Banana Sheet Cake

Ingredients: 2½ cups flour 1½ cups sugar 1¼ teaspoons baking powder 1¼ teaspoons baking soda 1 teaspoon salt 3/4 cup margarine 2/3 cup buttermilk or sour milk 1¼ cups bananas 2 eggs 1/2 cup nuts Frosting: 8 oz. cream cheese 3/4 stick oleo 4 cups powdered sugar 1½ cup nuts Directions:  Mix dry ingredients. Cream sugar, shortening and bananas, then add dry ingredients. Pour in a 10" x 15" pan. Bake at 350° F. until toothpick comes out clean. Cool and frost. Do not over-bake.

Scandanavian Almond Cake

1. Grease pan well and dust with flour. (6 quart Bundt pan) Double recipe for full-size bundt pan.

2. Beat well:

1 1/4 C sugar

1 egg

1 1/2 tsp almond extract

2/3 C. milk

3. Add:

1 1/4 flour

1/2 tsp baking powder

4. Add: I/2 C melted butter

5. Mix well with mixer. Pour into prepared pan.

6. Bake at 350° for 40 to 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon.

7. Sprinkle with confectionary sugar.

Variations:

                -Sprinkle sliced almonds into bottom of prepared pan before pouring in batter.

                -Add 1/4 c. chopped maraschino cherries to batter before baking.

Barb's Gourmet Chocolate Cake

Ingredients:
I devils food cake mix
2/3 C. oil
2/3 C. water
3 eggs
1 small box instant chocolate pudding mix
8 oz. sour cream
1 C. milk chocolate chips

Directions:
Mix all ingredients by hand and put into well-oiled bundt pan. Bake at 350 degrees for 50-55 minutes. Remove to cooling rack for 30 minutes. Slide knife around edge of cake, shake loose, and turn out onto cake plate.

Mandarin Orange Cake

 Ingredients:

•  1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup walnuts if desired
• 1 (11 ounce) can mandarin orange segments
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple with juice
• 1 (3.5 ounce) package instant vanilla pudding mix

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. Or pour into three prepared 8-inch pans.
2. In a large bowl, combine cake mix, eggs, oil, walnuts, and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan(s).
3. If using 9x13 pan bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using three 8-inch pans, bake at 350° for 20-25 minutes. Allow to cool.
4. To make the topping: In a large bowl, beat together pineapple with juice and dry pudding mix until blended. Fold in whipped topping. Spread on top of cake (and between layers, if necessary). Keep refrigerated.

Zwiebach Tart

by Lucille Larson Stannard

1 pkg zweibach toast, ground (2cups)
3/4 c sugar
1 tsp cinnamon
1/2 c melted butter
Pinch salt

Mix. Take out 1 cup mixture and reserve. Line 9x9" pan for crust. Bake.

Make cooked Custard:
2 c milk
3 egg yolks
2/3 c sugar
2 T cornstarch
1 tsp vanilla

Pour cooked custard into baked crust.
Cover w meringue:
Egg whites and 3 T sugar.
Sprinkle crumbs over top.
Bake 20 min.

Double for 9x13 pan.

German Chocolate Upside-Down Cake

by Lucille Larson Stannard

1 cup coconut

1 cup pecan pieces

1 box chocolate cake mix

1  8-ounce pkg cream cheese

1 lb. powdered sugar

1 stick butter

Mix coconut and pecans and spread over bottom of greased 9X13" pan. Mix cake mix according to package directions and spread over coconut and pecans. Heat cream cheese and butter until butter is melted and cream cheese is soft. Mix at low speed until well combined. Gradually add powdered sugar until well blended. Spoon mixture over cake mix. Bake at 350° until center of cake springs back.  Baking time: 50 to 60 minutes.