Cake ingredients:
1 cup margarine (softened)
2 cups sugar
4 eggs
1 1/2 cups flour
3 Tbsp Cocoa
1 tsp vanilla
1 1/2 cups coconut (sweetened type)
1 1/2 cups walnuts (chopped)
Icing Ingredients:
3 Tbsp Cocoa
1 stick margarine
1/3 cup milk
1 tsp Vanilla
1 box powdered sugar – or 16 oz.

Mix together all cake ingredient’s and bake in greased & floured 9 x 13″ pan at 350 degrees for 35 to 40 minutes.
Remove cake and leave in pan, while cake is hot spread 7oz marshmallow cream over the top of the cake, let cool.
Next step follows immediately
While cake is cooling;
For icing bring to boil 3 Tbsp cocoa, 1 stick margarine and 1/3 cup milk.
Remove from heat and add 1 tsp Vanilla and 1 box of powdered sugar, beat well and spread over cake while warm.
Let cake cool completely and divide into serving pieces. Serve and enjoy.

1 Large Angel Food cake broken into pieces the size of large marshmallows
3 6oz packages chocolate chips
1 Pint whipping cream
4 Tbsp sugar
4 eggs separated
1 cup chopped walnuts

Melt chocolate. Beat egg yolks thoroughly and fold into melted chocolate. Quickly beat egg whites and add to mixture. Stir until smooth, set aside to cool.
Whip cream and sugar. Fold into cooled chocolate mixture then stir in nuts.
In a 13×9″ pan, layer broken Angel food pieces in bottom then spoon some chocolate mixture over the pieces. Alternate between cake and mixture until gone.
Refrigerate 8 hours or overnight. Keep any leftovers refrigerated (if there are any).

Thanks to Mari for sharing this dessert recipe.

Ingredients for the Cake:
1 egg yolk
2 cups flour
1/2 teaspoon baking powder
1/4 pound soft butter
5 tablespoons milk
Ingredients for the Apple Filling:
8 peeled and sliced apples
3/4 cups sugar
1 teaspoon cinnamon
Ingredients for Crumb Topping:
1/4 pound soft butter
1 cup flour
1/4 cup sugar
2 teaspoons cinnamon

Methods/steps

For the Cake:
In bowl, cream the butter, sugar and egg. Add the dry ingredients and add milk. Mix well. Grease a square baking pan.
Spread this dough to cover the bottom of the pan.
For the Filling:
Mix all together in a bowl. Now, spread this mixture over the dough in the pan.
For the Topping:
Mix the crumb topping ingredients, and
spread over the apples in the pan. Bake at 350 degrees for 1 hour. Sprinkle with confectioners sugar when cooled.

Thanks to Karen Ann for sharing this cake recipe.

1 stick margarine or butter, softened
1 1/2 cups sugar
2 eggs
2 level tablespoons cocoa
3 bottles red food color
1 teaspoon vanilla flavoring
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour (for best results, sift 3 times before using.)

Frosting:
2 (8 ounce) packages cream cheese, cold (very important)
1/2 cup butter, softened
2 cups sifted confectioners’ sugar. (You can sweeten to taste. I prefer using only a cup and a half)
1 teaspoon vanilla extract

Cake:

1. Cream together margarine and sugar.

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

3. Mix cocoa and food color until cocoa is dissolved in food color. Then mix with above.

4. Add flavoring and mix.

5. Mix soda and buttermilk.

6. Add flour and milk alternately, beginning and ending with flour. (I mix using 1/3 of flour or milk each time. Mix well but do not overbeat, as cake will be tough. When adding flour, use low speed.)

7. Pour into two greased and floured 9-inch pans and bake in preheated 350 degree oven for 25-30 minutes. Cool and frost.

(For three layer cake, use three 8″ pans and cook for 20min.)

In a medium bowl, cream together the cold cream cheeses and butter until creamy.

Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Thanks to sarbrand for sharing this cake recipe.

1 chocolate cake mix of your choice
1 large box of cook & serve chocolate pudding
2 cups milk
1 12oz bag semi-sweet chocolate chips

In a 3qt. sauce pan over medium-low heat mix milk & pudding until thick – add in cake mix & mix well. Pour into a 9×13 pan (I prefer stoneware). Pour semi-sweet chocolate chips over mixture & bake at 350 for approximately 20 minutes. Cake will be shiney & will pull away from sides of pan.

2/3 C. butter
1 C. sugar
2 eggs
1 tsp. vanilla extract
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
1 C. buttermilk
1 C. coarsely chopped pecans
½ C. firmly packed brown sugar
½ tsp. ground cinnamon

Cream butter; gradually add 1 cup sugar and ½ cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, soda, salt, and 1 teaspoon cinnamon. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.

Pour batter into a greased and floured 13×9 baking pan. Combine pecans, ½ cup brown sugar and ½ tsp cinnamon; stir well, and sprinkle over batter. Cover and chill 8 to 10 hours or overnight. Uncover batter, and let come to room temperature. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.

1/4 lb. butter
1 cup sugar
2 eggs
1 cup fat-free sour cream
2 cups flour
1 tsp. baking powder
1 tsp baking soda
1/4 tsp. salt
1 tsp. vanilla
1 tablespoon lemon zest
1/2 cup cherry preserves

Preheat oven to 350 degrees. Butter two 8 inch square cake pans. In a large mixer bowl, beat butter with sugar until well blended. Add eggs, one at a time and beat well. Add sour cream and mix thoroughly. In a small bowl, mix together flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture. Batter will be stiff. Stir in the vanilla, zest, and cherry preserves. Spread batter in pans. Bake 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.

1 Box Yellow Cake Mix
1 Box (3 1/2 Oz. Vanilla instant pudding)
1 Cup Chopped Pecans
4 Eggs
1/2 Cup Cooking Oil
1/2 Cup Water
1/2 Cup Rum

Sprinkle nuts in tube pan, place remaining ingredients in large mixer bowl. Blend then beat for 4 minutes at med. speed. Pour into pan, bake at 325 degrees for one hour. (until cake begins to pull away from pan.) Do not under bake. Prepare glaze

Glaze-

1/2 Cup Butter
1 Cup Sugar
1/4 Cup Water
1/2 Cup Rum

Mix in sauce pan except for rum and stir until mixture comes to a boil for 5 minutes, stirring constantly. Stir in the 1/2 cup rum and bring to boil. Spoon warm glaze over the warm cake.

Thanks to Noah for sharing this recipe.

3 C. all-purpose flour
2 C. sugar
2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
1 cup Hellmann’s ® or Best Foods ® Real Mayonnaise
1/3 cup milk
2 eggs
3 C. peeled chopped Granny Smith apples
1 C. raisins
1 C. chopped walnuts or pecans
Cream Cheese Frosting

Preheat oven to 350°. Grease and lightly flour 2 (9-inch) round baking pans; set aside. In large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves. Add Hellmann’s ® or Best Foods ® Real Mayonnaise, milk and eggs. With electric mixer, beat at low speed 2 minutes, scraping bowl frequently. (Batter will be thick.) With spoon, stir in apples, raisins and walnuts. Evenly spoon into prepared pans. Bake 40 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes. Remove from pans and cool completely. Frost with cream cheese frosting.

1 pkg. yeast
2 tsp. sugar
1 C. warm water
1 C. milk scalded
6 Tbsp. shortening
1/2 C. sugar
2 tsp. salt
1 beaten egg
5 C. flour

Mix together yeast, one teaspoon sugar and warm water, set aside for a few minutes.  Add shortening to milk.  Let set until lukewarm.  Add to yeast mixture, stirring well.  Add the sugar, salt, and egg.  Stir well.  Beat in five cups of flour or enough to make a soft dough.  Let set covered until raised.  Beat down and pour into three greased 9 inch round cake pans.  Cover and let raise.  Top with melted butter, sprinkle with brown sugar and cinnamon.  Bake 30 minutes at 350 degrees.

2 baked 9-inch white cake layers
2 C. boiling water
1 pkg. Jell-O (red)
1 pkg. Jell-O (Blue)
1 tub 12 oz. Cool Whip

Place layers top sides in 2 (9 inch round cake pans. Pierce cake with large fork at 1/2 inch increments. Stir 1 cup boiling water into each flavor of the gelatin in separate bowls 2 minutes or until dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over the second cake layer. Refrigerate 3 hours. Dip 1 pan in warm water for 10 seconds; unmold onto serving plate. Spread with 1 cup of whipped topping. Unmold second layer, carefully place on first layer. Frost with remaining whipped topping. Garnish as desired. Refrigerate for 1 hour before serving.

1/2 C. softened butter
1 (16 oz.) confectioners sugar
1 (8 oz.) cream cheese
1 tsp. vanilla
1 C. chopped pecans (optional

Cream softened cream cheese and butter well, add sugar and vanilla blend well. Add pecans.

In large bowl, combine flour, ginger, cinnamon, cloves, allspice and nutmeg; stir into batter. Pour batter into greased 13-by-9-by-2-inch baking pan and bake at 350 degrees about 20 minutes or until firm. Top with sauce when cool.

Howard’s sauce:
1 stick Butter
1 Tbsp. white rum
1/3 C. powdered sugar

In small saucepan over medium heat, melt butter; add rum. Blend in sugar and spread over cool gingerbread.