mix all ingredients in Mixmaster until completely mixed. Pour into greased and floured tube pan. Bake 325 degrees for 1 hour.

When cake is done, mix together: 1/2 cup sugar and 1 can frozen lemonade. While cake is warm: Pour mixture on top of cake and with toothpick. keep puncturing cake so that lemonade mixture goes through and through.

Marshmallow Cake

Recipe By: Louise James

FROSTING

Preheat oven to 350 degrees. Combine ingredients and bake at 350 degrees for 15 - 20 minutes.

Frosting: Melt butter over low heat, add milk (till warm). Add confectioner's sugar and cocoa. Sprinkle marshmallows over cake directly after it comes out of the oven and pour frosting over (this does not cover all marshmallows)

NOTES : Very rich

Old Fashioned Gingerbread Cake with Sour Cream

Recipe By: Louise James

Combine flour and baking soda, set aside, in a large mixing bowl. Cream butter, brown sugar, spices and salt until smooth. Blend in molasses. Add eggs, one at a time, beating after each addition. Add sour cream alternately with flour mixture, beat until smooth. Pour mixture into a 8-inch greased pan that has been sprinkled with powdered sugar. Bake at 350 degrees for 25 minutes or until done. Cool and remove from pan.

NOTES : Place a dollie on top of cake and sprinkle with powdered sugar. Remove dollie.

Orange Dreamsickle Cake

Recipe By: Edith Reynolds

FILLING

ICING

Mix cake mix with ingredients. Beat 3 minutes. Pour into 3 9-inch greased and floured cake pans. Bake at 350 degrees for about 30 minutes. Cool layers. Punch holes with toothpick in 2 layers.

Filling; Mix all ingredients well. Reserve 1 cup of filling for topping. Spread filling between the 2 layers with holes.

Icing: Fold filling and cool whip . Top cake and sides. Refrigerate.

Orange Pound Cake

Recipe By: In Memory of Ruth Yongue Grubbs

Cream together the first three ingredients. Add eggs, one at a time. Sift together flour, baking powder and salt; add to first mixture alternately with orange juice. Add orange peel, optional. Mix all ingredients together lightly. Put in well-greased floured pan. Bounce air bubbles out by dropping pan lightly several times on a firm surface. Start cake in a COLD oven and turn temperature to 325 degrees. Bake 1 hour and 15 minutes. DO NOT OPEN DOOR while cake is baking.

Remove cake from oven. Let cool slightly and then remove cake from pan. Spread orange glaze over top and sides of warm cake.

ORANGE GLAZE: Add 1/3 cup + 1 teaspoon fresh orange juice to 2 cups confection's sugar. Mix well. May add orange peel and flaked coconut for optional eye appeal and taste.

NOTES : Moist and good as long as it lasts.

Pig Picken Cake

Recipe By: Martha Richardson

FROSTING

Mix all the cake ingredients together using the juice from oranges. Bake in 3 pans at 300 degrees for 20 minutes.

Frosting - Mix all ingredients and frost cooled cake.

Sour Cream Cake

Recipe By: In Memory of Alice Gatrell

Cream butter, add sugar, add 1 egg at a time. Beat well and add sour cream and vanilla. Add flour.

Sift flour 3 times, add soda and sift 2 more times. Flour a greased pan . (I use a tube pan but any deep pan will do). Bake at 350 degrees for 1 1/2 hours or until straw comes out clean.

Sour Cream Fudge Cake

Recipe By: Diane Giltner

Melt shortening and chocolate. Add hot water. Remove from heat and add sugar, dry ingredients, egg and sour cream. Beat well and add vanilla. Place in a 8 x 8 square pan. Bake at 350 degree for 30 minutes.

Sour Cream Pound Cake

Recipe By: In Memory of Ruth Yongue Grubbs

Add baking soda and salt to the 3 cups SIFTED flour, and sift 2 more times. Five in all.

Cream butter and sugar. Beat in eggs one at a time, to creamed butter and sugar. Add sour cream and flour mixture alternately, ending with flour.

Pour into a greased and floured tube or bunt pan, or you can spray the pan with Pam.

Bake at 300 degrees F. for 1 1/2 hours. DO NOT OPEN OVEN DOOR BEFORE 1 1/2 HOURS. IF YOU DO, THE CAKE WILL FALL.