LICK YOUR LIPS CAKE


1 (18.25-ounce) yellow cake mix
3 eggs
1 (11-ounce) can mandarin oranges with juice

Combine and beat at medium speed for 2 minutes. Pour into 9 x 13-inch pan and bake at 350o F for 30 minutes or until tests done. (Don't over bake!) Cool in pan on rack.


Icing:

1 large can crushed pineapple (about 20 ounces)
1 small instant vanilla pudding mix (4 ounces)
1 (12-ounce) tub Cool Whip

Combine pudding and crushed pineapple till well blended. Fold in Cool Whip. Frost top of cake (leave in pan). Keep refrigerated.

MILKY WAY CAKE


Cake
Combine in large pan on stove and heat until melted:
6 Milky Way bars (about 18 ounces)
1 stick margarine
1 cup pecans (optional)

Let cool.

Combine and mix just until thoroughly mixed:
1 cup shortening
1-3/4 cups sugar
4 eggs
1-1/4 cups buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons vanilla

Add dry ingredients to candy mixture, stirring gently bake at 350o F for 30 to 45 minutes in four layer cake pans or one 9 x 13-inch and one 9-inch square pan. (Recipe can be halved - this makes a 9 x 13-inch size cake)


Note: not unusual to require additional baking time.

Frosting
1 8-ounce package cream cheese
1 stick margarine
1 box powdered sugar

Mix well and spread on cool cake. (Can use electric mixer or blender on frosting to make it smooth. Also, halve the frosting recipe if making only half the cake.)

OLD FASHIONED STACK CAKE


4 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2-1/2 teaspoons baking powder
4 eggs, beaten
2 teaspoons vanilla extract
1/2 cup butter, melted
2 (6-ounce) packages dried mixed fruit
ground cinnamon to taste
1/4 teaspoon ground nutmeg (or to taste)
salt to taste


In a medium bowl, mix the flour, sugar, salt and baking powder. Make a well in the center of the mixture and pour in the eggs, vanilla extract and butter. Using the fingers, mix well, until a firm dough has formed. Wrap in a clean tea towel and chill in the refrigerator 8 to 12 hours, or overnight.

Preheat oven to 400o F (200o C). Turn a 9 inch round baking dish upside down, and lightly grease the surface. Pinch off a portion of the dough and roll out into a 9-inch circle approximately 1/3-inch thick. Continue this process with all the dough, making 5 to 7 layers.

Bake each layer individually in the preheated oven 8 minutes, or until lightly brown. In a medium saucepan over medium heat, place the dried fruit in enough water to cover. Cook until soft and spreadable, but not runny, about 20 minutes. Drain the fruit well. Mix in the cinnamon, nutmeg and salt. Stack the layers, spreading equal portions of the fruit mixture between each layer and on top of the final layer. Chill in the refrigerator 8 to 12 hours, or overnight. Makes 1 - 9 inch layer cake

STRAWBERRY JAM CAKES


1 cup margarine
1 cup sugar
3 egg yolks
2 cups flour
1 cup chopped nuts
1/2 cup strawberry preserves

Beat margarine and sugar until light and fluffy. Blend in egg yolks. Add flour and nuts; mix well. Spread half of dough onto bottom of greased 9-inch square baking pan; top with preserves. Bake at 325o F. 1 hour or until lightly browned. Cool; cut into squares. Yield: 18 servings.

STREUSEL KUCHEN

3/4 cup white sugar
1/4 cup shortening
1 egg, beaten
1/2 cup milk
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup chopped pecans

Preheat oven to 350o F (175o C). Grease one 9 x 12-inch pan.

Mix together the sugar, shortening, egg, milk, flour, salt and baking powder. Prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans. Spread cake mixture in pan and spread streusel mixture on top. Swirl ingredients together. Add the rest of streusel over top and bake for 20 to 25 minutes. Makes 1 (9 x 12-inch) pan