nd greased 8-inch round cake pans.
Bake at 350
Put all ingredients in bowl; blend 1/2 minute on low speed. Beat 3 minutes on high speed; pour in 2 (9-inch) greased or 1 (9 x 12-inch) pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Easiest cake ever made.
Really never fail.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Moisten with 1 cup tear drops and you will have a beautiful never fail \"fruits cake\" that will serve many people!
rust will work, but my Never Fail crust is the one we
Sift dry ingredients.
Cut in shortening (lard) and butter. Into measuring cup, put egg and vinegar, adding enough cold water to make one cup.
Pour into flour mixture, stirring with a fork. If necessary, work with fingers.
Pastry should be smooth.
Form into balls to be rolled out on floured pastry sheet.
This recipe will refrigerate for a week or freezes well.
Makes four (4) large pies.
an, but you will never have cake stuck clinging to your pan
o 325 degrees F. Bake cake for 1 hour. Increase the
three inch deep (6\"x3\") cake pans by greasing with shortening
Cream until smooth, then spread on cake.
You can add more powdered sugar, if needed.
Combine all ingredients, except vanilla and oleo.
Stir until sugar dissolves over medium heat.
When mixture comes to a rapid boil, boil 4 minutes.
Remove from heat.
Add vanilla and oleo and let
set 15 minutes; beat and use.
I use Duncan Hines cake
mix, buttered
yellow cake mix.
Make two layers. Let cool
and
cut into and make four layers.\tLet layers set overnight before cutting.
They will do better.
Melt butter at room temperature and cream with sugar until fluffy.
Add egg yolks, 1 at a time, beating thoroughly after each one is added.
Sift dry ingredients together three times and add alternately with milk and vanilla to creamed mixture, beating until smooth after each addition.
Fold in stiffly beaten egg whites.
Pour into greased and floured pans and bake at 350\u00b0 for 25 minutes.
Makes 3 (9-inch) layers.
Use Never Fail Chocolate Icing.
Cream butter, shortening and sugar.
Add eggs, one at a time, beating well after each addition.
Add flour and milk alternately. Add extracts.
Bake in a greased and floured tube pan for 1 1/2 hours at 325\u00b0.
Be sure your tube pan is a large one; this cake bakes high.
Cook chicken until tender.
Remove from broth and let stand until cool enough to handle.
Remove skin, bones and excess fat. Cut chicken into small bits.
Allow broth to cool and fat to congeal on top.
Remove and discard fat according to your cholesterol count.
The more fat you can use, the better your dish will taste.
Place chicken back in broth and season with salt and pepper to taste.
Bring to a boil and add Never Fail Dumplings (which are located in this cookbook).
eat in the flour, dry cake mix and salt (do not
Dissolve the yeast in the lukewarm water.
Let set 3 minutes. Add the cake mix, 1 cup flour, eggs, oil and salt.
Beat until bubbles appear.
Add 6 cups flour slowly.
This makes a soft dough. Knead in a bowl 5 minutes.
Oil top, cover and let raise until double.
Put
on floured board.
Roll out. Spread with oleo, brown sugar and cinnamon.
Roll as for jelly roll. Cut into 1-inch slices.
Place in a 9 x 13-inch greased pan. Bake at 400\u00b0 until brown.
Ice if you like with powdered sugar icing.
Cream butter and sugar and add eggs.
Sift and add dry ingredients together; add to creamed mixture alternately with buttermilk.
Bake in 3 greased and floured round 9-inch cake pans. Bake at 350\u00b0 for about 25 minutes.
Cool and frost.