SEVEN MINUTE ICING

1/3 CUP WATER

1 1/2 CUP SUGAR

2 EGG WHITES

1/4 TEWASPOON CREAM OF TARTER

1 TEASPOON VANIILA

DASH OF SALT

COOK IN DOUBLE BOILER SEVEN MINUTES

BEATING ALL THE TIME

LEMON POUND CAKE

1 BOX LEMON JELLO DISSOLVED IN 1 CUP HOT WATER

COOL 15 MINUTES

1 BOX CAKE MIX

4 EGGS

3/4 CUP WISSON OIL

MIX TOGETHER AND BAKE

325 DEGREES OVEN

1HR - 1 1/2 HOUR

COOK IN TUBE CAKE PAN

FILLING-GLAZE

2 CUPS POWDERED SUGAR

1 TABLESPOON LEMON PEAL GRATED FINE

1 1/2 TABLESPOON MELTED MARGERINE

JUICE OF 1 LEMON

SPREAD ON CAKE WHILE HOT

STRAWBERRY JELLO CAKE

1PckGE DUNKIN HINES WHITE CAKE MIX

1 3OZ PACKAGE STRAWBERRY JELLO

DASH OF SALT

1/2 CUP SALAD OIL OR CRISCO OIL

1/2 CUP WATER

1 PACKAGE THAWED STRABERRIES OR 2 CUPS

3 EGGS

COMBINE CAKE MIX AND JELLO

ADD STRAWBERRIES -DRAINED-SAVE JUICE FOR FILLING

ADD OIL AND WATER

BEAT 2 MINUTES

ADD EGGS

BEAT 5 MINUTES

BAKE IN 2 LAYERS

350 DEGREES

30 MINUTES

(LINE PANS WITH WAX PAPER)

FROSTING

MELT 1 STICK BUTTER OR MARGERINE

DASH OF SALT

1/2 CUP STRAWBERRY JUIC

9DRAINED FROM BERRIES IN CAKE)

ADD 1 BOX OF POWERED SUGAR

HEAT AND PUT ON CAKE WHEN CAKE IS COOL

SCREWBALL CAKE

1 1/2 CUP PLAIN FLOUR

1 CUP SUGAR

1/2 CUP COCOA

1 /2 TEASPOON SALT

1 TEASPOON BAKING SODA

1 TEASPOON VANILLA

1 TEASPOON VINGAR

1/2 CUP SALAD OIL

1 CUP COLD WATER

STIR TOGETHER THE FIRST 5 INGREDIENTS IN UNGREASED CAKE PAN THAT YOU ARE GOING TO BAKE IN

MAKE 3 HOLES IN THE DRY MIXTURE

PUT VANILLA IN FIRST HOLE

VINGAR IN SECOND HOLE

SALAD OIL IN THIRD HOLE

POUR COLD WATER ON TOP OF ALL

STIR UNTIL SMOOTH

SCRAPE SIDES AND BOTTOM WELL

BAKE 30 MINUTES

350 DEGREE OVEN

CHOCOLATE FUDGE FROSTING

2 SQUARES BAKING CHOCOLATE

2 TABLESPOON BUTTER

3 TABLESPOON MILK

1 1/2 CUP POWDERED SUGAR

1/2 TEASPOON VANILLA

1/2 TEASPOON SALT

MELT CHOCOLATE AND BUTTER TOGETHER

HEAT MILK AND POUR OVER SIFTED POWDERED SUGAR

MIX WELL

ADD SALT AND VANILLA TO WARM CHOCOLATE MIXTURE AND ADD THIS POWDERED SUGAR

BEAT UNTIL COOL AND OF SPREADING CONSISTENCY

DEVIL'S FOOD CAKE

1/2 POUND BUTTER

2 CUPS SUGAR

3 EGG YOLKS

1/2 TEASPOON SALT

1 TEASPOON BAKING SODA(NOT SCANT)

1 CUP BUTTERMILK(PUT SODA IN BUTTERMILK)

3 CUPS FLOUR

1 TEASPOON VANILLA

1/2 CUP HOT WATER

1/2 10CENT CAKE CHOCOLATE(I USE 2 BLOCK)

3 EGG WHITES,BEATEN

CREAM BUTTER,AND SUGAR.

ADD EGG YOLKS

ADD BUTTERMILK ALTERNATELY WITH FLOUR

MELT CHOCOLATE IN HOT WATER AND LET COOL BEFORE ADDING TO MIXTURE

FOLD IN EGG WHITES

ADD VANILLA

BAKE IN 3 LAYERS UNTIL DONE

ICING

1 BOX BROWN SUGAR

1/2 POUND BUTTER

1/3 CUP WATER

COOK UNTIL FORMS SOFT BALL IN COLD WATER

ADD 1 TEASPOON VANILLA AND BEAT

COOL

SPREAD OVER LAYERS

THIS IS A VERY OLD RECIPE

POUND CAKE

1/2 POUND BUTTER

3 CUPS SUGAR

1/2 CUP SIFTED FLOUR

1 CUP MILK

1/2 TEASPOON BAKING POWDER

1 TEASPOON LEMON EXTRACT/VANILLA

CREAM BUTTER AND SUGAR

ADD EGGS ONE AT A TIME

THEN MILK AND FLOUR ALITTLE AT A TIME

BAKE 1 1/2 HOURS IN

325 DEGREE OVEN

DO NOT OPEN DOOR DRUING BAKING TIME

I USE VANILLA ND LEMON FLAVORING MIXED

FRUIT COCKTAIL CAKE

2 CUPS PLAIN FLOUR

2 CUPS SUGAR

2 EGGS

1 TEASPOON BAKING SODA

1/2 TEASPOON SALT

1 CAN OR 2 CUPS FRUIT COCKTAIL

STIR WITH SPOON UNTIL WELL MIED

BAKE IN 2 LAYERS

350 DEGREE OVEN

TOP WITH GERMAN CHOCOLATE FILLING

FILLING

1 CUP SUGAR

1 CUP EVAPORATED MILK

1 STICK MARGERINE(I THINK THIS IS TOO THICK SO I CUT ALITTLE OFF ABOUT 1/2 INCH OF STICK

1 TEASPOON VANILLA

3 EGG YOLKS

1/2 CUP NUT MEATS

1 CAN COCOANUT(ANGEL FLAKES)

PUT SUGAR, MARGERINE, AND MILK IN SAUCE PAN

STIR UNTIL THICK

BEAT EGG YOLKS AND STIR IN WHILE HOT

ADD VANILLA, NUTS, AND CICIANUT

SPREAD ON CAKE

WILL LAST A LONG TIME IF PUT IN REFRIGERATOR