Cheesecake Supreme

1 ½ cups finely crushed graham crackers
¼ cup finely chopped nuts (optional)
1 cup and 1 Tablespoon sugar, divided
½ teaspoon cinnamon
½ cup butter, melted
3
8ounce packages of cream cheese, softened
2 tablespoons flour
1 teaspoon vanilla
¼ cup milk
3 eggs slightly beaten
For crust combine graham crackers, nuts, 1 Tablespoon sugar and cinnamon. Stir in
melted butter. Press into bottom and 2 inches of the sides of a spring form pan. (8-9 inch).
For filling, in a mixing bowl, beat cream cheese, 1 cup sugar, flour, and vanilla with electric
mixer. Beat in milk until smooth. Stir in eggs. Cream together.
Pour filling into crust lined pan. Place pan onto a baking sheet for baking. Bake in 375
preheated oven for 35-45 minutes or until a 2 ½ inch area around the outside edge appears
set when gently shaken.
Cool in pan for 15 minutes. Using a sharp knife, loosen the crust from the sides of
the pan, cool completely on wire rack. Cover and chill at least 4hours before serving.
Jon’s favorite!
Kari 2010

Red Raspberry Cake and Icing

1 White cake mix
3 TBLS Flour
1 Small Pkg. raspberry Jell-o
1 cup cooking oil
½ cup cold water
4 eggs
10-ounce pkg. frozen red raspberries
(Divided)
Mix dry ingredients. Add oil, water and
eggs. Don’t over beat. Stir in one-half
package of the frozen raspberries to
batter. Bake at 350 or until golden. For
best results use 3- to 8- inch cake pans.
Icing ingredients:
1 stick butter
1 pound (3 ¾ cups) powdered sugar
½ of 10-ounce package red
raspberries thawed.
Mix together until able to be spread.
After making 3 cakes in a row this past October,
I was glad to find such a delicious cake recipe!
Kari 2005

EASY BLACK FOREST CHERRY CAKE

(FROM My mom's mom-GRAMMA JESSIE McCRACKEN)
1 package chocolate cake mix
1 21 oz can cherry pie filling
¼ c oil
3 eggs

Beat all ingredients until smooth and pour into greased/floured bundt pan. Bake 45 minutes at 350.
Remove to wire rack after cooled a bit and sprinkle with powdered sugar if desired.

NOTE:  I buy an extra can of pie filling to serve with each piece as below.  Just took this to a picnic pitch-in and it got rave reviews.  Super easy, super yummy!

Cindy-2001

Mom Voith’s Lickety-Split Low(er)-Fat After-School (or anytime) Chocolate Cake

1 ½ c. unsifted flour
1 c. sugar
1/3 c. cocoa (I use Hershey’s)
1 t. baking soda
1 c. water
¼ c. plus 2 TBLS oil (canola, safflower, etc.)
1 TBLS vinegar
1 t. vanilla


Grease and flour an

Gramma Voith's Pistachio Cake

(Mary Voith was my paternal gramma)

Beat all 5 min on medium speed:

1 box yellow cake mix

1 small box instant pistachio pudding

1 cup water

1 cup oil

4 eggs

1 tsp. Vanilla

½ tsp. Baking powder

Combine Nut Mixture:

4 tsp sugar

2 tsp cinnamon

1 cup chopped nuts

Grease Bundt pan. Put In layers:

1/3 nut mixture in bottom.

 ½ batter

1/3 nut mixture

then rest of batter

then remaining nuts

Bake 1 hour at 350*.  

Cindy-2005

Black Forest Ice Cream Cake

1 package (16 ounces) angel food cake mix
¼ cup unsweetened cocoa powder
½ cup powdered sugar
4 cups (I quart) chocolate chip ice cream, softened
(I used mint chocolate chip)
1½ cups chocolate-flavored syrup
1 can (21 ounces) cherry pie filling
1½ cups thawed frozen whipped topping

Preheat oven to 350 degrees F. Cut an 18-inch long piece of parchment paper. Press into bottom and up sides of Stoneware Bar Pan. Add cocoa powder to angel food cake mix and mix according to package directions. Pour batter into pan; spread evenly. Cut through batter to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip. Remove from oven. Sprinkle powdered sugar over cake. Place a sheet of parchment paper over cake. Place cooling rack upside down over parchment paper and carefully turn cake out at once, Remove pan and parchment paper from cooked side of cake. Starting at one of the short sides, roll up cake in parchment paper. Cool completely on cooling rack.
Unroll cake, discard parchment paper, Carefully spread cake with softened ice cream to within 1 inch of edges; re-roll cake, Sprinkle with additional powdered sugar. Wrap cake in aluminum foil; freeze until firm, at least 4 hours, When ready to serve, let wrapped cake roll stand at room temperature 10-20 minutes, Cut into 1-inch slices. For each serving, drizzle 2 tablespoons syrup over dessert plate, top with cake slice. Spoon about 3 tablespoons pie filling over cake. Garnish with whipped topping.


(I tried this when Bob and Carol Harvey were here in the summer (Delicious)

Karen-2001

German Chocolate Upside Down Cake

1 box German Chocolate cake mix
2 cups pecans - pieces chopped small
2 cups coconut

2 cups powdered sugar (3)
1 stick margarine (1 1/2)
1 - 8 oz. cream cheese (1 1/2)

Preheat oven to 300
Spray entire 13 x 9 pan with Pam

Mix chocolate and pecans - spread on bottom of 13 x 9 pan. Melt in micro to soften cream cheese and butter, add powdered sugar and mix spread on chocolate and pecan mix.
Mix cake as directed on box, spread on other.

Bake at 300 degrees for 55 minutes.
Flip on to cookie sheet, let cool

Karen-1997

Easy Fruit Cake

2 cans pie filling
1 can crushed pineapple
1 cake mix (dry)
1 stick margarine

Pour pie filling into greased 9 x 13” pan.
Add pineapple.
Sprinkle the dry cake mix around
and top with pats of margarine.

Bake at 350 degrees for 30 min.

Karen-1998

Upside-down Rhubarb Cake

3 cups chopped rhubarb
1 – 3oz strawberry Jello
1 small bag miniature marshmallows
1 white cake mix (per instructions)
cool whip


Place rhubarb on bottom of 9 x 13” pan.
Sprinkle Jello on top.
Spread marshmallows around
and then pour the prepared
Cake mix on top of all.

Bake 325 degrees for 45-50 min.
Refrigerate when cooled.

To serve turn over and top with cool whip.

Karen-1998

Pumpkin Pie Cake

1 (16 oz.) Can pumpkin
1 (12 oz.) can evaporated milk
4 tsp. pumpkin pie spice
1 tsp. salt
1 1/2 c. sugar

3 eggs
1 box yellow cake mix
1 stick oleo
1 cup nuts, opt.

Grease and flour a 9 x 13 pan. Mix together; pumpkin, milk, spice, salt, sugar and eggs. Pour into greased pan. For topping; pour dry cake mix over pumpkin mixture. Drizzle one stick of butter over top and nuts on top of butter. Bake fifty to fifty-five minutes at 350 degrees.



Yummy and oh so easy.
Serve it with some whipped cream on the top.

Karen-2002

Maraschino (Birthday) Cherry Cake

1 cup butter

2 cups sugar

1 cup milk

3 cups sifted flour

3 teas baking powder

4 egg whites (beat and fold)

1 teas vanilla

1 cup maraschino cherries

            (juice also)

1 cup nuts (walnuts)

Cream together the butter and sugar, add the milk.

Mix the flour and baking powder and then add it to the butter, sugar and milk. Fold in egg whites, vanilla, cherries and nuts.

Bake at 350 degrees for 30 to 40 minutes.

This makes a double layer or large loaf cake.

Pink  frosting is best.

This was Bob’s annual Christmas birthday cake growing up at home.

Karen-1995