1 cup water
1 envelope dream whip
1 pkg chocolate cake mix (or any other flavor you like)
Eggs~ use number specified on cake mix
(but if using 13x9 inch pan, for sure, use 4 eggs)
1/4 cup oil
1 pkg (4 serving size) Jello Chocolate Pudding
(or any other flavor to compliment your cake mix)
NOT the instant kind!

Combine all ingredients in large mixer bowl. Beat at medium speed 4 minutes.

Pour into very generously greased and floured pan.

Bake 45 minutes or until toothpick inserted in center comes out clean.

Cool completely before frosting.

**you can also use 2, 9-inch round or 3, 8-inch round pans. In this case you would also generously grease and flour pans.

Cool in pans 10 minutes, loosen sides and cool completely before frosting.

Using a 10 inch fluted tube pan, bake 40-45 minutes and cool 15 minutes

This has been a favorite of our family for YEARS~!! So light and airy~!! Frost w/ Dream Frosting (recipe below)

Submitted by: Autumn

Submitted by: DKitykat

Combine all ingredients except cherry pie filling in a mixing bowl.

Beat at medium speed for 2 minutes. Spread mixture in a well greased 9x13" pan.

Spoon cherry pie filling over batter and Bake at 350 degrees for 45 to 50 minutes.

Cream Cheese Frosting:
1/2 box powdered sugar
1/2 stick margarine
8 oz. cream cheese
1 tsp. vanilla

In a medium bowl cream together all above ingredients. With a spatula spread frosting over baked Cherry mixture.

Place in refrigerator until ready to serve.

Submitted by DKitykat

Pumpkin Pie Cake

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan.

In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon, pumpkin spice and salt.

Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with the chopped walnuts.

Bake in the preheated oven 50 to 60 minutes.
Cool before serving.

Submitted by DKitykat

Red Velvet Cake

Preheat oven to 350 degrees.

Cream the shortening and sugar together. Add the eggs and mix thoroughly.

Make a paste of the cocoa and food coloring. Add to the creamed mixture.

Mix the salt and vanilla with the buttermilk. Add alternately.

Mix the baking soda and vinegar together. Gently fold into the batter mixture (remember that this mixture will foam and grow so prepare it
in a large enough container).

Bake for 40 minutes at 350 degrees.
Allow to completely cool and then frost with the recipe that follows.

Frosting:

Cook the flour and milk in a saucepan until thick. Let cool.

Cream the butter, sugar and vanilla. Add to the cold flour mixture and beat until light and fluffy.

Make sure your flour mixture is completely cold or it will melt your butter and make the frosting runny.

Funnel Cake

In a bowl, combine the eggs, milk and brown sugar.

Combine the flour, baking powder and salt. Beat into the egg mixture until smooth.

In an electric skillet or cast iron pan, heat the oil to 375 degrees.

Cover the bottom of a funnel spout with your finger. Ladle 1/2 cup batter into a funnel.

Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all of the batter is
released.

Fry for 2 minutes on each side or until golden brown.

Drain on paper towels.

Repeat with the remaining batter.

Dust with confectionary sugar. Serve warm.

Mix with electric mixer until all is moistened. Pour into a greased adn floured 9 x 13 inch pan and bake at 350 degrees for 35-45 minutes.

Frost with Chocolate Fudge Frosting:
1/4 cup water
2 Tbs. margarine or butter
2 squares of unsweetened chocolate

Melt chocolate and margarine in water and add 1 tsp vanilla & powdered sugar enough to thicken.

It's great served with ice cream!

Submitted By: SIR KNIGHT

Upside Down Peach Cake

Preheat oven to 350. Lightly wipe the bottom of an 8-inch cake pan with 2-inch sides with vegetable oil.

Sprinkle the bottom of the pan evenly with the brown sugar.

Arrange the peaches in the pan in a tight pinwheel pattern. Sprinkle with nutmeg or ginger. Set aside.

In a mixing bowl, sift together the flour, sugar, baking powder, soda and salt.

Add the softened butter, buttermilk, and vanilla, and beat with an electric mixer until smooth.

Pour the batter over the peaches, and bake for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean.

2 Cups Flour
1 Cup Sugar
2 Tablespoons Cocoa
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda

Sift dry ingredients in bowl. Add 1 Cup Mayonaise, 1 Cup Water and 2 teaspoons Vanilla.

Mix until well blended. Grease and Flour pans. Bake at 350* for 25 Minutes.

This is one AWESOME recipe~!! Try it, cuz until you do, you won't believe it~!! Enjoy!

Submitted By: CHARDWICK

Bar Harbor Gingerbread

1. Cream butter and white and sugars together until light and fluffy.
2. Beat in vanilla and eggs. Add molasses and blend.
3. In a bowl, combine the flour, cocoa, cinnamon, ginger, nutmeg, baking powder and soda.
4. Add dry ingredients to butter mixture alternately with the buttermilk, beating well after each addition.
5. Pour batter into a well greased bundt or tube cake pan.
6. Bake at 350* for 35 to 40 min or til toothpick comes out clean when cake is tested.
7. Cool for 30 min. Turn out onto rack to complete cooling.

Variations: 1 c of raisins or chocolate chips can be added to batter. First combine with 1/2 cup of flour mixture before adding to batter.
This helps to keep them from falling to the bottom of the cake.

Good served with Vanilla ice cream, hot applesauce or lemon sauce. I enjoy makin this for Ken and Chelsea during the
cool Autumn and Winter months~!! And they LOVE eatin it~!

Submitted By: AUTUMN

Quick Cherry Dessert

1. In a large mixing bowl, cream together the butter and sugar.
Add the eggs. Beat until light and fluffy.
2. Add the almond extract. Stir in the flour and baking powder.
Mix until smooth.
3. Butter a 13 by 9 inch cake pan. Turn themixture into the pan.
4. Spoon the pie filling into the cake, in 16 spots, spacing
4 spoonfuls evenly in each direction.
5. Bake at 350* for 45 to 50 minutes or until golden and cake
tests done. Filling will sink into the cake while baking.
6. To serve, cut into 16 pieces.
7. Place bottom side up on serving plate. Dust with powdered sugar,
if desired.

(For blueberry dessert, substitute blueberry pie filling for the cherry filling.)

This is great served warm~!!!

Submitted By: AUTUMN

Jello cake

1 white cake mix
1 sm. pkg of any flavored jello
1 tub of cool whip

Mix and Bake your cake according too cake mix directions.

Have the cake cool for about 1 hour.

Take a fork and poke holes all over your cake!

Now make your jello according too package directions.

Once done with Jello~~! pour it all over your cake evenly!!

Cover with wrap and let sit in fridge for about 1 hour or till jello is firm.

Take out of fridge and frost with the cool whip. Then you can sprinkle sprinkles on it or color your cool whip, prior too frosting, according to what you're making it for.

Girls luv this cake!! This cake is really nice on a hot day!
It's a cool and creamy cake.(It's also fun and festive if you spiff it up a bit. Plus you can change it around and create your own different Jello cake.
(different jellos or cake mixes.. etc...)

Submitted By DreaminSis

Tomato Soup Spice Cake

1. Preheat oven to 350?F. Grease and lightly flour 13- by 9-inch baking pan. Set aside.

2. In large bowl mix flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves.
Add soup, shortening, eggs and water. With mixer at low speed, beat until well mixed, constantly scraping side and bottom of bowl.
At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pan.

3. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
Remove from pan and cool completely on rack.
Frost with Cream Cheese Frosting.
Serves 12

VARIATION: TOMATO SOUP LAYER CAKE:
Substitute two 8-inch round
cake pans for 13- by 9-inch baking pan.
Bake 35 minutes or until toothpick inserted in center
comes out clean. Cool as in step 3
Serves 12

VARIATION: CUPCAKES:
Substitute twenty-four 3-inch
muffin-pan cups for 13- by 9-inch baking pan.
Place liners in muffin-pan cups or grease and flour cups.
Spoon batter into cups, filling each half full.
Bake 30 minutes. Cool as in step 3
Makes 24 cupcakes.

Submitted By: SIR KNIGHT

Chocolate Eclair Cake

1 box Honey Graham Crackers
1 8oz. container Cool Whip
2 boxes instant French Vanilla Pudding mix
3 1/2 cups milk (whole is preferable)

Mix pudding & milk well. Blend in topping.
Lightly butter a 9 X 13 pan.
Layer graham crackers on bottom, then half of the pudding mix. Another layer of crackers and rest of pudding, finishing with crackers.

Frosting

2 squares unsweetened chocolate
1 1/2 cups powdered sugar
1 tsp. vanilla
2 Tbsp. white corn syrup
3 Tbsp. milk
3 Tbsp. butter or margarine
~~Melt butter & chocolate. Add remaining ingredients and whisk over low heat.

Frost with frosting & chill at least 12 hrs.

Best if made a day ahead. And if crunched on time, You can buy ready made chocolate frosting and microwave just til loose and spread over top.

Submitted By: AUTUMN

Christmas Pound Cake

Cream butter and sugar, add vanilla ~ add eggs 1 at a time beat after each egg.

Add sifted flour 1 cup at a time alternate with whipping cream.

Butter and flour bundt pan. Pour cake mix in pan and put in a COLD OVEN

Set oven at 325 to 350 and bake for 1-1/2 hours
Do not open oven door at all while baking.
After cooled...dust with powdered suger to make it pretty~!

This is one of my fav's that I only do for
Christmas.

Submitted By: MISTY

Dr Pepper Cake

Combine flour and sugar in large bowl.
Melt oleo(margarine)and add cocoa and Dr Pepper.
Heat to boiling point. Cool slightly before adding to flour and sugar mixture.
Stir till well blended.
Add butter milk or substitute, eggs, soda and vanilla. Mix well.
Pour into greased and floured pan. Bake 40 minutes or until done in 350 degree oven.
Frost in pan while hot. Frosting follows:

Dr Pepper Frosting
1 box powered sugar
2 tsp butter
1 cup pecans
6 to 8 Tbsp Dr Pepper
2 Tbsp cocoa

Combine butter, cocoa and Dr Pepper in pan and heat to boiling. Pour in powdered sugar and mix well. Put nuts on top or stir into frosting, whichever you prefer and frost cake.

For you chocolate lovers~~> here is the best cake ever~!
I made it for my Gandaughters birthday...all gone poof..lol
Enjoy we did!!!!!
PEACE BE WITH YOU

Submitted By: TX_MOMMA

Dirt Cake

STEPS:
1) 20 oz. Oreos-crushed and set aside

2) Cream together 1/2 stick softened butter, and 8 oz softened cream cheese
1 cup powdered sugar---set this aside

3) Mix together: 3 1/2 cups of milk
2 small instant vanilla pudding boxes
Add 12 oz. Cool Whip to the pudding/milk mixture

4 ) Mix steps 2 and 3 thoroughly

5) Layer cookie mixture on bottom and alternate with pudding
mixture, (cookies/pudding/cookies/pudding) to the top,
ending with cookies.

6) Add flowers and gummy worms for effect.

7) Ask guests if they want some dirt~!!

Submitted By: BONNIE

Strawberry Angel Dream Cake

2 envelopes DREAM WHIP, whipped topping mix
1 cup COLD milk
1/2 tsp almond extract
1 baked (10 inch tube) angel food cake, cut
into 3 layers
1 pint fresh strawberries, hulled and sweetened,
if desired

STIR whipped topping mix, milk and almond extract until blended. Whip at HIGH with electric mixer until topping forms peaks.

FILL and frost cake with prepared whipped topping. Chill until ready to serve.

PLACE strawberries in center of tube cake and serve.

Makes 8 to 10 servings

A very easy recipe! A store bought angel food cake
saves time, if you don't want to bake one yourself~!

Submitted By: WINTERBLU (9 yrs old)

Stars & Stripes Cake

Make white cake using this 'Dream Cake' recipe, in
a 13 X 9 inch rectangle pan.

Allow cake to cool. Once cooled, frost with whipped topping.
Follow the picture provided here and :

Using fresh whole blueberries, create the 'star field'
in upper left corner.
Using fresh whole strawberries, cut in half length wise and use to make the stripes.

Wipe any stray whipped topping from around edge of pan and keep refrigerated until ready to serve.
You can make the cake ahead of time but frosting and decorating will be best if done the day you plan to serve.

Our daughter took over making this cake for our 4th of July celebration~ when she was 12, it's that easy! Enjoy!

Submitted by: Autumn & Baby Blue

Sour Cream-Peach Coffee Cake

Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl.

Spread in ungreased square pan, 9x9x2 inches.

Arrange peach slices on top.

Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.

Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.

High Altitude (3500-6500 ft)
Heat oven to 400°F. Decrease Bisquick mix to 2 cups and the 3 tablespoons sugar to 1 tablespoon. Add 1/3 cup Gold Medal® all-purpose flour with the Bisquick mix. Drain peaches thoroughly and pat dry.

Bake about 35 minutes.

Baked Peach Pancakes

Heat oven to 400ºF. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.

Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate.
Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter.

Bake 20 to 25 minutes or until puffed and golden brown.

Surprise Carrot Cake

Combine cream cheese, sugar and one egg, mixing until well blended. Set aside.

Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts.

Reserve 2 cups batter; pour remaining batter into a greased and floured 9 inch Bundt pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.

Bake at 350 F degrees 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Sprinkle with powdered sugar if desired.

12 Servings.

Submitted by: REVA