1½ stick margarine
1 box brown sugar
2½ c. flour
2 tsp. baking powder
3 eggs
1 tsp. vanilla
1 c. nuts, chopped
1 lb. orange slices (candy), cut into pieces

Cream first 6 ingredients for 2 minutes.  Add nuts and cut-up orange slices.  Pour into large baking pan, oil and floured.  Bake at 350° for 45 minutes.

Sift together:
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

Add:
1½ c. salad oil
1½ tsp. vanilla
3 eggs, beaten
2 c. mashed bananas
1 c. crushed pineapple
1 c. chopped nuts

Frosting:
8 oz. cream cheese
2 sticks margarine
2 tsp. vanilla
1 box powdered sugar

Pour into 3 layer cake pans or 1 tube pan.  (For tube pan, make half a recipe of frosting.)  Bake at 350° for 25-30 minutes for layer cake (1¼ hours for tube pan).

1 yellow cake mix
1 sm. box instant pudding
¾ c. water
¾ c. oil
3 eggs
1 sm. carton sour cream
6 oz. pkg. mini chocolate chips

Mix all together and bake in greased and floured bundt pan at 325° for 1 hour.

2 c. sugar
2 c. flour
2 tsp. soda
2 eggs
1 (15 oz.) can crushed pineapple
1 tsp. vanilla

Sift dry ingredients; add eggs, pineapple and vanilla.  Cook in greased 9” x 13” pan about 45 minutes at 350°.

Frosting:
1½ c. sugar
1 small can evaporated milk
1 stick butter

Boil 2 minutes, then add; 1 cup pecans and 1 cup coconut.  Spread on cake.

1 c. butter, softened
3 c. sugar
6 eggs
1 (8 oz.) sour cream
¼ tsp. soda
3 c. sifted flour
1 tsp. vanilla or lemon flavoring
½ tsp. almond flavoring

Mix ingredients well and pour in well-greased and floured bundt pan.  Bake 1½ hour at 300°.

Strawberry or Lemon Glaze:
¼ c. butter or margarine
2 Tbsp. lemon juice or 2 Tbsp. strawberries
1 c. powdered sugar

Mix and pour over warm cake.

1 pkg. white cake mix
1 small pkg. strawberry jello
3 Tbsp. flour (optional)
½-¾ cup frozen strawberries, thawed & pureed
½-1 cup vegetable oil
¼-½ cup water
4 eggs

Frosting:
1 box powdered sugar
½ -¾ cup butter, melted
1 Tbsp. reserved dry jello
1 Tbsp. strawberries (optional

Dissolve jello in water (reserve 1 tablespoon jello for frosting.  If desired).  Mix all ingredients together well.  Bake in greased pan(s) at 350° for 25-30 minutes or until done.  While cake is baking, prepare frosting.  Put half of the frosting on the hot cake and the other half when the cake is cooled.

¼ cup cocoa
1½ cup chopped pecans
2 sticks butter
4 eggs
2 cups sugar
1½ cups flour
1 tsp. vanilla
1 small can coconut (optional)

Frosting:
½ cup butter
1/3 cup cocoa
½ cup evaporated milk
1 box powdered sugar
1 tsp. vanilla
7 to 9-oz. jar marshmallow creme

Mix cake ingredients and cook in greased cake pan for 30 minutes at 350° (this will not be done).  Remove cake from oven and while hot spread with marshmallow creme. 
Frosting:  In top of double boiler, mix butter, cocoa and milk.  Removed from heat.  Sift powdered sugar into chocolate mixture; add vanilla.  Stir until smooth.  Pour on top of warm cake and return cake to oven for 5 minutes.

1 cup margarine
1½ cups sugar
1 cup chocolate syrup
2 tsp. vanilla
1½ cups flour
4 eggs
½ tsp. baking powder
1½ cup chopped nuts

In a rectangle cake pan, melt butter.  Add sugar and syrup on top of stove, mixing and cooking until sugar dissolves.  Cool.  Add eggs and vanilla.  Add dry ingredients and pecans, mixing well.  Bake at 350° for 45 minutes.  Cool and spread with icing.

Icing:
½ cup melted butter
2 tsp. vanilla
2 cups powdered sugar
4 Tbsp. chocolate syrup
½ cups pecans

Beat and spread on cooled cake.

Spray a 9” x 13” pan with cooking spray.
Place in bottom of pan in this order:
1 cup pecan halves
1 cup flake coconut
1 German chocolate cake mix batter (prepare as directed on package)

Mix together:
1 stick margarine
1 (8 oz.) cream cheese, softened
2 cups powdered sugar

Mix together thoroughly and drop by dollops on top of cake batter.  Cut with knife to give a marble effect.  Bake at 300° for 50-60 minutes.  No need to frost cake.

Step One:
Mix:
3 cups flour
4 tsp. baking powder
1 cup sugar
¼ tsp. salt
Add:
2 eggs
2 tsp. vanilla
1½ cups milk
1 cube melted butter/margarine
Pour into greased 9” x 13” pan.

Step Two:
Mix 1 cube melted butter
2/3 cup brown sugar
1 Tbsp. flour
1 Tbsp. cinnamon
Pour on top of unbaked cake batter and swirl (not mix)
This makes a marbled texture through the cake.
Bake at 375° for 25 minutes.
Glaze with powdered sugar icing.