BANANA FUDGE MARBLE CAKE

Ingredients:

• 1 pkg. Duncan Hines fudge cake mix
• 2 eggs
• 1 c. ripe bananas, mashed
• 1/2 c. water

Instructions:

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans. Combine cake mix, eggs, mashed bananas and water in large bowl. Follow package directions. For Frosting: Combine 1 package banana instant pudding mix, whipped topping mix and milk in large bowl. Beat at high speed with electric mixer for 2 to 3 minutes or until light and fluffy. Fill and frost cake. Refrigerate several hours before serving.

CHOCOLATE ZUCCHINI CAKE

Ingredients:

• 3 c. flour
• 1 1/4 tsp. baking powder
• 1 1/4 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 4 eggs
• 3 c. sugar
• 1 1/2 c. oil
• 3 oz. melted & cooled chocolate
• 1 1/2 tsp. vanilla
• 1/2 tsp. almond extract
• 3 c. coarsely grated zucchini
• 1 c. chopped nuts
• 1/2 c. chopped dates

Instructions:

Sift together flour, baking powder, soda, salt and cinnamon. Set aside. Beat eggs in large bowl until frothy. Gradually beat in sugar and oil. Add chocolate, vanilla and almond extract. Fold in dry ingredients. Squeeze excess moisture from zucchini. Fold zucchini, nuts and dates into batter. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes to 1 hour and 25 minutes. Test with a toothpick. Let stand inverted on wire rack 20 minutes. Remove pan. Cool, cook completely on rack.

MOUNDS CAKE

Ingredients:

1 box Swiss chocolate cake mix

--ICING A:--

• 1 c. sugar
• 1 c. Pet milk
• 24 lg. marshmallows
• 14 oz. pkg. coconut

--ICING B:--

• 2 c. sugar
• 1/2 c. Pet milk
• 1 tsp. vanilla
• 3 heaping tbsp. cocoa
• 1 stick butter

Instructions:

Mix cake mix as box directs and bake in oblong pan. When cool, spread on Icing A, then Icing B. ICING A: Cook sugar, milk and marshmallows together until marshmallows are melted. Stir in coconut and spread on cake. ICING B: Bring sugar, cocoa, milk and butter to a boil and cook 1 minute. Remove from heat, stir in vanilla. Beat until thick and creamy. Spread over first icing.

CHOCOLATE CHERRY CAKE

Ingredients:

• 1 fudge cake mix
• 1 can (20 oz.) cherry pie filling
• 1 tsp. almond extract
• 2 eggs

--FROSTING:--

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• 1 c. sugar
• 5 tbsp. margarine
• 1/3 c. milk
• 1 c. chocolate chips
• 1/2 c. chopped nuts

Combine cake mix, pie filling, extract and eggs. Beat by hand until well mixed. Pour into greased 9 x 13 x 2 inch pan. Bake at 350 degrees for 20 to 25 minutes. FROSTING: Boil sugar, margarine and milk, stirring constantly. Remove from heat. Stir in 1 cup chocolate chips. Add 1/2 cup chopped nuts. Pour over while cake is still warm.

CHOCOLATE CHIP CAKE

Ingredients:

• 1 pkg. yellow cake mix with pudding
• 1 sm. pkg. chocolate instant pudding mix
• 4 eggs
• 1 c. sour cream
• 1/2 c. oil
• 1/3 c. water
• 1 (6 oz.) pkg. semi-sweet chocolate chips
• Confectioners' sugar

Instructions:

In large bowl, combine all ingredients except chocolate chips and confectioners' sugar. Beat well for 4 to 5 minutes.

Add chocolate chips and pour into greased and floured tube pan. Bake at 350 degrees for 1 hour. Cool on wire rack.

Dust with confectioners' sugar.

LEMON CAKE

Ingredients:

--GLAZE:--

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• 1/4 c. margarine, melted
• 1/2 c. lemon juice
• 2 c. powdered sugar

Instructions:

Heat until sugar is dissolved. Prepare before cake is out of oven. Prepare day before serving, 1 yellow or lemon
cake mix as directed. Bake in 13 x 9 x 2 inch pan about 30 to 35 minutes. When cake is done, with fork - punch holes 3/4 of way through. Pour glaze over while both are hot.

PLUM GOOD CAKE

Ingredients:

• 1 c. cooking oil
• 2 c. granulated sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 oz. red cake coloring
• 2 sm. jars Gerbers plums with tapioca (baby food)
• 2 c. cake flour
• 1 tsp. cinnamon
• 1/2 tsp. ground cloves
• 3 eggs
• 1 c. chopped nuts

Instructions:

Place all ingredients except nuts in mixing bowl and mix 5 minutes. Fold in nuts and bake in bundt or tube pan for 1 hour and 15 minutes at 350 degrees. 1 c. powdered sugar

2 tbsp. lemon juice

This is a pretty cake to serve at Christmas. The recipe comes form Deaconess' publication SCOPE.