1 chocolate cake mix
1½ cup brown sugar
¼ cup cocoa (4 Tbsp.)
½ cup chopped nuts
2 cups hot water

Mix cake mix per package directions.  Mix together brown sugar, cocoa, and nuts, then sprinkle over batter.  Pour hot water over all…DO NOT mix.
Bake at 350° for 45 minutes.  Don’t overbake.  Cake rises to top with chocolate sauce on bottom.  Serve warm with whipped cream or ice cream.

1 (20 oz.) can pineapple chunks or crushed, drained
1 (15 oz.) can sliced peaches, drained
1 (15 oz.) can fruit cocktail, drained
1 (10 oz.) jar maraschino cherries, drained
1¼ cup sugar
1¼ cup brandy

Combine all ingredients in a clean, non-metal bowl or jar; stir gently.  Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.  Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.  To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1 to 3 weeks, alternating fruits each time; stir gently.  Cover and let stand at room temperature 3 days before using. 
Yield:  6 cups

Mix the following:
4 eggs
2/3 cup oil
½ cup starter juice

Add:
1 box yellow cake mix, without pudding
1 box instant pineapple pudding

Fold In:
1½ cups fruit
1 cup walnuts or pecans

Bake at 350° for 1 hour or until toothpick comes out clean. 
Cake must set overnight before eating to really be good!  It can be frozen also.

1½ cups starter (juice)
2½ cups sugar
1 (16 oz.) can sliced peaches and juice

In 1 gallon glass jar, combine all the above ingredients.  Let stand on counter for 10 days. “Caution you must stir every day”

On 10th day add 2½ cups sugar, 1 (20 oz.) can chunky or crushed pineapple and juice.  Let stand for 10 more days.  Stir every day as before.  Juice will foam.

On 20th day add 2½ cups sugar, 1 (16 oz.) can fruit cocktail and juice, 1 (10 oz.) jar maraschino cherries, cut in ½, add juice, let stand 10 more days.  Stir every day.  Juice will foam.

On the 30th day.  Drain off the juice, pour 1½ cup of starter juice, give starter juice to 6 different people.  (DO NOT REFRIGERATE THE STARTER JUICE.)  It will kill the yeast.  REFRIGERATE the fruit.  It will keep for 2-3 weeks.  Fruit enough for 3 cakes.  Bake in fluted or bundt pan.