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2 INGREDIENT FAT FREE CAKE!

APPLE CAKE

CARROT CAKE

CHOCOLATE SOUR CREAM CAKE

CRAZY CAKE

DUMP CAKE

GERMAN CHOCOLATE CAKE

HOT MILK SPONGE CAKE

ITALIAN CREAM CAKE

MINNEHAHA CAKE

QUICK 'N' RICH CHOCOLATY CAKE

SPONGE CAKE

STRAWBERRY CAKE AND FROSTING

STRIPE-IT-RICH CAKE

ZUCCHINI CAKE

ZUCCHINI CAKE

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Stir together and bake in a 9 x 13 pan for 30 to 35 minutes at 350 degrees. Turn over on cooling rack. Turn cooling rack and pan back over when cool. A light fluffy delicious cake! Add some cool whip with a strawberry or cherries on top

Cream sugar and shortening. Add eggs and apples. Add dry ingredients

Beat eggs and add sugar gradually, then vanilla. Add dry ingredients and oil. Fold in fruit, nuts, and carrots. Bake in 9 x 13 greased pan for 45-60 minutes at 350 degrees

9x13 pan In large saucepan, combine water, margarine, and chocolate. Bring mixture to a boil over medium heat, stirring occasionally; remove from heat. Add combined dry ingredients; mix well. Add eggs and sour cream; mix well. Pour into pan and bake until wooden pick inserted in center comes out clean. Cool completely. Frost with a powdered sugar icing or sprinkle with powdered sugar, if desired

Stir flour, sugar, cocoa, soda, and salt into cake pan. Make 3 wells and add vinegar, vanilla, oil. Pour 2 cups water over all. Stir with fork till well mixed and do not beat

Pour pineapple into greased 9X13 pan. Spread pie filling over. Sprinkle dry cake mix over proceeding. Add chopped nuts. Melt butter and pour over top. Bake at 350 degrees for 40-45 minutes. Best when used the same day

Melt chocolate in boiling water. Cool. In a small mixing bowl beat egg whites until frothy. Add 1/2 cup sugar and beat until stiff but not dry. Set aside. Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy. Add egg yolks and beat well. Blend in chocolate. Sift flour with cornstarch, baking powder, soda, and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8 or 9 inch later pans lined on bottom with paper. Bake until done. Cool. Frost tops only

Beat egg yolks till thick and lemon colored. Slowly add sugar, beat well. Slowly pour in boiling milk while beating on low speed. In bowl blend flour, baking powder, and salt. Add to batter quickly. Add melted butter and vanilla. Beat till just blended. Pour into 10" tube pan

Cream shortening, add sugar, beat well. Add egg yolks one at a time. Sift flour and soda, add alternately with buttermilk. Add vanilla coconut and pecans. Fold in egg whites. Pour into 3 greased lined pans. Cool before removing from pans. Good even without coconut and pecans.

Frost cake when cool and sprinkle with chopped pecans

CAKE: Mix first set of ingredients for the cake and bake in three greased, floured round layer pans at moderate heat (350 degrees), for 25 to 30 minutes. To mix: Place butter and sugar into bowl; blend with the fingers until creamy; add eggs and mix (beat eggs beforehand). Dredge flour and cream tartar and baking soda together. Add a little milk, then a little flour mixture to the butter mixture. Repeat this method until all flour and milk are gone. Stir good. Batter must be smooth. Add lemon flavor to taste. NOTE: When Royal Baking Powder came on the market around the turn of the century, 2 tablespoonfuls of baking powder were used instead of the cream of tartar and baking soda. This improved the cake.

CUSTARD FILLING: Mix second set of ingredients together. Let these mixed ingredients boil until thickened and sticks to the spoon. Flavor with vanilla. Set aside to cool while frosting for top of cake is made. When custard is cold, spread between cold cake layers.

FROSTING: For frosting 1 cup sugar, 4 tablespoons water; boil till clear. Stir into mixture beaten white of 1 egg, quickly and add 1/2 cup chopped raisins. Add 1/2 cup chopped, while hickory nut meats. (If plentiful, chopped English walnuts or fresh shredded coconut may be used instead of hickory nuts). Or just plain whipped cream is a good frosting. When intending to use the cream, if you wish you can add chopped English walnut meats to the batter. Set the frosting aside. When quite cool spread over top and sides of the cake; first making sure custard is cold.

HISTORY OF CAKE: In July 1967, Helen Civelli Brown, then the San Francisco Examiner's food editor, asked for help. "Dear Readers," she wrote, "A recipe for a cake which was popular in 1910-15 is wanted by M.D.P. It's called Minnehaha and is a butter cake made with whole eggs; has a filling and frosting of finely ground raisins cooked in syrup and combined with beaten egg white and ground walnuts." "Want to help?" she asked, and invited readers to send along any recipes for Minnehaha cake to the Examiner Food Department's Recipe Exchange.

This summer, a couple of decades later, the newspaper got a letter from Mrs. D. , who lives in San Luis Obispo, Calif. "I am answering your question," wrote O'Gara. "A bit late, wouldn't you say?" She went on to explain, "The clipping from the paper had been tucked away in my 1917 cookbook. Surely, I meant to write in at that time, when you sent out a call for Minnehaha Cake, for my mother (Mrs. E.D. - Bertie Bell - Bray), born in San Luis Obispo, in 1873, started her own cookbook about 1888. It is now falling apart from age; but looking it over, I find she has copied many recipes from the San Francisco Examiner's list of recipes, starting in the 1890's

"The enclosed recipes are from Bertie's collection, called 'Bertie's Cook Book' by borrowers. Bertie passed away in San Luis Obispo in 1934. She wrote her book by hand, and I have copied by hand, as she has written, to hand down to younger generations. I am 87 years of age." Bertie Bell Bray, O'Gara notes, was baking Minnehaha cake before 1900. Here's her recipe:

Melt Crisco. Combine flour, sugar, cocoa, baking soda, and salt in a large bowl. Add water, vanilla extract, and melted Crisco, stirring until blended. Stir in vinegar quickly but carefully until blended. Immediately turn batter into pan and set in oven. Bake until a toothpick inserted in center comes out clean. Cool in pan and dust lightly with confectioners' sugar.

Great made with English Cadbury's Coco

Place in small microwavable bowl and cook on high for 6 minutes

The first set of ingredients is the cake. Beat the eggs well, add water, oil, cake mix, and Jello. Fold in mashed strawberries and bake 25 minutes or so at 350 degrees.

The second set of ingredients is the frosting. Cook flour and milk together until you have a thick sauce. Let cool. Beat butter and sugar well, until creamy. Add flour mixture and vanilla. Keep beating until it's smooth and creamy like whipped cream. Fold in 1 1/2 cups strawberry. Frosten. There is a note here to make 1/2 for a 9 x 12 pan unless of course you want it thick and that I would

1. Prepare cake mix as directed on package, baking in 9X13 pan.

2. Remove from oven. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon (or poke holes with a plastic drinking straw, using a turning motion to make larger holes). Holes should be at 1 inch intervals.

3. Only after poking holes, combine pudding mix with sugar in large bowl. Gradually stir in milk. Then bet at low speed of electric mixer for not more than 1 minute (do not overbeat).

4. Quickly, before pudding thickens, pour about one-half of the thin pudding evenly over warm cake and into the holes to make the stripes.

5. Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to "frost" the cake. Chill at least 1 hour. Store cake in refrigerator

Mix all ingredients. Pour into a greased and floured pan. Bake at 300 degrees for 1 1/2 hours. Cool in pan and frost. Cream Cheese frosting is great on this

Mix all ingredients well. Add 1 cup nuts and 1 cup raisins (both are optional). Spread in 9x13 inch pan. Bake about 45 minutes at 350 degrees

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