Prepare and bake cake mix according to package directions, using two 8x8x2-inch baking pans. Cool 10 minutes on wire racks. Remove from pans; cool. Cut layers in half horizontally, forming four layers. Stir together preserves and Amaretto.

To assemble, spread one cake layer with one-third of the apricot mixture. Repeat with 2 more layers and the remaining apricot mixture. Top with final layer. Beat cream to soft peaks. Gently fold in the almond filling. Using pastry tube and decorative tip pipe whipped cream mixture over top and sides and cake. Garnish cake with toasted almonds. Chill. Makes 12 servings.

Combine apples and pecans with above batter in a large bowl. Spread into a 9x13� pan that has been coated with Pam and bake at 350� for 1 hour.

I bake mine at 250� for about 1 hour, then I turn down to 225�. Depends on the heat of the oven. I 6 times the recipe and make 5 loaf tins and two small. I think that is too much. If you four times it, that should make four tins. I am going to do that next. I also cut sugar to � or use the amount of sugar and put a little extra flour in, like a cup or less for 4 times recipe. Don�t open oven door or it will fall.

Cream butter and sugar. Add salt, nutmeg, cloves, and cinnamon. Dissolve soda in a little warm water. Stir into applesauce. Add raisins and walnuts. Combine ingredients. Add flour depending on thickness of applesauce. Bake in moderate oven.

Grease and flour bottom and sides 9-10 inch springform pan. Beat sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium. Combine dry ingredients; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides � inch thick. Combine filling ingredients; spoon over batter. Bake at 350� 45-55 minutes. Remove pan sides, cool slightly. Drizzle glaze over warm cake. 8 servings.

Sift together baking powder, flour, soda, cinnamon, and salt. Add dry ingredients to wet. Bake 40 minutes at 350�.

Mix dry ingredients. Add hot water, oil and egg yolks. Blend. Add carrots and nuts. Fold in stiffly beaten egg whites. Bake in loaf pan or tube pan. Grease pan well and flour. Bake at 350� for 1 hour and 40 minutes.

Cream butter, shortening, and sugar until fluffy. Add strawberries and gelatin and mix well. Sift together dry ingredients and add alternately with milk. Add vanilla and mix well. Fold in beaten egg whites, pour into three greased and floured 9-inch cake pans. Bake at 350� for approximately 30 minutes or until tests done.

Drain a large can (1 pound 14 ounce) fruit cocktail; save 2 tablespoons syrup. Melt 3 tablespoons butter in a 9-in. square pan. Add syrup, � cup brown sugar and 1� cups fruit. Top with white or yellow cake batter from a mix or own recipe. Bake until done in 350� oven. Cool a few minutes, invert and lift off pan. Serve warm or cool topped with whipped cream and remaining fruit cocktail.

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350� for 30 to 35 minutes. Cool. Frost tops only.

Combine evaporated milk, sugar, egg yolks, butter or margarine, and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut, and pecans. Cool until thick enough to spread, beating occasionally. Makes 2� cups.

Grease microwave-safe fluted tube pan and sprinkle with 1/1 mixture of sugar and cinnamon; sprinkle in nuts. Put mix, pie filling, eggs and oil in a large bowl; beat 50 strokes by hand. Batter will be thick. Pour into prepared pan; spread evenly. Microwave at 70% power for 14-16 minutes. Rotate � turn after 7 minutes. Let stand 10 minutes; turn out.

In a 2 cup measure, put milk and chocolate chips. Microwave on high for 1� minutes. Stir to melt chocolate. Combine sugar, cornstarch, and salt in a bowl. Blend sugar mix into hot milk and chocolate. Microwave on high for 1 minute, stirring after 30 seconds. Mix should thicken. Pour over cake.

Combine flour and salt and set aside. Combine orange slice candy, dates, walnuts and coconut. Add � cup flour mixture, mixing well. Work with a spoon until light.

In a separate bowl place butter or margarine, then gradually add sugar while beating. Add eggs one at a time; beat well after each addition. Combine soda with buttermilk and add alternately with flour mixture. Blend well after each addition. Add candy mixture and mix. Turn in greased and floured pan. Bake at 300� for 1 hour 45 minutes.

Combine orange juice and powdered sugar. Mix well. Pour over hot cake. Cool. Then let stand in refrigerator over night before removing from pan.

Cream together butter and shortening. Gradually add one cup sugar, creaming till light. Stir in vanilla and almond extract. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. Beat egg whites till foamy; gradually add � cup sugar, beating till soft peaks form. Fold into batter. Turn into greased and lightly floured 13x9x2-inch pan. Bake at 350� about 40 minutes. Cool 10 minutes; remove from pan. Cool completely.

In covered 2-quart saucepan, bring granulated sugar, cream of tartar, and 1� cups hot water to boil. Uncover, continue cooking to thin syrup (226�). Cool at room temperature, not over ice water, to lukewarm (110�). Add vanilla and confectioner�s sugar till icing is of pouring consistency. Tint with food coloring.

Assembly: Cut cooled cake 1�-inch diamonds, squares or circles. Place cake on rake with cookie sheet below. Spoon icing evenly over cakes. Let dry; add another coat. Decorate with various decorations- sliced almonds, snipped marshmallow flowers, fruit slice flowers, or frosting flowers.

Beat egg whites in large bowl. Add sugar, oil, prunes, and nuts. Add dry ingredients and buttermilk (to which soda has been added) alternately. Mix well. Make 2 layers. Bake at 350� for 30 min. Add yolks with above.

Cream shortening and sugar together, then add other ingredients.

Grease and flour 2 9x1� -inch round baking pans. Combine flour, baking powder, baking soda, and salt. Beat butter or margarine 30 seconds. Add sugar and vanilla; beat well. Add eggs, beating one minute after each. Blend in unsweetened chocolate. Add dry ingredients and water alternately to beaten mixture; beat well. Turn into pans. Bake in 350� oven 30 to 35 minutes. Remove. Cool. Spread filling between layers. Frost. Serves 12.

Beat butter or margarine till fluffy. Beat in � cup powdered sugar, egg, and vanilla. Add the rest of the powdered sugar; beat smooth. Beat in melted chocolate till fluffy.

Reserve � cup and place remaining crumbs in a large cake pan. Cream powdered sugar and butter until fluffy. Add eggs to creamed mix and place on top of crumbs. On top of creamed mixture, place strawberries.

Whip cream and put on top of fruit. Sprinkle remaining crumbs over top and chill 6 hours.

Put 1 teaspoon soda into � cup buttermilk, add to above mixture. Add 2 eggs and 1 teaspoon vanilla. Beat well. Pour into greased 9x13-inch pan. Bake at 375� for 25 to 30 minutes or until toothpick comes out clean.

Grease and flour three 8x1�-inch round baking pans. Combine first 9 ingredients. Beat � cup butter or margarine 30 seconds. Beat in sugars and vanilla. Add eggs, beating one minute after each. Combine cream and molasses. Add dry ingredients and molasses mixture alternately to egg mixture, beating after each addition. Stir in coconut. Turn into pans. Bake in 350� oven 20 minutes. Cool 10 minutes. Remove from pans; cool. Stack cakes, spreading marmalade between layers. For frosting, beat together cream cheese and remaining butter. Beat in powdered sugar and extract. Sprinkle with toasted coconut. Chill. Serves 12.

In a large mixer bowl, stir together dry ingredients. Add oil, eggs, carrot, pineapple and vanilla; mix until all ingredients are moistened. Beat with electric mixer two minutes at medium speed. Pour batter into greased and lightly floured 9x9x2-inch baking pan or round 10x2-inch pan. Bake in 350� oven about 30 minutes; cool.

Cream Cheese Frosting: Cream together 3 ounce package LUCERNE cream cheese softened, and 4 tablespoons softened LUCERNE butter; beat in 1 teaspoon vanilla and a dash salt. Gradually add 2� cups sifted powdered sugar, blend in well. Stir in � cup chopped pecans.

Mix again for two minutes. Pour into two 9-inch or 10-inch greased and floured layer pans. Bake in moderate oven (375�) for 30 to 35 minutes or until done. Cool in pan on rack for at least 10 minutes before removing from pan. When completely cool, ice with desired frosting.