These recipes have been collected by family and friends for many years.  I can remember my Grandmother "Mawmaw" formally known as Etta Rogers making many of the recipes listed.  Some are so old they don't have specific instructions.  I've found listings such as moderate oven, no mixing instructions, etc.  Feel free to send me an email if you have any questions and/or comments.  If I can't answer your question, I'll do my best to find someone in the family who can. 
 
 

 
1. Baby Food Bundt Cake
2. Banana Nut Cake
3. Belinda's Cake
4. Better Than Sex Cake
5. Blackberry Jam Cake
6. Buttermilk Spice Cake
7. Butterscotch Cake
8. Cake (Eaclaire)
9. Carrot Cake
10. Chocolate Chip Cake
11. Chocolate Town Special Cake
12. Chopped Apple Cake
13. Coffee Cocoa Cake
14. Date Nut Cake
15. Dump Cake
16. Fruit Cocktail Cake
17. German Chocolate Cake
18. Ginny's Gooie Butter Cake
19. Hershey Cake
20. Lazy Daisy Oatmeal Cake
21. Lemon Buttermilk Cake
22. Lemon Supreme Cake
23. Mayonnaise Cake
24. Moist Carrot Cake
25. Mrs. Brewers Chocolate Cake
26. Neiman Marcus Cake
27. One Layer Cake
28. Orange Mandarin Cake
29. Pineapple Supreme Cake
30. Pittman House Italian Cream Cake
31. Pound Cake
32. Prune Spice Cake
33. Red Velvet Cake
34. Rum Cake
35. Sheath Cake
36. Sour Cream Pound Cake
37. Spice Cake
38. Spice Dream Cake
39. Strawberry Cake
40. Sweet Potato Cake
41. Williamsburg Orange Cake
42. Yellow Cake

 

 
 
 

ADDITIONAL FROSTINGS

43. Butterscotch Broiled Icing
44. Chocolate Boiled Icing (Double the Recipe)
45. Cream Cheese Icing
46. Fluffy Cocoa Icing
47. Peanut Butter Icing

Baby Food Bundt Cake 

     2 C. Self-Rising Flour 
     2 C. Sugar 
     1 C. Cooking Oil 
     2 Jars Baby Food 
     1 teas. Cinnamon 
     3 Eggs 
     1 teas. Cloves

Put all ingredients in large bowl of mixer and beat till blended well. Bake in greased bundt pan at 350 for 1 hour. Let stand 7 minutes and then turn out on plate. 

Optional: 1 C. applesauce, mashed bananas, or other mashed fruit or nuts. If no self-rising
flour, use 1 ¼ teas. soda and 1 teas. salt 

Banana Nut Cake 

     ½ C. Shortening 
     1 C. White Sugar 
     ¾ C. Brown Sugar 
     2 Eggs 
     3 teas. Sweet Milk 
     1 C. Chopped Pecans 
     1 ½ C. Flour 
     ½ teas. Salt 
     1 teas. Soda 
     1 teas. Vanilla 
     3 Ripe Bananas (Crushed with Fork)

Cream shortening, add sugar and beaten eggs. Add milk. Sift flour, soda, and salt. Add to first mixture. Add vanilla. Fold crushed bananas and pecans.  Bake in cake pan at 350° oven. 

Frosting

     ½ C. Brown Sugar 
     ½ C. White Sugar 
     ¾ C. Sweet Milk 
     1 teas. Vanilla 
     Pinch of Salt 
     Powdered Sugar

Cook 1 minute and remove from fire. Thicken with powdered sugar and spread on cake. 

Belinda's Cake

     1 Cake Mix 
     1 C. Sour Cream 
     1 C. Sugar 
     1 Carton Kool Whip

Cook cake mix in round layers. Cut layers into. Mix sour cream and sugar. Put all but 1 tablespoon between layers. Mix kool whip and 1 tablespoon sour cream mix. Ice cake and refrigerate. 

Better Than Sex Cake

     1 Box Golden Vanilla Cake Mix 
     1 18 oz. Can Crushed Pineapple 
     1 ¼ C. Sugar 
     1 Small Box French Vanilla Instant Pudding 
     1 ¾ C. Milk 
     Bananas 
     1 Small Container Cool Whip 
     1 ½ C. Coconut 
     ½ C. Chopped Pecans

Mix and bake cake in 9" x 13" pan. While this is baking, in saucepan, put pineapple and sugar; boil for 10 minutes. When cake comes out of the oven, put holes all over cake with the end of a wooden spoon. Next, spread pineapple mixture over cake  while all is hot. After it has completely cooled, mix instant pudding with milk. Spread on cake. Top with sliced bananas. Spread all of cool whip on top of bananas. Top this with coconut and sprinkle chopped pecans on top of this. 

Blackberry Jam Cake

     1 teas. Baking Soda
     1 C. Buttermilk 
     1 C. Butter or Margarine (Softened) 
     1 C. Sugar 
     1 C. Firmly Packed Light Brown Sugar 
     4 Eggs 
     3 C. Flour
     ½ teas. Cinnamon 
     ¼ teas. Cloves 
     ¼ teas Nutmeg 
     1 C. Blackberry Jam

Preheat oven to 350. Generously grease and flour three 9" round cake pans. Set aside. Stir baking soda into buttermilk. Set aside. In large mixer bowl at medium speed, cream butter or margarine and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, scraping sides of bowl occasionally. In medium bowl, combine flour, cinnamon, cloves, and nutmeg. Add alternately with buttermilk to egg mixture beginning and ending with flour. Stir in blackberry jam until well combined. Pour batter evenly into prepared pan. Bake for 30 to 35 minutes until toothpick comes out clean. Cool cakes in pans for 10 minutes, then remove from pans and cool completely. 

Frosting

     1 ½ C. Firmly Packed Light Brown Sugar 
     ¼ C. Plus 1 Tbsp. Shortening 
     3 Tbsp. Butter or Margarine 
     ½ C. Milk 
     ½ teas. Salt 
     3 C. Confectioners Sugar 
     1 ½ teas. Vanilla

Do not prepare frosting until cake layers are baked and cooled. In small saucepan combine first five ingredients. Heat to boiling over medium high heat, stirring frequently. Reduce heat and simmer 3 minutes. Remove from heat. Let cool 5 minutes. In small mixer bowl, combine cooled mixture, confectioners sugar, and vanilla. Beat on high speed until thick enough to spread. 

Buttermilk Spice Cake

     2 ½ C. Flour 
     1 C. Granulated Sugar 
     ¾ C. Brown Sugar (Packed) 
     1 teas. Baking Powder 
     1 teas. Soda 
     1 teas. Salt 
     ¾ teas Cinnamon 
     ¾ teas. All Spice 
     ½ teas. Cloves 
     ½ teas. Nutmeg 
     1 1/3 C. Buttermilk 
     ½ C. Shortening 
     3 Eggs

Heat oven to 350. Grease and flour baking pan, 13" x 9" x 2" or 2 round layer pans, 8" or 9" x 1 ½". Measure all ingredients into large mixer bowl. Blend ½ minutes on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake oblong 45 minutes and layers 40 to 45 minutes or until wooden pick inserted in center
comes out clean. Cool. 

Butterscotch Cake 

     ½ C. Butter 
     ½ C. White Sugar 
     1 C. Brown Sugar 
     1 Egg (Beaten) 
     2 C. Flour 
     2 ½ teas. Baking Powder 
     ½ teas. Salt 
     1 C. Milk or Strong Coffee

Cream sugar and butter. Add egg. Sift flour, baking powder, and salt together then add to the first mixture alternately with the liquid. Pour into a greased and floured loaf pan and bake in 350 oven about 40 minutes. (Bake in 2 layers if desired.)

Cake (Eaclaire) 

     1 Box Graham Crackers 
     2 Boxes Instant Vanilla Pudding 
     3 C. Milk 
     16 oz. Cool Whip 
     1 Can Chocolate Frosting

Mix pudding mix and milk then fold in cool whip. Line pan with crackers then put a layer of pudding then a layer of crackers then a layer of pudding, then a layer of crackers. Warm frosting mix in microwave until then enough to pour on top of crackers. Refrigerate over night if possible. 

Carrot Cake 

     2 C. Sugar 
     1 ¼ C. Wesson Oil 
     3 Eggs 
     2 C. Flour 
     2 teas. Baking Powder 
     2 teas. Soda 
     2 teas. Cinnamon 
     3 teas. Vanilla 
     1 Small Can Pineapple
     2 C. Grated Carrots 
     1 C. Pecans

Cook 1 hour at 325. Mix oil and sugar. Beat well. Add eggs. Sift flour, baking powder, soda, and cinnamon. Add dry mixture to creamed mixture a little at a time. Mix in carrots, pineapple, vanilla, and pecans. 

Cream Cheese Icing 

     8 oz. Cream Cheese 
     1 Box Powdered Sugar 
     ½ Stick Oleo Softened 
     2 teas. Vanilla

Mix all ingredients. 

Chocolate Chip Cake 

     Pillsbury Plus Pudding Mix 
     Butter Receipt Cake Mix with Natural Butter Flavor 
     1 Pkg. Chocolate Chips 
     2 Eggs 
     2/3 C. Oil 
     ½ C. Chopped Pecans

Mix and pat in sheath pan. Cook at 325 for 30 minutes. Take out before it looks done. 

Chocolate Town Special Cake

     1 ¾ C. Sugar 
     2/3 C. Shortening 
     2 Eggs 
     1 teas. Vanilla 
     2 ½ C. Sifted Cake Flour 
     1 ½ teas. Soda 
     ½ teas. Salt 
     1 C. Buttermilk 
     ½ C. Hershey's Cocoa 
     ½ C. Boiling Water

Preheat oven at 350. Grease and flour two 9" cake pans. Cream the sugar and shortening together until light and fluffy. Add eggs, one at a time beating well after each addition. Add vanilla. Sift together the flour, baking soda, and salt; add alternately with buttermilk. Make a heavy, smooth paste of the cocoa and boiling water. Cool slightly. Add and blend well. Pour into prepared pans and bake for about 35 minutes or until done. 

Chopped Apple Cake

     3 C. Fresh Apples (Chopped) 
     2 ½ C. Sugar 
     2 Eggs 
     1 ½ C. Wesson Oil 
     3 C. Flour 
     ¾ teas. Salt 
     1 teas. Soda 
     ½ teas. Allspice 
     ½ teas. Cinnamon 
     ½ teas. Cloves 
     1 C. Nuts (Chopped) 
     1 C. Coconut

Mix apples and sugar. Let stand while mixing cake. Beat eggs and Wesson oil. Sift flour, salt, soda, allspice, cinnamon, and cloves. Mix and beat all together. Add nuts and coconut. Bake in large tube pan for 1 hour at 350. 

Coffee Cocoa Cake 

     1 ½ C. Sugar 
     ½ C. Cocoa 
     ½ C. Shortening 
     1 teas. Vanilla 
     2 Eggs 
     2 C. Sifted Flour 
     1 teas. Soda 
     ½ teas. Salt 
     1 C. Cold Coffee

Icing

     2 C. Sugar 
     ¼ C. Cocoa 
     1 C. Milk 
     1 teas. Vanilla 
     Butter

Date Nut Cake

     4 C. Flour 
     2 C. Sugar 
     1 lb. Butter 
     1 lb. Pecans 
     1 lb. Dates 
     6 Eggs 
     1 teas. Baking Powder 
     1 ounce Lemon Extract 
     ½ teas. Salt 
     ¼ lb. Cherries 
     ¼ lb. Pineapple (2 Slices)

Mix eggs, sugar, and butter in big bowl. Sift dry mixture together with lemon extract. Mix by hand. Add pecan halves. Cut up dates and pineapple and add with whole cherries. Mix together. Pour in angel food pan in which wax paper has been placed around sides and bottom. Cook 2 ½ hours at 250. Put pan of water under cake in oven. Cool 20 minutes before removing from pan. 

Dump Cake 

     1 Can Cherry Pie Filling 
     1 Can Crushed Pineapple 
     1 Box Yellow Cake Mix 
     2 Sticks Oleo (Melted) 
     Coconut 
     Pecans

Spread pie filling in bottom of cake pan. Then spread pineapple over pie filling. Spread dry cake mix over that. Pour butter on next. Then put on coconut and pecans. Bake about 30 to 45 minutes at 350. 

Fruit Cocktail Cake

     2 C. Flour 
     1 ½ C. Sugar 
     1 teas. Soda 
     ½ teas. Salt 
     1 Large Can Cocktail 
     2 Eggs 
     ½ C. Brown Sugar 
     ½ C. Pecans

Mix sugar, soda, salt, cocktail, and eggs and pour into a 9" x 13" pan. Sprinkle with brown sugar and pecans. Bake at 350 for 40 minutes. 

Icing

     ½ C. Sugar 
     ½ C. Evaporated Milk 
     1 Stick Oleo 
     1 Can Coconut

Boil for 2 minutes. 

German Chocolate Cake

     1 German Chocolate Cake Mix Without Pudding
     ½ C. Oil 
     2 Eggs 
     1 C. Chocolate Chips 
     Pecans

Mix by hand. Put in 9" x 13" ungreased pan. Put in pan. Cook at 300 for about 20 to 30 minutes. Makes drop cookies, bar cookies, or cake. 

Ginny's Gooie Butter Cake 

     1 Pkg. Creasant Rolls 
     2 ½ C. Sugar 
     1 C. Butter or Margarine 
     ½ teas. Salt 
     1 Egg 
     ¼ C. White Karo 
     ¼ C. Water 
     1 teas. Vanilla 
     2 ½ C. Flour 
     Powdered Sugar

Grease 9" x 13" pan. Press dough up side of pan. In separate bowl, cream sugar and margarine then add salt, egg, karo, water, and vanilla. Add flour a little at a time until well blended. Pour into crust and let stand for 20 minutes. Bake at 375 for 30 minutes. Dust with powdered sugar. 

Hershey Cake 

     2 C. Sugar 
     1 C. Butter 
     4 Eggs
     1 C. Buttermilk 
     ¼ teas. Soda 
     ½ teas. Baking Powder 
     2 teas. Vanilla 
     1 C. Nuts 
     2 ½ C. Flour 
     8 Small Hershey Bars (Melted)

Mix buttermilk and soda together. Mix with all other ingredients. Bake at 350 for 1 hour to 1 hour and 15 minutes. 

     1 ½ C. Water (Boiling) 
     1 C. Oats (Uncooked) 
     ½ C. Butter (Softened) 
     1 C. White Sugar 
     1 C. Brown Sugar (Firmly Packed) 
     1 teas. Vanilla 
     2 Eggs 
     1 ½ C. Sifted Flour 
     1 teas. Soda 
     ½ teas. Salt 
     ¾ teas. Cinnamon 
     ¼ teas. Nutmeg

Pour boiling water over oats, cover and let stand 20 minutes. Beat butter until creamy. Gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats mixture. Mix well. Sift together flour, soda, salt, cinnamon, and nutmeg. Add to creamed mixture. Mix well. Pour batter into well greased and floured pan. Bake in 350 oven for 50 or 55 minutes. Do not remove cake from pan. 

Frosting

     ¼ C. Butter (Melted) 
     ½ C. Brown Sugar (Packed) 
     3 Tbsp. Half and Half Cream 
     1/3 C. Nuts (Chopped) 
     ¾ C. Shredded or Flaked Coconut

Combine all ingredients. Spread evenly over cake. Broil until frosting becomes bubbly. Cake may be served warm or cold.

Lemon Buttermilk Cake 

     1 C. Crisco or Margarine 
     2 C. Sugar 
     3 C. Flour
     ½ teas. Soda 
     2 Tbsp. Lemon Extract 
     1 C. Buttermilk 
     ½ teas. Salt 
     ½ teas. Baking Powder 
     4 Eggs

Blend sugar, salt, and Crisco together good. Add 4 eggs, one at a time, and beat good. Add buttermilk and flour, soda, and baking powder alternately. Then add lemon extract. Beat well. Pour into bundt cake pan. Bake for 1 hour at 350 temperature. 

Topping

     ½ Box Powdered Sugar 
     5 Tbsp. Lemon Juice

Mix well and pour over cake and bake 5 minutes. Let cool in pan. 

Lemon Supreme Cake 

     1 Duncan Hines Lemon Supreme Cake Mix 
     1 C. Apricot Nectar 
     ½ C. Wesson Oil 
     4 Eggs 
     ½ C. Sugar

Mix cake mix, sugar, oil, and nectar together. Next add 1 egg at a time. Bake in tube (Bundt) pan at 325 for 1 hour. 

Glaze

     1 C. Powdered Sugar 
     Juice of 1 Lemon

Mix sugar and lemon juice. Pour over cake while still warm. 

Mayonnaise Cake 

     2 C. Flour 
     1 ½ C. Sugar 
     ½ C. Cocoa
     1 ½ teas. Soda 
     1 teas. Salt 
     ½ C. Thick Buttermilk 
     ½ C. Hot Water 
     1 teas. Vanilla 
     1 C. Mayonnaise

Sift flour, sugar, cocoa, soda, and salt all together. Add milk, hot water, and vanilla. Add all this to dry ingredients and mix well. Fold in mayonnaise. Pour in greased pan and bake about 25 or 30 minutes in 350 oven. 

Moist Carrot Cake

     ½ C. Shortening 
     1 C. Sugar 
     1 (10 ¾ oz.) Can Condensed Tomato Soup (Undiluted) 
     1 Egg 
     2 C. Flour 
     1 ½ tas. Baking Soda ???? 
     1 teas. Ground Cinnamon 
     Dash of Salt 
     1 C. Shredded Carrots 
     ½ C. Chopped Walnuts 
     ½ C. Raisins (Optional)

Cream shortening and sugar; add soup and egg. Mix well. Combine flour, baking soda, cinnamon, and salt. Beat into creamed mixture. Stir in carrots, walnuts, and raisins. Pour into a greased 10" tube pan. Bake at 350 for 45 to 50 minutes until cake test done. Cool in pan 10 minutes before removing to a wire rack to cool completely. 

Frosting

     1 (8 oz.) Pkg. Cream Cheese (Softened) 
     3 C. Confectioners Sugar 
     1 teas. Vanilla 
     1 Tbsp. Milk 
     Chopped Walnuts (Optional)

Combine the cream cheese, sugar, vanilla, and milk. Beat until smooth. Frost cake. Top with walnut if desired. 

Mrs. Brewers Chocolate Cake 

     1 ½ C. Flour 
     1 C. Sugar 
     ½ C. Cocoa 
     2 Medium Size Eggs 
     ½ C. Margarine or Wesson Oil 
     ½ teas. Salt 
     2/3 teas. Soda 
     ½ C. Milk 
     1 teas. Vanilla 
     ½ C. Very Hot Water

Preheat oven to 350. Lightly grease and flour two 8" cake pans. Sift together flour, sugar, cocoa, salt, and soda. Add milk, vanilla, and margarine and mix at low speed. (Batter will be very stiff.) Mix in eggs (one at a time) and hot water at low speed. Your batter will be thin but fluffy. Pour into pans and bake about 25 minutes. Frost. 

Neiman Marcus Cake

     1 Box Lemon Cake Mix 
     1 Stick Margarine 
     1 C. Chopped Nuts 
     4 Eggs (Divided) 
     1 (8 oz.) Cream Cheese 
     1 Box Powdered Sugar

Mix nuts, cake mix, margarine, and 2 eggs. Press into greased 9" x 13" pan. Blend cream cheese, 2 eggs, and powdered sugar. Pour over crust. Bake for 45 minutes at 350.

One Layer Cake 

     ½ C. Shortening or ½ C. Wesson Oil 
     2/3 C. Sugar 
     1 Egg 
     1 teas. Vanilla 
     1 ½ C. Flour 
     2 teas. Baking Powder 
     1/8 teas. Salt 
     2/3 C. Milk

Cream shortening and sugar. Add egg and vanilla. Sift dry ingredients and add to above mixture alternately with milk. Cook at 350 for about 30 minutes. 

Orange Mandarin Cake 

     1 Box Yellow Cake Mix 
     4 Eggs 
     1 C. Vegetable Oil 
     1 Can Orange Mandarins

Mix cake, eggs, oil, and juice off of oranges with mixer until well blended. Then add oranges and stir with spoon. Bake at 350 for 30 to 40 minutes in three layers. Let cake cool completely before frosting. 

Icing

     1 Can Crushed Pineapple 
     1 Large Box Vanilla Instant Pudding 
     1 Tube Cool Whip 
     1 Small Bag Coconut

Mix pineapple with pudding (juice and all). Add cool whip and coconut. Ice cake and keep in refrigerator. 

Pineapple Supreme Cake

     1 Box Duncan Hines Pineapple Cake Mix 
     4 Eggs 
     ½ C. Wesson Oil 
     1 C. Water 
     1 Pkg. Instant Pineapple Pudding Mix

Mix pudding mix with cake mix. Add liquids and eggs. Beat 3 minutes. Bake in tube pan. Make glaze from powdered sugar. 

Pittman House Italian Cream Cake 

     1 Stick Butter 
     ½ C. Oil 
     2 C. Sugar 
     5 Eggs (Separated) 
     1 C. Buttermilk 
     2 C. All Purpose Flour 
     1 teas. Baking Soda 
     1 teas. Vanilla 
     1 C. Shredded Coconut 
     ½ C. Chopped Pecans

Cream butter, oil, and sugar; add egg yolks one at a time, beating each well. Stir baking soda into buttermilk. Add sifted flour to batter; alternate with buttermilk mixture. Add vanilla, coconut, and pecans. Beat egg whites to soft peaks and fold in. Pour into 3 greased and floured 8" or 9" layer pans. Bake at 325 for 45 minutes. (Less time for 9" pan.) Cool and frost 

Frosting

     8 oz. Cream Cheese
     1 Stick Butter 
     1 teas. Vanilla 
     1 Box (1 lb.) 10xx Confectioners Sugar
     ½ C. Finely Chopped Pecans

Cream cheese and butter. Add vanilla, sugar, and pecans. Beat until spreading consistency. 

Pound Cake

     1 C. Crisco 
     2 C. Sugar 
     6 Eggs (One at a Time) 
     2 C. Flour 
     1 teas. Vanilla 
     1 teas. Lemon Flavor 
     Dash of Salt

Cook 1 hour at 350 without opening oven door. 

Prune Spice Cake 

     1 lb. (1 ½ C.) Dried Prunes 
     2 C. Sifted Flour 
     1 ½ C. Sugar 
     1 ¼ teas. Soda 
     1 teas. Salt 
     1 teas. Cinnamon 
     1 teas. Nutmeg 
     ¼ to ½ teas. Cloves 
     ½ C. Wesson Oil 
     3 Eggs

Cover prunes with water. Cook covered (simmer) 20 minutes or till tender. Do Not Sweeten. Drain reserving 2/3 C. of the liquid (add water if necessary). Pit and chop prunes. Sift together dry ingredients, add reserved prune liquid and Wesson oil. Mix to blend. Beat vigorously 2 minutes. Add eggs. Beat 1 minute. Stir in prunes. Pour into greased and floured 13" x 9" x 2" pan. Bake at 350 for 35 minutes or until done. 

Red Velvet Cake 

     ½ C. Shortening 
     1 ½ C. Sugar 
     2 Eggs 
     1 teas. Vanilla 
     1 teas. Butter Flavoring 
     2 ½ oz. Bottle Adams Red Coloring 
     3 Tbsp. Cocoa (Level) 
     2 ½ C. Sifted Flour 
     1 C. Buttermilk 
     1 teas. Salt 
     1 Tbsp. Vinegar 
     1 teas. Soda

Cream shortening, sugar, eggs, and flavors. Make a paste of cocoa and food coloring. Add to first mixture. Alternately, add flour and buttermilk. Add soda while adding flour. Add vinegar while adding buttermilk. Blend. Bake in 3 pans for 20 to 25 minutes at 350. Let cool completely. 

No Cook Icing 

     1 lb. Confectioners Sugar (Sifted) 
     ½ C. Shortening 
     1 Tbsp. Vanilla 
     ¼ teas. Butter Flavor 
     ½ teas. Salt 
     5 Tbsp. Milk

Sift confectioners sugar. Blend well about ½ the sugar with shortening, flavors, and salt. Alternately, add rest of sugar and enough milk to get a smooth spreading icing. 

Rum Cake

     1 Pkg.f Yellow Cake Mix 
     1 Pkg. Instant Vanilla Pudding 
     4 Eggs 
     ½ C. Cold Water 
     ½ C. Barcardi Dark Rum (80 Proof) 
     ½ C. Vegatable Oil 
     2 Tbsp. Walnuts

Preheat oven 325. Mix cake mix, pudding, eggs, water, rum, and oil until smooth. Pour into tube pan. Bake 1 hour. Cool in pan 25 minutes. Invert into serving plate. Spoon and brush rum glaze evenly over cake allowing the cake to absorb glaze. When cake is cooled, drizzle with chocolate glaze. Top with walnuts. 

Rum Glaze 

     1 Stick Margarine or Butter 
     ¼ C. Water 
     1 C. Sugar 
     ½ C. Bacardi Dark Rum (80 Proof)

Melt margarine in saucepan. Stir in water and sugar. Boil for 5 minutes. Remove from heat; stir in rum. 

Chocolate Glaze 

     4 oz. Semi Sweet Chocolate 
     1 teas. Margarine or Butter

Melt chocolate and butter over very low heat in heavy saucepan. 

Sheath Cake 

     2 C. Sugar 
     2 C. Flour 
     1 Stick Oleo 
     ½ C. Crisco 
     4 Tbsp. Cocoa 
     1 C. Water 
     ½ C. Buttermilk 
     2 Eggs (Slightly Beaten) 
     1 teas. Cinnamon 
     1 teas. Vanilla 
     1 teas. Soda

Sift sugar and flour in large mixing bowl. Put to side. Mix oleo, Crisco, cocoa, and water in sauce pan. Bring to a rapid boil. Pour over flour and sugar mixture and stir well. Add buttermilk, eggs, cinnamon, vanilla, and soda. Mix well and pour into greased 11" x 16" pan. Bake for 20 to 25 minutes or until done at 400. 

Icing

     1 Stick Oleo 
     4 Tbsp. Cocoa 
     6 Tbsp. Milk 
     1 Box Powdered Sugar 
     1 teas. Vanilla 
     1 C. Pecans (Chopped)

Start making icing about 5 minutes before cake is done. Melt oleo, cocoa, and milk together and bring to a boil. Remove from heat and add powdered sugar, vanilla, and nuts. Beat well and spread on cake while cake is still hot. Leave cake in pan to ice. 

Sour Cream Pound Cake

     2 Sticks Butter 
     3 C. Sugar 
     6 Eggs (Divided) 
     1 C. Sour Cream 
     3 C. All Purpose Flour 
     ¼ teas. Baking Soda 
     Pinch of Salt 
     ½ teas. Almond Flavor 
     1 teas. Vanilla

All ingredients should be at room temperature. Cream butter and gradually add sugar; add 2 eggs, one at a time. Sift dry ingredients in separate bowl then add to butter mixture. Beat, scraping bowl often. Add almond and vanilla. Bake at 325 for 1 hour and 15 minutes in greased and floured pan. Cool 20 minutes before removing from pan. 

Spice Cake 

     2 C. Brown Sugar 
     1 teas. Cloves 
     1 teas. Nutmeg 
     1 teas. Cinnamon 
     2 Eggs 
     1 C. Buttermilk 
     ½ C. Butter 
     1 teas. Soda 
     2 C. Flour

Use White Confectioners Icing.

No Cook Icing ??????

     1 lb. Confectioners Sugar (Sifted) 
     ½ C. Shortening 
     1 Tbsp. Vanilla 
     ¼ teas. Butter Flavor 
     ½ teas. Salt 
     5 Tbsp. Milk

Sift confectioners sugar. Blend well about ½ the sugar with shortening, flavors, and salt. Alternately, add rest of sugar and enough milk to get a smooth spreading icing. 

Spice Dream Cake 

     1 Pkg. Duncan Hines Spice Cake Mix 
     1 Pkg. Banana or Vanilla Instant Pudding Mix 
     ½ C. Crisco Oil 
     1 C. Water 
     4 Eggs

Blend all ingredients in a large bowl then beat at medium speed for 2 minutes. Bake in a greased and floured 10" tube pan at 350 for 45 to 55 minutes until center springs back when touched lightly. 

Strawberry Cake

     1 Box White Cake Mix 
     1 teas. Baking Powder 
     1 C. Wesson Oil 
     4 Eggs 
     ½ C. Water 
     ½ - 10oz. Box Frozen Strawberries 
     1 Box Strawberry Jello (small)

Mix jello and baking powder with cake mix. Add other ingredients and beat as directed on cake box. Cook according to cake box directions. 

Note: Warning. I took the cake out in the smallest amount of cook time and the middle fell.

Icing

     1 Stick Margarine (melted and cooled)
     1 Box Powdered Sugar (16oz. or 1 lb.) 
     ½ - 10oz. Box frozen Strawberries

Mix all ingredients. 

Sweet Potato Cake

     3 C. Flour 
     2 C. Sugar 
     2 teas. Baking Powder 
     1 teas. Salt 
     2 teas. Cinnamon 
     1 C. Oil 
     1 Large Can Crushed Pineapple 
     2 teas. Vanilla
     3 Eggs 
     2 C. Grated Raw Sweet Potatoes 
     1 C. Pecans

Combine all dry ingredients. Add oil, beat. Add pineapple and vanilla, mix well. Add eggs, beat well after each addition. Stir in sweet tators and pecans. Pour into greased and floured tube pan. Bake at 350 for 1 hour and 15 minutes. 

Williamsburg Orange Cake 

     2 ¾ C. Flour 
     1 ½ C. Sugar 
     1 ½ teas. Soda 
     ¾ teas. Salt 
     1 ½ C. Butter 
     ½ C. Margarine 
     ¼ C. Shortening 
     3 Eggs 
     1 ½ teas. Vanilla 
     1 C. Golden Raisins (Cut-Up) 
     ½ C. Finely Chopped Nuts 
     1 Tbsp. Grated Orange Peel

Heat oven to 350. Grease and flour baking pan 13" x 9" x 2" or two 9" or three 8" round layer pans. Measure all ingredients into large mixer bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl constantly. Pour into pans. Bake oblong 45 to 50 minutes and layers 30 to 35 minutes. 

Williamsburg Butter Frosting 

     1/3 C. Margarine 
     3 C. Confectioners Sugar 
     3 or 4 Tbsp. Orange Juice 
     2 teas. Grated Orange Peel

Blend butter and sugar. Stir in orange juice and peel. Beat until smooth. 

Yellow Cake

     2 C. Flour 
     1 1/3 C. Sugar 
     ½ C. Crisco 
     1 teas. Salt 
     2/3 C. Milk 
     3 teas. Baking Powder 
     2 Eggs 
     1/3 C. Milk 
     1 teas. Vanilla

Blend flour, sugar, Crisco, salt, and 2/3 milk by hand or with mixer 2 minutes. Stir in baking Powder. Add eggs, 1/3 milk, and vanilla. Pour into pans. Bake at 375 until done. About 25 to 30 minutes. 

Optional:  Poke holes with ice pick or equivalent into cake and drip icing into holes while cake is still warm and before icing has cooled completely. This make a very good cake. Ice cake as usual after icing is ready.

Chocolate Icing (Double the Recipe)

Butterscotch Broiled Icing

Chocolate Boiled Icing (Double the Recipe)

Cream Cheese Icing

Fluffy Cocoa Icing

Peanut Butter Icing

Optional: Can use 1 teaspoon instant coffee in ½ cup cold water.