Peanut Butter Ho Ho Cake

1 Duncan Hines devils food cake mix
  1 cn Betty Crocker creamy deluxe Chocolate frosting
  1/2 c Butter; room temp
  5 TB Crisco
  1 c Sugar
  1/2 c Milk; room temperature
  3 TB Flour
  3/4 c Peanut butter
 
Prepare cake mix and bake in a 9 By 13 Cake pan. Let cool.

 

Cream butter, Crisco, and sugar. Add milk, flour, and peanut butter. Blend and whip until fluffy. Spread on cooled cake. Refrigerate a few hours until filling is thoroughly chilled. Remove foil lid from can of frosting and microwave until the mixture thins and is pourable. Check at 5-8 second intervals by stirring. It probably won't take longer than 30 seconds. You don't want the filling warm. Pour frosting over chilled cake until evenly spread. Refrigerate again unil frosting is chilled.

Booze Cake

1 1/2 cups raisins
2 cups water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 egg
1 cup chopped walnuts
2 tablespoons bourbon

Bourbon Hard Sauce Frosting:
1/4 cup butter, softened
3 cups confectioners' sugar
1 egg, slightly beaten
1 tablespoon bourbon

In saucepan simmer raisins and water uncovered 20 minutes; drain, reserving 3/4 cup liquid; cool.
Stir together flour, baking soda, salt and spices; set aside.
In large bowl of electric mixer cream butter and sugar until fluffy. Add egg and beat until well blended. At low speed add flour mixture to creamed mixture alternately with reserved liquid. Sir in raisins, chopped walnuts and bourbon. Divide batter between two greased and floured 8-ich pans. Bake in center of preheated 350 degree F oven about 20 to 25 minutes or until cake springs back when touched with a finger. Cool pans on racks 10 minutes, then invert on racks, turning layers top-side up. Fill and frost with Bourbon Hard Sauce Frosting.

Bourbon Hard Sauce Frosting: Cream butter, then gradually beat in 3 cups confectioners' sugar, egg and bourbon until smooth

Orange You Glad You Stopped By Icecake

Cake:
1 box yellow cake mix
1 can mandarin oranges, plus juice
4 eggs
1/2 cup oil

Icing:
1 box (3 ounces) instant vanilla pudding
1 container (8 ounces) whipped topping
1 can (20 ounces) crushed pineapple, plus juice


Combine all the cake ingredients in a mixing bowl. Beat together for at least three minutes. Pour into desired size pan. Bake at 350 degrees F for 25 to 30 minutes. Cool.

To make icing, mix all ingredients in a bowl. Spread over cooled cake

Ritz Cracker Cake

60 Ritz Crackers mashed in plastic bag to crumbs
1/4 cup softened butter
1/2 gallon French Vanilla Ice Cream melted, but not soupy (get good
ice cream)
2 small packs instant coconut cream pudding mix
1-1/4 cups cold whole milk
1 tub of whipped cream

Take about two-thirds of the crushed crackers and add to the softened butter
(start with less, you can always add more) and mix
together until it forms a "wet" mix that can be pressed into the bottom of a 9 x
13-inch baking pan.

Mix the pudding into the milk and stir in the softened ice cream. Pour over the
pressed cracker/butter crumbs.
Cover the top with whipped cream and sprinkle the remaining cracker crumbs on
top.
It must be kept cold, and it's best if it sits for an hour or so before served.

NOTE: If you don't care for coconut cream, you can use 1 pack vanilla and 1
pack banana cream, or whatever you like.

Civil War Cake

1 cup sugar
1/2 cup shortening
1 t. vanilla
1/2 cup milk
1 egg
2 1/2 cups flour
3 t. baking powder
1/2 t. salt
8 oz. dried apples
3/4 cup sugar
Water

Cream together sugar, shortening, and vanilla. Add egg and milk and mix well. Add flour, salt and baking powder. Divide into 4 or 5 parts, shape into balls roll out thin, like cookie dough, to size of a plate. Bake on cookie sheet at 325 until light brown. Put dried apples in pan and cover with water. When almost done, sweeten with 3/4 cup sugar, mash with potato masher. If too runny, pour off some liquid. Allow apples to cool before stacking cake layers with apples between each layer. Don't put apples on top. Just before serving, sprinkle with a little granulated sugar on top. Best if cooked the day before serving. Trim cake to an even round shape as you are cutting it to serve.
Note: A freed slave taught her former mistress to bake this cake. Mother passed the recipe to daughter by word of mouth until recent times, when it was written down by Eunice Phillips Clark.
Source: Jean Duff Alligator

Butterfinger Crumb Cake

 (18.25 ounce) box chocolate cake mix
2 small boxes vanilla instant pudding
4 cups milk
2 large Butterfinger candy bars, chopped
1 (12 ounce) container frozen whipped topping, thawed

Prepare and bake cake according to instructions on box in a greased 9 x 13-inch pan. Allow cake to cool, then crumble into bowl.

Mix instant pudding with milk until set. Pour half the pudding in the bottom of a large glass bowl. Sprinkle half the cake crumbs over pudding. Pat cake into pudding. Sprinkle 1/3 Butterfinger crumbs over pudding and cake crumbs. Layer remaining pudding, then press remaining cake crumbs into pudding. Sprinkle 1/3 Butterfinger crumbs over cake. Spread whipped topping over cake. Sprinkle remaining Butterfinger crumbs over whipped topping.

Pig Picking Cake

1 (18.25 ounce) package yellow cake mix

1/2 cup margarine

4 eggs

1 (11 ounce) can mandarin oranges, with juice

1 (8 ounce) container frozen whipped topping, thawed

1 (15 ounce) can crushed pineapple with juice

1 (3.4 ounce) package instant vanilla pudding mix

1 cup chopped pecans

1/4 cup flaked coconut

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 - 9 inch round baking pans.

In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer.
Pour into 3 - 9 inch round cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the filling: In a large bowl, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator

Spicy Beer Cake

2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
1 cup Crisco shortening
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
2 eggs
3 cups all-purpose flour, divided
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
2 tsp ground allspice
2 tsp. ground cloves
1 cup chopped pecans
2 cups raisins
 
Pour beer into a small bowl and let stand uncovered overnight at room temperature.
Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.
Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.
Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.
Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.
Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Servings:

8 Slices per loaf