Part 14 (1/2)

Preheat oven to 350 degrees. Cream b.u.t.ter in large bowl on high speed. Add eggs one at a time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy. Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter in well-greased and floured Bundt pan. Bake for 60 to 65 minutes. Cool 2 hours before removing from pan. Cake will have a dry, brownie-type crust and a moist center with a tunnel of fudge running through it.

Old-Time Lemon ”Cheesecake”

One 18-ounce package chocolate cake mix One 14-ounce can sweetened condensed milk One 6-ounce jar caramel or hot fudge topping 8 ounces Cool Whip 8 ounces Cool Whip 4 Skor candy bars, crushed

Prepare cake according to directions and bake in 9 13-inch pan. Pierce warm cake all over with toothpick. Pour milk over cake. Pour caramel over cake. Chill. Before serving, top with whipped topping and sprinkle with crushed candy.

[image]The Lady & Sons Punch Bowl Cake SERVES 16 TO 20.

One 18-ounce package yellow cake mix Two 3-ounce packages instant vanilla pudding mix (prepared according to instructions on box) One 20-ounce can crushed pineapple, drained 6 medium bananas, sliced 2 pints strawberries (crush one pint, slice one pint, and mix both together) 2 pints strawberries (crush one pint, slice one pint, and mix both together) One 24-ounce container Cool Whip (thawed), or fresh whipped cream (1 quart heavy cream whipped with 1 cup sugar till stiff)

Prepare cake in two 9-inch round pans according to directions. Put one layer of cake in the bottom of a punch bowl. Add half of the pudding, half of the pineapple, 3 sliced bananas, half of the strawberries, and half of the Cool Whip. Put another layer of cake in punch bowl along with remaining pudding, pineapple, bananas, and strawberries. Top off with Cool Whip and sprinkle strawberry juice on top.

Chocolate Pound Cake SERVES 16 TO 20.

3 cups sugar pound (2 sticks) b.u.t.ter pound (1 stick) margarine 5 eggs 3 cups cake flour 4 tablespoons cocoa 4 tablespoons cocoa teaspoon salt teaspoon baking powder 1 cup milk 1 tablespoon vanilla

Preheat oven to 350 degrees. Mix sugar with b.u.t.ter and margarine; add eggs one at a time, beating after each. Mix together dry ingredients. Add dry ingredients alternately with milk to b.u.t.ter mixture, beginning with flour and ending with flour. Add vanilla. Bake in a greased and floured tube pan for about 1 hour.

Easy Coffee Cake SERVES 12 TO 15.

Two 8-ounce cans refrigerated crescent rolls 1 cup sugar Two 8-ounce packages cream cheese, softened 1 teaspoon vanilla 1 teaspoon vanilla 1 egg, separated cup chopped pecans

Preheat oven to 350 degrees. Spread one can of crescent rolls in bottom of 13 9-inch pan. Cream together cup sugar, cream cheese, vanilla, and egg yolk. Spread mixture over rolls. Top with second package of crescent roll dough. Beat egg white until frothy and spread on top. Sprinkle top with remaining sugar and nuts. Bake for 30 to 35 minutes.

Applesauce Cupcakes YIELDS APPROXIMATELY 2 DOZEN.

1 egg cups all-purpose flour teaspoon ground cloves teaspoon salt 1 teaspoons ground nutmeg 1 teaspoon ground cinnamon 1 sticks b.u.t.ter, melted 1 teaspoon vanilla 1 teaspoon vanilla 1 cup chopped pecans 1 cups sugar 1 cup raisins 1 cups hot applesauce with 2 teaspoons baking soda added

Preheat oven to 350 degrees. Mix above ingredients in bowl by hand except for applesauce. Last, add hot applesauce and baking soda. Pour batter into paper-lined cupcake pans. Bake for 25 minutes or until done.

Chocolate 'd.a.m.nation SERVES 15 TO 20.

One 19.8-ounce package brownie mix 12 ounces semisweet chocolate cup strong black brewed coffee 2 eggs, separated 2 eggs, separated cup coffee liqueur 3 tablespoons sugar cup heavy cream

Prepare brownie batter according to directions on box. Pour into a greased 13 9 2-inch pan. Bake according to instructions on box. When cool, cut into squares and remove from pan. Clean pan thoroughly and grease once more. Place brownies back in greased pan. Combine chocolate and coffee in top of double boiler, and melt over boiling water. Remove from heat. Beat egg yolks and stir in small amount of chocolate mixture; pour mixture into balance of chocolate mixture; stir until smooth. Stir in liqueur and set aside to cool. Beat egg whites until foamy; gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into chocolate mixture; fold in egg whites. Pour filling over brownies. Cover with plastic wrap and chill 3 to 4 hours, until firm. Invert onto serving platter and drizzle on glaze. Let set and decorate with chocolate curls, if desired.

CHOCOLATE GLAZE.

4 ounces semisweet chocolate 3 tablespoons strong black brewed coffee 3 tablespoons strong black brewed coffee

Combine chocolate and coffee in double boiler. Heat until melted. Stir well.

Peanut b.u.t.ter Cake SERVES 12 TO 16.

1 cup all-purpose flour 1 cup plus 2 tablespoons sugar 3 teaspoons baking powder teaspoon salt 2 cups graham cracker crumbs Peanut b.u.t.ter to taste (at least cup; if using more, decrease shortening by an equal amount) cup Crisco shortening cup Crisco shortening 1 cup plus 2 tablespoons milk 1 teaspoons vanilla 3 eggs

Preheat oven to 375 degrees. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut b.u.t.ter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in a greased 9 13-inch pan for 30 to 35 minutes. Do not remove from pan.

FROSTING.