Category: Cakes

• Mix cake.
• Add brandy to cherry pie filling.
• Place half of cake mix in 9x12” pan and put cherry pie filling over cake mix.
• Add remaining cake mix.
• Bake.
• Ice with whipped cream 3 hours before serving.

• Heat oven to 325ºF.
• Mix crumbs and butter; press onto bottom of a 9” springform pan.
• Bake 10 minutes at 325ºF.
• With an electric mixer, beat cream cheese, sugar and vanilla until smooth.
• Beat in eggs, one at a time, just until blended.
• Stir in chocolate; pour over crust.
• Bake 50 minutes or until set.
• Run knife around rim of pan to loosen cake.
• Cool – refrigerate overnight.

Glaze

• Bring cream to a boil over low heat; remove from heat.
• Stir in chocolate until melted and smooth.
• Spread over top and sides of cake.
• Decorate as desired.

• Cream eggs, butter, sugar.
• Add 1 cup flour, cream again; add ½ cup milk, 1 cup flour with baking powder and spices.
• Add remaining milk.
• Add raisins, nuts and gum drops (floured). mix again.
• Bake at 350ºF for 1 hour.

• Preheat oven to 350°F.
• In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy.
• Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture.
• Blend well.
• Stir in pecans, raisins and tomatoes.
• Pour into greased 9x13-inch pan.
• Top with coconut if desired.
• Bake for one hour, or until wooden pick or cake tester inserted in center comes out clean.

Chocolate Crumb Crust

• Stir together 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup Cocoa and 1/3 cup melted butter or margarine in bowl.
• Press firmly onto bottom of 9” springform pan.

Filling

• Melt chocolate chips.
• Beat cream cheese in large bowl until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Add melted chips, eggs and vanilla; mix well.
• Pour into prepared crust.
• Bake 1 hour and 5 minutes or until center is set.
• Remove from oven to wire rack.
• With knife, loosen cake from side of pan.
• Cool completely; remove side of pan.
• Refrigerate several hours before serving.

• Combine first six ingredients in a large mixing bowl.
• Add remaining ingredients and beat at medium speed for 2 minutes. Batter will be thin.
• Pour into a greased and floured 13x9x2” pan.
• Bake at 350ºF for 35-40 minutes.

• Make three holes in the dry ingredients.
• Into one hole pour 1 tsp. vanilla.
• Into another pour 6 tbs. cooking oil. Into third pour 1 tbsp. vinegar.
• Pour 1 cup cold water over all and beat with a fork until smooth.
• Bake at 350ºf for 25-30 minutes.
• Soften butter and beat in icing sugar gradually.
• Beat thoroughly.
• Add cold water then hot.
• Add vanilla.

• In a large bowl, mix all the ingredients together except for the butter.
• Once mixed; slowly pour in the butter.
• Stir into the batter.
• Pour into a greased 9x13 pan.
• For the topping, mix all the ingredients together until well combined.
• Drop evenly over the batter and swirl with a knife.
• Bake at 350° for 30-40 minutes.
• While the cake is still warm drizzle the glaze over the cake.

• Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
• Add eggs; mix until blended.
• Stir in ½ cup of the chips.
• Pour into crust.
• Sprinkle with remaining ¼ cup chips.
• Bake at 350ºF for 40 minutes or until center is almost set. Cool.
• Refrigerate 3 hours or overnight.

• Preheat oven to 350ºF.
• Melt butter and chocolate together in a bowl over barely simmering water.
• In a separate bowl, using an electric mixer beat eggs and sugar until light, fluffy, and pale in colour.
• Incorporate melted butter and chocolate into the egg and sugar mixture.
• Add sifted flour, pecans and cherries and mix well.
• Butter one 8-inch round cake pan, pour mixture into pan and bake for 55 to 60 minutes or until set.
• Cool completely on wire rack.
• Cake can be frozen for later use.