DUMP CAKE

Debbie Dobyns

 

1 can cherry pie filling       1 box white cake mix

1 lg. can crushed pineapple    1 cup nuts

3 oz. coconut                  1 stick margarine, melted

 

Place each ingredient in sheet pan in layers as listed: no stirring. Bake at 350 degrees for 45 mins. Any fruit can be used in place of cherry pie filling.

 

HOT MILK CAKE

Gail Moser

Take 4 eggs, beat lightly and then add 2 cups of sugar and 2 cups of flour. Bring to a boil and add a cup water 1/4 lb. margarine.  Then add  1 tsp. vanilla and 2 tsp. baking powder.

 

Bake for 30 minutes at 375 degrees in greased and floured pans.

 

FUDGE CAKE

Joyce Ostergard

3/4 cup butter or margarine     2 1/4 cup sugar

1 1/4 tsp. vanilla              3 eggs

3 (1 oz.) squares unsweetened   3 cups sifted cake flour

    chocolate, melted           3/4 tsp. salt

1 1/2 tsp. baking soda          1 1/2 cups ice water

 

Cream together butter and sugar in a bowl. Beat in vanilla. Add eggs, one at a time, beating after each. Add chocolate. Sift together dry ingredients. Alternate with water, dry ingredients, to cream mixture. Pour into 3 greased and waxed 8" round pans. Bake at 350 degrees for 30 to 35 mins.

 

Date Cream Filling:

 

1 cup milk                     1 Tbsp. flour

1/2 cup chopped dates          1/4 cup sugar

1 egg, beaten                  1 tsp. vanilla

1/2 cup chopped walnuts

 

Combine milk and dates in double boiler over low heat. Combine flour and sugar in bowl. Add egg, beat until smooth.  Stir into hot mixture.  Cook until thick.  Cool. Stir in walnuts and vanilla.

 

Spread between layers of Fudge Cake. Frost with your favorite Fudge Frosting.

 

 

 

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