#1 - Chocolate Cake

(by Aunt Florence Brosius)

2 cups sugar (1 white, 1 dark brown--Domino Brand)1/2 cup Parkay Margarine (1 stick)2 eggs1/2 cup Hershey Cocoa1 TBSP vanilla (imitation) or 1tsp real vanillaPinch of salt1 TBSP baking soda (Arm & Hammer brand)1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cupbuttermilk)2 cups sifted flour (measure flour before you sift it!)1/2 cup boiling water Beat the Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, andcocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter.Stop mixer and add flour. Mix until smooth, about 3 minutes. Add boiling water andmix. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes.Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn'tcome out clean, leave in a few more minutes and retest.

Chocolate Icing :

1/2 boxDomino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 level TBSPHershey's Cocoa; 2 tsp imitation vanilla; 1.5 TBSP milk. Feed in mixer. The longer you beat it the creamier it gets. Cool cake first before frosting. For vanilla icing, usesame recipe but omit cocoa. __________________________________________

#2 - Icing/Frosting for Cakes and Cookies

1/2 box Domino's Powdered Sugar (1 lb. size)1 stick Parkay margarine2 tsp imitation vanilla1.5 TBSP milkFeed in mixer. The longer you beat it the creamier it gets. Use food coloring to makethe color you desire.For chocolate frosting, add 2 level TBSP Hershey's Cocoa. __________________________________________

#3 - Shoo Fly Cake

(by Aunt Hazel Herman)

4 cups of sifted flour (measure before sifting)2 cups of Domino Sugar (one white and one dark brown)1 tsp salt1 cup Crisco shorteningMix these ingredients by hand until they get crumby. Take out 1 cup of this mixtureand save to top cake later.For the liquid part of the cake:1 cup Brer Rabbit Green Label baking molasses2 cups warm water 1 TBSP Arm and Hammer baking sodaStir these ingredients by hand with a spoon. Stir crumbs into the liquid. Grease andflour long cake pan 13 by 9 by 2. Pour mixture into the baking pan. Sprinkle the onecup of saved crumbs over top of the cake before baking.Bake at 325 degrees for 1 hour. Test if it's done using a toothpick. Poke cake withtoothpick after 1 hour. If toothpick comes out clean, it's done. If it doesn't come outclean, leave in a few more minutes and retest. __________________________________________

#4 - Peanut Butter Fudge/Chocolate Peanut Butter Fudge

(by Aunt Grace [Herman] Knouse)

Use a 3 qt. sauce pan (stainless steel pot works best) and mix in the following:1 lb. Domino powdered sugar 1/2 cup milkCook and stir over a low to medium heat. After it comes to a rolling boil, boil and stir for 5 minutes.(If you have a candy thermometer, when temp. is 234 degrees it's done).Remove from stove and add:8 oz. jar of Fluff marshmallow8 oz. Jif peanut butter (if using measuring cup, it's 1 cup of peanut butter)1 tsp. vanilla1 TBSP Parkay margarineAdd these all at one time and stir until smooth.

Pour into a greased pan or lined pan with aluminum foil. When cool, if you usedgreased pan cut fudge into squares. If you used foil, dump upside down, peel off foil,and then cut into squares.For chocolate peanut butter fudge, add 4 TBSP Hershey cocoa to the powderedsugar/milk before cooking. __________________________________________

#5 - Ugly Duckling Cake

(by Aunt Dot [McNevich] Worhach)

1 package of yellow cake mix (Duncan Hines)1 4 oz. package of Jell-O lemon instant pudding1 16 oz. can of Del Monte fruit cocktail (including the juice)1 cup of Baker's Angel Flake coconut4 eggs1/4 cup of Crisco canola oil1/2 cup of packed dark brown Domino Sugar (push down into measuring cup with aspoon)1/2 cup chopped nuts (optional)Put eggs and canola oil into mixing bowl and beat slightly with mixer. Add fruitcocktail with its juice and the brown sugar. Mix slightly. Add cake mix, pudding, andcoconut (nuts if you want). Mix until smooth--about 3-4 minutes medium speed.Pour into long cake pan (greased and floured) 13x9x2. Bake at 325 degrees for 45minutes. Test with toothpick. If toothpick comes out clean, it's done. If not, bake a fewmore minutes and retest.Icing for this cake:1/2 cup Parkay margarine1/2 cup white sugar 1/2 cup Carnation evaporated milkPut the ingredients in a one quart saucepan. Bring to a boil, and then boil until itthickens. Add one cup of Baker's Angel Flake coconut and 1/2 cups of chopped nuts(optional--pecans work the best in this cake).When cake is cool, pour icing mixture over the top and spread with a spatula or aknife. __________________________________________