Cake Recipes and Articles

1 c Dates, chopped

1 c Water; boiling

1 t Baking soda

1/4 c Butter; at room temperature

1 c Sugar

1 t Vanilla

1 1/2 c Flour; cake and pastry

1 t Baking powder

1/4 t Salt

1/2 c Walnuts; chopped (optional)

Topping: 4 t Butter

1/2 c Brown sugar

3 t Cream; whipping or table

1/2 c Coconut; sweetened shredded

Lightly grease 8 inch square baking pan. For cake, combine dates, boiling water and soda in bowl until well blended. In separate, larger bowl, cream butter and sugar until light and fluffy. Stir in vanilla. In third bowl sift together, flour, baking powder and salt. Add date mixture and flour mixture alternately in two batches to butter mixture. Stir in walnuts if using. Pour into prepared pan. Bake in preheated 350F oven 30 minutes. While cake is baking, make topping. In small saucepan, melt butter, brown sugar and cream; bring boil, stirring constantly. Remove from heat; stir in coconut. Spread over warm cake. Preheat broiler; broil cake until topping is bubbly, watching constantly to keep from burning. Cool; cut into squares. Source: Gail Teichmann

1 Box yellow cake mix

1 cn Cherry pie filling

1 (3 oz) package each, vanilla

And chocolate instant Pudding, prepared as pk Directs 1 cn Crushed pineapple (16 oz)

Drained 2 Bananas

1 (16 oz) container nondairy

Whipped topping 1/2 c Chopped nuts

Bake cake according to package directions. While cake is baking, prepare each flavor of pudding, let chill. In a punch bowl (or you can use a trifle bowl), break the cake into medium-sized pieces and spread half over bottom of bowl, top with half of the cherry filling, a layer of each flavor pudding (reserving half of each for the next layer), drained pineapple, bananas, whipped topping and chopped nuts. Repeat with second layer of each, using all remaining ingredients. If desired, garnish with coconut, chopped nuts and cherries. Refrigerate overnight. Assorted recipes from the Detroit News, entered by Diane Pahl

20 ea Gingersnaps

1/2 c Walnuts (Opt)

2 tb Margarine, Melted

4 lg Eggs, Separated

16 oz Can Solid Packed Pumpkin

16 oz Cream Cheese, Softened

1 ts Ground Cinnamon

1/2 ts Ground Allspice

1/2 ts Ground Ginger

1/8 ts Ground Cloves

1/4 ts Ground Nutmeg

1 c Prepared Eggnog

1 tb Cornstarch

Walnuts for Garnish (Opt) 1. Preheat oven to 350øF.

2. Spray 9″ x 3″ springform pan with nonstick cooking spray.

3. In food processor with knife blade attached, blend gingersnaps,

walnuts (opt), and 1/4 cup sugar until finely ground; stir in margarine. 4. Press mixture onto bottom and 2 1/2 inches up side of springform pan;

set aside. 5. In small bowl, with mixer at high speed, beat egg whites until foamy.

Gradually beat in 3/4 cup sugar until soft peaks form; set aside. 6. In large bowl, with same beaters and with mixer at medium speed, beat

egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. 7. Fold egg white mixture into cream-cheese mixture; pour into springform

pan. 8. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake

comes out clean. 9. Cool cheesecake in pan on wire rack. 10. In small saucepan, mix eggnog,

cornstarch, and 1/8 teaspoon nutmeg. 11. Over medium heat, heat to boiling. 12. Reduce heat to low; simmer 1 minute or until mixture thickens. Let

stand 10 minutes to cool slightly. 13. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts (opt). 14. Refrigerate cheesecake at least 4 hours or until well chilled.