This is one of grandma’s favorite cake recipes:
- 1 devil’s food cake mix
- 1 (21 oz) cherry pie filling
- 1 teaspoon almond extract (or you may use vanilla)
- 2 beaten eggs
Add together by hand until well mixed. Bake in 13×9 inch greased baking pan at 350 degrees for 25 to 30 minutes.
Frost this cake while it is still hot.
Ingredients for Frosting:
1 cup sugar, 5 tablespoons butter, 1/3 cup milk, 1 cup chocolate chips.
In a small saucepan combine: 1 cup sugar, 5 tablespoons butter, 1/3 cup milk and bring to a boil. Stir constantly while it boils for one minute. Stir in 1 cup chocolate chips until smooth and then pour over the top of the cake.
This is Grandmother Elaine Smith’s recipe.
- 2 1/2 cups flour (sift before measuring)
- 1 cup Crisco
- 1/2 teaspoon salt
- 1/2 cup ice cold water
Sift flour, add salt, sift into large bowl. Make hole in center of flour. Place shortening in hole. Cut into flour & shortening with pastry blender. Add water and mix with fork into a ball.
- 5 apples (or more)
- 3/4 cup sugar (or more depending on size of apples)
- 2 TBSP four
- 1 tsp cinnamon, 1/2 tsp nutmeg
- Juice of one lemon
Layer apples with sugar, spice flour mixture. Add lemon juice.
Brush top with canned milk. You may sprinkle a little sugar over that. Bake at 425 for 10 mins and then 325 for 45 minutes.
photo credit: allrecipes.com
I LOVE this carrot cake recipe. Recipe source
“That is one good thing about this world…there are always sure to be more springs.” –L.M. Montgomery, Anne of Avonlea
This is one of the best carrot cakes I have ever tasted. It actually tastes better the day after making it and even better the day after that. I didn’t have buttermilk, but I made the buttermilk as follows: Milk (just under one cup) 1 Tablespoon white vinegar or lemon juice (I used lemon juice) Preparation: Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute. Then, use as much as your recipe calls for.
- 3 eggs
- 3/4 cup buttermilk**
- 3/4 cup vegetable oil (I used applesauce instead in equal amount)
- 1 1/2 cups white sugar (2 cups makes it sweeter)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 (8 ounce) can crushed pineapple with juice
- 1 cup raisins
- Reviewers suggestion: Add 1/4 teaspoon nutmeg and 1/4 teaspoon cloves
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8×12 inch pan, and bake at 350 degrees F (175 degrees C) for 45-50 minutes. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
Cream Cheese Frosting * This year I grated an entire lemon zest and stirred it into the frosting and it was very good.
- 1/2 cup butter, softened
- 8 ounces cream cheese
- 4 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- Zest from one large lemon
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
*Stir in the grated lemon zest. Frost cake and enjoy.
It’s too funny that this recipe is out here under Sam’s Famous Recipe. My name is Sam also and I got almost the same recipe from my mom almost 20 years ago and started making it. I am known throughout the World’s Largest and BEST Aircraft Manufacturing Company for this recipe and even brought it in one day to have it put on a company plane for a delivery to a old coworker that was craving a piece of it. Love ya Ira! Only difference between this cake and mine are the following three changes. 1) Drop the raisins (never liked them anyway) 2) I use a total of 2 cups Sugar 3) I cook it for a total of 50 minutes in glass pans or 55 minutes in metal. Use either a cream cheese frosting or… look at the buttermilk glaze on the other recipes here.
Pumpkin Pie Cake
Yellow Cake Mix – set aside 1 cup of the mix
1 stick of softened butter (or margarine)
Mix with pastry blender and pat it in the bottom of a 10 x 13 pan.
Combine: 1 small can of Pumpkin (12 oz?)
1 small can (13 oz?) of Evaporated Milk
3 slightly beaten eggs
Pour on top of Cake crust.
Mix: 1 cup of cake mix that was set aside
1/2 cup of sugar
1 tsp cinnamon
3 tbsp. of butter (or margarine)
Sprinkle on top of Pumpkin mixture.
Bake in 350° oven for 45 minutes.
“To get the full value of joy you must have someone to divide it with.” –Mark Twain
This is Kraft recipe is easy to prepare but you do need to allow 4 hours of time for pie to be refrigerated before serving.
This recipe serves eight.
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER’S ANGEL FLAKE Coconut, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust. Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut. Top pie with remaining COOL WHIP; sprinkle with toasted coconut.