CREAM CHEESE POUND CAKE

1 1/2 c. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
1 tbsp. vanilla
3 c. flour
1 envelope dry Dream Whip
Cream together butter and cream cheese, gradually add sugar and continue
creaming until light and fluffy. Add eggs, one at a time, beating well after
each addition. Blend in vanilla. Gradually add flour, beating until smooth.
Slowly add dry Dream Whip. Pour into greased and floured bundt pan. Bake at
325 degrees for 1 hour and 30 minutes or until done. Cake may be glazed.

CHERRY CHOCOLATE CAKE

6 egg whites
1 (18.5 oz.) chocolate cake mix
1 (21 oz.) can cherry filling - pie
mix
--7 MINUTE FROSTING:--
2 egg whites
1 1/2 c. sugar
1/4 tsp. cream of tartar or 1 tbsp.
light corn syrup
1/3 c. water
1 tsp. vanilla extract
CAKE: Combine 6 egg whites, chocolate cake mix, and 21 ounce can cherry
filling. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees
for 35 to 40 minutes. Cool and top with 7 minute frosting. FROSTING: Combine
2 egg whites, sugar, cream of tartar, and water in top of a double boiler. Beat
with electric mixer on high speed 1 minute. Place over boiling water, and beat
on high speed 7 minutes. Remove from heat and add vanilla, beat 2 minutes
longer on high speed. Frost the cooled cake.

COCONUT CAKE

1 c. rolled oats (Mother's Oats)
1 1/2 c. boiling water
1/2 c. butter or margarine
1 c. granulated sugar
1 c. light brown sugar
2 eggs, unbeaten
1 1/2 c. all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
Pour boiling water over oats, stir, and let stand. Mix together: butter,
sugar, light brown sugar, and eggs. Whip up oats, and add to second mixture.
Sift together: flour, cinnamon, and baking soda. Add to above mixture. To
beaten mixture add 1 teaspoon vanilla. Pour in cake pan(s). Either use 13 x 9
inch pan or 2 (9 inch) pans. Bake in 325 degree oven for at least 45 minutes
or until tested done. --TOPPING FOR CAKE:--
1/3 c. milk
1/4 lb. butter (or margarine)
1 c. brown sugar
1 c. nuts, chopped
1 c. coconut
Spread this mixture on cake after removing from oven. Place under broiler.
Remove when topping is browned, be careful not to burn. Takes about 5 to 8
minutes in 400 degree broiler.

BANANA CAKE

2 1/2 c. cake flour
1 2/3 c. sugar
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
2/3 c. shortening
1/3 c. buttermilk
1 1/4 c. mashed bananas
2 eggs
1/3 c. buttermilk
Nuts, if desired
Stir or beat. Pour in 9 x 13 inch greased pan. Bake at 350 degrees for 40 to
45 minutes.

APPLE CAKE

2 c. sugar
1 1/2 c. cooking oil
2 tbsp. vanilla
2 eggs, well beaten
1 tsp. salt
Juice of 1/2 lemon
3 c. flour
1 1/2 tsp. baking soda
3 c. tart apples, peeled & chopped
1 1/2 c. nuts, chopped
Preheat oven to 325 degrees. Mix sugar, oil, vanilla, eggs, salt, and lemon
juice; beat well. Sift flour and soda and add gradually to first mixture. Add
apples and nuts; blend. Bake in a greased and floured tube pan for 1 1/2 hours.
When cool, drizzle with a glaze made with 1 cup powdered sugar and 2 to 3
tablespoons lemon juice.

ANGEL FOOD

1 1/2 c. egg whites, at room
temperature
1 1/2 tsp. cream of tartar
1/4 tsp. salt (if you prefer)
1 1/2 tsp. vanilla
1 tsp. almond extract
1 c. cake flour, sifted together with
1 1/2 c. sugar
Beat egg whites, cream of tartar, salt, vanilla, and almond extract for 6
minutes or until it forms stiff peaks. Then fold in sifted sugar and flour
(approximately 3/4 cup each time). Put in ungreased tube pan and bake
approximately 40 to 50 minutes on the bottom rack of oven at 350 degrees. Take
out of oven and invert pan for cooling.