lour 3 9x1.5-inch cake pans.
Beat margarine, shortening
Cream margarine and Crisco.
Add sugar; beat until mixture is smooth.
Add eggs; beat well.
Combine dry ingredients.
Add to mixture, alternating with buttermilk.
Stir in vanilla and flavoring.
Add nuts.
Fold in stiffly beaten egg whites.
Pour batter into 3 greased and floured 8-inch cake pans.
Bake at 350\u00b0 for 35 minutes.
Cool.
Frost with cream cheese frosting.
Sprinkle with chopped nuts.
Cream together cream cheese and butter.
Add sugar and mix well.
Add vanilla and nuts.
Frost between layers, top and sides.
Cream together the cream cheese and margarine. Gradually add the confectioners sugar and vanilla. Stir in nuts.
Preheat oven to 375 degrees F. In a bowl, combine first 5 ingredients; mix until smooth.
Unroll crescent dough into rectangle onto a smooth surface. Gently press together perforations. Spread cream cheese mixture over dough to within 1/4 inch of the edge.
Starting with the short end, roll into a log. Cut into 12 slices and place on ungreased baking sheet. Bake at 375 degrees F for 12-15 minutes. Sprinkle with extra Parmesan cheese, if desired.
arge mixing bowl, cream the butter while adding the cream cheese, lemon rind
shortening and cream cheese with sugar until very light.<
Using electric mixer, beat cake mix and egg yolks; add buttermilk.
Add vanilla, coconut and pecans.
Fold in beaten egg whites.
Pour into three 8 or 9-inch cake pans (greased) and bake at 350\u00b0 for 45 minutes.
Cool for frosting.
Use Cream Cheese Frosting.
Makes 1 cheese cake.
Preparation time: 10 minutes.
Mix together oleo, Crisco, sugar, egg yolk, cake flour, buttermilk, soda, coconut and pecans.
Fold in beaten egg whites and mix well. Bake in three 8-inch cake pans for 25 minutes at 350\u00b0.
Prepare the cake layer by whisking together the
Cream butter and shortening; add sugar and beat until smooth. Add egg yolks and beat until smooth.
Combine flour and soda; add to creamed mixture, alternating with buttermilk.
Stir in vanilla. Add nuts and coconut.
Fold in egg whites.
Pour batter into 3 greased and floured 8-inch cake pans.
Bake for 25 minutes at 350\u00b0 or until tests done.
Mix cake mix as directed on box.
Butter or grease a 9 x 13-inch pan and pour cake mix into pan.
Sprinkle coconut and nuts on top of cake mixture.
In a separate bowl mix margarine, softened cream cheese and powdered sugar.
Pour this mixture on top of cake mixture.
Bake 50 minutes at 325\u00b0.
Combine melted butter, 1 egg and cake mix.
Spread mixture into buttered 9 x 13-inch pan (will be thick).
Combine cream cheese, eggs, brown sugar, powdered sugar, vanilla and salt.
Beat until smooth.
Spread cream cheese mixture over cake mixture and bake at 325\u00b0 for approximately 45 minutes or until golden brown. (Sprinkle with powdered sugar, if desired.)
Yield:
48 (1-inch) squares.
nch baking dish.
Beat cake mix with 1 cup water
n a large mixing bowl, cream together cream cheese, butter, vanilla and sugar
o 350 degrees. Bake cake as directed on package using
set aside.
Cream 1 cup butter with cream cheese and remaining 1
Bake cake mix in greased and floured jelly roll pan (11 x 16-inch) at 350\u00b0 for 15 minutes or until done.
Cream together cream cheese, vanilla pudding and milk.
Spread over cooled cake. Sprinkle pineapple over cream cheese mix.
Spread container of Cool Whip over pineapple.
Garnish top of Cool Whip with chopped nuts and coconut.
Cream butter (don't use margarine) and sugar.
Divide cream cheese into 1/3's.
Alternately add 2 eggs and 1/3 package cream cheese times 3 until 6 eggs and 1 package cream cheese are used. Beat 3 to 4 minutes each time between additions.
Add cake flour and vanilla.
Pour into greased large tube pan.
Bake at 300\u00b0 for 1 3/4 to 2 hours at most.
Use 8 x 14-inch pan that is greased and floured.
Spread coconut and pecans on bottom of pan.
Mix cake according to package directions.
Pour over pecans and coconut.
Melt margarine, then add cream cheese and powdered sugar.
Mix well. Spread over cake mix.
Bake at 350\u00b0 for 40 to 50 minutes or until done.