Coconut Topped Pudding Cake

Here is another cake recipe for the week....

Coconut Topped Pudding Cake
Mrs. Jospeh Fabac

1 package yellow cake mix
1 package vanilla instant pudding
1/8 teaspoon salt
1 cup water
1/3 cup salad oil
3 eggs

Place cake mix, pudding and salt in large bowl and blend at low speed of mixer. add water, oil and eggs; beat at medium speed for 3 minutes or until smooth and creamy. Pour batter into greased and floured 9-inch square pan. Bake 50 to 55 minutes at 350 degrees. Let cool 5 minutes then spread with coconut topping.

Coconut Topping

1 /2 cup butter or margarine, melted
 1/2 cup brown sugar
1/4 cup milk few grains of salt
1/2 teaspoon vanilla
1 cup shredded coconut
1/2 cup pecans or walnuts, chopped

Blend all ingredients and spread over cake. Place under broiled and brown slowly and carefully, about 5 minutes. Serve right from pan.

Rainbow Cupcakes

These would be great at a birthday...

Rainbow Cupcakes

1 small box white cake mix
red, yellow, green and blue food coloring

Prepare cake mix according to directions. Fill paper cup cake liners 2/3 full. Drop different colors of food coloring on top of each cup cake. With handle of spoon, stir each cake slightly. Bake according to directions. When broken open, cake will have rainbow colors. Ice with any preferred icing.

Lemon Pound Cake

Second recipe for Monday....

Lemon Pound Cake

1 package yellow cake mix
1 package lemon instant pudding
4 eggs
3/4 cup water
2/3 cup salad oil

Combine all ingredients and beat at medium speed on electric mixer for 10 minutes. Pour batter in 2 well-greased loaf pans. Bake 50 to 60 minutes at 350 degrees. Ice with confectioners sugar icing, using lemon juice instead of water.

Lemon Cake

Ohhh, I love Lemon Cake!

Lemon Cake

1 box lemon cake mix
1 box lemon gelatin
4 eggs
1/2 cup cooking oil
3/4 cup water

Combine all ingredients until smooth. Bake in 9 x 13-inch cake pan 40 minutes at 350 degrees.

Icing

2 cup powdered sugar
juice of 2 lemons

Mix until smooth. Immediately when cake is out of oven, prick with fork and spread icing. Icing will soak in and leave a glaze.

Lemon Gelatin Cake

This dessert recipe comes from the Kansan`s Silver Spoon Cookbook of 1967. It is very good and easy to make.


Lemon Gelatin Cake
Mrs. Sherm Price

1 box lemon cake mix
4 eggs
3/4 cup salad oil
1 teaspoon lemon extract
1 package lemon gelatin
1 cup boiling water

Pour boiling water over gelatin and set aside to cool. Mix together cake mix, salad oil, eggs and extract. Pour cooled gelatin in batter. Bake in 13 x 9-inch loaf pan for 35 minutes.

Icing
2 cups confectioners usgar
lemon juice

Combine ingredients until spreading consistency. After taking cake out of oven, prick with meat fork and spread icing over it while cake is hot.


This recipe is like the gelatin recipes of the past.

Dump Dessert

This recipe I have made several times over. It is in the 1967 Kansan`s Silver Spoon Cookbook. I have made it with different fruits such as apples. I know this as Dump Cake


Dump Dessert
Mrs. Wiley Morris

1 large can pineapple chunk, undrained
1 can cherry pie mix
1 package yellow or white cake mix
1 stick margarine

Into baking dish dump pineapple, cherry pie mix and cake mix. Dot top with margarine. Bake 1 hour at 350 degrees. Let cool. Serve with scopp of ice cream topped with cherry.

Banana Nut Cake

This recipe is soooo good. It also comes from 1967 Kansan`s Silver Spoon Cookbook.

Banana Nut Cake
Mrs. Bill Smith

1 package white cake mix ( 1 pound 2 1/2-oz size)
2 eggs
1/2 cup water
1 cup bananas, mashed

Combine all ingredients. Beat thoroughly until smooth, about 5 minutes. Turn into greased and floured 9-inch layer pans. Bake 25 to 30 minutes at 350 degrees.

Icicng
1/2 cup butter or margarine
1 Tablespoon vegetable shortening
4 cups confectioners sugar
1/4 cup cream milk
1 cup nutmeats, ground

Cream together butter, shortening and sugar until smooth. Stir in milk. Frost cake. Sprinkle top and sides with nutmeats.

Fudge Ripple Cup Cake

I did not try this as I could not find one ingredient. Did you know their is no dry frosting mix anymore in the stores, at least not here. I sooo wanted to try this one.

Fudge Ripple Cup cakes
Mr. Bill Smith

1 package yellow cake mix ( 1 pound 3-oz size)
1 1/2 cup water
2 eggs
1 package butter cream fudge frosting ( 12 1/4-oz size)
3 Tablespoon butter or margarine
3 Tablespoons lukewarm water

Combine cake mix, water and eggs. Prepare according to package directions. Spoon batter into cupcake liners, filling each liner 1/4 full with batter. Measure cup of dry frosting mix. Sprinkle over batter in each cup. Pour in remaining batter, filling each cup slightly more then 1/2 full. Bake 20 minutes at 350 degrees . Add butter and water to remaining frosting mix. Blend until smooth and creamy. Frost cooled cup cakes. Makes 30 to 36 cup cakes.

Strawberry Cake

Let`s try this again. I accidentally push the enter button after putting the title of this recipe. This recipe is from the Kansan`s Silver Spoon Cookbook of 1967
It is good , but 2 ladies contributed this recipe, I guess that shows how fast recipes get around.

Strawberry Cake
Mrs. Charles P. Becker lll
Mrs. Donald Garrison

1 package white cake mix
1/2 cup water
4 eggs, beaten
3 Tablespoon flour
1/2 cup salad oil
1 pacakge strawberry gelatin
1/2 cup frozen strawberries, thawed

Combine cake mix with water. Beat in eggs, one at a time. Add flour, salad oil and gelatin. When well blended, fold in strawberries. Pour batter into 3 greased 9-inch cake pans. Bake 25 to 30 minutes at 350 degrees. Do not overcook. Remove from pans and let cool before icing.


Icing

1/4 pound margarine ( 1 stick)
3/4 to 1 pound confectioners sugar
1/2 cup frozen strawberries, thawed
1 teaspoon vanilla

Cream margarine, sugar, strawberries and vanilla. Chill in refrigerator before serving.



Ok I did not frost this cake, it was good anyway.

Spicy Nut Bars

This recipe is from 1967 Silver Spoon Cookbook.It is very good,moist.

Spicy Nut Bars
Mrs. Dorene Booth

1 package honey spice or butter brittle cake mix ( I could not find either one so I used Butter Pecan)
1/4 cup water
2 eggs
1/4 cup margarine, soft
1/4 cup sugar, packed ( Ok I got confused on this one , the only sugar that I know that packs is brown sugar, so that is what I used)
1/4 cup nutmeats ( I omitted this)
1/4 cup raisins or dates, chopped ( I used raisins, I don`t like dates.)
1 package butter icing mix ( This was another I could not find, I didn`t put any icing on)

Combine cake mix, water, eggs and sugar. Mix thoroughly. Blend in nutmeats and raisins. Spread batter on greased and floured 15 x 10 x 1-inch jelly pan. Bake 20 to 25 minutes at 375 degrees. Prepare icing as directed on package. Spread cake with icing while hot. Chocolate cake mix may also be used with this recipe. Use Use either caramel, white or chocolate butter icing mix.


Like I said this cake is good without icing.

Pudding Cake

This recipe is gooooood. I made it using chocolate instead. It is from 1967 Kansan.

Pudding Cake
Mrs. Anna Herod

1 box yellow cake mix ( used Chocolate)
1 package butterscotch pudding ( used chocolate)
1 6-oz butterscotch morsels ( I used chocolate)
1 egg
1 heaping Tablespoon salad dressing
1 teaspoon vanilla
Nutmeats ( I used Walnuts)

Cook pudding as directed on package. Add salad dressing and cool slightly. Add egg and vanilla. Beat at medium speed for 2 minutes. Add cake mix and beat for 4 minutes. Pour into greased and floured 13 x 9 x 2-inch cake pan. Place morsels and nutmeats on top of dough. Bake 35 to 40 minutes at 350 degrees and hmmmmmmmmmmmmmmm mmmmmmmmmmmmmmm

quick cherry cobbler

This recipe comes from 1967 and is good. I did not measure my butter, I just cut it up and put on. This recipe is like the dump cake.

Quick Fruit Cake
Mrs. Robert Patterson

1 1-pound 6-oz can cherry pie filling
1 1-pound 2-oz package white cake mix
1/2 cup butter, thinly sliced

Put pie filling into 9 x 9 x 2-inch baking pan and spread evenly. Sprinkle with dry cake mix evenly over filling. Cover cake mix with butter slices. Bake 1 hour at 350 degrees. Serves 8.

Quickie Fruit Cake

This recipe is from 1967 and is goooooooood, the way I made it.

Quickie Fruit Cake
Mrs. Gary W. Jones

1 white cake mix
1 teaspoon mayonnaise
1 can cherries or other canned fruit ( I used Crushed pineapple)

Prepare cake mix as directed on package, adding 1 teapoon mayonnaise for moistness. When baked, remove from oven and pour canned fruit over top. Return to oven and bake at 250 to 300 degrees until fruit is hot. Serve with ice cream or whipped cream.