CHOCOLATE VELVET CAKE

CHOCOLATE VELVET CAKE

Sheila Shaw

2 1/4 cups flour 1 cup mayonnaise

1 tsp. baking soda 4 squares unsweetened

1/4 tsp. baking powder chocolate

1 2/3 cups sugar 1 1/3 cups water

3 eggs 1 tsp. vanilla

Grease and flour 13x9 inch pan. In bowl, stir first 3 ingredients; set aside. In bowl with mixer at high speed, beat next two ingredients and vanilla for 3 mins. or until fluffy. Reduce speed to low; beat in mayonnaise and chocolate. Add flour mixture in 4 additions, alternately with water, beating just until blended after each addition. Pour into pan. Bake at 350 degrees for 45 mins. or until tester comes out clean. Cool completely in pan.

COFFEE CAKE

Shirley Moser

Topping: 1/3 cup brown sugar 1/2 tsp. cinnamon

1/3 cup flour(can double) 2 Tbsp. oleo, soften

Cake: 1/2 cup oleo 2 eggs

1 1/4 cups sugar 2 cups flour

1 tsp. vanilla 8 oz. cream cheese

1/4 cup milk 1 tsp. baking powder

1/2 tsp. salt 1/2 tsp. baking soda

Preheat oven to 350 degrees. Cream oleo and cream cheese. Add eggs, vanilla, and sugar. Add flour and alternate with milk. Spread into greased 13x9 inch pan. Sprinkle with topping. Bake for 30 to 35 minutes.

CHRISTMAS CREAM CAKE

Liz Briggs

Bake a Betty Crocker White Cake mix in layer pans as directed on package. Split each layer, making 4 layers. Add 2 cups Betty Crocker Creamy White frosting mix (dry mix) to 1 1/2 cups whipping cream with a few drops green food coloring, and 1 tsp. vanilla. Chill. Whip. Fold in 1/3 cup chopped candied fruit and 1/3 cup chopped nuts. Put filling between layers; spread top with thin candied fruit icing, spread glaze thinly over top of cake and let some dribble down sides. Chill.

THIN CANDIED FRUIT ICING

Blend rest of dry frosting mix, 2 or 3 Tbsp. hot water and 1 Tbsp. light corn syrup. Beat until smooth. Add 1/4 cup chopped candied fruit.