Jell-O Cake

White cake mix

Make according to package directions. Let cake cool, then poke holes in cake with wooden spoon handle.

2 c. boiling water
1 Large package Strawberry Jell-O

Mix together and pour over cake. Chill for 3 hours.

Frosting:
1/4 powdered sugar
1 c. milk
1 small package Vanilla pudding
1-2 c. Cool Whip

Mix together and frost cake.
*Try different flavors of Jell-O and pudding.

by Sariah R.

Zucchini Bread

3 eggs
1 c. oil
2 1/2 c. sugar
3 t. vanilla
1 t. salt
1 t. soda
1/4 t. baking powder
1 t. cinnamon
1 t. pumpkin pie spice (optional)
3 c. flour
2 c. raw zucchini, grated
1 c. nuts, chopped (optional)

Combine eggs, oil, sugar and vanilla. Mix together. Add dry ingredients. Stir in zucchini and nuts. Bake in 2 greased and floured loaf pans or a 10 cup bundt pan at 325 degrees for 1 hour or until done. Cool. Meanwhile, combine icing ingredients. Drizzle over cooled loaf.

Icing:
1 t. butter, melted
2 t. milk
2 t. lemon juice
1 c. powdered sugar


by Sariah R.

Grandma's Chocolate Cake

2 C. sugar
2 T. Crisco (rounded)
2 eggs
2 ½ c. flour
8 t. cocoa
2 t. baking soda
1 C. milk
1 T. white vinegar
(or just use 1 c. buttermilk)
1 T. vanilla
1 C. boiling water

Cream sugar, shortening, and eggs. Add vanilla and mix well. In a small bowl mix flour, cocoa and baking soda. Add 1 T. vinegar to the milk. Add flour mixture to sugar mixture. While mixing, pour in the milk and water.
Pour batter into a greased and floured 9x13 pan. Bake @ 350˚ for 30 minutes. (Check for moist crumbs on toothpick.)

Frosting:
4 c. powdered sugar
2 T. margarine; softened
dash salt
4 T. cocoa
4 T. hot water (add more if needed)

Mix with electric mixer.



Catherine S.

Wacky Cake

3 c. flour
6 T. cocoa
2 t. baking soda
2 c. sugar
1 t. salt
3/4 c. oil
1 1/2 T. vinegar
1 T. vanilla (imitation is okay)
2 c. water

Mix dry ingredients in the pan to be cooked in (9x13). Make 3 holes in dry mixture. Pour oil in one, vinegar in one, and vanilla in the other. Then add water and mix it all together. Bake @ 375 degrees for 30 minutes.

Frost with Never Fail Frosting.



Shelley F.

Eclair Cake

1 lb. graham crackers
5 oz. box instant vanilla pudding
3 c. milk
8 oz. Cool Whip

Chocolate Frosting:
3 T. melted butter
1 1/2 c. powdered sugar
1 t. vanilla
1/2 c. cocoa
1 T. corn syrup
3 T. milk

Mix pudding and milk. Fold in Cool Whip. Line bottom of 9 x 13 pan with graham crackers. Pour half of pudding mixture on top. Layer crackers on top of pudding. Pour rest of pudding mixture on top of crackers. Make one more layer of crackers.
Mix chocolate frosting ingredients until smooth. Pour over last layer. Chill for 24 hours.

Shelley F.

Red Velvet Cake

2 c. sugar
1 c. butter, softened
4 eggs
1 t. vanilla
1 t. red food coloring
1 c. mashed potatoes (can use left overs)
2 c. flour
1 t. baking soda
1/2 t. salt
4 T. cocoa
1 c. sour milk (use buttermilk or 1 cup fresh milk mixed with 1 T. white vinegar)

Preheat oven to 350. Grease and flour a 9 x 13 cake pan (or three 8 inch cake rounds). For valentine's day use heart shaped pans.

Beat together sugar and butter; add eggs, vanilla and red food coloring. Beat well. Beat in mashed potatoes. Measure flour into a bowl; add baking soda, salt and cocoa. Mix well. Alternating, add 1/4 the milk, then 1/4 the flour mixture to the butter, egg mixture. Beat well after each addition. Continue until all flour and milk are used.

Spread cake batter evenly in pan(s). Bake at 350 for 30-45 minutes or until a toothpick inserted in the center of cake comes out clean.

Serve drizzled with chocolate syrup, topped with whipped topping, or frosted with cream cheese frosting. Serves 16.


Janice R.

Streusel Pound Cake

1 pound cake mix (16 oz.)
plus ingredients to prepare according to box directions
1/4 c. brown sugar
1 T. flour
1/4 c. chopped nuts
1 t. ground cinnamon

Strawberries, blueberries, raspberries and powdered sugar (optional)

Grease inside of slow cooker with nonstick cooking spray. Prepare cake mix according to package directions. Stir in brown sugar, flour, nuts and cinnamon. Pour batter into prepared stoneware. Cover; cook on high for 3-4 hours or until done. Serve with berries and sugar, if desired.


Lucy J.

And then you bake it Cake, or Zucchini cake

1/2 c. butter
1 3/4 c. sugar
1/2 c. vegetable oil
2 eggs
1/2 c. milk
2 c. zucchini, grated, peeled, and seeded
1 t. vanilla
2 1/2 c. flour
1/2 t. cinnamon
1 t. baking powder
1 t. salt
1 t. baking soda
4-6 heaping T. cocoa

Ingredients to set aside:
1/2 c. chocolate chips
1/2 c. brown sugar
1/2 c. chopped walnut or pecans

Preheat oven to 325. Cream butter, sugar, oil, and eggs together. In a separate bowl, mix together milk, zucchini, and vanilla. In another bowl mix flour, cinnamon, powder, salt, soda and cocoa. Slowly alternate adding zucchini mixture and flour mixture to butter mixture. Blend well. Pour batter into a greased 1/2 sheet cake pan. (Or 9 x 13 pan; it will just be thicker) Sprinkle on top of batter: brown sugar, chocolate chips, nuts. And then you bake it! Bake for 30-35 minutes or 45 minutes for 9 x 13 pan.


Katie B.

Pumpkin Spice Cake with Orange Cream Cheese Frosting

1 yellow cake mix (no "pudding in the mix")

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ginger

1/8 t. cloves

1/8 t. cardamom

1/4 t. soda

1 c. skim milk

4 egg whites

1 1/4 c. pumpkin

1 t. vanilla

Lightly coat a nonstick or stick resistance bundt cake pan with cooking spray and set aside. Preheat oven to 350. Whisk dry cake mix together with spices and soda in large mixing bowl until well combined. In a smaller bowl whisk milk together with egg whites, pumpkin, and vanilla until combined.

Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3-4 minutes until well blended.

Pour batter into pan and smooth out top. Bake at 350 for 30-35 minutes or until cake tests done. Remove cake from oven; cool in pan for 15 minutes. Invert cake pan on cooling rack. Remove pan from cake and finish cooling. After cake has cooled completely drizzle/pour frosting over cake and top with decorative holiday candies or sprinkles.

Orange Cream Cheese Frosting

16 oz. pkg. confectioners sugar

4 oz. 50% less fat cream cheese

2 T. fat free sour cream

1-2 T. orange juice

1/2 t. vanilla

1 t. orange extract

orange food coloring, paste or liquid

Whisk or mix all ingredients together until well blended. Add 1-2 tablespoons additional orange juice if you are planning to drizzle frosting. Frosting drizzling consistency should be a little thinner than frosting you plan to spread.

Yield: 12 servings with frosting each at approximately 340 calories; 4.5 grams total fat; 0.8 grams saturated fat; 4 milligrams cholesterol; 70 grams carbohydrate; 1 gram dietary fiber; 343 milligrams sodium.

Presented by Mary Ross on KSL on October 18, 2002

Janice R.

Mandarin Snow Flake Delight

1 White cake mix
1 large can of mandarin orange slices
3 egg whites
1/2 C. oil

Combine ingredients, mix for 2 minutes and pour into greased and floured 9x13 pan. Bake at 350 for 25-30 min.

Top with:
1 Whipped topping (8 oz.)
1 large can crushed pineapple (leave in juice)
1 small instant vanilla pudding
1 C. coconut

Combine all ingredients in a bowl and reserve half of the coconut to sprinkle on top.

Jennifer E.