Cakes

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: : CREAM OF COCONUT CAKE : -------------------------------------------------------------------------------- : 1 pkg. white cake mix : 3 egg whites : 2 Tbsp. oil : 1 1/3 c. milk : 2 cans (4 oz.) flaked coconut : 1 can cream of coconut : 1 (9 oz.) carton whipped : topping : Combine cake mix, egg whites, oil, milk and 1 can of : coconut. Beat until smooth. Pour into greased and floured : pan, sheet cake size or in layers. Bake at 350 degrees for 20 to 25 : minutes until toothpick inserted comes out clean. Make holes : in warm cake with a fork. Pour can of cream of coconut over : the warm cake. When cake cools, combine the second can of : flaked coconut with the whipped topping and frost the cake in : the pan for a sheet cake. Frost for a round layer cake as : usual. : Place cake in the refrigerator; chill several hours or : overnight. Cake can be frozen ahead if well wrapped and : frosted after thawing. This is a cake for true coconut lovers, : not lukewarm tasters! : -------------------------------------------------------------------------------- : RAINBOW ICE CREAM CAKE : -------------------------------------------------------------------------------- : 10-inch Duncan Hines angel : food cake : 1 each: 3 oz. pkg. : strawberry, lime and : orange-pineapple jello : 10 oz. pkg. frozen, sliced : strawberries, partly thawed : 8 1/2 oz. can crushed : pineapple, drained : 11 oz. mandarin orange slices, : drained : 3/4 gal. vanilla ice cream, : slightly softened : Tear cake into small pieces. Divide into 3 medium size : mixing bowls. Sprinkle dry strawberry jello over one; dry : lime jello over one and dry orange-pineapple over one. Toss : with fork until cake is well coated. Line 10-inch tube cake : pan with heavy duty foil. Place strawberry cake pieces in : bottom of pan. Sprinkle any excess jello over cake. Spoon : strawberries over cake and spread 1 quart of ice cream over : strawberries. Place orange-pineapple cake pieces next, spoon : crushed pineapple over cake and spread 1 quart of ice cream : over this. Place lime cake pieces, spoon on mandarin orange : pieces and spread 1 quart ice cream over this. Put in large : plastic bag and put in freezer. When ready to serve, lift out : of cake pan by foil. Put on cake plate, remove foil and return : to plastic bag. Place in refrigerator 1 to 2 hours to thaw : before cutting. : -------------------------------------------------------------------------------- : BLACK FOREST CHERRY CAKE : Cake: : -------------------------------------------------------------------------------- : 2 c. flour : 1 1/2 c. sugar : 1 1/4 c. milk : 1/2 c butter : 1 1/2 tsp. soda : 3/4 tsp. salt : 2 eggs : 1/2 c. cocoa : 1/2 tsp. red food coloring : 1 tsp. vanilla : Filling: : 2 c. black cherries canned in : heavy syrup : 2 Tbsp. Kirsch wasser : Frosting: : 1/2 pt. heavy whipping cream : or 1 large container Cool : Whip : 12 maraschino cherries with : stems : Cake: Cream butter and sugar together. Add eggs and : measure rest of ingredients into bowl. Blend on low. Beat 3 : minutes on high. Pour into two 9-inch cake pans that have been : greased and floured. Bake at 350 degrees for 30 to 35 minutes. Cool : thoroughly before slicing. : Filling: Combine cherries with Kirsch wasser. : Frosting: Prepare whipping cream as directed. : Assembling: Slice each cake round horizontally to make : 4 layers. Place one layer on plate. Fill pastry bag with : whipped cream and pipe ring round edge of cake layer and a : large rosette in center. Fill exposed ring of cake with cherry : filling. Place second layer of cake on top and repeat above. : Place third layer on top and frost entire cake with whipped : cream. Crumble the fourth layer into fine crumbs and sprinkle : on sides of cake. Using whipped cream, pipe 12 rosettes on top : of cake and top with a cherry. Garnish the center of cake with : chocolate curls. : -------------------------------------------------------------------------------- : REFRIGERATOR CAKE : -------------------------------------------------------------------------------- : 1 butter recipe cake mix : 2 large cans crushed pineapple : 2 envelopes Dream Whip : 1 big box vanilla instant : pudding : Bake cake according to directions on box. Let cool. : While cake is cooling, mix Dream Whip (according to directions) : in one bowl and pudding (less 1/2 cup milk) in another bowl. : Set both bowls in refrigerator. When cake is completely cool, : pierce top of cake with fork. Pour both cans of pineapple on : top of cake, spreading out evenly on entire cake. Mix Dream : Whip and pudding together, then spread on top of pineapple. : Top cake with coconut, nuts and cherries or whatever you like. : Hint: Cake is best if you make it and let it set in : refrigerator for 2 to 3 days before you need it. Don't put : topping on cake until you are ready for it. Keep cake in : refrigerator at all times. : -------------------------------------------------------------------------------- : MICROWAVE PINEAPPLE UPSIDE-DOWN CAKE : -------------------------------------------------------------------------------- : 1/2 c. butter or margarine : 1/2 c. brown sugar, firmly : packed : 2 eggs : 4 maraschino cherries : 1 (9 oz.) pkg. yellow cake : mix, 1-layer size : 1 (8 oz.) can pineapple : slices, packed in juice : Place butter and brown sugar in an 8-inch diameter deep : cake dish. Cover loosely to prevent splattering. Cook on High : power for 1 1/2 minutes or until melted. Stir until sugar is : evenly distributed over bottom of dish. Drain pineapple juice : into measuring cup and add enough cold water to equal to 1/2 : cup liquid. Place yellow cake mix, eggs and pineapple juice in : bowl; beat until well mixed. Drain pineapple slices. Place : pineapple in melted butter and sugar in the cake dish. Place 1 : cherry in each center of the pineapple. Pour the batter over : the top; cook on High power for 4 minutes. Turn cake halfway : around; cook for 3 1/2 to 4 1/2 minutes or until set. Cake is : done when it begins to recede from the sides of the dish and is : relatively dry. Some beads of moisture may remain on top of : the cake. Allow cake to stand for 3 minutes. Check for : doneness by using cake tester or thumbprint method. Cake may : test done, but still have moisture beads on top. Use a paper : towel and lightly blot the moisture from cake. The moisture is : condensation, not a sign of undercooking. : -------------------------------------------------------------------------------- : APPLE CRISP CAKE : -------------------------------------------------------------------------------- : butter pecan cake mix : 16 oz. can apple pie filling : Apple Crisp Filling : Creamy Glaze : Mix cake mix according to box directions for Bundt cake : pan. Put 1/3 Apple Crisp Filling in bottom of greased Bundt : cake pan. Cover with 2/3 cake batter. Spoon on ring of apple : pie filling so apples don't touch sides of pan, using about 2/3 : of can. Cover with 1/3 Apple Crisp Filling. Put in remaining : cake batter and cover with remaining Apple Crisp Filling. Bake : according to box directions. Let cake cool and turn out on : cake plate. Drizzle Creamy Glaze over top of cake when cake is : completely cooled. : Apple Crisp Filling: : 2/3 c. packed brown sugar : 1/2 c. all-purpose flour : 1/2 c. oats : 3/4 tsp. ground cinnamon : 3/4 tsp. ground nutmeg : 1/3 c. margarine or butter, : softened : Mix ingredients together. Set aside. : Creamy Glaze: : 2 1/2 Tbsp. margarine or : butter : 1 c. powdered sugar : 3/4 tsp. vanilla : 1 to 2 Tbsp. hot water : Heat margarine in saucepan until melted. Stir in : powdered sugar and vanilla. Stir in water, 1 tablespoon at a : time, until glaze is of desired consistency. : -------------------------------------------------------------------------------- : COCONUT CAKE (FRESH) : -------------------------------------------------------------------------------- : 1 box butter Duncan Hines cake : mix : 2 eggs : 1 stick butter : Icing: : 1 box sour cream : 2 c. sugar : 2 pkg. frozen coconut : Cake: Mix cake by directions on the box. Bake in 2 : cake pans (round) or in one 11 x 16-inch long cake pan. : Icing: Mix before you start cake and let set; stir : every few minutes. Pour on long cake while hot. If round : cake, wait until cake cools before icing. : The older the cake, the better it is. Can be made 2 : days before serving for best taste. : -------------------------------------------------------------------------------- : 30 DAY CAKE (FRIENDSHIP FRUIT CAKE) : To start cake, you will need a gallon jar with a lid and : 1 pint cake starter (juice) and put juice in gallon jar, add : 2 1/2 cups sugar, 1 large can of peaches, diced or crushed. : Add juice of peaches. Stir every day for 10 days, on the 10th : day add the 2 1/2 cups sugar, 1 large can pineapple, crushed. : Add the juice. Stir every day for 10 days, on the 20th day add : 2 1/2 cups sugar and 2 (9 or 10 ounce) jars of maraschino : cherries. Add 1/2 of the juice. Stir every day for 10 more : days, on the 30th day, bake the cake. : -------------------------------------------------------------------------------- : 1 box instant vanilla pudding : (large box) : 1 box yellow cake mix : 1 1/2 c. fruit mixture (juice : drained off) : Add 1/4 cup juice to cake. Add: : 1 cup chopped pecans or : walnuts. : 4 eggs : 1/2 c. Crisco oil : Bake in greased tube pan at 300 degrees for 1 hour and 10 : minutes. You may get enough fruit out of the jar to bake 3 or : 4 cakes. : Note: The ingredients will make only one cake. For 4 : cakes you will need: : 4 boxes yellow cake mix : 4 large boxes instant vanilla : pudding mix : 1 large can peaches : 1 large can pineapple : 2 (9 or 10 oz.) jars : maraschino cherries : 5 lb. sugar : 4 c. pecans : 1 small bottle Crisco oil : Note: There is usually more than a pint of juice left, : so one can always give a friend a pint of starter juice. : (Hence the name Friendship Cake.) : -------------------------------------------------------------------------------- : NEIMAN-MARCUS CAKE : -------------------------------------------------------------------------------- : 2 boxes yellow cake mix : (Duncan Hines, the best) : 1 can Eagle Brand sweetened : condensed milk : 1 can creme of coconut : 1 large can crushed pineapple : with juice : 1 pkg. chopped pecans : 1 pkg. shredded coconut : 1 large container Cool Whip : Prepare cake mix according to directions on box, in : large sheet cake type pan. Do not remove cake from pan. While : cake is still warm, use a wooden spoon or similar utensil to : make holes in the cake. Be watchful of spacing between holes : and try to stagger the hole pattern. Next, combine the Eagle : Brand milk evenly over the cake. After that, take your crushed : pineapple. Do not drain off juice. Distribute this evenly : over the cake. Allow these ingredients to soak into cake for 2 : to 3 hours or overnight in refrigerator. Shortly before : serving, no more than 2 to 3 hours, spread Cool Whip over cake. : Lightly sprinkle with shredded coconut and pecans. : -------------------------------------------------------------------------------- : ORANGE CAKE : -------------------------------------------------------------------------------- : 1 c. butter : 2 c. sugar (granulated) : 4 eggs : 4 c. cake flour, sifted : 1 tsp. baking soda : 1 1/3 c. buttermilk : 1 (6 1/2 oz.) pkg. chopped : dates : 1 c. chopped pecans : 2 orange rinds, grated : 1/2 c. orange juice : 1 c. sugar (granulated) : Cream butter and sugar; add eggs, 3 cups sifted flour : and soda, alternating with buttermilk. Cut dates into small : pieces and flour with remaining flour. Stir in by hand the : dates, nuts, and rind of 1 orange. Grease and flour large tube : pan. Add mixture and bake at 350 degrees for approximately 1 hour and : 15 minutes. While cake is baking, grate rind of other orange : and add 1/2 cup orange juice and 1 cup sugar. When cake is : done, invert pan and place cake top side down on plate. Pour : half of mixture over bottom of cake as it is removed from oven. : Cake will absorb mixture. Turn cake with top side up and pour : remaining mixture over top and side. This cake is better : served cold. Do not try to slice while warm. This cake will : stay fresh for 1 to 2 weeks if kept in airtight cake container.

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