Cakes

Angel Food Cake
Contributed by Jewel Rainey

Sift together 5 times and set aside:
1¹/₈ cups sifted cake flour
ž cups sugar

Beat until foamy:
1˝ cups egg whites
˝ teaspoon salt

Add 1˝ teaspoon cream of tartar and continue beating until the eggs stand in peaks. Sprinkle in rapidly 1 cup sugar and beat until blended.

Add: 1 teaspoon vanilla and 1 teaspoon almond extract
Sprinkle in flour mixture and blend gently with a folding motion. Bake in ungreased tube pan 30 to 35 minutes at 375° . Invert pan to cool for 1 hour. (Important!)

Apricot Nut Cake
Contributed by Allie Pickle

3 cups flour	1 teaspoon cinnamon
2 cups sugar	1˝ cups oil
8 oz. can crushed pineapple with the juice
1˝ teaspoon vanilla	2 cups diced apricots
1 cup pecans	3 eggs

Mix the dry ingredients; add pineapple, oil, vanilla, eggs, and apricots. Mix until blended, but do not beat. Pour into greased tube pan and bake for 1 hour 15 minutes at 350° . For topping cover with the following glaze:

Chocolate Mayonnaise Cake
Contributed by Norma Swedlund

1 Devil’s Food Cake Mix	1 cup mayonnaise
1 cup water	3 eggs

Mix all for 3 minutes with mixer or until smooth. Pour into a well-greased and floured bundt pan. Bake in a preheated oven for approximately 45 minutes. Frost when cool.

Frosting
(Use microwave oven)

1 stick margarine	2 tablespoons cocoa
3 tablespoons Coca Cola	1 box powdered sugar

In a large glass measuring bowl, put margarine, cocoa, and cola on high for 2 minutes. Stir well and put on high 2 more minutes. Add powdered sugar. Beat until smooth. Should be thick. If too thick, add a little cola; if too thin, add powdered sugar. Cake is moist, and frosting tastes like fudge.

Date Nut Cake
Contributed by Allie Pickle

1 cup chopped dates	1 teaspoon soda
1 cup boiling water	3 tablespoons butter or margarine
1 cup sugar	1 egg
1 teaspoon vanilla	1˝ cups flour
˝ teaspoon baking powder	1 cup chopped nuts

Sprinkle soda over dates and pour boiling water over both. Let cool. Cream butter with sugar. Add egg and beat well. Then add vanilla. Mix flour and baking powder and mix with nuts. When date mixture cools, add to butter mixture and finally, add the flour and nuts. Mix thoroughly and bake in a greased, floured loaf pan in a 350° oven about 50 minutes.

Chocolate Sheet Cake
Contributed by Ann Johnson

Mix together:

˝ teaspoon salt

2 cups flour

2 cups sugar

Bring to boil and pour over first mixture:

˝ up Wesson oil	1 stick oleo
4 tablespoons cocoa	1 cup water

Beat together and add to mixture:

˝ cup buttermilk	2 eggs slightly beaten
1 teaspoon soda	1 teaspoon vanilla

Bake at 400° 25 - 30 minutes in greased pan. Cool 5 minutes.

Icing

Bring to boil:
˝ stick oleo, 2 tablespoons cocoa. 2 tablespoons milk.

Remove from fire and add:
˝ box powdered sugar, ˝ teaspoon vanilla, ˝ cup pecans

Beat and spread on cake.

Lemon Sponge Cake
Contributed by Jean Timaeus

Combine:

6 medium egg yolks	1 teaspoon vanilla
ź cup lemon juice

Sift together:

1ź cup minus 2 tablespoons flour	1 cup sugar
˝ teaspoon baking powder

Fold into batter. Set aside.

Beat until soft mounds:

6 medium egg whites

1 teaspoon. cream of tartar

˝ teaspoon salt

Add:
˝ cup sugar (gradually)
Beat till very stiff. Fold into batter. Bake in a tube pan at 350° for 50 to 60 minutes.

Filling:

3 egg yolks	1 can Eagle Brand milk
¹/₃ cup lemon juice	1 small pkg. cream cheese, softened

Beat together all ingredients. Cut cake horizontally and spread a portion of filling on bottom half. Put top layer of cake on and pour remaining filling over top. Chill to set. To make it really yummy, scoop cherry pie filling on top after the lemon filling is set.

Mandarin Orange Cake
Contributed by Nita Fry

Mix:

	1 yellow cake mix
	3 eggs
	1 small can Mandarin oranges, juice, too
	ź cup oil

Cook in 3 layers or a 9 x 13 pan at 350° for 30 to 35 minutes.

Angel Food Cake	Apricot Nut Cake
Chocolate Mayonnaise Cake	Date Nut Cake
Chocolate Sheet Cake	Lemon Sponge Cake
Mandarin Orange Cake
	More to come...