INGREDIENTS
1 1/4 cups water
1 package non-dairy topping mix (dry)
1 (18.25-ounce) package chocolate cake mix
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package vanilla pudding mix

DIRECTIONS
1. In a bowl beat water, non-dairy topping mix (dry), chocolate cake mix, eggs, oil, and vanilla pudding mix with an electric mixer on medium speed for 4 minutes. Pour batter into two greased and floured 8 or 9-inch baking pans.
2. Bake at 375*F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pans for 10 minutes. Loosen the sides, and remove from the pans. Frost when cool.

Makes 12 servings.

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4 cups miniature marshmallows
1 (18.25-ounce) package yellow cake mix
1 teaspoon almond extract
1 (21-ounce) can cherry pie filling

DIRECTIONS

1. Preheat oven to 350*F (175*C).
2. Grease a 13 x 9 x 2-inch baking pan; line marshmallows evenly in the bottom of the pan and set aside.
3. Prepare cake mix according to package directions with the 1 teaspoon almond extract. Pour batter over marshmallows.
4. Spoon cherry filling evenly over cake batter.
5. Bake for 40 to 45 minutes. The marshmallows rise to the top of the cake forming a glazed topping. Cool completely before serving.

Makes 12 servings.

1/3 c. softened shortening
1/2 cup butter
3 eggs
1 1/2 c. sugar
2 1/4 c. flour
1 tsp. salt
2 1/2 tsp. baking powder
1 1/2 tsp. vanilla
1 c. milk

Directions:

1. Cream softened shortening and butter. Add the eggs to the mixure, mix well. Sift together all dry ingredients and add to the creamy mixture. Stir in milk and vanilla.

2. Bakeat 350F in two 9 inch round cake pans for 25 to 30 minutes.

3. Frost with your favorite chocolate frosting.

1/2 cup milk
1/2 cup oil
1 cup frozen strawberries, thawed
1 pkg. strawberry gelatin
3 tbsp. flour
1 cup nuts, chopped
1 box strawberry cake mix
4 eggs

Topping Ingredients:

1/2 cup strawberries
1 box confectioners sugar
1/2 cup pecans, chopped
1 stick butter, softened

Cake Directions:

1. Mix gelatin with flour and cake mix. Add water, oil, and strawberries. Add the eggs, mixing well after each egg.

2. Transfer batter to a greased and floured 9 x 13 inch pan.

3. Bake at 325F for about 35 minutes.

Topping Directions:

1. Mix sugar and softened butter well. Add strawberries and pecans and blend until smooth enough for spreading.

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Cake:

1 1/2 cups sugar
1 stick butter, softened
2 eggs
3 bottles red food color
2 level tablespoons cocoa
1 teaspoon vanilla flavoring
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour (very finely sifted)

Frosting:

1 cup water
1 cup sugar
3 heaping tablespoons regular white flour
2 sticks butter, softened
1/2 teaspoon almond flavoring
1 teaspoon vanilla flavoring

Cake Directions:

1. Cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. Mix red food coloring and cocoa until cocoa is completely dissolved. Add to the above mixture.

4. Add vanilla and almond flavoring, mix well.

5. Mix baking soda and buttermilk.

6. Mixing on low speed, add the flour and milk alternately, beginning and ending with flour. Mix well but do not overbeat to ensure a light fluffy cake.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350F oven for 25-30 minutes. Cool.

Frosting Directions:

1. Blend into a small saucepan the 3 tablespoons of flour and the cup of water.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together 1 cup sugar, 2 sticks butter, 1 teaspoon vanilla, and 1/2 teaspoon almond flavoring.

5. Add the flour mixture and beat at high speed until thoroughly mixed. Frost cooled cake.

Cake Ingredients:

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
powdered sugar (needed for a towel, to keep the cake from sticking)

Cream Cheese Filling Ingredients:

1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons butter
1/2 teaspon vanilla extract
Powdered sugar for topping

Directions:

1. Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.

2. In a separate bowl, mix flour, salt, baking powder, cinnamon, and nutmeg.

3. Add the egg mixture to the flour mixture and stir until well blended.

4. Spray a 10 1/2″ by 15″ non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spread evenly.

5. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.

6. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.

7. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.

8. For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.

9. After the roll has cooled, unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.

10. Sprinkle with powdered sugar before serving.

4 eggs, beaten
2 cups cooked pumpkin
1 1/2 cup sugar
12 oz can evaporated milk
1 tsp salt
1 yellow cake mix
2 tsp cinnamon
1/2 cup chopped pecans
1 tsp nutmeg
2 sticks of melted butter
1/2 tsp cloves

Directions:

1. Mix first 8 ingredients together. Pour into a 13×9 inch pan.

2. Sprinkle cake mix evenly over pumpkin mixture.

3. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix.

4. Bake at 350 degrees for 1 hour (or until lightly browned around edges). Serve with Cool Whip on top.

3 cups sugar
3 eggs
2 cups pumpkin
1 cup oil
3 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg

Directions:

1. In a large bowl, mix the sugar, eggs, oil, and pumpkin. Set aside.

2. In a separate bowl sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.

2. Combine both mixtures and blend thoroughly.

3. Bake at 350F for 1 hour and 15 minutes in two teflon coated 9 inch round cake pans.

4. Frost with cream cheese frosting.

2 cups packed light brown sugar
1 1/2 sticks butter
1 can sliced pineapple, undrained
maraschino cherries 3 eggs
1 tsp. vanilla
1 c. white sugar
2 tsp. baking powder
1 1/2 c. flour
1/4 tsp. salt

Directions:

1. Using a 10 inch round skillet, melt the butter over low heat. Remove from heat and mix in the brown sugar.

2. Combine 8 slices of pineapple with the butter and brown sugar mixture. Place a maraschino cherry in the middle of each pineapple slice.

3. In a large bowl, separate the eggs. Beat the egg yolks until lightly fluffy. Add 1/2 cup pineapple juice, white sugar and vanilla. Mix until sugar is dissolved.

4. Sift baking powder, flour, and salt. Combine well. Beat egg whites until stiff then fold into the egg yolk mixture.

5. Add this mixture to the butter, pineapple, and sugar mixture.

6. Bake at 350F for 35 minutes. Let cool for 10 minutes, then turn upside down onto a plate.

3 eggs
2 lemons
1/4 tsp. salt
3/4 c. sugar
1/3 c. flour
1 c. milk

Directions:

1. Heat oven to 350 degrees.

2. Using the lemons, grate 1 tsp. lemon zest and squeeze 1/4 cup juice. Separate the egg.

3. Combine the egg yolks, the lemon zest, sugar, lemon juice and salt. Mix at medium speed until a light yellow color. Add in the milk.

4. Gradually add the flour, continue mixing until smooth. Thorougly clean the beaters, then beat the egg whites until they form soft peaks. Fold the egg whites into the egg yolk mixture.

5. Transfer into two greased and floured 9-inch round cake pans.

6. Bake until the top is golden and a toothpick inserted into the center comes out clean, about 35 minutes.