CHIFFON CHEESECAKE 2 pkg. lime Jello 1 can crushed pineapple 1 can evaporated milk 1 (8 oz.) pkg. cream cheese 1 c.

sugar CRUST: 20 graham crackers 1/2 stick butter Crush crackers very fine and mix with melted butter. Put 1/2 of mixture in bottom of 9"x13" pan. Reserve rest for top. Mix 1 cup boiling water with Jello. Dissolve and set aside to cool. Drain pineapple. Chill and whip evaporated milk. Set in refrigerator to keep cool. Cream cheese and sugar together. Add Jello, fold in whipped milk and pineapple. Pour over crust and sprinkle with remaining crackers. Refrigerate. Grade 2

CHIFFON CHEESECAKE Add 3 ounce package lemon Jello to 1 cup boiling water. Set aside. Cream 8 ounce package Philadelphia cream cheese and 4 tablespoons concentrated lemon juice together. Blend into Jello. Set aside. Whip 1 tall can of chilled Pet evaporated milk. Gradually add 1 cup sugar. Fold into Jello mixture. Pour into prepared graham cracker crust. Chill 4 hours.

CLASSIC CHIFFON CHEESECAKE 1/4 c. butter 1 c. graham cracker crumbs 1/4 c. sugar 2 (8 oz.) pkgs. cream cheese, softened 1 can Eagle Brand Sweetened Condensed Milk 3 eggs, separated 1/4 c. ReaLemon Reconstituted Lemon Juice 1/4 tsp. salt Fruit topping, optional Preheat oven to 375 degrees. In small saucepan, melt butter; stir in crumbs and sugar. Pat crumbs firmly on bottom of buttered 9inch spring-form pan or 9x9-inch square baking pan. Bake 7 minutes; cool while preparing filling. Reduce oven temperature to 300 degrees. In large mixer bowl beat cream cheese until light and fluffy. Add sweetened condensed milk and egg yolks; beat until smooth. Stir in lemon juice; set aside.

ORANGE CHIFFON CHEESECAKE Calories: 149 per serving. Diabetic Exchange: 1/2 non fat milk, 1/2 fruit, 1 1/2 fat. CRUST: Prepare 9 inch graham cracker pie crust. ORANGE FILLING: 1 c. orange juice 1 env. unflavored gelatin 12 oz. low calorie cream cheese (neufchatel), softened 1 c. part skim ricotta cheese 12 packets "equal" 1 pkt. low calorie whipped topping mix 1/2 c. skim milk 1 sm. can mandarin oranges (drained), cut each segment in half FILLING: Pour orange juice into a small saucepan. Sprinkle gelatin over orange juice and let soften for 1 minute. Heat stirring constantly until gelatin dissolves (about 3 minutes).

CONTINUOUSLY: Blend cream cheese and ricotta cheese in large bowl until smooth. Stir in Equal. Add gelatin mixture to cheese mixture. Blend until smooth. Prepare whipped topping according to package directions, substituting milk for water. Fold whipped topping into cheese mixture. Stir in oranges. Spoon into prepared crust and spread evenly. Chill 6 hours or overnight. Garnish with orange sections if desired.

BLUEBERRY CHIFFON CHEESECAKE 1 1/2 c. graham cracker crumbs 3/4 c. plus 1 tbsp. sugar 1/3 c. butter, melted 1 tsp. grated lemon peel 2 tsp. lemon juice 6 eggs, separated 3/4 tsp. cream of tartar 2 (8 oz.) pkgs. cream cheese 3 tbsp. flour 1 c. blueberries, pureed 1 1/2 tsp. vanilla, divided 1 c. sour cream Additional blueberries Thin lemon slices Mint leaves (optional) Combine crumbs, 1/4 cup sugar, butter, and lemon peel. Press firmly onto bottom sides of lightly greased 9 x 3 inch spring-form pan. Beat egg whites with cream of tartar until foamy. Add 1/4 cup of the sugar, a tablespoon at a time, beating until sugar is dissolved and whites stand in stiff peaks.

CONTINUOUSLY:

In small bowl, beat cream cheese until fluffy. Add egg yolks and blend thoroughly. Stir together the remaining sugar and flour. Beat into cream cheese mixture. Add the blueberry puree, lemon juice, and 1/2 teaspoon vanilla. Beat on low speed until well blended. Gently, but thoroughly, fold cream cheese mixture into beaten egg whites. Pour into pan. Bake in preheated 350 degree oven for 35 minutes. Turn off heat and let cheesecake stand in oven 1 hour. Combine sour cream, remaining sugar, and vanilla. Spread over cooled cheesecake. Refrigerate several hours or overnight. Remove rim of pan. Garnish with lemon slices, blueberries, and mint leaves, if desired.

BANANA CHIFFON CAKE 2 1/4 c. flour 1 1/2 c. sugar 1 tbsp. baking powder 1 tsp. salt 1/2 c. cooking oil Egg yolks separated from egg whites 1/3 c. cold water 1 tsp. vanilla 1 c. sieved, very ripe bananas (2-3) 1 c. egg whites 1/2 tsp. cream of tartar FROSTING: 1 pt. whipping cream 1 box instant pudding, any flavor Measure and sift together into mixing bowl flour, sugar, baking powder and salt. Make a well and add in order, cooking oil, the unbeaten egg yolks that you have separated from the egg whites, cold water, vanilla and bananas. Whip egg whites, cream of tartar until whites form very stiff peaks. Do not under beat. Pour egg yolk mixture gradually over whipped egg whites and fold together. Bake in tube pan 65-70 minutes. Frosting: Mix together whipping cream and instant pudding.

BANANA-NUT CHIFFON CAKE PASSOVER 1 c. cake meal 1/4 c. potato starch 1 1/2 c. sugar 1 tsp. salt 1/2 c. peanut oil 8 eggs, separated 1 c. mashed ripe banana 2 tsp. grated lemon rind 3/4 c. chopped walnuts Combine cake meal, potato starch, sugar and salt in a bowl. Add in order: oil, egg yolks, banana and lemon rind. Beat until smooth (about 5 minutes at medium speed on an electric mixer). Beat egg whites until very stiff. Do not underbeat. Pour egg yolk mixture slowly over the whites; gently fold until just blended. At the same time, fold in chopped nuts. Do not stir. Pour into an ungreased 10 inch tube pan and bake in a moderate oven (325 degrees) 1 hour and 10 minutes. Invert pan immediately.

BANANA ORANGE CHIFFON CAKE 2 1/4 c. sifted cake flour 1 1/2 c. sugar 3 tsp. baking powder 1 tsp. salt 1/2 c. corn oil 6 lg. eggs, separated 1 c. sieved ripe bananas (2 lg.) 1 tsp. grated orange rind 1/3 c. orange juice 1/2 tsp. cream of tartar Into a medium mixing bowl sift together the flour, sugar, baking powder and salt. Make a well in the center; add corn oil, egg yolks, banana, orange rind, and orange juice. With a wooden spoon beat until smooth. In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn. Gently fold in flour mixture, blending well. Pour into an ungreased angel food cake pan 10 x 4 inches. Bake in a preheated 325 degree oven until a cake tester inserted comes out clean and cake springs back when touched - 1 hour and 10 or 15 minutes. At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or bottle; cool completely.

CONTINUOUSLY:

With a small metal spatula loosen edges and around tube; ease out of pan with fingers. Leave cake bottom side up (top will have cracks) and cover with Orange Frosting. Cake my be cut into 15 (2-inch) wedges. ORANGE FROSTING: 2 tbsp. butter 1 tbsp. light corn syrup 1/2 tsp. grated orange rind 1 c. sifted confectioner's sugar 1 tbsp. orange juice

BANANA NUT CHIFFON CAKE 2 c. sifted cake flour 1 1/2 c. sugar 3 tsp. baking powder 1 tsp. salt 1 med. banana 7 egg whites 1/2 c. salad oil 7 unbeaten egg yolks 3/4 c. cold water 1 tsp. vanilla 1/2 c. nuts, chopped fine 1/2 tsp. cream of tartar Sift flour and measure. Add sugar, baking powder, and salt. Combine thoroughly. Make a well and add oil, egg yolks, cold water, and vanilla. Beat well. Add mashed banana and nuts. Whip egg whites and cream of tartar until very stiff and peaks form. Add first mixture to egg whites folding very carefully. Do not stir more than necessary. Pour into a 10 inch tube pan. Bake 55 minutes at 325 degrees; then at 350 degrees for 10 or 15 minutes. Invert pan to cool.

CHOCOLATE CHIFFON CAKE 1 c. egg whites (7 or 8) 1/2 c. sifted unsweetened cocoa, sift before measuring 3/4 c. boiling water 1 3/4 c. sifted cake flour, sift before measuring 1 3/4 c. sugar 1 1/2 tsp. baking soda 1 tsp. salt 1/2 c. salad oil 7 egg yolks 2 tsp. vanilla extract 1/2 tsp. cream of tartar Preheat oven to 325 degrees. Place egg white in large bowl, set aside for 1 hour. Place cocoa in small bowl. Add boiling water, stir until smooth. Let mixture cool about 20 minutes. In second large bowl sift flour, sugar, soda, and salt. Make a well in center, pour in oil, egg yolks, vanilla and cooled cocoa. With spoon or mixer beat just until smooth. Sprinkle cream of tartar over egg whites, beat until stiff peaks form (do not over-beat). Pour batter over egg whites.

CONTINUOUSLY:

Gently fold into egg whites until blended. Pour into ungreased 10inch tube pan. Bake 65 to 70 minutes. Let cool completely before serving.

CHOCOLATE CHIFFON CAKE 3 eggs, separated 1 3/4 c. flour 1 1/2 c. sugar 1 tsp. salt 3/4 tsp. soda 1/3 c. veg. oil 1 c. buttermilk 2 oz. unsweetened chocolate, melted In a small bowl, beat whites with 1/2 cup sugar (1 tablespoon at a time) until stiff and glossy. Set aside. Measure remaining sugar, flour, salt and soda in a large bowl. Add oil and half the buttermilk. Beat 1 minute, scraping sides. Add remaining

CONTINUOUSLY:

buttermilk, egg yolks and chocolate. Beat 1 minute. Fold in beaten egg whites and pour into 10" greased and floured spring form ring pan or bundt pan. Bake at 350 degrees for 35 to 45 minutes. Remove from pan and cool. Frost with icing (below). ICING: 1/2 c. butter 2 c. conf. sugar 1 egg white, beaten 1 tsp. vanilla Cream butter with confectioners sugar; add beaten egg white and vanilla. Beat until smooth.

CHOCOLATE CHIFFON CAKE 1/2 c. cocoa 3/4 c. boiling water 1 3/4 c. Softasilk cake flour 1 3/4 c. sugar 1 1/2 tsp. baking soda 1 tsp. salt 1/2 c. vegetable oil 7 eggs, separated 2 tsp. vanilla 1/2 tsp. cream of tartar Chocolate Glaze Stir cocoa and boiling water until smooth; cool 20 minutes. Mix flour, sugar, baking soda and salt in bowl. Make a well and add in order: egg yolks, cocoa mixture and vanilla. Beat with spoon until smooth. Beat egg whites and cream of tartar in large bowl on high speed until stiff peaks form. Gradually pour egg yolk over egg white mixture gently folding with rubber spatula just until blended. Pour into ungreased tube pan (10"x4"). Heat oven to 325 degrees. Bake on lowest oven rack 60 to 65 minutes or until top springs back when touched lightly. Immediately invert on heatproof funnel or bottle until cake is completely cool. Remove from pan. Spread cake with Chocolate Glaze.

CHOCOLATE CHIFFON CAKE 3/4 c. boiling water 1/2 c. cocoa, mixed with boiling water & cooled 1 3/4 c. cake flour 1 3/4 c. sugar 3 tsp. baking powder 1 tsp. salt 1 tbsp. cream of tartar 1/2 c. oil 7 egg yolks (unbeaten) 1 tsp. vanilla 1/4 tsp. red food coloring 1 c. egg whites Measure flour into bowl. Make a well; add sugar, baking powder, salt, oil and cooled cocoa mix. Beat until smooth. Put egg whites into bowl; add cream of tartar and beat until very stiff. Fold egg yolk mixture into egg whites; add to other ingredients. Do not stir. Bake 60 to 70 minutes at 325 degrees in 10- inch tube pan.

CHOCOLATE CHIFFON CAKE MIX AND LET SET: 1/3 c. cocoa 3/4 c. boiling water SIFT INTO BOWL: 1 3/4 c. sifted Softasilk cake flour 1 3/4 c. sugar 1 1/2 tsp. baking soda 1 tsp. salt Make a hole in the center and add: 8 eggs yolks 1/2 c. oil 2 tsp. vanilla Cocoa and water mixture Beat for 3 minutes. Beat the 8 egg whites until very, very stiff; add 1/2 teaspoon cream of tartar as beating. Bake at 325 degrees for 55 minutes and at 350 degrees for 10 minutes. FROSTING: Cool Whip with creme de menthe syrup added to taste.

CHOCOLATE CHIFFON CAKE 4 oz. squares unsweetened chocolate, melted 1/4 c. sugar 2 1/4 c. sifted cake flour 1 1/2 c. sugar 3 tsp. baking soda 1 tsp. salt 1/2 c. vegetable oil 7 egg yolks 3/4 c. cold water 1 tsp. vanilla 1/2 tsp. cream of tartar 7 egg whites Thoroughly blend melted chocolate, 1/2 cup boiling water and 1/4 cup sugar; cool. Sift together flour, 1 1/2 cups sugar, baking powder and salt into bowl. Make a well into center of dry ingredients. Add in order: vegetable oil, egg yolks, water and vanilla. Beat until smooth. Stir chocolate mixture into batter. In large mixing bowl combine cream of tartar and egg whites, beat until very stiff peaks form. Pour chocolate batter in thin stream over entire surface of egg whites; fold in gently. Bake in ungreased 10" tube pan in slow oven, 325 degrees, for 1 hour and 5 minutes. Invert pan; cool.

CHOCOLATE ICING (FOR CHOCOLATE CHIFFON CAKE) 1 (4 oz.) pkg. sweet cooking chocolate 3 tbsp. butter 1 1/2 c. sifted powdered sugar 3 tbsp. hot water In a small saucepan melt together the chocolate and butter. Remove from heat, stir in powdered sugar and water. Add more hot water if needed to make a pouring consistency. Pour over cake to glaze. Frosts top of 10-inch tube pan.

CHIFFON REFRIGERATOR CAKE 2 c. flour 3 tsp. baking powder 1 tsp. salt 1 c. sugar 1/2 c. Wesson oil 7 egg yolks, unbeaten 3/4 c. cold water Beat until smooth. then add: 2 tsp. vanilla 1/2 bar sweet chocolate, grated In large bowl, mix 1/2 teaspoon cream of tartar, 7 egg whites and 1/2 cup sugar. Beat until stiff. Pour egg yolk mixture gradually over beaten egg whites, gently folding in until blended. Fold in grated chocolate. Put in angel food pan or 3 bread tins. Bake at 325 degrees for 45 to 50 minutes.

CONTINUOUSLY:

FROSTING: 2 c. milk 1/2 c. sugar 1/2 c. flour Boil until thick; cool. Mix: 1/2 lb. butter 1/2 c. powdered sugar 1 tsp. vanilla Beat with mixer until custard. Melt rest of chocolate. Cool. Mix all together and frost. Refrigerate.

COCOA CHIFFON CAKE LARGE CAKE (Sixteen to twenty servings) Preheat oven. Sift an ample amount of flour onto square of paper. STEP 1: Stir until smooth. Cool: 1/2 c. cocoa Measure level measurements and sift together in a mixing bowl. 1 3/4 c. sugar 3 tsp. baking powder 1 tsp. salt Make a well and add in order: 7 unbeaten egg yolks (med. size) The cooled cocoa mixture 1 tsp. vanilla 1/4 tsp. red food coloring, if desired Beat with spoon until smooth.

CONTINUOUSLY:

STEP II: Measure into large mixing bowl: 1/2 tsp. cream of tartar Whip until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. DO NOT underbeat. STEP III: POUR egg yolk mixture gradually over whipped egg whites--gently folding with rubber scraper just until blended. DO NOT STIR! POUR into ungreased pan immediately. Bake in 10 inch tub pan--4 inches deep at 325 degrees for 55 minutes, then 350 degrees for 10 to 11 minutes or 9x13x2 inch oblong pan at 350 degrees for 45 to 50 minutes or until top springs back when lightly touched. Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of square oblong or low pans onto other pans. Let hang free of table until cold.

CONTINUOUSLY:

Loosen from sides with spatula. Turn pan over and hit edge sharply on table to loosen. Delicious uniced or iced. FOR SMALLER CAKE (8 to 10 servings) Follow same directions. STEP I: tbsp.) boiling water c. cocoa Cool. 7/8 c. sugar 1 1/2 tsp. baking powder 1/2 tsp. salt Add in order: 4 unbeaten egg yolks The cooled cocoa mixture 1/2 tsp. vanilla 1/8 tsp. red food coloring, if desired

CONTINUOUSLY:

STEP II: 1/4 tsp. cream of tartar STEP III: Follow large cake directions and bake in 8x8x2 inch or 9x9x2 inch square pan at 350 degrees for 30 to 35 minutes, or 5x10x3 inch loaf pan at 350 degrees for 50 to 55 minutes. Or, 9 inch tube, 3 1/2 inch deep pan at 325 degrees for 50 to 55 minutes. HOBNAIL ICING: Place bowl in ice water, beat with rotary beater until consistency to spread, (3 to 5 minutes). 2 or 3 egg yolks (or 1 small egg) 1/4 c. milk 3 sq. unsweetened chocolate (3 oz.), melted 1 tbsp. soft shortening 1/2 tsp. vanilla

MARBLE CHIFFON CAKE 2 1/4 c. cake flour 1 1/2 c. sugar 3 tsp. baking powder 1 tsp. salt 1/2 c. salad oil 7 egg yolks 3/4 c. cold water 1 tsp. vanilla 7 egg whites 1/2 tsp. cream of tartar 1/4 c. boiling water 2 tbsp. sugar 2 oz. unsweetened chocolate Add in well of flour, sugar, salad oil, egg yolks, cold water, and vanilla. Beat until smooth. Beat egg whites until stiff. Pour egg yolk batter in thin stream over entire surface of egg whites, gently folding. Remove 1/3 of batter to separate bowl. Blend together boiling water, 2 tablespoons sugar and chocolate. Gently fold into batter. In ungreased tube cake pan, alternate light batter with spoonfuls of chocolate batter. With narrow spatula swirl gently to form marble effect. Bake at 325 degrees for 55 minutes, then at 350 degrees for 10 minutes.

MARBLE CHIFFON CAKE 2 1/4 c. sifted cake flour 1 1/2 c. sugar 3 tsp. baking powder 1 tsp. salt 1/2 c. salad oil 7 egg yolks 3/4 c. cold water 1 tsp. vanilla 7 egg whites 1/2 tsp. cream of tartar 1/4 c. boiling water 2 tbsp. sugar 2 (1 oz.) squares unsweetened chocolate, melted Sift together first 4 ingredients. Make well in center of dry ingredients and add in order next 4 ingredients. Beat until satin smooth. In large bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently folding to blend. Remove 1/3 portion of batter. Spoon half the light batter into ungreased 10 inch tube pan; top with half the chocolate batter. Repeat layers. With narrow spatula, swirl gently through batters to marble.

CONTINUOUSLY:

Bake in slow oven (325 degrees) about 55 minutes or until cake tests done. Invert cake in pan; cool. Frost with chocolate frosting. CHOCOLATE FROSTING: 6 tbsp. butter 4 c. sifted confectioners' sugar 1 egg yolk 1 (1 oz.) sq. unsweetened chocolate, melted and cooled 1 1/2 tsp. vanilla 1/4 c. light cream Cream butter; gradually add half the sugar, blending well. Add egg yolk, chocolate, and vanilla. Gradually add remaining sugar; beat well. Add cream to make of spreading consistency. Trim cake with nuts if desired.

MARBLE CHIFFON CAKE Sift together: 3 tsp. baking powder 1 1/2 c. sugar 1 tsp. salt Make a well in the center of the dry ingredients and add: 3/4 c. cold water 2 tsp. grated lemon peel 7 egg yolks 2 tsp. vanilla Beat until satin smooth. In separate bowl, beat: 1/2 tsp. cream of tartar Beat until very stiff peaks form. Pour egg yolk mixture in thin stream over entire surface of egg whites; gently folding to blend. Remove 1/3 of batter to separate bowl. Blend together: 6 tbsp. cocoa 2 tbsp. sugar 2 tbsp. oil Blend until completely blended. Gently fold chocolate mixture into the 1/3 portion of batter. Spoon half the light batter into ungreased 10 inch tube pan; top with half the chocolate batter. Repeat layers. With narrow spatula, swirl gently through batters to marble. Leave definite areas of light and dark batter. Bake in slow oven (325 degrees) about 55 minutes or until cake tests done. Invert cake in pan; cool. Frost with Chocolate Glaze.

CHOCOLATE GLAZE: 4 1/2 tbsp. cocoa 2 tbsp. butter 1 tsp. vanilla 1 1/2 tbsp. salad oil 1 1/2 c. confectioners' sugar Melt butter and mix well with cocoa and oil. Stir in confectioners' sugar and vanilla until crumbly. Blend in 3 tablespoons of boiling water. Add enough water to form a medium glaze of pouring consistency. Pour quickly over top of cake; spread glaze evenly over the top of the cake, allowing it to dribble over the sides.

WALNUT CHIFFON CAKE 3/4 c. flour 2 tsp. cinnamon 1 tsp. salt 9 eggs, separated 1 1/2 c. granulated sugar 2 tsp. vanilla 2 c. walnuts, chopped Sift flour with cinnamon and salt. Beat egg whites in large bowl until soft mounds form. Gradually add 3/4 cup sugar. Beat that mixture until stiff, straight peaks form. Don't underbeat. In another bowl, combine egg yolks and 3/4 cup sugar and the vanilla. Beat until thick and lemony. Stir in dry ingredients. Fold the egg yolk batter gently into the egg whites. Fold in the chopped walnuts. Turn into an ungreased 10 inch tube pan. Bake at 350 degrees for 55 to 60 minutes. Invert to cool. Frost with chocolate - sour cream or creamy chocolate icing when cool.

COCONUT CHIFFON CAKE 2 c. flour 1 1/2 c. sugar 3 tsp. baking powder 1 tsp. salt Make a well and add in order: 7 egg yolks 3/4 c. cold water 1 tsp. vanilla 1 tsp. almond extract Beat on medium for 1 minute. 1/2 tsp. cream of tartar Beat on high 7 minutes. Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper. Fold in: Put in ungreased tube pan immediately. Bake 350 degrees 45 to 50 minutes. ICING: 2 c. powdered sugar 1/4 c. fat 2 1/2 tbsp. juice, water, or milk 1 tsp. vanilla

COCONUT CHIFFON CAKE 1 pkg. yellow cake mix (Duncan Hines) 1 c. water 1/2 c. oil 4 eggs 1 box coconut pecan frosting mix Grease bundt pan generously. Sprinkle with flour. Combine cake mix, water, oil, and eggs. Mix well; add frosting mix until well blended. Bake at 350 degrees for 45 minutes. Cool in pan 5 minutes and invert on plate.

COCONUT CHIFFON CUPCAKES 2 1/4 c. sifted cake flour 1 1/2 c. sugar 3 tsp. baking powder 1 tsp. salt 1/3 c. salad oil 1 c. milk 1 1/2 tsp. vanilla 2 eggs, separated 1 (3 1/2 oz.) can (1 1/3 cups) flaked coconut Sift together flour, 1 cup sugar, baking powder and salt into mixing bowl; make a well in dry ingredients. Add salad oil, half the milk, and the vanilla; blend. Beat 1 minute at medium speed on mixer, scarping bowl. Add remaining milk and the egg yolks, beat 1 minute. Beat white until soft peaks form; gradually add 1/2 cup sugar, beat until very stiff peaks form. Fold into batter. Fill paper baking cups in muffin pan 1/2 full. Top with coconut. Bake at 400 degrees about 12 to 15 minutes or until done makes about 35 cup cakes.

CHOCOLATE MARBLE CAKE 1 box yellow cake mix 1 box vanilla instant pudding mix 4 eggs 2/3 c. oil 3/4 c. water 1 c. chocolate syrup Mix cake mix, pudding mix, eggs, oil and water. Beat three minutes with electric mixer. To 1/3 of the batter add the chocolate syrup. Place 1/2 of remaining batter in a greased tube pan. Pour chocolate batter into pan and top with remaining vanilla batter. Cut through with a knife to create a marble-like effect. Bake at 350 degrees for 45 minutes.

CHOCOLATE MARBLE CHEESE CAKE CRUST: 1 pkg. Duncan Hines devils food cake mix 1/2 c. oil FILLING: 3 (8 oz.) pkgs. cream cheese, softened 3/4 c. sugar 1/2 tsp. almond 3 eggs 1 (1 oz.) square unsweetened chocolate, melted Preheat oven to 350 degrees. Grease 9" springform pan. For crust, combine cake mix and oil in large bowl. Stir until well blended. Press into bottom of pan. Bake at 350 degrees for 22 minutes. Remove from oven. Raise temperature to 450 degrees. FILLING: Combine cream cheese, sugar and 1/2 teaspoon almond. Beat at medium speed until blended. Add eggs, one at a time. Beat well after each. Remove 1 cup filling. Add chocolate to filling. Spoon plain filling in warm crust.

CONTINUOUSLY: Drop spoonfuls of chocolate filling over plain filling. Swirl with knife. Bake at 450 degrees for 7 minutes. Reduce heat to 250 degrees, bake for 30 minutes. Loosen cake edge from pan. Cool before removing from pan. Chill to serve.

CHOCOLATE MARBLE CAKE 1/2 c. water 1/2 c. sugar 2 squares chocolate 1 egg 3/4 c. butter 1 c. sugar 2 unbeaten eggs 3/4 c. milk 2 c. regular flour 2 tsp. baking powder 2 tsp. vanilla flavor Cook water, sugar, chocolate and egg until custard. Cream together butter and sugar; add eggs. Add remaining ingredients. Bake cake at 350 degrees for 45 minutes to 1 hour. FROSTING: Bring 2 squares chocolate, 2 tablespoons butter, 1 1/2 cups sugar and 1/2 cup milk to boil very slowly. Test to form soft ball. Beat until cool.

CHOCOLATE MARBLE CHEESE CAKE CRUST: 8 oz. Nabisco chocolate wafers 4-6 tbsp. melted butter Combine and press in bottom of springform pan. FILLING: 1 1/2 lbs. softened cream cheese 1 c. sugar 5 eggs 1 1/2 tsp. vanilla 2 oz. melted semi sweet chocolate Combine cream cheese, sugar, eggs and vanilla and beat until smooth. Pour half the batter into a springform pan. Fold chocolate into remaining batter and swirl into pan. Cut through chocolate with a knife. Bake at 300 degrees for 50 minutes or until set. Refrigerate 2 hours. FROSTING: Mix 6 ounces melted semi sweet chocolate and 1/2 cup sour cream, beat until spreadable. Spread on chilled cheese cake.

LOVE CAKE 1 marble cake mix (prepare as directed on box, use 9"x13" pan) 2 lbs. ricotta cheese 3/4 c. sugar 1 tsp. vanilla 4 eggs FROSTING: 1 pkg. instant chocolate pudding 1 c. milk 1 (8 oz.) Cool Whip Mix ingredients together and spread on top of cake batter. Bake at 350 degrees for 60 minutes. Cool. FROSTING: Mix pudding and milk. Fold in Cool Whip. Frost cake and refrigerate. Good when made a day ahead. You may substitute egg beaters or Scramblers for eggs.

PEANUT-CHIP MARBLE CAKE 3 tbsp. butter 1 egg 1 c. unbleached flour 1/2 tsp. each nutmeg & cloves 1/4 c. buttermilk 1/2 c. peanuts 1/2 c. brown sugar 1/4 c. molasses 1 tsp. cinnamon 1 tsp. baking powder 1/2 tsp. baking soda CHOCOLATE CHIP BATTER: 3 tbsp. butter 1 egg 1/2 c. milk 1 tsp. baking powder 1/2 c. sugar 1/2 tsp. vanilla 1 c. all purpose flour 1 c. chocolate chips SPREAD: 2 tbsp. butter 1/4 c. chopped peanuts 2 tbsp. molasses

CONTINUOUSLY: Prepare peanut spice batter. Cream together butter and sugar. Beat in the egg and molasses. In separate bowl, combine the flour, spices and baking powder. Stir the flour mixture into the molasses mixture, alternately with the buttermilk mixed with the baking soda. Stir in the peanuts. Set aside. Prepare the chip batter in the same manner. Butter a ring mold or tube cake pan. Combine molasses and butter. Spread in the pan. Sprinkle with peanuts. Scoop and place each batter alternately around bottom of pan. In the second layer place light batter on dark and dark on light to create a marble effect. Bake at 350 degrees for 45 minutes. Remove from oven. Let stand 2 to 3 minutes. Turn out onto rack.

MARBLE ICE CREAM CAKE SAUCE: 1 (14 oz.) can Pet milk, use 10 oz., not all 1 (10 1/2 oz.) pkg. miniature marshmallows 6 oz. pkg. chocolate chips CRUST: 1/2 c. butter and nuts 1 (3 oz.) can coconut 1 c. graham cracker crumbs Melt ingredients for sauce and set aside to cool. In heavy saucepan melt butter and brown coconut. Remove from heat and add graham cracker crumbs. Press into 13 x 9 inch pan. Cut 1/2 gallon block vanilla ice cream and place a layer over crust. Pour 1/2 sauce over ice cream. Repeat: ice cream, sauce, top with nuts and crumbs. Freeze.

FRENCH MARBLE CAKE 2 c. sugar 1 c. butter 3 c. sifted cake flour 3 tsp. baking powder Dash of salt 4 eggs, separated 1 (1 oz.) sq. unsweetened chocolate, melted 1 c. milk 1 tsp. vanilla 1 tsp. lemon extract Cream sugar and butter until light and fluffy; add egg yolks. Sift flour with baking powder and salt. Add sifted dry ingredients alternately with milk. Add vanilla and lemon flavorings. Beat egg whites until stiff; fold into flour mixture. Pour 1/3 of batter into another bowl and fold in melted chocolate. Spoon batter alternately into greased and floured 12 cup tube pan. Bake in 350 degree oven for 45 minutes, or until cakes tests done. Let cool in pan 10 minutes. Remove from pan. Cool and dust with powdered sugar.

DELUXE MARBLE CAKE 2 sq. unsweetened chocolate 1 1/4 c. sugar 1/4 c. water 1 tsp. vanilla extract 1/2 c. butter, softened 2 c. all purpose flour 3/4 c. evaporated milk 3 eggs 2 tsp. double acting baking powder 1 tsp. orange extract 1/2 tsp. salt 1/2 tsp. baking soda Confectioner's sugar Preheat oven to 350 degrees. Grease well 9 inch springform pan. In 1 quart saucepan over very low heat, melt chocolate and 1/4 cup sugar with water, stirring. Stir in vanilla and cool. In large bowl, measure 1 cup sugar and all ingredients except chocolate mixture and confectioner's sugar. With mixer at low speed; beat well until mixed, constantly scraping bowl; at high speed, beat 5 minutes, scraping bowl occasionally. Remove 2 1/2 cups batter. Beat chocolate mixture into remaining batter. Alternately spoon plain and chocolate batters into pan.

CONTINUOUSLY: With knife, cut through batter a few times, then bake 55-60 minutes (top will be cracked). Cool in pan on rack 10 minutes. Remove sides of pan and cool cake on rack. Sprinkle top of cooled cake lightly with confectioner's sugar. Makes 10 to 12 servings.

DUTCH MARBLE CAKE 1 1/2 c. butter 1 1/2 c. of brown sugar 1 1/2 c. of flour 3 eggs 2 tsp. vanilla extract 1 tsp. baking powder 1 tbsp. evaporated milk 1 oz. chocolate milk mix 2 oz. sugar Pinch of salt Ingredients at room temperature. Grease a cake form. Use a mixer to stir the butter in a large bowl until soft. While stirring, add the sugar spoon by spoon for approximately 15 minutes and then the eggs one by one. Add a little flour before adding the last egg. Now add the vanilla extract followed by the flour, baking powder and salt. Keep stirring until smooth. In another bowl, mix the chocolate mix, sugar and evaporated milk. Now take 1/3 from dough and add chocolate mixture. In cake form put 1 plain layer of dough followed by chocolate dough layer and another plain layer.

CONTINUOUSLY:

Bake at 325 degrees in oven for approximately 45 to 60 minutes. Then remove from form, let it cool for a few minutes and serve.! Easy, take approximately 1 hour and 15 minutes, to prepare, (including baking).

PEANUT BUTTER CHIFFON CAKE 2 1/4 c. Softasilk or Wondra flour 3 tsp. baking powder 1/4 tsp. baking soda 1 tsp. salt 1 c. packed brown sugar 1/3 c. chunky peanut butter 1/3 c. vegetable oil 1 1/4 c. milk, divided 2 eggs, separated 1/2 c. sugar Sift together flour, baking powder, baking soda, and salt. Add brown sugar, peanut butter, oil, and 1/2 cup milk and beat 1 minute. Add 2 egg yolks and remainder of milk and beat 1 minute. Beat 2 egg whites until frothy; gradually add sugar and continue beating until stiff. Fold into batter. Bake at 350 degrees in greased and floured 8-9 inch layer pans or a 13 x 9 x 2 inch pan. Bake 8 inch layers for 30-35 minutes, 9 inch layers for 25-30 minutes, and the 13 x 9 x 2 inch layer for 40-45 minutes. Cool and frost.

CONTINUOUSLY:

ICING: 1/2 c. chunky peanut butter 1/2 stick butter 3 c. sifted confectioners' sugar 1/4 c. milk Mix ingredients until creamy. A favorite of children and husbands.

BLACK FOREST CAKE STEP 1: 1 c. flour 1 c. finely chopped pecans 1 stick butter Pinch of salt Mix and pat in oblong pan. Bake at 250 degrees for 25 to 30 minutes. Chill. Use a 13 x 9 inch pan. Stick in the freezer while you complete step 2. STEP 2: 8 oz. pkg. cream cheese 1 c. powdered sugar 1 tsp. vanilla Mix and spread over crust. STEP 3: 1 pkg. vanilla instant pudding 1 pkg. chocolate instant pudding Mix with 2 1/2 cups cold milk. Spread on top of other mixture. STEP 4: Spread top with Cool Whip and chill.

BLACK FOREST CAKE 1 c. flour 1/2 c. chopped nuts 1 stick soft butter Mix until crumbly and spread in 9 x 13 pan. Cook 20 minutes at 350 degrees. Cool. CHEESE LAYER: 2 (3 oz.) pkg. cream cheese 1 c. Cool Whip 1 c. powdered sugar Mix well and carefully spread over cooled crust. PUDDING LAYER: 1 pkg. chocolate INSTANT pudding 1 pkg. vanilla INSTANT pudding 2 1/2 c. milk 1 tsp. vanilla Beat until thick and pour over cheese layer. Cover with Cool Whip and shredded chocolate. Place in refrigerator.

BLACK FOREST CAKE 2 c. flour 2 c. sugar 1 c. cocoa 2 tsp. baking soda 1 tsp. baking powder 1 c. milk 1/2 c. oil 2 eggs 1 c. strong coffee Sift dry ingredients together. Add remaining ingredients and mix. You may line bottom of 9 x 13 inch pan with waxed or greased brown paper. Pour batter into pan. Bake at 350 degrees for 40 to 45 minutes.

BLACK FOREST CAKE 2 sticks butter 2 c. flour 1 c. walnuts, chopped 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 1 lg. (12 oz.) tub Cool Whip 1 sm. pkg. instant chocolate pudding 1 sm. pkg. instant vanilla pudding 1 tsp. vanilla Mix flour and butter together. Add nuts. Put in 9x13 inch pan. Spread over bottom. Bake for 20 minutes at 350 degrees and cool. Mix softened cream cheese with powdered sugar. Stir well and add 1 cup of Cool Whip. Spread on crust. Mix chocolate and vanilla instant pudding mixes together. Add milk according to amount on box and vanilla. Beat until smooth. Spread over cheese layer. Spread on the remaining Cool Whip. Refrigerate overnight.

BLACK FOREST CHEESE CAKE 3 tbsp. melted butter 1 c. chocolate wafer crumbs (about 20) 4 (8 oz.) pkgs. cream cheese 1 1/3 c. sugar 1/4 c. flour 1 tbsp. cherry flavored brandy 1 tsp. vanilla 6 eggs 1 (10 oz.) jar maraschino cherries, drained & chopped, reserve juice 3/4 c. semi-sweet chocolate morsels, melted 1 c. sour cream 2 tbsp. sugar Chocolate curls (opt.) Blend together melted butter and crumbs thoroughly. Press crumb mixture firmly onto bottom of lightly greased 9"x13" springform pan. Set aside. In large bowl beat together softened cheese, sugar, flour, brandy and vanilla until fluffy. Add eggs, 1 at a time, beating well. Pour 1/3 of batter into small bowl. Beat drained, chopped cherries into rest of batter; set aside.

CONTINUOUSLY:

Blend melted chocolate into pan. Spread with all of chocolate batter and top with rest of cherry batter. Gently swirl through batter with thin spatula to marble.

CHOCOLATE JELLY ROLL 1/2 c. flour 1 tsp. baking powder 1/4 tsp. salt 4 egg yolks 1/2 tsp. vanilla 1/3 c. granulated sugar 1/4 c. unsweetened cocoa 4 egg whites 1/2 c. sugar 1 c. whipping cream 1/2 c. sugar 4 tbsp. cornstarch Dash salt 1/2 water 1 sq. (1 oz.) unsweetened chocolate, cut up 2 tbsp. butter 1/2 tsp. vanilla Grease and flour 15x10x1-inch pan. Stir flour, baking powder, cocoa and salt together. Beat yolks and vanilla at high speed 5 minutes until thick and lemoncolored. Gradually add 1/3 cup sugar. In a separate bowl beat whites to form soft peaks. Gradually add sugar to form stiff peaks. Fold yolk mixture into whites. Sprinkle flour mixture over egg mix and fold in.

CONTINUOUSLY:

Pour into pan. Bake at 375 degrees for 12-15 minutes or until done. Immediately roll into towel sprinkled with powdered sugar. Whip 1 cup whipping cream. (Sometimes I double this to make the filling thicker.) Spread on open cake and roll again. Glaze: Mix 1/2 cup sugar, cornstarch and salt. Stir in water, cut-up chocolate. Cook and stir until thickened and bubbly. Cook 2 minutes more. Remove from heat. Stir in butter and vanilla. Frost. Chill until served.

CHOCOLATE ROLLS 2 c. sugar 4 tbsp. cocoa (heaping) Vanilla 1/2 stick butter 1 can Pet milk 1/2 can water Mix sugar and cocoa together. Pour in milk and water. Stir. Bring mixture to boiling; lower heat. When it starts to bubble, add vanilla to taste. Let boil a little longer. When it starts to get thick, add butter. Make sure you stir it every 10 or 15 minutes so it won't stick to pan or burn. Boil until soft ball stage (not too thick, it has to spread easily). Make pie crust and roll out oblong. Spread chocolate on pastry to within a 1/4 inch from edge. Roll one side, then the other until they meet in the middle. Fold ends. Brush top of pastry with melted butter. Bake pastry in a 325 degree oven for 20 minutes or until golden brown. Cool. (Depending how thick the chocolate is on your pastry, it will make up to 3 rolls.)

CHOCOLATE REFRIGERATOR ROLL 1 c. heavy cream or whipping cream 2 tbsp. granulated sugar 1/2 tsp. vanilla extract Approx. 20 chocolate wafers (by Nabisco) Coconut (optional) Candied red cherries (optional) Whip cream with sugar and vanilla until stiff. Spread wafers with part of cream. Put together in stacks of four or five. Chill 15 minutes. Stand on edge of plate to make one long roll. Frost outside of roll with remaining cream. Refrigerate at least 3 hours. Garnish with coconut and cherries. Roll may be frozen if desired. Remove from freezer to refrigerator about one hour before serving.

CHOCOLATE CAKE ROLL/SAUCE 6 egg-whites 1/2 tsp. cream of tartar Beat until stiff. Beat in gradually until glossy: 1/2 c. sugar Set aside. Beat until thick and lemon-colored: 6 egg-yolks Add: 1/2 c. sugar Sift together: 4 tbsp. cocoa 4 tbsp. flour 1/4 tsp. salt Beat into yolk mixture; stir in: 1 teaspoon vanilla Carefully fold into egg-white mixture. Spread evenly in jelly roll pan with well-greased paper. Bake 325 degrees for 15 to 20 minutes or until surface springs back then touched.

CONTINUOUSLY: Immediately turn upside down on towel sprinkled with powdered sugar. Remove paper and roll up with towel to prevent cake sticking together; don't refrigerate. Unroll shortly before serving; place cake on waxed paper; remove towel; fill with sweetened whipped cream; roll up carefully to keep in cream; chill. Serve with sauce.

CHOCOLATE CUSTARD SAUCE:
Melt 1/4 cup butter in saucepan. Add 3/4 cup sugar and 1/4 cup cocoa. Stir until blended, then add 1/3 cup light cream. Boil 1 minute; remove from heat and stir in 1/2 teaspoon vanilla. (Or) : Dissolve 3 ounces strawberry Jello in 1/2 cup boiling water; let set until partially firm; add 1 cup whipped cream, mix and spread on cake roll. Garnish with powdered sugar and strawberries.

CHOCOLATE ROLL 5 eggs, separated 1/2 c. white sugar 3 tbsp. cocoa 1 c. heavy cream 10X confectioners' sugar to taste Vanilla to taste Beat egg yolks with sugar until light and creamy. Add cocoa. Beat lightly and set aside. Beat egg whites until stiff but not dry. Gently fold yolk mixture into whites. Pour onto greased wax paper lined cookie sheet. Bake at 375 degrees for 15 to 20 minutes. Peel off wax paper and sprinkle with icing sugar over. Whip 1 cup heavy whipped cream until stiff. Add 10X sugar and vanilla to taste. Spread on chocolate roll. Roll tightly on width, cut on angle. Pour warm chocolate sauce on top.

CHOCOLATE CAKE ROLL 1/2 c. flour 1/4 c. cocoa 3/4 tsp. baking powder 1/4 tsp. salt 4 eggs, separated 1 tbsp. cold water 1/2 c. + 1/3 c. sugar 1/2 tsp. vanilla 1/3 c. powdered sugar Grease and flour jelly roll pan. Preheat oven to 350 degrees. Sift first 4 ingredients in large mixing bowl. Combine egg whites and water. Beat on high until frothy. Gradually add 1/2 cup sugar and beat until stiff. In small mixing bowl, beat egg yolks until thick. Gradually add 1/3 cup sugar. Add vanilla and beat 2 minutes longer. Fold into egg whites. Fold in dry ingredients. Don't over mix. Spread batter evenly in pan. Bake 12 to 15 minutes. Sprinkle dish towel with powdered sugar. Turn cake onto towel. Roll up cake and towel together. Let stand 1 minute. Unroll then re-roll. Cool, unroll and spread with vanilla ice cream, whipped cream or chocolate whipped cream. Chill.

CHOCOLATE MINT JELLY ROLL 1 c. cake flour or 3/4 c. all purpose flour 1/4 c. cocoa (unsweetened) 1 tsp. baking powder 1/4 tsp. salt 3 eggs 1 c. granulated sugar 1/3 c. water 1 tsp. vanilla FILLING: 1 c. heavy cream 1/4 c. powdered sugar 1/2 tsp. mint extract 10 drops green food coloring Whipped to soft peaks. CHOCOLATE GLAZE: 2 oz. unsweetened chocolate 3 tbsp. butter 1 c. powdered sugar 3/4 tsp. vanilla Heat oven to 375 degrees. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease. Stir together flour, cocoa, baking powder, and salt; set aside. In small mixer bowl beat eggs about 5 minutes or until very

CONTINUOUSLY: thick and lemon colored. Pour eggs into large mixer bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake 12 to 15 minutes (underbake just a little) or until wooden toothpick inserted comes out clean. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. (Use a sifter.) Carefully remove foil; trim off stiff edges if necessary. While hot, roll cake and towel from narrow end. A flour sack towel is best for this. Cool on wire rack. Unroll cake; remove towel. Spread whipped mint filling over cake. Roll up.

CONTINUOUSLY:

Chocolate Glaze: Melt 2 oz. unsweetened chocolate and 3 tablespoons butter over low heat. Remove from heat; stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Mix in about 2 tablespoon hot water, one teaspoon at a time, until glaze is of proper consistency. Spread glaze over length and sides of roll. Refrigerate 3 hours. To serve, slice cake 3/4 inch thick. If desired, garnish each serving with a sprig of mint and a maraschino cherry.

CHOCOLATE FUDGE ROLL CAKE 3/4 c. flour 1 tsp. baking powder Sugar Chocolate fudge spread (thick, like for ice cream) 1/2 tsp. salt 4 eggs, separated, room temperature 1/2 tsp. vanilla Preheat oven to 375 degrees. Grease cookie sheet and line with waxed paper. In small bowl combine flour, baking powder and salt. In another small bowl, with mixer at high speed, beat egg whites into soft peaks; gradually sprinkle in 1/3 cup sugar, beating until sugar is dissolved and stiff peaks form. In large bowl, at high speed, beat egg yolks until thick and lemon colored; at same speed, sprinkle in 1/2 cup sugar and vanilla. Sprinkle flour mixture over yolks; add beaten whites; with rubber spatula, gently fold mixture to blend thoroughly.

CONTIUOUSLY: Spread batter in pan; bake 15 minutes or until top springs back when lightly touched with finger. Immediately invert hot cake onto a kitchen towel. Gently remove waxed paper and cut off crisp edges of cake. While still warm, carefully roll up cake and towel from narrow end. Cool cake completely on rack, then unroll and spread with chocolate fudge. Re-roll without towel and decorate top with glaze of powdered sugar mixed with a little water.

CHOCOLATE NUT ROLL 2 squares unsweetened chocolate 1 1/2 c. powdered sugar 2 eggs, beaten until fluffy 1 c. chopped walnuts 1/2 c. graham cracker crumbs 2 1/2 c. miniature marshmallows Beat together chocolate, powdered sugar and eggs. Add nuts, graham cracker crumbs and marshmallows. Shape into 2 long rolls and roll in extra graham cracker crumbs. Chill 1 hour. Keep in freezer, slice and serve; delicious! These are a family tradition recipe around Christmas time. 2 rolls

CHOCOLATE SPONGE ROLL Preparation time: 25 minutes. Baking time: 20 minutes. Oven temperature: 350 degrees. Yields: 8 slices. (One 10 inch roll.) 3 tbsp. unsweetened cocoa 1/2 tsp. salt 2 1/2 tbsp. all-purpose flour 6 eggs, separated 1 c. powdered sugar 1 tsp. vanilla FILLING: 1 c. whipping cream, whipped 1 c. marshmallow cream 1 tsp. vanilla TOPPING: Powdered sugar Unsweetened cocoa powder 1. In a small bowl, combine cocoa, salt and flour. 2. In another bowl, whip egg whites until they hold firm peaks. Set aside.

CONTINUOUSLY: 3. Without washing beaters, in a mixing bowl, whip yolks until fluffy. Gradually beat in sugar until yolks are light and lemoncolored. Fold in cocoa mixture and vanilla until blended. Fold in egg whites. 4. Grease a 10 x 15 inch jelly roll pan. Line with waxed paper. Grease paper. Pour cake mixture into pan. Smooth top. 5. Bake for 20 minutes or until cake springs back when touched in center. 6. Dust clean towel with powdered sugar. Invert baked cake onto towel. Remove paper. Starting from small side, roll cake. Cool. 7. To make filling, combine whipped cream, marshmallow cream and vanilla. Whip until fluffy. 8. Unroll cake. Spread with cream mixture. Roll up. Dust with powdered sugar and cocoa powder. TIPS: Cake may be made ahead, wrapped airtight and frozen before filling. Thaw 30 minutes before filling.

CHOCOLATE CAKE ROLL 1 c. cake flour 3/4 c. all-purpose flour 1/2 c. cocoa 1 tsp. baking powder 1/2 tsp. salt 3 eggs 1 c. granulated sugar 1/3 c. water 1 tsp. vanilla Line a jelly roll pan (15 x 10 x 1 inch) with greased waxed paper. Stir flour, cocoa, baking powder and salt; set aside. In small bowl beat eggs about 5 minutes or until thick and lemon colored. Pour eggs into a large bowl. Gradually beat in the granulated sugar. On low speed, blend in water and vanilla. Gradually add flour mixture and beat until batter is smooth. Pour into pan, spread to corners. Bake for 12 to 15 minutes at 375 degrees. Invert pan onto a confectioner sugar sprinkled towel. Remove waxed paper and roll cake from the narrow end into the towel.

CONTINUOSLY: FILLING: 5 tbsp. flour 1 c. milk 1 stick butter 1/2 c. Crisco 1 c. granulated sugar Mix together 5 tablespoons of flour and 1 cup milk; cook until thick. Cool. In a small bowl, put 1 stick of butter and Crisco and 1 cup granulated sugar. Beat until creamy then add to to cooled flour mixture; beat well. Spread on unrolled cake and reroll. Cut in slices and serve.

CHOCOLATE CAKE ROLL 1/2 c. all-purpose flour 1/4 c. unsweetened cocoa 3/4 tsp. baking powder 1/4 tsp. salt 4 eggs, separated 1 tbsp. cold water 1/2 c. + 1/3 c. granulated sugar 1/2 tsp. vanilla extract Confectioners' sugar (about 1/3 c.) Grease and flour a 15 1/2" x 10 1/2" x 1" jelly roll pan. Preheat oven to 350 degrees. Sift together first 4 ingredients. In large mixer bowl combine egg whites and water. Beat on high speed until frothy. Gradually beat in 1/2 cup sugar; continue beating until stiff and glossy. In small mixer bowl beat egg yolks until thickened, 3 minutes. Gradually beat in 1/3 cup sugar. Add vanilla and beat 2 minutes longer. Fold into egg whites then fold in dry ingredients just until blended. Don't overmix. Spread batter evenly in pan. Bake 12 to 15 minutes, until lightly browned and center springs back when lightly touched with finger.

CONTINUOUSLY: Meanwhile, sprinkle a dish towel or 24"x13" reusable wipe with confectioners' sugar. turn cake out onto towel. Cake may be rolled from long or short end depending on filling. (See recipes below for direction.) While cake is hot, roll up cake and towel together. Let stand 1 minute; unroll to allow steam to escape, then re-roll with towel and let cool on wire rack. Unroll and spread with filling to within 1/2" of edges. Re-roll (no towel this time). Trim off ends. Makes 1 cake roll.

CHOCOLATE MOCHA CREME ROLL This one will make your tail curl! CAKE: 6 egg whites (room temp.) 3/4 c. sugar 6 egg yolks 1/3 c. unsweetened cocoa 1 1/2 tsp. vanilla Dash salt Confectioners' sugar (to sprinkle over cake when done) FILLING: 1 1/2 c. chilled heavy cream 1/2 c. confectioners' sugar 1/4 c. unsweetened cocoa 1 tsp. vanilla 2 tsp. instant coffee powder Grease bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line with wax paper that has been lightly greased. Preheat oven to 375 degrees. In a large bowl, beat egg whites at high speed, until soft peaks form. Add 1/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

CONTINUOUSLY: With same beater, beat yolks at high speed, adding remaining 1/2 cup sugar, 2 tablespoons at a time. Beat about 4 minutes, until very thick. At low speed, beat in cocoa, vanilla and salt until just smooth. Gently fold the cocoa mixture into the beaten egg whites just until they are blended. Spread evenly in pan. Bake 15 minutes until surface springs back when touched. Sift confectioners' sugar onto a 15x10 inch clean linen towel. Turn cake out onto towel and peel off wax paper. Roll up jelly roll fashion, starting with the short end, towel and all. Cool completely on rack, seam side down. (At least 1/2 hour.) To make filling, combine ingredients in bowl. Beat with mixer until thick, then refrigerate.

CONTINUOUSLY: Unroll cake, gently removing towel; spread with filling to within 1 inch of the edge. Reroll, placing seam side down on plate. Cover loosely with foil. Refrigerate. (At least one hour before serving.) To serve, sprinkle with confectioners' sugar. If I cane make this, so can you!!!

CHOCOLATE CINNAMON ROLLS 1 pkg. active dry yeast 1/4 c. warm water (105-115 degrees) 1/4 c. lukewarm milk, scalded then cooled 1/4 c. sugar 1/2 tsp. salt 1 egg 1/4 c. shortening 1/3 c. cocoa 2 1/4 to 2 1/2 c. all purpose flour (if using self rising flour, omit salt) 2 tbsp. butter, softened 1/4 c. sugar 1 1/2 tsp. ground cinnamon Creamy Frosting Dissolve yeast in warm water. Stir in milk, 1/4 cup sugar, the salt, egg, shortening, cocoa, and 1 1/2 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)

CONTINUOUSLY: Punch down dough and roll into a rectangle, 15 x 9 inches. Spread with butter. Mix 1/4 cup sugar and the cinnamon; sprinkle over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well; stretch roll to make even. Cut into 1 inch slices and place slightly apart in greased rectangular baking pan, 13 x 9 x 2 inches. Let rise until double, about 45 minutes. Heat oven to 375 degrees. Bake at 25-30 minutes. While warm, frost rolls with creamy Frosting. 15 rolls; 160 calories easy. Do-Ahead Tip: After placing in greased bowl, dough can be covered and refrigerated no longer than 4 days. CREAMY FROSTING: 3/4 c. powdered sugar 1 1/2 tsp. milk 1/4 tsp. vanilla Mix powdered sugar, milk, and vanilla until smooth.

CHOCOLATE BANANA SNACK CAKE 1 c. rolled oats 1/2 c. butter 1 1/4 c. boiling water 3/4 c. honey 1 tsp. vanilla 3/4 c. (2 med.) mashed bananas 3 eggs 1 3/4 c. whole wheat flour 1 1/2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 c. flaked coconut 1/2 c. chopped walnuts 1 c. semi-sweet chocolate ships Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl combine oats, butter and water; let stand 20 minutes. Stir in honey, vanilla, bananas and eggs; mix well. Lightly spoon flour into measuring cup; level off. In small bowl combine flour, baking soda, cinnamon, salt and nutmeg. By hand, stir into oatbanana mixture until well blended. Fold in coconut, walnuts and chocolate chips. Pour into prepared pan. Bake at 350 degrees for 35-40 minutes or until cake springs back when touched lightly in center. (Cake will not rise high.) 15 servings. Serve warm.

CHOCOLATE PEANUT BUTTER SQUARES 1 roll Pillsbury slice and bake peanut butter cookies 6 oz. chocolate chips 1/2 c. powdered sugar 1/4 c. peanut butter 2 tbsp. milk 1/2 c. chopped salted peanuts (In refrigerator section of store). Heat oven to 350 degrees. Slice cookie dough into 1/4 inch slices. Press into 9 x 13 inch (sprayed with Pam). Bake for 12 to 15 minutes or until golden. Sprinkle chocolate chips over warm crust. After about 5 minutes spread over surface. In small bowl, blend powdered sugar, peanut butter and milk. Place spoonsful of mixture on top of chocolate layer and swirl with spoon to marblize. Sprinkle with chopped peanuts. Cut into small squares.

CUPCAKES RECIPE: CHOCOLATE CUPCAKES 2 sticks unsalted butter (8 ounces) 1 cup granulated sugar (7 ounces) 1 cup light brown sugar (7-3/4 ounces) 4 large eggs (one at a time) 6 ounces unsweetened chocolate 2 cups cake flour (9-1/4 ounces) 1 teaspoon baking soda 1 cup buttermilk (room temperature) 1 teaspoon pure vanilla extract Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume. Cream together: 2 sticks unsalted butter (8 ounces) 1 cup granulated sugar (7 ounces) 1 cup light brown sugar (7-3/4 ounces)

CONTINUOUSLY: Add: 4 large eggs (one at a time) 6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added) Add and alternate: 2 cups cake flour (9-1/4 ounces) 1 teaspoon baking soda With: 1 cup buttermilk (room temperature) 1 teaspoon pure vanilla extract Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper. Bake at 350°F in regular oven for 20 to 25 minutes or until tester comes out clean. Yields 24 to 27 cupcakes

CHOCOLATE CHEESECAKE CUPCAKES 1 box devil's food cake mix 1 (8 oz.) pkg. cream cheese 1 egg 3/4 c. sugar 3/4 c. chocolate chips Cupcake paper cups Preheat oven according to cake mix box. 1. Mix cake mix using package directions. 2. Fill cupcake papers 2/3 full. 3. Mix cream cheese, egg, sugar, chocolate chips together. 4. Drop about 1 teaspoon cream mixture on top of each cupcake. 5. Bake according to box directions (2 dozen).

MOCHA CUPCAKES 1/2 c. shortening 1 c. granulated sugar 1 egg 1 1/3 c. flour 1/4 tsp. salt 1 tsp. baking powder 1/2 tsp. soda 1/2 c. cocoa 1/2 c. milk 1/2 c. hot coffee 1 tsp. vanilla Heat oven to 375 degrees. Thoroughly cream shortening and sugar. Add egg and beat well. Add flour sifted with salt, baking powder, soda and cocoa alternately with milk and vanilla. Add coffee. Bake 18 to 20 minutes.

LEMON MERINGUE CAKE Make cake the day before you need it. LEMON FILLING: Make filling the same day as the cake. 2 c. sugar 1/2 c. cornstarch 2 c. water 4 egg yolks, slightly beaten 1/4 c. butter 2 tsp. grated lemon 2/3 c. lemon juice 2 drops yellow food coloring Mix sugar and cornstarch in saucepan. Gradually stir in water, and cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, gradually stir in the egg yolks. Stir and boil 2 minutes. Remove from heat, stir in butter, lemon peel, lemon juice and food color. Put in refrigerator until next day. Save the egg whites for the meringue.

CONTINUOUSLY: The next day cut the layer cakes in half and fill each layer with the lemon filling, also put lemon filling on top of cake.

MERINGUE: 4 egg whites 1/4 tsp. cream of tartar 1/2 c. sugar 3/4 tsp. vanilla Beat egg whites with cream of tartar until foamy. Beat in sugar one tablespoon at a time, continuing to beat until eggs are stiff and glossy, but not dry. Do not underbeat. Stir in vanilla. Spread the meringue around the outside of the cake and dots some on the top of the cake. Preheat oven to 350°F and return cake to oven until the meringue is golden brown.

BANANA MERINGUE CAKE 1/2 c. butter 4 egg yolks, well beaten 1 tsp. baking powder 1/2 c. sugar 4 tbsp. milk 1/2 c. plus 2 tbsp. flour 1/2 tsp. salt Cream butter, sugar and egg yolks. Add flour, baking powder and salt alternately with milk. Put batter into two (8 inch) round pans that are well greased and floured. MERINGUE: 4 egg whites 1 tsp. vanilla 3/4 c. sugar 1/2 c. nuts Beat until stiff peaks form. Spread meringue over batter (meringue needs to be very stiff). Sprinkle chopped nuts over top. Bake 20 to 25 minutes at 350 degrees. Let cool 30 minutes in pan.

CONTINUOUSLY: Turn meringue side of one layer down on plate. Layer in whipped cream (or Cool Whip) and bananas. Add top layer meringue side up. Top with bananas. Frost sides and top with whipped cream or Cool Whip. Top with chopped nuts. Chill. Keeps very well covered in the refrigerator.

BANANA MERINGUES MERINGUE: 4 egg whites 1/4 c. plus 3 tbsp. sugar Scant 1/2 c. powdered sugar 2 tbsp. cornstarch FILLING: 1 1/4 c. whipping cream 1/4 c. powdered sugar, sifted 1 tbsp. unsweetened cocoa powder, sifted 6 bananas TOPPING: 4 oz. semi-sweet chocolate 1/4 c. firmly packed soft brown sugar Line a baking sheet with baking parchment or waxed paper. Grease waxed paper. Preheat oven to 250 degrees. To make meringue, beat egg whites in a medium bowl until stiff. Slowly add sugar, beating constantly. Sift powdered sugar and cornstarch onto egg white mixture; fold in.

CONTINUOUSLY: Fill a pastry bag fitted with a plain nozzle with meringue mixture, pipe 12 banana shapes onto prepared baking sheet. Bake 3-4 hours with oven door slightly open. Remove meringues from baking sheet; cool on a rack. To make filling: Whip cream with powdered sugar until stiff; stir in cocoa powder. Put chocolate cream into a pastry bag fitted with a fluted nozzle; pipe onto cooled meringues. Peel bananas and cut in half lengthwise. Place a halved bananas on each creamtopped meringue. To make topping: Melt chocolate in a double boiler over low heat. Pour chocolate over bananas, sprinkle with brown sugar before chocolate sets.

WHITE-CHOCOLATE ROCKY ROAD 2 lb white chocolate, chopped 1/2 cup shredded coconut 1 cup macadamia nuts, halved 9 oz white marshmallows, halved Place the chocolate in a heatproof bowl over simmering water and stir until melted and smooth. Removed from heat, then add the coconut, macadamias and marshmallows; mix to combine. Pour the mixture into an 11 x 7 tin lined with baking paper. Refrigerate for 2 hours or until set. Remove from tin and cut into squares.

ROCKY ROAD CAKE 2 c. all-purpose flour 2 c. sugar 4 tbsp. cocoa 1 tsp. soda 2 sticks butter 1/2 c. buttermilk 2 eggs 1 tbsp. vanilla Sift dry ingredients together and then add butter, buttermilk, eggs and vanilla. Mix, blending well and then add 1 cup hot coffee. Pour batter into well greased 12 x 18 inch pan. Bake at 350 degrees for approximately 30 minutes. Frost immediately. ROCKY ROAD FROSTING: 1 stick butter 6 tbsp. milk 1 box powdered sugar 4 tbsp. cocoa 2 tsp. vanilla Blend and add 1 cup chopped pecans and 1 1/2 cups small marshmallows. Frost cake as soon as removed from oven.

CHOCOLATE ROCKY ROAD CAKE 2 c. all purpose flour 1 1/2 c. sugar 1/2 c. unsweetened chocolate 1/2 c. butter, softened 1 c. water 3 whole eggs 1 1/4 tsp. baking powder 1 tsp. baking soda 1 tsp. vanilla FROSTING: 2 c. miniature marshmallows 1/4 c. butter 3 oz. pkg. cream cheese 1 oz. square unsweetened chocolate 2 tbsp. milk 3 c. powdered sugar 1 tsp. vanilla 1/2 c. coarsely chopped salted peanuts Heat oven to 350 degrees. In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (1 to 2 minutes). Pour into greased and floured 13 x 9 baking pan.

CONTINUOUSLY: Bake for 30 to 40 minutes, or until wooden pick inserted in center comes out clean. Sprinkle with marshmallows. Continue baking 2 minutes or until marshmallows are softened. Meanwhile, in 2 quart saucepan combine 1/4 cup butter, cream cheese, chocolate and milk. Cook over medium heat, stirring occasionally, until melted (8 to 10 minutes). Remove from heat; stir in powdered sugar and vanilla until smooth. Pour over marshmallows and swirl together. Sprinkle with peanuts. Makes 15 servings.

ROYAL ICING If a soft, not brittle, icing is preferred add 2 teaspoons of glycerine. 2 egg whites 1 lb. icing sugar, sifted 2 tsp. lemon juice 2 tsp. glycerin (optional) Put the egg whites in a large mixing bowl and beat until light and frothy. Beat in the icing sugar gradually until all is incorporated and the icing is stiff enough to stand in peaks. Beat well to remove any lumps. Beat in the lemon juice and glycerin if used. Use immediately, or cover the bowl with a damp cloth. To rough ice, put the prepared icing on top of the cake placed on a cake board. Work with a palette knife over the top of the cake, using a to-and-fro motion. Gradually work the icing down the sides of the cake until entirely covered. Using the tip of the palette knife, quickly rough up the surface of the icing with short, sharp movements. This will create a traditional snow effect that can be decorated with ornaments.

CONTINUOUSLY: To flat ice, put three-quarters of the prepared icing on top of the cake (cover remaining icing as above) place on a cake board. Work with a steel ruler or palette knife over the top of the cake using a to-and -fro motion. continue with this motion, smoothing out the icing and breaking any air bubbles that appear on the surface. When quite smooth, draw the ruler or palette knife in one movement across the top of the cake, making the surface completely smooth. Scrape off any icing from the sides, returning to the mixing bowl and keep covered. Leave the cake until the icing on the top is set before icing the sides with the reserve icing in the same way smoothing around the cake with the steel ruler or palette knife and making the joins as smooth as possible.

ROYAL ICING (Egg White Recipe) 3 egg whites, room temperature 1 lb. confectioners' sugar 1/2 tsp. cream of tartar Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder. Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs, gingerbread houses and cookies you want to dry hard. Grease will greatly effect this icing. Be sure to wash all utensils with a good dish soap.

ROYAL ICING 3 lg. egg whites 1/2 tsp. cream of tartar 1 (16 oz.) pkg. powdered sugar, sifted Combine egg whites and cream of tartar in large mixing bowl. Beat at medium speed with electric mixer until frothy. Gradually add powdered sugar, mixing well. Beat 5 to 7 minutes. Makes about 2 cups. Icing dries quickly, keep covered at all times with plastic wrap.

CHOCOLATE MINT JELLY ROLL 1 c. cake flour or 3/4 c. all purpose flour 1/4 c. cocoa (unsweetened) 1 tsp. baking powder 1/4 tsp. salt 3 eggs 1 c. granulated sugar 1/3 c. water 1 tsp. vanilla FILLING: 1 c. heavy cream 1/4 c. powdered sugar 1/2 tsp. mint extract 10 drops green food coloring Whipped to soft peaks. CHOCOLATE GLAZE: 2 oz. unsweetened chocolate 3 tbsp. butter 1 c. powdered sugar 3/4 tsp. vanilla Heat oven to 375 degrees. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease. Stir together flour, cocoa, baking powder, and salt; set aside.

CONTINUOUSLY: In small mixer bowl beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixer bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake 12 to 15 minutes (underbake just a little) or until wooden toothpick inserted comes out clean. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. (Use a sifter.) Carefully remove foil; trim off stiff edges if necessary. While hot, roll cake and towel from narrow end. A flour sack towel is best for this. Cool on wire rack. Unroll cake; remove towel. Spread whipped mint filling over cake. Roll up.

CONTINUOUSLY: Chocolate Glaze: Melt 2 oz. unsweetened chocolate and 3 tablespoons butter over low heat. Remove from heat; stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Mix in about 2 tablespoon hot water, one teaspoon at a time, until glaze is of proper consistency. Spread glaze over length and sides of roll. Refrigerate 3 hours. To serve, slice cake 3/4 inch thick. If desired, garnish each serving with a sprig of mint and a maraschino cherry.

JELLY ROLL 2 eggs, beaten light 1 c. sugar 1 c. flour 1/2 c. hot milk 1 glass jelly 1 tsp. vanilla Beat sugar and eggs, add vanilla then flour sifted 3 times. Add milk. Bake in a greased dripping pan, turn out onto a damp cloth. Trim off crisp edges, spread with jelly and start with nearest edge while still warm to make a roll. Dust with powdered sugar.

JELLY ROLL 3/4 c. cake flour 1 tsp. baking powder 1/2 tsp. salt 4 eggs, separated, room temperature 3/4 c. sugar 3/4 tsp. vanilla extract 1 (10-12 oz.) jar jelly or jam Confectioners' sugar In small bowl mix cake flour, baking powder and salt. In another small bowl beat egg whites at high speed until soft peaks form. Gradually sprinkle in 1/4 cup sugar, beating at high speed until dissolved and whites stand in stiff peaks. In large bowl, beat (high speed) egg yolks, vanilla extract and 1/2 cup sugar until very thick and lemon colored. Gently fold flour mixture and beaten egg whites into egg-yolk mixture. Spread batter evenly in greased shallow pan lined with waxed paper.

CONTINUOUSLY: Bake in preheated 375 degree oven for 15 minutes. Sprinkle clean cloth/towel with confectioners' sugar and invert baked cake onto towel. Peel waxed paper from cake, roll cake with towel. Peel waxed paper from cake, roll cake with towel and cook for 30 minutes. Unroll cooled cake, spread with jelly roll or jam and roll cake without towel. Sprinkle roll with confectioners' sugar, place seam side down.

CHOCOLATE SPONGE ROLL Preparation time: 25 minutes. Baking time: 20 minutes. Oven temperature: 350 degrees. Yields: 8 slices. (One 10 inch roll.) 3 tbsp. unsweetened cocoa 1/2 tsp. salt 2 1/2 tbsp. all-purpose flour 6 eggs, separated 1 c. powdered sugar 1 tsp. vanilla FILLING: 1 c. whipping cream, whipped 1 c. marshmallow cream 1 tsp. vanilla TOPPING: Powdered sugar Unsweetened cocoa powder 1. In a small bowl, combine cocoa, salt and flour. 2. In another bowl, whip egg whites until they hold firm peaks. Set aside. 3. Without washing beaters, in a mixing bowl, whip yolks until fluffy. Gradually beat in sugar until yolks are light and lemoncolored.

CONTINUOUSLY: Fold in cocoa mixture and vanilla until blended. Fold in egg whites. 4. Grease a 10 x 15 inch jelly roll pan. Line with waxed paper. Grease paper. Pour cake mixture into pan. Smooth top. 5. Bake for 20 minutes or until cake springs back when touched in center. 6. Dust clean towel with powdered sugar. Invert baked cake onto towel. Remove paper. Starting from small side, roll cake. Cool. 7. To make filling, combine whipped cream, marshmallow cream and vanilla. Whip until fluffy. 8. Unroll cake. Spread with cream mixture. Roll up. Dust with powdered sugar and cocoa powder. TIPS: Cake may be made ahead, wrapped airtight and frozen before filling. Thaw 30 minutes before filling.

CHOCOLATE SPONGE CAKE 2 c. superfine sugar 3/4 c. all-purpose flour 1/2 c. cocoa 12 egg whites 1 tsp. cream of tartar 1 tsp. vanilla Sift sugar, flour and cocoa together; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add cream of tartar and vanilla. Beat 5 minutes or until stiff peaks form. Sprinkle 1/4 of flour mixture over egg whites; gently fold in with a rubber spatula. Repeat procedure with remaining flour mixture, adding 1/4 at a time. Spoon into an ungreased 10" tube pan with removeable bottom. Bake at 375 degrees for 40 minutes or until cake springs back when touched lightly with fingers. Invert pan on funnel or bottle for 2 hours or until cake is completely cooled. Loosen cake from sides of pan, using small metal spatula; gently remove from pan.

BANANA CAKE 1 1/4 cups sugar 1/2 cup butter 2 eggs 1 teaspoon baking soda 4 tablespoons sour cream 3/4 cup pecans or walnuts, chopped (optional) 1 cup banana, mashed 1 1/2 cups pastry or cake flour 1 teaspoon vanilla Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream. Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla. Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven. Bake for 35-45 minutes or until toothpick comes out clean. Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.

BANANA CHIFFON CAKE 2 1/4 c. flour 1 1/2 c. sugar 1 tbsp. baking powder 1 tsp. salt 1/2 c. cooking oil Egg yolks separated from egg whites 1/3 c. cold water 1 tsp. vanilla 1 c. sieved, very ripe bananas (2-3) 1 c. egg whites 1/2 tsp. cream of tartar FROSTING: 1 pt. whipping cream 1 box instant pudding, any flavor Measure and sift together into mixing bowl flour, sugar, baking powder and salt. Make a well and add in order, cooking oil, the unbeaten egg yolks that you have separated from the egg whites, cold water, vanilla and bananas. Whip egg whites, cream of tartar until whites form very stiff peaks. Do not under beat. Pour egg yolk mixture gradually over whipped egg whites and fold together. Bake in tube pan 65-70 minutes.Frosting: Mix together whipping cream and instant pudding.

BANANA CAKE 2 c. sifted cake flour 1 tsp. soda 1/2 c. butter 1 whole egg plus 1 egg yolk 1/2 c. broken nut meats 1 tsp. vanilla 1 tsp. baking powder 1/2 tsp. salt 1 1/2 c. sugar 1 c. mashed bananas 3/4 c. buttermilk Sift flour once, add baking powder, soda and salt. Sift together 3 times. Cream butter; add sugar gradually, creaming together until light and fluffy. Add eggs and beat well. Add bananas and nuts. Beat again. Add flour to creamed mixture alternately with milk, beating after each addition until smooth. Add vanilla. Bake in layer pans in 375 degree oven for 25 minutes. Cool. SPEEDY BANANA FROSTING: 1/4 c. butter 1 lb. powdered sugar 1/2 c. mashed bananas 1/2 tsp. lemon juice

CONTINUOUSLY: Cream butter until soft and glossy. Add half of the sugar; beat until blended. Add mashed bananas and lemon juice; blend. Add remaining sugar and beat until frosting is light and fluffy.

MARBLE CAKE 2 c. sifted cake flour 1 tsp. Arm & Hammer or Cow brand soda 1/2 tsp. salt 1/4 c. vinegar 1/2 c. sweet milk 1 tsp. vanilla 2 eggs 1 1/3 c. sugar 1/2 c. shortening, melted 1 square chocolate, melted 1. Sift flour, baking soda and salt together. 2. Combine, vinegar, milk and vanilla and mix well. 3. Beat eggs and sugar together 1 minute (125 strokes). 4. Add flour mixture, shortening and 1/2 the liquid; stir until flour is moistened and beat 1 minute (125 strokes). 5. Add remaining liquid; beat 1 minute (125 strokes). 6. Place about 2/3 of batter by spoonfuls in 2 well-greased 8inch layer pans, 1 1/4 inches deep.

CONTINUOUSLY: 7. Stir chocolate into remaining batter until blended; spoon into cake pans in spaces between spoonfuls of light batter. Cut through several times to produce marbled effect. 8. Bake at 375 degrees F. (moderate oven) 25 to 30 minutes. 9. When cool frost with your favorite frosting.

ICE CREAM CAKE 1 c. whipping cream 1/4 c. cocoa 1/3 c. sugar 1 angel food cake (loaf) 1/2 gal. butter pecan ice cream, softened Combine whipping cream, cocoa, and sugar in a bowl. Cover and chill. Beat chilled mixture at medium speed of an electric mixer until stiff peaks form. Set aside. Slice cake horizontally into 3 layers. Place 1 layer of cake on a serving platter. Remove ice cream from container; slice horizontally into 3 pieces. Place 1 slice ice cream on cake layer, spreading ice cream (if necessary), to cover entire surface. Repeat procedure with remaining cake and ice cream, ending with ice cream layer. Frost ice cream with chocolate whipped cream frosting. Freeze until firm. 8 servings.

CARAMEL CAKE 2 1/2 c. sifted cake flour 2 1/2 tsp. baking powder 1 tsp. salt 1/2 c. shortening 1 tsp. vanilla 1 1/4 c. sugar 3 eggs 1/4 c. caramel syrup 3/4 c. water Sift together flour, baking powder, and salt. Cream shortening; beat in sugar gradually. Add vanilla and eggs, one at a time, beating well after each addition. Blend in syrup. Add dry ingredients alternately with water. Beat smooth after each addition. Bake in two waxpaper lined 9 inch pans. Bake at 350 degrees F. for 30 to 35 minutes. To make caramel syrup: Heat 2/3 cup sugar in heavy skillet over low flame. Stir constantly until sugar is melted and a golden brown. Remove from heat, slowly add 1/3 cup boiling water. Return to heat and stir until sugar dissolves. Cool. Frost the cake with caramel icing.

CHOCOLATE CARAMEL CAKE 1 box German chocolate cake mix 1 stick butter (melted) 2 sm. cans evaporated milk 1 c. chopped pecans 1 (6 oz.) pkg. chocolate chips 1 bag (14 oz.) vanilla caramels Unwrap caramels and start melting. Grease 9x13 cake pan. Mix cake mix according to the directions on package. Add melted butter and 1 small can evaporated milk into batter. Mix well. Pour 1/2 of cake batter into greased cake pan; bake 15 minutes, 350 degrees. Into the melted caramels add 1 small can evaporated milk, mixing well. Pour over baked portion of the cake. Sprinkle chocolate chips and pecans over this, then spread the other half of the cake batter, spreading evenly. Bake for 20 minutes more, 350 degrees.

CHOCOLATE CARAMEL CAKE 50 caramels 3/4 c. butter 1/2 c. evaporated milk Melt together and set aside. Mix a chocolate cake mix according to directions. Preheat oven according to cake mix. Chocolate cake mix Chocolate chips Pecans Pour half of cake mix in bottom of greased 9 x 13 inch pan, bake 15 minutes, take out. Smooth caramel mixture evenly over top, sprinkle with pecans. Pour remainder of cake mix on and sprinkle 1 cup chocolate chips over entire cake. Bake another 15 minutes.

CHOCOLATE CARAMEL NUT CAKE 1 (18.5 oz.) pkg. German chocolate cake mix with pudding 1 (14 oz.) bag caramels 1/2 c. butter 1/3 c. milk 1 c. chopped dry roasted peanuts 3/4 c. milk chocolate morsels Prepare cake mix according to package directions; spoon half of batter into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 10 minutes. (Cake will not test done.) Cool cake for 10 minutes. Combine caramels, butter and milk in a saucepan; cook over low heat, stirring constantly until caramels melt. Spread over cake. Sprinkle peanuts and chocolate morsels over caramel mixture. Spread remaining cake batter evenly over top. Bake at 350 degrees for 20 to 25 minutes. Cut cake into squares to serve. Yield 15 to 18 servings.

CONFECTIONERS' SUGAR ICING 1/2 box confectioners' sugar 1 tsp. vanilla Water Chopped nuts Mix sugar with enough water to make a smooth icing. Add nuts.

CONFECTIONERS' SUGAR ICING 1/3 c. butter 1/4 c. milk 1/4 tsp. salt 1 tsp. vanilla About 2 1/2 c. confectioners' sugar Mix all ingredients except sugar. Mix in 1 cup of the sugar. Beat well. Mix in rest of sugar as needed to make icing that will spread well and stay on cake. Put on cooled cake. Makes about 1 1/2 cups icing.

CONFECTIONERS' ICING 1 c. 10X sugar 1/4 tsp. vanilla Liquid (water, brewed coffee, orange or lemon juice) Combine sugar and vanilla. Add liquid, 1 teaspoon at a time, to make a spreadable frosting.

CONFECTIONERS ICING 2 c. confectioners sugar, unsifted 3 tbsp. milk 1/2 tsp. vanilla Combine ingredients and mix until smooth.

CONFECTIONERS SUGAR ICING 1 c. confectioners sugar (sift if lumpy) 4 tsp. warm water 1/2 tsp. lemon juice Combine all ingredients in medium bowl; blend until smooth. Makes 1/2 cup enough to frost 9 inch layer cake.

MRS. SPIRER'S CHOCOLATE CAKE ICING 4 oz. bitter sweet Baker's chocolate 1 lb. 10X sugar 1 lump butter 1/2 c. vanilla (or to taste) 1 can evaporated milk (you won't need the whole can) 1. Melt chocolate in oven (or in double boiler). 2. Mix in sugar, butter and vanilla. 3. Add enough milk for spreading consistency. Yield: Icing for a 2 layer cake.

COFFEE CAKE MUFFINS 1 1/4 c. all-purpose flour 2/3 c. quick cooking rolled oats 1/4 c. packed brown sugar 1 1/2 tsp. baking powder 1/2 tsp. pumpkin pie spice 1/4 tsp. salt 1 slightly beaten egg 2/3 c. milk 1/3 c. cooking oil 1/3 c. chopped walnuts Non-stick spray coating In a medium mixing bowl stir together flour, rolled oats, brown sugar, baking powder, pie spice and salt. Make a well in the center. Combine egg, milk and oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1/3 cup chopped walnuts. Transfer to an airtight container. Cover and store in refrigerator for up to 7 days. STREUSEL TOPPING: Mix 2 tablespoons chopped walnuts, 2 tablespoons flour and 1 tablespoon brown sugar. Cut in 1 tablespoon brown sugar. Cut in 1 tablespoon butter. Place in airtight container and store in refrigerator.

COFFEE CAKE MUFFINS 1/2 c. brown sugar 1/2 c. chopped walnuts 2 tbsp. flour 2 tsp. cinnamon 2 tbsp. butter, melted 1 1/2 c. sifted flour 1/2 c. sugar 2 tbsp. baking powder 1 beaten egg 1/2 tsp. salt 1/4 c. shortening 1/2 c. milk Combine first 5 ingredients, set aside. Sift dry ingredients into bowl. Cut in shortening to resemble coarse crumbs. Combine egg and milk; add all at once to flour mixture; stir just until moistened. Line muffin tins with paper cups. Spoon in small amount of batter. Top with layer of nut mixture. Repeat layers, filling pans 2/3 full. Bake at 375 degrees for 20 minutes.

COFFEE CAKE MUFFINS 1 1/2 c. flour 1/2 c. brown sugar 2 tsp. baking powder 1/2 tsp. salt 1/4 c. shortening 1/2 c. milk 1/2 c. sugar 1 tbsp. all-purpose flour 1 tsp. ground cinnamon 1 tbsp. butter, melted 1 egg, well beaten Put flour, granulated sugar, baking powder and salt into mixing bowl, cut in shortening until mixture resembles coarse crumbs. Mix eggs and milk, and add all at once to flour mixture. Stir just until moistened. Combine brown sugar, 1 tablespoon flour, cinnamon and melted butter. Place half of batter in greased muffin pans (or paper lined). Sprinkle topping mixture over, then top with remaining batter filling pans 1/2 full. Bake at 350 degrees about 20 minutes. Makes 12.

COFFEE CAKE MUFFINS BOWL #1: 1 1/2 c. flour 1/2 c. sugar 2 tsp. baking powder 1/2 tsp. salt 1/4 c. shortening 1 egg, well beaten 1/2 c. milk BOWL #2: 1/4 c. brown sugar 1/4 c. walnuts, chopped 1 tbsp. flour 1 tsp. cinnamon 1 tbsp. butter, melted Sift flour, sugar, baking powder and salt in bowl; cut in shortening until mixture resembles crumbs. Mix egg and milk together, add all at once. Stir just until moistened. Combine brown sugar, nuts, flour, cinnamon and melted butter. Place 1/2 batter in greased muffin tins. Sprinkle nut mixture over 1/2 batter, then top with remaining batter. (I save a little nut mixture to sprinkle on top too.) Bake at 350 degrees for 20 minutes. Makes 12 muffins.

CHOCOLATE CAKE ICING 4 tbsp. milk 4 tbsp. cocoa 1 stick butter 1 tsp. vanilla 1 box confectioners' sugar Boil milk, cocoa and butter. Remove from heat, add confectioners' sugar. Beat with mixer until smooth.

CHOCOLATE PARTY CAKE ICING 1/2 c. butter 2 c. white sugar 1/2 c. cocoa 1/2 c. milk Mix in pan and cook mixture to a boil. Boil 1 minute. Mix with electric mixer for 9 minutes. Spread over marshmallow topping.

DOUBLE CHOCOLATE CAKE ICING 1 stick butter 4 tbsp. cocoa 6 tbsp. milk 1 (16 oz.) box powdered sugar 1 tsp. vanilla In saucepan combine butter, cocoa and milk; bring to a boil. Remove from heat. Add sugar and vanilla and beat well.

DEEP DARK CHOCOLATE CAKE WITH ICING c. sugar 1 3/4 c. all-purpose flour 3/4 c. Hershey's cocoa 1 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1 tsp. salt 2 eggs 1 c. milk 1/2 c. vegetable oil 2 tsp. vanilla flavoring 1 c. boiling water Butter cream frosting Preheat oven 350 degrees. Grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water. Batter will be thin. Pour into pans. Bake for 30 to 35 minutes.

BUTTER CREAM FROSTING: 6 tbsp. butter 1/3 c. Hershey's cocoa, light flavor 1/2 c. Hershey's cocoa, med. flavor 3/4 c. Hershey's cocoa, dark flavor 2 2/3 c. confectioners' sugar 1/3 c. milk 1 tsp. vanilla flavoring

WHITE CHOCOLATE CAKE ICING 2 egg yolks 1 1/3 c. evaporated milk 1 c. sugar 1/2 c. melted butter 4 oz. white chocolate, grated 1 c. pecans, chopped 1 can (3 1/2 oz.) flaked coconut Mix egg yolks and 1 cup of the evaporated milk. Add sugar and butter. Cook on medium heat until thick and light in color. Melt chocolate over low heat and add to mixture. Heat remaining evaporated milk and add to mixture. Add pecans and coconut.

ICING FOR CHOCOLATE CAKE 1 stick butter 6 tbsp. milk 4 tbsp. cocoa 1 lb. powdered sugar 1 c. pecans, chopped Bring butter, milk and cocoa to a boil. Remove from heat. Stir in vanilla, powdered sugar and pecans. Stir well. Pour over warm cake.

CHOCOLATE CAKE - FUDGE ICING 1/2 c. butter 2 c. flour 2 c. sugar 1/2 c. sour milk 2 eggs 1 c. water (hot) 1 1/4 tsp. soda 1 tsp. vanilla 2 tbsp. cocoa Mix butter, cocoa, milk, sugar, soda and add hot water. Add eggs, then flour. Bake 30 minutes at 350 degrees.

CONTINUOUSLY: ICING: 1 c. butter 1/4 c. milk 1 c. sugar 2 tbsp. cocoa 1 tsp. vanilla Put all in pan. Bring to a rolling boil and boil 1 minute, stirring constantly. Then beat until it is of spreading consistency.

CHOCOLATE CAKE ICING 1 c. butter 1/4 c. cocoa 1 box confectioners' sugar 1/4 c. milk 1 tsp. vanilla 1 c. pecans, optional Melt butter, add cocoa and mix well. Sift confectioners' sugar and add to chocolate mixture while continuing to heat on low to medium. Add vanilla to milk.

CHOCOLATE ICING FOR 3 LAYER CAKE 8 oz. cream cheese 1 stick butter 1/2 pkg. Jello instant chocolate pudding 2 c. powdered sugar (approximately) Mix all ingredients very thoroughly. This icing will keep in refrigerator for months.

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