ENGLISH TRIFLE


1 (6-ounce) package strawberry flavored gelatin
1/2 cup wine
1 (19-ounce) can fruit cocktail, drained
1 (16-ounce) sponge cake, cut in cubes
1 (3.5-ounce) package instant vanilla pudding mix
1 (8-ounce) container frozen whipped topping, thawed


In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved. Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1-3/4 cups. Add to gelatin and mix well. Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours. Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving. Makes 10 to 12 servings

GOOEY CAKE

1 Butter cake mix
1 Margarine stick (1/2 cup)
2 Eggs
1 Box (16-ounces) powdered sugar
1 package (8-ounces) cream cheese
2 Eggs

Mix together cake mix, margarine and 2 eggs. Batter will be stiff. Spread in a greased 9 x 13-inch pan. Top with mixture of powdered sugar, cream cheese and 2 eggs. Pour over cake mixture and bake at 300o F for 40 to 60 minutes.

HUMMINGBIRD CAKE

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
3/4 cup vegetable oil
1-1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1-3/4 cups mashed ripe bananas
1-1/2 cups chopped pecans, divided
Cream cheese frosting (see below)

Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup pecans. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350o F for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks. Stir remaining 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake. Yield:1 (3-layer) cake.



CREAM CHEESE FROSTING


1/2 cup butter or margarine softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.

Yield: enough for1 (3-layer) cake.

IT WON'T LAST CAKE

1-1/3 cups vegetable oil
3 cups white sugar
3 eggs, beaten
1 cup crushed pineapple with juice
2 cups mashed bananas
1 cup chopped pecans
3 cups all-purpose flour
1-1/2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup maraschino cherries (optional)


Grease and flour a 9 or 10 inch Bundt pan. Preheat oven to 350o F (175o C).

Mix together oil, sugar, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared Bundt pan.

Bake for about 1-1/2 hours at 350o F (175o C). Makes 1 (9 or 10-inch) Bundt cake

LEMON AMBROSIA CUPCAKES

¾ cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
2 teaspoons grated lemon peel
1-1/2 teaspoons vanilla
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups milk
1/2 cup coconut flakes
1/4 cup chopped pecans

Beat together butter and sugar until fluffy. Add eggs, lemon peel, and vanilla. Beat until fluffy. Combine flour, baking powder, and 1 teaspoon salt; add to butter mixture alternately with milk, beating after each addition. Fill paper bake cups in muffin pans half full with batter. Combine coconut and pecans; sprinkle atop cupcakes, pressing lightly into batter. Bake in 375o F. oven for 15 to 20 minutes. Yield: about 2-1/2 dozen cupcakes (1 per serving).