Applesauce Cake

contributed by Laura Thompson

1 and 1/2 cup sugar

3/4 cup shortening ( I have no idea if you could sub butter–I went ahead and used shortening)

2 eggs

2 c applesauce

1/2 tsp baking soda

3 c flour

1/2 t ground cloves

1 t cinnamon

1 t salt

1 t vanilla

1 c nuts (optional, I didn’t use them)


Cream sugar and shortening together

add eggs and beat until blended

add applesauce alternately with the dry ingredients until well blended

bake at 350 for 25-30 minutes, depending on the GREASED pan you use. (I did 2 9 inch rounds, and I should have only left them in for 25 min…I did 30 and it was just a tad bit too much)


Gooey Pumpkin Butter Cake

1 18 oz yellow cake mix
1 egg
8 tbl butter, melted
1 15 oz can pumpkin
1 8 oz pkg cream cheese softened

8 tbs butter, melted
3 eggs
1 tsp vanilla
1 16 oz box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350 degrees and grease a 9×13 pan
To make the cake: combine cake ingredients and mix well. Pat into greased 9×13
Prepare Filling:
In a large bowl, beat the cream cheese and pumpkin till smooth. Add the eggs, vanilla and butter beat together. Next add the powdered sugar cinnamon and nutmeg mix well. Spread pumpkin mixture  over cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey.

“Cheater” German Chocolate Cake

Contributed by Sharon Brening


1 white cake mix

1 box of instant chocolate pudding

2 c. water

2 eggs.

mix and bake according to package directions

Coconut Pecan Frosting

3 egg yolks

1 c. sugar

1 small can evaporated milk

cook until thickened on stovetop,  then  stir in:

1 c coconut

1/2 c chopped pecans

Bananas and Cream Bundt Cake

contributed by Alison Alves

1/3 cup shortening

1 1/4 cups sugar

2 eggs

1 1/4 cups mashed ripe bananas

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream (can also use banana yogurt!)

3/4 cup chopped walnuts

confectioners’ sugar


  1. In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners’ sugar before serving.

Atomic Chocolate Cake

contributed by Michelle Weickum-Anderson
3C flour
2C sugar
6T cocoa powder
2tsp baking soda
1tsp salt
2c cold water (sometimes I use cold coffee)
¾C oil
2tsp vanilla
2T vinegar

Mix dry ingredients.  Add wet ingredients.  Pour into greased sheet pan or 9X13 pan Bake @ 350° for 25 mins for sheet pan and 30 mins for 9X13.

Chocolate Peanut Butter and Banana Cake

contributed by Lindsay Alonge


1 chocolate cake mix

3 eggs

1 1/2 cup ripe bananas (3-4 bananas)

1/2 cup vegetable oil

Bake at 350 for 35-40 minutes in greased pan


melt 4 oz of semi sweet chocolate chips and 2/3 cup creamy peanut butter. Smooth onto cooled cake.

Funnel Cake

contributed by Jaime Gregory Cecil


  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 tsp vanilla extract
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups vegetable oil
  • 1/4 cup confectioners’ sugar


  1. Sift together the flour, baking powder, and salt.
  2. In a large mixing bowl, stir together the eggs, vanilla and the milk. Add flour mixture to the egg mixture, and beat with a mixer until smooth. The consistancy should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
  3. In an eight inch skillet, heat the oil to 360 degrees F (182 degrees C).
  4. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners’ sugar.
*Tip: Using a cleaned out mustard bottle works well too (instead of a funnel.)

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